Latest / Here's to You / Liquid to Lips and Lessons from the Midwest | One Life Spirits

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Liquid to Lips and Lessons from the Midwest | One Life Spirits · Here's to You

• 0:00
  Here's to you. It's supported by One Life
• 0:02
  Spirits. One Life Spirits is built on
• 0:04
  purpose, culture, good people and good drinks so you can live
• 0:08
  one life to the fullest. That means shots that are
• 0:11
  smooth, tasteful, and pair perfectly with a lime.
• 0:14
  Or our favorite, in orange. Because if you're still chasing
• 0:17
  tequila with a lime, what are you doing?
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  That orange slice brings out the bright citrus notes of Una Vida
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  Blanco, which is smooth, authentic and tasteful.
• 0:27
  Like myself. Plus, Una Vida is 100% additive
• 0:31
  free, so you're enjoying tequila in its purest form without the
• 0:35
  hangover regret. Yeah, because it takes us three
• 0:38
  to five business days to recover now, and Hangzad is not my
• 0:41
  friend. That's why you should stick with
• 0:44
  una Vida or try cocktails instead of shots.
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  OK, love a little. One Life Spirits also crafts El
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  Drago High Post vodkas and LeBron whiskey all bold, smooth
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  and made to share. Whether it's game night, date
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  night or just Tuesday night, they've got the pores covered.
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  Because it's not just about taste, but it's about that
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  feeling. And we're a proud spirit snobs.
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  So treat yourself. Visit onelifespirits.com, swing
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  by the One Life Spirits bar inside of El Primo, or grab a
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  bottle at your local liquor store.
• 1:14
  Cheers. The universal signal.
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  Is it? Yes, it.
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  Is and welcome back to another episode of Here's to You, the
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  Podcast. This is our season finale for
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  season #4 25 episodes this season coming up on Was it 64
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  episodes total? Yeah, 64 episodes total.
• 1:54
  That's crazy. That's a lot of talking.
• 1:56
  That's a lot of us in your eyes and your ears and all of your
• 2:00
  holes. Oh my God.
• 2:01
  And we were in your holes in, in real life, too.
• 2:04
  Yeah. It's consensually consensual.
• 2:06
  They yeah, they all bought tickets, so it was consensual
• 2:10
  there. You.
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  Go yeah, it's important. It's important, yeah.
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  Consensual holes are yes. Can't just go fill people's
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  holes without. Consent.
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  Yeah. Yeah.
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  And then we filled them with drinks.
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  We filled them with alcohol. We filled them with, like,
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  really good alcohol, too. We didn't, like, do basic
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  additive ones with, you know, that gave us a bunch of
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  hangovers, actually. Yeah.
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  I don't think I had a hangover this whole season.
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  Did you have a hangover? No.
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  And we usually drink quite a bit.
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  I haven't had a hangover in a very long time because we've
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  made the switch to the good stuff.
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  Yes, it is key. It is key, but also really like
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  this one is an exciting episode for us because it is the end of
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  the season. But also I think we tried to
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  find someone who was also just as intentional with their time
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  and their energy and their drinks as much as we are in the
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  rebellious nature as much as we are.
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  And we're just really excited that you guys sponsored this
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  season and that you were here for it and you really believed
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  in the podcast vision of it. Absolutely no.
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  Thank you guys for having us. It's been fun to watch,
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  obviously, and it's fun to finally get to sit here and be a
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  part of it. Yeah, yeah, yeah.
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  You guys thought we were never gonna have them on.
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  It only took 24 episodes. Later entrepreneur in town and
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  they're just skipping over. Yeah, yeah, we're like, Nah,
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  fuck those guys. They just provide the alcohol.
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  We don't need to have them on. They they talk enough.
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  Yeah, they're everywhere enough, right?
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  No, we had to. We had to make the intentional
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  stuff and even like we're going to go back to our earlier roots
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  where we made the drink on the show because we've been doing it
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  where we do it off, but now we're going to go back and make
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  it on the show for this one, so. We're sitting with us today is
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  our very proud sponsor, One Life Spirits.
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  We have Bryce and Zach. And.
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  Then and then. I couldn't do it cuz.
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  Yeah, You're saying it? Never.
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  There it is. It took us a minute.
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  It's OK. I made them.
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  It's OK. Yeah.
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  Yeah. That's so funny cuz I can see
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  his screen. They're actual buttons.
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  Yes, yeah. They're actual buttons.
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  Yeah, do. You plug them beforehand or is
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  it just kind of a? Yeah, like, like it's
• 4:31
  essentially a website full of sound effects and I log in and
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  it's all saved for me. Like ones that I go find and
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  pick out and I just heart them and then they're all right there
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  for me. Oh, that's cool.
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  Just. Come in and find them and.
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  Show them your favorite. My favorite one is also Fanny's
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  Favorite ones. This one right here and this
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  one. Just playing all the fart ones,
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  yeah. I like I like the My Leg 1
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  though too. That one's a good one from
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  SpongeBob. I forget which button that one
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  actually is. The.
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  Yellow button, it's somewhere in here.
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  I'll find it eventually. Yeah, I think her other favorite
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  1 is. You're going to do that one.
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  And this one you. Are the reason I drink Yes.
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  Yes. Definitely the reason.
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  Part of the reason. You'd like to drink as well?
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  Yeah. Thanks for making us have liver
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  problems. We.
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  Recommend a good detox. Yeah, yeah.
• 5:36
  Our blood work is still good. Yeah, that's true.
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  That's true. Yeah.
• 5:39
  Yeah, I had my blood tested recently.
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  You did. It was good.
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  It was all good. Yeah.
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  I haven't had any complaints from my doctor either.
• 5:45
  There we go. Yeah, I got blood work done back
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  in October though. We'll see what it's like at the
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  end of this. No, but we were recording then
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  too. It was fine.
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  My blood work was November. I was like, dog, it's 'cause I
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  drink one life and. That's exactly it.
• 5:59
  That's exactly it really. It's additive free.
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  And what else? What else is your guys?
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  It's additive, free, and you're not gonna get any of the
• 6:09
  hangovers and real sugar. So we use no organic or sorry,
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  no artificial sugars or dyes. But when it comes to like Labon
• 6:19
  and the flavored high post Demetrius, who's our business
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  partner on the American portfolio, he's an organic cane
• 6:25
  sugar farmer. So there is organic cane sugar
• 6:28
  to sweeten those two. But other than that, no, there's
• 6:31
  no it's just Blue Weber, Agave and Inuvita and Espadine and El
• 6:36
  Chargo. Yeah, so I think we should work
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  on making your drink while like we get into this.
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  So I need something for my hands.
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  Yeah, literally, I get it. So you guys started this.
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  You need to have a do you have a There, there.
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  That's the that was the sound. That one.
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  No, the one that you were like the Rick and Morty one.
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  Yeah, that one. See, I'm really good at this
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  while I start making the drink, we want to hear about how it all
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  started because it started in 2017.
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  Yeah, 2016, we launched in May of 2018, Yeah.
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  So tell us a little bit about that.
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  How'd you guys get together? How'd the idea come through?
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  So we were both working for two different brands.
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  I was the first employee for a tequila brand.
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  Bryson started a Bloody Mary mix company out of college.
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  We were both living in Denver at the time and actually ran into
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  each other at a house party. I had tequila, he had Bloody
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  Mary mix, and that's how it started.
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  We started doing events and stuff together.
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  Bryce would start coming down to Mexico.
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  Both developed a real passion for tequila just because we were
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  both pretty fresh out of college and we were used to drinking
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  garbage tequila. The brand I was working for at
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  the time was really good stuff. Not additive free, but still it
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  was kind of before that additive free movement and then we both
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  had legitimate falling outs at like the exact same time within
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  our given businesses we are working for and decided we
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  wanted to kind of do it on our own very, very short version.
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  Yeah, kind of sounds like fate, almost.
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  It was. It is a little weird.
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  Yeah, we, his fiance and my wife are both or We're both teachers
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  at Cherry Creek in Denver. And speaking for both of us.
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  Both of us got drugged to a party that I'm sure neither of
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  us really wanted to go to and met in a kitchen.
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  And like he said, he had tequila Bloody Mary mix and realized we
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  were in the same industry and. Literally walked in with a case.
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  He walked. In with a case and I was like.
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  What do you got? Yeah, you're.
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  Like hey, wait. A second, so hit it off there
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  and like he said, we started doing events together with those
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  brands. At first we were doing bloody
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  Maria's all over. And Fast forward, I'm from
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  Wichita, Zach's from Saint Louis area.
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  Are you guys in Colorado? Both moved there after I left
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  college and my wife and I decided wanted out of Wichita,
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  you know, let's go try something else.
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  So we just randomly chose Denver, pass that over and chose
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  to move to Denver and and then eventually Parker and whatnot.
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  And as we would travel home for the holidays, I think Kim and I
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  quickly realized, at least in Missouri and Kansas, there's a
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  huge education gap in tequila. And a lot of people have a
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  Horror Story. A lot of people only drink, you
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  only drink it when you're in Cancun.
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  And you know, I can't tell you how many old people try and tell
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  me about the tequila tasting they did when they were in
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  Mexico and stuff like that. And so we just quickly realized
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  there was a gap, you know, especially here in the Midwest
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  that we could maybe fill brands. We're launching not as they are
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  now. There's been a lot of tequila
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  brands that have launched in the last in the last 10 years.
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  But when we launched, it was these brands really focus on
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  California, Florida, Arizona, New York, Texas and Kansas and
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  Missouri are heavily overlooked. So there was an opportunity that
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  if we did it, you know, him and I joked like, you know, when did
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  you start drinking? I was like 14, you know, like
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  and you know what we were doing house parties and you know,
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  bonfire parties and stuff like that here in the Midwest.
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  And you know, there is a lot of like Midwest values and people
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  are loyal and whatnot. And so it was like, well, if we
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  do this right and we really focus on, I know we don't have
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  the population that these bigger cities have, but if we do right,
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  we focus on our communities and our backyard, I think we can
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  make it happen. And you know, the the goal has
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  always been liquid to lips 1st and that's just get people to
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  try it. Just whether that's out of
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  tasting or at an event, just walk them through and get them
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  to try the tequila and everything else should just
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  happen organically. And did you say anything?
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  Liquid. To lips, liquid to lips, yeah.
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  Yeah, that's that's what I got hung up on to.
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  Who came up with liquid to lips? That's just been, that's been
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  the motto. For kind of came naturally.
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  Kind of 10 years was like either of us have a crazy, you know,
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  background in building businesses.
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  It was just always. We don't have any.
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  No, I know that's what I'm saying.
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  Like it was that was our marketing plan was just liquid
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  lips. Just get people to try the
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  juice, walk them through what they're going to taste, how
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  they're supposed to taste and everything like that.
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  And everything else just kind of fall into place.
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  And we've been very fortunate to cross paths with a lot of good
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  people and our communities. And I don't know.
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  And we we joke that we're too stupid to quit and just kind of
• 11:54
  keep going. Very naive, like we're just
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  like, hey, we, we believe enough in our product that as long as
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  you taste it and try it and it's priced accordingly, you'll be
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  our customer. And it was kind of that simple,
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  but scaling is a little bit more difficult when we don't have a
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  billion dollar marketing budget, but it still works.
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  And I do think that was one of the good things about COVID was
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  people were more conscious on where they're spending their
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  dollars. So they were trying to support
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  local, trying to spend money locally more in their community,
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  which we saw a big boost from that time that it was literally
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  the best thing that probably happened to our business in a
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  crazy, crazy time for everybody else.
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  But it was huge for us to give back to the community.
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  We were deemed the quarantine tequila fairies.
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  So we decided one day we were reading you guys, are you get
• 12:52
  anyone bartenders or service industry?
• 12:55
  OK, so there's each city or state kind of has a bartenders
• 13:02
  Guild where they're supposed to, I wouldn't say unionize, but.
• 13:06
  Almost in a way, yes, like a support.
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  It's like a bartenders Guild where you have meetups, there's
• 13:11
  a president, there's a treasury, you know, And so we saw bigger
• 13:17
  brands that would donate to the bartenders Guild that was
• 13:22
  supposed to, funds were supposed to go to laid off industry
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  people. We didn't know anyone that got a
• 13:29
  single dime from anyone. But so we decided what could we
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  do? Hopped on our Instagram story
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  and because we had the world shut down, we set aside, you
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  know, a pallet of tequila that we use for events and stuff like
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  that. So we decided we'd give it away,
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  which and it took off into a whole monster of itself where
• 13:54
  because it was no contact, we would we just said, hey, send us
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  your address. We would take a picture, tag
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  them on their porch, handwritten note, and then they would repost
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  it. Well, then everyone that saw
• 14:08
  that person's story saying how did you get a free bottle of
• 14:10
  tequila? And they're like, oh, go send
• 14:12
  these dudes your address and they'll just bring it around.
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  What? That's so cool though.
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  What? What year was this?
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  2020. Why?
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  Why the fuck did we not meet back then?
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  Damn it, what was I doing? Sitting at home, probably.
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  Drinking. Yeah, I actually was.
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  Yeah, that's actually how we met was during 2020.
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  And it was. Met at a friend's house
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  illegally to drink. The fairies deliver thousands of
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  bottles to out of work hospitality employees.
• 14:38
  That's so fucking cool. So we did.
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  I mean, it got to the point where I would just take them as
• 14:44
  they were coming in, but then I'd be in Saint Louis, St.
• 14:47
  Charles, Wentzville. I was like, oh, I gotta get like
• 14:49
  a pizza delivery route app. Yeah, plug in the app, actually.
• 14:54
  Yeah, actually do it. Yeah.
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  So I mean, I was in Florida on vacation when Saint Louis
• 15:00
  closed. During 2020 during.
• 15:02
  At the like very oh. Yeah, Florida was great.
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  I. Was there well before, Yeah.
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  And, and Saint Louis closed before Wichita.
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  And Zach calls me and he goes, you know, we had this talk about
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  how do we give back to our industry workers and because we
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  don't have a Guild, you know, or anything like that.
• 15:19
  There's money to donate, there's.
• 15:21
  Yeah, we didn't have like you would see these big brands were
• 15:23
  given a million, half million, you know, whatever.
• 15:26
  Yeah. So he was like, I'm gonna put
• 15:28
  out a little video on my page, like if you're out of work, you
• 15:31
  know, send me a message of where you work and I'll hand deliver a
• 15:34
  bottle to your friend doorstep kept us sane in that timeframe
• 15:38
  too, because, I mean, our business pretty much shut down
• 15:41
  every bar closed down. So for him and I, it was.
• 15:44
  It was us and the QuikTrip work it was.
• 15:51
  Literally. It was like going.
• 15:53
  Down the highway, the only one on the highway was like, oh
• 15:54
  geez. It was the sad time.
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  Get up early and, you know, start delivering tequila bottles
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  to people's houses. And it did not, like, do
• 16:03
  anything big at first, but I don't think anyone thought it
• 16:05
  was real. And so then it was like somebody
• 16:08
  would post, oh, shit, there's a bottle of tequila on my front
• 16:10
  porch. And then it just kind of
• 16:13
  happened and happened. And, you know, then I did it
• 16:15
  here in Wichita. And then like you said, it ended
• 16:17
  up being a couple 1000 bottles, couple, no big.
• 16:22
  Deal. Yeah, it was.
• 16:23
  Then our distributors got involved.
• 16:25
  Yeah. And they supported and whatnot
• 16:27
  and, and so then it was. Then Fox News.
• 16:32
  There was a few news outlets. Well, that was what was funny is
• 16:35
  I did cake here and they didn't tell me when I did the interview
• 16:40
  that they were ACNN affiliate and that it gets plugged in,
• 16:43
  that anyone across their network can pick the story up and write
• 16:47
  about it. And so I wake up early that
• 16:51
  morning in the East Coast. My phone is just blowing up that
• 16:56
  it's being picked up in New York, North Carolina S but they
• 17:00
  kind of reworded it that out of work employees get free bottle
• 17:04
  of tequila. It's the way they so all these
• 17:07
  people across the country. They just read the headline,
• 17:09
  yeah, but didn't actually watch the.
• 17:11
  Video I just lost my job at Walmart.
• 17:13
  How do I get a bottle of tequila?
• 17:15
  Union ironworker in New York, can I get my free bottle?
• 17:18
  There were people riding on the articles, like, like, why aren't
• 17:21
  they doing it for us firefighters?
• 17:22
  And I'm like. Oh.
• 17:24
  Shit. So like we had to put a whole
• 17:26
  thing on our website and then shut down my e-mail for like a
• 17:29
  week, like. Someone always has to.
• 17:34
  Ruin it. I was like, if if you saw this
• 17:36
  story over the weekends, this was something Zach and I were
• 17:39
  trying to just do for our local communities.
• 17:41
  I can't legally send you tequila through the mail.
• 17:44
  I don't know you. I feel bad that.
• 17:46
  And then now people are mad at you.
• 17:47
  Oh yeah, They're like funny people, guy.
• 17:49
  They're like, well at least send me a shirt for the
• 17:51
  inconvenience. I'm like, I don't even know you.
• 17:53
  You didn't even. You didn't even read the.
• 17:55
  Article Read the article. You just got fired at McDonald's
• 17:59
  and somehow that's my fault. That's so funny.
• 18:02
  For the inconvenience, they charged you an inconvenience fee
• 18:05
  pretty much. Yeah.
• 18:07
  But yeah, I mean that I would say kind of kick started how
• 18:11
  good our relationships have been for bartenders and industry
• 18:15
  people. And you know, for us it was
• 18:16
  always those are some of our unintentionally best
• 18:20
  salespeople. Like if you can find a way to
• 18:22
  take care of the people that take care of you, they will sell
• 18:26
  your product all day long. And for us, it was these big
• 18:30
  national brands are always going to exist.
• 18:32
  But you can look at a bar and say, hey, I don't know why
• 18:34
  you're pushing them so heavily. They'll never step foot in your
• 18:37
  bar. They'll never come here.
• 18:40
  They'll never spend any money. I'm here every week, sometimes
• 18:45
  multiple times. They're more expensive and they
• 18:47
  don't taste as good. They're more expensive.
• 18:49
  Like I'm not telling you not to carry them, but like work with
• 18:52
  me on a local level and let's work together.
• 18:55
  Let's do events, let's do Friday night promos and takeovers and
• 18:58
  whatever. And like you take care of the
• 19:00
  people in your community, they take care of you back.
• 19:02
  And it's just kind of been our game plan is just keep hammering
• 19:06
  it. And then we do it in other
• 19:08
  cities. Our core for, I mean, we're in
• 19:10
  multiple states, but our core for Missouri, Kansas, Oklahoma,
• 19:13
  Texas. And so for us, it's just try and
• 19:16
  replicate that and meet good small independent business
• 19:19
  owners across the country that in that same position is, hey, I
• 19:24
  can't guarantee you I'll be here every week, but then come down
• 19:27
  once 1/4 and whatnot and do a promo and yeah, hang out.
• 19:31
  And so Zach, are you also doing promos or is this mostly on?
• 19:34
  Yeah. So you guys are both dividing
• 19:36
  and conquering within. Yeah.
• 19:38
  OK. So are you guys like looking for
• 19:39
  people in different states to like do that for you guys too or
• 19:43
  what are you know how like you can replicate that model or, or
• 19:47
  like what are you guys like or back to your quarter idea?
• 19:50
  It's like, OK, we're maybe you guys are were like, OK, well, I
• 19:54
  mean, Kansas and Missouri are neighboring states.
• 19:56
  So then actually even how'd you guys split them?
• 19:59
  Like were you like I'll take Texas?
• 20:01
  No. No, we both do Kansas City, but
• 20:04
  there's no like, this is your state.
• 20:06
  This is my state. Like, yeah.
• 20:07
  We tried that. I mean, yeah, I mean, yes, at
• 20:09
  the end of the day, he lives in Missouri, so that's majority.
• 20:12
  I'll jump over to Illinois more than he will.
• 20:15
  But when it comes to like Oklahoma and Texas and any of
• 20:18
  these other states that we're in, it's just kind of we look at
• 20:20
  our calendars like, all right, I'm going to go this week, you
• 20:23
  go this week, I'm going to go this week.
• 20:25
  And we just kind of plan it out and divide and conquer and.
• 20:28
  You actually did a great job on this.
• 20:29
  I was. Thinking that no one even said
• 20:35
  that to me, but I was like, yes, cheers, cheers.
• 20:38
  I was thinking to myself, I was like, damn, I'm good.
• 20:41
  What kind of bitters are those? What'd you do?
• 20:44
  I just said orange bitters and aromatic, or I have old
• 20:47
  fashioned bitters too. Yeah, yeah, a little.
• 20:50
  Spice in there, it's good. It's good, yeah.
• 20:52
  A little bit of Labon in there. Yeah, you know, like I'm a
• 20:57
  really good amateur sometimes, like, you know, you know what I
• 21:00
  mean? Like.
• 21:01
  I wouldn't even attempt it, I would just pour tequila in a
• 21:03
  glass. Float her a labon on that.
• 21:07
  Yeah. I mean, hey, when this is done,
• 21:10
  when this is done, you have options of which one you want to
• 21:13
  choose from to pour back in. I have a tendency of finishing
• 21:17
  my drinks too quick. We do too.
• 21:20
  We've gotten smarter about this even on the pod that we're like,
• 21:22
  OK, well one, we've been like, we need to be careful because
• 21:26
  like Dusty and I, we can drink and we're like, hey, for our
• 21:29
  guests do not match our level, like do not do what we do.
• 21:35
  We might be the only guest that I would tell you not to try to
• 21:38
  keep up with us. OK, Yeah, yeah, 'cause like we,
• 21:42
  oh man, like one time I was like, hey, that, that was a
• 21:46
  really big drink. I probably shouldn't have made
• 21:48
  that much extra for them because a lot of people tend to like
• 21:51
  finish a drink before. And we were actually doing it
• 21:53
  like where the drink was midway. So we'd at least start without
• 21:57
  the drink. And then we do we break and then
• 21:59
  do the drink. And then the rest of the episode
• 22:01
  was that way with a drink. And so then I got smarter and
• 22:04
  we're like, oh, we should make extra because people always
• 22:07
  finish by then. And we always like cheers at the
• 22:09
  end. And so we got smarter about
• 22:11
  that. But then, you know, some people
• 22:14
  drink and then we're like, wait, should we be careful about this
• 22:17
  'cause we don't want to like, make it look like it's bad that
• 22:21
  like, hey, we're not trying to get you drunk.
• 22:23
  Like we just drink. It wasn't, it wasn't our fault
• 22:27
  that you finished it so fast. You.
• 22:28
  Know like. You know yourself better, so I
• 22:31
  don't know. Yeah, you don't have to worry
• 22:33
  about us. It's a tough line.
• 22:34
  Yeah. So we've gotten better to be
• 22:36
  like, hey, just FYI, there are this many ounces in here.
• 22:41
  It's equivalent to this many shots, you know?
• 22:45
  Probably add more. As you should.
• 22:47
  As you should. Hey, I mean, it's yours.
• 22:50
  Yeah, you know, right. This is true.
• 22:52
  This one looks to have been a crowd favorite, so.
• 22:55
  Actually, Bryce, there have been, I've had to buy 'cause I'm
• 23:00
  always embarrassed to ask you, but what I I know, I know and
• 23:04
  you're the sponsor. I'm a shitty sponsor.
• 23:06
  I know, I know he is a shitty sponsor but I have like.
• 23:11
  Just call me, I'll send it from Saint Louis.
• 23:15
  But when I view that is definitely usually the one that
• 23:19
  like goes the longest. But in one of them I've been
• 23:22
  waiting for someone to say that they want an espresso martini
• 23:25
  and then like finally Ben Myers was like espresso martini.
• 23:28
  I'm like, yes, I've been wanting 1 so bad that I was like, oh I'm
• 23:34
  so excited. I even had like my own little
• 23:35
  coffee maker at home that I'm like, I'm going to make this
• 23:37
  nice coffee and then I'm going to take that there.
• 23:39
  And it was great. And then I splashed it
• 23:41
  everywhere and I'm such a great amateur.
• 23:44
  That was such a great video. She was getting all fancy with a
• 23:47
  shaker. And oh, I remember seeing the
• 23:48
  clip of you just throwing the cocktail.
• 23:51
  Yeah. I think I made that mistake
• 23:52
  once. Oh, I've done that before.
• 23:54
  I shook with a. Carbonation, yeah.
• 23:57
  Yes. And so now, hey, we don't.
• 24:03
  These are bartenders, yeah. Yeah, same, same.
• 24:07
  I was a busboy when I was 16. I think both of us have just
• 24:10
  learned over time from drinking in bars for the last. 10 years,
• 24:13
  I wouldn't even say you're better than me.
• 24:15
  I I don't. You don't drink at bars?
• 24:17
  No, no. I don't know how to make a drink
• 24:19
  at all. Yeah, I can make some, but I
• 24:21
  mean I also. That's what that thing.
• 24:24
  I spent a lot of time with Tati and so she's good at it and I
• 24:28
  just learned from people around me that.
• 24:30
  Yeah. I start to learn what flavor
• 24:33
  profiles liqueurs and stuff have so I can at least recommend when
• 24:36
  we come to making cocktails. Like have you tried that?
• 24:40
  So yeah, sometimes I'm a little snobby.
• 24:42
  Like I'll be out at like a bar and then I'm like, I see that
• 24:46
  you added this with that. Can I swap the spirit?
• 24:48
  I don't want that spirit because I know it has this and I want
• 24:51
  that. I feel like an asshole every
• 24:53
  time because I'm that person that a bar worked real hard to
• 24:57
  come up with their cocktail menu and I just go up to the bar turn
• 24:59
  to be like, yeah, no, I just want you to make me whatever you
• 25:01
  want. And they'll be like, but this is
• 25:04
  our new menu. I was like, yeah, no, I just
• 25:06
  kind of want you to Dick around. And to me and I, I'm sure he can
• 25:10
  agree, Like some of our featured cocktails or cocktails on a
• 25:14
  menu, that's how they come about, is just kind of messing
• 25:16
  around at a bar with a bartender.
• 25:18
  Well, I would say most bartenders, they're obviously
• 25:19
  creatives. Like they want it.
• 25:21
  They're like, Oh yeah, you're right, fuck this menu, let me
• 25:23
  make you. Something like some, like some
• 25:25
  bartenders aren't part of that process of making that menu.
• 25:29
  So for me, it's like, I don't know, just make me whatever you
• 25:31
  want, as long as it's got one of these in it.
• 25:34
  Yeah, yeah. You got a few options to work
• 25:36
  with, but just make me something come up with something on the
• 25:38
  fly, yeah? So who we had for Daystream,
• 25:43
  Michael and Garrett are really good at that.
• 25:44
  They have like dice that they, that's a new thing that they're
• 25:47
  doing. They have these dice that like
• 25:49
  say sweet, savory or whatever. And then like, and then it's the
• 25:52
  liquor too, like the spirit option.
• 25:54
  And then there's another one. I forgot what the the third one
• 25:56
  is. And then you have to roll it.
• 25:58
  And then like they're like on the spot, like, OK, this is what
• 26:01
  you got. I'm going to make you a drink
• 26:02
  based on that and like, it's really cool.
• 26:04
  It's fun to deal with that. Build your menu that.
• 26:08
  That barkeep. Yeah, yeah, yeah.
• 26:10
  So they're the ones that I don't know if you saw my post the
• 26:12
  other day, they did a Cajun buttered fat washed crawfish, El
• 26:18
  trago. So they take they take crawfish,
• 26:23
  crawfish and butter with Old Bay seasoning and they fat washed it
• 26:27
  with El Trago and then they use that spirit after removing
• 26:31
  everything in a Bloody Mary. Does it go?
• 26:34
  Delicious. It's absolutely incredible.
• 26:37
  And they did another one and I may butcher this a little bit.
• 26:39
  I think they did it as an old fashioned.
• 26:41
  They do a overproof rum with chocolate ice cream, fat washed.
• 26:46
  What and what's? Technique.
• 26:47
  What's a fat? Washed so you'll take.
• 26:49
  You'll take anything with a fat, they take the fat from your
• 26:52
  stomach and then and then they suck it out with the syringe.
• 26:55
  So. How do you do that?
• 26:55
  With their crawfish? Yeah.
• 26:57
  So what they're doing is any fat you use, you're adding it with a
• 27:01
  liquor will essentially infuse, but it'll separate.
• 27:04
  And so then after it's infused, you're removing the fat from the
• 27:07
  top and then you're left with the spirit that took on all of
• 27:10
  the whatever was in it. And so as they're doing that,
• 27:14
  you know, chocolate ice cream, whatever, it'll completely
• 27:16
  separate from the liquid, the liquor.
• 27:19
  And so they'll take that off. But yeah, they did that
• 27:21
  overproof one with a scoop of chocolate ice cream, the
• 27:23
  cocktail like a Lyndale chocolate, and they do a whole.
• 27:28
  Yeah, no, they're so fancy. They're so they did 1, they did
• 27:31
  a, they did a sidecar last month.
• 27:34
  So every month they release a new menu and it's just on these
• 27:36
  Thursdays and it's in a, it's a in a smoked brown paper bag and
• 27:40
  the plate it comes on has like a little Hot Wheels car on it and
• 27:45
  it's smoked and you have to RIP the bag open and it's
• 27:48
  incredible. Yeah, yeah.
• 27:49
  And that's why I love working with them, because.
• 27:51
  Actually was at our event. That's it.
• 27:52
  I'm like, I went and sourced them.
• 27:55
  I was like scouting. Yeah, they're definitely the two
• 27:58
  that I will go to. They're an odd fellow, so yeah.
• 28:01
  Shout out, bitter and simple. Bitter and simple, yeah.
• 28:04
  But they're definitely the two that I'll go to.
• 28:06
  And just, like, just whipped. Like they like to be creative.
• 28:10
  So it's like I don't. Just play with something dude.
• 28:13
  I don't know. Perform your Yeah wizardry,
• 28:15
  Yeah. Like let's come up with
• 28:17
  something on the fly because it's usually pretty wild what
• 28:20
  they can come up with. I love people like that.
• 28:22
  I wish like I feel like I can do that like with storytelling.
• 28:25
  So like I think like that's how like, you know, with us in the
• 28:28
  podcast and being able to like talk to people.
• 28:30
  I feel like I can do that there or with painting and stuff, but
• 28:33
  I cannot like I'm an amateur drinker.
• 28:36
  Like I'll try to be like, OK, they like this.
• 28:38
  They like that, OK. And I know that this drink has
• 28:40
  that, but like, I don't think I don't feel as I'm creative with
• 28:43
  it like how they are, you know, like, and also I'm not going to
• 28:46
  put that much time respectfully just because it's like I have to
• 28:49
  worry about the talk more, you know, and we're like, OK, and
• 28:52
  then we're just going to push to drink.
• 28:54
  It's fair. Yeah, they're both very creative
• 28:57
  and I mean, some of that stuff they have to come up with
• 28:59
  beforehand. Like you can't fat wash stuff on
• 29:01
  the fly. Yeah.
• 29:03
  Yeah. Yeah, in advance and having it
• 29:05
  done. But that Bloody Mary is really
• 29:08
  good and. They're not a Bloody Mary guy
• 29:09
  either. No, but I drank it.
• 29:11
  It was really good. Yeah, we did a whole video of
• 29:15
  Michael with like handfuls of crawfish.
• 29:20
  Yeah, he garnished it with some of the crawfish.
• 29:22
  Too, They do a shrimp and a bacon on the one that they're
• 29:25
  doing at Odd Fellow. But I told him I was like Wong
• 29:30
  from Let's Eat ICT. He got a bunch of photos.
• 29:33
  I was like, the photos are incredible, but they don't do it
• 29:35
  justice. Like we need a video of him with
• 29:38
  an entire bowl of crawfish. Yeah.
• 29:40
  Doing this thing step from step. Well, actually yes, because like
• 29:43
  there's that's the art of it, you know, like the, the pics,
• 29:47
  the pic is cool of the drink. And I have told them that too.
• 29:49
  I was like, you guys are going to do your videos 'cause like
• 29:51
  you guys do cool shit like explaining your process 'cause
• 29:54
  they really will go in the back in the kitchen and do all the
• 29:57
  work. Like it's literally what was
• 29:59
  that Netflix show for the bartenders too or mixologist
• 30:02
  It's. The one that what's her name was
• 30:04
  on or Meredith? Meredith.
• 30:06
  Yeah, bartender in Saint Louis was on it.
• 30:10
  Oh, OK, OK, I. Forget the name of the show, but
• 30:12
  I don't remember. The yeah, it was a Netflix 1 and
• 30:14
  like you saw them like how they would go and like really be in
• 30:19
  the kitchen and making everything.
• 30:20
  And it's like, damn, that looks so cool.
• 30:22
  But because it is really like an art, like they're talking flavor
• 30:25
  profiles. Was it drink masters?
• 30:26
  Drink Masters. I did a cocktail competition
• 30:29
  three years ago at Odd Fellow and it was so cool to see.
• 30:32
  Like we we did 10 mixologists and they had to do a breakfast,
• 30:36
  lunch and dinner cocktail. And then it eventually got to
• 30:40
  Nico who's at Humidor and Nora, Nora from good company.
• 30:47
  And the two of them went head to head Iron Chef where we just had
• 30:51
  a table full of random stuff that they had to work with.
• 30:56
  And so I obviously used the crude odd fellow to be like, I'm
• 30:59
  not a mixologist. You guys helped me figure out
• 31:01
  just like random Japanese bitters and like 1 egg and 1
• 31:06
  lemon. And we set up two stations that
• 31:08
  they had to just, and we gave them 30 minutes, which I thought
• 31:11
  was too much. It came down to the like both of
• 31:13
  them were to a wire, but it was really cool to see. 30 minutes
• 31:17
  seems like a short. To me to make to make a cocktail
• 31:20
  on the fly though, like I've been with bartenders again,
• 31:22
  they'll make you a cocktail in 5 minutes so.
• 31:25
  But you gave them an egg, you know, whatever the egg matters.
• 31:29
  I gave them they they could use any of our spirits but they just
• 31:33
  had a table of random like they weren't given a full bar with
• 31:38
  ginger beer and lemon juice and lime juice like it.
• 31:40
  Was oh shit, both of. Them had to kind of decide like.
• 31:44
  Something. Yeah.
• 31:44
  What? Were we going to do so?
• 31:45
  I think Nico did like a Mexican Aztec hot chocolate and then
• 31:53
  Nora did some sort of Manhattan like a chocolate.
• 31:58
  It was neck and neck. I think Nico the only reason he
• 32:00
  didn't win was because his started to separate see.
• 32:06
  Like, even those like little things.
• 32:07
  Yeah, it. Was one of the funniest things
• 32:09
  too cuz Nico, I mean, if you went to it, you saw this for the
• 32:12
  breakfast drink he did awaken bake, yeah.
• 32:15
  What's What's Awaken Bake. This is a kickstart of our
• 32:18
  entire event and I had Eddie from Wichita by EB Jen Ray.
• 32:23
  Wait, what year was this? 2020. 2.
• 32:26
  OK, if you ever need more more judges, let us know anyways.
• 32:31
  And they didn't really know what they were getting into.
• 32:34
  I didn't either. It's my first time putting it
• 32:36
  on. It was like 9 hours, this
• 32:37
  cocktail competition, It was a very long day.
• 32:41
  So he comes out with his first cocktail and he has Roach
• 32:44
  clipped a joint. To the.
• 32:47
  Waken Bank and. He's like, I need to be there,
• 32:51
  he hands. It he hands it to the judges and
• 32:54
  says, all right, so to get the experience, you guys need to
• 32:57
  take a hit of the joint first. And this is the start of the and
• 33:03
  we live streamed the whole cocktail competition and here
• 33:06
  are all the judges passing around.
• 33:08
  This joy and sipping. On the drink, I was like, all
• 33:12
  right, well, that was let's go. Allegedly, allegedly, allegedly,
• 33:16
  allegedly. I don't know what was in it.
• 33:20
  Yeah, allegedly. Yeah, allegedly.
• 33:21
  It was closed, Yeah. Yeah, they used, what is it,
• 33:25
  Cilantro. But yeah, that was the kick
• 33:29
  start of that. And that was a very long but fun
• 33:32
  day for industry people, I mean. Yeah, dude, hell yeah.
• 33:35
  That's so cool. Cody and I, but Cody at Odd
• 33:39
  Fellow is the one who helped me put that whole thing on.
• 33:41
  And we've been talking about bringing it back, but we don't
• 33:44
  know how to not make it 9 hours without like losing civil
• 33:49
  validity to the actual competition.
• 33:51
  Because they all went head to It just takes a very long time.
• 34:01
  Right, right. Well, I mean, and then
• 34:03
  production level, you know, like you have to like you're thinking
• 34:06
  about all that now, like and you're thinking like there's
• 34:09
  just so much. There's a lot.
• 34:11
  It's not just as simple as a competition anymore since you're
• 34:13
  wanting to stream it. Correct.
• 34:15
  Yeah, well, and we wanted, like, people to come and experience.
• 34:19
  So like, everyone had to do a batch cocktail.
• 34:22
  And so all 10 bartenders had a station in the main hall of Odd
• 34:25
  Fellow, while one bartender at a time went to Rebecca's lounge in
• 34:29
  the back and did their breakfast cocktail, then lunch cocktail,
• 34:33
  then dinner cocktail. So I mean, we had a couple 100
• 34:35
  people out there drinking and the batch cocktail side as the
• 34:38
  actual live stream competition was going on.
• 34:42
  So yeah, it was a whole ordeal, but it was a fun day.
• 34:45
  Yeah, we'll do it. We'll do it again.
• 34:46
  Yeah, you have to. Talks of this year, we just got
• 34:49
  to figure it out. What are you?
• 34:50
  Are you guys doing this for Missouri people?
• 34:52
  You are what's happening over there.
• 34:55
  Big thing for us, I mean, we do cocktail competitions, we do our
• 34:58
  annual industry event, we do everything from bar promos.
• 35:01
  I mean, it's all the same stuff, which is a different city.
• 35:03
  OK, copy and paste to a different.
• 35:05
  City. It's what it is, yeah.
• 35:06
  Different group of people. Who are your favorite people
• 35:09
  over there? Well, Jesus, don't do that.
• 35:13
  Calling out of town. Yeah, yeah, he told us off air
• 35:18
  who the favorite podcast was, and it was none of y'all it was.
• 35:24
  Us. Everybody knows who the
• 35:24
  troublemaker is. Let's refill this.
• 35:29
  Let's refill. This, yeah, do you want, do you
• 35:33
  want some refill that one or. I'll do a little bit more.
• 35:36
  OK. Or if you want the whiskey, I
• 35:39
  can pass over the whiskey. I forgot this move I'll.
• 35:43
  Touch it. I love, I love that sound.
• 35:48
  I was like, I was looking around.
• 35:49
  I was like, who's who's doing? Shanking on camera, Yeah.
• 35:52
  So how do you guys get started? Us.
• 35:54
  Yeah. Where'd the idea come from?
• 35:57
  I had always wanted to do a podcast for many years.
• 36:00
  I have a background in doing a lot of audio stuff.
• 36:03
  ADJI worked in radio for a couple of years and became
• 36:08
  friends with her and a few of her other friends.
• 36:11
  And we were all out at a bar one night and they were yapping.
• 36:14
  And I was standing there drinking.
• 36:16
  And it's like, this would sound pretty good on microphone.
• 36:19
  I think I was like, what do you guys think about doing a
• 36:21
  podcast? You guys can yap like you are
• 36:23
  right now on microphone. They're like, yeah, that sounds
• 36:25
  cool. I was like, I have all the
• 36:27
  equipment, so let's do it. And they were down to do it.
• 36:31
  Yeah, because we're fun. No, Yeah, But we.
• 36:33
  Yeah, we. It's always at a bar.
• 36:35
  Yeah. We were all just drinking.
• 36:36
  We're like, man, we're so fucking funny.
• 36:38
  Yeah. We're like, we're hilarious.
• 36:40
  Someone needs to hear all of this.
• 36:42
  And then and yeah. And Dusty's like, yeah.
• 36:44
  And then we're like, OK, but we were out drinking, you know?
• 36:46
  And so we're like, OK, so I whip out my phone and I'm like, all
• 36:49
  right, are we all serious about this, that we want to do this?
• 36:53
  And then we're like, yeah, let's do it.
• 36:54
  And so we're like, OK, let's pick a date.
• 36:56
  And then on this day, we're going to get back together.
• 36:59
  I'm going to reach out to everyone and I want to say, do
• 37:01
  you want to do this? And then we'll go from there.
• 37:04
  And then we're like, OK, let's do it.
• 37:06
  And I'm like, OK, we'll do that. And now let's go back to
• 37:07
  drinking because like, we're having fun.
• 37:09
  And then and then we got back together that day I think or I
• 37:15
  message and I was like, are we doing this?
• 37:16
  And then we scheduled a time and then we got together and like,
• 37:19
  OK, So what are we actually going to talk about?
• 37:21
  What are we going to do? Did like a test episode of Just
• 37:25
  us and kind of. We trashed it set.
• 37:27
  Up and see how we would form the show.
• 37:31
  And yeah. Yeah, yeah, we bought, we bought
• 37:34
  pizza, allegedly had some creative influencers around.
• 37:40
  And then we were like, all right, let's I date on this.
• 37:43
  And then we were like, OK, let's try again the next time we we
• 37:46
  had too many creative juices and then we did it a second time.
• 37:50
  I think it, it wasn't the first time, like I think it was the
• 37:52
  third time that we met that we finally recorded.
• 37:55
  And then that recording we're like, OK, we're not as nervous
• 37:58
  anymore. But also, I don't think we like
• 37:59
  this type of topic, this type of style because at this point,
• 38:03
  like, because it was, it was actually four of us in total.
• 38:08
  Am I counting five of us in total?
• 38:10
  Me, you, Emily, Ruby. Oh, yeah. 4, the drink is
• 38:14
  hitting. Carry the one.
• 38:18
  Carry the one. Yeah, yeah.
• 38:19
  And, and so we were trying to figure out like, well, at this
• 38:23
  point we're listening to a lot of podcasts too, but we're
• 38:25
  trying to figure out like the style, the format and what are
• 38:27
  we comfortable with saying on the mic?
• 38:29
  You know what I mean? Because that's like, because
• 38:31
  there was A at one point we were thinking, OK, what if we talk
• 38:33
  like relationship stuff and that's our stuff.
• 38:35
  And I'm like, I don't feel like I have enough experience to talk
• 38:38
  about about this. And then I was also like, I
• 38:41
  don't know that I want to talk about that, you know?
• 38:44
  And, and then we had like crime videos ideas, too.
• 38:48
  And they were like, that's a lot of research.
• 38:51
  Yeah, yeah. You know, with the podcast show,
• 38:54
  like a lot of the successful ones are like pretty niche or
• 38:58
  they are. We'll cover a certain topic and
• 39:02
  that's what they do. And that's why people tune into
• 39:04
  it. And we're trying to find out how
• 39:06
  we're going to do it from here in Wichita, KS.
• 39:08
  And we don't know anybody and this and that.
• 39:11
  What are we going to talk about? How are we going to get people
• 39:14
  to come and listen to us? Yeah.
• 39:17
  So it's finally, I think we decided while we're pouring
• 39:20
  these drinks, we should pour into the community and that's
• 39:23
  how we'll get guests to come on and.
• 39:26
  Yeah. And that, yeah.
• 39:27
  And we were like, we just want to make sure that we're not like
• 39:30
  glorifying success stories, quote, UN quote, like as that.
• 39:34
  When I say that, I mean like this traditional thing, I mean
• 39:39
  we're both, we're all of us. We're first Gen. or our first
• 39:42
  Gen. that started the pod. And so we're like, you know, we
• 39:45
  were sold this. Like you have to do this, you
• 39:47
  have to do this, you have to do that in order to be successful.
• 39:49
  Then you have to have a family and you know, all these things,
• 39:51
  you know what I mean? And we're like, we definitely
• 39:53
  want to do interview style, but we want to make sure that we're
• 39:55
  interviewing any person and that we are talking about like that
• 40:00
  and how you're overcoming stuff. But also just like we want to
• 40:03
  talk shit, you know what I mean? Or just get like deep and
• 40:06
  random. Nonsense like we talk a lot
• 40:09
  about SpongeBob because we love SpongeBob and a lot of
• 40:14
  conspiracies sometimes movies like whatever.
• 40:17
  So we definitely always want to make sure that we're giving the
• 40:19
  flowers back to people and we're doing that, you know, with a
• 40:22
  drink and and then and then also just like letting people be
• 40:28
  people because we're not being people, you know, I love it.
• 40:31
  It sounds silly to say that, that we're not humanizing each
• 40:34
  other enough, but it's, you know, that's happened a lot.
• 40:37
  It is. Yeah.
• 40:38
  Are you about from Wichita? Yeah, I grew up.
• 40:40
  I grew up here. I was born elsewhere, but I grew
• 40:42
  up here, OK? No, I I grew up in Dodge City,
• 40:45
  but I've been here for like 10 years now.
• 40:47
  Dodge City, Yeah, I was just there two weeks.
• 40:50
  Ago. OK, yeah, good tacos.
• 40:52
  No, I did not get tacos. Oh, you didn't?
• 40:54
  Yeah, I was out there selling tequila, So tequila, But I had a
• 40:59
  good time out there. Yeah, I did Garden City and
• 41:02
  Dodge. There's a lot of money in Garden
• 41:04
  City. Yeah, garden keeps growing.
• 41:06
  Yeah. God, it keeps growing.
• 41:07
  It surprised the hell out of me. It is like it is the amount the
• 41:10
  how fast-paced it's growing I mean which is really good dodge.
• 41:13
  I wish would do the same. But they're just like 20 or
• 41:17
  40,000 people. Like it wasn't very big, but.
• 41:20
  So yeah, yeah, it's not, it's not huge.
• 41:22
  It's not. They're both small towns.
• 41:24
  Yeah, yeah. How far is Garden from here?
• 41:27
  4 hours. Four, Yeah. 4 hours.
• 41:29
  Yeah, my grandma used to live out there.
• 41:31
  You grew up there, didn't you? Or for some time?
• 41:33
  No, I'm thinking Dawn. Yeah, yeah.
• 41:37
  But that's how we met is through another friend.
• 41:39
  And then we were super drunk and allegedly.
• 41:44
  Yeah, it was. Actually.
• 41:45
  Funny thing, it was actually a crawfish boil that.
• 41:48
  She. That she can't get it to.
• 41:50
  And that's when we met. And then, yeah, it was great.
• 41:57
  Now we're here, several years later.
• 41:59
  Hey, I love it. Yeah.
• 42:00
  He and Dusty loves working with me, right Dusty?
• 42:03
  Hey, I can't wait for this to be over I.
• 42:05
  Felt like you should have had a sound effect.
• 42:07
  Right, Dusty? Yeah.
• 42:09
  There should have been one ready to go, right?
• 42:11
  Now, he does usually have one he'll show you, which is his
• 42:14
  favorite. I watch he's he has it on
• 42:16
  standby. Oh, not that one.
• 42:17
  OK, I was. I was surprised you didn't use
• 42:21
  the other one. It's going to be. 2 1000 years
• 42:25
  later and we're still sitting here talking.
• 42:30
  Which actually Dusty's an introvert.
• 42:33
  So this is what's even funnier is that so like Emily was one of
• 42:37
  so we I mean, and they'll all come on when they can and when
• 42:40
  they're available too. But Dusty, like you said, he
• 42:43
  loves to, you know, produce more.
• 42:45
  And so my. Idea was I was going to be the
• 42:47
  producer, like on Joe Rogan, you know, like Jamie, look up.
• 42:51
  You were going to be on the back, yeah.
• 42:52
  You know, and then like, you know, I would look it up, you
• 42:55
  know, maybe chime in a little bit, but they would be the main
• 42:59
  attraction and. Now you're the face.
• 43:02
  I know you're the face I. Guess so, yeah.
• 43:05
  And he loves it. He loves it so much, right?
• 43:09
  Does he? Yeah.
• 43:11
  It works. 64 episodes. Is that what you said?
• 43:13
  Yeah. Yeah, yeah, yeah. 64 in, yeah.
• 43:16
  Yeah. So what's like a season look
• 43:18
  like? Do you take a break and then or?
• 43:21
  Well, now we're trying to do that.
• 43:23
  Well, our last season we took a very long break.
• 43:25
  A lot of things happen in life for all of us at that time,
• 43:29
  'cause it's three of us at that time.
• 43:30
  And yeah, we're definitely not going to do a long break like we
• 43:34
  did last time. And when I say long, I mean I'm
• 43:36
  talking over a year. Oh shit.
• 43:37
  Yeah. Like life really hit all of us.
• 43:42
  And now though, I think like our break to the listeners shouldn't
• 43:47
  feel long, it shouldn't feel like 5 months even maybe.
• 43:52
  I don't know, we haven't talked about it, but definitely less
• 43:54
  than five months. Yeah, we were trying to make it
• 43:58
  feel very little the. Longest break we'll probably
• 44:00
  take will be like two or three months.
• 44:02
  Yeah, at the most, yeah, just. Just kind of regroup.
• 44:05
  And we can regroup, figure out what next season's goals are,
• 44:10
  how who you want to bring on this and that.
• 44:14
  Our next location? Yeah, be nailed down.
• 44:18
  Yeah, yeah, 'cause second season we did all tattoo artists third
• 44:23
  season. Which themes to each season?
• 44:25
  It was a little, it was, yeah, we, we aimed to the themes the
• 44:29
  same, the theme stuff. And then we were like, maybe we
• 44:32
  don't want to do the theme stuff anymore 'cause like, so we do.
• 44:35
  The first season it was just like us, you know, really
• 44:37
  getting our feet wet. So it was a lot of our friends.
• 44:39
  And then second season was all tattoo artists, which also a lot
• 44:42
  of our friends. And then season 3, we're like,
• 44:47
  OK, let's do music. And so, you know, we did all
• 44:50
  things music related as in like somebody who is a artist or
• 44:53
  trying to do artist stuff or even like venue holders and
• 44:58
  anybody just really in the music scene.
• 45:00
  And that's what we focused on. And then this season we're like,
• 45:02
  OK, let's not stick to a theme really per SE and let's just
• 45:08
  kind of go with it. But like still call them
• 45:10
  seasons. The seasons for us are more of
• 45:12
  like us being able to get a break because we're not full
• 45:15
  time podcasters, we're not full time digital people yet.
• 45:20
  Yet reach out to us. If you want to sponsor, don't.
• 45:24
  Take my. Sponsorship, yeah, just add on.
• 45:26
  Yeah, just add on. You can add on because honestly,
• 45:29
  this is a lot of stuff. So please, yeah, yeah.
• 45:34
  So you can add on to this because there's a lot of add on
• 45:38
  stuff actually. But yeah, so that's how that's
• 45:43
  how that happened. Yeah.
• 45:45
  Yeah. How do you how do you guys take
• 45:46
  your breaks when you give yourself breaks?
• 45:49
  Yeah. How do you guys take time to
• 45:51
  even enjoy what you've built or do?
• 45:54
  You no. Your point blank.
• 45:58
  I like how you're like. I mean, both of us will say we
• 46:01
  enjoy what we do. Building a business is obviously
• 46:04
  stressful and I mean we're still a small business and they're
• 46:07
  still competitors and people coming out with much deeper
• 46:11
  pockets than us and whatnot. But I mean, there are those
• 46:14
  blips of enjoy seeing what you've built and spending time
• 46:18
  with what originally was just all work colleagues have now
• 46:23
  blossomed into like serious friendships in the industry and
• 46:28
  a lot of friends out there that it just becomes a daily thing.
• 46:32
  I don't, I don't see it as a weekend, you know, by any means
• 46:35
  because those are our busiest times or Fridays, Saturdays,
• 46:38
  Sundays and just you just find ways to enjoy it, I guess.
• 46:44
  I don't know. We're just, like I said, too
• 46:46
  stupid to do anything else. It just kind of you just.
• 46:49
  Kind of keep going, but no, there's not really.
• 46:54
  I think the only time that there might be a Beavis about it, I
• 47:03
  think the only time that there may be close to I guess a break
• 47:07
  is we share a birthday a day apart.
• 47:10
  What? What?
• 47:11
  What are you guys? Chancer.
• 47:13
  Cancer. OK, what are you?
• 47:15
  You're not a Cancer, You're a Virgo.
• 47:17
  Virgo. Yes.
• 47:18
  OK. And.
• 47:19
  So Virgo, Yeah. Every year we we still work, but
• 47:29
  we try and like be somewhere together with our spouses.
• 47:33
  And so last year we chose Kansas City and him and I were in
• 47:36
  Lawrence for the day, selling all day for two straight days.
• 47:39
  Like we enjoy doing that, like obviously for our birthdays, but
• 47:43
  I drank all day long and we have fun along the way while we did
• 47:46
  it. But that's just kind of our
• 47:49
  little reset, I guess the year before.
• 47:51
  We did Nashville. Nashville is always a good time
• 47:54
  for drinking. We sold tequila people out there
• 47:57
  and then just kind of sang a bunch of Kid Rock on stage and.
• 48:01
  Those videos got brought up recently and I tried to delete
• 48:04
  them. I don't do karaoke but he
• 48:07
  convinced me to do it that. Was the first time I've ever
• 48:09
  done. Yeah.
• 48:12
  Yeah, Oh my God. Other than that, there's not
• 48:16
  really much of A. A Break A.
• 48:18
  Break or a vacation or Yeah. But I mean, at least like you,
• 48:21
  when you guys are doing your work, you're always around
• 48:23
  people. So like, I think to a minute, to
• 48:26
  a certain extent, it doesn't feel like work, right?
• 48:29
  You know, like it does to to 1 extent maybe in the beginning or
• 48:32
  like you're like, fuck, I forgot I said yes to this.
• 48:34
  And then I have to do this, you know what I mean?
• 48:35
  And you're like, fuck, I have to go do that.
• 48:37
  Those are some of the worst tacts.
• 48:38
  I'm like oh shit. Yeah, I.
• 48:41
  Completely forgot about this. Yeah, yeah.
• 48:44
  And then you show face and then you're there and then.
• 48:45
  You're like. Yeah, that's what I was gonna
• 48:47
  say that it, it kind of starts that way, 'cause like it's your
• 48:50
  day and you're like going through all that.
• 48:52
  But then when you're there and then you're like engaging with
• 48:54
  everyone, you're talking with everyone.
• 48:56
  You're like, oh, that was fun. Like you're just kind of like,
• 48:59
  you know, you know, happy again and you're enjoying things again
• 49:02
  and you're, and you're living one life again.
• 49:03
  Oh, it's. The truth, I will say that's
• 49:07
  probably one of the funner parts of our job.
• 49:10
  Obviously, running a business can sometimes be stressful, if
• 49:14
  not all the time. But when we're actually in front
• 49:16
  of people talking about our spirits that we're very
• 49:19
  passionate about, you're right. That is a great reminder of we
• 49:22
  enjoy what we do at that point, because even doing a liquor
• 49:25
  store tastes like, this is the best tequila I've ever had.
• 49:27
  I'm like, all right, baby, we're doing something right.
• 49:33
  Yeah, Yeah, Yeah. Yeah.
• 49:35
  No, that's true. It's like it's, it's like, oh, I
• 49:37
  gotta like, yeah, I didn't do that.
• 49:38
  Yeah, yeah. So I am curious though, like you
• 49:44
  said, your American district or portfolio.
• 49:47
  Portfolio. Yeah, 'cause I know that all the
• 49:49
  una Vida is made in Mexico. So I'm curious how you guys even
• 49:53
  got that started too. But then I'm I'm also curious
• 49:55
  where all the American portfolio is made.
• 49:57
  Is it made over there or is it not?
• 49:58
  OK, where do you? Want me to start una Vida?
• 50:03
  Well, long. Drawn out, yeah.
• 50:06
  So obviously, una Vida, you know, Zach was the first
• 50:08
  employee of that other tequila brand.
• 50:10
  And so when I would travel down with him, just made really good
• 50:14
  relationships like we do, but down there.
• 50:17
  We joke we got to make all our mistakes with someone else's
• 50:19
  money. I love that.
• 50:21
  So then I knew how to get a federal import license.
• 50:23
  I knew a bottle guy, knew a court guy.
• 50:25
  We knew a handful of distilleries at the time that we
• 50:28
  wanted to make our formula. We didn't go where somebody
• 50:31
  completely new, but like for us to get off the ground, we knew
• 50:35
  how to do it pretty usually. Oh, that's cool.
• 50:37
  Though. Were you guys like in the lab
• 50:40
  kind of like scheming or how'd you come up even with the
• 50:42
  formula? Like you know what?
• 50:44
  I mean, I wish I could tell you the true story, but I won't.
• 50:46
  Why give him? Another shot.
• 50:50
  But I mean, no, that is what you do.
• 50:52
  That is what you do. You're in there.
• 50:54
  They're formulating. And I will say back then, it is
• 50:58
  very much we formulated to our palate like, you know, over time
• 51:04
  we've learned what the general public likes drinking with a lot
• 51:08
  of people at the current time, it was, you know, there's no one
• 51:11
  else to sign off on this. But.
• 51:14
  And so it's like we hope other people like this.
• 51:16
  I've learned over time, like everyone's palate is subjective,
• 51:19
  what they like, don't like. But back then, yeah, it was just
• 51:24
  we're launching this and it's because him and I like it.
• 51:26
  And if I like it, I can sell it and we go from there.
• 51:31
  So wait, so you were saying that like when you first made it, you
• 51:34
  guys were making it to your palette and now you have to
• 51:36
  like, think about other people, correct.
• 51:38
  How how does that feel though? You know, like to some degree
• 51:41
  you're like. But I know he's going to say
• 51:43
  this, but the biggest thing was the additive.
• 51:44
  Yeah. OK.
• 51:46
  So back then, I mean, I won't call out other brands, but there
• 51:49
  were, you know, some very big brands that were the hottest
• 51:53
  selling tequilas when we started that were very sweet.
• 51:58
  And for us, and I think most people, you know, like sweet
• 52:02
  stuff, but if it's your first time kind of getting into
• 52:05
  tequila, you're like, oh, this is good tequila.
• 52:08
  This. I could drink this.
• 52:09
  And we were all sold the 100%. Agave.
• 52:12
  Yeah, it was just 100% agave. It wasn't a low end mixed of
• 52:15
  tequila. And so you're like.
• 52:16
  It's premium. This is premium.
• 52:18
  This is good. So when we went down to our
• 52:20
  distilleries, it was kind of like, we want to be like this
• 52:22
  like, but in the Midwest. And so we launched that and it
• 52:25
  wasn't till post 2020 that, you know, online people are starting
• 52:30
  to ask me, are you added free? You know, I'm like, I really
• 52:33
  know what this is. I barely heard about this.
• 52:35
  Yeah. And then even a little bit
• 52:39
  longer, it got to the point where I didn't like a repo
• 52:41
  anymore. I was like.
• 52:44
  Wait, so, so you change the point?
• 52:46
  What? OK, OK.
• 52:48
  And so like it to me, it was too artificial.
• 52:51
  And so we left our distillery and are now at a new distillery
• 52:56
  and with someone that could help us formulate.
• 52:59
  And we did take a pretty good 180.
• 53:01
  Like if you try our original tequila that we launched with
• 53:03
  compared to now, they don't taste the same.
• 53:06
  I want to taste it. Well, we didn't.
• 53:09
  It's in the sellers. We didn't know.
• 53:13
  But. That's why, yeah, yeah.
• 53:15
  Well, and so not to get in the weeds too much, so the whole
• 53:20
  goal of 100% agave is it is only agave water, yeast, a mixed
• 53:25
  dough MIXTO by Mexican law. Mexican law is only 51% agave,
• 53:30
  49% sugar, water, caramel coloring and then they cut it
• 53:34
  with vodka. So when you see a reposado or an
• 53:38
  iniejo, we can only get our color, flavor and aroma by being
• 53:40
  aged in a barrel. If it says gold on the label,
• 53:43
  it's food coloring. So when people are like, I
• 53:46
  haven't had tequila since college and it was a horrible
• 53:50
  experience, it's because they were drinking a mixed dough
• 53:53
  which will just your body doesn't know how to digest it or
• 53:56
  anything. So Fast forward, we didn't know
• 54:00
  this. Now we do that even within the
• 54:02
  100% agave tequila world, you can still add 1% by volume
• 54:09
  additives, things like glycerin, things like vanilla extract,
• 54:13
  things like oak extract for colorants.
• 54:15
  So when we were trying to formulate, we're like, hey, we
• 54:18
  just wanted to taste like this brand.
• 54:21
  We know that brand was pumped full of additives.
• 54:24
  So then we started to be like, OK, what is this additive free
• 54:27
  movement? And then we started tasting it
• 54:28
  and it totally changed our palate on what we like so.
• 54:31
  Then we were like. OK, time to make a move and.
• 54:34
  You. Have to find a good balance like
• 54:37
  we were already four years in. And. 5 five years in that you
• 54:43
  know, the majority of our customers were sports bar people
• 54:47
  that are just ripping shots of tequila.
• 54:50
  And. It wasn't, you know, people at
• 54:53
  home that were just sipping on a Blanco by any means.
• 54:55
  And so there's this new, this new additive free movement and
• 55:00
  group that's coming about. And so him and I kind of had to
• 55:03
  make that call like, hey, we're gonna lose some customers.
• 55:07
  Yeah, that's fair. Cuz this is not like a subtle
• 55:10
  change, it's a pretty big change.
• 55:12
  But we're gonna hopefully regain it through the education side
• 55:16
  and over time, just. We were hoping that that
• 55:19
  additive free movement took off, which it did so.
• 55:23
  We. I wouldn't say we were early
• 55:25
  because some of these tequila brands have been additive free
• 55:27
  for hundreds of years. But for our market and our price
• 55:30
  point and our demographic, absolutely we were a little bit
• 55:33
  ahead of the curve to do it. So then as these other brands
• 55:36
  and that whole education took off, they're like, oh shit, This
• 55:40
  is why they did it because it's a higher quality product.
• 55:43
  I will say we still are are smooth and still a shot brand
• 55:47
  that is absolutely. We just don't take taste
• 55:51
  artificial anymore and that's just transparency.
• 55:55
  Transparency has been huge for us from the beginning of bear
• 55:58
  with us. We're new to this too.
• 55:59
  We're not, you know, we're not, not 30 year veterans in the
• 56:02
  industry that have done this. Like we're learning.
• 56:05
  We're learning as we go. People like, Oh my God, you
• 56:08
  changed your phone. Yeah, I'm being honest.
• 56:10
  We weren't, you know, some of the buyers that you deal with
• 56:13
  it, you know, as that additive free movement took off like,
• 56:16
  well, you guys weren't added to free when you started.
• 56:18
  I was like, yeah, we aren't hiding that either.
• 56:21
  So, yeah, that bottle that you tried at the beginning, yeah, it
• 56:24
  wasn't. But this one, now it is like I
• 56:26
  didn't know that. Yeah.
• 56:27
  So what a lot of people don't realize is last I checked,
• 56:30
  there's like 265 licensed tequila distilleries that's
• 56:34
  jumped up to yeah. Damn. 345000.
• 56:38
  Do you want a refill? I'm OK right now, yeah.
• 56:40
  There's thousands of tequila brands, so a lot of it is just.
• 56:44
  Like sponsor sponsor. Sponsors.
• 56:50
  A lot of it is just white label stuff.
• 56:52
  You know, it is purely like you're just getting it slapped
• 56:56
  on the bottle. And so you kind of see these
• 56:58
  brands that do not talk about production at all.
• 57:01
  It is purely just a marketing thing up here.
• 57:04
  And so for us, it's very big to talk about if you go down our
• 57:07
  social media page about our production, how we're made, what
• 57:10
  we're doing differently. Like we're not trying to hide
• 57:12
  anything. We're trying to tell people this
• 57:14
  is how we do it versus just, you know, a shot brand, a part.
• 57:19
  You know, we do party and obviously like that is shown in
• 57:22
  our our social media that we're we're living our one life as a
• 57:26
  whole, but we don't want to just be that party brand.
• 57:30
  Like for sure there's still. I think the One Life also leads
• 57:33
  into quality as well. Like hey yeah we're living it.
• 57:36
  We're going to live it well with good shit.
• 57:38
  I think like for us, like that's why for like even before we met,
• 57:43
  I mean, we were already drinking whenever you that.
• 57:44
  But I think for us it's also because like where we were in
• 57:47
  life, right? Like I think like when I hang
• 57:49
  out with you guys and when we're hanging out, like we're not
• 57:51
  really going to like the whole party scene.
• 57:53
  Yeah, we're, we're taking shots because we enjoy shots.
• 57:56
  So it's because we enjoy shots. You know, emphasis on the enjoy,
• 58:00
  not like, Oh yeah, I'm trying to get lit.
• 58:02
  It's like, no, like we like the taste of this.
• 58:05
  We enjoy the the I don't know, maybe I am an alcoholic, but
• 58:11
  functioning, Yeah, a functioning alcoholic.
• 58:14
  But like, I really do also like enjoy just going to the tours.
• 58:17
  Have you guys like in Mexico or any of your places like done
• 58:21
  tours? Yeah.
• 58:21
  Oh my God. Yeah.
• 58:22
  I think those are always like the fun things to do and.
• 58:26
  Very informative for us. Yeah, yeah, yeah.
• 58:28
  I don't know. Tequila for two reasons.
• 58:31
  One, it has always been kind of those one life moments for us.
• 58:34
  You know, people are always usually celebrating like let's
• 58:38
  do a round of tequila shots, something like that.
• 58:40
  But two, tequila for us has always been that spirit that you
• 58:44
  can grab somebody kind of from every category.
• 58:48
  So we can usually grab a vodka gin drinker into a cocktail
• 58:52
  like, you know, these vodka soda drinkers, tequila soda, you can
• 58:56
  grab your whiskey, bourbon, Scotch drinkers with old
• 58:58
  fashions, stuff like that. So it is that one category for
• 59:02
  us that we feel like you can still kind of grab somebody
• 59:06
  regardless of what they're drinking.
• 59:08
  Red wine drinkers are hard. I don't know how to grab wine
• 59:11
  drinkers, but you can still find a way to grab somebody.
• 59:14
  Yeah, wine makes me like swollen.
• 59:18
  Like I drink a glass of wine and like my fingers get swollen and
• 59:20
  my face get swollen. Yeah, Isn't that weird?
• 59:23
  Just stick to tequila. Then yeah, yeah.
• 59:27
  Like, and I don't know what it is, but I've noticed that and I
• 59:29
  don't really like how I will drink it if that's kind of like
• 59:32
  my last resort and not really if I want to.
• 59:36
  And kind of I feel the same way with beer.
• 59:38
  Yeah. You know, like I'm not.
• 59:39
  We both lived in Denver and did craft beer.
• 59:42
  Yeah, at the highest craft beer, we were at a brewery pretty much
• 59:47
  every day and I wouldn't say it got burned out.
• 59:50
  I still love Ipas and it just. The true hipsters.
• 59:55
  Would you guys say your guys are hipsters?
• 59:56
  Fuck no. I heard Ipas and then I'm like
• 1:00:01
  I'm looking at the skinny jeans I just got.
• 1:00:04
  Big legs, any jeans I wear skinny.
• 1:00:09
  Jeans, but no, I just shifted to liquor and I love the taste of
• 1:00:13
  beer but now beer just makes me tired.
• 1:00:16
  If I'm being honest, I think my tolerance is so high that I have
• 1:00:18
  to drink 30 Ipas now. Or I could just do a half bottle
• 1:00:22
  of tequila because it's much better.
• 1:00:24
  Than half bottle that should do the trick.
• 1:00:29
  Yeah, yeah, yeah, do. You want to know the most we've
• 1:00:32
  drank in one sitting? Yeah, I do.
• 1:00:34
  What was it is Super Bowl? Whenever the Chiefs got their
• 1:00:38
  ass kicked, it was 20/22/23. 22 or 23 him and I did 3 bottles.
• 1:00:49
  3-4 hours right of Super Bowl. Yeah, I don't know how long it
• 1:00:53
  was. We might, we might have gone
• 1:00:55
  there an hour or two early, too. I mean, we were at Power and
• 1:00:57
  Light. We're the official Tequila Power
• 1:00:59
  and Light in Kansas City. And so, yeah, we were up there
• 1:01:02
  drinking. But and he sent me the video.
• 1:01:04
  I've got the video of him turning to me as they just
• 1:01:06
  cashed the third bottle and he's like shit.
• 1:01:11
  Y'all. Are good.
• 1:01:11
  We were just gotten in. I think we had to bring the
• 1:01:14
  product, so we weren't officially sold there that they
• 1:01:17
  let us drink it. And so we were the only ones
• 1:01:18
  drinking our stuff. And I was like, Oh yeah, we just
• 1:01:20
  went through three of them. And y'all were good.
• 1:01:25
  I mean, in the video I looked very coherent.
• 1:01:29
  Was there any, any, any lights in there?
• 1:01:32
  Yeah, yeah. Was there anybody home?
• 1:01:36
  I don't know, but I look like I'm home.
• 1:01:40
  I get that. So Fast forward 2020, I mean, we
• 1:01:45
  were 2 1/2 years of hand selling at liquor stores that both him
• 1:01:50
  and I kept saying 100% of Gabe was obviously what we're trying
• 1:01:54
  to get people to drink, but not everyone could afford 3999,
• 1:01:57
  which is what our Blanco was. So we'd walk tequila Isles and
• 1:02:01
  we'd try and, you know, pick out something that was 100% of Gabe
• 1:02:04
  in that price range to just get people to drink a little bit
• 1:02:07
  better tequila. And so we just felt like we
• 1:02:09
  needed a product that was in that price point range.
• 1:02:12
  And our business partners in Mexico approached us with the
• 1:02:15
  juice of El Trago. And we're like, you know, we
• 1:02:19
  have a friend that's doing 100% Espadine and a different agave
• 1:02:24
  plant. And we tried to.
• 1:02:25
  Fuck, that's really good. No, yeah, that one I think is
• 1:02:28
  like my favorite. One and I'm like, and so
• 1:02:31
  Espadine a larger agave plant and more natural sugar to it.
• 1:02:36
  And we're like, all right, I'm thinking, you know, we get the
• 1:02:38
  price point for what it's going to cost to make it.
• 1:02:40
  And I was like, oh shit, we can do this very well.
• 1:02:44
  So we launched El Trago and that one's been a really good mover
• 1:02:48
  for us. I mean branding both of us kind
• 1:02:51
  of like the Sailor Jerry pinup girls.
• 1:02:53
  So it was like, how do we take this Day of the dead half tatted
• 1:02:57
  up, half school. She's got an una Vida tattoo on
• 1:03:01
  her arm. She's holding a bottle of una
• 1:03:02
  Vida. These are little Easter eggs
• 1:03:03
  that we kind of plugged in there.
• 1:03:05
  Yeah. El trago means the drink slogan
• 1:03:08
  is don't die thirsty. Just a little bit more fun on
• 1:03:11
  that one. Yeah.
• 1:03:12
  Yeah. Yeah.
• 1:03:13
  And so, yeah, that one's obviously just a great brand
• 1:03:16
  that people love to take shots with.
• 1:03:18
  It's our, if you're batching, you know, large margaritas and
• 1:03:22
  stuff like that. That's our house mixing tequila,
• 1:03:24
  stuff like that. And then in that same time
• 1:03:28
  frame, I believe Zach met Demetrius first.
• 1:03:31
  Yeah. And Demetrius is our business
• 1:03:34
  partner in our American portfolio of High Post and
• 1:03:36
  Lebon. And he's a 9th generation sweet
• 1:03:40
  corn farmer as well as distiller.
• 1:03:43
  And so family history of farming as well as distilling, and a
• 1:03:48
  molecular biologist and a botanist.
• 1:03:51
  Damn. Just a.
• 1:03:52
  Fancy people. Very, very, very.
• 1:03:54
  A lot of is. Not him and I Yeah, Demetrius.
• 1:03:57
  He makes us feel dumb. But, and so we came out with
• 1:04:02
  Labon first, which was actually like a family hoot recipe of his
• 1:04:05
  at a higher proof. His family's from Louisiana.
• 1:04:08
  They grow oranges down there, so they grow.
• 1:04:11
  And it's like me because I grow oranges in my backyard here in
• 1:04:14
  Wichita, KS, and watermelons and blueberries and raspberries
• 1:04:18
  there. You go, I don't grow.
• 1:04:19
  You can grow oranges in Wichita. Yes, I'm being sarcastic.
• 1:04:28
  So they use Satsuma's oranges, they put whole oranges in a
• 1:04:31
  whiskey barrel, let them soak. And so that was honestly
• 1:04:35
  supposed to be, I mean, it technically still is our like
• 1:04:38
  Grand Marnier, Cointreau, Cadillac Marg alternative.
• 1:04:42
  And so it's a whiskey base instead of being a cognac based
• 1:04:46
  quickly became old fashioned orange tea shots, Yules, you
• 1:04:51
  name it. It's the most versatile thing in
• 1:04:52
  our portfolio. And the base of that before it's
• 1:04:56
  aged is high post and we tried it one time before it was aged.
• 1:05:01
  And I think both of us, neither of us were vodka drinkers.
• 1:05:02
  So I was like, yeah, I'm not a vodka.
• 1:05:04
  Drinker. But I was like, shit, that's a
• 1:05:06
  really good vodka. And so Demetrius has his own
• 1:05:11
  family way of doing stuff. So he does a very long
• 1:05:13
  fermentation process, which long chain fatty acids creates a
• 1:05:18
  creamier mouthfeel to it. And so that one just took gold
• 1:05:22
  and was in Forbes magazine, which was cool for us.
• 1:05:25
  Yeah, dude, Hell yeah. A lot of people have to pay for
• 1:05:27
  that stuff and I just woke up 1 morning and I remember I sent
• 1:05:31
  him the article and he goes did we pay for this?
• 1:05:33
  And I was. Like no, it was usually.
• 1:05:37
  How it goes. And you're like, what marketing
• 1:05:39
  budget did you send me? You sent this to me during the
• 1:05:43
  day, not at 5:00 AM because I know I wasn't paying attention.
• 1:05:47
  But no, because it took gold. I guess they just did an article
• 1:05:52
  about the vodkas in that. And so I woke up to a bunch of
• 1:05:56
  emails on like our info e-mail, like, where do I get this here?
• 1:05:59
  Where do I get this here? Read about it here.
• 1:06:01
  Read about it in the article. Like what article?
• 1:06:05
  So then I just Google High Post vodka and I came up with the
• 1:06:07
  article. And so, yeah, it was pretty
• 1:06:09
  cool. And then everything else on the
• 1:06:11
  flavored line, whatnot, just kind of fell into place.
• 1:06:13
  Lemon, lime and espresso and artificial sugars.
• 1:06:15
  No dyes. Yeah, Demetrius has a way of
• 1:06:18
  doing it with whole lemons. Lemon peels.
• 1:06:20
  That's so cool. Wait, where?
• 1:06:21
  Where do they make it though? You in Missouri?
• 1:06:25
  In right at about 45 minutes outside Saint Louis, Yeah.
• 1:06:27
  That's all cool though. Yeah, as well as distillery, but
• 1:06:30
  we're fully grained to glass. So we have family farm lands
• 1:06:33
  here in Kansas as well as Missouri.
• 1:06:36
  So we blend Kansas, Missouri sweet corn, which is, I wouldn't
• 1:06:41
  say it's rare, but it's not common a lot in the alcohol
• 1:06:44
  world, in the American portfolios, a lot of people are
• 1:06:46
  sourcing their grains or their sourcing their alcohol and then,
• 1:06:50
  you know, slapping a label on it.
• 1:06:52
  And so being grain to glass is huge that we have the farmer and
• 1:06:56
  distiller in. House so we.
• 1:06:58
  Don't have to source. Anything, and I know Bryce
• 1:07:01
  always talks about this, people usually when they're growing
• 1:07:05
  corn, they sell the good stuff for food production in grocery
• 1:07:10
  stores and then they sell their reject corn.
• 1:07:12
  That's not good enough, sorry. 2 distilleries that they use we
• 1:07:17
  only Demetrius only grows corn for booze.
• 1:07:21
  So that's definitely unique and that's.
• 1:07:23
  Even that's even better because then you're getting the good
• 1:07:25
  corn, yes? He's pulling out anything he
• 1:07:29
  doesn't think. Is.
• 1:07:36
  He's like, yeah, fuck those guys.
• 1:07:38
  I fuck with these guys. That's my guy.
• 1:07:42
  It makes a huge difference in the quality.
• 1:07:43
  It's because you guys have touch tips too.
• 1:07:45
  I love my 0 hesitation. You're like duh, duh.
• 1:07:53
  Speaking of silly, weird things like that, I hear you guys are
• 1:07:55
  both. Or maybe it's just you who are
• 1:07:57
  the dumb funny movie lovers we're talking about Adam
• 1:08:02
  Sandler, Will Ferrell. I'm going to add in there Seth
• 1:08:06
  Rogen, but because I feel like we can't have not have Seth
• 1:08:10
  Rogen in there. Are you also?
• 1:08:11
  In this, I just don't have all the lines memorized like Bryce
• 1:08:13
  does. When he says him, I'm like, Oh
• 1:08:16
  yeah, I remember that. Yeah, I grew up.
• 1:08:18
  I can't just, I can't just pull him out like he can.
• 1:08:20
  Yeah, I don't know why. Like, I don't know.
• 1:08:22
  I just grew up watching a lot of movies.
• 1:08:25
  And, you know, I went through a whole phase when Blockbuster
• 1:08:27
  went out of business. I bought a ton of DVDs and so
• 1:08:30
  like I have them in my basement still and my wife always would
• 1:08:34
  get mad. Watch DVD movies.
• 1:08:36
  Occasionally you don't have you don't have any advertisements
• 1:08:39
  and. I mean if you pay for streaming,
• 1:08:42
  do you want? Yeah, but even the streaming
• 1:08:44
  still have advertising. Yeah, that's true.
• 1:08:45
  There's nothing. Yeah.
• 1:08:46
  Yeah. And so for the longest time,
• 1:08:48
  because my wife and I, you know, have been together 17 years, I
• 1:08:53
  would travel with just these boxes and boxes and boxes of DVD
• 1:08:57
  cases. She's like, for the love of
• 1:08:59
  cooking, get rid of these. And I'm like, no, no, no, one
• 1:09:01
  day I want them all alphabetized.
• 1:09:05
  And so in our new house, I have everything as it should be with
• 1:09:09
  the DVD in case. And that's just, I don't know,
• 1:09:12
  it's just who I am. I've got 4 posters above my
• 1:09:16
  couch which are Lloyd from Dumb and Dumber with his head out of
• 1:09:19
  the window. I've got Tony Soprano with the
• 1:09:24
  middle finger. I've got Dexter Morgan from
• 1:09:29
  Dexter, one of my and my wife and I favorite TV shows.
• 1:09:33
  I'm trying to blank on the 4th. Oh, I've got threat level
• 1:09:37
  midnight Michael Scott from the office.
• 1:09:39
  Nice nice. That's the 4th 1 and I got a few
• 1:09:41
  more coming. But yeah, I love stupid movies.
• 1:09:44
  I think I saw Hot Rod in theaters like 6 times just
• 1:09:47
  crying laughing so. So Hot Rod is a favorite.
• 1:09:50
  Hot Rod is definitely a favorite.
• 1:09:52
  Which one's your favorite? I mean, Superbad's got to be up
• 1:09:56
  there for I know it's very generic, but I mean that movie.
• 1:09:59
  Is but any of the OG Wilfer? I mean Anchorman.
• 1:10:04
  Just those ones that you add a bunch of comedians that have
• 1:10:06
  classic 1 liners. I don't think I've ever laughed
• 1:10:09
  so hard the first time I saw Hangover in theaters.
• 1:10:13
  Hangover, that was. Unreal.
• 1:10:14
  Yeah, Hangover. What's the what's the name of
• 1:10:17
  that one guy who horrible bosses?
• 1:10:21
  Classic. Movie that one too, but but the
• 1:10:23
  one that like. And Paul, no, it's not power up,
• 1:10:27
  it's. I'm thinking of the one.
• 1:10:29
  I'm thinking of the one that has like a high pitched voice, Yeah.
• 1:10:32
  That's Charlie. That's right.
• 1:10:34
  OK, OK. That's from.
• 1:10:35
  Charlie from It's Always Sunny. I don't know, I think he's so
• 1:10:37
  funny. Like, I don't know if it is just
• 1:10:40
  his voice, you know what I mean, Or it's like, OK, Dragon Ball Z,
• 1:10:44
  when you hear it in Japanese, like like Goku sounds hilarious.
• 1:10:48
  Yes, the high pitch. Yeah, like he's just so high
• 1:10:51
  pitched and you're like, I wasn't expecting the high pitch
• 1:10:53
  it was. A huge Dragon Ball Z kid.
• 1:10:55
  Yeah, yeah. You're not anymore.
• 1:10:58
  No, I'm an adult. 00. People.
• 1:11:05
  Wow. Anyways, that was a really great
• 1:11:07
  episode. You guys, this is the end.
• 1:11:13
  I don't think we'll be back next season, Thank.
• 1:11:14
  You guys, no, I still like it. I just I don't have time for.
• 1:11:19
  It but you know, I used to. Neither of us have time for
• 1:11:21
  hobbies. No, when would you guys really
• 1:11:25
  actually, I mean you just said 5:00 AM and probably sometime at
• 1:11:28
  1:00. I try to find the way.
• 1:11:30
  I think both of us try and find ways that we can work this into
• 1:11:35
  our actual hobbies. And so like, you know, we've
• 1:11:38
  both of us work out in the morning.
• 1:11:40
  And so it's like, OK, well how do we do these fitness things
• 1:11:42
  that end with drinking? I love those events.
• 1:11:46
  So then now how do I sponsor like the local 5 KS that end at
• 1:11:50
  bars and end with drinking and then you know, there's.
• 1:11:53
  An educational trying to do skinny margaritas Why is tequila
• 1:11:56
  the best spirit for you to. Drink.
• 1:11:58
  So we've talked about movies. You know, I've been reaching out
• 1:12:02
  or trying to get the Boulevard Theater downtown.
• 1:12:05
  Yeah, to start doing liquor. They do beer.
• 1:12:08
  Cuz I want to start doing events there where I rent out the
• 1:12:10
  entire movie theater and we can do events.
• 1:12:12
  There Oh shit, that'd be so much fun and do like a whole podcast
• 1:12:16
  recording, yes. And do old school movies and
• 1:12:19
  whatnot cuz it's like all right, well I don't have time for a
• 1:12:22
  hobby so how do I work work into what I do enjoy?
• 1:12:26
  Hey, that's so that I can do both at the same time, so.
• 1:12:30
  Yeah, yeah, yeah. I mean, you have to figure it
• 1:12:32
  out somehow, right? Like that.
• 1:12:33
  I think that's, it's kind of like what's happening here.
• 1:12:36
  I mean, you're you enjoy more audio experiences and DJing and
• 1:12:40
  all that. And it's like, well, I have the
• 1:12:41
  equipment, how can I lend this here?
• 1:12:43
  And then it's like, I like storytelling from this aspect.
• 1:12:46
  How can I lend this here? Yep.
• 1:12:47
  This is a great setup, by the way, We we got in the podcast
• 1:12:51
  world for a minute. Yeah, it's not cheap.
• 1:12:53
  So no like this is this is great stuff.
• 1:12:56
  Thank you. We're blessed with the set up
• 1:12:58
  today. Shout out.
• 1:12:59
  Front steps, yeah. Yeah.
• 1:13:01
  The equipment is ours though. But mostly, yeah.
• 1:13:03
  Shout out Dusty. Yeah, I got the matching
• 1:13:06
  microphones. Yeah, no.
• 1:13:07
  They're slick. You know, since I was with a
• 1:13:10
  bunch of girls, you know, I had to cater to to them too.
• 1:13:14
  Yeah, but. Yeah, yeah, yeah.
• 1:13:16
  I am very anal this. Is Dusty's last season as well.
• 1:13:19
  Yeah. She's like surprised it.
• 1:13:24
  Was, you know, it took, it took a lot of teeth pulling to get
• 1:13:29
  them to want to be on camera. So they're.
• 1:13:32
  Like. Oh, that means we got to, like,
• 1:13:34
  get ready for every episode and, like, yeah.
• 1:13:37
  Unless you don't have to. Unless you don't care.
• 1:13:39
  Yeah, you don't have to. But hey, you're the you're the
• 1:13:43
  one who cares about how you look on the camera, you know?
• 1:13:45
  Yeah. Like that's what it is.
• 1:13:46
  It's like, and I'm trying to get to a point where I don't care,
• 1:13:49
  you know what I mean? Like and I, I don't care as
• 1:13:52
  much, but then I like do because I'm like, Oh yeah, my face does
• 1:13:54
  look a little better like that. But but like, I think like
• 1:13:57
  that's true. Like or I don't know if you guys
• 1:13:59
  feel that way sometimes it's about how you show up to what
• 1:14:02
  you're doing. You know, it's like you know if
• 1:14:04
  you. Put some effort into it.
• 1:14:05
  You're going to put more into it.
• 1:14:06
  Yeah, so even like I work from home, I work remotely and I do
• 1:14:09
  wear still my sweats and all that, but I at least get a
• 1:14:12
  little bit of my face and my hair ready because there is
• 1:14:14
  something about like I'm going to get myself a little ready at
• 1:14:18
  least so I can be like present in there.
• 1:14:21
  And not. Feel good?
• 1:14:22
  Yeah. Yeah.
• 1:14:23
  Not that I I don't want to look like I just rolled out of bed.
• 1:14:27
  I mean, neither of us, I obviously our suit and tie guys
• 1:14:31
  and like that's the nice part, but you still got to look and
• 1:14:34
  feel good and get out there and have the right energy and
• 1:14:37
  hopefully match that with bartenders and.
• 1:14:41
  Yeah, yeah, yeah. I think we're getting to the
• 1:14:45
  part where we do this thing that we call Lightning round.
• 1:14:49
  Yeah, so. Are we lining up shots?
• 1:14:52
  Should we? Is that is that the lightning
• 1:14:54
  round? No.
• 1:14:58
  Corey stood up so bad. Don't let my bad ideas.
• 1:15:02
  Yeah, Corey. Corey was like, I'm so ready.
• 1:15:05
  Well, shit, actually. We could.
• 1:15:08
  Not an actual shot, but we should refill the glass.
• 1:15:12
  Yeah, yeah, yeah. Let's do that.
• 1:15:14
  Yeah. Yeah.
• 1:15:15
  This part of the show is where we get more drunk.
• 1:15:21
  Basically. You wanted this?
• 1:15:22
  Right, Yeah, lighting round is. We'll ask you guys some quick
• 1:15:26
  questions. You give us the quickest answer
• 1:15:28
  that comes to mind 1st and some random stuff.
• 1:15:32
  I told you I hit my head before this.
• 1:15:34
  Yeah, I know. This wasn't in the waiver we
• 1:15:37
  signed, yeah, but. There is no such thing as
• 1:15:40
  waivers here. Nothing quick.
• 1:15:42
  Yeah, no such thing. You have to hold on.
• 1:15:46
  Let me get out my phone. There's no such thing.
• 1:15:50
  You're risking your life on here with us.
• 1:15:52
  And that's how we like it. Drink in.
• 1:15:54
  My life. Yeah, you're like, what the fuck
• 1:15:58
  did I sign up for? Yeah, you're.
• 1:15:59
  Like. Yeah, you're like, why did we
• 1:16:03
  partner with these people? OK, guilty pleasure show or
• 1:16:06
  content? Both of us at the same time.
• 1:16:09
  But you can take turns if you'd like.
• 1:16:11
  Or you can, yeah. It's always sunny, so that
• 1:16:15
  would. You just, you just took both
• 1:16:16
  money. Actually, I will say this, I've
• 1:16:18
  been on AI, was on a huge Seinfeld kick and I'm now on a
• 1:16:22
  big curb. You're enthusiastic.
• 1:16:23
  For. The first time, the first time
• 1:16:25
  watching the show, it's. Fucking Larry David.
• 1:16:26
  I mean it's cringe. Cringe worth HBO.
• 1:16:29
  You ever watched Curb Your Enthusiasm?
• 1:16:31
  So Larry David was the writer for Seinfeld and the way he does
• 1:16:36
  these episodes are the just the most cringe worthy.
• 1:16:39
  They're hilarious, but they're, you have to like look away from
• 1:16:43
  the TV from sometimes 'cause you just know how awkward it's gonna
• 1:16:47
  be. OK.
• 1:16:48
  And you know, you know, I was thinking of the there's a
• 1:16:51
  Silicon Valley show on HBO. That I oh, that was a great one.
• 1:16:54
  I know what she's talking about with TJ Dillon or.
• 1:16:57
  The actual Silicon Valley show. Oh, that is the name of it,
• 1:17:00
  yeah. Yeah, oh, it is called.
• 1:17:01
  That yeah, yeah, yeah. That one's hilarious.
• 1:17:02
  Yeah, I've thought about that one.
• 1:17:04
  They make some dumb shit too. Oh yeah?
• 1:17:07
  What does success look like now compared to 20/17/2016 when you
• 1:17:10
  guys started? I would say that goal hasn't
• 1:17:14
  really changed. No, no.
• 1:17:16
  Still the same. So same which is to live one
• 1:17:18
  life. Yeah, yeah.
• 1:17:21
  Oh, OK. I think so.
• 1:17:22
  I don't think either of us are necessarily like money driven
• 1:17:25
  people, but neither of us really came for money either.
• 1:17:30
  So it is like, you know, getting to that point where you know,
• 1:17:34
  you definitely know it's and growth, yeah.
• 1:17:39
  Because we believe in our products that much that getting
• 1:17:42
  it out of side of Missouri, Kansas, Oklahoma, Texas is still
• 1:17:46
  the goal for sure, yeah. We're both like data and
• 1:17:50
  numbers, not like math Wizards by any means, but like obviously
• 1:17:54
  every every morning, both him and I are looking at sales data
• 1:17:58
  and going back and forth and talking about where's lacking,
• 1:18:03
  where, you know, where's growing, where, how do we do
• 1:18:05
  this, How do we do that? And game, we're both up pretty
• 1:18:09
  early, so it's. Yeah, yeah.
• 1:18:10
  You guys are being some some nerds.
• 1:18:12
  First thing in the first thing in the morning, that's just
• 1:18:15
  yeah, that's our industry, so. Yeah, yeah, fair.
• 1:18:17
  OK, workout. Well, no, you already answered
• 1:18:21
  this. It's one meal that never
• 1:18:22
  disappoints. Pizza.
• 1:18:24
  What kind of really I mean? Really.
• 1:18:27
  Pizza, pizza. Pizza, pizza.
• 1:18:29
  Hut. Pizza Hut.
• 1:18:30
  Really. It's Wichita.
• 1:18:32
  I'm a pizza guy. I will always be a stuffed crust
• 1:18:35
  pepperoni pizza guy. Plug for Pizza Hut.
• 1:18:38
  Yeah, they don't care. Sponsor us.
• 1:18:41
  Yeah, yeah, yeah. Like sponsor us.
• 1:18:43
  Sponsor us. Yeah, I love Pizza Hut.
• 1:18:45
  It never disappoints. Now again on a local side,
• 1:18:48
  Ziggy's. Pizza, I was going to say.
• 1:18:50
  I was going to say Ziggies. I'm just saying.
• 1:18:52
  Don't pull us off your menu, sorry.
• 1:18:55
  I'll tell you, I eat Ziggies 9 times out of 10 before I eat
• 1:18:59
  pizza. That's just because I don't.
• 1:19:01
  Well, because. Ziggies is so good.
• 1:19:02
  Yeah, Ziggies is phenomenal. But I go to a bar and eat
• 1:19:06
  Ziggies. I don't really, unless we're
• 1:19:08
  cooking at home. I don't really eat like fast
• 1:19:11
  food or take out or anything. So my entire childhood was
• 1:19:16
  pizza. And so.
• 1:19:18
  For me, that's where it just doesn't disappoint.
• 1:19:21
  And obviously pizza is starting here in Wichita.
• 1:19:22
  It just, it's a pizza town. But no Ziggy's.
• 1:19:25
  I just ate at the Depot the other day.
• 1:19:27
  Yeah, your your favorite go to that doesn't disappoint.
• 1:19:34
  Steak. Steak.
• 1:19:36
  That's true. Mediumer or really?
• 1:19:38
  Yeah. Yeah.
• 1:19:40
  My family, my dad, my sister. Because I'm Mexican.
• 1:19:44
  They're alike like well done. There's steak, there's steak,
• 1:19:49
  guys, there's steak. My mom.
• 1:19:52
  I know my. Mom too.
• 1:19:53
  She I'm like, Oh no, why? How can you eat that?
• 1:19:57
  Yeah, yeah. And they're like, they're what?
• 1:19:59
  Weirdo would order it all done. Yeah, no, my family.
• 1:20:02
  He's calling me out. I.
• 1:20:07
  Didn't I? Didn't.
• 1:20:10
  Say anything. We were talking shit about our
• 1:20:11
  family. No, we didn't know we were in
• 1:20:13
  the presence of a weird person. The pizza set it all.
• 1:20:20
  Here's the thing. Yeah, why?
• 1:20:21
  I will never return my steak and so regardless of how I order it,
• 1:20:26
  even though it comes out medium rare, I still eat it.
• 1:20:29
  But I prefer a very very good char blue cheese crusted.
• 1:20:34
  Which is good. I do get.
• 1:20:36
  Done with that. Yeah, but the well done.
• 1:20:39
  I would say it's medium. Well, I would say it's medium.
• 1:20:42
  Well, I threw them under the bus and I'm not.
• 1:20:44
  Trying to reverse I would. Say pretty bad.
• 1:20:47
  That's still pretty bad. I just don't.
• 1:20:51
  I mean, I'll eat a rare steak. I just don't.
• 1:20:54
  That's not what I prefer. I mean, I grew up on probably my
• 1:20:58
  dad just overcooking steaks and that's what it is.
• 1:21:01
  What it is shitty cook, but no, as an adult, everyone, yeah,
• 1:21:06
  kept telling me, Oh my God, what the fuck's wrong with you?
• 1:21:09
  Yeah, I would order, I would try my wife's medium rare.
• 1:21:13
  And I'm like, I don't like this. Like I'll eat it, put some blue
• 1:21:17
  cheese or something on it, but. Yeah, yeah.
• 1:21:19
  So guys like anybody who's carrying wanna do that on the
• 1:21:23
  shelf. I don't know.
• 1:21:24
  Hey, this is kind of like, here's the thing.
• 1:21:26
  This is the little. Give me rethink a lot of these
• 1:21:29
  partnerships. I've also said if I'm the one
• 1:21:32
  paying the $85 for the tomahawk or whatever it is, I should be
• 1:21:36
  able to order it. However, yeah.
• 1:21:38
  That's true. That's fair.
• 1:21:38
  It is hospitality. It's on the menu for a reason.
• 1:21:44
  They give you the option. Yeah, yeah, yeah.
• 1:21:48
  There's there's. I just get a lot of looks.
• 1:21:50
  I literally my wife will tell you every time I order I look at
• 1:21:53
  the server first. I said don't kill me but here's
• 1:21:55
  how I want to fucking and I get judged every time but I'm like I
• 1:21:59
  don't know. I started with no judgement.
• 1:22:03
  This this was not a a safe zone by.
• 1:22:06
  The way I know. I do kind of judge that places
• 1:22:09
  service, how they interact with him when he orders it to stay.
• 1:22:12
  Oh, oh, you do? Oh, honest, 'cause it's your
• 1:22:14
  buddy. I mean, I mean, yeah, you guys
• 1:22:16
  touch tips like duh, you got to back him up.
• 1:22:21
  That's homie. We'll make podcast tip touch.
• 1:22:30
  Oh my God. OK.
• 1:22:31
  What's something that you would say that you used to chase that
• 1:22:34
  you don't care about doing at all anymore?
• 1:22:39
  Oh, how's that? Supposed to be a Lightning
• 1:22:42
  question. Yeah, sorry, some of these.
• 1:22:45
  Deeper. Yeah, something we we like to
• 1:22:46
  mix them in. No pressure, no pressure.
• 1:22:53
  I know that's a great question. Yeah.
• 1:22:55
  Thank you. What's been your favorite answer
• 1:22:57
  so far? Hey, you know, you know, someone
• 1:23:03
  had said like very recently about like the whole social
• 1:23:07
  media, like being able to like not necessarily like Chase likes
• 1:23:12
  not that, but like the validation that comes from him.
• 1:23:14
  Yeah, like they used to check their notifications all the time
• 1:23:17
  and they don't really care about the Internet.
• 1:23:19
  That's. Good intrap.
• 1:23:21
  Yeah, yeah. I mean, I think that one, I
• 1:23:23
  think like for me, something I used to chase is perfection.
• 1:23:27
  You know, like something like I thought that I had to like make
• 1:23:29
  sure that everything was so perfect.
• 1:23:31
  Even with the podcast. I mean, like when we were first
• 1:23:33
  starting, I was, I was really anal, huh?
• 1:23:35
  About like the stories and like who we were going to have on and
• 1:23:38
  how we were going to do things and why are we asking them the
• 1:23:41
  same question? I think at the beginning,
• 1:23:46
  obviously as every business owner, it is money because
• 1:23:48
  that's obviously you have to pay your bills in a way.
• 1:23:51
  But over time it just becomes like customer satisfaction and
• 1:23:56
  like as long as that's OK customer.
• 1:23:58
  Loyalty customer. Loyalty, yeah, sorry.
• 1:24:01
  Like I want to make sure they're happy too, but as long as like
• 1:24:05
  that happens, I feel like everything else just falls into
• 1:24:08
  place. And so just finding ways to make
• 1:24:14
  sure the people that serve our product, we're serving them
• 1:24:17
  properly and everything else is kind of.
• 1:24:21
  Yeah. It happens organically.
• 1:24:23
  Yeah, yeah, yeah. Almost falling into the money
• 1:24:26
  trap and then going like no wait, this is what I'm doing
• 1:24:28
  this for. Yeah.
• 1:24:29
  I mean, obviously you have bills like they come in and you have
• 1:24:32
  to find ways. That's how we pay it right
• 1:24:35
  there. But not making that.
• 1:24:39
  The sole driver. The sole driver.
• 1:24:41
  And you know what you're going out for that day.
• 1:24:43
  Like you got to find other ways to.
• 1:24:46
  Yeah. Yeah, for sure.
• 1:24:48
  What would you say is yours? Probably something very similar
• 1:24:51
  but more like personal success, where I think more of the
• 1:24:54
  success of the business is more important with us having
• 1:24:57
  employees and ambassadors. As long as the company's
• 1:25:00
  successful by taking care of other people, him and I will be
• 1:25:03
  taken care of in the long run. Yeah, love that.
• 1:25:06
  Yeah. I had to tall enough to think
• 1:25:07
  about. It yeah, you're.
• 1:25:09
  Good. You're good.
• 1:25:13
  Do you want to take the next one?
• 1:25:15
  One thing that people take too seriously.
• 1:25:20
  About us. Well, just in general, all
• 1:25:23
  right. Could be that I.
• 1:25:23
  Wouldn't take us seriously. About how people choose to eat
• 1:25:32
  their steak. That's a good one.
• 1:25:35
  That's a good one. We got to stop judging each
• 1:25:38
  other, judging people. It's just a piece of meat.
• 1:25:41
  OK, I'm gonna die on the hill with that answer.
• 1:25:46
  Yeah, yeah, that was a good one, yeah.
• 1:25:48
  You're welcome. What did?
• 1:25:49
  What was it again? What's something that people
• 1:25:51
  take? What's one thing that people
• 1:25:53
  take too seriously? Oh, that's a good one.
• 1:26:01
  How is this lightning? That's.
• 1:26:02
  What I said I was expecting like favorite music.
• 1:26:05
  Yeah, we we, we, we mix them. We mix them.
• 1:26:08
  OK, I'll switch. I'll switch.
• 1:26:10
  I'll what? Deserves a toast right now.
• 1:26:13
  This podcast. Yeah, it was good.
• 1:26:18
  Don't overthink these. Don't overthink these.
• 1:26:20
  Yes, yes, yes. Please buy us.
• 1:26:25
  Oh, that's awesome. Yeah.
• 1:26:28
  Do you feel it? Yeah, that's I was wondering,
• 1:26:30
  that's what I've been rubbing this whole time.
• 1:26:33
  It feels good, it feels good. What's a dumb movie you'll
• 1:26:35
  always rewatch? Step Brothers.
• 1:26:40
  Yeah. Yeah, yeah.
• 1:26:42
  How did I forget that one? That's a great one.
• 1:26:44
  Classic. Benchwarmers.
• 1:26:46
  Oh great, Howie won't go out in the sun.
• 1:26:52
  Fill in the blank. Here's to you.
• 1:26:57
  Like the blank is right after you, yeah.
• 1:27:00
  Here's to you what? Depends on who you're with or
• 1:27:03
  what the scenario is. Yeah, yeah.
• 1:27:06
  Like if it's here's to your, I would say one life.
• 1:27:10
  There we go. Yeah.
• 1:27:11
  And with that, Pariva. Oh, here we go.
• 1:27:15
  Pavajo pad Centro Y padentro. None.