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“Mixology 101 with Bartender Josh Suchan” · Dos Amigos

• 0:10
  Speaker 1: I wanted to start by pointing out that you're wearing
• 0:12
  Speaker 1: some really clean temps.
• 0:14
  Speaker 2: Oh, thank you very much.
• 0:16
  Speaker 1: Yeah, these teams are the right amount of urban.
• 0:20
  Speaker 3: Ah. Yeah yeah.
• 0:22
  Speaker 2: The last show I did, I wore a suit, but
• 0:24
  Speaker 2: I used to wear tims whenever you wouldn't see my
• 0:27
  Speaker 2: feet on screen.
• 0:30
  Speaker 1: I don't know how to do it, bro, I can't
• 0:32
  Speaker 1: do this long term.
• 0:33
  Speaker 4: Bro.
• 0:34
  Speaker 1: Those are heavy, and they're like, they don't even ban Bro.
• 0:37
  Speaker 2: You know, growing up in Chicago and having these since
• 0:40
  Speaker 2: I was in high.
• 0:41
  Speaker 3: School, you just get used to them.
• 0:43
  Speaker 2: If he gets used to my wife. You know, my
• 0:45
  Speaker 2: wife says you still dress exactly like you did in
• 0:48
  Speaker 2: high school. And I was like, what are you talking about?
• 0:52
  Speaker 2: And then all of a sudden, I'm getting Damn, she's right.
• 0:55
  Speaker 1: You have different color. I have a pair of brown.
• 0:57
  Speaker 2: And but but the classic Yeah.
• 1:00
  Speaker 1: But I mean there's like every cut, yeah, every color. Now,
• 1:03
  Speaker 1: were you ever a Tim guy? I gave it a shot. Yeah,
• 1:06
  Speaker 1: but people thought I was false advertising, So why I
• 1:11
  Speaker 1: don't know. I went back to Ali Davins and you know,
• 1:13
  Speaker 1: biker boots and uh and Lee jeans and uh.
• 1:16
  Speaker 2: So if you're from Venezuela, you're not allowed to have
• 1:18
  Speaker 2: tims on.
• 1:19
  Speaker 1: I just don't. I don't think that at the time
• 1:21
  Speaker 1: that I grew up there they had ever made the
• 1:23
  Speaker 1: cross around the pond, you know. Yeah, But but I
• 1:27
  Speaker 1: love the tims. It's I do have tims right now,
• 1:29
  Speaker 1: you know. So whenever I feel a little hip hop, Yeah,
• 1:32
  Speaker 1: little hipp a little hip hop, I put my tims on.
• 1:35
  Speaker 1: What are we zipping on right now?
• 1:37
  Speaker 3: Littlecito here?
• 1:39
  Speaker 1: And that might change, Salud, that might change. I want
• 1:42
  Speaker 1: to welcome everybody to those amigos. I am Wilmer Valderrama.
• 1:45
  Speaker 3: I am Freddie Rodriguez.
• 1:47
  Speaker 1: And uh, today we have an interesting episode as we
• 1:50
  Speaker 1: get into topical things, you know. You know, for us Latinos,
• 1:54
  Speaker 1: we like celebrating life, you know, and when it comes
• 1:56
  Speaker 1: to celebrating life, we get quite a run at it.
• 1:59
  Speaker 1: We get a lot of a lot of moments to
• 2:01
  Speaker 1: celebrate life and living and and you know, and what
• 2:04
  Speaker 1: we love about life. Were you Were you someone that
• 2:07
  Speaker 1: did you go out a lot when you were young?
• 2:09
  Speaker 2: You know, had I had children at a very early age,
• 2:12
  Speaker 2: so maybe not as much as a lot of the
• 2:15
  Speaker 2: people from our generation did, but you know, I went
• 2:17
  Speaker 2: out here and there.
• 2:18
  Speaker 1: Oh yeah, when I first, you made me out a
• 2:19
  Speaker 1: few times I did. This is a great opportunity to
• 2:24
  Speaker 1: introduce my friend Josh, so you can.
• 2:27
  Speaker 3: Josh was good.
• 2:28
  Speaker 1: Josh, Josh. Everything is good when Josh is in the building,
• 2:33
  Speaker 1: It really is good. Josh has been someone who had
• 2:36
  Speaker 1: taught me so much about about liquored and about drinks
• 2:40
  Speaker 1: and appreciating the craftsmanship of drinks. You know, at the beginning,
• 2:43
  Speaker 1: when we started, you know, our celebrating life careers, we
• 2:49
  Speaker 1: technically didn't really you know, whatever it was we were drinking,
• 2:52
  Speaker 1: you know, and yes, you know, it was what it was.
• 2:55
  Speaker 1: But but as I got older, I started realizing the craftsmanship,
• 2:59
  Speaker 1: the history, you know, the legacy of of of of
• 3:01
  Speaker 1: these alcohols, and and the history it was attached to.
• 3:05
  Speaker 2: You know.
• 3:05
  Speaker 1: So when I met Josh, you know, Josh actually came
• 3:08
  Speaker 1: and did a whole whole class, like a like a
• 3:12
  Speaker 1: drink making class, mixologist class for for my for my
• 3:16
  Speaker 1: lady's birthday one year, and it was the best experience.
• 3:20
  Speaker 1: He's incredible. So you know, he's a curator of of
• 3:23
  Speaker 1: incredible restaurants and hotels, and you know, the guy makes
• 3:28
  Speaker 1: the most delicious drinks for you know, all the bars
• 3:31
  Speaker 1: and and all that. So I you know, not only
• 3:33
  Speaker 1: he's a dear friend of us, but he's helped me
• 3:35
  Speaker 1: celebrate so many special moments of my life. So he
• 3:38
  Speaker 1: will be our third amigo in this episode. Josh, Josh, Hey, Josh. Question,
• 3:45
  Speaker 1: So tell us a little bit about your your passion
• 3:47
  Speaker 1: and like what what you know what led you to
• 3:49
  Speaker 1: your company? And tell us a little bit of your
• 3:51
  Speaker 1: about your company too.
• 3:52
  Speaker 3: Well.
• 3:52
  Speaker 4: You know, my background academically is an architecture and design,
• 3:56
  Speaker 4: So I started bartending during college to help pay for it,
• 3:58
  Speaker 4: and it was all nightclub stuff, which was a blast.
• 4:00
  Speaker 4: We're talking about previous life, nightclub stuff.
• 4:04
  Speaker 5: And then when I.
• 4:05
  Speaker 4: Graduated, it was that recession, the financial crisis of two
• 4:08
  Speaker 4: thousand and eight nine, so no architecture going on.
• 4:12
  Speaker 5: So I just continued bartending and eventually kind of found
• 4:15
  Speaker 5: my way.
• 4:15
  Speaker 4: To the more craftier sider mixology or whatever you want
• 4:17
  Speaker 4: to call it these days, and from there all the
• 4:20
  Speaker 4: creative wheels just started spinning again. You know, you have context,
• 4:23
  Speaker 4: you have history, you have culture, you have all this
• 4:25
  Speaker 4: kind of stuff all combined. It's just that now my
• 4:28
  Speaker 4: platform is in a glass in a space, kind of
• 4:31
  Speaker 4: curating that kind of experience versus you know, kind of
• 4:36
  Speaker 4: creating a space in architecture. So it was an interesting transition.
• 4:41
  Speaker 4: I wouldn't say it was like the smoothest initially, but
• 4:44
  Speaker 4: once I kind of got into the feel of it
• 4:46
  Speaker 4: and the rhythm, now it's like the back of my hand,
• 4:49
  Speaker 4: and I love it like I'm an everyday learner, and
• 4:53
  Speaker 4: I just like coming up with stuff that is, you know,
• 4:56
  Speaker 4: it's all historically amazingly relevant, but also fun and trendy
• 5:00
  Speaker 4: and knew and exciting for new people.
• 5:02
  Speaker 2: What inspires those drinks, Josh, it can come from anything,
• 5:05
  Speaker 2: I guess, you know, any experience that you have, or
• 5:08
  Speaker 2: maybe there's an interesting like flavor affinity that I haven't
• 5:10
  Speaker 2: thought of before.
• 5:12
  Speaker 5: Maybe it's.
• 5:14
  Speaker 4: Traveling is huge, you know, anytime I'm traveling and checking
• 5:18
  Speaker 4: out new cultures and what they're working with.
• 5:21
  Speaker 2: When was the last time you were somewhere that inspired
• 5:23
  Speaker 2: a drink?
• 5:23
  Speaker 4: Greece probably, Yeah, Greece playing with a lot of they
• 5:29
  Speaker 4: had passion fruit everywhere.
• 5:31
  Speaker 5: What it was almost like.
• 5:32
  Speaker 4: That season or that year, but they had passion fruit everywhere.
• 5:35
  Speaker 4: And that's an ingredient that I love but never really
• 5:38
  Speaker 4: like dove into that much.
• 5:39
  Speaker 5: And so it was one of those things.
• 5:40
  Speaker 4: When I came back, I was like, I'm going to
• 5:41
  Speaker 4: deep dive into passion fruits. So I'm starting to clarify
• 5:44
  Speaker 4: and carbonate it and you know, even distilling it whatever
• 5:47
  Speaker 4: it is to kind of like turn it into something
• 5:49
  Speaker 4: that is different.
• 5:51
  Speaker 5: Different.
• 5:51
  Speaker 1: So you really so you really say you grab an
• 5:54
  Speaker 1: ingredient and you evolved that ingredient to serve as a
• 5:57
  Speaker 1: number of objectives for your creations. Is that how you're like,
• 6:01
  Speaker 1: You're just you play with this ingredient.
• 6:03
  Speaker 5: And that's what you wanted to do.
• 6:04
  Speaker 4: If I sink my teeth into something like that, like
• 6:06
  Speaker 4: I will just dissect it until there's nothing left to
• 6:09
  Speaker 4: take apart, you know. And so it's one of those
• 6:11
  Speaker 4: things that like, uh, sometimes I like to keep it classic,
• 6:14
  Speaker 4: tried and true and just let it be what it is,
• 6:16
  Speaker 4: and sometimes like, well what can it be?
• 6:18
  Speaker 5: Just let your imagination run wild? Yeah?
• 6:21
  Speaker 1: Yeah, So I mean and listen, I'm a I'm a believer.
• 6:25
  Speaker 1: Josh comes in and he preaches that that a little
• 6:28
  Speaker 1: bit of that, a little bit of this, you know,
• 6:30
  Speaker 1: smoky this, and yeah, garment that you're like, all of
• 6:33
  Speaker 1: a sudden, it's like wow, it's effortless, but it took
• 6:36
  Speaker 1: me to a different dimension. Yeah.
• 6:39
  Speaker 2: No, I love sort of the artistic angle that you
• 6:42
  Speaker 2: have on for sure. Yeah, instead of like an average
• 6:45
  Speaker 2: and there's nothing wrong with it, like an average bartender.
• 6:47
  Speaker 3: I mean, you take it to a next level.
• 6:50
  Speaker 4: And I think that's what's cool about the industry, you know,
• 6:52
  Speaker 4: like you can take it as far as you want to.
• 6:54
  Speaker 4: Maybe that's with every industry, but especially a creative industry.
• 6:56
  Speaker 4: You know, as a bartender, you can pour shots and
• 6:59
  Speaker 4: beer and be be the rest of your life.
• 7:00
  Speaker 5: And that's totally fine.
• 7:02
  Speaker 4: Or you can take it to the nth degree and
• 7:03
  Speaker 4: all of a sudden you find yourself doing the consulting
• 7:06
  Speaker 4: for bars and restaurants and resorts.
• 7:08
  Speaker 5: And stuff like that or whatever it is. So it
• 7:11
  Speaker 5: really is endless.
• 7:12
  Speaker 1: It's so interesting, so to great that it's interesting because
• 7:15
  Speaker 1: when you go to a restaurant or a resort, or
• 7:18
  Speaker 1: you go to a hotel in the city, or you
• 7:20
  Speaker 1: go to a boutique you know, speak easy and you
• 7:22
  Speaker 1: go to the bar and you have a menu. Right,
• 7:25
  Speaker 1: somebody had to be the scientist behind this hero menu.
• 7:29
  Speaker 1: We never think about it because they're like, you know,
• 7:31
  Speaker 1: it's like, okay, this is this is it feels like
• 7:34
  Speaker 1: a like a martine but with a spin, you know,
• 7:36
  Speaker 1: and you start thinking about who is this individual who
• 7:39
  Speaker 1: comes in here and who's tried so many different types
• 7:43
  Speaker 1: of ingredients and then different configurations to kind of achieve
• 7:47
  Speaker 1: what the you know, the taste maker that's that's creating
• 7:51
  Speaker 1: the environment for that bar. You know that that individual
• 7:55
  Speaker 1: who's saying this bar needs to feel a little bit
• 7:59
  Speaker 1: smokey us, a little bit of this, and then he
• 8:01
  Speaker 1: has to translate all the ingredients, the decor, you know,
• 8:05
  Speaker 1: the music that's played there, and translated into an experience
• 8:10
  Speaker 1: on that glass. I mean, did I know that?
• 8:12
  Speaker 5: Or you're not wrong at all.
• 8:14
  Speaker 4: It's basically a piece that becomes more than the some
• 8:16
  Speaker 4: of his parts when it's all put together.
• 8:18
  Speaker 5: You know, it's it's it is.
• 8:19
  Speaker 4: Oftentimes the beverage program or the cocktail program, whatever it is,
• 8:23
  Speaker 4: can be overlooked and you know, people either feel it
• 8:26
  Speaker 4: consciously or subconsciously. But when it all comes together at
• 8:30
  Speaker 4: that same quality level, like that's when people are just
• 8:33
  Speaker 4: kind of like whether they know it or not, they
• 8:35
  Speaker 4: leave feeling that thing that you want them to leave with.
• 8:37
  Speaker 1: You know, this thing restaurant first, So, oh, so I'm
• 8:41
  Speaker 1: curating in the restaurants bar, what is the most common
• 8:43
  Speaker 1: drink that the manager wants on that menu.
• 8:46
  Speaker 4: I mean, it kind of depends place to place, but
• 8:48
  Speaker 4: I would say, especially in Southern California, the margarita. And
• 8:51
  Speaker 4: we're going to be warming up with a margarita variation today.
• 8:59
  Speaker 1: What I was not expecting this today.
• 9:02
  Speaker 5: Tahuila here.
• 9:05
  Speaker 4: Yeah, I would say the margarita is just like probably
• 9:07
  Speaker 4: the most popular cocktail in the world, and so especially
• 9:10
  Speaker 4: in Southern California, we do love our agave spirit.
• 9:12
  Speaker 5: So making sure you take that and.
• 9:14
  Speaker 4: You just bat it out of the park, even if
• 9:15
  Speaker 4: it's just a classic margarita, you know, just like making
• 9:18
  Speaker 4: sure you have that dialed in.
• 9:19
  Speaker 2: What's the most creative margarita you've ever created?
• 9:24
  Speaker 5: A version of what I'm going to be doing right here.
• 9:26
  Speaker 4: So basically what I am doing is taking I kind
• 9:30
  Speaker 4: of make a lime acid solution by making like a
• 9:32
  Speaker 4: lime oil tea and then that way it's perfectly crystal
• 9:37
  Speaker 4: clear when I'm serving it with the drink, and I'm
• 9:39
  Speaker 4: topping it with a like a Grand Margnier alo foam
• 9:43
  Speaker 4: because I feel like the Cadillac margarita like, everyone orders
• 9:47
  Speaker 4: a Cadillac margarita. Everyone knows what it is, right, but
• 9:50
  Speaker 4: at the same time that dream just gets messed up
• 9:52
  Speaker 4: so many places that you go because there's no like
• 9:55
  Speaker 4: standardized recipe for it necessarily and so you might order
• 9:58
  Speaker 4: a Cadillac margarita fied different places are going to get
• 10:01
  Speaker 4: five different Katellac margaritas. So like I'm what I'm trying
• 10:03
  Speaker 4: to do with this is take something we all think
• 10:06
  Speaker 4: we know and love or hate, I don't know, and
• 10:09
  Speaker 4: then then turning it into something that is genuinely special
• 10:13
  Speaker 4: and worth that premium price point, worth that premium experience,
• 10:15
  Speaker 4: all that kind of stuff.
• 10:17
  Speaker 1: If a bartender were to ask you for the best
• 10:20
  Speaker 1: advice you could give him to make a consistently good margarita,
• 10:26
  Speaker 1: what would you say one is the most common mistake
• 10:30
  Speaker 1: that bartenders make, meaning like a little bit too much
• 10:32
  Speaker 1: of that or a little bit too little of that.
• 10:36
  Speaker 1: And what would be the one thing that you feel like,
• 10:38
  Speaker 1: could they could walk away from this conversation and say, oh, man,
• 10:42
  Speaker 1: like yes, I'm gonna my my marita game is going
• 10:44
  Speaker 1: to go up to go up two levels.
• 10:47
  Speaker 4: I would say the biggest mistake is and something we're
• 10:50
  Speaker 4: gonna hate this answer, but not measuring what you're putting
• 10:53
  Speaker 4: in there right right, Like when they're working with a
• 10:56
  Speaker 4: multi component recipe, you kind of got to pay attention
• 10:58
  Speaker 4: to what those ratio are. And like some people can
• 11:01
  Speaker 4: do it by counting, some people can't, some people use jiggers,
• 11:04
  Speaker 4: some people don't.
• 11:05
  Speaker 5: Whatever it is.
• 11:06
  Speaker 4: But as long as you know your measurements are on point,
• 11:09
  Speaker 4: that's going to get you so much closer to the
• 11:10
  Speaker 4: finish line that you want to be at. Yeah, And
• 11:13
  Speaker 4: I would say, like if you really want to up
• 11:15
  Speaker 4: the like your cocktail game, like a really good way
• 11:17
  Speaker 4: to think about how to make a great cocktails understanding
• 11:20
  Speaker 4: like having the quality of ingredients, the quality of your recipe,
• 11:24
  Speaker 4: like make sure your sources are right, because I mean,
• 11:26
  Speaker 4: the Internet is full of misinformation, including in the bar
• 11:29
  Speaker 4: industry and stuff like that.
• 11:31
  Speaker 5: So quality of the recipe, quality ingredients.
• 11:33
  Speaker 4: And then probably the biggest thing, and this is why
• 11:35
  Speaker 4: I do a lot of consulting, is the quality of
• 11:37
  Speaker 4: the technique. You know, not all ice is created equal,
• 11:40
  Speaker 4: Shaking different ways will produce different results, like all this
• 11:43
  Speaker 4: kind of stuff.
• 11:44
  Speaker 5: So it's all those little nuances.
• 11:46
  Speaker 4: So when you're able to kind of if you feel
• 11:48
  Speaker 4: like dissecting it to that level, go for it. You're
• 11:51
  Speaker 4: just gonna end up with a better product and like
• 11:53
  Speaker 4: surprise yourself every since.
• 11:54
  Speaker 2: But you have obviously, I mean, yeah, are you are
• 11:56
  Speaker 2: you actually there testing shakes out?
• 11:59
  Speaker 5: Would share develops what thousand?
• 12:02
  Speaker 4: Yeah? And there's books on it from people smarter than
• 12:05
  Speaker 4: I in the industry and stuff. So it's one of
• 12:07
  Speaker 4: those things, like I say, is if I if I
• 12:09
  Speaker 4: never thought I would geek out so hard on anything
• 12:11
  Speaker 4: like this in my life.
• 12:12
  Speaker 5: But if I'm going to kick out on something, it's
• 12:14
  Speaker 5: booze and it's fun.
• 12:17
  Speaker 1: Is your favorite margarita an an yejo base or a
• 12:22
  Speaker 1: blanco base? Blanco so much easier to drink, right, And.
• 12:27
  Speaker 4: It's also it's just got It's just it's it's tequila
• 12:30
  Speaker 4: in its natural state. It's got those vegetable notes. It
• 12:33
  Speaker 4: just play so well like you you really do taste
• 12:36
  Speaker 4: you know, the origin of the product kind of thing
• 12:39
  Speaker 4: as soon as you start barrelaging it. I love it
• 12:41
  Speaker 4: for different reasons, but for my margarita, uh, definitely a blanco.
• 12:46
  Speaker 1: Yeah. So when people I also I was thinking, so
• 12:48
  Speaker 1: you Nique, when people use like just because they want
• 12:51
  Speaker 1: the most expensive shot in the in the in the margarita,
• 12:55
  Speaker 1: they'll ask for like an Anejo and he's such a climb.
• 12:59
  Speaker 1: It's such a crime to drop a shot of a
• 13:02
  Speaker 1: really good and yeho inside you know, water ice, and
• 13:08
  Speaker 1: it's just it's like you lose the point of aging
• 13:10
  Speaker 1: it for that long. I I what do you think
• 13:12
  Speaker 1: about that?
• 13:13
  Speaker 4: I mean, I don't get it in the margarita personally,
• 13:15
  Speaker 4: I think it is kind of a social flex.
• 13:17
  Speaker 5: But don't get me wrong. Some people do love you.
• 13:20
  Speaker 4: Know, ah, you know aneo tequil on the margarita's it's
• 13:24
  Speaker 4: not my drink.
• 13:25
  Speaker 5: I don't care go for it, you know what I mean.
• 13:27
  Speaker 4: But that said, in Los Angeles, I have made one
• 13:29
  Speaker 4: hundred and twenty five dollars margaritas before and round for people,
• 13:32
  Speaker 4: you know.
• 13:33
  Speaker 1: And and is that is that what makes it expensive?
• 13:36
  Speaker 1: Is it that.
• 13:38
  Speaker 4: You're getting that you know, limited release, you know, addition
• 13:41
  Speaker 4: from a distillery that you know aren't going to produce
• 13:44
  Speaker 4: any more of that thing, and they're having a business
• 13:46
  Speaker 4: meeting and boom, just lay them out there. So I
• 13:48
  Speaker 4: mean they're still getting a great product for all the
• 13:50
  Speaker 4: reasons we talked about the ingredients technique, et cetera.
• 13:53
  Speaker 2: But but you're saying, heyquila like that is is more
• 13:56
  Speaker 2: meant to be sipped as opposed to using it as
• 13:59
  Speaker 2: a mixture or shooting it back right, you know, in
• 14:04
  Speaker 2: order to enjoy the taste and the process.
• 14:07
  Speaker 4: And I would say, yeah, it's like anything that you're
• 14:10
  Speaker 4: trying to really kind of sit back and taste the
• 14:14
  Speaker 4: you know, the quality of the product and its origins
• 14:15
  Speaker 4: and history and all that kind of stuff. Sipping it
• 14:17
  Speaker 4: is going to give you a bit more of an
• 14:20
  Speaker 4: opportunity to appreciate it.
• 14:21
  Speaker 1: Like that.
• 14:22
  Speaker 4: That said, I love taking shots, you know, back in
• 14:25
  Speaker 4: the day, and I love taking tequila shots, you know.
• 14:27
  Speaker 4: So it's, I guess, to each their own. But in
• 14:30
  Speaker 4: my advanced years here, sipping is the way to go.
• 14:34
  Speaker 2: What's the what's the worst hangover you've ever had?
• 14:37
  Speaker 5: Oh jeez, what were you?
• 14:38
  Speaker 3: What were you drinking?
• 14:40
  Speaker 2: The absolute worst hangover you ever had?
• 14:43
  Speaker 5: Because of.
• 14:45
  Speaker 4: What I do for a living, I've probably had a
• 14:47
  Speaker 4: few hangovers that have knocked years of my life.
• 14:49
  Speaker 1: Off for a couple of dog years.
• 14:55
  Speaker 5: Yeah, exactly exactly.
• 14:57
  Speaker 4: I would say usually my worst hangover are the ones
• 15:00
  Speaker 4: where I'm you know, at some sort of events where uh,
• 15:06
  Speaker 4: you know, you're just kind of drinking what you're giving
• 15:08
  Speaker 4: in its own open bar kind of situation, you know.
• 15:10
  Speaker 1: What I mean.
• 15:10
  Speaker 5: Weddings, great example, Oh.
• 15:12
  Speaker 1: Yeah, everyone's happy, everyone wants the bartender to drink with them, right, yeah, even.
• 15:17
  Speaker 4: If I'm just a guest at the at the the wedding.
• 15:19
  Speaker 4: You know, it's like how many glasses of one did
• 15:21
  Speaker 4: you have?
• 15:21
  Speaker 2: Oh?
• 15:21
  Speaker 4: I don't know, because the glass was never empty, Like
• 15:23
  Speaker 4: they just keep coming around. So kind of the same
• 15:25
  Speaker 4: thing with an open bar situation like.
• 15:28
  Speaker 5: Those are? Those are?
• 15:29
  Speaker 4: I can't say I can't pinpoint a specific one because
• 15:31
  Speaker 4: trust me, there's been like a handful where like you know,
• 15:34
  Speaker 4: you just you just want to fast forward, you know,
• 15:39
  Speaker 4: just that they lead that night.
• 15:40
  Speaker 5: Yeah exactly.
• 15:41
  Speaker 1: So wait, so what what I don't know? I'll tell
• 15:43
  Speaker 1: you there's one of a couple of things that I
• 15:45
  Speaker 1: have a tough time sometimes with is saki. H yeah,
• 15:48
  Speaker 1: this choice me the next day. Really, that's why I
• 15:51
  Speaker 1: just don't drink. I mean, look, no transparency, I don't
• 15:54
  Speaker 1: drink you know often at all anymore? Right, I get
• 15:58
  Speaker 1: I used to celebrate and I haven't drink, you know,
• 16:00
  Speaker 1: at dinner and all the stuff from now. It's all
• 16:02
  Speaker 1: about like, what is the purest form of hduo that
• 16:05
  Speaker 1: I can find at a place?
• 16:07
  Speaker 5: You know?
• 16:08
  Speaker 1: But but but yeah, back in the day, I will
• 16:10
  Speaker 1: go to these amazing sushi restaurants and then they will
• 16:13
  Speaker 1: want to pair this saki with the courses. Right, they
• 16:16
  Speaker 1: do this four or five six course meals, and then
• 16:19
  Speaker 1: they paired the saki with it, and man, that I
• 16:22
  Speaker 1: mean just doesn't agree with No, it doesn't agree with me.
• 16:24
  Speaker 1: For in champagne, for some recent champagne, I can't, oh
• 16:27
  Speaker 1: cheap champagne.
• 16:28
  Speaker 3: Yeah, cheap champagne.
• 16:30
  Speaker 1: Yeah, it'll destroy you. So this so this techia, this
• 16:35
  Speaker 1: margarita you're making today, do you have a name for it?
• 16:39
  Speaker 5: Really?
• 16:39
  Speaker 4: It kind of goes by a couple of different names
• 16:41
  Speaker 4: because I'll have like variations of it in different places.
• 16:44
  Speaker 5: But basically I call it the pimped out Cadillac margarita.
• 16:48
  Speaker 5: You ever see pimped my ride, pimp my ride with yeah,
• 16:50
  Speaker 5: exhib it back.
• 16:50
  Speaker 4: In the day, take those beaters and turn it into
• 16:52
  Speaker 4: these low riders and stuff.
• 16:55
  Speaker 5: It's kind of what I'm doing. I'm taking the Cadillac
• 16:57
  Speaker 5: and I'm pimping it out.
• 16:58
  Speaker 2: Oh okay, okay, okay, okay, all right, man, there's there's
• 17:02
  Speaker 2: no Boons farm, is it right? We're doing a little
• 17:06
  Speaker 2: bit better a Mad Dog twenty twenty or yeah, okay.
• 17:10
  Speaker 5: That's that was one of the hangovers.
• 17:11
  Speaker 4: Like now that we're and you guys reminded me when
• 17:14
  Speaker 4: I was living in South Korea teaching English, sold you.
• 17:18
  Speaker 5: Like that it was cheaper than water over there.
• 17:21
  Speaker 1: I just want to make it internationally known that he
• 17:24
  Speaker 1: just well, first of all, that shout out to my
• 17:26
  Speaker 1: daughter running up in the roof of our podcast, as
• 17:30
  Speaker 1: she always makes an appearance on these episodes.
• 17:32
  Speaker 2: Four.
• 17:33
  Speaker 1: Yeah, she used the fourth and little but small flags
• 17:38
  Speaker 1: you used to teach English and South Korea? I sure did, man.
• 17:42
  Speaker 5: Yeah. Actually, my wife now is my girlfriend at the time,
• 17:45
  Speaker 5: and we're both just not in love with what we
• 17:49
  Speaker 5: were doing in Portland, Oregon.
• 17:50
  Speaker 4: We're like, we want as big a change as possible, right,
• 17:53
  Speaker 4: and so we uh packed up with South Korea for
• 17:57
  Speaker 4: a year English and just I mean loved it.
• 17:59
  Speaker 5: I learned a good amount of Korean while I was
• 18:02
  Speaker 5: over there.
• 18:02
  Speaker 1: Oh no way, Yeah, why Korea?
• 18:04
  Speaker 3: Why did you choose?
• 18:05
  Speaker 5: Like I said, I wanted to?
• 18:06
  Speaker 4: We wanted something that was so different, you know, so
• 18:10
  Speaker 4: like not not a romanized language that we could pick
• 18:12
  Speaker 4: up on terribly quickly, like really kind of push ourselves
• 18:14
  Speaker 4: outside of our comfort zones because we really felt like
• 18:16
  Speaker 4: Portland was just too comfortable for us at the time.
• 18:18
  Speaker 4: We were craving more adventure and it definitely shook things
• 18:22
  Speaker 4: up and we loved it.
• 18:23
  Speaker 5: Had a blast exploring Soul while we were there.
• 18:26
  Speaker 4: And but we would you know, we were actually in
• 18:29
  Speaker 4: this town outside of Soul about forty five minutes and
• 18:31
  Speaker 4: we'd take the metro in and uh, every weekend to
• 18:34
  Speaker 4: go to the night life.
• 18:36
  Speaker 5: We were like twenty five years old, you know, so
• 18:38
  Speaker 5: like twenty five years old on a.
• 18:40
  Speaker 4: Teacher's buzzet budget saving money over there, We're getting six
• 18:43
  Speaker 4: back packs of you know, the sixteen ounce bottles of
• 18:45
  Speaker 4: soju for like less than six dollars, and so you're
• 18:49
  Speaker 4: just playing drinking games with that.
• 18:51
  Speaker 5: And I swear the next day like there was no cure.
• 18:54
  Speaker 5: There was no cure.
• 18:55
  Speaker 1: Really, no, you have to let it wreck you that way.
• 18:58
  Speaker 5: It broke me like that.
• 18:59
  Speaker 3: Yeah, yeah, what has sowed you exactly?
• 19:01
  Speaker 5: It's a it's a rice distill it predominantly. Yeah.
• 19:04
  Speaker 4: Yeah, yeah, there's different sak' So saki is the wine
• 19:09
  Speaker 4: is brewed.
• 19:09
  Speaker 1: Yeah, so it's yeah, I'm sorry one one time. What's
• 19:15
  Speaker 1: the difference between sake and instead of.
• 19:17
  Speaker 4: So Basically, saki is brewed like a like a wine
• 19:22
  Speaker 4: or a beer essentially, and then to take it to
• 19:25
  Speaker 4: that distilled kind of soju level, you would actually run
• 19:28
  Speaker 4: it through a still right, and so it becomes higher proof.
• 19:33
  Speaker 4: Similar to how like if you take a beer and
• 19:35
  Speaker 4: you distill it, you get whiskey, or you take wine
• 19:38
  Speaker 4: and you distill it, you get a brandy.
• 19:40
  Speaker 5: Uh, same deal.
• 19:44
  Speaker 2: And is there are there different qualities of soju?
• 19:48
  Speaker 5: For sure? Like I'm not knocking soad you as a whole.
• 19:51
  Speaker 5: I'm just knocking myself for buying the chiefest planet.
• 19:54
  Speaker 1: The year old. So yeah, yeah. When when when you
• 20:00
  Speaker 1: all your travelers around the world, where when you're working,
• 20:02
  Speaker 1: whether you're shooting movies or TV shows or you're just
• 20:05
  Speaker 1: out there promoting internationally, is there a restaurant that you
• 20:11
  Speaker 1: went to that you that you remember having it drink
• 20:15
  Speaker 1: and you're like, wow, all of this ellen man start
• 20:17
  Speaker 1: coming together creating an unforgettable memory.
• 20:21
  Speaker 2: Man, I wish I could remember the name of this restaurant.
• 20:24
  Speaker 2: I was in Mexico City, and I figured, well, if
• 20:26
  Speaker 2: I'm in Mexico City, I want to try some of
• 20:28
  Speaker 2: the mescal. And we asked the waiter to bring some mescal.
• 20:32
  Speaker 2: And I was like, what's the best mescal you have?
• 20:35
  Speaker 1: And I kid you not.
• 20:35
  Speaker 2: The guy came with a bottle and it was dusty
• 20:40
  Speaker 2: and the name of the mescal was like written by
• 20:43
  Speaker 2: hand on there.
• 20:44
  Speaker 3: Wow.
• 20:44
  Speaker 2: And he came with like a platter full of orange
• 20:48
  Speaker 2: slices and different and a variety of salt. And I'd
• 20:55
  Speaker 2: never had mescal that way and it was the absolute
• 20:58
  Speaker 2: best mescal I ever had in my life my school city.
• 21:01
  Speaker 1: That's amazing.
• 21:02
  Speaker 3: What about you for me?
• 21:04
  Speaker 1: Let me see, we thank you so much. But what
• 21:07
  Speaker 1: do we have here, sir?
• 21:08
  Speaker 5: So? Like I said, this is our crystal clear.
• 21:12
  Speaker 4: And then we have that Grand Marnier Allo phone floating
• 21:14
  Speaker 4: floating over the top, so you kind of still get
• 21:16
  Speaker 4: that Grand Marnier float.
• 21:18
  Speaker 1: Look at how beautiful this Look at this thing, salute
• 21:23
  Speaker 1: sal look at this thing. This doesn't even salute to Vermelia.
• 21:32
  Speaker 1: For those who are listening to this episode, would you
• 21:35
  Speaker 1: mind describing what you're seeing?
• 21:37
  Speaker 2: Let's see here, there's some phone, there is a piece
• 21:41
  Speaker 2: of lime. Is that correct on the on the top
• 21:44
  Speaker 2: and and it and it looks pretty clear on the bottom.
• 21:47
  Speaker 3: That's quite delicious.
• 21:48
  Speaker 1: I just have is that one cube?
• 21:50
  Speaker 5: One cube inside of there?
• 21:52
  Speaker 1: Oh that's great. I love the one cube for many
• 21:56
  Speaker 1: an amount of reasons. All right, what you years, Salon,
• 22:00
  Speaker 1: Let's see what this is. Let's check this conversation turns
• 22:03
  Speaker 1: into three or four of these.
• 22:08
  Speaker 6: Oh man, wow, coming off of dry, Jedyary me, yes,
• 22:18
  Speaker 6: quite literally.
• 22:21
  Speaker 1: Dry? What well, No, we just got some rain, We
• 22:24
  Speaker 1: just got some rain.
• 22:26
  Speaker 3: Yeah.
• 22:27
  Speaker 2: So what about you, Wimar, Have you been incredibly impressed
• 22:40
  Speaker 2: by a drink you've had at a certain city, at
• 22:42
  Speaker 2: a certain restaurant.
• 22:43
  Speaker 1: Yeah. So I went to Japan, oh, you know, and
• 22:48
  Speaker 1: Japan Tokyo is my probably top two favorite cities in
• 22:53
  Speaker 1: the world. It's a place that I love so much.
• 22:55
  Speaker 1: It's a place that reminds me so much of some
• 22:59
  Speaker 1: of the most precious moments into my life. That's when
• 23:01
  Speaker 1: Amanda and I said I love you to each other
• 23:03
  Speaker 1: for the first time in Tokyo and Tokyo wow. And
• 23:06
  Speaker 1: that's when that kind of became a possibility. That's when
• 23:08
  Speaker 1: we said to each other that a family is what
• 23:10
  Speaker 1: we wanted with each other. So we went to this
• 23:13
  Speaker 1: one restaurant that looked like a Jaan'spond restaurant. The door
• 23:16
  Speaker 1: just opened up. It was carved out of stone, you know.
• 23:19
  Speaker 1: You went downstairs and it was this underground restaurant, twelve
• 23:23
  Speaker 1: course meal, and halfway through, she accidentally says I love you,
• 23:26
  Speaker 1: and I said, it's all good, no worries, no word.
• 23:28
  Speaker 1: What do you mean Accidentally She's like, well, you know,
• 23:31
  Speaker 1: we used to make you know, we used to make
• 23:33
  Speaker 1: the best bite, Like we got a fork and put
• 23:35
  Speaker 1: a little bit of everything on our plate. Yeah, and
• 23:38
  Speaker 1: give that best bite for the you know, to me
• 23:43
  Speaker 1: or to her. She said, you know I love you
• 23:45
  Speaker 1: because I she froze. It's like, you know, I was like,
• 23:51
  Speaker 1: and then she was like, she's like, I just what.
• 23:53
  Speaker 1: I was like, No, it's all good. I mean it's
• 23:54
  Speaker 1: it's you know, I you know, you have nothing to
• 23:58
  Speaker 1: worry about it because I love you too. And it
• 24:00
  Speaker 1: was this moment which she was like and I was like,
• 24:03
  Speaker 1: like we can get back, we can take it back now.
• 24:06
  Speaker 3: And were you dating?
• 24:07
  Speaker 1: We were dating for I think at this point we're
• 24:10
  Speaker 1: probably eight months or something. Yeah, you know, and we
• 24:13
  Speaker 1: had just been traveling everywhere and we went and took
• 24:16
  Speaker 1: you know, a bunch of our dear friends and to
• 24:20
  Speaker 1: Japan and experienced this beautiful thing there. Anyways, my point
• 24:23
  Speaker 1: is that they had me taste is Japanese whiskey, and
• 24:28
  Speaker 1: there was something about the Japanese whiskey that just took
• 24:32
  Speaker 1: me to a different Oh yeah, it's just different. Yeah,
• 24:35
  Speaker 1: it's just different. And you can taste almost heritage. You
• 24:39
  Speaker 1: can taste the wood, you can taste you know, you
• 24:45
  Speaker 1: can take so many things that this liquord multi generationally
• 24:50
  Speaker 1: just has become. And the way they do it, you know,
• 24:53
  Speaker 1: it takes thirty plus years just to get one of
• 24:56
  Speaker 1: the batches, you know, like some of the whiskey is
• 24:58
  Speaker 1: really really it takes a long time, you know, to
• 25:02
  Speaker 1: to to achieve and it just changed my life.
• 25:04
  Speaker 2: That makes sense because when we first started hanging, you
• 25:07
  Speaker 2: were really heavy on on Japanese whiskey. You know, I've
• 25:11
  Speaker 2: had it before, but the first time I've really ever
• 25:13
  Speaker 2: had it, had it was was with you.
• 25:15
  Speaker 3: You introduced me to it. I love it.
• 25:17
  Speaker 2: I think I think it's incredibly smooth and cool, but
• 25:20
  Speaker 2: it has such a deeper meaning for you and your
• 25:24
  Speaker 2: your family, that's for sure.
• 25:25
  Speaker 1: I also think that the way the Asian culture cultivates
• 25:30
  Speaker 1: their their liquor and what that liquor is supposed to
• 25:33
  Speaker 1: represent and what it does, you know, the way it
• 25:37
  Speaker 1: tastes makes the experience and where you're you know, you're partaking,
• 25:40
  Speaker 1: whether it's a dinner, a celebration, and his whiskey is
• 25:43
  Speaker 1: just a different level, and you know, and you can
• 25:46
  Speaker 1: feel it, you can feel it that it was it
• 25:48
  Speaker 1: took hundreds of years to get this whiskey to where
• 25:51
  Speaker 1: it is, you know. So that's something that I really
• 25:53
  Speaker 1: appreciated and really loved very much.
• 25:55
  Speaker 3: So that that was that was my nice What.
• 25:58
  Speaker 1: About you judge? You like you like Japanese whiskey?
• 26:03
  Speaker 5: Yeah?
• 26:03
  Speaker 1: I do. What's your favorite house?
• 26:06
  Speaker 3: Is really good? Story time?
• 26:08
  Speaker 5: Yeah, it's I don't know, I like all of them.
• 26:12
  Speaker 4: It's one of those things it's getting increasingly hard to get, really,
• 26:17
  Speaker 4: but it's but it's also well worth it for those
• 26:19
  Speaker 4: celebratory reasons for oh yeah.
• 26:21
  Speaker 1: And you know you're not you're only allowed to buy
• 26:23
  Speaker 1: one bottle sometimes, right and if you're going to bring
• 26:26
  Speaker 1: one from Japan, you're not allowed to bring more than two,
• 26:28
  Speaker 1: right because because a limited batch's learned batch that they want.
• 26:34
  Speaker 3: Guys westbers so shoes.
• 26:35
  Speaker 5: I want to margrat to.
• 26:38
  Speaker 3: Fourth Amiga.
• 26:38
  Speaker 1: Yeah, yeah, the fourth Amiga's out here wildly house. She's
• 26:42
  Speaker 1: I think she can smell the you know, the foam
• 26:45
  Speaker 1: of this delicious margarita. So when you're in Japan, you're
• 26:49
  Speaker 1: only allowed to buy one bottle at a time, and
• 26:51
  Speaker 1: that's because they want as many people to experience this
• 26:53
  Speaker 1: as as possible, you know. But but you know, it's
• 26:56
  Speaker 1: even hotels. Hotels, they got to have different dealers, you know,
• 26:59
  Speaker 1: different ores, you know, to be able to get their
• 27:02
  Speaker 1: hands on some of these bottles because they're just really
• 27:04
  Speaker 1: hard to find.
• 27:05
  Speaker 2: Are you Are you a wine guy at all?
• 27:07
  Speaker 3: Do you like wine or champagne or.
• 27:09
  Speaker 5: I do have deep dive into it as much.
• 27:13
  Speaker 4: Definitely, not as much as I have with spirits and
• 27:15
  Speaker 4: cocktails and stuff like that at this point, mostly because
• 27:19
  Speaker 4: not mostly because I don't want to throw it under
• 27:21
  Speaker 4: the bus. But my wife Jessica said somewhere along the
• 27:23
  Speaker 4: lines or someone along the lines of if you geek
• 27:27
  Speaker 4: out on wine the way you geeked out on spirits
• 27:29
  Speaker 4: and cocktails, I will not go wine tasting with you.
• 27:32
  Speaker 5: I was like, oh, okay, fair enough.
• 27:34
  Speaker 1: Why is that why?
• 27:35
  Speaker 4: Because there was a period where I was just I mean,
• 27:38
  Speaker 4: I think I think a lot of the like serious
• 27:40
  Speaker 4: bartenders at a certain point kind of get in a
• 27:42
  Speaker 4: phase where like even when you sit at the bar
• 27:44
  Speaker 4: top like you're egalized, like you're looking watching everything movements.
• 27:47
  Speaker 4: She wouldn't even let me face the bar restaurants if
• 27:50
  Speaker 4: we went out to eat, you know, to face.
• 27:51
  Speaker 2: The towards the window, because you'd be judging it.
• 27:55
  Speaker 5: I get distracted.
• 27:57
  Speaker 1: Yeah, too much, too heavy, too heavy on the phone, Yeah,
• 28:03
  Speaker 1: exactly exactly where you're going, too long in the smoker.
• 28:06
  Speaker 3: Yeah.
• 28:08
  Speaker 4: Uh So when she told me that about wine and
• 28:10
  Speaker 4: wine tasting is our happy place like passer roadblaze love,
• 28:13
  Speaker 4: oh cool, you know when we love them in a
• 28:15
  Speaker 4: big way to Oregon wine country where we're from, Like
• 28:18
  Speaker 4: Jessica's parents live up there.
• 28:20
  Speaker 1: Love that.
• 28:21
  Speaker 5: And so that was kind of a clear point to
• 28:24
  Speaker 5: me to not geek out.
• 28:25
  Speaker 4: But that said, I kind of have her blessing now
• 28:27
  Speaker 4: to go through the court of Somalia's so I'm gonna
• 28:30
  Speaker 4: start working my way through that process.
• 28:32
  Speaker 1: If I were to go to a restaurant or a hotel,
• 28:36
  Speaker 1: then I went to ask for this margarita. How much
• 28:38
  Speaker 1: would this margarita be?
• 28:40
  Speaker 5: Uh, that's probably gonna be around it.
• 28:43
  Speaker 4: It depends on where you go, anywhere between probably nineteen
• 28:45
  Speaker 4: in La anywhere between nineteen and twenty four, probably right
• 28:50
  Speaker 4: twenty four.
• 28:50
  Speaker 5: It depends on the spirit that you're putting in there,
• 28:52
  Speaker 5: you know what I mean?
• 28:53
  Speaker 2: So, yeah, what kind of tequilas listener, this one was
• 28:56
  Speaker 2: called rail Devia.
• 28:58
  Speaker 5: Okay, it's relative. Shouldn't they really something to the market anymore?
• 29:01
  Speaker 5: But it's nice to one hundred percent of gave.
• 29:04
  Speaker 2: Uh.
• 29:04
  Speaker 4: And what I mean by that is it's like completely unadulterated,
• 29:07
  Speaker 4: because even one hundred percent of gaves can add up
• 29:09
  Speaker 4: to one percent of different additives.
• 29:11
  Speaker 5: And there is certain tastes like vanilla.
• 29:14
  Speaker 1: Yeah, to talk a little bit about that because I
• 29:17
  Speaker 1: you know, one of the when when when Freddy and
• 29:19
  Speaker 1: I went to dinner with Jay that night at Carlitos,
• 29:22
  Speaker 1: we were talking about, you know, uh, liquor companies and
• 29:27
  Speaker 1: all these you know, all these incredible companies out there
• 29:29
  Speaker 1: that are have showcased their brand and such a level
• 29:32
  Speaker 1: that have become billion dollars, billion dollar empires. But at
• 29:36
  Speaker 1: the heels are not so great tequilas tequila is that
• 29:39
  Speaker 1: when you really know the craftsmanship of tequila and in
• 29:42
  Speaker 1: the purity of his recipe, you know there is this
• 29:47
  Speaker 1: you know, there's a compromise when you're mass producing it
• 29:50
  Speaker 1: or you're trying to appeal to most and the recipe
• 29:53
  Speaker 1: gets gets morphed into something else. And you know, you
• 29:55
  Speaker 1: said the word vanilla, and I wanted, I wanted, I
• 29:58
  Speaker 1: wanted you to take a second to to put us
• 30:01
  Speaker 1: to school a little bit on what some of these
• 30:03
  Speaker 1: companies do to make to mask right, their inability to
• 30:08
  Speaker 1: make it good to keep it.
• 30:10
  Speaker 4: Basically by having those additives, it's just like you're saying,
• 30:13
  Speaker 4: you're trying to appeal to a broader market kind of thing.
• 30:16
  Speaker 4: It also gives them the opportunity to harvest the agaves
• 30:20
  Speaker 4: prematurely a bit right, which is going to yield them
• 30:24
  Speaker 4: an inferior you know, juice essentially that they're then going
• 30:27
  Speaker 4: to distill.
• 30:28
  Speaker 1: But it's a faster turnaround.
• 30:31
  Speaker 4: Exactly because like nagave is going to take like minimum
• 30:34
  Speaker 4: six to eight years to mature minimum right, so they're
• 30:37
  Speaker 4: trying to get on the lesser end of that timeframe
• 30:40
  Speaker 4: and then doctor it up before selling it.
• 30:42
  Speaker 5: To the to the market. And don't get me wrong,
• 30:44
  Speaker 5: like they killed it, they killed it, they're.
• 30:49
  Speaker 1: Selling about it, they're selling a bottom.
• 30:51
  Speaker 5: Yeah, so it's one of those things, like I guess
• 30:54
  Speaker 5: it's trying to each their own.
• 30:56
  Speaker 4: I personally look for brands that are unadulterated, and I
• 31:00
  Speaker 4: also kind of as much as possible, like to know
• 31:02
  Speaker 4: where the money's going. Is it going into the pockets
• 31:04
  Speaker 4: of the investors that are from the United States, or
• 31:07
  Speaker 4: is going into the pockets of the people and the
• 31:09
  Speaker 4: villages producing it, and you know, even up to like
• 31:14
  Speaker 4: different sustainability efforts things like that. So obviously that is
• 31:19
  Speaker 4: kind of the kind of stuff that the abje consumer
• 31:21
  Speaker 4: just doesn't have time to really digest.
• 31:23
  Speaker 1: And I get it.
• 31:24
  Speaker 5: That's totally fine. So yeah, that's just like, no, it's.
• 31:29
  Speaker 1: So important you say that, because you know, most people
• 31:31
  Speaker 1: are sold like, oh man, I love you know, and
• 31:34
  Speaker 1: we're not going to bash any bottles right now, but
• 31:37
  Speaker 1: I can tell you one of the bottles or two
• 31:40
  Speaker 1: of the bottles that you know are the most exciting
• 31:42
  Speaker 1: to buy, you know, because of either lineage or name
• 31:46
  Speaker 1: or whatever. You know, they've changed distilleries and therefore they're
• 31:50
  Speaker 1: trying to mass produce because now they're distributing so much
• 31:54
  Speaker 1: worldwide that you need more, you know, and you're talking
• 31:58
  Speaker 1: about it than you has to import, uh tequila for
• 32:04
  Speaker 1: the planet. Yeah, for the planet. So at some point
• 32:10
  Speaker 1: it's gonna it's gonna have to be mass produced. And
• 32:12
  Speaker 1: some of these big brands, which look really fancy on
• 32:16
  Speaker 1: a bar, you know, have to mask their inability for
• 32:19
  Speaker 1: it to you know, be hed enough that eventually ferments
• 32:23
  Speaker 1: the way they're supposed to. But but but I think
• 32:26
  Speaker 1: that that you know, you talked about the vanilla astract
• 32:29
  Speaker 1: that sometimes people put a little vanilla and you're like,
• 32:32
  Speaker 1: oh it, guys like this tones of chocolate and vanilla finished,
• 32:35
  Speaker 1: and you think that like, oh, that's what a tequila
• 32:37
  Speaker 1: is supposed to tastes like right, like oh cool, it's
• 32:39
  Speaker 1: like sweet and so smooth, And really what it is
• 32:42
  Speaker 1: is it's like vanilla. It's just you know, you're putting
• 32:44
  Speaker 1: in a little sugar in it, so, you know, so
• 32:46
  Speaker 1: it goes down easier, you know what I mean. And look,
• 32:49
  Speaker 1: it doesn't say maybe it's tequila's not drinkable. I'm saying
• 32:52
  Speaker 1: it's fine. You're drinking it and you're loving it and
• 32:54
  Speaker 1: know it's what it is. But but when we go
• 32:56
  Speaker 1: down to a conversation of a zipper, yeah, you know
• 33:00
  Speaker 1: of something where you're investing into not just the quality
• 33:04
  Speaker 1: the heritage, like Josh pointed out so eloquently, you know,
• 33:08
  Speaker 1: most importantly what you get in return for the investment
• 33:12
  Speaker 1: of that shot. You know, and you talk about some
• 33:15
  Speaker 1: of the Sometimes they'll sell you a shot of tequila
• 33:17
  Speaker 1: for seventy five dollars or eighty five dollars or ninety
• 33:20
  Speaker 1: five dollars, and it's the tequila I'm talking about. It's
• 33:23
  Speaker 1: the tequila that's like not you know, it's like that
• 33:26
  Speaker 1: you know, not in in yeahoo.
• 33:27
  Speaker 2: That you're like, okay, well this is this tastes really sweet,
• 33:30
  Speaker 2: and that's the stuff that gives you the that gives
• 33:32
  Speaker 2: you the hangovers, right in many ways as the additives
• 33:35
  Speaker 2: and all that, I.
• 33:36
  Speaker 4: Would say, yeah, that that can definitely play a role
• 33:39
  Speaker 4: for sure, just kind of the hand of the producer,
• 33:42
  Speaker 4: how much care and for after they putting into it. Yeah,
• 33:46
  Speaker 4: it really is about like the heritage, especially in a
• 33:48
  Speaker 4: spirit that's like so special, like.
• 33:50
  Speaker 5: A Skyal tequila. I know, I sea all these things
• 33:54
  Speaker 5: down there are you.
• 33:55
  Speaker 2: Are you more of a spirit guy as opposed to
• 33:58
  Speaker 2: a wine or pain.
• 34:00
  Speaker 1: Yeah, I'd say so, I'd say so. I mean I
• 34:03
  Speaker 1: can appreciate a gray wine. Like when I went to
• 34:05
  Speaker 1: and shot this movie called A Sudden Case of Christmas
• 34:09
  Speaker 1: with Daniel on Hulu on Hulu available for everybody right now.
• 34:15
  Speaker 5: Uh.
• 34:15
  Speaker 1: The it was a beautiful summer Christmas movie with Danny
• 34:19
  Speaker 1: de Vito and Lucy de Vito and Antonella who plays
• 34:23
  Speaker 1: my my little daughter. She's incredible, Annie McDonnell and a
• 34:27
  Speaker 1: bunch of amazing people and Peter who directed uh the movie,
• 34:31
  Speaker 1: Sarahen Dibity And it's a beautiful movie and I like,
• 34:36
  Speaker 1: highly recommend it. We shut it up in the Dolomites
• 34:40
  Speaker 1: in North three, Italy, so we we were shooting up
• 34:44
  Speaker 1: in the Rockies and the mountains of you know, the
• 34:47
  Speaker 1: and it was just so special, you know. But anyways,
• 34:50
  Speaker 1: being in Italy for two months, you know, you got
• 34:53
  Speaker 1: to really understand how you accessorize your pasta, and that
• 34:58
  Speaker 1: is with a good wine. You know, it's part of
• 35:00
  Speaker 1: the Yeah, the olive oil.
• 35:02
  Speaker 2: You know.
• 35:02
  Speaker 1: It was just a beautiful and not by the way,
• 35:04
  Speaker 1: the Italian culture is it's the closest to latinos that
• 35:08
  Speaker 1: I could ever imagine. Really, they're just family number one
• 35:12
  Speaker 1: sharing a meal, number two and number three, cell. I mean,
• 35:16
  Speaker 1: I say number three is number one, celebrating life, like yes,
• 35:19
  Speaker 1: be happy that we're doing this, and you know, and
• 35:22
  Speaker 1: it was really beautiful. Every lunch that we had at
• 35:25
  Speaker 1: in this movie, every every every time that we had
• 35:28
  Speaker 1: a you know, a lunch, it was what you expected.
• 35:33
  Speaker 1: Olive oil, bread, you know, pasta's soups. You know, it
• 35:40
  Speaker 1: was just like a beautiful, beautiful spread. And therefore, so
• 35:43
  Speaker 1: like yes, So I think that I really got to
• 35:46
  Speaker 1: really appreciate wine. And I went to Florence and Tuscany.
• 35:49
  Speaker 3: And I super Tuscans around.
• 35:51
  Speaker 1: Yeah, And I went to two places where, you know,
• 35:54
  Speaker 1: they were like a family owned that you in order
• 35:56
  Speaker 1: to get these bottles, you have to buy them from
• 35:59
  Speaker 1: them because it's not distributed it anywhere. And I really
• 36:02
  Speaker 1: got to appreciate how beautiful, you know, the tradition of
• 36:07
  Speaker 1: wine is. And I really got to appreciate it. In
• 36:10
  Speaker 1: Gray Wine, your work up the next morning, it's fine, right, Yeah.
• 36:13
  Speaker 2: I've done two wine movies, man, So I got to
• 36:16
  Speaker 2: spend a lot of time in a Walk into Clouds.
• 36:19
  Speaker 3: My first movie was a wine.
• 36:20
  Speaker 2: Movie, and I did a movie called Bottle Shock with
• 36:23
  Speaker 2: me Alan Rickman, Chris Pine, Bill Pullman, and we drank
• 36:30
  Speaker 2: a lot of wine.
• 36:34
  Speaker 1: Research. You have to understand what face to make when
• 36:36
  Speaker 1: they say, you know exactly.
• 36:39
  Speaker 2: But man, I went to a lot of those different places,
• 36:42
  Speaker 2: a lot of the different little family owned wineries. You know.
• 36:47
  Speaker 2: It's funny, man, there's a lot of producers who used
• 36:49
  Speaker 2: to be who have retired and have started wineries out there.
• 36:54
  Speaker 2: As a matter of fact, the producer you and I
• 36:55
  Speaker 2: both worked with Darryl Frank. His father owns I think
• 37:00
  Speaker 2: family wine not there.
• 37:01
  Speaker 1: You're right, I just remember, yes, I never.
• 37:05
  Speaker 2: I never.
• 37:05
  Speaker 1: By the way, shout out to their friends. Really, dear dear,
• 37:09
  Speaker 1: dear friend of ours. We should take him to dinner.
• 37:11
  Speaker 2: With Alvi Calvi, Yes, talv Oh red Amblet.
• 37:15
  Speaker 1: I love those guys. Yeah.
• 37:17
  Speaker 2: Yeah, his pop has a winery. The guy who wrote, uh,
• 37:21
  Speaker 2: the guy who wrote A Walk in the Clouds created
• 37:24
  Speaker 2: karate Kid. Karate Kid is his story, and he owns
• 37:27
  Speaker 2: a winery called Cayman Wineries out there.
• 37:31
  Speaker 3: But I got to take some of the most.
• 37:32
  Speaker 2: Amazing you know, prior to that movie, Like, I never
• 37:36
  Speaker 2: knew what the big deal was. You know, you'd go
• 37:38
  Speaker 2: someplace to a party of a wedding, somebody serves you
• 37:41
  Speaker 2: a glass of wine.
• 37:42
  Speaker 1: You're like, I don't know, I'm sleeping. Yeah, exactly right.
• 37:46
  Speaker 2: And but when you go there and like you're experience
• 37:49
  Speaker 2: in Italy and they start to pair the wines with
• 37:51
  Speaker 2: the food, and it was the most amazing experience.
• 37:55
  Speaker 3: I ever had.
• 37:55
  Speaker 1: And that's what it is. It's an experience.
• 37:57
  Speaker 2: Right.
• 38:08
  Speaker 3: What's the name of your company? Oh?
• 38:10
  Speaker 5: My company is called Ice and Alchemy.
• 38:12
  Speaker 3: Ice in Alchemy.
• 38:14
  Speaker 2: Wow, that's a great name, Thank you. And what what
• 38:16
  Speaker 2: is it?
• 38:17
  Speaker 3: What does your company do? Exactly?
• 38:19
  Speaker 4: So the company, it basically started off quietly in Los Angeles,
• 38:24
  Speaker 4: just helping places establish better menus and training for their
• 38:30
  Speaker 4: their bar programs.
• 38:31
  Speaker 5: When I moved down to l ah you know, Las
• 38:34
  Speaker 5: such a.
• 38:34
  Speaker 4: Big city geographically, and so many restaurants and bars want
• 38:37
  Speaker 4: to be doing it right, but they just didn't quite
• 38:39
  Speaker 4: know maybe how to how to get there. And I
• 38:41
  Speaker 4: just happened to have you know, the right about experience
• 38:44
  Speaker 4: and ambition and all that kind of stuff that people
• 38:47
  Speaker 4: were taking notice of what I was doing and now
• 38:49
  Speaker 4: it's a full fledged bar consulting firm where I do
• 38:51
  Speaker 4: predominantly southern California, but other states as well.
• 38:54
  Speaker 5: And you know, there's some international proposals out there right
• 38:57
  Speaker 5: now too.
• 38:58
  Speaker 1: Are there.
• 38:58
  Speaker 2: Every time that you go in a restaurant, you look
• 39:00
  Speaker 2: at the menu, and there are times that I'm super
• 39:02
  Speaker 2: impressed by it. By by the drinks that they have
• 39:05
  Speaker 2: on there. I can tell it's been you know, well
• 39:07
  Speaker 2: thought out, and they're just like somebody throwing drinks on
• 39:10
  Speaker 2: the menu. And and so this is this is sort
• 39:13
  Speaker 2: of the behind the scenes of what happens. Yeah, someone
• 39:16
  Speaker 2: comes in and they it's almost like a good director
• 39:18
  Speaker 2: or somebody right coming in and and and implementing their.
• 39:22
  Speaker 5: Vision hundred percent. Yeah, kind of kind of joining them
• 39:26
  Speaker 5: from concept to reality.
• 39:28
  Speaker 1: I guess, my, my, my, My last question in the
• 39:31
  Speaker 1: mixology universe is when Josh goes to a restaurant, okay,
• 39:39
  Speaker 1: and he's ordering his food and they said, can I
• 39:42
  Speaker 1: get you a drink?
• 39:43
  Speaker 4: Oh?
• 39:43
  Speaker 1: Yeah, what do you?
• 39:44
  Speaker 2: What do you that?
• 39:45
  Speaker 4: I usually jump for a classic simple drink first, And
• 39:49
  Speaker 4: what I mean by simple is like three ingredients. You're
• 39:52
  Speaker 4: talking your old fashions, your Manhattan's or dackerie, you know
• 39:55
  Speaker 4: something like. And the reason is this, there's nothing to
• 39:58
  Speaker 4: hide behind, right Like, if you mess up one of
• 40:02
  Speaker 4: those ratios or one of those ingredients, or choose the
• 40:04
  Speaker 4: wrong you know, spirit or whatever it is, it's going
• 40:08
  Speaker 4: to show right away.
• 40:09
  Speaker 5: First.
• 40:09
  Speaker 4: If I ask for like a twelve ingredient tiki drink
• 40:12
  Speaker 4: and you kind of mess it up a little bit,
• 40:13
  Speaker 4: it's like it's sill gonna pass. So I get a
• 40:15
  Speaker 4: really simple drink and I, you know, just want to
• 40:18
  Speaker 4: make sure it's on point. And then from there, once
• 40:21
  Speaker 4: I sit that drink, that tells me, okay, this is
• 40:23
  Speaker 4: the place where I do get a cocktail, or my
• 40:25
  Speaker 4: place where I get a glass of wine, you know,
• 40:27
  Speaker 4: or maybe it's a place, maybe it's a shot in
• 40:29
  Speaker 4: a beer place.
• 40:30
  Speaker 5: Whatever it is.
• 40:31
  Speaker 1: You know, it's a defence mechanism. I see. It's a
• 40:36
  Speaker 1: oh I see.
• 40:37
  Speaker 2: Yeah, it's interesting. So you're you're an old fashion man, Okay, yeah,
• 40:41
  Speaker 2: it's funny you say that. My wife lately has been
• 40:44
  Speaker 2: ordering drinks since she's like, wow, they're.
• 40:46
  Speaker 3: Just too strong.
• 40:47
  Speaker 1: What do you mean lately?
• 40:50
  Speaker 2: Le's elaborated, you know, just the last couple of times
• 40:53
  Speaker 2: we've gone to a restaurant. They've made her drinks really
• 40:57
  Speaker 2: freaking strong. Interesting, And on one hand you're like, hey,
• 41:00
  Speaker 2: thank you, I'm.
• 41:00
  Speaker 1: Grateful that you gave me a good because she's a
• 41:02
  Speaker 1: confident looking woman.
• 41:04
  Speaker 2: I agree, I agree, but but yeah, they've been super So,
• 41:08
  Speaker 2: you know, to your what you were explaining about the
• 41:11
  Speaker 2: ratios being off, it almost just seems like they're just
• 41:14
  Speaker 2: like that, put a bunch of alcohol in it, she'll
• 41:17
  Speaker 2: be she'll be happy with it.
• 41:19
  Speaker 1: What about you? You go to it, You go to
• 41:21
  Speaker 1: a you go to a restaurant, Okay, thank you. What
• 41:23
  Speaker 1: do you want to you know, you look at the manual?
• 41:26
  Speaker 3: Can I get you a drink? My wine? Guy? Man
• 41:29
  Speaker 3: first and foremost?
• 41:30
  Speaker 2: Yeah, I think maybe maybe because, like you know, doing
• 41:33
  Speaker 2: these wine movies since I was like nineteen, and I've
• 41:36
  Speaker 2: learned so much about it.
• 41:36
  Speaker 1: You're better than me, that's what you're saying. So you're
• 41:39
  Speaker 1: saying you're better than me. Oh that's great. So quickly
• 41:44
  Speaker 1: became one over here? No, No, not at all. Okay,
• 41:48
  Speaker 1: So I just became. I just came that.
• 41:52
  Speaker 2: I just became accustomed to it, you know, and the
• 41:55
  Speaker 2: pairing aspect. But I used to be like a good
• 41:58
  Speaker 2: I used to be like a heavy cab guy.
• 42:01
  Speaker 1: I was about to ask you what what? Yeah, we
• 42:04
  Speaker 1: had that cab that night.
• 42:06
  Speaker 2: At your you had that wonderful dinner at your house
• 42:09
  Speaker 2: with that great chef by the way, Yeah, Carlos, Carlos, Yeah, man.
• 42:15
  Speaker 2: But but lately I've been uh late lately, I've been
• 42:18
  Speaker 2: just chilling out.
• 42:18
  Speaker 3: Period.
• 42:19
  Speaker 2: But if I do like a good pino noir man,
• 42:22
  Speaker 2: just something lighter, you know, just good, just been going
• 42:24
  Speaker 2: a little lighter.
• 42:25
  Speaker 3: What about you.
• 42:28
  Speaker 1: I'm a martini guy. Yeah, yeah, And you know what
• 42:32
  Speaker 1: I paid attention when I ordered martini because I order
• 42:35
  Speaker 1: it a little dirty with three olives.
• 42:37
  Speaker 2: Where a ginner or or vodka.
• 42:39
  Speaker 1: It depends, Yeah, it depends, like if I'm going to
• 42:42
  Speaker 1: do it doesn't. This doesn't what I'm about to say.
• 42:46
  Speaker 1: It doesn't have to make sense to anyone else, but
• 42:48
  Speaker 1: somehow it makes sense to me. If I'm going to
• 42:50
  Speaker 1: have a steak, yeah, I'll do a I'll do a vodka, Okay.
• 42:58
  Speaker 1: If I'm going to do a fish, I do a right.
• 43:01
  Speaker 1: I mean, and and honestly, I know what I'm gonna
• 43:04
  Speaker 1: get when I go to these restaurants, Like I feel
• 43:06
  Speaker 1: like a steak tonight you know, but I pay attention
• 43:10
  Speaker 1: to a couple of things. You want to make sure
• 43:13
  Speaker 1: like you know, they shake it, you know, but like
• 43:17
  Speaker 1: you know, they don't. They don't overshake it when they're
• 43:19
  Speaker 1: just serving you the water. You're trying to have them
• 43:21
  Speaker 1: cool down liquor, you know, and like and it has
• 43:24
  Speaker 1: to be to the rim my biggest pipe with the
• 43:27
  Speaker 1: with the with the Martinez. When they bring you a Martine,
• 43:29
  Speaker 1: you know what I'm talking about.
• 43:31
  Speaker 5: On the glass size they get, they get cheap, and.
• 43:34
  Speaker 1: It's like like, yeah, a Martine is supposed to be
• 43:38
  Speaker 1: like a piece of glass, like a piece of ice,
• 43:40
  Speaker 1: you know. In my opinion, but I love to hear
• 43:44
  Speaker 1: judge's opinion about how Martinez is supposed to be served.
• 43:47
  Speaker 1: But to me, the martini is supposed to like somebody
• 43:50
  Speaker 1: should be able to say the proportions of what I'm
• 43:53
  Speaker 1: using eyes versus you know, the vodka, yeah, versus the
• 43:59
  Speaker 1: dirty like whatever it's shaken. Yeah, the last drop she
• 44:06
  Speaker 1: stayed she ended at the rim. Yeah, you know what
• 44:10
  Speaker 1: I'm saying.
• 44:11
  Speaker 4: I understand what you're saying. It's a whole like it's
• 44:13
  Speaker 4: it's it's it's almost like a perception of value. Kind
• 44:15
  Speaker 4: of thing, you know, like when you're looking at it
• 44:18
  Speaker 4: and this halfway you know, below the line or below
• 44:22
  Speaker 4: the rim.
• 44:22
  Speaker 1: It's little, but a good martini is like that. The
• 44:25
  Speaker 1: bartender it's looking at you, it's talking to you. He's
• 44:29
  Speaker 1: shaking you martini and the last drop drops and when
• 44:31
  Speaker 1: you look at that glass is literally perfectly aligned to
• 44:34
  Speaker 1: the rim. Yeah, that's that.
• 44:36
  Speaker 2: You feel cheated if if it If it doesn't.
• 44:39
  Speaker 1: I just not not cheated because the liquors in there.
• 44:41
  Speaker 1: But I do feel like I know where I'm at now.
• 44:45
  Speaker 2: Ah, So that's your that's your barometer.
• 44:48
  Speaker 1: Just like he has, like I'm gonna get something simple
• 44:50
  Speaker 1: and see what kind of plays I'm at and what
• 44:52
  Speaker 1: am I gonna trust? I know where I'm at. That interesting,
• 44:56
  Speaker 1: And you know I got that a lot from believe
• 44:59
  Speaker 1: or not growing up and watching James Bond drink this
• 45:01
  Speaker 1: martiniz And I didn't understand the martini game until way
• 45:04
  Speaker 1: later in my life when I realized how special it
• 45:07
  Speaker 1: is to start your evening with the martini. You know,
• 45:12
  Speaker 1: it's so it's so clean and also light that it
• 45:16
  Speaker 1: allows you to still enjoy your dinner. You know, it
• 45:19
  Speaker 1: doesn't it's not gonna overpower anything. But yeah, so that
• 45:22
  Speaker 1: to me is it's a martini. But I'm a James
• 45:25
  Speaker 1: Bond guy.
• 45:26
  Speaker 2: Yeah, yeah, I love how James Bond inspired that drink.
• 45:31
  Speaker 2: But then but then you actually liked it like you
• 45:33
  Speaker 2: had it here.
• 45:34
  Speaker 1: Yes, yes, I mean Martine's I mean I would I
• 45:36
  Speaker 1: do it express a martini? Yeah, if I'm in yeah Cabo,
• 45:40
  Speaker 1: and you know, and we've been at the Sun all
• 45:43
  Speaker 1: day and it's a six pm and we're gonna go
• 45:45
  Speaker 1: to dinner, I stay up. Yeah, we do it, you know,
• 45:48
  Speaker 1: express martini. But yeah, but yeah, martini is my thing.
• 45:51
  Speaker 1: That's the first thing you order.
• 45:52
  Speaker 3: I love it. I love it. I could do a
• 45:54
  Speaker 3: good martini too.
• 45:55
  Speaker 1: Well that's next.
• 46:02
  Speaker 5: I got that couch.
• 46:04
  Speaker 1: Well, Josh, We're so grateful that you spend the time
• 46:06
  Speaker 1: today and I appreciate it.
• 46:08
  Speaker 5: Guys, thanks for having me.
• 46:09
  Speaker 1: You know, it's beautiful here. The craftsmanship that goes into it,
• 46:12
  Speaker 1: most importantly, you know, the work, the thought you know
• 46:16
  Speaker 1: that goes into the creations that you've made for so
• 46:18
  Speaker 1: many people, and you know, I think about you know,
• 46:23
  Speaker 1: the environment that you have created for probably thousands of
• 46:28
  Speaker 1: people in your career, Josh that have had unforgettable, beautiful
• 46:32
  Speaker 1: celebrations not just about life, but special moments in their life.
• 46:36
  Speaker 1: And uh, and I count my my personal beautiful memorable
• 46:40
  Speaker 1: moments of my life because you've been there for some
• 46:43
  Speaker 1: of the most beautiful moments of my life. And you know,
• 46:46
  Speaker 1: some of these moments can only be commemorated when you're there,
• 46:49
  Speaker 1: you know. Yeah, yeah, so, so I'm really grateful to
• 46:53
  Speaker 1: you and and and you know your team also because
• 46:56
  Speaker 1: they're my family too. Those those are my guys as well.
• 47:00
  Speaker 1: But yeah, I'm excited to, you know, to see what's next.
• 47:04
  Speaker 3: You know, and I've seen Martini in your future.
• 47:12
  Speaker 1: Well, to everyone who joined our evening, our escapade or
• 47:16
  Speaker 1: afternoon wherever you're listening or watching from, thank you so
• 47:19
  Speaker 1: much for being with us here your show, Those Amigos
• 47:23
  Speaker 1: with Wilmer Valderama, Freddie Rodriguez, and and Josh Succan. We'll
• 47:27
  Speaker 1: see you guys on the next episode of Those Amigos.
• 47:35
  Speaker 2: Dose Amigos is a production from WV Sound and iHeartMedia's
• 47:39
  Speaker 2: Michael through That Podcast network. Hosted by me, Freddie Rodriguez,
• 47:43
  Speaker 2: and Wilmer Valdorama.
• 47:44
  Speaker 1: Those Amigos is produced by Aaron Burleson and Sophie Spencer's Abbos.
• 47:49
  Speaker 2: Our executive producers are Wilmer Valdorama, Freddie Rodriguez, Aaron Burlson,
• 47:53
  Speaker 2: and Leo Klem at WV Sound.
• 47:56
  Speaker 1: This episode was shot and edited by Ryan Posts and
• 47:58
  Speaker 1: mixed by Sean Trace and features original music by Madison
• 48:02
  Speaker 1: Devenport and Hello Boy.
• 48:03
  Speaker 2: Our cover art photography is by David Avalos and designed
• 48:07
  Speaker 2: by Deny.
• 48:07
  Speaker 1: Holtzclaw and thank you for being there third Amigo today.
• 48:11
  Speaker 1: Appreciate you guys, always listening to those amigos.
• 48:13
  Speaker 2: For more podcasts from my Heart, visit the Rhart Radio app,
• 48:16
  Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.
• 48:19
  Speaker 1: Is you next Week