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Happy Hour #89: La Gritona Reposado Tequila · Stuff Mom Never Told You

• 0:05
  Speaker 1: Hey, this is Annie and Samantha and looking Stephane. Never
• 0:07
  Speaker 1: told your protection of I heart Radio and welcome to
• 0:19
  Speaker 1: another edition of Happy Hour. And we're coming back to
• 0:22
  Speaker 1: what this originated as, which was us talking about women
• 0:26
  Speaker 1: or non binary people within the industry. And I'm gonna
• 0:29
  Speaker 1: say industry. I'm talking about any beverage, any cocktail, any
• 0:32
  Speaker 1: of the arts of liquid, about liquid arts that weird,
• 0:38
  Speaker 1: so other thing. Okay, I'm making this thing today. I'm
• 0:41
  Speaker 1: I'm embracing it. Yeah, so we're coming back to that.
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  Speaker 1: And because it is Hispanic Heritage Month, we thought we
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  Speaker 1: would go into tequila like that. As a reminder, this
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  Speaker 1: show is not specifically sponsored by the drink or the
• 0:57
  Speaker 1: alcohol we're talking about today. We are sponsored obviously because
• 1:01
  Speaker 1: we do have sponsors and you're listening to them. I apologize.
• 1:04
  Speaker 1: There's a lot Also, if you are drinking, be responsible,
• 1:09
  Speaker 1: you know your limits, do what is good for you
• 1:11
  Speaker 1: but not unhealthy for you. We'll keep it at that. Yeah,
• 1:15
  Speaker 1: I'm talking to you any what. Okay, thank you. I
• 1:21
  Speaker 1: appreciate the warning and the concern and care. You're welcome.
• 1:26
  Speaker 1: I'm here for you. But today we are doing a
• 1:28
  Speaker 1: tasting of Leger Tona tequila, which was distilled in Via
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  Speaker 1: de Guadalupe, Jalisco. So apparently in this area they have
• 1:36
  Speaker 1: a lot of red dirt that does some of the
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  Speaker 1: most luscious agade out there. Yeah, I said it, um.
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  Speaker 1: And so this distillery and their tequila has been getting
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  Speaker 1: a lot of recognition as of late for their authenticity, uh,
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  Speaker 1: their practice and the tasting. Um. So I made you
• 1:56
  Speaker 1: any go grab some? Yeah, you're welcome. No. I Savantha
• 2:01
  Speaker 1: is very kind and that she often gets some of
• 2:05
  Speaker 1: the alcohol in question and dropped it out if hut
• 2:09
  Speaker 1: my home because she knows I am herm it, it
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  Speaker 1: won't go anywhere even though I am within walking distance.
• 2:15
  Speaker 1: If I believe three liquor stories, I will tell you
• 2:20
  Speaker 1: I had a moment of panic and I almost texted
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  Speaker 1: you because I went to the place you told me
• 2:24
  Speaker 1: to go and I could not find it and I
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  Speaker 1: knew you said you'd been there and it was there,
• 2:29
  Speaker 1: and oh my gosh, and I was walking around for
• 2:31
  Speaker 1: like thirty minutes and then somehow it was right there,
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  Speaker 1: and I don't know how I never saw it. Um
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  Speaker 1: a couple of seconds. Because there's two or three displays
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  Speaker 1: of up tequila apparently they have a large amount of it,
• 2:45
  Speaker 1: and so I didn't realize they were separate. So I
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  Speaker 1: kind I could see it because it took me a
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  Speaker 1: second to find it too, and I assumed they didn't
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  Speaker 1: have it because it wasn't listed when I looked La
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  Speaker 1: to Tona up. So I was like, oh, oh, yeah,
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  Speaker 1: here it is. Um. And of course, when it comes
• 2:59
  Speaker 1: to liquor laws and transportation, interstate laws is complicated in
• 3:04
  Speaker 1: the US, is complicated around the world. There's a lot
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  Speaker 1: of hoops go through. But it was a nice surprise
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  Speaker 1: to see that it is in Georgia. Um, if you
• 3:11
  Speaker 1: are in Georgia. Yeah, And it was very The liquor
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  Speaker 1: storing question has often they'll have like a rating or
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  Speaker 1: like description, and it was very highly rated, as it
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  Speaker 1: should be, as it should be. So any before we
• 3:25
  Speaker 1: start with some of the background and some of the
• 3:27
  Speaker 1: questions that come along with the conversations that we see
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  Speaker 1: what the distiller um. Have you tasted it? I have
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  Speaker 1: tasted it, Your thoughts, give me your notes? Oh gosh,
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  Speaker 1: you know are terrible at this. I'm getting better. But okay,
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  Speaker 1: So I did the thing I normally do, which I
• 3:42
  Speaker 1: believe you also did. Which is I took a little,
• 3:44
  Speaker 1: a tiny sip of it's straight because I like to
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  Speaker 1: try it just straight, and I am currently sipping on
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  Speaker 1: essentially in margarita and it's delightful. Like it doesn't It's
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  Speaker 1: got a lot of flavor, it's got a lot of
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  Speaker 1: the things I they like in a good tequila drink,
• 4:01
  Speaker 1: but it's already in the tequila, like you know what
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  Speaker 1: I mean. Like it's got kind of a salty note,
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  Speaker 1: but it's very very subtle, and it's got a lot
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  Speaker 1: of kind of almost grassy I don't know if that's
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  Speaker 1: the word I'm looking for, but kind of herbaceous knows
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  Speaker 1: are something where it's all very subtle and it's all
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  Speaker 1: very smooth and it's easy to drink. But it's exactly
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  Speaker 1: what I want A lot of times when I want
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  Speaker 1: tequila is that flavor. And it was right there. So
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  Speaker 1: it is quite lovely, I think. Yeah. For me having
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  Speaker 1: the initial taste, it definitely to me has some peppery
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  Speaker 1: and spicy notes. I really like that has like almost
• 4:41
  Speaker 1: a Rosemary herby between two and I'm like, Okay, I
• 4:45
  Speaker 1: get this, I get this. So we're gonna talk about
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  Speaker 1: some of the other tasting notes that other people have said,
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  Speaker 1: including like fruits. I did not get the fruit it
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  Speaker 1: maybe just because my palate is not sensitive enough to
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  Speaker 1: the finer parts of tequila. Because I'm like, this is
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  Speaker 1: definitely tequila. Oh yeah, there's um. But I definitely did that,
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  Speaker 1: and this doesn't burn like a lot of tequilas to
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  Speaker 1: me need like that line. I'm like, God, I gotta
• 5:07
  Speaker 1: I gotta get that. This one didn't. I'm like, oh,
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  Speaker 1: that came out really clean and it almost ended on
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  Speaker 1: a sweet note, even with that spice, And I really
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  Speaker 1: really like that. It didn't have that dark burning on
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  Speaker 1: my tongue that a lot of bad tequila's give me.
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  Speaker 1: We'll say about that. Yeah, it really didn't. I know,
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  Speaker 1: smooth is overused, but yeah, it really didn't burn. It
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  Speaker 1: was something that was just kind of like, oh, this
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  Speaker 1: is nice, this is nice. Yeah, and it did. It
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  Speaker 1: felt very like it tasted natural. I know a lot
• 5:37
  Speaker 1: of tequila's tastes very like medicinal, as if they added
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  Speaker 1: things to it. And I was like, I don't, I
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  Speaker 1: don't like this, um, but this one did not feel
• 5:44
  Speaker 1: how that feel. So one of the tasting notes from
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  Speaker 1: Flaviyard dot com. I hope I'm saying that right. I'm
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  Speaker 1: assuming since caviare like that. UM. One of the things
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  Speaker 1: about it, they said the nose and the aroma or
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  Speaker 1: the smell of it was subtle, with sweet agave notes.
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  Speaker 1: I didn't get that. Again, my palettes not as refined,
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  Speaker 1: I think, um. And then the flavor taste is a
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  Speaker 1: very herbaceous vegetable with crispy flavors, and I get the crispy.
• 6:09
  Speaker 1: I get yeah, that makes sense after I hear it.
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  Speaker 1: I might not have described it myself, but after I
• 6:14
  Speaker 1: hear them, like yes, okay, I get them. Yeah. Um.
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  Speaker 1: From Wine Magazine dot com, Karen Newman, one of the
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  Speaker 1: reviewers said, look for a pell straw hue and a fruity,
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  Speaker 1: funky aromas. The pellet offers distinct tropical food notes, opening
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  Speaker 1: with light chi and a faint floral hit, plus a
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  Speaker 1: faint waft of ripe a banana funk mid palet. I
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  Speaker 1: did not get that either, but that's just me. The
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  Speaker 1: finish is long and drying, showing great fruit pill and
• 6:40
  Speaker 1: pep pink peppercorn. That's my peppercorn sitboard mix into palomas.
• 6:45
  Speaker 1: I love a good poloma, right right, I got one
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  Speaker 1: of those things. So well, now I'm like, I need
• 6:52
  Speaker 1: to go and take another sip later and see if
• 6:55
  Speaker 1: I can. Can you catch that? Can I pick up?
• 6:57
  Speaker 1: Because I did take a very very small and a
• 7:00
  Speaker 1: little step. Yes, yeah, let's not go too far kind
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  Speaker 1: of early in this well, but okay, the distributor of
• 7:24
  Speaker 1: the owner is Ameli, but has Pacardina's who started the
• 7:29
  Speaker 1: Raza Azteca, a distillery in Jali School, Mexico in nine uh.
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  Speaker 1: And what started as uh making the wish of her
• 7:38
  Speaker 1: father come true, which was to have a tequila named
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  Speaker 1: after him, has become kind of her life in her career,
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  Speaker 1: with only eight percent of the tequila producers being women
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  Speaker 1: owned according to Mexico's Tequila Regulatory Council, which by the way,
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  Speaker 1: certifies the designations of origin of tequila. Uh. Then this
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  Speaker 1: was as eighteen. She's been trying to change change those numbers,
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  Speaker 1: with the majority of her staff being women. And if
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  Speaker 1: you go through all of our history, the majority of
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  Speaker 1: women that work and that helped produce, from gathering and
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  Speaker 1: harvesting to gave to fermenting and processing bottles have been women.
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  Speaker 1: UM and Mellie pushes to seek equality within the industry.
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  Speaker 1: She talks a lot about the fact that in her
• 8:22
  Speaker 1: area there are more women than there are men, and
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  Speaker 1: how they're the ones that are like, yeah, we need
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  Speaker 1: these jobs, let's come in, and then realizing hey, this
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  Speaker 1: is a really big thing to have women to be
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  Speaker 1: a part of this industry, and seeing how the tequila
• 8:34
  Speaker 1: industry in itself is really sexist um, and that she
• 8:38
  Speaker 1: is going on uphill climb to see her product come
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  Speaker 1: out on top. That she's like, you know what, I'm
• 8:44
  Speaker 1: going to ring more and more women in all over
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  Speaker 1: my company um In a New York Times article, But
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  Speaker 1: has Cardina said to be a woman in this industry
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  Speaker 1: requires a lot of work. It's a man's world. When
• 8:56
  Speaker 1: I started, people told me a woman in this industry,
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  Speaker 1: you will not make it. And I grew off those
• 9:02
  Speaker 1: comments and I love that. And she did come into
• 9:04
  Speaker 1: knowing that when she started her venture in this industry,
• 9:07
  Speaker 1: she didn't know much. She apparently was a designer beforehand,
• 9:11
  Speaker 1: and then her father was like, I love tequila. I
• 9:13
  Speaker 1: wish I hadn't one. She hooked up with UH distillery
• 9:17
  Speaker 1: and it made that happen, so it wasn't hers. And
• 9:19
  Speaker 1: then she started growing and then she started really barreling
• 9:21
  Speaker 1: through the industry. Wanted to create her own and she did.
• 9:24
  Speaker 1: It took her a little while, but in began um
• 9:28
  Speaker 1: and she did again. Her methods haven't changed apparently, like
• 9:31
  Speaker 1: the way they started to where they are today, their
• 9:33
  Speaker 1: process has remained um and of their process they said
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  Speaker 1: it quote. Instead of industrial machines, her distillery uses masonry
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  Speaker 1: ovens that are made from the soil where the blue
• 9:45
  Speaker 1: agave is planted without red soil um in the six
• 9:48
  Speaker 1: stence the cooking process from eight hours to twenty four
• 9:51
  Speaker 1: hours with another twenty four hours of resting. Normally, the
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  Speaker 1: next steps of fermentation is pushed along with additives and
• 9:58
  Speaker 1: last one to two days, but Miss Barajaskardinas allows the
• 10:02
  Speaker 1: fermentation to occur naturally, which requires nearly one week. All
• 10:07
  Speaker 1: of the packaging components such as labels cast bottles, are
• 10:10
  Speaker 1: made in Mexico. Um. I also read that when they
• 10:13
  Speaker 1: get done with the agabe plants, they give it to
• 10:15
  Speaker 1: farmers to feed the animals. So they are really all
• 10:19
  Speaker 1: about making sure that they're sustainable in their practice. Uh.
• 10:23
  Speaker 1: They talked about how their packaging is made and they
• 10:26
  Speaker 1: have their glass bottles handblown by local people. So it's
• 10:30
  Speaker 1: like datumn, the entire uh intent of this tequila is
• 10:36
  Speaker 1: to sustain community. So it seems um and she has
• 10:39
  Speaker 1: kept that practice up and as in fact, I think
• 10:41
  Speaker 1: that's kind of the conversation is that it takes a
• 10:43
  Speaker 1: while to get some of the packaging out and it's
• 10:46
  Speaker 1: a little more exclusive because of the way they do
• 10:49
  Speaker 1: it um and keeping it true to what she originated
• 10:52
  Speaker 1: it to be. And it's a delight. You can see it,
• 10:55
  Speaker 1: you can. I love these bottles. You can't like. These
• 10:57
  Speaker 1: battles will be collected and kept. I will use them
• 11:00
  Speaker 1: as water pictures. I don't know about you, I will
• 11:02
  Speaker 1: tell you they're what I would call Annie proof. Oh,
• 11:06
  Speaker 1: I had trouble this morning to open. It's a struggle
• 11:09
  Speaker 1: to open. But I think that's good. I think it's
• 11:11
  Speaker 1: I think it's like way easier than either of us
• 11:13
  Speaker 1: are making. You have to Yeah, it's a little bit
• 11:16
  Speaker 1: of a you gotta just you have to open it
• 11:20
  Speaker 1: just right. It's definitely one of those like class bond
• 11:23
  Speaker 1: top whereas classed on by the metal part of the
• 11:27
  Speaker 1: bottom where it flips up and down. I think it's
• 11:30
  Speaker 1: more of my clumsiness, Like I think it's probably really easy,
• 11:32
  Speaker 1: but I'm so afraid that all like it too hard
• 11:35
  Speaker 1: and it will still everywhere. Yeah. Yeah, absolutely, me too.
• 11:40
  Speaker 1: You know. I loved her process, like it started out
• 11:43
  Speaker 1: with an oh to her father, and it's become a
• 11:46
  Speaker 1: business that she's like sustaining other women in an industry
• 11:49
  Speaker 1: that doesn't welcome women as they should. I think one
• 11:54
  Speaker 1: of the things I really find fascinating is that she
• 11:57
  Speaker 1: kind of had this conversation about, like, is you for women?
• 12:01
  Speaker 1: It takes a little us a little slower to get
• 12:03
  Speaker 1: this done, but we know that we're always going to
• 12:06
  Speaker 1: catch up. And I thought it was like, and I'm
• 12:09
  Speaker 1: definitely paraphrasing when she says this, I kind of had
• 12:12
  Speaker 1: a moment of like, are women slower or is it
• 12:15
  Speaker 1: just like maybe us? The women there are learning a
• 12:18
  Speaker 1: new trade, so therefore it takes a minute to figure
• 12:22
  Speaker 1: that out, especially if they've not been welcomed in this
• 12:25
  Speaker 1: type of industry in general. So therefore, of course learning
• 12:29
  Speaker 1: anything at the beginning takes a bit more time. I
• 12:32
  Speaker 1: don't know, I found that a controversial statement. What are
• 12:35
  Speaker 1: your thoughts? Yeah, I mean, I think there's a lot
• 12:39
  Speaker 1: to be said around who has been given the opportunities
• 12:48
  Speaker 1: or who like you even given maybe but like seeing
• 12:52
  Speaker 1: themselves in the industry, maybe you think, oh I can
• 12:55
  Speaker 1: I can't do that. I don't see myself there. Or
• 12:57
  Speaker 1: maybe it's yeah, you get in it, and then you're
• 12:59
  Speaker 1: sir rounded by all of these obstacles, all these men
• 13:03
  Speaker 1: who are maybe harassing you, so you leave. Like, I
• 13:06
  Speaker 1: think it's just a bunch of other things that have
• 13:10
  Speaker 1: long been in place that we've talked about on this
• 13:12
  Speaker 1: show that have made it seem like there are no
• 13:16
  Speaker 1: women in the industry, which isn't true, but it does
• 13:20
  Speaker 1: make it harder systemically for a woman to succeed, and
• 13:24
  Speaker 1: especially if yeah, like when we were talking about with
• 13:26
  Speaker 1: the whole meat movement in the beer the brewing industry
• 13:29
  Speaker 1: like to stay in in this environment. Yeah, I mean
• 13:35
  Speaker 1: that's obviously been a theme as we talk about women
• 13:38
  Speaker 1: in the industry in general. I think it's interesting that
• 13:42
  Speaker 1: she's been able to do as she has done for
• 13:45
  Speaker 1: the last twenty years um in general. Like, I think
• 13:49
  Speaker 1: she's seen a lot, she's seen the changes, he's seen
• 13:51
  Speaker 1: the outcomes, she's seen the pushback, and she's had that
• 13:54
  Speaker 1: pushback for years and again her distillery, her company has
• 13:58
  Speaker 1: been around for a while, and for us to newly
• 14:00
  Speaker 1: discover it as of the last five years, that says
• 14:03
  Speaker 1: a lot in itself as well. You know, we know
• 14:06
  Speaker 1: sometimes it takes time to get noticed in general when
• 14:08
  Speaker 1: it's been this good of a product for so long.
• 14:11
  Speaker 1: And maybe social media did help because I did discover
• 14:13
  Speaker 1: this Uh tequila through to TikTok So thanks TikTok U.
• 14:18
  Speaker 1: And when she talked about women in the industry today,
• 14:20
  Speaker 1: she said in The New York Times, I tell women
• 14:23
  Speaker 1: they can do everything they want to. We are no
• 14:25
  Speaker 1: better or worse than men. It's difficult, but we can
• 14:27
  Speaker 1: definitely do what we want the sky's limit. This could
• 14:30
  Speaker 1: be just me reading into it and thinking that this
• 14:32
  Speaker 1: might be a little bit of internalized misogyny in an
• 14:34
  Speaker 1: industry that has been pushed back because we've definitely had
• 14:37
  Speaker 1: that conversation where women are not welcome to this industry.
• 14:41
  Speaker 1: When a woman makes it, there's this whole level of
• 14:44
  Speaker 1: gate keeping of like I'm special and so therefore, and
• 14:47
  Speaker 1: of course gate keeping partially due to society placing that
• 14:51
  Speaker 1: uh type of narrative onto us, thinking this is who
• 14:54
  Speaker 1: we are and that our only competition as other women
• 14:57
  Speaker 1: when it's not true at all. We can be uplifting
• 14:59
  Speaker 1: each other completely. So that's a part of that conversation,
• 15:02
  Speaker 1: especially with the older generations. And I say that as
• 15:04
  Speaker 1: I am in the older generation as well. And it
• 15:06
  Speaker 1: took me years to figure that out because as a
• 15:09
  Speaker 1: person in college I used to be like, I'm not
• 15:11
  Speaker 1: like that girl. She's annoying, you know, like having that
• 15:14
  Speaker 1: mentality as well, not realizing until I was well in
• 15:17
  Speaker 1: my authorities, Holy crap, this is not a good stance
• 15:20
  Speaker 1: to have. And why are we uh like perpetuating this conversation,
• 15:26
  Speaker 1: you know. So that's a whole different conversation in itself.
• 15:30
  Speaker 1: But the tequila at some point in case you need
• 15:35
  Speaker 1: to know, it is distributed all around the world. I
• 15:39
  Speaker 1: believe in some places. I know, I thought I saw
• 15:41
  Speaker 1: Australia has some companies that distribute, But yes it is.
• 15:47
  Speaker 1: It is being internationally sold. I believe Canada has access
• 15:51
  Speaker 1: to it as well. Just look him up in the
• 15:53
  Speaker 1: lack of Tona g R. I t o in a
• 15:56
  Speaker 1: site to see where it is distributed. Because I would
• 15:59
  Speaker 1: read comen those I would give this a five out
• 16:01
  Speaker 1: of five. Yeah, that's one of the things when Samantha
• 16:04
  Speaker 1: was like, you should just go get some because you'll
• 16:06
  Speaker 1: like it. Go get it. Yeah, I don't need to
• 16:10
  Speaker 1: job it off. Go get your own because you're gonna
• 16:12
  Speaker 1: like it. And I did. You are correct, So cheers
• 16:15
  Speaker 1: to you, Samantha. Cheers to you a listeners, cheers to
• 16:20
  Speaker 1: this distiller. And also just a reminder, we are still looking.
• 16:25
  Speaker 1: We've gotten applicants. Isn't the right word. We've got some entries.
• 16:32
  Speaker 1: They're drawing into our drawing for a sex in the city.
• 16:37
  Speaker 1: Watch party with us, or you're gonna come on the show.
• 16:39
  Speaker 1: It's super easy, um, a very chill and you'll be
• 16:43
  Speaker 1: on the episode. Uh. And you can just have fun
• 16:46
  Speaker 1: with us. And you don't have to have seen the show.
• 16:48
  Speaker 1: I've never seen it, or you could have seen it
• 16:50
  Speaker 1: a million times because that would be fun to or
• 16:53
  Speaker 1: somewhere in between. Wherever you are, we would love to
• 16:56
  Speaker 1: have you. So if you're interested, you can find us
• 16:59
  Speaker 1: on all social media. Is our email, um, and just
• 17:02
  Speaker 1: let us know, like, hey, I want to do this
• 17:04
  Speaker 1: me and coach, yes, yes, we're looking to do this.
• 17:10
  Speaker 1: To do this soon ish. Our calendar is always in flux,
• 17:14
  Speaker 1: but soon ish, so don't waste any time. Listeners, you
• 17:20
  Speaker 1: can email us at Stuff Media, mom Stuff at i
• 17:24
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• 17:26
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• 17:28
  Speaker 1: Never Told You. Thanks as always to our super producer Christino,
• 17:31
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• 17:35
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