Latest / Brewsers / Brewsers #370- Jeremiah Allen with High Horse Spirits

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Brewsers #370- Jeremiah Allen with High Horse Spirits · Brewsers

0:20
Speaker 1: Welcome to Bruisers, a podcast about beer, coffee, booze and bruisers.
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Speaker 1: I am your host, Rod John and today we talked
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Speaker 1: to Jeremiah Allen with High Horse Spirits. We talked about
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Speaker 1: how High Horse started making great social media content and
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Speaker 1: so much more. Jeremiah is doing awesome things obviously on
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Speaker 1: the social media, but also with High Horse the absolutely
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Speaker 1: fantastic liquour, orange liquor that you are going to want
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Speaker 1: not only in your margarita, but as I found out,
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Speaker 1: also in the original ranchwater. So we definitely gotta try
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Speaker 1: that out. So you don't hear from me, you want
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Speaker 1: to hear from him. So, without further ado, here is
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Speaker 1: Jeremiah with High Horse Spirits. I would like to welcome
1:11
Speaker 1: to the show Jeremiah Allen with High Horse Spirits. How
1:14
Speaker 1: you doing today, sir?
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Speaker 2: I'm doing great, man. How are you?
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Speaker 1: I'm doing well?
1:18
Speaker 2: Good to see you?
1:19
Speaker 1: Good to see you well. For those listening kind of
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Speaker 1: paints the word pictures were yet, what's going on around you?
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Speaker 2: I am in my home office in Austin, Texas.
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Speaker 3: I've been from Buie, Texas originally, but I've been in
1:29
Speaker 3: Austin for twenty five ish years.
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Speaker 2: My mom brought me and.
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Speaker 3: A friend down here for my twenty first birthday weekend,
1:37
Speaker 3: and after that weekend, I was like, this is my spot,
1:39
Speaker 3: this is where I live.
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Speaker 2: Yeah, so I've been here ever since.
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Speaker 1: What do you think of the growth of Austin considering
1:45
Speaker 1: it has gotten so big, it's continuing to grow. Any
1:48
Speaker 1: time I go down there, it's like the skyline is
1:50
Speaker 1: now just cranes because they keep building more and more stuff.
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Speaker 1: So what do you kind of think of the growth
1:54
Speaker 1: that is happening down there in Austin.
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Speaker 3: I mean, I mean it's on one hand, it's like
2:00
Speaker 3: I would love it to still be the Austin that
2:02
Speaker 3: I fell in love with twenty years ago. But at
2:04
Speaker 3: the same time, it's hard to be like, our city's
2:06
Speaker 3: so cool, but don't come but right, yeah, yeah, and
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Speaker 3: so like and there's gonnay people move here, and there's
2:12
Speaker 3: you know, the city has to try to keep up
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Speaker 3: with that. So it's it's inevitable, but you know, at
2:16
Speaker 3: the same time, and there are i mean, there's lots
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Speaker 3: of big commercial stuff, but at the same time, like
2:20
Speaker 3: the neighborhoods are still you know, really great. There's still
2:24
Speaker 3: lots of little pockets you know when I when I
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Speaker 3: was first in Austin, like sixth Street. People talk about
2:29
Speaker 3: West six and East six now, but it was just
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Speaker 3: what it was, just Sixth Street then and so and
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Speaker 3: like as I've gotten older now, I you know, I
2:36
Speaker 3: kind of hang out in like the neighborhood bars and
2:38
Speaker 3: like these little pockets like North Loop where there's a
2:41
Speaker 3: few bars and restaurants and a couple of shopping places
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Speaker 3: and it's just a much, you know, more intimate feel.
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Speaker 1: Yeah. Yeah, anytime I was at friends down there, Like again,
2:48
Speaker 1: it used to be, oh, yeah, we'll go on to
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Speaker 1: a sixth Street, but now it's like, oh no, we'll
2:51
Speaker 1: be on East six or we don't go to West
2:53
Speaker 1: six anymore. Yeah, Like they said, like the little pockets
2:55
Speaker 1: or the dive bars, those, I think dive bars, no
2:58
Speaker 1: matter what city you're in, they're always the best place
3:00
Speaker 1: to be.
3:01
Speaker 2: Yeah.
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Speaker 3: Yeah, that's my favorite of Chicago, My best friendly to Chicago,
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Speaker 3: and the dive bars up, they're not even the dive bars,
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Speaker 3: but the neighborhood bars once the old school signs on
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Speaker 3: the on the free corners just beautiful.
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Speaker 1: Yeah, no matter what day of the week, you're gonna see
3:13
Speaker 1: PBAB the same yea.
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Speaker 2: No matter what time of day, hanging out.
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Speaker 1: Yeah. Well, let's go at a little back in time.
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Speaker 1: What is your earliest memory of alcohol.
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Speaker 3: Earliest memory of alcohol, honestly probably say my dad, you know,
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Speaker 3: on the couch every day after work and bud Wiser
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Speaker 3: and Marlborough.
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Speaker 2: You know, that was you know, that was just after
3:30
Speaker 2: work process.
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Speaker 3: But I honestly I didn't start drinking at all until
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Speaker 3: I was twenty two years old. For some reason, I
3:40
Speaker 3: just kind of took I just like I just didn't
3:43
Speaker 3: want to do it or wasn't interested in it. And
3:46
Speaker 3: then at one point in college I was looking to
3:50
Speaker 3: kind of because I go I went to college in
3:52
Speaker 3: the same town I went to high school, and so
3:54
Speaker 3: I was still hanging out with a lot of the
3:55
Speaker 3: same people.
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Speaker 2: And at one point I was like.
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Speaker 3: I need to like mix things up, and so I
4:01
Speaker 3: joined a fraternity and that kind of turned turned a
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Speaker 3: corner with the drinking.
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Speaker 2: So yeah, which.
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Speaker 3: So it was it was my dad Bydweiser and then
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Speaker 3: it was like quarter tequila shots at Outlaws in Sherman, Texas.
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Speaker 1: Wow, Okay, yeah, yeah, yeah. There's a local bar here
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Speaker 1: called Caves here in Arlington, and uh, Yeah, there used
4:25
Speaker 1: to be sliding quarter night. When it came to beer,
4:27
Speaker 1: they stopped doing that because I think my brother and
4:28
Speaker 1: I like had a table full of beers and they
4:31
Speaker 1: were like, maybe we cut.
4:33
Speaker 2: This off, Maybe this isn't the prophet. Yeah there, we
4:35
Speaker 2: thought it was.
4:37
Speaker 1: Well, we did what we could. So yeah, Well, so
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Speaker 1: I read that you started high Horse because you saw
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Speaker 1: that there was a need for the market for locally
4:47
Speaker 1: made orange liqueur. Considering everything else that we're using for
4:51
Speaker 1: obviously tequila or for margaritas and everything else was made
4:54
Speaker 1: in France, which is crazy to think about.
4:57
Speaker 2: Yeah, walk us through that. Well, I'll I'll back up
5:00
Speaker 2: real quick.
5:01
Speaker 3: So I when I moved to Austin, I got in
5:04
Speaker 3: a my degree. I had been in like RTF like radio, television, film, right,
5:08
Speaker 3: and that's what I wanted to do. But I needed
5:11
Speaker 3: to make some more money. So I got a job
5:12
Speaker 3: bartending on Sixth Street and just kind of fell in
5:15
Speaker 3: love with the industry.
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Speaker 2: Like it was.
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Speaker 3: It was more than anywhere I'd been before, like i'd
5:20
Speaker 3: bartrained before, but it was such its own thing down
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Speaker 3: here with the bars and just the scene. And so
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Speaker 3: I spent the next six seven years is bartrainning on
5:28
Speaker 3: sixth and then towards the end of that, I met
5:31
Speaker 3: my now wife, and you know, needed to make some
5:34
Speaker 3: changes and so kind of got out of the industry,
5:37
Speaker 3: got into finance of all things. And then and I
5:41
Speaker 3: was working for small companies. I actually opened a restaurant
5:43
Speaker 3: for a few years. And then during COVID, I had
5:48
Speaker 3: been just doing some accounting stuff for a friends company
5:51
Speaker 3: and we were, you know, all looking to field time,
5:53
Speaker 3: do something interesting, and my wife started making sourdough bread
5:57
Speaker 3: and I started making orange le court. The story is,
6:01
Speaker 3: and I've told this a thousand times, I went to
6:03
Speaker 3: Twin Liquors here in Austin to get margarita stuff, and
6:07
Speaker 3: being a bartender, I was like, I need to get
6:09
Speaker 3: you know, tequila and triples. And so I noticed that
6:12
Speaker 3: day how many kind of local brands there were, like
6:16
Speaker 3: Texas crafted tequilas and mescals and saw you know, five
6:19
Speaker 3: one two tequila and Republic tequila, which is actually a
6:22
Speaker 3: shape of a you know, shape of Texas. You know,
6:24
Speaker 3: even though all you know tequila's made in Mexico, there
6:26
Speaker 3: were still a Texas presence, which and I thought that
6:28
Speaker 3: was kind of cool.
6:29
Speaker 2: And then I went over to the orange of the
6:31
Speaker 2: cor Aisle and didn't see any of that. It was
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Speaker 2: all French.
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Speaker 3: It's all a quantro Gradmonnier Coobie and and if it's
6:37
Speaker 3: not them, it's other brands trying to look like them,
6:40
Speaker 3: and they were all foreign, and I was like, and
6:41
Speaker 3: I just kind of really got into Holler Brothers and
6:44
Speaker 3: these other Texas you know, Dove Camp and stuff like that,
6:47
Speaker 3: and I was like.
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Speaker 2: There needs to be some Texas here, Like as many
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Speaker 2: margaritas as we make in Texas, there should be more
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Speaker 2: Texas orange. And that was it. And then I went home.
6:55
Speaker 3: And told my wife that, And she's a corporate attorney
6:58
Speaker 3: and she usually she on my idea is kind of
7:01
Speaker 3: immediately well, I was not gonna work, not this, But
7:03
Speaker 3: when I told her that, she was like, yeah, that
7:05
Speaker 3: seems right.
7:06
Speaker 2: And I was just like, okay, here we go.
7:08
Speaker 3: And so I just kind of slowly did research and
7:11
Speaker 3: dug into it and spent the next you know, eighteen
7:14
Speaker 3: months working on it. And it took about that much
7:17
Speaker 3: time to get something launching on a shelf. And my
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Speaker 3: vision the whole time was like I want it to
7:21
Speaker 3: be good. I wanted to be you know, kind of
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Speaker 3: a local alternative to quantro to where it's you know,
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Speaker 3: it's clear.
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Speaker 2: I wanted to be eighty proof because everything's bigger in Texas.
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Speaker 3: Uh, real natural orange and cane sugar and just be
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Speaker 3: like simple and clean and crisp Orange of Core and
7:38
Speaker 3: you know that that was it and just we went
7:41
Speaker 3: from there.
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Speaker 1: So how long did it take, because you're doing it
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Speaker 1: at your house already, how long did it take for
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Speaker 1: you to get the actual you know, the recipe down right?
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Speaker 2: That took a while. I had some help.
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Speaker 3: I reached out and it was a fun process because
7:54
Speaker 3: I needed some out there with the distillery side, and fine,
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Speaker 3: I got really lucky and I have a really great
8:02
Speaker 3: partner on the distillery side, because I I didn't want
8:05
Speaker 3: to build my own distillery, I know, I was like,
8:06
Speaker 3: I was more interested, and I was like, I just
8:08
Speaker 3: want a great, great product, and I really care about
8:09
Speaker 3: the ingredients, but I don't care about being the one
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Speaker 3: that's making it or you know, having my own facility
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Speaker 3: in a tasting room. I really couldn't see a tasting
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Speaker 3: room for an Orange of Core brand.
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Speaker 2: That wouldn't be.
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Speaker 1: You're bringing in somebody else's other alcohol anyway to make
8:23
Speaker 1: these mixed drinks. So yeah, it doesn't quite make sense.
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Speaker 2: Yeah, So I got really lucky to have a great
8:28
Speaker 2: distillery partner.
8:29
Speaker 3: And on the other side, like like I said, my
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Speaker 3: wife's a lawyer, so she did all the kind of
8:35
Speaker 3: the operating agreements with with him.
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Speaker 2: And then with my distributor.
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Speaker 3: My brother in law and his wife have a creative company,
8:42
Speaker 3: so they worked on the you know, the branding side.
8:44
Speaker 3: So it was very like, you know, intimate thing. And
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Speaker 3: I didn't want to raise money. I'd raised money for
8:48
Speaker 3: a restaurant before that didn't work out, and I had
8:51
Speaker 3: you know, a raise with friends and family, and it
8:55
Speaker 3: wasn't a ton of money, but it was enough to
8:57
Speaker 3: where when I said I had to go tell them
8:58
Speaker 3: I couldn't pay them back, it was it broke my heart,
9:00
Speaker 3: and it's like I'm not doing that again. And so
9:02
Speaker 3: with this, like I was like, I'm not going to
9:04
Speaker 3: raise money. I'll do it self funded. We'll be scrappy
9:07
Speaker 3: and you know, we'll just do what we can.
9:10
Speaker 2: And so that was the idea.
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Speaker 3: And like I said, it took about eighteen minutes eighteen
9:15
Speaker 3: months to like get it on a shelf. And like,
9:16
Speaker 3: once I get something in my head like I'm pretty
9:18
Speaker 3: full steam ahead, and so it was. We did it
9:21
Speaker 3: on a shoe string budget, and luckily the big part
9:27
Speaker 3: was finding a distributor. And I got really lucky on
9:30
Speaker 3: that because I with the super Cup Favor brands who
9:32
Speaker 3: had just lost their Orange Core brand, who had jumped
9:35
Speaker 3: ship to another distributor, and I happened to meet one
9:37
Speaker 3: of the reps in a liquor store and we talked.
9:40
Speaker 3: They loved the idea and they got to try it,
9:42
Speaker 3: and then you know, they were like, let's do it.
9:44
Speaker 3: And on the other side of the bar side, because
9:47
Speaker 3: I'd spent so much time on Sixth Street, a lot
9:49
Speaker 3: of the guys that I used to barking with now
9:51
Speaker 3: own bars around Texas, so they were very helpful and
9:55
Speaker 3: getting it kind of in the you know distribution, you know,
9:59
Speaker 3: the four tier you know system, all that stuff to
10:01
Speaker 3: get it kind of moving through specs and it's our
10:04
Speaker 3: showing up in bars and we were off to the races.
10:07
Speaker 1: Which restaurant did you if you don't mind me asking
10:09
Speaker 1: it was?
10:10
Speaker 2: It was called man Bites Dog. It was a kind
10:12
Speaker 2: of a gourmet hot dog restaurant.
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Speaker 3: Okay, it was awesome, and I made the but I
10:16
Speaker 3: made the classic mistake of trying to open a second
10:19
Speaker 3: location too soon, and after that it just kind of.
10:22
Speaker 2: Kind of rock and we we were open.
10:24
Speaker 3: For five years, but at the end of that five years,
10:26
Speaker 3: our lease was up and we had just kind of
10:29
Speaker 3: been breaking even and I just couldn't and we just
10:31
Speaker 3: had our second kid, and I just couldn't imagine sign
10:34
Speaker 3: another five release, so.
10:36
Speaker 2: We stepped away. It was it was great. I loved it,
10:39
Speaker 2: and they feel.
10:39
Speaker 1: Like I heard of that place before.
10:41
Speaker 2: It was pretty awesome.
10:43
Speaker 3: Okay, Like people were like, do you miss it? I'm like,
10:45
Speaker 3: I don't miss running a restaurant. I missed the hot dogs.
10:47
Speaker 3: I missed the specific hot dogs we were making.
10:50
Speaker 1: What what was your favorite hot dog?
10:52
Speaker 2: Then it was called the Hair of the Dog.
10:55
Speaker 3: So we used the biggest bee franks we could find,
10:57
Speaker 3: and we used Kolachi bread for the buns. Like one
11:01
Speaker 3: hot dog was the size of like a big hamburger,
11:03
Speaker 3: like a hop.
11:03
Speaker 2: Dotty or something wow. And the hair of the Dog was.
11:06
Speaker 3: A bacon wrapped deep fried hot dog with chili and
11:10
Speaker 3: cheese and a fried.
11:10
Speaker 2: Egg and tabasco sauce. Sh And it was meant to
11:13
Speaker 2: be like.
11:13
Speaker 3: A hangover hot dog people would or it during lunch
11:16
Speaker 3: on it Tuesday with fries and a beer and I'm like,
11:18
Speaker 3: how are.
11:19
Speaker 2: You eating that and doing anything else today?
11:21
Speaker 1: Right except for going to sleep?
11:23
Speaker 2: Except we going to sleep.
11:24
Speaker 3: It was a great hot dog It was It was
11:26
Speaker 3: super fun, Like no one goes to a hot dog
11:28
Speaker 3: restaurant in a bad mood, Like if you're gonna go there,
11:29
Speaker 3: you're you know, having a you know, let's do this,
11:31
Speaker 3: and so just really fun environment.
11:35
Speaker 2: It just I just didn't have.
11:37
Speaker 3: The chops to grow it like it needed to be grown.
11:40
Speaker 3: And like I think if we had to open the
11:42
Speaker 3: second location, I just stayed focused in the first one.
11:44
Speaker 3: It might have been okay. But I don't know that
11:45
Speaker 3: we've ever like you know, retired off of it or anything.
11:48
Speaker 1: But you wouldn't be where you were now, so we would.
11:51
Speaker 3: And honestly, I like this a thousand times more because
11:55
Speaker 3: the pressure of having you know, all those employees, you know,
11:58
Speaker 3: depending on that paycheck and just you know, rent and
12:03
Speaker 3: overhead and all that stuff was a lot.
12:04
Speaker 2: Where is this right now?
12:06
Speaker 3: It's just me and my distributor partner, But like, so
12:09
Speaker 3: I can you know, I can walk away tomorrow? You know,
12:12
Speaker 3: and I will be out some money, but we've you know,
12:14
Speaker 3: everything we've made, we've been putting kind of back into
12:15
Speaker 3: the business. But at the same time, I don't because
12:19
Speaker 3: I didn't build a distillery. I don't have a lot
12:21
Speaker 3: of capex. It's just you know, kind of ongoing costs.
12:24
Speaker 1: Yeah. Well, so let's talk about the distributing aspect of it,
12:27
Speaker 1: because finding a good distributor is is difficult because if
12:31
Speaker 1: you go too big, you kind of can get lost
12:33
Speaker 1: in the shuffle. As you know, I've worked with two
12:35
Speaker 1: of the biggest ones. One of them just got absorbed
12:38
Speaker 1: by somebody else. But like it's one of those things
12:41
Speaker 1: where as a rep you can just really get lost
12:45
Speaker 1: in the shuffle of you know, oh, we already have this.
12:48
Speaker 1: We have so much of this. You know, if I'm
12:51
Speaker 1: again in a liquor store, you only have so much
12:52
Speaker 1: shelf space, especially like in that one little area, you're
12:56
Speaker 1: only there how many of these the cords that they're
12:58
Speaker 1: really going to have. So it's especially in Texas if
13:02
Speaker 1: you have never been to Texas, everyone knows that Texan
13:05
Speaker 1: and we love everything Texan.
13:07
Speaker 2: So yeah, Texas loves Texas.
13:09
Speaker 1: Yes, Texas love Texas.
13:10
Speaker 2: I've heard.
13:10
Speaker 1: I've heard from multiple tattoo guys that they have to
13:13
Speaker 1: learn how to tattoo the date of Texas at some
13:15
Speaker 1: point because somebody wants it on their body.
13:17
Speaker 2: Yeah. Yeah, so like that.
13:21
Speaker 3: So the distributor, So like when I got going, I
13:24
Speaker 3: was like, oh, well, I gotta have a distributor, and
13:27
Speaker 3: so I literally google like Texas distributors, Spirit Distributors, and
13:32
Speaker 3: one came up in Austin and that I called and
13:35
Speaker 3: I knew it was a small like Austin base when
13:36
Speaker 3: I called him, and I was like, hey, I've got
13:38
Speaker 3: this new brand I'm trying to launch. And the guy
13:40
Speaker 3: was like, sounds really good. We love Texas brands. We
13:43
Speaker 3: don't have an orangeal Core right now, let's do it.
13:45
Speaker 3: And this is before favorite, and so I was like, great,
13:47
Speaker 3: I got a distributor. You know, when I checked it
13:49
Speaker 3: off the box, checked off the list. And then when
13:51
Speaker 3: we launched, we started moving and started you know, like
13:55
Speaker 3: I said, it was pretty easy get inspects because I
13:56
Speaker 3: had people wanting it. But then the liquor stores, I'll
13:59
Speaker 3: go try to sell the look stores and every time
14:01
Speaker 3: they you know, they get into it and they're like, yeah,
14:03
Speaker 3: we'll bring it in and we'll just try it.
14:05
Speaker 2: Who's your distributor and I would tell them and they'd be.
14:07
Speaker 3: Like like, oh yeah, we don't like to buy from them,
14:10
Speaker 3: and like yeah, And it was the same at every store,
14:13
Speaker 3: and it was always for a different reason, like we
14:15
Speaker 3: don't like the reps or they're doing this, and it.
14:17
Speaker 1: Was almost always the reps too, that's the problem.
14:19
Speaker 2: Yeah, yeah, you gotta have great reps.
14:20
Speaker 3: And I was like, oh shit, like I'm I'm screwed
14:22
Speaker 3: and if I can't get it out there, and so
14:26
Speaker 3: I was like, in my mindset was like, okay, well,
14:27
Speaker 3: just I'll turn this.
14:28
Speaker 2: I'll take on turning this.
14:29
Speaker 3: Distributor around, you know, I'll bring them up. But it
14:34
Speaker 3: is but like a day later, that's fine. That the
14:36
Speaker 3: favorite rep and she's like, we're looking for an orange
14:39
Speaker 3: of cor and that just kind of worked out.
14:41
Speaker 2: And I hadn't signed anything like binding.
14:43
Speaker 3: With the other rep and so I was able to
14:45
Speaker 3: switch so that I got really really lucky with that one.
14:48
Speaker 3: That was like the best as far as lug goes,
14:50
Speaker 3: that was the luckiest piece of all.
14:51
Speaker 2: This was funding favorite.
14:53
Speaker 3: And and there it's but it's really interesting and I've
14:56
Speaker 3: learned all this, you know, over the last few years.
14:58
Speaker 3: So like I'm going to out to restaurants and bars
15:01
Speaker 3: trying to talk about high Horse, but I can't sell
15:03
Speaker 3: it to them. They have to go do their you know,
15:05
Speaker 3: the hosteller to buy it. Yeah, but also my distributor.
15:08
Speaker 3: They have reps going out at these bars and restaurants
15:10
Speaker 3: trying to talk up their brands, which includes high Horse,
15:13
Speaker 3: and then like specs, who's the whole seller, one of
15:15
Speaker 3: the whole salers, they have their own premise reps who
15:17
Speaker 3: are going to bars and restaurants trying to promote brands,
15:20
Speaker 3: one of which we being high Horse. And so these all
15:22
Speaker 3: these poor bars and restaurants, like I can see it
15:24
Speaker 3: on their face when I go in, and I'm so
15:25
Speaker 3: sensitive to it because I was a bartender, where like
15:28
Speaker 3: I hate bothering them, you know, And then I've got
15:30
Speaker 3: to because I've got to sell high Horse. But at
15:32
Speaker 3: the same time, like I'm always looking for a way
15:35
Speaker 3: to like be less of a rep, like I have
15:39
Speaker 3: a yeah and just be you know, I'll say I'm
15:41
Speaker 3: a founder and I'll you know, my you know, my
15:45
Speaker 3: my favorite way to meet you know, bartender's accounts is
15:48
Speaker 3: to go just sit at the bar, start hutting the
15:50
Speaker 3: bartender and like build that relationship. But that takes a
15:53
Speaker 3: lot of time and a lot of money to do
15:55
Speaker 3: it that way, so I can't do that for everybody.
15:58
Speaker 3: So there also has to be some cold emails, cold calling,
16:00
Speaker 3: and you know, kind of stereotypical stuff.
16:03
Speaker 2: But that's my preferred route.
16:06
Speaker 1: I was gonna ask, what is your preferred way of
16:07
Speaker 1: doing that? Because it honestly is just sitting there and
16:10
Speaker 1: bullshitting with people and being like, hey, what do you
16:13
Speaker 1: got going on? I noticed is back there? What do
16:15
Speaker 1: you make your marguerite is with? Okay, what do you
16:18
Speaker 1: what do you guys getting that for? Is it from Texas?
16:20
Speaker 3: No?
16:21
Speaker 1: Well a fun story.
16:22
Speaker 3: Yeah, yeah, it's exactly that, And that's, you know, the
16:27
Speaker 3: best way to do it.
16:28
Speaker 2: And they kind of or organic grow through the relationship.
16:32
Speaker 3: But then I'll do something and the bartender's like, yeah,
16:34
Speaker 3: we're going to bring it down, and I talked to them,
16:35
Speaker 3: and then I'll come back a week later and then
16:36
Speaker 3: that bartender's gone or they have a new bar manager,
16:39
Speaker 3: and I kind of starting all over. I mean, I mean,
16:43
Speaker 3: we've actually had a lot of success with getting accounts
16:45
Speaker 3: through Instagram, they'll see like the accounts, because one of
16:49
Speaker 3: the things I do on Instagram is to kind of
16:51
Speaker 3: promote the accounts that we're in, like bars, Like we're
16:53
Speaker 3: in a new bar called Stony's in Austin, and as
16:55
Speaker 3: soon as they opened, I went and made like a
16:56
Speaker 3: little video of the bartender, you know, making a drink
16:59
Speaker 3: and kind of the space and then posted that, and
17:02
Speaker 3: you know, I went back and met the owner the
17:04
Speaker 3: next week and she was like, we're you know, I'm
17:06
Speaker 3: really impressed with how you support your accounts. And I
17:09
Speaker 3: was like, yeah, that's that's as a as a as
17:12
Speaker 3: a Spirits brand with a very low marketing budget, that's
17:14
Speaker 3: the best thing I can do is you know, throw
17:17
Speaker 3: a video up on Instagram and try to get the
17:19
Speaker 3: word out.
17:20
Speaker 1: Well, I mean, how else are they going to know
17:21
Speaker 1: that it's there?
17:23
Speaker 2: Yeah, yeah, they're doing the same thing. I mean.
17:25
Speaker 3: That's I love partnering with these other kind of local
17:28
Speaker 3: brands and other bars and like the accounts like the
17:30
Speaker 3: you know, we have some big like you know, hotel accounts,
17:33
Speaker 3: which are great, but you know, I love the local
17:37
Speaker 3: bars and restaurants, especially the ones where they're kind of
17:39
Speaker 3: like me. We're like, hey, you know, we've been in
17:40
Speaker 3: this We've been in Austin for twenty years. We were pretended,
17:43
Speaker 3: you know, we decided to open our own place, and
17:45
Speaker 3: so we're doing what we can. We're you know, on Instagram,
17:47
Speaker 3: we're getting you know, trying to have events and stuff.
17:50
Speaker 3: So like, I feel like those a lot of those places,
17:52
Speaker 3: we're in the same kind of boat, and so we're
17:54
Speaker 3: trying to help each other out.
17:56
Speaker 1: Yeah, I was gonna say, your social media is great
17:57
Speaker 1: because I love the videos on there. Not only do
18:00
Speaker 1: you seem like you're having fun, but like you said,
18:01
Speaker 1: you're really showcasing these local places and obviously where to
18:05
Speaker 1: find High Horse, So like, what kind of how much
18:07
Speaker 1: fun are you having with these videos?
18:09
Speaker 2: That's my wife likes to say.
18:11
Speaker 3: I'm uniquely qualified for this, this whole thing, because I
18:15
Speaker 3: have an accounting background.
18:16
Speaker 2: So I have a business background. Was a bar tender,
18:18
Speaker 2: it works restaurants.
18:20
Speaker 3: But in college, I did you know, radio, television and
18:22
Speaker 3: film and so editing Back then, I interned for some
18:26
Speaker 3: TV stations and did some different stuff. And so I've
18:29
Speaker 3: always loved like editing little videos and we used to
18:32
Speaker 3: do some silly stuff when I was younger, but I
18:36
Speaker 3: just kind of I've had this creative side and this
18:39
Speaker 3: has been such a fun outlet for that and just coming.
18:43
Speaker 3: I mean, and it's to get follows on Instagram. It's
18:46
Speaker 3: just you know, it's it's quick, you know, silly stuff
18:49
Speaker 3: and funny stuff and trying to mix that with a
18:52
Speaker 3: little bit of like education about high Horse and what
18:54
Speaker 3: it is and where we are is a fun challenge.
18:57
Speaker 3: But more than anything, it's just because it's free, and
19:02
Speaker 3: I mean, like.
19:03
Speaker 2: It's just an easy way to get the word out there.
19:05
Speaker 3: But yes, I that's my favorite, Like like there are
19:08
Speaker 3: some where and that I can't do it in front
19:11
Speaker 3: of other people, Like when I film something, it's usually
19:14
Speaker 3: at my house or like I have a fake bar
19:15
Speaker 3: set up in my garage that I film in front of,
19:17
Speaker 3: but I have to make sure everyone's out of the
19:19
Speaker 3: house and it's just in a tripod and maybe the
19:21
Speaker 3: dog's running around. But the ones I know that it
19:24
Speaker 3: will be good are the ones that like I'm giggling
19:26
Speaker 3: while I'm filming it, like myself, I'm like, this is good. Yeah.
19:31
Speaker 1: So what did you want to do with Rado TV film?
19:34
Speaker 3: I initially I wanted to work in movies, like I
19:37
Speaker 3: wanted to go out and work on film sets. But
19:40
Speaker 3: I had a couple opportunities in college to do that,
19:44
Speaker 3: to go like work for free and just kind of
19:46
Speaker 3: assists a PA, like not even v a PA, but
19:49
Speaker 3: like assisting a PA. And I got and that was
19:53
Speaker 3: very eye opening because the people that do that, they
19:56
Speaker 3: don't get paid very much, and they but they can't
20:00
Speaker 3: not imagine doing anything else. Yep, Like they love it
20:02
Speaker 3: so much that like this is all I can do,
20:04
Speaker 3: but it doesn't matter what I get paid. And good
20:07
Speaker 3: for them, and I love that they've found that, But
20:08
Speaker 3: like I wasn't that, Like I really like it, but
20:11
Speaker 3: I'd rather have, you know, a job that I can
20:12
Speaker 3: pay the bills and and do something on the side.
20:15
Speaker 1: Yeah, starving artist only goes so far.
20:18
Speaker 3: Yeah, And I you know, I appreciate their passion for it,
20:20
Speaker 3: like I I have. I'm lucky out that I've I've
20:26
Speaker 3: made this into a full time job and I didn't
20:28
Speaker 3: quit my day job until about four months ago. So yeah,
20:32
Speaker 3: I was, I was like I was waiting, waiting, waiting, waiting.
20:35
Speaker 3: So it's just now at the point where I can
20:37
Speaker 3: bring home quote unquote a salary.
20:39
Speaker 1: Yeah, No, I love it. Well, yeah, congratulations again.
20:42
Speaker 2: That's huge, thank you, thank you. Yeah.
20:44
Speaker 1: They would say, uh, let your day job fund your
20:47
Speaker 1: dream job.
20:48
Speaker 3: Yeah, which I and I recommend that to anyone kind
20:52
Speaker 3: of do this like don't quit, don't don't get rid
20:54
Speaker 3: of that insurance and that four O and K and
20:56
Speaker 3: unless you're really ready to do it.
20:58
Speaker 2: Yeah.
21:00
Speaker 1: Well, I mean so you know, like you said, being
21:02
Speaker 1: a bartender, slinging drinks, uh, doing all that, how much
21:06
Speaker 1: has that really kind of helped out? Obviously when it
21:09
Speaker 1: does come to talking to the bartenders, talking to the owners.
21:12
Speaker 1: You know, obviously, like you said, a lot of the
21:14
Speaker 1: people that you were bartending with already are now owners
21:17
Speaker 1: of these bars, so like you already kind of have
21:19
Speaker 1: your foot in the door and you know how to
21:21
Speaker 1: talk to the bartenders as opposed to a lot of
21:23
Speaker 1: people who are just getting in the liquor industry and
21:25
Speaker 1: they have no idea how any of it works. So like,
21:27
Speaker 1: how much, how much? How awesome is that for you?
21:30
Speaker 2: It's it's been really great.
21:31
Speaker 3: The just like like like you said, like having been
21:35
Speaker 3: a bartender and know like kind of how reps, how
21:39
Speaker 3: they get approached by reps, and like how to do
21:42
Speaker 3: the best version of that.
21:44
Speaker 2: It's funny.
21:44
Speaker 3: Like the the art of bartending, I feel like it's
21:47
Speaker 3: very different than it was when I was bartending.
21:49
Speaker 1: Oh big time. Yeah, there's bartenders and there's mixologists, like
21:53
Speaker 1: almost a huge difference.
21:54
Speaker 2: It's a huge difference.
21:55
Speaker 3: And there are still like shot bars on Sixth Street,
21:58
Speaker 3: and that's what you know I was.
22:00
Speaker 2: I was.
22:00
Speaker 3: They're like, oh, you must be so good at making
22:02
Speaker 3: drinks because you were a bartender so long. I'm like, yeah,
22:03
Speaker 3: but I was making you know, bud light and jagger
22:06
Speaker 3: shots like it wasn't We didn't have all the garnishes
22:09
Speaker 3: and you know, all the produce that the bars have
22:12
Speaker 3: on them now like we had. We had limes, maybe
22:15
Speaker 3: maybe some lemons, but that was it, and it was
22:17
Speaker 3: more based on you know, people would come in a
22:20
Speaker 3: lot of birthday parties or you know, beschrap parties and
22:22
Speaker 3: they'd be like, can you make this whatever shot? And
22:25
Speaker 3: it was some shot that the bartender made next door,
22:27
Speaker 3: and I'd just be like, uh, yeah, what color is it?
22:29
Speaker 3: Then like we'red Then'm like, yeah, I can make it a
22:31
Speaker 3: red shot. And I didn't make them a red shot.
22:33
Speaker 3: And then they'd be like, this doesn't taste the same
22:35
Speaker 3: as what I had the one last time. Like well,
22:36
Speaker 3: you know, h bar puts, you don't spin.
22:38
Speaker 2: On it, so I go. So my point is like
22:40
Speaker 2: they're like the.
22:41
Speaker 3: Bars I'm approaching now, a lot of them, you know,
22:43
Speaker 3: are closer like what you're saying, like a mixologist, and
22:46
Speaker 3: they want to know about dissolts and you know the
22:48
Speaker 3: story behind it, which is great, and I'm you know,
22:50
Speaker 3: happy to talk. It's just you've got a tailor kind
22:53
Speaker 3: of your approach to who you're talking to and which
22:56
Speaker 3: crazy Like I, you know, I spend all the time
22:58
Speaker 3: on Sixth Street, but I don't think High Horse is
23:00
Speaker 3: in any bars on the street street because of our
23:03
Speaker 3: price point. Because down there it's it's you know, it's Wells,
23:07
Speaker 3: it's Wells. It's ware is triple Seck, which is like
23:09
Speaker 3: five dollars, and that's the model down there. So and
23:13
Speaker 3: I when I launched this, I thought my bread and
23:15
Speaker 3: butter would be Mexican restaurants. But most kind of you know,
23:19
Speaker 3: I don't don't like say the word average, but most
23:21
Speaker 3: a lot of Mexican restaurants will have like cheap triple
23:24
Speaker 3: Sck in their house margarita and they're frozen, and then
23:27
Speaker 3: they'll have like Gradmonier Quantro for their like top shelf version.
23:32
Speaker 3: And then it's finding the ones that have creative menus
23:37
Speaker 3: in between those where they're using high Horse or Palas
23:41
Speaker 3: or Reshance or you know something like that. Some hosto
23:43
Speaker 3: something more local or more like in mid mid tier
23:47
Speaker 3: that are just as good as Quantrogram one but about
23:50
Speaker 3: half the cost. They just don't have the name recognition.
23:53
Speaker 3: So finding those places has been robbed. Don Well, we
23:55
Speaker 3: actually do really well. And like steak restaurants who want
23:58
Speaker 3: like instead of using will use high as their standard,
24:01
Speaker 3: like well orange liquor.
24:03
Speaker 1: Damn okay, I like that.
24:05
Speaker 3: Yeah, But like like Dean Steakhouse downtown in Austin at
24:09
Speaker 3: the JW they use it as they're well orange and
24:12
Speaker 3: so place like that. And I also had a lot
24:16
Speaker 3: of luck in the last like six months kind of
24:18
Speaker 3: kind of changed my strategy where I was before. I
24:21
Speaker 3: just focused on Austin. I was like, this is where
24:22
Speaker 3: I know people have the most contacts. I'm closest everything here.
24:25
Speaker 3: Let's just tackle Austin. But recently I've ventured out to
24:29
Speaker 3: like Georgetown and Wimberley and the Bronswells, Tim Marcas, and
24:33
Speaker 3: they've been great because all the places there are more
24:37
Speaker 3: like family run where in Austin, you know, more change,
24:39
Speaker 3: more bigger companies. But they're they're just like more family stuff,
24:44
Speaker 3: more people like me, like starting stuff up. And they're
24:47
Speaker 3: also not you know, bombarded by reps out there where
24:50
Speaker 3: in Austoin, everybody wants to be any any you know,
24:53
Speaker 3: you know nationally, people when they talk about starting the
24:56
Speaker 3: Spirits brand, they're like, oh, you got to go to
24:57
Speaker 3: checks and sexas you know, one of the biggest states,
24:59
Speaker 3: the biggest booze and then Austin's the coolest suit. You
25:01
Speaker 3: need to start in Austin and built from there. So
25:03
Speaker 3: there's you know, countless members of REPS are around all
25:06
Speaker 3: these cool bars and restaurants. So going out in there
25:09
Speaker 3: were like people are more willing to like chat with
25:11
Speaker 3: me for a few minutes and try it. Like I've
25:13
Speaker 3: had a lot more success out there, and I have
25:15
Speaker 3: more fun supporting those brands too, just because they're you know,
25:18
Speaker 3: the out the hill country and they you know, have
25:20
Speaker 3: these beautiful spaces outside and it's been that's been fun.
25:23
Speaker 1: Yeah, if anybody has not been the hill country, definitely
25:26
Speaker 1: go out of your way to do. So it's absolutely beautiful. Again,
25:28
Speaker 1: Austin is cool. Go down there, have some fun, the
25:30
Speaker 1: great food, great shows, but definitely go out to the
25:33
Speaker 1: hill country because yeah, it's so beautiful out there.
25:36
Speaker 2: It really is. Yeah.
25:37
Speaker 1: Well, so, I mean you touched on an order. How
25:40
Speaker 1: these videos on social media you're educating people. And I
25:43
Speaker 1: love ranch water and I had no idea that the
25:45
Speaker 1: original ranchwater recipe actually has orange of court. So talk
25:49
Speaker 1: to us about that because I love that. I gotta
25:51
Speaker 1: try this.
25:52
Speaker 3: It's it's so the way that Rane six one six,
25:55
Speaker 3: which is a restaurant Austin, who is the you know,
25:58
Speaker 3: founder of the ranch water. They they will it's more
26:01
Speaker 3: like a like a skinny margarita, but they will shake
26:05
Speaker 3: the tequila and orange li core and lime juice and
26:08
Speaker 3: then pour in the glass and then give you the
26:10
Speaker 3: Toba Chico and you just kind of fill it up
26:11
Speaker 3: from there where we're most of the places just a
26:15
Speaker 3: tequila and then you know, some kind of sparkling water
26:18
Speaker 3: and then lime on top. Their way tastes better and
26:21
Speaker 3: that's why people are like, oh, it's because of the
26:22
Speaker 3: Turbo Chico and then yeah, that's part of it. Toba
26:24
Speaker 3: Chico is good, but it's the way they kind of
26:26
Speaker 3: prep up the juice in there first and then the
26:29
Speaker 3: way they shake it, and so they're making kind of
26:30
Speaker 3: a mini margarita.
26:31
Speaker 2: And then just pouring tobachico on top of it. And
26:33
Speaker 2: I think that's so much better.
26:35
Speaker 3: I think the citrus from the orange li core kind
26:38
Speaker 3: of cuts the tequila a little bit and it adds
26:40
Speaker 3: a little more freshness.
26:42
Speaker 2: I just think it's a much better drink like that.
26:44
Speaker 1: Yeah, I've better try this now that I know that
26:46
Speaker 1: that is the actual original recipe.
26:47
Speaker 2: Yeah, it's it's funny.
26:49
Speaker 3: Uh check Gardner made that post and the comments after
26:54
Speaker 3: that that post were so funny because people are like, oh,
26:56
Speaker 3: that's not how we make a ranch water in Westexes.
26:58
Speaker 2: And why would you do that?
27:01
Speaker 3: So that was that was fun to watch because people
27:03
Speaker 3: like this stuff seriously, like it's crazy. Like I'm sure
27:06
Speaker 3: it's everywhere, but all of a suden like Mexican restaurants
27:09
Speaker 3: like Madi's and Mental Rancho, like they are very reluctant
27:13
Speaker 3: to change anything, especially on their bar menu, because people
27:16
Speaker 3: get like that's their thing. They're like, this is the
27:18
Speaker 3: margarita I get it's the same every time. It's that
27:21
Speaker 3: they consider it the best. But like people are you know,
27:24
Speaker 3: big fans of Mexican restaurants out here, and they all
27:26
Speaker 3: have theirs that they think is the best one.
27:29
Speaker 1: Right, Yeah, you're right, yeah, especially like you said, when
27:32
Speaker 1: it's usually for me, it's like how's the margarita, how's
27:34
Speaker 1: the case? So everything else is can be however it is.
27:37
Speaker 2: Yeah, I love and I love this space.
27:42
Speaker 3: I got myself into this Orange of course space because
27:44
Speaker 3: there's all these Tiquilo brands out there that are going
27:47
Speaker 3: after it and they spend so much time, but like
27:49
Speaker 3: and they're all competing against each other, and but like
27:52
Speaker 3: there's not that many orangele core brands, especially local ones,
27:55
Speaker 3: and so I which allows me, you know, kind of
27:59
Speaker 3: own the space. Not only space, but you know, have
28:01
Speaker 3: a big piece of the space. But also I get
28:03
Speaker 3: to work with like Sequila brands on collaborating on cocktails.
28:09
Speaker 3: We make more to read it together. I also work
28:10
Speaker 3: with some whiskey brands. We did drinks together. That's been
28:13
Speaker 3: the best part and not just being going against you know,
28:16
Speaker 3: fifty other brands every day. It's such an interesting time
28:20
Speaker 3: in the spirits market because like in twenty years Ago
28:22
Speaker 3: and il spartanding. I don't remember like local stuff being
28:26
Speaker 3: a thing, but I don't remember that anyone talking about it.
28:30
Speaker 3: We use Jack and we use Crown, and we use
28:32
Speaker 3: you know, Greg Goose and the big brands.
28:34
Speaker 2: That's all you used.
28:35
Speaker 3: And so now not only there a lot more local brands,
28:39
Speaker 3: but also to compete those big brands are putting out
28:42
Speaker 3: like different versions, you know, different flavors, and so they're
28:45
Speaker 3: just like the shelve there's so many different stuff, so
28:47
Speaker 3: much stuff on the shelves right now.
28:49
Speaker 1: Yeah, and so you guys have added a spicy version
28:52
Speaker 1: as well recently. How did that come about? And then
28:56
Speaker 1: can we see more line extension in the future.
28:59
Speaker 3: Those spice like for I held out for a long time.
29:01
Speaker 3: I was like, no, we're gonna be the titos of
29:03
Speaker 3: Orange Legore, like one thing.
29:04
Speaker 2: We just do it really well. I just kept seeing spicy.
29:07
Speaker 3: Margarita is on menus and just from you know, from
29:11
Speaker 3: bartending and seeing bartenders muddle and chopped palapenos and which
29:18
Speaker 3: is great for me, like you know, freshness aspect, but
29:21
Speaker 3: it's really hard, you know, when you have a high
29:23
Speaker 3: volume and you're making a ton of margaritas.
29:25
Speaker 2: But also jalapenos no helopenio is the.
29:28
Speaker 3: Same as the next one, So like, no matter if
29:30
Speaker 3: you use you know one, every time, the spice level
29:32
Speaker 3: is going to be different.
29:33
Speaker 2: And so customers are seeing Marguerite's back the hey, this
29:36
Speaker 2: doesn't taste the.
29:36
Speaker 3: Same as they had last time, and so then the
29:38
Speaker 3: you know, the bartenders tasting it to see how spicy is.
29:41
Speaker 3: So it all becomes very subjective. So we wanted to
29:44
Speaker 3: see if we could make just add the vlopino to
29:46
Speaker 3: the orange lo core, because you're puting the orange cord
29:48
Speaker 3: in there anyway, so just add the helopeno to that
29:51
Speaker 3: and see if we can make it consistent so that
29:53
Speaker 3: you know, barskin and bars and restaurants could make a
29:55
Speaker 3: consistent spicy margarita the same every time, right, Yeah, it was.
30:00
Speaker 3: It was after we launched it, it was like, why
30:02
Speaker 3: did we why did we wait you know, three years
30:04
Speaker 3: to do this. Yeah, but that's been a you know,
30:06
Speaker 3: big hit. It's my favorite cricket all the time I
30:09
Speaker 3: drink I drink it a lot with whiskey. Is like
30:11
Speaker 3: a spicy old fashion.
30:13
Speaker 1: Oh okay, that does sound good.
30:15
Speaker 2: Yeah.
30:16
Speaker 1: I have a segment of the show I call it
30:17
Speaker 1: the five count, which is five random questions. Sure, thoughts
30:21
Speaker 1: on pineapple and pizza.
30:23
Speaker 2: I'm a big fan. I love I love a wine pizza. Yeah.
30:27
Speaker 3: I just introduced my son to it a few years
30:28
Speaker 3: ago and he was he was also a big fan.
30:30
Speaker 2: That's all Hue orders now.
30:31
Speaker 1: But yes, I know there's so many people that are
30:35
Speaker 1: so against it. I'm like, I don't know why. It
30:37
Speaker 1: makes no sense to me.
30:37
Speaker 2: Yeah, you might say you can't find out.
30:39
Speaker 1: It's exactly. Yeah. Number two, if you were a pro
30:42
Speaker 1: wrestler or MMA fighter, what would you name be?
30:45
Speaker 2: You got a go with Queso Blanco?
30:48
Speaker 1: Love that. Number three? What are you nerding out on
30:52
Speaker 1: right now?
30:53
Speaker 3: What am I.
30:53
Speaker 2: Nerding out on right now? Oh?
30:56
Speaker 3: I inherited a nineteen seventy four four hundred pick up
31:00
Speaker 3: WHOA by my granddad. It was actually the pickup I
31:04
Speaker 3: learned to drive on when I was fifteen.
31:06
Speaker 1: That's amazing.
31:07
Speaker 2: It was my dad's truck and then he wanted to
31:09
Speaker 2: get rid of it.
31:10
Speaker 3: My dad was like, my grandpa was like, no, I'll
31:12
Speaker 3: hang on to it, and so it's just kind of
31:13
Speaker 3: been sitting in my grandpa's house. He would just drive it,
31:16
Speaker 3: you know, every once in a while, this, you know,
31:17
Speaker 3: kept up with it, and finally he was like, you know,
31:20
Speaker 3: you want to take that truck home? And I was
31:21
Speaker 3: like yep, And so I brought a thoustain a few
31:24
Speaker 3: weeks ago and it's been in my driveway. And I
31:27
Speaker 3: never worked on cars, like you know, you know, change
31:31
Speaker 3: you all to do some simple stuff, but never really
31:32
Speaker 3: got into working on cars. And it's just kind of
31:35
Speaker 3: my new like I said, new thing I'm nerady out
31:37
Speaker 3: on because I'm having the finally these YouTube videos. And
31:39
Speaker 3: it's great because a seventy four Ford pickup is not
31:43
Speaker 3: very complicated and this was the base model, so there's
31:45
Speaker 3: nothing extra in the car, and like there when you
31:48
Speaker 3: open the hood, there's enough room to like lay in
31:50
Speaker 3: there beside the engine close the hood. So if you
31:52
Speaker 3: want to learn to work on an engine, it's, you know,
31:55
Speaker 3: a good way to do it.
31:57
Speaker 2: Yeah.
31:57
Speaker 1: There wasn't any fans back then.
31:59
Speaker 3: No, but it's been it's just been something I knew
32:02
Speaker 3: nothing about to really dig in on how engines work
32:05
Speaker 3: and how what needs to replace and how to troubleshoot
32:07
Speaker 3: things and vacuum leaks and all that stuff.
32:09
Speaker 1: Yeah, that's so cool. Number four, Who are what inspires you.
32:15
Speaker 3: Right, this is gonna uh, this might be cheesy, but
32:17
Speaker 3: I would say my family right now. I have my
32:22
Speaker 3: amazing wife and my two kids, one my thirteen year
32:24
Speaker 3: old son and my teen year old daughter, and.
32:28
Speaker 2: It just feels like we're all working on stuff right now,
32:31
Speaker 2: or working on ourselves.
32:32
Speaker 3: Yeah, and in different ways and different you know, my
32:35
Speaker 3: son's thirteen, so you know, he's going through middle school
32:37
Speaker 3: and all that stuff, and my daughter's about to go
32:38
Speaker 3: to middle school. But it just it feels like we're
32:41
Speaker 3: all at the same time trying to learn how to
32:44
Speaker 3: be better versions of ourselves and how to grow and
32:47
Speaker 3: just how to be good people and just watching them
32:49
Speaker 3: and like it's very inspiring.
32:52
Speaker 1: That's you. Yeah, just one percent better every day.
32:54
Speaker 2: Yeah. Yeah.
32:56
Speaker 1: And number five, what would you tell your seventeen year.
32:58
Speaker 3: Old self, I would tell I would tell him that
33:02
Speaker 3: maybe look outside of Oklahoma for colleges.
33:06
Speaker 2: No one told me there were colleges in California back then.
33:09
Speaker 1: They were a little more pricey, I believe, but yeah,
33:11
Speaker 1: they're definitely out there if it worth that.
33:13
Speaker 3: I literally went to the college next to me, like
33:16
Speaker 3: the one closest I was not thinking ahead.
33:19
Speaker 1: Yeah, I did a Community College bright by me, so
33:21
Speaker 1: I could really get it.
33:23
Speaker 2: Yeah I should.
33:23
Speaker 3: I mean, yeah, that's that's my biggest uh regrets. And
33:28
Speaker 3: you know, trying to say regrets because you know, like
33:30
Speaker 3: bind i'm there, I wouldn't have done this, that wouldn't
33:32
Speaker 3: be where I am, but it really it would have
33:34
Speaker 3: been nice to go to college in San Diego.
33:36
Speaker 1: There you go, well, yeah, oh that's so beautiful out
33:38
Speaker 1: there anywhere I got in a minute. Uh So, if
33:41
Speaker 1: people want to find out more about you, follow you
33:43
Speaker 1: guys online, obviously buy High Horse Spirits, support you in
33:46
Speaker 1: any way. How can they do so?
33:48
Speaker 3: Our website is drink high Horse dot com. The on
33:51
Speaker 3: Instagram you find us were high Horse Spirits.
33:53
Speaker 2: Uh Hi.
33:54
Speaker 3: The instagram is the best place. Just go watch the
33:56
Speaker 3: videos and maybe you share a couple. And then if
33:59
Speaker 3: you're interested in ask for high Horse at your local
34:02
Speaker 3: liquor store or at your favorite bar restaurant.
34:05
Speaker 1: That is actually the best way to do it if
34:07
Speaker 1: you if it's not on the back bar back, ask
34:10
Speaker 1: for it again. If it's not in a liquor store,
34:12
Speaker 1: or ask for it, then they'll be like, oh, people
34:14
Speaker 1: are asking for this thing that we don already have.
34:15
Speaker 1: So let's yeah, that's that's the best. Yes, well, Jeremiah,
34:19
Speaker 1: thank you so much for your time. I can't wait
34:21
Speaker 1: to see where High Horse goes. And I'm definitely gonna
34:24
Speaker 1: try some ranch water with some High Horse.
34:26
Speaker 2: You should, all right, man, Thank you very much. I
34:28
Speaker 2: appreciate it.
34:39
Speaker 1: Thank you so much to Jeremi I for being on
34:40
Speaker 1: the show again. Obviously, got follow High Horse on social media.
34:44
Speaker 1: Their social media is fantastic. They're always putting out fantastic stuff.
34:48
Speaker 1: And also make sure you get yourself some High Horse
34:51
Speaker 1: Laquore as well, because of the fact that it is
34:53
Speaker 1: delicious and as we know here in Texas, we love
34:56
Speaker 1: Margarita's and we love ranch water, So this is the
34:59
Speaker 1: number one thing you want put in there. So while
35:01
Speaker 1: you're doing all that, make sure you'll follow us on
35:03
Speaker 1: social media. It is bruises Pod. That is b R
35:05
Speaker 1: E W S E R S P O D on
35:07
Speaker 1: the Instagram, the threads, and the Twitter. If you want
35:10
Speaker 1: to send us an email, it is Bruisespot at gmail
35:12
Speaker 1: dot com. If you're gonna follow me directly, it is
35:14
Speaker 1: Rody John. That is our O D I E j
35:16
Speaker 1: O N. Roadie John is the name on the Twitter
35:19
Speaker 1: and an untapped in case you won't find out on
35:21
Speaker 1: a drinking Maybe you cann have a beer together if
35:22
Speaker 1: you'll follow them only threads or the Instagram. And it
35:24
Speaker 1: is a fisher Rody John. So until next time, make
35:26
Speaker 1: sure to enjoy life, drink local and cheers