Latest / Day Drinking With Dog / Ryan and Chris join me!

Transcript

Ryan and Chris join me! · Day Drinking With Dog

0:14
Welcome back Day drinking with Dog. It is May sixteenth, a beautiful day
0:18
out, a beautiful weekend we just had. I want to thank everyone coming
0:24
down the stormers this weekend, all those asshole Sacred Heart kids. Actually they
0:27
were, they were actually pretty good this week They're very polite. Uh So
0:32
the guys sitting in my room right now. I got Chris Chichester, Chichester,
0:36
Chichester, you got it, Chie, the promo guy, that's right.
0:40
And Ryan Mahoney drove here. We should have been here in about two
0:44
and a half hours. Took you for Ryan is one of the co founders
0:50
co owners of Ghost Tequila. Correct, yes, yes, yeah, and
0:55
we have some products here today. But we're gonna talk about a lot of
0:58
things. But let's get to the the tequila. It's didn't right here in
1:03
front of us. I've actually tried it before. Chris, you were He
1:07
was actually promoting a different tequila at stone Bridge. But he said, have
1:11
you I think you've noticed the tantale behind the I did notice one of the
1:15
right the other flavors out there, yes, yes, the competitors. Yeah.
1:21
And he's actually said he was, I have this tequila in my car
1:25
called Ghost I think you should try it. So he brought it in,
1:27
he made some fancy yeah yeah, he was this guy comes with everything.
1:34
I know. Yeah. I was like, oh wow, and it was
1:40
actually delicious. Um. So let's get into Ryan. So you're from mass
1:45
Yon yep, absolutely, Um And just to clarify to you know, my
1:51
friend Chris started this whole thing, Okay, Um, you know myself and
1:56
my buddy Alex came on a little later. Um, so we will like
2:00
the original I guess group of people. Um, but I did not originate
2:05
the product or anything like that. So that's just to clarify that. But
2:08
um, but yeah, you know, myself and Alex were a couple of
2:12
the first employees and you know, launched this thing and it is just absolutely
2:17
blown up. And you know, we're a little different than what's on the
2:22
market now. Um. You know it's a very clean uh, just kind
2:25
of like an essence of heat versus that overwhelming flavor where you're gonna get.
2:30
So it's definitely where we differentiate ourselves. So as we were sitting here waiting
2:36
an hour and a half began, I actually this is like I just had
2:43
a brain fart. I'm like, so, what kind of peppers are in
2:46
this and he looks at me's like ghost and I'm like, oh yeah,
2:52
so it's actually how you get the ghost pepper into the tequila. So I
2:57
mean that's the best part of it, right, So we came up up
3:00
with this ghost pepper extract, right, um, so that really it takes
3:06
all the vegetation out of it. It also takes the oils out of it,
3:08
so just leaves you with this essency heat that you can work with.
3:13
Allows it to be a lot more versatile, you know, and there's no
3:17
power struggle on flavors and cocktails. We're just adding to the cocktail versus taking
3:23
over it. Now. We tried it just straight and he nailed it.
3:30
He was like, you know, you're gonna feel the heat kind of on
3:32
the back end of it. I felt it in the back of my mouth
3:36
after I you know, it already sipped it and it wasn't an overwhelming heat,
3:42
but there was heat. Yeah, it was good heat to it.
3:45
I like spice. That's probably as high as the spice I would go like,
3:49
I don't like really really spicy stuff, but this was really good.
3:53
And in front of us we actually brought a Connecticut product right. Yes,
3:59
it's just their mark or to mix, just the Margarity mix. Yeah,
4:00
they just do a really good, clean yeah Marguerity a mix. It's not
4:04
too sweet, right, and Chris comes out with the shakers. I mean
4:08
yeah, he's oh, I got that in there, so let's try this.
4:14
So this is basically ripe, which is natural. It's it's all.
4:21
Yeah, we just actually carried his through Bridge. It just got a little
4:24
too pricey for us. I think it is. You know, if you're
4:26
going with a good alcohol. Yeah, we're really trying to stay and keep
4:30
that standard of a good mixer as well. Right. Um, And that's
4:33
where you know, all of our taste things and we promote working with Right
4:38
just because it is a really good product. They're Lemonades, fantastic. Everything
4:43
they do is absolutely fantastic. And we're big on working with other local companies.
4:47
You know, Where's locals Tequila is going to get Right Right based out
4:50
of Boston. Right came right up beside us and you know, really helped
4:57
us out in the beginning, um, getting us accounts and vice versa.
5:01
We worked with them a lot at Loco in Boston. Yeah, and we're
5:05
on tap there as Right Spicy Margarido. So um, yeah, we love
5:11
working with these guys. Right, it's a perfect product, perfect mix.
5:15
All right, Well, let's give it a taste. So this would be
5:17
a spicy man, this would be your your spicy Barbara. And that's the
5:20
best part about it is it's super consistent. Every single time you make one,
5:25
you're gonna get the same spice load. Oh that's that's it's just that
5:31
spice. These two premium products put together. Yeah, that's delicious. It's
5:34
just that spice. There's nothing overtaking the cocktail. Right, you taste it
5:40
tequila, you taste the mix, and you're not getting this overwhelming um hall
5:46
of Peyn. You'll have an arrow or pepper field to it. Right.
5:50
I think you should bring us in this stumb bridge. I think it'd be
5:54
a great idea. Yeah, I think so go really well because you get
5:57
to really play with you know, we're just using the regular margarita mix with
6:00
this one. But when as Ryan was saying, you can have a strawberry
6:04
margarita with spice, you don't have to taste the halapenio or vegetal oil with
6:10
it when you do, well, So this just brings the heat. It
6:13
just brings the right not the flavor, correct, right, Yeah, that's
6:15
that's it's super consistent, you know. And where a lot of places are
6:20
infusing their tequilo with a peppers, you know, halapeno have an arrow each
6:26
one of those peppers, that capsacean level is gonna be a little bit different,
6:29
so that spice isn't going to be consistent between each margarita necessarily, where
6:34
with this you're getting the same spice every time, which is awesome. Yeah,
6:40
Like not to mention the other brand, but you know, I feel
6:45
a lot of people want more spice when I make a spicy mark with that
6:49
product. Again, it depends on what you want to do. What they
6:53
do is really great, get me wrong. I mean, if you want
6:56
that halipenio feels to it, it's fantastic, right. You know, we're
7:00
just something a little bit different. It gives you that spicy option without having
7:05
to be pigeonholed into a flavor. Yeah you know, right, So we
7:10
we give you the flavor option because I've never you just brought it up.
7:13
I've never even thought like because like so our menu at stone Bridge, we
7:16
have like five margaritas on there. We do a strawberry key. We you
7:19
know, we're just using the parades, the realite period of the blueberry bas
7:24
on margharita. We do the spicy uh, and we do like a watermelon
7:29
one, but I've never thought to actually spice up one of the fruity ones,
7:32
you know. Yeah, spice, peach, spice, mangotastic, heat
7:36
and sweet goes together really well. Right, yeah, no, I'm gonna
7:41
have to try that now. And one of the best things about this,
7:44
you know, with that spice coming on the backside. We had mentioned it
7:47
earlier while we were waiting for Ryan. Um, you know, the whole
7:51
the show, the show, we were not the only person's ever been laid.
7:56
I mean, you set the record. I will say, it's a
8:00
beautiful stage. You should have a top traffic. You should have like the
8:03
top gear lit you know, yea the line of you know where people show
8:07
up. So where were you coming from? I was, yeah, so
8:09
I actually I had to go to Portsmouth, the Hampshire to pick up a
8:13
display to bring it down here for what we're doing tomorrow. Um and yeah
8:18
yeah right as a friend who made a really killer bar, like yeah,
8:22
you know when you see the ghost bar, it's an awesome bar. Oh
8:26
so this is what. Yeah, you gotta put it all again. So
8:31
I was calling him and I'm like, hey, look man, I can
8:33
definitely make it there on time, right, or I can go pick up
8:35
this bar for I think tomorrow, right, and uh, I'll get down
8:39
there. And you know that's kind of what happened. No, well,
8:43
I said, but it probably will come up again during the show. Where
8:48
were we? Yeah, so doing like the flavors and that's that's I never
8:50
thought to do that. You know, it makes it so versatile in terms
8:54
of one bottle. It can make so many cool cocktails with it. You're
8:58
not just stuck with, right, a margarita or one flavor of margarity.
9:03
You can make as many kind of and and like you said, it's just
9:07
gonna add the spice. It's not gonna it's not gonna be a strawberry hallepeeno.
9:13
Just a spicy strawberry, a spicy straw We want an especial martini competition
9:18
in Boston two months ago with this, come on, yeah, absolutely,
9:24
just look it up. Yeah, oh I believe you. So we just
9:28
did a especial contest at stone Bridge. All right, I'm on a Monday
9:33
sold out in like fucking six minutes. Those are so much fun. Yeah,
9:37
and we had eight local competitors. It was downtown Milford, so a
9:39
bartender from like all eight bars downtown game I competed it. It was it
9:43
was a really cool event. Uh, I've been seeing on these reels.
9:48
There's like one guy that started it with his talking about espresso martinis and he
9:52
shaved party. It's awesome. I'm trying. Yeah, so you're adding that
9:58
extra salt and you're adding that little bit of extra fat that balances out that
10:01
bitterness from your espresso and it really creates a little bit more of that umami,
10:07
rich kind of decadent flavor. Yeah, you don't necessarily taste the cheese,
10:11
right, but it just creates that rich mouth feel that you can't use
10:15
Kraft Parmesan. You want a good cheese, right right. Yeah, they
10:20
look and then somebody like tried to reenact it like a couple other reels and
10:24
they were all like, holy shits, this is really fucking good and it's
10:28
awesome. So what was your was? It was just basically special martini using
10:33
ghost as the base correct Insteadaca exactly, and it was very just cut clean,
10:37
and dry. Um, you know, a special martini with fresh espresso,
10:43
um, some heavy cream uh, and then um the ghost tequila uh
10:50
and a little sweetener. Nice. I wish i'd know, Well, we
10:54
might be able to make one after I got I got some kolul and Baileys.
10:56
I think we can get that. We can shake it, yeah,
11:00
and we got. Um. So you were talking. You you're in a
11:05
bar up there, and you're you got your stuff on tap? You got
11:09
where was that that? I was at Hurricanes? You say, uh,
11:13
no, so you're on tap. The original like on tap stuff that we
11:16
used to do was at Loco and now we're having a cap and salthie right.
11:20
Um. But we we get started in a bar. You know that.
11:24
That's where we came from. Yeah, you know, um, you
11:28
know, like a bar guy. Yeah, you'll see the picture I would
11:31
post on like you were like, I get how old are you? I'm
11:33
gonna be forty in August, so a lot of ten years older. But
11:37
I could see we could have been hanging back in the day. We probably
11:39
ran into each other back and so yeah, that's a twenty stunny East Coast.
11:45
I'm gonna be up there this Sunday do you want to if you're in
11:46
the neighborhood, let's go. But yeah, so how are you now getting
11:54
this out to the masses? Like what so? I you know a lot
11:56
of package stores. If that's our basic you know, our basic message everyone
12:01
is that you know, this was developed in a bar, right, not
12:05
in a boardroom. Right. Um. So a friend of mine, Chris,
12:09
you know, way back when we first started, kind of created this
12:13
whole thing, um and was able to get there. He got with um,
12:18
you know, a chemist and developed the ghost pepper extract and that's why
12:24
we get that kind of clean, just spice, not this overwhelming flavor of
12:28
anything else. Right. He was tequila freak and you know, still as
12:33
the tequila freak, um, and and just wanted to make sure that like
12:37
we got this like you know, tequila forward thing out before anything. And
12:43
you know this was back when like all the crazy vodka flavors were coming out.
12:48
You know, oh god, remember remember the Pinnacle Remember the Pinnacle Island.
12:54
Still it's still there, It's still there. Next, this was like
13:05
more like you know, it was like Stolio and that kind of yeah.
13:07
And uh he worked at the only tequila bar in Boston, and uh,
13:13
you know, everyone was coming in ordering like stolio and soda whatever it is.
13:18
And uh it's also kind of like when um uh they was coming out.
13:24
Yeah, and so he developed this drink called the Hot and Skinny and
13:28
nobody could replicate it because they didn't have this extract, you know. So
13:33
so it was the extract something he developed on his own. No, it
13:37
was through a friend of ours, a front of his um anyway, that
13:41
was an MIT chemist and um, yeah, so that's really science, not
13:46
celebrity, right, but it's one hundred percent on the natural. I mean,
13:50
you know, there's nothing where do you gave tequil it from? So
13:54
we get out tequila from Holisco, um, Mexico. Yeah, I mean
13:58
we're one of the top distilleries down there. Um. Is that where you
14:01
make the ghost tequila them? Everything is done there one hundred percent. So
14:05
that's why we get that one hundred percent stamp from in Mexico. So they're
14:09
not shipping it to mass and you guys are putting in uh no, nothing
14:13
like that. Now everything's diving right there down to the labeling yea. And
14:16
then they bring everything back um, and then we bring it back in the
14:20
US. Ooh, that's awesome. That's awesome. Are you state the state
14:24
every state or yeah, we're in all fifty states right now. Thirty countries,
14:30
yeah, thirty countries. Nice, which is exciting. You know,
14:33
everything's just blown up so much in the last couple of years. Um,
14:37
you know, it's it's been insane. Really. You know, I love
14:43
the name, I love the label. I'm all about you know, the
14:46
marketing side and stuff too. Like I see some products come out and just
14:50
like what else this going? You know, like it's clean, it looks
14:54
good on the shelf, looks good on the back bar, right, I
14:56
can tell it's a premium product absolutely. Yeah. Yeah, I mean we're
15:00
seven years into it now, so it's just not the variety. We're not
15:03
going anywhere. Only variety yep, yeah for right now. Yeah, that's
15:07
that's all we're doing. I mean, we do one thing, we do
15:09
it right. Yeah. You know, we definitely looked at like product expansion
15:11
stuff like that, but it's kind of like how Tito's looks at things.
15:16
Absolutely. I remember was it Deep Eddy. I believe Deep Eddy beached out
15:20
to Tito and was like, hey, you want to do some flavors.
15:24
He's like, I just Nope, solely concentrating on this one product. Yeah,
15:28
look where he is now, that's definitely the model that we've we've followed
15:31
the spot. Yeah you know, um, there might be Scopy Pinnacle ye
15:37
forty three flavors, but hey, look they spicy tequila they got they got
15:43
bought right Yeah no, no, they're laughing all the way to the bank.
15:48
Yeah exactly. Yeah, but that's where that's where you have the bartenders
15:50
that it gives that flexibility and creativity that you can make a cotton candy spice
15:56
margarita you want it to because you don't have to worry about halapenosas right right,
16:02
so you could yeah right, you know you use a vodka and mix
16:06
it with this tequila just to give it that spicy No. So I think
16:08
we're well, I just think like where we really had, like, um,
16:15
you know, people tell us that this was real, was we were
16:18
having like the top mixology bars all over Boston, the Hampshire orde Island,
16:22
Connecticut using us in different cocktails where they didn't want to use their own house
16:27
infusions. You know, because we created that just essency, heat and consistency
16:33
with every cocktail. It made it real for us right. You know,
16:37
we went from you know, looking at being maybe like a shop brand and
16:41
too, wow, this is like something that is going to be on every
16:45
cocktail list. Yeah, and that's why it's become. I mean, you
16:48
know, the margarita in general is still the most ordered cocktail in the United
16:53
States. One in eight is ordered spicy right now. Wow, So you
16:59
know it's a big deal with research, you know, can I sign up
17:06
for that job? I'm sure that there's people. I mean, I'm somebody
17:08
like John Taffer probably had. You know, you have all of that.
17:14
You know, when you're watching his show, it's you see what brands or
17:18
what style of liquor he's trying to push at those bars because that's what's making
17:25
your money, right. You know, he's not throwing in certain flavors or
17:27
throwing in certain alcohols because he knows ones that are gonna make the money and
17:32
ones that won't. Yeah. Absolutely, he had actually off topic. I
17:37
I love that show. He stands by his show that it is one hundred
17:44
percent authentic and not fabricated for TV. However, how does every bar that
17:52
he goes to have some of the most incompetent people And I'm not talking about
17:57
the ownership side. I'm talking about fucking bartenders, and like it's like if
18:02
I feel like every bar they go into, there's like four bartenders that are
18:07
amazed that their mixologists came in and made a fucking stupid drink. You know,
18:11
like I don't know, like you've been back in my whole life,
18:15
so like, yeah, you know, I'm passed the mixology that much.
18:22
But there's a lot of bars out there, so you have, you know,
18:26
that percentage that actually end up making the show. Can I can I
18:30
do it? All? Right? I think this is a regional bias,
18:33
Okay, I think the Northeast has some of the most sophisticated, smartest restaurant
18:41
industry people in the country. Like I travel a lot. Yeah, I'll
18:45
go to Florida or I'll go out. I drove cross country and we stopped
18:49
at some places and it's like, how the fuck are you? How't even
18:52
working yet? How are you right? Like you have a lot of customers
18:57
that have quality tape and have certain expectations of equality drink. I think in
19:04
the Northeast a little bit more than other parts of the country, where people
19:11
know what they like and they're expecting it to be exactly the way it is,
19:15
so it takes a little bit more skill to get there. Like I'll
19:21
go to a bar in Florida and I'll ask for something and they just look
19:26
at me cross eyed, and I'm like, all right, let me just
19:29
dump it down for you, you know, Like, I mean, how
19:30
many times have you just gone up the street right and sat at a bar
19:34
that you don't usually go into and you look around You're like, I can't
19:38
believe this place is some fucking business, Like, yeah, true, I'm
19:44
kind of My point is I'm kind of tying and like the food with the
19:47
booze and the bar and all that, and it's like usually a good thing,
19:52
right, So I went to a good food right, right, But
19:56
when you don't have either, right, and these people are own business,
20:00
I think that's when someone like a John's half, it's very easy to step
20:04
in, right. So obviously he's getting the worst of the worst, yeah,
20:07
he I mean, they're getting so many businesses that are sending applications into
20:12
the heart of it. But I get person Milford sent sent one in.
20:15
There were a couple of places this outside of Boston that were actually on the
20:18
show that I went to before and after there was one that was the next
20:22
bruin. Oh yeah, that was like that was like the early days of
20:26
this angry hands. Yes, And I went to that one and then they
20:30
changed it after he left, they went back to right. And I'm not
20:36
a booze snob. I'm not really even a food snob, but I pre
20:38
I know, but I could tell right off the rib, you know,
20:41
all right, this place sucks, this place is good. Like like if
20:45
I had a bartender, I can tell you in fifteen seconds that they're going
20:48
to cut it just off of personality and you know, like just comprehension of
20:53
fucking film out on an application. You know. But like I just get
20:57
frustrated when I travel, like Ireland. Right. So I went to Ireland
21:02
the first time, like seven years ago, and the food was garbage everywhere
21:06
I went. Well, the second time I went, my buddy and I
21:10
researched where to go through like the Dead Rabbit books and stuff like that,
21:15
and we found the best food splash in the fucking I've ever eaten. Now,
21:18
you know, so a lot of you right now, a lot of
21:21
a lot of it is you know, you gotta sometimes you gotta read.
21:22
Definitely have to one of the other though, you know, but I think
21:26
food is first. Like if you have good food and shitty bartenders or a
21:32
cocktail list, people are still going to come for the food because that's generally
21:34
right, what they're going to come out for. I don't know, I
21:37
see it great people. I agree with the pole whole. I agree if
21:42
you have a really good staff and you have a personable staff, especially now
21:48
after COVID and you've lost a level of customer service in a lot of places
21:53
that don't put up with the crappy food. Yeah, I just have that
21:56
if you have a great experience, and then if you can add the if
22:03
you have decent food, great experience with the host or your waiter, you're
22:07
gonna come back. Right. If you have great food but the people treated
22:12
you horribly, you probably won't go back, right. Well, Yeah,
22:17
that's a that's a that's a good point. Uh to that point during COVID,
22:21
like right when we reopened that summer. Now, I'll show you stommage
22:23
after the show. Yeah, it's a fucking entirely different animals. And after
22:30
COVID, I had a table and it was the lady was a birthday,
22:34
and you know, maybe and me, I'm fucking great. So but their
22:38
food is taken forever. And we had a lot of people quit, like
22:41
they came back and we were so busy during COVID, but a lot of
22:47
it was food. And our places humongous and now like our patio was just
22:52
designed for drinking, but our restaurant's designed for the restaurant. But now the
22:56
patio and I have a table that we could fit, like probably I would.
23:00
I would venture to guess that in the state of Connecticut, we had
23:03
the most tables when we were reopened for outdoor dining, Like we didn't need
23:07
to use this fucking sidewalk, We didn't use the parking lot, we didn't
23:11
need any of that. Like that's how big our patio is. So the
23:15
kitchen gotta crushed. They got slam and we don't have that big of a
23:17
kitchen. It's good size, but it's you know, it's not you can't
23:19
cater to the keeping any was really tough. So this couple ordered, you
23:26
know, and I'm busy running around and I look over and it's been you
23:29
know, twenty minutes, and now it's twenty five and they just ordered a
23:32
couple of chicken wraps or whatever, and I finally went over and I said,
23:36
I'm sorry, let me go check on your food for you, you
23:38
know whatever. Another ten minutes maybe finally their food comes, so it's up
23:44
your forty something minutes right long ticket time. So I go over. I
23:48
see you know, guys, I'm so sorry. You know, I'll take
23:51
care of the food for us your birthday, you know, I'll just give
23:52
you the tap for the drinks. And they were super nice whatever, So
23:56
they leave. Yeah, I'm sure enough. Two weeks later, there's a
24:02
review online's and they kind of bash us, and the lady was like,
24:08
she wrote, it was my birthday and this and that, and I knew
24:12
it was fucking them, so I kind of right away, I said,
24:15
I said, ma'am, I'm pretty sure I was your server that day,
24:19
and I'm pretty sure I explained to you what was going on, you know,
24:23
like just and she wrote back and she said, I didn't really want
24:26
to call anybody out. I go, belie it. Did you called us
24:30
out? Yeah? Like that's why I hated on social media when it comes
24:33
to restaurants. Some of it is warranted, but at the end of the
24:37
day, just to keep it to yourself, like you want to support local
24:40
business. You know, if you have a bad experience, don't go back,
24:45
But you don't have to fucking slander them. So for my thing is
24:48
how many for when people are writing these reviews, how many positive reviews have
24:53
you written to the negative reviews that one person? Are you a food blogger?
24:59
Are you? Have you written ten great reviews? And then you'd had
25:03
a bad experience, which is understandable. You know, everybody can't be perfect
25:07
every single day. And you know, if you have a very responsive staff
25:11
and somebody who can you know, explain really what is going on, you
25:17
know clearly there's definitely an understand there. There should have been an understanding with
25:22
that, and once they weren't in front of you, the computer screen is
25:27
really really easy to keep to look at, Yeah, to look at and
25:32
write whatever you want. I think the service industry should be like the Israeli
25:37
army, right everyone. Yeah, yeah, at least I always just figure
25:42
it out and figure it out, yeah, just to know what everyone's going
25:45
through all the time. I had Mother's Day was Sunday and I had to
25:52
work at double and which is usually a really busy day. Oh yeah,
25:55
we did, like people look the best, and that the worst hundred fucking
26:00
seats for our buffet and our and I had, you know, a buffet
26:06
I get because what am I really doing? You're getting up your own food
26:11
whatever. I don't. I don't need twenty percent, but eight dollars on
26:15
one hundred and ninety six kind of pisses me off a little bit, you
26:18
know. And I'm all over their table and I'm doing whatever. So for
26:22
me, that's that's a kind of thing. Yeah, if you're somewhere where
26:26
you know that people are living off the uity. Yeah, if if you
26:32
don't, I actually have to claim more on the sales than I made correct
26:37
to the government. So yes, because because they're assuming that people are tipping
26:41
a certain amount of a certain amount, like ten percent is the law,
26:45
or eight percent, but we do Tennis stone Bridge just to be which I
26:48
think is completely wrong. Yeah, as far as the assumption goes right right
26:55
right, you know, I mean at the end of the day, I
26:56
it's funny, like a saturday at work, I'll I'll be you know,
27:03
cruising along whatever, got all my regulars. I'm probably making twenty five to
27:08
thirty tips on my credit cards. I can go to the credit card thing.
27:12
I'll tell me the percentage and then I always check it at eight o'clock
27:17
and then from eight to close and the college kids come in. I just
27:19
it just drops the drops. I'm only seventeen percent. These guys are,
27:25
you know, they're buying eight dollars rounds of leaving a dollar, you know,
27:26
like in their college and whatever. It's having a good time. I
27:30
don't. I used to let it bother me. I don't anymore. But
27:33
tipping now is getting crazy, Like who do you tip? Why do you
27:41
I ordered something online and they asked for a tip. I'm like, I
27:45
just paid seventy dollars for you to ship this to me, and you wanted
27:48
tip? Yep, Like what. Yeah. It's like everywhere now, which
27:55
I feel is gonna hurt my industry. Oh it does, because people only
27:59
have so much money in their podcast in this fucking climate, you know,
28:02
it's like only up so much. It's fucking yeah. I mean, it's
28:06
gonna get to a point where everyone's just done with it. I had movers
28:11
once. I mean, you go out of the country and yet tips.
28:12
So I had movers once. It was a quick, easy one hour move.
28:17
It was three guys. I'm like, fuck, I really said,
28:18
three guys you know tip? Did they call you back three times and set
28:22
the price? Yeah? And no, no, no, well that's that's
28:25
what's happened to me yet. And they were really good in and out.
28:27
I gave each guy fifty dollars and they looked at me like I was an
28:32
asshole. I'm like, what do you guys expect? Yeah, like there's
28:36
I'm not gonna tip you twenty percent on what I fucking paid your boss right,
28:40
Like, I don't know what he's paid it, but I thought fifty
28:42
one hundred fifty bucks was generous. And the guy they like stormed out of
28:47
there. I'm like, well, the jobs don't know. I'll never see
28:48
these people again in my life, but I guess I probably should not hip
28:51
them at all. I will never hire movers again. No, no,
28:53
no, just for that reason. Yeah, because they will stop halfway through.
28:57
But I don't want to move again. O. It's tell you,
29:03
oh, this was more stuff than I thought. You're gonna have to pay
29:07
more. All every single person I've ever talked to exactly what happened. The
29:11
junk ludgers didn't. It's all bs, it's all bs, I'd have a
29:17
couch and some shit, and they quoted me one hundred and eight dollars over
29:21
the phone, and then they pulled the truck up and they're like they come
29:25
up to my apartment and they're like, yeah, that's gonna be like a
29:27
half a truck, so it's gonna be like seven hundred dollars. Yeah.
29:32
I'm like, first of all, you guys are reselling this ship. You're
29:36
right, you're gonna see a big book marketplace tomorrow. Yeah right, right,
29:40
right man. So a really interesting uh about you, Chris? Is
29:45
you are a song yes? Someone? Yeah someone? Yea always fuck that
29:51
word up. Yeah, this industry fascinates in that industry, but this this,
29:56
it just fascinates me. And how have you ever watched the Netflix special
30:03
someone to yeh, these fuckers just walk into a room and drink a wine
30:07
to tell you it's fucking yeah, it's this region in France blah blah blah,
30:11
like yeah, they I mean they go into the year that it was
30:15
grown, right, they go into the great they know the winemaker from that
30:22
vineyard from that year. And I couldn't even get the fucking pepsi challenge,
30:26
right, it's it's so hard. It's so hard. So you were at
30:30
a level three, yes, and there's four levels. Yes, so you
30:33
are not a master song? Yeah? No, it's actually the biggest book
30:37
World Records. Hardest test is the level four master song. You still like,
30:41
go live at a vineyard to something? Yeah, you go, yeah,
30:42
you're The Samoie certification really kind of umbrellas. A lot of the service
30:51
industry, and when those guys that you see on some they're going in and
30:56
not just talking about wine, right, they're talking about booze, they're talking
31:00
about cigars, they're talking about food and pairings. When you go into a
31:06
really nice restaurant or you go into restaurant that has a psalm, those are
31:10
the guys that if you're unsure you want to use them, they're there for
31:15
a reason. And if you're unsure of what to get with your meal,
31:18
which a lot of people, that's one of their biggest hangups of kind of
31:23
pairings and taking that chance is they're nervous about doing something wrong. Right Where
31:29
in the sam world, it's really it's a personal preference. It's really up
31:34
to you whether you like that experience and you like that pairing or not.
31:38
And you know, whether it's with ghosts or with a wine or a bourbon,
31:45
you can create an experience that take an alcohol and great cocktail too,
31:48
great food, you put them together, and that's something that you're going to
31:52
talk about with your friends two or three years down the road of like this
31:56
experience that you had. You'll never remember the date, right, but but
32:00
you're gonna remember sitting down having this you know, meal or pairing or you
32:04
know, tasting event. You're gonna remember two or three two or three years
32:07
down the road because it was an experience. Yeah, And that's really what
32:12
a psalm is trying to do is create the experience for you. And one
32:16
of the things I love about ghost is it doesn't it actually goes really well
32:21
with food when you take those spices and you make a mule with it,
32:25
Sushi Thai Chinese. You know, it's awesome with a spicy mule, you
32:30
know, and people are worried about losing kind of or doing it right.
32:37
That's what you like, right, you know, and try you know,
32:40
I always tell people just make a mistake, you know, and and change
32:45
and play with it. My first ever experience with a song was I just
32:49
gotten a job at TPC saw Grass Mariott and there's a really fancy restaurant there,
32:54
and then there's kind of the you know, the family restaurant there,
32:58
and there's this little I had to be in the mid eighties and he just
33:01
pushed around a car to wine. I noticed. I was never heard him
33:04
in my life. I was twenty four years old and he's pushing around.
33:07
And a couple of weeks go by and I'm doing my thing in the nightclub
33:12
and I see him in the back hallway. I said, hey, you
33:14
know, I'll introduce myself. I said, you pushing that card one around?
33:16
You know what are you doing? And he's like, oh, you
33:17
know, I'm a someone. Yeah. I'm like, what the fuck does
33:21
that mean? He is, I don't know. I'm a wine expert.
33:22
You know. I go to the tables and I upset wine and that's great.
33:30
He goes, but you know what I'm really famous for? And I'm
33:31
like, I have no idea. He goes, I invented the penia colada.
33:37
And I go, I called bullshit on you. He goes, Nope,
33:40
look it up. Sure enough, it's doing a n of the pena
33:45
colada. And like the early nineteen hundreds or something from I could probably google
33:49
anw I probably wouldn't say the right thing, but like, and then he
33:52
did the little grennadine on top with the cherry, and he was like that
33:55
he would always make the like I mean this is twenty five years ago almost,
34:00
so like he's probably long gone now, but like I just saw the
34:04
same guy and then he gave me a ride to the fame of like thirty
34:09
years like Ia or Spicy Mark. But but yeah, and it really fascinates
34:19
me how you guys can just pick out a wine and know where you know
34:25
where it's from. And that's and that's the best thing about it. That's
34:29
the best part about the job. Is the only way to know how to
34:32
pair it or how to suggest it. It's gonna try it. Well.
34:37
How many varietals of wine are there? There's a little even number on it,
34:43
or there's I mean thousands of varieties of grapes. Yeah, you can
34:47
take you know, a company like Prisoner out of California, you know,
34:51
really we carry that. They they started the US blend. You know,
34:57
there are the ones that we're going for a high end blend for that.
35:00
In Napa, you had a cab or you had them are low. They
35:02
weren't blending those grapes. So now with the whole blending side of stuff in
35:07
the US, you know, Europe has been doing it for a very long
35:12
time. You can create an exponential or an unknown number of styles of wine
35:20
just based on where it comes from, how it's made, what the winemaker
35:23
does with the yeast, how it's aged. Every single aspect is to change
35:29
that finish. It was supposed to be that the United States port don't blend,
35:32
correct, right, yeah, you know, so they set the bar
35:36
for blunts. Yeah, and especially in the US, right yeah, it's
35:40
it's just you have I can't I can't comprehend how much ship is out there
35:45
and how the hell like, I mean, there's eleven thousand wineries in the
35:49
US, the US, just the US and having breweries now too, Like
35:52
it's all they's all distilleries. I mean, there never was any distilleries in
35:55
Connecticut twenty years ago, I don't you know, and now there's they're all
35:59
over the place. Uh, and everyone's doing good stuff. Yeah, I
36:02
mean it's not like any of it's bad. Well, you know what it
36:05
is. The information is out there, like so much education, Internet Yeah,
36:08
the educational side of it. And if I've always been in my mindset
36:15
about especially about food or or or spirits, you know, use use high
36:20
quality ingredients absolutely, you know. If you don't, it's it's it's you
36:24
know, you go to restaurant depot and there's the shitty aisle or the fucking
36:28
the bad bars we were just talking about, and it was the higher quality
36:30
stuff, you know, and then there's obviously stuff you want to get delivered
36:34
that's even a higher quality, and you know people will pay it if it's
36:38
good. Yeah. Really, you know, for me, it's the dedication
36:42
to your customer, right you know, what what does your customer want?
36:45
And how are you going to be transparent and how you deliver it tool and
36:50
you know, really giving them the best quality, you know, margarite or
36:54
steak every time they come in. You know, if you can have that
36:58
consistency, you're going to have a customer for life. Right now, let's
37:01
talk a little bit about pairing. Yes, okay, you were like super
37:06
knowledgeable on this. He's kind of annoying about it. He's just like,
37:09
yeah, he fucking says he's French words on what he's saying. Yeah,
37:14
it's funny. Um. You know we like Chris here to uh talk talk
37:20
everything to kill it on mere for us. Yeah, it's always kind of
37:23
like, dude, this guy's like over over his backs. Yeah, that's
37:29
what I loved about him, right, No, he's always fucking knowledgeable.
37:31
I love it. I love like that too, so passionate about what we
37:37
do, and you know it's it's awesome. I really love having on board.
37:42
Yeah, I know you gotta do a good guy there. We were
37:45
joking before the show, like as we were waiting for Ryan's I like it.
37:52
You know, for those who are listening, I'm kicking. I'm in
37:57
the side of the room getting Yeah. We talked about like how the old
38:01
days was your pair of red wine with meat and white wine with red with
38:05
steak. So I'm gonna and Chris you can join I'm sorry, Ryan,
38:12
you can join in too. Uh, just just throw out a I want
38:15
to throw Chris a meal and what he'd tear it with. So I'll start
38:20
with something easy, like buffalo things. So buffalo wings. I'm going with
38:23
a spice of margarita. Um, but I'd actually do a flavor. I'd
38:27
do like a mango or a peach. Just because you have you know,
38:30
peach and barbecue go really well. You know that sweet and spice balance go
38:34
really well. I'm a buffalo wing guy, so I did like that spice,
38:37
but to balance and create that flavor profile throughout your whole mouth, I
38:42
would do a probably a spicy peach margarita with buffalo wings with well with ghost
38:46
to heel. Yeah yeah, just a second on that. I mean i'd
38:51
go, uh, spicy passion fruit. Yeah, you know, all right,
38:54
same kind of thing. All right, let's let's do one more appetizer.
39:00
How about a so we sort of we don't have to be all ghosts
39:02
on this right No no, no, no, no no no no no.
39:05
But he he saw the opening. I mean level, I think I
39:09
can, I can get some lines. Yeah. We do a Mediterranean style
39:15
calamari yet stone ridge. So it's basically fried calamari with like Archocard's Pepper's balsanic
39:21
drizzle and gorgons old the cheese. Yeah. Um. So I'd either do
39:24
like a light Sicilian red um, something that you could chill for fifteen twenty
39:30
minutes before we pairing it um, or I would stay with any Greek wine.
39:34
Um, you know the Greek wine's out there right now. The qualities
39:37
really you like to match the regional food with the regional wine RST. That
39:40
kind of yes. Yeah, so and that's where the food what came first
39:45
out of all of your regions in Europe. Um, it came first in
39:49
Egypt when they were making beer or mead. Then the alcohol came after.
39:53
Yeah. So they they made those alcohols based off of what they were eating
39:59
to create a or experience. Right, So trust what they've been doing.
40:02
If you're gonna have Italian food, drink Italian wines. If you're going to
40:07
have more Mediterranean style stuff, you know, look for that Sicilian or you
40:10
know Greek. Yeah, you know Georgian wine, something that's on that Mediterranean
40:15
coast. How about one last app I don't get a chance. He had
40:22
a response. Well, he's late. You knew how the game went.
40:28
We're both going to ask him, but no, what do you what are
40:30
you ask him to pore old day? Yeah? Yeah, don't necessarily know
40:37
what's from, but you level one over there, I will hack it out
40:49
is there, because you know it still has that citrus bite to hang on
40:52
and it's not gonna get lost. Nice all right. I'm like I disagree.
40:59
I talked, are what kind of sauces with? So it's sometimes gonna
41:05
have a like a red pepperreoli, I do a grenache, a Spanish grenache,
41:12
or I just for a red, I do a Spanish grenache. Um
41:15
for a white, I do like a Portuguese venaverde okay um. You know
41:19
that little bit of effervescence to balance out the fat and that spice we go
41:23
really well. And then a grenache just light enough, has just enough to
41:27
kind of add to the tuna flavor and saltiness. Right, I wish I
41:32
had something to Honestly, I don't know. That's actually like absolutely perfect.
41:39
These guys amazing. All right, let's go on to entrees. We'll do
41:42
three entrees, and then we'll do a couple of desserts. Right, A
41:45
balsonic roast, bosonic roast of filion with a blue cheese crust. I would
41:53
do a probably a two thousand and eight to twenty fourteen California's infantel Um big
42:00
balls red zin. I want some spice to balance out and and depth to
42:06
hold up too. If it's a really good blue cheese m Raathusia used to
42:08
be. You know my absolute favorite blue cheese out there. Um. You
42:14
know you're doing something with big, rich flavors, you need something to hold
42:16
up to it. Um. If I was just having a filet with something
42:21
lighter in terms of sauce, I wouldn't do his zin Um. I'd probably
42:23
do more of like a peanut noir. Um, but more of like an
42:27
old world style peanut noir French peanutoir that's nice and dry, because you don't
42:30
want to overpower a filet, right, But it really depends on the sauce.
42:38
He just sounds so much better than I to start with, you broke
42:44
and like I got this yeah, Um, honestly I'd be right with him.
42:50
Uh, you know, more of an older, newer peanut oir for
42:54
the filet um, and then I'd go like heavy California cab yeah you know
43:02
on the end of that. Um. You know. But it's it's it's
43:06
a new world, you know, cap. So you can't really write so
43:10
so far. You're let's make us the checklist. You are a red wine
43:14
with meat and so far or a white wine with yeah. Yeah, it's
43:21
okay though on this. So when I go to the town's restaurants, Uh,
43:27
for whatever reason, I just always get veal harm and there's a restaurant
43:32
Fairfield, uh ship, I can't remember the name of it, but they
43:37
surveal harm with baratta cheese on top. It's fucking just a fresh break open
43:43
yep. And uh so what would you do there? I would probably either
43:51
go with a nice barollo or an amarone. Um. I want something that
43:55
has a little bit more of that ripeness in terms of fruit, something it's
44:00
been sitting out in the sun a little bit longer, ye, a little
44:02
bit higher alcohol to balance out the acid from your sauce, and you know
44:09
you have a nice fatty varada, you know, and your salty verada and
44:14
amarone you know, being that overripe raisini ish flavor would balance really really well.
44:20
Yeah, so not a white claw. That's probably what I would have
44:22
had. It wouldn't be my first suggestion, but again, the best thing
44:29
about the food and alcohol wine world is if you like it, that is
44:34
absolutely the expo matters. You know, as a PSALM, you're gonna try
44:38
to help create the best experience, but it really comes down to the person,
44:43
you know, and I always tell people like, oh, what should
44:45
we have for this party? How should we pair things. If you have
44:49
people that only drink white wine, don't pair stuff with red, right,
44:53
people aren't gonna like it. Whether whether it's the absolute perfect pairing that the
44:59
best s in the world said, this is gonna go absolutely perfect. If
45:01
that's not the style that people are gonna like, it's just not gonna work,
45:07
right. I mean, if you're a white wine, drink around that
45:09
too. I mean, go with like an oat savignon blanc, which isn't
45:15
out there a lot, but is a nice oap wine. Right, Yeah,
45:21
they have they have a big budget Shardner. Yeah, not the not
45:23
the Woodbridge. But so if you go to California, well yeah, yeah,
45:30
you know people think Bearinger and they think you know, a lot of
45:32
people it's it's cheap. You go to Baron jer Napa Vineyard. It's gorgeous.
45:38
Yeah, I mean you're sitting on this fantastic deck. They the flowers,
45:44
the grounds are you're I mean, it's one of the nicest tasting rooms
45:49
out there. Yeah, in terms of just how everything looks, the experience
45:53
that you have that's really really high quality wine. They just also make a
45:59
product that is not taken to the same level of care as those higher,
46:05
you know, they're more the mass style one right right, all right,
46:08
you're on your grill at home, you two, both of you, you're
46:13
making chili cheese dogs. What are you drinking with it? Uh? Two
46:16
Roads to Juicy. Wow, that was nice. That was quick. Yeah
46:22
that for a hot dog or chili off the grill. Yeah, that little
46:27
bit Smoke to juicy does perfect. I gotta go with the ghosts watermelon margarite,
46:34
you know, I gotta stay so so that where are you using for
46:37
the watermelon? I just use, um, simply watermelon, like oh yeah,
46:44
you can grab any any s story yeah yeah, so it's super actually
46:47
very good mixers to the sentence, easy mixer. Um. If I had
46:52
the choice, though, if I was like really going to get down to
46:53
the griddy, I would just you know, do my own watermelon. Nice
46:58
um that but like a little lemon juice, little guy ba ghosts super simple.
47:04
But if you just need a grocery store fines, yeah yeah, just
47:07
ghosts and simply all right. On the dessert category, my favorite dessert tiramisiu.
47:15
So if you're off of wine, now, if you're a Sam Bouka
47:19
fan, now it's gonna go well but I'm not. I'm gonna do more
47:24
of a espresso artining. I'm gonna do a port yeah, um, you
47:28
know, but I'm gonna go with an age port. I'm gonna go at
47:30
least twenty year. Yeah. I want some kind of that caramel toffee flavor.
47:35
I want some of the age to flavor all less fruit, yeah,
47:40
but something along those. Yeah, there espresson Martin. I'm usually like a
47:45
wood for just meat, Okay, I like, I like with that.
47:47
If I'm at you know, we gotta for Tali's down the road, great
47:50
guys, good at talent food. Sure, i always go with a tiramisile.
47:53
That's my go too for the most part. Good terms. There's a
47:59
there's like the idelion different ways that I've had it and they have and you're
48:01
right, it's one of those desserts like it's been coffee for where you know,
48:07
or just like you just not the lady fingers weren't like soaked enough.
48:10
And there's I don't know, there's a lot. I had a lot of
48:13
shitty one. Yeah, absolutely right. I mean I'll just go old school
48:19
on that, like I'm gonna go verna armor, yeah, or I'm just
48:24
gonna go trenette all right, you know, and and trenette about it.
48:30
Last one, just your basic New York style cheesecake. No, no strawberry
48:37
sauce on it. You just gotta slice of that cake in front of you.
48:42
That's probably the toughest one I've had so far. Um, Finally I
48:45
stumped them. I would probably go with an ice wine, Um, either
48:50
like a finger Lakes or Canadian ice wine, something that has a lot of
48:53
that kind of syrupy sweetness, you know again that really kind of wipe raisin.
48:59
Ye. But I would say I've got you with an ice wine for
49:00
just a plain, good in year cheesecake. Nice. We used to carry
49:05
ice wine. We don't carry it anymore. Just doesn't they've hadded in our
49:08
kind of bar, you know, our kind of restaurant. If you don't
49:10
know what it is, you don't understand what the price is for. Because
49:15
you're taking, you know, something that would produce a thousand gallons during your
49:21
normal harvest, and you're going to produce twenty gallons of ice wine. It's
49:24
a tough thing to hold. Yeah. If it doesn't get a cold enough
49:28
quick enough, the grapes rot, right, and that's where you open it.
49:31
Well, I mean for anice wine. Once you open the bottle,
49:34
it's good for all. Oh. Absolutely, because it's super super high sugar.
49:38
Yeah. Um, usually between fifteen and twenty percent alcohol. But that
49:44
high sugar content keeps it keep for a while. Yeah. I mean,
49:49
if you're giving me a cheesecake, I'm usually getting it to go. So
49:53
I'll give you, yeah, ask me, you know, I'll ask you
49:59
for a shout gos tequila for my you know, wife sees me sound in
50:04
the belt. All right, one last thing on tequila. We'll do a
50:07
little Boston Sportsman at the end. Careful, everybuddy, do you cook with
50:13
it? Absolutely, so give me the whole recipes that you've been doing.
50:16
So we have some guys that in Boston Rhode Island right now that are like
50:22
finishing their wings with it. It's phenomenal. Yeah. Just give it that
50:25
like quick little flare up, you know, and and it just kind of
50:30
gives it that like extra like little boost. Um. I've personally put it
50:34
in like braised beef, and I've put it into a dry rub where I've
50:39
soaked the rub and let it dry out and then and then yeah, really
50:50
killer. That is one of my favorite Chinese foods, but I've never tried
50:53
to make it. It's really I mean, once you give you can get
50:57
a good base general stouse or that sauce. You can play with it.
51:01
M It's one of the easiest recipes to make at home to end to play
51:07
with. But adding ghost with it again, I like that spice, but
51:10
it's such a clean heat that you know, you can add anything kind of
51:16
to balance that. You know, your sides are a big thing with the
51:21
pairing and what you're gonna have with it. But the general salds with ghosts
51:23
is awesome. It sounds awesome. Yeah, yeah, I love like just
51:28
given to the chefs and see what they're gonna do with it. Yeah,
51:30
you know, it's so exciting. Yeah. You know, during the pandemic,
51:35
we did the same thing with bartenders right where nobody was making any money,
51:39
right, and we started this online bartending competition where they would you know,
51:45
make their cocktails. People would give people like a week to do it
51:50
at home, yeah, and then they would come back and vote on them,
51:52
right, and it was phenomenal, Like to see what these guys would
51:57
come up with. Yeah, it's insane, you know, from like you
52:00
know, your regular every day margarita. It's like a spicy peanut butter cup,
52:06
you know, like just crazy stuff, you know, And it's just
52:09
so cool to see what they would do. My my drink competition side of
52:14
me is long gone. Let the young kids do it now. But the
52:16
last one I did was probably like ten years ago. It was Avion tequila.
52:21
Yeah, it was at mohegan Son and I didn't want to do it.
52:25
The guy from CEI was like begging. He needed people. All right,
52:29
He's like, well, I'll get your room for the night, and
52:30
said, okay, let's do it. Maybe a little bride work. Well,
52:36
I had my chef at work make me a little like green Now,
52:40
what's the hell is it? Uh? What's like a green herb lancho?
52:49
Yeah, thank you. He made a silancho like a little concoction, and
52:52
I made a martini out of it with the Avion. I called it the
52:58
Dirty Turtle because Avion was from the fucking shows. Brouted me out. Guys,
53:06
gis getting to me now, uh so whatever? So I bring all
53:10
yeah, yeah, I get it. Yeah. So I get up there
53:15
and I see him like we we there's like ten of us and like you
53:17
know these fucking dudes like they're like, you know, in tuxedos and ship
53:23
I'm just in a fucking T shirt, you know, fucking shorts. I'm
53:25
like, I didn't want to be here, right. So they say we're
53:30
all drawing numbers out of a hat and I get number one. I'm like,
53:34
good, get it out of the way, and all of a sudden,
53:36
the dude comes over and he gives me a microphone and a little thing
53:37
on the side. I'm like, wait, what, I gotta describe it
53:39
all. So the judges are the owner of the company and the producer of
53:45
Entourage. So I go up there, I like an hour ago. Yeah,
53:52
I'm about whatever, about to make my drink and there's no tequila up
53:55
there. So I'm like, where's the tequila? And his lady like she
54:00
just forgot to put it up there. She scrambled. She finally gets it
54:02
up there. I make the drink. I bring over the judges and the
54:06
guy from Entourage sipped it and he was, oh, very good, and
54:08
I'm like all right, great. And the poor girl after me was more
54:13
nervous than I was getting up there, and she was like dropping the shakers
54:15
and I was like, oh man, I go, maybe I'll win this
54:17
thing. But we went out and gambled. I'm not standing around with this.
54:21
This thing took like three fucking hours. So we get out there,
54:25
ever we come back. I finished like seventh. I mean I didn't really
54:30
put much effort into it, so I wasn't expecting to being good. But
54:31
but hey whatever, you know, and I met you were on there and
54:36
yeah and uh whatever. So but uh, yeah, I've hated my good
54:40
friend Ryan. He's like twenty four. Uh he just entered. They did
54:46
a contest at Boca and Bridgeport for Hendricks has their new GM Flora something.
54:52
Yeah, it's disgusting, but but he made he finished second. I was
54:58
proud of him. Awesome, you gotta really sweeten that gin up. It
55:00
was. It was not what I was looking for, but not to you
55:05
know, Hendricks, Jim sells well enough yes later and he's not gonna cause
55:07
and he hit it was disgusting. Yeah, they tried a little bit too.
55:12
Yeah, all the stuff that you know, it serves its purpose,
55:15
ye right, if you know how to dress it up, you know,
55:20
I think there I don't know if somebody tried like the Berkshire Mountain gin and
55:22
like they tried to speak. Yeah, they're you know, ethereal and like
55:28
do something with that, and you know, Hendricks just failed. My buddy,
55:30
my buddy, David ramos Is and the other night and it was his
55:34
wife's birthday party and he saw the bottle behind the bar. He goes,
55:37
Oh, that's new because he drinks gin. And he's like, oh,
55:39
just do that with the club soda. So I'm thinking he's had it before.
55:45
So I gave it to him and I watched him walk over to the
55:46
table. He's right in front of my bar. He takes a sick.
55:50
He's his face and he looks over at me. He goes, he goes,
55:54
what the fuck? I go what? He goes, It tastes like
55:58
my grandmother's perfume. You warnered it, like, he goes, you didn't
56:02
warned me. I'm like, you're like, you knew what it was.
56:05
I don't know. It's all rightself, But it's one of those things,
56:08
man. You know they're gonna try different things, right, Yeah, you
56:13
can never like really talk shit about another. It's hard. You know,
56:16
there's you don't think there's gonna be. There's people who like it because because
56:21
somebody you know, they go through so many tasting panels to get to a
56:24
certain flavor profile because it's not just one person. Well Gin itself outside of
56:30
the US, I mean it's gigantic, huge if you go to like Western
56:34
Europe. I mean it's yeah, it's wild, right, how big it
56:37
is past over there front of mine. That's the only thing Jnifer. Yeah,
56:45
he said a bulldog gin over here. Yeah, and and and did
56:47
really well over here. And when he sold, I was like, wow,
56:52
you know, I was really impressed because I didn't think that he did
56:54
that many cases, right, you know, where he can get to that
56:58
point where he sold right, Um. But then when you saw the numbers
57:00
he was doing over there, I mean he was like the number one gin
57:04
and like Portugal, right, you know, right, so it's pretty it's
57:07
pretty crazy. How the palate, right, friend? Yeah, you know
57:13
for sure, you know up too like trying Like, yeah, I tried
57:16
a beer when I was really young, and I hated it. I don't
57:19
really drink beer at all, what it was, what it was. I
57:22
don't drink beer until after college. Yeah, you know, so it's you
57:24
know everyone's got you know, you got a great palate for wine. Obviously,
57:29
and you can decipher what's what. But uh, you know, I
57:32
stick to my Celzers and my Jamison pretty much the most. Again, drink
57:36
drink what you like. Yeah, dream like that's it. But great product,
57:39
ghost I love it. So it's got it. It's got a perfect
57:43
spice for me, thank you for sure. But everyone just give it a
57:47
shot. Whatever spicy shit you drink. Yeah, oh yeah, bloody yeah
57:52
by Maria Blody. Maria Yeah, yeah, yeah is that is that?
57:57
Is that? What can we say that? No? Yeah, wine,
58:00
I don't know, find out yeah, I mean, you know, any
58:06
any kind of spicy margarita. You know, we'll find out shortly. Yeah,
58:09
old fashions, like I said, we didn't not a special martini was
58:14
it was unbelievable. Yeah, um yeah, I'll tell you that. That's
58:20
like my new favorite cocktail with with ghosts. A ghost Negroni is unbelievable.
58:27
Yeah. And you know, I dare you to find me anyone that's gonna
58:30
tell me any different, right, right, So we'll finish on this.
58:36
You're a Boston boy, you're Southie. Uh so the company's beats out of
58:39
the Southie. I I live and went through it. I kind of bounced
58:44
around a little bit up between like East Boston Childstown and then you know,
58:47
we don't talk about where you know that you know, you know Whitey Whitey
58:52
Bulger, you know, definitely with that. No, But I I personally,
58:57
I just I bounced around when I was a kid. But I live
59:00
in went Up now, which is like the extension of East Boston. Okay,
59:06
all right, So we've kind of had ups and downs this year in
59:08
sports world. The Bruins, you know, I didn't once they set the
59:13
record, I didn't think they get bounced by Florida. It's uh. I
59:16
didn't think they were gonna win at all. I predicted them too because I
59:20
had to, But I just in my heart, I was just like,
59:22
this never works out. They've won the President's Cup before and it doesn't do
59:28
good for any team, So I don't. This is the thing I feel
59:30
like Boston teams in general. Right, They're gonna be the shittiest team right
59:34
going into the playoffs to win, right, otherwise like the Celtics. So
59:39
the Celtics got by Philly, I thought that by Tatum stepped up and killed
59:46
here's my thing. They just swept that series in the first four games.
59:52
They had a seven point leading game one, and they let Harden take over,
59:55
who's a shell of himself. They blew them out by forty in game
1:00:00
two. Game three on the road, they were they were up ten the
1:00:02
whole game in one. In game four was that great game where they were
1:00:08
down sixteen and they you know, got all the way back to tie it
1:00:13
and take the lead late and then they shot again. Yeah, you know,
1:00:15
and then obviously they get blown out at home and then I mean,
1:00:19
nice guttie win in game six and they blew them out and games out of
1:00:22
this is this where the NBA needs it to be, you know, that's
1:00:25
gonna That's like, ratings are great. So I made this comment the other
1:00:30
night. I said, the ratings are the ratings are higher than they were
1:00:35
since the pandemic. It's a little funny that, you know, left,
1:00:38
look all the sports betting also just when just went legal, and you know
1:00:43
the fifteen other states right right, So I'm sure the NBA needs it there.
1:00:47
I mean, these are the same four teams that were in the final
1:00:50
four in the Bubble. It was La Denver, Miami, Boston, but
1:00:53
ended up being La Miami. I don't I hate the Lakers. But I
1:00:59
would love to see US Celtics Lakers finals just just it'd be great the right,
1:01:04
it would be great, like that magic first Bird type of deal.
1:01:07
I mean they gave the odds Nakers gave Miami a three percent chance them in
1:01:12
the series like that. That makes me nervous, Like I think we should
1:01:15
handle them probably winning five or six. But there's the best players. I
1:01:22
mean, I think that's where you gotta know like that it's right every right.
1:01:30
I think the MB I don't think. I just feel like they see
1:01:32
the ratings cow they're getting now and they want to keep that train going.
1:01:36
And we all know how RESK could control these games, and uh it's gonna
1:01:42
be so it's gonna be Lakers heat or Lakers Celtics. It's a lot where
1:01:45
like you see the betting controlling the games now right right, we were talking
1:01:49
about earlier, Brian and I were both at the non call game. Yes
1:01:52
you know, yeah up in the in Boston. Yeah that's you know,
1:01:57
yep, what people see right right. I you know one thing I've learned,
1:02:04
every game's on tape delay now, yeah, five minutes because of the
1:02:08
gambling. So like if you bet live like I'll bet live on a Patriot
1:02:13
because yeah, yeah, yeah, so I'm like thirteen year old kid doing
1:02:21
some kids yeah the camera. What I need to do is I need to
1:02:24
I've never bet live at a game like I bet live the Raiders Patriots game
1:02:30
this year when they were down fourteen or seventeen nothing at the half. I
1:02:35
bet one hundred dollars at like plus five eighty five and I got to a
1:02:38
five dollar payout when they took it the lead by a touchdown with a minute
1:02:42
left. Because later, no, no, no, no, I did
1:02:44
this at home, but I was watching every play and it would shut down
1:02:49
and I looked up and they haven't hyped the ball yet, and I,
1:02:52
oh, there's a ten seconds delay here. Just be strictly because of gambling.
1:02:54
Yeah, it's the only reason. So everything's on tape delay now.
1:02:58
But I want to go to a game and like just see what the difference
1:03:01
is, because you know, if you're at a football game, you can
1:03:05
almost like you can see this, You see the whole you can see that,
1:03:07
you see the whole field. You can see maybe you you if you're
1:03:12
in a stoop, you know, I watched I love watching matchups in certain
1:03:15
games you know, if I see a bad matchup on a certain place,
1:03:19
maybe I'll just live at it. But at home, you can't. You
1:03:22
don't see the whole field. You'll see everything. You know, the wide
1:03:24
receives are running down the field and you're just hoping, like when the quarterback
1:03:28
rows it there, the guy's gonna be open because you have no idea.
1:03:30
You can't see it, you know, like it's not like camera. But
1:03:35
but I think the Celtics should have win at all. How do you feel
1:03:37
about the Bruins but them just kind of leaving it. I think when Marshaw
1:03:45
missed that breakaway to end the series, I've thought we were doomed, and
1:03:51
sure enough we were. Yeah. I will say this though, when pasta
1:03:54
score to go ahead in Game seven, I almost broke my hand. I'm
1:04:00
so excited and I like punched something on my couch and I like hit like
1:04:02
hit the cup holder. Yeah, and I thought we had it because there's
1:04:11
only like, you know, ten minutes to go. And then obviously they
1:04:14
missed that. Yeah, they missed that empty netter or like it was full
1:04:17
ice. I mean, I wasn't expecting them to hit it, but that
1:04:20
was it wrong. They've taken that shot a thousand times. Yeah. I
1:04:24
mean for me personally, like I think that they were just so beat up,
1:04:29
you know. And I know everyone says, oh, that's like a
1:04:31
cop out of this and that, but sports guys out there to start to
1:04:36
have that kind of record going into the playoffs, yeah, there's no way
1:04:40
that you're not kicking the shit out of it. Yeah, you know what
1:04:43
I mean. So, but I felt like I've watched I probably watched seventy
1:04:46
percent of the games, you know, when I'm not working. Yeah,
1:04:49
but it's always on when I'm working about you know, I really can't see
1:04:53
it, you know, like I'm working. But I felt like party it
1:04:58
was like maybe they are tem destiny because like they get down to goals and
1:05:01
I look back up at work and they're up four too. I'm like,
1:05:03
oh, you know when Pasta obviously had an MVP style performance and you know,
1:05:10
Marshaw's Marsham. I hope Burghan comes back from other year, you know,
1:05:13
missing him in that you know, first four games hurt, Yeah,
1:05:16
but they but they won three of them. Now that's what kills me.
1:05:18
He comes back and we lose them that last three with him in the lineup,
1:05:23
so maybe just really it was just so much. I really feel like
1:05:29
everyone was just so beat up. Yeah, they really tried as had as
1:05:32
I could. It reminded me of the Patriots when they lost against the Giants.
1:05:34
Yeah, you know, you go on this record season, but to
1:05:38
fight to get to that record season. So I live at that Super Bowl.
1:05:45
I live one of my best friends, we were living together at the
1:05:46
time, and he's a big Giant fan. I'm a Giants fan, and
1:05:50
I'm the only one in the room. We had these big magnets, helmet
1:05:57
magnets on our fridge. One Patriots, one the Giants. So I was
1:06:00
we win the final game of the year and then you know, Randy Moss
1:06:03
breaks the record, Brady breaks the record, and then the playoffs happened,
1:06:06
and then the Giants go on their crazy run and and we meet in the
1:06:11
Super Bowl. This fucker gets tickets. It's out in Arizona, Glendale,
1:06:15
so he's flying out. So the day he left, he writes on the
1:06:20
fridge and a black Martin marker underneath my helmet eighteen and one. I'm like,
1:06:28
the motherfucker, like, I hope you bet on that. Yeah,
1:06:33
I hope he bet on that one man I was by attending in New York
1:06:38
City. Yeah, oh god, and it was horrible. Yeah, I
1:06:41
imagine ship throwing at me. All right, you know what I mean it
1:06:43
was. You know it was with friends of mine, right right, right,
1:06:46
right right? Um, it was yeah. Oh it's my senior year
1:06:50
and wrote in Rhde Island. And so you had half Patriots fans and you're
1:06:55
half New York fans. Oh yeah, any bar you went to it was
1:06:58
half and half. So tension was definitely one of those ones you could have
1:07:01
come knife. The one thing I say about the whole run of that Patriots
1:07:05
teams from for those twenty years was they were about six and three in the
1:07:10
Super Bowl. I believe they went there nine times in twenty years. That's
1:07:14
insane. Yes, But like outside, really every game they could have won
1:07:19
or they could have lost. There was no blowouts. There was no San
1:07:23
Francisco forty nine or fifty five to ten games. The first three Day won
1:07:27
were three point games. That was the three point game. The second Giant
1:07:30
one was the same. That was great. I mean they were all.
1:07:32
Their biggest margin of victory was the last one against the Rams, thirteen to
1:07:36
three. They won by ten, Like that was the biggest in that run
1:07:40
of you know, they they lost the Philly by eight. I believe it
1:07:44
was the final score. But that was a crazy game too, but like
1:07:46
you know, they could have been nine and zero or one and eight,
1:07:49
like it was just nuts, like like every game with some of the greatest
1:07:51
Super Bowls you ever gonna watch. Definitely when you give Brady the balls left,
1:07:58
yeah, he's got win it. Yeah, just I know, Carolina
1:08:01
Super Bowl it was yesterday and that was their second one, their second wind,
1:08:06
and they go down was it was Jake Dell Home was the quarterback for
1:08:12
Carolina and they go down, they tie the game with like fifty eight seconds
1:08:15
left and the fucking kicker kicks it out of bounds. It gives Tom Brady
1:08:19
the ball up to forty yep, Like this is like really just as him
1:08:25
on a platter. Any Yeah, you give him any time left right,
1:08:28
I mean he beat the Giants so many times forty seconds left right right,
1:08:30
you know, Giants throughout the whole game, and just give him one little
1:08:33
window. Yeah, that's what he's good at. Uh. Well, hopefully
1:08:38
Matt Jones could do something this year. I don't know, we'll see the
1:08:41
guy. He's got an oc now and he's got some good draft picks and
1:08:43
he's got some good Uh no, they put a little more time on Aaron
1:08:45
Rodgers was playing for the Jets. I did a whole show on that.
1:08:50
Do you see the schedule for them though? The first six games? Yeah,
1:08:55
yeah, check out they go one in five or two and four.
1:08:58
He's gonna check out. He's got his FID million. Yeah, all right,
1:09:02
Chris and Ryan, thanks so much for coming on the show. Thank
1:09:04
you, thank you something. It's a little late and I want to get
1:09:10
all I have a six pm curfew tonight. He just wants to do that
1:09:15
many more shots. Yeah. So Ghost Tequila, it's gonna be in your
1:09:17
local liquor store. If you drink any of the other kinds of spicy tequila's,
1:09:23
try this one next. If it's not there, ask for it.
1:09:26
Yeah, and uh yeah, I always ask you always ask you a liquor
1:09:30
store owner absolutely can get whatever you want. You have everything there, but
1:09:33
he can get it. And if you become a repeat buyer then it don't
1:09:35
get on the show and ask for suggestions. Yeah. Absolutely so Ghost tequila.
1:09:41
Uh, it's delicious, it's spicy but it's not you know, it
1:09:45
doesn't have their ghost. You're not tasting the pepper, you just the heat.
1:09:48
So thanks actually honestly, not to joke around, but thanks for coming
1:09:53
all the way down. No, I thank you for having me and I
1:09:55
appreciate you waiting for me. Yeah, no problem, and I mean yeah,
1:09:59
he'll hear the a full hour before how we talked about him. Yeah,
1:10:02
yeah, yeah, all right, boys, check us out D d
1:10:06
W D Bob Store podcast on the stand Day Drinking with Dogs. Uh what
1:10:12
what what what? What? What? What? What? What? What?
1:10:14
What are you doing over there? I'll take care of the stickers,
1:10:16
yes, specifics, Yeah, I got spots. Don't put it over my
1:10:19
fucking Celtics logo, the Apple logo. All right, guys, thanks so
1:10:25
much for coming on. He did. He put it right over the fucking
1:10:28
Apple ghost. Apple. I Hey, Apple, Apple Mark, I want
1:10:33
to get take care of guys. Thanks so much,