The FASTEST Growing Whiskey Producer: Still Austin | The MJ38 Show Episode #69 | Sean Crawford

On this Episode of the Podcast:

https://www.instagram.com/still_sean_crawford/

https://www.instagram.com/stillatx/

Matthew and Justin sit down with Sean Crawford from Still Austin

Sean is the South Texas Area Manager for Still Austin Whiskey Co. 

Still Austin Produces multiple types of Whiskey as well as Gin, and has won multiple Silver, Gold, and Double Gold medals at the San Fransisco World Spirits Competition. They are currently undergoing the largest expansion in the company’s history, expecting to increase production by nearly 5X in the next few years.

Today we talk about The Origin of Still Austin Whiskey Co., Stonehenge Mysteries, and Mixing Cereal 

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Transcript

0:11

Welcome in Everyone and 30 show episode number 69 Billy Madison Q The Billy Madison Gifts keep on pushing. We love everybody. Thank you for joining us. Hopefully your day is going fantastic. Let's and make it a little bit better, as always for myself, Justin co-host Matthew MJ 38. In the flesh. And today we have another very special guest, Mr. Shawn Crawford. The South Texas area manager. Still, Austin, one of the most popular up and coming, largest expanding, quickest expanding, bourbon and gin distributors in the nation. Located in our backyard Austin, Texas. Partially my hometown, high school hometown. Love that place. My mom still lives out there. Love. Awesome to death. Mr. Sean Crawford, welcome in man. Thank you for coming and joining us today. Thanks a lot guys. Appreciate y'all having me. And of course absolutely man. It's awesome. How'd you, so how'd you come into the still office or how did you and still Austin cross paths as far as your, like, career journey? I was actually working at Southern Glazer's and then. And that's like a, are they do wine or, like, all kinds of liquors? Yeah. It's, it's a spirit and wine distributor. And I was there for. 14. Years. Okay. From a consulting up to a regional sales director, and, was just kind of, like, done with that whole side of the business, and, didn't really want to move to Dallas was next steps and just wasn't really what. I wanted to do. And you were working for them in San Antonio and I. Oh, so you're saying Dallas was the next potential? Yeah. So for you as my regional, I was covering all of Central Texas. So Austin and San. Antonio and everything that. That encompasses. And I did that for a little over four years, and I was managing to, to supply sides within. Their the Diageo portfolio and the the Moet Hennessy. Portfolio. And it was a lot of drive ins, a lot of things, you know, managing a total of 17 people. And just got all that four years and then all. The stuff with Covid obviously going on, it's like more like. That's a big that's a big shakeup for everyone. You know, I'm saying, yeah. There's just a lot going on. And then it's changed my life. Plus I have the kids and stuff and, I don't know, I wanted to always work for a supplier, but I always wanted to work for a. Really good. Supplier. Somebody that did things the right way, somewhere that I could also build a brand at the same time is not. Just be. A part of a large supplier, but. Be a part. Of, you know, what is, The full and entailment of of what they are and what they're about. And yes, have some say so in regards to what what you're doing and the autonomy to manage a territory and, and have a two way street on feedback going back and forth. So, when it still came, I was familiar with them, knew what they're about. And then going through that process was a lot of back and forth questions, things that I just mentioned right now. Yeah, just seem to fit and nice. Yeah. When did it. So how long how long have you been there and then how long have they been open. So the distillery actually. Opened in 2015. But the bourbon that you see out today, which is, our street bourbon, the musician, didn't launch until the. Summer of 2020. So before that, we were doing like some one year, Bourbons. We had some flavored whiskeys kind of way to, we launched the gin 18. So there was, like, a lot of different kind of hodgepodge of things that they were doing. Well, you know, the bourbon was sitting there and resting and doing its thing. So I'd say, yeah. We had that. And it was like kind. Of, a slow growth. But when we launched that musician, summer 2020, it really started to take off and kind of really. Get someone mentioned. Move. Move. Yeah. Gain momentum, move things to the next level. Yeah, absolutely. Let's say so you said 2015 when they started the distillery. That's when they actually opened officially at. Oh okay. Cool. And then when I, when did you hop on. February 22nd. Okay. Nice. February 20th. Two. So I guess, yeah, you kind of came when it was like the ramp up was ramping up. It was right before. Like before really, things really took off. We just had. The bourbon and we. Had the gin, and we hadn't released the cask strength bourbon. We did like, Or they did, I should say, a limited release right at the end of 21. And it was just kind of a limited release of this bottle sitting right here. And then right as I came on a few years later, they did a full release on this. And so I got to be a part of that for release that roll out. And then been a part of everything that's rolled out since as we've continued to grow and expand. Yeah. That's awesome. So you have how how many different types they have now because they have the cash strength regular bourbon. So we have our straight bourbon, which we launched from 2020. We have our cask strength then. And 22, October, November we released our straight rye. And then we released our cask strength rye and September of 23. And all four of those whiskeys, double gold winners of the world San Francisco Spirit competition. So. Wow. That's pretty nice accolade to to obtain. So that's awesome. Have you ever been to one of those competitions? I have not I did have the luxury to meet an individual that sat in one of my dinners at a career ranch, and he, he not only teaches. Whiskey at universities, and he rates whiskeys, though he's been one of those judges before. He does a lot of that, and he's been doing it for a very long time. I just kind of started adding a little insight to me, I guess you could say a lot of like him and I talk pretty regularly and stuff. And when he's in town. Who invite me to some things that he's putting on to, to kind of immerse. Myself a little bit more into that world. Yeah. It's like a, like a blind tasting as far as, like how they grade the things. It is so safe. And Sysco Spirit Comp is probably one of the most prestigious when it comes to. Rating, rating spirits. Yeah. And, it's blind taste tested in specific categories. And there's a double gold, a gold, a silver and a bronze medal that are issued for, you know. Those categories that fitting in there. So to get a double gold, it's a unanimous decision by 13 judges, that. This is. All 13 on the same page. That's crazy. Even blind. Yeah. So it's all blind. No one knows, you know, brands or anything like that. It's just done, like, you know, ABCd. That's the way to do it, right? Absolutely. Come on now. That's insane. You get 13 people to agree. That must be better, right? Yeah. So even with that being said though, is there any level there? Are you 13 humans out there? Absolutely. Hey, man. Jeez. Looking pretty nice, right? That's what I'm thinking. Just. Jeez. Looking pretty. Because people's palates are different, right? So it'd be hard. I are there multiple. I guess that means there's only one liquor winning a double gold per year. No, it's just variations depending on what those classic nations are. Or if they are specific class. Right. When those zactly sure the what they and how they classify. That's cool. But you know, they could have a class that's, you know, within a range of the proof level, you know, full proof cask, ones that are brought down to proof with water, regions, territories, things of that nature. So all that kind of plays into it. You know, I think there's like I said, from my understanding, it doesn't sound like there's a guaranteed double gold. It's just. No. Yeah. If it happens, it happens. That's all I want. As is. Our whiskeys have our gins. The best. Silver guys are silver, but people seem to really love Virgin. Even people that don't really like gin, gravitate to charge. And so I definitely thought of still Austin as the gin that I would drink if I were drinking gin. And I don't like gin. Yeah, but like, if I were going to. Drink it, I definitely would order you guys at the bar every time. And then I was less familiar with the whiskey, until we got to tour the barrel houses and stuff, and I was I kind of got to learn about it and stuff. It's awesome. This is delicious, dude. Thanks. This is, this is our cask strength bourbon. This is, the 118 on the proof. It's a blend of about 35, 40 barrels minimum three year old juice. And, yeah, it's, it's all done right here in Texas. Man. It was perfect. It took me right to the edge, where I almost wanted to say it was, like, too strong for my palate, but then it just, like, kind of stopped and kept me right there and turned a little bit sweet on the back side, too, while it stayed there. Yeah, it's really nice. I like it a lot. Yeah. It's, it's got some kind of like, cocoa brown sugar mocha type notes. Yeah. And the sweet kind of, flavor profile. Nothing's added to it. It's just like, you know, when we're tasting barrels in the rack house, you know, you're looking for a specific barrel and flavor profiles and, as, as our, as our, as our guys and our rack houses are doing that. If they're, they're meeting a certain flavor profile, then they get set aside and they'll be set longer and get prepared to, you know, go to the blending for the for the castrate. Wow. Dude, those are the three heart. I wanted to just give you some juice for those. The descriptive words the brown sugar mocha ink, a cow. That's hard because I know that game of like describing wines to people or like liquors to guests. And you have to you have to have different descriptors. You can't just be using the same words every time to describe things. Absolutely. How's it hit? Thanks. I mean, it makes great cocktails. I prefer a rise in my old fashions. You know, things that maybe sour is kind of something that, A bourbon would go in. For a more on the neat side, but something that's super popular that this goes really well in is espresso. Martini. I've had whiskey and espresso martini before, and I didn't think I was gonna like it, but it's good. Yeah, it's pretty big hit with this one on there. Really? Absolutely. Yes. Yeah. So we're in for so Austin's been great, though, You know, getting when they started like ramping things up in 2020, it was, it was really it's kind of like a rocket ship taking off. So yeah, I guess that's I think you had a I think you you probably touched on it because we recently went on a tour. I guess our quick little backstory, our paths had crossed before. Absolutely. We, we were crossing at blue. You are, just, partially supplier for Blue Prime because a lot of steakhouses in the city and that's our a past initially crossed. And then we went on a second tour relatively recently through another restaurant venture. But I think you touched on it back then, but I'd also gotten information about you all doing like an expansion currently. That's like crazy, crazy large. As far as, yeah, we are expansion. We are so currently where our facility is, which is on Saint Elmo Street. And for people that don't know exactly. Where directly, like five miles south of downtown Austin. So just south of 290, between 35 and Congress, there's a place called The Yard. And within there's like a Tesla. Dealership, there's, a sock maker, and there's a wine maker on one. And we're right next door to Saint Elmo Brewery. There's some other brewers. Brewers that are in. There, and a big pickleball court over. There. Large pickleball courts now on play. They got a coffee shops. And so it's a whole area. Well, so we have two buildings currently. One houses, kind of our, admin offices and. Things like that. We have this, like, nice little patio. I don't know, I think it's quite large with a food truck that's right there, stage for band and things and people to hang out. And then we have our distillery and tasting room. But everything kind of directly behind that if you're looking at it. All. The way over to, this, this the high rise of apartments or condos that are right over there, we're we're taking over those nine buildings, and that's going to be our, our still Austin district. So back in April, we signed a 100 year lease there. And we're going to be taking this whole that whole area over. 100. Year lease. 100 years. Jesus. It's I it's a commitment that I don't think I've heard. Of that before. That's more than marriage. Yeah, that's that's. More than married. Yeah. You're all in here. But no. Bro. None of us will be. But it's about passing down legacy. And, yeah. Our kids is. Kids are gonna have to take care of that one. Actually, you know, I don't know if my kids will want to get in the industry one day or not, but at least I know there will be, an option for them to get in. Seriously? Absolutely. So what's. The benefit of a hundred year lease compared to a 25 year. Or a 50. 50? Enough? Well, yeah, there's. Potential for a lot of benefit if years 50 to 100, the economy and the real estate, prices skyrocket, right. If all of that property value goes up a million. Dollars and you locked in. Right when that would allegedly be one of the benefits, two. Things were locked in. And also, you know, we, the still that we're currently using was custom built by a company called Forsyth in Scotland. And it was, one of a kind of new store at the time. And no one had until like this in the world. So we, I believe. There's a second one out. That's that's been built since. Then, but, we've worked with Forsyth in just about a month and a. Half, maybe two months ago, the our head distiller and, our CEO and then got together and met. And so they're already in the works in the development of our second. Stool that. Will be housed over in this expansion piece. There will be a whole new area. So that's that's the thing part of a 100 year lease. You know, we're putting in this massively large new still. Our current store is 14, inches. In diameter by 42ft tall. This one will be 36in in diameter by 42ft tall. So no massive increase in production, you know, so getting that brought in all the equipment because we're going to have to have, a lot of additional fermentation. Tanks added into this building, plus and an additional multiple cookers that goes through the process. We're getting new silos right now. We have 325 ton silos. We'll be putting in five 100. Ton silos with the 25 ton silo. Wow. That's going to be added. So just a massive expansion. And when you 500% increase. Yeah. When you have all this stuff coming in, putting a large lease together of that nature ensures, you know, your equipment's going to be staying there for a while. We're not going to have to move it. Exactly, because that's something cheap to move, especially still. I mean, those things are ones. Once you get them in place, you want to you want to have that in place. There's a lot of piping and, Components that go along with all of that stuff, as you guys saw when you were there. And, seeing that what you saw and then what we're going to move into is going to be, yeah, a massively significant increase. So, yeah, that's crazy. That's super crazy. Yeah, it's a long time. It's got to. Be cool to be operating a business that's booming. Absolutely. You know, I think there's a lot of certainty right now with the economy because of the election that's coming up. And you can see this in bars, restaurants, I mean, hotels to some degree, but bars and restaurants just haven't been as busy. A lot of, spirits are kind of, you know. Either flat or down. And we have the luxury to be up. Right now and doing very well. I think that speaks to the people that are here in Texas really supporting us. I know we're outside of Texas, but I'm just, you know, more speaking here, like locally and everything of that nature. And, you know. I think a big piece of that also is being a little educated about who we. Are. And I'm going to say, I'm saying that in a broad sense, you know. You don't need to have a 30 minute digest on us, but, you know, like a. Small elevator pitch and kind of wrap it into the 100 release we're talking about. All of our grains are sourced. From Texas farms. In the pan of Texas. So a lot of people. Are starting to learn that and know that. And so knowing when you're buying still, Austin, whether it's the bourbon, the rye whiskey or the gin, you're supporting Texas farmers. Yeah. And signing a hundred year lease is also good for them because they know and feel like their family. They got supply or demand for the supply. And those farmers, their families have been doing this for over one. Hundred and 35 years, and now they're able to pass it on to their kids and their kids and being able to keep that regimen going, which is which is really good. So yeah. That's awesome. Absolutely. They don't take care of farmers enough right now. That's crazy. No. And to that point, all of. Our leftover. Spent grains that we go through 2 or 3 times a day when we're doing our cooks, we give back to local farmers for free. So we have people driving in from like Cuero, Gonzalez Blanco, and they'll just come pick up our grains and we just we just give it to them. Spent grains, we're done with it. How do they use it or how do they benefit from that? They just give it to their their at their their their livestock. Okay. Yeah. It's livestock. So we there's a guy in Blanco's arms. Ryan. He, he has his livestock feed on specifically, like, what's on the land. And he picks up grains from us twice a week and has certain ones that are only, like, fed from our grains. Because. All of our grains that we're sourcing are food grade level quality grains, non-GMO white corn from. Our farms. So they're they're quality grains. And it's it's good going to the animals. Yeah. Yeah. Instead of just us dumping them. Yeah. Right. So just so it keeps a full circle in Texas. And I think a lot of people that are familiar with still Austin are also kind of familiar with that piece. You know, maybe not so much the in depth of our. Yeah. You know. Grain to glass like everything through the distillation process and all that. But they, they know that, hey, they're sourcing their grains. In Texas and they're giving them back. So yeah. Yeah, at least in the broad sense that they're they don't even have to know like this was civic steps even like the, the give back to the grains, at least in their mind they're at least able to easily associate. And I have at least just based on the tours and stuff, just like at least like, oh, that's that's local. Like the idea of local. Absolutely. It's like truly, truly local. Truly local. That's hometowns. Awesome. Yeah. We're not outsourcing, you know, MGP grains or grains from other places that you may or may not be controlling, as in a sense of, you know, oh, we're buying some grains from Indiana, or maybe we're buying some grains from Ohio. You know. Yeah, we we work with the farmers. We know we're getting it's always there. You know, there's tequila makers that are like that. They work really close with their farmers on their agave plants. And, you know, they know what they're getting when they're getting their Covid plans. And not just like. Hey, we're going to take. These acres over here and we're going to take this and have some uncertainty when it comes. To, you know, the process. So, yeah, it does. It plays a role. In the the juice plays a role into, what we're trying to do here locally. And even though we're expanding and we're in multiple states, we're still trying to stay true and authentic and always will is what we're doing. So yeah, all of us. Yeah. I guess that was another question I had was, I guess so you, are international sales or global. Sales know currently right now we are fully distributed in Texas. Louisiana. Illinois. And Colorado. We just expanded into Oregon. And every total wine across the United States. Nice. So there is more states that are coming. Before the. End of this year. That's about at the. Beginning of next year. And they're probably about like. Every. Total wine is awesome. Absolutely. It's awesome. How many did you have when you when you started versus now? When I started we were just in Texas. And we had a footprint in Louisiana. We had not done Illinois. We had not expanded to Colorado. We didn't have specs on board as where we do right now. We had local supporters, like, for me, like locally, like Alamo City Liquor and, you know, got Liquid Town down in corpus involved. And there's things that are down there that are that are supporting total Wine. When I came on, had just kind of like taken us. In, but it was only. In the Texas Louisiana market. And then as I've been there, we've been able to. Explore them well. Expand into the all there totals across the U.S, which is great. Because some people will come to Texas or to visit our celebrity, or they'll be here and they're like, oh. This stuff is really good. Where can I get it? And I see post about people posting online. It's like, just look for your local total wine. If you if you have one in your state, if we're not there yet. So it's not like vodka, we. Just can't make it and then ship it out. You know, we got to wait on Mother Nature, do her thing and let that aging take time. So, yeah, it's going to sit for at least two years. Oh, yeah. Yeah. So for at least two years. And then if you're looking Castro three. Most of our stuff is close to three or over. Yeah that's awesome man. Like I guess it's so crazy just thinking about I guess you touching on that like the different spirits or the different things you can make like a winemaker, like there's so many different varietals and there's liquor, there's so many different types. I guess you have you do, you know, like the the creators of the founders or who like, who had the idea to, like, start making this or the passion to start pursuing this bourbon creation. First in Austin or. Yeah, for the Los Angeles. Both. Oh, for. For for so, Austin, It was done with, Chris Seals and his father. Cleveland's seals. Seals, seals, seals, yeah. Seals. So seals. Chris was in, like, risk management, market analysis kind of thing. And, his father was, part of helped to build, like, Sunkist soda. And his father retired. And then wanted decided during retirement that he wanted to, start up a whiskey company. So he started asking his kids, and none of them were like. Yeah, no, it's not a good idea. Who are you talking about? Dad? So are you making sodas? Yeah, yeah. And so, Chris thought at the time they were they didn't have the best relationship. It was a rocky relationship. And so I sat out and crunched numbers doing the analysis that he does does in. He decided, like, having discussion with dad and is like, hey, if this is something we're serious about it, you know, I'm going to, something to look at it. I think the best thing for us to do is go visit some distilleries. Yeah, go. Go visit. Like, see how this is done. Exactly. Like learn, like, immerse yourself in it. Right. So, that's what they did. And that's also they how they. Found our master blender, Nancy Fraley, who's absolutely amazing. She's she's a wonderful individual. And they said in a lot. Of her classes, went to different distilleries and learned a lot. And, decided that they were going to like. You know. Take shape with all this, all this kind of started, I. Believe, around oh nine. So. Okay. Yeah. That's crazy. Yeah. Because they wanted when they wanted Nancy to come on board. She originally told us no. She's like, no, not happening. Hey, you're a new business expert in the field. You guys had enough sales yet, right? Yeah. Nancy used to be a master blender for big houses. In the 90s. Ones that are. Very well known. And she just. Won a lot of awards, but it was. Always kept, like, kind of behind the scenes. And so, she stopped blending for all of them and went into consulting in the early 2000. Smart. And just did that. And, she. Wasn't really what had. Interest in also getting back in. So Chris and them were like. Really wanted them on board. She's obviously said no. And the, The thought process was, well, consult for. Us. Can you give us a list? And she gave them this checklist. It was quite long. Quite long. And, during that, it was, It was when Chris realized it took him, I think it was 30. Nine, nine months. It could be 37. I think it's 39 months. Where, they had to go through this. And before they got the checklist complete, she goes. No, not knowing, knowing. Now that he's like, I don't know if I have done it, but yeah. Three. Years over the years. Yeah. Yeah, exactly. And then they had a sit down meeting with Nancy and was like, hey, we got all this accomplished. Three years later still, and she's still in contact. Yeah, yeah, yeah. Because they were in contact through the process saying, we got all this accomplished. She it over. As Chris said, they wanted her to come on board. She kind of was still like. Kind of talked herself into it. And then. They were able to go through the process of like. Getting her own kind of like part time. And to start with and then getting her on obviously full time is that progressed. But some of the big things were. Us. Using Texas grains. She was very adamant about like not outsourcing a bunch of stuff or anything like that. Yeah. Was going to be done. She wanted it done the right way. The still that we were able to get all stainless, high quality Forsyth builds some of the best deals in the world. There's a guy named Mike Lavonte who had. A hand in developing. And building Appleton rum. If you've ever heard of Appleton and Jerry. And that's actually why this. Was originally built. And it didn't pan out. And through the connections, Mike was able to speak with Seales and Nancy and said they had this still on, and then they're able to acquire that still. Wow. Part of that being, they were going to let that still go either unless we were using high quality. Yeah, grains as well. So that came into play. Nice shape there. So that was constraint shapes the art right. Absolutely absolutely needed it to be that way. But it sounds perfect too at the same time. Yeah. So so once all that kind of got done and. Then came the building out of that, I think that whole building. Process. Started out in 2012 is when, when they actually started like, you know, okay, we got to start putting all these pieces down and building out because where we're currently at, I heard used to be a, used to be like a pit. There was nothing there. It was like meth heads and. Chairs. And like, stuff. Or porterhouse. Certain parts South Austin. And be careful. Yeah. It was, kind of just kind of rundown and then they bought it and wanted to do it, and they saw this vision and as well as, I believe the, the land that owns the land also have it and envision of making it what it was. Yeah. Dude that's cool. So I know Saint Elmo was a big, you know, was a part of that. And, you know, saying, I got root beer because they're in a store and they're a part of that and helping build that up. And yeah. And then also were the first two story to open in the. City limits of Austin since before prohibition. So that's cool. Still, there's a lot of there's a lot of like, I found out a lot. Of things you have to go through to open up a distillery and. City limits. Fire code being one. Right? Say, big thing. Yeah. Red city stuff permits. There's a whole. Bunch. Well, it's hard for the fire. Fire code because of, you know, distilling alcohol. So. You know. There's a lot of concerns. You've got tons of, like, flammable stuff and vapors. Absolutely. And do, you know, like mill, like where, where we mill our grains out. The Millers literally can't smoke. Within 30ft of. That thing. It's just because you're milling dry grains. It's just can go up, like, super quick. So there's a lot of things, you know. That make sense? Same thing when you're open a business. You know, I can see people but more on the size of like flammable things. And also water. How much water is being pulled and utilized? You know, it's in a city. So all. That has to be we're. Really interested in entrepreneurship just because we started our own business. But we've wanted to start a business for a while, so it's really cool to hear the ins and outs of how you guys came to be. And you're so successful right now. It seems like you're on the cutting edge of like the newer liquors that are becoming very popular. I don't know, do you see liquors like phase out? Like, I don't know when I'm trying to think what's like a popular household bourbon that you think is on this price point and tier like level of taste. For me, I mean, I think. On our level. I didn't want to make you say it because I feel like I don't want you to have to brand yourself with anybody if you don't want to, but I don't know. I mean, I'm pretty open about what you think other other Bourbons that are that are. That are great. I mean, I think for Rose is a great bourbon. I have a Four Roses. So yeah I've never had it but I know I've, I've heard the name many times. People like that one a lot. For her is a great quality bourbon. Okay. Nice. Nice bang for your buck. I think it's, it adds a variety of ranges to it. You know, you can get just their base, their base blend, which is, it's a blend of ten different, Nashville's then the other small batch, which is a blend of five, and then they're single. We're also blended one. They're obviously increasing with price, but they also increase with per from 8090 to 100. But it also offers. A great, great quality. I believe the small batch is running kind of close to what our bourbon runs. And then so does, and then the single. Barrels a little bit more. Not much. Yeah. It's quality. Yeah. I think it the taste. Yeah. But you're saying the. Here's my legit question, I, I wanted to phrase it like in a way that sounded better, but like I'm thinking about like patron tequila. Right. Absolutely. Just household name. Like, everybody knows a patron is. And a lot of people drink it just because they think it's good tequila. Right. And it's sometimes it is. Some people argue it's not. I think that you guys have like a more niche taste that you guys are doing. There's more flavor, there's more specificity, like, I don't think you guys are one of those generic kind of whiskeys in that sense, but how how? Well, my one question is, do you think patron is ever going to leave that status where they're going to kind of fall out of what is household popularity and other things will take over? Or like Don Julio, for instance, is another one I think of. I think Don well, I used to settle down it for a. Long time and I and. When we started patrol was like massive and Don it was very unknown at the time, not completely, but the the gap was significantly different than what it is today. And I feel like to your point that household name of patron kind of has dropped or Don Julio's kind of overtaken that. Yeah. I feel the same way. I think that is. Definitely is better I think personally is it. Is better like did they win more awards than were. So some of it is marketing. Some of it though kind of will only go full circle back to kind of what we were just talking about. And I know it's. Because I actually sold the brand and worked with it for. So long, at the time when. I was there. Unless this has changed. So I don't I don't want to speak like misinformation, but, they own their own land and they control their agaves, and they're able to know and harvest them when the agave plant is ready. This is the Julio okay. Versus Petron. Where they were just purchasing acres of agaves and putting them all together. So if you were to do blind taste testing between a Petron and a Don Julio, you would be able to pick up significant difference. And I think as people became of drinking age and got older and drinking, so has education as well. More people are educated about what they're. Drinking. Now than 20 years ago. You know, I started this industry 24 years ago. I was a server as a bartender. I did beer right out of college. Before I went to southern, into. The as Glazer's at the time. So that didn't come along till later and merge. But it was Glazer's and I started there in oh seven. Back then, it wasn't really craft bars or speed bars, pop and hops, you know, and Cokes. Jack, a lot of people say that's the primary and maybe only way to make a lot of money with any dive bar. Yes. To just pack it and turn out as many alcohol drinks and beers as you can. Yeah. Yeah. You know, I'll touch on that. Just saying. So anyway, I feel like that's where as that kind of trend started, we got into mixology. More people start getting educated and as people got of drinking age got their start to go. And so we started doing research more. And I feel like that's how Don Julio kind of close that gap with petroleum became more of a household name, I think, where I don't feel like it was. Just all marketing. I think, but I think that's across the board. Some of it is culturally, we've we wanted to become more educated about the alcohol that we're drinking. Absolutely right. There's something to be said for that. I think that's what I was thinking too, is that, it kind of became whether or not it was true, like Don Julio became like the better, quote unquote, better choice. So if you're going to, like, keep up with the trends of what people are around, for instance, I was I remember I got a bottle of patron one time because this girl I was dating was going to come hang out and we were gonna drink tequila. And then she was like, why? Why would you buy this? And I was. Like, oh yeah, patron okay, here. And I was like, you know, rappers told me it was good, you. Know, throwing in my cup. Yeah. Tone of my cup. This is good tequila. Right. And then she was like, she, she was a bartender at the time. And so she was like, I don't like patron very much. I think Don Julio is way better. Absolutely. And then so the next time I bought Don Julio and then as we dated, I just would taste both, I guess, from time to time. And then I just stopped by on patrol because at that Don Julio tasted better. I agreed, but also it could have not as been true. Like if she would have just like told me this is the better one. This is what the bartenders are serving. This is what people like better. I probably would have just said, oh, okay. A lot of bar staff got behind on who are it was better and a lot of people that did patron shots did them chill. I don't do a lot. Things chilled from doing shots. Enjoy them to be neat. Really. Sure. Whether that's bourbon, whether that's rum. Oh yeah. That's tequila. Chilling. It is like. A massive flavor. Yeah. It's bailing it out. Yeah. You can hide behind the cold for sure. Absolutely absolutely. Absolutely. Now there's a difference. I, me like having having something. Cool like, you know, you can drink like a whiskey. Like cool like see in the 60s. Kind of like you would drink like a nice, cool wine, but actually having a cold and chill down to like 30, 40 degrees. And that's one thing. But like having something that is cool, it is a little different. Absolutely. And then to answer your question. Yeah, dive bars are great. And I actually feel and I was actually talking to a couple of my buyers about this. I feel like crazy trends are transitioning a little. I think some of it is the economy, with money. I don't. Want to say dive bars are like the thing, but what I. Noticed is. Taking like a dive bar and taking a complete mixology bar and finding a happy medium so you can go to. A bar. That has a dive feel, but they can still make some basic good craft cocktails. Are you going to be able to get one that's a nitro fizz done, a white whipped up. Type of thing? Absolutely not. But are they going to be able to make a couple of great stabled. Like a gimlet or classic cocktails? Yeah, classic. Maybe if they had a black man had an old fashioned something of that nature. So that elevated. Absolutely. Or maybe a paper plane, which is a super simple, easy cocktail. You just need two bars. I've been adding a little bit of that, know Nino Morel and they can get it. Green Lantern comes to mind, right. And people say all the time that that's one of the most successful bar business models. That's like around right now. It's been there for 15 years. Yeah. I believe 14, 15 something like something. Close to that. So Soho is. In my opinion, which was down there by the river above last year. Connors was kind of like the first mixology bar. It's done since closed, but a lot of their stuff, I believe is just recently found out is over at the Rose tavern downtown. There's a guy named Lucci and, Ron Cruz that used to be over there, and they're actually now kind of over there. So not trying to promote bars. You know, what I'm trying to do on here? Because there's a lot of wonderful. Wonderful people that support myself and our brand. But just speaking in sense of when craft kind of got going. Yeah. You know, Don Marsh that opened 1919 and runs Rock and Rye was doing a lot of classes at Bohan. And when he worked. Over there in regards to like. Brand education knowledge Scotch at the time when Scotch was really big, before bourbon, really kind of came on the scene. She went over there to Green Lantern. To your point, it was working there for a while, and I used to go sit and hang out with helm and, you know, we would talk shop. About. How things are going from dive bar. People are getting more educated about craft cocktails. And that's kind of when Green Lantern was starting to really evolve and kind of come about before he left there to open up his places. Yeah, yeah. That's awesome. I think it's like a. It's a renaissance. Yeah. I think it's like a trend. I think it's a macro trend. But it looks like in this example that it looks like people are getting more, maybe a little bit more hungry for a little bit more information. I think it's just like we're chasing nuance a little bit. It's like we love the nuance in things. And like the more that we, the more people know about something. It seems like it's both like the the increase in number of people who know about something increase, and then also the number of people that know about it, they want to know more about it. So it's like that's increasing and it's increased within that. So it's like we're all like, I don't know, ten years ago like for like fantasy football, it's like the it wasn't as nuanced as it is now. People are getting like really in-depth about the nuances of like video games and like alcohol. All this like, like the guy was talking about a record the other day, like the depth in the nuances of the records and like the marijuana. Use that. Wine. There's so many. It's just. Be like, yeah, it's like any. Great. Yeah, it's like any buds, whatever, whatever, whatever is smokable and there's just nothing. Now it's like, this is the craziest. The way I grew this, the way that the look at the crystals on this, it's like the we love the nuance and the. You want. To know. More. Information? Yeah. I really like depending on what. Is what's better for your. Body. That's what I'm saying though, that specificity is important because if you can find what you need in a marijuana strain, like sometimes, just to be open, like I have smoked a strain before in the past where the. Hi. I've said to myself, like, this is perfect. If I could have this like every time, or if it was at least one I could go to every time, that would be so valuable to me. But it's just not like that for 99% of. I guess if you're in a state where you can go and buy different strains and brands, that's awesome. I mean, we'll get there eventually. I think everybody has that. But you can get THC here now. So yeah, it's like splitting. Hairs in the CBD, you know that. And that's what I do. I do this on the various vape shops and I honestly don't really it doesn't bother me. I. Haven't I've actually found that's, you know, a has a little bit for me personally, takes less anxiety for me and I agree. Yeah. It's a little the it's it's less intense Absolut, which is sometimes, people say it's the downside. You want that? I mean, if you're at home watching TV, I get it. Maybe you want all of that, but I like to do it before I lift weights. And so having a little less anxiety, but still getting that, that kind of free space and focus. Yeah, I'm happy for the compromise on that. Yeah. And that area of my life. So yeah, it's kind of, how things are working out, but it's the prime example. You're being more educated about what you're putting in and what you're saying. Right? Same thing with alcohol and what people are putting in and what people are smoking. Yeah, right. So diving into the nuances. Do you think that's a popular consequence of just having more information available for everybody, like internet, YouTube or we just. Yeah, I would think so. Right. I think we're pretty naturally or pretty curious. Naturally. People are right. Maybe one of the reason we ask questions. Because, businesses can sell you, not that anybody is or isn't, but it's a commodity to be able to know this is quality grain, to know that it's from local things. These are all things that I care about. And so people that have money, maybe they'd like to spend money in that direction. You know. That's important. That's that's my biggest thing that I try to do when I do either whiskey classes or. Pairings or dinners, I actually have a dinner this Saturday down in Victoria that I have to go down, and I'm gonna be hosting. Is one. Yes. I try. To educate Bourbon 101 and Rye one. Hundred one. I don't try to just focus on still, I try to educate, but at the same time I'm talking about it. I try to talk about. The grains, what's going into it. And like you guys saw when you go to our distillery and you do a tour, we're very open book. We allow people to take pictures and videos and ask as many questions. We're not hiding behind anything. It's like an open kitchen. When you go to a restaurant and. You get something and we want people to. Know that was. Really cool. We want people to know. What you're what you're getting into and things of that nature absolutely more, you know. Right. The better you are, the more comfortable you are. With either drink, smoke and intermediate. Right. Yeah. And people want to do people want to eat, you know, cage free chicken eggs. You know, people want to. There's something that we care about. It's not I don't think people want to industrialize everything. Quality. Yeah. Quality seek for legitimate quality. How much how much goodness are you doing with your process? I think if people care about to, you know. I could. I could a lot at home. I love cooking, first of all. And second, like, I like to control what I put in. Do I, you know, I do. I'm not going to say it. I never eat out. I'm not going to follow listeners out there. I'm not saying. No, I don't. And I and I have the luxury of eating at some wonderful places through, through my job and chefs and gyms take care of me as well. When I go there, I, you know, I, I'm selective and I ask questions, you know, but I do eat out. I just try to, you know. Smart about what I'm ingesting, you know, like, yeah. You know. Yeah. Can I some vegetables and with this, you know, try not deep fried stuff. Things that are just coated in, like, massive amounts of, like, butter. So, you know, just being aware, just. Yeah, putting a little bit of consciousness towards it. Absolutely. So I really take away. Your day if you're not careful, you know, not to go for it. On the lobster mac and cheese. You know might be taking a. Nap after. That. Yeah. That's true. I have an appointment with the porcelain throne. Yeah, it could be a long day at home. Watch out. Absolutely, absolutely. That's crazy. Have you seen. There's a show on I want. I want another season of it, but it's a one season only right now on Netflix. I forgot it's called like, Drink Champs or not Drink Champs. That's the podcast. Yeah. There's something it's, I don't know, it's a drink masters or something like that. I. Have you seen it? I have not. Oh it's tight. It's like a it's just like a competition reality show, but it's like based around mixology. Yeah. And like, there's different mixology challenges and like, flavor profiles and like, methods I have to do and different challenge or like scenarios I have to overcome or whatever is super fucking tight. Highly recommend it. All right. I'm never so. Much. Yeah, it's on Netflix. It's it's some sort of drink something or some sort of cocktail something. But there's a beverage. Master drink maker as exciting as. But yeah, it's super, super good. But I just watching that show, I remember watching that show, I had a very similar feeling to what I had when I watched another show that was another like, I like competition shows because are different kinds of competition shows, but one of my favorites of all time for sure is Ink Master. It's a tattoo competition show. Remember the first time I watched that like ten plus years ago? And like when I watched this cocktail show, I was like, oh man, there's a the feeling that I had or the thought that came to me was that people love the nuance. People love like the than like the people who are into tattooing and like tattoos like that. Just like industry's been booming the same way. That kind of like, the trend of knowing more about food or working out or alcohol. I just knowing more information and being more in the know of the depth and nuances of things is like a popular thing. Now. It's like this shows and podcasts about like everything nowadays, like anything, any field, any niche, whatever. Anything you want. I mean, back in September, I did a sampling for the first pop up tattoo at Whiskey Cake that a pop up tattoo artist come in for free tattoos or know. She had, like, a book of, you know. Certain size tattoos, a bunch of different options. And you could come in and get a free tattoo. It was like 2 to 5 nights. Obviously, people were talking to her. You can get it right there. And I was doing a sampling, but it was just a pop up tattoo. But education, people were talking and it was a whole thing is. Yeah. But to your point, yeah. Collaborating around another industry that's definitely on the rise. That's crazy. I think it's just a a trend that we're all going towards as humans with the access to more information that we have. I think we're naturally just curious creatures. We like to know what's going on or like. It's like why science exists is because we like to know what the fuck's going on here, at least to think that we know what's going on here. Right? So it's like our natural proclivity to like, where's the information and map it? Where's the right information? That's actually true. You know, saying, where's the truth? Yeah. I think anytime a civilization gets more access to information, they go through a somewhat of a cultural renaissance. I think that's how you get, like, the art in France, right? Because they were, like, industrialized and safe enough to be able to have libraries and schools and stuff. So they end up doing all this crazy art. And, same thing with Greece and Rome, right? They had good enough, like, armies to defend themselves. No military standing thing. They were chilling, right, so they could chill so they could have, like, build libraries and then have crazy art. So I feel like we might be hopefully in that direction, right where we're just, like, safe. And we haven't had war in a while, so maybe we're just. But the problem is, well, universities are like sometimes getting a lot of criticism right now in our culture. But ideally we invest a ton into these universities and help have more cultural renaissance would be the idea. Yeah. The access to information is crazy. Look at the. How the pyramids were built. It's crazy. It's so hard I wish I could I don't know. I wish I could. Yeah. Look at the stones but yeah. And all of that I mean right. Culture was thriving. You get all this crazy. Innovation knowledge at the time and all that. Whenever that was. Fucking anarchy. Or I heard a story. Or the aliens, whichever one you want. A giant going. To kick around. Maybe there were giants in the past. They just picked it up and set it down and they just went like this. Like a sand. Like, oh, mere mortals, you know, they just, like, chiseled it with their own little chisels. Yeah. Stonehenge was another one. You know, it's wild. I don't know about that. I have no idea that I can even tell you. It could be a. Can you take a guess? A landing spot for spacecraft? Could be. Who knows? What's the deal with it? It's just like these crazy rock formations. There's rock formations, all the other Mayan formations that are down in Mexico. It's crazy, man. All those things were built by, I mean, obviously thousands of years ago. But civilizations that were extremely knowledgeable and to your point, creating information, people expanding on their information, learning things every day and building things. To this day baffle a lot of us and how they were able to do it. You know, moving. Things of such. Massive mass. Around. And putting it in such precise angles. That's the thing. Yeah, that's the thing that makes it a real a real mind fuck is that how is it so precise. And it lines up with constellations. And sun and moon at certain times a year. And how it all lines up together and yeah, it's. How do they know this. There's no internet back there in Mexico. There's the pyramid where on the spring solstice the sun shines through the rocks. And a specific way that lights it up to create like, image in an atmosphere that's, like, purposefully done. And isn't there any other day of the year except for the spring solstice? My sister's birthday is the spring solstice. So that's how my parents one time went to go see it, and I was they came back and told me and I was like, that's so trippy. What the hell was that like? So Stonehenge is for that has obviously the theme for the summer solstice, but it also was one for the winter solstice and how it angles. And what do they do? The summer solstice is it shoots through, only. On that day. It has it has a specific angle where it rises and it shoots through specific. Rocks at only a specific angle. I'm not sure what the lighting does exactly because I've never been there. Yeah, I did, but it only. Take a look at that. Yeah, yeah, sure. It only goes through those, those rocks at that specific time. Creating an image that you wouldn't get any other time. Yeah. Yeah. Absolutely. As I perfectly architected for that. Yeah. How are they doing that dude. What the how are they doing that. You know. That's. Yeah. Who knows. Well that's that's the craziest thing. Nobody you know. People say there's diamond tip drills that might have been like nuclear powered or powered through the gold that's in our atmosphere at the time. And that's what created this like nuclear fission almost. That allowed you to move pyramids. People are like, that's one of the theories I've heard recently. Some people say a million slaves move those pyramids. It's like, that's a fair argument. But how did they get them so precise? And how could they move all that? I mean, it was sound. I know. We've all seen 300 man in Persian, and they have a lot of slaves in that movie. Doing a lot of things around. So maybe. Yeah. And maybe their idea of precision was different than our idea of precision, maybe like getting it right. Maybe measurement and angles weren't that difficult. I don't know, who knows. Yeah. What the hell. Looks like a I wish we could go back. I know that's a popular thing that Joe Rogan always says. He's like, if there's a time I could go back to, it'd be the fucking pyramids, man. I want to watch them making that how they make that shit. I want to think of that. Or the. Mayans. Definitely. Yeah. I feel like the Mayans called it super high and stuff down there, but the. Senators are amazing to just go and hang out. I mean, that's that's what they were doing there. If you look, they're all I right around the senators notes is right. I don't know if you've ever. Had I said what's. That? You never had the luxury to go to a Senate. So in Mexico they have these amazing caves of literally just crystal clear water. It's like water lies unfiltered. And they're under kind of underground. So you kind of go into a cave and in there, right there, some are kind of like, you just step down and, you know, like we'll kind of hit them and has a kind of an overhang. So you kind of have to go down, but the water's 72 degrees all the time. So crystal clear. You see the fish swimming, you can swim. I swam and I'm dove down. You can swim in the rocks. It's it's, just constant fresh. Spring was. Absolutely. So. Trippy. They're all here. I know the ones I went to are just kind of right outside to lure them in, but they're all kind of around that area. But there's a lot of Mayan ruins that are down there. But the cities are super hot where people go. So no diving down there. Absolutely. Like you don't like going up there in a minute. If you if. You this this is. Stonehenge. All right? I'm trying to figure out how crazy I want to get with you guys here on this podcast. Because look at this thing right here, okay? This looks like a an air generated version of what they're trying to show. But what I'm supposed to what I'm gathering here is this purpose must be to, like, stand in this area at the right day and all of this kind of lines up so that you get this, like, beautiful image right here. Correct on that specific. Because other days the sun would be over here, it'd be over, there'd be covered. But on right here it shines right through. And you know, you'll see like June 21st, 22nd is usually the summer solstice. So like June 20th, you'll see the sun there, but it won't be the full ball of the sun, you know. Only like. Partial because it's shifted. But yeah, on the summer solstice, it's supposed. To align right between. Earth. If you're asking me what this is for, dude, it's because people are supposed to sit at these rocks and wait for their leader to return. And how will they know that they're alien overlord leaders returning? Well, the path will light up on the on the specific day, and they'll know that it's time to step into the teleporter and go back to their home. Their home. Reality get. Beamed up. I don't know if that sure that, but it's just so crazy. Well, I guess if it's just art, that's cool too. I mean, we've always made massive monuments of beautiful art. Yeah, right. All time. Right? There you go. We love that. Shit. But it's just, there's other things that are very strange about this. Like the measurements in between the rocks. Absolutely precise cuts of the rocks. The weight of them and the fact that they're, they're in a region where it's difficult to understand. How they got. There. Right? They're not from the the surfaces of the rock formations that are around that area. They weigh tons. Say, is this like the same level of curiosity as far as like, who built this or like, like as the pyramids or do we, do we know who built or is it the same mystery? I think it has no region. People only has veins. But I mean, to what degree. I don't know. Yeah. When I was a kid, there were the differences. The pyramids are a wonder of the world, and Stonehenge isn't. And then recently, Joe Rogan really blew up the alien thing in the pyramid thing. So I feel like right now pyramids are more on everybody's mind. Like in you, in anarchy. Don't even know what that is. But I just heard it lately on podcasts. I've heard that word right. So there's like, a lot more theories about pyramids and aliens out there. But Stonehenge is crazy. We don't know this. I don't get that. I don't know what this is. What is the what is that? Because they're cut to how did they cut them? It was also the theory behind this source of rocks. This, like from nearby areas. I don't know where. Yeah, I don't even know any of the Stonehenge. I know some of the pyramid stuff as far as conspiracy or, like, a little bit breakdown, I guess the rocks or precisely cut, precisely laid potential different moving techniques. The location was, like, super far away from where the original site was lined up with the constellations. I know that that's kind of like my bookmarks, like my bullet points, but Stonehenge, I have like, literally no fucking idea. I even know where that is. There's going to right there eventually. Yeah. Alien landing pad right off there saying like. I'm locked in. Maybe with the say. I typed in, what is the Stonehenge conspiracy? I was just hoping that it would be like some guy being like, some curious things about Stonehenge. Five quick facts about the where's where's the TikTok video? There's gonna be some videos on TikTok. About this, but the the the ones that says it includes our alien landing pad, which just makes sense when you look at it. But giant fertility symbol, which, you know, kind of makes sense. It's in the shape of female genitalia. Merlin. Fucking perverts. Merlin the wizard. Some believe Merlin the Wizard transported the stones to and arranged the monument. From Disney. Well, he's actually from books. Oh, the story of King Arthur. The real. Person. And King Arthur is like, I think in history. And then his uncle was his advisor, Merlin. Who is Merlin, the quote unquote wizard. Okay. From I don't know, I don't think Camelot is a book. I think I'm here for it. It's a history, I don't know. Oh, like the ancient temple concert hall, team building, event tickets. So they're doing see. Like. All right, guys, the board meeting we I cannot even who was I guy to do the icebreaker. It's a big team building. It's getting it's gonna incorporate generations of your families. Yeah, this is forever. Well, it's like. A team build with the other beings. With the. Annunaki. Exactly. They is. Maybe it's the ruins of a Roman temple. Like everything else got blown away, destroyed, eroded. These were the function, the foundational pillars. Of this establishment. Look up. So notice. Yeah, let's check it out. Oh, yeah. Dude, I would that be. I'm sure it's a popular like vacation spot or something. You have to travel into them, right? I mean, you got to stay, so you. Guys gotta get like, guided into, I'm sure, like, the locals know where they are. Just like with an s. Absolutely. So not the, images. They're not there. So you could attach a beautiful silver sword. Oh, I think I've seen I've seen stuff like this on Instagram. I've seen videos of. These, like, I'm not seeing this. You have to walk down into them. This is all near the Mayan ruins. Near the Mayan ruins. Like underwater. Caves. And that's. Underwater. Like, I guess so water under the caves? Yeah. Caves are under the ground. So I got this. That's trippy. Dude. That's nuts. So the mind of a lot of the Mayan ruins around that? Not all, but a lot. Do you think they sat in that place and just felt the beauty? Absolutely. Oh, dude. Yeah. I would have been swimming and. Bathing and refreshing. And. But, Irvin, I bet they're trippin balls in. That place for sure. They're having revelations in that place. You ate a while. They're talking to. God and that place. Goes straight to the middle and look up at the sky. Too. That's beautiful. Yeah, I'm sure it's like a cool vacation spot or like a honeymoon place. I'm sure it's like a expedition people take when they go on those trips to those places. I gotta go check that shit. What I had. Yeah. How how did you get there? I was at swim for, Was it five days? Four nights or something like that? And I, We took a mopeds and drove. Was like a. 20 minute drive or something like that. And we did that and. Took off, and. That's bad ass. Headed over and. Spent like, a day over there. You can swim. And get out and get back in. You have to actually kind of rinse off stuff before you get in. Yeah. Dude that's tight. Now water is cold though. Yeah there's a 72 or 74 chilling chill I mean it's it's. Brisk and fresh. It is. Yeah. It's refreshing. Can imagine. It is so. You just want to vacation and to loop. How'd you like it. I was a few years ago you know. Yes or no? I enjoyed certain parts. Okay. I went to Belize, you know, and Belize was, for more of my my speed. And probably to them, I'm definitely not. A nightlife partying type. Of massive individual. And so there's. A lot of that. And, you know, when I went to them, though, there's massive amounts of seaweed in the, in the water too. So Might as well look like the Texas coast. That's a bummer. Just piled up. Every morning and they're just constantly and off the water. Clarity is not clear. And, saloon was amazing to I mean, not, Belize was Belize has a, the second largest Great Barrier Reef. And so you're able to snorkeling and stuff really? Absolutely. That's good. Yeah. My goal of this year coming up. Is Costa Rica and definitely want to. Do you like the tropical vacations. No I prefer almost no snowboarding. I was no snowboarding. Really. Absolutely. I go all over the place. It's crazy writing, just way surfing, serving, writing at anything. And boards see that and few sports, man. Baseball, golf. But snowboarding. And yes, love in the mountains. Dude. Going riding. Has time. Absolutely, man. You like the cold weather? It's. I like the cold weather when it comes to visiting. I wouldn't want to live there, pal. Because. Because people got to scrape their cars. Yeah. Dig out. It's all in the driveways. Yeah, yeah, it's, it's great to go visit and get board and stuff, but, like, when you got to get up and work and that stuff every day, and you got to deal with that every day, and then they. Have like, massive dumps and you, you know. Plows come by and they'll clear the road, but no one's clearing your driveway. I mean. Hell. No. Grab a blower. You better have your own stuff to handle all of. That's all that. Yeah. Oh, gosh. And then if you got to go to work at a specific time, you got to get up earlier to go clear your stuff. Out of your, you know, get all your get your. Car and everything. Yeah, yeah. It's like a, an unfortunate necessity as a part of your commute. Absolutely. Like I get my commute ready, we. Commuted snow plow to come. You're like, oh really? To where? It's snowplows. Not here yet. The that of that. Yeah. For a road is one thing, but for your driveway. Yeah. True. True. Yes. Yeah. Get the windshield clear. Get the driveway ready. Get the car heated up. Absolutely. The fact that it's a whole thing. Not. But I. Love boarding. Like I always enjoy going, and it's it's great. It's fun. I've been in some weird situations driving, but. Man, as long as you're all driving everything you. Yeah, it's it's definitely manageable and not bad. But yeah, enjoying cold mountain life is. Not something I'm totally opposed. To. That's cool man, I have never been snowboarding. I guess I've been in the water. I've never been surfing, but I guess I'm try like water skiing a couple times, but never, never surfing or boarding. Yeah, riding sideways is different than riding forward, like, compared to, like. Skiing or water skiing. Yeah. Yeah. Right. So it's just. A little different. So they say. Snowboarding is harder to learn, easier to master. Skiing is easier to learn. Harder and harder to master. Shit. That's crazy. That's tight. Yeah I was I say one thing I want to talk about or ask you was is how familiar are you or what's your relationship like or I guess still Austin's relationship like I guess as far as like Tito's or like how what do you know, like how's their come up or you try to, like, mirror there, come up or I guess, how how do they do what they did? What do you do? I do when I first started, Tito's wasn't big at all, like, you know, seven, eight. I remember working with sales reps. They were just in a different division. There's only two divisions when I was at. Glazer's and they're like, man. Nobody wants. Tito's. And it was tough getting Tito's out there. And, you know, he did a good job. I also made in Austin, right? Yeah. Most not at the time it was. Yeah. Most of it's, I believe now. They've shifted. Some is made in other states. Yeah. Just because it's. Yeah, there's a lot of it's still there, but some is not, but a lot of it's I mean, they're. Global. Now. Yeah. The number. One spirit in the. World. Really? Wow. Holy shit. That's trippy. Another massive. Yeah, I know the number one spirit here in Texas. And I know it's hard to believe number one in the US, if it's not on the walls. Definitely in the in the in the top. Yeah. Because, you know, and I was recently I mean, sorry if I mess up the NCAA, but I believe it's. Baijiu, which is like the number one spirit in China. But as in overall sales in the world, I believe Tito's is, like, right out there because you can get Tito's in, like, England and France and Japan and. Yeah. And you like that Texas American whiskey, vodka in France. So that's Texas juice. But when Tito's kind of started to blow up, was he was working with some. You know, key bars as well, in key cities as he expanded and getting them and getting it in there. And then, working well programs and getting it in there as well and getting things done. And then once that did and getting in with the, the bartending community, it just kind of really started on a rocket ship. So but to answer your question, one, we are not. Ever going to make a vodka, And and two are. We're siloed with Tito's. We don't have he's not investing with us. We don't have a partnership with him. He were the official bourbon for us. He's like the official vodka we're both made in Austin. Well, we like. Collaborate on things together, like. Things with UT or things in the market. You know? Absolutely. But as in. Who we are. We're our own. Entity. Yeah, yeah. People. Do have said to us. For you guys are like the, the bourbon, the Tito's a bourbon, you know. Like, yeah, you guys are the like it feels like you guys as a consumer, you guys have done the same thing because it's like we found a vodka that was made in Texas that was familiar at a good price point that we we wanted to do as like a regular. And then you guys kind of gave the consumer that for gin and bourbon as well, which is cool. That's really cool. But I do see what you're saying, that your identity is different. You're doing things differently. Not in the same markets. Yeah. You know, a lot of that is also, you know. When you're making vodka, there's no aging. You just make it and you ship it where we have to wait for two and three years before we can do anything, you know? So all of this has to be very well thought out. Plan. You know, I used to tell people all the time, back years ago, you know, Scotch that you're drinking at 18 years old, laid down 18 years ago. They're trying to plan for a market like 18 years from now. So you think about in 2000, these guys were like, what's the market going to be like in 2018? Or at least 18 year old Scotch, whatever that is, Glenmorangie or Delaney or whatever. You know? So when you put it like that, your your rack houses are like, it's like a trip back in time. Absolutely. Because like, right now, don't you wish you could go back in time 18 years ago and tell them to make a bunch of it so that, like, right now, you could have a bunch of it. It's like in travelers, there's times where they have to like, send someone to go create a bunch of like, energy source for the mainframe computer. I know it's kind of geeky, but they got to, like, create nuclear power just so that in the future they can, like, keep going because, like, they run out of resources at some point. So if you could go back in time, it'd be awesome. But you guys are like, have that going on at the rec house. Is that part of why? I remember Chris telling us on our tour that your guys's production was insane. You guys are like five days a week, as many hours a day as you could. 24 hours a day, seven days a week on our still right. Now, he was telling us, you are about to go to seven because you want to continue. To. Go as much as possible. We have to made it, I mean, right now. And I started where we're just now. Starting to touch barrels that will look at being blended soon from when I started in February that were laid down, you know, because of you, because. You've been three years, almost. Three years, five every three years. So we're just now looking at barrels. But yeah, we're. 24 seven. We make about 60, 500, maybe 7000 barrels a year right now currently. But when we get the new store online. Which should be the back end of 26, we're going into 27. We should be pushing close to 40 to 45,000 barrels a year. So it's a significantly massive increase. And that will. Then lay the, the pavement for the future as you head into 2030. That's so right now that's where we were. We're having a plan and look at. Yeah, right. As we grow and move into more states and be on the supply. That's why we can't just go junk to California. You know, one of the most populated states, right, if not the most populated state, you can't just go jump there because we're not going to have enough to fulfill the demand without running out of gas. So make sure you're taking care of home base, home state. You know, people ask why we're not in Florida yet. Florida's a massive state, you know, so you can't just deplete your rack houses to get stuff out and then you create this, oh man, this is delicious. Bourbon and rye whiskey and really want it. But now I can't get it. Yeah. And you got to wait so long because of that. Now makes a ton of sense. You have to be really particular with how you scale, right? Very tactical and smart when it comes to. Going out and doing things. And, you know, you don't want to cut. Home base short. I mean, we've built in Texas what we've done, and we're still continuing to even grow here. And you loyal fans are always people you want to take care of, because the people fighting for you in conversation. Absolutely. Through your foundation. Yeah, exactly. And so you want to make sure that, You, you're, you're never cutting them short on any, any means. So. Everything that they're. Doing, you know, Chris and our, CEO, Scott Nelson and Nancy and Jon Chappelle, our head distiller, like the the direction that we're going is all very methodical and done with. A sense of purpose, not just kind of hodgepodge together. So. Yeah, thinking about that as we continue to move and grow. But, you know, if those are. People in those states really wanting us, if there's like a total there, then they have that opportunity to at least go there and purchase. Us. So yeah, it's pretty cool to bad ass. But yeah. All this growth, I went to business school, I didn't finish business school, but I went to business school because I love business. I like the philosophy behind it here and here in the life cycle of a business and what it was like for you guys. UPS like scaling up and starting small and the connections you had to make and how it all formed. So to me, incredibly fascinating. Thank you for sharing it with us. Absolutely. What I've done anything. I just want to say thank you. Yeah. I appreciate it. I'm happy to be here and and share insight with you guys on. You know, not only store but market and bourbon as a. Whole. I'm also very blessed and lucky. I know daily to be a part of still Austin there and surrounded by wonderful people. I think everyone that. Works at Still Austin has a lot of, knowledge, not just about. Bourbon or something as a whole, but the industry as a whole. We have people that are there that have done a multitude of things like myself, and they bring, a lot of wonderful insight. So when we get together once a year and we sit down. It's not like a dictatorship with. You know, our higher ups. It's we're sitting around, we're collaborating. We're talking about what's best for market or what's best in our market, what's best for still Austin and what's best as we continue to move forward in future, and getting insight from everybody from our state managers to. Our our. Regional territory managers to, people that work at the distillery, people that are doing this distillation and, you know, the marketing side, everything that comes with that, with higher ups and just making sure that we're all moving together and, well, sharing great, great thoughts. And. Ideas with each other as a sense of where, how we're going and not just throwing shit at a wall and seeing if it's going to stick. Yeah. What's your, area regional manager? South Texas area manager. So basically everything from New Braunfels. Poverty, Bernie. Curdled. Deathly del Rio to the Valley, Victoria corpus like. Everything. That's really cool. Yeah. How many people have that that position that you have. So there's obviously not the same, region but the other regions. Yeah. I'm kind of a weird hybrid. So when I started I was doing what is called retail. So all of your liquor stores and. On premises, which is your bars. Hotels in your restaurants, and a lot of that kind of was the same throughout. And then as I've been there, we've grown and they've been able to, basically put people in more of a siloed spot. So like in Houston, there's two there is, an individual that just does retail and there's an individual that just does on premise. So we're calling the East Texas managers, and they cover not just Houston, but Galveston and Conroe. And you know, you know, The Woodlands. And then we have. Two. On premise people in Austin because that's obviously our home base. And then individual that kind of does retail there as well. But they cover not just Austin but everything you're on to, like Lake Travis and Fredericksburg and Marble Falls and Georgetown and all summer. So, you know, like Bastrop, there's huge area. Right? So yeah, more people there. Same thing up in Dallas-Fort worth. We got two up there and one retail to our gross, one retail. And then I had a guy that started with us, back in April, Stuart, he's my retail guy here. So he. Does all of San Antonio. And the greater San Antonio area. But anything like South going to corpus. Both worlds still fall. On my plate. So. Okay. That's what I said. I kind of hybrid mode. Right? Because when I go down to corpus, I got to do retail stuff like the total wines, the. Specs. The the Feldman's as you go south, work with like my local independents and stuff like work with town and holiday, spend years and still maintain business with, you know, those bars, restaurants and hotels that are down. There as well. I think that's the future of like, what it's going to take to be a well-paid professional is to be a hybrid in your field, to be able to handle day to day, year to year relationships, operations, management. There's going to be some kind of blend of a bunch of unique responsibilities. If you can take care of like a big chunk of that, that's going to be how you get how you move up in the corporate world. I feel like it doesn't feel like you can learn one trade, master that trade, and then be paid for that trade anymore is what I'm trying to say. You should be well versed. I feel like most people I sell Austin are pretty well versed and diversified across the board when it comes to what we do as a job. I like to say when you work for a distillery, you know you don't really just do one job. You do a lot of jobs. I, you know, I've done everything from being fully dressed up, hosting. High end dinners and. And, that to basic whiskey classes to whiskey classes in retail to building displays, you know, getting hands and used to move boxes around to build these things, cut and make this massive display to cocktail creations. You know, you, you, you wear all types of hats and you do everything. But to your point, makes you well versed, makes you also. Diversified with your accounts and the people that are there. And your buyers tend to see you as an asset in a sense. You know, they can talk to you about a variety of different things. So. Yeah. It's crazy because I feel bad. I don't always get to people as much as I want. And some people will ask me stuff like within a three we expand and I'm like, I can't market books. I mean, I'm mostly booked right now almost through the end of the summer. I mean, there's a few spots in there, but yeah, it's I, I'm very lucky and blessed in that sense that created that, where people are able to reach out to me and be like, hey, I want to do this. Hey, I want to do that. You know, rather than me always having to chase them down. Because a lot of times when you're sales, it's what you're trying to do. And. Yeah. So like. You've chased leads. Yeah. Now I feel like I got people that are reaching out to me constantly. That's nice people and people that are know them and say, hey, I got your number from so-and-so. I heard you this wonderful job over there. Or they felt it was. Wonderful, you know? Yeah, I always. Try to take pride in everything I do. They get the vibe from you, bro. And it's approachable. I feel if I'm trying to, like, when we're talking about working out earlier or diet nutrition, or when you talk about how you take care of guests or like the tours and things like, I. I appreciate that about you, man. It's, I think that's part of maybe why you're so successful is because I think taking priority works important, you know? Absolutely. Saying I don't know where I heard this a while. Just be a good. Human and speaker. Studious human. You want to be great at anything? Just be a good person. Just be a good human being. Just be good. And just you know, whatever it is that you're doing, just just focus on being good at it and being a good human. Whatever, whatever that be. Sometimes it is in your. Industry and sometimes it's not. Yeah. But I think that pays dividends over the long haul. What do they say when when the war or not? The battle. Yeah. True. Absolutely true. So yeah, I always find that time out working out. I always find that people will go to the gym. They'll spend like a day or a week or two weeks in there and expect these massive results. And, and it's, it's, it's a lifestyle like you have to that's it. You can't just go there and expect it. Oh, I'm going to get looking like this in two weeks. Or even if you put in the 60 days, you know, you don't stop. Because then you're also. Going to know then what's going to happen. You know. It's it's a part of your. Life and whether you want to get there or not. Same thing with eating your diet. Like do we have splurge days? Absolutely. Oh yeah. I mean. I went to Mr. Juicy like two weeks ago and bombed. Out. And if you haven't been to Mr. Juicy, I. Was it was a. Burger place, man. There's two of it. Oh, I, I was one of the best burgers I ever had. And Santoni here. Yeah. Mr. juicy. Yes. I never heard of it. No. Okay. Oh, yeah. I'm not even trying to do a plug. And I wasn't, I just went there, but it was where I was going with. This is like. Yeah. Yes, yes. Splurge days. Yeah. Salads if you're not in not living life. To need it. I mean I went got barbecue on Sunday with the kids like, no. I'm with you. I'm not too. It's just like normal baseline. I want to eat healthy, but it's not. If something pops up, I don't I don't turn it down most of the time, you know, unless I'm like, really striving for, like some kind of new fitness goal or something like that. Most of the time I want to be easygoing with people around me. I'm sure, you know, girlfriend was trying a new place. I'm definitely down to go. Try. I'm not going to like a fight about it. Portion control. Yeah, that's a big thing, too, right? Yeah, well, I'm terrible at it, to be honest with you. I large quantities. Portion control, but is what was. What we're looking at. Yeah, I definitely that's what I'm saying is normally I just try to make a healthy choice. Like let's say it is 2 or 3 eggs. Let's eat these, this grilled chicken breast and broccoli. But on a sports day, I'm going to smash like a whole pizza. And then they take the whole nap afterwards. Absolutely. It's the best. Yeah, the balance is key. One of my favorite things to keep your sanity. Get a banana bread from H-e-b, watch a movie, destroy it. Yeah, just gone dude. But it's okay to do that every once in a while. It's actually good for your body to to. I feel like sometimes they kind of have that, I don't know, not so great food. It kind of throws it in. You're right. It kind of. It's like your immune system. You know, I'm saying some germs. Every once in a while. You kind of. Throws your body into a little bit of a shock. It's kind of like, wait a minute. Whoa whoa whoa. Yeah, yeah. It's like, oh, wait. And then yeah, you'll want to push. Obviously push through. But I, I do eat healthy majority time. But yes, I don't mind. And if people are like bringing stuff in, you know, I don't want to be rude. I'll try things, you know? Dude, that's true. But it's it's just portion control, man. You know, I can't sit. There any, like, two massive pieces of cake if someone's birthday. And I'll try something as small as, you know, be part be. Yeah. Be involved. Yeah. There you. Go. You be a good young professional. You take a bite of the cake, take a bite of the cake. Yeah, that's. What they have. I. There's a summer I worked with one of my step dad's friends. He had a AC company. He was going out to people's air conditioning units and go into their attics and get everything wired up, working with him. And there was one time we went to some guy's house and he offered us a soda. And then, I was like, no good. And he took it. And then we went back to the truck and he was like, if someone offers you something in their house or like, especially like a client, like, just take it. He's like, do you think I like coke? I don't like coke. Like, I'll take it like, yeah. It's like, yeah, have a drink, carry it around. Yeah, yeah. It's almost like a social courtesy. More, more than an actual. Yeah. Like request is. Okay. Absolutely. Yeah. It is. That man. So it's just. It's grease to even even if the person is not going to get offended, it's subconscious. It's like okay, things are going well. He accepted my offer. It's like the, Jordan Peterson said in his book 12 rules for life. It's like the best thing you can do when you're new at a place is ask someone for a favor, because if they help you out, then you guys now are kind of like invested in a relationship together, even if you don't know them. Like it might be a little manipulative, but if you need something like don't be afraid to ask, is you going to start building the relationship? Yeah, I think that was Thomas Jefferson or some shit. That's the case. I think he said that or was like, you move to a new neighborhood, ask your neighbor to borrow a hammer or something. Yeah. And then just hold on to it for a couple of days and give it back. Yeah, yeah. Yeah, you should do that. Well, you're creating a sense of trust at the same time. Yeah, yeah, yeah, he bought it for a couple days. They don't know how. Long you're gonna need it or whatever. And then you'll, then you'll, then you give it back. But it's the first one. It's a, it's a, it's a sense of what do you call it. It's like. Yeah, trust. Trust in a sense that you borrowed something. You're giving it back. Yes. You always leave it better than you found it. Yeah, yeah. The camera, how much you can actually. Leave it out. But but, you know, if you're staying at. Somebody's place, You know, make sure you clean up your. Stuff. Make sure that nature. Yeah. Restaurant. Dude, for me, I always, picking up trash off the ground. Same thing at the gym. Yeah, I try to pick up at least one piece of trash when I'm in the gym, because then I know. Well, I liked it better than I found it, you know what I'm saying? I just wish more people died. That all makes sense. Back to what was said about being a good human. Yeah, like it's not really that hard to pick up the pay attention. One piece of. Trash, do basic things. You know, we're all living on, A planet, right? And can't go anywhere. Now yet. Can't go anywhere. As I read it, Neil deGrasse Tyson was talking about. Only what. A handful of people. Are. Maybe more. I think more than that doesn't have ever been on the moon. They said one of the things that, you know, best piece of advice ever is like, he's ever heard. Us. Being on the moon and looking back at Earth, and you see this giant, you know, space like it's massive, right? We have no idea where it ends. And he's like you're looking back at space and he's like, I want to tell all these people that run the world like it doesn't really matter. We can't go anywhere. It's not like we can. You bet we all got to get along. We all got to just do our part as people. Because this is, this is it man. We're floating a. Rock out here in tiny space. And giant ball. We got one. Yeah. We got one. Good shot. Y'all. Yeah yeah. And this is it. And so picking up trash and just leaving things better than you found it. And just being a good person I think just all like kind of encompasses that. To whatever it is. Yeah. But I go out and eat. I don't leave my stuff ever. I just kind of put it all together. This person's, you know. You know, you're. One of our first of all, you don't even know. What their days like. You don't know how their other tables are being. So let's try to make it a little simpler for him. Sure. Love that. That's been a good dance partner. And I feel like sometimes in a restaurant, the tables don't necessarily think of themselves as part of the dance. But but they are, you know. Absolutely. Yeah. Sometimes people are naturally good at just being a table that doesn't cause a lot of concern or problems. And other people, I think they just don't realize that it would be like if you could look at the situation as an audience member, you would wish that you were more helpful in the stance than you're being right now. But because you're stuck in your shoes, you know you're just not looking at it like that. And I don't blame them for that in that sense, because they just don't have the perspective of it. Like, I didn't know it was like that until I was in it, you know? Yeah. I was nice to people, but I didn't quite understand it. But I think there's a lot of subconscious layers of human to human interaction that happen on a level that we don't really like, see or aware of sometimes. Correct. And so you don't know when. People's days have been like, you know, it's. Really thoughtful. Of you to think that about people. It's good to think that you don't. Right? I mean, there's times where I'm in a shitty mood or I don't want to deal with people or, you know, I'm. Not perfect. By any means, but. Sign me up. I'm on the same line. You know, some people probably. I'm probably been forgiving him for me. And so it's how I should be, you know, to some extent. You know, there's there's certain. Things that upset me. Absolutely, man. I mean, for example, driving over here behind someone that's driving 45 on a on a highway, like, come on, man, like. Excuse, what are we doing? You know, that that stuff. Like right there, it's like drive on the feeder road and you're on a highway, like stuff like that, cause, like, those things frustrate me. So you just pay attention. Yeah, I was, I'd say it's a little bit like a, like, lack of awareness, you know? Yes. It's like my lack of, like I'm doing my thing, but not how your thing is connected to everyone else's thing. I'm sitting there and I. Yeah, there. And the person was like, literally looking down their phone like, I don't know if they were lost. They're trying to figure something out. And people were just going around him and I'm like, if you're lost, fine. That's cool man. Pull over, get out of the way. So one, maybe you don't get ruined by someone not paying attention because you're driving so slow. And two, if you don't, people are going around you. Somebody's going to possibly cut over you. It's just bad. Like. Yeah. And, well. Driving to work here, too, it's like, can we just make this road efficient? Absolutely. Official. Once I get to work on time. Everybody's trying to get somewhere. You don't know what people's day is, but, man, don't don't don't be driving 20 miles an. Hour speed limit on a highway, man. That's just that's just it's bad, man. I mean. These major problems. That's an obvious example of a time when you can be a good human. But other examples, maybe it's a little bit more elusive. And that's why I like picking up one piece of trash, because it's like, I like, quantify as like pick up one piece that way. Like I can measure some way of making some kind of like effort to. For me, it's also respect to like, I love the gym and I'm thankful that the gym exists. And so I want to just like, respect it. How do you do that? How do you respect something for. A piece of trash? Mass 365 pieces of trash. Pick up a year. Multiply that by the time part of most of your life. Look what you've done right. And people should be right. Rerack and wait to the gym. I don't. Understand how people don't rerack. Their way to. Okay, there we go. I don't, I don't. I don't. Get you ever. Leave a 45 on a machine ever. Just because you're like, they're probably start in 45, so you're. Only on the. Leg press. Machine. Okay. But yeah, but that's pretty start. Standard. But outside of that I if I use a, bar. Low, no bars. Yeah. I don't, I don't know, I've, I've watched people leave like. With the clips on it still. Clips like a 235 and they just get done on 235 on a flat bench. Or a decline and they just leave it. I was like. Come on, I sorry this see your gym, come on. Every it's a shared space. That's a shared space. Yeah it is. You're utilizing it just like you. We all pay a membership. You know, you're not special. You want you want to leave your weights on. Make your. Garage again. Leave the weights where you want it. Right. I agree with you. Yeah. There's some times, I guess. I guess whenever you take off the plate, there are times. Whatever I don't like. Rack it all the way I like, leave it on the floor, you know what I'm saying? And I'm like, within my own mind. I'm like, where am I? Is that okay? Is that I'm. I'm taking it off the bar. But then I think sometimes because it's easier access, because if there's a 45 on the bar, sometimes I don't like sliding it off because grab it real quick. If you're in a squat rack in the corner, maybe. Yeah. What are you going to say? I just said, what? What if a female wants. To use it? Doesn't say that though as well. What if she wants to. Put a 25 on each side? Sure. Yeah. I don't think 40 fives on the bar. It's a risky pick leg press. Maybe you're okay with it sometimes. If I walked up and there was 45 already on it, and then I sat down and use the 45 for my warmup, I'll be like, okay, that that checks out. But I do agree that for the most part, it would just be the right thing to do to all the way we rack it to make it how it was, how when you showed up, you know. Yeah. 100%. Yeah. Same thing. Okay. Good humans. Dude, I remember one time I was at my good friend Luke's house. Luke is one of my best friends of all time. In high school, Justin was going to a different high school, so Luke was like my friend that I hung out with every day. And, I went over to his house and we're watching college football on a Saturday. And his dad was, single, so. And his dad was a high school football coach as well. He's our defensive coordinator. So we're he had two recliners in his living room that were like, bad ass recliners. And then he's got this, like, table in between them. And I remember, like, I spilled something on the table and then I like, didn't pick it up right right away and then got up to do something else. And his dad was like, hey, what are you doing? Like almost grabbed the red laser pointer and started like, what is this right here? What was this? What is. This? What am I looking at? What the hell is that, son? Yeah, but he didn't do it. He didn't grab the red laser, but he was, like, kind of hot. He was like, what are you. This isn't what who we are. Like, you're a football player. My program, like, this is how you are at someone's house when you're a guest. And I was just like, my heart was like, in my stomach, dude, I was so embarrassed. Like, I still think about it sometimes, but it was like a moment where it made me realize, because now I do this other thing where I'm super. I try to make sure, like I was standing there, did I make a mess that I throw in my trash? If I did, I did I create any kind of. When I walk away, people are gonna be like, oh, this guy? And then I'm I remember the thought connection is like, I have that now. And I didn't have that then, and I and I wish I could go back in time and give it to myself, but I can't. But at least I have it now. Absolutely. And I think maybe it takes a coach to talk to you one time to help. Oh I. Was going to say that. A lot from coaches. Mack Brown, Deion Sanders, Nick Saban like a lot of these coaches that everyone else you know they have these kids come into their colleges and that was their number one thing. Obviously they wanted to be great athletes football players. You know understanding football as an example I love baseball. You know it's one of my favorites. But you want your kid to leave. Being a good human being in society. Majority of college athletes are not playing pro ball. But what are you going to do during your time there to become a good person? Be a good dad. Be a good sibling. You know. Be a good son or daughter, you know, all those kind of things play. And a lot of those coaches speak to that, you know what? What are you going to do when you get out? Because once you get out of college, there's just life. That's yeah, that's it. It's a different game. There's no rhyme or reason. Sound like you get to. Sleep in late or whatever. It depends on your job. But majority of us aren't musicians and hip hop stars and rock stars or whatever. You want to classify actors, actors. You know, a majority 90 plus percent of the people have to get up and go to what is called a daily grind. My schedule is a little more flexible, and I'm very lucky and blessed. To have that. Like I'm working this Saturday for that, that dinner and stuff. So, you know, I mean. You grinding for 15 years or more, maybe even to get into that position. So so I'll take like. I'll take like a half a day off. But for the most people in the world. After you get out of school, whatever school, trade school. College, junior college. Whatever it is that you're doing. There's just life, you know. Are people that are electricians, plumbers, firefighter. First night, as they get up, they got to go. They got to work and they have to work shifts and then they get to go home. And after that it's just life. So it's like, what kind of. What kind of person are you going to be. In life? Yeah, absolutely. What kind of character? Allison, say, there's another question I was going to ask about, to bring you back to more still talk. I guess just like alcohol talk in general. It's like, I don't not not name specific, but like, who's like what? What kind of do somewhere like to restaurants or to dive bars or to hotels. Who do y'all sell to? Everybody. I'm not, I guess, who's like, your biggest supplier or supplied customer? Yeah, he's my biggest person, right? Yeah. And my not my number one. I'm not specific. Yeah, yeah. Me that too. But he my demographic like who comes to you the most. Where's your bread and butter. Who's the meat and potatoes? I mean. Like high end restaurants. Or. I mean, hotels are always going to turn the most volume because they're hotels. Really, I don't know. Why is that? Because they usually have multiple outlets or restaurants will have bars in there. Then you can get into rooms and amenities with certain sizes. You know, like, like Tara has a lot of outlets, hotel, you know, they all have outlets, so they're much. Much more. Than just going to. One bar or one restaurants. Yeah. So you're saying. See me more? I don't know. It's a variety. I mean, a lot of, like, a lot of mixologist bars have our stuff, but then sort of restaurants. Yeah. It's just a I think it's more of a. Variety of what? Like if I'm going to go to a dive bar, a lot of dive bars may not carry our cash stream. It's not like crazily expensive. I think if could get it probably like, we'll just say on average upper 40s, low 50s like right there we get that price. But that's not a. Price for a dive bar. They're looking maybe for something like 40 and under. Maybe it's only 1 or 2. Maybe that would be on the high end, a dive bar. But restaurants on the other hand, would be different. Yeah. So. Or a. Run of the mill medium, like an average. Bar, not quite a dive, a slightly elevated. Those would be more for auditory like that. And then obviously craft bars would be. Carrying a lot of our lineup or if not the full lineup. All right. So my number one account is. Probably whole time. Nice. Well they utilize our bourbon in our general. Well they have all the marks. They bought a barrel earlier this year. And then I've had a couple other people pick up barrels as well. Richter's Tavern on Burning bought a barrel earlier this year from us. Nice. You guys were part of the Cowboys and Cadillacs. Selection of the barrel process. Delicious stuff. Thanks. Christian will also our barrel, warehouse manager that runs all of our barrel picks and everything. He does a phenomenal job of putting things together. Fair Oaks Country Club's bought a barrel from us. I got high hill country now picking a barrel. So nice. Yeah. So, doing a great job. Thanks. I mean, that's but I don't just do. That, you know, like his since last time, I really, you know, I got a center as I got creations and things like that. But, yeah, I wouldn't say there's one. Specific demographic that, that is. Some of the time or anything like that. Oh that's awesome. Well, I mean, obviously you're. Looking for volume. I want somebody that's going to be moving volume. But at the same time. It's got to make. Sense, not just for us, but for them. Yeah. Of course I'm not a. Pushy sales person. At the end of the day, I want to make sure that what I'm selling and talking. Them, that is also. Going to be. What they want. Absolutely beneficial for them. If they. Only want to. Buy in Jan and don't. Want the cast because they don't feel like it's going to work for them. Great. Maybe they just. Don't want it during the summer and maybe they'll. Visit it in colder months, like right now. Because it's cash, you know? Yeah. Okay, cool. We'll we'll look at that and we'll. We'll circle back and and look at those options as they come. I feel like the juice speaks for itself and it's just. Yeah, letting people make their educated decision on best. For for them. They absolutely. That's awesome. Yeah. The beer taste barrel tasting was an awesome experience. So super, super fun. I'm sure you do a lot of those different maybe not barrel tastings, but it's like tastings in general. Yeah. We we we do have plenty. More of that because that's all he does. And he has people that like, for example. November the 6th that when's next Wednesday? He's got people flying in from Chicago to pick a barrel. He has some people from Washington State pick a barrel. Ducks unlimited has picked barrels from us, you know, total wines, picked tons of barrel picks from us. Specs has done barrel picks and they always meet a Christian and he. Works all that stuff out. That's what he does. He's in the Rock house. Working closely with our head distiller and our solar systems and what's going on and where those things are, and knowing all the ins and outs. And puts all that process. Together. And my my job is to help just bring the two together and then me, obviously be a part of. That process of learned a lot. During that process. Yeah. Is awesome. Have any any tastings go haywire? People losing themselves or is everyone pretty? Pretty composed? Pretty business professional? I mean, I've had a few, a few incidents I run out of, and I have no names, no names at all. No names. Just. I've had someone that didn't handle barrel barrel through stuff very well. And. Yes. Stronger. Right? Yes. Stronger. Well, yes. Not filtered, you know. Yeah. It's great. There's a you know, a lot of times when you dump a barrel, there's, there's. A screen there to pull, pull things out, and we're just using, a safer type to pull the juice directly out. So you might get some, like, bits in there, but it's just something that's directly right out of the barrel that user tasting. And barrel per stuff at that level if you're not really used to it and you're sitting there drinking it. Over and over and. Over at 120 1.5 or. 117. Yeah. Or whatever. That is. Yeah. It hits you quick, man. It gets you there where you need to be pretty fast. You know, I've had people on that. I've had people like really be pretty pretty heavy, you know on, on the, on the ride back we've had to stop 2 or 3 times. It goes bathroom. Scale. I just gotta go. So the. Seal is broken. Seals broke. It's done. Seals broken. So there's been. A lot of variations. On a, almost every trip is, there's there's always. Something. Happens that when we when we do that kind of. That's alcohol. Is fun. It's party. It is some, create some, I don't know, some noise with it every time. Enjoy responsibly. You know, this is part of it. Absolutely. Trying to keep that balance. Balance? Always trying to make sure there's plenty of waters on the bus, you know, has. After you're done with that. Yeah, a little bit. It's some tacos. It's a lot of tacos, man. I've actually been mixing in some classes as well. Hey, dude. Preach the classy gospel there. Oh, amazing book at the lodge. Yeah, I love what I do there. Place overall for 281 1000 Oaks donut Palace I think is the best clutches ever. Really? Okay, I'll try it out. I've tried so many things right. Around the there. The bread there, there's just. That's it. There's a spot in San Marcos called does. Got those. And they were my favorite breakfast place while I lived there. They just specialize in clutches, and, they do breakfast with, like, me and sausage and whatever. If they have, like, a Philly cheesesteak, that's amazing. But then they also do, like, blueberry. Strawberry. Sweeter ones. Yeah. And then I went to H-e-b the other day, and in the mornings they have clutches and like the heaters and I got one and it was so good. I have everything myself. I don't know a single place here in San Antonio. Donut Palace, man. They don't give it a run. Brisket bands, they got sausage, jalapeno cheese, sausage. And you get going at the Jumbos, man. They got varieties and their dough is like, so soft. It just like almost molds around. Oh that's great. That's great I mean so I did we went to Luke's bachelor party for before his wedding and his mom sent us, like, for breakfast in the morning on one of the days, like, I think I like delivery. Showed up of just all the cheese you could imagine. So many. And then we went, played golf, and we came back from golf. There was, like, 50 classes still available, all flavors. I remember I grabbed three of those and I was just beat up from the sun and from the golf and the drinking. And I got into the bathroom with these glasses. Both the bathroom was going good. I was taking these with me. I don't know how I in the bathroom. I agree with you guys. I agree with you guys. Saying it out loud. It's kind of. Weird. I got a moment. I take a bite of this classy. And I was just like. Oh. Oh my gosh. It was just like it was powerful. It was a powerful bite in that moment. That's hilarious. I realized clutches are a powerful food. You don't drink responsibly and don't eat in a bathroom. But no, they are delicious. And so yeah, I've kind of tried to transition out of the Tigers on trips. Switching it up to classes. I give people an option. Classes or psychos. You know, I've had a lot of people I know I do brings classes, classes where it's at. So yeah, it's super good. Yeah, I try to do, you know, there's like on average about a distillery. Tour a month with my client, you know, with clients I had like three and I'm. A little over a month. A little over a month. I took you to three, but. All of them take classes. So. Nice. Yeah. It's trending upwards. I classes by classes? Absolutely. Yeah. When we were in college though, so I thought this was like one of the only restaurants that opened up and then blew up, too. Like they say, to live. Yeah, they open a second location while we're going to school. There. There you go. Yeah, they're popping off, so I don't know how long it'll live for, but. Austin's. A trendy place, you know? I feel like that might be part of the reason why you guys are having success there. It's because you guys, like, not that you guys are just a trend at any capacity, but they're willing to pick up new stuff. They are. Yeah. So it's it's a very interesting, diverse, city. But yeah. So to that point, there's a lot. Of people that like make Austin their focus and try to do a lot of things there with brands, whether they're from Austin or not. They're just trying to do it in a sense of, being a part and immersed into that service industry culture. Chicago's kind of like that as well. Yeah, you're I've heard that I've never been there, but I've heard it's. Something I've never been. It's on my bucket list. Yeah. Many friends to Chicago. Absolutely nothing but phenomenal responses. So, definitely want to, like, check that. Chicago box off. Same dude. And we're out there in Illinois. So my guy Eric, that runs the stays like. You want to come up, man. Let me know. Dude, I just I'm just not going there in January. Hey. Oh bro I'll see you in March only I'll see you in May June by August. September October is really good. He says. Yeah. With transitions right. Now. Yeah, yeah. No no no deep deep winter stuff there now. So but now I'm it's so Austin's growing great, man. It's, we've been on a massive uptick. I do tours, I'm always here to help people out in any form. I try not to be all about. Just still, like I said earlier, I try. To teach bourbon one. On one, like, yeah. Bourbon and. Rye. What makes. Bourbon? Bourbon? There's federal. Laws. You know, all bourbon is whiskey. Not all whiskey is bourbon. And just educate people on on that. And, hopefully they they find it as passionate and interesting as I. Yeah, I try to lead with like. That, that kind of mentality. So yeah. I try to. But I do my dinners or my classes and things. I take it, a lot of pride. And since, of what I'm doing because. People taking. Time out of their day to come sit and listen to me talk, People are paying. Money a lot of times for these dinners to come in. They want an experience. They want to learn. So all that kind of comes into play. But yes, we're growing, and we're we're building things the right way. And, hopefully I'm posting a good positive outlook on what is Texas bourbon and rye whiskey as a whole. That's what we're trying to do. Absolutely. I think you do a great job, bro. Absolutely love it. I know we're we're nearing the end of our time here. Was there I guess where where can we find still or plug it for your personal brand or whatever, wherever you got. Where can we find you? So you can find still Austin and pretty. Much any, any liquor. Store. Most, most liquor stores have it. You know, I don't want to. I just I'll just say, in general, like Alamo City suspects to total wine to a to liquor. But no, this skips if you're in New Braunfels area. I'm just speaking kind of in my territory corpus like liquid town. Spanky's all that down there. You pretty much find us anywhere. A lot of them. We'll have barrel picks. We do. Not just bourbon barrel picks. And for people that don't know what a barrel pick is, it's, you know, where that store or that, establishment has gone in and selected their own barrel. I know we're sitting here enjoying. This wonderful cask strength that's a blend of barrels so that if you're in Houston or Louisiana or Chicago. It always tastes the same. It's just at barrel proof of barrel perk is something where they selected their. Own. Specific barrel, which will impart the flavors that they want. Like you guys got to be a part of like that was it's their own barrel. Nothing's going to taste like that. So all a lot of those have their own barrel. Picks where you can also get in there and get it. But we're all over, you can find us pretty much anywhere and everywhere. None of our stuff's crazy expensive. You're not going to find anything like. 90, 80 or 90. Dollars or anything like that. We had a, red. Corn bottle and bond five year come out earlier than June. We're about to release our blue corn, five year bottle and bond coming out, The next nine days. Nice. Yeah. That five year statement, I it'll be a. Blue corn bottle and bond. For people that don't. Know what a bottle of bond is. It follows. All the rules of bourbon, except it has to be a. Minimum of four years. It's got to be 100 proof. It has to be made at just one distillery, government bond warehouse. And all the grains have to be harvested, milled, distilled and put into a bottle or, I'm sorry, into barrel for aging. And one distilling season. And then when you go to do your blend to make your. Bourbon, You can't pour barrels from different years. You can. Only. Blend those barrels that you harvested mill and distilled those grains and put in the barrel from that season. And a distilling season is six months, not a three month season. It's considered. Okay once one six. Months, it gives you opportunity to make a larger. Quantity. It also really like hones in though what you can. Actually use to blend with because I can't pull or I should say we can't pull stuff from like, oh, I can't pull barrels from 2018 to add this a. Little bit. Yeah, it's like vintage. You can only pull from that specific year. Yeah. So region. So yeah. We'll. Have a blue corn drop in. And then me personally. I like to, I like to share this with people anytime you see still Austin and it has. The, wonderful lady on the. Front where the first ever drop, female on the bottle for bourbon, ever. But if you ever see any of our stuff. That has the lady on the front. That's an. Everyday item for us. Like, you can find that at your liquor store. It's not limited time. If you don't like the blue. Corn, it'll have a bird on there holding a. Grain. That's a limited time offering. So that's kind of I like to tell people to be able to distinguish between what you see in the market on still Austin Lady. Yeah. Be able to pick it up. So anytime you see a bird or anything that's not a lady, that's maybe take a look. Be limited. Yeah. Limited. So like our red corn has a cactus with a red snake. Yes. They got it right. Yeah. My personal favorite though, in our lineup. Just me. Personally, I like our. Casper. I not a lot of cash brides out there, but. Our Casper 116 just drinks. Absolutely amazing. It's part of the play with our Bristow strainer. Rye. It's not like a rye spice bomb, but everybody's towel is different. So what I like is it always necessarily translate. You're just. And we're just saying the price too though. He really. Yeah. Whenever we try to. You brought it over. It was super super good. Yeah. Yeah. My my favorite. Strength. Right, right. Yeah. It's pretty it's pretty amazing stuff. So dude. Yeah. Person one of my favorites. And our rose are 100% rye. There's a lot. Of guys out there that are like 95. 5% corn or whatever percent. Right. Nice. So. Absolutely. Yeah. You know, still awesome on the socials and everything to still Austin, still. Still Austin whiskey for Facebook and then still ATX for Insta. Instagram. We do a variation of things. We just dropped our Monster Mash last, last Monday it went and went. Live monster mash. What is that? So every so often we do what's called a DRS which stands for Distillery Reserve Series. And we work with local artists to. Create the artwork that goes on for that bottle. So we've done like say for example, a rye finished off in a cognac cask, or we've done, a ride that was finished in a Madeira. We've done like a four grain or we've. Done a double oaked. It's always something that's just. Be kind of playing around with. And they yield a variety of, bottles like, you know, someone will yield like 300 something cases, some of or a 300 bottle. Some are yield like 700 something bottles. Whatever it is, it's distillery's reserve series is only available at the distillery, but you can buy it online and it'll go live on a specific day. And you can click on the link and you can buy. And then once you purchase it, you get a confirmation number. It we'll we'll keep it at your distillery until at our store or until you pick it up. The artwork that is done by a local artist. So we will work with somebody that's a local artist to do it. So much money goes back to film. Keeping with the community raises. Awareness for that local artist as well. And so we do a couple of. Those throughout the year. It's just Monster Mash is always the one that's comes out right at Halloween time. It's always our same artist, and he creates a different rendition every year. Of the Monster Mash. And, we, we did the Monster Mash again this year, and, I haven't got my bottle yet, I got it. It's, So sorry I have the past couple years. Absolutely amazing. It's one of the most sought after of our dealers. Series. Sold out in less than two minutes online. Okay, well. Let's go. It's on Yeezy status. Yeah, yeah, yeah. So if you're following us on any of those platforms, we'll post stuff like that when we're about to drop. For a variety of different things. We've got a Roodepoort finish. We've done a different a variety. Of different things, but it's a way that we like to. Have fun, not put stuff out where it's all over the market, help raise awareness for local artists that are that are trying to get the stuff out there. They get to create a label. We even did a, earlier one this year with the. As the Ruby Port. Cask Finish. With a lady that, there's a book writer. And so she had a book and every label was like kind of a piece of a. Page of a book, and on the back had a. QR code, and you could scan it and see her entire book. So. Wow. Yeah, it's it's really cool. Absolutely. So there's just a whole different. Variety of, like, creativity that's behind that. People get to try a variety different. Things from store. Keeps things fun, fresh, right. Interesting. And at the same time, supporting our community. You guys are badass. I love everything that you guys are about as man. Thanks. Most people don't you know, always know a lot about that. I mean, if you follow us, they'll see those kind of things. Yeah, yeah. But. They may not know all of, like, the kind of the nuts and bolts behind what it all represents. What their local means. Truly. Yeah. And and the artists that are. Yeah. So I'll say. The Madeira one was done by a tattoo artist. And so, every time we launch these. So it went live last.

Monday at. 1: 1:41:51

00. And then we let people. Come in the following Friday for pickup. And what we did was, for the is that for like, the. The Madeira finish, one that we did this year with the tattoo artist, we actually had the tattoo. Artist that came to our story, and we did free pop up tattoos. For. At the pick up. At the pick. Up. That's really cool. So you get a free tattoo. What. All you guys right now? Yeah. Yeah, but I'm a double check. Dude. That's. Yeah. So this is this is a variety. Different things. We've done some stuff where we've done oyster shucking duels with like, Things that may pair up with it or just stuff with joints. It's always something unique. We do bourbon and blues every other Wednesday night at the distillery and for variety, just different things. Drag queens show us Sunday. So yeah, just just keeping things fresh, keeping things moving, getting, the community. Exactly. Supporting. Taking care of our foundation. Yeah. Mr. Austin. Yeah. Absolute absolute. Hell, yeah. So, yeah, we got a bourbon cask. Bourbon or rye or Cask Runner gin. That's our. That's our core lineup that you can find out. It's a starting five. That's start. From. Let's start from. This. First coat goes first go. Come on. Have you seen the new windy commercial man with the aliens. Speaking of that, I don't think so. Happens it's an H-e-b commercial. Last thing about earlier. And we're talking about landing spots. Yeah. What? A coyote guy comes in and he looks around the corner. And he sees these two aliens stand there. And when he comes up with, like, two bags of. And he starts talking. To the aliens, and then when he just kind of disappears. Acting, he's like. That's awesome. I got to see that. But I want. To. Yeah, yeah, I love Texas. Hello, San Antonio, you know, saying I love being here. I love this. Place, I love central. Yeah. I love this place, man. I feel like, it's got a lot of, blend over now coming in from Austin talking about how Austin's kind of like, where feel. There's a lot of people that are moving stuff down here. San Antonio. It's crazy. Yeah. I'm like a combined almost Metropolis type of thing. So it's cool. If we. Get a monorail connecting us. We'd be oh it's a. 30 minute train ride to get to Austin, 30. Minutes. If we could get 30. Five finish that would help too. Yeah it's a. Racket. Ever since I've been here they've been working on that fucking right. I'll never stop. I don't know. If that thing already finished. Nah, dude, it's a heartbreaker. Yeah, you heard the new one. They're supposed to start construction again on 35, and, like, all this is going to be destroyed. It's like, right through downtown Austin. They're start working on 35. Oh, yeah. I saw I saw it on Instagram a couple weeks ago. People are like, bruh. But I guess they said that there's always just been traffic everywhere, so. They gotta do something there. I mean, it's horrible in downtown Austin. Yeah, you just as soon as you hit into like old turf going to Riverside just bottlenecks up. Right? Every time. Every time. Old turf every time. Absolutely. So. But yes, as a whole man, that's for still, Austin's going. People can reach out to me. I'm just still underscore Sean spelled Cheyenne underscore Crawford. I just so I try to keep my life, my sport, my Instagram towards that. So, yeah. So Sean Harvey with I just underscore under the line between it, so bring it out, Sean. But can I tell people about that? And because I like to share things when I'm doing dinners or whiskey classes and stuff that different ones in my accounts, you know, I've done some stuff out in green New Braunfels, did a Texas songwriter thing last Monday out there. So I like to share a lot of my accounts when they're putting. All these things together. So if people ever want to come and either. Immerse himself in some bourbon and rye knowledge. Or maybe try some still Austin that they've never had. Before, or just check out. Like a cool activity. Maybe they're looking for something to do. So my page is. Kind of mostly for. Base books, a little more like. Definitely. Yeah, Instagram is more like work driven. Yeah, I feel that that's that's 100%. Yeah. That's cool. You helped carry the experience for these people. Give them extra opportunities to get an exclusive look or limited time editions and some things. It'd be a good follow if they're interested in so Austin and want to. Absolutely. I have people that follow me for follow us awesome of the follow me. And then they'll ask me questions off on the side about certain things. And then also if, for example. Sometimes people can't get up to Austin like, hey, if I purchase the bottle, can you? I'll pick it up for them and. Just bring it back down. And then nice. I just go back and forth to the story site. So I'll just grab stuff for them. You're the man, Sean. Thanks, man. It's a pleasure to have you on. Seriously. Thank you guys, I appreciate you. Yeah. Thank you guys for having me on. Thank you guys for being a part of like that barrel picking, being being able to see like. Everything a lot of people don't. Out to our houses. So you guys getting out there. That was pretty, pretty good experience. It was great. Yeah. We got some good content. So it was. Cool. Yeah. I'm excited for you guys rule that out. But yes, that's that's great. But I appreciate everything you guys are doing. And thanks for having me on and doing this. Looking forward. Of course. We're absolutely I'm looking forward to more. So yeah. Some more things. Maybe some more. Working out stuff. Yeah. Dude, I know we could talk. For years, man, I'm telling you. Well, we could do some more fun stuff. Maybe just some more, like, bro podcast. So we could talk, let's business and more lifestyle and stuff like that. Absolutely. The lifestyle we just talked about, just in the spirit industry as a whole. Yeah, that'd be really cool, dude. Yeah, man. Different things that are trending. Absolutely. All those things are on this book. I'm saying, man, you got to get a still awesome podcast started up. But we got you, got You will help you out. The cast this week will be. Yeah. Come on out. Yeah, yeah. I've always wanted to do a little, riff, man. Friend, I want to start. I really do serial, and I do serial. I was like, man, I want to start my own, like, podcasts do like the serial killer is my name, but killer with it a yeah, serial killer. And then serial spelled likes the serial. So I like to mix my serials, man. And I do different things as I have serial recipes. Oh. So I like to make serials and career recipes like, you know, mixing different varieties and give you different. Flavor, and a 50% Cinnamon Toast Crunch and 30% Lucky Charms, 5% Apple Jacks. Yeah, this man put it in like some frosted many ways with like, you know, it'll give you like certain flavorful. Absolutely. Do I should I combine with my frost in many ways. I like for so many ways. Frosted Mini Wheats. I mean, you're already going to get like some frosted. You're going to get, you can get some crunch. You should probably put in, like, a honey and some almond type, Cheerios, man. And you want to put your by both of those, and you want to put your, mini wheats on the bottom because your Cheerios float. So Cheerios are like float and milk where mini wheats don't. And so if you flip it, then everything kind of rises above the. No. So your mini wheats are just sitting on top, not really touching the milk. Or if you flip it, then they're getting the know okay. Got it. And then you can try varieties of different milks. You could do almond milk like. I know. We're getting into the depth the new ones. The cereal game. This is going to lead into the next part. Yeah. Interesting feed. Yeah I love. That. Yeah I think I. Have a box of pumpkin spice Frosted Mini Wheats, and I have a box of Honey Almond Cheerios with the flax seed and stuff in it. So I don't that'll that'll be nice, actually. Mix that together. Yeah. Perfect. All right. Well that's TV. Can't believe I never thought to just instead of going one on one just combine them. One, one. I've mixed them and I mixed two and three different ones before. Oh yeah. It's great. And I've got in my classroom. I love cereal, like. My snack. Everybody was like, you should do this, man. And he's like the serial killer, and there's not really anything like it. And it's funny, we just rolled out a new menu. It's still Austin on at the at the distillery. And one of them, one of the drinks is called the Serial Killer. And it's a boozy cocktail. And they give you a spoon with cinnamon toast Crunch. In the spoon. And it tastes like Cinnamon Toast Crunch, but it's a boozy. I thought it was going to be sweet. It's actually not. And it but it tastes like Cinnamon Toast Crunch, just not sweet. And it is a boozy cocktail. And I was like, man, this is delicious. But I was like, he would steal mine right? So that just means a side. That's me. Yeah, that's a sign. That's a sign from the other side. So getting on here, I was pretty stoked. And I was like, man, heck yeah, dude. Serial killer. Yeah, we can do this. Let's go. On now. We got you, man. We'll be in contact. Oh, no, it's. Not like that's the other. But anyway, man, cheers. Thanks for you guys. Right. Pleasure, bro. Absolutely I am, thank you for joining and have a great rest of your life. We'll see you on the other side. Living life and learn and growing. So smash the follow button, smash the like button, comment all the fun stuff. We'll see you on the next flip. Peace.