Tasting Arcadia

Episode 21 - XOLO Tequila

• Karen Mac Nair • Season 2 • Episode 21

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Ever wondered what drives someone to abandon a stable career and pour their life savings into creating premium tequila during a global pandemic? In this episode of Tasting Arcadia with Karen Mac Nair, she sits down with Ernesto, the passionate founder of XOLO Tequila, who did exactly that. And shares what he is bringing to the Taste of Arcadia.

For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.

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John Villa:

Welcome to Tasting Arcadia, the official podcast of Taste of Arcadia. Taste of Arcadia is an all-inclusive event featuring food and drinks from the San Gabriel Valley restaurants, all for one price Sample food, wine, beer and spirits. Check out our brand new cars, visit our business showcase booths, smile at our photo booth and shake it on the dance floor with me, john Villa from Dance Syndicate DJ Entertainment. Taste of Arcadia is September 13th at Santa Anita Park. The fun goes from 2 to 6 pm, with special VIP entrance at 1 pm. Don't forget this is a 21 and over event. Get your tickets today at tasteofarcadiacom. Now let's hear it for our host, karen McNair.

Karen Mac Nair:

Thanks, john, for that great introduction. Hello everyone, I am Karen Mac Nair, the CEO of the Arcadia Chamber of Commerce. We are here on another podcast Tasting Arcadia, exciting one. We're on tequila Whoop, whoop, tequila. Yay, I'm here with Ernesto, with XOLO Tequila Good job.

Ernesto Aguirre IV:

That's pretty good. Did I do that good?

Karen Mac Nair:

Okay, I was a little nervous for everybody out there if I was going to say the name right, but it is X-O-L-O right.

Ernesto Aguirre IV:

Right, yeah, that would be like the shortened name. The shortened name, Okay.

Karen Mac Nair:

You're going to give us a whole scoop with the full name. So hang on to your hats. Oh, I've got a hat here too. Hang on to your hats, we've got great stuff coming. So, ernesto, welcome to Tasty in Arcadia.

Ernesto Aguirre IV:

Hi, thank you for having me. This is super exciting.

Karen Mac Nair:

So, Ernesto, are you the owner of this company?

Ernesto Aguirre IV:

Yeah, so I'm the owner founder of XOLO Tequila, yeah. So tell us a little bit about XOLO Tequila so it's a small business, really like a big passion project I launched four years ago I was in education before I did this I launched pretty much mid-COVID, Quit my job, threw my life savings into it and I launched a tequila brand.

Karen Mac Nair:

Wow, that's commitment right there. That was a list of, like stressful things.

Ernesto Aguirre IV:

Quit my job, job, yeah, yeah, throw everything in it yeah, I wanted to just like really commit, so I didn't want to have like a fallback plan so I had a, I had to quit my job and to like, really like, the only way is forward. I think, at this point and, you know, four years in, I think I'm, you know, slowly making progress, which is super important yeah, great job all the entrepreneurs out there.

Karen Mac Nair:

Did you catch that nugget? Just go all in and there's no backup plan no backup, it definitely pushes you forward so tell us a little bit about um. Where are you located?

Ernesto Aguirre IV:

so my warehouse, like my import company, is in san dimas. That's where the warehouse is, um, but I do taste house and different events throughout different cities in Southern California to support my local vendors, local liquor stores. So the closest one to here in Arcadia would be Vendome. It's actually one of the first liquor stores that bought my tequila. Yay, vendome, arcadia, vendome really supports the small liquor companies and businesses, which is really cool.

Karen Mac Nair:

Oh, cool, cool. So that is where they distribute your liquor right you can find it in Vendome once you tell us a little bit about the history of your inspiration for the tequila sure, so the name will go back to the name.

Ernesto Aguirre IV:

The name is pronounced solo. It's squinkly, it's a dog breed, it's the Mexicanican hairless national dog of mexico. Um, yeah, I'm sure you've seen it around. And then, if you've seen the movie coco yes, coco, dante is a cholo, uh, and then that being like there are spirit guides right so. So that was kind of like the whole. It's a little word on play. You know there are spirit guides.

Ernesto Aguirre IV:

Tequila is a spirit so that kind of thing, and I wanted to be a very dog-centric brand with a lot of like indigenous history and mexican history involved. Um, so the shola was a perfect fit for the tequila brand name. Um, you know they're they're believed to be spirit guides, like the movie coco.

Ernesto Aguirre IV:

You know he guided it, uh, was diego diego yeah, diego, and that and uh, you know in mi clan, uh, so that's kind of like the whole the basis of the tequila to be dog centric. We give back to local dog charities so every dollar of a bottle sold goes to a local dog charity nominated by the people. So you can go on the website and do all that stuff and nominate a local dog charity.

Karen Mac Nair:

Yeah, so the label, because I'm staring at the four different labels. They're different colors and we're going to describe each one, but there is this beautiful dog with great posture on the label. Is that your dog?

Ernesto Aguirre IV:

No, it's my buddy's dog. Her name is Mona, named after the Mona Lisa, because she also doesn't have eyebrows. So it's like a whole yeah, yeah. So that's the model.

John Villa:

But it's like a whole yeah, yeah.

Ernesto Aguirre IV:

So that's the model, but it's really cool and I really appreciate my buddy for letting me use his dog to model for my bottle.

Karen Mac Nair:

I love that. It's just a beautiful inspiration, especially after hearing your story. So which is your favorite? Tequila.

Ernesto Aguirre IV:

So it's the full lineup really. I don't have a favorite. They're like my children, so you can't even say it out loud you know I like to like block their ears when I'm talking about it.

Karen Mac Nair:

I love it, cause the dog has these ears. I just want to like block them.

Ernesto Aguirre IV:

Yeah, so you don't don't say anything, Uh, but it it really like? Uh, it depends on what you're eating. It depends if it's hot outside, cold outside, hot inside, cold inside. It really depends on what you want to do. But I do drink all of them on a regular basis, but it's just part of the job.

Karen Mac Nair:

So I have four in front of me. Is that all you have? No, there is other styles.

Ernesto Aguirre IV:

I do have an extra Añejo that would go after the Añejo, and then I have a still strength that we are going to try, but I don't have. This is sold out. I just bought it for you to try.

Karen Mac Nair:

Oh, thank you. That bottle is gorgeous yeah.

Ernesto Aguirre IV:

So this is it's all hand etched. It takes about four hours to do this. Etching per bottle Wow. And then there was only a super unique one-off. Oh, I love that.

Karen Mac Nair:

So just to describe it is and show on the different cameras, it is the dog that you see on the regular label but definitely etched as a spirit animal. So it has wings, it definitely has flowers and it's adorable. Oh, it looks like the eye even has a different etching to the normal, definitely inspired, as a different design. Definitely inspired as a spirit animal. Right, so cute, love that. Okay, I'm excited to taste that. Most popular. As far as sales, what do you feel like which one?

Ernesto Aguirre IV:

So I mean so the Still Strength, I mean it was a big hit, it sold out. Yeah, but that is limited, so I only made a thousand bottles of that one, uh. The second to that would be the hoven, the green label right here. Okay, um, and the hoven is a super unique blend of tequilas. Okay, uh, only about four or five different like tequila brands right now in the us have a hoven, and so this is going to be one of them okay, we'll talk more about that when I do tasting these questions came up, but I I'm going to hold them.

Karen Mac Nair:

We talked about the inspiration behind the labels? Was there any inspiration behind each type of tequila you created?

Ernesto Aguirre IV:

So each type of tequila, you know it coincides with, like the there's like rules that you could do for aging.

Karen Mac Nair:

I had no idea.

Ernesto Aguirre IV:

So, like the Blanco, it's like no, that you could do for aging, I had no idea. So, like the blanco, can't? It's like no aging, or up to two months, uh, the reposado two months, and up to the day before the year. Añejo would be año, which anything over the year, extra añejo is anything over three years. Uh, the joven is kind of like the, the wild card, so that's that's, it's percentage based, so it's just a blanco blended with an age expression, and then that's how that works. And then the still strength, which is that guy right there next to you. Uh, that's just no water added after distillation.

Ernesto Aguirre IV:

So that is tequila in its purest form, which means a little higher abv so is this tequila standards uh, these are tequila standards, right? And then uh, and then my age expressions vary from lot to lot. Okay, kind of depending on when I go down there to bottle and sample different barrels. If I think that they're good, then we bottle it. If I don't think they're good, then we'll wait a couple more months and try it again.

Karen Mac Nair:

So when you say go down there To Mexico, to Mexico, yeah, to San.

Ernesto Aguirre IV:

Jose de Gracia, that's where the tequila is made. So it's in the highlands of Jalisco, um, and I go down there every every two months, okay yeah, yeah, just to check stuff out.

Karen Mac Nair:

Yeah, that's tough. If you need a traveling buddy, you know we can take some chamber members and go down carpool. I love it, just a short little jaunt um. We talked about where you sell the tequila. I feel like this is an obvious question, but how can we support this tequila brand?

Ernesto Aguirre IV:

So by buying the bottles. That was like number one, right, number two, it's follow me on social media. You know I do post a lot of events like the Taste of Arcadia and other events that I do more locally or, like you know, restaurant based and stuff like that. But yeah, I mean you'd follow me on this.

Karen Mac Nair:

I'm gonna plug it yeah.

Ernesto Aguirre IV:

XOLO underscore tequila.

Karen Mac Nair:

So Xolo underscore tequila and that's for everything, everything, all of it, okay, and all the other ones that out there are, out there, um, what is kind of the most proudest you have been of owning this company in your business, what makes you your heart go really big and full?

Ernesto Aguirre IV:

um, I think, I think, well, one likes, like my first bottling uh-huh you know, going from like idea on a sketch you know that I was doing and during a zoom meeting when I was working at the school, you know to like actually seeing the things, like the actual physical bottle being bottled with actual tequila inside yes that was like probably the like the craziest feeling, um, and then you know, every time there's like growth or like I open up, like a new state, it's gonna sell tequila or like somebody that I don't know, like posted on instagram like this I found this tequila.

Ernesto Aguirre IV:

It's amazing. Like all those little things like really, like you know, make me like super proud, like, yeah, like I'm on the right path.

Karen Mac Nair:

I'm doing something good. Yeah, I just I love that because we forget that, as a consumer, how much it does mean to the creators, the business owners, in supporting their business. I feel like a lot of times we make comments when it's too late, like oh, I'd love to that place, instead of while we're enjoying the tequila, while we're enjoying the place, to post and make positive comments about it. So that is great. I'm glad you plugged it and if you're going to Taste of Arcadia, make sure you stop by and then post from Taste of Arcadia.

Karen Mac Nair:

That would be really helpful speaking of Taste, you have been in Taste before, have you?

Ernesto Aguirre IV:

Yeah, so I mean.

Karen Mac Nair:

The last one I did was at the Arboretum so I think it's been a couple years 2019 isn't that crazy?

Ernesto Aguirre IV:

I was a young guy back then. You still are, so this has been my first year as a brand owner.

Karen Mac Nair:

Okay, great.

Ernesto Aguirre IV:

The ones I did before were with my import distribution company and we would do other brands and stuff like that. This is going to be my first one as an owner, so it's a little different, a little more exciting.

Karen Mac Nair:

Yeah, it makes me excited because you get firsthand interaction of people's love of the tequila right in front of you, which is so nice, yeah. So which tequilas, which lucky bottles get to come to taste?

Ernesto Aguirre IV:

so you're gonna have the four in front of you, so the plata, the repo, the hoven and the añejo, and maybe I'll have uh, so I'm bottling an extra añejo and then, if, if it coincides, timing wise, then we'll have the extra añejo okay, fingers crossed fingers crossed that it's all gonna come together.

Karen Mac Nair:

I know we've talked a lot about tequila. Anything else you want to share?

Ernesto Aguirre IV:

I mean I think just let's get to trying, let's get to trying.

Karen Mac Nair:

I do love that you did bring us hats, so I love it. Let's try the tequila that's funny.

Ernesto Aguirre IV:

bring us hats. Yeah, a little sombrerito, so I love it. Let's try the tequila. There you go. That's funny. So we're going to start off with the Blanco.

Karen Mac Nair:

Okay, is therea particular order you?

Ernesto Aguirre IV:

We're going to go up in age.

Karen Mac Nair:

Okay.

Ernesto Aguirre IV:

I'll drink with you, so you're not drinking alone.

Karen Mac Nair:

So this is a small glass, just for everyone that is listening.

Ernesto Aguirre IV:

These are half ounce and we're doing a half a half on it, Okay perfect what is the proper way.

Karen Mac Nair:

So, like wine, they tell you to do something you know whiskey they tell you to do something. Is there a proper way to taste tequila?

Ernesto Aguirre IV:

So I'm going to assume this is your first drink of the day. Okay, officially today Right first drink of the day. Okay, right, officially right. You know we're gonna make that assumption. I'm not gonna judge anybody. Um, so we're always gonna. We're gonna take a. I know we're not gonna take a smaller sip than what we have in the glass. Okay, just to kind of shock the palate first, okay, and get it used to the alcohol. Everything I do is high proof. I did, I didn't mention that, so I really know.

Karen Mac Nair:

So the standard notice my eyes just got really big. If you can see the standard line.

Ernesto Aguirre IV:

Standard tequila comes in at 40% alcohol.

Karen Mac Nair:

I'm getting hot. I'm going to take the hat off. I'm getting nervous.

Ernesto Aguirre IV:

It comes at 40% alcohol, and all of these are 46 and up. Okay, All right. So the first one is just to shock the palate just a little sip.

Karen Mac Nair:

Okay, okay, my palate is shocked and delighted, perfect.

Ernesto Aguirre IV:

And then the next, next drink, which is going to be like the flavorful one. Uh, the way that we do it is, we're going to inhale just a little bit you know you don't want to, you know don't, don't, don't take, because you're gonna end up coughing a bunch of fluid out. Um, so just a little inhale and then you're gonna take the sip right swallow, and as soon as you then, you're going to take the sip right A swallow, and as soon as you swallow, you're going to exhale.

Karen Mac Nair:

Okay.

Ernesto Aguirre IV:

Inhale.

Karen Mac Nair:

It's like yoga class. Yeah, so what that does is?

Ernesto Aguirre IV:

it makes the flavors concentrate on the palate and then, once you swallow and you exhale, it exhales all the alcohol.

Karen Mac Nair:

oh, it does, so it makes it a lot smoother I also felt it around my entire mouth, um the roof of my mouth yeah, and my tongue like everything instead of um just like on your throat. Yes, just on your throat no, yeah right I feel like I need to say this this is without limes, this is without yeah, no, we don't need anything, anything extra right and it just feels flavorful, a little warm right um, so.

Ernesto Aguirre IV:

So temperature wise is also so important. We're drinking everything room temperature, okay, uh, and you should drink everything room temperature, good to know, uh. So I know a lot of people put their tequila like in their freezer or their you know, their vodka in the freezer and all. So when you do that it your palate can only detect up to a certain temperature. So if you were to put, like, a really cheap bottle of tequila and a really expensive bottle of tequila in the freezer yes, at the same time, you know, and you do like a blind taste testing you won't be able to tell the difference because your palate won't detect any of the flavors okay, my mouth is hanging open in astonishment I had no idea.

Karen Mac Nair:

Yeah, so that's okay, so the next one the next one is the reposado exhale.

Ernesto Aguirre IV:

So the this one is a nice golden color yeah, so this would be like a little straw color. Perfect, okay, so this we're. Now we're getting into the aged portion of it. This is aged 13 months in a pipon barrel. It's a special kind of barrel that has, like it's, a 5,000 liter barrel, so like a giant barrel.

Karen Mac Nair:

Okay.

Ernesto Aguirre IV:

The standard would be 200 liters.

Karen Mac Nair:

Is there anything in particular the barrel is made out of?

Ernesto Aguirre IV:

So it's American oak, okay, yeah.

John Villa:

Okay.

Ernesto Aguirre IV:

Yeah, so it's the same thing. So this time you don't have to do the shock for your palate, right? Because it's already ready, because it's already been acclimated to the alcohol. Okay, this is also 46% alcohol, right? So you're going to do the same thing, sorry answer giggle. A little inhale drink, swallow exhale.

Karen Mac Nair:

Okay, the exhale. Never done that in my life before. No one has ever said that yeah, it adds so much yeah, so it's.

Ernesto Aguirre IV:

It makes it smoother, as you know, per se, right, uh kind of thing, but it does like make the flavor pop more. You concentrate more on the actual flavors of, like the tequila and the oak. Then you do like the bite and the burning sensation that you know it's true, it's almost like you're.

Karen Mac Nair:

It gives a moment for the flavors to register. I could be saying it wrong but that's how.

Ernesto Aguirre IV:

That's how you're perceiving it.

Karen Mac Nair:

I love it yeah it's a little hot after the second shot of tequila, though, okay, I have, I cheated, I didn't finish. Okay, thank you, that's delicious.

Ernesto Aguirre IV:

Love it, all right. So the next one is probably the most fun and the most complex. Okay, it's the Hoven and, like we're saying, it's a blend, right. So by law, by like tequila law, right, the joven is a blanco blended with an aged expression. So what you're? Trying today is 80% blanco, 10% reposado and 10% añejo.

Karen Mac Nair:

Okay, so it is a blend.

Ernesto Aguirre IV:

Yeah, blended together at 48% ABV. So we upped the alcohol just a little bit.

Karen Mac Nair:

Does the exhale need to be longer?

Ernesto Aguirre IV:

No, it's the same, it'll be there.

Karen Mac Nair:

Is my spirit animal now have like a little dragon.

Ernesto Aguirre IV:

Yeah, exactly, don't let him match in here.

Karen Mac Nair:

Okay, here we go Inhale. Yeah, just casual Okay okay, I do taste additional flavors it yeah, so, so any.

Ernesto Aguirre IV:

so it's because of the blend. It's super complex, right, you're going to pick up a little flavor from each one. Um, and because of the higher vv anything that's higher abv the flavors are going to pop a lot more. Okay, right, so it's all. Tequila, generally speaking, comes out at like 55% ABV, right, and then it's watered down to 40%. Okay, okay, so every tequila you see out in your grocery store, out in Vendome, it's 40%. It was watered down to 40%. Okay, so, like anything in life, right, the less water, the more flavor. Okay, so, like anything in life, right, the less water, the more flavor. So this one, this, they're all 46, this one's 48, so a little less water right a little more flavor I feel like I need to make this comment.

Karen Mac Nair:

These tequila tequilas are so delicious you don't want to mix them with anything, right?

Ernesto Aguirre IV:

well, I'm a terrible mixologist so I don't mix just in general, uh, but I mean I always tell people it's like you enjoy it by itself first.

Karen Mac Nair:

Okay, that's great, know the spirit.

Ernesto Aguirre IV:

And then afterwards, if you want to, you know, if you're like, oh, this will be good in a ranch water or something that's still gonna that tequila is still gonna like show up and pop and you enjoy that flavor, then go ahead and do it.

Karen Mac Nair:

But it's definitely drink it alone first to make sure that you're going to be able to enjoy it in the cocktail.

Ernesto Aguirre IV:

I think that's great advice after, just because it's not often, I just do a tequila tasting or a shot on its own usually it's in something, yeah, um, so that is great advice. Okay, next one so the next one is the añejo. This is actually my newest lot and this is a two barrel blend. Okay, it is one French oak red wine barrel and the other barrel is American oak bourbon.

Karen Mac Nair:

Oh.

Ernesto Aguirre IV:

It's first use on both of them, so if you could tell it has a little reddish hue to it, it does, and that comes from the wine barrel. The wine barrel really overtook this one, but it made the flavor really interesting do you have different years for? Each one, so it's, it's uh, it's not years, but different, so it's every age expression that I come out with is basically a single barrel or two barrel blend, so like, once this is sold out, it's gone.

Karen Mac Nair:

Oh.

Ernesto Aguirre IV:

Yeah, so like this is bottle, this is bottle 352 of 360.

Karen Mac Nair:

Okay. So on the bottle it has the numbers yeah.

Ernesto Aguirre IV:

On the back of the bottle it'll have always the numbers Like the. Hoven, you tried is 103 of 480. Okay, yeah, so, as you can see, all my lots are kind of small like 400 bottles 300 bottles, stuff like that. So if you really like a bottle, you need to find that bottle in that family. That that lot number, lot number. Yeah, yeah, yeah.

Karen Mac Nair:

So because, because, these are all additive free. That's also like another. Oh, I do love that.

Ernesto Aguirre IV:

So yeah, so it's because they're additive free, each lot is gonna vary. Okay, right, it's still gonna be good and it's still gonna have like different qualities and stuff like that, but it is if you're like oh, I really enjoy this añejo, like like the one time yeah like this is the best time you ever had right.

Ernesto Aguirre IV:

The next añejo will be different, because it's gonna be a different barrel, it's gonna be a different age, it's gonna be different so it's it's still gonna be good, you know, but it might not be your favorite, or it might even be better, like it really depends on how you.

Karen Mac Nair:

I'm a wine drinker, so I think yeah vintage years you know, so that's great advice, because if you love this, tequila get them while you can, because it's going to change exactly okay, so this next one, añejo two barrel blend cheers.

Ernesto Aguirre IV:

Same thing, cheers definitely taste the bourbon flavor okay, see, I pick up more wine than bourbon oh, it's probably because I'm a wine drinker and not a bourbon drinker yeah, you pick up what you don't like where you're not used to maybe right, yeah yes, but delicious yeah, so this one's like, really like, like. For me, anyways, the flavor profile leans more on like the dark chocolate, peanuts, uh, stuff like that, like those kind of flavors yeah, that is delicious, so good.

Karen Mac Nair:

okay, you ready for the last one? I am am. Okay, I'm going to buy this bottle from you.

Ernesto Aguirre IV:

So I'll pour this in a different little glass, so that we're not Okay, so that is a good question.

Karen Mac Nair:

Is it okay to drink tequila one after the other in the same glass?

Ernesto Aguirre IV:

So, because it's the same family and we're going up in age, it's fine, it won't, you won't be able to pick up too much. But since we're going from Añejo to Blanco again, we don't want that Añejo to impact any other flavors. Okay, okay, so this is still strength. And again, still strength means no water added after distillation, right, so this is tequila in its purest form.

Karen Mac Nair:

Okay, I'm so scared.

Ernesto Aguirre IV:

This is 50.696% alcohol, 101 proof.

Karen Mac Nair:

Okay, okay, ooh, okay, I do really like it. I had to take a long breath on that one, the flavor. I'm trying to define what I'm tasting in my mouth. I do feel like it is in its purest form, like there is no extra taste.

Ernesto Aguirre IV:

It is the palate stays the same through the whole tasting right, am I close? No, yeah, so it's like for that. For me, the way I describe this one is like really green okay, yeah, like a lot of green apple, like grassy, almost, uh, really fresh, and then the avv really doesn't.

Ernesto Aguirre IV:

You don't feel it, which is kind of scary, oh, I mean, I don't feel it. Anyways, I don't know if other people feel it, but I, I do drink this on the't. You don't feel it, which is kind of scary, oh, I mean, I don't feel it. Anyways, I don't know if other people feel it, but I do drink this on the regular.

Ernesto Aguirre IV:

So I don't feel it personally. This is one of those, like you know, like kind of scary drinks where you're like just drinking it, you know, casually, and next thing you know you try to get up and you're like maybe I'll just stay seated.

Karen Mac Nair:

That's kind of happens with this one uh, because the abv is like well, so well balanced with the flavors. Wow, you are very talented thank you and I am glad you quit your other job to do this it's really, um, it's amazing what a gift this is, and just to learn so much about tequilas and that there's more out there than just your, your everyday tequila and the names that we know so often.

Ernesto Aguirre IV:

Yeah.

Karen Mac Nair:

It is nice to go outside that and learn that there's a little more out there.

Ernesto Aguirre IV:

Yeah, yeah, support small businesses. You know, don't worry about the, you know, the famous people making tequila. We don't care about those things. I agree with you.

Karen Mac Nair:

And I just think everyone needs to go grab a bottle, taste it. It's quite the enjoyment.

Ernesto Aguirre IV:

Thank you.

Karen Mac Nair:

Especially right now with the warm weather. Have a great barbecue, enjoy some tequila outside. I feel like it's great, ernesto.

Ernesto Aguirre IV:

Send over an invite. I like barbecues.

Karen Mac Nair:

That's good to know, Ernesto. Thank you so much for joining us on Tasting Arcadia. I'm so excited for you to be at Taste of Arcadia. John Tasting Arcadia. I'm so excited for you to be at Taste of Arcadia. John's going to tell us a little bit more about it. So this is just a wrap up of another podcast of Tasting Arcadia. Thanks for listening to this episode and we will see you next time.

John Villa:

Thank you, Karen, for another great episode. You can hear us on YouTube, Apple Podcasts, Spotify, Amazon Music and iHeart Radio. Don't forget, join us on September 13th at Santa Anita Park for Taste of Arcadia. You can get your tickets now at tasteofarcadiacom. Thanks again for joining us for Tasting Arcadia. We'll see you at the Taste.