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Vero Beach Podcast - Meet Your Neighbors. Support Local. ™
Indian River Distillery - Part 2: Spirit of the Treasure Coast
What happens when passionate craftsmanship meets Florida's unique environment and rich history? At Indian River Distillery in Vero Beach, Ray and his team aren't just making spirits—they're bottling the essence of the Treasure Coast itself.
From the moment you step into their "tasting room" (not a bar, as they'll kindly remind you), you're immersed in an experience that honors tradition while embracing innovation. The distillery operates under a craft designation, serving only what they produce on-site—a commitment to authenticity that shapes everything they do.
During our conversation, Ray pulls back the curtain on the meticulous distillation process happening in their 2,800-square-foot production area. We learn how they transform simple grains into complex spirits through grinding, cooking, fermenting, and distilling. But what truly sets them apart is their determination to create distinctively Floridian products. While other distillers might climate-control their aging facilities to mimic Kentucky or Tennessee conditions, Ray insists on embracing Florida's humidity and temperature: "I want to taste Florida whiskey, and if we're going to make Florida whiskey and Florida rum a thing, it needs to be that."
Their dedication extends to every detail—from crafting their own cola and ginger beer rather than settling for commercial mixers, to incorporating a piece of silver from the actual 1715 Spanish shipwreck into their Treasure Fleet rum. As Ray puts it with refreshing honesty, "Does it make it better? No, but it's a cool story."
Beyond the spirits, Indian River Distillery has become a community hub where regulars feel like family and newcomers are warmly welcomed. With live music from talented performers like world-class blues musician Ben Prestage (whose guitar is made from an alligator head!), the atmosphere strikes that perfect balance of fun yet sophisticated.
Whether you're a spirits enthusiast or simply curious about local craftsmanship, join us for this fascinating glimpse into how passion, history, and innovation come together in a glass—one small sip at a time.
The Vero Beach Podcast & MyVeroBeach.com is presented by Killer Bee Marketing, helping local businesses in Vero Beach reach more customers. Learn more at killerbeemarketing.com
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All right, well, welcome back to the Vero Beach Podcast. We are sitting here at the distillery, at the Indian River Distillery, with Ray, and during this episode we're going to talk about the day-to-day what it's like. So earlier, Ray, I mentioned that we had stopped in before and there was some live music.
Speaker 2:Yes, so I'll tell this story. Our son, who's 20, he was having a hard day and he loves live music. So I came up with the idea that we would do a little tour around the town. It must've been a Friday, I'm guessing, or a Saturday. We were going to do a tour around the town, see all the places that had live music and, you know, just get his spirits up a little bit. So we went someplace else where there was music and the service was terrible, which that place will go unnamed forever.
Speaker 2:But we decided, okay, let's go to Indian River Distillery. Pippin was playing. So we came in and, unbeknownst to us, there was a fireman's fair going on, so there was nobody around. There were a couple of people here in the distillery, but in general, like the whole town was kind of at this fair, I suppose.
Speaker 2:So we came in and it was such a fun experience for us because we were the only ones by, you know, up by where the music was, where Pippin was singing. So we had all sorts of rapport there and our son had one of the colas, one of the craft colas that you create, and he loved it so much. It was just such a good experience and we didn't go anywhere else. We stayed here for the rest of our night before we went home. Obviously, the cocktails were amazing and just the entire atmosphere was just exactly what we needed that night. It was fun, but it was chill. Your decor is just beautiful and classy and it was just such a great experience for us. We really enjoyed our visit here and obviously we're going to be back.
Speaker 1:Good yeah, tell us a little bit about the cola, because that was definitely a surprise. I know he was really excited about that.
Speaker 3:So how that started. When I was here building the bar, you built the bar. Yeah, I built the bar. Oh wow, I was here building the bar.
Speaker 2:Is that a live edge? I'm peeping, oh Is that a live edge.
Speaker 3:I'm peeping. Oh yeah, oh my, yep, that's a pine tree that was cut down in town by a local tree guy and then a sawmill in Winter Beach, between here and Sebastian. Guy's got a sawmill in his yard and he cut the lumber for us.
Speaker 2:No, way, that's so cool.
Speaker 3:So I was here building the bar and a Coca-Cola salesman comes in the door you know I've got all the doors open in here, music playing, and he says I heard you guys are opening up and, uh, you know, I, I need to get you set up on coca-cola products. And you know, sign this contract. We, you know we give you this soda gun. And you know I've never worked behind the bar as a bartender, so I don't really understand. But I guess soda guns are a pain in the neck, they get dirty and you got to keep them clean. But I just thought that that's the way it was done and I said something to Mandy. That night this soda guy came by and this is what we got to do and I would have had to run lines through the floor because I want the soda gun behind the bar and not on the other side. So I was thinking, all right, well, I can, can do it. I put a piece of conduit there, I can do something with that. And you know what? Which one of these sodas do we want? You know there's room for the gun on this and you know we can have this and this ginger beer or ginger ale, and we were kind of not feeling good about it. It's like we're going through all of this work and all of this trouble making these spirits and then you're going to dump the rum and coke. And you're going through all of this work and all of this trouble making these spirits and then you're going to dump the rum and coke and you're going to make a mule out of seagram's ginger ale the same stuff we used to drink in the woods when we were in our 20s. You know, no, that doesn't seem right. So you know her and I thought about it for a minute and, uh, okay, well, we can fix this. We'll make our own ginger beer and our own cola.
Speaker 3:And we tried a few recipes and kind of tweaked them a little bit and got what we thought we liked. And this is the bar is built, not painted, the plumbing's in behind it and we pulled some friends from across the street at Walking Tree and we were going to have kind of like soft opening or kind of workout nights, knock the bugs out of everything. So we were working on our cocktail menu and we came and we're doing rum and cola with this cola and it was like everybody loved it. And then the ginger beer was the ginger beer that we made and that was one of the things on the comment cards that we made, that everybody don't change this. I thought, wow, okay, and how we were doing it is.
Speaker 3:We had a syrup that we were mixing with soda water which was wasn't quite getting the carbonation the way we wanted it. You know, being that mike from walking tree brewery, that the head brewer, um and owner, he was one of the people here and he asked me how I did it and he said, well, why don't you put it in a beer keg? Well, mike, because I don't know how to do that. And he just, all right, get this and this and this and I'll show you how to do it. So you know, we make the cola syrup and we make the ginger beer syrup and we mix it with water and then we carbonate it in a keg like you would beer, and we use beer taps for it.
Speaker 1:Wow, that's so cool, wow, and I love the story of how your friend right here from the walking tree came alongside you and helped you figure out how to make this happen.
Speaker 2:Yeah, yeah, that is so cool. That is so cool. Yeah, I love that. We really good friends.
Speaker 3:You know we're running back and forth across there. You know I I initially, when we were looking at this building, I wasn't too concerned about it, but you know it is a concern. We're opening across the street from you guys and we serve alcohol also, yeah, uh. So I went and you know I talked oh no, we love it. We want you guys to be here, for sure.
Speaker 2:Yeah, I know, we like good people.
Speaker 3:We like friends. Let's do some cool stuff together.
Speaker 2:And that's what it's been.
Speaker 3:We're always trying to do cool things together Wow.
Speaker 2:It's such a perfect picture of everything we're hearing around. Vero is like people supporting each other. I absolutely love that.
Speaker 3:Yeah, not everybody in Vero is that way, but we all know who the ones are that aren't.
Speaker 2:We'll get a list later.
Speaker 1:No list, you'll figure it out.
Speaker 2:We'll figure it out, no list needed. You can help us along.
Speaker 1:Well like. So we're running a distillery. What does a typical day look like Like? What are some of the processes Like?
Speaker 3:we're running a distiller. What is the typical day look like like? What are some of the processes like? Because there's a lot that I have no idea about like, and probably some of our listeners as well. So a little bit about the distillation process there's.
Speaker 3:You can kind of, you can call it in when you're doing it, or you can do it right and we do that properly. So we'll grind the grain, you know. Then you cook the grain or you convert the starches in the grain over to sugars, because corn is starch, yeast eats sugar. So you change that by cooking the grain at a certain temperature for a certain amount of time and then lower it down, and then you add malt to it or you add enzymes to it. So when you're through cooking the mash it tastes sweet like you added sugar to it. That's because all of the starch is converted over to sugar.
Speaker 3:Then we pump that into a fermenter, fermentation vessel, fermenter firm. Generally that batch size is about 500 gallons and that will be 500 gallons with the goal of making that 10% alcohol. So that fermentation takes from three to 15 days, depending on specifically what you're doing, and by that time that's done you have 10% alcohol on it. Then you put that into the still and you, like we talked about earlier, you heat it up to the point where more alcohol is vaporizing off of it than water and other things, and then you recapture that.
Speaker 2:And that's all done on this property.
Speaker 3:Yeah, yeah, in the in the back room.
Speaker 1:Yeah, I can say, like when you come in here, when we came in here first, I didn't even realize how big of a process it was, because you sit in here and you don't see that.
Speaker 3:Yeah, the entire building is 7,000 square feet.
Speaker 2:Oh, wow, wow.
Speaker 3:Right now we're using 1,600 square feet for our tasting room and 2,800 square feet for our production area. So the production area is almost twice the size of the tasting room. And then we have our friends at the taco restaurant next door, yeah. And then I have my office on the other side of that and then just a old storage room down on the end.
Speaker 1:Wow, so I like how you call this is the tasting room Tasting room.
Speaker 3:I like that too, yeah, it's written on the wall over there. Is it really? This is a tasting room, not a bar.
Speaker 1:Oh.
Speaker 3:I like that. That's cool. We have to remind people sometimes.
Speaker 1:Well, that's interesting because like was what's something people don't see or maybe don't understand about what you do? I think we're a bar.
Speaker 3:Yeah, that's it right there. I think Bill and Michael just got hats the other day. That says we don't serve beer. People will come in and ask for a beer or ask for a wine and we don't serve it In Florida. I guess other states are similar, but my experience is with Florida. You have something called a liquor license and you can either have a 2-COP, which is a two consumption on premise, and that's a beer and wine license, or you get a 4-COP, which is an actual liquor liquor license, and then you can buy liquor, you can buy wine, you can buy all of that. That's what gives you the right to serve it on premises. We don't have a liquor license. We are a manufacturer of distilled spirits with the craft designation, because we make below a certain amount per year and we send a letter to the state saying we wanted to be a craft distillery. That makes our license fee less and it gives us the privilege of serving products that we produce. So we don't have a liquor license.
Speaker 1:I never knew that, so that's a very good answer to that question. How often do people come and think that this is a bar? Well, I guess enough for them to want to get hats.
Speaker 3:They got tired of it, so you know, we have our, we have our regulars that come in, that are very educated on it, and we've tried to to make sure that people come in, that we do educate them. Um, but you know, occasionally, once a month or so, we'll we'll bring in a really big band or a good band and we'll have a lot of people here that aren't regulars, and that's the ones that we have to explain.
Speaker 1:Yeah, so let's talk about that for a second, because we, like I said, we did love. It was pippin right right, we love pippin, and we did see like you had like a list of different musicians that come in. Did you guys start bringing musicians right off the beginning, yeah, right off the bat. And are these people that you already, you guys already already knew from connections before?
Speaker 3:Well, as soon as we started building this place, I started having magicians, magicians, musicians musicians, musicians and musicians and DJs and uh jugglers and everybody else beat on the door and and try to book and uh, I know good music when I hear it, but I don't know a good musician by looking at them. So you want to run, you want to clear a room quick. Have a bad musician, oh yeah, oh yeah. So I at least understood that. So we met Anna Keener.
Speaker 2:We met her here that night yeah.
Speaker 3:Okay, and we got her here that night. Yeah, okay, and one of the most sweet and honest and just helpful human beings you'll ever ever meet in your life. Uh, she is in a couple of local bands. Uh, the big one is soul jam, the big band that has a lot of following here. So she is a booking agent, but not your normal booking agent. She's actually a musician in the business and basically does it to help the industry out.
Speaker 3:So Anna said that she would do all of our bookings for us and we thank her every time because she knows pretty quickly if somebody is good at what they do, if they understand, know how to play to a room, right, um, what price they should be asking for. That's good. And, uh, if they're going to show up or not, because that that happens a lot. I mean, we've had that a couple of times. Uh, there were somebody cancels last minute and then anna finds us somebody to replace quickly. It's. It's really good to not have to worry about that. Uh, so we we book really good people. Um, we have low key. You know Pippin when he's playing by himself, that's pretty low key. You know, there's nothing low key about Pippin himself. He's a he's a pretty good personality, for sure, but the music is pretty low key. Uh, but if you book you know his entire band.
Speaker 1:But if you book his entire band.
Speaker 3:That's a bigger night. We have Bruce Hunter and the Real Country Band that comes in every once in a while and it's guys that played when my mom was going to bars around town that she went to high school with. So they've been around here for a long time. Bruce played in Nashville. His guitar is Mark Chestnut's guitar. Mark Chestnut gave it to him. What Felix the bass player was the bass player for the Gary Stewart band. Gary Stewart is from Fort Pierce. He's a really big name around here and they packed the house out Every other person.
Speaker 1:Sorry we don't have beer. Look at the venue. Yeah well, I mean, and I mean we could tell like again, it was a great night when we visited, that night Pippin did a great job. I mean we could tell that the people that sit around the bar like they were regulars, like it felt like a family, just kind of reconnected that's our cast club well, we thought we were going to come and have a drink.
Speaker 1:We ended up staying and having a couple of drinks and just really enjoyed it. It was actually hard to walk away because we were just enjoying the whole environment. So we just felt welcomed and that was a big thing.
Speaker 3:You've got to come June 14th. That is the wrap-up of our scavenger hunt and we have a guy named Ben prestige is going to be here, and ben prestige is world class.
Speaker 1:You've never seen anything like it really.
Speaker 3:He's played all over the world. He's toured for years and is again one of the nicest human beings you'll ever meet completely humble. All of the musicians come to watch him play.
Speaker 1:That's's cool. I love music. I'm a musician, I love music. I have an addiction with vinyl records, so I have a problem there, a real problem, a real problem. But that's a good problem to have His guitar is made out of an alligator head. Oh, my gosh, he's got a bunch of cigar box guitars. I have a cigar bass.
Speaker 3:Yeah, he's got. I think he's playing three drums, two cymbals and passing back and forth between his guitars. He's got a slide guitar. He's got a diddly bow that he plays. That's a closet door. You know that he carries around with him. Yeah, he's world-class blues musician.
Speaker 1:Oh, that's cool. Yeah, we'll definitely have to put that on our counter and get out of here. That'll be a great time. Are there techniques or traditions that you that's helped shape you and what you're doing in the craft and when it comes to creating these drinks and the distillery?
Speaker 3:Don't take the easy, easy cut and the easy work and the you know with with the products you you really need to to go the mile with them.
Speaker 1:I could see how it could become easy. You, you launch this distillery and if people are asking for beers and stuff to get to the mindset it's like, well, we need to get beer and we need to start, we need to go down that. But you, you're not. You're staying like in your lane and say, hey, this is who we are, yeah, and I love that.
Speaker 3:Well, what is the purpose of a distillery? You know what was our purpose that we talked about in the beginning. You know the spirits. I know I've said it a hundred times that this isn't a bar. It's pretty damn close and I don't want to be a bar owner for my whole life. I can't do this forever, yeah, so at some point the spirits need to lead the show. If we leaned into it and got a beer and wine license and then you know, then we're just creating a bar. You know we have to educate the consumer and we have to educate people on what specifically we're doing.
Speaker 2:So what is your, what's your long term goal, then?
Speaker 3:Distribution in the Treasure Coast area and doing cool things.
Speaker 1:So now you're going to educate us some more too, because again we're new to the area. So, Treasure Coast. Explain to me what all areas does the Treasure Coast include?
Speaker 3:That would be Indian River, st Lucie and Martin Counties. That's the Treasure Coast, and it's named the Treasure Coast because of the 1715 treasure fleet that's wrecked a hundred yards off of our shore. There is hundreds of millions of dollars in treasure that's still along our shore from the what was it? 12, 11 ships from the Spanish Armada that was taking treasure back from the Caribbean to Spain and they came too close to the store to try to avoid. A hurricane hit the reef and all was lost. The guys swam up onto the beach. They camped on our beach in Vero Beach. Wow, there was a salvage camp that was up at the treasure museum towards Sebastian Inlet. That's on the site of the salvage camp and they rode boats out there and saved as much of the treasure as they could, but the lion's share of it's in the mud out there and in the sand.
Speaker 2:Wow, and are there still a lot of people that come to do treasure hunting out there?
Speaker 3:Those, are leases. Yeah, so it's people that come to do treasure hunting out there. Those are leases. Yeah, so it's people that hold the lease can go find the treasure. So somebody will have the lease for the treasure and then they'll hire subcontractors to go look for it. If it's in the water, it belongs to them. If you find it on the beach, then it's free game, that's interesting.
Speaker 2:We better pay more attention when we're walking the beach.
Speaker 1:Yeah, forget those heart-shaped rocks that you keep looking at. You can look for those, I'll look for the treasure.
Speaker 3:As part of what we talked about earlier with using our products to teach the history, our rum is Treasure Fleet rum. We have a piece of the silver from the 1715 Treasure Fleet that we put in our still, so every bit of our rum runs across the treasure and it has the spirit of the 1715 Fleet in every bottle.
Speaker 1:That is so cool. That is so cool.
Speaker 3:Ask me if it makes it any better it does. Does it make it any better? No, but it's a cool story.
Speaker 2:It is a really any better. It doesn't make it any better. No, but it's a cool story. It is a really cool story. It's really cool. It's just the idea of it yeah. You know, that's what makes it cool.
Speaker 1:When it comes to deciding what to make next. Do you follow trends, seasons? What helps you and your team decide? Hey, we should try this. Weekly meetings try something.
Speaker 3:We should try this. Uh, weekly meetings, you know we have. We have weekly meetings that we talk about all of these different things with you know what type of cocktails can we make if we had x, if we had y, if I could buckle down and make a vermouth, these would be the happiest bartenders in the world. They really would, but I just don't have the bandwidth to do it right now. I think our next thing is a cinnamon-flavored whiskey. We're putting out which I always said. I didn't really want to do flavored whiskeys, but it needed to be done. It definitely did.
Speaker 2:That'll be good timing for fall too.
Speaker 3:So instead of doing cinnamon flavoring into whiskey, what I did is I infused whiskey with Brazilian oak, which is called Ambarana, which gives it a lot of warm baking spices, and then we're putting cinnamon in it and a little bit of sugar in it, so it'll be a little bit different than your normal cinnamon whiskey would be. After that, I finally need to finish up my spiced rum that I've been working on forever. I have not been happy with our rum recipe from the get-go. It's really good rum, it's nice rum, but it's not the rum that I wanted. So I've been tweaking the recipe quite a bit and it's not easy stuff because there's no manual on how to do that.
Speaker 3:Everybody hides their secrets. We found I actually found uh, it's called the rum station papers. It was a uh. I think he was a british or a spanish doctor in the 20s or 30s that did a study on Caribbean rum distilleries and he published these papers on it that I found translated copies over. So he's telling you what rum in Puerto Rico is made like, what do they do in Jamaica, what do they do in Barbados, and all of the differences and the scientific reasons why this rum tastes like this.
Speaker 3:But it's scattered out over 10 years of research in a bunch of different papers. So I learning chat GPT. I created a chat GPT distillery model that I uploaded all of this to and I can bounce questions off of Smart Instead of trying to find which one of these studies said this or that. You that I can say, hey, chat GPT. I remember reading this, was this the case? Where was that at? And it would just give me the whole answer. Then I uploaded our fermentation size, our cooling capacity, our heating capacity all of this to the chat GPT model that I can bounce things off of, and it's actually a pretty big time saver for me and I can get rid of some of this stuff in my brain and concentrate on other things, because I'd really like to have more of a funky Caribbean style rum, which would be really fun to do that.
Speaker 2:You're going to figure it out. I believe in you.
Speaker 1:Oh, I got it figured out, and I love that you're using the AI tools to help streamline that, and that's very cool to hear you're using tools like that. It does the Florida like the environment. Does that affect the distillery too? Absolutely.
Speaker 3:Yeah, mostly in aging. So most of your bourbons are going to be aged in places like Appalachia or Indiana or things like that that have a lower humidity, a larger temperature swing and not as high as a temperature that we have. So humidity and high temperature affects the aging process. Things are aging in some aspects really fast here, mmm, but in other aspects they're not, and the alcohol content is constantly dropping in the barrel. So we're figuring out how exactly we're dealing with that, how some of the the distilleries I've been to we're dealing with it is. They are climate controlling their aging facility, making it similar to other places.
Speaker 3:And that's absolutely not what I want to do. I want to taste Florida. I want to taste Florida whiskey, and if we're going to make Florida whiskey and Florida rum a thing, it needs to be that. So we need to figure out how to do it, not take the easy way out. Whether that's distilled a little cleaner than you would, or age it for a shorter amount of time in a new barrel and then finish it in a really, really used barrel after that, that has less of a barrel impact. There's a lot of ways to do it, so we're learning as we go, and all it takes is money. Right, I've got plenty of that laying around everywhere you got gotta go find some of that sunken treasure.
Speaker 1:Yeah, right, yeah. What would you say? Is your your favorite spirits? Like, what do you enjoy working with the most?
Speaker 3:I I enjoy doing whiskey and I enjoy doing rum a lot. It's fun. But both of those came to me very naturally. I'm good at it and I don't really have to try it. It's like it just makes sense to me and now, and the rum is.
Speaker 1:I guess that would be like more of a. It's more smoother than the bourbon correct.
Speaker 3:All right, I'm gonna, I'm gonna do a little education piece for you? Yes, okay smooth is a feeling, not a taste. So smooth is texture.
Speaker 3:But a lot of people use that to describe a spirit because they don't have the vocabulary to be able to say you know you're not going to say something wrong when you're describing what a spirit tastes like to you, because it only tastes like that to you. She's going to taste something completely different. She's got a different taste. But also, when you taste that action is with the left side of your brain, describing it is with the right side of your brain, so you're less likely to say this tastes like brown sugar. You're going to say this tastes like you know those cookies my grandma used to make you know they had the brown sugar in it, so I guess it
Speaker 3:tastes like brown sugar. You know you're. You're relating that taste to an experience that you've had. This reminds me of of and you can't remember exactly what it is. Throw the word in there. That's as close as you can get. It doesn't have to Throw the word in there. That's as close as you can get. It doesn't have to be fancy. I describe whiskey way different than some other people do. My palate is an okay whiskey palate. It's not one of the top ones all around. I've taken a lot of time to try to train myself, but still I know my capabilities. I smoke cigars sometimes. I use smoke cigarettes all the time. I know what I've done to my taste buds. I smoke cigars sometimes. I use smoke cigarettes all the time. I know what I've done to my taste buds.
Speaker 3:I eat habaneros. Yeah, I don't have a delicate palate.
Speaker 2:So what is a good way to describe so? When I said this was smooth, what I meant was it's not. Some whiskeys are so bracing, maybe so like astringent in your mouth, like it's shocking, but that this doesn't taste like that. What's a good way to describe that?
Speaker 3:so do you mean the, the effect of the alcohol on your palate?
Speaker 2:yes, like the burn yes, like sometimes like a very strong alcohol, like make your eyes water, make you wince. Yeah, yes.
Speaker 3:So that's affected by a lot of different things. Primarily it will be proof. A lot of times it's how you've prepped your palate. The first taste. If you haven't had anything in a while, it's going to knock you. It's going to knock your taste buds for a loop until you start to acclimate your taste buds and your sinuses to the ethanol. So it's ethanol that's doing that. So a lower proof would work. That's 100 proof whiskey. So to me, 100 proof whiskey is low proof.
Speaker 3:To a lot of people that only drink 80 proof whiskey. 100 proof is a little bit higher. But if you learn how to taste whiskey, take a really small sip in the very beginning. Let it cover your mouth. Let your taste buds start to acclimate to the ethanol. Then try a little bit more and then a little bit more. That's not how all of us were taught to drink.
Speaker 2:We were taught to drink in high school.
Speaker 3:Slam this thing down.
Speaker 2:Get it down, man.
Speaker 3:And you feel the burn when you do that.
Speaker 2:That's such a good point I didn't really think about it, because that's exactly how I drank this tiny sips, and so that makes a lot of sense part of that's the environment.
Speaker 3:I gave that to you in a glen karen glass. I didn't give that to you in a shot glass.
Speaker 2:That's true, so you can't. I mean, you could shoot this if you really wanted to, but it wouldn't. It's not easy, it doesn't, it's not easy.
Speaker 1:It doesn't feel right, it doesn't feel right just because of the way the glasses yeah, the whole energy here is enjoy it.
Speaker 3:Learn how to enjoy it.
Speaker 1:It's education.
Speaker 3:If I gave that to you in a shot glass, you would have said, oh good, that's great.
Speaker 1:That's some good insight. Like every little detail, there's a purpose behind the way you're serving it. Absolutely every little piece to align with your purpose and what your goals are. Absolutely. This has been a great episode here, ray. I really enjoyed learning more about the behind the scenes and uh, definitely anybody, luckily, if you've not been out, you should definitely stop by and we're gonna wrap up this episode and get ready to jump into the last episode about bureau beach. Why bureau beach? And learn more about some of the history behind Vero Beach, because Ray's got a lot of insight on that, so I can't wait to get into that. So, with that, you guys, thanks for tuning into this episode.
Speaker 2:See you next time, neighbor.
