The Ben Maynard Program
Elevate Your Tequila: Expert Tastings, Flavor Profiles, and Spirited Stories with Brother Jim
Can you elevate your tequila game from casual sipper to seasoned connoisseur? That's exactly what we aim to help you with in this tantalizing episode of the Ben Maynard Program, where Brother Jim joins us for an expert tequila tasting adventure. We kick things off by distinguishing the various types of tequilas, from the clear and lively Blancos to the rich, aged varieties. Expect to uncover some hidden gems that won’t break the bank but will undoubtedly elevate your tequila experience.
As our tasting journey unfolds, we delve into premium tequilas like Patron, Classe Azul Blanco, and Cin Rival, dissecting their unique flavor profiles and storied histories. Brother Jim and I share personal reflections on how our tastes have matured, touching on the rising costs and craftsmanship involved in these exquisite spirits. Our palate exploration isn't just confined to the taste of tequila; we also weave in some memorable anecdotes, including a mishap with a bottle of Maximo Imperio and some groovy swag from Adam Holland of Steve Agere's band.
To enhance your tasting experience, we introduce the Tequila Matchmaker app, your new best friend for discovering the intricacies of various tequilas. From playful comparisons between Mexican and U.S. tequilas to our spontaneous tasting sessions, this episode is packed with both informative and whimsical moments. Engage with us in this flavorful journey and don’t forget to drop your tasting notes and questions in the comments. Follow the Ben Maynard Program on Instagram for more updates and behind-the-scenes fun! #tellyourstory #familymatters #podcast #thebenmaynardprogram #summertimecocktails #classicrock #claseazulplata #claseazulreposado #sinrivalblanco #sinrivalextraanejo #dinastarealextraanejo #codigo1316extraanejo #cavadeoroextraanejo adictivoextraanejo
Thanks for listening! Follow me on Instagram: benmaynardprogram
and subscribe to my YouTube channel: THE BEN MAYNARD PROGRAM
I also welcome your comments. email: pl8blocker@aol.com
Can you elevate your tequila game from casual sipper to seasoned connoisseur? That's exactly what we aim to help you with in this tantalizing episode of the Ben Maynard Program, where Brother Jim joins us for an expert tequila tasting adventure. We kick things off by distinguishing the various types of tequilas, from the clear and lively Blancos to the rich, aged varieties. Expect to uncover some hidden gems that won’t break the bank but will undoubtedly elevate your tequila experience.
As our tasting journey unfolds, we delve into premium tequilas like Patron, Classe Azul Blanco, and Cin Rival, dissecting their unique flavor profiles and storied histories. Brother Jim and I share personal reflections on how our tastes have matured, touching on the rising costs and craftsmanship involved in these exquisite spirits. Our palate exploration isn't just confined to the taste of tequila; we also weave in some memorable anecdotes, including a mishap with a bottle of Maximo Imperio and some groovy swag from Adam Holland of Steve Agere's band.
To enhance your tasting experience, we introduce the Tequila Matchmaker app, your new best friend for discovering the intricacies of various tequilas. From playful comparisons between Mexican and U.S. tequilas to our spontaneous tasting sessions, this episode is packed with both informative and whimsical moments. Engage with us in this flavorful journey and don’t forget to drop your tasting notes and questions in the comments. Follow the Ben Maynard Program on Instagram for more updates and behind-the-scenes fun! #tellyourstory #familymatters #podcast #thebenmaynardprogram #summertimecocktails #classicrock #claseazulplata #claseazulreposado #sinrivalblanco #sinrivalextraanejo #dinastarealextraanejo #codigo1316extraanejo #cavadeoroextraanejo adictivoextraanejo
Thanks for listening! Follow me on Instagram: benmaynardprogram
and subscribe to my YouTube channel: THE BEN MAYNARD PROGRAM
I also welcome your comments. email: pl8blocker@aol.com
Hey there, everyone. Welcome into the Ben Maynard program. Thanks for being here. Before we get rolling tonight, a little bit of business to take care of. As you know, this program is available on multiple podcast platforms like Apple Podcasts, amazon Music, spotify and iHeartRadio. That's right On the iHeartRadio app now? Uh-huh, yes, of course, remember we talked about that last week or just search the Ben Maynard program. Do your thing, pick your option and go with it. However, you know the deal. If you can't resist this right here and maybe a little bit of that over there and you're watching on YouTube, then please subscribe to the channel, give me a thumbs up and leave a comment. I like your comments and I reply to your comments. That would be greatly appreciated. Last but not least, follow me on Instagram. Simply Ben Maynard Program, all one word. So plenty of ways to take in this show for your dancing and blah, blah, blah, blah, blah For your dancing and listening pleasure.
Speaker 2:I know I haven't even started.
Speaker 1:Jeez With that. What we're going to do tonight is you see the table's pretty well I shouldn't say it's clear, it's just not as much clutter as usual. We're going to do a little bit of tequila tasting tonight, jim and I. You can see Brother Jim is here. Say hello to everyone, jim.
Speaker 2:Hi everyone, jim.
Speaker 1:Yeah, there you go, and he's like a trained SEAL, he'll do whatever I say. Um, but uh, we're going to taste some tequila tonight. It is, uh, I mean, we're in the middle of summer, middle of July, and a lot of people are out doing barbecues, parties, that kind of thing, and we want to introduce some, uh, summertime tequila to you. So what better time to take part, or partake, I should say, in some fine tequilas, right?
Speaker 2:Yeah, baby.
Speaker 1:Yeah, yeah, baby's right.
Speaker 2:And I'm looking at a few of them.
Speaker 1:There's quite a few and we will introduce you to everything that we have over here. It was way too much to put on the table and it just would have looked like a big old, giant mess, so I set them off to the side and we'll bring them to you one at a time. We're going to talk about these tequilas. We'll kind of give you a little bit of a history on tequila. Now I won't say that we're experts, but I will say we're connoisseurs and we have we've done a couple of I don't know two or three tequila tastings haven't we, yeah, yeah.
Speaker 1:We've done that, whether it's here at the house or at someone else's home, and we really get into it. We like to just really dive in, learn as much as we can about tequila itself, and we take it pretty seriously. We want to take note of the coloring, the flavorings, all the different particulates that might be in it, aroma. Yeah, aroma as well, you probably got in it Aroma. Yeah, aroma as well.
Speaker 2:Yeah, Probably got. I know there's three of the finest that I've ever tasted.
Speaker 1:Yeah, on this table Most, yeah, no, I I think, jim, that what we have on that table is like cream of the crop. I mean, it just is. It really is as far as our tequila tasting is concerned. Not is as far as our tequila tasting is concerned, not to brag because, like I said, we're not drunks or anything, but we've tasted a lot of tequila over the years.
Speaker 1:So, yeah, we're going to take you down a tequila road and, as you can see right here, I'm going to stand up right there. It's tequila time. But before we dive into that, we're going to do a little bit of, you know, in between the tasting and all that and giving you some information on these fine tequilas, I'm going to hit you with some regular content that we might go through on the show as well. Okay, so we're going to mix it all in and stay with us, because it's going to be a lot of fun tonight. We're not trying to get hammered here, we're just trying to introduce you to some fine tequila, and you know what? Maybe you'll try this stuff out too. What do you think? Right?
Speaker 2:Yeah, yeah, what? Maybe you'll try this stuff out too. What do you think, right? Yeah, yeah.
Speaker 1:And, and the one that is my favorite, I mean, it's not going to break the bank no, I know, I think, and we'll talk about that too, I think everything that's on it, well, none of them will break the bank, but there is one or two of them that I would say are a little pricey Because of the bottle, because of the name. Oh, because of the name, and maybe the bottle too, but primarily because of the name, and we'll get into that as we move along. So here's what we're going to do first. Okay, when it comes to tequila, I think most everybody.
Speaker 1:But, in case you don't know, there are different levels of tequila. There are different, um, I don't want to say types, but but but there, you know, tequila is like wine, it has different aging and and that type of stuff, and so, for lack of a better term, yeah, there are different levels of tequila. You have your clear which, depending on the manufacturer, it'll be Blanco, or, in the case of Patron, it'll be silver, or, in the case of one that we're going to show you right now, it'll be Plata. So those kind of things, that's all clear.
Speaker 2:And with that stuff, In other words, they distill it and they bottle it. There's no aging involved. That's it, you're right. You're right, and they bottle it. There's no aging involved.
Speaker 1:That's it, you're right. You're right, distill, and right into the bottle it goes. And so that's going to be the first one that we're going to introduce to you, and this will be one. I've got two of these Blancos here, or, in the case of this, this is Classe Azul. This is their Plata. Okay, this one here runs about. I think it runs. Uh, hang on a second. Folks Got something on the screen here. Let me boom, got it. Okay, this one here runs about, um, about $129. And, if you ask me, it's a little expensive for a Blanco or a.
Speaker 2:Plata, Is that a 70, uh 750? Yeah, this is 750 milliliter.
Speaker 1:What we're going to show you is and when we talk about average cost, it's going to all be 750 milliliter bottles, okay, but but yeah, I think that's a little bit high for this, primarily because there's nothing to it distilled into the bottle and that's. It Doesn't mean it isn't good, it doesn't mean they didn't do a great job, but there's nothing special about it. And it's generally when you're aging something is when your cost of that might go up, due to the fact that when you age, you lose volume on a product, because if you're aging it in oak barrels, which-.
Speaker 2:It evaporates.
Speaker 1:Right, it evaporates or soaks into the wood that type of stuff, so that helps to drive the cost up as well. But anyway, so let's, let's pop this one open. I just want a little bit, yeah, no we're going to do like little tastes here, because I think we have, honestly, folks, I think we have like eight bottles over here on the table and if we were to take like full two ounce pours, jim and I might not finish the show, we would crawl out of the room, crawl, we probably would pass out.
Speaker 2:Yeah, I'm just not a big fan of the silver.
Speaker 1:I know you're not, I know you're not, but for the audience here let's kind of Yep, yep. That's good enough, looks like. Actually, here, that's a little bit.
Speaker 2:No, no, I'll take it. I'll take it All right, all right, all right, I won't be a wuss, okay, actually, hmm.
Speaker 1:See, I poured a tiny bit less for myself, Tiny bit.
Speaker 2:Well I'll take the tiny bit. Okay, go ahead, go ahead, I'll swap you. Yeah, one of the things that I don't I'm not a tequila. That bourbon's my gig. One of the things that I that detracts is when I get that big whiff of blue agave.
Speaker 1:Yeah.
Speaker 2:That's not a, that's an indication of Well, and that's the thing, and I don't Go ahead. This smells sweet. This smells I've never had this.
Speaker 1:I don't know if you have tasted this one, and I don't know we're going to taste another Blanco after this too. I don't know if you have had these ones, but the one thing with a Blanco and I'm not going to go back and forth between Blanco and Plata it's Blanco, it's white, it's clear, clear, the thing with that.
Speaker 2:Not to get confused, they have a thing called Cristalino.
Speaker 1:Yes.
Speaker 2:They'll take that really expensive bin in a barrel and, for whatever reason, they'll put it through a filtration just to get it clear. I think it goes through a filtration just to get it clear.
Speaker 1:I think it goes through like a charcoal filtration or something, and it takes all that color out of it Color and some of the flavor, and it'll look exactly like this.
Speaker 2:Just like water. They call it a Cristallina. Right, I'm not a fan of that. Oh no, it's good.
Speaker 1:It's good, yeah, but I but yeah, oh no, no, no yeah, but we did have one at one of our tastings 1800. That was good.
Speaker 1:And it was an extra Añejo, but it was a Cristalina and it actually was really good. It was really good. As far as we grade all this stuff, like I said, we take this stuff seriously and we graded everything and it wasn't everyone's favorite and we've got everyone's favorite here on the table. So we favorite and we've got everyone's favorite here on the table, so we will have that one tonight. But mostly the thing about a blanco is you taste a lot of the agave and you don't taste. I mean, yes, alcohol and agave is the big thing that you get out of a blanco when it comes to flavor. But uh and a lot of times I'm surprised it'll smell either like agave or alcohol or a combination of the two. But I will say this, and jim surprised on this one.
Speaker 2:What's the? What's the cheap that that you do you drink like when you're in high school, the cheap tequila that you drink.
Speaker 1:It's usually cuervo gold, no, no. Or cuervo especial no, no, no, because everybody was always getting jose cuervo gold, or I think they called it gold, but it was jose cuervo Gold or Cuervo Especial no, no, no, because everybody was always getting.
Speaker 2:Jose Cuervo Gold.
Speaker 1:I think they called it Gold, but it was Jose Cuervo Especial, because it was like $10 a bottle way back when.
Speaker 2:This is actually. I'm surprised I don't get that big, nasty, big hit of blue agave or agave. Now the only thing, it's a little bit hot.
Speaker 1:Yeah, you get a little bit of heat and a little spice on the front side of it, right, yeah and uh. But as far as flavor, you're not going to get a heavy alcohol or a heavy agave flavor on it. It is we should age that. Well, we do have an aged one.
Speaker 2:No, that product right there. They should age it, Because imagine if it's this good clear yeah, but okay, so let's talk about that then. How can you? You can't, you certainly can't age it in like a copper, uh, kettle or a stainless steel kettle.
Speaker 1:It has to be in a barrel, right. But if you aged it in just a straight, no char white oak barrel, would that be something you could do where you wouldn't lose this flavor that it has here?
Speaker 2:mostly what they get is they will buy used bourbon barrels.
Speaker 1:Oh, yeah, absolutely.
Speaker 2:Yeah, and so you're going to pull that's where they're pulling the color and some of the vanillas and the stuff out of that Right. But I mean, if this is, this is.
Speaker 1:But yes, as far as, as far as. Look, look folks. I know when I first started drinking tequila, I remember I had gone to Cancun and, as you know, I'm not a beer drinker, I don't drink wine, I don't smoke cigars, I don't do any of that stuff. And I thought, well, I want to try something, I want to be a connoisseur of something, and I'm going to Mexico. I'm like, oh, okay, well, let's tequila, why not? It's the wine of Mexico.
Speaker 1:So I I remember dragging my, my son-in-law at the time, all around Cancun and we went into every liquor store, bar, all over the place. And and he, we were there for five days and he was drunk most of that time. And I just talked to every guy behind a, behind a counter or cash register or behind the bar. I said, tell me about tequila, what do you like and what should I try? And they would, you know, try this, try that. I don't know how many different tequilas I tried, but I started to find out what I liked and what I didn't like. And, like most people too, you kind of cut your teeth. If you're in the United States, you cut your teeth on on Patron. You know, oh yeah, patron, patron, patron. It's like, oh yeah, it's the greatest stuff. Well, it really isn't okay. And what's the name of this? This is Classe Azul, classe Azul. Yes, okay, but this is for a Blanco this is Azul means blue Azul, yeah.
Speaker 1:Azul, yeah, blue, blue. This is dynamite.
Speaker 2:And would you say this was a 120 bottle?
Speaker 1:It used to be about six or eight years ago. It was about $69 a bottle and it's like twice that now.
Speaker 2:I'd like to learn what they're doing.
Speaker 1:What they're doing to get that flavor profile.
Speaker 2:So you hit it on the nose. You said spicy, it's got some spice. Yeah, I get spice and then I get heat on the back end, but it's, I get a really good mouthfeel you get a sweetness on the back side of it too let me see hold on.
Speaker 1:Okay, not like a caramel sweetness or a vanilla or anything, but like almost like a sugar sweetness.
Speaker 2:Yeah.
Speaker 1:Yeah, this is some good sugar. I know it is, it is, and so, because of that, you've opened my mind. I'm going to put a dab of water in my glass and rinse it out.
Speaker 2:Wow.
Speaker 1:I got like 120 of these tasting glasses and I wasn't going to break a case out to bring them up here for Brother Jim and I. We're just going to rinse them out. But since we're talking about Blancos, we've got one more we're going to bring to you. Okay, stand by.
Speaker 2:Do you think it's better than this? Um?
Speaker 1:I would say this one here that I'm going to, that we're going to taste right now, I think, is every bit as good as the, the class A Azul, and, depending on exactly what you like, you might think it's better. One of the things.
Speaker 2:I noticed that that bottle has opened, so it's been exposed to air for a while. Sometimes that will change the flavor. Okay, okay, okay.
Speaker 1:Yeah.
Speaker 2:But whatever this, I'm shocked, I'm really shocked.
Speaker 1:Yeah, it is, it is good, and, and what I'm doing here? Yeah, it is good, and what I'm doing here, people, I'm writing down the different tequilas that we're tasting, and this is the oh yeah. Okay, I was just looking at this bottle because, as you can see, it's very clear, very, very clear. But they call this one a silver, not a blanco, this one here, and I promise you, I promise you tonight, folks, that most everything we try, you've never even heard of, you've never heard of these. I would say the one that you've heard of for sure is the Classe Azul, and that's why it's so expensive, but I promise you, you haven't heard of Cin Rival.
Speaker 2:Did you get this at Total Wines and More?
Speaker 1:No, no, no, no. This one here, Cin Rival, right there there. Which? What does that mean, people, for all you spanish speakers out there, without rival? That's what it means without rival, and, um, yeah, I almost can't argue with that. This one is really, really, really good it is really good. You said it's better than well. You know better than well, you know. First off, I think before I had this one, the plata was I, I would have said hands down best blanco, best blanco out there.
Speaker 1:But then I tried this one. I was like, oh wow, I don't know about that okay so, so let's, let's see, let's see if my taste buds remember good.
Speaker 2:Oh, it looks like it's nice and thick.
Speaker 1:I'm going to keep that to myself. So yeah, it's just really good stuff.
Speaker 2:This has got an interesting. I definitely don't get the blue agave flavor.
Speaker 1:Right.
Speaker 2:I mean the nose on it. Yeah, I get some kind of I don't know what. That weird smell is.
Speaker 1:I agree with that.
Speaker 2:It's got some kind of weird smell. I don't know what it is.
Speaker 1:Okay, talk to me, goose.
Speaker 2:Okay. So agave, I think okay. So this is not as hot and it's not as spicy, but I get more, more agave in it and, um it's, I like the first one better.
Speaker 1:Do you? Okay, absolutely. I agree with you straight out of the gate Not as, not as spicy, not as much heat.
Speaker 2:Definitely it's a nice warm.
Speaker 1:It's a very, it's a nice warmth, and, and when it comes to any kind of liquor, folks, any kind of whiskey or or, or spirit, let's put it that way. Any kind of alcohol, spirit, let's put it that way. Any kind of alcohol, okay, spirits, you don't want to have a burn in your chest, you want a nice warm feeling. If it burns, forget it, okay.
Speaker 2:Got a good, I mean. So it's got a. The finish changes and pops back up on you with a different flavor.
Speaker 1:And again, like the Classe Azul, it has a sweetness to it as well. Yeah, it has a sweetness to it. It does have a different bit of aroma, I guess, maybe less flowery, but it's so the Colosseo was spicier, had a little bit of heat, but for me the taste was way better than this.
Speaker 2:Okay, yeah, for me the taste was way better than this. Okay, I'm going to let it set for a second.
Speaker 1:Yeah, yeah.
Speaker 2:A little bit funky. I mean, I don't know what it is. I've just the Class A Azula just to me.
Speaker 1:Okay, it's pretty dynamite, isn't it? Yeah, I like that plata um. I do really enjoy this sin rival. I, I really honestly do um, I would drink it any day. That that bottle right there where I said the um the clase azul plata, was about 129 dollars on average.
Speaker 2:You got it where that more total wines and more you know what I know I think I I don't remember where I bought the plata.
Speaker 1:Uh, I honestly don't um especially liquor stores the Plata is not as available. Not as many people carry it as their Reposado, which when you see the bottle you'll know exactly what I'm talking about. Folks I may have bought it at Ramirez.
Speaker 2:I may have bought it at Ramirez not the one downtown.
Speaker 1:Yeah, I know you people across the country you don't know what Ramirez liquor is, but it's a big, giant liquor outlet here. It's in East LA and they have an importer's license and all that stuff, so you can get stuff right out of Mexico as well. You don't have to just get the US stuff. It's really, really cool and we do a lot of our tequila shopping at Ramirez Liquor. But I may have gotten it there, but I may have gotten it at their Pico Rivera location, I just don't recall. But yeah, the Plata was about $129, the Sin Raval and I got the Sin Raval at Ramirez. I did buy it at Ramirez and I want to say that one was about $89. So a huge difference in price. Uh, it might've been $79, to be honest, but it's right in that. Uh, it might have been 79 to be honest, but it's right in that. It's right in that area and generally, even though tequila's gone up a lot the last, uh, five, six years, um, I think any spirit, all the spirits have well yeah, but.
Speaker 1:But. But there was a big jump in tequila and I don't remember why. Why it really started to jump. It had something to do with with uh, with mexico and and the agave plant or the agave crop, but uh, usually a blanco, uh, that's decent. We'll say decent. Okay, is gonna start out at about $49, somewhere right around there about $49. So you can see that these here that we've shown you so far, they're no joke. They are a little more expensive, but they're no joke and they're so worth it. So worth it. I mean, they're really, really, really good. And if you're not into the tequila that's more aged, such as a Reposado and we'll get into that we only brought one tonight or an Añejo or an extra Añejo, or an añejo or an extra añejo. If you're not into all that aging and you really want to treat yourself, I would go with one of these two any time. Yeah, go ahead.
Speaker 2:I just said the first one. I like it yeah yeah, yeah, Okay.
Speaker 1:so since we're going to go kind of in order between no age and we'll go up the ladder, we'll get right into this one here.
Speaker 2:Yeah, go ahead as a tidbit of information. It takes seven years for that agave cactus to mature to a point where they can harvest it.
Speaker 1:Right, right, right, right. You know I may have to have Catherine bring us up some more water. Give her a holler, bring us up some water. Oh, by the way, before we get into the next one, just a little additional content for tonight's show.
Speaker 1:You know that I'm a huge Kiss fan and I would be remiss if I didn't wish a happy birthday to the fox, eric Carr. Yes, eric Carr passed away back in 1991, but today would have been his 74th birthday and Eric was a tremendous addition to Kiss, filling in for the first original member to depart, peter Criss. And Eric Carr brought such a tremendous, he was a great addition to the band, let's put it that way Great singer. He also wrote. He played multi-instruments. There were some recordings in studio. He was playing bass Gene wasn't, it was Eric and yeah, he was a tremendous player. So happy birthday to Eric Carr, 74. Yes, would have been 74 today.
Speaker 1:So, all right, next up, this bottle may look a little familiar One because of the shape. It looks just like the one we showed you earlier, but most of you have probably seen this in a bar or in a restaurant. This is Classe Azul Reposado. Now, what is Reposado? It means rested, and generally a Reposado will go anywhere from like one month to they usually say 12 months, but there have been some manufacturers that can even push it to 13 months before they bottle it.
Speaker 2:So this will answer the question that I had. If that was so good in clear, what would it be aged? That's going to be aged right there.
Speaker 1:Yes, I believe this one has like 12 months age on it. Okay, right there. Yes, yes, this is this. I believe this one has like 12 months age on it. Okay, now you'll see. It's got a little bit of color, but not much. But what you should notice in this is let's see, let me get some here. All right, you should notice a little bit of oh yeah, right, that's not a bad idea there brother, can you see that?
Speaker 2:I can't see it.
Speaker 1:Yeah, you can see it right up against that paper towel. Yeah, yeah, yeah, good job. It's got a little bit of color, so it's taking that color from the barrels, or barrel that it's aged in, and you might get some notes of caramel or vanilla. Oh, wow, oh wow, you know what's so funny. You've never had this one before, have you? I've never.
Speaker 2:I don't drink tequila.
Speaker 1:Yeah, I know, but when we started doing the tastings we went straight to the top and we went with extra añejos, yeah, añejos and extra añejos yeah.
Speaker 2:Wow, wow, oh my gosh, it's got a really good nose on it.
Speaker 1:Yes, it does, it does have a really, really good nose and I'm a little plugged up tonight. I don't know why. I'm kind of plugged up on the right side here.
Speaker 2:What's the cost of that bottle?
Speaker 1:Now, we'll get into that in a second, as soon as I take my sip here.
Speaker 2:Wow so, oh my gosh oh boy, spicy though gosh oh boy spicy though.
Speaker 1:Did you get spicy out of I? Not as much as. Oh see, I think it's more spicy than the first two, which is strange because the, the other two, the, the, the blancos, they distilled and go right into the bottle, so the, the spice is very.
Speaker 2:It comes in really late, okay, and so it doesn't have as much heat. You're picking up stuff from the barrel. For sure I don't know if it's toffee or caramel, what the hell that is.
Speaker 1:Probably a little bit of caramel, caramel or vanilla. Do you pick up agave on the very back end of it?
Speaker 2:It's there. It's there, but it's just.
Speaker 1:I mean it just comes and then it's gone.
Speaker 1:Yeah, it disappears real quick, right right, it's very subdued. Yeah, wow, now you disappears. Real quick, Right right, and it's very subdued. Yeah, wow, now. You asked me about cost. Now I'll use the same time frame. You know, like five, six, seven years ago. And yes, of course everything goes up. And yes, of course everything goes up, but there was a period of time where pricing on tequila and probably most spirits was very stable. That bottle right there, the Classe Azul, and, like I told you, everything is 750 milliliters. So when we talk about pricing, we're talking about pricing for 750 milliliter bottles Used to be $89. It was $89 for that Reposado. Okay, now it's about $159.
Speaker 2:So $30 difference between the silver.
Speaker 1:About. It depends on where you go. I've seen it as high as like $169, but I'm going to give you an average price.
Speaker 2:And you know what I bet you that isn't that fricking packaging.
Speaker 1:Some of it and I will tell you this too, folks Some of it is the bottle, because every one of the bottles, especially on the, I've got a tequila burp here, every one of the bottles on the Reposado, they're the porcelain bottles and they're all hand painted. So, yeah, there's a cost built into that. But where I said before, for many years it averaged about $89 a bottle, now it's way up there, and a lot of it not just because of the bottle, but it's hard to say. It's hard to say this and I don't want to rip on a company, but my personal opinion is they got really too big for themselves and they got really popular and they said, okay, with the popularity, now we can charge more. And it happened about four years ago where it just really jumped up in price because they really did get very, very popular.
Speaker 1:I used to be able to talk to people about Classe Azul and they had no idea what I was talking about and I could say, oh, you know, I could describe the bottle and they would still not understand it. And I could show them the bottle and most of the time they still didn't get it. I've never seen that before. Now, if you say Classe Azul, a lot of people may not recognize the name. You say, oh, you know the pretty bottle. Oh, yeah, yeah, oh, yeah, yeah, yeah, yeah, okay the nose on this is just.
Speaker 2:I mean, I wish you guys, I wish we had a scratch scratch and sniff screen because you guys the nose on this is just unbelievable yeah I, I swear to god that's. I got some that's toffee. Yeah, yeah, you'll'll get like.
Speaker 1:I said caramel toffee, vanilla. You're going to get one or all of those in there. As far as a Reposado, and for a long time, colase Azul was my favorite, the Reposado was my favorite. It was my all-time favorite tequila. It no longer is, because I've, are you?
Speaker 2:all-time favorite in all of, even the extra or just in the Reposado.
Speaker 1:Well, at the time I wasn't a big fan of Añejo's. Oh really, because Añejo to me and maybe it could have just been the couple of brands that I had tried was a little too oaky for me, and so I used to go from Reposado straight to Extra Añejo, because for me it got oaky here and then with the additional rest of the Extra Añejo it started to settle down and mellow out a little bit more, and so that's for me, that's where I went with it. But now for us we're like huge extra Añejo guys. We love that additional age, we love all the additional flavoring and aromas that we pick up and all that stuff. So I just, yeah, you know it's not my favorite one anymore.
Speaker 2:This just blows me away, yeah.
Speaker 1:Yeah, it's good stuff, it is.
Speaker 2:I'm glad you brought those in All right.
Speaker 1:So before we get to the next one, I want to share something with you folks. You know, before we get to the next one I want to share something with you folks. You know, about three weeks ago I had Adam Holland from Steve Agere's band on the show and we talked about pretty much like his whole career and his first big band was Valentine. And if you watch the episode, if you watch that show, you know he had mentioned that he had some swag he was going to send to me and he was true to his word. Valentine actually had two CDs or two albums that they released. One was in 1990. I have that one, but in I think it was 2008,. They got back together and they released a second one. It was kind of by popular demand is how Adam was explaining it. There was a big demand for it in the UK and so the guys they got together, they toured the UK and Europe and then there was just a big demand from their fans. They went back in the studio and released a second CD or second album. And that there was just a big demand from their fans. They went back in the studio and released a second CD or second album and that's it, right there. It's called I don't have my glasses on, let me put these on here but it's called Soul Salvation and it's all the original members, all the original members. And remember, if you saw that show, these guys have been friends for years and years, like since they were kids. Since they were kids, they've been friends. They're still friends to this day. If you haven't seen that show, go back and watch it or listen to it. Either way, it's so good.
Speaker 1:And Adam and I had such a great conversation. But he sent me this and then he also sent me an. Open Skies, which was the next band that they did, sent me a t-shirt. Well, had we gone Friday Night Live, I would have wore it, but we're doing tequila tonight. People, there, it is there, it is right there. It's tequila time and so I had to put my tequila t-shirt on. So next week, next week, I'll have my Open Skies t-shirt on. Okay, just for you out there. Okay, let's see what else let's get now. We tried a Blanco Plata, whatever. We tried Blancos. We only had one Reposado, so we tried that. I'll say this on the table over here no Añejos, we're skipping Añejos, we're going right to extra Añejos, and only because I think we used to have some 1921 Añejo, because that's what you and Catherine would make your Cadillac margaritas with and we don't have any more. Jim loves Catherine's Cadillac margaritas.
Speaker 2:So all the rest of those are extras, huh.
Speaker 1:They're all extra on Yeho's, yeah, yeah, so let's get into these. I'm going to get two bottles here, time out, because I'm stepping away from the microphone really quick, I'm away from it but I'm going to show you these. Okay, I'm going to show you these two here. Two bottles Same shape, pretty much the same bottle. One's like a special edition. It's actually a different edition, actually, it's actually a different brand. Same tequila. This one I bought in Ensenada a couple of years ago. It's called Cotigo 1316. It's an extra on Yeho. It's delicious. As you're going to find out in just a moment, let me set this one. It's such a cool bottle, too, to find out in just a moment. Let me set this. It's such a cool bottle too. Let me see if I can get it closer to the camera, because it's all like skulls and bones on the outside here. So it's really really cool. It's right. Yeah, watch out. Yeah, can you see?
Speaker 2:I know I'm probably going to knock my microphone over. I don't care about the mic, I'm worried about the bottle.
Speaker 1:Oh, I got that. Can you see those skulls right there?
Speaker 2:Yes.
Speaker 1:All right, all right. So now this one here. Like I said, same bottle, same tequila. This one is called Dinastia Real and the difference is the Cotigo 1316 you buy in Mexico, in the United States. It's this name, it's this brand. Okay, so that's what it is.
Speaker 2:We got that at Ramirez, right? Is that one of the?
Speaker 1:ones I bought. We did. We did get this at Ramirez Liquor. I bought that at Ramirez.
Speaker 2:We got this for the no, you bought a bottle, we tasted it and then I bought a bottle as a backup.
Speaker 1:Are you sure?
Speaker 2:No, no look how much is out of there. It's only had one shot. Oh, okay, all right.
Speaker 1:There's some things that I don't remember that Jim does. Okay, so this is an extra añejo, which means extra age. For añejo. It has to be between a year and three years, okay, over three years is extra extra age, extra añejo, okay, um, and these generally are going about five years. On these ones here that we're going to be tasting, uh, tonight, for you, just for you, not for us, are you kidding? Not for us, for for you guys out there, uh, all right, speak for yourself. Yeah, what's really cool is see that top shot glass.
Speaker 1:That's got a nice little shot right there in the top. So when you finish the bottle you pull this rubber cork off and down the hatch. It goes really, really, really. I mean your glass there, please. Brother. Thank you, and you have to stop letting me take up all the airwaves. Come on, and this is Jim's bottle. Jim brought this one over only because I told him to, and then I realized I had one. So oh. I know I didn't. What's the matter with me?
Speaker 2:Oh my gosh, so this one, yeah, I do get. I do one of those matter with me. Oh my gosh, so this one, yeah, I do get. I do get vanillas right up front, yeah. Oh man, this is.
Speaker 1:Hmm, I'm going to set this one right here.
Speaker 2:So again, I, I used to. I hated tequila because all I was used to drinking was the inferior shit. Yeah, and he would go on and on about how much he loves tequila. Blah, blah, blah, blah, just like okay, whatever. And then we went to family tasting for my birthday, right?
Speaker 1:Yes, it was for your birthday. It was somebody else's birthday. Darren's birthday, darren's birthday, yeah, yeah.
Speaker 2:And we did that and I went ahead and started tasting the stuff that was non-traditional out of my wheelhouse, that I was used to, the, you know, the yucky stuff.
Speaker 2:The yucky stuff. Yeah, and I just because I'm a bourbon guy and I'm used to all these these little nuances and stuff, that bourbon or whiskeys I should say offer up or whiskeys I should say offer up I started picking them up in these añejos and I never had a reposado before, so that was like, okay, I'm really shocked at that. So then we did that and it changed my mind on tequilas, and then we had a tasting here. I think that was the third one.
Speaker 1:Oh, no, no, no.
Speaker 2:That was the second tequila tasting.
Speaker 1:I think so here.
Speaker 2:Yeah, and we went to Ramirez bought some different.
Speaker 1:You and I loaded up.
Speaker 2:Bought some different ones.
Speaker 1:Yeah.
Speaker 2:And then came back here and we did a blind correct.
Speaker 1:Everything was blind, all our tastings, obviously, except for the stout tastings and the IPA tastings, that type of stuff. Everything else is blind, yeah.
Speaker 2:So, in other words, one person knows what's being served.
Speaker 1:And the person who pours, that's it.
Speaker 2:Yeah, and then you have a card that you know it's got. Here's your the nose, here's the flavors you're picking up and any other additional notes and whatnot, and so one of the bottles that we're going to be tasting was the winner of that. And then I had a friend, my friend Guy Resendez.
Speaker 1:he introduced me to this other one that we're going to taste tonight, and we're going to save that one for last, just for that reason Right, and it would be good to do a little, maybe even do a side-by-side, if we could, or not.
Speaker 2:We can.
Speaker 1:Yeah, we, we can side-by-side that with the, with the winner of our tequila tasting.
Speaker 2:Right, right, we'll do that, and so it's amazing how these tequila guys now have gotten these master distillers has started picking up things from. You know, our side of the border with the bourbons and whatnot. Uh, I don't know if they, if they had that stuff way back when I got no idea, but I mean this, this stuff is just fantastic.
Speaker 1:Yeah.
Speaker 2:But I do. I do get the vanilla right off the right, and what?
Speaker 1:I've been doing while Jim is talking. I did, I grabbed my, I grabbed my phone and I want to give you guys the uh, the name of an app and it's called oh there I am. Yeah, it's called tequila matchmaker and you can just go on the app store and download it. And what's really cool about it is you create your own profile and if you look, here's the bottle. If you look on the tequila bottle and it's probably with well, I don't know about most spirits, but I do know with tequila there's a number on here and it's called a. It's called a NOM number, n-o-m, called a, it's called a NOM number, n-o-m. So you look on the bottle, somewhere on the label for NOM, and then there's a number after it and it's usually a four digit number and in this case it's 1459. And what you do is you can take that NOM number and you go on Tequila Matchmaker and you create your profile and all that good stuff, and then you punch in excuse me, you punch in that number, if you let me see, I'm going to search and you search it and it's got. You can search by brand or you can search by NOM number, and what I say that number was oh, wait, wait, hang on, 1459, I believe 1459. And it gives you the distillery that that particular brand is made. It makes that brand. And then come on, oh, and if you open up that distillery, you click on it, it'll show you all the different brands that that particular distillery manufactures.
Speaker 1:And what's really cool about that is so, let's say, you like this particular tequila. So now you look it up by the NOM number and then you see the distillery and you see, oh, got this one here, got the. You know all these other brands like here we go, donasta Real, and where'd it go? Just want to. Oh, there, it is, corrego 1316.
Speaker 1:So you can scroll and you say, okay, well, I like this, extra Añejo. So then you look up another brand. You see extra Añejo on that one, and chances are you're going to like that one too, because you're probably going to be produced very similarly, if you understand what I'm saying. So it's really. It's a really, really cool little tool and you can just go through it and start searching all kinds of stuff and find out all kinds of cool little gems, and maybe you'll find some other brands. Oh, wow, that's cool. I'm going to see where I can get that one and try different stuff out. Okay, now you got to taste it. I haven't tasted this yet I mean not tonight, but it's a oh, that's just a real caramel aroma. Yeah.
Speaker 2:So what I get out of this? There's this thing you do like when you're tasting bourbons. You do what's called a Kentucky chew. You put a nice little bit in your mouth and you kind of swish it around your gums a little bit and you'll feel it like pucker up your gums and that's the tannins. And so the tannins are coming from the oak barrel. So I was just it's got a little bit of tannins. I'm getting that Nice. I love the vanilla nose.
Speaker 1:Yeah.
Speaker 2:It's a little bit spicy.
Speaker 1:It's warm, it's not hot. I'm going to sneeze right now. Very professional, I don't have a cough button, sneeze button, none of that stuff. All right, I'm back. But that sweetness stays on your tongue. It stays right there the whole time, even through the warmth, through the little spiciness. That stuff goes away and that sweetness just stays right there on your tongue. Really good, really really good. It's just, it's so good, so good.
Speaker 1:At the same time, when I bought the Kodogo 1316 a couple years ago, I bought another extra on Yahoo. It's called Maximo Imperio, fabulous, fabulous. Way back when if any of you watched the Fab and Big Sexy show or episode or listened to it, when Fab and Sean were here at the house and before we came into the studio, we sat down in the dining room and we had a couple of drinks and I remember Catherine opening up the Maximo and instead of pulling up, she went this way with it and she broke the end of the cap off in the bottle. I'm like, oh my gosh, and it's like three quarters full. I'm like, okay, well, there's so much for that one, but otherwise I would have brought that one up too. We'd have had that one as well. But this is yeah, this is really good stuff, but I did. I've always enjoyed this one. This one's so good.
Speaker 2:So this has got a little bit of a burn. For me, that just stays with it.
Speaker 1:Okay, so for you the burn stays, huh Okay, all right, see, for me I get it and it goes away. What stays with me is that sweetness, that vanilla.
Speaker 2:It's always there, yeah.
Speaker 1:Yeah, it just stays. So I really like it a lot, really, really good stuff. And see, it just stays. So I really like it a lot, really, really good stuff. And see, here's the thing, and Jim, jim kind of described it really well he, he, he never considered himself a tequila guy because he was thinking back to bad experiences that he had with it, probably in his high school or college days or actually, in Jim's case, probably junior high. But you know, when no one had, you know, you're whatever, 17, 18 years old and you, you know you're standing outside the liquor store and you've got 10 bucks in your pocket and you have some guy buy it for you and you can. You know he buys what, what you can afford, and and at that, at that point, everyone is drinking Cuervo and I mentioned it before, cuervo especial and yeah, if that's your tequila there, if that's, if that's what you have to go by, I would never drink tequila ever again. Yeah, of course, it's like some of the worst stuff ever created.
Speaker 2:One of my earlier experiences.
Speaker 1:Up on the microphone.
Speaker 2:One of my earlier.
Speaker 1:I got that. I just was trying to hand it. I pulled the top out of it but I'm not going to put the top back in it. Yet I'm going to wipe it off.
Speaker 2:One of my first experiences with tequila. Here we got napkins right here.
Speaker 1:Well, no, I'm good.
Speaker 2:I don't have any on the table With tequila. I did exactly that this girlfriend I had. She was a couple years older than me and she went into the store and she bought a bottle of cheap tequila, had a plastic little orange sombrero. Oh, my God, and we didn't even wait to get out to the campsite. We decided to sit there in the parking lot of the BNC grocery store and and sit there and drink. Well the cops, this is a town of 1300 people.
Speaker 2:This is back in michigan, yeah yeah, um the cops rolled up and um we went to jail we had to go to court. She got, she got. Uh, I was, mine was for underage possession or something like that. And she got. She got pop for you know buying for a minor.
Speaker 1:I've heard most of his stories. This one I have not. Yeah.
Speaker 2:That's a good one. Yeah, I just never forget that little plastic, little sombrero. Oh my gosh, you know it was like a cowboy hat or something. I'm sure it was a sombrero On some kind of salsa bottle or something Right, right, right but yeah, that was exactly it. We were just sitting there just slugging down the tequila in the parking lot at the BNC grocery store.
Speaker 1:Okay. So before we get to the next one now you all know I'm a huge Eddie Trunk guy, Love Eddie Trunk, listen to him every day. So I'm stealing a little bit from Eddie, but I'm sharing a little bit of content with you as well. This week Eddie did something on the show. Tuesday of this week he had people call in with their top five favorite not top five best or most influential or anything like that Top five favorite American bands. So just in the US, okay. And then on Wednesday of this week he had people call in with your top five favorite international bands. So everywhere except the us. So I'm gonna start, I'm gonna give you my five us bands and then in a little bit I'll give you the international bands. Now some of you may think I'm nuts, Some of you think I'm crazy, but there's no right or wrong because they're my favorites. But I did. I put three lists together and then I put one list, Then I revised it and I was like no, really, I think these are like my favorites here.
Speaker 1:I really do. They might be my favorites, so I'm going to go here. At number five I went with Styx. I love Styx. Styx is such a good band, lots of them. He's just such good musicianship, the songs, great live, all that good stuff, still singing the original key, all that great stuff. And then you know I, I love this band, angel, and if I hadn't seen Angel live a couple of times in the last year or so, I may not have included Angel. But man, they are, they're one of my favorites. You guys know that.
Speaker 1:Then Cinderella, and I think you guys know, know I love me some Tom Kiefer. So if I love Tom Kiefer, who was the sole songwriter and singer of all those songs and the leader of Cinderella, well, there you go, okay. So Cinderella's in the number three spot, in the number two spot should be no surprise Kiss, and in the number one spot should should be no surprise Journey, of course. So those are like my top five favorite American bands. Alright, we'll get into the international stuff a little down the road. What do you think of that, jim?
Speaker 1:I think, you think you're ready for more tequila?
Speaker 2:What I'd like to do is wipe off the top of that thing and put it in the bottle.
Speaker 1:Oh, you don't want to keep the air exposed to it.
Speaker 2:No, I'll wipe it down. Then I got it.
Speaker 1:I got it right here.
Speaker 2:I'm just thinking about if it gets knocked over.
Speaker 1:Oh, I'm not worried about it getting knocked. I honestly am not. I just grabbed the top at the same time. Don't get in front of the camera, you knucklehead. He is so unprofessional. You believe that?
Speaker 2:Yep, that's me.
Speaker 1:I know Just walking. It comes to actual work. Look at that.
Speaker 2:All right.
Speaker 1:All right, okay, so next up. Next up is this one, and for a while this one was my absolute favorite when it comes to extra on Yeho's. And I don't know, we'll see how it goes after tonight. It may go back up to the number one spot and it may stay at number two, I don't know, and I'll tell you why in a minute. I'll tell you why in a minute.
Speaker 2:Oh, that's the same guy.
Speaker 1:And the shape of that bottle looks pretty familiar, right? Yes, it is Sin Rival, remember, without rival, extra Añejo. This bottle here, price-wise, is about $109. So you have an extra añejo, remember, extra age, okay, which means they take a lot more care of this stuff than this one right here, reposado, rested, okay, if we're talking price, remember I said this is about 160 bucks depending on where you buy it, but it's about $160, $159, whatever, $159.99, it's still $160.
Speaker 1:The price on that Classe Azul, on average is equivalent to Don Julio 1942, which is an extra on Yeho, okay. So, just so you have. So you see how a company can say, oh yeah, well, we have the name, we're getting more and more popular and we're just going to start jacking up the cost. And honestly, I think that's what's going on. But you know what Look? Classe Azul. If you want, send some my way and maybe I can change my opinion. Right, you know, you never know. So, sin Rival, extra Añejo, fabulous, absolutely dynamite stuff. And the last time and only time Jim tasted this was at the tasting we had for his birthday. So he's having this again over a year, like a year and a half later. Let's see if your tongue remembers it and I'll tell you what. Did you rinse this? You had something in the bottom there.
Speaker 2:Yeah, just water.
Speaker 1:Okay.
Speaker 2:I don't remember tasting that though.
Speaker 1:Yeah, what was funny about this is that I hadn't had Cin Rival in over 10 years, and when I bought it for that tasting that we had and remember it was a blind tasting, so I didn't know what was going on. I didn't know what was what, but as soon as this one hit my lips, I knew exactly which one it was. I was like, oh, that's the center of all, I love it that much. And when there was the big reveal at the end of it all, I was right Okay, let's go here. What are you doing over there, jim? Can you see that color there here?
Speaker 1:This is an extra, this is an extra on Yahoo. It's not quite as dark, let me get over here Not quite as dark in color as the Denasta Real, but you can see right here. Let me hold that up. It's got some good. I'm right on top of the microphone now. It's got some really good color, and it is darker than the Clase Azul Reposado. Okay, okay, it's got a real, just got a real pleasant smell to it. It's got a real, just got a real pleasant smell to it. What's funny, though, is I actually on the aroma stick in my note, and I have a big schnoz, everyone knows that sticking my nose in that glass, I smell this spice. I get the spice right away. What about so? What about you?
Speaker 2:I get a big hit like alcohol, but I don't get the pleasantness of the. There was another one that was really I don't know, maybe it was the last one the corgo or the.
Speaker 1:Well, the corgo is the dinasta, the scene, the.
Speaker 2:Yeah, the dinasta I wish we would have had a card with us yeah, you know, you know I was trying.
Speaker 1:It's so funny, folks. I just threw this show together last minute because I was like, well, I don't really have enough content to fill out a Friday Night Live, so we weren't going to do that this week. We'll be back at it next week, and it's so funny too. Speaking of Friday Night Live, probably 10 minutes before Jim and I come into the studio I'm getting text messages. No one ever texts me about Friday Night Live. Oh, my niece, my niece, who watches a lot, my niece and nephew, anita and Danny texting.
Speaker 1:Is Uncle Ben going? Is he going live tonight? Is he going live tonight? Because I put out? No, you know, I only post and notify everybody if I'm going live. And then I had a friend of mine right after that, five minutes after that, I'm on YouTube. I'm looking for your live stream and I can't find it. Don't you go on? At seven o'clock? That was about quarter after seven our time and I said, yeah, no, we're not doing it live this week, but anyway, yeah, so we just threw this together and I couldn't find I save all my notes when it comes to our tastings.
Speaker 1:And I couldn't find I couldn't find my tequila notes only because I didn't have enough time to look for them.
Speaker 2:I mean this is good, yeah, but it's not. It's not. I don't think it's. Oh, that's hard to say. I don't think it's as good as the Cin Rival. And I don't think it's oh, that's hard to say. I don't think it's as good as the Cin Rival.
Speaker 1:No, this is the Cin Rival.
Speaker 2:I mean not Cin Rival.
Speaker 1:Donasta Real.
Speaker 2:Yeah, the Donasta Real.
Speaker 1:Yeah.
Speaker 2:Because I think that one was that, the one that I got all my the big, big, bold hit of vanilla and stuff.
Speaker 1:Yes, yes, okay.
Speaker 2:So I think okay, okay, so I think, okay, I think the what do you call that other guy that we just had?
Speaker 1:Sin Raval.
Speaker 2:Sin Raval.
Speaker 1:That's the one we're tasting right now, no, the one before Donasta Real.
Speaker 2:Donasta Real.
Speaker 1:That one, I think, is better than this for me, me right, and, and you know what, what I get out of the um, what I get out of the sin revolve it's different when you let it set for a little while too, which is understandable.
Speaker 2:That's all all distal, it's all spirits. Let it rest for a second, yeah yeah, and usually it'll.
Speaker 1:It opens up and so you get some changes in aroma and changes in flavor, especially if you swirl it around your glass a little bit does, because now I'm starting to get a little, a little bit of the nuances of the barrel maybe a little flowery, a little vanilla vanilla, something like that.
Speaker 2:Yeah.
Speaker 1:Vanilla. E Did I just make up a word?
Speaker 2:Whatever?
Speaker 1:Yeah, yeah, yeah, you know, I think I think between and we've tried two extra on Yeho's right now Donasta Real and Sin Rival. We've got two more to go.
Speaker 2:One thing I don't get on this that I got on the other one.
Speaker 1:Yeah.
Speaker 2:If I'm not mistaken that the previous one I made a comment about I got a lot of tannins.
Speaker 1:Yes, yeah, you did, you did.
Speaker 2:This does not have it. This is. This is silkier. I would let this set for a little bit, okay, before I tasted it.
Speaker 1:Okay.
Speaker 2:I would let it totally different. I get a totally different.
Speaker 1:You know, for me, I think, and I love the flavor of it and I do, and I think to what you said, though just letting it sit for an extra like two minutes or so minute to two minutes makes a huge difference, and what I get right away though it's it's a little spicier, not hot, not hot, it's more like peppery people, but a little spicier, a little more peppery up front, and then, as it settles in, it's really sweet.
Speaker 2:So the pepper, and I can't say because I don't know what barrels they use.
Speaker 1:Yeah.
Speaker 2:So when you have, I know they're going to use a bourbon barrel. Okay, sorry, when in bourbon. Yeah, the more rye content you use in your mash bill, you're going to get peppery notes. You're going to get pepper. You're going to get pepper. You're going to get a little bit of leather pepper. You're going to get pepper. You're going to get a little bit of leather. Um, so if?
Speaker 2:and they could use multiple barrels, there's no, yeah, that's true there's no law they could use yeah, one barrel to do the, the first, whatever three years right two years or whatever, and then they could finish it in another barrel to get some different flavors. So these guys will do that kind of stuff, and so this peppery stuff. It may be that it's being finished in a rye or a bourbon barrel that's got, or even maybe they're making a rye. It could be, but see, they don't tell us that on the bottle. No, they don't.
Speaker 1:And you know what, though, jim, to what you were just saying. See, like you know, we've been the last, you know, I don't know six, eight months. We've been really just diving into our barrel aged stouts and when we, when we take, I mean right on the label, it'll say, okay, or you research it, or whatever, and it'll say you know triple barrel aged, you know bourbon barrel aged, I should say, or whatever. So we know it's going through three different barrels. Sometimes it'll give us the time frame oh, six months in this, eight months in this one, whatever. And usually the ones that we're drinking are anywhere between 20 months and 24 months.
Speaker 2:It'll even give you the manufacturer of the bourbon.
Speaker 1:Right, right, it's doing that.
Speaker 2:Where here Buffalo Trace, blah, blah, blah, blah, blah yeah.
Speaker 1:Will it, whatever? But here on the tequilas it's not specific. And even on a matchmaker it doesn't get specific like that. And I'm assuming that if we took a tour of one of these distilleries then we could probably get more of that information. You know, hey, how many is it? One barrel, is it two? How, how many barrels is it? And what is that aging process? You know. So, yeah, and then and then you could probably figure out okay, well, it's getting this from this, this from that, this one from that, maybe.
Speaker 2:I, I, I, I mean, that is good it is good. I good, I I'm yeah right?
Speaker 1:no, no, it it is. It is. However, remember I said I said it was it used to be my favorite, uh, and I could. I just I know that tastes like that did I go get another glass.
Speaker 2:So if we want to do a back-to-back, that we were talking about. We need one more glass.
Speaker 1:You know what? We can pour the water out of these into that taster and use the rocks glasses if you want to oh, no, no, no, okay, all right, all right, go ahead.
Speaker 2:Go ahead. You got material to fill up.
Speaker 1:Right, I got content here. Not a lot, but I have some content. Okay, jim's taking, yeah, she knows where they are, she knows where they are. So, while Jim goes out and grabs a couple more tasting glasses, I'll go over my international, my top five international bands that I like, and just to repeat well, I don't really need to repeat them, but I'll go from five down to one was Styx, angel, cinderella, kiss and Journey. And remember, that's just US, that's just US and I just love those bands to pieces. I just love them to pieces.
Speaker 1:But now when we talk about international bands and this was a little bit harder for me when I put this one together, but well, it was maybe like the tiny, tiny bit harder, not much, because I think if you guys have listened or watched this podcast long enough, you know some of the bands that I lean towards and the ones that I like a lot and I talk about. And so when I give you this, it's probably not going to be any surprise. But, um at, at number five spot was Def Leppard. The number four spot, aldo Nova. Yeah, just so fabulous. And I just found out last week Aldo will be back in Vegas in November of this year I'm going back, you know it. Can't wait for that. One In the number three spot was Loverboy Should not be a surprise to any of you.
Speaker 1:Love that band, just love that band, and remember these are international bands. Okay, love that band and remember these are international bands. Okay, the number two spot should be no surprise. Uriah Heep Okay, uriah Heep in the number two spot on my favorite international bands Shouldn't be any surprise. And then number one on that list again, shouldn't be any shock to anyone. Hello, brother Is Foreigner. Yeah, foreigner. Foreigner's an international band. Yeah, lou Graham is from New York, but not the rest of the band. Okay, especially in their heyday. All right, and that's what we're talking about here. But so those are my top five international bands. Wasn't really hard to come. I mean, maybe that hard, like I said, but not really hard at all. So, um, all right, james, so we are gonna get into the last two. So should we just form and go side by side? Okay, all right, let's do that.
Speaker 2:The first one. We didn't have the.
Speaker 1:Okay, she probably had to dig too far to get to the tasters. It was a lot of digging. Yeah, it was probably on a shelf somewhere.
Speaker 2:Oh shit, Let me Okay.
Speaker 1:Is that your tequila? Or was it water? That was water. Oh, okay. So this one here, people, this one is called Cava C-A-V-A de Oro.
Speaker 2:Okay, this was the one that won.
Speaker 1:Get up on mic a little bit.
Speaker 2:This was the one that won our.
Speaker 1:We had a tasting here yeah was the winner, and again a blind tasting, yes, a lot of other ones. This was the overall favorite. And I'll say this um, when was about a week ago, I, for no special reason at all, I took, took a pour, not a pour, but I took a little tiny drink of this. And what was the other one I took a drink of? It was two of them, no, I can't remember the other one and I was like, oh, it didn't taste like I remembered, so I'm going to just pour it and let it sit, okay, and because that's been, sitting for a while.
Speaker 1:And it could be that it could be because this bottle has been open for a year and a half now, even though it's had the cork on it, but it's been open.
Speaker 2:And there's a lot of oxygen inside.
Speaker 1:Sure, sure, sure so that could be part of oxygen inside. Sure, sure, sure so that could be part of the reason because this one here, this Cava de Oro, and this is they make an extra on Yeho. That's just in a clear bottle. This is the extra on Yeho black bottle. What is it? Let me see what exactly? What it says.
Speaker 2:It doesn't say any difference. There's no differentiating marker.
Speaker 1:No, it just says extra Añejo or extra. It's all in black, so I'm trying to. It says tequila extra aged Añejo. So okay, same thing. So it's no different than the clear bottle, except the price. I don't know why this black bottle seems to be a little bit less expensive than the clear bottle. Why that is, I have no idea. This one here will run you about $99. So you can see right now, from what we're talking about here, price-wise and all this, you can get some absolutely dynamite tequilas for not that much money. Considering that you're getting first-rate tequila, he's not going to wait. So you're going to get a first rate tequila and not pay through the nose like you are on this bottle right here. That doesn't have nearly the age that this one does.
Speaker 2:So I paid $99 at Ramirez for this. But at. Total Wines and More. It was $70.
Speaker 1:They had it on special. They had it on special for $69.99. Yeah, and they've had it on special for quite a while.
Speaker 2:So there's, that Because.
Speaker 1:I think their clear bottle was like $99. But you're getting a premium tequila I mean a premium tequila, and you're not breaking the bank, and that's kind of the point of all this. And of course we want to share tequila with you Cause, hey, like I said, it's middle of summer, people. Okay, it's middle of summer, you're going to have your barbecues, your parties, all that good stuff, and you want to know what kind of special, special drink to have with your buddies or your family or whatever.
Speaker 2:These are not shooters.
Speaker 1:These are not shooters. These are sit down and step. No, no, no, no, no.
Speaker 2:Yeah, if you want to shoot, get some rock cut.
Speaker 1:Yeah, no. If somebody starts shooting this stuff, shoot them. Yeah, it's just no, no, no, no, no, none of this stuff is for shots.
Speaker 2:Did I, did I really? Oh, maybe not, maybe not, yeah.
Speaker 1:Because I wasn't trying to. But what we're going to do here is because Jim talked to me about this last tequila we're going to break out, so we're going to do a side by side. It's called Addictivo, addictive, addictive, okay, addictivo. I know the brand, I know the bottle. I have never tried it. And Jim had asked me. This is probably a few months back. You asked him have you tried this one here? Blah, blah, blah, blah. And I said, no, I, I've heard of it, but I've never tried it. And you were like, oh my gosh, I was at a tasting and we tried it and, man, I think it might be, it might be it might kill Cabo de Oro is what you said.
Speaker 2:Yeah, I said I think it's better because we actually tasted it and yeah.
Speaker 1:Let me try something here. Okay, Let me see something here. I'm going to open up. I'm going to open up Tequila Matchmaker. Let me get the NOM number off of this really quick before you open. And this is an unopened bottle. Jim brought this over and we are cracking this sucker open for the first time. It's not the same NOM number, so it's a different NOM number 14 77.
Speaker 2:The fuck.
Speaker 1:Okay, let's see what else is manufactured at this facility that I've heard of anyway. Ha ha, ha, ha ha, wouldn't you know it? You got it as soon as you open it up, got it. And another cap, that's got a shot in it. Cava de Oro Adictivo Same distillery, same distillery folks. So there's probably no question that we're going to like it, and they might just be very, very similar in flavor, if not exactly the same. So I'm looking at it, oh, yeah, yeah, yeah, you want to pour me a little bit there?
Speaker 2:Thank you, oh shit.
Speaker 1:Got my tequila books out here too. Let's see what else is there. Oh, manana, wow, they make Manana there. Holy cow, are you trying to get me loaded?
Speaker 2:I don't know.
Speaker 1:Okay, whatever it's okay, you know what I see right away though.
Speaker 2:The color.
Speaker 1:Uh-huh, addictivo is darker, it's darker, yeah, so Adictivo is darker, it's darker, yeah, so it probably has just a little bit more age on it. Huh, yeah, probably sitting in that barrel a little bit longer. Manana tequila, and that's a good one. That's a good one. I like that one. That's why I called that one out.
Speaker 2:There's a bunch that I haven't really heard of oh boy yeah, I wish I had a small glass like that one I'm gonna trade here. No, no, no, no, no, no, no, no, no, no, that's good, I gotta drive hang on, let me write this down we got sin rival, we did.
Speaker 1:Then we've got cava. I'm just writing cava de oro, that's the extra. Yeah.
Speaker 2:So Go ahead, for instance, even though the manufacturer is the same.
Speaker 1:Yeah.
Speaker 2:That's like saying the people that make Buffalo Trace, that means that they also make Pappy, now Pappy Van Winkle. That's like saying that they're going to be tasting the same.
Speaker 1:Well, yeah, they're going to have different recipes.
Speaker 2:Everybody's got different mash bills, they got different processing parameters and, like Ben pointed out, you look at these colors, can you hold?
Speaker 1:I'm going to go ahead and hold that back there, the one in my left hand right here, and I'm tapping the glass with my finger.
Speaker 2:that is the Cabo de Oro.
Speaker 1:This one right here that I'm lifting up in my right hand. That's the Addictivo. So I don't know if you can tell. Yeah, you should be able to find that white backdrop. Yeah, you can definitely see the difference in color. Little bit different To me when I see the color. I see the Cava de Oro and I think to myself, because it's lighter in color, I'm thinking automatically, I'm thinking more spice or more heat. And I'm thinking on the Addictivo, the darker color, I'm thinking, oh, that is like way more mellow.
Speaker 2:It's going to, so in theory it should Okay. So here's the deal.
Speaker 1:Yeah.
Speaker 2:It's pulled more color out.
Speaker 1:Yeah.
Speaker 2:So there's a couple of things that could happen. You get more vanilla, you get more.
Speaker 1:Get up on Mike just a little bit, you get more vanilla, more caramel.
Speaker 2:Also, you could get more oak, so the tannins could be more.
Speaker 1:Yeah, that's true, because it is going to pull from the barrel it just depends on what they've done.
Speaker 2:They could also do a secondary, like the secondary dump, and the secondary barrel that they put it in has got a char. The char will pull, um, you won't get the vanillas and the caramels, but the char is going to add color and some other things and possibly a smokiness too, i'm'm sure.
Speaker 1:No, no, no, no, no, no smoking no, okay, all right. No, what do you think adds the smokiness to something?
Speaker 2:Not on. No, smoky is if you. There's not too much smokiness in bourbon. You're talking scotch.
Speaker 1:And there really isn't in tequila.
Speaker 2:Yeah, so let's.
Speaker 1:Okay.
Speaker 2:So you want to try cover that. So what I want you to do, okay, is I want you to tell me one of the things I noticed was the amount of agave that I smelled, and I want you to tell me just see if you pick up the smell of agave more in one than the other okay, and these have been sitting now for a couple minutes, so that's good.
Speaker 1:We've been letting them air out open up a little bit. Okay, I've got my nose in the glass of the Cava de Oro. Okay, we're going to take that one first.
Speaker 2:Do this?
Speaker 1:I do smell the agave in that one, though I do. I don't smell the agave in this one at all yippers at all.
Speaker 1:I mean, I won't say at all, but like the one that he doesn't smell the agave in is the addictivo, and, and that's the same thing that I got- yeah, let's put it this way If my, if the smell that I get on a scale of 1 to 10 on the Cava de Oro is like a 6, it's like a 1 on the Addictivo. It's there, but so slight, yeah, oh yeah, yeah, actually I still had some of that cover, the odor, on my nose before I took this one. You know, we should have busted out some coffee beans that's what we used to do to. We usually use those to cleanse our noses. We'll stick our nose in a cup of coffee beans.
Speaker 1:Oh yeah, this one really smells quite sweet. So okay, so let's taste the Cava de Oro Right here to you folks. Cheers. Still very sweet, still very sweet on the front. You know what's funny? What I get, though? Sweet right out of the gate and it's it's still lingering. It is so sweet, is still lingering, but it you get the spice and a little bit of heat on the backside of it. You don't get it up front, you get it on the backside Yep, yep, yep.
Speaker 1:Yeah, but I will say this Tastes better tonight than it did a week ago when I had that little drink. I don't even know, I don't remember what I was doing.
Speaker 2:Okay, so now. That's good, let me take a sip of water. So God dang, this is so good.
Speaker 1:Yeah, no, that Cabo de Oro is really just man. You know what I want? It is dynamite.
Speaker 2:I want to do, okay, what are you going to do? I'll do a taste of this, and then I'm going to do a Kentucky Chew.
Speaker 1:That's what I did on the Coppa del Oro I let it go and I just Did you get any tannins in your gums? I just got sweetness and just that little spice, that little warmth on the back end of it.
Speaker 2:So no tannins at all. You saw me, I just like, like, if, like I was gargling, like with mouthwash.
Speaker 1:You know what? Jim the adictivo? It's like man, I don't even know how to describe it. It is sweet through and through Yep, and on a spice or a heat level it's like a one.
Speaker 2:And it's very subdued, comes in on the back end and then goes away.
Speaker 1:Yeah, man, it's just wow, wow. It's funny, you were right. You were like, hey, dude, I think you need to try this one. And I think, man, this one's going to rock your world. I think you're going to like this one better than the Cava de Oro. And, jim, I think you were right, man, I think you were dead on. I think you were dead on, man, that is really really. I mean wow, wow. That. That is really really. I mean wow, wow, that is some fabulous stuff. And folks, we're talking about the one that was the overall winner last year at our tequila tasting, the Cava de Oro. That was our overall winner. And now we're bringing in Adictivo that none of us have had before. And now, of course, you know, know, jim did and he's introduced it to me tonight. And I'm just man, I'm like, yeah, I'm almost, it's almost beyond words.
Speaker 2:He's so good. Each one has got their own. This is why I wanted you to do it back to back.
Speaker 1:Or side by side, I should say yeah, see, I'm getting that spice and heat in my gums from doing that Kentucky Chew and swishing that Cabo de Oro around, and it is so delicious. It truly is people.
Speaker 2:I get more of the tannins in this, but man, man you know, it's just wow, it was.
Speaker 1:What's weird is is, you know, before we had done our tasting, I don't know, whatever, whatever, like I said, we've done it. We've done a couple, three of these tequila tastings, and and sin rival was my favorite extra on yeho, and then then it was cover the oro, and now jim and I and it's not blind or anything, but it's just by pure taste and jim warned me. He told me dude, I think you're gonna to like this one better. And he just he called it.
Speaker 2:He called it my friend Guy. He told me he goes. You don't have any friends, he said. He said he's not a tequila drinker. So when he called me and he'd already tasted the Cabo de Oro.
Speaker 1:Okay, yeah, that's right, because I know yeah.
Speaker 2:And he bought this and he goes. Man, I forget who introduced this to him, but he goes, this is really good. So I brought my he had the Addictivo and I had the Cabo de Oro and I brought it over. We sat down and did a little side-by-side. The first thing that I noticed. That was the. I thought the Cabo de Oro had a little bit more agave on the nose.
Speaker 1:Yeah, which we both called that, we both smelled it.
Speaker 2:And then this I just tasted it and I was like there's a lot of good things going on, and so then I went and found a bottle. I think I bought that at Total Wines and More yeah.
Speaker 1:Now, I don't know this one, so what's your average cost on this one here?
Speaker 2:I think I paid 70, maybe more. Maybe I paid 90 bucks for that.
Speaker 1:Wow See, there you go, people.
Speaker 2:I can't remember. Well, I wanted to look it up on my phone. Yeah, whatever, yeah.
Speaker 1:Well, okay, but let's call it 100 bucks. You probably didn't pay more than 100 bucks for it, right? No, okay, all right, so let's just call it 100100, just for you know $14.77 now, yeah, same as the Cava de Oro, same distillery, so you can see if you like one. That's what's really cool about this tequila I'm showing you a blank phone.
Speaker 1:That's what's really cool about Tequila Matchmaker app is that you know, you can find out where these tequilas come from and, like I said, if you like this one, check it out. You may like this one over here, and we do. We love the Cava de Oro, but boy, oh boy, I'm blown away by Adictivo. Blown away.
Speaker 2:Again, these are not shooters. Don't sit down, sit down and sit and just sit gather with some friends you know, around your little fire or whatnot.
Speaker 1:Yep, absolutely With your special person that's in your life, whatever, or even by yourself. You know, I think a lot of people would consider, like bourbon, to be more of a cold weather spirit, and I think tequila could be that too. But you more equate tequila with warmer weather because it's from Mexico, it's from a tropical climate, people mix it in margaritas and they drink it, you know, in the summertime and all that. And, yes, you can do all that. But to what Jim said do not shoot this stuff. Okay, do this is not, this is not for shots.
Speaker 2:This is, this has been crafted, I mean. So, yeah, any of these tequilas that we have had tonight like the like hanging a van gogh in your bathroom, right, right, exactly.
Speaker 1:yeah, or picasso on your front porch or something like that, you know, on your garage door. But even, to be honest, even the two blancos that we, that we tried, the Clase de Sol, plata, the Cin Rival Silver, all of the tequilas that we have tasted tonight here and have spoken to you about, these are all for just sitting back. If you want it cold, great, throw a big old giant cube in there, one that's not going to melt really quick, and just sit back and enjoy it. But you know what folks and I'll tell you, I know what Jim's going to say too, but that's me. I was like, oh no, I got to my stuff cold, I gotta have my stuff cold.
Speaker 1:But Jim pointed out to me a while back, I don't know, probably a year or so ago hey, let it warm up a little bit. Let it warm up and you'll really see a difference in smell, aroma, flavor, all that stuff, and yeah, and certainly you want it at room temperature if you are tasting like what we're doing tonight. But you know, look, if you just, like I said, if you got to have it cold, drop a big old giant cube in that so it doesn't melt real quick, and sit back, like Jim said. Jim said sit on your porch, your patio, by your pool, whatever, and just sip away. It is so, so good.
Speaker 2:Yeah, I think. If anybody buys any of these, I think this is a very good starting point.
Speaker 1:What we've just shown. I think we gave some people some real.
Speaker 2:Yeah, we gave them some really good uh that's not to say that there's others, but um there's about a billion tequilas out there.
Speaker 1:We can only try so many, you know you guys have really crafted.
Speaker 2:I mean I what I think is going on. I think, and I can't say, because I was never really a tequila person- yeah. I think that there's been some sharing of knowledge between the bourbon distillers and the tequila manufacturers.
Speaker 1:You know what? I would agree with you on that, because I mean, obviously we know tequila has been around for hundreds of years. It's like I mentioned it earlier, it's the wine, it's like it's the wine of Mexico, and I want you out there to celebrate it as such. Out there, to celebrate it as such. Tequila gets such a bad rap because people equate it to doing shots, getting hammered, passing out, waking up in the morning with the worst hangover in the world and you're sick and all that kind of crap. And that's not what it's about. You saw what we did. We weren't here to get drunk. We're not here to get hammered. We're here to do some tasting, to explain it to you, to share it with you and to impart our knowledge of what we have. And I'm not saying we are total professionals on this, but we do. We really take in this stuff like we do with our barrel-aged stouts. And I'll tell you what everyone knows that Jim is the bearded. You know what did?
Speaker 2:Chris call you Bearded bourbon. No, no, I don't know. He called you the.
Speaker 1:I don't know whatever it was, but he talked about your beard and how knowledgeable you were.
Speaker 2:So one of the things that's really interesting, as opposed to bourbons. Bourbons will be anywhere from 80 or 40% ABV, all the way up to considerably higher. So when you want to compare a bourbon tit for tat, sometimes you're not going to be able to do that, because the bourbon that you're trying to compare has got a different amount of alcohol in it. If you look at these tequilas, these guys have, um uh, knocked these all down to 40% ADV, which is 80 proof.
Speaker 1:Yeah, they're usually on on. On the tequilas, I don't in in the. I've never seen anything over 40 yeah. I've never seen anything over 40 percent and that's in the United States. In Mexico, if you buy the stuff that is not that's sold solely in Mexico or imported, it's usually somewhere between 36% and 38%.
Speaker 2:Oh really.
Speaker 1:So it's a little milder, it's a little bit higher. It's like two to 4% higher in alcohol content in the United States than it is in Mexico. If you buy, because you can buy all this stuff that you buy in the United States, you buy it in Mexico as well. But if you buy this stuff solely for Mexico, generally it's a couple of points less on the alcohol content.
Speaker 2:So it should be easier to compare. Maestro, what's that? Maestro Tequila? Oh, the Master Distiller. The Master Tequila Distiller. I'm just reading the Spanish Mexican. That's that guy right there. Yeah.
Speaker 1:I can't read the last name. It looks like it's like Galdado and he says Si hoy muero y. I can't read that word. I'm going to say tequila Right, volveria. I said whatever that is Okay, yeah, okay.
Speaker 2:So he's a tequila maker.
Speaker 1:Yeah, so he did a good job. Yeah, yeah, he did, it's really good, he definitely did that.
Speaker 2:Yeah, that one, you, you really did you.
Speaker 1:Yeah, you definitely did that. Yeah, that one, you really did. You were spot on on that one, jim, you really were. And because you know what it is that I look for, flavor-wise and all that stuff, you hit it on the mark. Yeah, you were not wrong at all, wow. So what do we got? One, two, three, four. We drank seven tequilas tonight, jim.
Speaker 2:Right, but I just had little teeny pieces, I know no we're okay.
Speaker 1:We're okay. He's got to drive home a whole like mile and a half away. I get to walk across the hall and fall down in my bed if I want to, but I, okay, I'm good To go over these one last time and I'll try to do it quickly because we are really heavy in time. Classe Azul Plata that was the first one that we tried.
Speaker 2:Dynamite my favorite over the other one and Ben's the other way around.
Speaker 1:No, not necessarily I could take either one of them and I'm not sure which way I lean. But Cin Rival, which I it's the only one I haven't had of Cin Rival is I haven't had their, I haven't had their Reposado or their Añejo. I've only had the silver and the extra Añejo. So I haven't had the other two yet. But the Cin of all silver, these are just if. If you really like that agave flavor and you don't like a lot of age and you pretty much want it straight out of the, you know, straight out of the uh, uh, distill, I mean you want it just distilled and straight into the bottle, no age at all. That's the way to go and those are fabulous and, like I said before, you can sip those ones all day and night.
Speaker 2:Yeah, those are good sippers.
Speaker 1:Yeah, definitely.
Speaker 2:And then we went to no, then you went to the Reposado.
Speaker 1:Oh no, I'm sorry we went. Yeah, I skipped it. Then we went to Clase Azul Reposado. That was very good and Jim was blown away by this one. Jim was blown away by this one. Yeah, okay, another fabulous tequila, personally overpriced, but it doesn't take away from the quality of it. Yep, okay. Then we went straight to some extra añejos. We went to Dinastia Real, which we thought was dynamite. I'm going to say dynamite is fabulous.
Speaker 2:A lot From what I remember of that that had a really good toffee caramel aroma, a little bit spicy, yeah, you know. Yep, that probably was not.
Speaker 1:Then we went to Cin Raval, extra Añejo. Very sweet, but more spicy or peppery on the front side of it and then it mellows out a little bit. It's got a good warmth to it, really really good. None of these, honestly, other than the Clase Azul, none of these, are overpriced at all. They're so so right in line price wise. They're so affordable. They're so, um yeah, they're just not. You know, like these manufacturers, these distilleries, they're not taking advantage of you. So good, um, then we went to.
Speaker 1:Then we went to the Cava de Oro, the black bottle, okay, the extra on Yeho, that was our winner a year and a half ago. Great, great, great stuff. But, as we said, for our nose, a little heavier on the agave, on the, on the aroma, not on the taste but on the aroma, right. And then this one here, and you know we saved it for last only because I hadn't tried it before. And you know there's that saying you know you save the best for last. Well, you know, just by chance, we did, yeah, we did the adictivo. All of these fabulous for sipping. That's all you want to do it. Sit back with your buddies, with your family, with your wife, girlfriend, boyfriend, your significant other, whatever, just sit back and enjoy it. And man, oh man, you're not going to be sorry. This was fun, jim, this was fun, this was good. He called me up like at noontime or whatever, I don't know. Hey, you want to?
Speaker 2:do a show tonight.
Speaker 1:Hey, let's do a tequila tasting. What do you say? So, for last minute, we did okay. Huh, yeah, we did. All. Right, listen, I hope that this was really informative for everyone out there. Hope we gave you some good information. You've got all the brands. I'll put the brands in the show description so you'll have all that to go on as well. If you're not able to write stuff down, okay, um, we're going to let you go, cause, yeah, doing all this tasting we took up a lot of time, but I hope it was informative for you and I hope you enjoyed it all.
Speaker 1:And I can't thank Jim enough. Yeah, he was available last minute and that was great. You know, he, I like it when we were able to do our barrel age stouts or whatever it is, because he's just such a. He's just such a wealth of knowledge on this and and and, uh, I think I know a lot, especially when it comes to tequila. But this guy right here no man, he's the bur, he's the what was it? The? The bourbon beard, the bearded bour, bourbon, whatever it is, he's the bearded guy of knowledge, whatever you want to call it. Okay, he really is.
Speaker 1:So, anyway, we'll wrap it up right here, folks, as you know, this program is always available and it's available on multiple podcast platforms like Apple Podcasts, amazon Music, spotify and and yes, I mean I'm jazzed about it, I heart. I am not because it's I heart, but it's just another large platform. So I'm jazzed about that and I'm just hoping to reach more people with it. Or just search the Ben Maynard program and you know you have multiple options to choose from. If you want to steer your way to Buzzsprout, where my website is that's awesome and I appreciate it very much or if you just like looking at my pretty face or Jim's pretty face over there you know and you can't resist and you're watching on YouTube then please subscribe to the channel, give me a thumbs up and leave a comment and look if you want. Look, we gave you a lot of stuff here tonight. So if you want to leave some comments on the tequila you even have questions or if you want to leave some comments on the tequila.
Speaker 2:you even have questions, or if you taste something and you disagree or agree.
Speaker 1:Yeah, absolutely. Whatever it is, leave it in the comments, all right, and I'll even share them with Jim and we'll get back to you on stuff. All right, we will definitely reply to this stuff.
Speaker 2:Remember back in the 70 Chuck the unknown comment, he wore that paper bag. Oh yeah, that's what I'm going to wear the next time I'm going to wear the paper bag, I'm going to be the unknown.
Speaker 1:All right, All right, Um, and, and last but not least, folks just follow me on Instagram. Ben Maynard Program. All one word, okay, Okay, listen, this is it. I hope you enjoyed it. I know it was a long show, but it was very informative and it was a lot of fun having Brother Jim here. Thanks for being here. This is the Ben Maynard Program. Tell a friend.