Unleash your inner sommelier as we swirl, sniff, and sip our way through the bubbly brilliance of sparkling wines with Nicole, a true enthusiast of fizz and foam. From the toast-worthy terraces of Karma Vineyards to the exclusive sips of their member-only sparkles, we explore it all. Nicole guides us on a voyage of mouthfeel and memory, where every effervescent encounter is a celebration, whether aboard a sunlit boat or wrapped in winter warmth. We even raise a glass to the charitable spirit of canned rosé and the allure of Wenatchee's wine scene with its shining star, Cave Noir. So, let's pop the cork on this episode and immerse in the stories behind each bubble!
Venture into the vineyards of Champagne, where the alchemy of méthode champenoise transforms mere grapes into golden elixirs of luxury. I reveal the intricate ballet of winemaking, from the still wine's first blush to the captivating crescendo of the tirage stage, where yeast and sugar orchestrate a symphony of flavor over years of patient aging. Listen in awe as we unravel the mysteries behind the toasty brioche notes of a Dom Pérignon, and why the term "Champagne" is reserved for its prestigious French birthplace. We'll even compare the rustic sourdough charm of Spanish Cava to its French cousin's opulent bouquet, ensuring that your next sip is informed and inspired.
Finally, we line up an array of sparkling treasures, casting our verdicts on their flavor profiles and whether they're worth their weight in gold (or grapes). We playfully wager guesses on the price tags of these posh potions before revealing their true cost, delighting in surprises and savvy finds alike. And as we toast to the end of our sparkling saga, we extend an invitation to join our Patreon community, where the conversation and exclusive content bubble on. Cheers to the joy, the journey, and the jubilant jingles of our favorite sparkling wines on the Bung Pod!
Unleash your inner sommelier as we swirl, sniff, and sip our way through the bubbly brilliance of sparkling wines with Nicole, a true enthusiast of fizz and foam. From the toast-worthy terraces of Karma Vineyards to the exclusive sips of their member-only sparkles, we explore it all. Nicole guides us on a voyage of mouthfeel and memory, where every effervescent encounter is a celebration, whether aboard a sunlit boat or wrapped in winter warmth. We even raise a glass to the charitable spirit of canned rosé and the allure of Wenatchee's wine scene with its shining star, Cave Noir. So, let's pop the cork on this episode and immerse in the stories behind each bubble!
Venture into the vineyards of Champagne, where the alchemy of méthode champenoise transforms mere grapes into golden elixirs of luxury. I reveal the intricate ballet of winemaking, from the still wine's first blush to the captivating crescendo of the tirage stage, where yeast and sugar orchestrate a symphony of flavor over years of patient aging. Listen in awe as we unravel the mysteries behind the toasty brioche notes of a Dom Pérignon, and why the term "Champagne" is reserved for its prestigious French birthplace. We'll even compare the rustic sourdough charm of Spanish Cava to its French cousin's opulent bouquet, ensuring that your next sip is informed and inspired.
Finally, we line up an array of sparkling treasures, casting our verdicts on their flavor profiles and whether they're worth their weight in gold (or grapes). We playfully wager guesses on the price tags of these posh potions before revealing their true cost, delighting in surprises and savvy finds alike. And as we toast to the end of our sparkling saga, we extend an invitation to join our Patreon community, where the conversation and exclusive content bubble on. Cheers to the joy, the journey, and the jubilant jingles of our favorite sparkling wines on the Bung Pod!
All right, welcome everybody. Welcome back to the Bong Pawn. I'm your host, wine Wonder Boy, and we got Jazzy J Jazzy.
Speaker 2:
Hey, what up, we got a. You guys are wild.
Speaker 1:
We got a fun episode today. We got a very fun episode today. We have a special guest here. Please welcome Koli. Hello, I call her Koli. I call her.
Speaker 3:
Nicole.
Speaker 1:
She is here because she loves bubbles and she works in the wine industry. So she started to hang out with us and we're going to talk about everything bubbles and sparkling wine, and champagne, et cetera, et cetera.
Speaker 2:
Yeah, so yeah.
Speaker 1:
Yeah, we got a few things here. What did you bring?
Speaker 3:
I brought a canned karma bubbles. A canned.
Speaker 1:
A canned. Give it a applause for that. It's canned.
Speaker 3:
Give it a applause for that. It's old world.
Speaker 1:
Old world canned bubbles. So this is a bubbly rosé. Is this method champagne as well, or it's not? Do you know what kind of method it is? I don't know.
Speaker 2:
She knows it's canned.
Speaker 1:
And it's bubbly. It goes on the boat. Really well, this comes Great for a boat ride. This comes from karma vineyards in Lake Shilan. This is a rosé. So karma doesn't only do cans, do they.
Speaker 3:
No sir.
Speaker 1:
What's there? What do they do?
Speaker 3:
Method champagne wok.
Speaker 1:
Method champagne, wok, pretty much everything. Yes.
Speaker 3:
They also have bourbon and cider and wine as well.
Speaker 1:
Got a little schmutz in my glass Schmutz, all right, I got it out. Well, what I didn't?
Speaker 2:
know that Cheers.
Speaker 1:
Bubbles.
Speaker 3:
I was wrong. Scotch, they do Scotch. Scotch, it's good.
Speaker 1:
It's pretty solid bubbles.
Speaker 2:
I think this is actually my first can. Really yeah, Every time you brought them I.
Speaker 3:
You drink them.
Speaker 2:
Yeah, or. I was sober for who knows what reason. No, they're good.
Speaker 1:
So they sell in bottles. I've had their Mouignet, which is my favorite. Peter Mouignet is probably one of my favorite sparkling wines Period. I think it's amazing. It has so much depth and character to it and I'm so happy that karma does it, but it's a member's only thing.
Speaker 3:
Yeah.
Speaker 2:
Unless you know people.
Speaker 1:
Unless you know people which I know, a few I know a couple people, I'm going to get some of that. I love that. Their Brute is amazing. Their Blanc de Blanc is amazing. So they don't only do cans, people. They don't only do cans, yeah, they do bottles to really high quality method champagne wall domestically in Washington state. So it's fucking rad. I love it.
Speaker 3:
This is basically just like leftover juice. Yes, and they put it into cans for like easy access.
Speaker 2:
Boat rides, boat rides, easy boat rides, easy boat rides, that's perfect, it is perfect, one can is equivalent to what Two glasses Is that right One and a half One, and a half 1.67 glasses. You can really just, oh, I do.
Speaker 1:
Yeah, you can really slam these best in the summertime yeah.
Speaker 2:
There's a video. Oh, that's cool. Maybe I'll leak to the Bung Pod of Mia at Karma. Just kind of back to our last episode Of the. Can you put your mouth around a whole flute?
Speaker 1:
Oh yeah.
Speaker 2:
Yeah, there's a video I might leak to you. Oh, I can even play. Do this, that's easy. Oh my God, clip that. Clip that. Let the games begin. Oh my God, clip that, clip that. Clip that. Clip that Clip that. Clip that, clip that, clip that, clip that, clip that.
Speaker 1:
Oh my God, oh yeah, yeah, this is really solid for a can. And also I read on the can. It says, which is kind of cool 12 cents per can will be donated to the underprivileged and homeless. Please let us know if you have.
Speaker 2:
So when do you get those checks?
Speaker 1:
Have a need near you.
Speaker 3:
Or way behind.
Speaker 1:
That is pretty cool 11% each can, so that's awesome yeah.
Speaker 2:
And they should donate to me, me too, the homeless, the homeless, the homeless.
Speaker 3:
The homeless? I don't think they donate to house.
Speaker 2:
Well, they kind of do.
Speaker 1:
They kind of donate to house. Oh my gosh, crazy people up in there. You guys are nuts. So can I ask you a question, nicole, you like sparkling wine a lot. What kind of draws you to bubbles?
Speaker 2:
To the sparkles.
Speaker 1:
Yeah.
Speaker 3:
I like the Woo. That that's my favorite, that's your favorite. Ooh baby, Ooh baby. I just like the mouth feel. I like the effervescence, Effervescence.
Speaker 1:
Yeah, and it's easy to drink.
Speaker 3:
It's a good warm weather or wintertime weather.
Speaker 2:
Oh yeah totally. Totally.
Speaker 3:
Ooh, nice.
Speaker 1:
So I'm going to give another business, a local business, a shout out real quick. There's a new wine shop in Wenatchee. It is called Cave Noir. It is on Wenatchee Avenue, downtown Wenatchee. That's where I got these two bottles of bubbles from. They have international wines there. They have local wines. What? Mostly international? Why have we not done? They just opened up. Because you don't leave fucking Mantis oh right, it's true, you don't leave the town at all. You need to.
Speaker 2:
Walmart and not have fucking panic attack. That's why I'm here.
Speaker 1:
So wine shop, wine bar. They also her husband makes wine as well, so they serve his wines there as a tasting room, which is pretty cool. I haven't tasted their wines yet Because I was kind of in and out looking for bubbles for this episode. So yeah, so this one here.
Speaker 2:
The first one I opened of the bottles is what on some of my, I've got a, got one.
Speaker 1:
Is a Brute Premier Crew Blanc de Noir from Pierre Trichet and Champagne, and this is 50% pure mounyet and 50% pure noir. Awesome.
Speaker 3:
Yeah, a true champagne, a true champagne.
Speaker 1:
Yep, I love it. The other one is a Cava. It holds like the other one is a Cava. So for those that don't know about Cava, it is an awesome, awesome little secret, especially if you're searching for value wine. Yeah, I know one of our podcasts I don't remember which one, maybe the first one, definitely the last, the fourth one that we did we talked a little about networking. Oh, I'm sorry, we're empty. I'll give you the Cava. Let's do the Cava first.
Speaker 2:
You guys are wild. Don't heal any better.
Speaker 1:
Here you go. So we did talk a little bit about networking and this is another one of those high value wines. So really, good value means great quality for the price that you pay for it.
Speaker 2:
Yeah, I think that was our last cast week?
Speaker 1:
Yeah, the episode four, I believe. So this is one. Cava is met the Champs-Élysées, in Spain.
Speaker 2:
So can you explain, what that means?
Speaker 1:
Yeah, so on, it's a little bit outside of Barcelona, barcelona, if you will. Yeah, it's more more there we go. We're on the coast, the Mediterranean coast, there, but Cava is Spanish grapes method, champs-élysées, so it's a champagne method.
Speaker 2:
So can you explain what that method like what? What is that method?
Speaker 1:
So it's different from others. So a step by step process method. Champs-élysées was created by a monk in the 1600s by the name of Dom Perignon, and so that is a very obviously popular wine, high quality wine, from Champagne, from Moen Chandon. He created the method Champs-Élysées method because what do Catholic monks do? They study the Bible and commit themselves to one laborious task for the rest of their lives, and he chose to make champagne, which is fucking awesome. So cheers to Dom Perignon for being a G. I love that.
Speaker 2:
Fuck, maybe I should be coming back.
Speaker 1:
So I gotta take a break for a minute because if you enjoy the show, I have some amazing news for you. Do you want exclusive content, more episodes per week behind the scenes snippets, discounts every time we drop some dope ass merch. Do you want your opinions and hot takes to be heard on the show and be a producer on the show? Because if you do, head to patreoncom slash official bung pod. We want to hear what you have to say. We want to see your hot takes. We want your opinions. We want to cover your topics on this show. Just be a part of the bung pod jabroni gang. Head to patreoncom slash official bung pod. Now let's get back to the story.
Speaker 2:
Oh Nope, not today at least.
Speaker 1:
So Memphis Champagne Wall is a very intricate technical process. So you make still white wine the way you're just going to make all white wines. You're going to make it, pick it a little earlier, possibly, make sure the sugars are pretty low in it and then, after you make the still wine you create was called a tirage. It's a mixture of that still wine, sugar and yeast and so that's fermenting. You get started a little bit and then you put that mixture in with the whole tank of wine. You keep circulating the tank and then you bottle each bottle individually with a crown cap on it and then you set it down for a period of time and this is called tirage. It's where the wine is actually fermenting inside the bottle and leaving leaves.
Speaker 2:
And what would be like the minimum year or months that you would leave it in bottle?
Speaker 1:
Minimum would be like a year.
Speaker 2:
Okay so you want a solid year on this.
Speaker 1:
You want a solid year. A year honestly isn't enough. With true champagne, especially Domperignon, when they have a certain vintage they'll do like two, three, sometimes five years In tirage where it's just laying there sitting on the leaves. And so in champagne you get this like kind of brioche toasty component that all comes from the leaves, contact into your Raj and during tirage you want to riddle it. Vue Vecchot came up with this A-frame situation where each bottle is on a certain angle and then you riddle it a quarter turn every single day Until-.
Speaker 2:
And do you do that by hand? They do that, or you can't.
Speaker 1:
Yeah, the traditional way is to do it by hand, which is very laborious and takes a fucking long time. It's dangerous and, yeah, it could be dangerous how I know you drop that bitch and pops up
Speaker 1:
and Tush, I know one of my favorite Sounds funny. One of my favorite champagne houses is called Riyun Art and champagne is a grower champagne, really high quality shit. And they have one guy that, salaried, his only job is to riddle a quarter turn every single day, so he knows what he's doing for this whole day. He just goes in, does the same thing every day and leaves oh, that's Mr Finley, hi Finley, hi Fin, it's our dog. So he does a quarter turn every single day until the leaves is completely compacted on the neck of the bottle.
Speaker 1:
After that happens, you flash freeze the neck of the bottle, sometimes using dry ice, sometimes using a more technology that came out recently recent history, quote unquote that flash freezes that leaves. And then you take a bottle opener, take the crown cap off and it pops out, shoots like a rocket, and then that's when you do your dosage. And dosage is a mixture of the wine that you put in it originally and also some sugar, and that's where you're gonna do. Your level of sweetness Like this is brute. Even less sweet than that, there's extra brute. Even less sweet, there's brute nature or brute nature or sans dosage.
Speaker 2:
You just have to nerd sometimes.
Speaker 1:
Yeah, you know, and then after that you cork it and you cage it, quirk, quirk, like this. So it is a process, and Don Perignon is a genius for creating this and I love it.
Speaker 2:
Yeah, it's delicious. So can I get a champagne in the United States that's made here?
Speaker 3:
No, ma'am.
Speaker 2:
Would you like to tell me about that?
Speaker 3:
No, ma'am.
Speaker 2:
You know, you can tell me. Where do I find champagne, france, okay. Where do I find a Prosecco?
Speaker 3:
At the grocery store Italy.
Speaker 1:
At the grocery store. Italy makes some amazing Prosecco.
Speaker 2:
Yes, and then Spain. Cava, cava is what we're drinking now.
Speaker 1:
Although Prosecco isn't method champagne, it's a. It is a forced carbonation and tank, which is why it's so cheap, because there's not as much labor involved with it, but it is really good.
Speaker 3:
That's why we like the grocery store.
Speaker 1:
Yeah, this Cava so Cava's made with Spanish grapes is method champagne, and so these grapes are Maccabeo, zarello, periata and there's a few others, but not in this bottle, apparently.
Speaker 3:
So Maccabeo, zarello and Periata.
Speaker 1:
And those are the grape varieties. Those are the grape varieties in Spain for method champagne. Yeah, yeah, there's a few other ones, but yeah, this is really solid, I think, for especially the price.
Speaker 3:
It's fantastic.
Speaker 1:
I get some bread on the nose.
Speaker 2:
What kind of bread?
Speaker 1:
This one kind of is more sourdoughy. I feel like champagne's, like Dom Perignon's kind of more brioche. This is more sourdough.
Speaker 3:
Good to know. I can see Now that you say it.
Speaker 2:
What Like when someone tells you.
Speaker 3:
Smells like fucking dirty socks.
Speaker 2:
Oh yeah, I got that.
Speaker 1:
It's probably because of the glass.
Speaker 2:
Oh yeah.
Speaker 3:
I get the gravel Sorry.
Speaker 1:
Oh, one thing about champagne flutes. Do you want to tell us something about champagne flutes?
Speaker 3:
Yeah, not these. Well, do you have one?
Speaker 1:
I don't have any.
Speaker 3:
Oh, I should have brought some, sorry. So they etch five little holes into the very bottom of the glass and once you pour the bubbles in, it continuously circulates. So how this was explained to me.
Speaker 1:
So that's why you see the string of bubbles go up.
Speaker 3:
The string of bubbles up. But if you pour it into bubbles into a wine glass, you're not going to have that because it doesn't have the etching bottom. That's interesting.
Speaker 2:
And I've heard well, I heard overheard from you the other day, oh dear, which is probably not true. Let's go.
Speaker 1:
Let's go.
Speaker 2:
But she heard that you could actually get more of a flavor and taste out of the normal glass than compared to a true, you told me that, true, true, yeah, I have a white wine glass.
Speaker 1:
Ideally, these ones are more.
Speaker 1:
These are universal glasses, both of these, but they are good white wine glasses as well.
Speaker 1:
Yeah, so most sommoliers will tell you that drinking champagne or meth and champagne or whatever sparkling bubbles, if you would drink it out of a white wine glass, you're going to get a lot more flavor profile out of it. You can swirl it, you can stick your nose in the glass like this and smell everything about the wine in it. So a good champagne flutes that can do that is the tulip shape, so it's the one that curves out a little bit and then on the very top makes a curve inward and has a larger opening than a normal champagne flute would have, and so it creates a kind of like you know how, like burgundy glasses are very bulbous on the bottom. It's almost the opposite effect. So it's kind of how it goes out and creates a bulb on the top so you can actually get those aromas and you can swirl it a little bit in that glass and stick your nose in it. So that's why I like tulips a lot. If I have to do a flute of some sort, I would like some tulips here at my house.
Speaker 3:
I have to get the right one. It's almost Christmas. We know what Ian wants.
Speaker 2:
Oh yeah, let me just whip that out.
Speaker 3:
All right, still waiting on my hoe pain Then.
Speaker 2:
I got you yeah.
Speaker 1:
Kava is really good, especially for the value.
Speaker 3:
I think this I want to say this Kava was like 20 bucks or so.
Speaker 1:
It's a good one. It's like $25, $30.
Speaker 3:
Really.
Speaker 1:
Yeah, oh, this guy was. I'll have you guess, but with the Premier Crew, champagne is.
Speaker 2:
OK.
Speaker 1:
It's very interesting.
Speaker 3:
Interesting. The price point is interesting. The price point is interesting. Ok, yeah, so we should have started with that one.
Speaker 1:
No, no, I want to see the difference between all of them.
Speaker 2:
and with champagne, OK, and then go back to them and then buy it for our Patreon episode.
Speaker 1:
Hell yeah.
Speaker 2:
Speaking of.
Speaker 1:
Yes.
Speaker 2:
And that's where we clip in. No, that's not true, that's where we clip in. There you go.
Speaker 1:
Patreoncom slash official. All right guys, take a break for a minute because if you enjoy the show, I have some amazing news for you. Do you want exclusive content, more episodes per week behind the scenes snippets, discounts every time we drop some dope ass merch. Do you want your opinions and hot takes to be heard on the show and be a producer on the show? Because, if you do, head to patreoncom slash official Bung pod. We want to hear what you have to say. We want to see your hot takes. We want your opinions. We want to cover your topics on this show. Just be a part of the Bung pod Jabroni gang. Head to patreoncom slash official Bung pod. Now let's get back to it.
Speaker 2:
Take, talking and subscribe, and then we're on the and the. Shameless.
Speaker 3:
Oh my God, All right, I want to try the champagne here, me too. Well, could be such a pussy. There you go. Good girl, I'll let him play it for you first.
Speaker 1:
Oh thank you. I feel like these bubbles are a lot more consistent than the other two were, which is very interesting.
Speaker 2:
Oh wow, that smells odd Odd. Hey, great, smell it. What if I don't like it? You're still going to drink it, I know.
Speaker 1:
Oh right. It's a little reductive.
Speaker 3:
I don't know, what that means.
Speaker 1:
So reductive.
Speaker 2:
Reductive. I brought you on the show. This is what you can explain. These things You're welcome.
Speaker 1:
Uh, when something has a hint of reduction, it it kind of smells like it's like a struck match.
Speaker 2:
Yeah.
Speaker 1:
Almost and or like flintiness, like a flint like a flintstone yeah, like a struck flintstone, not like the vitamins or the cards. I was just looking at it starting to sink.
Speaker 2:
From that oh my. God Slip in Woo.
Speaker 1:
This does happen with higher quality higher quality old road lines and also higher quality new road lines as well. Um, it's just an SO2 thing. That's what people say.
Speaker 3:
This is really interesting I can't do that.
Speaker 2:
Huh, right, very light.
Speaker 1:
It is a rosé.
Speaker 3:
Well, obviously yeah, for the people just listening.
Speaker 1:
This is a rosé oh okay, Of Mouignet and Pinot de L'Arbre Pierre.
Speaker 3:
Trichet, I didn't think it would taste at all like that after what it smelled like yeah, totally, because it's a rosé, it kind of has a little more fruit but there's a lot of mineral going on and a lot of that is because of where it's grown.
Speaker 1:
the areas so it has usually has a lot of Camaridgen Marl, as the stone quality in Champagne, also in the Loire Valley, has a lot of Camaridgen Marl as well. It's more kind of chalky, it's more like chalk and like Burgundy you get more limestone and Champagne you get more chalk quality. And there's an ongoing debate in the wine community. Some people say that it doesn't matter where you grow the grapes, like the minerality doesn't come from the soil.
Speaker 1:
But I call bullshit on that. I'm more in the camp of Terroir, where there is such thing as Terroir and the. For those that don't know what Terroir is, it's anything having to do with the natural components of where a grape is planted, so it could be the slope aspect, it could be how the sun hits it, the soil type, that it's on Etc.
Speaker 2:
Etc.
Speaker 1:
The micro climates, it has Everything about it. That's Terroir. That's what makes a grape grow a certain way, and when you make wine out of that grape it expresses itself in a certain way that represents the Terroir. Like when you go to Santa Barbara, there's a lot of I know, I really everything in Santa Barbara, but I know it really well. That's why I'm putting an example. So in Santa Rita Hills it's very foggy, so the fog comes from the ocean, so you get a marine layer almost all the time there, and so the Pinot Noirs have a very salty kind of olive topodod component to it, so that's why it smells salty in the vineyards over there, like everything about it.
Speaker 1:
And also the soil types in Santa Rita Hills are more of earth and so it's fossilized seed life, so that's also where you get some saltiness from it, so it's like it's amazing I love this Saltiness, these notes. These notes.
Speaker 3:
What else is salty Jasmine?
Speaker 2:
No, that's exactly what I'm going for I don't know why you guys have me here.
Speaker 1:
Have you had a sucondi's wines? No, I don't know Anything from sucondi. Oops, that dropped.
Speaker 3:
I don't think so. Is it a winery? No, it's an area, yeah, sucondi, where.
Speaker 1:
Sucondi's.
Speaker 2:
NUT SAVEEEEEEE. I'm like you're falling into this wine. I should know better with this guy. Where's that I?
Speaker 1:
got you good on that one. I'm like look at the world map above.
Speaker 2:
I'm like Africa.
Speaker 1:
Sucondi's, sucondi's wine.
Speaker 2:
I love you. You didn't finish your sentence.
Speaker 3:
But okay, I don't need to, I literally did.
Speaker 2:
I'm just like over here like oh Nicole. I'm glad you let me follow through. I know I was like over here smiling.
Speaker 3:
Had I looked at you, I would have known better.
Speaker 2:
You like playing with the cage.
Speaker 3:
Are you trying to say that you want to be?
Speaker 2:
in a cage right now with your. I kind of feel like it. Which one was your favorite?
Speaker 1:
They're all very unique.
Speaker 2:
I like the flavor of this one.
Speaker 3:
I was going to say I like the flavor.
Speaker 2:
I don't know if I like the smell.
Speaker 3:
I like the smell, I like the smell and the. It gets better longer than it's, it still smells like, like when.
Speaker 2:
Spark with me.
Speaker 3:
When you pull the sheets off, when you let me do punchdowns once a year with you and you pull the sheet off in that like first initial scent. That's what this smells like to me.
Speaker 1:
So that would be reduction. That would be the same thing.
Speaker 3:
Now that I know what reduction is, I smell reduction.
Speaker 1:
Rather it smells reductive.
Speaker 3:
It smells reductive.
Speaker 1:
I always contribute reductiveness to high quality wines Because it shows the lack of oxygen that was allowed to the wine making process. The more you move wine, the more it's in a tank where it has head space. The less it, the more character and complexities leave that wine. A lot of people in France, they take great heat to minimizing oxygen exposure when they're making wines. So I like to add SO2, which is sulfidoxide sulfites which do not cause headaches. People Relax, okay, sulfides don't cause headaches. I digress, we can go over that later at some point.
Speaker 3:
But and so yeah, it's just lack of oxygen, which can make it reductive. I like this. This is my favorite one. This is your favorite one. I like the scent of this one, though.
Speaker 2:
This is just easy pounding. That's just when I'm trying to drink, which was a good start. I don't know Walmart Still in shock over having to go there. Oh my God, walmart is actually not cheap.
Speaker 1:
Okay, people are like oh, walmart, poor people go there.
Speaker 3:
I'm like dude, I just have to put Walmart off and it's not that cheap. No, I got stuff for stockings and it was like $140. Yeah, it's ridiculous For two stockings Stupid, it's stupid.
Speaker 2:
I'll never forget our Walmart story.
Speaker 1:
I went to, I went, so we we had to get stockings and a page It'll be for our Patreon episode.
Speaker 2:
It's gonna say Go to our. Patreon episode to hear where we started our relationship.
Speaker 3:
When I first fell in love with Jasmine or I was mortified, I couldn't tell, Honestly though it's a good story.
Speaker 1:
That's hilarious story. I love that.
Speaker 2:
Yeah, we'll drop it on the next one, one of my favorite stories, yeah. You got to join Patreon and follow us to get that story.
Speaker 1:
Oh, yeah, well, I'm going to pour myself a little more here, so we can do a good bye to. Cheers to all the people. Let me pound this so I can get another hit.
Speaker 3:
There you go. That's a little tasty, all right.
Speaker 1:
So let's rank these real quick before we go.
Speaker 2:
Oh, you were going to have us guess how much we thought it was yes, oh yeah, or should we put that on the next episode?
Speaker 1:
Yeah, oh, we can do it now.
Speaker 2:
All right it's fine $89.
Speaker 1:
Okay, 25.
Speaker 3:
25.
Speaker 1:
You went on the under, okay.
Speaker 3:
Yeah.
Speaker 1:
It was 45.
Speaker 2:
Really Literally, just middle of Paul there.
Speaker 1:
Yeah, 45, and this guy was like 28.
Speaker 3:
Oh, these are 20 for a four pack. Okay and good pounders for the summertime and we're going to cheers to you guys, goodbye.
Speaker 1:
Thank you for listening to the bung pod. Go to patreoncom slash official bung pod for more exclusive content and more episodes and whatnot. Cheers, you, you, you.