Experience a revelation in your wine appreciation as we, Wine Wonder Boy and Jazzy J, lead you through the terraced vineyards of natural winemaking. This episode is your passport to a world where the Grenache meets Picpoul in a harmonious blend by Sonder Wines, complete with the whimsical dance of sediment and the allure of perfumey aromas. Venture beyond the glass as we debunk the sulfite scare, untangle vegan wine intricacies, and expose the myths that obscure the true essence of our beloved vintages. We even take a moment to address the misjudged grape allergies and celebrate the simple joys of "porch pounders."
As we traverse the sunlit paths of tradition and innovation, you'll savor the distinctions between the hands-on artistry of natural winemakers and their conventional counterparts' precise science. Discover how wild yeasts and minimal intervention craft stories in each bottle, while fining agents and added yeasts in conventional winemaking ensure consistency and clarity. The natural wine community's debate over sulfites uncorks a broader conversation about authenticity and definition. With the effervescent textures of pet-nat wines and the mysteries of malolactic fermentation on our lips, we confront the myth-riddled world of wine head-on, pouring out knowledge that's as intoxicating as the wines we cherish.
Experience a revelation in your wine appreciation as we, Wine Wonder Boy and Jazzy J, lead you through the terraced vineyards of natural winemaking. This episode is your passport to a world where the Grenache meets Picpoul in a harmonious blend by Sonder Wines, complete with the whimsical dance of sediment and the allure of perfumey aromas. Venture beyond the glass as we debunk the sulfite scare, untangle vegan wine intricacies, and expose the myths that obscure the true essence of our beloved vintages. We even take a moment to address the misjudged grape allergies and celebrate the simple joys of "porch pounders."
As we traverse the sunlit paths of tradition and innovation, you'll savor the distinctions between the hands-on artistry of natural winemakers and their conventional counterparts' precise science. Discover how wild yeasts and minimal intervention craft stories in each bottle, while fining agents and added yeasts in conventional winemaking ensure consistency and clarity. The natural wine community's debate over sulfites uncorks a broader conversation about authenticity and definition. With the effervescent textures of pet-nat wines and the mysteries of malolactic fermentation on our lips, we confront the myth-riddled world of wine head-on, pouring out knowledge that's as intoxicating as the wines we cherish.
Bung Pod, welcome back Wine Wonder Boy. And we got Jazzy J, jazzy. Hey, what is a bung? The whole of the barrel is called a bung hole. It's called inside the bung hole is called a bung Wine with mayhem. That's what it's about. Welcome back to the bung pod. It's your boy, Ian King, aka Wine Wonder Boy, and also with my co-host, Jazzy J, in the building. Hey, hey, yeah, what up, what up, what up. So we have an interesting podcast today. We are gonna be talking about a little bit about natural wines.
Speaker 1:
And soul fights and soul fights, and also the Breed Cheese Epidemic.
Speaker 2:
As well as some vegan wine.
Speaker 1:
Yes indeed.
Speaker 2:
Yes.
Speaker 1:
We got this.
Speaker 2:
Yeah.
Speaker 1:
Yeah, all right, we're precarious.
Speaker 2:
So what are we open today?
Speaker 1:
So I'm gonna taste it first.
Speaker 2:
This is a natural wine.
Speaker 1:
It's a natural wine.
Speaker 2:
Let's start there so that our lovely guest Bre Davis brought to us, so we thought it would be appropriate to drink here. Smells good, I wanna smell it. No, I wanna smell the cork.
Speaker 1:
You smell the cork here you go. I do like the cork. It's a composite cork.
Speaker 2:
I definitely think this is my first natural wine that I'm aware of.
Speaker 1:
That you're aware of. Okay. I could have possibly had one in the past, but Mm-hmm, you gotta be careful of pouring this guy because it has a lot of sediment at the bottom, tartrates and a bunch of stuff. So this is 50% Grenache and 50% Pick Pool. I don't wanna say the producer until I smell it and taste it, just in case I don't like it. But I have good confidence because they make good wine, beautiful, okay.
Speaker 2:
Turn that label around.
Speaker 1:
So this wine is from Saunders Saunders wine's in Yakima, 50% Grenache, 50% Pick Pool Blanc, interesting Co-fermented together, unfind, unfiltered, and they're based well, actually, they're actually based in Grandview. I think they're taste rooms in Yakima. But yeah, it says produced and bottled by Saunders wines in Grandview. Yeah, so I guess they have their social media stuff on here too. A bland smell.
Speaker 2:
Just like nothing there, like air it's kinda perfumey. I mean, it has a little perfumey smell to it.
Speaker 1:
but yeah, fruit, bright fruit.
Speaker 2:
All right, give us the notes.
Speaker 1:
Here we are Okay. So we have red and white floral notes on the nose that I'm getting Also fruit on the nose like bright strawberry or watermelon.
Speaker 2:
I almost get like a gushers.
Speaker 1:
Got yeah gushers.
Speaker 2:
Yeah, like the red gusher.
Speaker 1:
Absolutely red gushers and on the palate, okay, okay, a little bit of stem in there. I feel like it's not bitter, but there is a phenolic. I don't know how to explain herbal. I guess Some herbal with, like that, like you were saying, red gushers, that strawberry, that watermelon. It's interesting. It's a very light red wine. It's a chillable red is what it is. Yes oh, totally summer red. So it's not quite. It's not as light as a like Provence style rosé.
Speaker 2:
What's the alcohol on?
Speaker 1:
this Probably like 12.
Speaker 2:
I was gonna say it seems like a perfect one to sit by 11.5.
Speaker 1:
11.5,. Yeah, there you go.
Speaker 2:
Seems like a great one to pop open next to the pool on a hot 105 day.
Speaker 1:
Poolside zipper here we go Give me four of them A little porch pounder.
Speaker 2:
So this is porch pounder for sure, this is a porch pounder. Yeah, all right.
Speaker 1:
I don't think Sam would want to take this to the dome piece, though, if you know what I mean. No, probably not. On our glasses podcast we had Sam on the firefighter. Sam, his favorite glass was the bottle itself, but there's a lot of sediment on the bottom of this guy. It's a natural wine. There's a lot of tartrates on the bottom.
Speaker 2:
It's unfiltered, unfined, so All right, so tell me about natural wine. So let's just go into it.
Speaker 1:
Go into it. It's time Okay.
Speaker 2:
It's time to rip these band-aids off.
Speaker 1:
Natural wine.
Speaker 2:
Because I'm sick of people coming in to my tasting room. And talking about natural wines, talking about soul fights, talking about vegan wine and the one that I have. I was telling you, earlier this week I had someone come in and say, oh sorry, I'm I can't drink cab Franck, I'm allergic to it, but I can have. I'm like, okay, that's fine, but you're not allergic to cab Franck, it's how the wine maker makes that wine. Yeah, it's it's what's inside that wine.
Speaker 1:
That's ridiculous part of the recipe.
Speaker 2:
So just because you had one bad experience or two, drink some water and eat some food and then come back to me and we will go back onto that topic here shortly. Yeah, let's go into natural wines.
Speaker 1:
Now that I write that off my chest when people say, like that, they're allergic to a certain great variety, I'm just like you. Shut the fuck up.
Speaker 2:
Stop talking. You need to talk. Also, I wanted to point out nice sweatshirt.
Speaker 1:
Oh, thank you. A new, some bung pod merch here. Yeah, the nice all of green hoodie with the bung pod wine bottle with the sippy straw come out of it.
Speaker 2:
There's anything on the back.
Speaker 1:
There's nothing on the back on this, one is just on the On the left breast. Yeah, it's dope, dope.
Speaker 2:
He does super comfortable. What else did you get?
Speaker 1:
I got a black hoodie that has a bottle on it as well. I got a gift the champagne throat goat hoodie For either my girlfriend or friend I don't know which one yet so whoever wants it. And then I have beanie as well, and also a t-shirt.
Speaker 2:
Yeah.
Speaker 1:
The bung pod t-shirt.
Speaker 2:
So also should we shout out to our first purchase.
Speaker 1:
Our first, our first purchase of merch who purchased our first merch? It was your friend Olivia that's in Las Vegas. She's in the vague so she. The.
Speaker 2:
LVM she loves it. Yeah she's been repping. I think it was the black one. The black one, yeah, yeah, thank you Olivia.
Speaker 1:
You're the best love you.
Speaker 2:
Yeah it's dope of you extra.
Speaker 1:
Hell yeah.
Speaker 2:
All right back to it.
Speaker 1:
Natty Wines, natty Wines. So the thing about natural lines is that there's not really a clear definition of what a natural line is. The buzzword has been going on the past I don't know 10, 15 years.
Speaker 2:
Yeah, it makes people feel healthy.
Speaker 1:
Makes people feel better about themselves, for sure. But yeah, natural line does not have a Clear-cut definition of what natural line is. But I will talk about what people think it is, or what most wine buyers, natural wine bars, what they base their purchasing off of okay, yeah, I don't know.
Speaker 2:
Like I said, this is like my first natural line, so you're gonna take this over because I Only know so much here. Oh.
Speaker 1:
Yeah.
Speaker 2:
I am ahead and say yes.
Speaker 1:
I am. I am an equal opportunity Wine drinker. I do not discriminate against any wines unless it's super faulty or it's just poor winemaking. But natural wine I do love natural wines as well as I love conventional. So I'm a very good Middle ground neutral person. I have a lot of love for both of them. So natural wine doesn't have a clear-cut definition, but what most wine purchasers or wine buyers for a natural wine shop or bar or restaurant, for that matter, with a base their purchasing off of is Having no additives in the wine. So some wine buyers will. Well, let me backtrack. I'll rewind. What can be added to wines and why is natural wine a thing? Yeah, so for conventional wines this is what you're looking at you receive the grapes Right, and usually there's also vineyard approach to natural wines too. Not always they want to be sustainable, biodynamic or organic when you get the grapes into your facility and you make the wine, for they do not add yeast For natural winemakers.
Speaker 2:
Because it's a natural fermentation.
Speaker 1:
Yeah. So they leave the grapes how they are and they just let nature take its place. So it's a very hands-off approach. So you're not adding yeast into the wine, you're not inoculating anything. Conventional winemakers they'll add the yeast and then it's in a day or so it'll start fermenting and then you do your normal Ritual. You do punchdowns. If it's red wine, if it's white wine, just kind of leave it there. And Some people add nutrient to the fermentation to keep it healthy.
Speaker 1:
That that could be a product called that, or it could be Just more nitrogen, um nutrient for the fermentation to keep it healthy and keep it stable. So it does not. It doesn't stop fermenting. And so what you don't want is a dead Fermentation. Yeah, because that will give you a headache and restarting the fermentation could be.
Speaker 1:
It is very hard to do. You can't just add more yeast in. It's not that I've done it before, it is. It's a difficult process and usually your wine does not come out the way that you would Want it to. When you get the grapes in and do a healthy ferment, sometimes there's some a lot of phenolic bitterness at the end and it just sucks. So your end product could be a lot worse if you didn't add yeast.
Speaker 1:
But that being said, I know one of my friends who's a winemaker. He's done conventional and natural fermentations native fermentations is also called and he's had the same amount of stuck fermentations in either conventional or native. So for him he does a lot of native ferments now and he's like, honestly, have had I've talked to him about a few times. He's like I've, I've seen it both ways. I don't you know, if they get stuck, it gets stuck at the end of the day. So that's yeast.
Speaker 1:
And then also there's a number of things people can add to conventional wines. Here, if you're talking bulk or if you're bulk wines, like grocery store wines, they add a shit ton of stuff in there. You can add oak like powder Essentially, or tannin powder, which I'm actually allergic to, I guess, because I've had a number of wines that my my hands swell up a lot or I get headaches from it, and we'll go over that a little bit later in this podcast episode. Instead of as a grocery store thing, it's. It's a short, it's a shortcut to having oak flavor, an oak profile, within your wine without Purchasing the expensive French oak. So you add oak powder.
Speaker 2:
Yes, and I have heard of this and tannin powder. And especially with big Well, when they're just producing mass quantities.
Speaker 1:
Yeah, yeah, I would say like Josh, yeah, josh is one, Justin, yeah, owned by coca-cola is another. Yeah, yeah, absolutely. And so that's just for bulk wines, for your typical conventional boutique winery that's small, about, like you know, up to 10,000 cases a year. They're doing the ferments, they're adding nutrient to most of the ferments as well and and that's really just a Another product that has yeast in it and it has nitrogen in it and a bunch of other chemicals. That's healthy for a healthy ferment to keep it going so it doesn't get stuck. Essentially and and usually people will do if you're not a bulk wine maker, you're putting your wine in a barrel for years and years, taking it out, and then you're filtering, you're finding it, finding you're adding bentonite Into the tank. Bentonite is a clay. That's the most popular or widely used finding agents, and what finding does is really just take out a lot of Like sediment so your wine isn't cloudy.
Speaker 1:
Yes like those really microscopic things that filtering won't take out, and so that's really what you're taking out and then you're adding so to, which is also sulfur dioxide. Okay, so fights into your wines. It's an antioxidant agent, so it keeps the wine fresh. It keeps it from Staling out, especially in white wines. That's a big thing in white wines and they do it in red wines as well to keep it fresh. And Then they do a small bump of SO2 Right before they bottle so they know it's healthy and it's stable in the bottle before it goes to distribution or sales, Whether it be distribution or the tasting room. So that's conventional Natural winemakers.
Speaker 1:
They won't add yeast, they won't add anything. It's a very hands-off approach and they will still do punchdowns and those things, but they're not going to be adding nutrients into their ferments. Usually they're not adding. There is a big debate with natural winemakers about adding SO2 or not. Some don't, some do, Depends. That's where the definition of natural is Little cloudy is in sulfur. So I mean sulfur is, SO2 is a. It is a natural product of fermentation in general. So it'll come, it'll be in your wine regardless. But whether you're adding more or not depends on the winemaker and depends on what their goal is and what they want to be doing. So not all natural wine is made equally. If you make good natural wine sorry I'll say if you make not great natural wine it's going to taste oxidized. It's going to taste like like most white wines, like Chardonnay, for example. I've seen a couple of natural winemakers who just let it oxidize.
Speaker 2:
And you generally see the natural in whites or reds.
Speaker 1:
It's about equal on both. Usually a winemaker Sparkling, sparkling, for the most part already is.
Speaker 2:
Yeah, I was going to say you don't really.
Speaker 1:
Well, actually, no, it's not, Because for method Champagne, for Champagne, you're adding yeast. That's part of the process.
Speaker 2:
The process.
Speaker 1:
You're adding yeah, you're adding more yeast and you're incorporating it in. Yeah, Before it goes into the bottle. So when you make the still wine, you're adding yeast and you're adding sugar into the bottle, so it does ferment and so I am not sure. I mean there's petnat, which is petalant natural, which is a natural way to make sparkling wine. Okay so yeah, so that would make sense.
Speaker 1:
Okay, I'm a little foggy on the process of that because I haven't done it and I haven't studied it in a long time, but what I think you do is you make your wine, whether it be white or red, usually white or rosé colored and you're waiting till it's fermenting until dryness, but it's still fermenting and then you bottle it while it's still bubbly in there.
Speaker 1:
And then you crown, cap it and that's it. And so you don't, there's no riddling, there's no dosage, you just keep it in there and then you sell it. And so that's why a lot of petnats, there's a ton of sediment on the bottom of it, because that's all leaves, that's all dead yeast cells falling to the bottom, because it finishes fermentation within bottle already.
Speaker 2:
Okay, that makes sense.
Speaker 1:
And the day. You're just kind of hoping that it ferments in there, because I've had some bottles when making a method champignoir process where it didn't actually ferment in the bottle. All right, let's take a quick break for a second because I got something I want to tell you guys about. If you want an extra episode per week, if you want exclusive discounts on some dope ass merch that we got. Also, if you want to add your two cents, your opinions, your hot takes or your topic ideas, we want to hear about it. Go to patreoncom slash official bung pod and talk to us. Now let's get back to the show.
Speaker 1:
All right, guys, we got some news. We have an official bung pod store. We got some merch going. Bung pod dot store. Update your life, update your wardrobe. You need some new clothes. You need to look fresh. Update your life, update your style. We got hoodies, we got handbags, we got stickers, we got beanies. We got more coming on the way. So if you like the show and you want to cop yourself some merch, go to bung pod dot store. Now let's get back to the show.
Speaker 2:
What kind of shipping it does.
Speaker 1:
That's a stressful I've had some pet nets that are extremely bubbly and some that are just like prickly or fizzy.
Speaker 2:
Okay, yeah.
Speaker 1:
I know what you're talking about. Yeah.
Speaker 2:
Okay, I'm even learning today, guys.
Speaker 1:
Yeah, and one thing about natural lines for white lines or for this kind of style that we're drinking now, which is a super light red style, they don't go through malolactic fermentation. So ML, which turns malic acid and lactic acid. So that's the process that larch-sardinase go through, especially if it's in barrel, where the malic acid is more of a green apple flavor and the lactic acid is more kind of like milk or butter. Milk butter yeah, there's tons of lactic acid and milk and butter, both, and all those dairy products too. So that's what it's a not really a fermentation, it's more just a transformation of acids.
Speaker 2:
Which makes sense Is really what?
Speaker 1:
it is? Not necessarily a fermentation, because we would textbook know it Right. So so with natural lines, a way to keep it from going to malo is by adding SO2. And so with natural lines, you can also cold stabilize it. So if you, if you cold stabilize it to like 35 degrees for like a couple of weeks, it's likely not going to be going through that process of malolactic. But then you have to have a tank and glycol, etc. Etc.
Speaker 1:
A lot of natural winemakers like to have this philosophy of winemaking where it's more, it's more linear to that of making wine in like Jesus's time, right when they didn't have all this stuff, you know, didn't have all the technology and stuff. So it really depends on who you are and what you're trying to do. And then you're also running the risk of it spontaneously fermenting in a bottle and then quarks popping out randomly. So there's also that. But so natural wine doesn't necessarily have a clear cut definition. Some of my friends who are wine buyers or have a natural wine bar or wine shop, they will make an exception for sulfur in the wines. Like, okay, you added sulfites, that's fine, you can take it. Everything else is natural, you didn't add anything else, okay.
Speaker 2:
I'm going to understand that, yeah, and then it's on the honor system really.
Speaker 1:
So the winemakers will say that it's a natural wine and then some people are making quote unquote natural wines but they're not natural, but selling them to as they're not, because there's not a definition and there are no markers, yeah, and you don't have to tell them. I yeah.
Speaker 2:
What you're doing.
Speaker 1:
Yeah. So some wine buyers could be buying wines that are definitely not within their category of natural, but they're still buying and selling it because it tastes the profile tastes natural. Natural wines usually taste a lot lighter in style, A lot more kind of this style that we're drinking now more drinkable, more chillable reds, you know. So that's natural wine, which gives us a nice little transition into soul fights. And here we go.
Speaker 2:
So this is a topic that drives me nuts. Drives me nuts. People say they can't drink wine, or specifically red wine, because of soul fights. Let me say this in a very nice way Go fuck yourself, because false and honestly it drives me crazy and you know, first off trying to be better with my language, but that is an example of when I need to use it. But seriously, you cannot. The processed foods that you guys eat every single day has more soul fights in it than wine and honestly, wine almost has a natural soul fight. Fermentation that's how wine is made. It's not the soul fights people, it is not the soul fights. Let's make that very, very clear.
Speaker 1:
So why is okay? So why is soul fights a big deal? Just for the people that are listening, like I know why, but the question's for everyone else, like why is a soul fight such a big topic?
Speaker 1:
because it's the new thing and everybody thinks they're allergic to it, but because people think it gives you headaches yeah, and let me, let me go on to a quote that I found earlier that I can just whip up real quickly because so sulfides aren't the, aren't the aren't the issue for headaches or any of your reactions if you're eating McDonald's fries, any fast, any fast food fries essentially, besides in and out potato chips, potato chips, dried fruits that still have their color certain nuts yeah those have more sulfides if you're not eating the brown dried up brittle dried fruits and you're eating the really nice colorful mango apricot ones, those have a shit ton of sulfides in it. More than a bottle of wine we'll have yes, all right.
Speaker 2:
Now let me just read this to you. It came from. Where's the website? Oh, I screen shot at it just for this, so I don't have it here. But sulfide allergies? Well, sulfides have been identified as an allergen by the FDA. It is important to note that most people are not actually allergic to them. The FDA estimates that only 1% of the population has a soul fight sensitivity. When talking about headaches after drinking wine, many people attribute the wine flu symptom to sulfides. However, in 2008, a study alcohol in migraine trigger factors consumptions mechanisms a review from the journal of headache and pain found that even people diagnosed with asthmatic soul fight allergies struggling there as magic allergies.
Speaker 2:
Soul fights have not been linked to headaches. They have not been linked to headaches, while it's true that soul fights are present in wine and people can get headaches from drinking a little bit, too much wine little bit much wine.
Speaker 2:
Those same people often eat foods that contain way more soul fights at the wine they drink and do not complain of headaches from those. Furthermore, studies have found that people complain of headaches just as much after drinking soul fight free wines. The assumption that soul fights cause headaches a big appears to be an example of correlation and not causation. All right, so people?
Speaker 1:
this is a natty wine, the back.
Speaker 2:
No, it's not a real thing. People that are in this industry, that understand soul fights or, honestly, that just serve wine no, this is not a thing, so please not true?
Speaker 1:
so where are your headaches coming from then? They are coming from there's that there's also tannins as well. If you get headaches from red wine and not white, then you are getting. You're getting your headaches from your, from the tannins, because they have that term called it's a Damn it. I'm losing it right now.
Speaker 2:
It must be the soul fights His, his means. Thank, you.
Speaker 1:
Um, it's gotta be. The soul fights, um. So tannins have a lot of histamines in them, and so histamines and some people are allergic to histamines and they will cause headaches. So take an anti histamine before you drink wine that has tannins in it. Then you're, you should be fine.
Speaker 2:
Okay, which goes on to a topic just jumping in really quick, that if you are allergic to certain types of wine or Grapes for that matter it's probably not the grapes, it's probably something within the wine itself.
Speaker 1:
Yeah, they're adding. They got to be adding something to the line that like, yes, tannin powder, for example, because tannin in general has histamines in it and tannin powder has a more concentration of histamines.
Speaker 2:
That's why I get headaches from it well, and even, like you know, you'd be surprised what people add. I mean, like you said, the oak powder, the some people had eggs eggs, egg whites Well, not really adding that in.
Speaker 1:
It's more of like a finding process, and after you find the wine you're filtering it out.
Speaker 2:
So they're not gonna physically have a white, it's there's certain things that you don't realize, that is not on these labels, that's in there that you are probably allergic to without even realizing it's not the grape. I mean Not the grape, it's.
Speaker 1:
yeah, this is a topic that I want to say for patreon, so this next episode, but it's about an ingredient list on the back of wine bottles.
Speaker 2:
Which is a great time to wrap this one up.
Speaker 1:
So what we can talk about, bri, oh.
Speaker 2:
Yeah, let's just you know.
Speaker 1:
Patreon or main go on to patreon.
Speaker 2:
All right to the listen of us Complaining about the soul fight problem and to hear why Bri is coming.
Speaker 1:
The breed cheese is coming to an extinction, unfortunately for the patreon episode. But to wrap this up on the soul fight thing in natural wine, to make it clear, it's not the soul fights You're eating a lot more soul fights than you are drinking them in a wine, but it is your consumption of Wine. It is the fact that you're not drinking water, you're dehydrated and you're not eating food while you drink wine. As Chris Horn put it, he's a wine buyer for purple cafe and in Seattle he put it very nicely on our episode. He said Wine in American culture has become more of a cocktail where, yes, and other cultures, like in Europe, it's on the dinner table, it is on the lunch table, you know it's on the breakfast table, you know it's. You're eating. You're drinking it with food and and and water.
Speaker 2:
Drinking it with water as well, so I'm not drinking it to get hammered.
Speaker 1:
It's more of a cultural thing, and so when you're going out Tasting, going to five different tasting rooms in one single afternoon, and you wonder why you're getting headaches, electrolytes and food you need those yes it's not a cocktail.
Speaker 1:
I mean, I'm gonna say this last thing before we wrap it up, but I do. I'm. I'm not sure. I haven't read about this at all, but it is a hunch to me where people can drink beer to an ex, to extensively drink beer and not get headaches, and then Drink mixed drinks and not get headaches extensively. I think it might be because wine is in that middle tier, because with beer you're looking at 5% to 9, depending on the beer, with the IPA is just gotta be 9, but then you're drinking a lot less of them and With mixed drinks, that what you think. It's high octane, so you're getting fucked up and numb before you get the headache. Yeah, so it's.
Speaker 1:
This is not a Study thing as far as I know. You can probably look it up. I haven't looked it up, but it is kind of my hunch that wine isn't in this weird middle tier of alcohol percentage, where it's not super low and it's not super high. It's kind of in the middle tier. So people more comfortable drinking it as a cocktail, but they're not getting numb before they get headaches and so I think that might be the case.
Speaker 1:
I think that's the case with a lot of it, but anyways.
Speaker 2:
Drink your water, eat your food.
Speaker 1:
Think you're why each your food. It's not. The soul fights people.
Speaker 2:
Not so tight.
Speaker 1:
Cheers. Thank you guys for listening. Love you go to patreon Cheers.