Charbay Distillery 40th Anniversary Spirits Tasting

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hello hello everyone hello everyone… hahaha
don’t steal my line welcome welcome we are so  

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excited to see all of your beautiful faces for 
the Charbay 40th Anniversary SipScout Party  

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we are very excited to have a featured maker 
here with us today Marko give everyone a wave  

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Marko is here he is a master distiller co-owner 
all things Charbay um maybe if we get lucky his  

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wife Jenni and the co-owner will be popping in 
to say hi we’ll see she has a lot going on but  

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um yeah so welcome and Larissa if you could 
keep admitting people as they get in that  

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would be great thank you so much um welcome 
everyone I’m Suzanne I’m the founder of The  

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Crafty Cask where we are all about celebrating 
and supporting cracked alcohol makers like the  

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wonderful Charbay Distillery and my name is 
Evan I am a certified sommelier a certified  

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cider professional uh whiskey enthusiast equal 
opportunity perhaps beer drinker I don’t know  

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he’s your craft booze professionals so we are 
certainly here to talk about all things Charbay  

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and spirits today if you have any other burning 
questions feel free to message him in the chat and  

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he can help you out with things like that and all 
the other boozy categories um for those of you who  

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haven’t been here before to our monthly SipScout 
party welcome we are thrilled that you’re here  

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um we do this every month you got your SipScout 
kit this month and you know we send these out  

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each month next month is a cider kit a craft cider 
that has a palm fruit variety so there’s one apple  

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one pear one Quince and one blend and then July is 
a mystery month where we’re going to take you to  

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another country kind of transport you to another 
country with a mystery month um let’s see August  

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is a rum tasting we’ve got a cocktail and rum 
tasting combined yeah together there Oktoberfest  

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beers coming up and then I think it’s American 
single malt which is an exciting kind of new  

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burgeoning category memory the American single 
malt category will be later in the fall so all  

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craft all the time all the things that you want to 
have on your grocery store shelf but unfortunately  

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can’t always find we are happy to deliver it for 
you on a monthly basis absolutely so thank you  

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for being here for those of you who this is your 
first SipScout kit I do want to do just a little  

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apology and sorry if you’re a SipScout kit wasn’t 
so beautiful when you opened it that is not our  

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standard this is what it should have looked like 
when you opened it we had a little supplier issue  

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with our bottles your bottles were a little bigger 
than our inserts allowed for um and so they got  

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a little Transit and we’re so sorry about that 
we hate that our rocks wasn’t perfect this time  

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um but we think you’re going to enjoy it and 
love this the contents yeah overshadow the  

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presentation by a farm shop yes absolutely 
Charbay has been a favorite of ours honestly  

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since almost the founding of The Crafty Cask um 
maybe before in full transparency Charbay was  

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one of our very first clients um Jenni found us 
and reached out to us to help with marketing and  

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other fun things and events and stuff like that 
and some video photography um and so they were  

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one of our very first clients and we have been 
long time fans ever since and I remember pouring  

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charbay vodkas which were very early on the scene 
in my recollection with regard to flavored vodkas  

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when I was just beginning to bartend in the 
early 2000s or at least flavored vodkas that  

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weren’t artificially delicious flavored vodkas 
yeah what green tea vodka yeah yeah and it tastes  

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like green tea yeah so we have a lot of a lot 
of memories with Charbay we love this brand a  

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lot we only support brands that we really love 
that is something you always can know about us  

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um so yeah with that thank you for joining what 
we’re gonna do for the first hour or so is we’re  

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going to talk with Marko and we’re gonna kind 
of learn all about Charbay for those of you  

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who are new to charbay um we’re going to learn all 
about charbay hear a little bit about their story  

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and then Marko was going to walk us through our 
tasting tell you a little bit about each spirit  

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and then once we do that the whole time please 
feel free put questions in the chat Converse this  

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up with us in the chat Evan and I will be keeping 
an eye on it if there’s anything we need to voice  

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over to Marko to make sure he answers it or sees 
it we’ll do that as well um but for the first half  

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hour so we are going to ask that everyone stay on 
mute just so we can kind of get the contents out  

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there and make sure everyone’s sipping and tasting 
everything and then after that we’re gonna say  

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feel free to unmute yourselves chime in talk with 
Marko we know some of you are friends you know him  

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personally so feel free to do that you’ll get 
an opportunity to rub elbows with the distiller  

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himself and and talk to him directly sound good 
any questions from anyone before we jump in

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all right let’s do this Marko tell us a little bit 
about yourself tell us a little bit about Charbay  

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yeah well first of all Jenni says hello um we uh 
Ivan our our youngest son has a soft of a machine  

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pitch baseball game right now so they won’t be 
able to come in unfortunately but Jenni’s like  

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say hi to everybody for me please I’m like yeah I 
totally will but hello everybody my name is Marko  

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Karakasevich and uh we’re in the middle of Charbay 
Distillery right here um this right behind me is a  

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new still brand new yeah and then this one over 
here is our still that I learned on uh and still  

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use today um it’s a pru low pot still from 
cognac France and 40 years ago my mom and dad  

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bought it brand new and had it brought in from 
Cognac and installed and Robert Prudot himself  

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the owner of Prolo pot Stills came over just to 
make sure that everything was dialed in I mean it  

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was really cool and my first job was actually 
inside that pot I would sit on a bucket and I  

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was cleaning overhead dripping tsp back in the 
day and that was my first job I was 10 and uh  

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40 years later uh here I am here we are and we’re 
uh we’re adding another still uh 40 years later  

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this one’s this one’s made in Canada and uh it 
holds uh 2200 gallons and so to combined you know  

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we’ll we’ll distill the first run in this one and 
then finish in that one and it’s gonna be awesome  

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and I’m really looking forward to getting it all 
figured out and uh installed it was uh daunting  

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but now I’m past the daunting I’m ready to let 
it rip so oh and Marko tell us a little bit about  

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um because I know the original spill that 
you had is a very kind of artisan still that  

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requires you to really be very Hands-On with 
it and really kind of like you can like don’t  

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you sleep at The Distillery when you’re doing 
stripping runs and all that we’re not perfect  

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ones when you’re doing runs yeah I mean when I’m 
when we distill I use uh I get a tanker of beer  

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uh from a brewery to make whiskey and it takes 
10 days 24 hours a day I do sleep in this place  

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and uh it uh it’s a whole nother it’s a 
whole another lifestyle doing that but uh

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a little higher that super intense Hands-On Focus 
this one um this one’s gonna take about 12 hours  

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to do one run so we’re only going to work 12 hours 
a day and then uh only you know and then once once  

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we get once we get one run done it’ll produce 600 
gallons of hearts and then we’ll put the hearts in  

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the prullo still and then that’ll be running so 
pretty soon we’ll have both running at the same  

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time and then we can just do one shift a day and 
it should take about you know four days five days  

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at the most it’s double to still a tank or 6 400 
gallons of beer and make 600 gallons of whiskey  

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out of a tanker instead of uh like 10 to 14 days 
24 hours a day so it’s yeah it’s totally exciting  

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and you know uh there might be uh there might be 
a way to make a little gin with that still too oh  

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oh you guys don’t have a gin yet that’s 
exciting sorry yeah cool and there’s a  

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couple other products that we’re working on that 
uh the world hasn’t done before uh so we’re you  

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know we’re we’re picking the pace up even more 
right now this is our 40th anniversary this year  

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and uh mom and dad are retired they’re uh they 
live in Mexico sometimes and they live on Spring  

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Mountain sometimes and uh you know Jenni and 
I are going Full Throttle with it we like that  

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you’re not sitting on your laurels on your 40th 
anniversary but in rap rather you’re like you’re  

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picking it up like how do we what do we do next 
to turn the page and continue to reinvent and  

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redescribe what Charbay could mean that’s really 
beautiful yeah you know it’s it’s exciting uh  

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working with uh working with breweries we uh we 
have the opportunity now to work with another  

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Brewery that can can produce even other beers for 
us uh to uh to label enable us to make California  

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bourbon double pot distilled uh 100 Rye double pot 
distilled and then also California single malts  

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uh we’ve been doing those for uh years and haven’t 
uh haven’t released any yet just Barrel aging away  

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cool that’s great yeah one of the things we love 
about Charbay is they’ve kind of always been  

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ahead of their time um there’s some products that 
they’ve even released in the past that you know or  

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maybe exactly like sunchoke then you do a sunchoke 
liqueur or something like that at one point that  

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nowadays that might go crazy because people are 
always looking for these really unique ingredients  

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the flavored vodkas like we said one of the 
first natural flavor vodkas distilling whiskey  

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from finished beer right so you guys are always 
kind of on The Cutting Edge and it’s exciting  

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to see where you’re gonna go from here for the 
next 40 years yeah I hope my boys stick around  

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because there’s plenty to do yeah yeah for sure 
let’s try something what are we gonna try first

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jump in Marko let’s start with

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Meyer talked about there and yeah raised this 
class even though we’re not gonna drink one  

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yeah just to say Cheers Cheers everyone cheers to 
Charbay happy 40th anniversary yeah this is really  

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interesting for us to host you and be involved 
with your you know culmination of of four Decades  

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of amazing work and we’re delighted to be here 
thank you Marko for being here thank you for  

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all of you for coming and celebrating with us yeah 
thanks for having me on Crafty too this is awesome  

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yeah so the Meyer lemon vodka um we uh we kind 
of went backwards in the in the industry everyone  

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usually started out with a clear vodka straight 
vodka and then add introduced flavored vodkas to  

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their line um you know I was I was 21 and uh 
watching what people were drinking and a lot  

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of people and I was living in Napa Valley and 
a lot of people were drinking a lot of wine  

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and a lot of people are drinking vodka if they 
weren’t drinking wine so I said I asked my dad  

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I’m like hey you know let’s make some vodka too 
why not and my dad’s an artist of flavor didn’t  

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want to make clear vodka because our vodka had 
zero flavor in it whatsoever in his mind and so  

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um no okay and then I look on the Shelf at this 
one restaurant and there’s there’s absolute  

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Citron and still orange and that was it back 
in in the in the mid 90s and we were making a  

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Meyer lemon extract we were taking fresh Meyer 
lemon at the time we were making a Meyer lemon  

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extract out of fresh Creek Meyer lemons pulling 
the color and flavor out of the Skins the fruit  

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the juice the oils the pith the whole fruit uh 
taking that extract and my dad wanted to make a  

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Meyer lemon limoncello like a Meyer lemon liqueur 
right and you know it would be great but I mean  

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who’s drinking the cures back then and it just 
so I’m like hmm well let’s see you know you don’t  

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like vodka because it has no flavor in it we have 
this beautiful beautiful Meyer lemon extract that  

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we just made out of fresh picked Meyer lemons uh 
let’s but let’s put some let’s make let’s make  

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Meyer lemon flavored vodka and that way you can’t 
tell me that our vodka doesn’t have flavor in it  

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anymore so uh that was in uh the first release 
of the Meyer lemon vodka was in 98. so two  

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25 years ago wow Happy 25th Meyer lemon 25 
vintages and we can only make it one time  

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a year because the Meyer lemons in California are 
ripe um in January February um there’s a there’s a  

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beautiful area in like Central California towards 
the Sequoia is about a hundred thousand acres of  

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citrus about 1700 feet up in elevation and that’s 
where we get our Meyer lemons and our blood  

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oranges as well we make blood orange vodka as well 
and you know that’s one of the real distinctions  

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between crafts and kind of what I affectionately 
call Big booze um um is you know like Marko  

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drawing a Line in the Sand and saying the best 
Meyer lemons are only this season only this time  

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of year therefore we can only make it when we get 
them versus being like well let’s use other lemons  

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let’s figure out like something else we gotta 
keep making them you know and we love that we  

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love that dedication to like quality ingredients 
because you know delicious in is delicious out as  

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you like to say Marko so and that’s true you know 
it’s stressful because you know at the at the end  

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of the sales cycle of every year we we make the 
call how much we’re going to make we don’t ever  

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want to run out but we don’t want to oversupply 
as well so we make enough we make enough to  

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anticipate sales growth hopefully uh and then you 
know right right at the end right around December  

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right after the big push on December and January 
we have like maybe three or four pallets left and  

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by then the great the Meyer lemons are coming in 
time to make another extract and then integrate  

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into our vodka and then and then bottle and and 
get the next batch out so but uh yeah it’s been  

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great yeah I love that and so sipping vodka 
straight isn’t necessarily what a lot of people  

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do some people love vodka on the Rocks you know 
um or vodka straight but if if you’re taking a  

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sip of this and this is feeling a little like whoa 
you know as as with all of these you know you can  

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always kind of add a drop of water you can add an 
ice cube what are some cocktails you like to do  

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with the Meyer lemon Marko well lately I’ve just 
been putting on the rocks and drinking it with  

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really good soda water or sparkling mineral water 
so clean it’s so easy to do it’s super refreshing  

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uh you know I’m not doing too many crazy cocktails 
with it but uh this one time Jenni and I were on  

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a cruise ship and we were the we were the Vodka 
experts on for Holland America and we’re taken off  

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from Mexico I forget what port we were leaving 
but we’re having a big party on the back deck  

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and we’re pouring our rum and we’re making uh 
pina coladas and we ran out of our Tahitian  

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rum and I know I had like 17 cases of Meyer lemon 
left I’m like get the Meyer lemon vodka and put  

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it in and make a Meyer lemon pina colada I think 
that’s called a Chichi and oh my God uh swapping  

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uh swapping swapping rum out and replacing it with 
Meyer lemon vodka and a pina colada is awesome  

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yeah that sounds like it’s great it would be just 
incredibly vibrant especially as I’m sitting here  

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we’re sitting here sipping on this Meyer lemon 
well you’re adding you’re adding essential oils of  

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the fruit I mean you’re adding acidity to uh to a 
pina colada I mean it’s just it’s a good way to go  

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um yeah and and you know I feel like we 
definitely kind of reflect on your uh  

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your notion of not making anything that’s too 
complex and overt because the delicacy and like  

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the Precision and the flavor profile of your 
base Spirit you don’t want to cover up too much  

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yeah and so even a pina colada like I would be 
a little bit reticent but if it’s real pineapple  

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juice and if it’s real yeah coconut milk yeah 
that sounds so good yeah it’s really good John  

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um it was uh that was uh that was a fun night 
[Music] you’re making Eric Huber nostalgic he  

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says just talking about the vanilla rum is 
bringing back good memories bring it back  

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no yeah I mean that’s uh that I’ve been I’ve been 
thinking a lot lately about ROM and uh I think uh  

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pretty soon it’s time to time to make some more 
because man it’s just it’s just tasty and it’s  

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good all year round I mean it’s not as far as 
sales go and and everything is products and  

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different types of spirits rum kind of doesn’t 
really have the the full force pressure of of  

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being consumed you know 24 7 every single day 
like some other Spirits do but that’s okay  

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um you know it’s uh it’s it’s got its place in 
time and so it and I I like making it too it’s  

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fun so but the problem is we can’t we don’t have 
any we don’t have any sugar came from Maui like  

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we did in o5 so we gotta find some we gotta find 
another tropical island that’s making some sugar  

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cane for us yeah we’re trying to help the realm 
out in that area where are we at The Crafty Cask  

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we always say like move over whiskey rum is 
the next big dark spirit because people people  

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think of rum and they think of like rum and cokes 
they’re like super sweet tropical drinks but like  

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rum when it is made well is gorgeous especially 
like if you like slightly like bourbon like I feel  

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like bourbon drinkers like would love craft ROMs 
if they sipped on them like that transition is  

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so easy for a drinker to mount you in our opinion 
for sure let’s move over to the green tea vodka so  

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we can open this up and let people start talking 
to Marko 100 I don’t feel like you have to finish  

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your first one before we move to the second one 
we’re just going to kind of taste through them and  

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then we can come back and yeah we’re not trying 
to uh no pressure alcohol abuse here with like  

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yeah uh green tea vodka first you know in 98 we 
launched Meyer lemon blood orange and then Texas  

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Rio star ruby red grapefruit which we’re bringing 
back again uh this year yeah it’s super juicy it’s  

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super intense I’ve been wanting to make it for a 
long time and we also made key line vodka back in  

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the day but I think we over extracted and made 
it really too intense and so uh we dropped the  

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key lime vodka and then in its place um we found 
another thing that we really like which is green  

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tea and we made we sourced our teas from China 
first growth tea not white tea but first growth  

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teas and then we made an extract out of those so 
we pulled the color and flavor out of the out of  

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the tea and then we integrated that into our vodka 
and made green tea flavored vodka and the first  

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time we released that was in 05 and there was no 
other tea flavored vodka um on the market and uh  

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the again this one I mean on the rocks with soda 
water is just the way to go uh but uh I I met a  

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friend James Lee in Colorado who was working at a 
uh Mexican Taqueria Cantina and he made a pims cup  

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with the green vodka 50 50 with pims and green tea 
vodka and then the rest of the the ingredients for  

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a pims cup and it’s one of those cocktails where 
you try it you’re like I need to order another one  

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right now please and uh you know it’s it’s pitcher 
class uh cocktailing for sure I mean it’s so good  

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um the green tea plus you know when you when you 
extract green tea with alcohol and water uh the  

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way we do it um caffeine is alcohol soluble so 
we pull the caffeine out of the tea leaves and  

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uh it’s it’s in the bottle you know it’s not like 
you’re not going to want to clean the house or  

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anything but it’s a good chatty bus for sure 
and uh I love the green tea I mean God we’ve  

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been doing that for almost 20 years now like 18 
years Marko I love that idea of using that in a  

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00:21:25,980 –> 00:21:30,600
pin Scott because I do feel like one of the cool 
things about pins cup is that it’s kind of like  

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fruit salad and a dinner salad like in a glass and 
one thing that can be missing is a little bit more  

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of those like herbaceous or like root herb driven 
kind of flavors that green tea just kind of lifts  

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up into that like supports all the other kind of 
elements of the pins cup especially when you add  

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the fresh ingredients that should be there in 
my opinion we have we have some pants though  

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afterwards that sounds so cool and we have pins 
but we’re gonna make one of those very soon oh  

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man it is it is so good you know I mean pims uh 
pims cups you know I I think uh you know Negroni  

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00:22:11,280 –> 00:22:18,900
so I started drinking negronis a while ago and 
uh we were substituting some blood orange vodka  

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for for gin because you add orange bitters to to 
a Negroni I’m like well well pop the Gin take the  

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00:22:25,320 –> 00:22:31,920
bitters out pop the Gin out and put blood orange 
vodka in and make a and make a blood orange with  

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00:22:31,920 –> 00:22:39,540
Campari and and put the mess uh mix and make it 
and uh so I’ve been I’ve been doing the negronis  

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for a long time and I I I don’t know but I 
you know I I could see pims cups coming back  

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um pretty you know it might take a while but 
you know no one ever no one ever thought Negroni  

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would explode and have Negroni bars and have 17 
different styles of negronis to try on airplanes  

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00:23:02,280 –> 00:23:09,660
and cruise ships and stuff like that I mean it 
just never happened so um you know the I mean my  

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00:23:09,660 –> 00:23:14,760
experience for for like the entirety of the time 
that I’ve spent behind the bar I’ve been trying to  

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00:23:14,760 –> 00:23:20,340
encourage people to drink rose wine and everybody 
still had a bad taste in their mouth from waiting  

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00:23:21,420 –> 00:23:28,620
and then all of a sudden all of a sudden it was 
something yeah I feel like it’s like fashion  

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00:23:28,620 –> 00:23:33,060
too I feel like cocktails come and they go and 
then they come back like I feel like espresso  

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martinis having a Renaissance right now you 
know um you mean stuff like this oh what yeah

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00:23:40,800 –> 00:23:51,780
is that dark chocolatey looking coffee looking 
liqueur looking thing yeah is that a sneak peek  

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00:23:51,780 –> 00:23:59,880
into something you’re working on yeah [Music] who 
doesn’t like coffee and who doesn’t like coffee  

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00:23:59,880 –> 00:24:08,100
liqueurs and who doesn’t like really good coffee 
liqueurs uh you know so we’re uh I’ve been I’ve  

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been formulating and doing trials and uh testing 
it on my wife and uh you know it’s uh it’s been  

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00:24:15,420 –> 00:24:21,780
a lot of fun and uh we’re gonna be launching 
our Charbay espresso liqueur here pretty soon  

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00:24:23,580 –> 00:24:29,880
yeah it is takes like four minutes for 
it to turn on too it’s uh it’s no joke  

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00:24:29,880 –> 00:24:39,660
nice quick ingestion huh yeah it’s cool 
So speaking of special special treats  

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this this third one the tequila y’all aren’t ready 
for this you’re not like you got to tell us the  

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00:24:47,820 –> 00:24:52,440
story Marko you got to tell us like the master of 
distiller piece and the you know give us give us  

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00:24:52,440 –> 00:24:59,400
the background yeah that one that’s a that’s a 
pretty tasty Blanco right there uh actually uh  

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00:24:59,400 –> 00:25:05,220
it’s been sold out for what like a decade and 
pretty safety is an understatement please well  

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00:25:05,220 –> 00:25:12,420
let’s see we we made it in late 08 down in 
Arandas at La altena home of tequila Tapatio  

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um and then we aged it in stainless for 
like a year and then we bottled it and  

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00:25:20,580 –> 00:25:27,960
launched it in 2010 so it was pretty much 
gone 2010 so yeah 13 years ago or something  

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00:25:27,960 –> 00:25:34,620
it was come and gone we were supposed to get 
like 2200 cases in the container uh but only  

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00:25:34,620 –> 00:25:43,740
1800 showed up and later you know Carlos 
tells me oh I have I have mice that Carlos

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00:25:44,520 –> 00:25:56,160
and uh we the whole story is uh you know my we 
we love tequila too and I met Carlos Camarena uh  

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at uh Jimmy’s tequila bar over in Aspen during 
a Aspen food and wine we we think it was 2002.  

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maybe we don’t really remember but it’s 
right around there and we started talking uh  

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00:26:11,580 –> 00:26:15,300
we started talking about you know what Grandpa 
used to do because he’s third generation  

242
00:26:15,300 –> 00:26:20,880
distilling family and we’re multi-generational 
distilling family and uh it was just really it  

243
00:26:20,880 –> 00:26:24,420
was really fun to talk with Carlos and by then 
it was like two o’clock in the morning and you  

244
00:26:24,420 –> 00:26:30,720
know everything was everything was working and uh 
then we started talking about methanol and because  

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00:26:30,720 –> 00:26:37,560
methanol is an alcohol that you have to be aware 
of when you’re distilling tequila and then Carlos  

246
00:26:37,560 –> 00:26:41,520
was saying well you know methanol doesn’t come 
out in the heads it comes out in the Tails I’m  

247
00:26:41,520 –> 00:26:48,900
like oh my God this is so wrong you know it’s like 
methanol is a smaller molecule uh than ethanol it  

248
00:26:48,900 –> 00:26:54,180
should come out in the heads and not the Tails 
and he’s like you don’t know Tequila Marko it’s  

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00:26:54,180 –> 00:26:59,940
a different animal I’m like oh my God by then now 
it’s like four o’clock in the morning I’m like man  

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00:27:01,140 –> 00:27:08,580
great talking with you Carlos I I hear you I just 
yeah I just have a hard time with this but uh you  

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00:27:08,580 –> 00:27:15,480
know and and anyways we became good friends and 
he invited us down to make our own tequila and  

252
00:27:15,480 –> 00:27:21,540
watch the GC every five minutes when the as 
the distiller came off the still of a double  

253
00:27:21,540 –> 00:27:26,400
distillation of a blue agave and sure enough 
you know nothing nothing nothing nothing nothing  

254
00:27:26,400 –> 00:27:31,980
nothing nothing that all sound like you know like 
the third quarter of the run just a monster spike  

255
00:27:31,980 –> 00:27:37,320
a methanol shot out in the Tails and he’s like 
hey I told you and methanol comes out in the Tails  

256
00:27:37,320 –> 00:27:43,560
and my dad’s freaking out because he’s a chemist 
and he’s like this is not right uh and um nobody  

257
00:27:43,560 –> 00:27:49,980
really knows for real you know why the methanol is 
coming out in the Tails and not in the heads when  

258
00:27:49,980 –> 00:27:54,900
it’s a smaller molecule and smaller molecules 
vaporize at lower temperatures which is the  

259
00:27:54,900 –> 00:28:01,920
beginning of the Run not the end of the Run uh but 
uh we uh we got to we got to do whatever we wanted  

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00:28:01,920 –> 00:28:09,600
to at la Latina Carlos uh Carlos allowed us to uh 
change up some fermentations and make our own cuts  

261
00:28:09,600 –> 00:28:18,660
and do our own thing and we got to we got to make 
this Blanco back in 2008 and uh David uh David OG  

262
00:28:18,660 –> 00:28:26,880
from k l he does an annual report of Tequilas and 
uh in 2010 when we launched it he uh he’s like  

263
00:28:27,900 –> 00:28:33,780
I don’t know what’s going on I got a fundamental 
problem with this but uh you know the the the 2010  

264
00:28:33,780 –> 00:28:38,340
tequila of the year with KN is Charbay tequila 
Blanca made by Miles and Marko two distillers  

265
00:28:38,340 –> 00:28:46,260
from California uh and uh so we crushed it and 
uh it was super fun and then so after that I  

266
00:28:46,260 –> 00:28:50,580
sold out you know for sure and then I told Carlos 
I called him and said hey you know let’s make some  

267
00:28:50,580 –> 00:28:57,180
more it’s like well you know the Agave prices 
are going up and uh you know by up means like  

268
00:28:57,180 –> 00:29:04,860
six pesos of the kilo and that was a lot more than 
what I paid and I was like oh man I wouldn’t be  

269
00:29:04,860 –> 00:29:09,600
able to you know put a Blanco out for like 
under 85 dollars and I just said forget it  

270
00:29:09,600 –> 00:29:17,220
I’m going to focus on making stuff at home and 
uh but what turned out after that was tequila  

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00:29:17,220 –> 00:29:24,180
Tapatio uh was never brought was never in the 
United States um they had a he had a contract  

272
00:29:24,180 –> 00:29:32,220
with uh Jim Beam Global uh you know forcing it 
to only be El Tesoro coming out of valatania  

273
00:29:32,220 –> 00:29:38,160
until 2010 and I’m like hey you know I’ve got 
my license I got my importers license I have  

274
00:29:38,160 –> 00:29:42,660
distribution lined up let’s just take care of 
New York and California and then all sudden  

275
00:29:42,660 –> 00:29:50,040
you know blew up to 40 States and uh so we we 
get to import tequila Tapatio for the whole U.S  

276
00:29:51,540 –> 00:29:59,760
um uh straight from LA altena and I love smelling 
the Charbay tequila and tasting it because you can  

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00:29:59,760 –> 00:30:06,600
smell and taste it and as it opens up you get 
different flavors of cooked Agave fresh agave  

278
00:30:07,500 –> 00:30:14,700
fermentations the distillations you smell you 
can smell the different parts of the distillery  

279
00:30:14,700 –> 00:30:22,080
lalitania in the glass when you’re trying the 
tequila from charbet or or tequila Tapatio and  

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00:30:22,080 –> 00:30:26,580
uh it’s just uh I mean two of my favorite 
things are being in Mexico and Distilling  

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00:30:26,580 –> 00:30:32,400
and so when I get to do both at the same time 
I mean it’s golden it’s just it’s cool and  

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00:30:32,400 –> 00:30:38,520
um that’s really rare there aren’t many distillers 
in the United States who can say they’ve distilled  

283
00:30:38,520 –> 00:30:42,780
like all the different source of materials 
to like really do this including sugar cane  

284
00:30:42,780 –> 00:30:46,500
sugarcane is another one that a lot of American 
craft distillers have not worked with that  

285
00:30:47,280 –> 00:30:52,920
um so it’s you know an Accolade for sure that 
Marko can say I’ve worked with agave I’ve  

286
00:30:52,920 –> 00:30:58,560
distilled you know Tequila like that’s pretty rare 
and if you distill something from Agave or agave  

287
00:30:58,560 –> 00:31:03,840
syrup or something like that here in the United 
States you legally cannot call that tequila you  

288
00:31:03,840 –> 00:31:09,540
have to call that Agave distillate or agave Spirit 
um you’re starting to see more and more of that  

289
00:31:09,540 –> 00:31:15,000
here in the United States there are a few places 
who do good ones um you know of a few um but  

290
00:31:15,000 –> 00:31:18,720
honestly it’s confusing to Consumers you know like 
so when you go to the store and you’re looking at  

291
00:31:18,720 –> 00:31:22,440
things and you want to buy a tequila and you see 
something that says Agave Spirit you’re wondering  

292
00:31:22,440 –> 00:31:26,580
like is that kind of taste the same as tequila is 
that tequila I don’t know and then often people  

293
00:31:26,580 –> 00:31:35,460
pass over it um is huge South Africa they’re 
producing Agave Spirits Australia is producing  

294
00:31:35,460 –> 00:31:41,580
Agave Spirits uh you know it’s uh it’s catching 
on you know it’s the youngest Spirit category  

295
00:31:41,580 –> 00:31:47,400
you know that we have it’s only been around for 
like what 250 years maybe 300 at the very most  

296
00:31:48,780 –> 00:31:54,480
um so it’s a relatively new uh to the world 
of uh of the different classes of spirits but  

297
00:31:54,480 –> 00:32:00,900
uh it’s definitely you know it’s definitely 
running Full Throttle right now uh the the  

298
00:32:01,740 –> 00:32:08,040
it’s a blast I mean I’m I’m stoked that we get 
to have tequila Tapatio for the whole U.S and  

299
00:32:08,040 –> 00:32:13,020
uh the strawberry when Jenni is like Jenni’s like 
oh we’re gonna do a Crafty Cask we need something  

300
00:32:13,020 –> 00:32:18,840
special we need something really special my 
well I mean you’re like I know what you’re  

301
00:32:18,840 –> 00:32:24,780
asking about we are blessed thank you Marko 
we do have some tequila left I mean my dad put  

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00:32:24,780 –> 00:32:29,460
skull and crossbones on this last palette of uh 
strawberry tequila Blanca it was like absolutely  

303
00:32:29,460 –> 00:32:36,540
nobody touched this and uh so I did ask them and 
we we poached a case out of there uh yeah from  

304
00:32:36,540 –> 00:32:43,320
the private reserve you guys this is nowhere not 
available on the market but yeah but I am going to  

305
00:32:43,320 –> 00:32:47,760
put a link in the chat at the end of the session 
it’s going to be a race everyone are you ready  

306
00:32:47,760 –> 00:32:53,760
we have like seven bottles of each of these that 
we’re tasting tonight ready to go in online order  

307
00:32:54,600 –> 00:32:59,460
um so you can maybe if you’re fast enough get 
your hands on one of these leftover bottles of  

308
00:32:59,460 –> 00:33:06,000
tequila which yeah I know we have a few left we 
asked you for a few more than we needed so people  

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00:33:06,000 –> 00:33:11,160
could go get a full size a full-size bottle and 
just in the sidebar before we move on to the next  

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00:33:11,160 –> 00:33:16,560
period I wanted to step back and talk briefly 
about something that Marko touched on there  

311
00:33:16,560 –> 00:33:22,020
which was the increase in the price of agave that 
might have prevented him from making tequila again  

312
00:33:23,160 –> 00:33:31,500
um with the important concept as it pertains to 
The Crafty Cask and why craft is important yeah  

313
00:33:31,500 –> 00:33:41,280
that tequila to an extent and mezcal certainly 
are maybe the last of the artisanal Spirits left  

314
00:33:41,280 –> 00:33:49,020
in the world everything else is made from Soros 
material that can be made from a commodity where  

315
00:33:49,020 –> 00:33:54,900
you can grow rapidly growing rapidly every year 
there’s a there there’s a harvest Agave is not  

316
00:33:54,900 –> 00:34:01,500
that way blue ever Agave which is required to make 
tequila comes to maturation somewhere in seven to  

317
00:34:01,500 –> 00:34:10,500
ten years there are some Agaves that take 30 years 
to mature and the proliferation and the uh I guess  

318
00:34:11,220 –> 00:34:19,680
recognition of these spirits and the popularity 
of them is being importantly uh protected by the  

319
00:34:19,680 –> 00:34:27,960
people that care in Mexico and buying tequila or 
tequila Meeks though or anything that really isn’t  

320
00:34:27,960 –> 00:34:36,720
a true craft Spirit especially in this category 
is kind of pillaging a really important resource  

321
00:34:36,720 –> 00:34:41,520
and that’s something that we feel very strongly 
about and we hope that you do too and often taking  

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00:34:41,520 –> 00:34:46,800
advantage of the local population and really you 
know so with tequila in particular with everything  

323
00:34:46,800 –> 00:34:51,600
we believe drink crap you know do your do your 
homework well tequila in particular please don’t  

324
00:34:51,600 –> 00:34:56,340
buy twenty dollar bottle please don’t buy the 
Jose cuervos of the world and stuff like that  

325
00:34:56,940 –> 00:35:03,480
um you’re you’re doing doing Mexico with the 
service um yeah you know I just uh I just hope  

326
00:35:03,480 –> 00:35:09,300
that they don’t clear cut all the the 30 year 
olds uh special rare species of agave that are  

327
00:35:09,300 –> 00:35:13,560
growing and it takes them 30 years to grow but 
uh are you have you been replanting them for 30  

328
00:35:13,560 –> 00:35:17,700
years while you harvest that 30 year old you 
know that’s the problem I I have with mezcal  

329
00:35:17,700 –> 00:35:25,740
is uh you know yeah you’re finding these really 
uh amazing uh uh varieties of agave but you know  

330
00:35:25,740 –> 00:35:31,740
if you’re commercially harvesting you got to be 
commercially planting um you know for you know  

331
00:35:31,740 –> 00:35:39,060
your whole life I mean 30 years geez you know 
you better have been starting at least 15 years  

332
00:35:39,060 –> 00:35:44,940
ago and people I I don’t really I mean maybe 
maybe 10 years ago people started replanting  

333
00:35:44,940 –> 00:35:52,680
the more of the wild uh species varieties of 
agave for uh for mezcals but uh yeah it’s a  

334
00:35:54,660 –> 00:36:00,000
it’s crazy what’s going on down there so we 
before we move on to the the whiskeys and the  

335
00:36:00,000 –> 00:36:06,540
brown spirits and it’s very special um we do 
have one question about from Steve since it’s  

336
00:36:06,540 –> 00:36:12,300
distilled in northern Mexico isn’t it bakanora 
um and there’s there’s some confusion sometimes  

337
00:36:12,300 –> 00:36:15,900
I think and I’m not sure if it’s related to 
this about it only being able to be Jalisco  

338
00:36:15,900 –> 00:36:22,500
and like there’s actually broader regions now 
and all that yeah so this was distilled in  

339
00:36:24,120 –> 00:36:30,480
this was discussed in in Jalisco not in 
Sonora correct Marko this was that yeah  

340
00:36:30,480 –> 00:36:37,980
this is distilled in uh in lalitania Distillery 
it’s it’s in Arandas it’s in Jalisco uh it is the  

341
00:36:37,980 –> 00:36:44,760
same still uh Distillery that they’ve been 
using since 1939 uh to make tequila Tapatio  

342
00:36:44,760 –> 00:36:53,040
and El Tesoro came on the market as well uh 
Ocho started uh uh in lalitania and Carlos  

343
00:36:53,040 –> 00:36:58,800
just recently uh started Los alambique’s 
Distillery uh on the other side of Arandas  

344
00:37:00,000 –> 00:37:05,760
um maybe maybe like 20 minutes away uh but 
uh he has his own uh Distillery for Ocho  

345
00:37:05,760 –> 00:37:12,660
exclusively now uh but uh yeah it was it was 
distilled in Jalisco at La altania Distillery  

346
00:37:13,320 –> 00:37:22,080
and and Steve just to clarify yes in northern 
Mexico in Sonora uh Mezcal distillate that is  

347
00:37:22,080 –> 00:37:28,680
found and produced there which I think only became 
legal in the late 90s is referred to as bacanora  

348
00:37:29,520 –> 00:37:35,460
um and I think that it might only be in Sonora 
there might be a joining State on the Mexican  

349
00:37:35,460 –> 00:37:41,340
border where bacchanore is also produced but 
that’s probably one of the more obscure Agave  

350
00:37:41,340 –> 00:37:48,060
based distillates from Mexico uh and it does 
come from northern Mexico everyone I’m pinning  

351
00:37:48,060 –> 00:37:52,920
I’m pinning Tom and Steph here they made a fun 
little cocktail and they’re saying that they  

352
00:37:52,920 –> 00:37:59,040
are using their Charbay glasses they got at The 
Distillery back in 2005. for their Cocktails so  

353
00:37:59,040 –> 00:38:04,380
we have some long time Charbay fans here thank 
you for joining and showing us that love it  

354
00:38:05,880 –> 00:38:11,700
that’s awesome awesome nice all right are we ready 
for the are we ready for the whiskey we’re moving  

355
00:38:11,700 –> 00:38:16,260
away from the white Spirits oh you know just 
one more thing about our Blanco if you get one  

356
00:38:16,260 –> 00:38:23,160
of those bottles we have the GPS coordinates 
of the ranch that are Agave we put the GPS  

357
00:38:23,160 –> 00:38:33,540
identification of the uh of the exact location 
of those Agaves right there this is uh I don’t  

358
00:38:33,540 –> 00:38:39,000
know if the focus is going to work this place 
Little Triangle uh triangle little patch of agave  

359
00:38:40,140 –> 00:38:46,800
um so something kind of cool right there well 
let’s move on let’s go to DNT right is that where  

360
00:38:46,800 –> 00:38:50,640
we’re going yep we’re going to do DNT next and 
for those of you who’ve been thinking Suzanne’s  

361
00:38:50,640 –> 00:38:54,960
doing a happy dance right now for those of you 
been fans of The Crafty Cask for a while you  

362
00:38:54,960 –> 00:38:58,500
know whenever anyone asks me what my favorite 
anything is my answer is always like I have no  

363
00:38:58,500 –> 00:39:03,120
favorite children there’s but when it comes 
to Whiskey I’m like well there’s one whiskey  

364
00:39:03,120 –> 00:39:07,380
that’s lived in my special to cancer and it’s the 
only whiskey loses in my specialty cancer for a  

365
00:39:07,380 –> 00:39:12,900
very long time and it’s this one um and from the 
very first time I discovered it this has been my  

366
00:39:12,900 –> 00:39:16,560
favorite whiskey and I keep looking for one to 
beat it out Marko and I just haven’t found one  

367
00:39:16,560 –> 00:39:22,080
yet she’s diligent about looking too I am I am 
um so Marko tell us about this this was kind of  

368
00:39:22,080 –> 00:39:27,000
related to your like thesis almost with your dad 
when you were taking over kind of the spilling  

369
00:39:27,660 –> 00:39:35,460
well yeah I mean my my family’s been distilling 
since 1751 back in Europe and my dad came over and  

370
00:39:35,460 –> 00:39:42,360
my mom and dad uh met in Michigan and then they 
came to California and in 83 they started Charbay  

371
00:39:43,620 –> 00:39:51,360
the definition of Master distiller in in my family 
uh has been always been the ability to meet and  

372
00:39:51,360 –> 00:39:57,000
exceed your instructor uh make something uh you 
know make something as good or better than the  

373
00:39:57,000 –> 00:40:03,840
person who taught you and it could be a relative 
uh or you know for uncle grandma somebody whoever  

374
00:40:03,840 –> 00:40:12,000
whoever was running the still in that generation 
so for me it was I’ve been working with my dad  

375
00:40:12,000 –> 00:40:18,180
since I was 10 and so I uh and he’s like and 
you gotta launch something in the market that  

376
00:40:18,180 –> 00:40:23,760
the family has never released before okay well 
sounds like whiskey to me because I just had I  

377
00:40:23,760 –> 00:40:32,040
had this I had you know I had this uh fascination 
with American whiskey um I started brewing beer in  

378
00:40:32,040 –> 00:40:39,660
high school and learning that the two row malted 
barley that I used was the same two-row malted  

379
00:40:39,660 –> 00:40:47,700
barley that they use in in distilleries to make 
whiskey I was like well well well I made this  

380
00:40:47,700 –> 00:40:53,880
tasty pilsner Czech style pills and with sauce 
hops it’s tasty beer it’s like eight percent  

381
00:40:53,880 –> 00:41:00,780
alcohol it’s too real malted barley it’s eight 
percent alcohol it’s you know uh I think we could  

382
00:41:00,780 –> 00:41:07,320
distill this and make whiskey out of it right and 
my dad’s like that’s not American whiskey at all

383
00:41:09,600 –> 00:41:16,140
oh well but that was in the 80s so then in 
the uh in the 90s uh we got the opportunity  

384
00:41:16,140 –> 00:41:23,520
to actually get 22 000 gallons of Czech 
style pilsner a true logger uh logger to  

385
00:41:23,520 –> 00:41:29,400
like 38 degrees for three months it’s just 
delicious beer and my dad and I were here  

386
00:41:29,400 –> 00:41:33,180
24 hours a day 10 days you know actually 
that was three and a half weeks straight  

387
00:41:34,380 –> 00:41:39,600
um double distilling that and we we distilled 
that check style pills and a beer and put in  

388
00:41:39,600 –> 00:41:44,880
the barrel and then two years later we released 
it as a hop flavored whiskey that’s the category  

389
00:41:44,880 –> 00:41:50,820
ttb put us in and so it was the first uh 
pilsner beard distillate on the market  

390
00:41:51,540 –> 00:41:56,580
and it’s delicious because it’s concentrated 
you know when you distill delicious you  

391
00:41:56,580 –> 00:42:04,860
concentrate delicious and so Captain Marko 
isn’t everyone yeah it is it’s reality

392
00:42:07,260 –> 00:42:14,640
yeah so I was like okay so I wanna I Wanna 
Be 13th generation Master distiller so I uh  

393
00:42:14,640 –> 00:42:20,700
I had the opportunity to buy some uh some 
IPA beer from uh from a Boonville Brewery  

394
00:42:21,240 –> 00:42:27,180
and uh then uh just double distilled it 
I aged it in stainless because I wanted  

395
00:42:27,180 –> 00:42:33,240
to I wanted to Showcase off my talents of 
being a distiller showing off that still  

396
00:42:33,840 –> 00:42:41,640
that’s still right there and then and then showing 
off the spirit so I didn’t even put my whiskey in  

397
00:42:41,640 –> 00:42:48,120
a barrel I wanted I wanted to make an Oda V 
in the form of whiskey um some people call it  

398
00:42:48,120 –> 00:42:57,120
uh moonshine some people call it other things uh 
but uh I aged it for five years in stainless and  

399
00:42:57,120 –> 00:43:04,920
just let all the flavors integrate and then um 
I made my own label and got it all approved and  

400
00:43:04,920 –> 00:43:12,720
bought the glass and started selling DNT doubled 
and twisted whiskey clear whiskey in 2010 and  

401
00:43:13,260 –> 00:43:20,220
um there was the first year that Paul piccolt 
had his ultimate Spirits challenge over in New  

402
00:43:20,220 –> 00:43:27,120
York it’s a really it’s really amazing it’s an 
amazing competition Spirits competition and uh  

403
00:43:27,120 –> 00:43:32,100
doubled and twisted took the highest rating 
of all whiskeys brown or clear I was like  

404
00:43:33,120 –> 00:43:38,460
well that’s pretty cool you know and I told my 
dad I’m like hey just got the highest numbers  

405
00:43:38,460 –> 00:43:43,320
and double in uh at the ultimate Spirit she’s 
like I know it’s good like hey hey hey hey I’m  

406
00:43:43,320 –> 00:43:48,720
just telling you somebody else likes it Dad you 
know Jesus Christ you know take it easy and uh  

407
00:43:48,720 –> 00:43:53,940
but after that he’s like congratulations you’re 
a goddamn Master distiller let’s drink some smoke  

408
00:43:53,940 –> 00:44:03,720
cigars I’m like hell yeah so it took me like uh 
26 years to earn the title of 13th generation  

409
00:44:03,720 –> 00:44:10,740
Master distiller and uh just been running solid 
ever since and you know just to just banging away  

410
00:44:10,740 –> 00:44:18,480
the rest of history as they say ENT is like my uh 
liquid thesis and this is uh what are you this is  

411
00:44:18,480 –> 00:44:27,180
a lot number two right yeah I think so yeah we’re 
sold out um pretty much if not like maybe a couple  

412
00:44:27,180 –> 00:44:32,940
Cases left or something like that but uh we’re 
we’re gonna up in Jenni’s been hammering on me to  

413
00:44:32,940 –> 00:44:39,300
uh you know make the make the next plans of D and 
T and so what what the dng is that you’re tasting  

414
00:44:39,300 –> 00:44:44,520
is a blend of three different whiskeys that we’ve 
Barrel aged all separately so it’s our straight  

415
00:44:44,520 –> 00:44:51,960
malt whiskey two-row string it’s a single malt 
whiskey double distilled and then uh it’s 2011  

416
00:44:51,960 –> 00:44:57,840
Big Bear black Stout from Bear Republic Brewery 
so we take delicious beer and double distill it  

417
00:44:57,840 –> 00:45:03,600
and age it in French Oak take that whiskey and 
Asia and French Oak and then there’s uh also  

418
00:45:03,600 –> 00:45:12,840
Chuck pilsner from 2015 so it took five barrels 
of single malt three barrels of check pilsner and  

419
00:45:12,840 –> 00:45:19,560
two barrels of stout and Blended them all together 
made a 10 Barrel blend and uh diluted down to uh  

420
00:45:20,820 –> 00:45:29,400
uh uh 90 Proof and then and that’s the DNT and 
the term glorious it’s all over the place flavor  

421
00:45:29,400 –> 00:45:37,440
complex you know you know it’s just there’s some I 
mean it’s it’s kind of bizarre uh there’s so much  

422
00:45:37,440 –> 00:45:42,240
flavors there’s so many different flavors from so 
many different I mean just the Stout alone has six  

423
00:45:42,240 –> 00:45:47,400
different roasted and toasted barley malts the 
the checked pills there’s got the sauce hops the  

424
00:45:47,400 –> 00:45:52,800
straight maltas right there I use French Oak I use 
American Oak I use new barrels I use old barrels  

425
00:45:52,800 –> 00:46:01,560
uh in this blend so it’s it’s uh it’s cool and 
uh only a 10 Barrel plant thank you yeah the the  

426
00:46:01,560 –> 00:46:05,400
chocolatey notes are what always really like get 
me a little bit and I’m not even a huge chocolate  

427
00:46:05,400 –> 00:46:09,660
like person necessarily but for whatever reason 
in this those chocolatey notes just grab me and  

428
00:46:09,660 –> 00:46:15,420
I love making an old-fashioned with this with 
brown sugar instead of white sugar and using  

429
00:46:15,420 –> 00:46:22,740
um mole Bitters and it’s just like mind-blowingly 
delicious it’s my favorite hey Marko uh  

430
00:46:23,280 –> 00:46:28,440
can you talk a little bit about the namesake 
of doubling and twisted because I feel like  

431
00:46:28,440 –> 00:46:33,480
it Harkens back to another thing that The Crafty 
Cask feels strongly about which is something that  

432
00:46:33,480 –> 00:46:39,840
is craft is not something that you can just push a 
button and then wait for the distilling run to end  

433
00:46:39,840 –> 00:46:47,700
just based on you know some kind of readout 
of a chemical number spectrometry yeah the  

434
00:46:47,700 –> 00:46:55,200
art yeah well uh doubled and twisted is an old 
liquor term for you’re drinking the good stuff  

435
00:46:55,200 –> 00:47:03,480
because back in the day before there were a lot 
of hydrometers to be able to be used uh like uh  

436
00:47:03,480 –> 00:47:10,320
this this is the port right here’s the this is 
the condenser of the pruelo and the distillate  

437
00:47:10,320 –> 00:47:15,840
comes down here and it goes down then it comes 
fills up this well right here and then you can  

438
00:47:15,840 –> 00:47:22,260
drop a hydrometer in there and a hydrometer 
is like a glass bobber it’s it’s calibrated  

439
00:47:22,260 –> 00:47:31,440
and it’s meant to float and as uh as the alcohol 
decreases which means the the thickness of the  

440
00:47:31,440 –> 00:47:41,820
distillate increases the hydrometer floats higher 
in the level and reports a lower proof but before  

441
00:47:41,820 –> 00:47:49,320
before people had a lot of hydrometers to be 
able to be to use if you double distill something  

442
00:47:51,060 –> 00:48:00,480
I like double distilled versus single distilled 
and if you know the distillers that double  

443
00:48:00,480 –> 00:48:05,760
distilled without hydrometers they noticed 
that the distillate coming out of the pipe  

444
00:48:06,360 –> 00:48:13,140
falling out of the pipe out of the still at 
about 160 proof the gravitational pull of the  

445
00:48:13,140 –> 00:48:20,640
earth made it spin like a tight Helix falling 
out of the falling out of the pipe and they  

446
00:48:20,640 –> 00:48:26,640
saw that and they consistently would see that at 
around 160 proof or so and so if it was double  

447
00:48:26,640 –> 00:48:33,000
distilled and it was twisting super tight like 
that coming off the pipe that was the D and T  

448
00:48:34,320 –> 00:48:41,760
and sure enough it was doing it so I’m like oh 
I gotta take a picture of that so bam I took a  

449
00:48:41,760 –> 00:48:47,040
picture of the distillate coming off the pipe I’m 
like son of a [ __ ] that is the TNT right there  

450
00:48:47,040 –> 00:48:55,260
that was my first label uh for my first doubled 
and twisted and uh so that’s that’s the background  

451
00:48:55,260 –> 00:49:00,120
with the term doubled and twisted it’s double 
distilled and it’s the best part of the run it’s  

452
00:49:00,120 –> 00:49:06,600
a real clean High proof part of the runs very very 
top note flavorful arrow and aromatic at the same  

453
00:49:06,600 –> 00:49:16,740
time uh it’s a really neat part of the Run and so 
we prefer yeah we concur I should have concurred  

454
00:49:16,740 –> 00:49:21,780
yeah and I have to say like you know at The Crafty 
Cask we’ve always like we get to drink amazing  

455
00:49:21,780 –> 00:49:27,300
booze all the time we’re very fortunate that we 
get to try amazing craft drinks and for years we  

456
00:49:27,300 –> 00:49:31,260
felt so guilty because we would constantly be at 
events like this and talking about our favorites  

457
00:49:31,260 –> 00:49:36,120
and this and that and we are so thrilled that 
now through SipScout you guys get to drink what  

458
00:49:36,120 –> 00:49:40,200
we drink and you guys ever try these things and 
we can point you to places where you can buy them  

459
00:49:40,200 –> 00:49:45,180
online so we’re thrilled to help you drink as well 
as we do and try all these amazing Craft products  

460
00:49:45,180 –> 00:49:49,140
that you might not be able to get your hands 
on otherwise or know about otherwise very true  

461
00:49:49,680 –> 00:49:53,040
um let’s move us along here so we can let 
everyone unmute themselves and start start  

462
00:49:53,040 –> 00:49:58,740
chatting with you to the R5 which is also a 
really fun one um tell us a little bit about  

463
00:49:58,740 –> 00:50:06,600
RFI R5 well ttb uh you know we that that was 
one of the first uh hot flavored whiskeys uh  

464
00:50:06,600 –> 00:50:16,380
bottle ready beer distillates uh whiskeys that 
we started making uh in 2010 2011 and so ttb was  

465
00:50:16,380 –> 00:50:20,460
like well I said well can I put Bear Republic on 
there and can I put racer five because you know  

466
00:50:20,460 –> 00:50:24,240
it’s distilled from racer five they’re like 
no there’s no co-mingling with breweries you  

467
00:50:24,240 –> 00:50:30,240
can’t do that one [ __ ] are you kidding me all 
right well it’s made from racer five can I put  

468
00:50:30,240 –> 00:50:39,420
R5 they’re like yeah you can do R5 great okay so 
that’s R5 it’s uh distilled from racer five IPA  

469
00:50:39,420 –> 00:50:45,120
Hops and all CO2 and all it’s bottle ready beer 
uh instead of going to the bottling line they pump  

470
00:50:45,120 –> 00:50:51,720
into a tanker truck 6 400 gallons of racer five 
and uh I like to say that I buy the biggest can  

471
00:50:51,720 –> 00:50:58,440
that I can it comes with a driver and 18 Wheels 
and uh I get 6 400 gallons of it and I double  

472
00:50:58,440 –> 00:51:03,780
distill it makes about 600 gallons of whiskey 
and then the evaporation with the barrel aging  

473
00:51:03,780 –> 00:51:09,840
happens uh and back in those days when we started 
doing that I was the distributor in California  

474
00:51:10,680 –> 00:51:16,980
and my mom and dad owned the license to the 
for the for production for for distilling and  

475
00:51:16,980 –> 00:51:23,340
so I started my own distribution business Market K 
Spirits so I would buy my product from my mom and  

476
00:51:23,340 –> 00:51:30,780
dad and I would sell it to stores and bars up and 
down California and I wanted it stronger because  

477
00:51:30,780 –> 00:51:37,320
that way you pour less of it and make a really 
intense cocktail and uh you know if you if you  

478
00:51:37,320 –> 00:51:43,860
sell 100 proof as a distributor in California 
or in most different states have different  

479
00:51:43,860 –> 00:51:49,200
regulations and different taxes and stuff but 
specifically in California I gotta pay double  

480
00:51:49,200 –> 00:51:56,760
the state excise tax if I’m selling 100 Proof 
so if I’m selling 99 proof I pay half the tax  

481
00:51:57,420 –> 00:52:04,680
hello okay I’m gonna bottle this in 99 proof you 
know because we all pay enough tax in our life so  

482
00:52:04,680 –> 00:52:10,440
No One’s Gonna [ __ ] about you know one proof so 
it kind of stuck that uh we sold the uh we kept  

483
00:52:10,440 –> 00:52:17,640
making the R5 at uh 99 proof and so that’s that’s 
where it is today and we have this one sold out  

484
00:52:18,720 –> 00:52:28,560
um and we have one more which I found some 2013 
uh R5 in the barrel so it’s gonna be a 10-year  

485
00:52:28,560 –> 00:52:37,320
Barrel aged R5 final lot uh on the label and uh 
that’s getting bottled uh we’re bottling that on  

486
00:52:37,320 –> 00:52:44,400
uh Tuesday or Wednesday next week wow that’s so 
exciting 10 years in the oh man yeah we’re gonna  

487
00:52:44,400 –> 00:52:48,900
have to we’re gonna need to build a spirit seller 
and start buying some cases of these things that’s  

488
00:52:48,900 –> 00:52:54,360
the last one put them away I mean that’s what I 
did with the barrels I I didn’t even you know it’s  

489
00:52:54,360 –> 00:52:58,620
like we have it on inventory but I haven’t seen 
those barrels in years oh my God look at that I  

490
00:52:58,620 –> 00:53:05,580
tried it one damn this stuff is tasty so what’s 
the thing about Charbay too is they they have  

491
00:53:05,580 –> 00:53:11,220
patience and not a lot of distillers have as much 
patience as they do because you know the longer  

492
00:53:11,220 –> 00:53:14,040
it’s sitting there you’re not making any money 
on it and actually you’re spending money on it  

493
00:53:14,640 –> 00:53:20,580
um and so there are patients really pays off 
and makes for some delectable super smooth even  

494
00:53:20,580 –> 00:53:25,380
at a high proof you know because for for high 
proof like this is very smooth I think I agree  

495
00:53:25,920 –> 00:53:31,200
um and if you know Marko does tend to bottle at 
a higher proof and you know sometimes people are  

496
00:53:31,200 –> 00:53:34,860
like oh that’s a little hot for me I don’t know 
what to do with that the reason why that’s a  

497
00:53:34,860 –> 00:53:39,240
great idea like if people are selling you bottles 
at higher proof is because you can always proof  

498
00:53:39,240 –> 00:53:44,280
down yourself but you can’t proof it back up 
right so if you buy something at 99 proof and  

499
00:53:44,280 –> 00:53:48,420
you prefer it to be a little bit you know you 
want it to round out the flavors add a couple  

500
00:53:48,420 –> 00:53:53,640
of drops of water add an ice cube play with that 
add one drop of water at a time and keep tasting  

501
00:53:53,640 –> 00:53:57,720
it to find where your specific sweet spot is 
and make it like custom and make it your own  

502
00:53:57,720 –> 00:54:02,340
and also fireproof cocktails or higher proof 
Spirits are great for cocktails they show up  

503
00:54:02,340 –> 00:54:08,280
a little bit better than cocktails I think yeah 
and as a perfectly you can you can flood it with  

504
00:54:08,280 –> 00:54:12,600
soda water too just put it on the rocks and make 
a high ball with it I mean it’s just delicious  

505
00:54:12,600 –> 00:54:19,140
as a perfect lead-in to the next one I just want 
to talk about the very limited opportunities that  

506
00:54:19,140 –> 00:54:27,540
I’ve had to try age Spirits in any capacity 
that isn’t Scotch basically and particularly  

507
00:54:28,320 –> 00:54:39,540
this this Blanco tequila like the fact you 
mean I’m sorry yeah uh yeah this too I have  

508
00:54:39,540 –> 00:54:45,000
plenty of Bronco spirits but Bob wage Blanco 
in particular and the way that the blanco  

509
00:54:46,020 –> 00:54:54,240
has softened and expanded over the years but 
then just bottling Spirits in general I think  

510
00:54:54,240 –> 00:54:59,760
are something that are kind of uncommon for 
people to have any kind of opportunity to try  

511
00:55:00,420 –> 00:55:07,500
and so get ready for the next one this one is 40 
years in the making people we’re moving on to The  

512
00:55:07,500 –> 00:55:15,060
Branding number 83. oh that that stuff’s tasty 
I mean the 83 that’s um that was the first thing  

513
00:55:15,060 –> 00:55:22,380
that we distilled with this Prolo still and you 
know I didn’t know what I was doing obviously I  

514
00:55:22,380 –> 00:55:28,800
was 10 this is being told what to do by my dad who 
mastered distiller but I was I was with them and  

515
00:55:28,800 –> 00:55:36,180
we were making this and the grapes the variety 
is fully Blanche and fully Blanche is like the  

516
00:55:36,180 –> 00:55:45,240
classic super fine white grape grown in cognac 
France to make fantastic cognac with this still  

517
00:55:46,680 –> 00:55:54,660
but in Cognac and so these grapes were grown 
in Yountville it’s a golf course now but there  

518
00:55:54,660 –> 00:56:01,620
was a there was a Vineyard of foli Blanche uh 
just uh west of the of Highway 29 in Yountville  

519
00:56:01,620 –> 00:56:07,980
uh right at domain Shandon and um so we 
got some of those grapes and we made and  

520
00:56:07,980 –> 00:56:17,760
we made 83 full Blanche Brandy and then 
we Barrel aged it for 28 years 28 years

521
00:56:23,460 –> 00:56:32,940
I was like Jesus Dad I think it’s ready you know 
and uh so he didn’t want to he didn’t want to sell  

522
00:56:32,940 –> 00:56:40,140
any of it and uh I’m like man come on we got 
a bottle we got a ball some of it and uh so 27  

523
00:56:40,140 –> 00:56:46,200
year ride in the barrel and uh as it opens up 
I mean more of the full Blanche just comes out  

524
00:56:46,200 –> 00:56:53,460
and uh it’s full bodied uh you know spirit’s got 
to be full body to handle being Barrel aged for  

525
00:56:53,460 –> 00:57:02,160
that long and uh that is a that is a really 
really really fun fun Brandy yeah I have to  

526
00:57:02,160 –> 00:57:06,600
say the tequila and the Brandy whenever like we 
have really special people come over who really  

527
00:57:06,600 –> 00:57:11,700
appreciate we’re like okay you can have a little 
taste of this but we’re very we’re very protective  

528
00:57:11,700 –> 00:57:20,340
of our Brandy and our tequila over here limited 
Supply yeah Marko I had the opportunity to try uh  

529
00:57:20,340 –> 00:57:30,840
a Bacardi white rum which you know I say that and 
I feel like pretty much everybody on this call is  

530
00:57:30,840 –> 00:57:36,840
probably like had a Bacardi white round before who 
the hell cares but it was a Bacardi white rum that  

531
00:57:36,840 –> 00:57:47,640
was distilled in 1971. there you go and it was 
distilled by Ron Bacardi and I was like but still  

532
00:57:47,640 –> 00:57:55,980
it’s like Bacardi and I was like a whole week 
wow this is right rum but then it’s also like all  

533
00:57:55,980 –> 00:58:05,220
these things that happen over 50 years as it sits 
there and keeps doing what stuff does traveling  

534
00:58:05,220 –> 00:58:11,880
through time like everybody else completely blew 
my mind it was unbelievable and this is the same  

535
00:58:11,880 –> 00:58:17,820
like I could I could hang out with my nose in 
the strand for a very long time the smell of this  

536
00:58:18,660 –> 00:58:23,460
it almost it almost reminds me a little bit of an 
agricultural like because it has that like real  

537
00:58:23,460 –> 00:58:28,920
earthy funky kind of like yeah it’s just beautiful 
but and you know a lot of people aren’t sure what  

538
00:58:28,920 –> 00:58:33,780
to do with Brandy you know a lot of people can’t 
unintentionally have bottle-age Brandy on there  

539
00:58:33,780 –> 00:58:40,200
because they forgot about it but honestly I we 
said Brandy like whiskey I mean it’s a beautiful  

540
00:58:40,200 –> 00:58:45,240
after dinner drink um if you like cigars it’s 
wonderful cigars or some cheese it’s wonderful  

541
00:58:46,020 –> 00:58:53,640
um so it’s this really quite special and this is 
beautiful for sipping yeah this one uh you know  

542
00:58:53,640 –> 00:59:00,240
we diluted this one down to 80 40 so it was just 
like a classic you know just classic concept of  

543
00:59:00,240 –> 00:59:11,220
of a a real barrel-aged spirit and uh I like it 
I like it at 80 proof we uh we also you know if  

544
00:59:11,220 –> 00:59:19,740
you like brandies we have another Brandy that we 
distilled in 89 and we barely aged that one for 24  

545
00:59:19,740 –> 00:59:29,040
years and we diluted that down to 92 proof it’s a 
little higher proof and uh that uh those two those  

546
00:59:29,040 –> 00:59:37,320
two side by side are just just so different 
but uh you know the same same uh same pulse  

547
00:59:37,320 –> 00:59:43,560
and same you know same still same distiller same 
concept of uh you know what we do but uh you know  

548
00:59:43,560 –> 00:59:50,700
showing one at 80 proof another one and 92 proof 
it’s uh it’s a really neat contrast yeah lovely

549
00:59:54,120 –> 00:59:57,600
to have some time to jump in with 
our last half hour here that we  

550
00:59:57,600 –> 01:00:02,340
have together but first can we all raise 
raise the glass and do a little a little  

551
01:00:02,340 –> 01:00:09,720
cheers to Charbay and they’re 40 years I’m 
raising the tequila happy anniversary Marko

552
01:00:11,760 –> 01:00:17,280
we’re delighted to be a part of this wonderful 
celebration of your journey and your family’s  

553
01:00:17,280 –> 01:00:24,300
Journey this is really just a remarkable portfolio 
that you are helping to culminate and move to the  

554
01:00:24,300 –> 01:00:28,140
next level yeah and thank you for sharing these 
delicious Spirits with us especially the special  

555
01:00:28,140 –> 01:00:34,380
ones that you know took a little doing to get to 
everyone here oh you’re welcome thank you thank  

556
01:00:34,380 –> 01:00:39,000
you all right everyone feel free to go ahead 
on mute yourselves well kind of we might we  

557
01:00:39,000 –> 01:00:42,840
might mute you again if like there’s background 
noise or things like that but that doesn’t mean  

558
01:00:42,840 –> 01:00:45,840
we don’t want you to unmute yourself again 
and get your question in there so go ahead  

559
01:00:45,840 –> 01:00:53,220
and start chit chatting with Marko go ahead guys 
thank you all right I haven’t tried the Brandy  

560
01:00:53,220 –> 01:01:01,560
yet I’m still on the double Twisted yeah yeah 
favorite story ever from a distiller yeah like  

561
01:01:01,560 –> 01:01:05,520
I know a lot of the stories from distiller but 
no it was really wonderful that’s kind of like  

562
01:01:05,520 –> 01:01:13,140
you’re uh an adolescent Adventure into into 
Brewer into Distillery yeah Fame right yeah I  

563
01:01:13,140 –> 01:01:17,640
mean I even had a badass name for my Brewery 
I was like I was in high school I was like I  

564
01:01:17,640 –> 01:01:22,620
want to start a brewery my mom’s like you’re not 
going to start a brewery we have a Distillery yeah

565
01:01:25,680 –> 01:01:32,520
Marko yes sir hi we’re uh a major group from Iowa

566
01:01:32,520 –> 01:01:43,320
that looks like a good time we have been to 
uh your original facility up on top of the  

567
01:01:43,320 –> 01:01:50,640
mountain twice and I think our first visit 
was in the early 2000s or late 1990s yeah  

568
01:01:51,420 –> 01:02:02,580
but we loved the uh Walnut Brandy that you did 
oh yeah and and personally I love the grappas  

569
01:02:03,240 –> 01:02:13,680
oh yeah and you don’t make either of those anymore 
well uh I did uh I I did make uh black walnut  

570
01:02:14,640 –> 01:02:21,420
uh I picked black walnuts last year out of Colusa 
from uh double a walnut Ranch they’re like a great  

571
01:02:21,420 –> 01:02:28,380
organic Walnut Orchard and made a made in ax Jack 
so for for the 40th year anniversary of this year  

572
01:02:28,380 –> 01:02:39,300
we are we are launching uh black wall here again 
yeah I would like to personally say you guys  

573
01:02:39,300 –> 01:02:48,420
are incredible I mean it’s just we have we have 
enjoyed all your products for so many years and  

574
01:02:49,080 –> 01:02:57,480
congratulations I mean what a what an awesome uh 
track record you guys have yeah you really are one  

575
01:02:59,160 –> 01:03:05,700
we’re still a team of five people here at Charbay 
Rich it’s crazy yeah you know they come work for  

576
01:03:05,700 –> 01:03:15,000
you yeah come on over I’m recording I have nothing 
else to do hey oh sweet so the next time you get  

577
01:03:15,000 –> 01:03:23,340
your hands on the black walnut liqueur mix it with 
equal parts of uh rainwater Madeira and espresso  

578
01:03:23,340 –> 01:03:28,800
that’s his favorite thing it’s one of his favorite 
cocktails yeah yeah really you know the thing that  

579
01:03:28,800 –> 01:03:33,840
got the rise here was the espresso I think 
we’re all just kind of now kind of getting  

580
01:03:33,840 –> 01:03:40,620
the excitement yeah yeah maybe I mean that 
might be a little bit hyper I feel like the  

581
01:03:40,620 –> 01:03:47,460
espresso is meant to temper yeah the alcohol but 
who knows you know oh it’s for a lot of people  

582
01:03:47,460 –> 01:03:53,220
I used to do a lot of cocaine Evan they’re 
not doing it they’re just speed ball for you

583
01:03:56,880 –> 01:04:04,920
but there’s some espresso liqueur man and just for 
just for clarification you still have the facility  

584
01:04:04,920 –> 01:04:14,820
on the mountain in between Napa and Sonoma 
correct yeah and the last time we were out  

585
01:04:14,820 –> 01:04:23,520
you we were told you had a facility in Ukiah 
where you had more barrels right now yes okay  

586
01:04:23,520 –> 01:04:29,580
two different spots right now I’m I’m in The 
Distillery in Ukiah Mancino County it’s like an  

587
01:04:29,580 –> 01:04:38,760
hour north of uh of Saint Helena okay and then 
where you where you came up on Spring Mountain  

588
01:04:38,760 –> 01:04:44,880
that’s our Winery and and Brandy distillery that’s 
where I grew up that’s where my mom and dad live  

589
01:04:44,880 –> 01:04:50,580
yeah we love that because we went up there for 
a Grappa tasting one time and and they poured  

590
01:04:50,580 –> 01:04:57,180
the sample they said you can’t drink this but 
we’re gonna leave the so you can smell it well

591
01:04:58,020 –> 01:05:04,860
um yeah you just did a lot of smelling there 
didn’t you smelled a lot of things there yeah

592
01:05:07,020 –> 01:05:14,040
congratulations so what a what a what an 
achievement you guys are great thank you you know  

593
01:05:14,040 –> 01:05:21,240
hey uh Rich if you guys come out to California um 
yeah look us up give me a call or something and  

594
01:05:21,240 –> 01:05:26,880
come check out The Distillery up in Ukiah it’s 
uh like two hours North of San Francisco yeah  

595
01:05:26,880 –> 01:05:31,740
yeah welcome to travel it sure is and I see 
you’re unmuted there did you have a question  

596
01:05:32,880 –> 01:05:39,480
no just joining the conversation but I am planning 
on going up to uh Ukiah next month so uh Marko  

597
01:05:39,480 –> 01:05:44,340
absolutely want to check out The Distillery 
and then this is the the first time hearing  

598
01:05:44,340 –> 01:05:50,160
or at least maybe I forgot but I live in Windsor 
uh and work in Healdsburg so that’s where I’m at  

599
01:05:50,160 –> 01:05:59,100
all right uh so yeah this uh this location 
between Napa and Sonoma is that open for for  

600
01:05:59,100 –> 01:06:06,060
visitors no my mom and dad have been retired and 
uh you know uh Jenni and I you know we’re running  

601
01:06:06,060 –> 01:06:12,360
Charbay Distillery and the winery is uh you know 
it’s still uh operational we make a little bit of  

602
01:06:12,360 –> 01:06:19,500
wine uh but uh we’re done we’re not doing tours 
and tastings is anymore right there uh the goal  

603
01:06:19,500 –> 01:06:28,800
uh the plan is uh for Jenni and our two boys and 
uh and myself to move back to Spring Mountain and  

604
01:06:28,800 –> 01:06:35,580
then uh once we’re there then would be able to 
you know be able to do tastings and and uh make  

605
01:06:35,580 –> 01:06:41,580
some some fun products again uh in the winery but 
there’s only so much we can do and right now I’m  

606
01:06:41,580 –> 01:06:48,960
just focusing on on distilled Spirits right now 
uh putting this putting this new still in and so  

607
01:06:50,340 –> 01:06:55,920
um yeah we’re not unfortunately we’re just we’re 
not doing any tastings anymore up there and Marko

608
01:07:01,320 –> 01:07:06,120
that’s a friendly and they reach out to you like 
but like there’s not they can’t go online and book  

609
01:07:06,120 –> 01:07:11,880
something or anything like that yeah we we don’t 
have any signs up uh we don’t uh we don’t have  

610
01:07:11,880 –> 01:07:18,240
a Tasting Room uh we we can’t the one and one 
of the reasons is we can’t sell retail direct  

611
01:07:19,800 –> 01:07:24,120
um and it’s a California law and we’re 
just kind of not in the you know we’re  

612
01:07:24,120 –> 01:07:29,700
not the even though we’re only five people and 
when we started Charbay there were three micro  

613
01:07:29,700 –> 01:07:34,080
distilleries in the whole us and we were one 
of them uh we’re not considered craft because  

614
01:07:34,080 –> 01:07:41,700
we import tequila Tapatio so we don’t qualify and 
stuff so we can’t sell our 2.25 bottles a day uh  

615
01:07:41,700 –> 01:07:48,840
retail direct unfortunately so we don’t have 
a Tasting Room and um so it’s just it’s just  

616
01:07:48,840 –> 01:07:54,000
like if people call and we have some time uh 
you know I can I can show you the Distillery

617
01:08:02,820 –> 01:08:06,900
they kind of walk you through the Distillery 
show you some of the processes like interviews  

618
01:08:06,900 –> 01:08:10,860
with Miles and Marko together and the whole 
family so they have a lot of great YouTube  

619
01:08:10,860 –> 01:08:15,360
content that kind of like transports you there 
and helps you like hear more of their stories so  

620
01:08:15,360 –> 01:08:21,300
go go check out their YouTube channel as well 
yeah I wish we had a visitor center I wish we  

621
01:08:21,300 –> 01:08:25,800
could sell retail direct that would be uh that 
would be a lovely thing to be able to sell your  

622
01:08:25,800 –> 01:08:32,280
own product to someone who wants to buy your 
product right it’s a crazy idea Marko what are  

623
01:08:32,280 –> 01:08:35,580
we what a weird idea I don’t want to be able to 
sell the thing you’re making for people directly  

624
01:08:35,580 –> 01:08:41,760
First Amendment yeah and speaking of I know 
people are getting a little antsy people wanna  

625
01:08:42,420 –> 01:08:46,020
people are asking in the chat how do we order 
how do we order how do we order where’s the link  

626
01:08:46,020 –> 01:08:49,980
where’s the link so I’m going to throw the link 
in the chat where you can go order some of these  

627
01:08:49,980 –> 01:08:54,900
like few bottles that are left online I will say 
when you go to this link they’re pretty much all  

628
01:08:54,900 –> 01:08:58,260
right at the top there except for the doubles 
and twisted I think we’ve had that on our site  

629
01:08:58,260 –> 01:09:02,700
forever so you just need to search doubled 
and twisted and you’ll find it it is on there  

630
01:09:03,360 –> 01:09:08,640
um but everything else will kind of be right there 
hey Marko well she’s putting that in the chat  

631
01:09:09,900 –> 01:09:20,880
um just future looking to the you know return to 
Spring mountains is uh wine making potentially  

632
01:09:20,880 –> 01:09:27,480
going to be part of I mean I know you said 
that there’s small amount of that that is  

633
01:09:27,480 –> 01:09:35,100
still being made I I had the opportunity to try 
I found a half bottle uh oh yeah a late Harvest  

634
01:09:35,700 –> 01:09:43,020
oh from like 2010 like 10 years 
ago well I guess that’s not even  

635
01:09:43,020 –> 01:09:48,360
possible because oh well that that late 
Harvard that was actually 30 years ago

636
01:09:48,360 –> 01:10:02,940
83. that we that we closed at the store and then 
dosaged and corked again so that the the yeast  

637
01:10:02,940 –> 01:10:10,260
ate the sugars some more and slightly carbonated 
that late Harvest fully Bosh sized Soviet Blanc  

638
01:10:10,260 –> 01:10:17,160
and gave it a little Spritz effervescence to 
it and God damn that stuff was so good that was  

639
01:10:17,160 –> 01:10:23,340
a total complete streak of nature right there 
I was curious if that was intentional or like  

640
01:10:23,880 –> 01:10:31,140
like just a miracle of anyway it was kind of a 
miracle and a freak of nature all kind of come  

641
01:10:31,140 –> 01:10:35,160
together let’s uh let’s see what we can really do 
with this freaking nature and get really freaky  

642
01:10:35,160 –> 01:10:43,740
with it and uh it uh it turns into like a sizzling 
sizzling crisp uh uh fully blockchain-sized late  

643
01:10:43,740 –> 01:10:49,500
Harvest sodium Blanc so not something that’s 
going to be readily be able to like recreated  

644
01:10:50,220 –> 01:10:57,300
no I mean 83 was one of those rainy years uh 
that uh you know it rained in in August uh  

645
01:10:57,300 –> 01:11:03,000
which was right when you’re starting to pick uh 
white grapes August uh it’s right in there yeah  

646
01:11:03,000 –> 01:11:09,900
quatrosized element of it is going to be absent 
most years I remember I was I had a three-wheeler  

647
01:11:09,900 –> 01:11:14,820
and or a McNair Ranch and I was I was ripping it 
out through the Vineyards and I’m looking at these  

648
01:11:14,820 –> 01:11:23,160
gondolas of sauvignon blanc coming into the winery 
that my dad was working at and uh in 8283 and I  

649
01:11:23,160 –> 01:11:29,820
was like what what what is wrong with these race 
you know it’s just like these grapes are moldy man  

650
01:11:29,820 –> 01:11:36,480
what are you doing with these like it’s okay it’s 
botritis it’s amazing it’s you know it’s gonna be  

651
01:11:36,480 –> 01:11:43,200
great okay but God dude they look nasty but uh 
it turned out to be something just completely  

652
01:11:43,200 –> 01:11:49,680
delicious but yeah you know I like making red wine 
uh we still have some we have a little bit of 2013  

653
01:11:49,680 –> 01:11:58,980
Napa got a cab left and uh and we have ports 
from 06 that are just awesome and we still have  

654
01:11:58,980 –> 01:12:05,280
um we still have barrels of ports that are 
from 06 that are still barely aging away wow  

655
01:12:05,820 –> 01:12:13,800
so yeah once we get back to once we get back 
to making wines uh more consistently uh then  

656
01:12:13,800 –> 01:12:18,780
uh you know we’re gonna we’re gonna be launching 
some of those and once I you know the fun thing  

657
01:12:18,780 –> 01:12:25,740
about that is I love I love Barrel Aging in Port 
barrels uh different Spirits rums uh rums and  

658
01:12:25,740 –> 01:12:32,880
whiskeys work great uh in Port Barrel so we’ll be 
able to pull the barrel pull our port and then uh  

659
01:12:32,880 –> 01:12:39,420
put uh put something into those pork barrels 
and and Let It Go as well that’s really cool  

660
01:12:39,420 –> 01:12:47,340
you know what’s funny is that you were talking a 
little bit about trying to encourage your dad to  

661
01:12:47,340 –> 01:12:57,240
release the 83. yeah hey sell some 83 maybe in 
a few years your kids will be encouraging you to  

662
01:12:57,240 –> 01:13:04,200
release the o6 port like come on just sell it 
just release it what’s the big deal who knows  

663
01:13:04,200 –> 01:13:11,460
yeah you know uh it’s coming up on uh it’s it’s 
coming up on 20 years Barrel aged you know so  

664
01:13:12,660 –> 01:13:21,240
yeah for sure be good [Applause] Marko I got 
one bottle of green tea a pair of teeth left  

665
01:13:21,240 –> 01:13:27,600
that’s right oh yeah so you know that that little 
pair of teeth deal we came up with that because  

666
01:13:27,600 –> 01:13:32,880
it was like what you know what what distilled 
Spirits are were we selling a lot of and people  

667
01:13:32,880 –> 01:13:37,680
are you know people are loving the green tea but 
we can’t sell it retail direct this is when Jenni  

668
01:13:37,680 –> 01:13:42,000
and I were still living up on Spring Mountain and 
we had the winery open I’m like well let’s make a  

669
01:13:42,000 –> 01:13:47,100
pair of teefs you know those are fortified wines 
and uh we made a pair of teeth with and we made  

670
01:13:47,100 –> 01:13:54,660
a green tea a pair of teeth and and there it is 
oh it’s absolutely fantastic with lemonade yeah  

671
01:13:54,660 –> 01:13:59,400
best drink you could ever have oh thank you 
man yeah I haven’t seen those for a long time

672
01:13:59,400 –> 01:14:06,660
I went just finished a bottle 
recently I have one left I was  

673
01:14:06,660 –> 01:14:09,180
waiting to see if you were making 
more before I broke that one open  

674
01:14:09,720 –> 01:14:16,920
oh man well we we may uh we made some 
uh pomegranate a pair of teeth as well  

675
01:14:18,060 –> 01:14:24,360
um that uh we uh you know that that’s something 
that we would totally make again once we get back  

676
01:14:24,360 –> 01:14:31,920
to the winery I just I’m I’m maxed out you know 
we do uh we do contract bottling uh we do some  

677
01:14:31,920 –> 01:14:37,560
private labeling of our products and this whole 
still right here uh this whole big still here  

678
01:14:38,700 –> 01:14:44,700
um the story behind the whole reason we’re getting 
that is I have a customer who really believes in  

679
01:14:44,700 –> 01:14:50,400
us and wants to ramp up production they want to 
do they want to do like 600 barrels and so I did  

680
01:14:50,400 –> 01:14:57,780
the math I’m like well you know with this still uh 
I’ll be done with 600 Barrels in about four years  

681
01:14:58,980 –> 01:15:04,680
so you know it’s time to get a different still 
we need another still to start feeding it and  

682
01:15:04,680 –> 01:15:10,860
they’re like okay just tell us what you need 
so so uh we’ve got it we’ve got uh sponsored  

683
01:15:10,860 –> 01:15:14,520
then we got the we got this still up and running 
as soon as we get it up and running we’re going  

684
01:15:14,520 –> 01:15:19,260
to be Off to the Races and and banging away 
with that so you got our hands full right now  

685
01:15:19,260 –> 01:15:27,120
but that’s the beauty of having a winery is 
we don’t necessarily have to make Chardonnay  

686
01:15:27,120 –> 01:15:32,940
and Cabernet uh we can do all the all the fun 
different things that we you know that we like  

687
01:15:32,940 –> 01:15:38,520
to do as well I mean I I don’t get me wrong I 
like making cab frog and we made a little bit  

688
01:15:38,520 –> 01:15:43,860
of white wines as well but so I mean we gotta 
we gotta make some red wine but there’s I mean  

689
01:15:43,860 –> 01:15:48,180
there’s just so many different amazing products 
that we can make it’s gonna be it’s gonna be  

690
01:15:48,180 –> 01:15:54,420
cool I’m looking forward to it before Marko has 
everyone in his ear like make this again make more

691
01:16:00,240 –> 01:16:07,560
well the past this is important to make 
because it was amazing we have a lot of  

692
01:16:07,560 –> 01:16:11,820
trees and a lot of grass here in Northern 
California and it’s pollen season right now  

693
01:16:11,820 –> 01:16:17,820
as you can see like yellow clouds of pollen 
like going through going through like a big  

694
01:16:17,820 –> 01:16:23,760
monster cloud and uh you know it catches up 
with you sometimes and this one time uh Jenni  

695
01:16:23,760 –> 01:16:30,300
was you know feeling the effects of all that 
pollen and we we had some pasties I’m like  

696
01:16:30,300 –> 01:16:34,560
well here why don’t you just have a glass of 
pasties you know let’s see what happens and  

697
01:16:35,160 –> 01:16:45,960
I mean it stopped you know the the the the the 
pollen uh sinus attack uh and it uh it was like  

698
01:16:46,620 –> 01:16:53,040
I don’t know tried it again like like a couple 
hours later and you know it totally worked it’s  

699
01:16:53,040 –> 01:16:58,560
amazing so we do need to make more pasties I love 
that story but I don’t think that’s why Jenni’s  

700
01:16:58,560 –> 01:17:05,100
asking you to make more questions I’m asking you 
to make more because it’s delicious it’s a good  

701
01:17:05,100 –> 01:17:09,720
excuse to make it but yeah you got it you know 
you know but that was another one where you guys  

702
01:17:09,720 –> 01:17:12,720
were kind of ahead of your time because you made 
it didn’t you make it because your mother really  

703
01:17:12,720 –> 01:17:17,640
loved it and your mother wanted kind of a Husky 
since your dad kind of made it for her yeah that’s  

704
01:17:17,640 –> 01:17:21,600
it we’re just gonna make it there’s no goodies 
on the planet let’s just make our own like okay

705
01:17:26,580 –> 01:17:27,080
hey

706
01:17:31,200 –> 01:17:40,140
um uh I’m Mark and Janet uh I don’t know if you 
catch us she visited the still on the hill about  

707
01:17:40,140 –> 01:17:48,360
30 years ago hey Mark I remember you guys 20 
years ago you met me and we and we’ve got uh  

708
01:17:49,320 –> 01:17:53,520
um two sellers one here in 
New York and one in Hawaii  

709
01:17:54,420 –> 01:18:01,260
and um a small story you know the the 
guy who delivers us the wine in Hawaii  

710
01:18:03,240 –> 01:18:14,100
uh there was a false nuclear attack on Hawaii and 
it was a there was a um an alert that there might  

711
01:18:14,100 –> 01:18:18,240
be a missile going to Hawaii which didn’t 
turn out to be the case from North Korea  

712
01:18:19,500 –> 01:18:25,800
um but the guy who delivers the wine to us 
there got in this truck and headed for our farm  

713
01:18:26,340 –> 01:18:36,540
and he knew exactly where he wanted to shelter 
in place dear seller that’s it among the Charbay  

714
01:18:36,540 –> 01:18:42,120
and we have everyone you mentioned because 
we get the mixed cases and we have some of  

715
01:18:42,120 –> 01:18:48,360
the old ones if you run out you can always 
tap us we have them both here and and here  

716
01:18:48,360 –> 01:18:52,680
we’re in New York now and what in our farm in 
Hawaii and I even asked your advice one time  

717
01:18:53,880 –> 01:19:00,480
um since we’re we’re coffee producers among 
other 100 other things and we have the Kono  

718
01:19:00,480 –> 01:19:07,440
arabicas and and you know they were always 
interested interesting and uh we had we come  

719
01:19:07,440 –> 01:19:15,360
from sugarcane country too and I tried my hand 
at uh distilling uh and I got to the point of uh  

720
01:19:15,360 –> 01:19:24,600
fire water you know I I got the aquavita you know 
90 90 odd percent and then I was attacked by the  

721
01:19:24,600 –> 01:19:31,440
uh Food and Drug and Alcohol and firearms and 
they asked me how many trucks I have and what  

722
01:19:31,440 –> 01:19:39,240
would you know this was a supposed to be a hobby 
and uh my floor plans and uh my tax situation  

723
01:19:40,560 –> 01:19:46,920
um so they like to know who’s running 
the Stills put it put a damper on it  

724
01:19:46,920 –> 01:20:00,300
um we were tempted with um uh marijuana which 
is uh another interesting product um well

725
01:20:01,200 –> 01:20:09,360
um whether marriage and I’m sure that people 
are are combining the two uh I have a background  

726
01:20:09,360 –> 01:20:18,060
in science and uh and uh and healing we do some 
interesting other stuff but um anyways we enjoyed  

727
01:20:18,060 –> 01:20:25,020
it we definitely enjoyed the sharp base for 30 
years 30 years I gotta say we all want to show  

728
01:20:25,020 –> 01:20:34,020
a shelter in place in your Cellar too either one 
you know one one in New York and one in Hawaii one

729
01:20:34,520 –> 01:20:38,700
[Laughter] well you miss out you miss 
out on some some other good stuff in  

730
01:20:38,700 –> 01:20:43,620
New York too I mean I love New York but 
if I’m Sheltering in place right yeah

731
01:20:46,980 –> 01:20:51,900
I was there during that that missile 
scare and uh it was terrifying and I  

732
01:20:51,900 –> 01:20:53,940
would have gone to your cellar if I’d have known  

733
01:20:53,940 –> 01:20:58,020
so let’s change information after 
this uh just in case it happens again

734
01:21:03,180 –> 01:21:12,240
oh man all right that’s beautiful I want 
to check that out other questions I see a  

735
01:21:12,240 –> 01:21:16,500
couple other people unmuted but I don’t 
want to necessarily Carla Peter anyone

736
01:21:20,040 –> 01:21:20,540
now

737
01:21:22,560 –> 01:21:27,660
going once I just wanted to say that 
I I just love we just love fear stuff  

738
01:21:27,660 –> 01:21:34,920
over here so we got this uh at the when 
we went to Napa Valley in 2010 and then  

739
01:21:34,920 –> 01:21:39,720
we actually got engaged on that trip my 
husband’s eating chips right now but he is  

740
01:21:39,720 –> 01:21:45,120
here too so that’s lovely Rachel that’s 
really cool thank you for sharing that  

741
01:21:46,320 –> 01:21:52,320
yeah and I also want the Tanisha to Tahitian 
and vanilla being around back oh I like all the  

742
01:21:52,320 –> 01:22:01,440
other stuff too but that was good yeah we um like 
you’ve got an old bottle there as well where yeah

743
01:22:01,440 –> 01:22:10,980
there you go oh yeah all right uh we gotta figure 
that one out we’re just gonna keep leaning on  

744
01:22:10,980 –> 01:22:18,780
them Billy submits right yeah I love it I totally 
appreciate it absolutely appreciate that thank you  

745
01:22:19,380 –> 01:22:24,120
um I know what I gotta do I gotta make some 
pasties I gotta make some vanilla tea and vanilla  

746
01:22:24,120 –> 01:22:32,220
bean rum you gotta find some cane sugar yeah a lot 
of fun gotta find another island with some cane  

747
01:22:32,220 –> 01:22:37,620
syrup not molasses that’s because uh that’s that 
was the key with that Tahitian vanilla bean rum is  

748
01:22:37,620 –> 01:22:45,360
we we distilled uh Maui sugarcane syrup from cnh 
not the Molasses yeah we do we do the syrup yeah  

749
01:22:45,360 –> 01:22:50,940
that’s the only way to go I mean it shows off it 
shows off the terroira where that Cane’s grown big  

750
01:22:50,940 –> 01:22:55,920
time so I don’t know if you’d want this for the 
pair Waller necessarily I don’t know but um I know  

751
01:22:55,920 –> 01:23:02,520
there is a distiller do you know right in brown 
down in Oakland they’re making rum with sugar  

752
01:23:02,520 –> 01:23:08,160
cane grown down near Fresno I believe there’s a 
Filipino family out there who’s actually growing  

753
01:23:08,160 –> 01:23:13,080
sugar cane and so he’s working with them to get 
sugar cane and has played a little yeah played  

754
01:23:13,080 –> 01:23:18,060
a little bit even with making like an agricult 
Style with their sugar cane um so that could be  

755
01:23:18,060 –> 01:23:25,380
interesting looking into a California rum yeah but 
I like going to Maui exactly yeah exactly I’m I’m  

756
01:23:25,380 –> 01:23:30,360
in your Camp no joke let me find a tropical island 
where I have to go Source my materials please how  

757
01:23:30,360 –> 01:23:36,960
come there are no Tropical Islands closer yeah 
yeah it’s okay we can get there we’ll get there

758
01:23:40,080 –> 01:23:45,240
oh yeah hey is there uh is there an 
ingredient that you’ve worked with  

759
01:23:45,240 –> 01:23:50,160
that you loved and you made something really 
tasty with but you’ll never work with again  

760
01:23:50,160 –> 01:24:02,580
because it was just too difficult to work with 
great question um well black Mission figs oh  

761
01:24:04,560 –> 01:24:14,760
we uh we harvested black Mission figs and uh 
fermented those and uh did the best we could  

762
01:24:14,760 –> 01:24:23,940
to separate or rack off the the black Mission 
fig wine from the from the uh the the the must  

763
01:24:23,940 –> 01:24:30,600
the pumice uh so to speak of the of the black 
Mission figs and it was an absolute nightmare  

764
01:24:30,600 –> 01:24:37,440
uh but we we got it separated and then we double 
distilled it in the small still and drinking uh  

765
01:24:37,440 –> 01:24:46,560
tasting 136 proof black Mission Figo to V it’s 
just absolutely fantastic I’m sure but to do it  

766
01:24:46,560 –> 01:24:54,720
commercially with uh you know I would definitely 
want to have some help uh making that again  

767
01:24:55,320 –> 01:25:02,580
but uh yeah that was that comes to mind 
absolutely fascinating and just to clarify Marko  

768
01:25:03,300 –> 01:25:10,860
um was it primarily the removal of the solid 
material from the liquid that was challenging  

769
01:25:10,860 –> 01:25:19,500
stickiness or just so many pectins and uh all the 
little seeds and uh you know Mission fig and you  

770
01:25:19,500 –> 01:25:28,020
know by itself it’s just uh you know it’s have 
you ever made juice out of black Mission figs I  

771
01:25:28,020 –> 01:25:32,700
can’t imagine but I now as soon as you said the 
size of the seeds I was like there is no filter  

772
01:25:32,700 –> 01:25:39,960
that can allow liquid to pass through that that 
would also stop the seeds from going in there yeah  

773
01:25:40,920 –> 01:25:49,140
yeah not uh not fun but uh we did it and 
uh you know it’s a it’s something that uh  

774
01:25:49,680 –> 01:25:57,120
I think we still have no actually you know what uh 
I think we lost that in the fire actually uh when  

775
01:25:57,120 –> 01:26:04,140
the fires ripped through uh Napa Valley a couple 
years ago our property got hit a little bit uh  

776
01:26:04,140 –> 01:26:11,160
the building the winery was intact uh pretty much 
intact uh Mom and Dad’s house was intact uh and  

777
01:26:11,160 –> 01:26:18,000
but uh you know we had a we had another structure 
that uh took a beating and uh we had we lost a  

778
01:26:18,000 –> 01:26:23,940
lot of a lot of trophies a lot of a lot of things 
that we had stored away that uh you know weren’t  

779
01:26:23,940 –> 01:26:31,980
expecting a uh a mountain raging fired or ripped 
through at 12 000 miles an hour at 12 000 degrees  

780
01:26:33,300 –> 01:26:41,460
but uh yeah but that that’s one of them uh what 
else uh that that was that was probably the most  

781
01:26:41,460 –> 01:26:47,340
difficult if you don’t have the right technology 
to do something yeah it just really sucks and uh  

782
01:26:47,340 –> 01:26:51,780
it’s not it’s just not easy what about a few 
things you’re looking forward to are there any  

783
01:26:51,780 –> 01:26:56,040
little sneak peeks or previews of things that 
you’re playing around with even if maybe they  

784
01:26:56,040 –> 01:27:01,380
don’t fully come to fruition that you can get us 
excited about well different whiskeys for sure  

785
01:27:03,000 –> 01:27:12,180
um like uh focusing more on some California 
single malts and some rye um and then uh you  

786
01:27:12,180 –> 01:27:19,560
know we did mention the uh the Pachanga sunflower 
root distillate that we did a while back I think  

787
01:27:19,560 –> 01:27:24,660
it you know it was just way it was just too hard 
to explain to everybody what you do with this  

788
01:27:24,660 –> 01:27:30,660
and that was before craft cocktailing really you 
know kicked in and so now I think more than ever  

789
01:27:31,620 –> 01:27:35,460
um you know everybody’s trying to do something 
different and and it seems like a lot of people  

790
01:27:35,460 –> 01:27:40,080
are using different barrels to make something 
different but you know it’s still the same but  

791
01:27:40,080 –> 01:27:45,960
it’s a different Barrel um but uh you know using 
a different source of uh distilling material  

792
01:27:46,800 –> 01:27:51,300
um I think uh you know we were the first 
ones to do it on the planet and probably  

793
01:27:51,300 –> 01:27:58,320
probably time to bring it back so you know 
it’s gonna it’s gonna take a trip to uh to uh  

794
01:27:59,040 –> 01:28:06,240
sunchoke country and you know establish a 
relationship with a grower again and you  

795
01:28:06,240 –> 01:28:12,480
know get those get those tubers uh harvested and 
uh and get going with it because it’s it’s a it’s  

796
01:28:12,480 –> 01:28:19,980
a it’s a wild spirit it’s purely North Americans 
indigenous in North America um and uh you know  

797
01:28:19,980 –> 01:28:30,660
it’s uh you get 30 tons an acre with no real uh 
no real um pests so uh sustainability you were  

798
01:28:30,660 –> 01:28:35,280
thinking about bringing that back because that’s 
always been on my top IC because I love skills and  

799
01:28:35,280 –> 01:28:39,780
like things that are a little bit more Savory and 
Note and so the idea of a sunchoke liqueur sounds  

800
01:28:39,780 –> 01:28:45,660
fascinating yeah and just just to kind of clarify 
that a little bit if you would apply this Marko  

801
01:28:46,500 –> 01:28:53,460
did you say pachunga yeah you know because we you 
know we like making tequila and we let you know it  

802
01:28:53,460 –> 01:29:01,260
was just like what’s something that’s similar uh 
in in structure to to that and it was the tuber  

803
01:29:01,260 –> 01:29:09,480
and so we uh my dad wanted to give it a a good 
Mexican Spanish name and uh we named it Pachanga  

804
01:29:09,480 –> 01:29:15,900
which is like a like a three-day party sometimes 
uh sometimes oh okay so I was hearing pachuga  

805
01:29:15,900 –> 01:29:25,080
version of the yeah you I’m sure you’re familiar 
with but you got I I was like wait a minute what  

806
01:29:25,080 –> 01:29:30,060
am I missing here you’re gonna be hanging some 
chicken breasts in The Distillery well yeah no  

807
01:29:30,060 –> 01:29:37,860
no no thanks not anytime soon yeah yeah I think 
it’s cool uh but uh it’s just uh it’s not my style  

808
01:29:37,860 –> 01:29:43,800
that’s for sure uh insane we would probably change 
the name too and uh you know showcase Northern  

809
01:29:43,800 –> 01:29:50,220
California and showcase Showcase North America 
uh and uh really you know give it the the the  

810
01:29:50,220 –> 01:29:58,440
treatment that uh that it probably would really 
deserve and appreciate sometimes very exciting  

811
01:29:58,440 –> 01:30:05,580
well Marko anything you’re making we’re trying 
and we’re we’re likely part of my history like I  

812
01:30:05,580 –> 01:30:09,900
don’t think there’s been a single thing I’ve tried 
up there that I haven’t liked so all right away  

813
01:30:09,900 –> 01:30:14,220
experiment away and we will all be your guinea 
pigs and I’m sure the crew here it seems like  

814
01:30:14,220 –> 01:30:19,740
all agree yeah we got some thumbs up from people I 
want to be respectful of everyone’s time we are at  

815
01:30:19,740 –> 01:30:25,680
the end of our session here holy trial flies when 
you’re having fun I know um Evan and I are always  

816
01:30:25,680 –> 01:30:29,400
happy to stick around for a little while and chit 
chat with people if they’d like to I know Marko  

817
01:30:29,400 –> 01:30:34,560
has his family to probably get home too or things 
fit a still perhaps but uh we’ll stick around for  

818
01:30:34,560 –> 01:30:39,240
a little while thank you everyone for joining 
if you loved what you did here with us today we  

819
01:30:39,240 –> 01:30:44,160
do this every month with different craft alcohol 
join SipScout we would love to have you as members  

820
01:30:44,160 –> 01:30:49,680
continue to support Charbay I hope you got some 
of those bottles that are on sale there um and  

821
01:30:49,680 –> 01:30:54,780
Marko happy 40th anniversary thank you so much 
for celebrating with us thank you sir thank you  

822
01:30:54,780 –> 01:31:01,200
Sam thank you that was awesome thank you cheers 
Marko and everybody hey thank you for joining it  

823
01:31:01,200 –> 01:31:06,900
was fun thank you thank you thank you man thanks 
for uh thanks for reminding me of the good times  

824
01:31:06,900 –> 01:31:12,360
when you came up and I really appreciate it 
20 years ago 30 years ago I mean wow that’s uh  

825
01:31:12,360 –> 01:31:19,080
that’s a long that was a ride you know um thank 
you I really appreciate it it’s our pleasure to  

826
01:31:19,080 –> 01:31:24,180
have you here and I hope that we can see you again 
for your next anniversary celebration Marko yeah  

827
01:31:25,560 –> 01:31:33,540
let’s do it all right or we’ll come up to Ukiah 
yeah we’ll come party with you guys and you  

828
01:31:33,540 –> 01:31:38,820
guys yeah we’ll be following some of this pretty 
soon uh it’s it’s our it’s our espresso The Cure  

829
01:31:39,600 –> 01:31:46,440
and uh that’s like the newest thing that’s going 
to be coming out soon and uh that was gonna be  

830
01:31:46,440 –> 01:31:53,520
fun about that I’m so excited about that yeah I’m 
very excited because espresso Accords are great  

831
01:31:53,520 –> 01:31:57,780
but there’s a lot of like kind of wonderful trash 
course that are just like kind of boring like St  

832
01:31:57,780 –> 01:32:01,320
George is probably one of my favorites out there 
you know there’s no one on the core with a little  

833
01:32:01,320 –> 01:32:06,120
bit of chicory in it um so I’m excited to see what 
what yours tastes like and what your your kind  

834
01:32:06,120 –> 01:32:13,080
of approach to it is it’s gonna be gonna be fun 
[Music] thank you yeah I like it it’s gonna be fun

835
01:32:15,420 –> 01:32:21,840
well have a great evening thanks again Suzanne 
Evans thank you everybody yeah appreciate it  

836
01:32:21,840 –> 01:32:27,840
thank you have a great evening Marko tell Jenni 
Amy said hi give her a hug for us uh I will  

837
01:32:28,860 –> 01:32:35,100
I will I’m just now I’m just waiting for uh I 
have uh one more part I’ve got uh this still  

838
01:32:35,100 –> 01:32:42,240
that needs to go over here because that’s the 
tallest part of the building so it’s gonna go  

839
01:32:42,240 –> 01:32:50,340
right next to that and then uh once we get that 
set up then uh we’re gonna be off to the races  

840
01:32:50,340 –> 01:32:56,160
with that because I’ve got like 14 000 gallons 
of beer that I need to distill so it’s time wow

841
01:32:56,160 –> 01:33:01,560
thank you so this is where I’m gonna be  

842
01:33:03,480 –> 01:33:12,600
I hope your [ __ ] is comfortable yeah I I do have 
a single uh size bed over there which is very nice

843
01:33:19,620 –> 01:33:25,920
oh I mean in 2019 I slept in 
here uh I think 182 nights  

844
01:33:26,580 –> 01:33:33,840
oh my God I double distilled over a hundred 
and twenty thousand gallons of of beer and I  

845
01:33:33,840 –> 01:33:41,640
made some Brandy that year too myself and um I 
just I won’t do that again I just I can’t yeah  

846
01:33:41,640 –> 01:33:46,380
I mean that’s that fun something for your passion 
but you know work life out man work life balance

847
01:33:48,420 –> 01:33:58,020
um you know I mean you get into you get into 
seven eight nine ten days in a row and you’re  

848
01:33:58,020 –> 01:34:02,820
sleeping like maybe four hours a day at 
you know at all you know it doesn’t it’s  

849
01:34:02,820 –> 01:34:10,860
not normal hours and uh you know your dreams 
start turning really really Vivid and uh it’s a  

850
01:34:12,000 –> 01:34:18,120
at least they don’t turn gray I feel like 
that would be maybe worse like yeah and then  

851
01:34:18,120 –> 01:34:22,860
the dreams are all gray or like well what am 
I doing this for at least my dreams are like  

852
01:34:22,860 –> 01:34:31,500
alive even if I feel like I’m doing a drudgery day 
today I mean I’ll tell you what I mean it was uh  

853
01:34:32,700 –> 01:34:42,180
there’s like four in the morning or something 
or whatever and uh I was uh I knew I had like  

854
01:34:42,180 –> 01:34:49,500
two hours to take a nap real quick and 
uh all of a sudden I’m I’m in this tunnel  

855
01:34:50,280 –> 01:34:58,920
and uh smuggling weed with this Mexican family 
into Mexico and I’m in this tunnel and there’s  

856
01:34:58,920 –> 01:35:05,520
a checkout counter and it’s all going this way 
like on a on a belt drive and this guy is like  

857
01:35:06,300 –> 01:35:10,920
five thousand dollars a pound I’m 
like that’s what we get up here  

858
01:35:12,720 –> 01:35:17,820
he’s like unbelievable I I know it’s totally 
unbelievable and the doors are playing  

859
01:35:17,820 –> 01:35:26,280
like echoing through the background 
This is the End holy bizarre and uh  

860
01:35:26,280 –> 01:35:31,980
then Clint Eastwood’s right there and he’s like 
you want to smoke a cigar like well yeah I love  

861
01:35:31,980 –> 01:35:37,500
to smoke cigars thank you okay but I don’t have a 
cutter he’s like just bite the tip off of it I’m  

862
01:35:37,500 –> 01:35:43,740
like all right I’m gonna bite the tip off of it so 
I’m smoking cigar with Clint Eastwood and then I  

863
01:35:43,740 –> 01:35:52,440
get through these doors and it’s this crazy little 
Beach and uh and then I’ve got this blue Weber  

864
01:35:52,440 –> 01:35:58,980
grill you know how the front post always falls 
out of the Weber grill when you go to move it I’m  

865
01:35:58,980 –> 01:36:04,800
cleaning this thing like to put it on a truck and 
somebody says something behind me I’m like yeah  

866
01:36:04,800 –> 01:36:12,960
yeah whatever and they’re like oh four hundred 
dollars what it’s like now I’m in a live auction  

867
01:36:12,960 –> 01:36:17,940
for my blue grill that I’m trying to clean to get 
in the truck this is right 800 [ __ ] No One’s  

868
01:36:17,940 –> 01:36:23,700
Gonna Be digging my grill and uh so I won I won my 
grill and I’m putting it I’m putting it up on the  

869
01:36:23,700 –> 01:36:28,800
truck and the leg falls off of it and these got 
these gold coins start falling out of the grill  

870
01:36:28,800 –> 01:36:35,160
like a slot machine is like see this is why I paid 
800 for my grill this is exactly why you know the  

871
01:36:35,160 –> 01:36:41,220
gold coins are falling out you’re coming out it’s 
great and I woke up and I was like what the [ __ ]  

872
01:36:41,820 –> 01:36:49,500
what what sorry I just like I just gotta I gotta 
get up and uh I gotta check the still and uh  

873
01:36:49,500 –> 01:36:56,340
everything is fine but uh man that was just 
it was just uh it gets to you once in a while

874
01:37:02,460 –> 01:37:07,260
the scenes inside scooper than that that’s 
an amazing dream Marko and I love that you  

875
01:37:07,260 –> 01:37:13,800
like remember it and such like Vivid detail oh 
I’m glad that it wasn’t a premonition of things  

876
01:37:13,800 –> 01:37:19,440
to come it really was just like he went back 
to the still and everything’s hunky-dory yeah  

877
01:37:19,440 –> 01:37:27,060
I was like okay that yeah back to reality it’s 
like this is great this is great got it I’m okay

878
01:37:31,020 –> 01:37:39,720
oh man nuts well hopefully hopefully you 
have more fun dreams and they keep you yeah  

879
01:37:41,280 –> 01:37:48,360
so all right well I’m gonna get going thanks 
again Suzanne Evans thank you everybody else  

880
01:37:48,360 –> 01:37:54,300
thank you so much for uh sticking around uh thanks 
for getting that bottle of uh green tea apparently  

881
01:37:54,300 –> 01:38:00,720
out and uh you know thank you came up to the 
winery to see us like 30 years ago or 20 years  

882
01:38:00,720 –> 01:38:06,780
ago maybe we got some cab franc in your Cellar 
still um I just tried some like two years ago  

883
01:38:06,780 –> 01:38:12,900
and or yeah like oh a year ago and yeah it was 
it was tasty I’d love to make some more of that  

884
01:38:13,620 –> 01:38:17,880
and I know what I gotta make now I gotta make 
more bus decent I gotta bring that to each and  

885
01:38:17,880 –> 01:38:24,600
run back so yeah that’s the rumor putting you to 
work but I’m excited to try more wine from Spring  

886
01:38:24,600 –> 01:38:31,380
Mountain too well those grapes I buy we don’t own 
any Vineyards uh buy grapes from Friends Vineyards  

887
01:38:31,380 –> 01:38:40,140
around Napa Valley so the the 13 was uh from um 
uh just uh south of Stags leave District towards  

888
01:38:40,140 –> 01:38:45,300
American Canyon on the uh you know like the east 
Southeast side of the valley higher side of the  

889
01:38:45,300 –> 01:38:53,520
valley and then uh the cab Franc came from uh 
Saint Helena and then uh we’ve got some cab from  

890
01:38:53,520 –> 01:39:03,000
uh from stag sleep and we made Syrah from Lake 
County a couple of years like 06 and 07 some of  

891
01:39:03,000 –> 01:39:09,000
that so just uh just utilizing friends and uh 
you know getting a couple tons here and there  

892
01:39:09,000 –> 01:39:14,700
and this and that I mean we only make like 10 15 
barrels of wine at a time you know when we did  

893
01:39:15,660 –> 01:39:21,300
yeah just enough to make a mess and uh just 
to make just to make you a little bit angry  

894
01:39:21,840 –> 01:39:29,820
yeah it’s fun you know we just go old school style 
I use one ton bins and uh one ton basket press  

895
01:39:29,820 –> 01:39:36,540
and uh do punch Downs like three times you know 
every eight hours and uh just to you know just  

896
01:39:37,380 –> 01:39:42,060
showcase The Grapes you know they are what 
they are so that’s what that’s what we’re  

897
01:39:42,060 –> 01:39:49,500
gonna make wines with and uh barely you know 
barely filter it and uh uh mess with uh did uh  

898
01:39:49,500 –> 01:39:54,960
egg white fighting once or twice that’s fun 
and uh yeah it’s fun I like making red wine  

899
01:39:55,500 –> 01:39:58,920
well when you’re ready to do that if you need 
an extra pair of hands just tap Evan and he’ll

900
01:40:03,060 –> 01:40:09,360
cover that right yeah that’d be great 
yeah thank you so much have a great  

901
01:40:09,360 –> 01:40:16,140
evening thanks for having me great evening 
Marko thank you thank you bye everyone

902
01:40:16,140 –> 01:40:17,848
[Music] [Applause] [Music]

903
01:40:17,848 –> 01:40:18,505
[Applause]

904
01:40:18,505 –> 01:40:19,005
[Music]