Charbay Distillery Spirits Tasting
SipScout Craft Alcohol Membership Club – May, 2023
Join us for this exclusive Charbay Distillery 40th Anniversary Spirits Tasting! Master distiller Marko Karakasevic joins in on the fun to tell the story of Charbay Distillery, which goes back through 13 generations of distillers. From handpicked ingredients to meticulous craftsmanship to patient and extended barrel aging, this is what we mean when we say “craft” here at The Crafty Cask.
Featuring Some Extra Special Charbay Spirits
Included in this month’s SipScout Kit are some real treats you won’t find (or, ahem, perhaps be able to afford because they’re so rare!) anywhere else. This tasting experience will bring you on a journey to elevate your senses as we unlock the extraordinary, one remarkable spirit at a time. Including, but not exclusive to…
- A blanco tequila, made only ONCE down in Mexico with the Camarena Family (of Tapatío and G4 tequila fame!). It is epically smooth and has been sold out for almost a decade! But, just for their 40th anniversary celebration with us, distiller Marko is letting us ransack his private reserve to pour our SipScout members samples of this incredibly special, no longer available Charbay spirit.
- The first Charbay spirit ever distilled here in the US. A brandy, distilled back in 1983 then aged it for 27 years before releasing it, where it’s continued to bottle age to this day. That’s right, our SipScout members are sipping on a 40 year old Charbay Spirit (so special it retails for $399/bottle!) in honor of Charbay Distillery’s 40th Anniversary.
- A whiskey so incredible, it has held the place of our founder’s favorite whiskey (living in her favorite decanter) for years now. She tries her best to discover a new whiskey that might knock it out of the running but has yet to do so!
Join us for an extra special SipScout party for Charbay Distillery’s 40th Anniversary…
Highlights
SipScout members indulge in six extraordinary spirits, exclusively sourced from Marko’s private reserve:
1. Meyer Lemon Vodka
2. Green Tea Vodka
3. Blanco Tequila (this one’s been sold out for almost a decade!)
4. Doubled & Twisted Whiskey (Suzanne’s favorite for years now!)
5. R5 Whiskey
6. Brandy No. 83 (40 years in the making!)

Are You A Craft Drink Explorer?
Do you want access to exclusive, hard to find, or lesser known craft alcohol like those we featured here with Charbay Distillery?
Then you, my friend…are in the right place! Join the first and only rotating craft alcohol membership club to get each kit that goes along with our monthly SipScout party and join in on the fun!
About Your Hosts
The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!
Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.
Read the transcript
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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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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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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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00:22:49,140 –> 00:22:56,760
um pretty you know it might take a while but
you know no one ever no one ever thought Negroni
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00:22:56,760 –> 00:23:02,280
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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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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00:23:33,060 –> 00:23:40,800
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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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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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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it’s been sold out for what like a decade and
pretty safety is an understatement please well
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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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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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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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we started talking about you know what Grandpa
used to do because he’s third generation
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00:26:15,300 –> 00:26:20,880
distilling family and we’re multi-generational
distilling family and uh it was just really it
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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
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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
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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
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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
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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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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
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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
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00:27:21,540 –> 00:27:26,400
distillation of a blue agave and sure enough
you know nothing nothing nothing nothing nothing
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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
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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
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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
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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
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00:27:49,980 –> 00:27:54,900
it’s a smaller molecule and smaller molecules
vaporize at lower temperatures which is the
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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
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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
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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
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I don’t know what’s going on I got a fundamental
problem with this but uh you know the the the 2010
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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
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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
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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
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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
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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
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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
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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
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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
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until 2010 and I’m like hey you know I’ve got
my license I got my importers license I have
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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
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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
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um uh straight from LA altena and I love smelling
the Charbay tequila and tasting it because you can
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smell and taste it and as it opens up you get
different flavors of cooked Agave fresh agave
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00:30:07,500 –> 00:30:14,700
fermentations the distillations you smell you
can smell the different parts of the distillery
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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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uh it’s just uh I mean two of my favorite
things are being in Mexico and Distilling
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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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um that’s really rare there aren’t many distillers
in the United States who can say they’ve distilled
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00:30:38,520 –> 00:30:42,780
like all the different source of materials
to like really do this including sugar cane
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sugarcane is another one that a lot of American
craft distillers have not worked with that
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um so it’s you know an Accolade for sure that
Marko can say I’ve worked with agave I’ve
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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
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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
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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
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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
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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
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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
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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
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00:31:26,580 –> 00:31:35,460
pass over it um is huge South Africa they’re
producing Agave Spirits Australia is producing
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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
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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
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um so it’s a relatively new uh to the world
of uh of the different classes of spirits but
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uh it’s definitely you know it’s definitely
running Full Throttle right now uh the the
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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
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uh the strawberry when Jenni is like Jenni’s like
oh we’re gonna do a Crafty Cask we need something
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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
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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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skull and crossbones on this last palette of uh
strawberry tequila Blanca it was like absolutely
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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
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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
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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
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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
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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
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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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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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period I wanted to step back and talk briefly
about something that Marko touched on there
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which was the increase in the price of agave that
might have prevented him from making tequila again
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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
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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
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in the world everything else is made from Soros
material that can be made from a commodity where
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you can grow rapidly growing rapidly every year
there’s a there there’s a harvest Agave is not
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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
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recognition of these spirits and the popularity
of them is being importantly uh protected by the
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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
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a true craft Spirit especially in this category
is kind of pillaging a really important resource
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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
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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
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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
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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
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that they don’t clear cut all the the 30 year
olds uh special rare species of agave that are
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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]
Until next time… Drink craft and drink the world. Cheers!