So, what's the likelihood of this being successful? Oh, it's like half. It's 50-50. 50-50, this actually makes it to the podcast app of your choice. So, we'll see if this sees the light of day. I predict success on the level of the makers mark Greg bottling. Oh, that's the one that sucked. That was a little below the belt, huh? I'm gonna have to keep buying them until they're gone. It's as high as I can reach. Okay, you're at a bar, bad lager or bad vodka? Bad lager. Yeah? Bad lager. Bad lager? Dude, bad vodka is poison. Yeah, but it gets faster. It's just in. It's just in. It's gone. It's a shot. Bad lager, the worst of lager is literally your dragon lady. No, that's not true. The worst of lager is Michelob Ultra and it costs a dollar on Mystery Tap. No, MGD is worse than Michelob Ultra. It's terrible, but they're relatively inoffensive. I think Bad Vodka can be much more brutal experience. Have you ever had Crown Roos? I don't know that I have. It's unsettlingly salty. Because you didn't want to do that episode. We need to do that episode. No. Bad Vodka, the setting is alleyway. Right. Alley vodka. Well, I mean, it's around. You sell a lot of it. I probably have Bad Vodka in my house. So you're saying we have to drink these things straight, right? It's a shot of vodka? Well, yeah. I don't know. It's a question. When was the last time you saw someone take a shot of vodka? I don't know. When I was 20? Yeah, probably me too. No, I don't know. I don't even drink vodka, but if I'm eating caviar or at a Russian restaurant, I will do shots of ice cold vodka. I was going to say at a Russian or Polish wedding, shots of vodka are a popular thing. I've been to some of those and every table has a bottle of chilled vodka and shots get ripped of vodka. But they also tend to chase it with certain things that go quite well. Like in Russia, they chase it with herring. I like to take a nice big whiff of brown bread first, smell it. I don't know if I've ever done a shot of vodka in my entire life. Really? Yeah, I don't think so. Seriously? Wait till the next time I see you, buddy. If there's one guy who hasn't, it's probably Roger. Roger, did you go to high school? Yeah, but that's the thing. It was like when I was younger, it was hilarious. It was like most people were drinking vodka and I was drinking Jim Beam. Now, he was making stone fences with butter beer at Hogwarts. No, it wasn't necessarily fancy, but it wasn't something a kid would drink. It was like something a third shifter would drink. That's true. I can picture Roger at a party in his late high school years, early college years, and everyone just wants to take shots, and he's trying to whip up these cocktails with all the spirits and getting so mad at everyone. He's that meme of the guy in the corner at the party saying they don't even appreciate my cocktails. Everybody else at the party is just dancing or whatever. They don't even know how good this stone fence is. They don't even know how good this stone fence is. It's similar to what you're saying. They're dancing like, we love cider. It's similar to what you're saying except it was the opposite. I was weird and different, but they loved that. They'd wait for that. I had a Mr. Boston cocktail book that I bought I think when I was like 18. People were not drinking Mountain Dew and vodka around me, that's for sure. I did too. I was working at a grocery store and that's what we had to read. You didn't have a Jack and Dew night in college like I did? We are way overdue for the musical intro. Here comes the musical intro. Hey, you're listening to another episode of Barrel to Bottle, the Binny's Podcast. If you like that cold open, we've got 45 or so more minutes of that horse sh**. Because this is a Greg episode. This is what we're doing. I want to say like we have department meetings and we kick them off with the question so that, one, we make sure that everybody's WebEx is working. So no one doesn't realize how much they're, how awkward their boss Greg is. And two, so that we can enjoy each other. And I wish that that was the motivation for this episode, but it's not. I was listening to a different episode and they did this and I stole the idea. So we're doing a Would You Rather episode. You download a podcast because you're interested in the content, but people don't just listen to us because they like our thoughts on esoteric, Japanese, Koji, Why the hell am I here? Whiskeys. They also listen to us because they like Roger. My question stands. I don't like Roger, Why the hell am I here? The one good reason to listen, folks. We're going to do a bunch of Would You Rather questions. They're going to be more or less alcohol related, but all kinds of other stuff too. Also, this is our last episode with Alicia for a while. She's going to take a leave of absence here. So get one more in with Alicia. Spend some time with you. All right. Alicia, we like. Right? That's fine. Farewell, Alicia. See you all in a few months. I didn't hear what you said, Pat, and I'll leave it at that. It was nice. All right. Here we go. Bad Pinot Grigio or good Gruner? Oh. Good Gruner. I mean, that's more for Chris and Alicia. What kind of question is that? What's a good Gruner? I don't understand the question. Of course it's good Gruner. Gruner Veltliner. I would drink bad Gruner over bad Pinot Grigio too. Are you saying, Greg, that you don't like Gruner Veltliner that much? Well, no. My follow-up question is bad Gruner Veltliner or good Pinot Grigio? Oh. Right? Now, that's a thinker. Oh, that's easy too. It's good Pinot Grigio. There's good Pinot Grigio. So you're not writing off whole categories. You're just going to stick with what's good. Absolutely. Yeah. I would stick with what's good, but if they're both bad, it's definitely Gruner. We carry some liter-sized bottles of Gruner that are perfectly gluggable on a hot summer day, and they're a little bit more than just flavored water. Yeah, right. But Pinot Grigio is also notorious as being the person who doesn't really like white wines, white wine. That's true, but to the grapes defense, there are still some great examples of it out there. They just don't dominate the shelves, but there are a few. Yeah, and are we sticking with the Pinot Grigio moniker, or is this extended to- Right, I was waiting for one of you to say Gris. Yeah, does it extend to bottlings known as Gris? Because then it's just- Why not? Stupid. Because then it gets great, right? Then it's a course, yes. What is Gruner Beltliner? Beltliner. Beltliner? It's an Austrian white. But these guys could tell you more than me. Is it good? Yes. It's high acid and it's super savory as well. It tends to have a pepper. There's a bitterness to it. Right. You're really selling it there. It's vegetable and peppery. Vegetable, peppery and bitter. Yeah, but it has great complexity to it. It's like chivey and herbal. White pepper is the classic descriptor. Yeah. They say, what's a good white wine that goes with sushi, which means what's a good flavorless white wine that's not going to even remotely cover up the flavor of the sushi? Come on. If we're talking good Gruner, there are examples that might set you back $100, $120. $120 Gruner? They're phenomenal. You could put them up against white burgundy, quality-wise, in my opinion. I demand this episode. Oh yeah, we should do an episode on that. Yeah. Greg, we can even throw in your other favorite Austrian varietals, Weigelt. Weigelt. I had that Weigelt with the pig on it. It was kind of gross. No. You don't even have to get to $120. Even we get in small amounts every year, but of Piegler's stuff from Austria, and that'll set you like $30 to $50 back, and it's phenomenal, and it's Gruner, like anyone who's only spent $15, will never know. We got a bottle of Gruner comes in, because I need to know. I need to know what a good Gruner is. Just to clarify too, there's FX Piegler and Rudy Piegler, both phenomenal producers. Their $30 bottles are phenomenal, but you can climb up their totem pole, and there's some really just the depth and complexity and richness that you wouldn't expect out of something like Gruner. Would you rather perfect a unique new cocktail recipe that delights the people you made it for, or would you rather have a friend make you a cocktail you love and could never have invented or discovered yourself? Rather be friends with Roger, easy question. You think so? Yeah. But I bet what's Roger going to say, because he can't be friends with himself. I assume. No one ever makes me drink, so I'm always the person bartending. He's like, hey, can you whip up one of your awesome drinks for me? I'm like, sure, no problem. Hold on. I've done most of that in my life, so it would take a nice break from trying to perfect cocktails and have someone make one for me. Roger, when you get invited to Pat's house, do you end up being the bartender there as well? Well, that's a unique situation because Pat's got so many great beers and great whiskeys that it's usually- And a bottle of orange juice? He has things that no one has. So, I mean, it's not like he's also probably a little- Did I make you a cocktail the last time you were over, Roger? He doesn't mix cocktails. No, I might have made him a Rob Roy. No, we just had whiskeys in glasses. But yeah, I got whiskey and craft beer drunk the last time Roger came over. It was bad. He's got some of the best stuff in the world. So yeah, in the Brophy household, you want the opportunity to try some of these things that are like unobtainium. OK, how did this question become about Roger and Pat's co-dependency? Because that was this question in a nutshell the whole time. Right. What annoys a lot of people about cocktail making is that you have to have all this stuff on hand all the time. Like, that's why bars exist, is that if you want to make these exceptional cocktails, you have to just have like 20 to 50 things on hand all the time, which is a commitment. So I get it that a lot of people just sort of get discouraged by it and get tired of doing it, or they get like they get everything they need to make like one drink and then they make it so much they get sick of it. You know, they're like, I can't drink any more. You know, Manhattan's I'm done with them. Roger, it's also probably worth pointing out that you have pointed out in several episodes that sometimes making the ingredient yourself, if it's not spirit based, is really pretty easy. Like last weekend, my wife wanted some kind of drink and I was like, oh, but we'll need simple syrup. And she was like, yeah, I made some here. And then I had to go make the drinks. Another point on the board for Mrs. Versh. Right. She knows you too well. Like we can't have that. Would you rather have a great beverage with an OK meal or a great meal with an OK beverage? Oh, yeah. Now that's cruel. Is it? I actually think it's really easy because a lot more effort can go into making a great meal. Whereas you walk into one of our stores, you have endless options for great beverages that are just open it and drink it. Whereas we have a lot of access to great beverages. So I'm with Roger on that. I would take the great meal and the Miller Lite. And I think that the beverage is there to accentuate the meal in that case. So I would get the great meal pretty easily. Yeah, there is a school of thought in pairing to that. If you have a particularly complex menu, it's wise to have a relatively simple drink. So, yeah, I think you guys are right. I'm with you all. And because after the meal is over, you can just keep drinking, but drink better stuff. Yeah. Are we allowed to open something good after the meal? Yeah. Okay. Along those same lines, you're at a dinner, there's a lot of bottles of wine. Everyone at the table has tasted from, let's say like a decanter of wonderful old wine, and it's really good, and you know it's really good. Would you rather have the last glass of the great aged wine from the decanter that's probably has some sediment in it? Or would you rather have the first glass of whatever the next wine is? Last glass. Which one? Last glass of the wine that I know is superb and I can just filter out the sediment. Okay, wait, wait. So it's the last glass of a wine we know is amazing. Have we had that wine before? I mean like earlier in the dinner. Well, then the next wine. If I've tried it, then I want to try the next thing. Yeah, I want the next one. Yeah, if I've already had a glass, if we have some ridiculous, you know, Barolo or something that's been decanted for seven hours, and we've all had a glass of it and there's one glass, one but sediment filled glass left versus the next bottle. Give me the next bottle. F*** that. I've already tried that Barolo. Okay. First of all, that was not disclosed in the question. Second of all, this means that you have two glasses available to you per bottle. So, why can't you have both? That's a good point. I mean, I'm at the vanguard of the next bottle. I'm moving on, baby. Leopold. Yeah. Greg, what if the first bottle is like that continuum that you picked out last year, but like a really old one or something, which doesn't exist because I don't think it's been around that long. But anyway, something that you- Oh, you had to make it personal. You had to offer a personal example of something I really like. Suddenly, it changes the question. Yes, and then the next bottle is a $12 Zweigelt, okay? Well, you don't know- Which one are you going to go for? Well, I'm not going for the Zweigelt, the most popular planted black grape in Austria. I think what maybe you initially thought but aren't articulating here is that it's an either or of you either miss out on the next bottle or you get to have a second glass of the one you love that no one else is going to get to. I mean, that to me is the interesting aspect of you're going to miss out on it potentially being a mediocre wine or an okay wine, to have another glass of something that you knew is great. Even in that context, my answer stands. Give me the next bottle. Roger, I feel like I can appropriately apply game theory to the question, because before I wasn't sure what was going on. Is someone going to fight you for the last glass? If your host or hostess has set the bar so high with this fantastic wine, there's no way they're not ratcheting it up as the meal progresses. Yeah, they're not bringing f***ing Zweigelt. Yeah. I bet Alicia shows up at her next party with a bottle of Zweigelt. She should. I'll go with Chris's logic on that. I think that's pretty sound. You're not going to show a life-changing bottle and then follow it up with something really unappealing. You've never been in my house. I actually am applying this to the beer world because I've been at TasteThings before where you have something that's real dreggy from a bottle-conditioned beer. I've been faced with this situation where you're like, holy crap, maybe it's a lambic or something that was awesome. You're like, oh, do I want to drink the end of that? It is like, hmm. I was going to say the same thing, Raj. Yeah. I can never do a super yeasty, dreggy, sedimenty, gritty glass like that. I just can't do it. I'm not really a fan either, I think at this point. Let me just ask who decanted this bottle in the first place? Because this is just terrible. Yes. Yeah. Okay, same night out. Would you rather have one bottomless okay drink or one teeny tiny life-changingly amazing drink? Bottomless okay drink? That's not even... Really? That could have been the most predictable answer from Pat that I would have ever guessed. I would have one little tiny drink and I'd just be pissed that I had nothing else to quench my thirst the rest of the night. You know, no. What a dumb question. Anybody else have a non-patty answer? I'm 100% on the opposite side of this equation. I want the taste of something life-changing. Because you get this little thimble and he's like, mmm. And then he's like, peace out, y'all. That's an introvert's dream. I'm joining Chris. I want the smaller portion of the life-changing wine and don't need yet another night of heavy average. I'm ordering another bucket. I think again, what would make it more challenging with this question is to say, Pat's answer is like something that's good. It's obviously easy if it's life-changing versus okay. But if it's something that you know and like. The question was versus something that's life-changing, you know, like so then it's a little harder. Because I can understand like with Pat, there's some beers that are like, you know, really well-built put together, but you know, they're not life-changing, but they're amazing. They can still be amazing. And how in their simplicity, how refreshing they are. Sure. The one thing that I would say, Roger, is that we're talking about one night of your life. Yeah. You know, you can get back to drinking your average whatever tomorrow. Exactly. Yeah. Yeah, Pat, hams will always be around. That's fair. I had hams last night and I'm going to have it again tonight. Would you rather share a great drink with a novice and introduce them to a new concept, or would you rather have a great drink shared with an industry leader who will introduce you to a new concept? I'm trying to let someone else go first for once. I think there's more joy in sharing it with a novice for sure. I would choose that. What a disingenuous answer that was. This is totally, come on. Okay, here's what you want to say and not sound like a pompous and here I'm going to do it for you. Do you know how many times I've shared these amazing things with people and then they just go, I don't get it. It's all right. I think he's talking about me. If someone doesn't have the palate, it can fall on deaf ears. I like to do this analogy sometimes to like weight classes. I am one of those people that always makes people try things all the time, and I'm always sharing stuff with people. This is becoming a theme that Roger is a pusher. I can speak from experience that there are times where people love it, and it's amazing, and that you do get a lot of joy from that. But sometimes the things where I know the nuance, the subtlety, the complexity, the balance that I think are make a certain spirit beer or wine incredible and next level. People don't, because they don't have a job that I'm lucky enough to have where I taste things every day in my life, they just don't pick up on it. And sometimes they actually apologize, and then I feel awkward. I'm like, no, I get it. They're like, I don't know, man. I don't taste anything that you're describing. Like, I think it is a good question. It's a tough question, though. I've introduced people to things that they've loved, that have been, you know, something that they never would have tried. Just had someone try Eldorado 15, and they thought it was phenomenal. So I'm still always going to enjoy doing that. But if I really wanted to talk at length with someone about something and how amazing it is, I tend to enjoy doing that more with people that do this, where they taste stuff in day in and day out, just because, you know, it probably, to be honest, is more interesting for them. To have a 10-minute conversation about what something tastes like, then you're average, Jared Oliver is like normal person. He's not going to shut up. Well, on the other hand, I wasn't there for this, but I'm going to point out what I've heard from you about your exciting lad from Tadcaster who wowed you all you guys. Like, is this- Once he gets rough, he's like, hey, did you ever make a snake bite where you mix cider and beer? He goes, no. No. Or the Tokai guy. Yeah, Laszlo Mezrouz. Yes, Laszlo Mezrouz. He was also not thrilled to talk about anything. So I think the whole question is dependent on whether the other person you're talking to is receptive, interesting, has something to say. I mean, industry luminaries aren't always that interesting. Yeah. Right. Yeah, that's true. Also, I always assume that if I met my heroes, like if I met some rock star that I love, I got nothing to say to them. Kill your idols. Nothing to say to them. What am I going to say to them? Cool riff, dude. Right. Yeah, remember Yoshimi Battles the Pink Robots? That was awesome. Remember that? Remember that? That was cool. Chris, can you guys remember that time? For me, this answer is simple. Would I rather have a drink with an industry dignitary and talk about something cool, or have a drink with a novice and introduce him to something cool? I defer to my favorite George Thorogood song, I drink alone. Neither. Perfect. By myself. That is a great answer. That's our music break. That's hilarious, Pat, because I didn't answer the last question about whether I'd like to give someone a cocktail or have someone make it for me. But since I'm my only friend for the last two years, I really, there's only one choice. But I'm a very appreciative audience. All right. Same question, different slant. You have a million dollars, 10 million dollars. You can either own a distillery, winery, brewery. That doesn't get you very far. And work- Spoken like a true wine drinker. And work as the distiller, winemaker, or brewer to slowly perfect your own art, or would you hire an industry expert and use your resources to make something truly world-changing, but it remains theirs? Would you use your resources selfishly or would you allow someone else to create? I'll let somebody else answer first. It's a leading phraseology there. Would you choose the selfish way or would you be humble about it? Well, yeah, but do you want to make or do you want to enable? I don't know. There are different ways of thinking about it. I fall on the enable side, but really just because the skills and science background that you need to make world-class wine is something that I don't have, nor do I think I'm going to obtain it anytime soon. I wouldn't want to make wine that maybe I even wouldn't want to drink myself, so I'm going to pay someone else to make awesome stuff and be a part of the experience. See, that's funny because there's about 50,000 early retired attorneys who decided to open breweries. Yeah, I was going to say, this is real easy from a beer background, enable. The world would be a lot better place if every person didn't think that they could open their own brewery. We're all world-class enablers. That's our job. I'm on the same page, honestly. I pay the professional to do the professional job. You bring in some hired gun. Yeah. You can provide your input and insight as a value, but of course, you'd want to trust their expertise, and then you give them the feedback. Yeah. For me, it's like a non-issue. My ego demands that I would plow ahead with great hubris and lose all of my money in short order. That's what I'm talking about. Yeah. Right? You know? All right. I'm just kidding. My ego is bigger than that. Would you rather drink a bottle a year too young or a year too old? Too young. A year too young. Too young. Too young. Absolutely. Would you rather discover a bottle of wine that is readily available and tastes amazing right off the shelf, or would you rather share a unique bottle of wine you've aged to perfection one time? With friends that you love. It's a pretty wine heavy question, let's take a Greg. Imagine I just said that whole thing, but I was talking about Belgian sours. Beer. Yeah. I guess I'll start off. I'm torn on this one because most of my job historically is to get great tasting things into people's hands at reasonable prices. But in my personal life, I much more often try to introduce people to something I've aged myself to a point where I think it's delicious. I mean, that's my thing. I think I also land on sharing something that I've aged. It typically comes along with more of a story and there's more to discuss. There's something pretty satisfying about opening a bottle of wine at the right time and having anticipated that arc of life well. So, I probably land on that. Anyone can get lucky on the shelf, but curating a cellar and an opening at the right time is pretty special for people. I would also add that anyone can grab a young wine, and most people are used to drinking very youthful wines. Not everybody enjoys well-aged wines, but I think it's quite an experience. Whatever the circumstance, I think people have a misconception, I guess, is what I'm trying to say, that it's going to taste the same, only better somehow. But the arc of a wine's life is completely different from that. You're aging it for a reason, so it will change, not so it remains in stasis, but just gets a little less tannic or something. You really want evolution. So there's something really important about that for age-worthy wines. So does the value proposition change? If you have a basement full of beer? I think so. I think the whole reason you have a basement full of beer or a basement full of wine is because you put this stuff down specifically to try to make it better, I guess. There is no guarantee that aged wine or beer is going to be better than it was when it's fresh. So I think personally the more rewarding experience is sharing something that has aged and become this transcendental, different, awesome thing. And sharing that, I think, is far more exciting than sharing a new thing that just so happens to be great. Raj? Yeah, I mean, I think that you're giving someone an experience that they just can't replicate. So that's a big part of the equation. Is it going to make you happy to give them something that they can then go by and share with friends and family and do that, or do you want to show them what's possible for the future? So I'd rather give them something that I aged because I've had so much experience doing this, and I know the right things now that I think specific. This obviously to me would apply to beer than wine, but there's a few specific beers from breweries that I know and trust, and I know the potential that it has. So I would rather share one of those with someone than the alternative. With our history and legacy at Adams and Sellers, we got you to the perfect intersection of flavor and reputation. Let me tell you guys something. I'm happy that you all said what you did because I'm the only one on the other side of the table. I love finding new obvious favorites that I can recommend any of the day of the week and share with everybody, and that might be because I'm dumb and impatient. So there's that, the other side of the coin. Would you rather have unlimited international first-class tickets or never have to pay for food or drink at a restaurant? Oh, give me the first-class tickets. Are you crazy? I don't know. The flying long flights and coach are the worst. Yes. As soon as you said the first option, I really could not come up with anything that I would rather have over unlimited first-class international travel. Right? You get champagne. Come on. You get leg room. Greg, you're like the only one on the podcast larger than me. Oh, yeah. This should be an easy question for you. Yeah. No, coach sucks. But what if you wanted to stay in your own hometown and have all of the amazing food and drink at your own hometown? You'll get bored with that. That is so boring. It's only going to last so long. You can have anything you want from Cedar Falls. Even in a town like Portland or Chicago or New York, at some point you will experience most of the food and drink. There's constant evolution in some great places around. There are, and there is. Also, I will not abide the besmirchment of Pizza King. So, I don't know. I'm kind of surprised that you get... This is going to come from me, who is not easy for me to travel being a bigger person. I think you're underestimating the value of being able to go anywhere in the world and just your tab is a non-existent thing. I mean, that's opening some amazing doors. There's restaurants that I could never afford in my life. Name any food type. Roger has a favorite place, a guy who makes that thing the best. You know? For sure. Like he has a bagel guy and a Bialy guy. If I'm over in Europe and I can just walk in and literally any single door and get try whatever I want, to me, it's like all those infinite experiences, is I'll figure out how to get there. I think that's a huge barrier in terms of the cost of traveling that frequently to experience all those places. Oh, man, I disagree wholeheartedly. Roger, pre-COVID, tell me the last international trip you took and the year that you took it. Never. By the way. I've never left the country in my life, so it's super easy. You don't know the value. Well, I am with Roger there in that I am very confident Roger and I could drink and eat our way through Brussels, for example, for that would be a price many, many, many times greater than a first class, a pair of first class tickets to Brussels. So I get where he's coming from with that. It would put it to shame. Yeah. I guarantee. Okay, but Pat, do that same thing to Thailand. If your point is that Thailand's cheap, Roger and I can still eat our way through Thailand and ruin their economy doing it. Yeah. I'm not eating street food and ending up on a medical flight back. You don't know the pleasures, Roger. We're going to find some way to trust me to spend the money. But yeah, again, that would be lower on the list. I'd be going to places in Europe that are like- Chris, how much of that mango you kept in your camera bag costume? Yeah. Chris just has a guava in a backpack. What was it? It was a guava. It was a guava in a camera bag. Yeah. It was actually a whole bunch of guavas. Yeah. Tell me next time about visiting these countries where you can stretch the dollar when I was like, hey Chris, when did you finally feel normal after coming back from India? You were like, maybe two years later? Maybe. I can't say I'm back to normal yet. Although I think first stop for you would be Bialystok, Poland for your Bialy guy. Yeah. I mean, again, you guys are forgetting the money that you can drop at certain places if it's also an open ticket into going to France. You're telling me you couldn't just clean house at places? Well, right. You could go to Le Tour d'Argent and order like a 1945 Mouton or something and not have to pay for it. I totally agree if you're just comparing costs that you can spend more in some places on food. But my point is that I think a lot of people would not bother taking the trip just thinking about, oh, I can eat for free. But so many Americans have not left the country, don't leave the country, and even just the thought of a first-class ticket will prevent them from making the trip and having the experience. All right. Well, this is Willy Wonka land, where you're literally getting to go anywhere you want, and you don't have to pay any bill that's ever handed to you. The biggest question mark would be if I could afford bringing Chris with me so that when we go to the menu, I go, oh, that's his job. He picks it all out. Roger, if we were going together, we would go in the Willy Wonka glass elevator wherever you want to go. Think of the kind of wine cellars you could destroy if you could just get whatever you wanted. They could pour it out and it could be a miss and you could just be like, dump it and give it to that person. Right. I mean, you could drop 50 grand on a bottle of wine without batting an eye. All right. If that's who we're going with this. You could go out of River North and get bottle service. Dude, I'm going to go get Madeiras from the 1800s with this proposition, so. Yes. Oh, man. Well, you know what I hope is that all of these restaurants have those resealable little bags so you can take things home. I'd order like a case of wine, have a sip, take them all home. I feel like that's gaming the system a little bit, you know? Unlimited free wine and food. You bring your Coravin with you. Well, remember your other hypothetical where you like, do you want to share stuff with others? Every time you walk in, they're like, oh, oh, like everyone gather around. This is the guy who buys for the whole restaurant every time. I didn't think this would become a question about ruining restaurateurs around the world. I'd like to order a bottle of wine for every table in your restaurant, my good man. 12-pack or a bomber with friends? Bomber. Bomber. Yeah, it's the shared experience. I think that's nice. Wine people, magnum or two different bottles? Are we eating? I would opt for two different bottles most of the time. Same. Is it fresh or aged? I think that's the interesting caveat because larger format always ages things better. Yeah, but I mean it ages more slowly and so... But if it's... You can go either way with that. Whatever size it is, it's a point. It's perfect. It could be a salamander and it's beautiful. I still think two bottles. 12 pack variety pack or Bomber? Bomber still. I think Bomber implies that it's a more special beer. Especially these days. Yeah. Either it's a very special beer or the brewery is completely not with it. Something to be said about that communal experience that you get from wine that you don't always get from beer, which is drinking from the same bottle, having precisely the same experience of something very special. Yeah, I guess too, it brings out the thing that's somewhat awkward about variety packs is that, you know, what if somebody likes one thing and they don't like the other ones and people are always kind of fighting over. That's what blows my mind about seltzer is when people have these like garage fridges filled with all the island of misfit seltzers that like nobody likes that flavor. A whole fridge full of mango seltzers. That wouldn't be mango. That's the best selling seltzer flavor, but. I thought it was black cherry. It is black cherry followed by mango. But anyway, it's with variety packs, there's always duds, sadly. It's a rare thing when you get a really well thought out and put together a variety pack. So I mean, what's the use of a variety pack to a brewery other than to dump the they don't can't sell. Some of the high end variety packs are nice. So like some of the Belgian ones are cool. I know I'm just kidding. Yeah, no, I'm just also old Fezzi wig. Yeah. Right. Yeah. Get two of those and then you get ten other things. Cherry wheat. Womp Womp. Alicia, while you're home in the future months, and I don't want you to strain too much, but definitely record a sad trombone, will you? What? She has a trombone too. Where do we all get these trombones? First of all, I've never claimed to have a trombone. I said I played the trombone in fourth grade. It was a one-year thing. Everyone's better off because I no longer play. So I won't be recording any trombones. Lucky for you, I've got trombones to spare. All right, Pat. He's got bones on bones. Didn't you get that memo about that you're going to be on the side gig podcast between two trombones? Just getting constantly interrupted by trombone noises. I'm going to bring a couple of trombones to the office one day, and we're going to record a double sad trombone track. Sad trombones and staring. As long as it's built as a sad track, I'll definitely fulfill that. Crappy punk rock or perfect orchestral music? Punk rock. Perfect orchestral music. Perfect orchestral music. I'm a huge punk rock fan, but crappy punk rock? Forget it. I mean, what are you talking about? Screwdriver? Oh, I thought you said crap. I thought you said well-crafted, not crappy. Crappy. Well, again, why would someone want crap? I'll take the punk rock any day of the week. Perfection is boring. Isn't it if it's crappy? Nah, perfection is boring. Energy, life, and normal people. It depends on your definition of crappy. I totally agree with you that energy in punk rock music is like 80% of it. However, there is good punk rock and there is really bad punk rock. And there is fascist punk rock, so, you know. All right. You're right. I forgot that the Nazis have punk rock bands too. Nazi punks. Nazi punks. Nazi punks. F*** off. Okay. Your weird dichotomies of one choice is good and one is bad, frighten and confuse me. Why can't it be good punk rock or good classical music? Come on. Can you get on board with this episode? Come on. Yeah. Right. Okay. It was a simple question and Greg had the wrong answer. Slightly above average punk rock or exceptional but not life-changing classical music. Still take perfectly executed Brandenburg concertos or a Beethoven symphony. Come on. There's nothing worse than perfect punk rock. That's like Rush or something. It's just boring. Yeah, that's stupid. Dare insult the holy triumvirate. How is Rush punk rock? No, it's not. That's what happens when punk rock hits perfection. It gets boring. You're right. There's a lot of very precision, almost prog rock, punk rock that, whatever. Would you rather drink a great beverage with one obvious flaw or drink a mundane beverage made very well? Mundane. I don't know. Pick your example. There's a Burgundian Chardonnay that's faintly corked and you're not going to be able to get over it. But you can still drink it because otherwise it's very good. Or a bottle of Lindemann's Chardonnay, which is there's nothing wrong with that at all. What? I thought that was mundane, that ****. Whoa. I guess we have different opinions about Lindemann's Chardonnay. I mean, it's like $3.99. At least throw out something that's like $15 and average. So it was at least 10 years ago, but we did a blind tasting of a bunch of Chardonnays, and I was shocked at how okay Lindemann's Chardonnay was. It's very okay. This is why he's fine with crappy punk rock. He just accepts really poor quality things. Man, I'm really getting dragged on this one. Such an elitist. I would also point out that in certain circumstances, one person's flaw is another person's nuance. I am not a 100 percent, I don't like Brett guy. Yeah, I know you were going to say that. I drink a lot of a lot of Bretty beer. So in wine, that's okay to me as long as it's not complete horse s**t, you know, the overwhelming. Some people think it's an unforgivable sin. Yeah. But then the flip side of that is like, you're very sensitive to sulfur, and something with slightly too much sulfur to you is going to smell like poo. You know? That's true. Your wine smells like farts. I also think a lot of wines, unless it's a fixed mercaptan, a lot of wines with sulfur will blow off. So I can live with that. Man, these are just supposed to stay heady, but we keep getting into the specific weeds. Yeah, we're just thinkers. All right. Savory or sweet? Oh, savory. Just in general? Savory. Yeah. Easy. Savory. Well, I do love sweets. Right. That means that we've all stopped listening to what our bodies tell us to do evolutionarily. Yeah. Right. It's like bulk up, winter's coming. No, I pour what my body perceives to be poisoned on top of my scrambled eggs to make them delicious. Right. Yeah, I'm torn on this one because I will not deny to having a certain sweet tooth problem. I think it's real category specific, right? Yeah. So, I mean, there's sweet beer. There's beers that are sweet that I despise, but then there's beers that are sweet that were really well thought out and well put together that are awesome. So, it's very correct. Generally, sweet drinks I don't like, but sweet food I love. Well, right. I thought we were talking more generally. If it comes to sweet drinks, it's all about balance. I mean, nobody likes a cloying drink. Well, some people do. But also, the corollary wasn't dry, it was savory. So when I hear savory, I think more herbaceous or vegetal or earthy or not just that cheesy sweetness. Well, I was also thinking in terms of food more than wine when he said that, or beer. All right. What is it, Greg? Is it just sweet and savory in general or when it comes to beverages? The question literally had three words, do with it what you will. Well, I assume since this is a podcast general about beverages, I interpret it as beverages. If the world was about punk rock. Yeah. I don't know. Orchester music sucks. All right. Next question. You can never drink water again or you can only drink water. Everything else is open to you like other hydrating substances, non-alcoholic. Sure. I mean, I'm pretty into water. I like water. But I might. Like you're 70% water. I do like drinking other stuff, so I'm going to have to go with the other stuff. There's so much other stuff. Yeah. I think water sucks. So it's easier for me, but. Water is great. Come on. Water is life. Water is life. Need variety. What would you drink instead of water to stay hydrated, Greg? Whole milk. Gross. No. That's disgusting. I don't know. They say you can get water from other sources, but I do like salt too. I'd probably die. Drink vitamin water. Yeah. That'll kill you or something. All right. Yeah. There's proof of this. It's the movie Idiocracy. You drink Brando, the thirst mutilator. So in your home bar or when you're giving a gift of a bottle to someone, would you rather have amazing liquid in a plain bottle or good liquid in an amazing bottle? Amazing liquid in a plain bottle. Is it that easy? Yes, it is that easy. It should be that easy. 100 percent. Should be, should be. Okay, that one gets cut. Hashtag Glenn Farkas. Would you rather write bad poetry or enjoy a fun popcorn movie? Well, I do write bad poetry, so I think the answer is already evident. I'll enjoy the movie. Yeah, give me the movie. I'm writing the bad poetry, goth, goth poetry all day long. You know, you use words like strife, it rhymes with all kinds of stuff. Would you rather be great at something you don't enjoy or would you rather be okay at something that you love? Love. I'm just okay at love. I'm definitely going to be bad at something that I love. I'd much rather toil endlessly than be great at something uninteresting. This is tough. I don't, this is something for me. I hear Sisyphus was really good at rolling that rock. But if you're great at something that you don't enjoy, do you have other time that you can give to stuff that you love? Is it a three-day work week? Well, it isn't either or question. I'd rather be great. Think about Brooks Koepka. He's a great golfer on the tour, right? But he always says, like, it's okay. It's not his absolute love. But he's still spending some time. He'd rather be writing bad Gothic boat tree. I'd rather be fishing for sure. Well, if it's one or the other, okay, it's something I love. The question was, would you rather be great at something you don't really like doing or be okay at something you love? It's hard for me to accept being only okay at something. I'd rather just be great at something and not entirely happy with it, and then have a hobby that I love. Did we figure that one out? Yeah, we all fell on the love side. I don't think Pat and I- I want to be great. You guys are okay with mediocrity, and I hold myself to a higher standard. Would you rather be a reverse centaur or a reverse mermaid? So you're a man with apparently a horse hooves and then a horse head coming out of the top of you. Does anybody want to have the fish half on top? Yeah, I guess I would go fish over horse. Well, think about being a horse, like you're a horse head with horse hooves, and then I mean, you're a centaur. So a centaur is four horse legs and then two arms. So you walk, you walk, you're bipedally upright, but you have a horse torso and upper body. Yeah, no, check it out. Here's what you look like. Watch this, watch this. Right? Here's a guy and he still has arms and then he has legs. Right? You'd have like the horse arms above your regular arms. So you would have three sets of limbs and then a horse head. That sounds awesome. Yeah, it's not bad. I would pick fish because there's a million different kinds of fish. Whereas there's like, all horses are kind of the same looking. You can only be one kind of fish. Top half. Yeah, you get a generic looking mackerel top half. Like a marlin. You don't get to move the goalposts. You said fish. It's any fish. Okay. What fish? I don't know. I can think about it. Take a minute. There's so many fish in the sea. It takes me a minute. You're going to be a saw fish and just. Hammerhead shark. That'd be cool. That would be kind of cool. Right? Except you'd always be looking up. That was like that early 90s cartoon, Street Sharks. Remember that? Yeah. Anthropomorphic sharks. Yeah. An answer to the Ninja Turtles, I believe. Exactly. Yeah. And the Battletoads. Battletoads. You ever play Battletoads, Chris? I don't know Battletoads. No. Battletoads was a Nintendo game where you had these anthropomorphic toads and it was like a side-scrolling beat them up, and it was notoriously just insanely difficult. But you had these three toads named Rash, Zitz, and Pimple, and they were like big and muscly, and you'd run around and beat up aliens with these giant fists. Okay. I'm just going to hold this list of remaining questions up to the camera. Can you guys see my amazing reverse centaur drawing? I'm just really tickled by this. Maybe I should go over it again in Sharpie. You should hang it on the wall of your office. I think this should be the art for the episode art. He's got his hooves. He's got his hands on his hips. I love that he has hooves and hands. See, I pictured human legs, human torso, horse hands, horse neck and stuff. But a centaur has four legs and then the human arms. Only because it's half horse. Oh yeah, it does have the human arms. Yeah. Yeah. So you still have- You've got the horse hooves hanging off too. So you have hoof arms. Two X-arms. Plus you have opposable thumbs. Well, yeah. Yeah, yeah, yeah. That's the best of both worlds. It's terrific, right? It truly is. Was that the last question? No, there's a couple more. I actually, I reconsider. I'm taking horse guy with- It's really just a horse top. What do you have face? Yeah, like all I'm losing is my face. Mermaids don't have legs, so you don't have arms. My face is easy to lose. Right. Like that's an easy win. I'm already kind of horse faced. Yeah. All right. Why the long face? All right, lightning round. Would you rather be unable to use search engines or unable to use social media? Social media. Social media, what are you talking about? For sure social media. All right, social media, okay. Would you rather be forced to eat only spicy food or only bland food? Spicy. Spicy. Only spicy, definitely. Spicy. Would you rather have unlimited sushi for life or unlimited tacos for life? Sushi. Ow, that's impossible. Sushi. This is really hard, but. I mean, tacos. Wait, could I have like poke and a taco or something? No sushi burritos count for this. Oh, man. Tacos. Tacos, right? Sushi. But I don't know, I can't. Greater variety of flavor, I think, in sushi. In sushi than tacos? Fish versus, you can have horse meat tacos. All right. Is it horse meat or is it reverse centaur meat? You can get the flavor satisfaction from tacos in like other Mexican foods, whereas like sushi is quite a unique experience. Oh, maybe I didn't express the question well enough. This is the only thing you get to eat for the rest of your life. Sushi. You're only eating sushi for the rest of your life. I will only eat sushi for the rest of my life. You're going to get worms and live a short life, that's the answer. Short but umami filled savory delightful life. Would you rather have amazingly fast typing or texting speed or be able to read fast? Read. Read fast. I sadly spend more time typing and texting than reading. This is about input and output. Input or output, yeah. Definitely read. The man has a lot to say, folks. I say typing and texting. I never really learned how to type fully. Yeah, those of us that are young on this podcast are typing just fine. And note how you can't read well. You can just talks to text now. Yeah, but even the Luddite knows that. Infinite talk to text. Would you rather be in jail for a year or just die a year earlier? Die a year earlier. Die a year. You wouldn't take the jail time? You're still alive. Bro, you know what they make you do? Is it a country club prison? I assume it's Oz. I'll take dying three years early. This is kind of the same question as one earlier, but different. Would you rather be the absolute best at something that no one takes seriously or be well above average but not anywhere the best at something well-respected? Would you rather work at the whiskey hotline or have a real job? And you're great at the whiskey hotline. I'll work at the whiskey hotline. Alright, last question. Oh, this sucks too. Would you rather not be able to see colors or would you rather have mild but constant tinnitus? Oh, my God. I'll take the tinnitus. I have mild but constant tinnitus. As someone who is vaguely colorblind and also ears ring all the time? No wonder he's such a b****. Alright, would you rather keep going or stop there? Am I the only one who's going to answer the lightning round questions? Come on. Your answers were just so great, Pap. We'll leave them to you. I see the look of indifference on Alicia and Chris right now. They're like, oh my god. I'm having a great time. Alright, cool. Well, that was a great episode, you guys. So that'll either air or it won't. Probably will. I said 45 minutes earlier. I should have said an hour and a half. Alright, cool. So, if you enjoyed that nonsense, we'll be back in your feed next week with probably something like Topical, you think? Better. Yeah. Okay, better. Something better next week. So, thanks for putting up with us. If you got to this point, leave us a review. Keep in mind that most of our episodes are good. Tell your friends, tell your neighbors, tell your mom. Leave us a review on Spotify, Amazon, iTunes, podcasts, Apple Podcasts. Yeah, Apple is kind of the most important one there, Greg. Yeah, it is. Apple Podcasts, everybody. Yeah. But by all means, Spotify, yes. Yeah. You know, people are getting into Spotify. I don't know. I'm not. It doesn't matter. There was something else. What was he going to say? Yeah. See you next week. Would you rather see us next week or delete this podcast? It can be both, Chris. It can be both. So, all right. Well, we got some for the clip show too. What a final episode with Alicia for the next couple months. Oh yeah, Alicia, we'll see you. Thanks for hanging out. Thanks for setting me up well for that, Greg. We'll miss you. All right. Well, thanks for listening to this episode of Barrel to Bottle, Binny's Podcast. We'll be back soon. Until next time. I'm Pat. That's fine. I'm Greg. Keep tasting. Would you rather keep tasting? We said the word Gruner too much, Gruner. Gruner. Gruner. Gruner. Gruner Veltliner. Gruner of Gruner Veltliner. Gruner Veltliner. Gruner. Gruner. Gruner Beltliner. Gruner. Gruner? It's Gruner. Gruner is Gruner.