Tropicana changed their bottle from that big globby bottle to just like, it looks like the Leather Bee bottle. Tropicana's new bottle does. It's soulless. Don't ever change these bottles. That's fabulous. I cannot change this one for sure. It's a, I mean, maybe I should say later on the... We'll get there. This is just a cold open. Do you have like semi trucks full of those bottles? The embossing on the bottle, it's sick. Well, the nubbin, that thing, yeah. Oh, so this is perfect? Because earlier when we were doing staff education, Matteo was talking about how the... So this is a seal that we have been having forever in our bottles. Okay. 17 years ago, maybe, Scuba Dive... Are we recorded? Oh, yeah. Yeah. A Scuba Diver from Croatia sent us an email because they found one of our bottles in an Italian Royal Navy sink at the end of World War I. That's amazing. That's cool. Precious. It's a very, very sad story because the war was ended and they were coming back home and they took a sea mine and... Oh, no. The ship sank after the... After the end. After the end, yes. And one of your amazing liqueurs was in there. Yes. And so he found this bottle, which was empty and the label was not there, but he could find us because of the seal in the glass saying, Meletti, Ask Libby Channel. That's fabulous. You were leaving your mark for generations. For sure. For sure. We cannot change. All right. Hey, you're listening to Barrel to Bottle The Binny's Podcast. I'm Greg, I do communications at Binny's. We got a fun one today. I've been looking forward to this. I'm Rob. Whiskey hotline. I work on the whiskey hotline. I don't know where I'm going with this. There you go. I'm Lexi, social media. And I'm Matteo Meletti, from Meletti Distillery in Italy. Matteo? Yes. Matteo. Matteo, I won't get that wrong again. Fan of your stuff, we have multiple Amaro episodes. I'm excited to get an explanation of why you do this to people. It's a family thing. Okay. Our story is a long story. It starts in Ascoli Piccino, which is a small town in Italy, middle Italy, East Coast, so in the Marche region. And we started the 20th of September, 1817. In a few days, we will be 155 years old. That's fabulous. Always open, always working for 155 years. Okay. I'm the fifth generation. The story starts with our Aniset, which is our very first product. Usually every distillery, every company starts with a signature product which made the success of the business. In American micro distilleries, it's vodka. It's a real shame. Sometimes they do gin. Vodka and gin. Because it's easy and fast. Well, in the 19th century, maybe it was a little bit more complex and different. Aniset is our starting point. If you say Meletti in Italy, it means Aniset, Meletti Aniset, yes. Do we get to try it as we go? Whenever you want. Oh, yes. This is one of the oldest liqueurs in Italy and in the world, of course. One of the oldest liqueurs in the world? Yes, and today we still produce in the same way, same recipe and same producing process of the 1870. We didn't change anything in my great-great-grandfather recipe and producing process. I'm going to take a guess at your recipe. It's vodka and jelly beans, black jelly beans. So when it was originally produced, how were people generally consuming it in Italy? It's a digestive, so at the end of meals, straight around the rocks is the biggest use. Another big, big use, you know that in Italy we drink a lot of coffee. A real coffee, espresso, espresso coffee. So a huge use is in the espresso. We call it caffè corretto. So the aniseed gives the aroma and the sweetness to your espresso. I have an espresso every day at about 9.15, sometimes earlier. Is that okay? Yeah. Put some aniseed in it. You're a liar. What's your espresso, corretto recipe, half and half? How much is the right amount? Just a splash. A splash, it depends on how. Like we're HR or something. Sometimes I throw in some orange bitters on top. I'm not joking. Just a little hair of the dog. Hat tip to Lexi for teaching me that. Yeah. No, it's something you have to experience for sure. Some people enjoy after the espresso, so they clean the cup with the honey set. It always depends on your personal taste. I like my espresso. But the 2 p.m. espresso, not in the morning. This is just a pure expression of anise candy. Yes. Right? That does the job, man. You can feel all the richness of the green honey seeds. They grow in the Marche region where I'm from. We have deals with farmers that grow the honey seeds just for us. We distill them in a discontinuous way, very classic, very traditional method. We also distill other ingredients, which unfortunately for you, the secret part of the recipe. Is there vanilla? Is there vanilla? No. No? I'm not... Okay. Just start guessing. Name everything. Is there oris root? I bet there's oris root. Which one? Oris root? I have no idea. He has no idea. Usually gin. I have idea. Is that the original label? Yes. So we have been using also the original label forever and considered my great-great-grandfather registered it as a trademark in 1910. So it's one of the oldest trademarks in Italy. And so this is something that we cannot change together with the recipe, is the label of our honey set. You can't change the glass, the recipe or the label. For the honey set, at least, it's too much classic, too much history, too much tradition in it. Yeah. Don't mess it up. We try, we try. It ain't broke. Don't fix it. We try. And what are you using to sweeten it? For all of our products, we only use wire-fine sugar, so we don't use any chemical sweetener. We don't use glucose. We just work a lot with the sugar. We make our own simple syrup. So wire-fine sugar, demineralized water. We make our own simple syrup and we add to our liqueurs in the proportion that we need. It gives it a wonderful viscosity in addition to the sweetness. Sugar is very important. Sometimes you can take it for granted as an ingredient, but each ingredient is important for the final quality of the liqueur. Is your water source like a super secret ingredient too? Not really. Like a techie limestone. No, we are lucky. We are lucky because we have a very high quality of water and part of Italy where I'm from. We demineralize because it's better for spirits if you demineralize it. I'm sorry for my pronunciation to the audience. It's fine. Even if I spend six weeks a year in the United States, I still have to improve. So it's another key key point for sure. So after the NSAID, what was next in the lineage for your history? So we have documents of the products that we produce in first years of our history. So the 70s and the 80s of the 19th century. And we used to produce Amari. We produce Vermouth. We also produce Grappa, but we don't produce anymore Vermouth and Grappa. We produce Fernet. So Anicetta, our big seller. And then we can say some different Amari. Amari and Fernet. So if you say Meletti in Italy, it means anisette. But the cool thing is that if you say Meletti in the United States, it means Amaro. That's where my brain went. This orange on this label, I love it. Yes. Oh, we can talk about your fixation with orange. It's not just my strange temporary fixation with orange. This is a very popular bottle. On the last bar I worked at, this was very, very... So first time that when I saw somebody asking for a Meletti and a receiver in Amaro was a little bit shocking for me. But I'm very proud of it because Amaro is representing very well our company, I think, in the US and not only because worldwide now we are selling very well our Amaro. You know, the trend of making cocktails with Italian Amaro started in the US 10, 15 years ago, maybe, not even 15. And we were in the right place in the right moment, I think, with the right product because our Amaro is very balanced. It's not medicinal like old-style Italian Amaro. There is a lot of orange, it's very floral. You can smell rose, lavender. And then when you taste it, you have an explosion of aromas, perfectly balanced sweetness and bitterness. You have the sweetness of the sugar and the orange at the beginning, immediately balanced with the bitterness of the roots that we have. You have a special flower given by the saffron from the Sibilini mountains, which are the mountains next to, just behind my town. Saffron flower? Saffron. So we make an infusion of saffron. You put gold flakes in there too. Saffron is very important because it gives the taste and also works on the other ingredients. So you have to manage it carefully, not put too much, but it's important, it's an important ingredient. Works a lot on the floral part, so it is important. It's a very well balanced and the blend of the ingredients that we use, I think, makes it very easy to use in mixology. And that's why I think we are very popular, as you were saying today. I tried some amazing cocktails in the US made with Amaro and whiskey. I was surprised. Barbon or rye whiskey may be better, even better. Metzcal. So in the US. I discovered cocktails made with Amaro and Metzcal. So now I have a huge Metzcal fan, and it's arriving also in Italy now. But you can mix with gin, vermouth, orange liquor, a lot of things. I want to taste it and then try to come up with cocktail ideas. Really nice with rye. We talk about tasting and smelling things, and we use descriptors from our lives, right? I remember as a very young precocious lad going to my grandparents' house, and my grandpa had a bottle of cologne that I don't think he ever used. It was Coleman cologne, and it was shaped like a lantern, like a camping lantern. And every once in a while, whatever the main note is in that cologne, it's in here. It's right here in this glass. Really? It's an herbal thing. You said a lot of kind of feminine perfume floral descriptors. But there's something else that I associate with like rugged manliness, and it's just a smell, and it's a plant. But what is it? I don't know. It's one of these things I've been chasing. It's right there above the orange peel. Anyway, this smells great. Thank you. Thank you. I immediately went to Sandalwood, and I'm like, that's not anything that would be in here. Amaro is a big category of Italian spirits. I think it's important to remember it. A huge category, each region has its own Amaro. There are different styles. Some Amaro are very strong, very medicinal. Some are very sweet. They're basically all infusions of herbs, roots, so flowers. Every company, every family has its own different recipe. But some ingredients you can find easily everywhere, like orange for sure. And the balance is the key point. So some are more orange, some less. The gentian for the bitterness for sure. Cloves. Gentian is your main bittering herb? Yeah, I think you can recognize it easily. And then there are those secret ingredients, as we say, for the aniseed, which make your product unique and particular. Consider that for our aniseed, my great-great-grandfather wrote the recipe in a book that he left to his son, so my great-grandfather. And the recipe was written in code. So if you have the ingredients, but the quantity was written in letters. And if you didn't know the solution of the code, you couldn't make the right product. So every family is very jealous of their own recipes. Oh yeah, that's genius. You have to pass the decoder ring down from generation to generation. Yes. Well, this one's, it's fabulous. It's light on its feet. The bitterness is pronounced, but it's really balanced well against this like fresh sugar sweetness. And then, yeah, it's like you said orange. And so I can't get that in my head. But also it's like chocolate covered orange or orange chocolate, you know, like the milk chocolate. It's like creamy. Candied almost. And I can see how this would work well in a lot of cocktails because it doesn't overwhelm with the bitterness, but it does like offer like a nice snap, you know? Yeah, it's overpowering. You get the point because speaking with US Mixologist, which I found amazing, they have great creativity in making cocktails. The balance is the characteristics that they like a lot together with the floral part because they can use it and then manage better the bitterness of the sweetness of the cocktails because if you start with something very sweet, then you have to balance with something more bitter or the opposite. Since we are perfectly in the middle, it's easy for them to play with it. Lexi, if you're making a Mezcal cocktail and you're going to use this to add a little bit of dimension, what are you making? Well, let me put a little bit more in my glass. Well done. On the spot. Well, there is a cocktail popular in all the US called Mezcaletti, which is equal to four parts, very easy, Mezcal and Amaro. I don't know if you ever heard of it. In the industry, you might call that an M&M. Yes. Mezcal Meletti. And it's also an handshake. You can make a shot and... Shot in a beer. Yes. That's fine. It's really good. No? So, something that I suggest you to try. I don't know. Let me see what that... It's sweet and a little bit citric. So, like, I don't know if you're doing something, you know, along with lime juice or instead of lime juice. I'm almost wondering if you could acid adjust your orange juice. So, you just add, like, citric and malic acid, which sounds a lot crazier than it is. You can buy it anywhere. It sounds crazy. But if you do that, then the orange juice functions kind of like a lime juice. And I wonder if you could tie those all in together somehow. Okay. Next time in the chemistry lab with Lexi. The next podcast. That's delicious, except I don't get to act all manly because it's so drinkable. Thank you. You're welcome. The Amaro is, I think, is what was the Anisette in the 19th century. I told you, it's the new ambassador of our company, going very well, with a big reputation worldwide. So we are very proud of it, you know? You should be, it's delicious. And we were speaking about Amari, and a small category into the world of the Amari is Fernet. So there is not officially regulation for a Fernet. We can easily, in Italy, recognize a Fernet by the taste, by tasting it. You're like, oh, that's Fernet. It tastes like a guy was chewing on menthol cigarettes and spat it out. Why won't this bitterness get out of my mouth? Usually, Fernet is an Amaro more aggressive, a little bit more medicinal. We have been producing Fernet since the very beginning until the 50s. And then I don't know why it disappeared in our portfolio. We decided to start again with Fernet a few years ago. So when we start with something that we have been produced in the past, basically we take the original recipe, we produce it, we try, we make our test, and we decide if keep the original recipe or change a little bit. Amar and Fernet from the 19th century, I don't know if you ever had the opportunity to try something that all were really aggressive, really medicinal. This recipe was extremely medicinal. So we took a recipe from my great-great-grandfather recipe book. From 1888, we created and we changed recipe to make something more modern. So we definitely reduced the quantity of gentian, which was a huge... Super bittering... . too much. Did you know that when you plant mint, it just takes over your entire yard? Because damn, this is minty. Yes, it is. We had the touch of mint and we decided to keep it and balance the bitterness with the mint, because the mint makes it a little bit more balsamic. It works somehow in the same way that saffron does with the Amaro, gives a taste and also works on the other ingredients and brings all the flavors to the nose. So I like the touch of mint in the fernet. You have orange in this one too? Yes, a touch of this. It's interesting because it's almost like a little bit of a briny character as well. Yeah, yeah. I agree. Like an olive-y salty... Yeah, like a savory salty thing underneath. Then you get that sharp hit of mint that just keeps on your palate. Oh, that's fun. This is a tamed down version of the original recipe. This is the mintiest one of these I've ever had. The bitterness is nice. And it's grapefruit peel bitterness. It's shocking bitterness. It's almost like putting this in your mouth instead of an Altoid or something. Yeah. It's refreshing. I think you can recognize the style of our company, our family, in our records because of the balance in our products. And in the aftertaste, which is usually really clean. It's still going. Yeah. And long. It's like the anise, also the Amaro. Very persistent, elegant, and clean. So here, find the balance in this record was a fun game because Furnite is challenging. I'm sure it took a while to figure that out. We like to make tasting at home. That's funny. This is fun. I love this. I really love this. Oh yeah. Also, I want to hug that label, the gold foil applique. It's really good. Ah, chef's console. So the classic from the Anisette and the Amaro is our classic label. For the Furnite, my brother is the creator. Oh really? Yes. Maor is the creative of the family. So this is Nuvo Retro, this design here? Yes. The medals are original. All the awards that we won in the past. Hey, we need an artist who can draw money. Is the whole family pretty much involved or is a lot of the family involved still? No, today I work with my father Silvio, my uncle Aldo and the fifth generation, which is me, my brother Mauro and my cousin Simone. Nice. Yes. A family thing. Yes. Have fun. Out of all the items that you put out and you produce, how many had to get adjusted from the original recipe like the Fernet? That's a good question. I'm not totally sure because some new products like coffee, but new is, I don't know, 40, 50 years old. I don't remember. I was not there. I can tell you Amaro, again, is more than 30 years old, 40 years old, so was adjusted a little bit probably. We cannot touch the Anisetta, of course, and some of them were created from scratch. We have a chocolate liqueur, for example, that we sell also in the US., which was created by my father for a cake that my grandmother made at home. So it was born, I remember, I was a kid, and was born as a domestic use from scratch, and people who came to my house liked it so much that they say, you have to start selling it. And after many years, we started selling it. And finally it arrived also to the US., so. The finish is still going. Yes. We'll need to have the chocolate cake recipe, so we can try them next to each other. Yes. Yeah, is the recipe on the website? We sure, we sure. That's a good idea. Thank you for the idea. Yeah, the fernet is very long, and I don't know what it is. I like it though, it's a softer mint. It's big and bold, but it's a little bit softer. I don't think it's like a punch. No, it's clean. Yeah, it's clean. I like the game which is playing between sweet part and the bitter part. They're still playing fighting, like you taste the mint and the gentian and the other flavor. It's the gentian that lasts forever on the finish. The mint is there, but the gentian, the bitterness stays. You say, do I feel more this one or the other one? I keep on working on them. We have a bottle that says coffee on the table, and I've been eyeing it for a while. So for the coffee, here at the label, we called a modern illustrator that just renewed the label for us. But we have been producing coffee liqueur since, I don't know, forever probably. We have recipes from the end of the 19th century. And it's funny because I found in the book of my great-great-grandfather, let's say a secret ingredient, an ingredient which is unusual for a coffee liqueur. But we are- It's not coffee. It's not coffee. It's chocolate. You can smell it and taste it. So the chocolate makes the taste more round, easier to drink, to enjoy. Well, first of all, do you use a mocha pot to make your coffee? It's a cold brew, so a really mocha. Well, it's right there on the label. You got to- Yeah, no. It's the symbol of Italian coffee. Think about how big that mocha pot would be to produce in quantity, unless you just had a whole line up of them. This really big stove. Just a whole warehouse of mocha pots. Okay, cold brew maceration, add some chocolate. We need to know all the secrets of this. Yeah. What kind of coffee means? Where are you getting them from? It's a robust quality. We try to make a coffee liqueur where you get the richness of the coffee, but not the acidity of the coffee. When you smell it, you have also the chocolate on the nose. But when you taste it, you don't get the acidity of the coffee. It doesn't taste like coffee grounds, and that is very important to us. I've talked to other distillers of coffee liqueurs, and they say that's the hardest part is to find that balance. That is the point in this business. As I said, I think is where you can recognize the style of our products, no? I always say that making liqueurs is like making a good cocktail. The balance is a key point, because if you have one ingredient standing with the others, something, you know, but it's not good, but could be better, and balance is the key point, as you said. The coffee-ness of it is a little softer, and I think that helps it achieve that balance that you're talking about. Yes, it's true. And now is a big moment for coffee, because the espresso martini is on fire, you know, is the cocktail of the moment. I was surprised when I saw it. It's also starting arriving to Europe, but in the States, I think it's number two, if not number one. One of the top two, three cocktails sold by bars and restaurants. This is a surprise. Where did it come from? I mean, it's like, not new, like 20 years, just about 20 years ago, it was big. And now it's bringing up again. Yes. This is fabulous. This also, give me something bad so that we can argue. So we can argue. I have a bottle of water on the table. There you go. Do you have a favorite espresso martini recipe with it? When I try cocktails here, I usually leave bartenders free to create because it's knowledge for me. And I like to see people how they create new recipes. Yeah. In the US. Because if we go back to the Amaro, thinking to make an Amaro cocktail in Italy was something crazy 20 years ago, maybe even 10 years ago. Some parts of Italy, I think even today, still today, still today. But when you started making cocktails with Amaro, that was a huge surprise. So I like to try and see and challenge the bartender fantasy. I like classic espresso martini, so espresso and vanilla vodka maybe more than vodka, so that there is also a flavor. And then the difference is made by the coffee liqueur that I use. Okay, hear me out. Cognac instead of vodka, your coffee liqueur, and then just a dab of your Anisette to give it that twist. Or do like a spritz or a rinse of the Anisette. Yes, because Anisette and coffee works very well together. And you've got the recipe in front of you. Yeah, what about this one? Anisette, the Amaro, coffee liqueur and cold brew coffee. At what time of day? Let's go. Always. That's why it's popular. If you're dragging, start today. Not after midnight. Preferably not after midnight. Otherwise, anytime. All the time. First thing, a whole tray. Yeah. We're going tailgating. It's how we start our... It's Tuesday. I don't care if we're going tailgating. We should start our Fridays like that. Are you taking recommendations for the next big thing? I will give you so much money if you make in your house style a bitter red. I will give you so much money. I will buy cases of the stuff. We may, we do make a bitter. You do make a bitter red? Yes. You didn't bring it. We do, we do. Yes. Do we have it? I feel like that was a set up. Oh! Do we sell this? Yes. Do we? I'm asking him. No, we do. Everything is old. Everything that we could showcase is old. Can I try your bitter red? Of course. I didn't know this. Well, it wasn't part of the showcase. This is the surprise box. I didn't know that there was a surprise box. I didn't even know there was a box. He couldn't contain it. We have an event later on, so they're going to get to see the full spectrum. Okay. Well, I'm trading this. So this is a bitter. You don't have to confuse with Amaro because bitter is a translation in English of Amaro. Amaro is a digestive liqueur. The bitter is an aperitif liqueur. So orange base. There is a lot of orange. Yeah. Because we always find orange also in the Amari, the Italian Amari, but here orange is the predominant part. Sweet orange peel infusion, a touch of bitter orange peel. And then the other flavors, as you showed that, the secret part. But a bitter 25% ABV. Awesome. But not... Settle down, Jim. Jim laughing off Mike. What? I'm really stoked on this. Good. Do we have it at this store? Okay. This is exactly what I was imagining. It's your balanced house style. There's a little more sweetness that I'm used to. And it's really complex. I was just going to say, there's a little bit more sweetness given by the orange. There's a lot of orange. Yeah. And a little more sugar than other bitter liqueurs. What's the alcohol content again? 25%. Which is double, over double what you would, the big... The big brand. It's more than double the big brand. And it stands up. That would be a spritz. Yeah. I'm going to Negroni Town. I'm a big fan of Negroni Town. Oh, of course. I'm a big fan. Of course. Yeah. This is... I can see very well in Negroni. This is fabulous. Oh, yeah. Or a Boulevardier. And also... Oh, that's my other go-to. I can suggest you another cool cocktail with equal parts. Our Amaro, our bitter and three, four Angostura dashes. Oh, yeah. Crushed ice. Amazing. And like a big goblet. Yes. So cool. That sounds good. With a big orange wedge. Yeah. Oh, speaking of orange or any of the citrus that you're using for any of your items, is there a specific type of citrus or...? Well, we... So when we order fruits, like orange, as you said, we make the order to our suppliers and they pick in Southern Italy and they immediately ship to our factory. It is very important that they don't have to make, to have any preservatives of chemical products on them. Of course, we analyze them and we peel them one by one. And we take the external part of the peel and put the infusion to have our orange infusion, in this case, that we use in many of our products. So we make our own infusion for our production. You peel the oranges one by one. I can show you, I can show you. Look at this, you have to see this picture. You have to see this picture. I have a video, I have a video. I can show you. I'm sorry that we cannot. Yeah, how old is this peeler? The old one, I have a video of the old one. I have no idea. Yeah, like original. We'd be... Sounds, I was gonna guess that it's either the intern's job or like the one day a year where everybody calls in sick because they want to have to do it. It's like the apprenticeship in order to come up within the family. Yeah. You have to peel all the oranges. You gotta start with peeling oranges. Yeah, you gotta be the orange peeler. So this is the modern machine on how we peel it. Orange peeling device looks like some kind of lathe that spins an orange as the blade scrapes off a thin long peel of orange peel. Yes. And then we put in alcohol and they stay in alcohol for a few months so that we can keep all the aroma. Well, it looks like an old traditional apple peeler. Old traditional apple peeler. Yeah. This is the old machine. It's by hand. Now it needs to upload the video. Oh, hand cranked? Yes. The orange peeling lathe device. What a tedious job. And we peel tons of them. You can taste it, right? Quality in, quality out. And then we give the orange juice to friends for free. Peelless oranges. Yes. For all that crusty and white. All my city have a fresh orange juice. The weeks that we work the orange juice. Just live off of orange juice. My acid reflux would go through the roof. Yeah, you gotta take a pill for that. I just imagine the kids coming up to line up for their orange juice. It's like the best orange juice ever. You know you're using the garbage part of the orange though, right? I don't know. Yeah, this is the way we work. It's very important to, of course, the quality of the raw materials is very important. The way that you work them. So for us, it's important to keep on this. That it's also a tradition in the family to work these raw materials in this way. All right. Do you ever think about making something blue? If the espresso martini is coming back, making a cocktail electric by having something blue in there? No, thank you. No, thank you. All right, fine. We're talking about all traditional, like natural color. You're like, how about blue? Where's blue coming from? I remember I was a kid and one day my father made a taste with his friends. So when we make something new, we also want to hear our friend's opinion, our non-feedback. And he organized this tasting with, I think it was a Sambuca and one bottle was yellow, one product was blue and the other one was red. And they were all tasting these different tests. Somebody say, I prefer the blue one, I prefer the yellow one. They were all the same. It was a joke with the color. See, that's terrifying. Once again, the blind tasting. So the focus has been a lot of traditional, these items have been around for a long time. Yes. Is there anything in the works or how are you adjusting to market demand or anything that you see the future going for the company? I think for our generation, it's very important to be loyal with the values that brought us there. This year will be 155 years. We arrived here following tradition, quality, the family always involved. I mean, we start working at 8 a.m. If I arrive five minutes past 8, my family will call me and say, where are you? Why are you not coming to work today? Moving forward, bring these traditions and values to the future also following the sometimes the new trend. Like we say for for for coffee, we had these recipes we had in Italy. So also finding new opportunities, like now the trend of espresso martini. We have the product. The product follows our style, our philosophy. So it's important to find these opportunities and use them. And we will see for future products. We always have fun. We make tests. But before starting selling a new product, we test a lot. So this is the advantage to have a family company, no? We try and we try. And sometimes we call friends. We hear feedbacks. And until we arrive to the point that we like, we don't start producing. And if you don't find the right point and the right balance, we don't make it. I don't know if I answer your question. No, that's great. I mean, you're vetting amongst people that you trust, which is great. So you're bouncing ideas off of family and friends. Yes. You should bounce ideas off of us. We'll tell you when it stays. We'll happily test. All right, what else we got? Is that the show? I mean, unless there's something you have that you're excited about that we haven't discussed or a secret favorite item that you have that's just your thing, do you have a go-to? Together with the liqueurs, we also have a nice candy line. So we make chocolate with liqueur inside. Oh my goodness. Yes. For your next podcast. Just in time. Speaking about the liqueurs, I have the chocolate liqueur is one of my favorites for sure. The secret ingredient is coffee. We also have a product in Italy that we don't sell here, which is, we call it Ponce Piceno, which is a mix of rum, brandy and aniseed, which is very aromatic, very cool. We need that one too. RTDs are quite hot right now. Yeah, that is 40% ABV, 38% ABV. That's how we like them. But you have the best of our line, I think. I have the best, like from aniseed. Today we test the really best, the aniseed, the amaro, Fernet Coffee is what really represents our company. And we did something good, I think, in these 155 years. Well done. Continue not screwing it up. We try. We try. All right. Well, I'm a fan. And if you are a fan of this podcast, leave us a review, et cetera, et cetera. That's a segue. Nice. This has been fabulous. We'll be back in your feed next week with something awesome too, Barrel to Bottle The Binny's Podcast. Until then, I'm Greg. I'm Rob. I'm Lexi. And I'm Matteo. Keep tasting.