00:00 Introduction Hello, you're listening to Barrel to Bottle The Binny's Podcast, back in your feed this week. I'm Greg, I have a stack of soda in front of me. What are, why, why are we doing this? It looks like mixers to me. Mixers, it is mixers. One man's soda is another man's mixers. It's, it's, okay. It says mix it up and enjoy on its own on the box. All right, well, we'll see how this goes. I'm Greg, I do communications at Binny's. I'm Dan, I do spirits. I'm Lexi, I'm on socials. I'm Lisa, I work for BreakThru. It's your fault. I mean, or am I bringing the good time today? You have an array of bottles in front of you, so I'm actually excited to see where this goes. We've got a cocktail episode and it's not me doing a lot of the work too, so I'm so excited. Oh yeah, this is like, Lexi's going to be on break. I know, it's great. Put up your feet, Lexi, turn that chair and relax, lean into it. Happy to do all the work. What is your position at BreakThru? I am a beverage development manager, which probably doesn't tell you much more information. I make cocktails pretty much every day. So if you go out to a lot of restaurants, bars or country clubs, people can come to BreakThru and we will either design a cocktail menu for them and present it and help train their staff, or they can come in and use all of our products. We help them pick the best products and bring their vision for their cocktail menu to life. Check out the off-prem account, including the on-prem superstar. That's cool. And hopefully I give you all some tips and tricks for entertaining at home to make it easier and a bit more consistent. Absolutely. All right. Show all your friends. All right. There's a big letter Q on all these boxes. Tell us about it. So today we are going to be mixing with Q Mixers. I personally love them. They're less sweet. They're made with real sugar instead of having that weird high fructose slippery quality. They're gluten free. They're super carbonated. I'm kind of a bubble snob. I like to open a can of bubble water, as we call it in my house, and then leave it and be like, where is it? And then if I buy the cheap stuff, it's flat. So this is great when I mix with it. Even like three hours later, it's still bubbly. I find that upsetting often in the first household. I open the refrigerator and there's like half a can of sparkling water that like there's still half of it in there. What are we waiting for? Yeah, it's kind of crazy to put it back in the fridge too. Mine's usually flat on the counter. One of the things when I was in stores, I would always tell people when even buying club soda, it's worth to upgrade to a brand like Q because if you make a whiskey highball, you're going to have carbonation at the first sip and at the last sip. And that's not the case if you're trying to save money on even a club soda. 100 percent. And I think when you're already diluting it with something else, or if you're adding ice or your mixer is not cold, we're already reducing the bubbles in general. Cool. So what do you have queued up for us here? Oh, that was good. Honestly, I've said it before, I'll say it again, I don't like puns, so that was totally an accident, honestly. I mean, that's 100 percent serious. Dan, you look absolutely embarrassed. He's turning big. I know. Oh no, I made a pun. Whoopsie, you made a pun, my least favorite part of humor. Cool. What do you got? 3:31 Tokyo Tonic Recipe All right. We're going to go through five different cocktails. We're going to start with a Tokyo Tonic. It's an ounce and a half of Tito's vodka, a half an ounce of lime, half an ounce of Riel Mixer's lychee syrup, and then we're going to top it with two ounces of Q Mixer's tonic and lime, and we're going to put it in a Collins glass. I love lychee. I'm so excited. People think about tonic always going with gin, but we can find a different way to use it where we're using it with vodka and adding a little bit more structure and integrity, and the Q Tonic with lime has a little less quinine than the regular tonic water does, and then we're also getting just that bright, vibrant lime zest, and if you've seen the lime prices right now, they're crazy. If you're making a cocktail at home and you have what we call a Boston shaker, where you have a large tin and a smaller tin, we are going to put all of our liquid in our large tin, and we are going to fill up our small side with ice. That's the perfect amount to always shake with. Love the shaking sound effects. Keeping it in. Well shaken. Thank you. You don't have to shake it like that, it just makes it more fun. There's no extra fanciness that comes from it. I will say that that was an over the shoulder athletic shake. Well, cause I like to double shake sometimes. So then I have both hands, maybe stir a little bit. That's like patting your head, rubbing your belly at the same time takes a bit. I can almost do that. And then always adding your mixer ahead of time before you ice it. So oftentimes when we go out, we see a bartender making a cocktail and they put the drink on the bottom and then they top, they fill it with ice and they top it with soda water. So your first drink is either going to be soda water or if you have a straw in it, it's going to be the undiluted cocktail. So we always like to mix it in the mixing tin first or put it at the bottom of the glass. That way it incorporates into the whole cocktail and every sip is the same. So you're mixing with soda in the shaker? Yeah. Anything carbonated after you shake it, you put it in to the shaker. After shaking on the liquid, then pour it onto the ice. I had a tip. I just picked up a tip. Look at that. You didn't do that? No, but I also didn't really, I don't know. I often have the opposite problem, where the top sip of the gin and tonic is just gin. Oh yeah. That's fine. Yeah, I think that's him. I have the little can of tonic and I taste it. Oh, I need a little more. Yeah. And then I have the gin bottle and I just go until it's the right ratio. Until it's perfect. And then the bottle's gone. And it's like, what happened? Thank you. All right, once again, Tokyo Tonic. Oh, thank you. Mm. Wow. Yeah, lychee is super hot right now. I like that a lot. Very tropical, but like there's nice acid. It's not overly sweet. And you can get it all at Binny's too. I checked your website to make sure that all the mixers, the like the syrup. The other stuff. Yeah. Okay, that's good. Thank you. Good idea. Cue mixers tonic with lime. Is there a little left? I kind of want to try that just on its own. And it's delightful. So if you don't have a lime, it's already in there for you. Yeah. Yeah. Yeah. That's a nice touch. Or if we stop getting limes because they're too expensive, you know, every penny matters right now. You know, I got some the other day for three for a dollar, and I was so excited. And then I squeezed them all and I got maybe a quarter of a cup out of a ton of them. The disappointing gamey lime. Yep. Stringy everywhere. One thing I will say with Cue that I've noticed in my time with Binny's is there's a lot of innovation. So what is driving innovation? I mean, I'm assuming social media or what's trending at cocktails. I mean, how do you... Also the consumer. The consumer wants more options. They like to go out and try new foods, new drinks or seeing it with coffee or seeing it with tea. The combination of different things. So I think everybody is just looking for variety right now and options, but then also just like high quality ingredients as well that taste good because we've all done it. We saw a cocktail online and we went and made it and it was terrible and you spent like $100. So can we find really high quality ingredients where we're using less of them? I think that's kind of the trend that we're also seeing. We're being smart about how we're spending our money, finding things that taste really great, but then also the quality. Great. I'm like four minutes behind everybody else. I really like this drink. There was like a weird kind of herbaceous quality on the nose that I wouldn't expect just because it's so fruit forward, but it's the tonic. Actually, I appreciate that. The tonic gives it some complexity that's not just fruit, and really makes it more refreshing because of that. That's great. Yeah. Just showing a different application for tonic water, I think people just, it's soda water constantly, right? It's always a vodka soda. That's typically what I'm making behind the bar for people, because people don't love the quinine, and the tonic with lime has a little less quinine, so it's a bit more approachable. It's a little crisp bitters. Now, that all said, and it was a delicious cocktail, you should use gin, man. That was kind of my thought too, but- It's coming. We're trying to show a variety of things here. We will accept the vodka round. Gin is my personal preference. It is what I think vodka wants to be when it grows up. Yep. Yeah. But I also understand the vodka pays the bills. Oh, yeah. Yeah, that's true. It's like- People like vodka. That's all right. Top fives. Yeah. Okay. What's next? All right, so next we have BDE. 9:39 Boat Drink Energy It's not what you think. It's boat drink energy. Boat drink energy. Right, so this is gonna be our riff on just a spritz. So, Siroc makes a Riviera strawberry lemonade vodka. Guys, it's pink. It's pink, and it has some cool stripes. It has stripes. I feel like I'm supposed to be on a picnic, right? It looks like it belongs on a boat, except for it being a big chunk of glass. But it definitely has that maritime theme. Yes, a canoe. Yeah. Riviera. Fun. Perfectly dressed. So, this one, you can just build right in whatever glass you have. We're gonna do an ounce and a half of the Siroc Riviera strawberry lemonade. We're gonna do two ounces of your favorite Prosecco. I have Lamarca. You could also do a Cava if you'd like. Love it. So good. And then we're gonna do two ounces of the Cue Mixers cranberry pomegranate spritz. Cranberry pomegranate. Is that new too? Yeah, this was a big hit during the holiday season. This is my favorite one, I think. Very low in calories. They're also using a little black carrot for the color, so it really pops. We have pink on pink in this drink. That's a goal, yeah. I used this in a cocktail, or on the holidays cocktail video, and of course I tried it before I made the cocktail with it. Delightful. It is delightful. It's so light and easy, and it gives you that cranberry crispness. It's like what I want La Croix to be, just a touch of juice just to make it a little more substantial, but not super sweet and calorific. And then you can garnish it with lemon wheels, strawberry slices, whatever you want. So cute. You can also top it with strawberry lemonade. If you want to make it more juicy. It smells so good. It smells like I'm on the beach or a boat or like some summer. You're like, I have to make friends with somebody that has a boat. I don't want to own a boat. I don't want to take care of it, but I want to have friends with boats. Absolutely. This tastes very pink too. It tastes like the color pink. Yeah. That's very refreshing. How does that make you feel? I want to have three more. You got to make sure it's pink. You have this served in a wine glass also. That's an adorable presentation. It's like a spritz. Yeah, right? Yeah. It's got the wine. I always drink those out of solo cups. Well, I drink old-fashioned out of solo cups. I mean, that's an appropriate serving vessel. It doesn't make it inappropriate either. That's true. It's your bottle. You can do what you want with it. The fresh strawberry also on it. It's like right in my nose, and it just is defining the flavor of this whole thing. This is really good. I like it a lot. It's so easy. 100%. You could also just take this and put it in a punch bowl for your friends and make it really easy when they come over and throw a party. Yeah. This is springtime, but if you threw like a rosemary sprig in there and call it Christmas, I love it too. Oh yeah, that cranberry for sure. Yep. Or you have a cranberry gin. Yeah. That's pretty delightful. We have one right there. We don't have to name names, but we really like that one. In a grants. Longtime listeners know exactly what we're talking about. All right, that was Boat Drink Energy, BDE. Very nice. Next, we are gonna do what I call the Lounge Chair Afternoon. 13:23 Lounge Chair Afternoon It has an ounce and a half upwards gin, three quarters of an ounce of lemon juice, and then three quarters of an ounce of Real Mixer's watermelon syrup. We're gonna give that a good shake, and then we're gonna top it with Q Mixer's Sparkling Grapefruit. I think the grapefruit might be my favorite out of all of the Q Mixer's. This is great, I love it in a Paloma, just on its own, just with gin and instead of tonic sometimes. They drink a lot of those on their own. No, I mean, that's good for any, really like any clear spirit goes well on the Sparkling Grapefruit. All right, how much ice should we put in it? We all pay attention. The short one, full. The small side, yep. Small side full. Just in case people weren't listening earlier. Yeah, you get a point. You get an extra cocktail. Just kidding. I'm clocking out and I'm having a cocktail and I'm clocking back in. All right, and then I'm just gonna top it with the one and a half ounces of cute grapefruit. You're not using too much of the soda also, which I appreciate. We want to taste all the spirits. Every item that I picked for the cocktail has a reason to be in there and we want to make sure they have that nice balance. So we don't want to over dilute or under dilute anything. And that's a big reason why shaking the cocktail with the small side full of ice really matters. Because if you've ever had a cocktail and you're like, oh, this kind of tastes weird. It's the same cocktail, same bartender. Sometimes you're not using the same amount of ice. Every single time we taste a canned cocktail and just pour it over ice or even worse, have it on its own. Lexi scolds us. Yeah, big fan. Appropriate ice amount. Insists that it transforms the cocktail. I can't disagree. It really makes it. I agree. And if we're making a cocktail, we always want to put it over fresh ice too. Fresh ice. Not the one that you shook with because it's smaller and then your drink will melt quicker. So, and if you can also keep your carbonated items cold ahead of time, we want cold on cold as much as possible. That's a very good point. Look at this color. Pink on pink. I didn't think it would be this opaque. What's, is it the lemon juice? It's the lemon juice in the real watermelon syrup. Oh, the watermelon syrup is kind of pink too. Okay. You know, literally just before this, I was eating some watermelon and writing about a new gin that we just brought in. And I was like, I want to pour a bunch of this gin in this watermelon and just crush it up and put it on ice. This is exactly what I was. This is what you were doing. It's great. That's crazy. And I've tried it with vodka. I've tried it with tequila. It's just so much better with gin. It has so much more complexity. I chose Ford's gin because it's kind of just like a neutral, easy, bright, beautiful drinking gin, especially for people that have maybe not had the best experience with gin in the past, whether it's stealing from their grandparents' basement and just shooting it warm or saying that it tastes like Christmas trees. This one is free of that. It's beautiful, complex, citrus-forward. No comments on it. We all have gin trauma. It's how you overcome gin trauma. Mine was Seagram's, the bumpy face bottle. Yeah. It took me a while to get back in, but now I'm a fan. Ford's gateway. I have weekly gin trauma and I still keep buying it. I got to say the lemon juice is carrying a lot of weight on this cocktail too. It keeps it so fresh and crispy. But that finish of watermelon is just so pleasant and summery and refreshing and works really well with the gin. Then you've got a little bit more acid like the Q mixer's grapefruit is very tart. So it also adds this layer of complexity. So when we're adding like syrup into it, it's kind of counteracting that and really elevating the cocktail. I'm probably picking up on that too with my lemon juice content. I comment it's probably both. Yeah. Yeah. It adds that really nice punchy brightness that you wouldn't get without it. Okay. This one's my favorite so far because. I think so, too, actually. Yeah. It's very nice. Probably mostly gin, but also I really like grapefruit. The one thing I don't like about grapefruit is that they have the least tasty citrus peel. Yeah. The least flavorful citrus peel. Something you need to know about Greg is that he eats oranges whole. That's not true. That's what I heard. I'm like an animal in a fist to just taking bites of it. It's like an apple. That's how I eat a kiwi. That's wrong, too. You're both wrong. Pro tip, you can take the peels and make an oleosaccharum. What? So just take some white sugar, throw your peels in a vacuum sealed bag, leave it over like a night or two, and now you have this awesome grapefruit sugar. I didn't know you could do it with grapefruit. Jim went through a syrups phase. Pretty much anything. He had the best cherry syrup I've ever had. Cherry Pits. As long as you don't die of arsenic poisoning, it's delicious. We have a rhubarb plant. Do I do the rhubarb story again? Don't eat the green part. My mother-in-law planted a rhubarb plant in my backyard, and I hate it. It's giant. It does kill everything. It kills mint. But the one nice thing about it is that every spring around Mother's Day, we get rhubarb, strawberry, jam, and then syrup because it's kind of a boil. That with gin and sparkling Q Tonic is a fabulous way to celebrate the coming summer. Yum. I have a background teaching people how to grow vegetables and herbs, and I have never successfully grown mint. I just can't do it. You can't grow mint? I can grow everything else. I know, right? Yeah, it's a weed. I've killed mint. I can't get it to grow. I can grow everything else. You ever tried to grow bamboo? That just, I mean, no, I mean, yeah. For who, the pandas? No, it takes over. Mint takes over your whole yardage. Bamboo is like a big problem in the South. It's like, yeah. But yeah, no, I can't grow mint. I don't know why. I just, I've tried a bunch and never been successful. Every other herb, fine, but. Mint. Maybe I'm a rhubarb. Another note on this drink, I want to slush it. Oh yeah. Will it slush? I think it will slush. I think so. That would slush fabulously. We've been slushing things. We have a slushing machine over there. What did we do yesterday? A bottle of Lindemans Framboise. It was awesome. Yeah, that was good. All right, what's next? 20:18 Raspberry Recovery All right, we've got the Raspberry Recovery. This one features the Q Mixer's Raspberry Lemon Refresher. These just launched as well, and they're so great. They've got electrolytes in them, they've got vitamin C, and then a blend of B vitamins. So you get to feel better. You don't need to go get a B12 shot, just have one of these instead. They have a really nice mouth feel. They have a little less calories than some of the other products that we have as well. You can drink them on their own, they're really enjoyable. If you want something lower calorie or to give to your child, and you're like, here, this is soda for you. It's a kiddie cocktail, and I didn't have to do anything. Correct. I get asked to make cocktails at home all the time. And so this is nice to be like, here, try this one. I really like the raspberry lemon one. It's delightful. It's a little bit of that black carrot again, so it has a beautiful pop of color. I always like to make cocktails that look aesthetically pleasing, right? And they look fancy. You gotta have your friends. We can tell. These are all in the world. This is the top box on the stack of boxes here. The new Q Refreshers variety pack with pineapple, passion, raspberry, lemon, watermelon, lime and peach nectarine. Fruit flavors and hydrating electrolytes. So it's kind of like if you add some sort of spirit to it, they balance each other out, right? Yeah, it's like a chip and a carrot eating them, like shake hands and go into your stomach at the same time. Yeah. So it's zero. Exactly. So this one, we are going to use Siete Leguas Blanco. It's always my favorite tequila. I just, it's always been my favorite, but I always try different new ones. I always come back to it because it's just great. It's tequila that tastes like tequila. Didn't they make Patron way back before Patron got their own nom? Yes. Yeah. They know how to make tequila. They're great. And then we're going to do a half an ounce of lemon juice and then a quarter ounce of agave. And you could obviously swap this out and choose whatever spirit of choice you want with this. So we're going to give that a good shake. And then we're gonna top it with three ounces of the Q-Mixers Raspberry Lemon Refresher. Can you hear any sound effects? This is unbelievable. This is like content for you. It's actually me, I'm beatboxing this. Just the audio of this podcast is making me thirsty. Yeah. It usually makes me anxious. Once again, combining the soda with the shaken cocktail, and then straining on to fresh ice. Oh, nice little raspberry garnish. I am a huge fan of a snack and a drink, so wherever I can do that, I try to. Should call this one raspberry reviver. Okay. Yeah, there we go. Sounds backwards. Whoa, herbal. Tequila. Tequila. Tequila is really coming through nicely. It really comes across. Thank you for not hiding the tequila. The fabulous Siete Leguas Blanco. It's just delicious and people should experience that. Again, the same thing, we want all the spirits to shine, we want the syrup, the lemon juice to come through and the Q Mixers to really elevate everything. So you taste all those components without anything being overpowering. It's almost like a savory herbal, but almost like there was a salt rim, but not a salt rim. Yeah, it's more something. Right. You get a little salinity from the Q Mixers raspberry lemon. So as I'm tasting this, you know what I think would be an amazing secret ingredient along with the mint leaf, which is like a little bit of olive brine to make the salinity pop a little bit more. Then you're like mouthwatering and getting satiated at the same time. Or maybe you should just put olives in it. Or just put olives in it, which would be pretty good too. I'm going to eat the raspberry. Okay, this one's my new favorite. I never would have thought to combine tequila and raspberry also. It's just not in my brain. You never went to ChiChi's in the 90s and got a raspberry margarita? They had tequila in those? No, but that's not the point. Bitterman's makes a really great bitter called Scarborough Bitters, and it's rosemary, parsley, sage and thyme. So a couple of drops of that in a raspberry margarita or an El Diablo with it really just brightens it up and makes it pop. I'm going to get another bottle of bitters tonight. Sure are. I just finally got through that Turkish tobacco one. It's a weird one. It is a weird one. You just have to want to be drinking tobacco. Yeah. I mean, I just make coffee old fashions with it. Yeah. It's an easy way to brighten up that coffee a little bit. I take a dehydrated orange wheel and I torch it. So then it's more smoky when you pick it up to your nose. Yes. Smart. And you look fancy. Yeah. Lighting stuff on fire without catching other things on fire. Exactly. Yeah. Fancy is one way to put what it looks like when I have a buddy who's really in the fire. And he doesn't look fancy when he's doing that. And he's known as a pyro. A pyromaniac, right? Yeah. That's what I thought of when he said that, not the torched garnish. 26:04 Cabana Mule Last one, right? Are you ready for it to be the last one, though? I mean, I could do this all day. Keep it rolling. We should just mix something up randomly sitting here. Should we make an espresso fizzy something? You use espresso tonic. Espresso tonic? Fire. Or even the tropical ginger beer that we're doing next. I love passion fruit in coffee cocktails, so you can even do something like that with a good coconut syrup. I'm going to have passion fruit. Okay, I definitely want to try that one on its own. I'm looking at these boxes again, and I'm reading this tropical ginger beer extracts of mango, passion fruit, and pineapple, and I'm just thinking, what the hell? I mean, it sounds good, but I wouldn't have come up with that. My memory, and it's been a while since I've had this, is that it's very spicy, too. I'm excited. Like, really gingery? Have you ever had burners? Oh, yeah. Yes, we're Michigan people. Yes, we have. You mean medicine? Yeah, medicine. Team Michigan just perked up. Also, we're up in Michigan. Oh, my gosh. So you get that fresh bottle of burners and go to drink it right away, and then you'd inhale it and start coughing profusely because you didn't let the ginger burn off. Right. So very much that actual ginger juice is also in the Q-Mixers of that bright ginger note. So it's more zesty. It's not sweet like some of the other ginger beers that you get. I think it just is a very round, nice ginger beer. If even just the regular ginger beer, they have a hibiscus. That might be the spicy one. The hibiscus might be the one that's super spicy. I don't know. I think they're all just like the right. Yeah. I mean like really in a good way. Yes. But they all have like just like strong ginger note, which is what you want out of a ginger beer. So I've changed the ginger beers that I drink now because this one tastes so much like burners to me and that like straight ginger that the quality is really like unmatched for a lot of other products. So now I'm going to finally get you into the whiskey world. I love Buffalo Trace, but I know it's really hard to get. So we're going to use the benchmark small batch. They're 90 proof. So it's basically baby Buffalo Trace. Is that the one with the eight on the front? This is the line up that they came out with a couple of years ago. So this is like really great every day drinking whiskey. I either go with benchmark or Old Forrester. All right. So we're going to do two ounces of benchmark small batch bourbon. So this is their 90 proof, three quarter of an ounce of lime, half an ounce of the Riel Mixer's Mango Syrup. We're going to mix that up and then we're going to top it with three ounces of the Q Mixer's Tropical Ginger Beer. Mango and whiskey. So we're getting double mango, right? So mango is already in the Q Mixer's Tropical Ginger Beer. Then we're getting that passion fruit and the pineapple. So just much more dimensional and fun. This is called the Cabana Mule. It's a rhythm. It just sounds nice. It does. All of these sounds, Pavlovian reaction. Almost there. And if you want to try the tropical ginger beer. It's so yellow. Fun thing you can do with it, if you add blue curacao, Yellow and blue makes green? Yes. Really? So you can make really fun, either Cinco de Mayo cocktails or Halloween. It's a little bright for Christmas, but we do a lot of electric cocktails with it, because you can make it green. It takes an eye dropper of blue curacao in most drinks to make them overwhelmingly blue. Yeah. That is really spicy, but it balances out with the fruit. The mango is nice and subdued in the background. We're putting mango chunks right in the glasses. We are. We're going to garnish it with a little wedge of mango, and then the mint. She did bring mint. I shocked it, but it looks a little sad today. Just smack your mint a little bit. It's called disciplining your herbs. They're naughty apparently. What? It is. It's called disciplining your herbs. I know the first time I heard it, I was like, what? Is that okay? We're at work right now. Are we allowed to talk about this? If you just smack it a little bit, it allows the aromatics and the oils from the leaves to come out a little bit more. You're expressing the mint oils. Yes. And the same thing, if you're making a mojito at home, you don't have to muddle it. You can just slap your mint or tear it and throw it into your drink. And then that way you don't have chunks in your teeth. I'm always excited to use my muddler because I got it. Jim, you were there. When we went to the Louisville slugger plant, I got a little wooden one and now I have a Louisville muddler. It's true. True story. Come over. I'll make you something. I don't know. Perfect. All right. Mint, bourbon, lime, mango, ginger, plus. Mango, passion fruit, pineapple. There's a lot. You could also swap this out with mezcal or vodka. Super easy. You can totally tell that there's bourbon in here. You can tell it's bourbon. I wouldn't swap it. You're right. You could swap it with any of those things. You said that right as I was tasting this. This is a really interesting dimension on top of bourbon. I always think that people don't use it in applications where it would be great, because it has vanilla and caramel. Whenever I see somebody making espresso martini, stop using something that doesn't have any flavor and have added something that complements the flavor that you're working with. But again, didn't ever clock that with fruit. No, I was skeptical, but this is amazing. This is really good. You're upset at how amazing this is. No, I'm happy. He wanted to be disappointed today. I mean, this kind of goes back to like, we talk about this time of year when it gets warmer, like you can keep drinking whiskey, it's just finding the right cocktail for it. Yeah. I tend to run away from whiskeys, and this is usually one of, I have like a handful of them.