What's the idea here, Jim's gonna blind us on tequilas or agave spirits or what? That's a hell of a cold open there, Guy. Yeah, right. Way to set it up. Aren't we due for a blind tasting? Yeah, we are due for a blind tasting. Isn't the last one we did tequila? It was celeb tequila. Celeb tequila. This assume, presumably is the opposite of that. I felt bad because you guys taste a lot of pretty poor quality tequila that day. Yes, we did. We are jumping on the latest trend in tequila, which is also the best trend in tequila. The ones where they don't discard the heads and we all go blind? Correct. Blind to methanol tasting. Going blind tasting. No, we are going to taste all additive free tequila today, blind and all Blanco. Nice. We are trying to make a level playing field here. I got a couple, depending on how long we go, we might have a couple extra things, but we will see. I have a question for you, but we got to roll the music first. Okay. You are listening to Barrel to Bottle, The Binny's Podcast. I'm Greg, I do communications at Binny's. I'm Roger, I do beer. I'm Chris, I do wine. I'm Jenna, I also do communications. Hey, it's Pat, especially Spirits Guy. So how do you know that they don't have additives? Don't they not disclose that? Some disclose, some websites keep track. The real problem with additive-free tequila is there isn't an official government watchdog that tracks it. But is that coming? I doubt it. Well, then it's not disclosed. So it's disclosed on a producer level, and then that's tracked by a couple of prominent tequila websites. Tequila Matchmaker is the big one that keeps an additive-free list by Distillery Gnome, NOM. That sounds like a drunken dance. I was thinking the same thing. I'm pretty sure they blocked that from us here at the office. The only is.com. Essentially though, but Matchmaker categorized it by additive-free by Gnome, the NOM, the Distillery Certification Number through the CRT, the Mexican Governing Body of Tequila. And the issue there is some gnomes will make additive-free tequilas with additive tequilas as well in the same facility. So they're not on that list. Yeah, right. So you really have to know by the producer, like Matchmaker got into some spat with Patrone where they weren't being as honest with him as he thought they should have been about one particular product. So he removed everything Patrone off his list, even though like all the core Patrone tequilas, for example, are additive-free tequilas. Oh, really? And always have been. We're basing this on like one grumpy guy's petty. Well, unfortunately, that's what a lot of people, we're not basing on that. We're not basing on that, but that's what a lot of people are. Terra Mana is not on his additive-free list because it's made at a distillery that makes all this additive stuff. And we tasted Terra Mana in our Blind Celebrity Tasting and it won, didn't it? Yeah, it was solid. Well, great tequila. Get Dwayne on the phone. Yeah, I know, I know. So additive-free tequila, it's murky waters to wade into. So until the CRT actually controls it, like we don't want to be really the messenger of that, right? Because I don't want to give you guys bad information or give our customers bad information. And you guys taste hard, but you also don't necessarily have the insider, insider, insider track. You're not there. Yeah, I mean, and I always ask, and some people are real cagey about stuff, and they're allowed to be. Exactly. I figure there's probably a strong lobby against revealing. Correct, because like who controls the CRT? So similar to Scotch Whiskey Association, like who's controlling that? The government body of single malt Scotch, Diageo and Pernod Ricard and these other global giants. Like it's not in Diageo or Cuervo's best or Sousa's best interest to have their tequilas labeled. Oh, for sure. Right. You know, with additive or something. For some of the listeners that are new to tequila or, I mean, this is kind of more in the weeds. What can you explain? You know, what are we talking about when we talk about additives? The rule is up to 1% of the total liquid volume of the bottle can be additive. And it doesn't have to be declared if you're at 1% or less, right? So when you're dealing with things like aspartame, for example, an artificial sweetener that we call equal or makes di-coke or whatever, is what? 200 times sweeter than sugar, something like that? I was gonna say that you can add a miniscule amount. So you're talking literally grams in a bottle and it sweetens it to the level of practically a di-coke, you know, vanilla extract. When you're dealing with extracts and these compounds and these concentrates, oak flavoring, coloring, whatever, it could be anything. And if it's- You can have up to 1% of caramel coloring in tequila. If it's up to 1% of total volume of the bottle, you don't even have to say what's in it. Yeah, wow. So the only ones that do are like the flavored tequilas, like the pomegranate flavor or whatever, or those 21 seeds with their fun flavors. Like some of those are really good. But like most commonly, you're gonna see vanilla extract, you're gonna see some level of sweetener. Sometimes it's just agave nectar, sometimes it's aspartame. You're gonna see like an oak flavoring extract, like an artificial oak character, and you're gonna see E150A, which is the common caramel coloring used to color spirits all over the world. And I think that celebrity tasting put a really fine point on it. One percent can have a profound effect on how weird some of these tequilas taste. So then to that effect too, and you kind of alluded to this, it seems like there are hundreds and hundreds of tequila brands out there more and more every day, but there aren't that many noms, right? There aren't that many specific producers. So you can always Google, every tequila has to be labeled with the nom on the label, sometimes on the front, sometimes on the back. It's a four-digit number, an OM with four digits. Just Google that and you'll see on these, the tequila community, to their credit, is good at crowdsourcing information, all out of the craft beer community, right? And so there's websites with great database on all these different brands that come out of these same noms. So there are a lot of brands that come out of every distillery, and there are some giant factory distilleries like La cofradilla, is a huge, is essentially the MGP of tequila. And they make some really great additive-free stuff, they make some real junk stuff, they make like all like the Kirkland Signature, stuff like that. Take that Costco. Yeah. So if we're talking about like an Inejo where you want some. You're going to pay $35 a year to listen to this podcast. This goes across. Although Roger did start an OnlyFans. This does go across styles, right? So we're talking about Inejo where you're looking for, you know, aging. Yeah, yeah. So you can add oak flavoring to your Inejo. Now, you still have to age your Inejo the minimum 12 months, for example, but you can enhance the character of that Inejo. Nice vanilla flavor. We could have theoretically like beaver castor sacks in here. Oh yeah. Beaver anus. Why did you have to bring that up? Because I love talking about it, sir. That damn subject. I don't want to call a bunch of additive tequilas out, but like when was the last time you guys had Don Julio 1942, for example? A while. A couple of three weeks. It's always like, oh, this tequila tastes like whiskey. It's because it's got a lot of added vanilla flavor to it. A ton of vanilla. Wait, are you saying that there's additives in the new 1942 Rosé? Probably. Yeah. I will say I've always found that interesting with Añejo is how it took a while for extra Añejo to become a thing. But when you think about spirits and how long the aging process is on rums and whiskies, Añejo for tequila always seem pretty short. I know some of it has to do with the climate in Mexico is hot, so it's obviously a hyper age, but the climate is hot in the Caribbean too. They're experiencing mega loss down there. Oh yeah, big time. Even though they're using used wood like tequila, you can age it in pretty much anything that's wood. The one rule is it can't be larger than 600 liters, which is like 100 liters smaller than Irish whiskey and Scotch whiskey and Canadian whiskey of all things. But either way, I digress, it just doesn't last that long in wood. And so very rarely do you find like a well balanced extra in Yeho, in my opinion. But that's why Homie steers more toward Reposado. So this definitely appeals to people who like whiskey, who are getting into tequila, if you add things that are whiskey-esque, like caramel coloring, vanilla flavoring, whatnot, right? Yeah, yeah. This is the part where if this was not a Pat episode, the Pat would be like, boring! Yeah, probably. We're gonna splice in us saying what they are at the end, and then we're gonna put it up here so that you know what we're talking about, but we don't know what we're talking about, right? Correct. All right. So future Pat. Future Pat. All right. Coming at you. Cool. Number one, Tequila Ocho. So again, these are all Blancos, so unaids, but likely sit in stainless steel for a few weeks just to give them a little oxidative settle down time. Is there any Cristalino or that style? No. Only Blanco. Yep. Fruity. Fruity. Very fruity. Bit of like flinty, that kind of pleasant sulfur to me. A lot of rich agave character to it. It's cooked. It seems highlandish in agave, in that honeyed agave nectar kind of style. It's very honeyed and there's some herbaceousness for sure. It's also pretty mellow. It's very clean. Got lower alcohol on this one. I would say it's on the fuller side of medium bodied for though. This is pretty broad tequila for a blanco. I just realized they don't drink that much blanco. I drink a lot of Repo. Yeah. It's so versatile because you can throw that into a margarita without any- I mean, Repo makes a great margarita too, but like- Well, that's what I'm saying, Repo is such a versatile- Serious tequila people are all about Blanco now. Blanco is great just with some soda water and some lime. You'll make a ranch water out of it or whatever. Yeah. I mean, if you really want to taste the agave unencumbered, obviously, it's the way to go. It can express in different ways. I think sometimes maybe in the past, it had been a little vegetal for people in some expressions. Well, that's because you got lower quality tequila with lowland grown agave, and there's nothing wrong with lowland grown agave, and it does express more vegetal character. But the problem is, this was cheaper tequila made with a diffuser. They're not treating the agaves with care. When you're real rough on the processing of the agave, you're extracting a lot of the bitter character out of the waxier parts of the plant. Think of it just like a balloon press with wine. The gentler you are on the grapes, you're extracting less tannin out of the grape skins and the leaves and ****, right? Yeah, indeed. Same thing with agaves when you're pressing agave. They press the piñas. Yeah. You roast the piñas, and traditionally that's going to be in a brick oven with steam. It could be in a pressure cooker with steam, or it could be in more modern methods to like a diffuser. The old autoclave. Yeah. You cook the agave, then you chop it up and crush it to extract the juice. How many people are using Tahona wheel versus- Oh, a good chunk. A good chunk, yeah. I mean, wouldn't you say a big part of the agave character is that- Let's get number two going here. If it's chopped up versus if they just crush it? No, it always gets chopped up before it gets crushed. Nobody's crushing a whole piña. Yeah, I mean like a shredded, I'm sorry. Shredded. It depends what it is. There are people out there with more innovative ways to shred agaves at their distillery that are a little easier on it. But yeah, generally speaking- Like making pulled pork. Yeah. I'm sure that the rocks agaves are shredded. Yeah, exactly. To put a cap on one, I think it's great but my nose needle for Blanco tequila just is not attuned right now. I'm going to have to- Well, it is soft and easy and doesn't have a lot of- There's a little herb but it's not real agave. I'm afraid to say this, I like it a lot and I'm worried that it's the best one that we're going to have all day. I liked it a lot too and I was like, wow. I tried to rate conservatively because I always rate the first one the highest. Yeah, it was really good. I saved a little bit to go back to it later for that purpose. Yeah, to make sure we don't nerf this one. It's real good. Number one is real good. But this is the kind of Blanco where if you age it as an Inejo, you would lose any semblance of agave. Probably true. Yeah, it's more subtle. It depends what you're putting it into. All I'm saying is, I taste a lot of Inejos that no longer, they taste more of the wood. That's the problem with Inejo, you're tasting more wood than agave. That's I guess my point. This is delicious, but relatively subtle. I gave it a very good just because I didn't want to overrate the first thing I tasted, but I might go back and rate it. Very good, too. I thought this was pretty exceptional. I think what was fun with this, with nice agaves, where they're more, less herbaceous and more citrus, is where you can see the affinity for tequila and lime. There's a pleasant lime pith kind of note to this. It's really nice. You are likely to pick up a lime pith, orange oil, generic citrus peel character out of almost any Blanco tequila. Number two, Don Fulano. It's kind of funky. It's kind of funky on the nose. I was going to ask if anybody else picked up a bit of a lactic character. Cheesy. Lactic. It's fruitier for sure. I have an idea what number two might be based on that. Really interesting nose, fruity, almost floral. Yeah. Again, both of these not vegetal in a way that's unpleasant, which I think for people that are listening that haven't really jumped into tequila in a few years, obviously things have changed quite a bit. Yeah. There's so many producers and people have upped their game. Like I used to always be more interested in repos than Blancos, and these are both really nice. Just for the fear that the Blanco is going to be unrefined and rough. Yeah. Blanco, for serious tequila people nowadays, Blanco is the way to go. It's the pure uncut tequila experience. Right. I think this one brings a lot more spice to the palate. I agree. But on the finish, it's spicy and then it gets sweet and soft. Yeah. Overall, it's soft and easy, I think. It's softer on the palate than number one. It's just a little easier, a little milder. It did have that interesting lactic note, I thought, on the nose. But it didn't come through a ton on the palate for me. No. Fruit side of the table. What is this smashed up tropical? Okay. What is this smashed up tropical? Chris and I are sitting next to each other. Fruit side of the table. Am I wrong? No. I didn't know which one of you to direct those at. Yeah. So, I'm getting the nose of smashed up tropical fruit, just before it starts to get too ripe. So, what is it? It's like papaya or something? I think papaya is the closest thing that I can come up with. Yeah. There is kind of a... Like cactus? Have I had cactus with that kind of note? There's certainly a lot of tropical character that you're going to pull out of some of these tequilas. I like using this descriptor a lot. Sometimes it's just generic banana. I like the way it sounds, carambola. But the starfruit, which is kind of an underappreciated fruit that usually gets talked about as a fun garnish and salad. Usually gets talked about on this podcast. I mean, my bad. It's not just a starfruit. It's an all-starfruit. Yeah. It has a very interesting melon tropical flavor that teeters on papaya in a way. But it kind of reminds me of that. Yeah. Yeah. Then that same note just really expands on the palate. Big fruit, tropical fruit, fresh, a little bit of lactic, and then yeah, just sweet at the finish. This is really good. This is really good. Hey, no crap on tap here. It is a little bit. I'm bringing all bangers today, so you better be prepared to split some hairs with your ratings. How many are there? It's a mystery. Three. Three cases. Yeah. We keep going until we all are on. Nine Blancos. Oh, boy. Nine just Blancos? Yeah. Oh, my God. Yeah. Okay. We're going to have to speed it up a little bit. Okay. Number two on my rating scale gets a legit. Oh, mine got an eight out of 10 kiddie pools. Eight out of 10 kiddie pools. Which was a 0.5 higher than the first one because I thought it had a little more character than number one. Yeah. It's a little bit bigger than number one. Number three. Via Lobos. Number three smells like the color blue. Is that true? I think it's got a mineral. That's like immediately looking like what I'm at. Aroma and some honey. It's not far off. That's a little bit of swimming pool though. Tangled up in blue. More muted than the other two. Agreed. Which maybe we're just picking up on alcohol, on it where fruit was covering it up before. A little more vegetal. More vegetal. Which that was probably there in the other ones too, but there's less of everything else. This one to me is more green, more vegetal. Yeah, there's a little dill and cucumber. Yeah, olive. Yeah, olive. Yeah, you're right, more cucumber than olive. It's not quite olive territory. This is not like agri-coal blank. I think it's very much agave. Like I get a lot of roasted agave out of this. This is cooked agave and agave nectar. I think that might be why I'm associating it with blue. I associate agave with blue. Blue agave. Yeah, that's probably why. I associate it with Weber kettle. Don't get me started about what's happened to Weber kettles. Oh, man. It's really gone downhill. It is just gone. Okay. This is becoming too Chicago right now. Oh, yeah. They used to have their warranty. You get a new part. They pit out now. The legs fall off. This seems more honeyed to me, but I also pick up a little bit of vodka on the finish. I think that it's so much more quiet and subtle than the others that some of the alcohol is just showing. Much more alcohol heat on the finish. This is boring to me compared to the other two. Gets a mere good plus plus. Good plus plus. All right. I'm giving number three a okay. Well, that's a poor score. I know it's slightly worse than fine. Yeah. I'm not digging this. It does have a relatively muted nose. Although I think the mouth feel is nice on it. You know what? This one's- Really nice mouth feel. In defense of it, it would get the job done. It's fine. Mix it with some of that grapefruit soda and it's fine. No nose, two vodkas. You nailed it with the vodka. Yeah. Boring. Next. We still have a fever tree grapefruit on sale. Number four, PM Spirit's Single Oven Blanco Tequila. Okay. Number four. Well, we're back to more flavor, more aroma, more aroma, like wet stone, like a wet stone. It does kind of remind me of rain, that whole like there's what, like some kind of- Petrichor? Fungus that's on everything and it's like wet sidewalk when it starts raining. Yeah. Interesting. It's like rain. No, there are- Okay, that's awful. A couple of these are partially distilled with rainwater. What, really? Yeah. They do that. One guy does. He has a big cistern under his distillery that collects rainwater, and it gets mixed with deep well water to make a couple of their food. How much more environmentally friendly can you be? That's terrific. Yeah, it's pretty great. I guess a ham horn if I nailed it on this one when I said rain, and it's made with rain. This one's a little salty on the finish. We'll see. I don't know which is which here. I'm not pouring them. It's actually good. It's like a salted chocolate caramel on the palate. Yeah. I'm putting ratings down, but I'm going to go back and run through all of it. Saltwater taffy is what I'm getting off of this. This is delicious on the palate. I really like this one. That's good. What is going on with this tequila? Blanco, I pick up wood notes. I pick up flavors I associate with barrel. There's vanilla in here. And you'll find vanilla in a lot of Blanco tequilas, even additive free ones. It's wild. Wow. You have vanilla, but seriously, like caramel and chocolate and salt. Yeah. Agreed. I could just curl up with a bottle of this. You guys are drinking wood aged tequila for no reason. Dude, I am on Mackinac Island with this thing. This is saltwater taffy for days. Vanilla. It's a good thing there are no cars there, because you probably shouldn't be driving right now. This is crazy. I don't really even like it that much, but it's definitely different. It has a big impact on the palate. I'm not going to be able to pick a favorite here, because I don't think that that's necessarily the point. This and number one are both super good, but they're so different. They just highlight different things. Very. That got us so good. I'm getting in trouble. So good. I'm having trouble getting past the baby powder thing once you said it, though. What's in baby powder that makes it smell like baby powder? It's probably some stone, right? I mean, it's probably talc. Talc. Talc is stone. Number five, Kodago. Next. You're ready for number five? Okay. This smells like mowing the weedy patch of the yard. Oh, boy. It's got a little more ribble and vaginal character. And the nose is quite expressive here as opposed to like number three. Yeah. The nose is bringing me back to tequila one and two. Big fan of the nose here. It's got a little bit of graphite also. Yep. I'm standing at the pencil sharpener. Yeah. Which I always associate with wood. There's also like a subtle honey note to me, like a honeysuckle, like flower nectar thing in the nose. This one is outstanding. Do you try it? Holy chocolate covered cherries. It is so big and rich in fat, and then it finishes with so much mineral infused honey. Like, this is wild. And a really spicy pop. I was just about to say a really pleasant spice to it, not like, doesn't accentuate the alcohol. It's so unctuous for a silver. I mean, it's round and you can roll it around on your tongue. Chris. Just sounds a flasher now. All right. To be contrarian here, Chris. Oh, no. I've asked you this about wines before, and sometimes it's happened on like fortified wines where it's been right at the beginning before they blow off some, where I get like a solventy rubber cement kind of note. I feel like that's maybe some ester that I'm super sensitive to or something. Do you get that at all? You know what I'm talking about at all? Proof. You're saying real solventy? Yeah. It's just like high boil point alcohols, like those high distillation run high proof alcohols that are in there. All right, next. Wait, wait. Ratings, Pat, what do you rate five? I'm giving five a very good plus. Very good plus. Yeah. I'm giving it a neat. I gave it an eight and a half out of 10 kiddie pools. You're doing kiddie pool inflation. Yeah. I give it, kiddie pools went up in price during the pandemic. I give it four hobby shops. I can't get past the glue and paint to me. This is balsa wood and Elmer's. Number six, El Gran Legado. Liking the way this smells. This smells like. Citrusy. Categorically accurate. This is typical. This is how I imagine Blanco tequila. Citrus and agave and herbs, yeah. This is like, yeah, it's like the prototypical tequila nose. The Blanco archetype. Yeah, yeah, yeah. I don't know where you go from there. Tastes like it's supposed to. Nah. I like both reactions. I agree with both. It's soft and easy, but it's got a rich agave nectar finish. But compared to some of the others, it just doesn't have the layers and intricacies that some of the others have. Exactly. It's really good, but it's- Yeah. If this was the only one we were tasting, I'd be like, wow, this is a great tequila. But compared to the others, it's too similar to some of the bottom shelf cheap ones I had in college. Well, I would say that's nothing like those. Not close, but there's too many of those reminiscent characteristics compared to the others we've had today. Those characteristics are more like vegetable and herbal? Yeah. I'm getting a ton of mint or wintergreen on this one. Yeah. This reminds me of what I was saying before, when tequila really started blowing up and there were more choices, a lot of 100 percent agave type things like post-Sammy Hagar, Cabo Wabo, but not what it is now. I feel like this is what a lot of Blancos tasted like. The finish has something that's neat, that's a little like- Spicy and herbal. Floral. There's a bit of floral. It's not so much to me, vegetal, it's more herbal and floral. I think the mid-palate has this marshmallow-like sweetness, and before it gets too fluffy, then the herbal come backs and cuts it off, so it finishes more clean and crisp like that, which I'm not totally down with, but I can totally see that being a This reminds me of when you go into a greenhouse in the spring to buy all your plants, like that melange of floral and green and earth, wet dirt, yeah. Number seven. This is Volans. Tequila number six. And we're back. No, we're on number seven, buddy. I'm sorry. Hot and spicy. Yeah, this is a big one. And it's, there's a particular herb there. It's a particular herb. And kind of citrusy, too. There's slick mouthfeel and creamy. And it's kind of funky on the back. It's real peppery on the finish. Yeah. I love the finish, most of all of it. It's a good plus plus. Really? It's like a weird like coconut and peppercorn. Yeah. Thank you. Peppery. Cococorn. Cococorn. Peppernut. The coconut is there, though. Pfeffernuts. Yeah, it is kind of like Pfeffernuts. What the f*** are you talking about? Kind of Pfeffernuts are good guys eating. We're talking about a German cookie. This is a cookie. It's like this molasses and brown sugar rock. And spice. And spice that you roll around in powdered sugar. Literally. Pepper nut, I think is how it was. Sometimes I think Chris is making up words and then Roger responds and I'm like, oh, this is just a world I'm not aware of. Some sort of language. Two different languages. Two another another. Yeah. Yeah. You know those animal crackers, but they're covered with frosting and sprinkles? They have no idea what I'm talking about. These are like gingerbread. They're like gingerbread on steroids. Spice cookie. Yeah. Yeah. Super spicy, super hard. My mom makes them every year. They totally suck. Come on. Yeah. They're such a bottom tier cookie. You haven't had your noose feffered, Barrel. Well, it's the circus animal, which is the frosted covered animal crackers. All right. Tequila, right? Tequila number seven. Wrap it on tequila number seven. Big herbal peppery finish. Spicy. But all that said, I don't know. There's a cheesiness to it that I don't particularly love myself. So, I'm giving it I. I. I. 5.5. Oh, sorry, Roger. No, no. Go ahead. I'm sorry. I was just going to say, I think it's like a cocktail. Yeah. Yeah. Yeah. It's my least favorite. I like it. You like it? No. I like it more than six. I think you have a higher tolerance than some of us. I think six was just simple. I think this has a little more interesting character to it. Have you had all of the ones that you chose? Absolutely. So, I mean, unfair advantage. Because I've tried them before. I'm trying them blind. He's still giving. Yeah, he's still giving his. I feel like you're probably bound to like all of them unless you purposely chose when you haven't. I said at the beginning, no crap on tap here. Like I would say I would buy and consume every single tequila we're going to taste today. You know, there hasn't been a dog. I know. I dislike many of them. Number eight. Primo 1861. Here's Roger where I'm getting a little bit of a glue-like aroma. Glue on number eight? I'm getting a lot of citrus. It's definitely weird. I don't know if I'd say glue, but something like artificial, yeah. Yeah, maybe like wood glue. Yeah, it's mild. Pretty muted. If it's citrus, it's lemons to the smaller orange ones, like the kumquat and the mandarin orange. The kumquat and the Elmers. Yeah. I'll give you Elmer's wood glue on this. I get a lot of cocoa on the palate and then spice. It's like a sharper spice than some of what we've had so far. You get cocoa? Yeah. Yeah. It's a little sweet and then there's like a sweet mint that lingers on the finish. This is fine. I like this. Yeah. At the very end, it is the strongest, I feel, that most value. It has this interesting, very floral, fruity thing at the very, very end. Yeah. It lifts it up and it's crispy. I like it in the mouth, but I find it a little gluey in the nose. Yeah. The nose isn't great. I feel like people who like Mezcal might like this. Maybe. I mean, it's not to oversell its funkiness. When people talk about Allspice, it's named because it's supposed to remind when spices were very expensive, a big commodity, people are seeking out nutmeg, tent rails, clove. I would argue some people think that they're talking about Allspice. Like some people literally think they're talking about Allspice. I feel like this is signature flavor here is like Allspice, where it's woody, it has hints of clove, of cinnamon, it's very dessert spice forward, and it's kind of interesting, but it's also, I think when you have that much spice on top of the Number nine. This is Atanasio. Oh, this smells like cheddar cheese. This is awesome. Real quick, music smash. Cheddar cheese, what? Yeah. Smells like Cheddar cheese. I don't know. I spilled it. This whole room is going to smell like number nine. I know exactly what this is. Number nine. Can I have another one? Number nine? This is gross. It smells like, no, it smells like blue cheese. No, this is cool. It's funky cheese. Oh yeah. Blue cheese is cool. It's definitely blue cheese. Blue cheese powder. Yeah. It's not quite as potent as a real blue cheese. I had a wedge salad for lunch with blue cheese on it. This is gross. I think it's awesome. I'm trying to get past them. I'm nuts. No, no. I like this. It is funky and lactic, but it's got a round rich body. It's got a lot of minty character in the finish. Get past the funky cheesy nose, and there's a lot going on in this thing. There really is. It's the cheesiest tequila. Think of it as, just imagine it's ice cream. It's ice cream. How am I going to enjoy this ice cream? Dude, this is straight up cheese. It's fat. This is awesome. Blue cheese ice cream. So good. Get that on the mic. That's me dumping it. Yeah. Disgusting. This is it. Yeah. Can I? Go ahead, Chris. I'm sorry. I do get a lot of minty herbaceousness. Tons of mint. It's very packed with flavor. It is. It's not shy. If you can get over that cheesy, but I would put it in the category of interesting and not necessarily- Tasty, and now I know exactly which one this is, and it's from another distillery that makes a lot of really hyped stuff. But what if you made a tequila dirty martini out of this? That'd be awesome. I bet that would be pretty good. Because salt, tequila, but if you put some lime in there too and a little bit of sweetness, so like- Some margarita. Well, yeah, but a margarita with olive brine. No, dirty margarita. I think like this. Have you had that, Chris? Have you had that? Best margarita I've ever had in my life had a topper of green olive brine. Now, obviously, I like stupid olive things, but it gives it a complexity and an interesting, savory, mouth-watering thing that works out to sweeten it. Make a martini out of this with Dolan Dry and a blue cheese olive. And probably maybe a dash of orange bitters. I think you are correct. It would be great. I would dump a shot of this on top of my green olive pizza. I don't know why he made a joke. That sounds like a delicious cocktail. No, it is. I don't know why he suggested it in the first place. It's my cocktail recipe. I can make a joke about it if I want to. That's not you though. That's not good. That sounds like me. Now see, that gets a very good plus for me, but with the side note, weird. Weird. Like I had a good plus earlier with the side note, simple. Like I kind of downgraded that because it's like a little too simple. This I think is great, but I also will fully admit to anybody like this is weird. And if you're not used to tasting like weird agave spirits or you haven't had a Ricea before or something, you're probably going to find this a bit challenging. In the world of Ricea and mezcal, this is going to be a clean and easy side. If you like funky mezcals and stuff, you'll love this. And if you've only ever had very clean tequila, you'll find this a bit challenging. I find it fascinating. Well said. It's interesting stuff. Yeah. Is that all the Blancos? Two repos, Blancos. I only have two repos. And then reveal all of them. OK. And I think we can go pretty quickly. We get no Inejos? No Inejos. And Inejos are for losers who only like wood. That's why we have this Highland Park 18. We just talked about how bourbon is what everyone's talking about. Except tequila is what everyone's talking about. The bourbon drinkers tequila is Inejo. Exactly. Let them stay in bourbon. Drink your wood. Leave tequila to the people that actually want to taste tequila. You can't even pick one Inejo for us to drink. When did he take this hipster position? This is coming off real hipster. You have a bigger beer, not a waxed mustache. There are additive-free Inejos in the back of my car. Listen, you want to taste the agave, we're going to make this about the agave, buddy. I demand we try at least one Inejo. Well, they're in the back of my car. You can go grab them. Unless you whip out a can of mustache wax, I think we can talk about some Inejos without being like, you get no agave. So now we're doing Reposado blind, and these are additive free Reposado. Additive free Repos, we got two Repos here. Reposado number one. Siete Leguas. It's really pale. It's not very brown at all. Well, you're not putting coloring in it. Has a subtle note of watermelon rind. It's a real subtle nose here, which is to say a real quiet nose. Watermelon rind. You get that? I don't get that. I'm not saying you're and you're wrong. I just don't get that. Well, I'm not. You can say it all you want. What is that? That's cucumber plus a touch of fruit, right? Yeah. Tons of spice and oak in the finish. Love the finish. Love, love, love this finish. Yeah, this is pretty good. You guys ever had young coconut? It's like the weird gelatinous stuff. So this tastes like, it's a genetic anomaly. It's huge in the islands. Never mind. That's weird, but it reminds me of. It's real vanilla and sweet and mellow across the mid palate, and then it cleans up at the end. Yeah. I think what you're calling vanilla, Roger is calling young coconut. Almost certainly. Just never had a young coconut. This is interesting. I like this. It's very dessert-like for a repo. It is. It's tasty. This is like a certain kind of cookie. This is like a sugar cookie, something like that. Compare this with a Samoa, I'm thinking. A marzipan cookie, a little almond. It's pretty delicious. It's really good. This ties for the highest rating I've given anything so far. Just that little bit of oak really, it brings that vanilla sweetness. It's the right amount of oak. It's vanilla, it's spice, and it's a little bit of oak flavor, but it still lets the agave lead the way. Yeah, still naturally agave, like apparently agave. Reposado number two. Mihena Reposado. Okay, Reposado number two. This is interesting. I don't know if I'm in love with it. This is oak and oak here. This is vanilla and coconut. It's like vanilla and lactone on the nose, right? And like dill. I get rubbing alcohol. I'm rubbing alcohol. Like dill. Like there's a something else, like dandelion. I know what you're getting at. Something that's kind of green. Yeah, it's up on top. It's above the caramel. Not in love with it. Across the start of this on the palate, there's just a whisper of malort. Yeah, yeah, yeah, yeah. A minute where my body was like, oh no. But then it got okay again. There's kind of a way, does anybody say, I get like a weird buttery aspect to it on the palate. Yes. Yeah. Yep. And pencil shavings on the finish. Pat, I think this might be a little disjointed and strange. Yeah. You like this one? I do like this one. I like the first Reposado better. I think this one just shows a lot of oak. Yeah, maybe that's it. Maybe we're so used to the freshness of agave that this, in contrast, is- Man, spilling tequila everywhere you go. It's a particularly spilly episode. I've never had this much spilling before. Yeah, you got to watch out for this. Listen, we all have challenges in life. That's why I always do this right here. You just get it that much farther out of the way. You got to dump your cups. No, I'm going back to re-taste them all right now. You know what's what? Yeah. They're not labeled. I had them in the right order. Up until a cable round one is spilled in. I still do. You have no idea. There you go. Oh, this is one, two, three, four, five, six, seven, eight, nine, ten, eleven. He has his cups arranged in the same way you have to switch your lug nuts. I thought it was like the- I like this. It's, I think for fans of Repo, this expresses in that buttery oak. I mean, it's all about the oak on this. Repo shouldn't be all about the oak. Well, more than, I mean, it is compared to leave to the Blancos we were tasting. I mean, I feel like it's amplified because- Yeah. I'm rating this officially fine, I guess. McLaughlin's group comment over there. Wrong. I mean, the one thing you can say is that the oak is definitely present, but you can still clearly taste agave. Yeah. I don't think there's any- Yeah. All I meant was that it expresses oak. As far as the main flavors in this, oak is the most dominant flavor. Yeah. I agree. Okay. Are you ready for a reveal, Pat? You got final opinions on the Repo? I really wish we had an Inyeho. I thought you were going out to the car to get all those Inyehos. Yeah. Roger, I really wish we had a rye, but I guess that's just not happening. We've got Highland Park 18 right here. I know. There's some hipster bodyguard at the door apparently that was like, no Inyehos allowed. That's for suburban dads that wear socks and sandals. No Inyeho past the velvet robe. Inyehos are the cargo shorts of tequila. Whoa. Dude, you are crazy. There are some amazing Inyehos. You're totally being a snob right now. Inyeho is a very special episode of tequila. I thought Inyehos were the beltless khakis of- The stretch pants. I mean, if you want to argue that there's not really a lot of additive free Inyehos, fine. But I mean, I would love to try additive free Inyehos because I feel like they get the most additive. We can do one the next time then. All additive free Inyehos. Start with Blancos. You have this and then we'll do Inyehos next. Fine. I'm going to hang. We can now, I have like, there's like 48 bottles of tequila open the back of my car right now. He's going to threaten to do it right now. Yeah, I will threaten to do it right now. We'll do it in a couple of months. What time is it? It's shocking. It's not even five o'clock. Yeah. He has a shocking amount of tequila. We're ahead of schedule. Yeah. He has a shocking amount of tequila. Like a really troubling amount of tequila in the back of your car. Yeah. You got anything else to tag on before we do the reveal? I went through and I lowered the rating on one and raised it on a couple, but I think we're good. Lowered the rating on which one? I lowered the rating on number three. Number three I had is okay. I had a very good minus originally. I'd knocked it down to a good plus plus. Number seven, I moved up from a good plus plus to a very good minus. Really? I moved number eight up a notch from good plus plus to very good minus as well. We started too strong. My favorites are right out the gate. Actually, I downgraded number one. I started number one very good and I went back to it and retasted it. Never change your answers, SAT rules. Number one is rad in my mind. Yeah, go with your gut. Oh, this is still amazing. That's great. That's so fruity and fresh. Maybe it's not complex. It smells like freaking Mondori. All right, easy. Can we just reveal what these are? No need to bring up my Dory. Do you want me to say the thing or say the thing after? Jim, will you hold it up and Pat can say the thing? I'll send him a list of my honest thoughts. Oh, okay. That's easy enough then. Number one? Yeah. Can I do the number one? You can pass it around. Yeah, you can do the number one. You can do the numbers, like my deep proximity effect. Oh, you guys are haters, and you're all gonna be loving this. Number one, Tequila Ocho. No, shit. Plata. Dude, I got- Pass that bottle around, Jimmy. As drunk as I've ever gotten in my life on Tequila Ocho on my birthday, on a boat! That's why we can't go on the boat anymore! Ocho is made at the La Altenia Distillery, which is Gnome 1474. These guys are legit. La Altenia, operated by the master, Carlos Camarena, also makes El Tesoro, makes Tapatio, makes Villalobos, although I heard the Villalobos is going away maybe. Don't these guys still do like single plots or single? So his whole thing is single farm, single vintage distillations with Ocho. So Ocho was started by a man named Tomas Estes, has some very famous tequila bars and Mexican restaurants in like London. Real famous tequila guy. Tomas actually died like two years ago, I want to say. Well, I thought this was very good. I like this a lot. Truly outstanding. I've got a couple of different older vintages of Ocho at the house. Next time there's visitors over, remind me and we'll try them. Yes, I'm in. Yeah. You son of a bitch. Yeah, I'm in. All right, you want to give me number two? Number two. That one was phenomenal. Stemming. Number two. Don Fulano. Number two was phenomenal? No, the first one, I'm sorry. Don Fulano, additive free, really great stuff. Like the bottle on Don Fulano. Yeah, I mean, it's a big tall obnoxious bottle like most tequila these days. It's all top shelf, all the way down. Yeah, yeah, pretty much. I have there in Yeho open in the car, Roger, so you can have yourself a little oak party when we're done. Well, okay then. But Don Fulano is great. It's a little more expensive. Here, I've got our website pulled up. Hang on. But also, we're going to need prices on all these, Pat. I also rated this as very good. I thought this was really nice. So we're the Ocho Plata, $49.99. Pretty good. Don Fulano Blanco, $49.99. So fair. I liked both one and two there. Big fan of both those tequilas. Agreed. Me too. Those are my number ones. I like those. I recommend those a lot. So I'm glad that I'm validated in the blind tasting. It always feels good to be validated with that. Now, I have two tequilas blancos that were ranked as high or higher. So I'm curious to see what those are. Interesting. I figured I'd throw it in. Those are my one and two. I thought they were great. They're outstanding. You can't go wrong with those. They're $50. And more importantly, like Fulano is available. Ocho comes in and out of right. Currently, it's back-ordered. Like most stores have it. But like the reorders are back-ordered right now. It's kind of coming in and out. It's tougher. Broadly though, Tequila Ocho is available. Don Fulano, you should have no problem. You can go to any Binny's and get Don Fulano. I'm glad you brought that up because I think that is one of the most frustrating things of spirits is when people get excited about something and it's some one-off that's like unobtainable. Greg, you can also get the Don Fulano Blanco in a 100 Proof. Nice. Yeah, that sounds great. Yeah, that was a strong start. One and two were excellent. So I didn't think number three was so good. I said, okay, that's my rating. I said good plus plus. It just compared to one and two. It was lacking in some depth and complexity. Well, let's find out what it is. Agreed. I gave it a straight good. Yeah, number three. Number three. Muted nose, I said. Yeah, me too. Number three. Via Lobos. Via Lobos also made at, well, this is Gnome 1139. Made in a wolves den. You don't have your. Which is, which is a dip. So it's also La Altenia, also Carlos Camarena. He's got a couple of different gnomes certified at the same facility. But so this is Via Lobos, Tapatio, El Tesoro, Ocho, all being made by the same guy. Now, the last I had heard from Carlos was that he was under, the production pressures for El Tesoro and Ocho were too great that he was essentially going to have to kick Via Lobos to the curb. I mean, would you say they're in the dog house? Now, they also, these guys have 110 Proof, a still strength, because that's the traditional strength, tequila comes off the still is 110 Proof. High Proof Tequilas, as much as obviously the Whiskey Hotline would get behind them, they've been tougher selves for us here at Binny's. We assume they're bartender darlings, but we don't see a lot of action at Binny's on High Proof Tequilas. I think a lot of people are drinking tequilas neat or shots and they want that. That was one, interestingly, I downgraded that. I had that one the same grade as the first two, and then I downgraded it at the retaste. Right off the bat, I thought the first two were light years ahead of that one. Yeah, me too. The nose just didn't express the way it should. What was the price point on that one? Oh, Via Lobos. Via Lobos. That can be had at Binny's near you for $49.99. I'm sensing a theme here. Other two much better. It's no Los Lobos. True enough. Number four. Oh, this is interesting. This is a PM Spirit's Single Oven Blanco. Can you say it cleanly? This is PM Spirit's Single Oven Blanco Tequila. So no, because it has a very complex name and the most boring tequila label I've seen in years. Bro, it's got a skull on it. Come on, it's badass. Oh wait, show me the skull. Where? Right in the middle. Oh, hold it. Oh, it was behind your microphone. Look at that. It looks kind of like a wine label. Three skulls. Yeah, it does look great. It looks like a wine bottle. Look at that weird stopper. I don't like those. I hate the glass stopper too. It's like an inverted belly button. PM Spirits is a importer of all kinds of different things. They've brought in Spanish single malts, Arminiax, other stuff. They work directly with a distiller that's really only making this for them. Zero additives, it is a single oven distillation. They also have 110 proof available. I did not bring today because we're keeping it all. Trying to keep it on a level playing field at 80 Proof Blancos. For me, this brought it right back up to the high-quality zone that the first two set. I thought this was really good. Apparently, whoever was operating that single oven was freshly powdered. Yeah, right. This is the baby powder. I had this one, I had this the same as the Via Lobos. This is currently on sale at Binny's for $54.99, regular price $59.99. It's interesting. They even give you the oven number. The oven number from the gnome? Yeah. So they must be what, clay ovens to bother to talk about? No, so they're brick ovens. So think of it as like a brick room about this size. They load, cut like quartered agave into it, and then steam gets injected into it, and it cooks with steam. Long, slow cookers or something? A traditional brick oven cook is going to last anywhere between 24 to 48 hours, usually more in the 30 to 48 hour range. More than a day, not more than two days. Number five. This was my highest rated of the day. Well, tied for my highest rate is, this is Codigo. Really? This is my highest rated. Codigo Blanco. This was the George Strait one. I thought this was outstanding. It had more of that herbal grassy character, but it was just so rich and fat and full. I was going to say, this is what I wrote down as the biggest, richest style. Yeah. You said that you knew that this was good in advance. Oh, you know this is a- No, I had a guess on that. Tell me that it doesn't only come in a scrimpy bottle though. No, no, no. That's just a sample bottle. Okay, good. We actually have it in 1.75 at some stores. We must have tried the Repo blind. Did you say this is a celebrity tequila? Yeah, it's George Straits. This is the one that I couldn't get past the solvent tea thing. He's got a song. Regular price $44.99 on sale $41.99. I thought this was really good. I thought it was fantastic. It was my favorite one. Absolutely fantastic. Number six. Oh yeah, that's right. I know because he goes, oh. He's probably got a bunch of his bros texting him. Number six is El Gran Legado. This one I really liked but I said it was too simple. This is distilled at Cascawain. Cascawain gets a lot of attention with the nerdy agave crowd these days. They're real big on traditional methods, so they're big on using bat-friendly agaves. They actually have some pit roasting instead of just brick oven roasting there. Although they do have brick ovens as well, they make some real traditional stuff. Tends to be a little more expensive. Really good though. It strikes me as traditional because I wrote down that it was very herbal and minty and had a lot of that agave character. I rated this one classic. Are these pretty much? Yeah, exactly. 54.99 on this one. I think this is the one we set as the archetype of Blanco tequila. Yep. Have these all been pretty much 80 Proof? Yeah. Yeah. All of them have been 80 Proof. The only time you see a difference with that, I mean in Mexico you're going to see most tequila is 38% alcohol instead of 40. And then there are still some still proof, 110 proof tequilas available here. But again, few and far between because they just don't sell. Number seven, this is Volans. Volans is made at the El Pandio Distillery, which is owned by Felipe Camarena, Carlos' brother. Felipe runs a separate distillery, also in the Highlands, all high elevation grown agaves, also 100% additive free. Labels made there are going to be G4 primarily. This Volans is his son's project. He also makes one called Primo 1861 or something it's called. For a while, I was making Pesote Tequila there, but now Pesotes had to move because again, just production schedule pressures at El Pandio. We've had that G4 before, I think. We've had G4s fantastic. I loved this, this was tied for second place for me. The bottle looks like they got lost in the gin aisle. Yeah, kind of. Yeah. It does, doesn't it? El Pandio is great stuff, man. Does Volans mean flying fish or something? Maybe, I don't know. It's got a flying fish on the label. Yeah. Volare. Now, of note, you really can't get- You really can't get- Dude, that song is such trash. Oh, Mr. Italia over here is mad about the Volare. Did you know I went to vacation in Italy? When I was with my relatives in Italy. Volans is not on our website, so I can't look up the price. But it is available at a lot of Binny's. I'm not sure why it's not enabled for the website. You should. Get on that go, go, go, go to your local Binny's and get some. It's flying over. That was the spicy one that we said was like pepper news. That was good. That is one that's going to be partially made from cistern collected rainwater. Oh, so Felipe Camarena also has some custom-made equipment there. He's got a mechanical Tejona there that's made out of this giant steel drum that he's like attached all these little like nubs and bolts to kind of. Then it just runs on a very small motor and it will run across a bunch of agave slowly and then back the other direction, like back and forth. He's very conscious of, you know, treating the agave well, getting good high quality, actually mature agave, really high quality distillery. One of my favorite, that's like when we sat down with The Rock to taste his tequila and he asked me what I thought the best tequila in the stores, I made him taste through everything G4. Yeah, I remember being impressed with their stuff. Indeed. Number eight, Primo 1861. So this is a fun back to back here, Blanco tequila from the same distillery as the last one. I like this one too and it was also very spicy. Now this one, Roger, is 86 Proof. Ooh, here we go. A little extra something. Also wouldn't be a complete stranger in the gin aisle. And this one I had also tied for my second place. And now in the retaste, I upgraded my rankings on both Volans on Primo here up to very good minus, which left them tied for second. Big fan of the stopper here, is that a coin or something? I don't know, it's a big piece of metal connected to the cork. Pull it off, it's... It looks like it's modeled after a coin, like a peso kind of thing. You should collect them and put them on your wall like you're blanking the stoppers, Roger. I only display the my apostrophe. That's the crux of the biscuit. It's very rare. All right, nice job, El Pandio, making great stuff. Yeah, that was good too. Number nine, I knew which one this was. Number nine. This is Atanasio. This is made at the same distillery that's making a brand of tequila called Cos Canes, which has gotten a lot of hype recently. They use some malolactic fermentations. Yeah. So there you go. That makes sense. There's your big cheese stick. So the malolactic is real people. Yeah. Get this away from me. Pat, how much was the Primo? Yeah, give me a hipster price on that one. It's got to be three mustache waxes. No, it's pretty reasonable. It's $69.99. So yeah, quite a bit more than the other ones. Well, $20. I don't know. I keep telling everybody in the store, $70 is the new $50 at this point. Like everything that was $100 three years ago is $120 or $130. No, it just is what it is. How much is the... And Tenacio? Tenacio is not on the website. I want to say it's about the same. Certainly a fascinating tequila. There's no doubt about it. If it's not in your local Binny's, it can be ordered at your local Binny's. It was very interesting but my least favorite. Tequila, dirty martini, people. Why do you hate cheese? With the blue cheese all over it. It's the chicken wing pairing of the day. Yeah. We have two repasados left to reveal here. Repasado number one. Siete Leguas. That was tied with my favorite of the day. Very, very good. This has always been a really good tequila. I've always enjoyed their whole line up. They've always been at it free. They used to make Patron. Yeah. So. Tajona guys, right? Mix. So just like Patron, they take agaves, they are brick oven cooked, and then that output gets split. Some goes to Tajona Crush, and the stuff that gets Tajona Crush goes to an open wood fermenter with bagasso on top, so the crust agave fibers on top. The other half of it goes to a roller mill, and that goes into a closed stainless steel fermenter with no bagasso on it. And then that gets blended back together. So it's mixed together for this. Yeah. Just like Patron does. This is a really nice tequila. Beautiful tequila. Pretty affordable, right? Pretty affordable. Now, it was out of stock for a long time. Let me see if it's still on the website. So it just switched, Roger, from a 750 to a 700 ml bottle. So it's 50 bucks for a Reposado. But they are switching off those big chunky bottles to a taller bottle too, if that matters. Boo. I like the old school, but that's how I am. They should put a Necker on Venejo on there. It would be a lot cooler. Reposado number two. That is Mi Gente Reposado. Additive Free, High Elevation Grana Gaves. This is Anna Maria Romero, I believe her name is. First Maestra Tequila, Master Distiller. This is a little more expensive, the $69.99. This one I thought showed more oak than the Cete Legos. Yeah, definitely did. It was pretty oak driven. Annoying Glass Stopper. Yeah, not a fan of that. I liked it though. I gave that a very good minus, so that was, again, in talk for my very broad second place tie of like five things. I think people throw around the word smooth a lot with tequila, and I feel like they would like the mouth feel on that, and they'd like the buttery oak character. Yeah, right. Yeah, so Mejeta only has the Blanco Reposado. There's a very limited amount of Vignejo, like we were allocated like six cases or something. It's very expensive. Nice tequila, but it is a little more on the premium side. All right, interesting stuff. I have to come clean with you. I have heard of two of these producers, I think. Good, I brought new stuff. This was a really- he really ninjaed in a more hipster angle than I was expecting. This is a really nerd insider tequila kind of thing. So, I hope that tequila fans are listening to this one. This is some really good stuff. We've- we talk about being in a golden age of American whiskey and stuff. There's never been higher quality tequila being produced in the history of tequila than there is now. You just kind of- you have to look away from some of the bigger, more giant conglomerates to find it. But when you find great additive free tequila, I mean, as just a complex, interesting contemplative spirit, it stands shoulder to shoulder with anything else. We're not even talking about stuff that was aged, right? It's pretty crazy. In the doomsday scenario that Brett is predicting for tequila in general, we're at the crest of the wave right now. Yeah. So, I mean, we're always dealing with pending agave shortage, just because in the highlands, agaves are going to take six or seven years to mature and in the lowlands, they're going to take four or five. People that use immature agave, they're the ones who have to add a bunch of additives to cover up the flaws of using young agave. The other issue with agave is it's a clonal monoculture, just like our numerous banana talk at this point. But all Weber Blue agaves are a clone of one plant, so highly susceptible if something goes wrong either agronomically or naturally. Let's go agave. I'm glad you brought all those Blancos because for people that have known tequila for a while, the benefit for people that are approaching it now, I think people respect Blanco more, but in the past it was always seen as more of a chill do-as-a-shot or make upscale cocktails. Some of those were just absolutely delicious that I would absolutely buy them, and normally I buy Repo. So that was really fun to taste through those. Yeah, a challenge. A challenge to me. I never do Blanco. No, I never do. I always recommend and buy a Repo. Right. Complex enough to drink deep, right? Yeah. I mean, really fascinating. The one thing I took away is across the board, a lot of character, really interesting and very different. Yeah. Cool. Glad you guys enjoyed it. Listeners, thanks for hanging out. Always fun to taste stuff blind. It's the only way you keep it honest. So do it at home with some friends. You'll have a lot of fun. A lot of fun. All right. We'll see you next week with something interesting. Until then, I'm Pat. I'm Greg. I'm Roger. I'm Chris. I'm Jonah. Keep tasting. Podcasts Shows barrel-to-bottle-the-binnys-podcast Additive-Free Tequila Copyright © 2025 Apple Inc. All rights reserved.Terms of ServicePrivacy PolicyContact UsResources and Help