Hey, you're listening to Barrel to Bottle, the Binny's Podcast. I'm Lexi. What the hell do you do here? I am one of the communications coordinators. Why, Greg, I do communications at Binny's. Obviously, you don't. I'm Pat. I shovel the sidewalks during the winter. I'm Chris. I'm wondering if any of this is real right now. It's all a simulation, man. I think so. Roger, beer, hard tea, seltzer. Oh, what did you bring today? I brought mostly beer. I brought one surprise. Our beer guy brought mostly beer. That's good. Perfect. Hey, we're doing new arrivals. What's new? What's new? Constant stream of what's new in this part of the world. And apparently none of you coordinated in advance because you all brought a case and a half of things. So we'll see if we can fit this one into a single episode. To be fair, I didn't read Jim's email. Because I assumed it didn't matter. This is going to be not a trudge exactly, but one of our longer ones. A slog. Let's dive in. Are we starting with beer? You sent us up in advance for a two-parter here? Yes. We'll have to see. No spoilers. We'll see where we land. You want to go beer, wine, spirits? Yeah, probably. Roger? So Roger, can I just ask a question? Is this next year's spring release or are they late? I'm just kidding because everything comes out so early these days. This is a good time to discuss something that really aggravates me in the beer industry right now is how- I'm suddenly ill. I'm going to have to go. You can appreciate this. I mean, the way that we've made everything about IPAs, everybody thinks that beer is this immediately perishable substance that you couldn't possibly drink a week after it was made. And I mean, in all seriousness, people think of beer that was brewed 30 days ago as old beer, which is just not true. And a lot of it comes down to how it was packaged and the quality of the beer that's going into that package, obviously, is paramount. So as people get more interested in lagers, please remember that lagers have longevity to them. They are not hazy IPAs. You don't have to drink them immediately. Whereas if something's heavily dry hopped and they're going to fade by, you know, day 90, you can drink lagers well into 90 and more. So I'm saying pass it around. During the pontification, we should be pouring beer. This is a collaboration between Urban Chestnuts down in St. Louis and Old Nation in Michigan. Wait a minute. I was going to say, who's Old Nation? But Lexi is like, oh, I'm from Maryland. Shout out to Dan Nordman and his family. Oh. That's where they're from. It's also where my family's from. The Old Nation? Williamston, Michigan. Lexi, you kind of know the story with them. When they opened up, they really wanted to focus on old school beer. Their owner brewed in Germany and loves German style beer, loves Belgian style beer. So that was their initial focus. Didn't exactly bring a million people out to the tap room. So this was at the beginning of the Hayes craze, and they started making Hayes IPA. So M43 is kind of the beer that saved that brewery. But at their core, they still love traditional old school continental beer. So they partnered up with Urban Chestnut, who we've talked about in the past, makes some of the best, most consistent, we clean amazing lagers down in St. Louis. They're woefully underappreciated as a brewery. Much like Sprecker, they were adamant that they package their beer in half liter bottles. I wasn't going to bring it up again, but yeah, that was dumb. It's crazy how important choices like that can just make or break a brand, and it broke them. People just couldn't wrap their mind around these heavy ass four packs. These gigantic bottles. Too Germanic. Yeah, they were just super heavy. Nobody could do the math. Nobody could figure out what they were getting. Is that math you can do in one hand, Greg? He didn't count to one. He just proved it. So thankfully, now that everything has to come in four packs, 16 ounce, they made the transition to cans, and people are starting to realize how quality their beers are. Loggers are having a moment. So if you haven't tried anything from Urban Chestnut, this is a great place to start. This is their MyBach. MyBach. MyBach's, yes, made to celebrate May, but the whole season, they're famously a little bit stronger. So this is 6.1. This thing's going to drink great for months. Okay. Okay. First of all, this MyBach tastes like MyBach. Second of all, it's the first beer of the afternoon. So this tastes great right now. It does taste great. It almost tastes refreshing, but there's serious weight on the palate. It's like a ginger snap kind of, you know, like a darker spice. There's a rich multi-body. The head retention, I poured it into a real glass. Really remarkable. Fantastic. I think it's really well made. I concur with everything you said about Urban Chestnut. Here we are. I think the standout with this is that they definitely went with a little more of a pronounced hop character than some MyBachs. And that's welcomed because it makes them more drinkable. They can sometimes be a little too boozy, a little too sweet. This is hopped with Saphir and Aramis, which is kind of interesting. And it's 30 IBUs. I used to wear Aramis cologne when I was a kid. Just kidding. But there was a cologne by that name, I think. More breweries should give the French hops a try. I've often mentioned Strisselspalt on the podcast. Strisselspalt. Most of the French hops are like descendants of that. Great hop, very underappreciated, nice floral, herbal tones to it. This is the kind of beer that's going to pair wonderfully with food. As we enter this renaissance of beer-flavored beer and drinking lagers again, start thinking about food and beer. I'm hoping that the time in the beer world is a flat circle and pretty soon somebody's going to get this bright idea to make way too bitter of beer. You never know who likes what though. I was at a wedding this past weekend and I ran into a legitimate, authentic smooch fan who was coming on. How did you suss that out? She found out where I worked and then she was talking about how it was so great when we had smooch. Seriously, unprovoked. Smooch just came up organically. Yes. One of the great things about this, MyBOK, it is available for the amazing price of only $9.99 a four pack. That is a ludicrous price. Ludicrous. Gotta grab it. Okay, so let's have another lager. This lager, what? Damn it, it's happening again. Again, again. Last lager of the day. This is beer from Roaring Table, brewery out of Lake Zurich. Again, for many of you, it might be a trek, but it is a trek worth making, because they're making some awesome beer, and they're really thinking outside of the box. They're combining classic styles with some kind of new stylings, as well as brewing a very diverse amount of styles. They definitely love lagers, but they're brewing, they have two beers on beer engines at all times, and they make wild beers, they make stouts, they make just about everything, and they do all of it very well. So this beer is called Holiday Romance, and it is a country lager. It probably would fall under the category of a land beer, which almost no one knows what the hell that is, so I salute calling it a country lager, or a rustic lager. They write on the side, and part of the reason that you would do that is that it is made with a few grains besides just malted barley. It's made with wheat and oats as well. So a question about naming beers. Yes. Sometimes I feel like they're just throwing something on a wall and hoping that it sticks. Very much so, yeah. Country lager. Never heard of this before. Is this a popular thing? Is this a new thing? Is this a rarity? Roger invented it with our Pollyanna club. I was going to say, why was that called a rustic route? Yeah, rustic route. Rusted root. No, country lager is often- Send me on my way. So there's a beer style in Germany called the Landbier, which it means what it sounds like. So it's beer of the land. So like the kind of things that farmers would make. So in the ale- Whoa, this is hoppy. In the ale world, you'd think of that as a saison. So think of this as kind of like the lager equivalent of saison. Again, farmers are going to have access to other grains besides just barley. Roger, how'd they get all this lemon in here? How'd they get all this citrus zinion? There's a lot going on. Saffir famously has some citrus to it, but then Grungeist is kind of an interesting- Well, you know, that's the first place my mind went when I tasted this. I was like, you know what? Probably Grungeist. I bet they're using Grungeist. Yeah, that came out of Seattle in the late 80s. The old green ghost. It opened for Mother Love Bone. What's this about Mother Love Bone on the way here? So Grungeist is a hop that was created at the Huhl Institute in Germany. Grungeist. Can you spell this for us? Is it Grun? Yeast? So Geist, it's Geist, I guess. Grungeist. So Gray something probably. Oh, now it makes a lot more sense. Yeah. Supposedly it means Green Ghost. Geist. Grungeist. Grungeist. Gruner Geister. I'm glad we got through that. It's actually, so you familiar with Hophead Farms in Michigan? Yes. It's like a proprietary hop project with them. Wait, Grungeist is from Michigan? I don't think they grow it. I was trying to suss that out. They import, so- I think they bring it in. Like, I know Hophead Farms, a huge piece of their business actually isn't the hops they grow in Michigan. It's importing specialty German hops. And Nunes Pizza, who owns a joint, goes to Germany every year for hop rubs and stuff and- Hop rub. All that stuff. Mmm, hop rub. All right, so Grungeist is often described as throwing some pretty interesting flavors, like passion fruit, peach, lemon zest, and also big florality. Plasma. That pretty much is definitely a big part of this. Saphir has a lot of citrus. There's some middle fruit in here as well. So that famous noble hop that has some of that character that's floral. Sometimes it can be a little cedar-y, so. I think this is a little bit of a sneak attack. On the nose, it smells like it's gonna be a nice little summertime lager, and then it hits you with an elbow in the middle of your back, and it's like, surprise! That's it. You got fruited. Just like you on the dance floor, I saw that not long ago. Roaring Table Holiday Romance. Really an interesting lager. Definitely the kind of lager that more breweries should be exploring. You can pick it up at Select Binny's. There's not a ton of it, but when you find it, 12.99. Not bad. Yeah, so I lied, we are doing another logger. Okay, Jim. But you're gonna dig this because it is very hop forward. That's what Jim said. Again, Pilsners people, I feel, are very misunderstood because there's so much variance in the Pilsner category. This smells super fresh, a little too fresh. We tried this beer, I'm excited, Lexi, for you to try this again, because on the first day, we had it right off the canning line. Also, when you were telling me it tasted like a spice cabinet. It was like Underberg, it was super intense. It's mellowed a little bit and it's really singing right now and it's gonna keep getting even better, I think, as it mellows a little bit. You know what it needs is an Underberg floater. It definitely does. So this came together as an effort to kind of, the way everyone's always chasing the newest top and they're always trying to figure out what the new, hottest top's gonna be, is kind of like taking a few steps back. Hopewell's been killing it with their lagers lately. They're really doing an excellent job with them. They're really interested in it and championing it. They're doing slow pours. They're doing side pours with Lucre faucets. So of all the Pilsner styles out there, Northern German is famously very hoppy. I wanted to make a Pilsner that featured all four of the Noble hops. So categorizing them this way is kind of a newer thing. It's not that old, but the hops are as old as hops get. We're talking about Spalt, Hallertown Middlefrew, Tet Nang, and Saz. So three of those are from Germany. And then Saz famously is the hop of the Czech Republic. So a lot of the Pilsners nowadays only feature Saz because they're Bohemian or Czech in style. Starting to see more people doing other Pilsners. So we're starting with these things like Tet. Spalt rarely gets used. A tiny amount of it is grown these days. Kind of the most famous hop in Altbeers. These hops are very different from what you're used to in the IPA world. So these are old school hops that they call them like the old land race varieties that were typically very herbaceous, spicy and floral. Saz was the first time when the Pilsner style was invented in 1842 in the town of Pilsen from which it takes its name. Saz hops were used for that. But then as Germans fell in love with Pilsners, they kind of made the style their own. They tended to make them a little leaner and drier than the Bohemian style. For this, I wanted it to definitely be extremely hop forward. But this is made with a heritage heirloom malt called Barka, which was resurrected and championed by Wehrmann Malting out of Bamberg, Germany. So they've been around since the 19th century, make some of the most highly regarded malts in the world. And this Barka malt, I think, is crucial to what's so beautiful about this beer, because it imparts a little more body and malt character than some of the German pilsners can be a little too thin. And especially if we're really gonna embrace the hoppiness here. When you try this, look for a little bit of that toasted bread character and a little bit of almost tinge of toffee. They malt this to Vienna Specks as well. This is the Pilsner Specks. But beautiful color, a little more deeper golden. It's a bread basket full of these herbaceous qualities, herbaceous flavors. This is delightful. It does seem European too. It does seem old world. It's really good. I drank a Pilsner Urkel last night. Totally different, I must say. I love the herbal character in this again. It's such a nice reminder of the point of hops initially is they're the spice in brewing. This is you're balancing out the sweetness, the bread character of malt with this peppery herbal hop component. Again, this is just going to complement such a wide variety of foods. It's delicious on its own, but it's going to be amazing with a lot of different kinds of cheeses. It's just really happy with how this turned out. As hop forward as this is, it's super well balanced. I mean, there's plenty of malt. Agreed. Stop it and get this. The last thing I'll say about it, it is a killer price. This is only $10.99 a four pack. If you head over to our Instagram, there's a video that just went live last week and kind of shows the process. And give us a follow. Wow, talk about 180 degrees. Yep. I'm in, suddenly I'm in. We're not having that yet. Wait, there's another lager. It's not a lager. We just need to let this one. It's not a lager. Oh yes, I can't wait to try this. Pa-Pa's gonna be so excited. Pa-Pa. So weird. The Hoosier Mango, the Quaker's Delight. Quaker's Delight. The Indiana Banana. Bamango. Bamango. We're talking about Pa-Pas, people. If there's Pa-Pa news, let's just say this first and foremost, a Barrel to Bottle, The Binny's Podcast is the source for Pa-Pa beverage news. If there is Pa-Pa beverages happening in the world, we will cover it. Jackfruit beverages and Pa-Pa beverages. Wait, are we going to the Pa-Pa Festival this year, dammit? We should, I hope so. We were gonna last year, but something else came up. North had a trip to Kentucky on like four days notice or something. North America's tropical fruit in a temperate climate. How does it happen? Oh Lord, this is delightful. We have Pa-Pa cider in the glass. It's so Pa-Poi. This is Patriotic Pa-Pa from JK's Farmhouse Ciders. JK's makes phenomenal ciders. Phenomenal, always have. They make them in a total old school traditional way. They grow the apples, they press the apples, they let them naturally ferment. They don't use any sulfites. They don't use any sorbates. It's of course gluten free. This cider, of course I was drawn to it because we talk about weird fruits and there's not a lot of people that know what a Pa-Poi is. You've probably never heard of it or seen them because they're not commercially available. When they ripen, they spoil within two to three days as they start fermenting. So they are for the most part a foraged fruit but they are native to the Midwest despite the fact that they taste like tropical fruit, a combination of banana, mango, sometimes people say pineapple as well. And as you can tell by the names of certain cities, you know, in Michigan and Illinois, they grow around here. You just need to know, you know, where to find them. So they're often a foraged fruit. There's a couple people that have tried to make commercially viable cultivars that have, you know, little bigger fruits and that would make it maybe worth processing, but they are big fruits. The largest tree bound native to North America fruit. At the 2023 Paw Paw Festival, the biggest Paw Paw winner was a Susquehanna variety that weighed one pound, six ounces. Nice. Very cool. Susquehanna? My sister is trying to grow a Susquehanna on Paw Paw right now. So we'll see how we do. Freaking loaded with Paw Paw character, but I think, I don't know what apples are using, but it seems like there's a bittersharp character that comes through on the finish. I love the way this is balanced. It's super fruity, but there's good acidity. And what else? There's like basil in here too. Is that the deal? So some of the acidity, it's a very interesting mix, which I was a little nervous when I saw that there's basil in here, as well as blood orange. Is that, is it basil? Oh, well there you go. A lick of something. The blood orange is like definitely a player here in a really interesting way. This is one of, literally one of the best ciders I've ever drank. It's pretty incredible. I was wondering why it was so citrusy. It's not far off from Pog. As someone who grew up in Michigan and is familiar with Paw Paw Michigan, I did not know Paw Paw was a fruit detail about four minutes ago. It's called Patriotic Paw Paw, just it's not totally out of the blue. Early Americans were big fans, including George Washington, Thomas Jefferson, grew up at Monticello. Lewis and Clark were eating them when they were crossing the country. So that's kind of why they go with the Independence Day celebration motif on this. But if you're looking for something different to share with your friends, this fourth, stop by and grab some of this. Really just an exceptional cider and a really cool story. And an extreme rarity. I mean, it is extremely hard to find Paw Paw's even just frozen pulp, anything. So to be able to buy a Paw Paw product is, it's truly like a diamond in the rough and in the wild type of thing, so. I couldn't agree more. This is just straight up delicious. Yeah, as I've often said, people are sometimes hesitant to try cider because they don't like the sugary, cloyingly sweet ones. And then sometimes you give them a dry cider and they don't like those either. What people want is sweetness and acidity. That is, think of lemonade, the thing that makes your mouth water and makes you want to keep coming back for more. And this cider has that perfectly dialed in. So cheers to JK's. This is quite a cider. How much is that? $14.99 a four pack. That's worth it, totally. Pretty good. Which when you consider, you're getting these heirloom apples grown on this small farm in Michigan and they have to go buy a pawpaw, which we've just said is almost no one processes it. That's like a steal for a cider of this quality. What do we got here? Ooh. This is- Double Barrel Aged Imperial Stout. How did they double double this one up? This is a recent collaboration with Three Floyds. It is a big Imperial Stout. It was aged first in our hand selected Buffalo Trace Bourbon Barrels by the gentlemen across the table. A Binny's collaboration with Three Floyds. Yes, indeed. And then- Add that word, that's important. Are we the fourth Floyd? They finished it. Oh, do you have, look at how well this worked out. And they finished it in Bubblegum Head Whiskey Barrels, which is their straight malt whiskey, named after, facetiously named after what people often mispronounce their flagship beer as. Bubblegum Head Beer. We have to try this together. Yeah, side by side, for sure. I think that- Okay, so- What is the actual name of this beer? Battle of the Barbarians. Battle of the Barbarians. So, for any fans we have of Arnold and the Conan the Barbarian, the old 80s and the 90s artwork, they really nailed it here. It is refreshing. I wanted, with this collaboration, to do a stout that wasn't, you know, all adjuncted up. I like when you can actually taste the whiskies. We don't often use something that has a malt character, so I think it did add an interesting dimension to this, especially to the nose. I think the whisky is quite good. So the stout is not too overly sweet. It really bears the spirit like a skeleton, like a coat of armor. An exoskeleton, perhaps? Yeah, an exoskeleton. And then inside of that is Tootsie Roll Chocolate. And with a little bit of like a burnt, like a burnt espresso edge too. This is a satisfying and drinkable Imperial Stout. It is quite drinkable. Like you said, it's not all muddled up. It's, I'm not going to say straightforward, but the flavors are all very clear here and not heavy. People who miss some of the old school Imperial Stouts that had some of those adult molasses complexity, as opposed to this tastes like brownie batter, you really dig this beer. Yeah, this has a little bit of an umami side to it. There's a hint of soy, but there's definitely a lot of other things going on here. This whiskey is pretty good too. What's the grain? It's a mix of malt. It's a straight malt. It's a bottled and bond malt whiskey made from malted barley, malted white wheat and Munich malt. Oh my God. This is going to be like a hundred dollars, isn't it? I think it's 60. Oh, yeah. The whiskey is nice. It's good. Soft. I mean, you know, and it's bourbony, but it's not it's malt. They're kind of relaunching their spirits. And I think they're at a more reasonable price point now than when they first decided to enter the marketplace. Bubble gumhead, bottled and bond, $49.99. That's a pretty good price for that. That's a great price for any whiskey. And you get gumball head the cat looking grumpy at you as chomping on his cigarette on the front of the bottle. It is funny that they called it from having worked in the industry where you had to listen to people mispronounce. Yeah. The gum, you know, what? Bubble gum face. Yeah, I remember this question. There's a hint of licorice here, too. There's some really nice, nice layers of flavor. Yeah. On the beer. This beer is outstanding. Really good. Yeah. Available at a Binny's near you for the nice price of $27.99. Pretty reasonable for a barrel aged beer from Three Floyd. Four pack. Yep. Four pack bottles. $26.99. $26.99. That is reasonable compared to some of the prices of these Imperial Stouts that are creeping up around the place. Barrel aged Dark Lord just cost you an arm and a leg. $70. Something like that. So that's what's new in beer. Bye Chris, what'd you bring? I brought six wines, and as I normally do, I brought really esoteric things. No, I didn't. I bought a bunch of kind of mainstream stuff that you wouldn't expect me to bring. Except this first one. Except for number one, which is a Portuguese sparkling wine. Portuguese? Portuguese sparkling wine. I brought all this mainstream stuff, like Portuguese sparkling wine. Hey, where's the linguist yet? Yes, we could use some sausage right now. This is actually just a really quick weird story. I was working with a long-term customer of mine who loves kind of esoteric wines. And he had just been to Portugal and he had tried a bunch of stuff. And I said, oh, you tried a wine made out of the grape Baga, which not a lot of people know. And I said, I can't get you the wine that you tried, but you should try a wine from Luis Pato. He's considered kind of the epicenter, the ground zero of modern Baga production in Barreira, Portugal. So I pitched that to him and then weirdly the next day I'm tasting with Mark, our sparkling wine buyer, and the distributor brings in Luis Pato wines, but he brings in the sparkling stuff, which I'd never tried. And I'm like, huh, well, that's a weird coincidence. And this wine happens to be made with a highly localized grape called Maria Gomes. Maria Gomes. It's also known as Fernau Pires in other parts of Portugal. You don't see this really anywhere else in the world. It's considered aromatic, bright, fresh. This is a traditionally made sparkler, so it's re-fermented in the bottle, but it doesn't spend years and years on the leaves or anything. It's supposed to be fresh, bright, young and playful. Yeah. What do you think? It's flinty, too. It's really Mediterranean, like shellfish and lemon. I don't know. Yeah. Yeah. Citrus fruits are definitely a descriptor that is often used in conjunction with the scrape. Anything from lemon, lime to orange. I was expecting a little more breath and sugar too, but it's bone dry. It is totally dry. A razor scrape. Yeah. This is a perfect seafood wine or an aperitif. What do you think? 15.99. Yeah. Oh man. Yeah. This is really good. The nose is pretty captivating. I love that it has a florality to it. Yes. That I always tend to enjoy with. This is a very obscure grape, but it's considered aromatic and it does have floral character. It has citrusy character. This is really good. What the hell? Where has this been? So we've never carried this before. I don't know that we- There's no Portuguese sparkling section. Yeah. We brought in four wines from this tasting. Two of them were Pet Nats, natural wines that are, he's doing in conjunction with one of his daughters, Luis Pato is, and his other daughter, Philippa, is a bonafide rockstar winemaker of her own accord, but this is his youngest daughter that he's working with now. They call these, this is not in this line, but the Pet Nats are in a line called Duck Man, because Pato means duck in Spanish and Portuguese. They're really whimsically labeled and stuff. And those will go to some of the more natural wine-centric stores, not a lot. This would square up with, against around the world, is a Cremat or a Prosecco or a Cava. Exactly. Compared to Prosecco or Cava, this is light years ahead in terms of complexity. Light years. Yeah. This is so much better than other cheap sparkling wine. This is what I'm saying. This is a real value. It is not meant to be incredibly complex, but there are complexities here. I mean, this is supposed to be fun, inexpensive drinking, and it is supposed to go up against those categories, but who's ever heard of it? This is my new in-house sparkler. You should do. I'm telling you that right now. We've got it at Lincolnwood. It's not in every store, I'll tell you that right now. It is available to order though, I think. It's a little bit salinic. Perfect to start a meal. Perfect to go with salad. Word. Perfect to go with shellfish. So there's, you eat a lot of those things. Well, most of them. Yeah. I figured out a salad recipe that's mostly cheese. Cheese salad. Tech salad. It's called Caprese. That's it. That has fruit and herbs in it. Yeah. That's not mostly cheese. I don't know. I don't know about your Caprese, but mine is mostly cheese. Now, Chris gets mainstream. Yeah, into the mainstream. We have a Blanchet Pouille Foumay here. It's 100% Sauvignon Blanc. We're in the midst of kind of a Sans Serre craze. The next... I know, right? People are going nuts for Sans Serre. We couldn't even keep it in stock in the last year or so because there was a short vintage recently. But now we're back in action. We've got almost 50 Sans Serres on the shelf. But Pouille Foumay is located right next door. It's very similar in style, but considered by most to be a little flintier, a little smokier, a little more mineral than most Sans Serres. What a stuffy looking wine label. It is a kind of an old school wine label. I like it. Yeah, right. It's very traditional. So this is Blanchet's calcite bottling, which refers to, of course, the Kimmerigian soils that it's grown in. Oh, not calcareous? They are calcareous, yes. Calcareous Kimmerigian soils. Yeah. Kimmerigian soils are an old... Is this Klingon? Well, this is an old seabed from millions of years ago. And there's a big depression that encompasses champagne, Burgundy, Sancerre, Puifume, and even southern England all have the same limestone soils that are made up of old seashells and things like this. There's also clay and Sealex, silicone dioxide mixed in here and it tends to promote a real crisp, intense style. You had said, what did you say? Savory, smoky, flinty? Yeah. So to settle a bet, does the word Fumé have to do with that? Well, Fumé does mean smoky. Yeah. I don't know that that's- This wine is not smoky. I don't think that's the origin of this name here. But in California, Robert Mondavi Winery famously coined Fumé Blanc in the late 60s to describe Sauvignon Blanc. Their barrel Sauvignon Blanc? Yeah, it was. It was indeed, yeah. Love that story. Lexi, you were saying the nose? Yeah, it's really nice on the nose. It's mineral on the nose, and then it kind of hits you again in a different way. The acidity doesn't kick in up front. It seems really soft, but then on the back of a palate, it's like a, it's not that sharp, but it's definitely present. It lifts the whole thing. I would point out that this region, along with Sancerre, is traditionally known for razor sharp acidity. However, with global climate change going on, more and more vintages are very, very warm, and these wines are getting fruitier and softer, and some occasionally are almost unrecognizable as wines from their area, if you are using traditional parameters. Sancerre is relatively expensive these days, and I always think Puy Fumé just does not have the name, even though they're right next door, at least in the States, and so this is 1999. That's great price for this. Yeah, and it delivers. A couple of weeks ago, you gave us, for patio pounders, gazebo guzzlers, et cetera, you gave us a New Zealand Sauvignon Blanc. Yeah, we did. And I think the comparison between that one and this one is pretty interesting, because it's the same grape, and it's just where it grows in the world, and that one wasn't too grassy. Yeah. You know, with more tropical melon and stuff, but this is lemon tart. Yeah. And just the two, and there might be colonial differences and whatever, but just the different expressions of this grape from around the world. Absolutely true, absolutely true. And you know, a wine like this, and most Sancerre is gonna be stainless steel fermented or in some neutral vessel, of course, but you can find oak aged examples of Sauvignon Blanc in Bordeaux and places like California and Washington, which makes it 20 bucks, that's a blast. Is this a new vintage? This is a brand new vintage. This is 2023. This is why I grab it. It's a perennial over performer for its price point. And yeah, it's fresh as can be right off the cargo ship. Chris's brain is full of those. That's a great wine to bring to a little summer barbecue. Absolutely. I also kind of focused on summery wines. So there you go. What are we passing around right now? So, again, you're going to be shocked, but I'm pouring a Pinot Grigio here, an Italian Pinot Grigio. I think you're going to find this to be quite surprising. Merp is Greg's new favorite word, by the way. So. A lot of Italian Pinot Grigio has the rap of being thin, watery lemon juice without much character. So anyway, this is a Thames Pinot Grigio from Friuli. It's also a 2023, brand new, just came in this week. I think what you're going to find here, so it's from Friuli, which is northeastern Italy that abuts up to Slovenia and Austria. There's some higher elevation vineyards here. The Dolomites are right around here, the Alps. Brown bears. Brown bears, aggressive brown bears, who will take your Pinot Grigio and drink it like no tomorrow. And your Picanic Basket, too. Thanks. Thanks for just knocking them off track like that. I'm totally on track. So there's also there's also an inlet of the Adriatic here, the part of the Mediterranean that's on the eastern coast of Italy. It's near the water and the mountains. Yes. What a magical place. Exactly. And so this is a magical place. So one thing you have to understand, and this winery in particular is located in a sub region of Friuli called Colleo, which is the finest area because there are terraced high elevation vineyards. There is light reflecting off of the sea into the vineyards, and it's warm and cool at the same time because you have elevation and water. And I think you're going to be kind of surprised at the body of this wine. It is not thin. It is rich. They leave it on gross leaves for quite a while, and it has much more character than your average Pinot Grigio. It's a little puppery. You mean like green pepper, like black pepper? Black pepper. A little spicy? Mm-hmm. It might have just been Greg's garnish suggestion, but I'm getting a bit of pineapple in here now. Some fruit, yeah, and pear, pineapple and pear. Right, it's not just citrus water. And what do you think about the weight on the palate? I think it's hefty. Yeah. For a Pinot Grigio. For a Pinot Grigio, yeah. Look at this color. It's like a diamond. It's pretty amazing. Mm-hmm. It is shimmering and clear, bright. And this does have like a salinic edge too. Yeah, so I think there's a lot of things. I think there's weight. I think it could stand up to a lot of food. But it is a little saline. It has some fruit character. It's gooseberry. Just something other than neutral lemon and, you know, light bodied. The winery is a Thames, which is one of the foundational vineyards in the area. They've been around for a long, long time. They got the Coleo DOC through. Look at this funky font. What is this, like Templar? Right. Oh, we're having a Tevelle Rosé, nice. Speaking of old school labels. Look at this color. Yeah, it's crazy, right? So again, I'm going kind of mainstream here, but I'm bucking the trend a little because what is currently going on in the Rosé scene is the extremely pale, onion skin-esque Provence style. Boy, I know it's gonna be good when I see my homie Kermit Lynch on the label. This is a wine that Kermit Lynch has brought in for decades. It is one of the foundational Tevelle wines. It's Chateau Trinque Vidal. Tevelle became an AOC in 1936, and the current family that owns this also acquired this winery in the same year. You guys gave me a glass I couldn't swirl with, so I have to do it on the table. Would you like a new glass? Nope, it's too late now. It's too late. So Tevelle in the Rhone Valley is this very strange appellation that is only for rosé, and the rosés are always rich, high alcohol, deeply colored, Grenache based, although many grapes are allowed. There's Syrah and Cinceau and Claret and Bourbonac in here. It's a big heavy rosé. This is a food rosé. It has the hintiest hint of your circus peanut on the nose. I got like a really soft cherry right as soon as I hit my mouth. Yeah. And then it has a lot of weight. I got like a bitter cherry skin kind of thing. You're kind of a savory green character to it too. Yeah. This is the kind of rosé that will will age for a year or two. No problem. This would be a great candidate if you were so inclined for Thanksgiving dinner. Although here we are in the middle of summer. I think it's a rosé that could stand up to all kinds of things off the grill while still being refreshing. So this rosé goes great with anything, literally anything. I would imagine this is more of a serious rosé that like wine people think is worthy of their time. Sure. It's full bodied. It's rich. It's not just like a real fruity. What's this full bodied rich Kermit Lynch selected rosé? It's normally $21.99. It is on sale this month for $18.99. I'm thinking of Bandol. Those are getting like $40 now. Yeah, Bandol is definitely a very expensive region. You know, you have your famous names there like Domaine Tempier and Domaine Predow. But this is like really good and it's a totally affordable, serious person's rosé. It is a serious person's rosé. It cuts against the current trend, but you should check it out if you want a rosé with your burger or your veggie burger or something hearty. What's next? What's next? So again, I'm sticking to the mainstream, although this is a winery that generally isn't all that readily available. We got it. Not at all readily available. Yeah, we got it dropped every now and then. And it's a really, really famous California winery since 1993, opened by a gentleman named Larry Turley. I'm stoked. Roger and I have been to their tasting room in Paso. In Paso? I went to their tasting room with Barb once. So they have multiple wineries and they have over 50 different wines that they make, mostly from ancient vine, Zinfandel, the oldest vineyards that you can find in California. They work all over the place from inland to Napa to Paso all over the place. Ancient wines? Yes. This, however, is juvenile. So yes, this is the juvenile. Mostly they're focused on single vineyard, old vine, Zinfandel, Petit Seurat. They do some other stuff too. But this is their juveniles, which is one of their least expensive projects. They make it out of the same old vine vineyards, but sometimes you have to replant a vine or two. I am assuming they're using what's called a mausoleil selection where they take cuttings from the old vines and propagate them to make new vines. Anyway, these are all vines that are between six and 25 or so years old, as opposed to some of the vines that will be growing right next to them, which will be well over a century old. Probably California's most famous Zinfandel producer along with perhaps Ridge. The wines are always big, bold, rich, jammy, but focused. Good thing Alicia's not here because if she was, she would stab me for saying this. These two flavors are kind of close to each other on the spectrum, on the nose. There's stewed tomato, but there's also like light milk chocolate and they're not that far apart. This wine kicks a lot of ass. It's big, it's full, it's crowd pleasing. There's a lot going on in it though. I like this quite a bit. What's this gonna set you back? So this is only $26.99. Get out of here. Yeah, it's a lot of red wine for the price and you know, it's brash, it's bold, it's California's Infano. It's meaty on the finish. It's savory and a little bloody. Go good with a smashed veggie burger. It's delicious. You know what? He cooked veggie burgers for me and he was on the grill doing the dad thing on the grill and he was like, check out that Maillard reaction. We did have this on sale for $23.99 last month. So go good with your cheese salad. Oh, with the token tomatoes in it? Salami salad. It probably would go good with the salami salad. We should just change the name of the podcast to salami salad. And some orange peel, some orange or orange liqueur in there. It's orange liqueur. We don't need to do this side by side. That needs to be last. I think that needs to be last. Okay, that's foreshadowing. So anyway, the point is we usually get really small quantities of any truly wine, but this year we got a big, big share relatively speaking. So this juvenile is pretty widely available. It's an opportunity, grab it. It is. And we also have maybe four or five single vineyard offerings that are quite nice as well. Awesome. And even those looked pretty affordable. Yeah, yeah. Like for Turley, like that's a legendary name. I think I want to drink this wine on those summer days where it gets a little bit chilly at night. Yeah. Or it's a cold. I just got shivers, you know, I know where I am on the porch thinking about that. I mean, again, this would be a perfect wine for heartier foods off the grill in the summertime, for sure. What did you call that? Remember when we did the podcast episode where you had us do the tomato and you rub it on the bread? Pan, pan on tomate. It should be good with that when you mentioned tomato, like the batter of bruschetta. Our fine wine buyer, Barbara Herman, has been snapping up a bunch of older vintages of Bordeaux. So this is fresh on the shelf. What's new at Binny's? What's old is new at Binny's? Yes, what's old is new. This is a 2015 Chateau Peugeot, okay? You may recall, Greg, that we, out of my own cellar, we tried a 95 Peugeot not that long ago. Peugeot like the car manufacturer? No, not spelled the same way. Although they're both French. Pretty famous winery from an area called Moulis en Médoc. It is inland from the estuary. So a lot of people have this big thing about the best vineyards on the left bank being in sight of the Gironde Estuary. This is not anywhere near there, but historically this was owned by the same winery as Chateau Latour before it was even Chateau Latour. This is now currently owned by the Cuvillier family who owns Clos Forte on the right bank, which is a rock star for Merlot. This has long been considered, it's not a classified growth, but it's long been considered one of the best Creux Bourgeois, although that system has been pretty messed up. This is about 50% Cabernet, 40% Merlot, and it's almost 10 years old and it's fresh on the shelf right out of Bordeaux. What are we charging for this? You won't believe this. What do you think? Guess. For this 2015 vintage Bordeaux. 2015 vintage Bordeaux. Moudoc, Mouli and Moudoc. Mouli and Moudoc. $25. $34.99. It's got a nice dryness to it. I think the nose is delightful. I think it does have some serious structure still. It's hiding fresh raspberries underneath an herbal quality. Mm-hmm, mm-hmm. And even vanilla. Mm-hmm. Floating on the top there. Yeah. There's definitely some vanilla, you know. There's always a little bit of new oak in- There's a lot of tannin in there still. Yeah. This could go a while. Yes, it could. And black olive. It's pretty classic. It is. Quite classic. $35 for a 10-year-old wine. Nine or 10-year-old wine. That has impeccable provenance. I mean, this hasn't been like lingering around in our back room or something. This is fresh from Negocent in Bordeaux. Just arrived. They have aged it to perfection for you. But if you wanted to keep aging it, you could find out what happens there, too. You definitely could. As I mentioned, we tried a 95 not that long ago, and it was still quite lively. Yeah. I don't have the patience for that, though. You don't have to have patience if you bury it and forget about it. What were the tannins like if it's this tannic now? Yeah. I mean, Bordeaux is meant to age in a lot of cases, so they're built with a fair amount of structure. Although modern Bordeaux, more than it's ever been, is a combination between supple up front ripe tannin and power at the same time, so you can drink them earlier these days and also age them. And Chris, this isn't it, right? Our wine buying team is scooping up a lot of recently available, slightly older vintages. This is my whole point. This is why I picked this, is because she has snapped up a bunch of older vintages, you know, ranging probably from 29, 2009, maybe even earlier, 2006. Yeah. Not fives though. Not fives for threes. I don't think so. I don't think I've seen any threes, but 15s, 16s, 18s, you know, all kinds of back vintages. So if you're interested in getting a taste of what Bordeaux aging tastes like without having to do the work and without being upcharged or gouged. Exactly. Exactly. I mean, this is a remarkable price. This is no more expensive than the current vintage, I don't think, honestly. And you know, the current vintages that are coming in are like 2021s, 2022s are starting to come in. We've got a lot of Bordeaux on the shelf and some of it's really interesting. If you're listening at home and keeping track of us on your stopwatch, you probably figured out that this is gonna be a two-parter, much to Roger's chagrin. Not gonna be a two-parter. So we will be back in your feed with part two of What's New in Everything, Barrel to Bottle, The Binny's Podcast. See you next week. You are listening to Barrel to Bottle, The Binny's Podcast, and this is part two of an epic what's new at Binny's across the whole store, part two. Minus cigars and snacks. And, yeah, and those green things that they put on bottles so that they don't clink together. Did you know they're biodegradable? They are. Yeah, I knew that. Yeah, well, I'm talking to the little sign. Our bottle nuts. Yeah, the bottle nuts are biodegradable. You know what I love about those biodegradable bottle nuts? What? Is when I used to work in the store, all the people would come in like, do you have this wine with a green mash on it? What are you talking about? This is the wine you had, and they're like, no, it had a green mash on it. Yeah. Exactly. I put it on my arms, and I pretended I was Aquaman. Right. Don't you have your own vodka? And this is exactly the reason why it takes us to parts to get through What's New at Binny's. And we are back with more What's New at Binny's. Pat, you brought an amount of volume of spirits. Yeah, I got a box of new stuff here. What is this? This is Dewar's Double Double 21-year-old special Binny's bottling. This was finished in a Ruby Marsala cask. Ooh, Roger just perked up. I saw it. Fortified wine of Sicily. So Ruby Marsala has to be made from 100% red grapes, whereas some Marsalas can be made from white grapes, is my impression. That is true. Ruby tends to be sweeter as well. Is it sweet, generally? Why do they call it Double Double? Because it is double double aged. Essentially, they're taking the aged malt component and the aged grain component, they're blending the malts together and recasking them into their original barrels. They're blending the grains together and recasking them into their original barrels. After a period of time marrying, then the grain and malt is brought together, then it enters the finishing barrel as an actual blended scotch. Wait, but that's only three agings. Because the initial aging counts too. The blend, and then the blend, and then the blend. So it ages, the single malts age initially, then age together, then they get blended together, and then they get finished. Oh my goodness. I thought it was a four-stage aging process. Any math you can do on one hand is difficult for Greg. Like originally, they didn't plan for this to be a brand. They just screwed up. Yeah, no, they had a couple big sherry finish old things, and they were like, yeah, sure. And then it started to win a bunch of awards, and now they've done spinoffs and different ones. We tasted the Mizunara Cask 21 year. It was on Whiskey Advocate's Top 20 last year. We enjoyed it. The big bonus here on these Dewar's Double Doubles is they're bottled at 46% alcohol and non-chill filtered, so very robust for a blended scotch. And they tend to be more malt-forward in general. Cheaper, younger blended scotch has a lot of grain whiskey filler in it. This is a very malty blend. Were you given other options besides Ruby Marcella? Yes, and this was the one we picked. We were at the Dewar's laboratory blending warehousing bottling facility in Glasgow, which is obviously just gigantic. It's one of the biggest brands in the world. They're actually bottling all the Bombay Sapphire there too. And they have a bunch of bottling lines doing all kinds of crazy stuff. And we sat in the lab with Stephanie McCloud, the master blender at Dewar's, been the master blender since I want to say 2006 or so, and has won a lot of awards with that. And she's absolutely brilliant and has an amazing palette. So, it's always fun sitting with her. You can learn a lot. I was gonna say, are there any Highlander jokes? Duncan McCloud of the Klan McCloud. I may have. I mean, when you were picking, you should have screamed, there could be only one. There could be only one. Double with age. Well, anyway, what do you guys think of this? Only at Binny's, because it's a big blended scotch batch, we did have to commit to a fair amount. So this is gonna be around at a Binny's near you for a little while. Really great whiskey, cool thing to have. Gifting price point, accessible price point for drinking. This is not priced for collecting or anything. This is really good. It has the signature Dewar's pear skin thing. And then all, like this fruity complexity on top of it, this red fruity complexity on top of it. Right, and I think you really get the impression of the barrel here. And the finishing barrel. And it gets mature oaky character in the finish of the whiskey too. You can tell this thing's got some serious age on it. Yeah. I have to say, every time you bring a Dewar's product in the last year or two, it's been stellar. It's crazy, right? Right. They've been killing it, absolutely killing it. It's kind of freaking me out. You know what I like about that bottle? I like that five between that seven and that zero. Yeah. Yeah. Yeah, 750 and now 700, that is nice. Exactly. This is great. Yeah, isn't this good? This is a really good pick. Dang it, Lexi, you're making whiskey face. It's definitely bold. Yeah, what's the proof? 46. Yeah, 46%. And 92 proof. Non-show filtered too. You definitely get more of that oiliness and viscosity here. It is a bold expression. It's not really peaty. This is not your grandfather's Dewar's. Yeah, no. It's more fruit and wood and richness. And even, you go back to that double-aged 12-year-old that we loved a couple years ago. That was awesome. That showed more grain character, just a lot of bourbon barrel, a lot of coconut and vanilla. Is that still around? Oh yeah, that's in everyday. It's still under 30 bucks, amazing. This shows maturity and malt character and it's higher proof. That 12-year-old is 80 proof, which is whatever, fine. That's what you should be having a blended Scotch under $30 for. Finished off my Koval. You've killed that Jackfruit barrel already? Yeah, I finished it last night. It's real good. It was, it was real good. So how many expressions would you say Dewar is rocking these days? The core line has 12, 15. There's the double double, 21, 27, 32. There's limited edition, 37 and 38 years now too, that are very expensive. You're just listing off numbers. Yeah, they do a 19-year-old for the US Open every year. And then, of course, White Label, I didn't even mention White Label. There's a, you know, it's a big brand. What stands out for me with this one is that I feel like it brings a lot to the table as far as it combines, like there's so many of the classic descriptors that you would find in scotches all in one on this. You get the fruit, the honey, there's like, not necessarily smoke, but like almost, there's definitely no peat really, but almost even kind of a little bit of tiny wisp. I don't know, it combines a lot. I think there's an aged leatheriness to it personally. Yeah, it's like aged leather with red stone fruit. It's really nice. It's really nice. Glad you guys like it. Available at a Binny's near you, 150 bucks, everyday price. I Oh, I haven't had this. This is a new Santa today, son. Yeah. Arabica Coffee. Yeah, so we are starting, we're starting with some new rum. I love that incredulous Roger tone. Do they have to specify Arabica? Arabica, yes, of course. It's not just a coffee barrel. So they have this large estate, and they grow a lot of coffee on there, and they made a cold brew using rum. They used a- Whoa. And aged it in barrels just to condition the barrels to then finish a rum in. Wait, they made a rum cold brew coffee? Aged it in barrels. I want that. I want that. This sounds fine, but I want that. Yeah, yeah, yeah. Okay, so let's talk about how this tastes like green peppers. Not at all. It has a tiny whisper of funk. Green pepper. So, if you're not familiar with Santa Teresa, it's a Venezuelan rum, but compared to other Central and South American rums, far less sweet. They do add a tiny bit of sugar, but compared to something like Diplomatico or Zaya or Zacapa or something, like orders of magnitude less sweet. Yeah, it's pretty dry. And pepper. And their normal rum is, they call it a Solero rum. And then last year, they came out with a Speyside Cask finish that was pretty good. It was Scotch Whiskey Barrel-8 finish. That's risky. Yeah. And then, and they bumped the proof up to 46 for these special finishes, which is pretty nice. So this is a 46% alcohol rum. And this is, they're calling this Arabica Coffee Cask finish. Again, it was a rum cold brew that they made with the estate beans. They have coffee beans on the estate. Yes, as well as sugarcane. They do grow some of their own sugarcane here. And then it is molasses distilled. It's not fresh, fresh sugarcane. Still, this sounds like a magical place. It's a huge property. And they're like, constantly walking this fine line of building and growing this business and having it be like kind of taken over by the communist government. And they know enough people. I had a long conversation with the people from the distillery when they were in town. Brofie, I always enjoyed your summation of the South American rum contingent fan base. Do you remember? The Eastern Europeans? How do you describe that? I don't, but I assume it was slanderous to suburban dads in some way. Sock and sandal wearing suburban dads. To be fair, a lot of guys who wear socks and sandals will tell you that they're big rum guys and they like sipping rums and then they'll name a rum that is arguably more sugar than rum. While they turn up the Jimmy Buffet. Yeah. Well, this is interesting. It really is coffee forward, not subtle. It sure is. I didn't think it was that much. I don't think it is. I think the coffee's there, but I think by no means is it flavor blasted. I like that it's not a flavor blasted. I'm gonna split the difference between these opinions and I think that the coffee is at an appropriate level where it is distinct and clear, but the rum shines through. Yeah, it's like a coffee stout instead of a coffee brandy. Because it brings a dark chocolate character to it, but it still has that caramelized banana and coconut. This is Kahlua without the sweetness. All right. That would be Mr. Black. Mr. Black. Not at all, Robert. I don't know. It's pretty coffee-forward. Are we gonna rapid fire through these, huh? Well, I mean, I got a whole box of them. All right. How much does that cost? This is the real point of contention. I bet it's a lot. It's gonna be a lot. It's gonna be a lot. No, no, no. It's actually reasonable, because regular Santa Teresa is pretty reasonable. This is $49.99. They could either drink this or El Dorado 15. $49.99. I think this calls for a communist revolution. And it has coffee. Power of the people. This is pretty good with coffee. I think this would also make a great espresso martini. Yeah. I think it would make a really great old fashioned. Mm-hmm. It would make an excellent old fashioned. An eye opening, corpus previving old fashioned. Jim's thinking mudslides over here. I can tell. All right, you brought more rum. More rum. This is gonna be trounced. Now here's the name I haven't heard in some time. Yeah, we've got Eclipse Navy Strength. It's time, it's time for Mount Gay Rum. That's their old slogan. What'd you get there, YouTube? It's called a jingle. Yeah, jingle. All right, so going around next, Mount Gay Eclipse Navy Strength. Eclipse is their standard offering, and so this is just a higher proof. If you're not familiar with Mount Gay, it is the world's oldest rum distillery. They've been producing rum on Barbados since 1703 that we know of. Barbados, the easternmost island in the Caribbean, the ancestral home of what we would call modern style rum. Smells sweet and pleasant. For all of you who enjoy your bourbon, this is the perfect gateway into the rum world because it is bourbon barrel aged. Yeah, and it smells like it. It's got that sweet American oak. Yeah. Flavor. But a ton of ripe banana character, tropical. Coconut. Yep, coconut, mango. This is a 700 ml, Greg. Oh, that's a bummer. That is a bummer. It is the Roger Adamson Nice Price Guarantee of $29.99. That's great. This is terrific for $20. Potentially on sale whenever this comes out. And this is 114.2 proof, which interestingly enough is not actually Navy Strength. It's full proof or ignition proof where it would light on fire or still your gunpowder would still go up. This is Coast Guard strength. Yeah, but technically Navy strength is, what is it, Roger, 108 or 109? This is Merchant Marine strength. Roger, what's the true Navy is 109 or 108? I think so, yeah. Something like that. There's a whole point of contention here. Well, so that's like a actually kind of a thing. No, it's a completely well actually, yeah. Yeah, that's not like a TTB category or anything. No, correct. It's like old vines. So, Lexi, can we regale you? Are you familiar with the story of proof when people talk about the proof on a bottle? So the origins of that term go back to the naval rum ration. So the British Royal Navy used to as an enticement for the people that they forced to be in their Navy often against their will was that they would give them a ration of rum every day. And way back in the day, it was a pint worth of rum and you could take it all at once. So the rum that was in the barrels was obviously at a strength that they did not want to give the sailors. So the ship's purser, it was his job to dilute the rum down to a more manageable strength. So that's when we talk about Navy strength, that would be the dilution down to that strength. But if they wanted to prove to the sailors that it still was strong enough, they would take a little bit of the rum, pour it over some gunpowder, and then light it. And if the gunpowder still ignited, it proved that there was still enough alcohol in the rum that they were being issued. Huh. How about that? How about that? Yeah, that's a little Instagram post right there. That's a really cool, yeah. That's a little nugget. I remember that episode of The Love Boat where Gopher did that. This is the dichotomy of our show. Ship's Purser, light that gunpowder. Isaac now makes me a drink with that Navy Strength. Fans of Pusser's Rum, you're going to want to check out this Mount Gay. This is a really nice rum. It's sweet. It has a burnt toasted caramel edge. It's nice, right? It's nice. It carries that alcohol really well too, don't you think? It does carry the alcohol really well. For 114.2 proof, this is dangerously drinkable as well. It's got a really cool fruit character to it. There's a little apricot in there, a little apricot brandy. Who put the ape in apricot? You don't even need to put that much sugar in it if you're making a daiquiri. It's just like some lime juice can make this delicious. So what's new about this, Pat? This is an always available product. Pat is gung-ho on this one. I am gung-ho on this one. And I didn't see it coming, but I understand. It's so mellow. Our next new item here is Patrone Cristalino. So believe it or not, this is their first whack at this. So Cristalinos have been around for whatever, 12, 14 years now or something like that. What did they call the other one that was like this? They didn't have, they haven't had one like this. They have silver, but this is an Inejo that's color filtered. What are you talking about? I thought they had this for years. No. A really expensive Patrone that's clear. Oh, that's been Blancos the whole time. An expensive Blanco. Yeah, yeah. And it wasn't aged and filtered. Yeah, yeah, yeah. This is an Inejo Cristalino, so usually the cheap way out is just do a Reposado and then filter it through some kind of carbon. These guys don't have to age it as long and you don't have to filter it as hard. They're filtering it through American oak charcoal for this. Oftentimes it might be like coconut husks or agave, bagasse husks, you know, like shredded agave. So are they burning down American oak barrels? Yeah, yeah. I'm not sure. I mean, God knows they have enough. It's not like paper filters. Activated carbon is what removes the color. So anything charcoal is gonna do it. Like Jack Daniel's Sugar Maple Lincoln County Process, if you did that after the whiskey was aged, it would take the color out. That's why they do it before aging. So this is in Inyeho. They say aged in four barrel types. They do not specify. My guess, knowing what they have would be French oak, Hungarian oak, and then two types of American oak. Hungarian, really? They have a lot of Hungarian oak at Petronia, a lot. They always have, I don't know. It's been a huge part of the single barrel program for years. I mean, it's very popular in wine world. Like wine barrels? Not specifically wine. I've seen them and they just kind of look, they all kind of look the same in the cellars. Is it virgin barrels or is it like ex-burban? What I mean by two types of American, I'm guessing there's ex-burban and virgin American. Interesting. And then it's French and Hungarian. Hungarian bourbon style American whiskey. They call that goulash. They put it in a big bladder and they chip it across the seas and then they have to say bottled in Germany. Well, so obviously the whole point of the Cristalino is that you keep some of that age character, that kind of roundness, the caramel and vanilla, but you still have some freshness and some citrus character. I'm going to say this again. I'm a big tough guy. Obviously, I'm a scary guy, big tough, scary guy, big man. And this is my guilty pleasure, this little marshmallow flavored tequila that is just the easiest thing to drink in the world. It is a super soft vanilla. It's like vodka if vodka had character. This is 60 bucks on the shelf. I'm sure we'll be running out. We always have sale prices on Patrón. Oh, it's so easy to drink. It does still smell like agave though. It does still smell like agave, which is why, specifically why Joey and I liked it a lot when we first tried it, because most Cristalinos tend to only smell like vanilla or vanilla extract. I'm kind of surprised, because it blends that style nicely. This kept the agave character, when honestly, regular Patrón is pretty benign. I was surprised by this. I think it's good tequila. Like a coconut cream pie. Yeah, nothing wrong with that. We're finally back in your agave wheelhouse. You liking this? Mm-hmm. Yeah, it's good. Available at pretty much every Binny's here. For how much? $59.99. Yeah, that's very reasonable. These things range in price. I thought you were going to say like $100. I was just expecting that. No, that's cheap. I mean, they're going anywhere from $60 to $260. How much is regular Patrón? Depends on the day. So all around. For all around. Oh, regular Patrón and Yeho? I mean, that would be the corollary, right? We are selling 750s of Patrón and Yeho for the same price, $59.99. So they take the extra step of filtering it and you still- Same price. So next time you're buying an Inejo, try this. If you need a crystal clear club bottle. Well, now let's talk about the uses. I am a Reposado margarita guy. I think this would be too soft and sweet for margarita. Dude, tequila soda with this. But yeah, exactly. Something more fundamental. Tequila soda with a citrus wedge in this? I like that. I would- Is that ranch water? Is he describing ranch water? And a pineapple dum-dum? We're gonna drink this neat or on the rocks with a lime or something. Yeah. If you put soda water in this, it would taste like creme soda. Delicious. Let me just ask, beyond the clear nature of this, what is the benefit of this? Why would you want to filter? It's an additional skew that takes up space on a retailer's shelf. That makes sense. You want this in the club because you want to take... This is a much softer, sweeter shot than a shot of vodka. Well, all the people in the club are getting tips. Yeah. I could really do without hearing that from him ever again. I mean, this is a club play. This is for people to drink at a club. Oh, sure. I mean, yeah, a lot of the Cristalinos. I look at Don Julio 70. You don't know how many times I'm getting bottle service a month. All right. Next. Next. This is good. You definitely need to try this if you're a fan of Cristalino at least. And agave spirit... It wears its agave on its sleeve still as well as being a delightful little plush shot that you can have at the club and not feel embarrassed. What is your next whiskey? My next... It's delicious. It's... It's good, right? It is good. It's good. And I am always embarrassed by drinking brown spirits. It's just so embarrassing. That's the problem. That's the issue. You don't want to put too much ice in it at the same time. We should go and check if Baker's Square has any BYOB options and roll up and have some coconut cream pie and bring bottles of this. And cork and trees, f*** Cristalino. This is another goofy one. Oh, I was leery of this one. This is WhistlePig's newest collaboration, which they do a good job of finding viral consumer products to collaborate with, like Pit Viper sunglasses, things like that. Binny's Beverage Trippos. Traeger Grills, Binny's Beverage Depot. This is their collaboration with Solo Stove, the Smokeless Fire Pits. Because this is why you're like, boo, finished in Solo Stove toasted barrels, where they toasted barrels over Solo Stove. Yeah. So more of a- Sandal and sock suburban wearing dads, like, here you go. I like the Solo Stove's gas, too. Solo Stove suburban dads definitely wear Hoka running shoes. Oh my god, the ultimate white shoe. So- This is the ultimate white shoe. I don't know, Allbirds, maybe? They're, An, An is another one. An is another one. This is actually their first wheat whiskey. So it's a blend of straight wheat whiskey and their straight rye whiskey. Really? Yeah, and then it's finished in these toasted barrels. There's flames everywhere on this. Yeah. It is really invoking smoke. Add to mix. Those are opposite purpose kind of whiskey. It's like soft and sweet wheat, spicy rye. Yeah. Yeah, no, and then so it's entry. So Solo Stove brings it all together. So it's 85% of the wheat whiskey. It's the first time you've ever gotten to taste a wheat whiskey from them. It's definitely more a wheat whiskey than anything. And it's 43% alcohol. It's finished in that toasted barrel. The whole point is it's this Campfire s'mores-esque toasty vanilla crowd-pleasing whiskey. Well, without having tasted or smelled it, I'm going to say this is some dumb sh-t. Thank you. Maybe I'll go first next time just so you guys get trashed and trash your own product next time. That stuff's too flavorful. I feel like this is a good excuse to plug Bernheim Wheat Whiskey, which I think is one of the most underappreciated spirits in the whiskey aisle. It's so boring. Well, everyone wants weeded bourbons, which arguably are pretty damn boring. We have plenty of weeded bourbons to sell. Yeah, so if you don't want to pay those prices for your weeded bourbons and you want the flavor of a weeded bourbon that's actually aged for, what, eight years? Six or seven. So WhistlePig. Yeah, so this is probably, what, 90 and Bernheim's like 30 bucks. This is 70 bucks. That's for WhistlePig. It smells young. Roger's so... He just has knives out for this one. It smells okay. Yeah, it's a little green. It tastes exactly like a weeded and a rye have been married. Right, you are correct. It's so weird. That's crazy. You're right, it's like spicy bubblegum. I'm not sure if they're married though. It's like, it is exactly that. It's that. It's those two things, but are they seamless? With a little bit of marshmallow toast. They're like they're hanging out together and they don't really know what the situation is. So, I see that we have a written house here. If we have like a bottle of Maker's Mark, I could make this whiskey by mixing it in a glass. I don't know. It has an uplifted orange fruit quality. I don't know. It has a broader spice quality. There is some marshmallow in there. I think it's straightforward and crowd pleasing. I think the goofy consumer goods collaboration is funny. And they sell like how much of their dumb Traeger whiskey juice. Remember when they made the Traeger collab? Why was it a Traeger collab? They smoked the proofing water in a Traeger. What? This has at least a little more impact on the actual whiskey. That's dumb. Yes. Okay. I think people should have a shot of this and then chase it with the Patronum Cristalino. The problem with this whiskey is that it's the price. The whiskey tastes fine. This tastes like bottom shelf whiskey that no one would touch because they're too proud. It's too young. This one whiskey costs them. $70? Yeah. Yeah, especially specialty whiskey like that. I don't know, man. Again, you'd buy very affordable $30 Ryzen Bourbon as they taste like this. Roger, hear me out. Roger, you are advocating for us to carry 10 things. You sound like me on an episode where you make me taste a bunch of kettle sours right now. I love a kettle sour. We have to re-taste this? We already talked about it. This is ridiculous. Not more. I mean, go ahead, sorry. If you listen to part one, you heard us taste the Bubblegum Ball Head. Yeah, the Three Floyds Bubblegum Head Bottled in Bond. So, worth noting, when they first started making this whiskey, they were putting out two and three year old product, and it was like 90 bucks. This is bottled in bond, so it's at least four years old, and 49.99 now, 100 proof. They have rethought some of their strategy on the spirits portfolio. Are you seeing the American malt portfolio explode like all these distilleries hope it will? Well, I mean, I'm certainly seeing more distilleries try to sell us American single malt. What's the approach on barrels for these? So, that's a good question. Right. Is there any progress on codifying what an American single malt is? There is progress, supposedly. It's finally going to happen this fall. The TTB took public comments on it forever, and then they said, okay, here's the rules ready to put into place. And then the big distillers got involved and said, no, no, you shouldn't let them reuse barrels. And that's really just brown forming a beam trying to railroad the category. It's totally dumb because malt doesn't belong in new wood ever. Every great Scotch that we... Is it from a sherry barrel finishing or a sherry barrel aging? It's going to bury it and get too bourbon-esque. Exactly. Now, I think the other problem is that we are seeing people distill malt whiskey on the grain in a column still, whereas Scotch is distilled off grain in a pot still. Column distilled on the grain brings out a harsher graininess in the whiskey that I don't love personally. I've had some good ones though. What is the thinking there? I don't understand that at all. That's the equipment we have. If Jim Beam wants to make a single malt, they got to use a column still. That's bull. When you use a column still, you're going to distill on the grain because they don't have a lauter ton. They just have a cooker and a fermenter and a column still. We don't mash and lauter corn and rye the way we do malt department. What do they do in those bizarre ones at Woodford? Do those have a chain thing? Yeah, a rumminger. Are we getting too insider right now? Yeah, just a little bit. A rumminger. This is actually... Lexi, let me tell you about a rumminger. Here we go again. I mentioned them on the Stowney Podcast. Navy Strength will come after rumminger. Are you familiar with a rumminger? We should rename this to Binny's Barrel to Bottle, the Binny's Mansplain. The Pandantic Man Podcast. I am the least guilty of that on a semi-weekly basis. I was trying to bring you into the conversation. I'm joking. I'm joking. A mansplain. I'm not sure. It's a well, actually. Now you have to take Smoky Scotch. No. We got to do this orange dreamsicle cream liqueur last. And then you have to take a big shot of Smoky Scotch. Okay, next up, we have a very special handpick that I'm a big fan of, and I'm a big fan of this distillery. We've talked about them before. We had an Ardnamurkin a few years ago. I know Chris really loved it. That's been talking of this release unprovoked for weeks. So I think it was last August, actually. We got samples finally and picked a cask of this, and it just showed up. So Ardnamurkin is a coastal West Highland distillery named for the rugged remote peninsula. It is on the Ardnamurkin Peninsula. To get to the distillery, there's a single track road. Like, if a car is coming the other direction, one of you has to drive and reverse a quarter mile to a turnabout if you're not at a turnabout. Or you'll be stuck in a peat bog for days. Not a peat bog. And so they make. They make. Peat or bog. Single malt, Scotch whiskey, so it's double distilled, pot distilled, single malt. They make an unpeated and a peated separately. And they mature them separately in Sherry and X bourbon barrels, and then they marry them together at the end for the core product. This is a single barrel, so it's an unpeated PX Sherry Hogshead. Binny's Handpicked. Binny's Handpicked. Unpeated Pedro Jimenez Sherry Hogshead. A hog's head. A hog's head is 250 liters, so a little bigger than a bourbon barrel. You know, unfiltered, no color added. This is 58.5% ABV. 700 milliliters. Why'd you say this was smoky? I didn't say this was smoky. You said no. Sorry. Well, I was talking about the next one. No. Definitely not smoky. Yeah, that is not smoky at all. That's fruity. Oh, I'm really excited for the next one. We're going to get through this one, so we can talk about the next one. Yeah. Hey, this one's really good, though. I dig that. So I think this displays in a way where it shows why so many people fall in love with Sherry aging. It's got that nice, rich, deep dried fruit, stewed fruit character. Fruit, roast, nut. Love a good nut. They're describing fruitcakes. Yep. Also, it's very spirited and has a little bit of that aerosol that comes from it. It is strong with the cork. Lexi, do you know how much we love a good fruitcake around here? You're all fruitcakes today. Not the American ones, not the dried out **** ones. That's right. The English. That was not an invitation to talk about fruitcakes. Please no. I'm just going to start ignoring this. An English pudding. Pat said dried fruits and nuts and I said fruitcake and then they started explaining the right fruitcake to buy. Of course. Or to make. So we spoke of bogs. I'm going to make one this weekend. I am not. Please, please tell me about it. Don't. No, we're not doing bog butter. So, the Sgt. Merkin is on. These guys. I'm going to go first next time. **** these guys. Well, this is delightful. I have to say, it's really good. It's 120 bucks that a Binny's near you, you know. That's a great value. It's an okay price. I wish it was under 100. He said it's really high proof, though. But it is. It's huge. It's a single barrel from a small distillery in the middle of nowhere. 120 bucks isn't an unfair price. I'll put it that way. It's like raisin. And it's a sherry barrel, you know. I think the quality justifies that. I mean, I wish it was less too, but it's very good. Chocolate covered raisins. Goobers, raisinettes, chocolate covered treats. A little bold. A little bold for me. A little bold for you? It reminds me... The uptick of the hockey stick on the table. It reminds me of a game of Snapdragon, where we set the raisins alight. How's he talking about? It's an old English tradition where you soak the raisins and spirits off in rum and then light them on fire and the children snatch at them. Snapdragon, action! Yeah, this is why we think you're British and not Italian. Yeah. Well, I'm British, too. The knowledge about this kind of stuff is like a tiny, tiny bit, but I celebrate it. Rum raisin comes from? To some degree, yeah. It's St. George's Gambit. He slayed the dragon. Yeah. Like we gave this like actually 30 seconds of actual content, so I think this Ardermerkin is terrific and the price is the price. How old is it, did you say? I did not. It is a... I mean, unless we're talking about that it's not old enough, the price is nothing for a single malt. For a single malt. That's strange. It's eight years old. Yeah, this is solid. Not a big deal. It's delicious. It's fruity. It's delightful. Bro, why have you been hiding this from me? Why didn't you tell me about it? The Ardermerkin? No, you've been talking about it. Yeah, I've been telling you about it nonstop. All right, up next, we have the fourth release in the Lagavulin Offerman Collaboration Series. Yeah, the latest collaboration with Nick Offerman. It is a rum barrel finished Lagavulin celebrating his love for the sea. Was it number two that was the whiskey of the year? His love for the sea. I believe it was number two, the Guinness one. Like the others, this is an 11-year-old Lagavulin, and like the others, it's 46% ABV, making it non-chill filtered. I imagine Overman crafts his own peg leg. Yeah, totally, he's a crafter. So right away, I take a little, a little, yeah. But I think for Lagavulin, I think this is very balanced in the PD. It's a very tamed smoke, because it's got such a sweet caramel rum character. But it's not medicinal, it's not iodine. It's not for the uninitiated. Well, that's true. This seems like the smoke is more expressive than the 18. Oh, then the 16? Well, the 16 gets a heavy sherry barrel treatment, and it's older. Both those things are gonna tone down the smoke, for sure. But I think the 16 has an earthier profile to it, like a dirtier peat. And this is brighter and fruitier. Hashtag dirty peat. Sneaky peat. I think the peat here is really well balanced with fruit. Yeah, it's beautiful. It brings in iodine. Of all of them, the Whiskey of the Year one, the Guinness Cask one, I think is still probably better. This is really good, though. And we've got a fair bit of this at every store. I mean, these things started as pretty much unobtainium in that first release. And even in the second release, we didn't get a whole bunch. This one is widely available at a Binny's near you for 89.99. 90 bucks for an 11-year-old. I think this is really good. It's phenolic, but it's not off-the-charts band-aid-y. The first thing that comes to mind for me with this is that people still shy away from enjoying scotch during a meal. And one of the things I've been lucky enough to do here at Binny's is sometimes attend scotch dinners a couple times over the years. This would be wonderful with barbecue. Yeah, grilled pork chop. Bacon. This is a breakfast scotch. Hot dogs. Hot dogs. Taste it again and don't think about hot dogs. Binny's Buck Town coming. Yeah. But steak and eggs in the morning with a glass of this. What kind of animalistic life do you lead? Brunch. Wednesday, Greg. One of those Cuban shirts with the four pockets. Yeah, absolutely. No, he's got a closet full of those. I have one. How's your domino game? So, I always often talk about brunch. It's always the cliche crap, like Bloody Mary's and the Mosa's and shit. You could have this with all sorts of breakfast stuff. French toast, anything you enjoy bacon or sausage with. It would be really good with maple syrup. You know what would be really good is, this and a Bloody Mary. PSA, do you like brunch and you really want to tie one on? You're like, reach for a bottle of scotch. I bet Nick Hoffman would approve of this message. Me Mosa? No Mosa. Scotch whiskey. I don't know. I'm still sticking with Lagavulin. This is balanced between fruity malt character and smoke. It's really nice. I agree. This is great. I'll try it again. I want to speak to Lexi and I want to speak to anybody who crinkles their noses at a really peaty scotch. Approach this with your ricea brain. Approach this with your crazy agave spirit. Because everybody's got a ricea brain. Well. Well, that's good. And you think about it in that terms of like, the wildness, weird, cheesy, funky. Yeah. Your mezcal, bring your mezcal soul to this part. I'm not a huge peaty smoke scotch fan, but I actually freaking love this. I will say, after a second time around, it definitely, you know, I'm getting some more notes and just Band-Aid and peat. Yeah, because it's underlined by a bunch of stuff. And it's like brown sugar and graham crackers and that kind of graininess. It kind of reminds me of the Sherry Barrelage Ardbeg. What is that one again, Brof? Oogadall. Oogadall, Weegdall. We used to always describe that as a candy bacon. Yeah. Roger, I'd like to know, given that you're a noted anti-peat guy, what do you think of this? I mean, what's your overall impression? I think it's interesting. I definitely do get, like I said, I've always loved the normal Lagavulin because it's subtle. I feel like this wears the smoke a little more on its sleeve. But it's not too much. No, it's very nice. In general, I think it's nice. I would legitimately like it with, I'm always trying to get you guys to drink smoke beers and what I always say is have them with food. I would enjoy this more with food. Yeah. I'm really excited about this next one. Yeah, what's going on with this? This is weird. Those artificial sweeteners is what's going on. I have not tried this yet. I want the reaction. It showed up on our shelves. It is an orange skin-textured orange bottle called Sunshine Punch. Oh yeah, skin, I said, instead of peel. Sunshine Punch, orange cream liqueur. Their motto is sun above, sand below. A citrus cream and rum cocktail designed for sunny days, sparkling nights and fast friends. Why does there have to be milk? Enjoy over ice. That's the thing is, it's not orangey enough and it's like sweetened condensed milk. Vodka, rum and liqueur with natural flavors, artificial sweeteners and certified color. And why does there have to be artificial sweeteners? Why does it have to get clear at the edge? I need to see all of your reactions. Okay, yeah. All right. I have not tasted this. It's terrible. I will say, I'm not a fan of how it smells. Orange Push Pop. Push Pop? Yeah, those frozen treats. But not even that good. Okay. It's like sweetened condensed milk with the hint of orange. Oh no. I don't hate it as much as I thought I would. I think if it was over ice or heavily chilled, I'd be a little more okay with it. But I love a dreamsicle, but I don't love a melted dreamsicle. And that's kind of what this is. And it's got that aspartame-y fakeness to it. I can feel my body actively producing phlegm right now. Yeah, I can too. Do we have any ice around here? We're a liquor store. We don't sell ice. We don't sell ice. Can we chill that? Should we try it chilled? We should try it chilled. At the very beginning of entry, it has that orange crush kind of candied orange quality. It's not gonna change that much. It's proud as a peacock. What if we shake it? There's no getting past the artificial sweetener. So, you either can handle that or you can't. Give me another shot of that Lagerbullen to get this out of my mouth. Let me see. It smells like it's gonna be fine. It smells like a tripe candy. I don't like the palette, man. Yeah, it's trash. It's not for me. Where is that Jeff? There's gotta be a cocktail where it's like one part this and two parts Shanky's Whip. I mean, we could make that frozen cocktail pretty soon. Shanky's Orange Whip. Shanky's Orange Whip. Shanky's Orange Whip. Shanky's Orange Whip. Three Shanky's Orange Whips. There is not a more disgusting cocktail in existence than this and Shanky's Whip. With a Pixie Stick Rimmer. I have still not tried the Shanky's. Oh, wow. You are missing nothing. You like booze and sugar? This is like the same sugar liquor. These cocktails though on their website. Let's hear them. Sunshine, two parts Sunshine Punch, two parts Cold Brew. Coffee and orange and fake vanilla. This one sounds like it might, okay, Sunshine Punch, Pineapple Juice, Coconut Rum and a Dark Rum Float. I think they are getting closer. We can drink that only because the orange will be totally subsumed by the way. The problem is that it is going to give a creamy opaque opacity to the whole drink every time and it is not going to look attractive. Oh bless us. These are cute. I don't know. Are you looking at cocktail photographs here? Yeah, on their website. This sounds absolutely insane. Tequila, Sunshine Punch, Triple Sec, Lime and Simple Syrup. Why add sugar to this? Sugar and an orange. That's like a Bloody Mary flavored vodka. They're like try it in a Bloody Mary. They're basically saying you can substitute the orange in a margarita for this. No. Won't the acid from the lime curdle it up? Well that would be true if it were real dairy. Oh. Yeah. What is it? Are you implying for 1999 this is not real dairy? All right. Is there anything else, Pat? No, this is my box of stuff that you guys made me pull stuff out of earlier and now you're all two podcast episodes deep, not giving a shit about anything I have to say or pour. I thought you brought great stuff, Pat. Thanks. It was good except for the last thing. I didn't try to bring great stuff. I just brought new stuff. That's the point. The last thing was not great. Well, yeah. I'm glad I tried it though because I mean whatever, trying stuff isn't going to kill you. Buddy, I'm glad you tried it too. Why do they need to put artificial sweetener in it? Nobody's looking at calories with liqueurs, especially a cream-based liqueur. Why the hell would you think I have the answer to that question? I'm just throwing it out there, I'm not asking you. I'm just saying. That's true. It probably would have been okay if it weren't for that. I'm not as sensitive to that as you are, I think. I don't... I can't stand these superstitions. I like a Diet Coke. You know, whatever. I don't care. I prefer a Coke Zero, but it's probably even worse, I don't know. I'd prefer a regular Coke, but- Yeah, of course. Cane sugar. Yeah, of course that's better, but I don't know. And the funny thing is the processed fake crap is worse for you than the real shit. Delute your sugar Coke with water. That's the solution. They're just putting too much sugar in the regular Coke. All right. This has been Coke with water. Delute your sugar Coke with rum. So Lexi is going to give us an outro. All we got to do is hit this outro. I don't know. Yeah, right. Are you kidding me? I have a cart full of RTDs we have to taste. After we take the headphones off and our ears can breathe again. So thank you for listening. If you've made it this far, thank you so much for listening to Barrel to Bottle, the Binny's Podcast. I'm Lexi. Too bridged. Really? No, that was really good. You gotta beg for a review like Roger does every week. Well, she can add that on there. Tell your mom. As we say hello. We can circle all around. Lexi, this is why I love this. These guys bring things that they're passionate about. There's an unending faucet, fire hose, of new stuff hitting Binny's all the time. Is that my intro? Yeah, so whatever. Thanks for sticking with us. What did I not have in the last one? I thought it was a short rate, personally. Thank you. Hey, listeners, thanks for sticking with us through these two parters. Boo! We can just back around. You used to say we had to say, like, leave us a review, and I think we need to. She nailed the main point. You can add that on. Then we'll go around, and then I'll end it again. Yeah, we have to say our names. That's literally all we have to say. Shut up. So, if you've made it this far, if you've made it this far on the Barrel to Bottle Podcast, The Binny's Podcast, thanks for listening. Tune in next week. I'm Lexi. I'm Greg. I'm Roger. I'm Chris. And I'm Sunshine Punch. Keep tasting. Mr. Black.