[UNKNOWN]: Welcome to Bergen with Brad.
[UNKNOWN]: The views and opinions shared on the bourbon with Brad podcast are our own, and those of our guests.
[UNKNOWN]: Nothing we discussed should be taken as financial, legal, business, or gambling advice.
[UNKNOWN]: Don't make investment, business, or betting decisions based on our conversations, as you should always talk to a qualified professional.
[UNKNOWN]: Always drink responsibly, never drink and drive, and only consume alcohol if you are of legal drinking age.
[UNKNOWN]: AI.
[UNKNOWN]: Data
[UNKNOWN]: privacy, cyber security, across all 50 states and federal, the law changed overnight.
[UNKNOWN]: But this morning you're not scrambling, one coffee, one scroll, every new development that matters in plain English reviewed by an attorney linked to its official government
[UNKNOWN]: Start your free two-week trial at docketdaly.ai.
[UNKNOWN]: And we are back in Indiana P.A.
[UNKNOWN]: the Bourbon Studios and we've got a legend.
[UNKNOWN]: A legend built the the the the only copy master roaster that I know that is as good as it comes.
[UNKNOWN]: DJ Fairchild welcome to the studio's brother.
[UNKNOWN]: Oh, thank you.
[UNKNOWN]: Well, I'm so kind.
[UNKNOWN]: No, but it's so true.
[UNKNOWN]: It's true.
[UNKNOWN]: You know, and I can't wait to dig into your story and how you and I even met you know, because you're you're one of the first people I met when we've kind of moved to Indiana the same time.
[UNKNOWN]: Yeah, maybe maybe even talked before we moved right.
[UNKNOWN]: Yeah, I think it was.
[UNKNOWN]: I think we were sending emails before we actually both landed into Indiana about 20.
[UNKNOWN]: Oh, my goodness.
[UNKNOWN]: for dating herself, not the DJ.
[UNKNOWN]: 23 years ago.
[UNKNOWN]: Yeah.
[UNKNOWN]: All right.
[UNKNOWN]: So how did you guys connect to being email?
[UNKNOWN]: Well, so you found me, right?
[UNKNOWN]: I think I'm mine.
[UNKNOWN]: No, or no?
[UNKNOWN]: No, it gets even more interesting.
[UNKNOWN]: Okay.
[UNKNOWN]: This is what I want to hear.
[UNKNOWN]: Yeah.
[UNKNOWN]: I think we did talk about it years ago, but it wouldn't have been as like meaningful to you, because essentially a guy a kind of grew up with was in your firm in Pittsburgh.
[UNKNOWN]: I don't know if you remember.
[UNKNOWN]: Yeah, I do.
[UNKNOWN]: But back on Readsmith.
[UNKNOWN]: Yeah.
[UNKNOWN]: So my dad, you know, was telling me, I didn't know anything about business.
[UNKNOWN]: I studied philosophy, right?
[UNKNOWN]: So I started to...
[UNKNOWN]: I started to tell him we're going to open this coffee shop and...
[UNKNOWN]: He's like, well, you need to, you need to get some corporate structure and some protection and I had no idea what he was talking about and he said I think Brent is in Pittsburgh, I'll reach out to him and see if he can do your paperwork.
[UNKNOWN]: So he reached out to Brent, Brent was working for a judge so couldn't do the work.
[UNKNOWN]: So I think he put an email out to the firm.
[UNKNOWN]: And it was just coincidentally, you said, oh, I'm moving to Indiana.
[UNKNOWN]: Yep, yep.
[UNKNOWN]: I'll help your friend out, which you did, you in Bob Lambert.
[UNKNOWN]: Yep.
[UNKNOWN]: Yeah, we did.
[UNKNOWN]: We wrote our first court.
[UNKNOWN]: We wrote your first structure.
[UNKNOWN]: And we had a lot of coffees together.
[UNKNOWN]: You did coffees for us at the homecoming parade back in the day.
[UNKNOWN]: And all that stuff was of the law firm.
[UNKNOWN]: And it was the best coffee ever.
[UNKNOWN]: You know, having it fresh brewed and TJ, you know, being there curating it for everybody.
[UNKNOWN]: It was, it was a special treat.
[UNKNOWN]: Then matter if it was, you know, 35 degrees and raining it, it made it sometime.
[UNKNOWN]: It wasn't.
[UNKNOWN]: That's right.
[UNKNOWN]: It probably makes it better.
[UNKNOWN]: Well, it was.
[UNKNOWN]: It really just warmed fresh, good cup of coffee.
[UNKNOWN]: Oh, and it was.
[UNKNOWN]: It needs to be.
[UNKNOWN]: And we had so many good, so many good talks over the coffees do over the years.
[UNKNOWN]: Don't we?
[UNKNOWN]: I mean, it was just, you know, how you got the Indiana.
[UNKNOWN]: And, you know, we're going to get to that.
[UNKNOWN]: We're going to get to that.
[UNKNOWN]: Because I want to keep the listeners just biking a little bit, because it's such a great story.
[UNKNOWN]: I mean, how.
[UNKNOWN]: you and your family, you know, landed here and you decided to, you know, have a family here and same year with us, you know, so I think it really says a lot about Indian Pennsylvania.
[UNKNOWN]: So what we're definitely going to get to that, but I do want to just share a couple cool headlines that are going on right now.
[UNKNOWN]: Trump, as Eric mentioned, we got Eric Coolsky and the, and the audience, too, and thank you for the bottles of bourbon brother.
[UNKNOWN]: I mean, we found this architect golf and in the horse soldier, which we know is hard to
[UNKNOWN]: that probably went in the front row, you know, yeah, thanks to those pro gentlemen.
[UNKNOWN]: Yeah.
[UNKNOWN]: Yeah, I'm probably not going to crack that one.
[UNKNOWN]: Yeah, no, no, that's, that's, that's all Tony's taste.
[UNKNOWN]: Yes.
[UNKNOWN]: No, but, you know, you Trump cut a deal with the top AI firms to check out their front tier models.
[UNKNOWN]: That's the cutting edge new stuff that's coming out that scares everybody a little bit because you have the super intelligence, you know, on the Singularity line.
[UNKNOWN]: That's crossing.
[UNKNOWN]: And are we going to be able to control it?
[UNKNOWN]: Is it going to be controllable?
[UNKNOWN]: You're in here, but all the horror stories and I've talked about how we need to make super intelligence illegal until we can for certain.
[UNKNOWN]: control it because it is scary, you know, it's, we're, we're, we're, it's like we're driving.
[UNKNOWN]: It's like the, the old commercials where you put the dummy in the car and you're going to 1000 miles an hour into the wall and we're going to find out what happens.
[UNKNOWN]: We're going to survive or not.
[UNKNOWN]: So these companies at least,
[UNKNOWN]: At least in theory, you have agreed to share their models with the government at the White House and whoever they're pointing to look over this for 30 days so they can, you know, rubber stamp or approve it and, you know, my, my skepticism is, do they actually know what they're looking at and the, or is it just more, well, this is our cover.
[UNKNOWN]: Well, I know that's what I'm, you know, I'm taking the guys that really know what they're doing or probably working for one of these companies because they're getting negotiated these, you know, major league baseball type salaries to go work out and Silicon Valley.
[UNKNOWN]: So, you know, we'll see, we'll see how it all plays out, but I think it's a good idea.
[UNKNOWN]: It's a good idea.
[UNKNOWN]: In concept, I like it.
[UNKNOWN]: I mean, it's far as you're not just like blasting.
[UNKNOWN]: Yeah, whatever out there out there.
[UNKNOWN]: There's there's going to be an implications.
[UNKNOWN]: I mean, it seems like at the back of one of every major,
[UNKNOWN]: workflow, whether you're integrating AI or not, you know, Microsoft's now enrolled it into every one of their platforms.
[UNKNOWN]: You know, so if you're using Word or, you know, spreadsheet or any of those third-party vendors, you know, you're inherently using AI, same thing at Google.
[UNKNOWN]: You know, now the last, as of a week and an hour ago, every Google searches AI driven.
[UNKNOWN]: So it's, you know, it's not the old algorithm that it was using before.
[UNKNOWN]: It's just truly, you know, AI driven.
[UNKNOWN]: So, you know, it'll be interesting to see how those all go with that being said,
[UNKNOWN]: two firms that have been in the news a lot lately opening in anthropic of both filed their initial papers supposedly for their IPO and they're talking about trillion dollar evaluations before even going public.
[UNKNOWN]: So it's going to get the stock market's going to be a crazy time to kind of watch when these come along with the SpaceX, which you know merged with the XAI.
[UNKNOWN]: Crazy times right now we're speaking in trillions, no, it's it is kind of crazy and these these companies I mean at the public market so but you know, we are we are gonna digress a little bit and get away from AI We're gonna talk about something that is just as good just as good as is a bourbon and that is a great coffee
[UNKNOWN]: And that was your mission, wasn't it?
[UNKNOWN]: If I recall talking with you early on, it was the mission was to create the perfect cup of coffee, right?
[UNKNOWN]: Well, coffee was definitely a big part of it, but the base mission is gathering people.
[UNKNOWN]: Hey, that's also the mission of bourbon, you know?
[UNKNOWN]: somebody earlier said you know bourbon is meant to be shared with friends you know absolutely and much like coffee so you can't have bourbon at eight a.m. in the morning what you can but then you know you did possible yeah he doesn't need to help you out of any coffee feels the America I say it feels America it feels the world I mean that's why you know we were talking about Colombian coffee you know always having that heritage of that and you were just looking over you know I know you you get your beans from all over the world but you know it's uh tell us
[UNKNOWN]: made you want to get in the coffee business and why you selected in the NPA?
[UNKNOWN]: Well, I think the reason we got in the business was because we had both Julie and my wife and I both were working in coffee during our college experience in grad school and we grew up drinking coffee, we grew up gathering in our families or with our friends and even when we were dating we'd go to coffee shops and we ended up working as baristas and
[UNKNOWN]: you know, neither of us studied business, we are not at all cut for this work, but coffee was the thing, and it just was such a big part of our lives, and you know, I'm in grad school, I'm finishing up, and I just start getting disillusioned with what was next.
[UNKNOWN]: I really wanted a career pivot, because I wasn't as smart as some of my peers.
[UNKNOWN]: I didn't really know where I would go with a graduate
[UNKNOWN]: Essentially, what we did was we finished that degree in May of 2002, and gave away most of our stuff, but a few things in a 10 by 10 storage unit, and we moved into our 74 Volkswagen van, and became, what's the word, vagabonds?
[UNKNOWN]: I love it.
[UNKNOWN]: Travelers.
[UNKNOWN]: It's a time to do it, right?
[UNKNOWN]: And I wish I had done it, well, I don't know, I wish the internet existed back then in the same way that it does now, because
[UNKNOWN]: You know, what a cool.
[UNKNOWN]: I did have a little almost semi blog going on with this trip.
[UNKNOWN]: I had a little, um, I think it was a Nokia phone that I could connect to my laptop and it would upload.
[UNKNOWN]: It took like half a day for one picture.
[UNKNOWN]: I take back into thought.
[UNKNOWN]: I would write a bit about our travels.
[UNKNOWN]: But essentially, you know, the long story short was we were looking for what was next and largely looking for a coffee shop, looking for a coffee, you know, could we support ourselves with coffee?
[UNKNOWN]: Yeah.
[UNKNOWN]: And a guy always in grad school with comes to Indiana, Pennsylvania, every November to hunt deer.
[UNKNOWN]: And he was there in November of 2002.
[UNKNOWN]: And the guy he was hunting with said, hey, there's a coffee shop near IUP that closed down.
[UNKNOWN]: Are we really miss it?
[UNKNOWN]: And so my friend called me.
[UNKNOWN]: I had never heard of Indiana PA.
[UNKNOWN]: I'm ex-tubos.
[UNKNOWN]: stop was to meet some friends in eerie Pennsylvania, which we had never been to before.
[UNKNOWN]: Oh, that's a room, you know.
[UNKNOWN]: Yeah.
[UNKNOWN]: And then we started heading east.
[UNKNOWN]: We spent a month in Newfoundland, which was probably our most like, I don't know, the most memories that Julian and I talk about are that month.
[UNKNOWN]: We had such a blast on that island.
[UNKNOWN]: What a cool place.
[UNKNOWN]: But then coincidentally, ended up staying a night at Brent Fules.
[UNKNOWN]: Grandparents cabin in Maine, my grandmother passed away.
[UNKNOWN]: So we started going south, tend to their funeral.
[UNKNOWN]: That's when we got the call.
[UNKNOWN]: We came to P.A.
[UNKNOWN]: and we were like,
[UNKNOWN]: I don't think we're moving here.
[UNKNOWN]: Yeah.
[UNKNOWN]: We didn't feel it at first until we met people.
[UNKNOWN]: And I remember we started meeting some folks, you know, my friend from grad school had a contact for us.
[UNKNOWN]: We went to stay at his house.
[UNKNOWN]: He introduced us to a bunch of students.
[UNKNOWN]: And I'll never forget, you guys know Dean Hood from IEP.
[UNKNOWN]: Yeah.
[UNKNOWN]: His son was in IEP at the time.
[UNKNOWN]: Yeah.
[UNKNOWN]: Somehow we end up at China King on Philadelphia Street, and he goes by October now, Cole.
[UNKNOWN]: October, surprise, gets on his knees and begs us to come.
[UNKNOWN]: And he's like, if you guys move here, I will be tireless about telling your story.
[UNKNOWN]: So we started taking it seriously, and we did it.
[UNKNOWN]: We moved here.
[UNKNOWN]: You made the move, and that's when
[UNKNOWN]: you know, we were saying about how, you know, you and I met, you know, and it started with e-mails, and actually, you know, you were the very first client that I, you know, well, that I actually brought in because Bob had a very established, you know, firm, you know, and he represented a lot of companies,
[UNKNOWN]: and was well known in the oil and gas industry, but uh, you were my favorite client bringing in because uh, you can't say that.
[UNKNOWN]: Well, you've blown no doubt, I'll say it because you're my first.
[UNKNOWN]: I mean, no, that's awesome.
[UNKNOWN]: You know, uh, I remember that day when I did you guys came in the shop.
[UNKNOWN]: Yeah, I know I do.
[UNKNOWN]: And every time Bob and I, I don't know if you recall, but every time, you know, things were so hectic and the law office, just to get five minutes alone with Bob.
[UNKNOWN]: It would be our coffee break.
[UNKNOWN]: So we would we would get in his portion drive over and he would bet I got a fun Bob story.
[UNKNOWN]: I can't wait to hear.
[UNKNOWN]: So we would get we would that would be our time.
[UNKNOWN]: So
[UNKNOWN]: We get in the car and I would be my time to, you know, we'd talk, you know, common, you know, if I questions, he had questions, cases that were working on together, you know, and we go and enjoy our common, you know, commonplace coffee, and, you know, he always had his coffee exact, you know, I'm sure you know exactly, we don't have to put it on the scale right time to get his right ratio.
[UNKNOWN]: I know, right.
[UNKNOWN]: And if it wasn't right, he'd be like, hmm, yeah, he knows, he could just take it
[UNKNOWN]: Yeah, he was, he loved his coffee and they're in trust me.
[UNKNOWN]: He was a, he was a picky connoisseur.
[UNKNOWN]: So I knew you were on to something early on.
[UNKNOWN]: In fact, you know, I was like, DJ, this is really good coffee.
[UNKNOWN]: You should think about, remember you got that roaster?
[UNKNOWN]: The first roaster you got.
[UNKNOWN]: Remember in the corner?
[UNKNOWN]: I was burned to place down.
[UNKNOWN]: Yeah, you were in steam.
[UNKNOWN]: We're in the place.
[UNKNOWN]: I will never forget that.
[UNKNOWN]: I'll never forget the first meeting with you.
[UNKNOWN]: We've had several conversations where you were so kind to think through really tough things with me.
[UNKNOWN]: And then, yeah, we'll never forget that moment.
[UNKNOWN]: There was a little ember that ended up in the pipe and then it just full on it was off I thought the business was over.
[UNKNOWN]: Yeah, that might have been it That was one of four fires.
[UNKNOWN]: We thought but you know what that was an extra that was an extra dark roast and bad
[UNKNOWN]: It was, it was, it was, it was, but you know, your coffee was, is, is legendary, I, you know, and I say that not just out of fondness for it myself, but it is legendary.
[UNKNOWN]: And in fact, I think even some of the conversations early on and off you were called this before you became, you know, as big as you are now, I would say TJ, you really need to think about having a second shop or maybe even franchising you.
[UNKNOWN]: I think you were the first person that said that word to me.
[UNKNOWN]: because in your like, oh, no, that's not that's not what Julie and I, you know, we can't move for you know, we, we, this is just, this is everything that we didn't envision, right?
[UNKNOWN]: It was it was more about the people and being and you always have been.
[UNKNOWN]: So you've never lost that mission.
[UNKNOWN]: But tell I'm just going to step aside.
[UNKNOWN]: I want you to tell how you went from this little corner, you know, almost on IUP campus.
[UNKNOWN]: I mean, it's very close, right?
[UNKNOWN]: So coffee shop to where you are today.
[UNKNOWN]: Oh, it's a good question.
[UNKNOWN]: I mean, in some ways I look back and I'm not exactly sure.
[UNKNOWN]: I mean, as you said, we had hesitancy.
[UNKNOWN]: to go to that second location.
[UNKNOWN]: And to even think about franchising, I remember the one of the first times you brought it up to me, I was just like, I don't even understand what this means.
[UNKNOWN]: I'm gonna be in someone else's pocket for the rest of their business.
[UNKNOWN]: Like that just, it didn't hit the 74 Volkswagen hippie brain.
[UNKNOWN]: Like it should have, like I should have had more awareness and openness, but really when you look back, I'm actually getting a little emotional.
[UNKNOWN]: When you look back at the history of commonplace and you look at each of the kind of steps we took, there was some unique opportunity, just like the first one.
[UNKNOWN]: There was some crazy weird just, it would be so silly to say no.
[UNKNOWN]: And at the same time we'd have someone on our staff that was ready for that next growth, too.
[UNKNOWN]: It doesn't make a big difference when you have the support of, you know, because that next leap is always
[UNKNOWN]: You know, we, you know, the first one was scary enough, but yeah, but it didn't go to that next step.
[UNKNOWN]: Because like, well, especially when things are going good, where you set up, you don't want to mess it up, right?
[UNKNOWN]: So, and that's always the, you know, well, that's a, that's a big risk, because now we're not just talking about messing this up, but possibly messing up, everything that we've worked for to do.
[UNKNOWN]: And that's a scary moment in anybody, anybody's, you know, decision to grow.
[UNKNOWN]: And especially to a second location.
[UNKNOWN]: So, what was the second location that presented itself to you guys?
[UNKNOWN]: I mean, there's one that's kind of interesting to talk about.
[UNKNOWN]: It's not like a full second location.
[UNKNOWN]: It was the essentially the second address we had was at the hospital in Indiana.
[UNKNOWN]: Such a good one too.
[UNKNOWN]: What a cool opportunity that was Steve Wolf just stopped me walking through the HM1 day and talked about his vision for having kind of a pleasant experience as you walk in the lobby.
[UNKNOWN]: But what are better pleasant experience than having that smell?
[UNKNOWN]: And trust me, every time I had to go in there, you know, whatever, if it was blood work, I'm definitely getting a coffee you're probably going to have it for me.
[UNKNOWN]: Probably like the real second location was our address in Squirrel Hill.
[UNKNOWN]: Yeah, that's right.
[UNKNOWN]: Yeah.
[UNKNOWN]: In the Squirrel Hill one, this is, you know,
[UNKNOWN]: The staple.
[UNKNOWN]: It's incredible.
[UNKNOWN]: We're still, you know, it's 2010, you know, and as I was saying, the opportunity presented itself just organically, we had a connection with that store and the folks that owned it, they were kind of pivoting away, they made us kind of an offer on taking over operations.
[UNKNOWN]: And like I said, Andre was moving the Pittsburgh
[UNKNOWN]: engaged about to get married, he had worked with us here in Indiana for years, three years.
[UNKNOWN]: He was my second phone call when we got the opportunity.
[UNKNOWN]: It was like, hey, would you like a full-time job?
[UNKNOWN]: Yeah.
[UNKNOWN]: And it worked out and he helped us launch that store and was there for several years.
[UNKNOWN]: And so they entouch him.
[UNKNOWN]: I mean, it was, you know, to look back on it, the reason I get emotional is it was just like too good to be true.
[UNKNOWN]: Like a,
[UNKNOWN]: a lovely neighborhood in Pittsburgh, a lovely store, a lovely human to help us kind of engage in that space.
[UNKNOWN]: And that's happened four or five more times to us, the process of commonplace.
[UNKNOWN]: And I can't wait to talk more about that because I also want to come back, I want to talk about your roasting side too, because that's been an amazing expansion.
[UNKNOWN]: Yeah, yeah, we, um,
[UNKNOWN]: almost immediately as you described, we had a small roaster at first that was in kind of the corner of the bar.
[UNKNOWN]: And then we moved outside of the bar area in the front corner, then we moved in the back corner that are now, you know, that stores still open in the couch area, you know.
[UNKNOWN]: And it was always my desired had a couple of experiences roasting coffee for other shops and that's our bourbon dog.
[UNKNOWN]: Is that Louis?
[UNKNOWN]: Lou, you're a Durkussie squirling.
[UNKNOWN]: He's got tiny little big ol' feet.
[UNKNOWN]: But then we, I don't know.
[UNKNOWN]: We just started growing with it.
[UNKNOWN]: I was researching more.
[UNKNOWN]: It was around the time.
[UNKNOWN]: Someone started using the turn third wave coffee, which was a pretty big.
[UNKNOWN]: adjustment in coffee like when you when you think of like the big shifts like the first big shift with coffee was the specialty coffee movement which was a gold to get coffees that farmers were super proud of to get them a premium on their on their on their harvest.
[UNKNOWN]: Yeah.
[UNKNOWN]: Then third wave coffee in the early 2000, probably 2004 or five, Nick Chow was the first to use this term.
[UNKNOWN]: Was really a shift to the science of coffee, right?
[UNKNOWN]: So I'm brand new in business at this time, ten years in the industry, but brand new in business.
[UNKNOWN]: And so I'm listening, I'm experiencing this third wave style of roasting, which was,
[UNKNOWN]: essentially taking that higher grade coffee and roasting it a bit lighter to allow the nuance to come through, almost like how someone would approach a wine, right?
[UNKNOWN]: So as we started kind of growing in understanding the science of roasting and trying to get different flavors out of the coffee,
[UNKNOWN]: That's really when the roasting side started to expand as No one in kind of the Pittsburgh region at this time was roasting.
[UNKNOWN]: There were a few coffee shops and Pittsburgh that were buying third wave roasted coffee But nobody was really roasting it at that time.
[UNKNOWN]: So that's a uniqueness.
[UNKNOWN]: It's a definitely unique and especially when you're you know You need to become pretty good pretty close to your regular customers because I mean they're there.
[UNKNOWN]: They know the story, right?
[UNKNOWN]: I mean
[UNKNOWN]: just like, you know, when I know when you spent a lot more time and I know you still do it in Indiana, but when you were here, I mean, you're talking and you get to know them right?
[UNKNOWN]: And so they get to know your story.
[UNKNOWN]: And they not only get to know your story, but they actually see roasting over in the corner at that moment in the back in the day, right?
[UNKNOWN]: So you can smell it as it's starting and then you can go right up to the shelf and pick a bag off.
[UNKNOWN]: And by the way, thank you for
[UNKNOWN]: You know, look, look, we get the shit to try here, the Indiana blend, so this is going to be just a real treat, you know.
[UNKNOWN]: We really wanted to highlight, in some ways, I don't feel like we tell that story enough.
[UNKNOWN]: Pittsburgh represents 70% of our business, maybe even closer to 80.
[UNKNOWN]: And to do this blend was really just a,
[UNKNOWN]: an homage to Indiana.
[UNKNOWN]: Indiana is our roots.
[UNKNOWN]: This is our home still.
[UNKNOWN]: We live here.
[UNKNOWN]: And in fact, I live very close to you.
[UNKNOWN]: I didn't realize how close we are.
[UNKNOWN]: So we did the Indiana blend to honor that.
[UNKNOWN]: The Volkswagen Vans on the front and love it.
[UNKNOWN]: How we got here.
[UNKNOWN]: Well, love it.
[UNKNOWN]: That's pretty cool.
[UNKNOWN]: And the coffee inside's really cool too, we're experimenting with some newer coffees and different coffees.
[UNKNOWN]: This is from India, an incredible, couple husband and wife.
[UNKNOWN]: We buy this coffee from through a really interesting importer who we've become really close friends.
[UNKNOWN]: He launched his business a little later than ours.
[UNKNOWN]: But what a good guy.
[UNKNOWN]: He just goes to almost every country of coffee origin is forging relationships with folks and his desire is to just pay farmers more than what they would get in the traditional market.
[UNKNOWN]: What a cool, it's cool.
[UNKNOWN]: And especially if they're providing such a wonderful product in the craft is there, right?
[UNKNOWN]: So because when it's like a good bourbon, when you have a good coffee, you don't mind paying a little extra because that's
[UNKNOWN]: You know, there's been, there's been some sweat and tears that have gone into, you know, from the being up.
[UNKNOWN]: Yeah, for sure.
[UNKNOWN]: We want to talk about now how you started, you know, this little roasting and even with a little roasting fire has as moved into, as moved into almost a 10,000 square foot facility in Pittsburgh.
[UNKNOWN]: And it's turned into a major, major thing and not only that, but you were the expert on a big show.
[UNKNOWN]: I mean, not so long ago.
[UNKNOWN]: So we'll have to talk about as well.
[UNKNOWN]: We're going to talk more about TJ and his journey.
[UNKNOWN]: It's something I'll see if he hears his brother next to me.
[UNKNOWN]: AI, data, privacy, cyber security, across all 50 states and federal, the law changed overnight.
[UNKNOWN]: But this morning, you're not scrambling.
[UNKNOWN]: One coffee.
[UNKNOWN]: one scroll.
[UNKNOWN]: Every new development that matters, in plain English, reviewed by an attorney, linked to its official government source.
[UNKNOWN]: That's Dr. Daly.
[UNKNOWN]: The four pillars, every morning, one place.
[UNKNOWN]: Start your free two week trial at docketdaly.ai.
[UNKNOWN]: And we are back in the Burton Studios, blue lacristies in the house.
[UNKNOWN]: He is in the House, my guy, Eric, the world's in the House, and we have the very special T.J. Fairchild.
[UNKNOWN]: I mean, the coffee guy.
[UNKNOWN]: I mean, if you ever have a coffee question, I mean, Starbucks should be quivering right now, because I mean, their coffee does not hold water compared to years.
[UNKNOWN]: I mean, this ear coffee has grown rapidly and for good reason.
[UNKNOWN]: I mean, especially throughout the Pittsburgh region, but we were talking about your, how you're roasting businesses,
[UNKNOWN]: just from the corner of the coffee shop here in Indiana P.A.
[UNKNOWN]: to now, I think you moved into a warehouse here initially, if I'm correct, even I kinda did it back door to her there.
[UNKNOWN]: And that was the last time I actually got to see the warehouse.
[UNKNOWN]: I haven't gotten to come down to Pittsburgh, but I would love to come down and check it out.
[UNKNOWN]: So now you're down at Pittsburgh in roasting, and so tell us, tell us what this all entails.
[UNKNOWN]: I mean, this is amazing.
[UNKNOWN]: I mean, it's just not you anymore around the roaster, is it?
[UNKNOWN]: No, in fact we have we have almost 100 employees now.
[UNKNOWN]: It's a wild how we've grown and Really excited to be on this journey Yeah, essentially what happened is we just kept growing so I mean, I think we're on our seventh roasting machine Our latest is 35 kilos the first one we started with was just a single.
[UNKNOWN]: Yeah, so That's pretty big multiple steps in between yeah
[UNKNOWN]: So the bags of coffee.
[UNKNOWN]: I mean how many are laying around?
[UNKNOWN]: I mean I did.
[UNKNOWN]: I remember seeing just even when you had the, you know, where I'll space that you were right in here on IEPA.
[UNKNOWN]: That was those are significant.
[UNKNOWN]: I mean, those are big bags, you know.
[UNKNOWN]: Yeah, the each country may do a little bit of a subtle difference, but it's somewhere in the neighborhood of about 150 pounds per sack.
[UNKNOWN]: Yeah.
[UNKNOWN]: And we actually did the math earlier today.
[UNKNOWN]: I was on a tour and one of the folks on our team asked me like those first year to and you're roasting how many pounds of coffee were you going through.
[UNKNOWN]: So I just did some quick mental math to like think about it, you know, rough estimate versus today.
[UNKNOWN]: It was 30x.
[UNKNOWN]: Wow.
[UNKNOWN]: Wild.
[UNKNOWN]: That is wild, right?
[UNKNOWN]: Can't believe it.
[UNKNOWN]: It's a lot of coffee.
[UNKNOWN]: So because of that, we had to find a facility that was supported and essentially we were doing all the activities in this building that we have now in that first store in Indiana, which is wild to think about.
[UNKNOWN]: We would just use the espresso machine there as training opportunities.
[UNKNOWN]: We would showcase the roasted coffee, as you mentioned before, but now we have that spread out through the original stores, maybe a thousand square feet and now we've got that spread out to almost a 10,000 square foot facility.
[UNKNOWN]: so we have a dedicated area where we do training where we have a set up that looks just like a coffee bar but there's no kind of retail engagement right so we can focus in we have an area where we do sample roasting we have an office area we have a roasting area we have an area where all the coffee is bagged and then we've got a big conference room a smaller kind it's just wild that is wild crazy you know that's what what a what a cool I mean
[UNKNOWN]: I knew him.
[UNKNOWN]: First of all, I knew you could do it back in the beginning.
[UNKNOWN]: But you believed in me more than I did.
[UNKNOWN]: No, I didn't know.
[UNKNOWN]: Seriously, you and Steve and Bob, you are so encouraging.
[UNKNOWN]: No, but it was, but you.
[UNKNOWN]: I mean, everybody drinks, I would say, I would say 90 percent, right?
[UNKNOWN]: Of the people around the world drink.
[UNKNOWN]: Yeah, can we look that up?
[UNKNOWN]: Yeah, can we?
[UNKNOWN]: Check that out.
[UNKNOWN]: How many people?
[UNKNOWN]: Yeah.
[UNKNOWN]: I mean, that's something that is just a, it's at least.
[UNKNOWN]: coffee, and more people drink coffee than any other beverage except tea.
[UNKNOWN]: Another source states that more than 35% of the world's population consumes coffee daily.
[UNKNOWN]: Wow, that's one out of three.
[UNKNOWN]: So that's world.
[UNKNOWN]: That's what you ask.
[UNKNOWN]: What is it in the US?
[UNKNOWN]: Because I got to think it's a lot higher in the US because I mean, everything, you know, I can go back.
[UNKNOWN]: I grew up with the pollgers, you know, you have pollgers in, you know, you've got the Maxwell house, you know, the Gingles.
[UNKNOWN]: Listen to this.
[UNKNOWN]: Oh, she's not going to read it.
[UNKNOWN]: 73% of America is drink coffee every day.
[UNKNOWN]: Yeah, so at least 73.
[UNKNOWN]: What's more?
[UNKNOWN]: What's bourbon?
[UNKNOWN]: Yeah, what's bourbon?
[UNKNOWN]: Seven on eight.
[UNKNOWN]: 13.1.
[UNKNOWN]: That's it.
[UNKNOWN]: We've got to get those numbers up.
[UNKNOWN]: Yeah, I get those.
[UNKNOWN]: We're trying.
[UNKNOWN]: I know the gen.
[UNKNOWN]: They were covered enough for Gen Z doesn't want to drink anymore.
[UNKNOWN]: My kids are two prime examples.
[UNKNOWN]: I'm like, you know, 73% coffee.
[UNKNOWN]: They don't drink.
[UNKNOWN]: They don't want.
[UNKNOWN]: It's.
[UNKNOWN]: It's just the generation.
[UNKNOWN]: I mean, they've kind of, uh, they've softened on the alcohol.
[UNKNOWN]: Now, they drink coffee and they love coffee.
[UNKNOWN]: I mean, that's, uh, yeah, this, they all call us.
[UNKNOWN]: We actually did a spotlight on that in our third or fourth episode about how alcohol sales overall are down.
[UNKNOWN]: Wow.
[UNKNOWN]: You know, that's significantly to, I mean, to the point where there's a kind of a glut of a surplus of supply out there.
[UNKNOWN]: So it'll be interesting to see what it does.
[UNKNOWN]: No, I don't know, bourbon has been affected by quite as much.
[UNKNOWN]: I think we looked into that.
[UNKNOWN]: It's more of a kind of like coffee, it's more like a craft, it's more of a, you know, it's a socialization thing, you know, it's so it's not called overall, but I mean bourbon always there's a story, right?
[UNKNOWN]: So there's a story and much like yours in we're going to get back to that right now because you're now roasting, okay, and from the time you had that little fire in the corner.
[UNKNOWN]: It just me left me left me with an image and an impression that oh my god, it was so scary That was the worst one to you of the four.
[UNKNOWN]: That was the worst one.
[UNKNOWN]: You've had four fires Four fires.
[UNKNOWN]: Oh, well, that is roasted coffee, man.
[UNKNOWN]: That's there ain't no joke there.
[UNKNOWN]: They get hot It's hot in the The skin that still left on through the processing of coffee is very very thin and brittle
[UNKNOWN]: When that escapes the roasting process, the combustion point is so low.
[UNKNOWN]: So the fact that the roaster is so hot, this thin little brittle piece that's collected in a chamber could so easily ember and then go into a fire, which,
[UNKNOWN]: The newest roaster we have has a complete suppression system.
[UNKNOWN]: It's all good, but those kind of lower tech Smaller roasters don't have that, so and that's always a risk.
[UNKNOWN]: Yeah, so do you guys have like protective measures in there is is your roasters kind of on the outlook or that for the Yeah, yeah
[UNKNOWN]: I imagine I mean that seems like you know, that's what you're gonna do, right?
[UNKNOWN]: My senses are always it's really funny.
[UNKNOWN]: I'll be in a meeting and some random maybe like a Who knows what's going on, but you know you get like this random electrical smell and the building Something happens and I'm like, oh, excuse me for a second.
[UNKNOWN]: I gotta go.
[UNKNOWN]: That doesn't smell normal It's never the roaster, but I'm so paranoid and would it's all good?
[UNKNOWN]: Yeah, no, I hear you, but your your coffee does smell wonderful.
[UNKNOWN]: I do miss that at roasting smell It we got to get that in like a scent.
[UNKNOWN]: You know, maybe just put the little roaster back That's pretty fun.
[UNKNOWN]: Yeah, I mean, but so now I want you to share with us.
[UNKNOWN]: You got asked to do the show, right?
[UNKNOWN]: So that was pretty cool.
[UNKNOWN]: Yeah, it's wild, yeah.
[UNKNOWN]: And how that comes out?
[UNKNOWN]: I mean, we get these interesting requests all the time, right?
[UNKNOWN]: And this email comes through, it's the discovery channel.
[UNKNOWN]: Like, we're not going to, we don't take that seriously, or whatever, but it's probably spam, right?
[UNKNOWN]: Well, yeah, we'll take the call, sure.
[UNKNOWN]: So we're on like a video call.
[UNKNOWN]: This is right in the heart of COVID.
[UNKNOWN]: I mean, it must have been mayor June of 2020.
[UNKNOWN]: So I mean, it's early.
[UNKNOWN]: Yeah.
[UNKNOWN]: And, uh,
[UNKNOWN]: It's some producers of the show.
[UNKNOWN]: They're asking us some questions and at some point, they're like, oh, you're legit.
[UNKNOWN]: And the questions they were asking us was like, you know, what coffee we're into, like how our business is set up things like that.
[UNKNOWN]: So essentially what happened was they had identified a coffee shop in the ear that they wanted to help.
[UNKNOWN]: It was not doing well and they wanted to write the ship, you know?
[UNKNOWN]: No, it's kind of the show, right?
[UNKNOWN]: Correct.
[UNKNOWN]: Yeah, it was the second season of a show called undercover billionaire where the second season was about identifying five businesses in the area that needed to kind of get some some assistance and it wasn't hard to do.
[UNKNOWN]: So they identified this coffee shop and they started to talk with them and they realized the roaster that this coffee shop was using didn't have the expertise they were looking for.
[UNKNOWN]: So they just googled and they found us and they were like, oh, Pittsburgh's close enough.
[UNKNOWN]: Let's see if they'll help.
[UNKNOWN]: Yeah.
[UNKNOWN]: So we get on the phone and like I said, they're asking us some questions and at some point they're like, all right.
[UNKNOWN]: All right, get Glenn on the phone.
[UNKNOWN]: So they call Glenn Sterns, who is a billionaire.
[UNKNOWN]: Yeah.
[UNKNOWN]: He's the one that essentially is doing the work of this show.
[UNKNOWN]: So he gets on FaceTime with this call.
[UNKNOWN]: And he starts asking his questions and he's like, hey, can you be here Sunday?
[UNKNOWN]: I don't know, like, it's a Tuesday.
[UNKNOWN]: And I've got to get my COVID clearance.
[UNKNOWN]: You know, I've got work to do.
[UNKNOWN]: But yeah, it was incredible.
[UNKNOWN]: I mean, I didn't really know what to expect.
[UNKNOWN]: one night to kind of get the layout you know the check us into a hotel and then Glenn takes me out for a bourbon and I like the guy already yeah great guy actually really enjoyed getting to know him and he told us what was going on that we were going to kind of I would be going undercover yeah they'd identify that this store needed help yeah and they want to meet a go in and just pretend like I wanted to open a coffee shop
[UNKNOWN]: That wasn't the worst.
[UNKNOWN]: Yeah, right.
[UNKNOWN]: Well, it was hard, because I was supposed to introduce myself with an alias.
[UNKNOWN]: And I said, my name's TJ, and I've got the little earwig in and one of the producers.
[UNKNOWN]: You had one job.
[UNKNOWN]: You know, it's so I had to like, we're talking about that in real time on the stream.
[UNKNOWN]: But it's still worked out.
[UNKNOWN]: Actually, my name is Matthew.
[UNKNOWN]: Yeah, this is the making of it.
[UNKNOWN]: My favorite line with the owner of the shop, her answer when I said, oh, you know, my family's camping around, like I had to make up a story.
[UNKNOWN]: My family's camping around the corner.
[UNKNOWN]: I've always wanted to open a coffee shop.
[UNKNOWN]: Is it hard?
[UNKNOWN]: And her answer was, no, I learned how to make lattes the night before.
[UNKNOWN]: And I was like, yeah, they came on, there we go, there is the girl.
[UNKNOWN]: So that ended up setting the tone for the premise of the show.
[UNKNOWN]: And essentially, you know, two rounds of filming, the first was to kind of describe the problems.
[UNKNOWN]: And then the second round was us kind of working together to fix the problems.
[UNKNOWN]: It was, it was such a cool show.
[UNKNOWN]: And it, it really, you know, 2020 was like,
[UNKNOWN]: a massive, you know, the show comes out.
[UNKNOWN]: I think it was hilarious, January 6, 2021.
[UNKNOWN]: Yeah, right.
[UNKNOWN]: The show launches.
[UNKNOWN]: And, you know, we have a pretty healthy wholesale business at this time.
[UNKNOWN]: We're, we're helping folks around the Pittsburgh region open coffee shops.
[UNKNOWN]: Yeah, we're going to get to that too, because that is another great thing you guys do.
[UNKNOWN]: It's wild that we've evolved into this, but that really accelerated that program, because, you know, it's showed on discovery channel.
[UNKNOWN]: And so many people we had people calling from outside of the U.S. That's that, and that's for help.
[UNKNOWN]: I bet.
[UNKNOWN]: We got clients in Savannah, Miami, Kalamazoo, and some in the Midwest, in Texas, like we, it was amazing.
[UNKNOWN]: It was a great exposure.
[UNKNOWN]: And as it should have been, I mean, there's, you know,
[UNKNOWN]: When a guy that's made a billion dollars somehow, obviously he has an eye for talent and good things, picks you up and says, trust me, I could have picked them out, but they weren't asking me, so when I saw you on there, I was like, oh man, that just tickled my heart.
[UNKNOWN]: In fact, I think I gave you a big hug on Philadelphia street after one of the parades of like TJ, that was so cool to do to me.
[UNKNOWN]: it was, right?
[UNKNOWN]: So, but you know, and it was kind of cool about that, you know, you know, you talk about how Eerie was one, you know, one of the stopping places.
[UNKNOWN]: So, there's a little bit of a connection too there, you know, going back to Eerie to be able to help these folks out, right?
[UNKNOWN]: Because it wasn't too long ago when you were driving in your van, and, you know, not even able to afford a hotel room.
[UNKNOWN]: Right?
[UNKNOWN]: Living in the full sweat.
[UNKNOWN]: Well, you're living in the man down by the river.
[UNKNOWN]: So, you know, by the way, I'm actually trying to become Chris Farley.
[UNKNOWN]: I think I can do.
[UNKNOWN]: I can't even do anything.
[UNKNOWN]: I want to do everything he did.
[UNKNOWN]: We talked about the headstands the last episode, but you know, Chris was pretty good at cartwheels.
[UNKNOWN]: I got to be honest.
[UNKNOWN]: He was pretty agile.
[UNKNOWN]: He was a little beat him trying to stop like a chip and nails dancer.
[UNKNOWN]: Oh, no, that's a classic, right?
[UNKNOWN]: No, I know you bring that out about that.
[UNKNOWN]: Yeah, that was close.
[UNKNOWN]: You know exactly what period was going with those floaters on?
[UNKNOWN]: Actually, I was born in the Patrick's Waysie because I figured, so you know, you get asked to do this now.
[UNKNOWN]: What was the part of the billionaire on the show?
[UNKNOWN]: Was he involved in this and did it seem to help this coffee shop?
[UNKNOWN]: Yeah, yeah, he helped a number of businesses and in the first season, he launched a barbecue restaurant that's still there.
[UNKNOWN]: And that's an interesting story in and of itself.
[UNKNOWN]: But yeah, his part was really the kind of...
[UNKNOWN]: Big picture business side of things, he did inject some capital into the stores.
[UNKNOWN]: I learned a ton from him and just the side conversations we'd have and in the official moments.
[UNKNOWN]: My role was just to add some value as he's talking about the big picture.
[UNKNOWN]: business ideas to distill it into how that relates to coffee, you know, and so very hands-on in relationship to the bar set up equipment, you know, one of the biggest cool moments, but almost catastrophic was when I went to start Barista training, her espresso machine didn't even work.
[UNKNOWN]: So there's this literally this moment where they're filming,
[UNKNOWN]: We're actively, we've got, you know, the ton of people there, and I go and I'm just like, hey, I'm sorry, you know, time out.
[UNKNOWN]: This doesn't work.
[UNKNOWN]: I'm working.
[UNKNOWN]: And so we actually had a coffee pot.
[UNKNOWN]: Crazy story.
[UNKNOWN]: I had one of our texts was at Washington and Jefferson College that day, and I called him.
[UNKNOWN]: they were shutting down a store and it was it was going to actually transform into a Starbucks.
[UNKNOWN]: So we were we were harvesting the equipment that was there.
[UNKNOWN]: And I was like drive to Erie.
[UNKNOWN]: So he drove to Erie, which is there's some cool shots of our van pulling up.
[UNKNOWN]: They had a drone out front and like watching the van pull up.
[UNKNOWN]: Oh no, some equipment actually added.
[UNKNOWN]: So yeah, we did added a little, well, and that's, and that's a true business story.
[UNKNOWN]: I mean, that, but no, that just figured it out.
[UNKNOWN]: We got to figure it up, because sometimes it just means in the air.
[UNKNOWN]: Right.
[UNKNOWN]: How do you build the wing?
[UNKNOWN]: That's right.
[UNKNOWN]: Yeah, not he'll land it because that's the hard for it.
[UNKNOWN]: I'm saying never land right.
[UNKNOWN]: Yeah, right.
[UNKNOWN]: Sometimes it's better not to, especially it's going on on earth these days.
[UNKNOWN]: But that's where Burban helps and coffee certainly does.
[UNKNOWN]: You know, and getting that good kick start when I was working 70 hours a week, that common place coffee man, that would just.
[UNKNOWN]: I'm going back.
[UNKNOWN]: I know.
[UNKNOWN]: It kept me going.
[UNKNOWN]: I mean, you put a little thought bubble on your head.
[UNKNOWN]: It not only made me, you know, have that energy spurt I needed to do two or three shifts, you know, because it would be a seven a.m. start till, you know, midnight, you know, with a couple coffee breaks in between and a dinner with the family and then, you know, running back out.
[UNKNOWN]: don't miss the the hours that the work ethic at taught me and and the friends and the colleagues that I got to meet along the way.
[UNKNOWN]: I certainly never regret how the journey goes right so and now talking about your journey.
[UNKNOWN]: So now you're down in Pittsburgh and what's kind of ironic is that you've been very successful in now opening you know one great coffee shop after another
[UNKNOWN]: We're getting ready in two weeks to launch number nine number nine shady side.
[UNKNOWN]: Oh, yeah, shady side.
[UNKNOWN]: That's Hey, it'll be a big hit be a big hit.
[UNKNOWN]: So you know number nine, but how many this is this is where I really find You know your your ability to help others, you know, it's so cool.
[UNKNOWN]: So you know unlike the true competition We're like, oh, it's cut throw you know we're all no no you you're like listen if you if you have a mission right just kind of like you did with the lady up in your
[UNKNOWN]: Uh, as under cover, you know, like, I'm, I'm, I'm here to help you.
[UNKNOWN]: You may, you may think, maybe thinking that I, you're helping me initially, but it's actually me helping you, right?
[UNKNOWN]: So, uh, how many people in how many shops have you helped since, you know, you kind of open that arm of your business?
[UNKNOWN]: Uh, we're up to 152.
[UNKNOWN]: Yeah, that's amazing.
[UNKNOWN]: It's unreal.
[UNKNOWN]: Right, so that's really where the tentacles go out there, right?
[UNKNOWN]: And that almost gives you chills.
[UNKNOWN]: I'm sure you can just talk about it, right?
[UNKNOWN]: I mean, I remember the moment I was in a meeting like maybe six years ago.
[UNKNOWN]: It was right around the time this show aired.
[UNKNOWN]: And I was at the facility where I know I'm walking around a couple clients to kind of give them the first introduction of what we do.
[UNKNOWN]: And one of them asked me how many shops have, and I was, I had
[UNKNOWN]: 30.
[UNKNOWN]: I don't know.
[UNKNOWN]: I couldn't answer.
[UNKNOWN]: So later that day, I'm sitting in the back of the warehouse and I I start just writing down everybody.
[UNKNOWN]: I'd never done this before and it was like 83 that day and it was like what in the world?
[UNKNOWN]: I couldn't believe it and some of these are pretty light projects like we've helped folks.
[UNKNOWN]: take a restaurant off, you know, put in a coffee arm to the restaurant, but a significant number of those are from scratch to open.
[UNKNOWN]: and sometimes I get kind of sad because not all of them are open anymore and I'm oh did I fail them or what but there's there's there's something you know that there's so many uh you gave them the best chance they could there's no doubt because you know there's so many third party variables on the right that uh and jump into play it also makes me think too like how lucky am I how blessed am I like
[UNKNOWN]: Most food and beverage.
[UNKNOWN]: What is that percentage that close within a year within two years or then three years?
[UNKNOWN]: And how do you get to five?
[UNKNOWN]: How do you get to ten?
[UNKNOWN]: Yeah.
[UNKNOWN]: And we're still going at 23 years.
[UNKNOWN]: That's what I'm talking about right there, you know, and going strong.
[UNKNOWN]: And you know, it's my team.
[UNKNOWN]: That's not me.
[UNKNOWN]: I certainly bring some elements of, um,
[UNKNOWN]: you know what my role is Julie brings her elements, but we have been just incredibly lucky to have amazing people work with them.
[UNKNOWN]: Well, and that's the key, right?
[UNKNOWN]: So when you grow this quickly as you have,
[UNKNOWN]: you have to let go of that control factor because you know and you're a master you are a master roaster you know so when you go and that's an art and it's a science you know it's all of a kind of blended into one and it's probably a never ending science right so you're always looking for that next one to learn yeah and that next best you know creation so
[UNKNOWN]: but you're kind of letting go a little bit on that and you're putting your trust into hand-picked folks that you've you know you've picked Julie's picked your your team's picked and that they become like family you know they they become like family and and they're the ones that you know that help you continue to do what you're doing today and and like you said that they're early steps to the first step but there's always like you know it's a big this is the big step you know
[UNKNOWN]: Who knows where he go from here?
[UNKNOWN]: Yeah, I'm still wondering.
[UNKNOWN]: Yeah, I still wake up and wonder who I'm supposed to be.
[UNKNOWN]: No, 52 years old, I still don't know.
[UNKNOWN]: Yeah, me too.
[UNKNOWN]: I mean, we'll talk about that in the fifth segment though, you know?
[UNKNOWN]: We lose a rare shake in his hand.
[UNKNOWN]: He got knocked on me.
[UNKNOWN]: We'll be right back out of this.
[UNKNOWN]: AI, data, privacy, cybersecurity, across all 50 states and federal, the law changed overnight.
[UNKNOWN]: But this morning, you're not scrambling.
[UNKNOWN]: One coffee, one scroll, every new development that matters, in plain English, reviewed by an attorney linked to its official government source.
[UNKNOWN]: that stock a daily.
[UNKNOWN]: The four pillars every morning, one place.
[UNKNOWN]: Start your free two week trial at docketdaly.ai and we are back and before I forget because we haven't just uh...
[UNKNOWN]: You know, you know, it's like after that second cup of commonplace coffee, you're just sitting there and it's tingling.
[UNKNOWN]: You know, everything is tingling and it feels good.
[UNKNOWN]: Your brains on, you know, firing on all cylinders, you're like ready to go.
[UNKNOWN]: Before I forget about talking about the bourbon, like I have done in the past.
[UNKNOWN]: We need to talk about this beautiful bottle that we got in front of us today.
[UNKNOWN]: Perry, what is it?
[UNKNOWN]: It would help if I turn my wallet on there, Mitch.
[UNKNOWN]: It's Willett Bourbon.
[UNKNOWN]: I'm not sure where we got this bottle.
[UNKNOWN]: Yeah, it's a Uber.
[UNKNOWN]: Did you buy it?
[UNKNOWN]: I bought it.
[UNKNOWN]: Just because it looked very, very, it's a, you know, I drink a tea.
[UNKNOWN]: Brad, every guy over 40.
[UNKNOWN]: No, I see.
[UNKNOWN]: I drink a genie bottle.
[UNKNOWN]: I figured if I just rubbed it enough, there's going to be a lady coming out in a two piece.
[UNKNOWN]: Pink.
[UNKNOWN]: I think we're going to be on like, yeah.
[UNKNOWN]: What are you, what do you want?
[UNKNOWN]: We don't know anything to see that.
[UNKNOWN]: But it reminds me of the birthday bourbon that old forest or puts out, they have, it comes out in a bottle like that.
[UNKNOWN]: It's very unique.
[UNKNOWN]: Anyway, I was, it's a, this, the willot distillery started in the 1700s.
[UNKNOWN]: Yeah, so it's one of the older ones.
[UNKNOWN]: Yeah, it's gone through some different ownership and some different,
[UNKNOWN]: We talked about that with the chicken cock, you know, is being one of the, you know, right, the staples in the early 1700s, you know, before just doing was even a distilling was just kind of one of the TJ's like the one, all right.
[UNKNOWN]: It's a bourbon.
[UNKNOWN]: It's legit.
[UNKNOWN]: It's really, it's really, it's a legitimate, a legitimate, a legitimate.
[UNKNOWN]: Yeah, you can imagine the puns that were flying that day.
[UNKNOWN]: Well, the first segment came right into the first segment, you know?
[UNKNOWN]: It was actually quite good that night.
[UNKNOWN]: It's actually very good.
[UNKNOWN]: Shouldn't that be called rooster?
[UNKNOWN]: I said the same thing.
[UNKNOWN]: I know.
[UNKNOWN]: We haven't back in the last week's late.
[UNKNOWN]: Back in the day, that's what they called them.
[UNKNOWN]: Not having normal.
[UNKNOWN]: This is the story goes.
[UNKNOWN]: for chicken cock, it was a, it wasn't a funny name back in the day, you know, when the farmers were, you know, had these little roosters running around and that was the, that was the, the friendly name that all the farmers called them for chicken cocks.
[UNKNOWN]: So it just kind of kind of went through and then chicken cock was a staple and a good bourbon.
[UNKNOWN]: I thought it was a good bourbon too that we tried.
[UNKNOWN]: It was a staple that kind of, you know, lasted
[UNKNOWN]: after World War II and they're it took down their plant so they kind of went out of business until 2011 somebody brought it back oh yeah and uh i think property here no it's barred stone uh is it barred stone i think it was barred stone it took it over you know so it's back it's back on the shelf it's it's got a great story to it and uh clearly uh when
[UNKNOWN]: Today, when we talk about a chicken cock, we're, you know, we're not talking about the same thing.
[UNKNOWN]: They were back.
[UNKNOWN]: That's a fun day, but it's returning to fish.
[UNKNOWN]: We do turn into fish grayers.
[UNKNOWN]: That's when the fairies, like, I get to the fifth segment.
[UNKNOWN]: Yeah, fairies, like, we get the horse.
[UNKNOWN]: The reason we chose fifth.
[UNKNOWN]: Yeah, you know, fairies, like, we got the horse bourbon coming.
[UNKNOWN]: I said, oh, the horse, no, it was no, no, not that what you're thinking, Brad.
[UNKNOWN]: I said, that was what I was thinking.
[UNKNOWN]: Okay.
[UNKNOWN]: Anyway, so the, uh, that's the ball.
[UNKNOWN]: Well, his started the, just, the lineage of the distillery was started in Maryland in 1738.
[UNKNOWN]: Oh, uh, I don't even, I can't put the kept track of the stuff by Maryland.
[UNKNOWN]: Is that a burden known?
[UNKNOWN]: It was a dry whiskey whenever they, so technically it wouldn't be a burden if it wasn't.
[UNKNOWN]: Not technically, but the kind of like Pennsylvania with the, you know, the move to Kentucky, David Willett became the master distiller in the 1800s, and this was one of the ones that he helped and took over and took on his name.
[UNKNOWN]: Well, it's very good, it has a little...
[UNKNOWN]: It's not hot, because it's under 100.
[UNKNOWN]: It was in 1997.
[UNKNOWN]: Seven, seven, I think.
[UNKNOWN]: Yeah.
[UNKNOWN]: So it's kind of sweet.
[UNKNOWN]: It's kind of sweet like the one we had last week that Eric brought.
[UNKNOWN]: Silky.
[UNKNOWN]: I know it's not like the new riff bottle, but Lou, what's your opinion on that bottle?
[UNKNOWN]: So.
[UNKNOWN]: And as a guy that runs an ED company, I mean, it speaks for itself.
[UNKNOWN]: Right.
[UNKNOWN]: But when you look at the color, I know that.
[UNKNOWN]: Looks like things are spoiled up on the bottom.
[UNKNOWN]: It looks like.
[UNKNOWN]: Perhaps there's no doubt that the color of this, just the color of this bird been just makes me want to taste it in.
[UNKNOWN]: I'm on my second little end year and it's quite nice.
[UNKNOWN]: It's going to be when it finishes kind of like it almost warms you whenever you drink as good.
[UNKNOWN]: What do you think, dude?
[UNKNOWN]: I love it.
[UNKNOWN]: I mean, you have a taste very good.
[UNKNOWN]: I think we haven't had a bad one yet.
[UNKNOWN]: No, yeah.
[UNKNOWN]: It's so smooth, silky.
[UNKNOWN]: It's got some nice vanilla.
[UNKNOWN]: It's a really good.
[UNKNOWN]: Yeah, right?
[UNKNOWN]: I like it.
[UNKNOWN]: It could be staying on the shelf.
[UNKNOWN]: I mean, I kind of picked it initially.
[UNKNOWN]: We always talk about that, right?
[UNKNOWN]: We always talk about the initial thing.
[UNKNOWN]: Let's see, let's see, let's see, let's see, let's see, let's see, let's see, let's see, let's see, let's see, let's see, let's see,
[UNKNOWN]: has a lot to do with it so you may sell you the first time but is it going to sell you the second time and so that that I think will it has done it and I know if I've heard the will it name before yeah it's because way way bad yeah I think we've had other willots at the bourbon club that Rod is brought you know for us to try
[UNKNOWN]: But yeah, this is very good.
[UNKNOWN]: Sure, I do it again.
[UNKNOWN]: Yeah, I do this.
[UNKNOWN]: In 2008, in 2008, they came out with this, the Potstil Reserve, and that's when they released the bottle and this says the iconic highly styled will it Potstil bottle.
[UNKNOWN]: Well, that's pretty cool.
[UNKNOWN]: It's very eye-catching.
[UNKNOWN]: Yeah.
[UNKNOWN]: It is very eye-catching.
[UNKNOWN]: It's like another case like a potstone.
[UNKNOWN]: You know, you say that it, you can kind of see it, right?
[UNKNOWN]: Yeah.
[UNKNOWN]: Pretty cool.
[UNKNOWN]: It is cool.
[UNKNOWN]: Like, slowly always comments on the bottles.
[UNKNOWN]: Yeah.
[UNKNOWN]: And I'm like, you know, I'm a visual.
[UNKNOWN]: Sure.
[UNKNOWN]: There's no dollar.
[UNKNOWN]: That's pretty cool.
[UNKNOWN]: Yeah.
[UNKNOWN]: Hey, I'm sitting in the background in the first couple of segments.
[UNKNOWN]: And I had some questions about the coffee business that just popped into my mind.
[UNKNOWN]: And I love it.
[UNKNOWN]: I didn't hear you guys address this.
[UNKNOWN]: is does coffee come from a tree, a plant, a bush, just a command of the ground like a potato.
[UNKNOWN]: Tell me where coffee bean comes from.
[UNKNOWN]: It's not a tree plant bush all in one, I mean it is technically a tree if you let coffee kind of take on its natural growth that would get as high as tall as you let it.
[UNKNOWN]: Really?
[UNKNOWN]: It will continue to produce as it is in the early stages or earlier.
[UNKNOWN]: Or is there a difference in quality as far as what?
[UNKNOWN]: Oh yeah, there's like a sweet spot like it needs to mature several years before it will produce deliciousness or even some fruit at all.
[UNKNOWN]: Yeah.
[UNKNOWN]: In Pittsburgh, you can see fully mature trees that are not pruned, essentially we're pruning the trees for a couple of reasons.
[UNKNOWN]: Um, in Pittsburgh, the aviary has a couple trees and fips have trees and they're 15 plus feet.
[UNKNOWN]: I've seen the ones with fips.
[UNKNOWN]: Yeah.
[UNKNOWN]: So they'll every now and then you'll see like it'll, it'll, it'll bud or it'll have a little bit of a, uh, a cherry, which is how coffee grows as a fruit.
[UNKNOWN]: Okay.
[UNKNOWN]: I was going to ask you that.
[UNKNOWN]: Is it a fruit?
[UNKNOWN]: Imagine what the Joe Cartione, with your, uh, the guy back in the day before you were all born, he used to talk about vegetables.
[UNKNOWN]: Mm-hmm.
[UNKNOWN]: It's a fruit.
[UNKNOWN]: It's a cherry.
[UNKNOWN]: It grows the reason that we're pruning is number one.
[UNKNOWN]: We want the trees energy to go toward the fruit and not to the branches and the tree itself.
[UNKNOWN]: The second reason is because especially on high grade coffee,
[UNKNOWN]: You're going to be hand-picking, so you want that to be accessible by a human, right?
[UNKNOWN]: So it does grow as a fruit, and then there's another, there's all these parts of the process that contribute to flavor and grading high when we score the coffee.
[UNKNOWN]: You know, the soil, what the tree type is because there are several trees that will grow coffee.
[UNKNOWN]: You may have heard the term erabica.
[UNKNOWN]: That's one genus of trees.
[UNKNOWN]: There's all these subcategories and then reboost a is another thing we hear about often.
[UNKNOWN]: There's a big kind of offshoot in the coffee family tree icon that we have that shows some offshoots right of
[UNKNOWN]: a little bit lower grade, a little different coffee tree that what flavor will give.
[UNKNOWN]: So they grow the beans grow actually as a seed.
[UNKNOWN]: Okay.
[UNKNOWN]: To this cherry on the kind of value chain when that when that human makes the decision that this being this cherry is ripe enough, which each branch will will have different levels of or when that ripeness kind of shows itself.
[UNKNOWN]: Um, that's part of the value, you know, if you get it at maximum ripeness, then the next step is to take that fruit off to get to the seed.
[UNKNOWN]: So does it need to always be handpicked then because of that since it has different levels of maturation?
[UNKNOWN]: That's the best.
[UNKNOWN]: Yeah, that's the best practices and really, really high grade coffee.
[UNKNOWN]: has to be handpicked because of the ripeness, but also because it's grown at elevation where often machinery can't get to it.
[UNKNOWN]: So lower grade coffee that's grown at lower elevation will just strip that it's not going to grade well anyway.
[UNKNOWN]: We'll just pull that off and we'll throw it into kind of commodified processing stations, but really, really amazing coffee.
[UNKNOWN]: hand-picked maximum ripeness, and then there are so many methods to pull that food off.
[UNKNOWN]: So you say the fruit comes off, and do you then extract the seed, because that is the being that's coming out of that fruit?
[UNKNOWN]: Yeah, there's several different ways that you get to that.
[UNKNOWN]: that seed, that being, sometimes you're allowing that fruit to disintegrate in the sun, almost like a grape to a raisin.
[UNKNOWN]: Yeah.
[UNKNOWN]: And then that fruit starts to like disintegrate.
[UNKNOWN]: The seed itself is starting to pull some of those flavors.
[UNKNOWN]: That's going to say, does that also, like I was going to say that abutes, right?
[UNKNOWN]: other processes, you would actually take that full sea or that full cherry with all the fruit on it and you would submerge that in water and start the fermentation process, which that's going to create a whole difference slew of flavors.
[UNKNOWN]: Oh yeah, no, no, no.
[UNKNOWN]: None of the bourbon.
[UNKNOWN]: I was going to ask that, but before you get to that question about
[UNKNOWN]: There's people viewing people listening for the listeners, you're showing me your little circle of about maybe a quarter half dollar.
[UNKNOWN]: How big is the actual cherry?
[UNKNOWN]: When it comes off the tree?
[UNKNOWN]: What is the size?
[UNKNOWN]: Because I know when we see when we buy your coffee and we buy a pound of beans.
[UNKNOWN]: We see this little bean.
[UNKNOWN]: It's about what a quarter of an inch half inch or whatever.
[UNKNOWN]: What is the size of the actual cherry before you do what you do to bring it to the consumer?
[UNKNOWN]: I don't know exact percentages.
[UNKNOWN]: I would say probably roughly 80% of those cherries are gonna have two seeds inside, so two beans.
[UNKNOWN]: So if you can imagine those two seeds together, and then wrapped in fruit.
[UNKNOWN]: So that's about the size, it's pretty small.
[UNKNOWN]: How does the fruit taste?
[UNKNOWN]: Sweet.
[UNKNOWN]: Yeah.
[UNKNOWN]: In fact, you can eat it.
[UNKNOWN]: You know, coffee is a young, young, young food item.
[UNKNOWN]: And the early kind of understanding of coffee kind of the lore is that a goat ate it.
[UNKNOWN]: It had energy so now the goat heard tried it.
[UNKNOWN]: And we would just eat that whole thing right off the tree.
[UNKNOWN]: you'd get the sweetness, the tartness of that cherry, and then you digest that seed, and you get the seed, right?
[UNKNOWN]: So at the beginning, we're just eating that.
[UNKNOWN]: And it's lovely.
[UNKNOWN]: It's a beautiful tasting fruit.
[UNKNOWN]: And then some are actually harvesting that fruit, putting it aside and turning that into wine, so you could get a coffee, cherry, wine.
[UNKNOWN]: Or maybe a bourbon?
[UNKNOWN]: Yeah, maybe I don't know.
[UNKNOWN]: Get you there, sir.
[UNKNOWN]: Yeah.
[UNKNOWN]: You know what I mean?
[UNKNOWN]: Yeah.
[UNKNOWN]: It doesn't seem like it's a stretch.
[UNKNOWN]: You know what you're going to mean?
[UNKNOWN]: I mean, coffee and bourbon business.
[UNKNOWN]: Yeah, right?
[UNKNOWN]: You're talking about one of the latest coffees we just brought in from Columbia.
[UNKNOWN]: You know, we talked about third wave a bit ago that changed a bit of the science, you know, a little more attention, you know, think of like, from coffee atmosphere to science.
[UNKNOWN]: That was the movement.
[UNKNOWN]: Right now we're in this movement.
[UNKNOWN]: I'm not exactly sure what we're going to call it yet, but we're experimenting with fermentation, right?
[UNKNOWN]: And today we had a coffee.
[UNKNOWN]: We just got in from Columbia that went through three cycles of fermentation.
[UNKNOWN]: The last we added, or we didn't, but the industry added beer yeast to that fermentation process.
[UNKNOWN]: So this Colombian coffee had beer notes to it.
[UNKNOWN]: It was not love.
[UNKNOWN]: So I bet you that.
[UNKNOWN]: You mentioned fermentation is there a point when coffee becomes like alcohol.
[UNKNOWN]: I imagine it could.
[UNKNOWN]: Sure.
[UNKNOWN]: Yeah, especially the fruit side of things, but with the sugar.
[UNKNOWN]: Yeah, right.
[UNKNOWN]: Wow, we could jay back here.
[UNKNOWN]: Oh no, right where you know, we're going to have me.
[UNKNOWN]: We're going to have a lab set up by here.
[UNKNOWN]: A sense of collaboration in the future.
[UNKNOWN]: Oh, all right.
[UNKNOWN]: We think we have to have these guys on together.
[UNKNOWN]: To segment.
[UNKNOWN]: Off the shop.
[UNKNOWN]: But you know what I think in the fifth segment.
[UNKNOWN]: That's true.
[UNKNOWN]: Yeah.
[UNKNOWN]: Yeah, together we rise.
[UNKNOWN]: I know.
[UNKNOWN]: Yes.
[UNKNOWN]: You know, coffee does help with that, too.
[UNKNOWN]: Oh, yeah, it opens up.
[UNKNOWN]: Oh, no, there's no doubt.
[UNKNOWN]: It's a facial sign, right?
[UNKNOWN]: It is.
[UNKNOWN]: Imagine a coffee into my E.D.
[UNKNOWN]: Filmen.
[UNKNOWN]: It's like, you know, triple charge.
[UNKNOWN]: Oh, boy.
[UNKNOWN]: Anyway, some time to get a quarter.
[UNKNOWN]: Segment becomes a little bit of the fifth segment.
[UNKNOWN]: I have a question.
[UNKNOWN]: The lines start to get blurred between us.
[UNKNOWN]: It does.
[UNKNOWN]: I mean, it is a blurry line.
[UNKNOWN]: It's a blurry line.
[UNKNOWN]: It's a very, very, very nice Sunday morning.
[UNKNOWN]: So, we talk about the cherry and it has two pits, basically, or two seeds.
[UNKNOWN]: Those seeds.
[UNKNOWN]: Do they already contain the caffeine at that point?
[UNKNOWN]: So, that's a natural...
[UNKNOWN]: It's in the raw material of that coffee seed.
[UNKNOWN]: And...
[UNKNOWN]: A little bit of it dissipates in the roasting process, that's really interesting, there are a lot of health benefits in that raw material of the seed, which I don't know, maybe 15, 10, 15 years ago, there was a lot of experimentation,
[UNKNOWN]: But you would pulverize that and put it into a pill and take that pill.
[UNKNOWN]: Really?
[UNKNOWN]: Weight loss pills were being made from the green coffee and also there's quite a bit of active cancer fighters in the raw material.
[UNKNOWN]: I've heard that as well actually, with my pharmacy background, I'm not sure how far to go into deep diving and then what do they say, the young people say the rabbit hole of that these days.
[UNKNOWN]: I think it's a lot of anti-oxidances as well.
[UNKNOWN]: What does hops do you really?
[UNKNOWN]: Yeah, yeah.
[UNKNOWN]: And then when the coffee is roasted, you do dissipate a bit of the caffeine.
[UNKNOWN]: You lose some of the health benefits that the raw material has.
[UNKNOWN]: But then in that may are reaction that happens in roasting.
[UNKNOWN]: You actually gain some benefits too.
[UNKNOWN]: I mean, there's some potential carcinogens, but we're not roasting that darkly.
[UNKNOWN]: probably not getting that with our coffee.
[UNKNOWN]: But you do have quite a bit of like their teeth benefit.
[UNKNOWN]: There's liver benefits.
[UNKNOWN]: There's kidney benefits.
[UNKNOWN]: There's cancer benefits.
[UNKNOWN]: Like, or not cancer benefits.
[UNKNOWN]: But cancer fighting agents.
[UNKNOWN]: It is wild.
[UNKNOWN]: How healthy coffee is unless you have a heart condition.
[UNKNOWN]: Well, and that's just it.
[UNKNOWN]: So always check with many things up, right?
[UNKNOWN]: Check your checker, check your checker, check your checker, check your checker, check your checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker, checker
[UNKNOWN]: Yeah, well, this I think I can do some is watch doing my green.
[UNKNOWN]: So we're talking about just very good about, you know, catching, you know, we're talking about to get like a sonogram, so they could look for blockages.
[UNKNOWN]: Yeah, for blockages and stuff.
[UNKNOWN]: So this, this will tell you when you're going into a, you know, a fit and your heart rates off your blood pressures up that that's trust net.
[UNKNOWN]: That's a major milestone for wild us middle age men, right?
[UNKNOWN]: So middle feeling.
[UNKNOWN]: No, we're still 184 so.
[UNKNOWN]: We're still middle TJ.
[UNKNOWN]: Let's not rush it.
[UNKNOWN]: Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on, Luzed on
[UNKNOWN]: No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no
[UNKNOWN]: The Christmas story lamp does not have as I was 13th of a year on it, I'm never going to escape it.
[UNKNOWN]: There's a couple of things that happen every week here.
[UNKNOWN]: Why don't we talk about the lamp back there that is basically a cast of Perry's leg, the fish nap, and his Halloween car.
[UNKNOWN]: I should be right here, right?
[UNKNOWN]: So he hasn't made it to only fans yet, but they're still all over.
[UNKNOWN]: We're still open today.
[UNKNOWN]: I remind me of in the next break, I'll show you the actual picture of my wife and I.
[UNKNOWN]: She actually looked better than I did.
[UNKNOWN]: Is there any danger if that lamp falls over that it might break?
[UNKNOWN]: Oh yeah, fragile, fragile.
[UNKNOWN]: Regulated.
[UNKNOWN]: Hey, by the way, no, that's fragile is a great name for great things, right?
[UNKNOWN]: I'm still laughing for last week's fifth segment, dude.
[UNKNOWN]: I don't have it last week.
[UNKNOWN]: Where do we go off?
[UNKNOWN]: Where do we go sideways last week?
[UNKNOWN]: He was telling the stories about the headstands and the pizza.
[UNKNOWN]: Yeah, sure.
[UNKNOWN]: And I get a voicemail from Perry this morning.
[UNKNOWN]: I'm in a planning meeting for a way down ship.
[UNKNOWN]: And this thing starts ringing.
[UNKNOWN]: I'm like, I'll look down.
[UNKNOWN]: Look at all that set jacket.
[UNKNOWN]: No, I said I break any answer this on.
[UNKNOWN]: I'm hurt.
[UNKNOWN]: I'm telling me.
[UNKNOWN]: But it comes off.
[UNKNOWN]: Go ahead.
[UNKNOWN]: Very good.
[UNKNOWN]: There it is, how he found him.
[UNKNOWN]: That's me.
[UNKNOWN]: So I was pulling him into the office this morning.
[UNKNOWN]: And I was just at the very end.
[UNKNOWN]: I bet you had to listen to it because it's freaking hilarious.
[UNKNOWN]: And he's telling a story about when he was in Pittsburgh with you, Eric Walske, and Dan Jack and some other people when they were out the dinner.
[UNKNOWN]: And drank too much, went to the...
[UNKNOWN]: Sushi plays and then the bar that sells the old fashion in the world I based on drink and all day with anything so he didn't need sushi so he didn't need anything to be kept written then it went to this bourbon bar called the burrow or the word a burrow or the word a burrow.
[UNKNOWN]: Oh, yes, it's a stripper who works category.
[UNKNOWN]: Oh, yeah, that's how I realize that.
[UNKNOWN]: So the Brad had to try to find his way back to the hotel.
[UNKNOWN]: and then he was hungry so he stopped at a dominoes and got a dominoes to take out on my case and he was in there just take one to go so it's like sorry if you don't have an order it's gonna be like 45 minutes because I'm not going anywhere.
[UNKNOWN]: I said listen to I ain't even not pepperoni pizza extra crispy.
[UNKNOWN]: I'll wait.
[UNKNOWN]: I'm so hated so that he walks now he's full of dead on the side of the way to like a dork just staring down at the beats of guys and I'm like he says that mine no it's done it's done it's done it's done it's like it's it's done get down there so he's walking down the street back to his hotel eating this pizza sloping it all over the front of his white shirt.
[UNKNOWN]: I got a really nice taller white shirt on which I could just pick at this point I don't care I'm just so hungry that the you know the sauce is dripping
[UNKNOWN]: So I'm just trying to do this and this is before my knee surgery.
[UNKNOWN]: So I've had knee replacement and I had a back surgery last year, finally.
[UNKNOWN]: So after 30 some years and so my back's hurting, not trust me.
[UNKNOWN]: The the alcohol had helped immensely and I was walking and loafers through Pittsburgh and able to not have to, I couldn't, or no, we're in a phone.
[UNKNOWN]: That was charged.
[UNKNOWN]: So I had to walk, but, uh,
[UNKNOWN]: I had to get back to the window and I wasn't sure exactly where the window was because I was just walking up the river.
[UNKNOWN]: I figured it was long there.
[UNKNOWN]: So right, so I just cut up to the river and I said, if I just keep walking to the river, I got to hit the window eventually because at the point, right, I'm not finding it.
[UNKNOWN]: I mean, I'm just like, you know, I feel like I should be here now and I look over and like, you know what, my shirts of mess.
[UNKNOWN]: I've had my fill of, I've eaten like half the pizza.
[UNKNOWN]: I need help, you know, so I look over and there's a security guard in this, you know, this big beautiful building right along the river, sitting all by himself and Lobby and like, this guy's got it over the window.
[UNKNOWN]: So I open the door and like, sir, I am lost.
[UNKNOWN]: He looks at my shirt and I go, I know.
[UNKNOWN]: I said, it's, uh, the pizza's good.
[UNKNOWN]: He's just like, I said, I am lost.
[UNKNOWN]: Uh,
[UNKNOWN]: Can you show me where the wind is?
[UNKNOWN]: It goes there a year and luck.
[UNKNOWN]: I said, why?
[UNKNOWN]: It's right through the back door.
[UNKNOWN]: I'm like, thank God.
[UNKNOWN]: I came through that.
[UNKNOWN]: I came through like a fury in that swiveling door at the wind.
[UNKNOWN]: So you know what?
[UNKNOWN]: I'm like, I'm here.
[UNKNOWN]: So listen to the story that I had to wallets in my pocket.
[UNKNOWN]: Yeah, yeah, yeah, yeah, you told that story before.
[UNKNOWN]: No, you told that you told that story before the journey.
[UNKNOWN]: Well, that's what I felt so bad about.
[UNKNOWN]: So I accidentally at the barrel play.
[UNKNOWN]: So I was paying up and my wallet's somewhat unique.
[UNKNOWN]: It's got this titanium cover.
[UNKNOWN]: So you don't get your clothes or your card stolen.
[UNKNOWN]: And I had went to sign my bill out and I grabbed the wall that was in front of me.
[UNKNOWN]: Look, just like mine, it was this young gentleman that I was talking to that work to be.
[UNKNOWN]: And my and him as girlfriend were very nice.
[UNKNOWN]: I mean, I get back to the hotel where my empty my pockets.
[UNKNOWN]: I got two wallets.
[UNKNOWN]: I'm going, oh my God.
[UNKNOWN]: This is not good and my phone's dead.
[UNKNOWN]: So.
[UNKNOWN]: It's like now 11th or tomorrow problem.
[UNKNOWN]: Yeah, it's probably tomorrow issues.
[UNKNOWN]: So I first thing in the morning and I'm like, I gotta, well if I can at least I could find out who it is.
[UNKNOWN]: I got his idea in there.
[UNKNOWN]: And so, and $600, well, did have $600.
[UNKNOWN]: Well, no, I'm like, did I charge the domino's to him?
[UNKNOWN]: Yeah, I, at least I at least I grabbed the right wall.
[UNKNOWN]: I should've told him, but there's a doll in his charge under him.
[UNKNOWN]: Oh, I didn't know why he had the money.
[UNKNOWN]: So I found him unlinked him, like, dude, you got a message me back.
[UNKNOWN]: I accidentally grabbed your wallet.
[UNKNOWN]: And I'm feeling so bad, and I'm thinking maybe the guy left, you know, I don't know if his girlfriend bought his her wallet or her purse, you know, how do they pay for the hair paid after you left?
[UNKNOWN]: Yeah, I think goodness, right?
[UNKNOWN]: Anyway, he was super, I mean, he was just awesome.
[UNKNOWN]: He's like, well, I'll come to you.
[UNKNOWN]: I said, no, you're not coming to me.
[UNKNOWN]: I'm coming to you.
[UNKNOWN]: It's your day off.
[UNKNOWN]: It's Friday.
[UNKNOWN]: You know, I,
[UNKNOWN]: I door-edged his wallet back to him, and I'm so sorry.
[UNKNOWN]: So, I can't put, that's a one-shripping, and I need to, I need to like some pizza and me.
[UNKNOWN]: Brad, I feel like this is a perfect time to introduce TJ to the, yes, the reason that we have this segment, which is our lubricity segment.
[UNKNOWN]: It is our lubricant second up, and I didn't want to, so I told you off camera that it had to do with Dan Mark and Andrew Dan.
[UNKNOWN]: Let's take a quick break, we're 12.5.
[UNKNOWN]: Let's do a quick break.
[UNKNOWN]: We'll start right back in the previous week.
[UNKNOWN]: We're sharing with TJ what lubricant he is.
[UNKNOWN]: And we're going to find out if coffee has kind of a similar, I think it does.
[UNKNOWN]: Yeah, I think it does.
[UNKNOWN]: I think that's a little bit good.
[UNKNOWN]: That TJ, all right?
[UNKNOWN]: What are you playing with?
[UNKNOWN]: Oh, I think it does.
[UNKNOWN]: Oh, you should think you play.
[UNKNOWN]: Wow.
[UNKNOWN]: Do you think?
[UNKNOWN]: Oh, no.
[UNKNOWN]: You do play good.
[UNKNOWN]: We go hate to get me.
[UNKNOWN]: We are going to be in May.
[UNKNOWN]: I know, so we're going to be back.
[UNKNOWN]: Here's the good friends in the bourbon and coffee.
[UNKNOWN]: Hey, men to that.
[UNKNOWN]: But this morning, you're not scrambling.
[UNKNOWN]: One coffee, one scroll, every new development that matters in plain English, reviewed by an attorney, linked to its official government source.
[UNKNOWN]: That's Dr. Daley, the four pillars, every morning, one place.
[UNKNOWN]: Start your free two week trial at docketdaley.ai.
[UNKNOWN]: And we're back.
[UNKNOWN]: Oh, yeah.
[UNKNOWN]: That's a great experience.
[UNKNOWN]: We are.
[UNKNOWN]: Ha ha ha.
[UNKNOWN]: I don't know if you got some competition, bro.
[UNKNOWN]: I think this is natural, right?
[UNKNOWN]: That is a caffeine high.
[UNKNOWN]: If I ever see one, oh, I don't know about caffeine high.
[UNKNOWN]: It's the perfect.
[UNKNOWN]: It's gone down.
[UNKNOWN]: The perinovators don't disappear.
[UNKNOWN]: It's our own.
[UNKNOWN]: And we are here.
[UNKNOWN]: It's getting me out of fear.
[UNKNOWN]: Shuttle, many me moment.
[UNKNOWN]: No, no.
[UNKNOWN]: Of the order keeps it from that new attire and rest of the world.
[UNKNOWN]: Domino.
[UNKNOWN]: Domino's.
[UNKNOWN]: So, I think.
[UNKNOWN]: I think it'll be coming out here.
[UNKNOWN]: Did you idiot shorter pizza?
[UNKNOWN]: As I check it out, I just thought I forgot we ordered it.
[UNKNOWN]: Perfect moment.
[UNKNOWN]: It's got to let it happen naturally, guys.
[UNKNOWN]: We totally went to the fifth segment.
[UNKNOWN]: No, we did so.
[UNKNOWN]: I think it was the sauce on the shirt that made us decide we're not gonna have sauce on the pizza.
[UNKNOWN]: That's why.
[UNKNOWN]: I love it.
[UNKNOWN]: Let's try the number four chef.
[UNKNOWN]: Give me his goal with the US.
[UNKNOWN]: One does have sauce.
[UNKNOWN]: You avoid that one.
[UNKNOWN]: All right, well, I did go to black shirt.
[UNKNOWN]: I did, you know, the app of that night, I was like, you know what, why am I even fighting it?
[UNKNOWN]: I'm a messy eater.
[UNKNOWN]: My mouth is big, but I just can't seem to get the food all in there.
[UNKNOWN]: At least the sauce is.
[UNKNOWN]: Anyways, we're back, we're back, we're back, we're back, and now we got a tour back, and we are back.
[UNKNOWN]: We got a talk about lubricity because, you know, I'm sure there is a similar level on the coffee line, but I would love Louie for you to explain to TJ.
[UNKNOWN]: My, I'm so, is it peaked or perked?
[UNKNOWN]: My ears are they peaked or perked?
[UNKNOWN]: I'm going to tell you, at some point, this conversation, your ears are going to be perked because we're going to be talking about peak, right?
[UNKNOWN]: So the whole concept of liberty that which is a totally non-scientific.
[UNKNOWN]: Oh, Jesus, there it is.
[UNKNOWN]: Oh, yeah, there it is.
[UNKNOWN]: There's that fancy, a telling restaurant, a telling.
[UNKNOWN]: Oh, no, no, no, no, no, no, no, no, no, no, no, no, no.
[UNKNOWN]: Domino's.
[UNKNOWN]: Hi, Tonya.
[UNKNOWN]: Yeah, they do the rhythm right there on the bar.
[UNKNOWN]: That sounds good.
[UNKNOWN]: Anyway, we're going to hell where we are.
[UNKNOWN]: You were talking about talking about peaking and perkin, peaking and perkins.
[UNKNOWN]: So this concept that we have, which is a totally non-scientific but scientific measure of where you are in life, or not even in life.
[UNKNOWN]: It's where you are in the moment that you are.
[UNKNOWN]: So minimum lubricity.
[UNKNOWN]: Do you know how to spell lubricity?
[UNKNOWN]: Hello you, and I'm changing my middle name to Brissady.
[UNKNOWN]: It's a little you, little you, be yeah.
[UNKNOWN]: So we're playing off that, you know?
[UNKNOWN]: Brissady is Lou Brissady.
[UNKNOWN]: So there's three levels of lubricity.
[UNKNOWN]: There's minimum, optimum, maximum.
[UNKNOWN]: Minimum is after you've left the coffee shop and you're like, man, I'm not feeling anything.
[UNKNOWN]: I'd, it's nothing, I just want to go home and get on my recliner.
[UNKNOWN]: But no, you stop at the local pub.
[UNKNOWN]: have one or two, we still talk about coffee.
[UNKNOWN]: We're talking about whatever it takes to get you to that point.
[UNKNOWN]: We're like, wow, it wasn't so bad now.
[UNKNOWN]: I'm just chill, right?
[UNKNOWN]: No, no, no, no, no, no.
[UNKNOWN]: Yeah, so it takes the first dead job, right?
[UNKNOWN]: So in the context of of imbibing and what we do and all of this, that's the first level of lubricity, which is the minimum.
[UNKNOWN]: you're like, hey, wow, if I'm out now, maybe I'll have one more, and before you know it.
[UNKNOWN]: You're kind of ramping up and you're getting to optimum lubricity.
[UNKNOWN]: Now, optimum lubricity and all of our listeners have heard this before, but since you're the first time guessed, you're fresh, right?
[UNKNOWN]: So optimum lubricity is when you think you're six foot four, right?
[UNKNOWN]: And you're feeling good, you can sing, you can dance, you can do everything.
[UNKNOWN]: And you think everybody is looking at you, right?
[UNKNOWN]: That's when yours cool as you get.
[UNKNOWN]: That's a good right.
[UNKNOWN]: I got to be honest.
[UNKNOWN]: That's a good one.
[UNKNOWN]: What's that?
[UNKNOWN]: That's a good moment.
[UNKNOWN]: That's a good.
[UNKNOWN]: It's a greatest moment.
[UNKNOWN]: Optimum libress use the greatest moment.
[UNKNOWN]: But.
[UNKNOWN]: Like, especially when I'm six four.
[UNKNOWN]: I mean, I usually am not.
[UNKNOWN]: Most things in life that are awesome are very close to the danger zone, right?
[UNKNOWN]: So, whatever you're far.
[UNKNOWN]: Right.
[UNKNOWN]: So, whatever your optimum liberty is, it is one step from maximum.
[UNKNOWN]: Oh.
[UNKNOWN]: And you know what happens after maximum.
[UNKNOWN]: Oh, it's right down to Asselville.
[UNKNOWN]: Yes.
[UNKNOWN]: You fall off the cliff.
[UNKNOWN]: That's when you do this whole video.
[UNKNOWN]: Yep.
[UNKNOWN]: And find the wind.
[UNKNOWN]: It's a population of one.
[UNKNOWN]: You might take an extra wallet.
[UNKNOWN]: Visited by many.
[UNKNOWN]: Yes.
[UNKNOWN]: Right?
[UNKNOWN]: So, right.
[UNKNOWN]: You remember that, right?
[UNKNOWN]: It was a lot of good old tools.
[UNKNOWN]: Yeah.
[UNKNOWN]: So let me ask you, what's your minimum lubricity?
[UNKNOWN]: If you're at your head a rough day, how many adult beverages does it take you just to feel a little bit like, okay, I'm okay.
[UNKNOWN]: That's it.
[UNKNOWN]: Maybe like a double shot of bourbon.
[UNKNOWN]: There you go.
[UNKNOWN]: That's a year or one.
[UNKNOWN]: Okay.
[UNKNOWN]: My mind.
[UNKNOWN]: I've been.
[UNKNOWN]: That's too Louis.
[UNKNOWN]: I've read.
[UNKNOWN]: It's a double shot.
[UNKNOWN]: Yeah.
[UNKNOWN]: I thought a single.
[UNKNOWN]: A single.
[UNKNOWN]: He's not a bourbon or like you.
[UNKNOWN]: A bourboner.
[UNKNOWN]: So this is a very.
[UNKNOWN]: It's a novice bourbon drinker.
[UNKNOWN]: This is a very scientific.
[UNKNOWN]: Oh, we, I did, we had Louis's doctor on the show.
[UNKNOWN]: The telehealth doctor that's licensed in 48 state.
[UNKNOWN]: Dr. Rich.
[UNKNOWN]: He doesn't drink.
[UNKNOWN]: He diagnosed Louie as a ber boner because he's an office for sure.
[UNKNOWN]: I'm embarrassed Louie.
[UNKNOWN]: He was asking, what's that make me a bourbon novice at bourbon novice?
[UNKNOWN]: That's bourbon novice, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah
[UNKNOWN]: There it is, oh, there it is, but that's what's beer that it is.
[UNKNOWN]: So we have talked about the skirmish.
[UNKNOWN]: We have talked about the skirmish.
[UNKNOWN]: Yeah, the skirmish.
[UNKNOWN]: So it's the half beer.
[UNKNOWN]: You know, what is it for Burman?
[UNKNOWN]: It might be just a sniff at this point.
[UNKNOWN]: I hope not.
[UNKNOWN]: I don't think we can do that.
[UNKNOWN]: I'm such a lightweight.
[UNKNOWN]: It might be just a sniff at this point.
[UNKNOWN]: Yeah, right?
[UNKNOWN]: It might just be amazing saying for about 250 pounds of badass muscle.
[UNKNOWN]: But I can't drink them.
[UNKNOWN]: I don't know.
[UNKNOWN]: I don't approve the Naples dear.
[UNKNOWN]: It's exactly one, so you judge your lubricity on bourbon.
[UNKNOWN]: So let's use bourbon as your metric.
[UNKNOWN]: So your minimum lubricity is just a double, and now you're cool, right?
[UNKNOWN]: Not your, not your, not your zone, right?
[UNKNOWN]: So now you're feeling like, all the, you know, the date, whatever is going on in that day, right?
[UNKNOWN]: It just dropped.
[UNKNOWN]: And now you're in the moment.
[UNKNOWN]: And that's a really cool place to be, right?
[UNKNOWN]: That's minimum.
[UNKNOWN]: That's minimum, okay.
[UNKNOWN]: So now you're just relaxed.
[UNKNOWN]: Now as a coffee, you know, you're probably not the normal, you know, guy we're going to talk to book.
[UNKNOWN]: Because I have never been comfortable with that.
[UNKNOWN]: I know that.
[UNKNOWN]: So I don't know if this is going to work for you as well for the normal person, but you're very social to begin with.
[UNKNOWN]: So, you know, that's why you got into the coffee business here.
[UNKNOWN]: Your socialization starts at, you know, 6 a.m. when the coffee's brewing and it's often certain, right?
[UNKNOWN]: The rest of us have to find that courage, courage.
[UNKNOWN]: Well, let's call it, it's liquid courage, just what we're talking about here.
[UNKNOWN]: So you're good with a double shot, get you chill.
[UNKNOWN]: So if we start to give, if you go to two or three doubles, where is it that you feel you're at your best without being in maximum?
[UNKNOWN]: An asshole bill.
[UNKNOWN]: An asshole bill or synonymous?
[UNKNOWN]: Well, no.
[UNKNOWN]: They're just their neighbors.
[UNKNOWN]: Optimum.
[UNKNOWN]: So we call it an optimal.
[UNKNOWN]: Optimum, lubricy.
[UNKNOWN]: It's, it's, it's right at that peak where you hit that optimum zone where you can do just about anything.
[UNKNOWN]: Okay.
[UNKNOWN]: Hesians.
[UNKNOWN]: Sushi.
[UNKNOWN]: Domino's.
[UNKNOWN]: Birbin deal makers everything you get it all in one day Sounds like we have a bunch of monkeys
[UNKNOWN]: We got a large audience tonight.
[UNKNOWN]: I think we got a zoo.
[UNKNOWN]: I got 16 champions back there.
[UNKNOWN]: I think we have a little left out.
[UNKNOWN]: No, that was the last week's story.
[UNKNOWN]: We're picking up in last week's fifth segment.
[UNKNOWN]: We'll get back to that.
[UNKNOWN]: This is a whole sign of me you've never seen.
[UNKNOWN]: The upside.
[UNKNOWN]: The bottom is of his feet.
[UNKNOWN]: So we'll get into that in the next segment, but yeah, so you're optimum.
[UNKNOWN]: So if I get if I said if you're minimum is a double and if I said to you Three doubles could you could you sing whatever your favorite song is and think that everybody loves me you can play guitar I can't wait to hear this.
[UNKNOWN]: I want to hear play guitar
[UNKNOWN]: Yeah, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little
[UNKNOWN]: I'm done.
[UNKNOWN]: Okay, hopefully you know you're done.
[UNKNOWN]: And then you fall off because if you're not, you fall off to assholeville.
[UNKNOWN]: And that's when you need Uber.
[UNKNOWN]: And that's why we're working with Uber right now.
[UNKNOWN]: And Uber, if you're listing, you need the proud sponsor of the Uber.
[UNKNOWN]: The rest of the podcast should be right.
[UNKNOWN]: The number should be sponsoring the trip to assholeville.
[UNKNOWN]: Yeah.
[UNKNOWN]: Or an Uber should be sponsoring the trip home.
[UNKNOWN]: So you don't go,
[UNKNOWN]: Yeah, no, no, you can't wait.
[UNKNOWN]: Oh, yeah, right.
[UNKNOWN]: That was a hard walk, I don't know.
[UNKNOWN]: So we met, you met, I did this, and we're happy.
[UNKNOWN]: I mean, the marathoners, they don't know what it's like.
[UNKNOWN]: It's a bird.
[UNKNOWN]: You drink just a bunch of alcohols.
[UNKNOWN]: I didn't try to walk across the air.
[UNKNOWN]: They look.
[UNKNOWN]: I'll one shrimp.
[UNKNOWN]: So you can see, so what would you in your expertise gauge the crowd here tonight in the audience as to their
[UNKNOWN]: Oh yeah, all of us here.
[UNKNOWN]: Oh yeah, each of us, yeah.
[UNKNOWN]: Yeah, I think we're at optimal.
[UNKNOWN]: I think I think the point segment usually is optimal.
[UNKNOWN]: It's a physical vessel.
[UNKNOWN]: Optimum is a force segment.
[UNKNOWN]: No doubt.
[UNKNOWN]: We do dip into assholeville, it's like, it's like dip in your toes in the pool, right?
[UNKNOWN]: It's like, oh, it's cold.
[UNKNOWN]: Sometimes you fall off the cliff and then we grab you and pull you back.
[UNKNOWN]: Yeah, it's just good to have a spotter.
[UNKNOWN]: But I want to hear about the honey Oh, yeah, yeah, tell me about that.
[UNKNOWN]: So I heard here brought that up offset There's this honey, and I get a cup of coffee to sober up a little Oh, I'll give it to you Give me a cup Hell is going on here
[UNKNOWN]: I don't know.
[UNKNOWN]: No, that would be bad if you were in your in your robe on the front more or especially with the neighbors, especially right now All right, here's to be like I'm gonna find another.
[UNKNOWN]: Yeah, yeah, I don't think that problems here
[UNKNOWN]: That went off the rails, real quick.
[UNKNOWN]: It really does quick out.
[UNKNOWN]: Squirrel, squirrel, squirrel, squirrel, but no, hey, can you tell us about this, honey, honey infused or honey baked?
[UNKNOWN]: Yeah, that is me, it's like a ham, is that incitin the tides?
[UNKNOWN]: Yeah, back into work.
[UNKNOWN]: Is this fancy stuff?
[UNKNOWN]: Well, I just, no, I feel like first and second segment.
[UNKNOWN]: Oh, yeah, there's this mode.
[UNKNOWN]: We're in fun.
[UNKNOWN]: Well, we got to go back.
[UNKNOWN]: We're going to ship back.
[UNKNOWN]: It's like going to reverse.
[UNKNOWN]: We're versus.
[UNKNOWN]: It's like the old stick shift, you know, it's not surprising Eric that you know about this because I feel like you know about everything He's a wealth of information on and one of my favorite people to have a connection with I told him there's that not the truth.
[UNKNOWN]: Yeah, so he's like AI before I was here feeling
[UNKNOWN]: He's an agent.
[UNKNOWN]: I almost made him, I almost made him spin his bourbon out.
[UNKNOWN]: Look at him.
[UNKNOWN]: I got you for the most full.
[UNKNOWN]: I didn't think you were like, TJ, you said it best.
[UNKNOWN]: TJ, one of the most interesting people have it on eBay.
[UNKNOWN]: Because you had talked about anything.
[UNKNOWN]: And he's sorry.
[UNKNOWN]: No, it's super start to say.
[UNKNOWN]: It's a great car.
[UNKNOWN]: No, so yeah, he had two other books coming out to TJ before.
[UNKNOWN]: Before we even had him on and we talked about the math as God's mind, you were, I mean, and that adds up.
[UNKNOWN]: We got the two other ones.
[UNKNOWN]: Pretty close to being Capital can't wait to pretty close.
[UNKNOWN]: Yeah, I was gonna say that's really close.
[UNKNOWN]: You're real close, right?
[UNKNOWN]: And then constraints need to edit that book I self edit And then I'll send it for editing once you find a publisher good luck, you know, and uh, and then math is God's mind.
[UNKNOWN]: Yeah
[UNKNOWN]: which is gonna be, I think that's gonna be my favorite out of it.
[UNKNOWN]: I think it's gonna be my favorite too.
[UNKNOWN]: Six chapters, right?
[UNKNOWN]: Kind of economic business piece.
[UNKNOWN]: Not that it was six.
[UNKNOWN]: He said 12, I'm going 12.
[UNKNOWN]: Oh, you're taking all more as a voice.
[UNKNOWN]: Yeah, I think that's smart.
[UNKNOWN]: Why listen to me?
[UNKNOWN]: It's not this God's mind, it should be seven.
[UNKNOWN]: Oh.
[UNKNOWN]: I've got to ask.
[UNKNOWN]: Give me the significant news.
[UNKNOWN]: He's making a very significant math.
[UNKNOWN]: Yeah.
[UNKNOWN]: I have the whole outline for you.
[UNKNOWN]: Is that the tree of life on your shirt too?
[UNKNOWN]: It kind of is.
[UNKNOWN]: I mean, do you see the branches?
[UNKNOWN]: Are they pruned down for the juries?
[UNKNOWN]: No, it looks too high.
[UNKNOWN]: I bet Greek.
[UNKNOWN]: I don't think I can reach.
[UNKNOWN]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha
[UNKNOWN]: misnomer, no honey involved at all.
[UNKNOWN]: It's just the name of one of the skins, one of the layers of the coffee that's left on in that processing method to get the cherry off to the seed, the honey's left on which contributes to different fermentation properties, different flavor
[UNKNOWN]: How did you get there?
[UNKNOWN]: Well, because it's Cherry's going off.
[UNKNOWN]: Condoms coming on.
[UNKNOWN]: This can, yeah.
[UNKNOWN]: Yeah, this can.
[UNKNOWN]: Yeah.
[UNKNOWN]: Let's go back to coffee.
[UNKNOWN]: I know.
[UNKNOWN]: I was just trying to get a little ED building.
[UNKNOWN]: Plug.
[UNKNOWN]: Sorry, Lou.
[UNKNOWN]: It is fascinating.
[UNKNOWN]: So it's a common small additional layer that's left on.
[UNKNOWN]: It's fascinating.
[UNKNOWN]: So what did they call it, Donnie?
[UNKNOWN]: That's what the layer is called of essentially the skin of coffee that layer is called the honey.
[UNKNOWN]: Always, it doesn't matter what That would have been typically removed before the fermentation or that wash. And you had mentioned that earlier about it.
[UNKNOWN]: The fermentation is a big thing that they're exploring now in the coffee.
[UNKNOWN]: And you had mentioned that at it a lot of time.
[UNKNOWN]: We had a coffee
[UNKNOWN]: maybe a year and a half ago where we we received it after this process, but they added watermelon rinds to the fermentation process.
[UNKNOWN]: What does that do?
[UNKNOWN]: It turns it into watermelon coffee.
[UNKNOWN]: Seriously?
[UNKNOWN]: Yeah.
[UNKNOWN]: It's amazing.
[UNKNOWN]: So you can taste the plant?
[UNKNOWN]: Oh.
[UNKNOWN]: Do you have it?
[UNKNOWN]: Yeah.
[UNKNOWN]: Oh.
[UNKNOWN]: You have?
[UNKNOWN]: Yeah.
[UNKNOWN]: There's um, we're just now starting to work with a new producer in Guatemala who has a vintner from California that's living full-time on the farm and she's doing experimental fermentation processes and it wildly changes the coffee.
[UNKNOWN]: We got to go.
[UNKNOWN]: We have an open invitation to go to Guatemala.
[UNKNOWN]: The farm rueda.
[UNKNOWN]: Let's go.
[UNKNOWN]: Daniel and Maris are amazing people.
[UNKNOWN]: I would love to go.
[UNKNOWN]: I think it'd be cool to see that.
[UNKNOWN]: So this is a coffee farm.
[UNKNOWN]: Yeah.
[UNKNOWN]: I'm not sure.
[UNKNOWN]: Because I was a piece of what, let's go.
[UNKNOWN]: Of course you were.
[UNKNOWN]: You've only been in every, this guy's not crazy.
[UNKNOWN]: I mean, Perry just, I mean, we'll all throw this up there too, because Perry just took some pictures for you when you were in China.
[UNKNOWN]: Right?
[UNKNOWN]: Well, I took his photos.
[UNKNOWN]: He took.
[UNKNOWN]: Yeah, explain the Eric, what was the, what was the pictures that you had in your, in your archive, say you're, you're waiting to see, develop.
[UNKNOWN]: So I took these pictures in, was it December 2017?
[UNKNOWN]: Yeah.
[UNKNOWN]: We were the first group.
[UNKNOWN]: We had an expedition to Sauer, Jotazi, which is a,
[UNKNOWN]: It's a mountain on the border of Kazakhstan and China in Xinjiang province, middle of absolutely nowhere.
[UNKNOWN]: So we were the first, there's an article, I actually sent it to you, Perry.
[UNKNOWN]: We actually had two attempts at the summit summit, but we summit at the east summit, first team ever to do that.
[UNKNOWN]: And it was verified by the American Alpine Club.
[UNKNOWN]: It took about six months in order to come up with that affirmation.
[UNKNOWN]: They had a girl, I don't know if she was an intern, but she spoke Russian.
[UNKNOWN]: There's a lot of Russian archives regarding climbing in the region.
[UNKNOWN]: And no group had ever done that before.
[UNKNOWN]: The peak still remains unsummitted.
[UNKNOWN]: It's not a very high mountain.
[UNKNOWN]: This is very inaccessible, very difficult to get to the travel to.
[UNKNOWN]: This was from, so after we summited, we had a couple of days before we were going back to our hotel in a room-cheat.
[UNKNOWN]: And,
[UNKNOWN]: We just want to go somewhere and spend a couple nights.
[UNKNOWN]: And we chose this place on the map.
[UNKNOWN]: We said, well, pull in here, it was a damn.
[UNKNOWN]: And we just hike back through this area of China.
[UNKNOWN]: It's, I mean, in the middle of absolute nowhere.
[UNKNOWN]: So I had brought my tripod to pictures of the climb.
[UNKNOWN]: And hopefully the summit, et cetera.
[UNKNOWN]: And I was reading beforehand that it was a possibility to do the StarTrails and so I just started taking these pictures every, I think, ten second interval, exposures, minute intervals.
[UNKNOWN]: Yep, so Perry, so I talked with Perry a Monday night.
[UNKNOWN]: I'm like I've always wanted to see what this looked like because I have the photos But I never saw the actual output of what it was and he was showing me about 20 of them.
[UNKNOWN]: The Perry show these is star trails
[UNKNOWN]: He did, and they are amazing.
[UNKNOWN]: Perry takes some of the most amazing pictures I've ever seen.
[UNKNOWN]: These are incredible.
[UNKNOWN]: The nebulos that he takes.
[UNKNOWN]: You're gonna have to make him happy.
[UNKNOWN]: You better get this in quick as Brad's about.
[UNKNOWN]: He's about to explode.
[UNKNOWN]: Here we go.
[UNKNOWN]: We got him.
[UNKNOWN]: You got to have Perry.
[UNKNOWN]: I mean, if there is no better astral photographer, would it say official turn to her?
[UNKNOWN]: All right, that's what I got to write.
[UNKNOWN]: All right.
[UNKNOWN]: But he's amazing.
[UNKNOWN]: No, I saw what he did with your photos.
[UNKNOWN]: There it is.
[UNKNOWN]: Incredible.
[UNKNOWN]: And that was 20 of the probably 60 that I think we have of that shot.
[UNKNOWN]: Very cool.
[UNKNOWN]: but I think Perry would be a great guest just to talk about the astrophotography in general because it is unbelievable the pictures he takes.
[UNKNOWN]: I agree.
[UNKNOWN]: I mean it's a- It's a time to one of the guys from the show.
[UNKNOWN]: No, of course.
[UNKNOWN]: I'll talk from back here.
[UNKNOWN]: There you go.
[UNKNOWN]: All right, you know what?
[UNKNOWN]: I think that should happen.
[UNKNOWN]: Yeah.
[UNKNOWN]: We got to find a Perry Jr right now.
[UNKNOWN]: I know how to use a track pad.
[UNKNOWN]: Gotta see the photos.
[UNKNOWN]: It's not the photos.
[UNKNOWN]: That's the output, and that's what you see.
[UNKNOWN]: But it's all the work that goes into it.
[UNKNOWN]: Yeah.
[UNKNOWN]: And it's hours and hours and hours of work.
[UNKNOWN]: And it's the detailed Perry that you put into it.
[UNKNOWN]: It's the thought you put into it.
[UNKNOWN]: It's the knowledge.
[UNKNOWN]: All right.
[UNKNOWN]: I told him for years, he should have his own gallery.
[UNKNOWN]: because when it comes to astrophotographer, you mean?
[UNKNOWN]: It's incredible.
[UNKNOWN]: He and I talked about that.
[UNKNOWN]: Brad, I said, two years ago, I said, Perry, the pictures you take of, galaxies, and all that stuff, this should be in people's homes, because I haven't seen stuff like this.
[UNKNOWN]: I don't know, maybe there's people out there who do that.
[UNKNOWN]: Can I see a sample?
[UNKNOWN]: Oh yeah.
[UNKNOWN]: Yep.
[UNKNOWN]: I'll show you something here.
[UNKNOWN]: Thank you.
[UNKNOWN]: That's right.
[UNKNOWN]: Because we're just about to break.
[UNKNOWN]: OK.
[UNKNOWN]: So at the break, we're definitely going to pull up an astro in Perry's got to go to a great collection.
[UNKNOWN]: You know, what else we're going to do before?
[UNKNOWN]: There are a lot during the break.
[UNKNOWN]: What's that, brother?
[UNKNOWN]: We're going to.
[UNKNOWN]: Oh, we have.
[UNKNOWN]: We have.
[UNKNOWN]: Domino's.
[UNKNOWN]: I mean, and we have a special recipe that we're going to try tonight.
[UNKNOWN]: It's going to be on.
[UNKNOWN]: No, it's actually what we're talking about.
[UNKNOWN]: Domino's.
[UNKNOWN]: We ordered a couple pizzas tonight.
[UNKNOWN]: We're going to try something new with the David Chang.
[UNKNOWN]: The David Chang version, which is Alfredo's sauce instead of marinara.
[UNKNOWN]: No cheese.
[UNKNOWN]: No cheese, bacon and onions.
[UNKNOWN]: Oh no.
[UNKNOWN]: I know if you ain't snuck that in on the, there's no rock, there's no rock fish or you smell it.
[UNKNOWN]: I'm picking them off.
[UNKNOWN]: And that's just a new line.
[UNKNOWN]: I think sashimi and sushi and Pokemon.
[UNKNOWN]: And they'll be actually played.
[UNKNOWN]: I know they'll be playing.
[UNKNOWN]: Sushi pants.
[UNKNOWN]: TJ actually found a way to render Brad Spiegel.
[UNKNOWN]: That was pretty impressive.
[UNKNOWN]: Thank you.
[UNKNOWN]: I'm always good for a new, I was going to take a break and yeah, we take a break and take a break and take a break and a new break and we'll be back after this.
[UNKNOWN]: AI, data, privacy, cybersecurity.
[UNKNOWN]: across all 50 states and federal, the law changed overnight.
[UNKNOWN]: But this morning, you're not scrambling.
[UNKNOWN]: One coffee, one scroll, every new development that matters in plain English reviewed by an attorney linked to its official government source.
[UNKNOWN]: That's Dr. Daley, the four pillars, every morning, one place.
[UNKNOWN]: Oh, I'm so I'm going to go with my Scott Pellie version and we're back.
[UNKNOWN]: We are back.
[UNKNOWN]: We would have without a job.
[UNKNOWN]: Yeah, so we are back.
[UNKNOWN]: We're back for the fifth segment.
[UNKNOWN]: We are back for the fifth segment.
[UNKNOWN]: That's the one.
[UNKNOWN]: The fifth segment.
[UNKNOWN]: The magical TJ you missed for the fifth.
[UNKNOWN]: I know it's past both of our bedrooms.
[UNKNOWN]: It's like mine too.
[UNKNOWN]: We thought the domineaus, whatever.
[UNKNOWN]: Demineaus.
[UNKNOWN]: That's a hell of a pizza chain.
[UNKNOWN]: I got to be honest.
[UNKNOWN]: You know, they deliver.
[UNKNOWN]: Don't you have a, don't you have a long relationship with Domineaus?
[UNKNOWN]: I do.
[UNKNOWN]: We're going back to last week.
[UNKNOWN]: Me and me and the name, whatever.
[UNKNOWN]: Yeah, it's just been a dry cleaning nightmare.
[UNKNOWN]: How can you be honest with me?
[UNKNOWN]: Brad, can I pull you back for just one second before we get a little bit before we get a little bit.
[UNKNOWN]: No, no, no, no, no, no.
[UNKNOWN]: I mean, put a pause in silly and ask you a serious question that I had not seen this, but I saw something about the Chinese are now burying their AI centers in deep water to do some cooling.
[UNKNOWN]: Is that appropriate for the fifth segment or should I wait till next week and we put it in third segment?
[UNKNOWN]: Yeah, that's probably more versus second segment.
[UNKNOWN]: Let me, let me say this.
[UNKNOWN]: We did talk about that a little bit when we were talking about putting it on the, we did, and we also talked about using the the ocean waves.
[UNKNOWN]: I think you brought that up blue to, as to, and there's a, there's a, there's a company or two in the United States that are also looking at forming investors and to, as being a natural source because the, the bottom of the ocean is another natural source.
[UNKNOWN]: Just like we were talking about putting it in space with the SpaceX and we're signing up in a Google and anthropic and all these other big companies.
[UNKNOWN]: You know, because it's natural cooling and then cooling is always, you know, so it gets back to the chips that are feeling AI or the gaming chips.
[UNKNOWN]: So if you're a gamer or your kids are a gamer, you know, and that heat that used to come off of that, that's the thing you're fighting against, especially in all these chips that are coming out, are throwing so much more heat.
[UNKNOWN]: So how do you fight that to prevent the chips from actually melting themselves?
[UNKNOWN]: So it's like almost a self-destruction cycle.
[UNKNOWN]: you have to have a cooling loop.
[UNKNOWN]: And right now it's either you evaporate water off it and that's an issue because then you have to replace the water or it's like a closed loop radiant system and then you have to pay for the extra electricity to kind of cool it as you would as if it was your car on air conditioning.
[UNKNOWN]: So what they've thought is, well, we've gotten a lot of pushback from all these communities, including, you know, even in back here in Homer's cities.
[UNKNOWN]: There's a pushback, you know, from a certain, you know, folks are saying, and this is not necessarily the best thing, and there's definitely pros and cons to both sides, right?
[UNKNOWN]: So they've looked for other sources, and we talked about the two poles, Antarctica and Antarctica, you know, why not put them down there?
[UNKNOWN]: And we talked about that and like what we debated is a non-populated maybe we'd put them down there.
[UNKNOWN]: Well, they take into the next level and Bayzos and Elon or like listen, we got the chips we can put it right into the little orbit and Elon.
[UNKNOWN]: Elon and Bayzos that lower grid is called what the Perry.
[UNKNOWN]: the low orbit.
[UNKNOWN]: Yeah, where they put the satellites, it's just near earth orbit.
[UNKNOWN]: I think they call it.
[UNKNOWN]: Is that what it is, so low orbit.
[UNKNOWN]: Yeah, I guess near earth, but I don't know if there's an official name.
[UNKNOWN]: Is there official name?
[UNKNOWN]: Because I, whatever it is, but it's pretty close, right?
[UNKNOWN]: It's for most of the satellites.
[UNKNOWN]: Yeah, so that's where most of the satellites easier to get to, it's safer than not, there's not as much chance of, of space debris or, or meteorite or anything like that.
[UNKNOWN]: I'm telling you later with a bunch of space stations.
[UNKNOWN]: Yeah.
[UNKNOWN]: I can prove that.
[UNKNOWN]: You're right.
[UNKNOWN]: So, so now that's the next big thing in, in you asked about the ocean.
[UNKNOWN]: So, yeah, I think there's an Asian company that's looking at, that isn't, maybe in looking at, maybe doing it.
[UNKNOWN]: And there's a couple companies here, I think, in the United States that are actually looking at it, that being a source to my my fear with that is You're putting an electronics underwater, what could go wrong, right?
[UNKNOWN]: So you still need to have a Yeah, I'm not a I'm not the expert that's going to protect
[UNKNOWN]: What what that shield is from the water.
[UNKNOWN]: So it just seems to be make more sense if you're at a color colder climate.
[UNKNOWN]: And I think that's why they were leaning towards going towards the Great Lakes towards Canada, but they're getting a lot of pushback on all these fresh water regions, you know, for good reasons.
[UNKNOWN]: So we'll see how it all plays up here.
[UNKNOWN]: Why I ask that and I digress because this is the fifth segment.
[UNKNOWN]: It is supposed to be a little bit lighter.
[UNKNOWN]: It is.
[UNKNOWN]: You brought me back to like talking serious.
[UNKNOWN]: Yeah, I don't want to do that.
[UNKNOWN]: I mean, I'm sorry.
[UNKNOWN]: It's, it's almost my bedtime.
[UNKNOWN]: It's past my bedtime.
[UNKNOWN]: It's like, what nine?
[UNKNOWN]: Nine or nine fifteen.
[UNKNOWN]: I should have been about a half hour ago.
[UNKNOWN]: I don't know what you teach it.
[UNKNOWN]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha
[UNKNOWN]: Do we talk about your favorite, is that your pitch?
[UNKNOWN]: What do you say, Perry?
[UNKNOWN]: I missed that.
[UNKNOWN]: What do you say?
[UNKNOWN]: He said, we go hard early.
[UNKNOWN]: He looked at you.
[UNKNOWN]: Well, if you had your, if you got your product from my edema.com, you go hard early.
[UNKNOWN]: You go hard early.
[UNKNOWN]: Lane, you go hard.
[UNKNOWN]: middle.
[UNKNOWN]: Yeah.
[UNKNOWN]: It's as long as you need.
[UNKNOWN]: All right.
[UNKNOWN]: That's yours.
[UNKNOWN]: All right.
[UNKNOWN]: I didn't go so well.
[UNKNOWN]: No, that wasn't as smooth as we usually do.
[UNKNOWN]: No, we're usually.
[UNKNOWN]: Well, no, but it's a valid, and it's a current topic.
[UNKNOWN]: I mean, that whole, that, that popped up on, I think I sent Brad, I think I sent you true stuff for you, but he's a bit of a piece of hell.
[UNKNOWN]: Oh, no, I thought we were talking about the underwater thing, but that behind us, we're already talking about it.
[UNKNOWN]: I never mind.
[UNKNOWN]: We swam out of that one.
[UNKNOWN]: But I'm trying to do three things at one time and as my wife says, I can barely do one right so that's usually during sex.
[UNKNOWN]: That too.
[UNKNOWN]: Hey, anybody what's going on in the world sports anything good in the world.
[UNKNOWN]: Yeah, you know what's going on in the world.
[UNKNOWN]: Stay on cab finals.
[UNKNOWN]: Stanley Cup final.
[UNKNOWN]: Well, Indiana PA bat a baseball.
[UNKNOWN]: Oh, and that.
[UNKNOWN]: That's a basil.
[UNKNOWN]: It vast.
[UNKNOWN]: It was even I'm sorry boys if you had to listen to the fifth segment to hear the shout out this is not what you want to hear But that I can spoil season to the first one.
[UNKNOWN]: Yeah, and they also the kids play again tomorrow in Quarter finals they play a gateway tomorrow gateway high school tomorrow noon
[UNKNOWN]: Yeah, and coming off in my local yes, my local, but I think it's what they're all regional and It was a tight game to begin with, but I tell you what that fifth inning when they blast out with the ten or ten runs and ten hits Yeah, they can hit the ball.
[UNKNOWN]: I don't care who's
[UNKNOWN]: and at the high school level, these kids are skilled and it was pretty awesome to see what 13, 1400 people out, the fire trucks were out, had the flag raids and up top of the, they had the latter extended and the time we scored, they were blown to silence, it was a pretty cool thing for our little community here in Indiana, Pennsylvania, and Kudos to the
[UNKNOWN]: as young kids, they're killing it right now.
[UNKNOWN]: And they were back to back wipy little champs.
[UNKNOWN]: I mean, that's that's something to be said for Indiana because that's not easy for trying to be back to back stage.
[UNKNOWN]: Yeah, I don't care who you are in the district.
[UNKNOWN]: I mean, that's not easy to do at all.
[UNKNOWN]: But here it is.
[UNKNOWN]: And the talent level that's playing in baseball right now, hockey's lacrosse.
[UNKNOWN]: I mean, go right down the line of all the different sports and this little community, it's amazing.
[UNKNOWN]: But we also have a golfer that's coming out and playing Mr. Luda.
[UNKNOWN]: Oh, we do.
[UNKNOWN]: I'm going to, I'm going to be a proud uncle here and I tell you about my nephew Matt Aluda, who is one step from the U.S. Open, it should have cost this year.
[UNKNOWN]: Oh, nice.
[UNKNOWN]: Playing in the, the last round.
[UNKNOWN]: I don't know what they call the last round of qualifiers in Maryland.
[UNKNOWN]: He'll be playing next week with his young brother Alex on the bad loopen with him.
[UNKNOWN]: What day are they playing now playing Monday?
[UNKNOWN]: Yeah, next Monday.
[UNKNOWN]: We're on the corner right around the corner.
[UNKNOWN]: And I hope we see you on the big stage.
[UNKNOWN]: I'm telling you, if Mack gets a chance to be on the big stage.
[UNKNOWN]: It's like that.
[UNKNOWN]: Yeah.
[UNKNOWN]: Like that.
[UNKNOWN]: The kids have been at it for a long time, and you know, being a professional golfer, I think is the hardest way to make a living on this planet.
[UNKNOWN]: It really is.
[UNKNOWN]: It's one of the few things where you're exposed, and it is what it is.
[UNKNOWN]: There's nobody's opinion.
[UNKNOWN]: The number is the number.
[UNKNOWN]: Yeah.
[UNKNOWN]: It's not a team sport, it is what you do.
[UNKNOWN]: Yeah, so we have Matt is going to qualify hopefully qualify for the US Open.
[UNKNOWN]: We had another local guy Sean Thompson, who is the head baseball coach at ECU.
[UNKNOWN]: Oh, and he was making headways.
[UNKNOWN]: He was all over ESPN the other day with his, uh, uh, is it the VCU Tigers I believe?
[UNKNOWN]: And they were, they beat Tennessee actually to stay alive.
[UNKNOWN]: only to eventually lose to I believe it was North Carolina who's pretty good one of the top teams in the country, but Indiana County is a rep and out there with they really are.
[UNKNOWN]: Yeah, our kids are killing it around.
[UNKNOWN]: No, they are high school college and post collegiate.
[UNKNOWN]: It's a pretty cool place for our young people around here.
[UNKNOWN]: To even go to national headlines, we can talk about local that are bringing the national headlines to them.
[UNKNOWN]: So it's it's awesome to hear right.
[UNKNOWN]: Well, and having said that, I'm going to, I have to shout out to our performance.
[UNKNOWN]: Yeah, nothing.
[UNKNOWN]: The Burman Army has done it.
[UNKNOWN]: The Burman Army, it's dead.
[UNKNOWN]: It's dead.
[UNKNOWN]: We tried to call Tony it on for her taste and they didn't do it right now.
[UNKNOWN]: It didn't get to, yeah, this is pretty good.
[UNKNOWN]: I got to be honest with you, you know what I mean?
[UNKNOWN]: I mean the bourbon omnis don't our spirits are up.
[UNKNOWN]: It is, but it's the largest studio audience with fans.
[UNKNOWN]: So we had to share a little bit.
[UNKNOWN]: And for all you people out there, it's not just us, okay.
[UNKNOWN]: We have a little bit of an audience here that shared this with us.
[UNKNOWN]: Unless you think there's any issues.
[UNKNOWN]: It's a group project.
[UNKNOWN]: Yes.
[UNKNOWN]: So.
[UNKNOWN]: Cardi wasn't here tonight, but we had TJ in the house and we did have TJ in the house.
[UNKNOWN]: And thank you, TJ for being here tonight because you talk about time traveling back.
[UNKNOWN]: Usually music, you know, does it for me.
[UNKNOWN]: But my God, I feel like I just walked back in time.
[UNKNOWN]: And every time I see you, I always give you a big burrow because I miss you.
[UNKNOWN]: And I miss those days.
[UNKNOWN]: And I know you're busy.
[UNKNOWN]: I know you have a lot of things going on.
[UNKNOWN]: Let's take a look at the week we definitely have to have you back on for some more bourbon stories we need to talk about how we can bourbon infuse
[UNKNOWN]: And we talked about a little bit, I think, you know, with the fruit and all that, I think there is a kind of a cherry bourbon coffee.
[UNKNOWN]: Yeah, we're like that.
[UNKNOWN]: Or you're balancing the donor with the upper and the fist segment doesn't take you right down to asshole, Bill.
[UNKNOWN]: It's quick.
[UNKNOWN]: It's quickly, it says.
[UNKNOWN]: Well, thank you.
[UNKNOWN]: We talked about the antioxidants and the other.
[UNKNOWN]: health benefits of coffee and of the coffee beans, everything.
[UNKNOWN]: So why not add that to something that's already really healthy and good for you, which is bourbon?
[UNKNOWN]: Well, it's mostly water.
[UNKNOWN]: And in Perry, you sent me the lady that lived to be what she 100, yeah, 108, I think, or 100.
[UNKNOWN]: And what was her, and what was she drink a bourbon, a bourbon or two every day?
[UNKNOWN]: So I drink a bourbon or two, maybe three.
[UNKNOWN]: Every day that's what I did every day.
[UNKNOWN]: I'm like, you know what those are either very strong genes Which is full of shit She's like I've this I don't even have a bird in my whole life I'm trying to say what I'm under so I'm getting interviewed It's a great story sex Coffee your egg coffee.
[UNKNOWN]: Yeah, it's goddamn what that's what makes you live to be
[UNKNOWN]: TJ looked like he's looking at me.
[UNKNOWN]: He's looking at me to shut the camera.
[UNKNOWN]: That's what's me done.
[UNKNOWN]: He's like, is this car going to hit me there?
[UNKNOWN]: I'm just staring at him this time.
[UNKNOWN]: This is the silliness of the way the end of the show.
[UNKNOWN]: Okay, CJ, let me ask you one question.
[UNKNOWN]: Go to absolute one choice your last coffee before you're executed in Alabama for something.
[UNKNOWN]: Oh, coffee do you go to?
[UNKNOWN]: There you go.
[UNKNOWN]: What am I doing in Alabama?
[UNKNOWN]: before you get executed for a crime, so unspoken.
[UNKNOWN]: What's your go-to coffee for like your last compadjo?
[UNKNOWN]: It's got to be a natural process, Ethiopia.
[UNKNOWN]: Oh.
[UNKNOWN]: That's where the birthplace of coffee is really, that's what God wanted us to drink and it's happening in the sun.
[UNKNOWN]: Yeah.
[UNKNOWN]: It's amazing.
[UNKNOWN]: Did they still farm it there?
[UNKNOWN]: Is it still a big crop for?
[UNKNOWN]: Oh, yeah.
[UNKNOWN]: Is that all right?
[UNKNOWN]: Yeah.
[UNKNOWN]: Is that what you would consider a gourmet coffee?
[UNKNOWN]: It's hand-picked and it's not machine-picked.
[UNKNOWN]: We'd have to start back at the first segment if we're going to talk about gourmet versus specialty.
[UNKNOWN]: True.
[UNKNOWN]: Those are interesting terms.
[UNKNOWN]: But yes, it is probably the best, well, best, the truest way to drink a coffee.
[UNKNOWN]: I'm coming to call on the place tomorrow morning.
[UNKNOWN]: I'm stopping on my way to work.
[UNKNOWN]: Yeah, what time are we meeting there?
[UNKNOWN]: Oh, we should.
[UNKNOWN]: I'll be there today, yeah, I'm in seven thirty six top to you six.
[UNKNOWN]: We're a we don't do seven I'll be there some wait one this is this live can we invite the viewers?
[UNKNOWN]: Oh, yeah, I'll be on until mine
[UNKNOWN]: It won't, it won't air till now, not till Monday, but, you know, if you can travel back in time, come join us to the commonplace of the obvious.
[UNKNOWN]: And we will do it.
[UNKNOWN]: We were there the other day.
[UNKNOWN]: It's me.
[UNKNOWN]: I'll be right there.
[UNKNOWN]: I would, I would seriously, I won't be there this in the morning.
[UNKNOWN]: Let's go.
[UNKNOWN]: Let's do a 715 coffee.
[UNKNOWN]: Is that work free, boys?
[UNKNOWN]: I'm not sure I can commit to it.
[UNKNOWN]: Can we do seven seconds?
[UNKNOWN]: Sorry.
[UNKNOWN]: 20.
[UNKNOWN]: May 720.
[UNKNOWN]: Let's make 730.
[UNKNOWN]: Let's run it up to 730.
[UNKNOWN]: Okay.
[UNKNOWN]: I'll do that.
[UNKNOWN]: Okay.
[UNKNOWN]: I'm switching from like 710 to 730.
[UNKNOWN]: But like.
[UNKNOWN]: That accent meant the sleep just means a lot right now.
[UNKNOWN]: That's amazing.
[UNKNOWN]: Yeah.
[UNKNOWN]: It's amazing.
[UNKNOWN]: It's over.
[UNKNOWN]: I need that extra kick right now.
[UNKNOWN]: I don't know what's going on.
[UNKNOWN]: Well, we'll get that in the morning.
[UNKNOWN]: I'm going to try some.
[UNKNOWN]: Actually, we could do it at 730 here.
[UNKNOWN]: We can.
[UNKNOWN]: We have we have the natural Indiana blend right here.
[UNKNOWN]: Well, I'm going to try an Ethiopian.
[UNKNOWN]: This is washed not natural.
[UNKNOWN]: Sorry.
[UNKNOWN]: Oh, from India not Ethiopian.
[UNKNOWN]: Oh, close.
[UNKNOWN]: It's delicious.
[UNKNOWN]: It's the same, it's the same natural place where coffee comes from.
[UNKNOWN]: Can we?
[UNKNOWN]: No.
[UNKNOWN]: Yeah, open open.
[UNKNOWN]: We smell it together.
[UNKNOWN]: Well, these guys are opening and sniff and coffee here.
[UNKNOWN]: Did you guys ever hear that the... Sniffy?
[UNKNOWN]: Eight hours of sleep is something that was created by a mattress company.
[UNKNOWN]: You're right.
[UNKNOWN]: There's a lot of stuff.
[UNKNOWN]: It's a good mattress.
[UNKNOWN]: I'm sorry, I'm very serious about this side, but for what the winner out the mattress, no, no, it was so you would buy their mattress because they said it will promote eight hours of straight sleep when science proves that the best sleep is four hours, take it to our break.
[UNKNOWN]: Wake up because the most productive that your mind is is generally like in like one to three AM.
[UNKNOWN]: So if you go to bed at 10, 9, 10, 10, get a couple hours, wake up, be productive.
[UNKNOWN]: That's why people wake up and they have nothing to do.
[UNKNOWN]: So they get on their laptop and do stuff.
[UNKNOWN]: But it was, uh, I don't know if it was beauty rest or one of the mattress companies.
[UNKNOWN]: Oh.
[UNKNOWN]: That's really good.
[UNKNOWN]: Man, is that good?
[UNKNOWN]: Just take a little bite of smell.
[UNKNOWN]: No, that's not enough.
[UNKNOWN]: I'm coming up on camera.
[UNKNOWN]: Oh, Perry's Jesus.
[UNKNOWN]: How do you get the wreck in the fourth wall?
[UNKNOWN]: He is.
[UNKNOWN]: He just came through the... Oh, my... Perry is.
[UNKNOWN]: He's cool.
[UNKNOWN]: Oh, great.
[UNKNOWN]: Yeah.
[UNKNOWN]: Just take it.
[UNKNOWN]: Yeah.
[UNKNOWN]: Eric.
[UNKNOWN]: What do you do to get chew it?
[UNKNOWN]: Go, yeah.
[UNKNOWN]: When you can.
[UNKNOWN]: That's the best way to do it.
[UNKNOWN]: Oh.
[UNKNOWN]: My goodness, I don't think I'm gonna drink, I'm just gonna chew it.
[UNKNOWN]: Oh, we got it.
[UNKNOWN]: We have to get that flavor.
[UNKNOWN]: Oh, you had the coffee, like, uh, juice and a caffeine powder.
[UNKNOWN]: Yeah, yeah, yeah.
[UNKNOWN]: This is great if I could have the same taste and everything without it.
[UNKNOWN]: Having to go piss.
[UNKNOWN]: Thanks a lot, I'll be up all night now.
[UNKNOWN]: That's okay.
[UNKNOWN]: That's me, I'll be up all night now.
[UNKNOWN]: Well, it wouldn't be the first time I got text from you at like 3 a.m. My parents, do you see this?
[UNKNOWN]: Oh, like I'm sleeping.
[UNKNOWN]: Is that the flavor that we're gonna have with it?
[UNKNOWN]: should be yeah I mean the the goal of brewing is to make it taste like what it smells like if you don't do that you're brewing it wrong yeah wow this would be good this is good so I like to taste let's let's just go to let's just go to Colin plays tomorrow and let's get it right out of it I'll come do you have the opium there
[UNKNOWN]: I don't think we do have a natural process, the theory.
[UNKNOWN]: There's a problem.
[UNKNOWN]: 730, listen, let's say 730.
[UNKNOWN]: All right, just for the viewers, let's see what the tasting notes are.
[UNKNOWN]: Caramel, dark chocolate, and graham cracker.
[UNKNOWN]: I taste it all, yeah.
[UNKNOWN]: That's why it's, it, it, it's something better than a dark chocolate covered graham cracker.
[UNKNOWN]: No, yeah.
[UNKNOWN]: No, what?
[UNKNOWN]: Put bacon on it.
[UNKNOWN]: All right.
[UNKNOWN]: Bacon and onions.
[UNKNOWN]: Okay, David.
[UNKNOWN]: David.
[UNKNOWN]: Come on, can we invite David Chang?
[UNKNOWN]: I think we should have David Chang on next time.
[UNKNOWN]: Cause you know, God, seeing it, where are you, David?
[UNKNOWN]: Oh, where are you?
[UNKNOWN]: Cause I mean, this pizza is delicious and look at Gus.
[UNKNOWN]: I mean, he's just making himself right at us.
[UNKNOWN]: What's up, bud?
[UNKNOWN]: You give him a little sniff of coffee and he's up.
[UNKNOWN]: Yeah?
[UNKNOWN]: David Chang said that what shirts too.
[UNKNOWN]: Yeah, well, obviously he has that, that tissue.
[UNKNOWN]: He's like, you know what I'm, it's never gonna happen again.
[UNKNOWN]: It's going to all be onions and bacon, it just really makes a mess.
[UNKNOWN]: So I'm in 30 tomorrow.
[UNKNOWN]: 730.
[UNKNOWN]: I'm in.
[UNKNOWN]: So, you be there?
[UNKNOWN]: I'm in.
[UNKNOWN]: Louis, I'm in.
[UNKNOWN]: I would be there.
[UNKNOWN]: I want to ask you one more question, because you kind of hinted on this, DJ, the guitar, acoustic.
[UNKNOWN]: You're, you're, you're, you're go too song.
[UNKNOWN]: Like if I asked you right now,
[UNKNOWN]: Play the one song that you just go to.
[UNKNOWN]: That's yours.
[UNKNOWN]: No?
[UNKNOWN]: Everyone.
[UNKNOWN]: Never cover.
[UNKNOWN]: You, oh, original.
[UNKNOWN]: OG.
[UNKNOWN]: Oh, I'm not that good.
[UNKNOWN]: Well, you are if you're, I mean, if you do your OG, you're real good.
[UNKNOWN]: Yeah.
[UNKNOWN]: Everybody else just does cover.
[UNKNOWN]: Yeah.
[UNKNOWN]: Yeah, I've never learned to cover song.
[UNKNOWN]: I do cover.
[UNKNOWN]: But I know we had Perry because I want people to go, oh, I know that song.
[UNKNOWN]: Yeah, Perry was doing a little pink float here, right.
[UNKNOWN]: Oh, yeah, down here in the wish you were here.
[UNKNOWN]: It's great because I'm all right.
[UNKNOWN]: We're the name Pink Floyd come from was I. I don't understand.
[UNKNOWN]: I don't remember.
[UNKNOWN]: I think it was out of a bottle like this.
[UNKNOWN]: And I've, I don't remember I watch several documentaries and I'm a huge fan of David Gilmore.
[UNKNOWN]: Oh, can't you see it?
[UNKNOWN]: Yeah, right.
[UNKNOWN]: What?
[UNKNOWN]: I don't know.
[UNKNOWN]: I told you guys.
[UNKNOWN]: I like the BG.
[UNKNOWN]: He's the lead guitarist and he and he and he and, uh, bought or not bought gold off, uh, Gilmore.
[UNKNOWN]: Yeah.
[UNKNOWN]: He and the other original founder split and David Gilmore kept Pink Floyd going.
[UNKNOWN]: Like after the wall, after the album, the wall.
[UNKNOWN]: Yeah, we don't need to education.
[UNKNOWN]: I think some of the best YouTube videos out there is when they have a Gilmourer's on the subway.
[UNKNOWN]: He's unbelievable.
[UNKNOWN]: Yeah, and there's people sitting next to him that are looking on their phones.
[UNKNOWN]: They don't realize they're sitting next to David Gilmourer.
[UNKNOWN]: He makes his guitar sing.
[UNKNOWN]: It's amazing.
[UNKNOWN]: It means who made his concert.
[UNKNOWN]: His concert is like a fist segment.
[UNKNOWN]: It is a euphoric...
[UNKNOWN]: It's Celestial Zone, right?
[UNKNOWN]: It is.
[UNKNOWN]: You talk about Matt?
[UNKNOWN]: Well, are you foric Celestial Zone?
[UNKNOWN]: Yeah.
[UNKNOWN]: It's... That would be... E-C-C-E-C-C. E-C-C-C. Oh, yeah.
[UNKNOWN]: That's my library's records.
[UNKNOWN]: Yep.
[UNKNOWN]: Anyway.
[UNKNOWN]: No, but it's very...
[UNKNOWN]: It takes you to that level where...
[UNKNOWN]: If you had to picture what music sounded like when you're rising to heaven,
[UNKNOWN]: Pink Floyd might be one of the bands that would be playing it because he they hit and their light show brings you there.
[UNKNOWN]: It makes you feel like you're on another level like you're not at this plane.
[UNKNOWN]: And I guess that's where I'm trying to go.
[UNKNOWN]: Maybe my words aren't describing it as perfectly as they should be right now.
[UNKNOWN]: But he sees he, well, Roger Waters.
[UNKNOWN]: Yeah, the other guy.
[UNKNOWN]: Yeah, I was in a main sort of line.
[UNKNOWN]: So he even cover bands that are doing the light.
[UNKNOWN]: It's all light show.
[UNKNOWN]: It's all light shown.
[UNKNOWN]: It's all the feeling, you know, and if you could take, take somebody there and music does take you there, you know, we, we now are learning that you know through science that we're, we're made by waves, you know, even the, you know, the, I've been answering Pink Floyd by the way.
[UNKNOWN]: Oh.
[UNKNOWN]: Yeah, what is the question?
[UNKNOWN]: Well, the question was what they came up with the name.
[UNKNOWN]: Sid Barrett was the original founder.
[UNKNOWN]: And he got kind of sort of went crazy.
[UNKNOWN]: And I think he was on a lot of drugs and stuff.
[UNKNOWN]: But he named after the first names of two American blues musicians from his record collection, Pink Anderson and Floyd Council.
[UNKNOWN]: What?
[UNKNOWN]: How cool is that?
[UNKNOWN]: I got to look them up.
[UNKNOWN]: That is great.
[UNKNOWN]: Pink, see the names of Anderson.
[UNKNOWN]: Pink Anderson and Floyd Council, as in.
[UNKNOWN]: as in Brad's a counselor.
[UNKNOWN]: That's it, we're going back to the, we just went from high tech to, we got the two by three, the Pink Floyd flip pad.
[UNKNOWN]: You should be here and comfortably numb or I opinion as iconic as Kashmir and Serbia to have and from Led Zeppelin, I mean, those are in the easy guys ask to my career man and Led Zeppelin is definitely my fair band with Pink Floyd is a close second because so Nate Hayland's right up there for me too.
[UNKNOWN]: There I'm going to learn how to play that stairway to heaven on a piano and then we'll do it.
[UNKNOWN]: You and I are going to try and gig.
[UNKNOWN]: It'll be like the second song I know in life.
[UNKNOWN]: Doctor Mary had a little him.
[UNKNOWN]: No.
[UNKNOWN]: I can play Saturday in a park from Chicago back in New York.
[UNKNOWN]: Seriously?
[UNKNOWN]: That's when I was at the beginning.
[UNKNOWN]: It's only song I can play, but I can only actually play the first.
[UNKNOWN]: So Louie, I have to tell you.
[UNKNOWN]: After a couple weeks ago, when I was way too late, you got to try to play.
[UNKNOWN]: I wanted to guess that song.
[UNKNOWN]: Since then, since then, I've been getting my guitars out and playing out of my deck in the evenings when I'm bored, which is rare.
[UNKNOWN]: And so I had my acoustic out and I was playing around with a storyway to heaven and it was all coming back to me.
[UNKNOWN]: Like it took me a while to remember the chord formations to be able to play it.
[UNKNOWN]: But I came back.
[UNKNOWN]: So I got to play it on.
[UNKNOWN]: You know what?
[UNKNOWN]: We got to get that Charlie Pooth guy from the Super Bowl.
[UNKNOWN]: He's the guy that masters all of you pick a song, he'll tell you what chord the progressions of all the chords I had never heard of the guy till the Super Bowl.
[UNKNOWN]: He did the National Anthem this year.
[UNKNOWN]: I'm a big time fan of his so why don't we bring him in Charlie get your ass in to Indian Pennsylvania.
[UNKNOWN]: Show us how to play this is to rad Jimmy Stewart airport Jimmy Stewart airport I own in and tell you what you know we will sing together because that's what we do or home or home well thank difference between home and home I was going to say I thought I wasn't sure we're that big for Gus
[UNKNOWN]: Anyway, the guitar is like the coolest instrument.
[UNKNOWN]: Ah, can I try to learn?
[UNKNOWN]: You know, pair, I'm trying to learn.
[UNKNOWN]: Yeah.
[UNKNOWN]: It's hard.
[UNKNOWN]: I started with the acoustic, which is over in the corner there.
[UNKNOWN]: Still sitting in the corner.
[UNKNOWN]: I see a couple of them over there.
[UNKNOWN]: Well, then I went to the bass guitar.
[UNKNOWN]: And so now I figured, you know what, I maybe, you know, it's a little more complicated with all those strings.
[UNKNOWN]: So in chords.
[UNKNOWN]: So maybe I just go to the, I tried to buy the one string bass because guitar, but that's the very rare.
[UNKNOWN]: the basses.
[UNKNOWN]: So had to go to the forstering anyways.
[UNKNOWN]: That's what I got.
[UNKNOWN]: I've had, I've had, actually some success.
[UNKNOWN]: I got to be honest.
[UNKNOWN]: I've sat down here and I felt like I was just, I had a little bit of my grandfather coming through me.
[UNKNOWN]: He was able to play, you know, he was up in Wisconsin, he was in a band and played the organ, played the piano, played the,
[UNKNOWN]: Yeah, the harmonic or not the harmonic of the accordion of the job.
[UNKNOWN]: Yeah, and he played it all by year.
[UNKNOWN]: So and that's an instrument to amazes me that in the bagpipes right accordion according to the bagpipes.
[UNKNOWN]: Oh, man.
[UNKNOWN]: That's big in our Italian family.
[UNKNOWN]: My cousin's Jimmy Johnny and Angelo all played the party in the day really.
[UNKNOWN]: Yeah.
[UNKNOWN]: My grandfather played it in the only difference between that in the bagpipe.
[UNKNOWN]: He didn't wear a skirt.
[UNKNOWN]: Thank God because you know the Easter hunt.
[UNKNOWN]: I'm going to go all the way different.
[UNKNOWN]: I don't know what to tell you.
[UNKNOWN]: So what to have another episode about music?
[UNKNOWN]: Of course we're on time.
[UNKNOWN]: Is that the sixth segment?
[UNKNOWN]: No.
[UNKNOWN]: You gave me a few kernels.
[UNKNOWN]: Beautiful calls.
[UNKNOWN]: I'm fired up.
[UNKNOWN]: I'm ready to go.
[UNKNOWN]: That's good.
[UNKNOWN]: Is that not good?
[UNKNOWN]: Oh, my goodness.
[UNKNOWN]: Have you ever had commonplace coffee?
[UNKNOWN]: You can get, you can get, I'm sure online, right, TJ?
[UNKNOWN]: What's website, TJ?
[UNKNOWN]: CommonplaceCoffee.com.
[UNKNOWN]: There it is.
[UNKNOWN]: Please visit us.
[UNKNOWN]: And please be living in Indiana, Pennsylvania.
[UNKNOWN]: Please comment to our shop.
[UNKNOWN]: And then their shop is, is one of the coolest vibe.
[UNKNOWN]: It's a cool, it is cool.
[UNKNOWN]: Yeah.
[UNKNOWN]: And I can't wait to even be there tomorrow at 730, you guys.
[UNKNOWN]: Because it is really, what you call it, eclectic?
[UNKNOWN]: Yeah.
[UNKNOWN]: Well, it's definitely eclectic.
[UNKNOWN]: Yeah, it's gonna go with the collect it.
[UNKNOWN]: No, it's like we'll take that.
[UNKNOWN]: Yeah, of course it is it's it's TJ's creation It's not something that you would normally walk into on some for for walls and a door.
[UNKNOWN]: I can see I could Did tomorrow morning in 730 Brad's gonna walk in you know we're back.
[UNKNOWN]: We're back.
[UNKNOWN]: We're back Welcome to the sixth segment We got you You got to get to you Here we go
[UNKNOWN]: I'm sure he's going to be, did you say the clicking, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
[UNKNOWN]: Thank you.
[UNKNOWN]: Thank you, brother.
[UNKNOWN]: No, thank you.
[UNKNOWN]: You're a hero.
[UNKNOWN]: We're going to be loving you tomorrow morning.
[UNKNOWN]: I am.
[UNKNOWN]: And what you've got to go with hero.
[UNKNOWN]: Well, he has, he's my hero.
[UNKNOWN]: He's pretty cool too.
[UNKNOWN]: He's definitely a cool dude.
[UNKNOWN]: I've got to hear that.
[UNKNOWN]: Yeah, no, what do you got?
[UNKNOWN]: And what he's done and gotten under your uncomfortable zone, right?
[UNKNOWN]: So that's the uncomfortable zone.
[UNKNOWN]: Because if you use still just be here doing coffee in Indiana, which us in Indiana would be like, thank you.
[UNKNOWN]: But we're sharing your wealth with the world.
[UNKNOWN]: The way you call it a little.
[UNKNOWN]: No, you eat it.
[UNKNOWN]: Cameras going to shut off.
[UNKNOWN]: And we're camera shutting off.
[UNKNOWN]: Cameras shutting off.
[UNKNOWN]: It's a nice time.
[UNKNOWN]: 10 seconds.
[UNKNOWN]: It's good to do it all over.
[UNKNOWN]: We're out.
[UNKNOWN]: See you next week.
[UNKNOWN]: This has been Bourbon with Brad.
[UNKNOWN]: Be sure to like and follow.
[UNKNOWN]: Cheers.
[UNKNOWN]: The views and opinions shared on the bourbon with Brad podcast are our own, and those of our guests.
[UNKNOWN]: Nothing we discussed should be taken as financial, legal, business, or gambling advice.
[UNKNOWN]: Don't make investment, business, or betting decisions based on our conversations as you should always talk to a qualified professional.
[UNKNOWN]: Always drink responsibly, never drink and drive, and only consume alcohol if you are of legal drinking age.