July 26, 2024 • 45 mins
Today on Financial Fridays with Tony K, He’s Joined by Luis Cota, President & CEO of Tequila Comisario™, Tequila Comisario is a company founded by Tequila connoisseurs, who believed in a small batch top shelf expression that could elevate the world with its extraordinary spirit. Comisario is surrounded and supported by thousands of the brightest stars on Earth and billions of the brightest stars in our galaxy. The only spirit created on earth that is now available on the moon. Join the Comisario family nationwide innovating, entertaining, breaking records, breaking glass ceilings and elevating spirits. Visit the website at www.tequilacomisario.com or find them on IG @tequila_comisario for more info.
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
After twenty two years of being a titan on Wall
Street and starting his own firm, Tony Kasai get is
walking away.
Speaker 2 (00:07):
What just said?
Speaker 1 (00:08):
The ugly side hooking And on the inside we'll interview
insiders and other titans of all types of industry, offering
advice and sharing stories of it. First, this is another
episode the Inside Show.
Speaker 3 (00:22):
Welcome to Cannabis Talk one on one's Financial Fridays with
the Inside Investor Tony k We're the world's number one
source for everything cannabis.
Speaker 4 (00:30):
The information provided by Financial Friday and Tony Kasai is
for general information entertainment purposes only and should not be
considered as professional financial advice. Consult with the professional before
making any financial decisions.
Speaker 3 (00:44):
Yo.
Speaker 2 (00:44):
I don't know where you are, what you're doing, or
what day of the week it is for you. But
over here at the C two one on one iHeart studios,
ladies and gentlemen, it is Financial Fridays for us. I'm
Tony Kay. You're Insider investor. I'm here to get to
mine right and your money game tight. You're hearing me
on the world famous Cannabis Talk one on one I
heard all over the world in over one hundred and
eighty countries. Now, guys, feel free to leave me a
financial question anytime at one eight hundred and four twenty
(01:07):
nineteen eighty so you can always find me on Instagram
at Insider investor. Please follow the show on YouTube at
Cannabis Talk one on one. Make sure you show us
some love by liking, following, and subscribing. That's how we
stay on the air. Folks. Now, y'all know that I
created Financial Fridays because after twenty years of being a
Wall Street insider, I got sick and tired of watching
the little guy get screwed over. So you know what
I want to do. I want to empower you by
(01:28):
giving you access to what's been in my head for
over twenty years and bringing on some of my special
guests that I bring on the show to share their
stories of entrepreneurship with you. Now, guys, you know, one
of my biggest secrets of money is that you're the
biggest misconception with taxes is that taxes are a year
round problem. People mainly focus on it in April and October.
If you have a corporation, But guys, you should have
(01:48):
a tax strategist on your team. That means They look
at your taxes on a monthly basis. They look at
how to maximize what's going into your pocket. So, you guys,
Easier Accounting as the firm I've been using for many years.
These guys have a dedicated division just to help our
listenership here at Cannabis Talk one on one. You can
find them online at Easier Accounting dot com. That's Easier
Accounting dot com, or give them a call one eight
(02:11):
eight eight six two zero zero seven seven zero. Now,
you guys, today is a super special day. I got
a good friend of mine and this is something you
guys have for those of you that are fans of
the show, fans of the studio, fans of our different
events we've been throwing. We just had a phenomenal n
Ideas event after party that was super cool. Stopping by
and I got all my friends hit me up. Now
(02:31):
they're like, man, who is this Tequila Kamasario that you've
been rocking with? And I'm going to share with you
guys a story because this is not a new company.
This is not somebody we found out about just the
past couple of months. But this is something that I've
I've had the honor of witnessing their meteoric rise through Vegas, California,
and now they're international. I mean, the story is going
(02:52):
to keep going. And today I have the honor of
having the CEO of the company with me. Now, this
gentleman sitting next to me, This dude has been He's
been in the industry his whole life. Man, he started
in the wine industry, then he kind of brought his
skill set, used a lot of the same applications on
the how he makes this tequila tastes so damn good.
(03:14):
Now you're asking me where else can I find it?
Is this just a cannabis talk one on one or
financial fighter iss tequila? Hell no, they are now dominating Vegas.
In fact, you can find him at Cosmo Win Billaggio Fountain,
Blue Caesar's, at Peter Luger's if you guys have ever
been there. They have a dedicated cocktail. Luis was just
telling me they're blown through thousands of these a day
or a week, and I mean the numbers are so
(03:35):
astronomical and the proof is in the pudding. Man, this
stuff tastes. It is literally, hands down, I'm a tequila connoser,
the best tequila in the game. Without further ado, ladies
and gentlemen and everybody at home, put your hands together.
From my good friend, the CEO of Tequila commisarioluisse quota.
Speaker 5 (03:56):
Tell you what a great pleasure to be here. By
the way, you should know that my middle name is Antonio. Well,
I'm also a tony.
Speaker 2 (04:01):
Okay, this is the first to be here. Yes, indeed,
it's an honor to have you here, sir, not just
because of the tequila, but you know, you and I
have now had the opportunity of sitting down breaking some bread,
from breaking sometron together and having a glass or two together,
and to hear the story and your passionate about this brand, man,
is the reason that you know everybody here in the
(04:22):
studio from you know, even even Joe Grande who's been
sober now you know, going on over twenty five years.
He appreciates a good brand, a good story, and he
watches how people react to the product, and it's one
of those things that the product sells itself. It does
give us give us a little background about how you
You know, your background, I know is in the spirit industry.
But how did you come about owning a tequila company?
Speaker 5 (04:42):
Well, you know it's interesting. I mean I started as
a salesperson for Gallo Wine Company back in the early
seventies and went from being a sales trip to a
district manager, to a regional manager, to a director of
training to a recruiter on campus, but did many things
for them. My second job was a company called Diaga,
which is a very large company.
Speaker 4 (05:00):
Uh.
Speaker 5 (05:00):
I have day to day on casa egos and uh
and uh what it era? No, don Julio don so
big big big company. But anyway, you know what I
learned my first twenty five years in the wine business. Uh,
in terms of viticultural barrel programs, Uh, world class grapes
and world class processing process is not being applied very
(05:20):
thoroughly to tequila. Kamisadio so often joked that Tekila Misaaria
is really a fine wine program dressed like a tequila.
That's all it is, really and our stated goal, certainly
for me and for our company and for our industry.
I think as tequila has evolved from being a brand
that used to be only two shots, and the whole
thing with the linemen, the and the uh and the
(05:41):
salt was to hide the flavor of old, old bad tequila.
Today's tequila is an incredible product and if you look
at my Anyaho there with the beautiful dark color. We
want to be competing in a global basis with the
best brown spirits of the world. McAllan maker's mark, Glenn Livitt.
That's what our target is because this tequila that we make,
along with many others that are in the same sort
(06:02):
of artisanal, boutique handmade segment, are every bit as competitive
and as tasty as the best scotches in the world.
Speaker 2 (06:12):
You know what I want to get into the actual
production and that not science, but it's a craft, right.
I mean, at the end of the day, you got
what is the you know, a brew master as in beer,
but what is the person who actually curates your tequila?
Speaker 4 (06:24):
Call?
Speaker 2 (06:24):
Do they have a They.
Speaker 5 (06:25):
Actually have a title named Tequila Masters, the actual title.
And I am partners with a family in Mexico, the
third generation Tequiletros and the younger generation Jose Alberto Ancesa
are forty eight, forty four and forty one. Alberto, who's
the youngest, is an incredible palette, just wonderful palette, and
so he, along with his brothers and ourselves, created this
(06:47):
beautiful profile of tequila that is really, really well made.
And you know, when you look at the tequila world,
you look at the commercial brands and we have to
thank them for creating this massive market. So I talked
about them like they're the chevy parts of the category.
They've gone globally and created this beautiful category of tequilas
that is being accepted all over the world now. So
(07:08):
those people helping the door for us. Now along come
branch like Comisario or G four, or for Talsa or
Ocho that are like little Lamborghinias and Ferraris of the category.
You know, we may never be as big as a
commercial breast, and we don't want to necessarily be there,
but we make a world class spirit, and you know,
how do you get it there? You know, you look
at commercial brands, they are harvesting at four and a
(07:28):
half to five years old, and you look at us,
we harvest at seven years old. That actually two years
on the on the ground gives you agave with much
more sugar, lot less acidity. So you've got a beautiful
fruit source that is going to be just a great
prime material to make world class tequila. You know, So
as we go through the process. We all do the
same thing. Agave, then you cook, then you ferment, then
(07:51):
you distill, and eventually for the darker ones you barrow them.
But each of those steps can be so different. For example,
we talk about seven year old to government versus four
and a half years five years for the commercial brands.
When you go into the distillting pod, there's something called
heads and tails. All of the heads of the negative
gases go to the very top, the tails of the
negative solids go to the bottom. Everybody gets rid of
(08:11):
hits and tails sells. With the cheaper brands, on the
average they could ride of twenty twenty five percent. We
could rid a forty five percent of that almost half
of it. Okay, expensive, but it leaves you with the
pure heart of the stillage. Then thereafter, which is very
few people do. We put it into a very large
tank and we shoot it full of oxygen for thirty
six hours. Oxygen takes every drop, breaks it into one
(08:32):
thousand molecules. When it gets reconstituted, it's got this beautiful
kind of a little bit creamy or more glycolic feel
to it.
Speaker 2 (08:39):
All.
Speaker 5 (08:39):
There's no burn when there's exactly there's no burn. Going
down exactly. So while we've softened the burn, we have
not taken away the earthy, peppery, spicy flavor of agave.
And when you take that beautiful nature of the fruit
and you put it into a barrel, the barrel will
give you certainly wood flavors, but it also gives you
now good and honey and vanilla and cream. And if
(09:01):
you balance them properly together, it's an incredible experience, okay,
because you taste all these different all these different components
are being tasted perfectly, and if you age it at
the right time, it doesn't get muddled. It's just a
great experience. So when you taste my tequila and yako,
for example, you could compare it to the best Japanese whiskey,
the best scotch, the best bourbon, is every bit as
(09:22):
beautiful as that.
Speaker 2 (09:23):
Because of all the complexities, yeah, you know, and it's
being financial Fridays. I always try to leave the audience
with a couple of takeaways that can kind of empower
them and maybe somebody's thinking of starting their own brand,
whether it's in the beverage, linear, et cetera. But there's
something you said earlier that I think is very valuable
for somebody that's a little bit younger sitting at home
thinking that they want to start their own company. You
started from the ground up in the previous you know,
(09:45):
your previous life. If you all, right, when you work
for the for the distribution company or the obla a belieue, right,
and uh, you know, you start as a salesperson, then
you kind of learn the craft and you met all
the right resources, et cetera. I think one of the
biggest you know, mistakes I young entrepreneurs make when they
want to get into any category. This could be peril
et cetera, et cetera. Maybe they have a little bit
(10:05):
of money, maybe mommy and daddy gave them a little check,
or they inherited a big pound. They think they can
just throw money at the problem. There's certain things that
money can't buy. And your experience, your palate, your connections.
Talking about you know, having these relationships in Mexico where
if you know the right people, you're going to do
good business there. If you don't know the right people,
you're probably gonna get robbed and killed. Right, So, in
(10:27):
this sense, you know, there's a huge value or a
huge takeaway. I think for the audience to understand when
when you talk about getting into an industry. Now, if
you guys watch Shark Tank, you know I'm a big
fan of it. The spirit industry is one of the
most it's almost like a restaurant like ninety percent of
them fail that the shelf space is expensive, there's distribution,
there's product man, there's the integrity of the product, how
(10:49):
you package it, et cetera, et cetera. So how was
it from a money standpoint? I know what it takes
to get into all these and you guys are I mean,
you've blanket at Vegas, You've taken some of these places.
There's brands that are begging again and there that are
substantially larger. How was it that you guys got into
so many great venues?
Speaker 5 (11:08):
Well, interesting you say that because you mentioned getting into
a restaurant world, the entire gastronomy world, and the wine
and spirits world. It's not just a job. It's a passion.
It's a hobby and if you're going to succeed in it,
you have to really live it and breathe it, and
it's your whole life. So all of my best friends,
all of my mentors, are part of that whole business
(11:28):
that have taught me everything. We're in a very complex,
legally restricted industry. Every county, city, state, and federal level
control what you do, so you have to be very
careful about that. And there's a cliche in our business
that says, how do you make a small fortune in
the wine business. You start with a really really big
one and it gets really small because the assets by
a vineyard, you buy, barrels, you buy a gave, you
(11:51):
buy all this land, and so it requires a huge
investment to really be able to do it properly. So yes,
you have to have not only the passion and the
knowledge that will properly, but you have to have the
backing if you will, the investments if you will. And
we've been very blessed with a couple of large investors
that came into our world early on in our career
and believed in the brand and that launched us. And
we've been able to then take that and go to
(12:13):
the next level with distribution multiple states, multiple countries, and
then our partners in Mexico, to whom we gave a
small piece of the business, by the way, because we
wanted to keep really good control of equality. We don't
want to start being tempted by buying cheaper ragab or
whatever may be. Their passion for what we do, Commissido
reflects for the Ascepus family in Mexico, their crowning achievement.
(12:33):
It's what they've done best. So you know, you get
this collaboration. I mean, when I was in my late
twenties early thirties living up near Napo Valley, I got
to meet people like Robert Mondavi, you know obviously from
Mandavi or barbart Chateau Montelena, or Bryce Countrey Jones and
Sonama Contra. They've taught me so much about thetic culture
and beryl programs that are really critical. Barrel programs today
are sort of the cronning touch of the entire whether
(12:55):
you know wine business or in the liquor Business's all
this experimentation going on with barrels, and yes, so I
have this idea about doing a beautiful barrel program with
French choke, with limous and navarose, different kinds of tightness
of grain that have a beautiful impact upon the tequila.
So it's a very creative business. But it's a passion
that you have to really.
Speaker 2 (13:12):
Really live and talking about the investors, are there some
names that we could mention that the audience would recognize
as some of these original founders that then help open
some of these doors for you.
Speaker 5 (13:21):
You know, by all means, we've been very blessed. Greg Wass,
who is our initial founder, put multiple millions to the
company and has not become part of our borough directors
of course, and he's become passionate about the project and
he gets involved. He lives in Tennessee, but he goes
out to the accounts and calls some accounts and is
a great ambassador here near us. The Muluf family, Gavin
maloof you may know him and his brothers and their
(13:44):
mother who were a distributor in New Mexico that eventually
they sold it off, moved to Houston and bought the
Houston Rockets and eventually won the NBA title with them.
Then they sold that, moved to Sacramento and bought the
King's Sacramento and did very very well, and the eventually
didn't win a title. Well, they keep trying, you know,
by the way. Up a few months ago, Gavin was
(14:05):
a partial investor in the Las Vegas uh Fountain Blue no,
the Golden Golden Golden Knights, the Golden Knights Night, and
they won the they won the NFL Cup, the Stanley
Cup last year. So he's got a massive ring about it.
Speaker 2 (14:22):
You know, I didn't know that he was. So he
was a minor or. He was a shareholder in the Knights.
Speaker 5 (14:25):
And he has since then sold out at the very
top of the market, of course, and the family does
very well. They're a major shareholder in Wells Fargo, shareholder
MGM property. So they are very very well to do
into very well to do family.
Speaker 2 (14:39):
And if you know anything about the Mulu family, they
don't touch. They touched brands that always seem to do well,
that have integrity to have products, and I think you know,
even though a name like that maybe will open one
or two locations for you, maybe they had a relationship
with the Win for example, but to then cross over
the Wind being its Wind properties, then you got MGM properties.
Now you got Caesar properties that are part of GM.
(15:00):
Fucking So for for you guys to be able to
do that, the product has to be there, right, I mean,
there's not enough doors that they could open and put
in a shitty And.
Speaker 5 (15:10):
To your point, I mean, obviously Devin and tell me
our investments. But I think more important, Devin is passionate
of our kakia. He believes in it, he enjoys it,
and meeting him tucked him. He has the incredible passionate about.
Speaker 2 (15:21):
It about Well, guys, we're gonna take a break here,
but when we come back, I'm going to give you
guys a sneak peek of an edit that we did
about the last three events that we did with Commissario
Tequila that has got everybody excited. We'll be right back here.
CET one on one Financial Friday's iHeart Rate.
Speaker 3 (15:36):
We'll be right back with the Financial Friday five on
Cannabis Talk, one on one's Financial Fridays with the Insider
Investor Tony K. Welcome back to Cannabis Talk one on
one's Financial Fridays with the Insider Investor Tony K. It's
(15:57):
now time for the Financial Friday five.
Speaker 2 (16:00):
Mentors Live. You heard me talking about it all year, guys.
Master Mentors Live is still coming to a city near you.
It is not too late. We're coming into five New
states here by the end of the year. Now you guys,
if you haven't heard by now, now you know Master
Mentors is bringing the cannipreneur journey home to you. You
can come check us out. It's a free ninety minute
event and at that event, you're going to learn how
to get into any aspect of this industry that you
(16:22):
want to. You can be like us and not even
touch the point. You guys, there's thousands of ancillary businesses,
to manufacturing, to developing the growhouses, to ac techs, two brands,
white labeling. I mean literally, this is now a trillion
dollar worldwide industry. You guys, cash in on the modern
day green rush. Master Mentors Live is coming to you.
We're now back here on Financial Friday's iHeartRadio. You guys,
(16:45):
listen up. This gentleman sit next to me. If you
don't know by now about this tequila, and if you've
been watching the show, you probably already know about it.
Connor's got this quick little video and this is how
fast these guys move. Man. I mean, we probably got
to know each other a little bit better here in
the past four months. But before I tell you the
history of how I got to know about this company,
I want to show this quick little clip for the
(17:06):
for the audience watching on YouTube. Let's show that Connor.
Speaker 5 (17:39):
Out here. Man.
Speaker 2 (17:40):
Appreciate you. Man there is guys, keep it locked right here.
Speaker 4 (17:44):
I saw you.
Speaker 3 (17:50):
Not much.
Speaker 6 (17:52):
At guys, Tony Ka got here. We are at the
Summer Aloo for Cannabis Talk twenty twenty four. I'm good here,
(18:14):
I'm good here. You see I've had so much good stuff.
But it's tequila. I can barely talk. Here's what's going on, guys.
Commissarial tequila just got voted the world's best tequila, and
I'm telling you this stuff is good.
Speaker 2 (18:27):
Robert, Why is it so good.
Speaker 4 (18:28):
It's so good because it's not only age, more than
every other tequila out there.
Speaker 2 (18:33):
We put it through a freezing mechanism.
Speaker 3 (18:34):
We pull out all the impurity, so it is the
smoothest tequila you ever have.
Speaker 4 (18:38):
On top of that, while we do that, we pump
it full of oxygen to create that smoothest so you
will not have a hangover.
Speaker 2 (18:44):
It's the smoothest tequila in the world. I never need
more oxygen after I have this stuff because it is
so smooth. It's so good.
Speaker 6 (18:51):
You guys check it out. Commisario Tequila is coming top
bar near you.
Speaker 2 (19:04):
Thanks Connor. You know watching that There's two things that
popped up on there that I'm glad we watched that
it reminded me to ask you about the First one
was talk to us about these awards that you won,
because to make that claim, you know, the best voted
tequila margarita with with your silver. Tell me a little
bit about those awards and how you went about winning those.
Speaker 5 (19:22):
You know, when people look at Mexico and tequila, it
goes back literally hundreds, if not thousands of years. I mean,
there was a happy accident by an Estec Indian back
in the early I don't know one thousands that he
left on agava plant outside. The sun hit it, it fermented,
and he became a drink and then eventually, unfortunately in
the Aztec population, it became a drink for the nobility
and the kings only, but eventually it became what it
(19:44):
is today. So tequila has quite the history, as does Mexico,
of course, but in today's world, you know, a lot
of us know, particular people my age know tequila when
I went to college in the late sixties early seventies,
that it gave you your share headaches. Today's world, tequila's
made one hundred percent pure agabt nothing at it. Now
there's there's a little a few things that are allowed
to be added one percent. You could add a little
(20:04):
color to it, you could add a little bit of
sugar to it. This whole additive free movement is taken
hold and we've been from day one organic added to free,
one hundred percent, one hundred percent gluten free, logoi simi count.
And by the way, tequila is the only upper in
the spirits world doesn't put you to sleep. Everything else
puts you to sleep, not tequila, and so it's got
some great qualities to it all. And so today's tequila
(20:26):
is the finest thing made in the world, you know.
And I mean we talked earlier about what is our
future in tequila, and I think our world is going
to be the brown spirits world. Globally, you look at Asia,
you look at Europe, you look at Africa, you look
at India. What do they drink Scotch and Bourbon? So
we want to be part of that and we make
a world beautiful, world class tequila. But you know, I
(20:47):
mentioned earlier that I spent my first half of the
mygareement in the wine business. So a lot of what
I learned from the Mondavis of the world and those people.
It's all about the beryl programs and barrels can be
an incredible fabulous thing to give depth to your tequila
or to your wine. And there's a lot of cross
over now between whiskey barrels coming to the wine world,
wine world barrels going to the whiskey world, and those
(21:09):
kind of things. So it's just a wonderful little thing.
But you have to keep in mind you have to
keep it well balanced to make a product that is
well aged. I have a friend of mine who happens
to want a beautiful tequila company and the age is
some things for fifteen twenty years, and they're incredibly beautiful suite,
but they've lost the agaba flavor. So if you taste
my extra Onyeko, that is this one is seven years old,
the next one will be nine years old. You can
(21:30):
still taste a thread of the yagaba, a little pepper
and spicey is the back of the tongue, in the
back of the palate, and it's just beautiful. So it
makes a big difference to make a world class product
that is really really well made.
Speaker 2 (21:41):
And now what contest with this, or who's the regulatory
organization that hands out these ords and how hard was
it to get that designation.
Speaker 5 (21:49):
So you know, we're a baby in the industry. We're
only barely barely six years old this year. And since
that time we've been, since we released it, we've been
the most awarded brend in the industry. So there's a
number of.
Speaker 2 (22:00):
Say that again, I mean, that's a massive claim out
of every single tequila brand that exists today. Your brand
has won more awards in the shortest amount of time.
In that six year.
Speaker 5 (22:10):
Period since we got released, We've won more awards in
that period than anybody else. Wow. Yeah, And so you
know it speaks to the quality of the Jews in there.
So a typical competition would be the La Wine and
Spirits Competition, it would be New York Wine Company, San
Francisco Spirits competition, would be Winspected or Wine Competition, it
would be Wine Enthusia or I mean the Cigar and
Spirits Enthusiasts magazine for example. All those magazines and all
(22:33):
those events have a typical panel of ten to twelve
judges that are impartial that do blind tastings for all
these Tequilas. So, for example, to win a double goal
means that every judge in that competition has to agree
you were the best in its category. We've got twenty
two of those. Nobody has that many. We just received
the platinum metal for our extra for our Eco we've
(22:56):
got something like eighteen goals of different ninety eight point
rating from one hundred point scale. So yes, we've been
very blessed. But it tells you about what's in the bottle,
and by the way, to that point, I may not
be the world's best expert. I'm pretty knowledgeable, but I
make sure that every single batch that is going to
be bottled I taste. I go to Hollischool about every
ninety days. Every ten weeks, I taste every single batch,
(23:19):
and if it isn't ready off, they no, it needs
more barrel aging, it needs more stabilization, it needs more filtering.
I've never refused one, but I've refused a couple that
weren't quite ready yet. I want to make sure that
my consumer is going to receive that same taste year
upon year, whether it's in New York or whether it's
in La, whether it's in Tokyo. I just came back
from Tokyo. By the way, it's fabulous in Japan, and
(23:39):
I got approved by a lot of people in Tokyo.
Speaker 2 (23:41):
And did I hear you correctly last time when we
met that you're now in Costcos in Tokyo.
Speaker 5 (23:46):
Yes, Costco's everywhere. It's amazing. They've got thirty eight stores
in Japan, going to be going to one hundred stores
before too long. So yes, we got to prove for
olders sort of starting with twenty stores, doing a whole roadshow, tastings,
marketing things. So we're excited about it. Tequila is fairly
young in Japan, and I think the buyer for Costco
that's so excited about coming studio he wants to use
(24:07):
it to not only help Costco with tales, but to
help the overall category of tequila become bigger in Japan.
And he, of course will be the biggest retailer of
tequila in Japan.
Speaker 2 (24:15):
And if you know Japanese culture, they really pride themselves
and they'll they'll spend more money and they're very loyal
to brands that take time, things that take a long
time to curate to make you know whether it's a
Japanese sword or you know, the way they'll design the
functionuey on the on these paths, et cetera. But they're
very passionate about well crafted products. So that's a testament.
Speaker 5 (24:35):
As a matter of fact, I am Costco will get
a set of hit new leaders. The rest of the
marketplace is going to get a five hundred mileader because
one of the things about about Japanese cultures, when you
invite friends out, you don't buy them a drink. You
buy them a bottle for the table, right right, So
it the five hundred mileterer, which is a half lid size,
has become sort of the standard for bar service. You
So we're going to be releasing a new size also,
(24:56):
you know. So it's it's going to be a great
I fell in love with Japan. There were much of
a lot of Latin America and their their value upon
family of course number one. But what a clean place,
what beautiful to your point that they're concerned about a
quality is the utmost in the world.
Speaker 2 (25:11):
And speaking of Costco, I know that you guys are
now going to be in almost all the Costcos here
in California for the holidays as well.
Speaker 5 (25:17):
So well we we we've become improved for Costco as
a vendor. So now we've got to go region by region.
But yes, we're making some headway.
Speaker 2 (25:24):
So southern California, we got that covered for you guys.
Is that and you can find it at Ralphs.
Speaker 5 (25:29):
Now is that us? We're in eighty six Ralphs stores.
They're starting with the Blanco for us. So we are
with with Ralphs in southern California eighty six stores. We're
also with Fries, which is another division of Kruger throughout
all of Arizona, Smith's UH in Nevada and UH and
Utah and soon to go into New Mexico.
Speaker 2 (25:49):
Now, the other thing I learned from you, and I
thought I knew a lot about tequila, but after meeting you,
obviously and being a little bit more a part of this,
it's I learned something new every day. Something else that
you educate me on is that there's actually a legal
requirement of how long they have to essentially is it
distilling or from the moment that it's aging.
Speaker 5 (26:11):
There's there's different regulations for the amount of barrel aging
to be called blanco reposalo extra. There's a there's a
there's a board called the CRT, which is the the
regulatory consul of tequila. There's sort of this kind of
you know, very autocratic in UH foundation, but they keep
tequila what it is today. They have inspectors throughout all
(26:33):
the distilleries all the time, checking that everything's being done properly.
So from the aging point of view, a blanco can
be bottled right away, no aging, but the blanco goes
into a barrel and within two months it becomes reposalo.
The word reposala means rested as and rested in the barrel.
So the minimum is two months. We purposely buy two
and three year old barrels that can be left they'll
(26:55):
just can be there, left there longer because they've already
lost half of their leaching capacity by time. That allows
us to each other for seven months for example. Okay,
the low requires only twelve months. For anyeko, we do
it for twenty three months, and the low requires thirty
six months. For an extra on yeko, we do it
for seven to nine years.
Speaker 2 (27:13):
Wow, so almost double the legal requirement. And I can't
imagine that this is cheaper.
Speaker 5 (27:19):
There's a phrase in our industry liquor and you called
the angels share, you know, because wood is porous. A
lot of the liquor about saying, so after nine years
you've less twenty percent of wasn't that barrel? It was
very expensive?
Speaker 2 (27:32):
Yes, And this Liquor Commission or the Sequila Commission for
lack of a better word, in Mexico, being as how
there is a lot of corruption in Mexico, has that
found an organization not been compromised or how do they
how do these some of these local guys not grease
them to get you know, their approval when they were
is very protected.
Speaker 5 (27:50):
It is very protected, and the state of Hajalisco and
government of Mexico are very keen to keep this industry
very clean. So maybe two decades ago there was a
few contained is hijacked and then those people that hijacked
them will remain nameless. They found that selling it in
the United States was very difficult because you're dealing in
the US with a very regulated distributor federal control system,
(28:11):
so they couldn't so they left us alone. It's just
then developed that entry alone, and then at the at
the producer level and the grower level, they understand that
if we continue to do world class tequila will become
a global category and that's where we're at.
Speaker 2 (28:24):
So it's pretty clean, very competitive you because I I
remember reading so much this past few years that the
avocado industry was kind of taken over by you know
that the carts. But that makes sense because avocado can
be resolved very simply at any grosser score. But you
can't resell tequila that easily across state lines. Especially. That
explains a lot the documentation.
Speaker 5 (28:45):
A threat from the Neil Reduce distillery to the importer,
the distributor. I mean, I now have all these accounts
at the federal level, the stall levels that automatically withdraw
from my account when it when it continue comes in.
They took their touch share right away.
Speaker 2 (29:00):
Well, I gotta tell you, I think I told you
this last time, but the no sinks guys has nothing
on you.
Speaker 5 (29:03):
My friend.
Speaker 2 (29:04):
You are truly one of the most interesting men in
the world. I learned something from you each time. Now,
when we take a break, I want to come back
and if you do me, honor, I'd love to open
up that bottle with you, have a little sip and
I'd love to hear your feedback and for the audience
kind of listening and drinking at home. I'd love to
see how you describe the flavor profile and watch you
drinking and because I know there's an art form to
(29:24):
and not just taking a shot like I do. We'll
be right back here on Financial Fridays. iHeartRadio c T
one O one, but.
Speaker 3 (29:30):
We'll be right back with more Financial Fridays with the
Inside Investor Tony k. Make sure you follow Tony at
the Insider Investor. Welcome back to Cannabis Talk, one on
one's Financial Fridays with the Inside Investor Tony Ka. Make
(29:52):
sure you like, follow and subscribe to the show.
Speaker 2 (29:54):
Now, have you ever find yourself meeting a lawyer? While
I got the right man for you, guys, Freddy Sage
over at the Fox from you guys have heard me
talk about him before. One of the greatest attorneys out there. Man,
just a great human being, but he's really good at
what he does. He does cannabis law, entertainment law, civil defense.
I mean, this guy's got all the right connection, especially
out here in California. Represents some of the biggest artists
(30:15):
in the game as well. One of the nicest human beings.
Like I said, man, reach out to him. If you
have any needs it at all. It's the Fox Firm
with two xes. You can give him a call A
three one ozho eight seven seven five zero three three
again eight seven seven five zero three three. Now I'm
back here with my good friend Luis Quota, the CEO
of Commisario Tequila. And before we went to break, I
(30:36):
wanted to kind of have a toast with them here
and share with them. But before I dive into that,
I kind of want to take an opportunity to really
highlight that bottles, man, with the care that you put
into crafting these beautiful bottles and the differences. So let's
start with the Silver Tequila, right, and this has now
been voted the best tequila for margarita. Multiple awards given
(30:58):
to that, and that's the does IS designation that they
got as world's best to killa.
Speaker 5 (31:02):
Okay, that's correct. Yes.
Speaker 2 (31:04):
Then we move on to my personal favorite, which is
the nape. And you also have a repisado which we
don't have up here. And then you got the special bottle.
Now you also educated me on this bottle. Now, this
bottle looks completely different if we open it up, it
has it's almost shaped like kind of like a bigger,
like heavy Scotch. I mean, bottle is extremely heavy. And
(31:25):
tell me, tell me a little bit about the vision,
the design and how you came about designing him the
way you did.
Speaker 4 (31:30):
So.
Speaker 5 (31:30):
The bottle of Komisadio regular package, if you see this
got this sort of a color around it. It's meant
to evoke a sash. If you look at the name,
Komisari means commander sheriff, you know, So it's meant to
evoke an old fashioned European sash with the gold medal
metal in the front and the name. That's where the
name Komisaaria comes from. And so that was the motivation
(31:52):
for that in the first place. So it turned to
be a beautiful package, indeed, you know. And it's very
elegant and very simple. People love it, like I tell
the world, as beautiful as the bottle is, though, what's
inside the bottle is just fabulous, you know. And we
take ultimate care to make sure that we make the
best tequila possible with the best age dagabas and the
best processes and the best barrels. I mean, we do
a combination of American oak and French oak. We're not
(32:14):
buying some Cognac and port oak. It's gonna tweak a
little bit to give it a little more complexity. So
the whole barrel program is really a lot of fun.
Our next evolutions come this holiday. We're going to have
the final evolution of the Extra Yeko, which will be
a nine year old Extra Yego and a full crystal cut,
hand polished bottle. That'll be a little pricey, but it's
going to be an incredible juice.
Speaker 2 (32:35):
And speaking about pricing now and relation to some other
brands out there, and I know you're not one of
You're very similar to myself. We don't talk bad about
other brands because everybody has a position in the marketplace. However,
quite frankly, not just gassing you up. I you know,
my favorite tequila up until that, I had been class
as well, and not the ultra expensive black bottle one
(32:55):
that's like I think eighteen hundred or two thousand bottle,
but the regular one, you know, retails for a couple
hundred bucks right now. To go and rate for that
at a Javier's or one of these local restaurants is
forty to fifty bucks a shot, And that was always
my go to if I was, you know, kind of
celebrating something, et cetera. Indeed, but I got to tell you,
apples to apples, this quite frankly blows it away, and
(33:18):
roughly it's about half the retail price if I'm not mistaken.
The Naho bottle, which I like, I think I saw
at Total Windes and More for right around eighty ninety
bucks if I'm not mistaken, right, so literally half the price,
and even your your ultra high end right now that
you're coming out with the new one. But that one
right now is retaelling right around one thousand.
Speaker 5 (33:35):
Bucks, twelve hundred bucks.
Speaker 2 (33:36):
Tweve hundred bucks, two hundred fifty dollars a shot at Pago's.
I saw that myself, maybe even more thankful to drink it.
But I got to tell you, you know, if I'm
relating that to twenty five hundred dollars classes well again,
no burn, very almost like buttery, very sweet like honey, notes,
et cetera. So I don't know how you're doing it, man,
because when I look at the competition, it just seems
(33:56):
like it's going to blow it away.
Speaker 5 (33:57):
We're spending quite a bit more money per bottle than
the cup petition is number one. Number two, we believe
in great balance. The balance between the fruit source and
the barrel source are critically important. And whether you're nineteen
forty two the Julia, whether your classia wool, nobody compares.
We've got this beautiful, clean taste, no burned, beautiful complex aftertaste.
I mean, Dara Yeho has been nineteen forty two twice.
(34:18):
I believe lined competition. I believe it Clasia, I mean
I envy their position in the market place. Their packaging
is beautiful, but that juice does not compare.
Speaker 2 (34:26):
You know, when we were at your office having our
first or second meeting, Lacey really nailed it on the head.
She's like, you know, I'm vodka is my go to,
but tequila, she says, this is the only tequila that
I don't need to chase her. I don't need to
throw a few ice cub Sometimes I do that, just
kind of mix it up, but at the end of
the day, just straight up, just a beautiful, beautiful beverage.
Now talk to me about the proper way. When I
was at your office, you brought me really nice almost
(34:48):
like vos white glasses. Yeah, right, without a stam and
I saw you kind of drink it, so I want
to learn a little bit more today.
Speaker 5 (34:55):
You know, ultimately, you should drink tequila or wine the
way you like it. If you one to put white,
if you're want to put ice cubes, your peinu noir,
you'm gonen it puts as your tequila. Oh, have at it.
I think you're gonna ruin the experience, but that's what
you like. So in my world, for example, tequila comisadio
has beautiful aromatics. So if you just give it a
little bit of a swirl and you put your nose
in there, and you've got this beautiful, clean, beautiful taste
(35:18):
you get you get you get a real sense of
the gave out of the Highlands. It's got this sort
of fruit forward, kind of humid taste because the highlends
of Halisko are a very unique place to grow a gaby.
We're from, you know, and to your point, there is
no burn. So to me, a wine glass is the
perfect thing to pour tequila. And now this is a
Scotch class, and it's a beautiful Scotch class, by the way,
thank you very I may steal this, of course, but
(35:39):
uh uh, you know, I think a lot of the
a lot of the peers like to have in right glass.
So whether you wane have a glen Cairn or a
Rito or a Scotch class, whatever floats your boat is
what you should do. But I think, yes, an elegant
glass like this that really shows the beautiful color of
it all. You see how it sticks to the side,
It's got beautiful legs to it all. There's a wonderful,
wonderful creaminess and thickness with all, you know, and then
(36:01):
when you do taste it, of course, you get this
beautiful sension the first paladin to the side of the tongue,
you get this beautiful creaminess, glycolinist, you get a touch
of vanilla and cream, and going down on the side
you get it just a little taste of the aguvet,
earthy pepper, spiciness and down your throat there is no burn.
(36:22):
There's no burn whatsoever, you.
Speaker 2 (36:24):
Know at all. The other thing I mentioned, and this
is a fun fact I'd heard in the past, but
I'd love you to validate it that if you there's
two liquors, one being tequila and the other sak that
if you get the higher end stuff that doesn't have
the additives, it doesn't have the sugar added to it.
That if you just drinks pure tequila, not not the
whole bottle, well I've tested that. But if you if
(36:45):
you drink the whole, if you drink tequila without any mixer,
is pineapple, et cetera, that you can actually wake that
that conception that tequila gives a hangover is actually a
met it's the sugars that you're a mix again with.
Is that accurate?
Speaker 5 (36:56):
Yes, you know so a lot of them what you
get hangovers with when you when you drink cheap.
Speaker 2 (37:00):
Jose quavo will give me a hangover. I mean, that's
what we all had in call it. That's what gave
them the conception.
Speaker 5 (37:05):
There were colors at it, and they were sugars added
Jose original correct now now makes great. They make a familia,
they make a centennadio and that are beautiful tequilas.
Speaker 2 (37:16):
There seventy four reprisados. Okay, yeah, but the corbo gold. Yes,
you too careful with that, you know, And unfortunately that's
what most people kind of. Oh tequila, there's warm and
Jose quabo blapapa.
Speaker 5 (37:28):
So as an industry, we need to overcome them. We
were working hard to do that, and brands like like ours,
and there's a whole substant of brands that are now.
If you think of the wine business years ago with Gallo,
Almaed and Ingolo, which with the jug wine brands, and
now that you find Screaming Eagle and Harlan and and
Schaeffer from Napa Valley, the same thing's happening in the
tequila world. Patron Don Julia da Casta egos have opened
(37:51):
up the door forarticular drinkers globally and they're pretty good tequilas.
But the really well made artist Sando hand handmade, craft
made tekey like us like and G four World Clash tequilas.
Speaker 2 (38:04):
Yeah, and you know I've been there where even celebrities
you know you saw in the video we showed from
Nate Diaz or Rampaige Jackson. This past weekend, I was
at an event that you all sponsored where you know,
we bumped into Lamar Odim and even Smokey Robinson's daughter
and wife there, and even people that weren't tequila drinkers.
I just walk up to them. And it was a
smaller intimate event, so I wasn't bothering the celebrities, I'd say, hey,
(38:24):
would you just try it? I'm curious as to your feedback,
and everybody always has that smooth reaction, like holy shit,
I didn't expect even people that don't enjoy tequila. I
think it can really win over some audiences. And I
love what you said about that that we really need
to recategorize this as a new almost sub sect because
the conception was for not for non connoisseurs at tequila.
(38:46):
I think the conception is, oh gosh, tequila.
Speaker 5 (38:48):
My biggest strength is our beautiful taste. That's our biggest strength.
Our biggest weakness is our beautiful taste, because how can
you taste five million people? So to give people's lips
it's a challenge, of course, because that is our strength. Yeah,
you could do all the market and you want to,
but until it tasted, that's when they find out how
beautiful it is.
Speaker 2 (39:02):
Well, I know, we got a lot of upcoming events
that we're going to include you guys at. So if
you're coming to any Cannabis Talk one on one Financial
Friday's Algorithm Live event, you guys are definitely gonna get
a chance to taste or at least see the brand there.
What other big exciting things that you're legally allowed to
talk about. I now there's a lot of nbas that
you have. You have a lot of people excited about
the brand. But talk to me about what the next
twelve months looks like the brand.
Speaker 5 (39:23):
Purely from the next point of view, from a branding
point of view. Obviously, I've just put into America Japanese
whiskies and sake, beautiful, beautiful brand from a three hundred
year old distillery called sasan Okawa. The brand is called Yamasakuda,
So that's coming in here. I'm bringing in a new
mescal brand. It's called Testimonial, and not only will be mescalo,
mescal tequila, sotol Rasiya and bacanoa. I want to use
(39:47):
it to educate the world about the beautiful of all
these different gobi is from Mexico.
Speaker 2 (39:52):
So are these brands that you're curating and starting from scratch?
Are you acquiring smaller brands and kind of taking over operations?
So how is that going to work?
Speaker 5 (39:59):
I'm the important for the which keys, I am the
owner of the mescale. On top of that, you know
we're we're having a lot of fun. We've just did
a joint venture with another company to do a merged salesforce.
I'm gonna have twenty five of us running around the
country now properly covering the country. That's a wonderful hit.
Speaker 2 (40:13):
Absolutely.
Speaker 5 (40:13):
And then in the next few months we should be
able to be public. We're going to become a public company. Wow.
And that's going to be a nice hit on the
for the investors and shareholders of course, you know. And
so that that should happen in the next couple three months,
I hope.
Speaker 2 (40:26):
Well that's exciting. I know a lot of my friends
will be excited. I own a few little shares of
this company as one guys quick story on this too.
So the background talk about how life comes full circle.
And I think I shared this with you. I used
to say, oh, it's a small world. It's a small world,
but I realized that. And you know, I haven't really
shared with you my past. But once I got rid
of all the negative, shitty people in my life and
I tightened my circle, I've realized it's not that it's
(40:48):
a small world, but I've made my world smaller. And
now all of a sudden, the same good people kind
of keep resurfacing, but and I share this story with them.
The very first day, I said, I owe you an
apology and he said well. I said the same thing
to Steve by the way, and I said, I owe
you an apology. He said why, and I said, well, listen.
I heard about this brand about four years ago through
my friend Barry Gabster. We were in Texas at a
(41:10):
monthly event that we used to fly to every month.
He lives down here in Carlsbad, and he says, hey, man,
you know I was always the guy that everybody bring
their deals to because I had my Wall Street background.
I had the rags to rich story and losing money,
making money, et cetera. Some people always like, what do
you think about this deal? What do you think about
that deal? And this was one of the deals that
he had invested in, says what do you think about it?
As soon as I heard the word beverage tequila, I
(41:30):
was like, look, and then I heard Gavin malou If.
I said, man, I see celebrities names attached to random projects,
from movies to beverage brands to energy drinks. They all fail.
And I said, this is the hardest industry excuse me,
and the fact that they're slapping Gavin's name. Who knows,
maybe he just drank it. They got a picture of Bubba.
I just shit all over it. And fast forward a
(41:51):
couple of years later, I met Andre, you know, a
good friend of yours, good friend of ours now and
I met him through Barry And it was Barry's fortieth
birthday or one of his birthday parties, and he always
throws lavish events. And there was some of the tequila
the first time I tried it, and shame on me,
and I was like, holy shit, is this the same
stuff you told me about three years ago? Yes? And
(42:11):
then after I brought the show over here to Candami
Stock one on one. Come to find out, Joe meant
another liaison of the company brought him in right around
the same time Entre and I developed a friendship. So
this tequila has made it onto the show now through
four a year. There of blood, sweat and tears that
you made to convince an asshole, like absolutely, And I
(42:34):
know it's not public yet. If I have, I've had
some people reach out to me that have tried it.
They've seen who's rocking with, especially you know the doors
that have been opened in Vegas, so it's there, it's
going off. There is still room for investment for shareholders
that are qualified and accredited, etcetera. They can reach out
to you.
Speaker 5 (42:50):
That can still happen.
Speaker 2 (42:51):
If you guys want me to put you in touch
with Loos as an investor. Don't be asking him for money.
He's asking you for money. But now, guys, I mean,
this has been an honor you guys are going to
see and I'd love to have you guys back on
the show. You know, as you grow and as you
guys launch, and I know you're going to be a
big part of the show as well. Uh, we're in
deep talks to have this. Tequil would be the official
sponsor of Financial Friday's kind of his talko to want
(43:12):
a handful of the other shows we're doing. But beyond that,
just getting it out there. And you told me your
biggest struggle right now is just getting people to taste
it once they taste it it selves itself.
Speaker 5 (43:21):
Yeah, you can help me develop the proper marketing campaign.
Speaker 2 (43:24):
Let's do it. Yeah, we gotta, we got we got
a couple of really good ideas and I know you
and I have been talking right now. The team here
is excited to get behind it. Anything else you want
to add before we leave, No, thank you very much.
Speaker 5 (43:35):
It's been a pleasure. If you get a chance to
go to the Kila Kumusaria dot com you can buy
it online. You can there's a map locator for where
you can find it locally or across the country. So
the Kila Kamsara dot com.
Speaker 2 (43:46):
Well, guys, you heard it here first, and if you
are ready to taste it, just come to any of
our events. They're going to be there as well. Before
I leave, I want to thank a few people, as
I always do, but more importantly man our production team
here just kicks. But from Jennifer and Erica this morning,
I forgot that we doing the show to day. They
got all the graphics up. It's kill Kamasara has showing
him how much love we had for him throughout the studio,
and of course Jennifer Erica Backer has always handled that.
(44:08):
And then Daniel and Connor who always the show is
not possible, and of course Lacey who keeps me on
my toes, who came by the office with you and
uh and she's been great with setting up your guys,
this little in studio display here and like I said,
the whole crowds behind you here, we can't wait for
you guys have many more years of Co'm sorry.
Speaker 5 (44:25):
It's here to Lacy.
Speaker 2 (44:26):
Behind every good men, there's a better woman and she's
certainly certainty so in a lot of personalities here, my
friend terrific.
Speaker 5 (44:33):
It's been an honor.
Speaker 2 (44:34):
Thank you very much. It's going to be in her
and you guys. Thank you for listening to Financial Fridays
here on CE Team one on one. I'm Tony Kay.
You can always find me on Instagram at the Insider
Investor remembers without Wallace tight.
Speaker 5 (44:44):
Keep your mind right.
Speaker 4 (44:45):
I'm going to see you.
Speaker 2 (44:46):
Next Friday on Financial Fridays. Until next time, I'm out.
Speaker 3 (44:50):
Thank you for listening to Financial Fridays with the Insider
Investor Tony Kay on Cannabis Talk one oh one, the
world's number one source for everything cannabis.
After twenty two years of being a titan on Wall
Street and starting his own firm, Tony Kasai get is
walking away.
Speaker 2 (00:07):
What just said?
Speaker 1 (00:08):
The ugly side hooking And on the inside we'll interview
insiders and other titans of all types of industry, offering
advice and sharing stories of it. First, this is another
episode the Inside Show.
Speaker 3 (00:22):
Welcome to Cannabis Talk one on one's Financial Fridays with
the Inside Investor Tony k We're the world's number one
source for everything cannabis.
Speaker 4 (00:30):
The information provided by Financial Friday and Tony Kasai is
for general information entertainment purposes only and should not be
considered as professional financial advice. Consult with the professional before
making any financial decisions.
Speaker 3 (00:44):
Yo.
Speaker 2 (00:44):
I don't know where you are, what you're doing, or
what day of the week it is for you. But
over here at the C two one on one iHeart studios,
ladies and gentlemen, it is Financial Fridays for us. I'm
Tony Kay. You're Insider investor. I'm here to get to
mine right and your money game tight. You're hearing me
on the world famous Cannabis Talk one on one I
heard all over the world in over one hundred and
eighty countries. Now, guys, feel free to leave me a
financial question anytime at one eight hundred and four twenty
(01:07):
nineteen eighty so you can always find me on Instagram
at Insider investor. Please follow the show on YouTube at
Cannabis Talk one on one. Make sure you show us
some love by liking, following, and subscribing. That's how we
stay on the air. Folks. Now, y'all know that I
created Financial Fridays because after twenty years of being a
Wall Street insider, I got sick and tired of watching
the little guy get screwed over. So you know what
I want to do. I want to empower you by
(01:28):
giving you access to what's been in my head for
over twenty years and bringing on some of my special
guests that I bring on the show to share their
stories of entrepreneurship with you. Now, guys, you know, one
of my biggest secrets of money is that you're the
biggest misconception with taxes is that taxes are a year
round problem. People mainly focus on it in April and October.
If you have a corporation, But guys, you should have
(01:48):
a tax strategist on your team. That means They look
at your taxes on a monthly basis. They look at
how to maximize what's going into your pocket. So, you guys,
Easier Accounting as the firm I've been using for many years.
These guys have a dedicated division just to help our
listenership here at Cannabis Talk one on one. You can
find them online at Easier Accounting dot com. That's Easier
Accounting dot com, or give them a call one eight
(02:11):
eight eight six two zero zero seven seven zero. Now,
you guys, today is a super special day. I got
a good friend of mine and this is something you
guys have for those of you that are fans of
the show, fans of the studio, fans of our different
events we've been throwing. We just had a phenomenal n
Ideas event after party that was super cool. Stopping by
and I got all my friends hit me up. Now
(02:31):
they're like, man, who is this Tequila Kamasario that you've
been rocking with? And I'm going to share with you
guys a story because this is not a new company.
This is not somebody we found out about just the
past couple of months. But this is something that I've
I've had the honor of witnessing their meteoric rise through Vegas, California,
and now they're international. I mean, the story is going
(02:52):
to keep going. And today I have the honor of
having the CEO of the company with me. Now, this
gentleman sitting next to me, This dude has been He's
been in the industry his whole life. Man, he started
in the wine industry, then he kind of brought his
skill set, used a lot of the same applications on
the how he makes this tequila tastes so damn good.
(03:14):
Now you're asking me where else can I find it?
Is this just a cannabis talk one on one or
financial fighter iss tequila? Hell no, they are now dominating Vegas.
In fact, you can find him at Cosmo Win Billaggio Fountain,
Blue Caesar's, at Peter Luger's if you guys have ever
been there. They have a dedicated cocktail. Luis was just
telling me they're blown through thousands of these a day
or a week, and I mean the numbers are so
(03:35):
astronomical and the proof is in the pudding. Man, this
stuff tastes. It is literally, hands down, I'm a tequila connoser,
the best tequila in the game. Without further ado, ladies
and gentlemen and everybody at home, put your hands together.
From my good friend, the CEO of Tequila commisarioluisse quota.
Speaker 5 (03:56):
Tell you what a great pleasure to be here. By
the way, you should know that my middle name is Antonio. Well,
I'm also a tony.
Speaker 2 (04:01):
Okay, this is the first to be here. Yes, indeed,
it's an honor to have you here, sir, not just
because of the tequila, but you know, you and I
have now had the opportunity of sitting down breaking some bread,
from breaking sometron together and having a glass or two together,
and to hear the story and your passionate about this brand, man,
is the reason that you know everybody here in the
(04:22):
studio from you know, even even Joe Grande who's been
sober now you know, going on over twenty five years.
He appreciates a good brand, a good story, and he
watches how people react to the product, and it's one
of those things that the product sells itself. It does
give us give us a little background about how you
You know, your background, I know is in the spirit industry.
But how did you come about owning a tequila company?
Speaker 5 (04:42):
Well, you know it's interesting. I mean I started as
a salesperson for Gallo Wine Company back in the early
seventies and went from being a sales trip to a
district manager, to a regional manager, to a director of
training to a recruiter on campus, but did many things
for them. My second job was a company called Diaga,
which is a very large company.
Speaker 4 (05:00):
Uh.
Speaker 5 (05:00):
I have day to day on casa egos and uh
and uh what it era? No, don Julio don so
big big big company. But anyway, you know what I
learned my first twenty five years in the wine business. Uh,
in terms of viticultural barrel programs, Uh, world class grapes
and world class processing process is not being applied very
(05:20):
thoroughly to tequila. Kamisadio so often joked that Tekila Misaaria
is really a fine wine program dressed like a tequila.
That's all it is, really and our stated goal, certainly
for me and for our company and for our industry.
I think as tequila has evolved from being a brand
that used to be only two shots, and the whole
thing with the linemen, the and the uh and the
(05:41):
salt was to hide the flavor of old, old bad tequila.
Today's tequila is an incredible product and if you look
at my Anyaho there with the beautiful dark color. We
want to be competing in a global basis with the
best brown spirits of the world. McAllan maker's mark, Glenn Livitt.
That's what our target is because this tequila that we make,
along with many others that are in the same sort
(06:02):
of artisanal, boutique handmade segment, are every bit as competitive
and as tasty as the best scotches in the world.
Speaker 2 (06:12):
You know what I want to get into the actual
production and that not science, but it's a craft, right.
I mean, at the end of the day, you got
what is the you know, a brew master as in beer,
but what is the person who actually curates your tequila?
Speaker 4 (06:24):
Call?
Speaker 2 (06:24):
Do they have a They.
Speaker 5 (06:25):
Actually have a title named Tequila Masters, the actual title.
And I am partners with a family in Mexico, the
third generation Tequiletros and the younger generation Jose Alberto Ancesa
are forty eight, forty four and forty one. Alberto, who's
the youngest, is an incredible palette, just wonderful palette, and
so he, along with his brothers and ourselves, created this
(06:47):
beautiful profile of tequila that is really, really well made.
And you know, when you look at the tequila world,
you look at the commercial brands and we have to
thank them for creating this massive market. So I talked
about them like they're the chevy parts of the category.
They've gone globally and created this beautiful category of tequilas
that is being accepted all over the world now. So
(07:08):
those people helping the door for us. Now along come
branch like Comisario or G four, or for Talsa or
Ocho that are like little Lamborghinias and Ferraris of the category.
You know, we may never be as big as a
commercial breast, and we don't want to necessarily be there,
but we make a world class spirit, and you know,
how do you get it there? You know, you look
at commercial brands, they are harvesting at four and a
(07:28):
half to five years old, and you look at us,
we harvest at seven years old. That actually two years
on the on the ground gives you agave with much
more sugar, lot less acidity. So you've got a beautiful
fruit source that is going to be just a great
prime material to make world class tequila. You know, So
as we go through the process. We all do the
same thing. Agave, then you cook, then you ferment, then
(07:51):
you distill, and eventually for the darker ones you barrow them.
But each of those steps can be so different. For example,
we talk about seven year old to government versus four
and a half years five years for the commercial brands.
When you go into the distillting pod, there's something called
heads and tails. All of the heads of the negative
gases go to the very top, the tails of the
negative solids go to the bottom. Everybody gets rid of
(08:11):
hits and tails sells. With the cheaper brands, on the
average they could ride of twenty twenty five percent. We
could rid a forty five percent of that almost half
of it. Okay, expensive, but it leaves you with the
pure heart of the stillage. Then thereafter, which is very
few people do. We put it into a very large
tank and we shoot it full of oxygen for thirty
six hours. Oxygen takes every drop, breaks it into one
(08:32):
thousand molecules. When it gets reconstituted, it's got this beautiful
kind of a little bit creamy or more glycolic feel
to it.
Speaker 2 (08:39):
All.
Speaker 5 (08:39):
There's no burn when there's exactly there's no burn. Going
down exactly. So while we've softened the burn, we have
not taken away the earthy, peppery, spicy flavor of agave.
And when you take that beautiful nature of the fruit
and you put it into a barrel, the barrel will
give you certainly wood flavors, but it also gives you
now good and honey and vanilla and cream. And if
(09:01):
you balance them properly together, it's an incredible experience, okay,
because you taste all these different all these different components
are being tasted perfectly, and if you age it at
the right time, it doesn't get muddled. It's just a
great experience. So when you taste my tequila and yako,
for example, you could compare it to the best Japanese whiskey,
the best scotch, the best bourbon, is every bit as
(09:22):
beautiful as that.
Speaker 2 (09:23):
Because of all the complexities, yeah, you know, and it's
being financial Fridays. I always try to leave the audience
with a couple of takeaways that can kind of empower
them and maybe somebody's thinking of starting their own brand,
whether it's in the beverage, linear, et cetera. But there's
something you said earlier that I think is very valuable
for somebody that's a little bit younger sitting at home
thinking that they want to start their own company. You
started from the ground up in the previous you know,
(09:45):
your previous life. If you all, right, when you work
for the for the distribution company or the obla a belieue, right,
and uh, you know, you start as a salesperson, then
you kind of learn the craft and you met all
the right resources, et cetera. I think one of the
biggest you know, mistakes I young entrepreneurs make when they
want to get into any category. This could be peril
et cetera, et cetera. Maybe they have a little bit
(10:05):
of money, maybe mommy and daddy gave them a little check,
or they inherited a big pound. They think they can
just throw money at the problem. There's certain things that
money can't buy. And your experience, your palate, your connections.
Talking about you know, having these relationships in Mexico where
if you know the right people, you're going to do
good business there. If you don't know the right people,
you're probably gonna get robbed and killed. Right, So, in
(10:27):
this sense, you know, there's a huge value or a
huge takeaway. I think for the audience to understand when
when you talk about getting into an industry. Now, if
you guys watch Shark Tank, you know I'm a big
fan of it. The spirit industry is one of the
most it's almost like a restaurant like ninety percent of
them fail that the shelf space is expensive, there's distribution,
there's product man, there's the integrity of the product, how
(10:49):
you package it, et cetera, et cetera. So how was
it from a money standpoint? I know what it takes
to get into all these and you guys are I mean,
you've blanket at Vegas, You've taken some of these places.
There's brands that are begging again and there that are
substantially larger. How was it that you guys got into
so many great venues?
Speaker 5 (11:08):
Well, interesting you say that because you mentioned getting into
a restaurant world, the entire gastronomy world, and the wine
and spirits world. It's not just a job. It's a passion.
It's a hobby and if you're going to succeed in it,
you have to really live it and breathe it, and
it's your whole life. So all of my best friends,
all of my mentors, are part of that whole business
(11:28):
that have taught me everything. We're in a very complex,
legally restricted industry. Every county, city, state, and federal level
control what you do, so you have to be very
careful about that. And there's a cliche in our business
that says, how do you make a small fortune in
the wine business. You start with a really really big
one and it gets really small because the assets by
a vineyard, you buy, barrels, you buy a gave, you
(11:51):
buy all this land, and so it requires a huge
investment to really be able to do it properly. So yes,
you have to have not only the passion and the
knowledge that will properly, but you have to have the
backing if you will, the investments if you will. And
we've been very blessed with a couple of large investors
that came into our world early on in our career
and believed in the brand and that launched us. And
we've been able to then take that and go to
(12:13):
the next level with distribution multiple states, multiple countries, and
then our partners in Mexico, to whom we gave a
small piece of the business, by the way, because we
wanted to keep really good control of equality. We don't
want to start being tempted by buying cheaper ragab or
whatever may be. Their passion for what we do, Commissido
reflects for the Ascepus family in Mexico, their crowning achievement.
(12:33):
It's what they've done best. So you know, you get
this collaboration. I mean, when I was in my late
twenties early thirties living up near Napo Valley, I got
to meet people like Robert Mondavi, you know obviously from
Mandavi or barbart Chateau Montelena, or Bryce Countrey Jones and
Sonama Contra. They've taught me so much about thetic culture
and beryl programs that are really critical. Barrel programs today
are sort of the cronning touch of the entire whether
(12:55):
you know wine business or in the liquor Business's all
this experimentation going on with barrels, and yes, so I
have this idea about doing a beautiful barrel program with
French choke, with limous and navarose, different kinds of tightness
of grain that have a beautiful impact upon the tequila.
So it's a very creative business. But it's a passion
that you have to really.
Speaker 2 (13:12):
Really live and talking about the investors, are there some
names that we could mention that the audience would recognize
as some of these original founders that then help open
some of these doors for you.
Speaker 5 (13:21):
You know, by all means, we've been very blessed. Greg Wass,
who is our initial founder, put multiple millions to the
company and has not become part of our borough directors
of course, and he's become passionate about the project and
he gets involved. He lives in Tennessee, but he goes
out to the accounts and calls some accounts and is
a great ambassador here near us. The Muluf family, Gavin
maloof you may know him and his brothers and their
(13:44):
mother who were a distributor in New Mexico that eventually
they sold it off, moved to Houston and bought the
Houston Rockets and eventually won the NBA title with them.
Then they sold that, moved to Sacramento and bought the
King's Sacramento and did very very well, and the eventually
didn't win a title. Well, they keep trying, you know,
by the way. Up a few months ago, Gavin was
(14:05):
a partial investor in the Las Vegas uh Fountain Blue no,
the Golden Golden Golden Knights, the Golden Knights Night, and
they won the they won the NFL Cup, the Stanley
Cup last year. So he's got a massive ring about it.
Speaker 2 (14:22):
You know, I didn't know that he was. So he
was a minor or. He was a shareholder in the Knights.
Speaker 5 (14:25):
And he has since then sold out at the very
top of the market, of course, and the family does
very well. They're a major shareholder in Wells Fargo, shareholder
MGM property. So they are very very well to do
into very well to do family.
Speaker 2 (14:39):
And if you know anything about the Mulu family, they
don't touch. They touched brands that always seem to do well,
that have integrity to have products, and I think you know,
even though a name like that maybe will open one
or two locations for you, maybe they had a relationship
with the Win for example, but to then cross over
the Wind being its Wind properties, then you got MGM properties.
Now you got Caesar properties that are part of GM.
(15:00):
Fucking So for for you guys to be able to
do that, the product has to be there, right, I mean,
there's not enough doors that they could open and put
in a shitty And.
Speaker 5 (15:10):
To your point, I mean, obviously Devin and tell me
our investments. But I think more important, Devin is passionate
of our kakia. He believes in it, he enjoys it,
and meeting him tucked him. He has the incredible passionate about.
Speaker 2 (15:21):
It about Well, guys, we're gonna take a break here,
but when we come back, I'm going to give you
guys a sneak peek of an edit that we did
about the last three events that we did with Commissario
Tequila that has got everybody excited. We'll be right back here.
CET one on one Financial Friday's iHeart Rate.
Speaker 3 (15:36):
We'll be right back with the Financial Friday five on
Cannabis Talk, one on one's Financial Fridays with the Insider
Investor Tony K. Welcome back to Cannabis Talk one on
one's Financial Fridays with the Insider Investor Tony K. It's
(15:57):
now time for the Financial Friday five.
Speaker 2 (16:00):
Mentors Live. You heard me talking about it all year, guys.
Master Mentors Live is still coming to a city near you.
It is not too late. We're coming into five New
states here by the end of the year. Now you guys,
if you haven't heard by now, now you know Master
Mentors is bringing the cannipreneur journey home to you. You
can come check us out. It's a free ninety minute
event and at that event, you're going to learn how
to get into any aspect of this industry that you
(16:22):
want to. You can be like us and not even
touch the point. You guys, there's thousands of ancillary businesses,
to manufacturing, to developing the growhouses, to ac techs, two brands,
white labeling. I mean literally, this is now a trillion
dollar worldwide industry. You guys, cash in on the modern
day green rush. Master Mentors Live is coming to you.
We're now back here on Financial Friday's iHeartRadio. You guys,
(16:45):
listen up. This gentleman sit next to me. If you
don't know by now about this tequila, and if you've
been watching the show, you probably already know about it.
Connor's got this quick little video and this is how
fast these guys move. Man. I mean, we probably got
to know each other a little bit better here in
the past four months. But before I tell you the
history of how I got to know about this company,
I want to show this quick little clip for the
(17:06):
for the audience watching on YouTube. Let's show that Connor.
Speaker 5 (17:39):
Out here. Man.
Speaker 2 (17:40):
Appreciate you. Man there is guys, keep it locked right here.
Speaker 4 (17:44):
I saw you.
Speaker 3 (17:50):
Not much.
Speaker 6 (17:52):
At guys, Tony Ka got here. We are at the
Summer Aloo for Cannabis Talk twenty twenty four. I'm good here,
(18:14):
I'm good here. You see I've had so much good stuff.
But it's tequila. I can barely talk. Here's what's going on, guys.
Commissarial tequila just got voted the world's best tequila, and
I'm telling you this stuff is good.
Speaker 2 (18:27):
Robert, Why is it so good.
Speaker 4 (18:28):
It's so good because it's not only age, more than
every other tequila out there.
Speaker 2 (18:33):
We put it through a freezing mechanism.
Speaker 3 (18:34):
We pull out all the impurity, so it is the
smoothest tequila you ever have.
Speaker 4 (18:38):
On top of that, while we do that, we pump
it full of oxygen to create that smoothest so you
will not have a hangover.
Speaker 2 (18:44):
It's the smoothest tequila in the world. I never need
more oxygen after I have this stuff because it is
so smooth. It's so good.
Speaker 6 (18:51):
You guys check it out. Commisario Tequila is coming top
bar near you.
Speaker 2 (19:04):
Thanks Connor. You know watching that There's two things that
popped up on there that I'm glad we watched that
it reminded me to ask you about the First one
was talk to us about these awards that you won,
because to make that claim, you know, the best voted
tequila margarita with with your silver. Tell me a little
bit about those awards and how you went about winning those.
Speaker 5 (19:22):
You know, when people look at Mexico and tequila, it
goes back literally hundreds, if not thousands of years. I mean,
there was a happy accident by an Estec Indian back
in the early I don't know one thousands that he
left on agava plant outside. The sun hit it, it fermented,
and he became a drink and then eventually, unfortunately in
the Aztec population, it became a drink for the nobility
and the kings only, but eventually it became what it
(19:44):
is today. So tequila has quite the history, as does Mexico,
of course, but in today's world, you know, a lot
of us know, particular people my age know tequila when
I went to college in the late sixties early seventies,
that it gave you your share headaches. Today's world, tequila's
made one hundred percent pure agabt nothing at it. Now
there's there's a little a few things that are allowed
to be added one percent. You could add a little
(20:04):
color to it, you could add a little bit of
sugar to it. This whole additive free movement is taken
hold and we've been from day one organic added to free,
one hundred percent, one hundred percent gluten free, logoi simi count.
And by the way, tequila is the only upper in
the spirits world doesn't put you to sleep. Everything else
puts you to sleep, not tequila, and so it's got
some great qualities to it all. And so today's tequila
(20:26):
is the finest thing made in the world, you know.
And I mean we talked earlier about what is our
future in tequila, and I think our world is going
to be the brown spirits world. Globally, you look at Asia,
you look at Europe, you look at Africa, you look
at India. What do they drink Scotch and Bourbon? So
we want to be part of that and we make
a world beautiful, world class tequila. But you know, I
(20:47):
mentioned earlier that I spent my first half of the
mygareement in the wine business. So a lot of what
I learned from the Mondavis of the world and those people.
It's all about the beryl programs and barrels can be
an incredible fabulous thing to give depth to your tequila
or to your wine. And there's a lot of cross
over now between whiskey barrels coming to the wine world,
wine world barrels going to the whiskey world, and those
(21:09):
kind of things. So it's just a wonderful little thing.
But you have to keep in mind you have to
keep it well balanced to make a product that is
well aged. I have a friend of mine who happens
to want a beautiful tequila company and the age is
some things for fifteen twenty years, and they're incredibly beautiful suite,
but they've lost the agaba flavor. So if you taste
my extra Onyeko, that is this one is seven years old,
the next one will be nine years old. You can
(21:30):
still taste a thread of the yagaba, a little pepper
and spicey is the back of the tongue, in the
back of the palate, and it's just beautiful. So it
makes a big difference to make a world class product
that is really really well made.
Speaker 2 (21:41):
And now what contest with this, or who's the regulatory
organization that hands out these ords and how hard was
it to get that designation.
Speaker 5 (21:49):
So you know, we're a baby in the industry. We're
only barely barely six years old this year. And since
that time we've been, since we released it, we've been
the most awarded brend in the industry. So there's a
number of.
Speaker 2 (22:00):
Say that again, I mean, that's a massive claim out
of every single tequila brand that exists today. Your brand
has won more awards in the shortest amount of time.
In that six year.
Speaker 5 (22:10):
Period since we got released, We've won more awards in
that period than anybody else. Wow. Yeah, And so you
know it speaks to the quality of the Jews in there.
So a typical competition would be the La Wine and
Spirits Competition, it would be New York Wine Company, San
Francisco Spirits competition, would be Winspected or Wine Competition, it
would be Wine Enthusia or I mean the Cigar and
Spirits Enthusiasts magazine for example. All those magazines and all
(22:33):
those events have a typical panel of ten to twelve
judges that are impartial that do blind tastings for all
these Tequilas. So, for example, to win a double goal
means that every judge in that competition has to agree
you were the best in its category. We've got twenty
two of those. Nobody has that many. We just received
the platinum metal for our extra for our Eco we've
(22:56):
got something like eighteen goals of different ninety eight point
rating from one hundred point scale. So yes, we've been
very blessed. But it tells you about what's in the bottle,
and by the way, to that point, I may not
be the world's best expert. I'm pretty knowledgeable, but I
make sure that every single batch that is going to
be bottled I taste. I go to Hollischool about every
ninety days. Every ten weeks, I taste every single batch,
(23:19):
and if it isn't ready off, they no, it needs
more barrel aging, it needs more stabilization, it needs more filtering.
I've never refused one, but I've refused a couple that
weren't quite ready yet. I want to make sure that
my consumer is going to receive that same taste year
upon year, whether it's in New York or whether it's
in La, whether it's in Tokyo. I just came back
from Tokyo. By the way, it's fabulous in Japan, and
(23:39):
I got approved by a lot of people in Tokyo.
Speaker 2 (23:41):
And did I hear you correctly last time when we
met that you're now in Costcos in Tokyo.
Speaker 5 (23:46):
Yes, Costco's everywhere. It's amazing. They've got thirty eight stores
in Japan, going to be going to one hundred stores
before too long. So yes, we got to prove for
olders sort of starting with twenty stores, doing a whole roadshow, tastings,
marketing things. So we're excited about it. Tequila is fairly
young in Japan, and I think the buyer for Costco
that's so excited about coming studio he wants to use
(24:07):
it to not only help Costco with tales, but to
help the overall category of tequila become bigger in Japan.
And he, of course will be the biggest retailer of
tequila in Japan.
Speaker 2 (24:15):
And if you know Japanese culture, they really pride themselves
and they'll they'll spend more money and they're very loyal
to brands that take time, things that take a long
time to curate to make you know whether it's a
Japanese sword or you know, the way they'll design the
functionuey on the on these paths, et cetera. But they're
very passionate about well crafted products. So that's a testament.
Speaker 5 (24:35):
As a matter of fact, I am Costco will get
a set of hit new leaders. The rest of the
marketplace is going to get a five hundred mileader because
one of the things about about Japanese cultures, when you
invite friends out, you don't buy them a drink. You
buy them a bottle for the table, right right, So
it the five hundred mileterer, which is a half lid size,
has become sort of the standard for bar service. You
So we're going to be releasing a new size also,
(24:56):
you know. So it's it's going to be a great
I fell in love with Japan. There were much of
a lot of Latin America and their their value upon
family of course number one. But what a clean place,
what beautiful to your point that they're concerned about a
quality is the utmost in the world.
Speaker 2 (25:11):
And speaking of Costco, I know that you guys are
now going to be in almost all the Costcos here
in California for the holidays as well.
Speaker 5 (25:17):
So well we we we've become improved for Costco as
a vendor. So now we've got to go region by region.
But yes, we're making some headway.
Speaker 2 (25:24):
So southern California, we got that covered for you guys.
Is that and you can find it at Ralphs.
Speaker 5 (25:29):
Now is that us? We're in eighty six Ralphs stores.
They're starting with the Blanco for us. So we are
with with Ralphs in southern California eighty six stores. We're
also with Fries, which is another division of Kruger throughout
all of Arizona, Smith's UH in Nevada and UH and
Utah and soon to go into New Mexico.
Speaker 2 (25:49):
Now, the other thing I learned from you, and I
thought I knew a lot about tequila, but after meeting you,
obviously and being a little bit more a part of this,
it's I learned something new every day. Something else that
you educate me on is that there's actually a legal
requirement of how long they have to essentially is it
distilling or from the moment that it's aging.
Speaker 5 (26:11):
There's there's different regulations for the amount of barrel aging
to be called blanco reposalo extra. There's a there's a
there's a board called the CRT, which is the the
regulatory consul of tequila. There's sort of this kind of
you know, very autocratic in UH foundation, but they keep
tequila what it is today. They have inspectors throughout all
(26:33):
the distilleries all the time, checking that everything's being done properly.
So from the aging point of view, a blanco can
be bottled right away, no aging, but the blanco goes
into a barrel and within two months it becomes reposalo.
The word reposala means rested as and rested in the barrel.
So the minimum is two months. We purposely buy two
and three year old barrels that can be left they'll
(26:55):
just can be there, left there longer because they've already
lost half of their leaching capacity by time. That allows
us to each other for seven months for example. Okay,
the low requires only twelve months. For anyeko, we do
it for twenty three months, and the low requires thirty
six months. For an extra on yeko, we do it
for seven to nine years.
Speaker 2 (27:13):
Wow, so almost double the legal requirement. And I can't
imagine that this is cheaper.
Speaker 5 (27:19):
There's a phrase in our industry liquor and you called
the angels share, you know, because wood is porous. A
lot of the liquor about saying, so after nine years
you've less twenty percent of wasn't that barrel? It was
very expensive?
Speaker 2 (27:32):
Yes, And this Liquor Commission or the Sequila Commission for
lack of a better word, in Mexico, being as how
there is a lot of corruption in Mexico, has that
found an organization not been compromised or how do they
how do these some of these local guys not grease
them to get you know, their approval when they were
is very protected.
Speaker 5 (27:50):
It is very protected, and the state of Hajalisco and
government of Mexico are very keen to keep this industry
very clean. So maybe two decades ago there was a
few contained is hijacked and then those people that hijacked
them will remain nameless. They found that selling it in
the United States was very difficult because you're dealing in
the US with a very regulated distributor federal control system,
(28:11):
so they couldn't so they left us alone. It's just
then developed that entry alone, and then at the at
the producer level and the grower level, they understand that
if we continue to do world class tequila will become
a global category and that's where we're at.
Speaker 2 (28:24):
So it's pretty clean, very competitive you because I I
remember reading so much this past few years that the
avocado industry was kind of taken over by you know
that the carts. But that makes sense because avocado can
be resolved very simply at any grosser score. But you
can't resell tequila that easily across state lines. Especially. That
explains a lot the documentation.
Speaker 5 (28:45):
A threat from the Neil Reduce distillery to the importer,
the distributor. I mean, I now have all these accounts
at the federal level, the stall levels that automatically withdraw
from my account when it when it continue comes in.
They took their touch share right away.
Speaker 2 (29:00):
Well, I gotta tell you, I think I told you
this last time, but the no sinks guys has nothing
on you.
Speaker 5 (29:03):
My friend.
Speaker 2 (29:04):
You are truly one of the most interesting men in
the world. I learned something from you each time. Now,
when we take a break, I want to come back
and if you do me, honor, I'd love to open
up that bottle with you, have a little sip and
I'd love to hear your feedback and for the audience
kind of listening and drinking at home. I'd love to
see how you describe the flavor profile and watch you
drinking and because I know there's an art form to
(29:24):
and not just taking a shot like I do. We'll
be right back here on Financial Fridays. iHeartRadio c T
one O one, but.
Speaker 3 (29:30):
We'll be right back with more Financial Fridays with the
Inside Investor Tony k. Make sure you follow Tony at
the Insider Investor. Welcome back to Cannabis Talk, one on
one's Financial Fridays with the Inside Investor Tony Ka. Make
(29:52):
sure you like, follow and subscribe to the show.
Speaker 2 (29:54):
Now, have you ever find yourself meeting a lawyer? While
I got the right man for you, guys, Freddy Sage
over at the Fox from you guys have heard me
talk about him before. One of the greatest attorneys out there. Man,
just a great human being, but he's really good at
what he does. He does cannabis law, entertainment law, civil defense.
I mean, this guy's got all the right connection, especially
out here in California. Represents some of the biggest artists
(30:15):
in the game as well. One of the nicest human beings.
Like I said, man, reach out to him. If you
have any needs it at all. It's the Fox Firm
with two xes. You can give him a call A
three one ozho eight seven seven five zero three three
again eight seven seven five zero three three. Now I'm
back here with my good friend Luis Quota, the CEO
of Commisario Tequila. And before we went to break, I
(30:36):
wanted to kind of have a toast with them here
and share with them. But before I dive into that,
I kind of want to take an opportunity to really
highlight that bottles, man, with the care that you put
into crafting these beautiful bottles and the differences. So let's
start with the Silver Tequila, right, and this has now
been voted the best tequila for margarita. Multiple awards given
(30:58):
to that, and that's the does IS designation that they
got as world's best to killa.
Speaker 5 (31:02):
Okay, that's correct. Yes.
Speaker 2 (31:04):
Then we move on to my personal favorite, which is
the nape. And you also have a repisado which we
don't have up here. And then you got the special bottle.
Now you also educated me on this bottle. Now, this
bottle looks completely different if we open it up, it
has it's almost shaped like kind of like a bigger,
like heavy Scotch. I mean, bottle is extremely heavy. And
(31:25):
tell me, tell me a little bit about the vision,
the design and how you came about designing him the
way you did.
Speaker 4 (31:30):
So.
Speaker 5 (31:30):
The bottle of Komisadio regular package, if you see this
got this sort of a color around it. It's meant
to evoke a sash. If you look at the name,
Komisari means commander sheriff, you know, So it's meant to
evoke an old fashioned European sash with the gold medal
metal in the front and the name. That's where the
name Komisaaria comes from. And so that was the motivation
(31:52):
for that in the first place. So it turned to
be a beautiful package, indeed, you know. And it's very
elegant and very simple. People love it, like I tell
the world, as beautiful as the bottle is, though, what's
inside the bottle is just fabulous, you know. And we
take ultimate care to make sure that we make the
best tequila possible with the best age dagabas and the
best processes and the best barrels. I mean, we do
a combination of American oak and French oak. We're not
(32:14):
buying some Cognac and port oak. It's gonna tweak a
little bit to give it a little more complexity. So
the whole barrel program is really a lot of fun.
Our next evolutions come this holiday. We're going to have
the final evolution of the Extra Yeko, which will be
a nine year old Extra Yego and a full crystal cut,
hand polished bottle. That'll be a little pricey, but it's
going to be an incredible juice.
Speaker 2 (32:35):
And speaking about pricing now and relation to some other
brands out there, and I know you're not one of
You're very similar to myself. We don't talk bad about
other brands because everybody has a position in the marketplace. However,
quite frankly, not just gassing you up. I you know,
my favorite tequila up until that, I had been class
as well, and not the ultra expensive black bottle one
(32:55):
that's like I think eighteen hundred or two thousand bottle,
but the regular one, you know, retails for a couple
hundred bucks right now. To go and rate for that
at a Javier's or one of these local restaurants is
forty to fifty bucks a shot, And that was always
my go to if I was, you know, kind of
celebrating something, et cetera. Indeed, but I got to tell you,
apples to apples, this quite frankly blows it away, and
(33:18):
roughly it's about half the retail price if I'm not mistaken.
The Naho bottle, which I like, I think I saw
at Total Windes and More for right around eighty ninety
bucks if I'm not mistaken, right, so literally half the price,
and even your your ultra high end right now that
you're coming out with the new one. But that one
right now is retaelling right around one thousand.
Speaker 5 (33:35):
Bucks, twelve hundred bucks.
Speaker 2 (33:36):
Tweve hundred bucks, two hundred fifty dollars a shot at Pago's.
I saw that myself, maybe even more thankful to drink it.
But I got to tell you, you know, if I'm
relating that to twenty five hundred dollars classes well again,
no burn, very almost like buttery, very sweet like honey, notes,
et cetera. So I don't know how you're doing it, man,
because when I look at the competition, it just seems
(33:56):
like it's going to blow it away.
Speaker 5 (33:57):
We're spending quite a bit more money per bottle than
the cup petition is number one. Number two, we believe
in great balance. The balance between the fruit source and
the barrel source are critically important. And whether you're nineteen
forty two the Julia, whether your classia wool, nobody compares.
We've got this beautiful, clean taste, no burned, beautiful complex aftertaste.
I mean, Dara Yeho has been nineteen forty two twice.
(34:18):
I believe lined competition. I believe it Clasia, I mean
I envy their position in the market place. Their packaging
is beautiful, but that juice does not compare.
Speaker 2 (34:26):
You know, when we were at your office having our
first or second meeting, Lacey really nailed it on the head.
She's like, you know, I'm vodka is my go to,
but tequila, she says, this is the only tequila that
I don't need to chase her. I don't need to
throw a few ice cub Sometimes I do that, just
kind of mix it up, but at the end of
the day, just straight up, just a beautiful, beautiful beverage.
Now talk to me about the proper way. When I
was at your office, you brought me really nice almost
(34:48):
like vos white glasses. Yeah, right, without a stam and
I saw you kind of drink it, so I want
to learn a little bit more today.
Speaker 5 (34:55):
You know, ultimately, you should drink tequila or wine the
way you like it. If you one to put white,
if you're want to put ice cubes, your peinu noir,
you'm gonen it puts as your tequila. Oh, have at it.
I think you're gonna ruin the experience, but that's what
you like. So in my world, for example, tequila comisadio
has beautiful aromatics. So if you just give it a
little bit of a swirl and you put your nose
in there, and you've got this beautiful, clean, beautiful taste
(35:18):
you get you get you get a real sense of
the gave out of the Highlands. It's got this sort
of fruit forward, kind of humid taste because the highlends
of Halisko are a very unique place to grow a gaby.
We're from, you know, and to your point, there is
no burn. So to me, a wine glass is the
perfect thing to pour tequila. And now this is a
Scotch class, and it's a beautiful Scotch class, by the way,
thank you very I may steal this, of course, but
(35:39):
uh uh, you know, I think a lot of the
a lot of the peers like to have in right glass.
So whether you wane have a glen Cairn or a
Rito or a Scotch class, whatever floats your boat is
what you should do. But I think, yes, an elegant
glass like this that really shows the beautiful color of
it all. You see how it sticks to the side,
It's got beautiful legs to it all. There's a wonderful,
wonderful creaminess and thickness with all, you know, and then
(36:01):
when you do taste it, of course, you get this
beautiful sension the first paladin to the side of the tongue,
you get this beautiful creaminess, glycolinist, you get a touch
of vanilla and cream, and going down on the side
you get it just a little taste of the aguvet,
earthy pepper, spiciness and down your throat there is no burn.
(36:22):
There's no burn whatsoever, you.
Speaker 2 (36:24):
Know at all. The other thing I mentioned, and this
is a fun fact I'd heard in the past, but
I'd love you to validate it that if you there's
two liquors, one being tequila and the other sak that
if you get the higher end stuff that doesn't have
the additives, it doesn't have the sugar added to it.
That if you just drinks pure tequila, not not the
whole bottle, well I've tested that. But if you if
(36:45):
you drink the whole, if you drink tequila without any mixer,
is pineapple, et cetera, that you can actually wake that
that conception that tequila gives a hangover is actually a
met it's the sugars that you're a mix again with.
Is that accurate?
Speaker 5 (36:56):
Yes, you know so a lot of them what you
get hangovers with when you when you drink cheap.
Speaker 2 (37:00):
Jose quavo will give me a hangover. I mean, that's
what we all had in call it. That's what gave
them the conception.
Speaker 5 (37:05):
There were colors at it, and they were sugars added
Jose original correct now now makes great. They make a familia,
they make a centennadio and that are beautiful tequilas.
Speaker 2 (37:16):
There seventy four reprisados. Okay, yeah, but the corbo gold. Yes,
you too careful with that, you know, And unfortunately that's
what most people kind of. Oh tequila, there's warm and
Jose quabo blapapa.
Speaker 5 (37:28):
So as an industry, we need to overcome them. We
were working hard to do that, and brands like like ours,
and there's a whole substant of brands that are now.
If you think of the wine business years ago with Gallo,
Almaed and Ingolo, which with the jug wine brands, and
now that you find Screaming Eagle and Harlan and and
Schaeffer from Napa Valley, the same thing's happening in the
tequila world. Patron Don Julia da Casta egos have opened
(37:51):
up the door forarticular drinkers globally and they're pretty good tequilas.
But the really well made artist Sando hand handmade, craft
made tekey like us like and G four World Clash tequilas.
Speaker 2 (38:04):
Yeah, and you know I've been there where even celebrities
you know you saw in the video we showed from
Nate Diaz or Rampaige Jackson. This past weekend, I was
at an event that you all sponsored where you know,
we bumped into Lamar Odim and even Smokey Robinson's daughter
and wife there, and even people that weren't tequila drinkers.
I just walk up to them. And it was a
smaller intimate event, so I wasn't bothering the celebrities, I'd say, hey,
(38:24):
would you just try it? I'm curious as to your feedback,
and everybody always has that smooth reaction, like holy shit,
I didn't expect even people that don't enjoy tequila. I
think it can really win over some audiences. And I
love what you said about that that we really need
to recategorize this as a new almost sub sect because
the conception was for not for non connoisseurs at tequila.
(38:46):
I think the conception is, oh gosh, tequila.
Speaker 5 (38:48):
My biggest strength is our beautiful taste. That's our biggest strength.
Our biggest weakness is our beautiful taste, because how can
you taste five million people? So to give people's lips
it's a challenge, of course, because that is our strength. Yeah,
you could do all the market and you want to,
but until it tasted, that's when they find out how
beautiful it is.
Speaker 2 (39:02):
Well, I know, we got a lot of upcoming events
that we're going to include you guys at. So if
you're coming to any Cannabis Talk one on one Financial
Friday's Algorithm Live event, you guys are definitely gonna get
a chance to taste or at least see the brand there.
What other big exciting things that you're legally allowed to
talk about. I now there's a lot of nbas that
you have. You have a lot of people excited about
the brand. But talk to me about what the next
twelve months looks like the brand.
Speaker 5 (39:23):
Purely from the next point of view, from a branding
point of view. Obviously, I've just put into America Japanese
whiskies and sake, beautiful, beautiful brand from a three hundred
year old distillery called sasan Okawa. The brand is called Yamasakuda,
So that's coming in here. I'm bringing in a new
mescal brand. It's called Testimonial, and not only will be mescalo,
mescal tequila, sotol Rasiya and bacanoa. I want to use
(39:47):
it to educate the world about the beautiful of all
these different gobi is from Mexico.
Speaker 2 (39:52):
So are these brands that you're curating and starting from scratch?
Are you acquiring smaller brands and kind of taking over operations?
So how is that going to work?
Speaker 5 (39:59):
I'm the important for the which keys, I am the
owner of the mescale. On top of that, you know
we're we're having a lot of fun. We've just did
a joint venture with another company to do a merged salesforce.
I'm gonna have twenty five of us running around the
country now properly covering the country. That's a wonderful hit.
Speaker 2 (40:13):
Absolutely.
Speaker 5 (40:13):
And then in the next few months we should be
able to be public. We're going to become a public company. Wow.
And that's going to be a nice hit on the
for the investors and shareholders of course, you know. And
so that that should happen in the next couple three months,
I hope.
Speaker 2 (40:26):
Well that's exciting. I know a lot of my friends
will be excited. I own a few little shares of
this company as one guys quick story on this too.
So the background talk about how life comes full circle.
And I think I shared this with you. I used
to say, oh, it's a small world. It's a small world,
but I realized that. And you know, I haven't really
shared with you my past. But once I got rid
of all the negative, shitty people in my life and
I tightened my circle, I've realized it's not that it's
(40:48):
a small world, but I've made my world smaller. And
now all of a sudden, the same good people kind
of keep resurfacing, but and I share this story with them.
The very first day, I said, I owe you an
apology and he said well. I said the same thing
to Steve by the way, and I said, I owe
you an apology. He said why, and I said, well, listen.
I heard about this brand about four years ago through
my friend Barry Gabster. We were in Texas at a
(41:10):
monthly event that we used to fly to every month.
He lives down here in Carlsbad, and he says, hey, man,
you know I was always the guy that everybody bring
their deals to because I had my Wall Street background.
I had the rags to rich story and losing money,
making money, et cetera. Some people always like, what do
you think about this deal? What do you think about
that deal? And this was one of the deals that
he had invested in, says what do you think about it?
As soon as I heard the word beverage tequila, I
(41:30):
was like, look, and then I heard Gavin malou If.
I said, man, I see celebrities names attached to random projects,
from movies to beverage brands to energy drinks. They all fail.
And I said, this is the hardest industry excuse me,
and the fact that they're slapping Gavin's name. Who knows,
maybe he just drank it. They got a picture of Bubba.
I just shit all over it. And fast forward a
(41:51):
couple of years later, I met Andre, you know, a
good friend of yours, good friend of ours now and
I met him through Barry And it was Barry's fortieth
birthday or one of his birthday parties, and he always
throws lavish events. And there was some of the tequila
the first time I tried it, and shame on me,
and I was like, holy shit, is this the same
stuff you told me about three years ago? Yes? And
(42:11):
then after I brought the show over here to Candami
Stock one on one. Come to find out, Joe meant
another liaison of the company brought him in right around
the same time Entre and I developed a friendship. So
this tequila has made it onto the show now through
four a year. There of blood, sweat and tears that
you made to convince an asshole, like absolutely, And I
(42:34):
know it's not public yet. If I have, I've had
some people reach out to me that have tried it.
They've seen who's rocking with, especially you know the doors
that have been opened in Vegas, so it's there, it's
going off. There is still room for investment for shareholders
that are qualified and accredited, etcetera. They can reach out
to you.
Speaker 5 (42:50):
That can still happen.
Speaker 2 (42:51):
If you guys want me to put you in touch
with Loos as an investor. Don't be asking him for money.
He's asking you for money. But now, guys, I mean,
this has been an honor you guys are going to
see and I'd love to have you guys back on
the show. You know, as you grow and as you
guys launch, and I know you're going to be a
big part of the show as well. Uh, we're in
deep talks to have this. Tequil would be the official
sponsor of Financial Friday's kind of his talko to want
(43:12):
a handful of the other shows we're doing. But beyond that,
just getting it out there. And you told me your
biggest struggle right now is just getting people to taste
it once they taste it it selves itself.
Speaker 5 (43:21):
Yeah, you can help me develop the proper marketing campaign.
Speaker 2 (43:24):
Let's do it. Yeah, we gotta, we got we got
a couple of really good ideas and I know you
and I have been talking right now. The team here
is excited to get behind it. Anything else you want
to add before we leave, No, thank you very much.
Speaker 5 (43:35):
It's been a pleasure. If you get a chance to
go to the Kila Kumusaria dot com you can buy
it online. You can there's a map locator for where
you can find it locally or across the country. So
the Kila Kamsara dot com.
Speaker 2 (43:46):
Well, guys, you heard it here first, and if you
are ready to taste it, just come to any of
our events. They're going to be there as well. Before
I leave, I want to thank a few people, as
I always do, but more importantly man our production team
here just kicks. But from Jennifer and Erica this morning,
I forgot that we doing the show to day. They
got all the graphics up. It's kill Kamasara has showing
him how much love we had for him throughout the studio,
and of course Jennifer Erica Backer has always handled that.
(44:08):
And then Daniel and Connor who always the show is
not possible, and of course Lacey who keeps me on
my toes, who came by the office with you and
uh and she's been great with setting up your guys,
this little in studio display here and like I said,
the whole crowds behind you here, we can't wait for
you guys have many more years of Co'm sorry.
Speaker 5 (44:25):
It's here to Lacy.
Speaker 2 (44:26):
Behind every good men, there's a better woman and she's
certainly certainty so in a lot of personalities here, my
friend terrific.
Speaker 5 (44:33):
It's been an honor.
Speaker 2 (44:34):
Thank you very much. It's going to be in her
and you guys. Thank you for listening to Financial Fridays
here on CE Team one on one. I'm Tony Kay.
You can always find me on Instagram at the Insider
Investor remembers without Wallace tight.
Speaker 5 (44:44):
Keep your mind right.
Speaker 4 (44:45):
I'm going to see you.
Speaker 2 (44:46):
Next Friday on Financial Fridays. Until next time, I'm out.
Speaker 3 (44:50):
Thank you for listening to Financial Fridays with the Insider
Investor Tony Kay on Cannabis Talk one oh one, the
world's number one source for everything cannabis.
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