April 3, 2025 • 48 mins
Wilmer and Freddy are joined by talented mixologist and bar consultant Josh Suchan, who takes them on a deep dive into the art of crafting unique cocktails. Josh shares his journey from studying architecture to bartending, revealing his passion for creating historically inspired drinks with modern twists, including the "Pimped Out Cadillac Margarita" he's making for the duo. They explore the importance of quality ingredients, the role of tastemakers behind bar menus, and the difference between classic and innovative cocktails. With anecdotes from his travels, including time spent teaching in South Korea and exploring Japan's whiskey culture, Josh offers a fascinating perspective on the world of spirits, inspiring the guys to appreciate the stories told through every glass.
Follow Josh Suchan on IG at @ice_and_alchemy.
“Dos Amigos” is a comedic and insightful podcast hosted by two friends who’ve journeyed through Hollywood and life together. Wilmer Valderrama and Freddy Rodriguez push through the noise of everyday life and ruminate on a bevy of topics through fun and daring, and occasionally a third amigo joins the mix!
See omnystudio.com/listener for privacy information.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
I wanted to start by pointing out that you're wearing
some really clean temps.
Speaker 2 (00:14):
Oh, thank you very much.
Speaker 1 (00:16):
Yeah, these teams are the right amount of urban.
Speaker 3 (00:20):
Ah. Yeah yeah.
Speaker 2 (00:22):
The last show I did, I wore a suit, but
I used to wear tims whenever you wouldn't see my
feet on screen.
Speaker 1 (00:30):
I don't know how to do it, bro, I can't
do this long term.
Speaker 4 (00:33):
Bro.
Speaker 1 (00:34):
Those are heavy, and they're like, they don't even ban Bro.
Speaker 2 (00:37):
You know, growing up in Chicago and having these since
I was in high.
Speaker 3 (00:41):
School, you just get used to them.
Speaker 2 (00:43):
If he gets used to my wife. You know, my
wife says you still dress exactly like you did in
high school. And I was like, what are you talking about?
And then all of a sudden, I'm getting Damn, she's right.
Speaker 1 (00:55):
You have different color. I have a pair of brown.
Speaker 2 (00:57):
And but but the classic Yeah.
Speaker 1 (01:00):
But I mean there's like every cut, yeah, every color. Now,
were you ever a Tim guy? I gave it a shot. Yeah,
but people thought I was false advertising, So why I
don't know. I went back to Ali Davins and you know,
biker boots and uh and Lee jeans and uh.
Speaker 2 (01:16):
So if you're from Venezuela, you're not allowed to have
tims on.
Speaker 1 (01:19):
I just don't. I don't think that at the time
that I grew up there they had ever made the
cross around the pond, you know. Yeah, But but I
love the tims. It's I do have tims right now,
you know. So whenever I feel a little hip hop, Yeah,
little hipp a little hip hop, I put my tims on.
What are we zipping on right now?
Speaker 3 (01:37):
Littlecito here?
Speaker 1 (01:39):
And that might change, Salud, that might change. I want
to welcome everybody to those amigos. I am Wilmer Valderrama.
Speaker 3 (01:45):
I am Freddie Rodriguez.
Speaker 1 (01:47):
And uh, today we have an interesting episode as we
get into topical things, you know. You know, for us Latinos,
we like celebrating life, you know, and when it comes
to celebrating life, we get quite a run at it.
We get a lot of a lot of moments to
celebrate life and living and and you know, and what
we love about life. Were you Were you someone that
did you go out a lot when you were young?
Speaker 2 (02:09):
You know, had I had children at a very early age,
so maybe not as much as a lot of the
people from our generation did, but you know, I went
out here and there.
Speaker 1 (02:18):
Oh yeah, when I first, you made me out a
few times I did. This is a great opportunity to
introduce my friend Josh, so you can.
Speaker 3 (02:27):
Josh was good.
Speaker 1 (02:28):
Josh, Josh. Everything is good when Josh is in the building,
It really is good. Josh has been someone who had
taught me so much about about liquored and about drinks
and appreciating the craftsmanship of drinks. You know, at the beginning,
when we started, you know, our celebrating life careers, we
(02:49):
technically didn't really you know, whatever it was we were drinking,
you know, and yes, you know, it was what it was.
But but as I got older, I started realizing the craftsmanship,
the history, you know, the legacy of of of of
these alcohols, and and the history it was attached to.
Speaker 2 (03:05):
You know.
Speaker 1 (03:05):
So when I met Josh, you know, Josh actually came
and did a whole whole class, like a like a
drink making class, mixologist class for for my for my
lady's birthday one year, and it was the best experience.
He's incredible. So you know, he's a curator of of
incredible restaurants and hotels, and you know, the guy makes
(03:28):
the most delicious drinks for you know, all the bars
and and all that. So I you know, not only
he's a dear friend of us, but he's helped me
celebrate so many special moments of my life. So he
will be our third amigo in this episode. Josh, Josh, Hey, Josh. Question,
So tell us a little bit about your your passion
and like what what you know what led you to
(03:49):
your company? And tell us a little bit of your
about your company too.
Speaker 3 (03:52):
Well.
Speaker 4 (03:52):
You know, my background academically is an architecture and design,
So I started bartending during college to help pay for it,
and it was all nightclub stuff, which was a blast.
We're talking about previous life, nightclub stuff.
Speaker 5 (04:04):
And then when I.
Speaker 4 (04:05):
Graduated, it was that recession, the financial crisis of two
thousand and eight nine, so no architecture going on.
Speaker 5 (04:12):
So I just continued bartending and eventually kind of found
my way.
Speaker 4 (04:15):
To the more craftier sider mixology or whatever you want
to call it these days, and from there all the
creative wheels just started spinning again. You know, you have context,
you have history, you have culture, you have all this
kind of stuff all combined. It's just that now my
platform is in a glass in a space, kind of
curating that kind of experience versus you know, kind of
(04:36):
creating a space in architecture. So it was an interesting transition.
I wouldn't say it was like the smoothest initially, but
once I kind of got into the feel of it
and the rhythm, now it's like the back of my hand,
and I love it like I'm an everyday learner, and
I just like coming up with stuff that is, you know,
it's all historically amazingly relevant, but also fun and trendy
(05:00):
and knew and exciting for new people.
Speaker 2 (05:02):
What inspires those drinks, Josh, it can come from anything,
I guess, you know, any experience that you have, or
maybe there's an interesting like flavor affinity that I haven't
thought of before.
Speaker 5 (05:12):
Maybe it's.
Speaker 4 (05:14):
Traveling is huge, you know, anytime I'm traveling and checking
out new cultures and what they're working with.
Speaker 2 (05:21):
When was the last time you were somewhere that inspired
a drink?
Speaker 4 (05:23):
Greece probably, Yeah, Greece playing with a lot of they
had passion fruit everywhere.
Speaker 5 (05:31):
What it was almost like.
Speaker 4 (05:32):
That season or that year, but they had passion fruit everywhere.
And that's an ingredient that I love but never really
like dove into that much.
Speaker 5 (05:39):
And so it was one of those things.
Speaker 4 (05:40):
When I came back, I was like, I'm going to
deep dive into passion fruits. So I'm starting to clarify
and carbonate it and you know, even distilling it whatever
it is to kind of like turn it into something
that is different.
Speaker 5 (05:51):
Different.
Speaker 1 (05:51):
So you really so you really say you grab an
ingredient and you evolved that ingredient to serve as a
number of objectives for your creations. Is that how you're like,
You're just you play with this ingredient.
Speaker 5 (06:03):
And that's what you wanted to do.
Speaker 4 (06:04):
If I sink my teeth into something like that, like
I will just dissect it until there's nothing left to
take apart, you know. And so it's one of those
things that like, uh, sometimes I like to keep it classic,
tried and true and just let it be what it is,
and sometimes like, well what can it be?
Speaker 5 (06:18):
Just let your imagination run wild? Yeah?
Speaker 1 (06:21):
Yeah, So I mean and listen, I'm a I'm a believer.
Josh comes in and he preaches that that a little
bit of that, a little bit of this, you know,
smoky this, and yeah, garment that you're like, all of
a sudden, it's like wow, it's effortless, but it took
me to a different dimension. Yeah.
Speaker 2 (06:39):
No, I love sort of the artistic angle that you
have on for sure. Yeah, instead of like an average
and there's nothing wrong with it, like an average bartender.
Speaker 3 (06:47):
I mean, you take it to a next level.
Speaker 4 (06:50):
And I think that's what's cool about the industry, you know,
like you can take it as far as you want to.
Maybe that's with every industry, but especially a creative industry.
You know, as a bartender, you can pour shots and
beer and be be the rest of your life.
Speaker 5 (07:00):
And that's totally fine.
Speaker 4 (07:02):
Or you can take it to the nth degree and
all of a sudden you find yourself doing the consulting
for bars and restaurants and resorts.
Speaker 5 (07:08):
And stuff like that or whatever it is. So it
really is endless.
Speaker 1 (07:12):
It's so interesting, so to great that it's interesting because
when you go to a restaurant or a resort, or
you go to a hotel in the city, or you
go to a boutique you know, speak easy and you
go to the bar and you have a menu. Right,
somebody had to be the scientist behind this hero menu.
We never think about it because they're like, you know,
it's like, okay, this is this is it feels like
(07:34):
a like a martine but with a spin, you know,
and you start thinking about who is this individual who
comes in here and who's tried so many different types
of ingredients and then different configurations to kind of achieve
what the you know, the taste maker that's that's creating
the environment for that bar. You know that that individual
(07:55):
who's saying this bar needs to feel a little bit
smokey us, a little bit of this, and then he
has to translate all the ingredients, the decor, you know,
the music that's played there, and translated into an experience
on that glass. I mean, did I know that?
Speaker 5 (08:12):
Or you're not wrong at all.
Speaker 4 (08:14):
It's basically a piece that becomes more than the some
of his parts when it's all put together.
Speaker 5 (08:18):
You know, it's it's it is.
Speaker 4 (08:19):
Oftentimes the beverage program or the cocktail program, whatever it is,
can be overlooked and you know, people either feel it
consciously or subconsciously. But when it all comes together at
that same quality level, like that's when people are just
kind of like whether they know it or not, they
leave feeling that thing that you want them to leave with.
Speaker 1 (08:37):
You know, this thing restaurant first, So, oh, so I'm
curating in the restaurants bar, what is the most common
drink that the manager wants on that menu.
Speaker 4 (08:46):
I mean, it kind of depends place to place, but
I would say, especially in Southern California, the margarita. And
we're going to be warming up with a margarita variation today.
Speaker 1 (08:59):
What I was not expecting this today.
Speaker 5 (09:02):
Tahuila here.
Speaker 4 (09:05):
Yeah, I would say the margarita is just like probably
the most popular cocktail in the world, and so especially
in Southern California, we do love our agave spirit.
Speaker 5 (09:12):
So making sure you take that and.
Speaker 4 (09:14):
You just bat it out of the park, even if
it's just a classic margarita, you know, just like making
sure you have that dialed in.
Speaker 2 (09:19):
What's the most creative margarita you've ever created?
Speaker 5 (09:24):
A version of what I'm going to be doing right here.
Speaker 4 (09:26):
So basically what I am doing is taking I kind
of make a lime acid solution by making like a
lime oil tea and then that way it's perfectly crystal
clear when I'm serving it with the drink, and I'm
topping it with a like a Grand Margnier alo foam
because I feel like the Cadillac margarita like, everyone orders
(09:47):
a Cadillac margarita. Everyone knows what it is, right, but
at the same time that dream just gets messed up
so many places that you go because there's no like
standardized recipe for it necessarily and so you might order
a Cadillac margarita fied different places are going to get
five different Katellac margaritas. So like I'm what I'm trying
to do with this is take something we all think
we know and love or hate, I don't know, and
(10:09):
then then turning it into something that is genuinely special
and worth that premium price point, worth that premium experience,
all that kind of stuff.
Speaker 1 (10:17):
If a bartender were to ask you for the best
advice you could give him to make a consistently good margarita,
what would you say one is the most common mistake
that bartenders make, meaning like a little bit too much
of that or a little bit too little of that.
And what would be the one thing that you feel like,
(10:38):
could they could walk away from this conversation and say, oh, man,
like yes, I'm gonna my my marita game is going
to go up to go up two levels.
Speaker 4 (10:47):
I would say the biggest mistake is and something we're
gonna hate this answer, but not measuring what you're putting
in there right right, Like when they're working with a
multi component recipe, you kind of got to pay attention
to what those ratio are. And like some people can
do it by counting, some people can't, some people use jiggers,
some people don't.
Speaker 5 (11:05):
Whatever it is.
Speaker 4 (11:06):
But as long as you know your measurements are on point,
that's going to get you so much closer to the
finish line that you want to be at. Yeah, And
I would say, like if you really want to up
the like your cocktail game, like a really good way
to think about how to make a great cocktails understanding
like having the quality of ingredients, the quality of your recipe,
like make sure your sources are right, because I mean,
the Internet is full of misinformation, including in the bar
(11:29):
industry and stuff like that.
Speaker 5 (11:31):
So quality of the recipe, quality ingredients.
Speaker 4 (11:33):
And then probably the biggest thing, and this is why
I do a lot of consulting, is the quality of
the technique. You know, not all ice is created equal,
Shaking different ways will produce different results, like all this
kind of stuff.
Speaker 5 (11:44):
So it's all those little nuances.
Speaker 4 (11:46):
So when you're able to kind of if you feel
like dissecting it to that level, go for it. You're
just gonna end up with a better product and like
surprise yourself every since.
Speaker 2 (11:54):
But you have obviously, I mean, yeah, are you are
you actually there testing shakes out?
Speaker 5 (11:59):
Would share develops what thousand?
Speaker 4 (12:02):
Yeah? And there's books on it from people smarter than
I in the industry and stuff. So it's one of
those things, like I say, is if I if I
never thought I would geek out so hard on anything
like this in my life.
Speaker 5 (12:12):
But if I'm going to kick out on something, it's
booze and it's fun.
Speaker 1 (12:17):
Is your favorite margarita an an yejo base or a
blanco base? Blanco so much easier to drink, right, And.
Speaker 4 (12:27):
It's also it's just got It's just it's it's tequila
in its natural state. It's got those vegetable notes. It
just play so well like you you really do taste
you know, the origin of the product kind of thing
as soon as you start barrelaging it. I love it
for different reasons, but for my margarita, uh, definitely a blanco.
Speaker 1 (12:46):
Yeah. So when people I also I was thinking, so
you Nique, when people use like just because they want
the most expensive shot in the in the in the margarita,
they'll ask for like an Anejo and he's such a climb.
It's such a crime to drop a shot of a
really good and yeho inside you know, water ice, and
(13:08):
it's just it's like you lose the point of aging
it for that long. I I what do you think
about that?
Speaker 4 (13:13):
I mean, I don't get it in the margarita personally,
I think it is kind of a social flex.
Speaker 5 (13:17):
But don't get me wrong. Some people do love you.
Speaker 4 (13:20):
Know, ah, you know aneo tequil on the margarita's it's
not my drink.
Speaker 5 (13:25):
I don't care go for it, you know what I mean.
Speaker 4 (13:27):
But that said, in Los Angeles, I have made one
hundred and twenty five dollars margaritas before and round for people,
you know.
Speaker 1 (13:33):
And and is that is that what makes it expensive?
Is it that.
Speaker 4 (13:38):
You're getting that you know, limited release, you know, addition
from a distillery that you know aren't going to produce
any more of that thing, and they're having a business
meeting and boom, just lay them out there. So I
mean they're still getting a great product for all the
reasons we talked about the ingredients technique, et cetera.
Speaker 2 (13:53):
But but you're saying, heyquila like that is is more
meant to be sipped as opposed to using it as
a mixture or shooting it back right, you know, in
order to enjoy the taste and the process.
Speaker 4 (14:07):
And I would say, yeah, it's like anything that you're
trying to really kind of sit back and taste the
you know, the quality of the product and its origins
and history and all that kind of stuff. Sipping it
is going to give you a bit more of an
opportunity to appreciate it.
Speaker 1 (14:21):
Like that.
Speaker 4 (14:22):
That said, I love taking shots, you know, back in
the day, and I love taking tequila shots, you know.
So it's, I guess, to each their own. But in
my advanced years here, sipping is the way to go.
Speaker 2 (14:34):
What's the what's the worst hangover you've ever had?
Speaker 5 (14:37):
Oh jeez, what were you?
Speaker 3 (14:38):
What were you drinking?
Speaker 2 (14:40):
The absolute worst hangover you ever had?
Speaker 5 (14:43):
Because of.
Speaker 4 (14:45):
What I do for a living, I've probably had a
few hangovers that have knocked years of my life.
Speaker 1 (14:49):
Off for a couple of dog years.
Speaker 5 (14:55):
Yeah, exactly exactly.
Speaker 4 (14:57):
I would say usually my worst hangover are the ones
where I'm you know, at some sort of events where uh,
you know, you're just kind of drinking what you're giving
in its own open bar kind of situation, you know.
Speaker 1 (15:10):
What I mean.
Speaker 5 (15:10):
Weddings, great example, Oh.
Speaker 1 (15:12):
Yeah, everyone's happy, everyone wants the bartender to drink with them, right, yeah, even.
Speaker 4 (15:17):
If I'm just a guest at the at the the wedding.
You know, it's like how many glasses of one did
you have?
Speaker 2 (15:21):
Oh?
Speaker 4 (15:21):
I don't know, because the glass was never empty, Like
they just keep coming around. So kind of the same
thing with an open bar situation like.
Speaker 5 (15:28):
Those are? Those are?
Speaker 4 (15:29):
I can't say I can't pinpoint a specific one because
trust me, there's been like a handful where like you know,
you just you just want to fast forward, you know,
just that they lead that night.
Speaker 5 (15:40):
Yeah exactly.
Speaker 1 (15:41):
So wait, so what what I don't know? I'll tell
you there's one of a couple of things that I
have a tough time sometimes with is saki. H yeah,
this choice me the next day. Really, that's why I
just don't drink. I mean, look, no transparency, I don't
drink you know often at all anymore? Right, I get
I used to celebrate and I haven't drink, you know,
at dinner and all the stuff from now. It's all
(16:02):
about like, what is the purest form of hduo that
I can find at a place?
Speaker 5 (16:07):
You know?
Speaker 1 (16:08):
But but but yeah, back in the day, I will
go to these amazing sushi restaurants and then they will
want to pair this saki with the courses. Right, they
do this four or five six course meals, and then
they paired the saki with it, and man, that I
mean just doesn't agree with No, it doesn't agree with me.
For in champagne, for some recent champagne, I can't, oh
cheap champagne.
Speaker 3 (16:28):
Yeah, cheap champagne.
Speaker 1 (16:30):
Yeah, it'll destroy you. So this so this techia, this
margarita you're making today, do you have a name for it?
Speaker 5 (16:39):
Really?
Speaker 4 (16:39):
It kind of goes by a couple of different names
because I'll have like variations of it in different places.
Speaker 5 (16:44):
But basically I call it the pimped out Cadillac margarita.
You ever see pimped my ride, pimp my ride with yeah,
exhib it back.
Speaker 4 (16:50):
In the day, take those beaters and turn it into
these low riders and stuff.
Speaker 5 (16:55):
It's kind of what I'm doing. I'm taking the Cadillac
and I'm pimping it out.
Speaker 2 (16:58):
Oh okay, okay, okay, okay, all right, man, there's there's
no Boons farm, is it right? We're doing a little
bit better a Mad Dog twenty twenty or yeah, okay.
Speaker 5 (17:10):
That's that was one of the hangovers.
Speaker 4 (17:11):
Like now that we're and you guys reminded me when
I was living in South Korea teaching English, sold you.
Speaker 5 (17:18):
Like that it was cheaper than water over there.
Speaker 1 (17:21):
I just want to make it internationally known that he
just well, first of all, that shout out to my
daughter running up in the roof of our podcast, as
she always makes an appearance on these episodes.
Speaker 2 (17:32):
Four.
Speaker 1 (17:33):
Yeah, she used the fourth and little but small flags
you used to teach English and South Korea? I sure did, man.
Speaker 5 (17:42):
Yeah. Actually, my wife now is my girlfriend at the time,
and we're both just not in love with what we
were doing in Portland, Oregon.
Speaker 4 (17:50):
We're like, we want as big a change as possible, right,
and so we uh packed up with South Korea for
a year English and just I mean loved it.
Speaker 5 (17:59):
I learned a good amount of Korean while I was
over there.
Speaker 1 (18:02):
Oh no way, Yeah, why Korea?
Speaker 3 (18:04):
Why did you choose?
Speaker 5 (18:05):
Like I said, I wanted to?
Speaker 4 (18:06):
We wanted something that was so different, you know, so
like not not a romanized language that we could pick
up on terribly quickly, like really kind of push ourselves
outside of our comfort zones because we really felt like
Portland was just too comfortable for us at the time.
We were craving more adventure and it definitely shook things
up and we loved it.
Speaker 5 (18:23):
Had a blast exploring Soul while we were there.
Speaker 4 (18:26):
And but we would you know, we were actually in
this town outside of Soul about forty five minutes and
we'd take the metro in and uh, every weekend to
go to the night life.
Speaker 5 (18:36):
We were like twenty five years old, you know, so
like twenty five years old on a.
Speaker 4 (18:40):
Teacher's buzzet budget saving money over there, We're getting six
back packs of you know, the sixteen ounce bottles of
soju for like less than six dollars, and so you're
just playing drinking games with that.
Speaker 5 (18:51):
And I swear the next day like there was no cure.
There was no cure.
Speaker 1 (18:55):
Really, no, you have to let it wreck you that way.
Speaker 5 (18:58):
It broke me like that.
Speaker 3 (18:59):
Yeah, yeah, what has sowed you exactly?
Speaker 5 (19:01):
It's a it's a rice distill it predominantly. Yeah.
Speaker 4 (19:04):
Yeah, yeah, there's different sak' So saki is the wine
is brewed.
Speaker 1 (19:09):
Yeah, so it's yeah, I'm sorry one one time. What's
the difference between sake and instead of.
Speaker 4 (19:17):
So Basically, saki is brewed like a like a wine
or a beer essentially, and then to take it to
that distilled kind of soju level, you would actually run
it through a still right, and so it becomes higher proof.
Similar to how like if you take a beer and
you distill it, you get whiskey, or you take wine
(19:38):
and you distill it, you get a brandy.
Speaker 5 (19:40):
Uh, same deal.
Speaker 2 (19:44):
And is there are there different qualities of soju?
Speaker 5 (19:48):
For sure? Like I'm not knocking soad you as a whole.
I'm just knocking myself for buying the chiefest planet.
Speaker 1 (19:54):
The year old. So yeah, yeah. When when when you
all your travelers around the world, where when you're working,
whether you're shooting movies or TV shows or you're just
out there promoting internationally, is there a restaurant that you
went to that you that you remember having it drink
(20:15):
and you're like, wow, all of this ellen man start
coming together creating an unforgettable memory.
Speaker 2 (20:21):
Man, I wish I could remember the name of this restaurant.
I was in Mexico City, and I figured, well, if
I'm in Mexico City, I want to try some of
the mescal. And we asked the waiter to bring some mescal.
And I was like, what's the best mescal you have?
Speaker 1 (20:35):
And I kid you not.
Speaker 2 (20:35):
The guy came with a bottle and it was dusty
and the name of the mescal was like written by
hand on there.
Speaker 3 (20:44):
Wow.
Speaker 2 (20:44):
And he came with like a platter full of orange
slices and different and a variety of salt. And I'd
never had mescal that way and it was the absolute
best mescal I ever had in my life my school city.
Speaker 1 (21:01):
That's amazing.
Speaker 3 (21:02):
What about you for me?
Speaker 1 (21:04):
Let me see, we thank you so much. But what
do we have here, sir?
Speaker 5 (21:08):
So? Like I said, this is our crystal clear.
Speaker 4 (21:12):
And then we have that Grand Marnier Allo phone floating
floating over the top, so you kind of still get
that Grand Marnier float.
Speaker 1 (21:18):
Look at how beautiful this Look at this thing, salute
sal look at this thing. This doesn't even salute to Vermelia.
For those who are listening to this episode, would you
mind describing what you're seeing?
Speaker 2 (21:37):
Let's see here, there's some phone, there is a piece
of lime. Is that correct on the on the top
and and it and it looks pretty clear on the bottom.
Speaker 3 (21:47):
That's quite delicious.
Speaker 1 (21:48):
I just have is that one cube?
Speaker 5 (21:50):
One cube inside of there?
Speaker 1 (21:52):
Oh that's great. I love the one cube for many
an amount of reasons. All right, what you years, Salon,
Let's see what this is. Let's check this conversation turns
into three or four of these.
Speaker 6 (22:08):
Oh man, wow, coming off of dry, Jedyary me, yes,
quite literally.
Speaker 1 (22:21):
Dry? What well, No, we just got some rain, We
just got some rain.
Speaker 3 (22:26):
Yeah.
Speaker 2 (22:27):
So what about you, Wimar, Have you been incredibly impressed
by a drink you've had at a certain city, at
a certain restaurant.
Speaker 1 (22:43):
Yeah. So I went to Japan, oh, you know, and
Japan Tokyo is my probably top two favorite cities in
the world. It's a place that I love so much.
It's a place that reminds me so much of some
of the most precious moments into my life. That's when
Amanda and I said I love you to each other
for the first time in Tokyo and Tokyo wow. And
(23:06):
that's when that kind of became a possibility. That's when
we said to each other that a family is what
we wanted with each other. So we went to this
one restaurant that looked like a Jaan'spond restaurant. The door
just opened up. It was carved out of stone, you know.
You went downstairs and it was this underground restaurant, twelve
course meal, and halfway through, she accidentally says I love you,
(23:26):
and I said, it's all good, no worries, no word.
What do you mean Accidentally She's like, well, you know,
we used to make you know, we used to make
the best bite, Like we got a fork and put
a little bit of everything on our plate. Yeah, and
give that best bite for the you know, to me
or to her. She said, you know I love you
because I she froze. It's like, you know, I was like,
(23:51):
and then she was like, she's like, I just what.
I was like, No, it's all good. I mean it's
it's you know, I you know, you have nothing to
worry about it because I love you too. And it
was this moment which she was like and I was like,
like we can get back, we can take it back now.
Speaker 3 (24:06):
And were you dating?
Speaker 1 (24:07):
We were dating for I think at this point we're
probably eight months or something. Yeah, you know, and we
had just been traveling everywhere and we went and took
you know, a bunch of our dear friends and to
Japan and experienced this beautiful thing there. Anyways, my point
is that they had me taste is Japanese whiskey, and
(24:28):
there was something about the Japanese whiskey that just took
me to a different Oh yeah, it's just different. Yeah,
it's just different. And you can taste almost heritage. You
can taste the wood, you can taste you know, you
can take so many things that this liquord multi generationally
(24:50):
just has become. And the way they do it, you know,
it takes thirty plus years just to get one of
the batches, you know, like some of the whiskey is
really really it takes a long time, you know, to
to to achieve and it just changed my life.
Speaker 2 (25:04):
That makes sense because when we first started hanging, you
were really heavy on on Japanese whiskey. You know, I've
had it before, but the first time I've really ever
had it, had it was was with you.
Speaker 3 (25:15):
You introduced me to it. I love it.
Speaker 2 (25:17):
I think I think it's incredibly smooth and cool, but
it has such a deeper meaning for you and your
your family, that's for sure.
Speaker 1 (25:25):
I also think that the way the Asian culture cultivates
their their liquor and what that liquor is supposed to
represent and what it does, you know, the way it
tastes makes the experience and where you're you know, you're partaking,
whether it's a dinner, a celebration, and his whiskey is
just a different level, and you know, and you can
(25:46):
feel it, you can feel it that it was it
took hundreds of years to get this whiskey to where
it is, you know. So that's something that I really
appreciated and really loved very much.
Speaker 3 (25:55):
So that that was that was my nice What.
Speaker 1 (25:58):
About you judge? You like you like Japanese whiskey?
Speaker 5 (26:03):
Yeah?
Speaker 1 (26:03):
I do. What's your favorite house?
Speaker 3 (26:06):
Is really good? Story time?
Speaker 5 (26:08):
Yeah, it's I don't know, I like all of them.
Speaker 4 (26:12):
It's one of those things it's getting increasingly hard to get, really,
but it's but it's also well worth it for those
celebratory reasons for oh yeah.
Speaker 1 (26:21):
And you know you're not you're only allowed to buy
one bottle sometimes, right and if you're going to bring
one from Japan, you're not allowed to bring more than two,
right because because a limited batch's learned batch that they want.
Speaker 3 (26:34):
Guys westbers so shoes.
Speaker 5 (26:35):
I want to margrat to.
Speaker 3 (26:38):
Fourth Amiga.
Speaker 1 (26:38):
Yeah, yeah, the fourth Amiga's out here wildly house. She's
I think she can smell the you know, the foam
of this delicious margarita. So when you're in Japan, you're
only allowed to buy one bottle at a time, and
that's because they want as many people to experience this
as as possible, you know. But but you know, it's
even hotels. Hotels, they got to have different dealers, you know,
(26:59):
different ores, you know, to be able to get their
hands on some of these bottles because they're just really
hard to find.
Speaker 2 (27:05):
Are you Are you a wine guy at all?
Speaker 3 (27:07):
Do you like wine or champagne or.
Speaker 5 (27:09):
I do have deep dive into it as much.
Speaker 4 (27:13):
Definitely, not as much as I have with spirits and
cocktails and stuff like that at this point, mostly because
not mostly because I don't want to throw it under
the bus. But my wife Jessica said somewhere along the
lines or someone along the lines of if you geek
out on wine the way you geeked out on spirits
and cocktails, I will not go wine tasting with you.
Speaker 5 (27:32):
I was like, oh, okay, fair enough.
Speaker 1 (27:34):
Why is that why?
Speaker 4 (27:35):
Because there was a period where I was just I mean,
I think I think a lot of the like serious
bartenders at a certain point kind of get in a
phase where like even when you sit at the bar
top like you're egalized, like you're looking watching everything movements.
She wouldn't even let me face the bar restaurants if
we went out to eat, you know, to face.
Speaker 2 (27:51):
The towards the window, because you'd be judging it.
Speaker 5 (27:55):
I get distracted.
Speaker 1 (27:57):
Yeah, too much, too heavy, too heavy on the phone, Yeah,
exactly exactly where you're going, too long in the smoker.
Speaker 3 (28:06):
Yeah.
Speaker 4 (28:08):
Uh So when she told me that about wine and
wine tasting is our happy place like passer roadblaze love,
oh cool, you know when we love them in a
big way to Oregon wine country where we're from, Like
Jessica's parents live up there.
Speaker 1 (28:20):
Love that.
Speaker 5 (28:21):
And so that was kind of a clear point to
me to not geek out.
Speaker 4 (28:25):
But that said, I kind of have her blessing now
to go through the court of Somalia's so I'm gonna
start working my way through that process.
Speaker 1 (28:32):
If I were to go to a restaurant or a hotel,
then I went to ask for this margarita. How much
would this margarita be?
Speaker 5 (28:40):
Uh, that's probably gonna be around it.
Speaker 4 (28:43):
It depends on where you go, anywhere between probably nineteen
in La anywhere between nineteen and twenty four, probably right
twenty four.
Speaker 5 (28:50):
It depends on the spirit that you're putting in there,
you know what I mean?
Speaker 2 (28:53):
So, yeah, what kind of tequilas listener, this one was
called rail Devia.
Speaker 5 (28:58):
Okay, it's relative. Shouldn't they really something to the market anymore?
But it's nice to one hundred percent of gave.
Speaker 2 (29:04):
Uh.
Speaker 4 (29:04):
And what I mean by that is it's like completely unadulterated,
because even one hundred percent of gaves can add up
to one percent of different additives.
Speaker 5 (29:11):
And there is certain tastes like vanilla.
Speaker 1 (29:14):
Yeah, to talk a little bit about that because I
you know, one of the when when when Freddy and
I went to dinner with Jay that night at Carlitos,
we were talking about, you know, uh, liquor companies and
all these you know, all these incredible companies out there
that are have showcased their brand and such a level
that have become billion dollars, billion dollar empires. But at
(29:36):
the heels are not so great tequilas tequila is that
when you really know the craftsmanship of tequila and in
the purity of his recipe, you know there is this
you know, there's a compromise when you're mass producing it
or you're trying to appeal to most and the recipe
gets gets morphed into something else. And you know, you
said the word vanilla, and I wanted, I wanted, I
(29:58):
wanted you to take a second to to put us
to school a little bit on what some of these
companies do to make to mask right, their inability to
make it good to keep it.
Speaker 4 (30:10):
Basically by having those additives, it's just like you're saying,
you're trying to appeal to a broader market kind of thing.
It also gives them the opportunity to harvest the agaves
prematurely a bit right, which is going to yield them
an inferior you know, juice essentially that they're then going
to distill.
Speaker 1 (30:28):
But it's a faster turnaround.
Speaker 4 (30:31):
Exactly because like nagave is going to take like minimum
six to eight years to mature minimum right, so they're
trying to get on the lesser end of that timeframe
and then doctor it up before selling it.
Speaker 5 (30:42):
To the to the market. And don't get me wrong,
like they killed it, they killed it, they're.
Speaker 1 (30:49):
Selling about it, they're selling a bottom.
Speaker 5 (30:51):
Yeah, so it's one of those things, like I guess
it's trying to each their own.
Speaker 4 (30:56):
I personally look for brands that are unadulterated, and I
also kind of as much as possible, like to know
where the money's going. Is it going into the pockets
of the investors that are from the United States, or
is going into the pockets of the people and the
villages producing it, and you know, even up to like
different sustainability efforts things like that. So obviously that is
(31:19):
kind of the kind of stuff that the abje consumer
just doesn't have time to really digest.
Speaker 1 (31:23):
And I get it.
Speaker 5 (31:24):
That's totally fine. So yeah, that's just like, no, it's.
Speaker 1 (31:29):
So important you say that, because you know, most people
are sold like, oh man, I love you know, and
we're not going to bash any bottles right now, but
I can tell you one of the bottles or two
of the bottles that you know are the most exciting
to buy, you know, because of either lineage or name
or whatever. You know, they've changed distilleries and therefore they're
(31:50):
trying to mass produce because now they're distributing so much
worldwide that you need more, you know, and you're talking
about it than you has to import, uh tequila for
the planet. Yeah, for the planet. So at some point
it's gonna it's gonna have to be mass produced. And
(32:12):
some of these big brands, which look really fancy on
a bar, you know, have to mask their inability for
it to you know, be hed enough that eventually ferments
the way they're supposed to. But but but I think
that that you know, you talked about the vanilla astract
that sometimes people put a little vanilla and you're like,
oh it, guys like this tones of chocolate and vanilla finished,
(32:35):
and you think that like, oh, that's what a tequila
is supposed to tastes like right, like oh cool, it's
like sweet and so smooth, And really what it is
is it's like vanilla. It's just you know, you're putting
in a little sugar in it, so, you know, so
it goes down easier, you know what I mean. And look,
it doesn't say maybe it's tequila's not drinkable. I'm saying
it's fine. You're drinking it and you're loving it and
know it's what it is. But but when we go
(32:56):
down to a conversation of a zipper, yeah, you know
of something where you're investing into not just the quality
the heritage, like Josh pointed out so eloquently, you know,
most importantly what you get in return for the investment
of that shot. You know, and you talk about some
of the Sometimes they'll sell you a shot of tequila
(33:17):
for seventy five dollars or eighty five dollars or ninety
five dollars, and it's the tequila I'm talking about. It's
the tequila that's like not you know, it's like that
you know, not in in yeahoo.
Speaker 2 (33:27):
That you're like, okay, well this is this tastes really sweet,
and that's the stuff that gives you the that gives
you the hangovers, right in many ways as the additives
and all that, I.
Speaker 4 (33:36):
Would say, yeah, that that can definitely play a role
for sure, just kind of the hand of the producer,
how much care and for after they putting into it. Yeah,
it really is about like the heritage, especially in a
spirit that's like so special, like.
Speaker 5 (33:50):
A Skyal tequila. I know, I sea all these things
down there are you.
Speaker 2 (33:55):
Are you more of a spirit guy as opposed to
a wine or pain.
Speaker 1 (34:00):
Yeah, I'd say so, I'd say so. I mean I
can appreciate a gray wine. Like when I went to
and shot this movie called A Sudden Case of Christmas
with Daniel on Hulu on Hulu available for everybody right now.
Speaker 5 (34:15):
Uh.
Speaker 1 (34:15):
The it was a beautiful summer Christmas movie with Danny
de Vito and Lucy de Vito and Antonella who plays
my my little daughter. She's incredible, Annie McDonnell and a
bunch of amazing people and Peter who directed uh the movie,
Sarahen Dibity And it's a beautiful movie and I like,
(34:36):
highly recommend it. We shut it up in the Dolomites
in North three, Italy, so we we were shooting up
in the Rockies and the mountains of you know, the
and it was just so special, you know. But anyways,
being in Italy for two months, you know, you got
to really understand how you accessorize your pasta, and that
(34:58):
is with a good wine. You know, it's part of
the Yeah, the olive oil.
Speaker 2 (35:02):
You know.
Speaker 1 (35:02):
It was just a beautiful and not by the way,
the Italian culture is it's the closest to latinos that
I could ever imagine. Really, they're just family number one
sharing a meal, number two and number three, cell. I mean,
I say number three is number one, celebrating life, like yes,
be happy that we're doing this, and you know, and
it was really beautiful. Every lunch that we had at
(35:25):
in this movie, every every every time that we had
a you know, a lunch, it was what you expected.
Olive oil, bread, you know, pasta's soups. You know, it
was just like a beautiful, beautiful spread. And therefore, so
like yes, So I think that I really got to
(35:46):
really appreciate wine. And I went to Florence and Tuscany.
Speaker 3 (35:49):
And I super Tuscans around.
Speaker 1 (35:51):
Yeah, And I went to two places where, you know,
they were like a family owned that you in order
to get these bottles, you have to buy them from
them because it's not distributed it anywhere. And I really
got to appreciate how beautiful, you know, the tradition of
wine is. And I really got to appreciate it. In
Gray Wine, your work up the next morning, it's fine, right, Yeah.
Speaker 2 (36:13):
I've done two wine movies, man, So I got to
spend a lot of time in a Walk into Clouds.
Speaker 3 (36:19):
My first movie was a wine.
Speaker 2 (36:20):
Movie, and I did a movie called Bottle Shock with
me Alan Rickman, Chris Pine, Bill Pullman, and we drank
a lot of wine.
Speaker 1 (36:34):
Research. You have to understand what face to make when
they say, you know exactly.
Speaker 2 (36:39):
But man, I went to a lot of those different places,
a lot of the different little family owned wineries. You know.
It's funny, man, there's a lot of producers who used
to be who have retired and have started wineries out there.
As a matter of fact, the producer you and I
both worked with Darryl Frank. His father owns I think
(37:00):
family wine not there.
Speaker 1 (37:01):
You're right, I just remember, yes, I never.
Speaker 2 (37:05):
I never.
Speaker 1 (37:05):
By the way, shout out to their friends. Really, dear dear,
dear friend of ours. We should take him to dinner.
Speaker 2 (37:11):
With Alvi Calvi, Yes, talv Oh red Amblet.
Speaker 1 (37:15):
I love those guys. Yeah.
Speaker 2 (37:17):
Yeah, his pop has a winery. The guy who wrote, uh,
the guy who wrote A Walk in the Clouds created
karate Kid. Karate Kid is his story, and he owns
a winery called Cayman Wineries out there.
Speaker 3 (37:31):
But I got to take some of the most.
Speaker 2 (37:32):
Amazing you know, prior to that movie, Like, I never
knew what the big deal was. You know, you'd go
someplace to a party of a wedding, somebody serves you
a glass of wine.
Speaker 1 (37:42):
You're like, I don't know, I'm sleeping. Yeah, exactly right.
Speaker 2 (37:46):
And but when you go there and like you're experience
in Italy and they start to pair the wines with
the food, and it was the most amazing experience.
Speaker 3 (37:55):
I ever had.
Speaker 1 (37:55):
And that's what it is. It's an experience.
Speaker 2 (37:57):
Right.
Speaker 3 (38:08):
What's the name of your company? Oh?
Speaker 5 (38:10):
My company is called Ice and Alchemy.
Speaker 3 (38:12):
Ice in Alchemy.
Speaker 2 (38:14):
Wow, that's a great name, Thank you. And what what
is it?
Speaker 3 (38:17):
What does your company do? Exactly?
Speaker 4 (38:19):
So the company, it basically started off quietly in Los Angeles,
just helping places establish better menus and training for their
their bar programs.
Speaker 5 (38:31):
When I moved down to l ah you know, Las
such a.
Speaker 4 (38:34):
Big city geographically, and so many restaurants and bars want
to be doing it right, but they just didn't quite
know maybe how to how to get there. And I
just happened to have you know, the right about experience
and ambition and all that kind of stuff that people
were taking notice of what I was doing and now
it's a full fledged bar consulting firm where I do
predominantly southern California, but other states as well.
Speaker 5 (38:54):
And you know, there's some international proposals out there right
now too.
Speaker 1 (38:58):
Are there.
Speaker 2 (38:58):
Every time that you go in a restaurant, you look
at the menu, and there are times that I'm super
impressed by it. By by the drinks that they have
on there. I can tell it's been you know, well
thought out, and they're just like somebody throwing drinks on
the menu. And and so this is this is sort
of the behind the scenes of what happens. Yeah, someone
comes in and they it's almost like a good director
(39:18):
or somebody right coming in and and and implementing their.
Speaker 5 (39:22):
Vision hundred percent. Yeah, kind of kind of joining them
from concept to reality.
Speaker 1 (39:28):
I guess, my, my, my, My last question in the
mixology universe is when Josh goes to a restaurant, okay,
and he's ordering his food and they said, can I
get you a drink?
Speaker 4 (39:43):
Oh?
Speaker 1 (39:43):
Yeah, what do you?
Speaker 2 (39:44):
What do you that?
Speaker 4 (39:45):
I usually jump for a classic simple drink first, And
what I mean by simple is like three ingredients. You're
talking your old fashions, your Manhattan's or dackerie, you know
something like. And the reason is this, there's nothing to
hide behind, right Like, if you mess up one of
those ratios or one of those ingredients, or choose the
wrong you know, spirit or whatever it is, it's going
(40:08):
to show right away.
Speaker 5 (40:09):
First.
Speaker 4 (40:09):
If I ask for like a twelve ingredient tiki drink
and you kind of mess it up a little bit,
it's like it's sill gonna pass. So I get a
really simple drink and I, you know, just want to
make sure it's on point. And then from there, once
I sit that drink, that tells me, okay, this is
the place where I do get a cocktail, or my
place where I get a glass of wine, you know,
or maybe it's a place, maybe it's a shot in
a beer place.
Speaker 5 (40:30):
Whatever it is.
Speaker 1 (40:31):
You know, it's a defence mechanism. I see. It's a
oh I see.
Speaker 2 (40:37):
Yeah, it's interesting. So you're you're an old fashion man, Okay, yeah,
it's funny you say that. My wife lately has been
ordering drinks since she's like, wow, they're.
Speaker 3 (40:46):
Just too strong.
Speaker 1 (40:47):
What do you mean lately?
Speaker 2 (40:50):
Le's elaborated, you know, just the last couple of times
we've gone to a restaurant. They've made her drinks really
freaking strong. Interesting, And on one hand you're like, hey,
thank you, I'm.
Speaker 1 (41:00):
Grateful that you gave me a good because she's a
confident looking woman.
Speaker 2 (41:04):
I agree, I agree, but but yeah, they've been super So,
you know, to your what you were explaining about the
ratios being off, it almost just seems like they're just
like that, put a bunch of alcohol in it, she'll
be she'll be happy with it.
Speaker 1 (41:19):
What about you? You go to it, You go to
a you go to a restaurant, Okay, thank you. What
do you want to you know, you look at the manual?
Speaker 3 (41:26):
Can I get you a drink? My wine? Guy? Man
first and foremost?
Speaker 2 (41:30):
Yeah, I think maybe maybe because, like you know, doing
these wine movies since I was like nineteen, and I've
learned so much about it.
Speaker 1 (41:36):
You're better than me, that's what you're saying. So you're
saying you're better than me. Oh that's great. So quickly
became one over here? No, No, not at all. Okay,
So I just became. I just came that.
Speaker 2 (41:52):
I just became accustomed to it, you know, and the
pairing aspect. But I used to be like a good
I used to be like a heavy cab guy.
Speaker 1 (42:01):
I was about to ask you what what? Yeah, we
had that cab that night.
Speaker 2 (42:06):
At your you had that wonderful dinner at your house
with that great chef by the way, Yeah, Carlos, Carlos, Yeah, man.
But but lately I've been uh late lately, I've been
just chilling out.
Speaker 3 (42:18):
Period.
Speaker 2 (42:19):
But if I do like a good pino noir man,
just something lighter, you know, just good, just been going
a little lighter.
Speaker 3 (42:25):
What about you.
Speaker 1 (42:28):
I'm a martini guy. Yeah, yeah, And you know what
I paid attention when I ordered martini because I order
it a little dirty with three olives.
Speaker 2 (42:37):
Where a ginner or or vodka.
Speaker 1 (42:39):
It depends, Yeah, it depends, like if I'm going to
do it doesn't. This doesn't what I'm about to say.
It doesn't have to make sense to anyone else, but
somehow it makes sense to me. If I'm going to
have a steak, yeah, I'll do a I'll do a vodka, Okay.
If I'm going to do a fish, I do a right.
(43:01):
I mean, and and honestly, I know what I'm gonna
get when I go to these restaurants, Like I feel
like a steak tonight you know, but I pay attention
to a couple of things. You want to make sure
like you know, they shake it, you know, but like
you know, they don't. They don't overshake it when they're
just serving you the water. You're trying to have them
cool down liquor, you know, and like and it has
(43:24):
to be to the rim my biggest pipe with the
with the with the Martinez. When they bring you a Martine,
you know what I'm talking about.
Speaker 5 (43:31):
On the glass size they get, they get cheap, and.
Speaker 1 (43:34):
It's like like, yeah, a Martine is supposed to be
like a piece of glass, like a piece of ice,
you know. In my opinion, but I love to hear
judge's opinion about how Martinez is supposed to be served.
But to me, the martini is supposed to like somebody
should be able to say the proportions of what I'm
using eyes versus you know, the vodka, yeah, versus the
(43:59):
dirty like whatever it's shaken. Yeah, the last drop she
stayed she ended at the rim. Yeah, you know what
I'm saying.
Speaker 4 (44:11):
I understand what you're saying. It's a whole like it's
it's it's it's almost like a perception of value. Kind
of thing, you know, like when you're looking at it
and this halfway you know, below the line or below
the rim.
Speaker 1 (44:22):
It's little, but a good martini is like that. The
bartender it's looking at you, it's talking to you. He's
shaking you martini and the last drop drops and when
you look at that glass is literally perfectly aligned to
the rim. Yeah, that's that.
Speaker 2 (44:36):
You feel cheated if if it If it doesn't.
Speaker 1 (44:39):
I just not not cheated because the liquors in there.
But I do feel like I know where I'm at now.
Speaker 2 (44:45):
Ah, So that's your that's your barometer.
Speaker 1 (44:48):
Just like he has, like I'm gonna get something simple
and see what kind of plays I'm at and what
am I gonna trust? I know where I'm at. That interesting,
And you know I got that a lot from believe
or not growing up and watching James Bond drink this
martiniz And I didn't understand the martini game until way
later in my life when I realized how special it
is to start your evening with the martini. You know,
(45:12):
it's so it's so clean and also light that it
allows you to still enjoy your dinner. You know, it
doesn't it's not gonna overpower anything. But yeah, so that
to me is it's a martini. But I'm a James
Bond guy.
Speaker 2 (45:26):
Yeah, yeah, I love how James Bond inspired that drink.
But then but then you actually liked it like you
had it here.
Speaker 1 (45:34):
Yes, yes, I mean Martine's I mean I would I
do it express a martini? Yeah, if I'm in yeah Cabo,
and you know, and we've been at the Sun all
day and it's a six pm and we're gonna go
to dinner, I stay up. Yeah, we do it, you know,
express martini. But yeah, but yeah, martini is my thing.
That's the first thing you order.
Speaker 3 (45:52):
I love it. I love it. I could do a
good martini too.
Speaker 1 (45:55):
Well that's next.
Speaker 5 (46:02):
I got that couch.
Speaker 1 (46:04):
Well, Josh, We're so grateful that you spend the time
today and I appreciate it.
Speaker 5 (46:08):
Guys, thanks for having me.
Speaker 1 (46:09):
You know, it's beautiful here. The craftsmanship that goes into it,
most importantly, you know, the work, the thought you know
that goes into the creations that you've made for so
many people, and you know, I think about you know,
the environment that you have created for probably thousands of
people in your career, Josh that have had unforgettable, beautiful
(46:32):
celebrations not just about life, but special moments in their life.
And uh, and I count my my personal beautiful memorable
moments of my life because you've been there for some
of the most beautiful moments of my life. And you know,
some of these moments can only be commemorated when you're there,
you know. Yeah, yeah, so, so I'm really grateful to
(46:53):
you and and and you know your team also because
they're my family too. Those those are my guys as well.
But yeah, I'm excited to, you know, to see what's next.
Speaker 3 (47:04):
You know, and I've seen Martini in your future.
Speaker 1 (47:12):
Well, to everyone who joined our evening, our escapade or
afternoon wherever you're listening or watching from, thank you so
much for being with us here your show, Those Amigos
with Wilmer Valderama, Freddie Rodriguez, and and Josh Succan. We'll
see you guys on the next episode of Those Amigos.
Speaker 2 (47:35):
Dose Amigos is a production from WV Sound and iHeartMedia's
Michael through That Podcast network. Hosted by me, Freddie Rodriguez,
and Wilmer Valdorama.
Speaker 1 (47:44):
Those Amigos is produced by Aaron Burleson and Sophie Spencer's Abbos.
Speaker 2 (47:49):
Our executive producers are Wilmer Valdorama, Freddie Rodriguez, Aaron Burlson,
and Leo Klem at WV Sound.
Speaker 1 (47:56):
This episode was shot and edited by Ryan Posts and
mixed by Sean Trace and features original music by Madison
Devenport and Hello Boy.
Speaker 2 (48:03):
Our cover art photography is by David Avalos and designed
by Deny.
Speaker 1 (48:07):
Holtzclaw and thank you for being there third Amigo today.
Appreciate you guys, always listening to those amigos.
Speaker 2 (48:13):
For more podcasts from my Heart, visit the Rhart Radio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Speaker 1 (48:19):
Is you next Week
I wanted to start by pointing out that you're wearing
some really clean temps.
Speaker 2 (00:14):
Oh, thank you very much.
Speaker 1 (00:16):
Yeah, these teams are the right amount of urban.
Speaker 3 (00:20):
Ah. Yeah yeah.
Speaker 2 (00:22):
The last show I did, I wore a suit, but
I used to wear tims whenever you wouldn't see my
feet on screen.
Speaker 1 (00:30):
I don't know how to do it, bro, I can't
do this long term.
Speaker 4 (00:33):
Bro.
Speaker 1 (00:34):
Those are heavy, and they're like, they don't even ban Bro.
Speaker 2 (00:37):
You know, growing up in Chicago and having these since
I was in high.
Speaker 3 (00:41):
School, you just get used to them.
Speaker 2 (00:43):
If he gets used to my wife. You know, my
wife says you still dress exactly like you did in
high school. And I was like, what are you talking about?
And then all of a sudden, I'm getting Damn, she's right.
Speaker 1 (00:55):
You have different color. I have a pair of brown.
Speaker 2 (00:57):
And but but the classic Yeah.
Speaker 1 (01:00):
But I mean there's like every cut, yeah, every color. Now,
were you ever a Tim guy? I gave it a shot. Yeah,
but people thought I was false advertising, So why I
don't know. I went back to Ali Davins and you know,
biker boots and uh and Lee jeans and uh.
Speaker 2 (01:16):
So if you're from Venezuela, you're not allowed to have
tims on.
Speaker 1 (01:19):
I just don't. I don't think that at the time
that I grew up there they had ever made the
cross around the pond, you know. Yeah, But but I
love the tims. It's I do have tims right now,
you know. So whenever I feel a little hip hop, Yeah,
little hipp a little hip hop, I put my tims on.
What are we zipping on right now?
Speaker 3 (01:37):
Littlecito here?
Speaker 1 (01:39):
And that might change, Salud, that might change. I want
to welcome everybody to those amigos. I am Wilmer Valderrama.
Speaker 3 (01:45):
I am Freddie Rodriguez.
Speaker 1 (01:47):
And uh, today we have an interesting episode as we
get into topical things, you know. You know, for us Latinos,
we like celebrating life, you know, and when it comes
to celebrating life, we get quite a run at it.
We get a lot of a lot of moments to
celebrate life and living and and you know, and what
we love about life. Were you Were you someone that
did you go out a lot when you were young?
Speaker 2 (02:09):
You know, had I had children at a very early age,
so maybe not as much as a lot of the
people from our generation did, but you know, I went
out here and there.
Speaker 1 (02:18):
Oh yeah, when I first, you made me out a
few times I did. This is a great opportunity to
introduce my friend Josh, so you can.
Speaker 3 (02:27):
Josh was good.
Speaker 1 (02:28):
Josh, Josh. Everything is good when Josh is in the building,
It really is good. Josh has been someone who had
taught me so much about about liquored and about drinks
and appreciating the craftsmanship of drinks. You know, at the beginning,
when we started, you know, our celebrating life careers, we
(02:49):
technically didn't really you know, whatever it was we were drinking,
you know, and yes, you know, it was what it was.
But but as I got older, I started realizing the craftsmanship,
the history, you know, the legacy of of of of
these alcohols, and and the history it was attached to.
Speaker 2 (03:05):
You know.
Speaker 1 (03:05):
So when I met Josh, you know, Josh actually came
and did a whole whole class, like a like a
drink making class, mixologist class for for my for my
lady's birthday one year, and it was the best experience.
He's incredible. So you know, he's a curator of of
incredible restaurants and hotels, and you know, the guy makes
(03:28):
the most delicious drinks for you know, all the bars
and and all that. So I you know, not only
he's a dear friend of us, but he's helped me
celebrate so many special moments of my life. So he
will be our third amigo in this episode. Josh, Josh, Hey, Josh. Question,
So tell us a little bit about your your passion
and like what what you know what led you to
(03:49):
your company? And tell us a little bit of your
about your company too.
Speaker 3 (03:52):
Well.
Speaker 4 (03:52):
You know, my background academically is an architecture and design,
So I started bartending during college to help pay for it,
and it was all nightclub stuff, which was a blast.
We're talking about previous life, nightclub stuff.
Speaker 5 (04:04):
And then when I.
Speaker 4 (04:05):
Graduated, it was that recession, the financial crisis of two
thousand and eight nine, so no architecture going on.
Speaker 5 (04:12):
So I just continued bartending and eventually kind of found
my way.
Speaker 4 (04:15):
To the more craftier sider mixology or whatever you want
to call it these days, and from there all the
creative wheels just started spinning again. You know, you have context,
you have history, you have culture, you have all this
kind of stuff all combined. It's just that now my
platform is in a glass in a space, kind of
curating that kind of experience versus you know, kind of
(04:36):
creating a space in architecture. So it was an interesting transition.
I wouldn't say it was like the smoothest initially, but
once I kind of got into the feel of it
and the rhythm, now it's like the back of my hand,
and I love it like I'm an everyday learner, and
I just like coming up with stuff that is, you know,
it's all historically amazingly relevant, but also fun and trendy
(05:00):
and knew and exciting for new people.
Speaker 2 (05:02):
What inspires those drinks, Josh, it can come from anything,
I guess, you know, any experience that you have, or
maybe there's an interesting like flavor affinity that I haven't
thought of before.
Speaker 5 (05:12):
Maybe it's.
Speaker 4 (05:14):
Traveling is huge, you know, anytime I'm traveling and checking
out new cultures and what they're working with.
Speaker 2 (05:21):
When was the last time you were somewhere that inspired
a drink?
Speaker 4 (05:23):
Greece probably, Yeah, Greece playing with a lot of they
had passion fruit everywhere.
Speaker 5 (05:31):
What it was almost like.
Speaker 4 (05:32):
That season or that year, but they had passion fruit everywhere.
And that's an ingredient that I love but never really
like dove into that much.
Speaker 5 (05:39):
And so it was one of those things.
Speaker 4 (05:40):
When I came back, I was like, I'm going to
deep dive into passion fruits. So I'm starting to clarify
and carbonate it and you know, even distilling it whatever
it is to kind of like turn it into something
that is different.
Speaker 5 (05:51):
Different.
Speaker 1 (05:51):
So you really so you really say you grab an
ingredient and you evolved that ingredient to serve as a
number of objectives for your creations. Is that how you're like,
You're just you play with this ingredient.
Speaker 5 (06:03):
And that's what you wanted to do.
Speaker 4 (06:04):
If I sink my teeth into something like that, like
I will just dissect it until there's nothing left to
take apart, you know. And so it's one of those
things that like, uh, sometimes I like to keep it classic,
tried and true and just let it be what it is,
and sometimes like, well what can it be?
Speaker 5 (06:18):
Just let your imagination run wild? Yeah?
Speaker 1 (06:21):
Yeah, So I mean and listen, I'm a I'm a believer.
Josh comes in and he preaches that that a little
bit of that, a little bit of this, you know,
smoky this, and yeah, garment that you're like, all of
a sudden, it's like wow, it's effortless, but it took
me to a different dimension. Yeah.
Speaker 2 (06:39):
No, I love sort of the artistic angle that you
have on for sure. Yeah, instead of like an average
and there's nothing wrong with it, like an average bartender.
Speaker 3 (06:47):
I mean, you take it to a next level.
Speaker 4 (06:50):
And I think that's what's cool about the industry, you know,
like you can take it as far as you want to.
Maybe that's with every industry, but especially a creative industry.
You know, as a bartender, you can pour shots and
beer and be be the rest of your life.
Speaker 5 (07:00):
And that's totally fine.
Speaker 4 (07:02):
Or you can take it to the nth degree and
all of a sudden you find yourself doing the consulting
for bars and restaurants and resorts.
Speaker 5 (07:08):
And stuff like that or whatever it is. So it
really is endless.
Speaker 1 (07:12):
It's so interesting, so to great that it's interesting because
when you go to a restaurant or a resort, or
you go to a hotel in the city, or you
go to a boutique you know, speak easy and you
go to the bar and you have a menu. Right,
somebody had to be the scientist behind this hero menu.
We never think about it because they're like, you know,
it's like, okay, this is this is it feels like
(07:34):
a like a martine but with a spin, you know,
and you start thinking about who is this individual who
comes in here and who's tried so many different types
of ingredients and then different configurations to kind of achieve
what the you know, the taste maker that's that's creating
the environment for that bar. You know that that individual
(07:55):
who's saying this bar needs to feel a little bit
smokey us, a little bit of this, and then he
has to translate all the ingredients, the decor, you know,
the music that's played there, and translated into an experience
on that glass. I mean, did I know that?
Speaker 5 (08:12):
Or you're not wrong at all.
Speaker 4 (08:14):
It's basically a piece that becomes more than the some
of his parts when it's all put together.
Speaker 5 (08:18):
You know, it's it's it is.
Speaker 4 (08:19):
Oftentimes the beverage program or the cocktail program, whatever it is,
can be overlooked and you know, people either feel it
consciously or subconsciously. But when it all comes together at
that same quality level, like that's when people are just
kind of like whether they know it or not, they
leave feeling that thing that you want them to leave with.
Speaker 1 (08:37):
You know, this thing restaurant first, So, oh, so I'm
curating in the restaurants bar, what is the most common
drink that the manager wants on that menu.
Speaker 4 (08:46):
I mean, it kind of depends place to place, but
I would say, especially in Southern California, the margarita. And
we're going to be warming up with a margarita variation today.
Speaker 1 (08:59):
What I was not expecting this today.
Speaker 5 (09:02):
Tahuila here.
Speaker 4 (09:05):
Yeah, I would say the margarita is just like probably
the most popular cocktail in the world, and so especially
in Southern California, we do love our agave spirit.
Speaker 5 (09:12):
So making sure you take that and.
Speaker 4 (09:14):
You just bat it out of the park, even if
it's just a classic margarita, you know, just like making
sure you have that dialed in.
Speaker 2 (09:19):
What's the most creative margarita you've ever created?
Speaker 5 (09:24):
A version of what I'm going to be doing right here.
Speaker 4 (09:26):
So basically what I am doing is taking I kind
of make a lime acid solution by making like a
lime oil tea and then that way it's perfectly crystal
clear when I'm serving it with the drink, and I'm
topping it with a like a Grand Margnier alo foam
because I feel like the Cadillac margarita like, everyone orders
(09:47):
a Cadillac margarita. Everyone knows what it is, right, but
at the same time that dream just gets messed up
so many places that you go because there's no like
standardized recipe for it necessarily and so you might order
a Cadillac margarita fied different places are going to get
five different Katellac margaritas. So like I'm what I'm trying
to do with this is take something we all think
we know and love or hate, I don't know, and
(10:09):
then then turning it into something that is genuinely special
and worth that premium price point, worth that premium experience,
all that kind of stuff.
Speaker 1 (10:17):
If a bartender were to ask you for the best
advice you could give him to make a consistently good margarita,
what would you say one is the most common mistake
that bartenders make, meaning like a little bit too much
of that or a little bit too little of that.
And what would be the one thing that you feel like,
(10:38):
could they could walk away from this conversation and say, oh, man,
like yes, I'm gonna my my marita game is going
to go up to go up two levels.
Speaker 4 (10:47):
I would say the biggest mistake is and something we're
gonna hate this answer, but not measuring what you're putting
in there right right, Like when they're working with a
multi component recipe, you kind of got to pay attention
to what those ratio are. And like some people can
do it by counting, some people can't, some people use jiggers,
some people don't.
Speaker 5 (11:05):
Whatever it is.
Speaker 4 (11:06):
But as long as you know your measurements are on point,
that's going to get you so much closer to the
finish line that you want to be at. Yeah, And
I would say, like if you really want to up
the like your cocktail game, like a really good way
to think about how to make a great cocktails understanding
like having the quality of ingredients, the quality of your recipe,
like make sure your sources are right, because I mean,
the Internet is full of misinformation, including in the bar
(11:29):
industry and stuff like that.
Speaker 5 (11:31):
So quality of the recipe, quality ingredients.
Speaker 4 (11:33):
And then probably the biggest thing, and this is why
I do a lot of consulting, is the quality of
the technique. You know, not all ice is created equal,
Shaking different ways will produce different results, like all this
kind of stuff.
Speaker 5 (11:44):
So it's all those little nuances.
Speaker 4 (11:46):
So when you're able to kind of if you feel
like dissecting it to that level, go for it. You're
just gonna end up with a better product and like
surprise yourself every since.
Speaker 2 (11:54):
But you have obviously, I mean, yeah, are you are
you actually there testing shakes out?
Speaker 5 (11:59):
Would share develops what thousand?
Speaker 4 (12:02):
Yeah? And there's books on it from people smarter than
I in the industry and stuff. So it's one of
those things, like I say, is if I if I
never thought I would geek out so hard on anything
like this in my life.
Speaker 5 (12:12):
But if I'm going to kick out on something, it's
booze and it's fun.
Speaker 1 (12:17):
Is your favorite margarita an an yejo base or a
blanco base? Blanco so much easier to drink, right, And.
Speaker 4 (12:27):
It's also it's just got It's just it's it's tequila
in its natural state. It's got those vegetable notes. It
just play so well like you you really do taste
you know, the origin of the product kind of thing
as soon as you start barrelaging it. I love it
for different reasons, but for my margarita, uh, definitely a blanco.
Speaker 1 (12:46):
Yeah. So when people I also I was thinking, so
you Nique, when people use like just because they want
the most expensive shot in the in the in the margarita,
they'll ask for like an Anejo and he's such a climb.
It's such a crime to drop a shot of a
really good and yeho inside you know, water ice, and
(13:08):
it's just it's like you lose the point of aging
it for that long. I I what do you think
about that?
Speaker 4 (13:13):
I mean, I don't get it in the margarita personally,
I think it is kind of a social flex.
Speaker 5 (13:17):
But don't get me wrong. Some people do love you.
Speaker 4 (13:20):
Know, ah, you know aneo tequil on the margarita's it's
not my drink.
Speaker 5 (13:25):
I don't care go for it, you know what I mean.
Speaker 4 (13:27):
But that said, in Los Angeles, I have made one
hundred and twenty five dollars margaritas before and round for people,
you know.
Speaker 1 (13:33):
And and is that is that what makes it expensive?
Is it that.
Speaker 4 (13:38):
You're getting that you know, limited release, you know, addition
from a distillery that you know aren't going to produce
any more of that thing, and they're having a business
meeting and boom, just lay them out there. So I
mean they're still getting a great product for all the
reasons we talked about the ingredients technique, et cetera.
Speaker 2 (13:53):
But but you're saying, heyquila like that is is more
meant to be sipped as opposed to using it as
a mixture or shooting it back right, you know, in
order to enjoy the taste and the process.
Speaker 4 (14:07):
And I would say, yeah, it's like anything that you're
trying to really kind of sit back and taste the
you know, the quality of the product and its origins
and history and all that kind of stuff. Sipping it
is going to give you a bit more of an
opportunity to appreciate it.
Speaker 1 (14:21):
Like that.
Speaker 4 (14:22):
That said, I love taking shots, you know, back in
the day, and I love taking tequila shots, you know.
So it's, I guess, to each their own. But in
my advanced years here, sipping is the way to go.
Speaker 2 (14:34):
What's the what's the worst hangover you've ever had?
Speaker 5 (14:37):
Oh jeez, what were you?
Speaker 3 (14:38):
What were you drinking?
Speaker 2 (14:40):
The absolute worst hangover you ever had?
Speaker 5 (14:43):
Because of.
Speaker 4 (14:45):
What I do for a living, I've probably had a
few hangovers that have knocked years of my life.
Speaker 1 (14:49):
Off for a couple of dog years.
Speaker 5 (14:55):
Yeah, exactly exactly.
Speaker 4 (14:57):
I would say usually my worst hangover are the ones
where I'm you know, at some sort of events where uh,
you know, you're just kind of drinking what you're giving
in its own open bar kind of situation, you know.
Speaker 1 (15:10):
What I mean.
Speaker 5 (15:10):
Weddings, great example, Oh.
Speaker 1 (15:12):
Yeah, everyone's happy, everyone wants the bartender to drink with them, right, yeah, even.
Speaker 4 (15:17):
If I'm just a guest at the at the the wedding.
You know, it's like how many glasses of one did
you have?
Speaker 2 (15:21):
Oh?
Speaker 4 (15:21):
I don't know, because the glass was never empty, Like
they just keep coming around. So kind of the same
thing with an open bar situation like.
Speaker 5 (15:28):
Those are? Those are?
Speaker 4 (15:29):
I can't say I can't pinpoint a specific one because
trust me, there's been like a handful where like you know,
you just you just want to fast forward, you know,
just that they lead that night.
Speaker 5 (15:40):
Yeah exactly.
Speaker 1 (15:41):
So wait, so what what I don't know? I'll tell
you there's one of a couple of things that I
have a tough time sometimes with is saki. H yeah,
this choice me the next day. Really, that's why I
just don't drink. I mean, look, no transparency, I don't
drink you know often at all anymore? Right, I get
I used to celebrate and I haven't drink, you know,
at dinner and all the stuff from now. It's all
(16:02):
about like, what is the purest form of hduo that
I can find at a place?
Speaker 5 (16:07):
You know?
Speaker 1 (16:08):
But but but yeah, back in the day, I will
go to these amazing sushi restaurants and then they will
want to pair this saki with the courses. Right, they
do this four or five six course meals, and then
they paired the saki with it, and man, that I
mean just doesn't agree with No, it doesn't agree with me.
For in champagne, for some recent champagne, I can't, oh
cheap champagne.
Speaker 3 (16:28):
Yeah, cheap champagne.
Speaker 1 (16:30):
Yeah, it'll destroy you. So this so this techia, this
margarita you're making today, do you have a name for it?
Speaker 5 (16:39):
Really?
Speaker 4 (16:39):
It kind of goes by a couple of different names
because I'll have like variations of it in different places.
Speaker 5 (16:44):
But basically I call it the pimped out Cadillac margarita.
You ever see pimped my ride, pimp my ride with yeah,
exhib it back.
Speaker 4 (16:50):
In the day, take those beaters and turn it into
these low riders and stuff.
Speaker 5 (16:55):
It's kind of what I'm doing. I'm taking the Cadillac
and I'm pimping it out.
Speaker 2 (16:58):
Oh okay, okay, okay, okay, all right, man, there's there's
no Boons farm, is it right? We're doing a little
bit better a Mad Dog twenty twenty or yeah, okay.
Speaker 5 (17:10):
That's that was one of the hangovers.
Speaker 4 (17:11):
Like now that we're and you guys reminded me when
I was living in South Korea teaching English, sold you.
Speaker 5 (17:18):
Like that it was cheaper than water over there.
Speaker 1 (17:21):
I just want to make it internationally known that he
just well, first of all, that shout out to my
daughter running up in the roof of our podcast, as
she always makes an appearance on these episodes.
Speaker 2 (17:32):
Four.
Speaker 1 (17:33):
Yeah, she used the fourth and little but small flags
you used to teach English and South Korea? I sure did, man.
Speaker 5 (17:42):
Yeah. Actually, my wife now is my girlfriend at the time,
and we're both just not in love with what we
were doing in Portland, Oregon.
Speaker 4 (17:50):
We're like, we want as big a change as possible, right,
and so we uh packed up with South Korea for
a year English and just I mean loved it.
Speaker 5 (17:59):
I learned a good amount of Korean while I was
over there.
Speaker 1 (18:02):
Oh no way, Yeah, why Korea?
Speaker 3 (18:04):
Why did you choose?
Speaker 5 (18:05):
Like I said, I wanted to?
Speaker 4 (18:06):
We wanted something that was so different, you know, so
like not not a romanized language that we could pick
up on terribly quickly, like really kind of push ourselves
outside of our comfort zones because we really felt like
Portland was just too comfortable for us at the time.
We were craving more adventure and it definitely shook things
up and we loved it.
Speaker 5 (18:23):
Had a blast exploring Soul while we were there.
Speaker 4 (18:26):
And but we would you know, we were actually in
this town outside of Soul about forty five minutes and
we'd take the metro in and uh, every weekend to
go to the night life.
Speaker 5 (18:36):
We were like twenty five years old, you know, so
like twenty five years old on a.
Speaker 4 (18:40):
Teacher's buzzet budget saving money over there, We're getting six
back packs of you know, the sixteen ounce bottles of
soju for like less than six dollars, and so you're
just playing drinking games with that.
Speaker 5 (18:51):
And I swear the next day like there was no cure.
There was no cure.
Speaker 1 (18:55):
Really, no, you have to let it wreck you that way.
Speaker 5 (18:58):
It broke me like that.
Speaker 3 (18:59):
Yeah, yeah, what has sowed you exactly?
Speaker 5 (19:01):
It's a it's a rice distill it predominantly. Yeah.
Speaker 4 (19:04):
Yeah, yeah, there's different sak' So saki is the wine
is brewed.
Speaker 1 (19:09):
Yeah, so it's yeah, I'm sorry one one time. What's
the difference between sake and instead of.
Speaker 4 (19:17):
So Basically, saki is brewed like a like a wine
or a beer essentially, and then to take it to
that distilled kind of soju level, you would actually run
it through a still right, and so it becomes higher proof.
Similar to how like if you take a beer and
you distill it, you get whiskey, or you take wine
(19:38):
and you distill it, you get a brandy.
Speaker 5 (19:40):
Uh, same deal.
Speaker 2 (19:44):
And is there are there different qualities of soju?
Speaker 5 (19:48):
For sure? Like I'm not knocking soad you as a whole.
I'm just knocking myself for buying the chiefest planet.
Speaker 1 (19:54):
The year old. So yeah, yeah. When when when you
all your travelers around the world, where when you're working,
whether you're shooting movies or TV shows or you're just
out there promoting internationally, is there a restaurant that you
went to that you that you remember having it drink
(20:15):
and you're like, wow, all of this ellen man start
coming together creating an unforgettable memory.
Speaker 2 (20:21):
Man, I wish I could remember the name of this restaurant.
I was in Mexico City, and I figured, well, if
I'm in Mexico City, I want to try some of
the mescal. And we asked the waiter to bring some mescal.
And I was like, what's the best mescal you have?
Speaker 1 (20:35):
And I kid you not.
Speaker 2 (20:35):
The guy came with a bottle and it was dusty
and the name of the mescal was like written by
hand on there.
Speaker 3 (20:44):
Wow.
Speaker 2 (20:44):
And he came with like a platter full of orange
slices and different and a variety of salt. And I'd
never had mescal that way and it was the absolute
best mescal I ever had in my life my school city.
Speaker 1 (21:01):
That's amazing.
Speaker 3 (21:02):
What about you for me?
Speaker 1 (21:04):
Let me see, we thank you so much. But what
do we have here, sir?
Speaker 5 (21:08):
So? Like I said, this is our crystal clear.
Speaker 4 (21:12):
And then we have that Grand Marnier Allo phone floating
floating over the top, so you kind of still get
that Grand Marnier float.
Speaker 1 (21:18):
Look at how beautiful this Look at this thing, salute
sal look at this thing. This doesn't even salute to Vermelia.
For those who are listening to this episode, would you
mind describing what you're seeing?
Speaker 2 (21:37):
Let's see here, there's some phone, there is a piece
of lime. Is that correct on the on the top
and and it and it looks pretty clear on the bottom.
Speaker 3 (21:47):
That's quite delicious.
Speaker 1 (21:48):
I just have is that one cube?
Speaker 5 (21:50):
One cube inside of there?
Speaker 1 (21:52):
Oh that's great. I love the one cube for many
an amount of reasons. All right, what you years, Salon,
Let's see what this is. Let's check this conversation turns
into three or four of these.
Speaker 6 (22:08):
Oh man, wow, coming off of dry, Jedyary me, yes,
quite literally.
Speaker 1 (22:21):
Dry? What well, No, we just got some rain, We
just got some rain.
Speaker 3 (22:26):
Yeah.
Speaker 2 (22:27):
So what about you, Wimar, Have you been incredibly impressed
by a drink you've had at a certain city, at
a certain restaurant.
Speaker 1 (22:43):
Yeah. So I went to Japan, oh, you know, and
Japan Tokyo is my probably top two favorite cities in
the world. It's a place that I love so much.
It's a place that reminds me so much of some
of the most precious moments into my life. That's when
Amanda and I said I love you to each other
for the first time in Tokyo and Tokyo wow. And
(23:06):
that's when that kind of became a possibility. That's when
we said to each other that a family is what
we wanted with each other. So we went to this
one restaurant that looked like a Jaan'spond restaurant. The door
just opened up. It was carved out of stone, you know.
You went downstairs and it was this underground restaurant, twelve
course meal, and halfway through, she accidentally says I love you,
(23:26):
and I said, it's all good, no worries, no word.
What do you mean Accidentally She's like, well, you know,
we used to make you know, we used to make
the best bite, Like we got a fork and put
a little bit of everything on our plate. Yeah, and
give that best bite for the you know, to me
or to her. She said, you know I love you
because I she froze. It's like, you know, I was like,
(23:51):
and then she was like, she's like, I just what.
I was like, No, it's all good. I mean it's
it's you know, I you know, you have nothing to
worry about it because I love you too. And it
was this moment which she was like and I was like,
like we can get back, we can take it back now.
Speaker 3 (24:06):
And were you dating?
Speaker 1 (24:07):
We were dating for I think at this point we're
probably eight months or something. Yeah, you know, and we
had just been traveling everywhere and we went and took
you know, a bunch of our dear friends and to
Japan and experienced this beautiful thing there. Anyways, my point
is that they had me taste is Japanese whiskey, and
(24:28):
there was something about the Japanese whiskey that just took
me to a different Oh yeah, it's just different. Yeah,
it's just different. And you can taste almost heritage. You
can taste the wood, you can taste you know, you
can take so many things that this liquord multi generationally
(24:50):
just has become. And the way they do it, you know,
it takes thirty plus years just to get one of
the batches, you know, like some of the whiskey is
really really it takes a long time, you know, to
to to achieve and it just changed my life.
Speaker 2 (25:04):
That makes sense because when we first started hanging, you
were really heavy on on Japanese whiskey. You know, I've
had it before, but the first time I've really ever
had it, had it was was with you.
Speaker 3 (25:15):
You introduced me to it. I love it.
Speaker 2 (25:17):
I think I think it's incredibly smooth and cool, but
it has such a deeper meaning for you and your
your family, that's for sure.
Speaker 1 (25:25):
I also think that the way the Asian culture cultivates
their their liquor and what that liquor is supposed to
represent and what it does, you know, the way it
tastes makes the experience and where you're you know, you're partaking,
whether it's a dinner, a celebration, and his whiskey is
just a different level, and you know, and you can
(25:46):
feel it, you can feel it that it was it
took hundreds of years to get this whiskey to where
it is, you know. So that's something that I really
appreciated and really loved very much.
Speaker 3 (25:55):
So that that was that was my nice What.
Speaker 1 (25:58):
About you judge? You like you like Japanese whiskey?
Speaker 5 (26:03):
Yeah?
Speaker 1 (26:03):
I do. What's your favorite house?
Speaker 3 (26:06):
Is really good? Story time?
Speaker 5 (26:08):
Yeah, it's I don't know, I like all of them.
Speaker 4 (26:12):
It's one of those things it's getting increasingly hard to get, really,
but it's but it's also well worth it for those
celebratory reasons for oh yeah.
Speaker 1 (26:21):
And you know you're not you're only allowed to buy
one bottle sometimes, right and if you're going to bring
one from Japan, you're not allowed to bring more than two,
right because because a limited batch's learned batch that they want.
Speaker 3 (26:34):
Guys westbers so shoes.
Speaker 5 (26:35):
I want to margrat to.
Speaker 3 (26:38):
Fourth Amiga.
Speaker 1 (26:38):
Yeah, yeah, the fourth Amiga's out here wildly house. She's
I think she can smell the you know, the foam
of this delicious margarita. So when you're in Japan, you're
only allowed to buy one bottle at a time, and
that's because they want as many people to experience this
as as possible, you know. But but you know, it's
even hotels. Hotels, they got to have different dealers, you know,
(26:59):
different ores, you know, to be able to get their
hands on some of these bottles because they're just really
hard to find.
Speaker 2 (27:05):
Are you Are you a wine guy at all?
Speaker 3 (27:07):
Do you like wine or champagne or.
Speaker 5 (27:09):
I do have deep dive into it as much.
Speaker 4 (27:13):
Definitely, not as much as I have with spirits and
cocktails and stuff like that at this point, mostly because
not mostly because I don't want to throw it under
the bus. But my wife Jessica said somewhere along the
lines or someone along the lines of if you geek
out on wine the way you geeked out on spirits
and cocktails, I will not go wine tasting with you.
Speaker 5 (27:32):
I was like, oh, okay, fair enough.
Speaker 1 (27:34):
Why is that why?
Speaker 4 (27:35):
Because there was a period where I was just I mean,
I think I think a lot of the like serious
bartenders at a certain point kind of get in a
phase where like even when you sit at the bar
top like you're egalized, like you're looking watching everything movements.
She wouldn't even let me face the bar restaurants if
we went out to eat, you know, to face.
Speaker 2 (27:51):
The towards the window, because you'd be judging it.
Speaker 5 (27:55):
I get distracted.
Speaker 1 (27:57):
Yeah, too much, too heavy, too heavy on the phone, Yeah,
exactly exactly where you're going, too long in the smoker.
Speaker 3 (28:06):
Yeah.
Speaker 4 (28:08):
Uh So when she told me that about wine and
wine tasting is our happy place like passer roadblaze love,
oh cool, you know when we love them in a
big way to Oregon wine country where we're from, Like
Jessica's parents live up there.
Speaker 1 (28:20):
Love that.
Speaker 5 (28:21):
And so that was kind of a clear point to
me to not geek out.
Speaker 4 (28:25):
But that said, I kind of have her blessing now
to go through the court of Somalia's so I'm gonna
start working my way through that process.
Speaker 1 (28:32):
If I were to go to a restaurant or a hotel,
then I went to ask for this margarita. How much
would this margarita be?
Speaker 5 (28:40):
Uh, that's probably gonna be around it.
Speaker 4 (28:43):
It depends on where you go, anywhere between probably nineteen
in La anywhere between nineteen and twenty four, probably right
twenty four.
Speaker 5 (28:50):
It depends on the spirit that you're putting in there,
you know what I mean?
Speaker 2 (28:53):
So, yeah, what kind of tequilas listener, this one was
called rail Devia.
Speaker 5 (28:58):
Okay, it's relative. Shouldn't they really something to the market anymore?
But it's nice to one hundred percent of gave.
Speaker 2 (29:04):
Uh.
Speaker 4 (29:04):
And what I mean by that is it's like completely unadulterated,
because even one hundred percent of gaves can add up
to one percent of different additives.
Speaker 5 (29:11):
And there is certain tastes like vanilla.
Speaker 1 (29:14):
Yeah, to talk a little bit about that because I
you know, one of the when when when Freddy and
I went to dinner with Jay that night at Carlitos,
we were talking about, you know, uh, liquor companies and
all these you know, all these incredible companies out there
that are have showcased their brand and such a level
that have become billion dollars, billion dollar empires. But at
(29:36):
the heels are not so great tequilas tequila is that
when you really know the craftsmanship of tequila and in
the purity of his recipe, you know there is this
you know, there's a compromise when you're mass producing it
or you're trying to appeal to most and the recipe
gets gets morphed into something else. And you know, you
said the word vanilla, and I wanted, I wanted, I
(29:58):
wanted you to take a second to to put us
to school a little bit on what some of these
companies do to make to mask right, their inability to
make it good to keep it.
Speaker 4 (30:10):
Basically by having those additives, it's just like you're saying,
you're trying to appeal to a broader market kind of thing.
It also gives them the opportunity to harvest the agaves
prematurely a bit right, which is going to yield them
an inferior you know, juice essentially that they're then going
to distill.
Speaker 1 (30:28):
But it's a faster turnaround.
Speaker 4 (30:31):
Exactly because like nagave is going to take like minimum
six to eight years to mature minimum right, so they're
trying to get on the lesser end of that timeframe
and then doctor it up before selling it.
Speaker 5 (30:42):
To the to the market. And don't get me wrong,
like they killed it, they killed it, they're.
Speaker 1 (30:49):
Selling about it, they're selling a bottom.
Speaker 5 (30:51):
Yeah, so it's one of those things, like I guess
it's trying to each their own.
Speaker 4 (30:56):
I personally look for brands that are unadulterated, and I
also kind of as much as possible, like to know
where the money's going. Is it going into the pockets
of the investors that are from the United States, or
is going into the pockets of the people and the
villages producing it, and you know, even up to like
different sustainability efforts things like that. So obviously that is
(31:19):
kind of the kind of stuff that the abje consumer
just doesn't have time to really digest.
Speaker 1 (31:23):
And I get it.
Speaker 5 (31:24):
That's totally fine. So yeah, that's just like, no, it's.
Speaker 1 (31:29):
So important you say that, because you know, most people
are sold like, oh man, I love you know, and
we're not going to bash any bottles right now, but
I can tell you one of the bottles or two
of the bottles that you know are the most exciting
to buy, you know, because of either lineage or name
or whatever. You know, they've changed distilleries and therefore they're
(31:50):
trying to mass produce because now they're distributing so much
worldwide that you need more, you know, and you're talking
about it than you has to import, uh tequila for
the planet. Yeah, for the planet. So at some point
it's gonna it's gonna have to be mass produced. And
(32:12):
some of these big brands, which look really fancy on
a bar, you know, have to mask their inability for
it to you know, be hed enough that eventually ferments
the way they're supposed to. But but but I think
that that you know, you talked about the vanilla astract
that sometimes people put a little vanilla and you're like,
oh it, guys like this tones of chocolate and vanilla finished,
(32:35):
and you think that like, oh, that's what a tequila
is supposed to tastes like right, like oh cool, it's
like sweet and so smooth, And really what it is
is it's like vanilla. It's just you know, you're putting
in a little sugar in it, so, you know, so
it goes down easier, you know what I mean. And look,
it doesn't say maybe it's tequila's not drinkable. I'm saying
it's fine. You're drinking it and you're loving it and
know it's what it is. But but when we go
(32:56):
down to a conversation of a zipper, yeah, you know
of something where you're investing into not just the quality
the heritage, like Josh pointed out so eloquently, you know,
most importantly what you get in return for the investment
of that shot. You know, and you talk about some
of the Sometimes they'll sell you a shot of tequila
(33:17):
for seventy five dollars or eighty five dollars or ninety
five dollars, and it's the tequila I'm talking about. It's
the tequila that's like not you know, it's like that
you know, not in in yeahoo.
Speaker 2 (33:27):
That you're like, okay, well this is this tastes really sweet,
and that's the stuff that gives you the that gives
you the hangovers, right in many ways as the additives
and all that, I.
Speaker 4 (33:36):
Would say, yeah, that that can definitely play a role
for sure, just kind of the hand of the producer,
how much care and for after they putting into it. Yeah,
it really is about like the heritage, especially in a
spirit that's like so special, like.
Speaker 5 (33:50):
A Skyal tequila. I know, I sea all these things
down there are you.
Speaker 2 (33:55):
Are you more of a spirit guy as opposed to
a wine or pain.
Speaker 1 (34:00):
Yeah, I'd say so, I'd say so. I mean I
can appreciate a gray wine. Like when I went to
and shot this movie called A Sudden Case of Christmas
with Daniel on Hulu on Hulu available for everybody right now.
Speaker 5 (34:15):
Uh.
Speaker 1 (34:15):
The it was a beautiful summer Christmas movie with Danny
de Vito and Lucy de Vito and Antonella who plays
my my little daughter. She's incredible, Annie McDonnell and a
bunch of amazing people and Peter who directed uh the movie,
Sarahen Dibity And it's a beautiful movie and I like,
(34:36):
highly recommend it. We shut it up in the Dolomites
in North three, Italy, so we we were shooting up
in the Rockies and the mountains of you know, the
and it was just so special, you know. But anyways,
being in Italy for two months, you know, you got
to really understand how you accessorize your pasta, and that
(34:58):
is with a good wine. You know, it's part of
the Yeah, the olive oil.
Speaker 2 (35:02):
You know.
Speaker 1 (35:02):
It was just a beautiful and not by the way,
the Italian culture is it's the closest to latinos that
I could ever imagine. Really, they're just family number one
sharing a meal, number two and number three, cell. I mean,
I say number three is number one, celebrating life, like yes,
be happy that we're doing this, and you know, and
it was really beautiful. Every lunch that we had at
(35:25):
in this movie, every every every time that we had
a you know, a lunch, it was what you expected.
Olive oil, bread, you know, pasta's soups. You know, it
was just like a beautiful, beautiful spread. And therefore, so
like yes, So I think that I really got to
(35:46):
really appreciate wine. And I went to Florence and Tuscany.
Speaker 3 (35:49):
And I super Tuscans around.
Speaker 1 (35:51):
Yeah, And I went to two places where, you know,
they were like a family owned that you in order
to get these bottles, you have to buy them from
them because it's not distributed it anywhere. And I really
got to appreciate how beautiful, you know, the tradition of
wine is. And I really got to appreciate it. In
Gray Wine, your work up the next morning, it's fine, right, Yeah.
Speaker 2 (36:13):
I've done two wine movies, man, So I got to
spend a lot of time in a Walk into Clouds.
Speaker 3 (36:19):
My first movie was a wine.
Speaker 2 (36:20):
Movie, and I did a movie called Bottle Shock with
me Alan Rickman, Chris Pine, Bill Pullman, and we drank
a lot of wine.
Speaker 1 (36:34):
Research. You have to understand what face to make when
they say, you know exactly.
Speaker 2 (36:39):
But man, I went to a lot of those different places,
a lot of the different little family owned wineries. You know.
It's funny, man, there's a lot of producers who used
to be who have retired and have started wineries out there.
As a matter of fact, the producer you and I
both worked with Darryl Frank. His father owns I think
(37:00):
family wine not there.
Speaker 1 (37:01):
You're right, I just remember, yes, I never.
Speaker 2 (37:05):
I never.
Speaker 1 (37:05):
By the way, shout out to their friends. Really, dear dear,
dear friend of ours. We should take him to dinner.
Speaker 2 (37:11):
With Alvi Calvi, Yes, talv Oh red Amblet.
Speaker 1 (37:15):
I love those guys. Yeah.
Speaker 2 (37:17):
Yeah, his pop has a winery. The guy who wrote, uh,
the guy who wrote A Walk in the Clouds created
karate Kid. Karate Kid is his story, and he owns
a winery called Cayman Wineries out there.
Speaker 3 (37:31):
But I got to take some of the most.
Speaker 2 (37:32):
Amazing you know, prior to that movie, Like, I never
knew what the big deal was. You know, you'd go
someplace to a party of a wedding, somebody serves you
a glass of wine.
Speaker 1 (37:42):
You're like, I don't know, I'm sleeping. Yeah, exactly right.
Speaker 2 (37:46):
And but when you go there and like you're experience
in Italy and they start to pair the wines with
the food, and it was the most amazing experience.
Speaker 3 (37:55):
I ever had.
Speaker 1 (37:55):
And that's what it is. It's an experience.
Speaker 2 (37:57):
Right.
Speaker 3 (38:08):
What's the name of your company? Oh?
Speaker 5 (38:10):
My company is called Ice and Alchemy.
Speaker 3 (38:12):
Ice in Alchemy.
Speaker 2 (38:14):
Wow, that's a great name, Thank you. And what what
is it?
Speaker 3 (38:17):
What does your company do? Exactly?
Speaker 4 (38:19):
So the company, it basically started off quietly in Los Angeles,
just helping places establish better menus and training for their
their bar programs.
Speaker 5 (38:31):
When I moved down to l ah you know, Las
such a.
Speaker 4 (38:34):
Big city geographically, and so many restaurants and bars want
to be doing it right, but they just didn't quite
know maybe how to how to get there. And I
just happened to have you know, the right about experience
and ambition and all that kind of stuff that people
were taking notice of what I was doing and now
it's a full fledged bar consulting firm where I do
predominantly southern California, but other states as well.
Speaker 5 (38:54):
And you know, there's some international proposals out there right
now too.
Speaker 1 (38:58):
Are there.
Speaker 2 (38:58):
Every time that you go in a restaurant, you look
at the menu, and there are times that I'm super
impressed by it. By by the drinks that they have
on there. I can tell it's been you know, well
thought out, and they're just like somebody throwing drinks on
the menu. And and so this is this is sort
of the behind the scenes of what happens. Yeah, someone
comes in and they it's almost like a good director
(39:18):
or somebody right coming in and and and implementing their.
Speaker 5 (39:22):
Vision hundred percent. Yeah, kind of kind of joining them
from concept to reality.
Speaker 1 (39:28):
I guess, my, my, my, My last question in the
mixology universe is when Josh goes to a restaurant, okay,
and he's ordering his food and they said, can I
get you a drink?
Speaker 4 (39:43):
Oh?
Speaker 1 (39:43):
Yeah, what do you?
Speaker 2 (39:44):
What do you that?
Speaker 4 (39:45):
I usually jump for a classic simple drink first, And
what I mean by simple is like three ingredients. You're
talking your old fashions, your Manhattan's or dackerie, you know
something like. And the reason is this, there's nothing to
hide behind, right Like, if you mess up one of
those ratios or one of those ingredients, or choose the
wrong you know, spirit or whatever it is, it's going
(40:08):
to show right away.
Speaker 5 (40:09):
First.
Speaker 4 (40:09):
If I ask for like a twelve ingredient tiki drink
and you kind of mess it up a little bit,
it's like it's sill gonna pass. So I get a
really simple drink and I, you know, just want to
make sure it's on point. And then from there, once
I sit that drink, that tells me, okay, this is
the place where I do get a cocktail, or my
place where I get a glass of wine, you know,
or maybe it's a place, maybe it's a shot in
a beer place.
Speaker 5 (40:30):
Whatever it is.
Speaker 1 (40:31):
You know, it's a defence mechanism. I see. It's a
oh I see.
Speaker 2 (40:37):
Yeah, it's interesting. So you're you're an old fashion man, Okay, yeah,
it's funny you say that. My wife lately has been
ordering drinks since she's like, wow, they're.
Speaker 3 (40:46):
Just too strong.
Speaker 1 (40:47):
What do you mean lately?
Speaker 2 (40:50):
Le's elaborated, you know, just the last couple of times
we've gone to a restaurant. They've made her drinks really
freaking strong. Interesting, And on one hand you're like, hey,
thank you, I'm.
Speaker 1 (41:00):
Grateful that you gave me a good because she's a
confident looking woman.
Speaker 2 (41:04):
I agree, I agree, but but yeah, they've been super So,
you know, to your what you were explaining about the
ratios being off, it almost just seems like they're just
like that, put a bunch of alcohol in it, she'll
be she'll be happy with it.
Speaker 1 (41:19):
What about you? You go to it, You go to
a you go to a restaurant, Okay, thank you. What
do you want to you know, you look at the manual?
Speaker 3 (41:26):
Can I get you a drink? My wine? Guy? Man
first and foremost?
Speaker 2 (41:30):
Yeah, I think maybe maybe because, like you know, doing
these wine movies since I was like nineteen, and I've
learned so much about it.
Speaker 1 (41:36):
You're better than me, that's what you're saying. So you're
saying you're better than me. Oh that's great. So quickly
became one over here? No, No, not at all. Okay,
So I just became. I just came that.
Speaker 2 (41:52):
I just became accustomed to it, you know, and the
pairing aspect. But I used to be like a good
I used to be like a heavy cab guy.
Speaker 1 (42:01):
I was about to ask you what what? Yeah, we
had that cab that night.
Speaker 2 (42:06):
At your you had that wonderful dinner at your house
with that great chef by the way, Yeah, Carlos, Carlos, Yeah, man.
But but lately I've been uh late lately, I've been
just chilling out.
Speaker 3 (42:18):
Period.
Speaker 2 (42:19):
But if I do like a good pino noir man,
just something lighter, you know, just good, just been going
a little lighter.
Speaker 3 (42:25):
What about you.
Speaker 1 (42:28):
I'm a martini guy. Yeah, yeah, And you know what
I paid attention when I ordered martini because I order
it a little dirty with three olives.
Speaker 2 (42:37):
Where a ginner or or vodka.
Speaker 1 (42:39):
It depends, Yeah, it depends, like if I'm going to
do it doesn't. This doesn't what I'm about to say.
It doesn't have to make sense to anyone else, but
somehow it makes sense to me. If I'm going to
have a steak, yeah, I'll do a I'll do a vodka, Okay.
If I'm going to do a fish, I do a right.
(43:01):
I mean, and and honestly, I know what I'm gonna
get when I go to these restaurants, Like I feel
like a steak tonight you know, but I pay attention
to a couple of things. You want to make sure
like you know, they shake it, you know, but like
you know, they don't. They don't overshake it when they're
just serving you the water. You're trying to have them
cool down liquor, you know, and like and it has
(43:24):
to be to the rim my biggest pipe with the
with the with the Martinez. When they bring you a Martine,
you know what I'm talking about.
Speaker 5 (43:31):
On the glass size they get, they get cheap, and.
Speaker 1 (43:34):
It's like like, yeah, a Martine is supposed to be
like a piece of glass, like a piece of ice,
you know. In my opinion, but I love to hear
judge's opinion about how Martinez is supposed to be served.
But to me, the martini is supposed to like somebody
should be able to say the proportions of what I'm
using eyes versus you know, the vodka, yeah, versus the
(43:59):
dirty like whatever it's shaken. Yeah, the last drop she
stayed she ended at the rim. Yeah, you know what
I'm saying.
Speaker 4 (44:11):
I understand what you're saying. It's a whole like it's
it's it's it's almost like a perception of value. Kind
of thing, you know, like when you're looking at it
and this halfway you know, below the line or below
the rim.
Speaker 1 (44:22):
It's little, but a good martini is like that. The
bartender it's looking at you, it's talking to you. He's
shaking you martini and the last drop drops and when
you look at that glass is literally perfectly aligned to
the rim. Yeah, that's that.
Speaker 2 (44:36):
You feel cheated if if it If it doesn't.
Speaker 1 (44:39):
I just not not cheated because the liquors in there.
But I do feel like I know where I'm at now.
Speaker 2 (44:45):
Ah, So that's your that's your barometer.
Speaker 1 (44:48):
Just like he has, like I'm gonna get something simple
and see what kind of plays I'm at and what
am I gonna trust? I know where I'm at. That interesting,
And you know I got that a lot from believe
or not growing up and watching James Bond drink this
martiniz And I didn't understand the martini game until way
later in my life when I realized how special it
is to start your evening with the martini. You know,
(45:12):
it's so it's so clean and also light that it
allows you to still enjoy your dinner. You know, it
doesn't it's not gonna overpower anything. But yeah, so that
to me is it's a martini. But I'm a James
Bond guy.
Speaker 2 (45:26):
Yeah, yeah, I love how James Bond inspired that drink.
But then but then you actually liked it like you
had it here.
Speaker 1 (45:34):
Yes, yes, I mean Martine's I mean I would I
do it express a martini? Yeah, if I'm in yeah Cabo,
and you know, and we've been at the Sun all
day and it's a six pm and we're gonna go
to dinner, I stay up. Yeah, we do it, you know,
express martini. But yeah, but yeah, martini is my thing.
That's the first thing you order.
Speaker 3 (45:52):
I love it. I love it. I could do a
good martini too.
Speaker 1 (45:55):
Well that's next.
Speaker 5 (46:02):
I got that couch.
Speaker 1 (46:04):
Well, Josh, We're so grateful that you spend the time
today and I appreciate it.
Speaker 5 (46:08):
Guys, thanks for having me.
Speaker 1 (46:09):
You know, it's beautiful here. The craftsmanship that goes into it,
most importantly, you know, the work, the thought you know
that goes into the creations that you've made for so
many people, and you know, I think about you know,
the environment that you have created for probably thousands of
people in your career, Josh that have had unforgettable, beautiful
(46:32):
celebrations not just about life, but special moments in their life.
And uh, and I count my my personal beautiful memorable
moments of my life because you've been there for some
of the most beautiful moments of my life. And you know,
some of these moments can only be commemorated when you're there,
you know. Yeah, yeah, so, so I'm really grateful to
(46:53):
you and and and you know your team also because
they're my family too. Those those are my guys as well.
But yeah, I'm excited to, you know, to see what's next.
Speaker 3 (47:04):
You know, and I've seen Martini in your future.
Speaker 1 (47:12):
Well, to everyone who joined our evening, our escapade or
afternoon wherever you're listening or watching from, thank you so
much for being with us here your show, Those Amigos
with Wilmer Valderama, Freddie Rodriguez, and and Josh Succan. We'll
see you guys on the next episode of Those Amigos.
Speaker 2 (47:35):
Dose Amigos is a production from WV Sound and iHeartMedia's
Michael through That Podcast network. Hosted by me, Freddie Rodriguez,
and Wilmer Valdorama.
Speaker 1 (47:44):
Those Amigos is produced by Aaron Burleson and Sophie Spencer's Abbos.
Speaker 2 (47:49):
Our executive producers are Wilmer Valdorama, Freddie Rodriguez, Aaron Burlson,
and Leo Klem at WV Sound.
Speaker 1 (47:56):
This episode was shot and edited by Ryan Posts and
mixed by Sean Trace and features original music by Madison
Devenport and Hello Boy.
Speaker 2 (48:03):
Our cover art photography is by David Avalos and designed
by Deny.
Speaker 1 (48:07):
Holtzclaw and thank you for being there third Amigo today.
Appreciate you guys, always listening to those amigos.
Speaker 2 (48:13):
For more podcasts from my Heart, visit the Rhart Radio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Speaker 1 (48:19):
Is you next Week
Hosts And Creators
Wilmer Valderrama
Freddy Rodriguez
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