Episode Transcript
[00:00:00] Speaker A: On the show.
[00:00:02] Speaker B: Hey, everybody.
[00:00:03] Speaker A: Welcome to Indiana Success Happy Hour. Brian Quinlan here once again from Daniels real estate and first home indie on
[00:00:11] Speaker C: YouTube, Brad Nickam, Nest Mortgage Group and tasting tequila with bread.
[00:00:15] Speaker A: Nice watch.
[00:00:17] Speaker C: Well, thank you.
The same one I had on the last show.
[00:00:19] Speaker A: That's all right.
[00:00:20] Speaker C: I've been wearing it for a week.
[00:00:21] Speaker A: That's still a nice watch. All right. And folks, we have another guest. So, sir, tell the folks who you are.
[00:00:27] Speaker B: I'm Joey Rumpke. I'm a bar manager at Livery, Indianapolis.
[00:00:31] Speaker A: Excellent.
[00:00:31] Speaker C: One of the best restaurants downtown.
[00:00:33] Speaker A: I'm telling you, honestly, I've never been there.
[00:00:36] Speaker C: What is wrong with you?
[00:00:38] Speaker A: I know. Well, you introduced me to Tony's.
[00:00:41] Speaker C: Great.
[00:00:41] Speaker A: And I went there, and it was great. So now you're introducing me to Livery, and I'm gonna have to check it out.
[00:00:46] Speaker C: They're connected to the Bimberg.
[00:00:48] Speaker A: Okay. Yes, I have been there once.
[00:00:51] Speaker C: Not with me. You never know.
[00:00:53] Speaker A: Correct.
[00:00:53] Speaker C: I say to go, you never go.
[00:00:56] Speaker A: You hit me up on the, like, the afternoon you're going that night. I plan things, Brad. I have a calendar of stuff. Unlike some people.
[00:01:03] Speaker C: You're starting this off really boring, so why don't you tell everybody what you drink?
[00:01:06] Speaker A: Hey, that's a really nice segue.
Boring beer, which I thought is the most perfect beer for me to have on the show.
Funny logo that God's top hat on. It is out of Cincinnati, Ohio. It is canned by Northern Row Brewery, who I've never heard of. But when I started pouring it, it looked clear, like, holy. Is this just. Is this literally water?
But, you know, it's. It's a boring beer. Which fits my beer taste quite well.
[00:01:36] Speaker C: Knowing the English language, that could be a beer that really drives to your core.
[00:01:40] Speaker A: Yes, it could. If you do want to go into the definition of the word beer boring. In terms of drilling into things. Yes. There's just multiple definitions out the vocabulary. Captain Vocabulary. Brad Eckham. Not.
[00:01:53] Speaker C: No, never. All right. Although my knowledge of tequila is ubiquitous.
[00:01:56] Speaker A: Speaking of cool bottles, that one right there is pretty fantastic.
[00:02:00] Speaker C: This is a Cascawin d'. Estino. And the coolest thing about this bottle and the logo on the front. You don't have to point it forward. I'll put this image on screen.
[00:02:07] Speaker B: Yeah. Okay.
[00:02:08] Speaker C: We have to get all three, because this. This bottle has the same juice in three different bottles.
The. This is stage one of the bottle. So see the little people? That's how many people work there when the distillery first opened. And then the second stage of this bottle is about twice as Many people. And that's how many people work there at that point. And then they have. The last one has over a hundred little people on it because there's more than 100 people that work at Costco today.
[00:02:37] Speaker A: Nice.
[00:02:37] Speaker C: And the. The Rosales family, their recipe has changed three times in their generation. So what our friend Chava Rosales did for this tequila is he made all three versions of that tequila. So all three generations, representing the bottles, labels of those three different generations, and blended it all together in one at 49% ABV. And is all of the casco beans that have been made in a glass.
[00:03:04] Speaker B: Nifty.
[00:03:05] Speaker C: That's very good. Good story. The 600 bottles just showing up at your house. Yeah, I picked this one up. I picked one of them up at the distillery, and my friend, such high spirits, gave me one that we opened and drank together at the. At the liquor store the other day.
[00:03:21] Speaker A: Very nice. Yeah. All right, we're gonna go to this side. We're gonna bring in this mystery bottle that's currently off screen. Joey, you have been introduced to Trujillo.
What do you think?
[00:03:31] Speaker B: Pick out something that I've never had, and it's pretty good.
[00:03:34] Speaker C: You like that?
[00:03:34] Speaker B: Yeah, I do like it. I'm a big blanco guy, so purist if you will, but it's definitely really good.
[00:03:41] Speaker C: High proof Highland agave. Some of the biggest agaves you'll ever see.
Eight year grown, two centimeter shave. So that's a little bit smaller than what's called a kima medium in the way they cut the agaves. It's got super long cook time.
And the field that those agaves came out of, Juan Trujillo's father planted in that and took over that field 56 years ago. So this was to honor him. Manifesto 56. Phenomenal.
[00:04:09] Speaker A: Very nice.
All right, well, Joey, thanks for coming in today.
[00:04:13] Speaker C: Appreciate you.
[00:04:13] Speaker A: Cheers to you, sir. And ding to you, sir.
There we go. Cheers to you all for being here today.
[00:04:20] Speaker C: We need a belt.
[00:04:21] Speaker A: Is that going to be your new thing? You have one, you just dinged it.
All right, Joey, I apologize. But one more time. What's your role at delivery?
[00:04:29] Speaker B: I'm the bar manager.
[00:04:30] Speaker A: Okay, now I'm curious.
You look like you're 18. How long you been the bar manager at Delivery?
[00:04:39] Speaker B: Going on three years, actually.
[00:04:40] Speaker A: Oh, hot diggity. You started when you're 15. Well, congratulations.
[00:04:44] Speaker C: So I'm gonna flip that because when you're young and you see somebody that's our age, you know, like when you were nine years old and you've seen someone that was 57 years old.
[00:04:52] Speaker A: You were like, 57.
[00:04:54] Speaker C: Freaking ancient.
[00:04:55] Speaker A: 58. It's 57. 58.
[00:04:57] Speaker C: And I'm gonna relate that back to when I watched the Brady Bunch.
[00:05:01] Speaker B: Okay.
[00:05:02] Speaker C: I literally thought Alice was at least. Oh, yeah, she was, like, 49.
[00:05:08] Speaker A: I knew the golden girl. Golden girls were all in their 50s.
[00:05:12] Speaker C: Their 50s.
[00:05:13] Speaker A: And Archie Bunker, like, 48. Yes. And it's. It's silly. Just I don't know how people used to age differently.
[00:05:20] Speaker B: No.
[00:05:20] Speaker A: I guess makeup could have been a part of it.
[00:05:22] Speaker C: It's reversed.
[00:05:23] Speaker A: Oh.
[00:05:23] Speaker C: So as we were young, so they looked old.
[00:05:25] Speaker A: Okay.
[00:05:26] Speaker C: So now that we're old, he looks incredibly young, but he's not 15. Okay. He's 18.
I said he started when he was 15.
[00:05:38] Speaker A: All right, so seriously, how long you been delivery?
[00:05:40] Speaker B: Three years.
[00:05:40] Speaker A: Okay.
So I guess what path did you take to get to being bar manager, which I know is a very big deal.
[00:05:48] Speaker C: Delivery.
[00:05:48] Speaker B: It is a big deal. I actually got kind of thrown into that role.
I came from kitchens, actually did a lot of cooking, catering on the side, and wanted to. Knew and wanted to, like, venture out.
And about three years ago, Michael Brown came to me, found my resume, and was like, we're looking for somebody to lead the bar program. And I was like, I know nothing about
[00:06:14] Speaker A: it.
[00:06:14] Speaker B: Yeah, right.
Like, I can tell you flavors and plates and how to do pretty dishes, but when it comes to cocktails, I know nothing about.
So they took a chance and kind of hit the ground running and dove right in.
[00:06:27] Speaker C: For those who don't know, tell everybody what delivery is food, what it's about, why they should come.
[00:06:33] Speaker B: Right. Well, it's a Latin inspired restaurant, so we pull a lot of plates from different Latin American countries, South America, Spain, stuff like that. Big tequila, mezcal presence.
Very just, you know, not your average dishes that you would find at a local Mexican restaurant.
Really heavy on spices.
Try to keep things as traditional as possible.
And, yeah, it's just super good.
Really. Not much else you can say about it.
[00:07:06] Speaker A: A reason I asked this question.
Is there any un. What someone might describe as an unusual food on the menu?
[00:07:13] Speaker C: They'd be like, what?
[00:07:14] Speaker A: People eat that?
[00:07:16] Speaker B: Well, two years ago, we did artichokes.
[00:07:19] Speaker A: All right.
And then not terribly unusual, but not
[00:07:23] Speaker B: terribly unusual, but we spiced them up with some Latin flare.
[00:07:26] Speaker A: Cool.
[00:07:27] Speaker B: But other than that, I mean, the paella is not as traditional.
[00:07:30] Speaker C: Man, their paella is so good.
[00:07:32] Speaker B: It's really good.
[00:07:33] Speaker C: I need that right now. If you have brought some.
[00:07:36] Speaker B: I should have.
[00:07:36] Speaker A: I should have reason I asked is. I recently got back from Iceland and we went to a tapas restaurant in Iceland, which is topless restaurant. No, tapas, which is Spanish themed restaurant. Two item.
[00:07:50] Speaker B: My.
[00:07:50] Speaker A: My wife really wanted these particular dishes because something you don't ever see here in America. So she ordered this seven course gourmet meal which we shared. One item on that menu or on the seven courses was puffin, which people think of as these cute little penguin looking creatures, right?
[00:08:09] Speaker B: Yeah.
[00:08:10] Speaker A: Another one was foal, which is essentially a baby horse.
They ate horse meat? Yes. They, as the gentleman told us in Iceland, if it lives and dies, they eat it. They don't. They don't grow a lot of their own food in Iceland because of the climate and the terrain and all that. So they literally had to, you know, eat whatever was there. And so, yeah, they ate it all.
And the, the puffin, I thought we kind of compared it to octopus, at least in the way that it was prepared for us. Obviously you can do it different ways.
[00:08:42] Speaker C: Sure.
[00:08:42] Speaker A: And as most people would say for a lot of meats that they don't taste like chicken. I would not say that. But when we heard it described, he's like, oh, you know, it kind of has the consistency of chicken. No. At least the way it's prepared for us. No, it was almost like. Almost like a small slimy noodle. Because it was just of course, a seven course meal.
[00:08:59] Speaker C: It was just slimy noodles. Sounds delicious.
[00:09:01] Speaker A: It was okay. But again, not usually my kind of food that I would. But Brian. Vacation. Brian eats differently than home.
[00:09:09] Speaker C: Brian.
[00:09:10] Speaker A: Anyways, get to the foal. It was so good.
[00:09:13] Speaker C: It was horse.
[00:09:14] Speaker A: I do. It was very much like prime rib and it was super. It didn't have like a. I didn't find it an abundant flavor, but consistency wise, very much like primary.
[00:09:25] Speaker C: Okay.
[00:09:26] Speaker A: One of the big delicacies in Iceland was Icelandic lamb, which is there all.
[00:09:31] Speaker C: I would say that's what they put
[00:09:33] Speaker A: in their hot dogs.
You know, they make it like pulled pork. They make it into, you know, tenderloins, things like that. It was quite tasty. So that was another one of the seven horses. So there you go.
[00:09:44] Speaker C: What do you think of the horse? I.
[00:09:47] Speaker A: It was fine.
[00:09:49] Speaker B: Would you eat it again?
[00:09:50] Speaker A: I would, honestly, yeah.
[00:09:51] Speaker B: You would?
[00:09:51] Speaker A: Yeah, absolutely.
[00:09:52] Speaker C: Okay. I was told that McDonald's hamburgers have horse in it.
They might.
[00:09:56] Speaker A: They're not real meat, I can tell you that.
[00:09:58] Speaker C: I was told it's lab grown meat by Bill Gates. Is that true?
[00:10:01] Speaker A: I don't know about that, but I've Seen so many videos of people who have a McDonald's hamburger for 30 plus days and they take it out of the bag like, this has not changed. Right.
[00:10:10] Speaker C: It's got preservatives.
[00:10:11] Speaker A: It should be moldy and. And gross by now. And it is the same as if they just hand it to me the first time.
[00:10:16] Speaker C: Yeah.
[00:10:16] Speaker A: Yet I still go to McDonald's.
[00:10:17] Speaker C: You do you eat at McDonald's?
[00:10:19] Speaker A: Every now and then. Much less now. Honestly, I'm paying more attention to that kind of stuff.
[00:10:22] Speaker C: Like, how often is every now and then? Like, I'm going to say 2022 and maybe 2020. I ate a McDonald's.
[00:10:30] Speaker A: I would say on a monthly basis. I'm there once or twice.
[00:10:34] Speaker C: Wow, you're going to die.
[00:10:36] Speaker A: Well, we are all going to pass away.
I'm not sure if McDonald's is going
[00:10:40] Speaker C: to kill me, but maybe that's. That's how it goes. I'm pretty sure it's. That's how.
[00:10:44] Speaker A: That's it. The Diet Coke and the McDonald's.
[00:10:46] Speaker C: Oh, yeah. You drink Diet Coke? McDonald's Diet Coke, right. Well, of course.
[00:10:50] Speaker B: It's the best.
[00:10:52] Speaker C: Thank you.
[00:10:54] Speaker B: Gotta have a drunk meal. McDonald's might be his. You never know.
[00:10:57] Speaker A: It's so bad for you.
[00:11:02] Speaker C: Why are you looking at me?
[00:11:03] Speaker A: It is much water you drinking a day, Brad?
[00:11:06] Speaker C: About three of those. Huh? Huh? Three of those cups a day mixed with ice. That's ice and water.
[00:11:14] Speaker A: Really?
[00:11:15] Speaker C: Yeah. I drink three to four of those a day. All right. Yeah. I mean, I literally have to pee right now.
[00:11:22] Speaker B: We'll take a break. We'll be right back.
[00:11:24] Speaker A: We're way off topic here.
[00:11:26] Speaker C: I've way upped my water.
[00:11:28] Speaker A: Congratulations. I'm so proud of you.
[00:11:29] Speaker C: Yeah, had to. Growing boy.
What else you got, Joey?
So. So before you started delivery as the bar manager, you worked in kitchens?
[00:11:42] Speaker B: Yes.
[00:11:42] Speaker C: So were you chef? Sous chef. What were you doing in the kitchens?
[00:11:47] Speaker B: I was a chef for two years, and before that I was a saute cook.
[00:11:52] Speaker C: So to be a chef, do you have to go to culinary school?
[00:11:56] Speaker B: I think that culinary school is kind of a scam. Really?
I know that might make some people mad.
[00:12:02] Speaker A: You know, a lot of people think school in general is a scam.
[00:12:04] Speaker B: Yeah.
But I learned a lot. Just kind of meeting the right people at the right time.
Other chefs that worked in Indy kind of took me under their wing and showed me more of what really being a chef entailed, and I think that helps.
[00:12:19] Speaker A: Did you grow up being someone who liked cooking?
[00:12:22] Speaker B: Yeah, yeah. I did a lot in college. Cooked for the guys, cooked for our house, Did a lot of that. And then people were like, man, you really know how to cook. You should do something with this. I'm like, what would I do besides cook for you guys? You know, like family, I guess. Yeah.
So then I got my first restaurant job.
[00:12:42] Speaker C: So where are you from originally?
[00:12:45] Speaker B: Here.
[00:12:46] Speaker C: You're from Indy?
[00:12:46] Speaker A: Yep.
[00:12:47] Speaker C: Okay, and where'd you go to college at?
[00:12:49] Speaker B: I went to Eastern Kentucky for two years and then came back and finished at iby.
[00:12:54] Speaker C: And what'd you go to school for?
[00:12:55] Speaker B: Hospitality and business.
[00:12:56] Speaker C: Okay, so it fits right in with what you're doing. Yes.
[00:12:58] Speaker A: You said south side. Where?
[00:13:00] Speaker B: South side. So Southport, Homecroft area.
[00:13:02] Speaker A: Oh, no way.
[00:13:04] Speaker C: Oh, yeah.
[00:13:05] Speaker A: I'm a St. Barnabas guy, so.
[00:13:06] Speaker B: Okay.
[00:13:07] Speaker A: Very familiar with Ron College.
[00:13:08] Speaker C: Yeah.
[00:13:08] Speaker A: Awesome.
[00:13:09] Speaker C: Yeah.
What'd you look at me for?
[00:13:11] Speaker A: I don't know.
[00:13:12] Speaker C: I don't know those areas. I drove through them. I don't know.
[00:13:15] Speaker A: Just curious where you're going next with this.
[00:13:16] Speaker C: I don't know. I'm thinking through it. You're gonna have to edit a lot on this one. Oh, lordy.
All right. Editing for you.
[00:13:23] Speaker A: So, okay, going from hospitality, did you get a degree?
[00:13:28] Speaker B: I did.
[00:13:28] Speaker A: Okay, so you got your hospitality degree, and did you immediately start working at a restaurant or did you do something else that kind of led towards that?
[00:13:37] Speaker B: I immediately started working at a restaurant. Yeah. I actually worked at Iria's. Okay. Through high school. Carla and Matt know them very well, and I was like, hey, I'm looking to get into culinary. Like, what do you got? She's like, actually, we got some openings in the kitchen if you want to come check it out and see what it's about. Shadowed one day, obviously fell in love with it. Knew what I was getting in with the owners.
Great people, and. Yeah, did that for two, three years.
[00:14:05] Speaker A: Were you working in the kitchen at Livery before you became the bar manager of Livery?
[00:14:09] Speaker B: No.
[00:14:09] Speaker A: Okay, so how did that come together?
[00:14:12] Speaker B: Well, honestly, I don't know, to be honest.
I knew I wanted to make a change to the front of the house at some point and get out of the kitchen knife, and I. They took a chance.
[00:14:26] Speaker A: Wow.
[00:14:26] Speaker B: And I would say the chance paid off.
[00:14:28] Speaker C: And you're working for one of the premier restaurant groups in Indianapolis.
[00:14:33] Speaker B: Yes, absolutely.
[00:14:33] Speaker C: So that group is. That's the Cunningham.
[00:14:35] Speaker A: Thank you.
[00:14:36] Speaker C: So explain. Explain who the Cunningham group is and what restaurants they have.
[00:14:40] Speaker B: Oh, they have a lot. I call them a monopoly of. Of Mass. Ave.
Modeda, Union, 50 Blueberger, Tavern at the Point.
Neso just opened A beautiful establishment next to Gamebridge Commission Row with a speakeasy in Mels.
So they have a lot.
A lot in Plainfield. Modern Brownsburg. Just opened a couple new ones down in Greenwood.
[00:15:06] Speaker A: Yep. I've been to that Brew Burger.
[00:15:07] Speaker B: Really doing great things and.
[00:15:09] Speaker A: Yeah, okay, sorry. We're going to come back to your question.
What is an official definition of a speakeasy?
Because I. I have mine.
[00:15:20] Speaker B: I would say it's a. It's a bar. Hard to find.
[00:15:23] Speaker A: Okay.
I believe, you know, in olden times, speakeasies used to be more or less like a secret bar. You know, you need a password. Yeah. You need a password to get in and that kind of thing, for sure. And so oftentimes when I come upon a speakeasy that I could just walk right in the front door. It's like, oh, it's just another bar. I'm like, why are they calling this a speakeasy?
I'm not. I think I've been to the bar at Commission Row.
It didn't seem like Speak Easy to me. Is there a secret location that I missed?
[00:15:51] Speaker B: Do you got to go downstairs?
[00:15:52] Speaker A: I thought I did.
[00:15:53] Speaker B: Got to go to the elevator. Go downstairs, and there's. In this door. You open it, and there's a completely other huge bar down there.
[00:15:59] Speaker A: All right, maybe I did miss.
[00:16:00] Speaker C: I haven't been to that one.
[00:16:01] Speaker A: Okay, sorry.
[00:16:02] Speaker C: I have been to Commission Row, though. That's good.
[00:16:04] Speaker B: Really good tequila selection for you down there, too.
[00:16:06] Speaker C: I know there's some they don't have that they need.
[00:16:09] Speaker B: Not for me.
[00:16:10] Speaker A: Yeah, there's a lot here.
[00:16:12] Speaker C: There's a lot. Is there a lot of tequila here that they don't have?
[00:16:15] Speaker B: Yes. Yes.
[00:16:16] Speaker C: Yeah.
[00:16:17] Speaker A: So I cut you off. There's gonna be a question coming out of you.
[00:16:19] Speaker C: I forget what it is now.
[00:16:20] Speaker A: Come on, man.
[00:16:23] Speaker C: What is the. I know one of Cunningham's restaurants is, like, really high end, and it's all like, the chef curates the menu.
Vita.
[00:16:33] Speaker B: Vita.
[00:16:34] Speaker C: Do you know much about that restaurant?
[00:16:36] Speaker B: Yeah, it's really good. I think Jared just won one of, like, the highest James Beard Award nominee for it.
He's really good, knows his wine.
And the chef there really, I mean, curated. Curated food.
[00:16:50] Speaker C: And there's like a multi. Multi dish like you were talking about. What?
[00:16:55] Speaker A: Yeah, seven course.
[00:16:56] Speaker C: Yeah. Multi courses.
[00:16:58] Speaker B: You can add wine with it for an additional fee, which I recommend doing.
[00:17:02] Speaker C: Can I bring my own tequila?
[00:17:03] Speaker B: I don't think they'll let you do that. They have a decent selection. It's not like ours, but it is good.
[00:17:08] Speaker C: Okay.
[00:17:09] Speaker A: He tends to bring his own.
[00:17:11] Speaker C: I do tend to bring my own tequila. Like, I have certain restaurants that I walk in the front door with my own bottle, hand it to the chef or hand it to the host, and then it comes back to my table.
It's very important.
[00:17:22] Speaker A: He knows people.
[00:17:24] Speaker C: I'm snooty that way.
[00:17:26] Speaker B: Hey, you're a tequila aficionado.
[00:17:28] Speaker C: I'm just a tequila nerd.
[00:17:30] Speaker A: Yeah, he really is. Speaking of tequila and drinks, getting into the kitchen life, you essentially taught yourself and then also ultimately learned from other professionals.
[00:17:41] Speaker B: Yes.
[00:17:41] Speaker A: It doesn't sound like you had any necessarily professional training to get into the bar life.
Were you, I don't know, kind of messing around with cocktails on the side, trying out things and seeing what worked? Or did you just, I don't know, learn it all on the job?
[00:17:56] Speaker B: Pretty much learned it on the job.
Read a book called the Flavor Bible.
Read some of that in college, but most outside of college to kind of know what flavors go together in dishes, and then you can apply them to drinks as well. And it's. It's worked.
[00:18:12] Speaker A: I'd say my. My son, who's 22, likes to kind of play around with drinks. He thinks he wants to be a bartender someday, so he'll, like, play around with stuff, see what it tastes like, you know, try this, try that. I need to introduce him to the Flavor Bible, it seems, or you.
[00:18:25] Speaker B: It's a good book for me. Yes.
[00:18:27] Speaker C: So what is the difference between a bartender and a mixologist?
[00:18:31] Speaker A: Good question.
[00:18:32] Speaker B: Good question. Yeah.
I don't know. I don't think a lot of bartenders like to be called mixologists, unless you get into those. Really, like, the best bars in the world and, like, Mexican Mexico City. I mean, the handshake bar, you would call those people mixologists?
I would say bode staff in Mass AV would be mixologists because they prep.
They have a two days dedicated to prep.
So that's when you're kind of getting into.
You're not just really curating drinks. You're putting the mastery behind what techniques and things go into that drink.
A lot of them make their own cordials. They carbonate their own drinks. And you're looking at it like this is a real new science experiment in the drink world.
And I would say those are mixologists, your bartenders. They're following recipes, they're knowing all the classic cocktails, and they're making it with speed and efficiency.
[00:19:25] Speaker C: So do you have mixologists at your bar?
[00:19:28] Speaker B: No, I have bartenders. With how much volume? We do it's just almost impossible.
[00:19:33] Speaker C: So would you like Johnny. Was Johnny falling into a mixologist category?
[00:19:37] Speaker B: Absolutely. And Alyssa. Phenomenal.
[00:19:40] Speaker C: Those are friends of ours at the Bimberg, which is another Cunningham place, and Johnny kind of introduced me to you.
[00:19:47] Speaker B: Yes.
[00:19:48] Speaker C: You're saying, you need to go talk to this guy. And I think you found me on social media saying, hey, dude. I was like, yeah, I know. Johnny told me about you.
It's kind of. Kind of cool.
[00:19:57] Speaker A: I'm Brian, your Indianapolis Realtor. If you are looking to buy or sell a house in the Indy area, I'm your guy. If you're coming from out of state, want to make a move to the Indy area, I'm your guy. Check out the show notes for a link. We can get in touch and get you started. Thanks for watching. Now back to the show.
[00:20:14] Speaker C: So I'm gonna. I'm gonna throw a couple of fast questions at you. Rapid fire.
[00:20:18] Speaker A: We've never done this on the show.
[00:20:19] Speaker C: Tequila or mezcal?
[00:20:21] Speaker B: Tequila.
[00:20:21] Speaker C: Bourbon or scotch?
[00:20:22] Speaker B: Scotch.
[00:20:24] Speaker C: Vodka or gin?
[00:20:25] Speaker B: Gin.
[00:20:27] Speaker C: I would take water if it wasn't tequila.
Beer. Best.
Best tequila drink, you think? Best tequila cocktail?
[00:20:37] Speaker B: The Paloma.
[00:20:38] Speaker C: Paloma.
[00:20:39] Speaker A: That's definitely one of Brad's favorites.
[00:20:40] Speaker C: Best Med scout cocktail.
[00:20:42] Speaker B: I would say the one we make at Livery called the Solad Fire.
[00:20:45] Speaker C: What is in that?
[00:20:46] Speaker B: It's coconut, pineapple, mezcal, lime, and a little bit of ginger syrup.
[00:20:52] Speaker C: Wow. Best. Best whiskey or bourbon cocktail?
[00:20:56] Speaker B: Manhattan.
[00:20:58] Speaker C: Okay. Best gin cocktail?
[00:21:01] Speaker B: Oh, I would say a gimlet.
[00:21:02] Speaker C: A gimlet. Best martini.
[00:21:06] Speaker B: Vodka martini, dirty with blue cheese, olives.
[00:21:09] Speaker C: Not an espresso martini.
[00:21:11] Speaker A: I say that.
[00:21:11] Speaker B: Nope.
[00:21:12] Speaker A: Do you. Do you find espresso martinis have just gained popularity recently?
[00:21:18] Speaker B: Yes, absolutely.
[00:21:19] Speaker A: Yeah. It's like taking on. My wife loves them.
[00:21:21] Speaker C: I love it.
[00:21:22] Speaker A: But it is absolutely, in my opinion, taken off.
[00:21:25] Speaker B: It has. I've put one on the menu last two years, my time.
[00:21:29] Speaker A: My daughter's getting married next year, and her signature drink at her reception is going to be an espresso martini.
[00:21:35] Speaker C: So.
So would you say what's the most popular alcohol today in the bar spirit? Spirit Spirit, Yeah.
[00:21:44] Speaker B: Tequila.
[00:21:45] Speaker C: It's taken over.
[00:21:46] Speaker B: Taking over. I sell more margaritas than I do sometimes skirt steaks on a given day.
[00:21:51] Speaker C: No kidding.
[00:21:52] Speaker A: Yep.
[00:21:53] Speaker C: So what about the Bourbon Bros.
[00:21:55] Speaker B: Bourbon's down. I know. Big time.
[00:21:57] Speaker C: Switching to tequila.
[00:21:58] Speaker B: Switching to tequila.
[00:22:01] Speaker C: How hard is it to curate the products that you're going to keep in the bar and know what's going to sell and what's not and what's the key to getting the ones to sell.
[00:22:10] Speaker B: The key is a staff training, bringing people like you in. I know Dijon from Cascanes comes in a lot.
Just different. People that know the product talk about it, and then it really sticks and resonates. And that way we can teach the clientele about it.
[00:22:25] Speaker C: Right. If people are excited about it, people will buy it. Right?
[00:22:28] Speaker B: Exactly.
You saw that with Lalo.
[00:22:31] Speaker C: Yeah.
[00:22:32] Speaker A: Lalo blew up.
When somebody comes in and orders a tequila drink, and they want Patron or they want, you know, Jose Cuervo or whatever, and, you know, Lalo is sitting there on the counter, and you're like, man, that's better.
Do you try and push them in that direction?
[00:22:52] Speaker B: Absolutely. I don't. I don't have Casa Amigos or Patron on the shelf.
Yeah.
Trying to get rid of big brands, and there's a lot of people that make better tequila. That's actually true. And people don't know about it. And we're in a place that we can educate people, and they'll always try something new, especially if the staff's behind you. The bartender's excited about a product.
It resonates the guest.
[00:23:16] Speaker A: It's got to be cool to introduce people to a new tequila that they.
[00:23:20] Speaker C: You know.
[00:23:21] Speaker A: I've never even heard of Lalo. What is that? Try this.
[00:23:25] Speaker B: It is. It is Aguatona. Same way people like Don Julio epo. And I'm like, if you like that, you're gonna like Laguatona. And it's cheaper and it's better, and you won't.
[00:23:36] Speaker A: No idea. It's cheaper.
[00:23:37] Speaker B: Yeah. I mean, it's gone up, I think now, but relatively a little. Price better, and it's prettier.
[00:23:43] Speaker C: Bottle.
[00:23:44] Speaker B: Recycled glass woman Ram. It's pretty good.
[00:23:47] Speaker C: Yeah. And there's a. There's just. There's a celebrity behind that brand, but I. He's a. Like a punk rock guy.
He's part owner with Mellie Barajas.
[00:23:56] Speaker B: Oh, yeah, yeah, yeah.
[00:23:57] Speaker C: It's a punker band.
[00:23:59] Speaker A: No, I said that brand I've never heard of.
Yeah. I don't think I've ever heard.
[00:24:03] Speaker C: I have to say, I would grab a bottle and show it to you, but I dropped. Drink the last one I have, and I. Melly Barajas has not sent me a new bottle, so.
[00:24:10] Speaker A: Come on, Melly.
[00:24:12] Speaker C: Melly, that's the master distiller. She owns the distillery. Distillery. All woman owned. Everybody in the distillery that works there is a female.
[00:24:22] Speaker B: Yep.
[00:24:22] Speaker C: All the way down to the humidoras who harvest the agaves. All women like they hate men there.
[00:24:32] Speaker A: Well, it works for them.
[00:24:34] Speaker C: You know, in Mexico is different than in America. Like the, the changes of.
It wasn't, but probably 10 years ago, they wouldn't even let a woman work in a distillery. So, you know, it's not like America.
[00:24:46] Speaker A: Yeah, it's a big deal to be completely woman owned, I'm sure.
[00:24:49] Speaker C: Yeah, it's huge.
And a lot of the tequilas today that we talk about are women are involved, from Ileana Partita to Anna Maria Rovato.
So many today, which is fantastic.
[00:25:01] Speaker A: Nice.
[00:25:02] Speaker C: And I think some cases don't listen to me, Sergio. Sometimes they make better tequila.
[00:25:08] Speaker A: He's not watching.
[00:25:10] Speaker C: Oh, Sergio watches every show. For real? No, no, he.
He watches my other channel, understandably. I need to get him to watch this. Maybe Chava. I. I'll tag Chava. Maybe Chava will watch this one today.
13 hole.
Yeah, Juan Manuel, maybe you'd watch.
So what do you think the most challenging thing that you really didn't expect since you've become a bar manager there?
[00:25:37] Speaker B: I would say the pure amount of volume we do on a given day.
[00:25:41] Speaker C: Really?
[00:25:42] Speaker B: Yeah.
Got the patio upstairs and in the summer, I mean, we'll see anywhere from, you know, 300 to 500 people on a given weekend.
[00:25:51] Speaker C: Wow. Wow.
[00:25:52] Speaker B: It's.
[00:25:53] Speaker C: So you burn through some stuff?
[00:25:55] Speaker B: Oh, yes. Oh, yes.
[00:25:56] Speaker C: Do you have more beer drinkers than cocktail drinkers?
[00:25:59] Speaker B: Actually, beer's down 35%. So we cut a lot of our draft beer out, staple five and then couple bottles, and that's it.
Huh.
[00:26:10] Speaker C: What do you think? What do you, what do you think that is?
[00:26:12] Speaker B: I think people are watching what they drink now.
And this beer bag and then beer's not bad. I mean, he's drinking a boring beer. It's boring beer.
But yeah, I just think people are transferring to tequila.
[00:26:26] Speaker A: You know, the popularity of the low calorie beers, you know, MC Ultra and, you know, Sun King's got their own now and Blue Moon's got their own. That, that has grown, I'm sure. So in terms of what you just said, people are more careful about what they're drinking. You know, they're worried about the calories that you might get in the beer.
[00:26:44] Speaker C: Right.
[00:26:45] Speaker A: How many calories in your tequila?
[00:26:48] Speaker C: I don't give a.
I guess 90 or something.
[00:26:51] Speaker A: I say probably not a lot. And so. Yeah, I'm sure that has something to do with it. I, you know, I've seen statistics that alcohol consumption in general is down. You know, the, the millennials and the.
[00:27:04] Speaker C: Whatever the new gen is Young people haven't figured out how horrible life is, so they haven't really started drinking yet. They'll get there.
Do you actually see a bigger rise in sales of the zero spirits and zero beers? And you carry those in the store?
[00:27:19] Speaker B: We do, yeah. We have a totally, like, three cocktails that are zero proof, just in case.
We've seen a little push in there.
I think it's grown about 20% since I've been around, so we're kind of keeping up with trends as much as we can and really digging into those.
[00:27:36] Speaker C: So I know everybody's dry January, right? Oh, yeah. So I. I do. I try to do dry mornings. I try not to mess with the whole month or anything. That's ridiculous for me. So do you see, like, a pickup of people drinking those drinks and then. Then do they come in the month of February and just get sloshed the whole time as they catch up from
[00:27:53] Speaker A: that first weekend of February is get hammered February?
[00:27:56] Speaker B: Yeah. No, I mean, a lot more people, though, have gone to that trend in January, especially this year and recent years past, we tried to do a tequila event takeover, and people were like, we would love to come, but it's dry January. And I'm like, is that really still a thing? Yeah, we still participate.
[00:28:15] Speaker C: I don't have to.
[00:28:17] Speaker B: I'm giving away free tequila here. You don't have to.
[00:28:20] Speaker C: It's a choice.
[00:28:21] Speaker B: Yeah.
[00:28:22] Speaker C: That's great. I mean, I. I mean, I. I like that people do things in moderation, but I think cutting something all the way out just drives you to do more of it with when you know, I'm going to fast.
[00:28:33] Speaker A: For a moment, I'm like, I need an E steak.
[00:28:35] Speaker C: And then for the next 28 days, I just have a steak at every meal. That didn't really work.
[00:28:40] Speaker A: Yeah, I'm often thought that. And I've never done dry January myself, but yeah, it's like, okay, February 1st hits and, you know, six beers. Let's go. Gotta catch up.
[00:28:49] Speaker C: Bong.
[00:28:50] Speaker A: Exactly.
[00:28:50] Speaker C: Yeah. I don't get that whole deal for sure.
[00:28:55] Speaker A: So you're bar manager. What's. What's the next step in your evolution?
[00:29:01] Speaker B: You know, I don't know. I do a lot of events on the side. We do a lot of workshops outside, some curated dinners that are very put together with some local chefs in the city.
We're doing one in May with Chef Paul and the boys from the. What are. We don't run from a varsity shop.
Beautiful location we're doing it at. And I think really, those are kind of going to be taking over and I think years to come, maybe like a venue that just does those curated dinners, Small, intimate cocktail pairings with, you know, really dynamite food. I think that's cool. On the up right now.
[00:29:42] Speaker C: Do you ever see yourself owning your own restaurant?
[00:29:45] Speaker B: It would depend. I know restaurants take a lot of time away from a lot of things.
You know, my friends are like, hey, we should go golfing on the weekend. And I'm like, oh, my weekend is not your weekend.
[00:29:58] Speaker A: I'm working.
[00:29:58] Speaker C: Your weekend's Monday.
[00:29:59] Speaker B: That's right. Middle of the week. If you guys want to do something.
But I've always wanted to. It just depends kind of where I'm at in life, my responsibilities and kind of, you know, the right opportunity might present itself. And if it does, I'll probably jump at it.
[00:30:14] Speaker C: What about owning a tequila brand?
[00:30:17] Speaker B: Yeah, that'd be really cool. I'd like that.
[00:30:19] Speaker C: Yeah, I would give you that answer.
He really likes skew.
[00:30:24] Speaker A: I can tell. And he's. He's been very impressed by the unknown brands he sees around here.
[00:30:31] Speaker B: That's right. Again, I don't think I've seen this much tequila.
[00:30:35] Speaker A: No one has.
[00:30:36] Speaker C: No, no, My friends have way more tequila.
[00:30:38] Speaker A: Yeah, that's true.
[00:30:40] Speaker C: I have. Guys have tons more tequila than me. Although I've ran out of shelf space. But we'll drink through it and.
[00:30:47] Speaker A: And build more shelves.
[00:30:48] Speaker C: We'll build more shelves. Exactly.
[00:30:50] Speaker A: Really need the. The plumbing to come through this area
[00:30:52] Speaker C: quicker so we can build the addition onto the we want to build. What he's talking about is we. We want to build an actual podcast studio.
[00:31:00] Speaker B: Oh.
[00:31:01] Speaker C: So then we have our own area so I don't have to set this up and take it down so many times a week and have a whole nother set. No. Bad.
[00:31:10] Speaker A: I'm all about you getting the in ground pool. You want.
[00:31:12] Speaker C: Oh, I want that too. Yeah.
[00:31:15] Speaker A: Right now the septic system in the
[00:31:16] Speaker C: yard is not allowed the inground pool,
[00:31:18] Speaker A: so he needs plumbing to come.
[00:31:19] Speaker C: Kind of like a cousin Eddie thing.
[00:31:23] Speaker A: That's right. So once he does that, then we expand the garage. Boom. Studio.
[00:31:27] Speaker C: Studio. Yeah. It's gonna be awesome.
It'd be great. Well, dudes, down the line, I. I know that a lot of shows, we take a cut in the middle and we do a shot of something.
We haven't done that in a few shows.
[00:31:39] Speaker A: Oh, all right.
[00:31:40] Speaker C: Okay. So I think today is a day that maybe it's not a shot since. Since Joey's a tequila guy like I am, maybe it's we take a pause and we find something incredibly special to sip on this exciting.
Is that cool?
[00:31:54] Speaker B: I'm really excited for this.
[00:31:55] Speaker C: We'll be right back. Right back. Oh, just smell them. Smell the difference of those. I mean, we're back, right? Hey guys, we're back with a couple of fantastic bottles of Texas Gila. The first one that we have is a Cascal Ween Reposado. And this is House of Rare. And House of Rare is a company that has these amazing barrels and they partner with people to make special projects. So this is a private barrel project, age 6 months. It's 44% ABV and it was sold out quite some time ago. You definitely can't get it anymore.
And then the other one is they're a 70th year celebration.
So that's an aniejo.
This was aged in several different barrels. I. I would have to look it up to remember. The story of is freaking unbelievable. It's one of the best on yours I've ever had in my life.
Unfortunately, they didn't put what it is on here for me to remember.
Well, speaking of not remember, watch my video.
[00:32:57] Speaker A: I have no idea which is which.
[00:32:58] Speaker C: So the first One is the 5520.
[00:33:01] Speaker A: That's the one on the.
[00:33:02] Speaker C: The second one is the repo. So. So Johnny or Johnny Joey picked a repo. So let's do the repo first.
[00:33:08] Speaker A: Okay.
[00:33:08] Speaker C: Because that was his pick. And this is the. The repo House of Rare six months. And look how dark that is.
[00:33:20] Speaker A: It's great how Brad waste this really great tequila on me.
[00:33:23] Speaker C: You're welcome.
Wow.
[00:33:32] Speaker A: Well, that is soft.
[00:33:33] Speaker B: Unbelievable.
[00:33:35] Speaker C: Isn't that delicious?
[00:33:36] Speaker B: Wow.
[00:33:37] Speaker C: Yeah, that, that is.
[00:33:41] Speaker A: You know, in our, in our years together. Costcoine is at the top of my favorites of tequila, which I, I don't take lightly.
[00:33:50] Speaker C: And that's good that I. I get like an apple caramel vanilla. I'll give it the good wet concrete. That petrichor that you get from Costcoine. Great minerality.
[00:34:03] Speaker A: What do you get? You got flavors better than I do.
[00:34:06] Speaker C: Ah, it's just.
[00:34:08] Speaker B: It's clean. It is very clean and clean.
[00:34:10] Speaker C: Yep.
[00:34:11] Speaker B: I could drink that over a rock all day.
[00:34:14] Speaker C: There's an apple note.
This has so, so much going on.
[00:34:20] Speaker A: It's probably a. Hi, welcome to Brad's Alternative Tequila show.
[00:34:24] Speaker C: There's probably 150 flavors in that.
[00:34:28] Speaker B: She's beautiful.
[00:34:30] Speaker C: That's ridiculous.
[00:34:32] Speaker B: All right.
[00:34:34] Speaker A: That was tasty.
[00:34:36] Speaker C: What is this logo?
Cbr. Okay. It's like they gave me the grass.
[00:34:42] Speaker A: Okay.
[00:34:42] Speaker C: So I used it great.
[00:34:44] Speaker A: I need to.
[00:34:45] Speaker C: I'm gonna clean my palate with a Cascadine blanco boring beer.
Oh, my gosh, that was good.
You ready to do this on Yejo?
[00:34:58] Speaker A: I walked in the door.
[00:34:59] Speaker C: Ready? Super special product right here.
[00:35:02] Speaker A: Okay. Another Costcoine. Did you describe this one yet?
[00:35:07] Speaker C: I. You know, I did a video on this and I. I look up all the information and Chavez sent me a bunch of information about it. I really forget everything that it has forgotten. I forget everything.
[00:35:17] Speaker A: What's this one called?
[00:35:19] Speaker C: This is 5525.
Wow.
Great Costcoine. No good cooked agave, but you get this like Sherry stone fruit type smell.
[00:35:31] Speaker A: Soft.
[00:35:32] Speaker B: Very soft.
[00:35:33] Speaker A: Yeah. Thank you.
I don't have flavors. I got feelings.
[00:35:41] Speaker C: This has to have been in a Sherry barrel.
[00:35:44] Speaker B: Sweet on the back end.
[00:35:45] Speaker C: Yeah. That's got a nice Sherry finish to it. Yep.
[00:35:49] Speaker A: I don't think I've ever had Sherry in my life.
I didn't date anyone named Sherry.
[00:35:53] Speaker C: She was a nice girl.
Oh, Sherry, help me, Rhonda. That's after you broke up with Sher.
Nice. Rhonda sounds like a girl that would rebound you like Sherry. She sounds like she's only go to the movies with you, Rhonda. Probably she's gonna meet you under the bleaching.
That's. That's all I'm saying.
[00:36:15] Speaker A: I'm sure all the Sherry's and Rhondas are done watching this. Wait, I'm not sure we have any sherries around.
[00:36:20] Speaker C: I don't. I think the Rhondas are sticking around.
[00:36:21] Speaker A: Okay.
There you go.
[00:36:25] Speaker C: That's pretty good. Did you like that?
[00:36:27] Speaker B: Solid.
[00:36:28] Speaker C: What is happening here? Brian's getting a call because there's a tornado coming.
[00:36:32] Speaker A: No call I don't need.
This has now just become you all watching this drink show where no one is saying a word.
[00:36:43] Speaker B: Enjoying.
[00:36:44] Speaker A: You're. You're missing out.
[00:36:45] Speaker B: I.
[00:36:45] Speaker C: This will probably get the most views of anyone we've ever had.
[00:36:48] Speaker A: These three idiots on the screen.
[00:36:49] Speaker C: Just tequila idiots. Just saying. Nonsense.
[00:36:53] Speaker B: Special.
[00:36:55] Speaker C: It's pretty good though, isn't it?
[00:36:56] Speaker A: It's special.
[00:36:57] Speaker B: Yeah.
[00:36:58] Speaker C: Like in. In the realm of tequila where you're drinking the boring beer.
[00:37:02] Speaker A: Right?
[00:37:03] Speaker C: How does this rate?
[00:37:04] Speaker A: This is a. I can tell. This is a really good Tequila.
[00:37:07] Speaker C: This is good stuff.
[00:37:08] Speaker A: Yeah.
[00:37:08] Speaker C: I'd only break this out for Joey, not you.
[00:37:11] Speaker A: Okay, fine with that.
[00:37:13] Speaker C: Guys, thanks for watching tonight.
Appreciate you hanging out while we just do nothing but drink Costcoine.
[00:37:19] Speaker A: That's right, man. We'll see you next time on Indiana Success. Happy Hour.
Cheers.
[00:37:24] Speaker C: Y' all Cheers, y' all Closing deals
[00:37:27] Speaker A: and cracking jokes Lender stall and buyer's ghost we vent, we sip, we laugh, we think Real estate makes us drink It's Brian and Brad Grab your seat.
