Andrew Levitas

you know distill it in a way that takes out any added sugar that we were putting in because of the manuka honey and and i need you to use like the most high quality manuka like just crazy stuff like what dirt the juniper is grown in all this and 57 uh samples later and creating basically a new technology to make gin with a totally outsider's view she tries it

And it doesn't, and she's the kind of person like, you know, she doesn't eat dairy.

Like if there's a little touch of dairy in something, she immediately is like, yeah, there's dairy in this.

And she feels it.

She didn't feel anything.

I'm on a Zoom call with the distillers, Catherine on a Zoom call with the distillers.

And I'm like, so how much do I have to buy?

Like, this is amazing.

I can stop bleeding money now on this.

Like, you know, do you have jugs to send it over in?

Like, what do we do?

And the guy is like, you guys really need to do something with this.

Like you've,

This is like the 1942 of gin.

Like you've created the thing.

Oh, and also she couldn't.

It needed to.

We needed to be able to drink it without mixers because you don't really know what's in the cocktail.

So it was like a gin to have on the rocks, basically.

Right.