GT Dave

Cause I was doing it initially super small, like maybe like three quarts or something.

And then I moved to like a gallon.

And then eventually I found out that the sweetest still scaled, but still homegrown is about like four gallons.

And that's how the size we make it today.

We don't mass produce.

I mean, we make it the same way I did when I was in my parents' kitchen, because that's why I wanted to make it.

Just like I saw with the Douala.

I knew when things become commercialized,

Whether people know it or not, they lose the soul of what they were trying to do.

And I didn't want to do that.

And what you're selling is the soul.

Exactly.

That's it.

Yeah.

I'm not trying to sell like a tasty beverage that just people will drink recreationally.

I want it to be life-changing.

I want it to nourish and heal.

And so in order to do that, I need to maintain the fundamentals of that.

So yes, I remember delivering it, polishing the bottles, putting it on the shelf.

And just like sitting back for like 30 minutes and the store opened and people would come in and they would rather walk by it or look at it.