Weird Beard

But he puts the humidity in so that it keeps the spirit in the barrel.

But he said the desert climate of Kingman, Arizona is almost identical to...

uh, to bourbon County, Kentucky, and the fact that it's hot summers, but cold nights and, uh, and, and chilly winters.

Hmm.

So I will just say the tasting notes, I mean, it's very obviously tequila right off the bat.

It has – so what's unique about it is it has a really, really sweet start, like sweeter than really I think any tequila I have ever had that I can think of.

Like it's – I often compare tequila to rum in the fact that tequila has some rum notes to it that – or some notes to it that I always associate with rum.

Um, but it's, it's definitely, it's definitely got like a, a rum level of sweetness, uh, to it, but it has that tequila peppery finish to it, but it's very subtle.

It's, it's, you'll notice it's there, but it's not like overpowering.

There's a, um, what is it?

Corazon tequila, uh,

That stuff almost tastes like my black pepper vodka, the level of pepperiness to it, which if that's what you're going for, it's awesome.

But it's a really spicy, peppery tequila.

And let's see if I can get like one or two more notes off of this before we move on to guns.

Oh, yeah.

And there's kind of a bubblegum note.

Like I said, it's sweet, but it's got that very, very fruity, sweet.

I mean, it's a super duper light and good tequila, I think.

I could probably, you know, I may make it into a zucchini just to see how it works with the more savory aspect of the vermouth.

and all that.