Weird Beard

I actually had Mexican food for lunch as well.

I'd made some enchiladas a few days ago and I had, uh, some of some, some of those for my lunch.

So there's, there's, there's a lot of beans in me right now.

I'm full of beans quite literally.

Um,

But so the drink that I have is from Killington Distillery in Vermont.

I don't usually go.

I haven't been to Killington.

I've driven past Killington Mountain a few times and I don't ski.

I skied when I was a teenager.

It wasn't for me.

um but yeah they have so but i saw this and i had to get it when i realized what it was the the uh the spirit they call it vt keela and uh and it's specifically a blanco agave spirit and that is that was actually the key i had to buy it at that point in time it wasn't super expensive it was quite reasonably priced uh but uh

So I think I probably talked about it ages ago when I first really started getting into tequila on the show.

But one of the key factors with tequila, much like many other spirits, is it needs to come from a very specific region.

And in this case, it is the Oaxaca region of Mexico.

And I think that might just also be the place where the blue agave grows.

Do you know that for sure, Abba?

Yeah.

And that is the big thing is technically all tequila is mezcal, but only blue agave fermented mezcal exists.

is tequila and but also specifically as a general rule the processing of isn't that backwards uh nope nope tequila is a mezcal okay i was thinking it was the other way around