WEBVTT

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<v Speaker 1>It was good boy, yd what what's good?

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<v Speaker 2>Everybody?

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<v Speaker 1>This is what's good? This glow really and you're checking

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<v Speaker 1>out the Cruise Show podcast. Make sure to subscribe rate sure, Liz.

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<v Speaker 2>Go your screw show.

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<v Speaker 3>Real Naty two three LA is new home for hip hopes.

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<v Speaker 4>Here.

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<v Speaker 1>So cool to be here, guys. Thank you for having

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<v Speaker 1>me at your show.

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<v Speaker 2>It's a big deal, man, Thank you for being here.

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<v Speaker 1>Thank you for having me.

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<v Speaker 2>You're celebrating.

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<v Speaker 1>Yeah, there we go, Yeah, there we go.

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<v Speaker 2>Love the bottle. I love the way it feels the

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<v Speaker 2>texture of the bottle. That's important.

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<v Speaker 4>Yeah.

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<v Speaker 1>Actually it's designed like that so that you don't drop it. Yeah,

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<v Speaker 1>so that it's hard grip. Yeah, it's got a grip.

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<v Speaker 1>Got a grip.

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<v Speaker 2>Yeah.

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<v Speaker 1>Yeah, it's cool now yeah, because it's painful when you

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<v Speaker 1>drop a brand new bottle.

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<v Speaker 2>No, no, it really is.

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<v Speaker 3>All of the crew are like you again, get them

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<v Speaker 3>out of here. Yes, yes, bottle and you haven't even

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<v Speaker 3>had a shot yet. Come on, exactly, man, it's cool

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<v Speaker 3>to keep after when you're done.

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<v Speaker 2>It's just cool to keep.

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<v Speaker 1>It feels like and even like the I don't know

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<v Speaker 1>if you notice the cap is a shot. It's a

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<v Speaker 1>shot last Yeah, So it's a shot glass and you

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<v Speaker 1>use it like on the go. Yeah, it's all good,

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<v Speaker 1>very useful.

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<v Speaker 3>Very Mexican of him, by the way, to make everything useful. Yes, exactly,

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<v Speaker 3>nothing goes to waste, exactly.

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<v Speaker 2>Yes.

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<v Speaker 1>Many people have sent me photos that they use it

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<v Speaker 1>as a like as a flower, a vase, whatever.

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<v Speaker 4>Say, you could reuse it for anything.

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<v Speaker 3>You can put spices in there, and it's just kind

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<v Speaker 3>of you know, it's all good hot sauce.

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<v Speaker 4>Mexican moms they usually use it for like oil or something.

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<v Speaker 4>You could put an oil in there.

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<v Speaker 3>A beautiful bottle, and it's great tasting as well. Congratulations.

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<v Speaker 1>So it's a it's this is tequila pretty much, but

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<v Speaker 1>it's a tequila liquor, which is a spicy tamarindo. So

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<v Speaker 1>pretty much it's like a little spicy, I mean not

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<v Speaker 1>really hot, but spicy. It's a sweet, it's fruity. It's

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<v Speaker 1>truly delicious. It's like a taste that we Mexicans have

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<v Speaker 1>like our whole lives, you know. Like, so that's yeah,

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<v Speaker 1>we're really excited about it, and the people here in

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<v Speaker 1>the US are really receiving it. Well at first we

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<v Speaker 1>were like, I don't know, will they like it will

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<v Speaker 1>people like it, but no, no, it's been truly a

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<v Speaker 1>hit and we're excited about it.

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<v Speaker 2>No.

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<v Speaker 3>Yeah, the US loves it so much that you're making

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<v Speaker 3>even shooters because white people love shooters.

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<v Speaker 1>Yes, yes, and this is only in the US. Like

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<v Speaker 1>in Mexico, we don't have the shooters exactly. Nobody hearing it.

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<v Speaker 4>Filipinos love this drink too, man, really, there we knock

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<v Speaker 4>back the whole bottle.

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<v Speaker 1>Filipinos eat spicy food. Yeah, oh, there we go. Yeah,

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<v Speaker 1>we have a lot of similar there we go. Yeah. Yeah,

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<v Speaker 1>they also have like Mexican last names too. It's crazy,

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<v Speaker 1>I know that something. Some words we share them, not

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<v Speaker 1>like like yeah yeah right, yeah, right, we we share

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<v Speaker 1>some words. I've never been to Philippines, but hopefully someday,

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<v Speaker 1>yeah hopefully. Yeah.

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<v Speaker 3>What's the You know, you you've traveled everywhere, right, and

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<v Speaker 3>you're taking Ramalo with you. Right, where's the best place

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<v Speaker 3>you've been to, a place that you can look back

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<v Speaker 3>to and think back. I'd love to go there, even

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<v Speaker 3>without a camera and just go enjoy myself.

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<v Speaker 1>I mean the like, one of the most epic grand

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<v Speaker 1>mallow shots that I had, it was in this place

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<v Speaker 1>in Chile in the in the Chilean Patagonia. It's called

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<v Speaker 1>the Towers of Piney.

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<v Speaker 2>I don't know.

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<v Speaker 1>So it's like a hike, really hard hike, maybe like

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<v Speaker 1>seven hours, six hours, and it's you know, likenweed. It's

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<v Speaker 1>really cold, and when we got to the top it

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<v Speaker 1>was like so cool. We brought a grand mellow. We

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<v Speaker 1>did some shots there and it was like truly beautiful.

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<v Speaker 1>That's one of the most epic ones that I've had

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<v Speaker 1>a grand mallow at all.

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<v Speaker 2>Yeaheah it.

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<v Speaker 1>No, No, I'm not qualified to to climb Mount Everest,

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<v Speaker 1>but maybe someday maybe something, right, Yeah, we'll get maybe

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<v Speaker 1>some day.

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<v Speaker 3>Yeah, you've been everywhere, man, You've been all around the world, right, Yeah,

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<v Speaker 3>we're some like some places that you wish to go

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<v Speaker 3>to that you haven't been to, like that I haven't

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<v Speaker 3>been to.

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<v Speaker 1>I mean, I have Australia on my list. I haven't

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<v Speaker 1>been to, like actually any of the Oceanian countries. I

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<v Speaker 1>don't know any So I do want to have like

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<v Speaker 1>an adventure there and get bitten by a spider or whatever,

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<v Speaker 1>you know, whatever Australian thing.

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<v Speaker 2>What we were talking about the other day, the spiders

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<v Speaker 2>are the size of my face.

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<v Speaker 1>I know. Yeah, No, I'd love to see that, and

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<v Speaker 1>I don't know see Kangaroo's koalas. Yeah, like Australia is

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<v Speaker 1>one of my next ones that I'm really excited about.

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<v Speaker 2>There you go. Yeah, what about North Korea? Would you

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<v Speaker 2>go to North Korea?

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<v Speaker 1>I would go, To be honest, I would go. I

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<v Speaker 1>haven't been yet, but I would like to go, like someday.

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<v Speaker 1>But just if they assure me, like the right connections, right,

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<v Speaker 1>because you never know what's gonna happen there. You hear

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<v Speaker 1>a lot of horror stories, so you never know. But

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<v Speaker 1>I'll make sure to talk to people in the embassy

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<v Speaker 1>or whatever that can assure my safety. That's all I'm asking.

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<v Speaker 2>So they have rules, they have rules we must respect.

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<v Speaker 1>Yeah, exactly. I respect the rule of Korea.

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<v Speaker 2>You know what I mean. Sure, there's really nice people

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<v Speaker 2>in Korea or in North Korea, and we just have.

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<v Speaker 1>To go with respect, right, Yes, exactly, Like I will respect,

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<v Speaker 1>I will maintain neutral, but I would like to go

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<v Speaker 1>like eventually for sure.

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<v Speaker 2>No, that's right. Yeah.

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<v Speaker 3>How about the other meme one hundred men versus one gorilla?

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<v Speaker 3>You are you down to be part of one of

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<v Speaker 3>those hundred men?

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<v Speaker 1>I didn't know about this memes.

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<v Speaker 3>So they're saying one hundred men versus one gorilla, who

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<v Speaker 3>would win off?

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<v Speaker 1>But men's without weapons? Yes, yes, I would say the gorilla.

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<v Speaker 2>Yeah yeah, yeah, should get a whole case.

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<v Speaker 1>Yeah, like what we have in our advantages that we're

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<v Speaker 1>smart and the technology and whatever, but when it comes

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<v Speaker 1>to strength, I mean they were realized, Yeah we need weapons, yeah, yeah,

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<v Speaker 1>we need weapons, we need technology, Yeah, we need robots.

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<v Speaker 3>Yes yes man, so yo, you or one percent all

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<v Speaker 3>in with grand Mallow, right, so exactly down to the taste,

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<v Speaker 3>the bottle, the shock class, you're all in.

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<v Speaker 2>This is this is your creation, I me.

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<v Speaker 1>And my team of course. Yeah yeah, and and yeah,

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<v Speaker 1>we're very excited about sharing it in the US. At first,

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<v Speaker 1>as I said, we were a little bit skeptical, but

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<v Speaker 1>so last year we only sold it in Soco region,

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<v Speaker 1>right like South California, and we were truly amazed by

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<v Speaker 1>the results. Like let's say, in Mexico, we sell we

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<v Speaker 1>sold in twenty twenty four a number of bottles, right,

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<v Speaker 1>so half of that number was sold in Soco. Wow

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<v Speaker 1>wow yeah yeah, and that's when we said, oh no,

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<v Speaker 1>like this is truly a big market. Go and this

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<v Speaker 1>year we decided that's what exactly, Yes.

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<v Speaker 4>Exactly, I'm telling you we can't. I can't go to

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<v Speaker 4>a family party without there being a bottle of grandmolow.

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<v Speaker 4>No way, I promised you. Like my cousins, whether it's

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<v Speaker 4>my cousin, myself or any of my aunts or my uncles,

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<v Speaker 4>they pull up with a grandmolowoll.

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<v Speaker 1>Well, that's a very cool company telling this twenty one. Yeah, yeah,

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<v Speaker 1>choice too.

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<v Speaker 2>Oh that's awesome, man.

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<v Speaker 1>And it's magical that grand mallow. I mean we can

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<v Speaker 1>be in special moments of you know, family gatherings. H

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<v Speaker 1>I'm turning twenty one or eighteen or whichever country you

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<v Speaker 1>live in. I'm drinking. I'm drinking grand mallow.

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<v Speaker 4>You know.

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<v Speaker 1>Yeah, I think it's very magical to be a part

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<v Speaker 1>of the families in this.

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<v Speaker 3>Magical is the word. It's very magical to be part

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<v Speaker 3>of tradition, yes, right in coming of age? Yes, now,

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<v Speaker 3>how what about the design and the name?

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<v Speaker 2>Talk to so the how did we come back?

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<v Speaker 1>Yeah, like the grand Mallow. We came up with it

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<v Speaker 1>first because it was an available name. Every time that

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<v Speaker 1>you yeah, yeah, it's a good start. Yeah, Like whenever

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<v Speaker 1>you start a business. That's one of the hard parts

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<v Speaker 1>like finding a name that is available because everything is

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<v Speaker 1>taken everything, and then there's these companies that like register

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<v Speaker 1>like thirty brands that they don't use, but then they're

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<v Speaker 1>off the market, you know, or so by them, how

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<v Speaker 1>you have to buy them, pay good money. So we

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<v Speaker 1>have the brandy was available. Then we thought to ourselves like, oh,

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<v Speaker 1>it's catchy. And to be honest, at first we even

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<v Speaker 1>thought about like what if we some days we some

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<v Speaker 1>day we want to export. So we were like, okay,

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<v Speaker 1>this is easy to pronounce, you know, grand mallow like

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<v Speaker 1>a it's easy to pronounce. It sounds good. And from there,

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<v Speaker 1>the characters we base them off like lotteria carts, you know,

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<v Speaker 1>like the Mexican bingo. That's how I described it. So

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<v Speaker 1>instead of numbers, we have characters. So there's always Adlito

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<v Speaker 1>the devil and Lamuerte the death. So those are our

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<v Speaker 1>two main characters, right and from there the color base.

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<v Speaker 1>It was also like a whole debate. And then the

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<v Speaker 1>taste how it came up. It was that so we

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<v Speaker 1>were seeing that many beverages were booming because they were

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<v Speaker 1>putting flavor on them, and beverages that you wouldn't expect

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<v Speaker 1>in Mexico, for example, whiskey, there was a whiskey that

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<v Speaker 1>was flavored that was selling like like crazy. Then there

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<v Speaker 1>was a vodka that had flavor that was selling good.

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<v Speaker 1>And Mexicans really don't consume a lot of whiskey nor vodka.

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<v Speaker 1>So we said, like, let's do a tequila because Mexicans

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<v Speaker 1>we drink tequila, and let's put a flavor on it.

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<v Speaker 1>And I think that's what it has gotten us, like

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<v Speaker 1>good results.

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<v Speaker 2>That it's it tastes good.

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<v Speaker 1>Tamarin is the flavor exactly, So that's what we're Yeah,

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<v Speaker 1>I think that's part of the success.

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<v Speaker 2>Yeah, that's such a Mexican flavor tomar.

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<v Speaker 1>Isn't it. Yeah, I mean, uh, flavor wise, I mean

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<v Speaker 1>in Mexico, we we've experienced with some other flavors, but

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<v Speaker 1>for now, our strong one and the one that everybody

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<v Speaker 1>loves is tamarind, and it's the one that we're bringing

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<v Speaker 1>to the US. So uh so, yeah, for now, for

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<v Speaker 1>the next year, is only tamarind.

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<v Speaker 2>Yeah. Sure.

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<v Speaker 3>You know, you've learned so much about different cultures and

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<v Speaker 3>different people, right, what have you learned from tequila?

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<v Speaker 1>From tequila, I mean, I've learned that it's such a

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<v Speaker 1>beautiful industry. That very fortunate that the Mexican authorities, like

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<v Speaker 1>many years go, they they took it out like upon

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<v Speaker 1>themselves to make it even illegal to have tequila named

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<v Speaker 1>tequila outside of the tequila approved regions of Mexico. So

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<v Speaker 1>that is really cool. Like when you go to the

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<v Speaker 1>fields and you go with the people that are actually

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<v Speaker 1>producing the beverage, that's so cool to see, like how

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<v Speaker 1>it's a culture, how they respected, how there's procedures that

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<v Speaker 1>have been going on for decades you know that don't change.

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<v Speaker 1>So that's like really really cool. And this one we

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<v Speaker 1>produce it in the region of Los Altos Galisko that

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<v Speaker 1>it's one of the tequila regions of Mexico. So yeah,

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<v Speaker 1>it's like legit, legit. Yeah, like tequila in the era,

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<v Speaker 1>like when you make let's say tequila that is not

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<v Speaker 1>approved by the tequila regions, you can call it the stillado.

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<v Speaker 1>The agab a gaby is anym of the plants, so

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<v Speaker 1>like a gaby distillery or whatever. But this one, of

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<v Speaker 1>course it's tequila and yeah, yeah, so and very grateful

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<v Speaker 1>to work with the families that make it happen.

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<v Speaker 2>It's got a little spice in it.

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<v Speaker 1>Yeah, Like the recipe there is that we take the

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<v Speaker 1>tequila blanco, like the white tequila, the pure one before

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<v Speaker 1>it's even going through the process, and filtered before filtered, Yeah,

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<v Speaker 1>that's the word filtered. So it's a strong, strong alcohol.

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<v Speaker 1>And from there we delude delue it. That's the word. Huh.

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<v Speaker 1>And we mix it with tamarind and with a chili

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<v Speaker 1>named Pekin that it's like a small chili, like a

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<v Speaker 1>little bowl, super spicy, super spicy. But of course it's

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<v Speaker 1>in a very low, you know, quantity, and that's what

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<v Speaker 1>gives it that like special spice. Of course, a lot

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<v Speaker 1>of sugar. Yeah, I mean that's part of the taste.

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<v Speaker 1>And yeah, that's what gives it like this, what's the

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<v Speaker 1>word especial?

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<v Speaker 2>Describe it? Describe it like.

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<v Speaker 1>A creamy texture texture, not creamy, not liquid, but not hard.

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<v Speaker 1>What's the like a paste thickness? Yeah, like the thickness

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<v Speaker 1>that's what gives it, the thickness, you know. And uh

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<v Speaker 1>the espiso is the word in Spanish, and uh. And

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<v Speaker 1>the flavor and everything.

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<v Speaker 2>Yeah yeah, good stuff, man.

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<v Speaker 1>Good stuff, no doubt.

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<v Speaker 4>Yeah.

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<v Speaker 1>And I mean whoever wants to drink it at home

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<v Speaker 1>at a party, whatever it has to be really cold

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<v Speaker 1>like that. That's how I would advise freezer. Yes, freezer.

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<v Speaker 1>It doesn't freeze because it's sixty proof so it doesn't freeze.

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<v Speaker 1>And yeah, it's yeah. Busy on your shots, I mean.

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<v Speaker 2>Have fun, yes, party respons.

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<v Speaker 1>So yeah, like like really frozen. I would say, like

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<v Speaker 1>a really cold and straight out of like a shot.

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<v Speaker 1>Some people like to mix it like in cocktails. Me personally, shot,

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<v Speaker 1>I would straight maybe ice maybe ice, yeah, but yeah,

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<v Speaker 1>like straight flavor.

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<v Speaker 2>Yeah, I put it in my coffee.

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<v Speaker 1>I mean, I guess you can love. Yeah, I guess

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<v Speaker 1>you can. If you want that extra kick, it's gonna

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<v Speaker 1>be a little spicy.

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<v Speaker 2>Yeah, for sure.

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<v Speaker 1>There we go, There we go.

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<v Speaker 4>No, I just I'm really fan. And I think a

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<v Speaker 4>lot of people really resonate with Grandmallow because they see

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<v Speaker 4>that you're behind it. They know that, like, you know,

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<v Speaker 4>it's not somebody, it's not an outsider who's just creating

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<v Speaker 4>another tequila brand.

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<v Speaker 1>Yeah, and so like.

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<v Speaker 4>Exactly, so you know, like people will will and do

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<v Speaker 4>support it, and I love that and I'm very.

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<v Speaker 1>Like, cry, thank you so much. And to be honest,

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<v Speaker 1>one of the things that I'm most proud about is that,

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<v Speaker 1>for example, here in the US, I'm not really a

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<v Speaker 1>known name, like maybe in the Hispanic community very little. Nonetheless,

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<v Speaker 1>it's been so successful and many people that have tried

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<v Speaker 1>it before and then I meet them, they're like, oh,

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<v Speaker 1>like this is like your brand, Like it's not even important.

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<v Speaker 1>Like maybe I was very important with the brand diffusion,

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<v Speaker 1>like at the beginning, you know, like maybe the first

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<v Speaker 1>two years. But from there the brand has really taken

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<v Speaker 1>like its own life, its own fan base, And you're

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<v Speaker 1>like so proud about that. Yeah, I'm very happy about that.

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<v Speaker 2>Very cool.

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<v Speaker 3>How do you find balance with your career on YouTube

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<v Speaker 3>and now this this business, the tequila business?

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<v Speaker 1>Yeah?

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<v Speaker 2>The balance is there? Balance yet? Yeah?

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<v Speaker 1>Of course. I mean me personally, I've always been like

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<v Speaker 1>a hustler, you know, I've always liked the you know,

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<v Speaker 1>like the business entrepreneurship, and I'm involved in any businesses

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<v Speaker 1>and whatever. And what I've learned throughout the years is

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<v Speaker 1>the importance of delegating, you know, like delegating responsibilities, giving

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<v Speaker 1>you know, like jobs to people like, Hey, I know

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<v Speaker 1>that I'm not a good administrator or whatever, so you

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<v Speaker 1>are the boss in this, go for it. You know. Me,

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<v Speaker 1>I have no idea about alcohol taxes. But you know

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<v Speaker 1>who does you? You know, so you sort of like, yeah,

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<v Speaker 1>delegate these responsibilities. And I think that's smart.

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<v Speaker 2>No, the smartest person doesn't know everything.

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<v Speaker 1>Of course. I always describe it as, you know, master

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<v Speaker 1>of nothing, apprentice of everything.

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<v Speaker 2>Yeah, Yese, done that.

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<v Speaker 3>Sure, if somebody wants to buy the merchant and and

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<v Speaker 3>and a bottle or two online, they can do so.

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<v Speaker 1>Yeah, for sure. I mean right now the bottle it's

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<v Speaker 1>available in like a lot of liquor stores supermarkets. Yeah, yeah,

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<v Speaker 1>like pretty much. So yeah, like I don't know, just

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<v Speaker 1>to give you some examples, uh Vajarata and Trader Joe's

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<v Speaker 1>and uh North Gate and uh blah blah blah blah,

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<v Speaker 1>and like liquor stores, Bob's liquor store. I mean, you

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<v Speaker 1>go to Michael's liquor store in the corner and he

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<v Speaker 1>might have it, you know. So we're really excited about it.

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<v Speaker 1>We partner up with a distribution company here. They are

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<v Speaker 1>truly like the big dogs. So we're so excited about that.

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<v Speaker 1>And now like we are starting to put it in

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<v Speaker 1>uh so now it's all California, Colorado and New Mexico, Texas, Illinois, Nevada,

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<v Speaker 1>and Arizona. Maybe I'm missing one, but that's like our

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<v Speaker 1>first strategy for this year, and we'll see next year

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<v Speaker 1>how it goes. We will see, we'll see.

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<v Speaker 2>Man listen, nothing but the best.

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<v Speaker 1>Thank you, thank you so much, Man, thank.

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<v Speaker 2>You Loud of It and you have our support, Grand Model.

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<v Speaker 1>Thank you real nty two three, let's go. Yes, Hey

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<v Speaker 1>checking Rich for with the Cruse Show.

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<v Speaker 4>Thanks for listening to the Cruise Show podcast. To make

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<v Speaker 4>sure to subscribe, and hey auto download so you don't.

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<v Speaker 1>Miss an episode.

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<v Speaker 4>So so so so