Gluten intolerance.

That's exactly.

[laughs] So, and, and I think for, for us just to be able to play with those grains in those proportions, and, and so much of it for us was really a love letter to the past.

And I, I think a lot of f- folks realize how much Allen's stood up for the home distilling community in the past, and for, for people who've made spirits in, in both Indiana, Pennsylvania, and so the history behind it.

But so many of the folks probably nobody would know their name if Allen hadn't taken the time to help champion them.

And I think for us, this was sort of an extension of select to that and, and so much of my work at Stolen Wolf where basically the, the opportunity to, to show people that the, the idea that these distillers were just using surplus grain and not really much care towards what went in it, not much skill or not much concern about ultimate flavor or how people would react to the flavor profile to it.

I think for us, this was a chance to not only show people that there was a lot of love and care that went into it, a lot of concern, it also has a really amazing flavor to it as well.

S-

Gosh

... uh, it's, yeah, it's crazy, and with that kind of success, you, um, have to look then at the, the quality, uh, control.

And so he was obviously doing tours to a specific standard and, uh, a, a certain excellence that international visitors could expect.

But then you have things like safety standards, both, um, in terms of transportation safety, but food hygiene and food safety.

And when you start to have a lot of lookalike tours like that, it's, it's hard to control quality.

And in many countries, people don't need to be licensed to be a tourist guide or to have a tour operator company, and they can just open up shop and, and put up a website, and away they go.

And unfortunately, that's led quite a few travelers down the wrong path.

What does a bad food tour look like?