Absolutely, because I guess when it comes then to creating something for the Irish palate, do you have to dial down the, the hotness? Or do we still maybe in Ireland misunderstand hot foods and spices a little bit, that we think they just burn, but actually when they work properly, it's a, it's an, it's an entirely different experience, isn't it, on the palate?

Our sauces have a lot of flavor, and you can actually distinguish between all the different spices and, um, and fruits and stuff.

Like the Tropatomic, which is one of our hottest ones, uh, Seamus' brother was also growing some of the hottest chili peppers for us.

I've brought into studio today, uh, two of the chili peppers that we're growing.

One is a Carolina Reaper, which is the second hottest pepper.

I can't...

It, it took me, like, three days to go, get through a small, tiny bit of it.

At what stage did you say, "This is actually not just a retirement business, this is a viable business in its own right"?