also like,

these are, these are learnings we've picked up like over the past four years.

Cause part of it really is like that lightning in a bottle of the first Sigourney that came out, like it hit, it was great.

It, it, you know, that was the moment when it went from a question like, Hey, let's try this to like, Oh wow, we have something here.

Right.

That, you know, um, like what went in as a, as an agricultural from the grown, he came out as this, like, salted caramel, dark chocolate, like, you know, slightly heavier body kind of like crazy brand new cocktail experience.

And we were like, okay, so this is, we drill down on this now, you know, um, this is something that's like, we really, really want to figure out.

So what, How do you think about balancing that side of it, the creative, surprise, delight, art, and maritime adventure side of things with the, all right, how do we sell this stuff? How do we price it so that people are actually willing to buy a ticket or buy a barrel, right? How do you balance the economics of this with the art?