Midlife Reinvention: From Gym Owner to Premium Tequila Ambassador | Shawn Miller

So listen, let's kinda pivot and talk about the products, because I am passionate about, ah, handcrafted spirits, whether it's agave-based, bourbons, gins, whatever.

I just, I, I don't drink a lot, but I enjoy, I...

And, and like yourself, I love the story.

I love talking to the local guys, you know, who th- 'cause obviously I'm in Pennsylvania, you know, there's a lot of distilleries in our area, and I just, you know, I love to see people that are behind the products.

You, and correct me if I'm wrong, there's three types of agave-based spirits that you currently are helping, you know, market.

Can you describe th- those three, and describe the differences? Because even myself, like, I'm not familiar with one of them.

Sure.

Well, there, there's three, three categories of agave spirits that we work with, uh.

Tequila is the largest.

Uh, most people, uh, understand tequila and they, you know, think they know what that is.

Uh, tequila is in fact a type of mezcal.

So mezcal is, is in reality a definition of all distilled agave spirits would be, have been called mezcal at one time.

Now they're called separate names.

And mezcal is only about 1% of the tequila industry in terms of sales.

So w- we say tequila, mezcal, right, but, but it's tequila [laughs] and mezcal in, in, in practice, right? Uh, and then we do represent a product called raicilla.

Raicilla is, uh, a, a, based on anybody's knowledge, somewhere 400 years or more old, uh, probably distilled, uh, honestly by Filipinos that were brought there, uh, by the, by the Spaniards.

And they, they brought to the western coast of Jalisco and the area of, of Colima, in that way they brought, uh, Filipino-style distillation there, and the, they, they ended up using, uh, the local sugar, and the local sugar available is, is agave, right? Is they had, they, [laughs] I'm sure they tried other things, [laughs] but, but the, the primarily agave.

So that, that's, that's a, a deep-rooted thing.

It's very, very small.

Uh, it's a very, very small denomination of origin in western Jalisco, uh, an area maybe the size of Iowa perhaps that, you know, and, and it's, uh, it's, uh, it, it's just a lovely little thing, uh, that we're very excited about it.

So listen, let's kinda pivot and talk about the products, because I am passionate about, ah, handcrafted spirits, whether it's agave-based, bourbons, gins, whatever.

I just, I, I don't drink a lot, but I enjoy, I...

And, and like yourself, I love the story.

I love talking to the local guys, you know, who th- 'cause obviously I'm in Pennsylvania, you know, there's a lot of distilleries in our area, and I just, you know, I love to see people that are behind the products.

You, and correct me if I'm wrong, there's three types of agave-based spirits that you currently are helping, you know, market.

Can you describe th- those three, and describe the differences? Because even myself, like, I'm not familiar with one of them.

Sure.

Well, there, there's three, three categories of agave spirits that we work with, uh.

Tequila is the largest.

Uh, most people, uh, understand tequila and they, you know, think they know what that is.

Uh, tequila is in fact a type of mezcal.

So mezcal is, is in reality a definition of all distilled agave spirits would be, have been called mezcal at one time.

Now they're called separate names.

And mezcal is only about 1% of the tequila industry in terms of sales.

So w- we say tequila, mezcal, right, but, but it's tequila [laughs] and mezcal in, in, in practice, right? Uh, and then we do represent a product called raicilla.

Raicilla is, uh, a, a, based on anybody's knowledge, somewhere 400 years or more old, uh, probably distilled, uh, honestly by Filipinos that were brought there, uh, by the, by the Spaniards.

And they, they brought to the western coast of Jalisco and the area of, of Colima, in that way they brought, uh, Filipino-style distillation there, and the, they, they ended up using, uh, the local sugar, and the local sugar available is, is agave, right? Is they had, they, [laughs] I'm sure they tried other things, [laughs] but, but the, the primarily agave.

So that, that's, that's a, a deep-rooted thing.

It's very, very small.

Uh, it's a very, very small denomination of origin in western Jalisco, uh, an area maybe the size of Iowa perhaps that, you know, and, and it's, uh, it's, uh, it, it's just a lovely little thing, uh, that we're very excited about it.