E119 Ashly Levi

This week's guest is Ashley Levi, also known on Instagram as Miss Agave, who joined us from Miami, Florida. Ashley Riddley Goddard starred in the industry when she moved to Australia at the end of 2015. Ashley's first job was at a tequila and Mexican-greet themed restaurant. It was his first job that sparked Ashley's interest in Agave's spirits.

Ashley's passion is the education of Agave, and we discussed many types of Agave as well as some of Ashley's favorites and her recommendations. We also talked with Ashley about developing her own brand, we discussed Miss Agave's platform, and Ashley's plans moving forward. Make sure you check out Ashley on Instagram at Miss Agave, and that is spelled M-I-S-S-A-G-A-V-E. Or check out the show notes for the link.

Enjoy the show. We are back with another episode of the industry podcast. My name is Kip. My name is always this Dan.

How are you doing, man? I'm doing very well. Thank you. Just got over a nice long weekend, so I'd like to get some time away from work.

Yeah, I've heard about that. Yeah, how was long weekend? This was wise. Usually slow on long weekends, and this long weekend no exception at all, no.

But what are you going to do? The weather was pretty fantastic, so it's good we used to get it down. Great. All right, well, we have a great guest for you as always.

Ashley Levi's going to be joining us in just a second. Before we get to her, we should let you know that if you want to be a guest on the industry podcast, you should DM us at the industry podcast on Instagram, or you can email us at info at the industrypodcast.club, both of those word for any possible sponsorship as well. I should mention a lot of stuff going on at both of my bars here in Kitchener Waterloo. If you're in the area, you want to check out Sugar Run, Downtown Kitchener at Sugar Run Bar on Instagram, or Babylon Sisters, or Wine Bar, uptown Waterloo, at Babylon Sisters Bar.

You've got lots of great DJ and live music events coming your way, so we'll pick out our Instagram for other details on that. We also will soon be launching our Comedy Night on Wednesday nights at Sugar Run. It's going to be great. Olivia, one of the collaborators, Head Redder's from Letter Candy, the show letter can be hosting a night there every Wednesday, starting July 13th.

So get ready for that. We have an Eventbrite set up for that. You can just search pro comedy Wednesdays. And yeah, at July 16th, Brown Man Elite Rio will be at Sugar Run Bar, so you should check that out.

The Eventbrite link is in the bio at Sugar Run Bar on Instagram. It's at Canada's the artwork for our show. That's at zachanad.co, so you should check out all his fine work. We thank him as always for the amazing artwork he does for us.

And I guess finally we should just say if you're enjoying the show you should subscribe, rate and review. That helps us a great deal. And I guess that's it. Check out the archives.

We had a bunch of great guests recently. Elena Antor was here last week again. Previous to her, we had... You send a right to Caskin Kettle.

That's right. Yes, that was a very interesting conversation. Oh, and thank you, Caskin Kettle, Lucinda for sending along some sounds to us about this day. It's a very hot day here in Kitchener, so we're not going to try the Hot Cows today, but we will have them the very first sort of poor weather day.

We'll drink some on the show. Right in the private area, we have Madison, Cashew Beck, and Daniel Nelsky, Daniel Nelsky, and the other day. Great, so check those all out in the archives and again, subscribe, rate and review. And enough about us, let's talk a little bit about Ashley Levi.

Ashley, how are you? I'm doing well. Thank you. Alright, thanks for doing the show.

Thanks very much. I'm excited. So you're coming to us from Miami. Yep, Miami.

Miami Beach. I'm on Independence Day, too. Look at you. Take your holiday time with us.

We appreciate it. So let's talk a little bit about how you got your start in the service industry, and then we'll talk a little bit about the whole Miss Agave. Yes, cool. So I've been in the service industry for about seven years.

I moved to Australia at the end of 2015 after graduating from college. And it was just like my first job out there. I was assumed I was going to work in the service industry, so I figured a better way to meet people in a brand new city that I don't know anyone at, then working in a service in the restaurant. And so the one spot that caught my eye, it had this huge young Ghostbusters side of the front, and it was a tequila bar, Mexican restaurant.

And I was like, are they hiring without knowing how hard it is to be a food runner, like a server, a bartender. I'm just like, oh, this is going to be a cool job, kind of thing. It was both, right? Like it really was cool, and it made me go out today.

Miss Agave. I learned a lot and yes. So where in Australia was this? Melbourne.

Okay, so I've been in Melbourne. It's pretty cool there. Pretty late back. I don't remember that Ghostbusters bar, but it was probably after my time.

But it's a little bit about what you learned while you were there with regards to you started as a busser and then kind of worked your way out. I mean, I started in December. So you're talking about holiday, it's summer, but it's still Christmas and holiday season. So very, very busy, a lot of work group bookings and all that.

And so they put me as a food runner, and I would best way to learn table numbers and all that. And then finally got myself a little, like learn the food, started getting about that. What do you call them? Like the handhelds and orders and then in pre-shifts, sometimes I'll tell you what section you're in and randomly I'd just be at the bar.

And I'm like, what are we doing? But I mean, you know, learning what's in a Tommy's Margarita versus a regular Margarita. But the one thing that they gave me the first day was this thick red binder and it was filled with all this information about different chilies from Mexico, so learning like a cuisine, and then everything about tequila. And I would like read and study it and we really had to know what was on the back bar.

When people would order tequila, it would come with like a chaser, like a sangleta or a tequila shot, and you had to bring the bottle to the guests and like tell them something about it. So like server trick, you end up picking like one or two and you kind of rewrite this in shviel. But it was like, I remember my first day someone asked me, I'm like, I don't know. So I go to the bartender and it's this English guy Kyle.

And I was like, what do I give him? And it was like super busy. And he was like, just pick one. You know, like what would be.

I was like, it's right. Yeah, just pick one. And I go, it was at anything. At anything, I did it all the time, which I still love to this day.

Oh, nice. And so like when you're just trying to figure out like googling it and learning on the fly. I guess, you know, he honestly, a lot of the bottles had information about them. So I would kind of just be the label, but we did get training.

So that also helped like choose. Yeah, so this sounds pretty similar to sugar run, which is one of the bars that I own, but with the differences rum. So we have like hundreds of different kinds of rums and I'm probably trying to get our staff to do the sort of the same thing, learn a little bit. We'll do like, okay, so they were going to feature this rum.

I went to try and learn a little something about it and go see how much of you can sell tonight. It's a really kind of effective way to get your staff to sort of first of all, they figure out what they like and therefore that's what they want to sell. But then also like it really increases the knowledge base. Absolutely.

So I guess, I guess, expect the staff to just know what they're talking about and it's rewarding to be able to have answers questions and stuff. So it's just, it's all around a good, I guess, tool education is key. Yeah, for sure. That's pretty like for your first sort of job in the service industry.

That's kind of jumping in the deep end right away, like having to learn all these different skills and whatever. Generally you start at sort of more of like a family restaurant type thing, learn the basics and then you move up to a place where they expect to have product knowledge and stuff. So it's kind of like you kind of got thrown into the wolves there. I mean, I ended up getting used to the rush of being in the hospitality industry and I went really quickly that Melbourne especially has an excellent hospitality program.

There are a lot of really cool bars, specialty bars with like a gin bar, rum bar and all of that. So it was nice being part of a place that was like in the run and it was still a chill laid back place. I mean, we had margaritas in ceramic chicken jugs too. Right.

And I was only there for six months because of like the visa. That's how it works. And then I went to another place that wasn't a copy focus, but I still took that with me and uses what I had to. Like you went to another place in Australia?

No, another bar. I was actually like right across the street. But it was another bar. And then I went to the street and drank the key letter.

Right. So that's your original love for the killer country working in this bar. What's the name of the bar again? It was called Touche Unbreg.

I'm not sure if it survived the pandemic, but they could open one in Thailand as well. Oh, cool. So how long were you in Australia before you moved back to the US? Three years.

How many different bars have you worked in? No, it was those two. I was able to stay any other one longer. And yeah, I had like other jobs that I would do like some like marketing stuff and I would always just prefer to be in the service industry, especially out there.

Right. It started weird because a lot of people have worked in the service industry already. Then they go to Australia and like, okay, that's a good thing. They're always hiring bartenders in service in Australia pretty much wherever you go.

So it's like, great, I can work well. I'm out there. So I don't know if you really have a point of comparison, but how did you find the crowd serving Australians or are we mostly serving tourists? Oh, no.

I mean, Aussie is, first of all, they can definitely handle their alcohol. Yeah. It was interesting, you know, it's 18 to drink. I mean, surprising how much drinking is like a culture, I guess, out there.

In a good way. I don't know. It's not like a good thing. They're still very strict on like how to serve, don't over serve.

Like to be even work in industry you have to get what's called the RSA to like responsible service alcohol. But, I mean, it was interesting people just, you know, most people order drink with their food, which is not always the case, I guess, here. My parents not really ordered alcohol with their meals when I go out with them here. So I don't know.

We're all positioned. It's weird. Canada and the US are a little bit different that way where people don't always get alcohol when they go out, but I feel like in Europe and in Australia, maybe a little bit of New Zealand as well, that people, that is definitely part of their culture. It's like, if you're a base, you're definitely not going out for a meal and not getting a drink.

Yeah. Even if they're a little beer or wine or something. Yeah. And so I was just speaking, my visa ran up and it was just easier to come home as much as I was like, no, I'm going to go somewhere else.

I had this like very different perspective of life. I don't know. It was very work to live. I really enjoyed being out there and coming back was a bit of a shock, but I mean, I made the most out of it, I guess, and I'm still here.

Yeah. And so you're really from Miami? Yes. Okay.

So you came back home and then you pick up with a job in the service industry as soon as you got back as well. Are you doing something else? I did. So I did end up getting like a digital marketing job.

And then it was a tequila bar opening really close my house and coming back like I said, it's just like a big shock. So I was one of the as busy as possible and work as much as I can. And that place wasn't open for lunch. It was perfect.

So I would work like 10 to four and then go straight to the tequila bar. And yeah, I was behind that bar since it opened. Oh, thanks. So tell us how this whole Misagave persona developed and what it is.

Yeah. So Misagave, that's me. That's my Instagram handle. That's why I guess people call me that or just agave now and I SS, not Misagave, not Meish.

I guess so when I moved back and I was working in a store, I was in Fort Lauderdale and it wasn't changed being in the hospitality industry overseas and it is here. And I loved having like all these tequilas behind me and trying to explain people like, Oh, you should check this one. That one. I literally quick not everybody cares that I have to say.

Not everybody's really there for the tequila. It was a new place. So they're going to check it out. And I was like, I'm just going to, I want to put this somewhere.

So when I got the name and it came to me and I made the account, I just started posting and I would post a lot of just bottles that I had on the back on the back bar at the bar and like information photos I had from my gone to Mexico and then the pandemic hit. And then I had to start doing the videos from home, the cocktails from home and I kind of put a face to it and then I had a logo in the works and then the logo kind of helps to establish like a brand, which I guess is me. And then not ever since it's just Misagave. So what are you hoping to accomplish with this?

Like it's basically an Instagram profile is the main source of it, correct? So like what are you trying to get across? Is it just love for tequila, education, just cool videos? What like or all of the above?

Yeah. Oh, so there was really no intention behind it. Like I say, I really, I just wanted to get that image and make it live, I guess, and I really like it. And my passion is the education of God is spirit.

So even till now, I'm still a bartender, I work in a mess, I keep learning. I'm still learning about different brands, different spirits, different practices, maybe something I would drink two years ago, I would rethink now and maybe the opposite. And so we'll see like my passion is the education. So I want to continue learning, going out there to Mexico and digging in, but also being behind the bar right now, I think is a perfect place to do that as well as online.

Okay, so maybe talk a little bit about we've had some people very tequila focused people on the show here before, but for anyone who hasn't listened to those episodes, shame on you first of all, but second of all, maybe people aren't as familiar with say the difference between, well, what are some of the big myths in the agave industry or what are some of the misnomers or like maybe you can just explain to them to the scale and tequila for our listeners? So the one thing that I've made many videos on and it's that, that Mestal is not smoky tequila. I know that people come at me and they're like, it's just, it's a good way to explain it. You know, not everybody has a time to get behind the bar, but you know, when it comes to tequila, Mestal, la cia, la canora, those are agave spirits.

They come from Mexico, they're protected within denominations of origin in Mexico, and there's laws behind how to, you know, what defines a Mestal, what defines a tequila. So the term Mestal comes from a Nahuatl word cooked agave. So that's why any agave spirit is technically a Mestal. And this could be confusing.

So in a way, so tequila is a Mestal and Mestal is a Mestal. That is a cooked agave. So I mean, all different comes to different agaves, different cooking processes, different regions. And they do technically taste different.

Okay, well, correct me if I'm wrong about this, because I probably am. So what you're saying is like, it's all a 10-clean Mestal, but what makes, for instance, cognac is brandy, but cognac has to come from the cognac region of France, to be called cognac. Our champagne is sparkling wine, but it has to come from champagne, to be designated as champagne. So similarly tequila has to come from the tequila region where it's 100% blue agave plants, correct?

Oh, I fucking know this. It's the reason that I have the reason I'm every breakfast. Well, I have breath analogy. I mean, the whole champagne and constant champagne, and if not, it's sparkling wine.

It was the same. I mean tequila used to be called vino de Mestal, de tequila, a wine of Mestal from tequila tequila is a town. That's where the name, they kind of stuck. So, yeah, I mean, it's not the only region where tequila comes from, but yeah, if it's new, you've had tequila, every single tequila you've ever had, and every tequila on all back bars are all made from the same one single blue web agave.

Mestal, there's over 40 different varieties, tequila, there's about five or six. So that's definitely one reason. So one of the big issues, in my understanding, but you have no more about this than I do, so is that a big problem right now is all these celebrity tequila brands are creating a shortage in blue agave plants. Is that accurate?

So there is a lot of night of talk. I make fun of them myself because I am not, my videos aren't going to be the downfall of cost. Yeah, yeah. Accepted that.

The whole shortage of agave things, it's definitely a thing before, because they would produce enough or they would plant the bunch and then seven years time, then they have too much because that's average how long it takes for you to grow. So they would plant less and then it would just be a spike every eight, seven, eight years, right? I got it. No, they're just pumping them out and also with all these modern technologies, they're not even, they, there is a select of few brands that don't even wait for the full amount of time for the plant itself to grow.

So they're not, they're pulling them up three years to make us the spirit and that's a whole other thing. And then when it comes to the celebrity brands, you don't have to be a celebrity. There are plenty of people that have an idea to go to Mexico and make a brand and I feel like there's maybe a good approach and a bad approach, right? If you're there just to be another brand out there and it all comes down to marketing, then it's kind of a problem, but it's not good for the industry now.

And also, I guess the flavor profiles that are usually compared to when you're talking about celebrity tealas, it's not like, doesn't taste what to me tealas should taste like half the time. So I feel like you're training these pilots to want the sickly sweet spirit and then you try and introduce them to these like good brands and, you know, traditional brands and it's like, oh no, that's bad. Right. Right.

It's kind of funny because I made it so it's because I'm older, but like when I grew up, everybody was just drinking like Quairbo gold. So I thought that's what tequila was and I just thought tequila tasted like shit. So forever that was my end, like so many times I brought up tequila and I'd be like fuck that. Then I went to Mexico and realized, oh my God, there's so much delicious tequila.

I just been drinking garbage because it was the most popular rail brand that if you ordered tequila on a bar, that's what you would get, right? I guess what I'm getting at is like, so for me that was, I sort of learned that there was good tequila after drinking shit. But now it's kind of flipped in what you're saying is where people are starting to drink the shitty sweet tequila and then don't know about the older sort of kind of more established good brands. Yeah, I mean, not everyone's going to be a curious, not everybody really cares, right?

And so as people like us in the industry or like me are just passionate about it and do care about the future of the agave because it's also actually over producing of it. There's also issues with the fact that there's all these modern machinery essentially changing the way tequila's supposed to taste anyways and also being a monoculture. You can argue that we could lose the plant as a whole, which could be another topic in our next topic. But yeah, I mean, I'm in the same.

When I got to Australia, I hated tequila because I was used to, you know, my only girl was used to the crebo and I just wasn't having it. And when I started tasting good solos, okay, this is so different. But yeah, you know, the other day at the bar, I just ate as for a delicosado and I brought her over and it was for delicosado, which is a lot clearer than, let's just say, Casa Nido delicos delicos. And it's a little dark in the bar and she was immediately like, oh no, no, I can't drink that.

It's not going to do me good. And so it was like, which shows like a blanco, which is fine, but the problem was like she already related to a reposado being this by the color and it's like, it's a natural problem. I don't know, they're all different. So maybe just to our listeners, the difference between blanco, reposado and añao is just so people understand why sometimes they're different colors, sometimes they don't need to be etc.

For sure. So tequila, it starts off as an agave, they cook it, they crush it to get the juices out of the fibers, it gets fermented and distilled and the purest form of the agave spirit comes out clear, which is your blanco. And it's on age, it may rest in glass, which is not aging it, but it doesn't touch a barrel. So then reposado is a blanco de quilas, so they're all essentially bancos that place in a barrel, it could be like ex-american bourbon barrels, they've done rum barrels, and it's two months, so 60 days, up to a year, but then once it hits that one year mark to three, it's considered an anacol.

And then three plus five is an extra anacol. So I always say there's no better or worse, it comes down to preference, the barrel is going to add sort of flavor in a way like it looks like it's caramelized a bit more. But they're more expensive because more time is going into them. Yeah, exactly.

Yeah, expensive does not always mean better, then that goes across all forms of spirit, wine, whatever, beer. There's this misnomer that if it costs more, it must be better. And once you say it's the best thing about spirits or wine education, that's not the case, right? So let's talk about some of your favorite brands, I want to attack in a few different ways.

Maybe you can start with tequila, and then tell me one that you think is super, maybe people don't know enough about that is one of your favorites, you can tell me your exact favorite, or you can tell me maybe one that's a good value, and then give me one that's just overpriced shit. Okay, so top brands would go for that list as a pair, I'm pretty sure Rio Garvey enthusiasts does that one there. It's Los Abuelos in Mexico, but for that list outside Mexico tequila, also there may not be as known, I know it's pretty big in the UK, and the States, it's just a great brand, I've seen it at Total Wine, so it is available, and they focus more on like agave, so they do a lot of like terroir, like different ranches, so it's kind of like vintage, they say, I for them say like you know by three, one for now, one to share, and then one you save for that time. One I guess affordable, it's a patio, definitely it's just it's a great one, they have an overproof one, which is excellent, that one was quite delicious and I tried it at the distillery, so that patio.

And overpriced, oh wow, I didn't see that one coming, okay, that's good to hear, because now you're not saying, are you saying you wouldn't even recommend that tequila, or you're just saying they charge too much for it? I think that's one of the ones that people, you know, they focus solely on their reposado, while they do have a blanco, I know they have a couple of Miss guys, but you know I think it's another one where I'm not going to run them out of business, it's clear, it's a bottle, everybody recognizes it, and I've seen bars price for $60 a shot, and a lot of money for that bottle, and the bottle is beautiful, like I get it, but nobody can argue that marketing is good. That's great, so can we do the same thing with the scalp? Yeah, but you know I will say with Miss Scott, it's a little harder just because it's more so by a gabe, so kind of, I mean you can almost say that with tequila by batch, a lot of people look at a lot numbers and say maybe this one wasn't so good with that one was, but with Miss Scott, it's kind of like all over the place just because, you know, it's a preference, kind of like wine with grapes, like I prefer the Carwinski Agave from one brand versus, you know, maybe they're just out there from another, but we'll try, so the seagulls and teos, I pretty much enjoy almost everything that I tried from them, seagulls and teos, it is a brand in itself, but it's more so good.

But it's more so like they go to different balinkas and gather matches of what they can from local, from local balinkas, so it's not like, I don't see you wearing swag from seagulls and teos, but I represent the other people under there. And they're really cool bar in Mocha. I'm a good fan, I'm a good fan, I'm a good fan, I'm a good fan, I'm a very large selection of different agave varieties, so if you're someone that doesn't, because only try this bardine, which is bardine is the most common agave variety from it's got just because it takes taste, so at least amount of time to grow and yields a lot of sugar versus something like a tola, and quiche. So I drank a lot of this in Chicago last week, I saw it all over Baja and I can't find it in Miami, but it's C-U-I-S-C-H-E, you can find it right now, great.

And then over, I don't know if it's over priced, but I'm just gonna, I'm just gonna, I'm just gonna, I'm just gonna go to San Tos, because it's another thing. And I'll go, okay. But that is a popular brand, so that's what I was talking about. So what are you looking to do with the whole Miss Agave going forward?

I know you're focused on education, but is there any, do you have any plans to expand this into something more of like an online class, or are you just happy doing it on Instagram and getting followers? Yeah, I mean, I do think about this often, the social media aspect, like that's really where the brand lives. I mean, people that know me from finding me on social media, or have know me personally, and Miami is bartender and connecting with that branding, that name. It's tricky because I keep building, it's like a monster that I didn't really foresee, like I would, it's hard because I can't really see myself as like a brand ambassador for one brand.

I'm an ambassador for the Agave spirit, here as a whole. And I feel like I'm gonna end up in like a job that may or may not exist yet, or creating something that may or may not exist yet. I would absolutely love to take this and travel with it. I've gone overseas to several countries, and I can't drink anything that I like.

I mean, I stick to beer because they don't really have it out there yet. And it's like a catch 22, right? Because it's like I want people to taste tequila and end in my side and have it everywhere and enjoy it. But also this isn't something we want to keep mass producing to the point.

I want Mexico to like make the money and the violin gets me the money, but do you think I'm getting like, we take 25 years to go? Imagine trying to speed up this process so like they can export it everywhere and then with some cases you might not even see Mexico even getting or keeping most of it. It's kind of an interesting, it's sort of catch my duty to bring up this well on a different level. You're really just trying to push support for a guy.

And so bringing up like not wanting to tie yourself to a specific brand because then that's a completely different job, but the easiest way to monetize it for sure. But now you're essentially shilling for a brand. And I certainly know a million brand investors are lovely people and do a great job pushing their brand. But when you really talk to them off the record, quote unquote, then they might not even be revving their favorite brand, right?

You know what I mean? Like someone who's a whiskey fan and has found themselves working for a certain brand. Now their whole job is to put your certain kind of whiskey. They might not be that whiskey, but it might not be their favorite one.

So it'd be interesting to see if there is a situation in the future where you can go travel around the world just preaching the gabe without being able to monetize it without being tied to a specific brand. Yeah, I mean, I've worked with some brands and they, you know, that's the agreement. Like, you know, you can't take away the mince adave. Like that's established.

So that would be great if like I could find brands that I love and also, you know, because I also need the brands, right? I could go out there and talk with Gave, but I need the brand. So it's like when I've done like little bartending events or virtual stuff, I need products. Sometimes I'll have to contact these brand investors.

So it would be cool to have, I guess, a collaboration or something with, you know, the brands I love and support understanding that I'm like the new kind of brand ambassador that it's, you know, right? And I think that you're on the other side of there. I really do. Like, I think that you might be creating your own job here just as a way of talking about it.

Kind of like, because that, I think for me as a guest at a bar, if I was going to go and learn about making craft cocktails with tequila or a miscal or whatever, I would certainly like to have, or if it was just a tasting night where you had an education. I want to be introduced to many different kinds of brands as possible, as opposed to just sticking with the one the whole time. So how do we think this happened? Start off by just doing it without support, like, right?

So just using the brands and getting some samples of random bastards if possible, and then eventually showing that it's, it's a viable, like, it works. Also, like people can be through like the bias and the thickness. And, you know, I know that like certain brand investors, like send me like an eye-willing emoji or say something negative about a brand that I'm like posting out because it's not their brand. I'm like, like, yeah, but I don't understand that mentality of anything.

I'm a firm believer in the rising tide lifts all boats, abrose to anything we do. So if you, if you can find a couple different brands who are willing to let you do your thing, how is that not going to help them all? Exactly. Exactly.

I mean, I hope that I can, you know, I am a bartender, right? So I always say, like, I understand that like some brands need, are going to be in the well, right? We're at the point where I missed out on the well. Five years ago, that was not the case.

There wasn't a well in the style. Somehow there was room in the well and we all have a missile there and probably in a self-coptail if not to, um, those are my news. But, you know, so hopefully what my, I guess my own education and my own understandings and what I share, I can get an authority as well and trust from, I guess, the followers, the people that watch my content and the brands to then eventually be able to, like, say, hey, look, like, it's going to benefit everybody. Right.

That sounds actually kind of like, you know, Nel Nelsky was talking about this is the bartender approach where you're the brand and you associate yourself with multiple companies and stuff and sell it that way. It's pretty interesting. She checked it out actually. Yeah.

He's the indie bartender at the cocktail, man, I believe. And he's the indie bartender.com. He has a pretty interesting site actually where he can, he just lays everything out. Yeah, it's like, because that's what he's done.

He's sort of promoted himself as the brand, as the bartender. So that might be something you could look into, but I wouldn't certainly look into that site for sure. And thanks so much for spending time with us on Independence Day. Happy America's birthday to you.

As much as you might be feeling or not feeling that right now. Just tell our listeners exactly where they can find you online so everybody can get some agave education. Yeah, thank you. Thank you guys for having me and I'm excited to listen to this back later.

So Ms. Agave, M-S-S-A-Dave, A-G-A-D-E. That's my handle on TikTok and Instagram. And yeah, that's where you'll see my content.

Awesome. Well, thanks again. Really appreciate it actually. And yeah, I look out for actually coming to an area near you, preaching all different kinds of tequila on this gal.

Not brand, it's handy. Thanks again. Wonderful. Thank you so much.

Thank you so much.