E240 Paul Helman and Dan Andrews

This week's guests are Paul Hellman and Dan Andrews, who join us from Florida, another creative force and owners of Pure Poor, which are poor spouts that never leak. In our interview with Paul and Dan, we talk about their innovative poor spout and its development, marketing strategies and sales challenges. We discuss the importance of attending trade shows and marketing in person, the expansion of the Pure Poor team into international markets beyond the current US, Canada and Mexico presence. Paul and Dan talk about their decades-long standing friendship and business partnership and reminisce about past experiences in the industry, plus we cover a host of other topics as always.

You can find more information about pure poor spouts online on Instagram at underscore purepoor underscore and on the website thepurepoor.com or check the show notes as always for all the links. We had a terrific time talking with Paul and Dan and you'll definitely enjoy it too. Okay, welcome to another episode of the industry podcast. My name is Kit, this is Dan.

What's happening? That's me, just hanging out. Another start of the work week is always so I'm always excited to work. Imagine that.

Yeah, it's great. At least we're working inside. Yeah, true. Not really much of a way around if I want to live.

So yeah, and I think it's going with you. Everything's fantastic. Thanks for asking me. Nice.

Perfect. Great news for both of us. Yeah, yeah. So I guess not much to report on that.

And let's just get right to the housekeeping. So we're going to get in here. If you are interested in what we're doing here on the industry podcast, the best way you can help us is to follow rate review. That helps a great deal.

We are, this is going to be episode 240. So check out the archives for all of the other episodes, recent episodes, all available in the archives and we're going back to 140 episodes. So check them out if you haven't been listening previously. And if you'd like to be a guest on the show, the best way to do that would be to reach out directly info at the industrypodcast.club or you can DM us at the industry podcast on Instagram.

That's where you'll find the tremendous artwork from our good friends at zakana at zakana.co. If you're in the kitchen, I'll leave area, come visit me at my bar, sugar run at sugar run bar on Instagram to find out all the things that are going on there. We've got live comedy, we've got live music, we've got bralas, we got karaoke, everything's happening there. So check it out.

You don't want to miss any of the fun stuff happening there. If you're interested in wine and spirits, it's kipsonders at gmail.com. K Y P P S A U N D E R S. That's where you can find great wines from Alabar Winery, terroir wine imports, and of course the amazing spirits from Alora, distilling company.

So check that all out. What else we tell you about our friend alchemist alley at alchemist.alchemist.allee on Instagram. She does it all. There's nothing she doesn't do consulting.

She does cocktail classes. She does yeah, she's bartend and host your next big event. So if you've got, let's say a barbecue bash going on or a wedding anniversary birthday party or just looking to get together with friends and get someone to run your bar for you, that was a girl. You can help you out with all that.

And I'll link you can always find all the links we talked about in the show notes as always. And check out our friends at Harper's Deli reopened on the new Davenport and Northfield location on Davenport Road there in Waterloo. Check out Harper's Deli for all the great subs. Yeah, Italian Deli style subs from Harper's Deli.

That's at Harper's Deli on Instagram. And then finally, the presenting sponsor of the industry podcast is of course in Bibliotel, Salba and Bibliotel. All right, today's episode is in partnership with in Bibliotel, the visual cocktail app built by bartenders for bartenders. Ever tried reading a cocktail recipe in the weeds on a Saturday night in Bibliotel transforms recipes and visual cards, ratio maps show proportions at a glance, icons replace text, everything fits on one screen.

Your brain processes the important all at once not line by line critical when your flag tickets deep. Here are the details on episode 216 of the industry podcast. See why I was featured by Bonapétit that hit number one on the app store when it launched. The free download gets you 500 plus recipes and all core features with subscription options for individuals and businesses to unlock advanced tools and connect entire teams.

Visit www.inbibliotel.com for more. And as mentioned, I'll link to that in the show notes as well as everything else we talk about. We love in Bibliotel. We use it for everything.

I was just using it last night and we were in dispute. Well, not in dispute, but I was talking to my wife about a cocktail that I got that I felt was made improperly and a risk. Was it a run coke? Yeah, they screwed up the recipe of the run and coke.

No, I already Manhattan had a cocktail bar over the weekend and they put it in a rock's glass on ice. And I'm like, and we started to notice that a lot of people are doing that these days for some reason. That's the second time it happened to me this month where I ordered Manhattan and that's how I got it served to me. I'm not wanting to make a steak, but I definitely will bitch about the behind the back.

I've got the martini in a rock's glass. Yeah, that's crazy. So anyway, I was just like, is there something we don't know about this? Someone's teaching them how to do it?

So I called I pulled up in Bibliotel? No, no, no. They're telling them how to do it the right way on in Bibliotel. So maybe if you're listening to this podcast and you think that's how you make a Manhattan, you probably need in Bibliotelel.

We'll give it a shot. Yeah. And I guess I thought we got to talk about it. So let's bring in our guests coming to us from Florida.

We have Dan Andrews and Paul Hellman. Hey, thanks guys for joining us on this hot summer day. Yeah, really hot summer day up there. Yeah, it's it's gross here and it's probably gross down there.

So, you know, just to bounce off what happened to you with that Manhattan and since we're in such different areas, I was raised in this business to ask if they wanted on the rock's so straight up really interesting. I'm glad you agree a long time too. Like you guys have. Yeah, yeah, the classic way is always straight up for a Manhattan or a martini.

Now if somebody asks for it specifically, maybe you give it to them that way, but it's weird. But you guys also, you know what's different in the US that we don't do here? Although I started getting people at my bars to do it because it's a great upsell is like if I order a vodka soda in Canada, they're just going to give me whatever the vodka is on the rail. Whereas if I order a vodka soda in the US at a bar, it'll be like, what kind of vodka do you want?

Yeah, classic upsell. Yeah, I know. It makes so much sense. I started getting everybody at my bars.

Like I've owned a few now and always like make sure you upsell. I'm like, they don't have to drink the rail stuff. And the funny thing is if you do ask that question nine times out of 10, especially if it's a guy with a woman, he doesn't want to look cheap. So he's like, Oh, I don't know what you have on the back bar.

Right? Exactly. I'll do I'll do tell. Yeah, we have slowly elite.

Start at the top and work our way. Yeah, it's great. I'll take that with cranberry juice. And I'm in the line peel.

Now we don't like the other guys are drinking today. Well, I'm actually drinking vodka soda out of a can, to be honest with you. I'm drinking a pilsner from one of our local distilleries in breweries called a good sort of like willow bald grabbing vespers. Oh, that's a lot of goodness.

Well, I was. You were having one. Yeah. Okay.

So the reason why we have you on the show is you guys reached out and you were telling us about your company, your amazing product pure for. So we want to talk about that. But before we get to that, let's how do you guys meet? Did you meet in the service industry?

How did you get involved in this? Well, the match.com thing. I'm sure. I've known Paul for over 30 years and very fortunate.

We're great friends. He won't tell you that, but we're very good friends. And we've worked in many bars and restaurants together and we just we just hit it off his buddies and we just had a couple of other businesses together. So what happened was that's a South Florida.

Thanks. We'll give you the translation later. I was running a bar in Bograton, Florida. And we and the general manager knew about Danny and we were like, you know, be perfect for here.

This is after we knew him for just a couple months. Dan Andrews, he is a handsome son of a bitch. He's a great behind our bar. And he said, yes.

And from there, it's been a match made in heaven ever since. No, we've we've we've shared the stick many times the last 30 years. So many beers, many tears and many things I can't say in public. So yeah, you guys worked you bartended together for a long time.

You did you own business like a bars together or restaurants together or separately or how did that work? So we also after I hired Dan in 1906, now the mid 90s, we soon opened our first restaurant, a small cafe in East spoke of Rotone, Florida. And it basically was a sandwich shop here in wine. Yep.

And we called it mothers. Because our concept was it was you could get food that mom would give you. Like on the he's love sandwiches. Thanksgiving here for the United States sandwiches like with Turkey and stuffing and stuff on it.

And we did that for a couple of years, sold it. Yeah. And then we moved on to our next business, which was our next business. It was it was a golf tee.

Oh, we we invented it. We invented YouTube. We're streaming live comedy shows, not live. We're streaming tapes comedy shows on the web in 98.

Really? Yeah. So it looked like this. Yeah.

So we did that for about five years. And nobody caught on it. We're like, what the hell's going on? This is awesome.

Yeah, just a band. Just a band like that. Might have been that you were. Anyway, yes, we did that.

And then we bar boxes, partied for a while. We remained friends did other things with different people and our wives, our wife stepped in. Yeah. And we came back together in 2016 ish, 17 ish.

And we started coming called bar boxes and we were taking reclaimed wood and making bar products such as coaster holders and stuff out of reclaimed wood. And then we branded with the restaurants named logo or whatever they want to get someone a different stuff on it. It was cool because we actually inked all the logos. It was so cool.

And it was so awesome. And nobody gave a shit. No. We had come be doing that here that we like in the bar that I still own, we had at the beginning, we were doing holding bottles for people behind the bar.

So if you came and you get your bottle of whatever. And we would have these little chips like wooden chips. This guy guy was making for us. And it was like he would brand it into the wood.

But yeah, but it was the same thing. Nobody cared. Yeah. Go to get that.

We're artists. I thought it was super cool. We just got to catch on. We're artists by it.

So yeah, so we did that for a while. And then Danny one day had an epiphany when he was slinging it on a Friday night on service bar. Yeah, literally if you know the metal force box that everybody uses after all they get brought to see the make and kill apart. Well, one night I lost my marbles and a couple shots got back in the game.

On napkin, I drew the concept for our very first force box, which is this one. It's the pure pour. It literally goes in a lot. It never leaks.

It's designed to be for lack of a better term. Perfect. Well, one of the things that you guys said during your intro is we use it also a lot as we design this for bartender. Yes.

Yeah. Bill by bartender for bartender's like, right. That's all online. But that's okay.

They probably had it for a really later. Always. For a quarter doesn't matter. Yeah.

It's also in Middle East. Also not our company just our sponsors. So our pitch is it fits in the bottle, but not only does it fit in the bottle, couples over the outside. So it creates a seal that never leaks.

Okay. Interesting. Yeah. And it pours a perfect dance because I think that's the most.

No, it's a free port. It's like a craft cocktail. Yeah. But you know, we use it.

Yeah. Yeah. Yeah. Yeah.

The work bartenders. We know everyone hates the measured spots. Yeah, they're the worst. Yeah.

Yeah. I'll never happen. Yeah. But the one thing that does matter is because I've worked with a lot of spouts also that like gives you almost like a little burp in it when it's like so when you're saying it pours a perfect, perfect.

You're not getting that shit from it. I'm sure. Yeah. I'll let you know what's many beers.

Yeah. Yeah. That's a little different. You know, you can't, you can't fix physics.

So it's a no matter how perfect a force about is there may be a burp. Yeah. I mean, yeah. From time to time.

And it's also depends on how like some of that is a user error also, right? The way you're pouring. So yeah. You can't see train bartenders.

Is that anything? Yeah. I'm like a day you were just born a bartender. I remember the first job I got as a bartender was actually at the last supper.

If you look at the picture, you can see that arm holding the flag. You're not the out. You're too good looking to get out. Get out of the way.

So you come up with an idea like this and obviously it's probably, I mean, it's perfect to pitch to bartenders around your area and whatever. How did you start like a marketing campaign to get this into bars? Give us our first trade jump. Okay.

So we went through about 13 or 14 3D prints. We went to about eight or nine manufacturers to find something that actually could make it because everyone said they couldn't do it. Oh, really? Yeah.

Because of the way that a couple's over the outside. We have, we actually want to pat down the on the coupler bar. There's special ridges designed that block onto the bottle. That's what makes it.

Okay. And the general, like, yeah, and the general out of state to find someone to fall down here in Florida. Isn't that awesome? That's good.

There were actually smart people in Florida. I know that you're not going to show a video, but it goes on, but you can hear this. Oh, yeah. On the maps and you do it.

It snaps into place and it won't fall out. So once we got the injection, oh, the injection mode made, we got eight. Eight total spots. Total spouse.

We went to the National Restaurant Show in Chicago with eight spouts and exhibited there in 2018. Okay. And I like a moron said, someone goes, the first question I'm about is, well, does it come with a cover? I'm like, yes.

But they did. So they all come with a cover. But what we did was we launched at that show with eight spouts. We had sales orders in hand by the time we left.

So we knew there was proof of cuts. And we already knew that they were going to be made and starting to ship before we left. But that's how it started. Yeah.

Oh, it's not. It's a Cinderella story on that. And so now if you have reps working for you to go in and pitch them to specific bars, or you kind of do it that work yourself or actually we did do a lot of that work ourselves initially. And yes, we just started hiring national reps.

We have eight right now. Our goal is 50 throughout the US because that's a good number for the United States. So you know, you guys are close to that, right? Yeah.

Yeah. So yeah, so actually, we figured out because from 2018 to COVID, we were doing great. We were building momentum. It's going great.

We were picking up distributors and new places all the time. And all, as you know, everything kind of stopped for two years for yeah, between a year and two years. So we kind of relaunched in 2022, 23. So we've restarted everything.

And now it's been a couple more years. And what we have learned with this product is has to be pitched face to face. Yeah. You can't email somebody.

You can't text somebody. You can't use social unless maybe of course you had a million followers and you can use social. Which was bad shot. Yeah, we're all 97,000 shy of a million.

Anyway, he's died that. So we've learned from going to trade shows. We've been to a few trade shows and we've had success pitching face to face. So we've taken that besides the first couple of years when we were hoping it knocking on every door in Florida, basically, we'd go pick a market Florida and we knock on every door.

So we figured out they have to do a face to face. So every trade show we've had great success. So out of nowhere, I said, you know what, we need Dan what Paul a national sales force. So we started hiring one this month.

Yep. Yeah. We got we're excited. These guys are excited.

They're all people who are in the industry, either, you know, selling for other companies or direct bartender. So they get it. They know our product. They understand why it's there and why it's going to help.

So don't be surprised if your favorite rap walks into your bar and say, Hey, yeah, something cool that you need to see because I'm doing this on the side so I can pay for my boat. Right. And like, what's what's the price points on these? Like, what are you selling for?

So they're about about 50. About 50. That's a great deal because it's going to last like conceivably forever, right? Well, the funny thing is I got something so small as somebody original ones from the first run in my house though.

And that's seven years ago. Right. The thing is, it's not so much that they last forever is that bartender's chucked up or they write it down more. Yeah, it's not.

Yeah, they don't wear out. Right. And that's but that's the key is long. I mean, you can't let's be on aside of several bars in my life.

They're not a step to just somehow end up in the garbage for no conceivable reason is out of your hands. But as long as there's no like going back to what I'm saying early, as long as there's no user error on this side of it, then they should last. Yeah. Why is it the picture terminal in the garbage?

Oh, I don't know. Well, and the other thing too, as you may know from using those metals when those after those come apart and you come back together, they're not the same. Or will come apart like based on maybe just the snugness of the bottle top because there's they're flexible. So they can go over bottles that you wouldn't think they could go over it.

Wider mouths narrower next inside. Yeah, like a good example is like some of the new reverberant. They're bigger in the glass. I just pulled one off of a hernidos bottle.

We're doing we're doing a cleanup in our office and I pulled one of her nidos about on the middle stuck and the outside was bulged out. But the best part is you drop that thing back in water, it shrinks back up and you can massage it back together still never leak. Okay. Can you run it through the dishwasher or hand wash?

Oh yeah. As long as it's not like it's called like seven million. Yeah, I'm trying to melt it. It will.

Sorry, we had a guy who put it in a baby sterilizer. Oh, Jesus. Any bitch at us. I'm like, how many degrees?

It's like 220? Well, there you go. Also, why? Why are you doing that?

I put everything in there. That's the answer too. You put it in your phone. Yeah.

Baby. That's not right. It's not right. Nevermind.

So that's crazy. So this is like your this is like sort of a new concept as a national sales force idea. That's a big step. At what point did you realize you were ready to do?

Like obviously we're saying you need the the key to your product is the face-to-face contact with people showing them how it works. So obviously maybe it seems necessary, but that's also like a big step up for you guys to hire national sales force as opposed to just swiping around yourself. Right. What had happened was after COVID a lot of these because we're also with a lot of distributors.

These distributing companies just turned to the order jakers. They weren't going out to see people in the field. So they just took orders of the phone. They weren't pushing our product.

That led to us while we were at trade shows seeing the success we had there, being out on the road seeing the success we had there. And then trial and error using many different formats of marketing. None of which worked the way we would have preferred them to work. Yeah.

Being viral didn't sell force belt. So as we know from running bars, this is my theory. When you're running a restaurant, you're the main decision maker. You might have some people that are under you that may come to you, but you are the main decision maker.

When you're worried about hiring a fry cook, firing a bartender, stopping the leak at the front, your front wash sink, and then figuring out how you're going to get ice here because your ice machine broke down. Your priority is not freaking force belt. So when I tell you about, Hey, we have a great sale on cool news force bow. Yeah.

You want that goes right into the junk. Because your list is already 10 deep. Yeah, exactly. We I pitched this idea to Dan.

I'm sorry. We kind of held hands over for a second. I did it and I was like, we need people everywhere in front of everyone. We can't send emails and do stupid social.

I don't know if you looked at our stupid socials. Some of it's really stupid. We looked at it. Yeah.

Yeah. I don't know. I think you guys are trying to do with it. Like you're trying to have a good time.

Like it's hard to make as cool as your product is if you're a bartender, it's hard to make horse boats exciting. Right. So you can only do what you can do. As an icebreaker to part, Hey, by the way, how's your force up?

Yeah, exactly. Yeah. So then that's what you realize is that you just need it in people's hands pitching it to people directly. Right.

And so if you found any luck with like, with your hiring of people to sort of hire people who are already pitching products at bars, like sales reps were different liquor and wine companies, like that would be the sweet spot. That's our back target. Yeah. So your liquor rep, your food rep, wine, your wine rep, your specialized wine rep.

The guy who works for the winery, though, what's the big one? I say, I work for... Orin Swift. Yeah, Orin Swift that comes by if he's got a side piece.

And that's what we were trying to target. Some of it has a large contact base that talks to 25 to 100 people a week anyway, whip one of these things out without undoing his fly and showing them, Hey, these things are cool, dude. Check these out. Try it.

And they're proving to lower liquor costs because they never leak. That's like what I think about the industry and you know, there's being a bar owner is that that's your number one profit point is that bottle of booze and it's dripping out of it. That's money out of your pocket. The thing I think about it too is that's cool is like, the one thing I know as a bar owner, as small business owner, is like, spillage is just a thing that happens in our industry and there's almost no way to avoid it.

But if you can cut that down, then the bonus of that, like this is the way my mind works. But like it also is like, it also might cut down on the amount of theft that happens because they can't use the spillage excuse as easily. Yeah. I don't wear that bottle.

Right down my throat. I don't know what happened. Luckily I had a glass under to catch it so I wouldn't get wasted bringing it on. I mean, that's one of the biggest loss leaders in the bar industry, right?

So like if you can avoid that, I mean, there's not much you can do with draft and stuff. It's like it foams up. But liquor, unless you have those stupid ones that do the everybody hates, that does the like the actual perfect ounce or whatever. Or there's the old, you guys are old enough to remember this because I am too.

But remember the donut method? That was one of the first bars I you might be able to remember. It was called Mickey Brad city bar in Buffalo. They had a lot of the late to angle on the way.

They had the ring and stick the ring on it. It poured it. Yeah. If you actually held the ring three quarters down, you could still get the extra ounce out of it.

That's right. Yeah. There's always the cheat. Even those ounce pours, they like, they tip it and then they kind of hold it sideways and it'll drizzle out that another half ounce out of it or what.

I always said that the one thing I've learned about this business is because I've worked with people who get like really freaked out about this. I'm like, the best thing you can do at the other day is hire people you trust because if you really want to steal from a bar, you can steal from a bar. Like, I don't care what's how many cameras you've got, what your fucking inventory system is, what your poor spout situation is, whatever your system, people can steal what they want to. Less than think bar tenders are super genius.

They just don't tell you that. That's right. If I just do it this way, lean to the left, they can't see the camera. It covers it.

They move the boxes of the tea and service area over there. That covers that camera. Yeah. It's all about motivation.

It's amazing how much your intelligence raises by the size of your motivation. Especially because you've been in the industry. Bar tenders aren't unique breed because they're incredibly intelligent. Good market.

You've got a couple of people that you never bought in the building. But real bartenders are incredibly intelligent. They're great with people and they can multitask. Those three skills alone.

You could be the president. That's right. That's where you're from. Yeah.

That's true. Yeah. I think it's an underrated concept. Most people think that people get in.

Maybe this is the reason what happens. But most people think people get into the service industry because they crapped out with all their other ideas. Right? But a lot of people, a lot of that concept changing these days as people are recognizing more that it can be like a full-time career and a very good one.

And with all the promotion of like quote unquote star tenders, like now we through social media or through these reality TV shows or whatever. You're starting people at least there's a negative side of that as well. But people at least starting to get the point that this is a legitimate career. Oh yeah.

I love it. I started doing it when I found out how much money I could make. That was the motivation. I was like, holy shit.

I was a kid. I was barely old enough to serve and start a bartender about a year later. And I made a hundred bucks. The first time I worked I was like, this is freaking awesome, man.

I'm going to realize that, wait a second. This is a party every night too. So I make a couple hundred bucks and I get to have fun every single night. I have not grown out of that.

No. Yeah. I resemble that remark. But it's funny to get older too.

You start to slow down with the partying aspect of it. But now it is still fun. And I do remember a time where I would be embarrassed to tell people in my 30s that I was still bartending. And now I don't think that 30 year old bartenders have that same problem anymore.

No. No. No. No.

We probably can tell from the camera we're a little bit older than 30. Yeah. Well, I'm sure you can tell the same thing from your camera. And we and I still go a couple shifts because I love it.

Yeah. So much fun. Yep. And I enjoy it a lot.

And my management knows that I enjoy it a lot. And because I enjoy it so much, I give a shit and they know how much I care. So it's just they constantly want me to work more. I'm like, come on, dude.

I'm old. So what's the how many units are you moving out? Would you say these days? Like, I don't know how you like you delineate that, like whether it's just like per spout or like per box of spouts or whatever.

But how often? Yeah, sure. A month a week a year. Oh, yeah.

Let's say a month. I'm the 50,000. Yeah, there you go. 10 to 15,000 units of all.

Oh, sure. Okay. Wow. That's amazing.

We also called it mentioned we have a specially designed style for tequila bottles. You know, the fluted down from the open trill bottles. You know, this bottle. You know, this bottle.

Yeah. Yeah. We invented. We actually made one that fits that.

Amazing. Sometimes that it's incredibly strong and never leaks. It will actually stay on the bottle because nothing fits the bottles. I mean, yeah.

So we sell on our website, we sell on Amazon for grudgingly because they take all our money. But they sell a lot. We sell them to probably 20 distributors in the United States. World wide yet?

No, we've stuck to the US or some and we don't have a lot of money. Sorry. How many states are you in? Well, we've sold every state.

Yeah. Wow. Yeah. I got a question on aesthetics.

I noticed the one you showed was like translucent and clear. So we have two now we started with a black one. This is a black one. Yeah.

Yep. And now just in May at the National Restaurant Show in Chicago, we came out with this. Yeah. Yeah.

It's translucent. Yeah. Cassie one. Yeah.

Well, it kind of depends. Like it's nice to have the option because it's different parts are going to want a different look, right? So yeah. You're comparing people say, you have other colors, blah, blah, blah, blah.

And we kind of did a bunch of research and we're like, let's make it so that it's different, but still aesthetically pleasing. The clear one blends into the bottle. And you probably know from being in this industry so on how much money these guys spend on their bottle. Yeah.

Right. How much time and effort and artisanship they come up with to have a great looking bottle. And when you put the clear one on, the Porst Belt disappears. And you kind of just see the bottle.

Yeah. Yeah. Yeah. Yeah.

This is actually the one show that I wish we were doing a video. No, no, it's good. Like we're getting to see it. But like for our listeners, it does look amazing.

Like it totally blends into the bottle, the clear one. But I was also really impressed with just to back it up a little bit because no one got to see it. It was like on the Patron bottle. Yeah.

Yeah. Like you have sort of a, I would call it like a fatter spout that covers that spout or the bottle opening. And now it kind of lips over. So like has a little undercut on the bottom.

So it adheres to what we call the fluted bottle, which isn't just Patron. I mean, there's a lot of crap whiskies as you guys know that have really, really come on strong in the last few years. And they've had a lot of those. And I don't know how much our listeners know, but Elijah Craig 1792, those type of bottles have that same fluted top.

And from where I'm bartending a little bit right now is a whiskey bar. They've got 1300 whiskies back here, which is yeah, 30. That's really stupid. $400,000 in inventory.

I'm trying to brag it. I just think it's a little but I would pay out of all those bottles 10 to 10, 10, 15% have those fluted style tops because they want to make a fancy bottle for their fancy whiskey. Yeah. And it's funny that you mentioned that because like I used to know a whiskey bar as well that we had like hundreds of different bottles.

And they all had a different shape to them. And it's like even just putting them on your shelf was annoying up there while alone, like trying to find sports for them, etc, etc. That would fit. And it's like I would get annoyed that I get it.

Like that is because there's so much whiskey out there specifically. That's how these small distilleries stand out is like the shape of their bottle, right? So yeah, so that's great that like you guys have created a product that will fit all of them because it's much of needed. I will tell you that.

The other thing I want to mention since we were discussing how this isn't a video format, unfortunately, we should mention that and you brought up your Instagram a few times. Tell us where they can follow you on Instagram so that they can see what these products look like in action. So we let them watch our stupid video. So our Instagram handle, our handle, our handle is flirty.

Our handle is underscore, your poor, underscore. Because one night when I was sitting on the couch drunk, our story at the pure poor, they asked me how old I was. And I was half in the bag and I put the age of the company. They're like, man, and I couldn't get and I haven't ever get it back.

We had like almost 10,000. Oh, really? Oh, I couldn't get that over. Yeah, because you're making it for your business.

So I got it. I can make an other thing. He said to me, God, you're an idiot. Yeah.

That's sixth martini. Yeah. It was two o'clock in the afternoon. What was Sunday?

There's also the videos of us really showing our product and telling us how it works and stupid short videos is at the pure board.com. Yeah. How many trade shows have you been to now and what was your favorite one? We've done a lot of shows.

It was my favorite joke. It was the first time that we actually were surprised how much product was flying to the door. It was like a thousand subs for samples. We went through a thousand subs a first day of samples just to give out.

And thank God for the time difference because he was able to call his wife and say, hey, overnight is another thousand spouts because it was still 10 a.m. Right. And we already gone through a thousand of that to p.m. And still blows my mind.

The FedEx still blows my mind. I click the button and then I get it. It's like, how does that? Yeah.

So that was cool because it was such an overwhelming response to our spouse when we did the bar and restaurant show in Vegas. I've been to that show, man. It's like, it's almost better to be working because that first afternoon, like the Saturday afternoon is like, I remember, and like it's a huge time difference for us as well, like walking out of there and just like a drunken stupor from all the samples from like, and it's like four o'clock. It's like four o'clock Vegas time.

So more like one o'clock my time. Oh my God, what happened? I have to go back to the hotel to get a nap in and then yeah. I grew up and then you have your first beer and you're freaking hammered again.

Exactly. An hour and a half. Yeah. Because as one of my friends said to me many years ago, just because you took a 20 minute nap doesn't mean you're sober.

I like the Chicago shows because we are we're from South Florida. I grew up in South Florida. I'm from here and it's so hot here all the time. And when the when the show starts there, it's already hot here.

And then I get to go up there for about a week and have some cool weather again before I come back. And then we get to go to the great restaurant, Gibson's in New York, and they go and you know, from our wives and act like friggin college boys for night or two. And then the third diver to do it again. So I think that's the thing that really has to get older is like how many nights in a row you can keep doing it.

Like back in our 20s and 30s, it was like every night. No problem. I remember back by the bubble right now. I'd be leaving and we'd be four in the morning.

Stop pick up doughnuts and a coffee and then the sun starts rising. You're like up till seven. You pass like get up and do it and start over again. Yeah.

Yeah. Well, my thing was always like when you start hearing the birds, it's like Jesus Christ. Yeah. Because you usually drink in a bar that's dark and you're not on access to the sunlight.

And then you can hear the birds and you're like, oh fuck. Time to get out of here. The first picture of your like shit. Oh wait.

Yeah. I romanticize those days, but I'm not sure I exactly missed them. It's a I can't do it anymore. You can't tell your your wife or your significant.

I like, you know, I was okay. You know, I hit bond now. It was something we wouldn't tell most people. Yeah.

Sorry. I can't tell. People think that's okay. It's a whole nother world.

Well, super cool meeting you guys. I think your product sounds amazing. So tell our listeners one more time where they can order it or follow you or whatever. You can go to the website at www.bopuerpore.com.

Or you can see us on Instagram at underscore pure pore underscore. Well, it's cool. I think it's awesome. I honestly, I like honestly, what a dream you guys have known each other's friends for this long.

You have been able to go into business together and come up with a good idea and then now look like I'm sure you guys didn't think however many years ago when Paul, you hired Dan that this was like gonna how would end up playing out but it's pretty cool. My wife away when she was my girlfriend. What are you talking about? What do you mean?

Well, again, guys, I wish you all the best success. It's like your idea is awesome. I can't imagine it not working out for you. Sounds like it already is.

So that's luck with the next step where you're starting up with the national sales force. That's a big step. As I know and I'm sure it's gonna work out great. The product sounds amazing.

So congratulations and that's luck in the future. And thank you so much for having us on your show. It was great. Yeah, yeah.

Thanks for joining us. And Dan, you got to settle down here a little to talk at him. I know. The problem is I talk too fucking much and you can't get a word in.

I'm really perked up. I have to deal with shit heads all day long. I hope I feel chiteed. I think I'm gonna be a little bit correct there.

Thanks again, guys. Thanks for coming on.