It's the Brew podcast. The drive, Brew Linda Horace, of course, here, an international food judge and beer judge, and our guest today is Lorraine Barber. She is co owner of Barber Lee Spirits. It's great to see you again. It's been too long. Give us a history of Barber Lee Spirit. Barber Lee Spirits is our little distillery that could in Petaluma. We're grain to glass, so we're making everything in house. We start grain and build up. We open to the public in the beginning of 2019.
Our timing couldn't have possibly been better. Yes, of course. It's myself, my husband, Mike Barber, and our partner Aaron Lee. So that's Barber and Lee. But you started the winery. Yeah. So we also have Before that. Yeah. We we've been my husband and I have been making wine for almost 18 years, Barber Cellars. Wow. You guys are busy. Yeah. We also launched a Petaluma Cheese Shop in the wine tasting room last October. So that's that's a thing too.
Right. When I first met, Lorraine and Mike, my friends were doing these things called the Petaluma food tours, and they took us over to their wine tasting room to try some cheese and wine, of course, and that was really great. And Lorraine had a brand new baby and a brand new winery business and then so now she has 2 kids since then. Mhmm. Plus the they started the distilling later and and the cheese shop, it had a pandemic and fires and moved different to different places.
And they you guys have such a cool little the the tasting room for the distillery is like it's like an old fashioned speakeasy kind of. You could actually even get a cocktail there. Gotta love that. Oh, yeah. Definitely. Yeah. We do. We have a great craft cocktail program. Yeah. You can come in for do a tasting of the spirits we produce. You can come in for a cocktail. You can combine the 2. But, mostly, we just wanted to create a space where you felt comfortable
to enjoy spirits. Petaluma Hotel, so she has a they have a great location. So right by, you know, downtown Kentucky Street, super walkable Petaluma, which I really love, and I mean, you can just go from place to place to place. And now Gusto has, like, their sandwich shop in there. Right next door. Yeah. That would come in handy. Yeah. It's great. We're we've got a good little block going on because Volpe's is right there too. And They're open to the public.
Barbara Lee is Sunday, Thursday through Sunday for tasting tours and cocktails. And you can enjoy a flight of their spirits and they've got a full cocktail menu which I'm sure is amazing. Oh, yeah. It's actually This must be incredible. Also open Wednesdays, and Wednesdays is, happy hour all day. So half price cocktails all day. Oh, jeez. They do a deviled egg competition. Yeah. That's right around there. Super fun. Near Easter and butter and eggs day parade,
of course. You're really active with all the Pelham stuff. But what's coming in this supplement for Christmas? Deviled eggs. Yeah. You should come. Yeah. Yeah. We, people really come with it too. They, the I thought, you know, we I was surprised that the town didn't have a deviled egg competition prior because it's the egg basket of the world. Exactly. No. It was. It was. Well, you know, we'll we'll we'll we'll still own it. But Of course. We,
yeah. I just, one one Easter, I was making deviled eggs and then thought to myself, wait. Why this must exist? And then it didn't, so I'm like, well, let's start it. So we we benefit I like to it it's like philanthropy through our means. Right? Like, we don't have a lot of means, but where we do, we like to flex. So we partner with Pedal and People Services. So it it benefits them, and that's also who we're partnering with for we have a a fair coming up in
now. It's 8th year, the holiday food fair. So they're they're also the nonprofit beneficiary of that. That's gonna be the Tuesday before Thanksgiving at the Hotel Petaluma. Oh, tell us what's entailed with that. I I've been to the gingerbread kind of fair thing that they did with the crafts. Yeah. That's the hotel puts that on, which is great.
The holiday food fair started out of, the the 7 the 2017 fires, because we just weren't reordering, any kind of food from any of our food vendors around the time when they really that's their time to to really make hay. So we figured that probably was happening all over Sonoma County, so they were just really hurting. And we thought, what can we do?
So in partnership with the hotel, which has been an incredibly supportive partner, We, we set up basically an indoor farmer's market, in the ballroom of the hotel, and it's only local food vendors that you support directly, and try try new stuff, maybe find something, you know, a new favorite thing of yours. You can get gifts there too, and, and, yeah, you can you can just explore your town in one one room. The catalyst for inviting you back on again is I saw, an artist courier article
about a Filipino spirit. I'm gonna see if I can say this right. Lambanag, from, I think that's in in Tagalog, Lambanag, and it's a Filipino spirit being made in Petaluma, and I was like, oh my gosh. So I reached out to you then, and then Kathy reached out. She's like, did you see this? I'm like, oh, yeah. I'm already talked to it because this is unusual. I my dad was in the navy. I heard him I remember him talking about this,
but I've never seen it personally. I'm sure I'm sure, you know, the sailor drank it all before I made it to pronounce it again? Oh, I'm not gonna like, I just say laminog. I'm I'm not gonna That's fine. I I'm just gonna read it phonetically. Yeah. Yeah. What's it made of? And, let me have a taste. You had that little one there. Let me get you another one. That was just That was that was a little amuse bouche. Flooring here. Yeah. So laminar it's made from,
coconut palm nectar. So, like, the flowers, and, we, we're we have a good relationship with, restaurant Abaca and Pacific Cocktail Haven in the sit in San Francisco. And they were having a difficult time, bringing laminate in. It's in a lot of their cocktails. They're they're both Filipino based businesses, and they they were have yeah. They reached out to us because we were they, you know, they knew that we could that we make stuff. In your system. Yeah. Yeah. They're like, can
you make this for us? And we're like, yes. So how how did And then I had to figure it out. Yeah. Because you had to get, I mean because coconut flowers aren't just grown on trees. No, they're not trees. Yes, they're not. I mean, they are. They are grown on trees. We had to kind of figure it out. I'd never heard of it before. A lot of people in, a lot of our friends in the in the bar community have not heard of it before. But Aaron had, when he was in the Philippines, he he
tried it there. So he had a kind of a baseline for what it was, and he was able to source, granulated, like, basically dehydrated palm palm nectar. And so that's how it got like, we were were using it. It's tasty. It's interesting. What's the alcohol in it? It's it's 50%, so it's a 100 proof. And that and that was by request. Thank you for bringing these tiny Yeah. Tiny little No. We're really we're really good
at what we do. So, like, there should never be any burn going down, like, from anything we make, but we real you know, we it it makes it at this strength, it really makes it an excellent mixer too. And yes. Because you can still taste it. Yeah. What are some of the, cocktails using this stuff would you suggest? Well, there, right now at at, at your tasting room? At a at a baca right now. They're you know, ube is is very common to use with with this in
our tasting room right now. I haven't launched it yet, but I'm about to. I'm making a sour with it. Like a you mean like a whiskey sour? Kinda like a whiskey sour. Yeah. With, yeah, with, like ginger and and lemon and lime and things like that. I like that. Yeah. That makes sense. And, honey, It reminds me of Pisco, so I could see, like, a Pisco. It's really versatile. Yeah. It reminds
me a little bit of Pisco. It's, it it's even though it's coca with coconut sugar and the coconut nectar, it's not coconutty or sweet. It's almost a little savory. Like toasted coconut. Yeah. Like toasted in in the nose. And, what do you age it in? Oh, well, it's a white spirit, so there's no age on it. Yeah. It's it's ready to go. Can you age it? You can. Like almost like a rum? You can. I've I've never I I haven't seen it done that way, but, that might be a you know, we're always
game for new projects. So that might be something down the road that we might wanna experiment with. It's Lorraine Barber, co owner of Barber Lee Spirits in Petaluma. This first liquor we're tasting is Filipino. Lombanag. Yes. Okay. Explain to everybody what else you do at Barber Leaf Spirits. What you're you're making whiskeys and We are primarily we're a whiskey house. So we do, a single malt rye whiskey. We do an heirloom corn bourbon, which is mostly hopi blue and bloody butcher red.
What? Yeah. We we it's not intentional, but we sort of end up ended up making all these spirits that are just hyper unique and aren't really well represented out there. Like, we do an absinthe launch, and we do a white and an aged rum of piloncillo, which is, organic cane juice that's cooked down and put into cone shaped molds to to set. So you you see it a lot like for for cooking. Yeah. It's a it's a Mexican thing. Pilonchillo. Yeah. Sugar and it's looking a little brown
cone. I remember getting them when I was a kid. Pillon cone. Yeah. Yeah. So we, I I think outside of Mexico, we might also be one of the few places or only places, making rum out of that. And, yeah, we're we're not we're not really trying to be, you know, avant garde that way. We just sort of pursue the things that that we find interesting and and want to drink. Now your husband, Mike, he is are he the distiller or you're the distiller?
He he's the master distiller, but we're all like, the 3 of us do we all we all know how to do all the things. Wow. Aaron Aaron does a lot of distilling as well, and I can step in when needed. But we all we also all wear because it's just the 3 of us. We wear a lot of hats. So we kind of go into our skill sets and Sure. Yeah. Barber Lee Spirits in Petaluma. Barber Lee spirits.com. You got the rye. And then you I like rye. Give give this to. K. This goes with that. Here you go. So
this That one was a throat burner. Sorry. Chase it with the other thing. So, what you just tried is a new thing. We so I'm I'm Canadian and, a, which is, you know, might be why I'm really into rye, but, I I thought, what's the most Canadian thing we can possibly do? So we sent one of our emptied rye barrels to a maple syrup producer and had them fill it with maple syrup, aged it in their outdoor rig house for a year, so went through all the seasons.
And then they, you know, they they bottled up that maple syrup for us, sent that back. So that's one of the things that you just tried. But then also they sent back the barrel that had the maple syrup in it. So we refilled that barrel with rye to finish it on in it, and that's the rye that you just tried. So it's our maple finished rye, which is just the most Canadian thing I can This would make a killer Manhattan or old fashioned. So what are you making
with this and the whiskey. Right? Yeah. Yeah. We we haven't syrup. We we well, with the rye, we haven't even released it yet. Oh. We're in so it's a cup you're getting a preview. Wow. Yeah. We're, we're gonna be releasing it in a couple weeks. The syrup, we just got literally just got it back in, so it's just on the
shelf today. My Ukrainian friend when she was here that came on the radio show, she, had some they she bought some of this as her souvenir from, from Sonoma County, one of her souvenirs besides, of course, pliny and all kinds of other stuff. But Of course. But she actually the she brought back some aged maple syrup back to Switzerland where she's, you know, hanging out with you. Very warming. Yeah. It's delicious.
Yeah. A a lot of the times you see, you know, maple, like, you know, bourbon maple, something like that, and you don't really the flavor of the of the whiskey doesn't really come through. So that's why we really like working with this producer because it does go into their outside What part of Canada is that coming from? Oh, no. No. This is coming this is domestic. So I I can't send it to Canada. The the maple syrup. Oh, it's like it's like Wisconsin. Oh, okay. Where in Canada
did you grow up? Toronto. One of my favorite places on the way. I grew up in Detroit and we used to drive next to Toronto a lot and hang out. What a cool town. It's yeah. I I I miss it. I'd like, you know, hopefully next year when things calm down a little bit. You moved to Sonoma County? It's a Sonoma County. We moved in o eight, maybe. Yeah. I got a job offer in the seventies from Chum FM, c h u m Yeah. Yeah. Which at that point then was my favorite radio station in the world.
And I was in Toronto and met with them. They heard I played in my air check and they said, you're hired for weekends to start. And I went, oh, jeez. Well, I mean, I wasn't gonna move to Toronto from Detroit to work 2 days a week. I couldn't afford it. And I didn't wanna get another job or any job because I don't work. I've been doing radio 51 years. But anyway, Chum FM, and I hear I check them out sometimes and they're still happening.
C h u m Chum FM. That sounds like one that would be from where where would where did they film Jaws? Isn't that called chum when they put it in the water where they're sharks? Exactly. Well, that was part of the joke. That would be fun, actually. She's Lorraine Barber, along with her husband. They co own Barber Lee Spirits along with the Lee family. And, you you guys, you and your husband have been making wine for quite a while and still are. Right? Explain Very much. Yeah. The wine situation.
So it is it is very much a situation, because it it feels like that I'm coming out of harvest right now too. But, yeah, we've been making wine for 18 years or so. And It's Barber Wine? It's Barber Cellars. Yeah. Cellars. Yeah. So the the wine tasting room and the distillery with its tasting room are right next door to each other Oh, cool. Downtown. Yeah. So we're actually the 1st downtown wine tasting room in Petaluma. We
we started, like you know, everybody starts. We would source fruit and, work at at, from, co ops and stuff. And then just evolved into at this point, we're farming maybe 12 acres or so around Sonoma County. Wow. Kind of figured it out as we went. Have a little dedicated winery in Petaluma. And, yeah, just kinda have a very strong volunteer set that help us out at very stressful times. But mostly, it's you know, we're doing punch downs right now and pressing and cleaning and, all of that stuff.
But we, you know, we we make more wines that are to our taste, things that we wanna drink, just like with the spirits, the things we're reason, which is why we like Sonoma County to visit very free with what you can do. There's not a lot of restrictions of, like, well, you have to do this. So Well, that's what the drive is. Yeah. 16 years of No rhyme or reason. Whatever the hell we want. It's you know, it it fits into Petaluma really well that way. But, yeah, we kinda focus more on Kalatao
styles and and then yeah. I wanna talk about your spirits club. Yeah. But, first, any retailers for the spirits? We yeah. We, different things at different places because we have to operate through a distributor, so we can't just be direct. Willoughby's, Bottle Barn, locally. You can find some of our some of our stuff. And the wine. And and around. And the wines as well. The wines are just through
our tasting room at this point. Yeah. Because we since we launched, Petaluma Cheese Shop, it's it's great, but we, were were being visited a bunch, which is awesome, and I and appreciated, but we, we aren't. We're really tiny producers, so we aren't making Yeah. Enough to, to support a wholesale program. Makes sense. Now for Barber Lee Spirits, there is a spirits club. You can sign up at Barber Lee spirits dot com. Talk about these spirits club. Oh, yeah. So that's, every quarter.
There's no fee there's no, like, membership fee. It's just whatever the contents of the club is minus 15 or 20%, depending on the tier of the club. So it's 2 bottles or 4 bottles. Yeah. And, it's all we we always try to put in whatever the new thing is into that club. Yeah. Pickup parties and all that. We do. Yeah. The the the big benefit there is that every time you come in, it's half price clock cocktails for you and 6 friends. And
yeah. So that's yeah. I mean, we want you to come in and hang out, and, we're happy to make cocktails for you. So now there's so there's the 2 different taste rooms because you still right? It's not all in one now. So you still have the wine one? And the distillery. And and then the distillery with the with the Cousteau's new sandwich shop in between. What is it called now? It's it's just Cousteau's. Yeah. Cousteau's,
yeah, bakery. Yeah. And then you could walk over to Copperfields and, you know, have a couple drinks and then go read a book. Yeah. Or, you know That sounds like a nice afternoon. I never thought about it that way, but, yeah, that's That's what I'm gonna go do. Go over the sugary and get some oysters Absolutely. For em Hue Pueblo or Easy Rider, which is fantastic. They're Yeah. They're they're they're fabulous. Easy Rider restaurant, that's a great one. They do a locals night every Monday also.
They're probably doing some of your spirit tours. That's kinda cool. Yeah. Yeah. They just, I think they just put on a new cocktail that uses our Gravenstein apple brandy Oh. Which is a pure Gravenstein apple brand. Like, we go to an orchard in Sebastopol. They press the Gravensteins for us, and we Yeah. Yeah. Churn that into awesome apple brandy. So it's called I think they're that cocktail is called Howdy Neighbor, which is
lovely. Okay. Lorraine Barber is co owner with her husband and the Lee family of Barber Lee Spirits in Petaluma. Barberleyspirits.com. Okay. What is this? That is I brought some of our our new wife. Strong because I got a wine glass. She pulled it down. And she she gave you a healthy pour, which is good. So that is our, second label that we started at the winery, Brutal Hill named after our Zinfandel Vineyard, which is an insane vineyard to farm. Is this At the top of the city, that's
facade on the wall. Actually so so our second label kind of allows us to play a little bit more. So this is a blend of vermentino, marasan, russon, and chardonnay. Wow. I know. It's spectacular. It I wish I had a little bit more of a chill on it right now, but, you know, we're it says it's it's colder than than it is outside, which is Yeah. It's almost 74. Fall weather is here finally, at least for a while. And then I brought the wine because, you know, I brought the cheese.
Although, I do like spirits and cheese, like bourbon and cheese, things like that. So whiskey go like, if you have sushi or cheese or chips or chocolate, you're you're usually in good good shape. Very cool. Back to the drive brouhaha guest, she is Lorraine Barber, co owner of Barber Lee Spirits in Petaluma, and they've been making wines for many, many years. And, now talk a little more about the the the cheese shop. I just brought sort of a little sampling of, the things that
we offer at the cheese shop. The white cheese, the solid one there, that's actually called it's called Brabender. It's, goat's milk Gouda out of the Netherlands. Oh, it's delicious. God, that's good. Yeah. It's everyone's gateway goat. You never really see goat, as a hard cheese. It's always soft. I love goat cheese and this is really good. Too, but this is this is in a different, like, way. It's a different way to approach it, and they
make it the best, I think. What's the you've got, like, a different sauce kind of thing with that. Yeah. So there's also that that brown sauce there is, cajeta. Oh. It's a caramel sauce made with goat's milk. I know what that is. And we find that that's a really good accompaniment for cheese and also ice cream and also just eating by the spoonful in front of the refrigerator when you're trying to figure out what else you want to eat. And When I was a kid, we used
to eat kind of over ice cream. Yeah. It's a Spanish thing. Yeah. It's excellent. And then, that orange cheese there is called, is a French cheese called mimolette, and it's, Slow down and say the name again. Mimolette. Okay. It's I I think of it sort of if the French made Parmesan. It would kind of be like this because it's kinda nuttier and creamier, I think, than than than traditional Parmesan, which is amazing. I love Parmesan. Like, there's no it's just a different flavor. Italian and I
no. This this that's amazing. Yeah. It's really nice. And then that, that kind of gooey cheese on the spoon, yeah, that is a local favorite. That is, from Point Reyes Creamery, in located in Petaluma And we love that. And also Point Reyes. It's their Quinta. So it's, it's called the, like, a Montour style. So it's wrapped in cedar bark for the aging process. But what they do that's unique that I think makes theirs just the best is they soak their the cedar in a bay laurel tea.
And so that flavor, that herbally just infuses into the cheese. I could guess, bone and eat a pint of this stuff. It's nice because you can't I know, like, you're, you know, you're far away on a desk, but so that's that's the you can see the cedar, the the tree bark right there. Yeah. Yeah. Yeah. It's nice because if you just leave it at room temperature, it it's its own dip in its own container. So it really makes it nice for parties and, yeah, I can definitely just eat it
with a spoon. What do you pair these with? Are you pairing them with brownie? We do one one the other sorry. The last thing that's on that plate is butter, which is we also sell butter. So that is also French. It's, Rudolf Meunier, arguably one of the best butters in the world. We're very lucky with our resources that we can bring that in. That's good. That is Yeah. It's just good. So cheese butter is a byproduct of making cheese, which is why we
we carry eating butters. I call I I for me, it's like there's, like, you know, there's cooking butter and then there's eating butter. Yeah. I agree. You know, they're different things. Julia Child used to say the same thing. Yeah. Mhmm. She didn't like to eat anything that didn't have cooking butter in it, and then she loves the other butter. Absolutely. Yeah. Like, just eating it whole. Yeah. Absolutely. So we have we have a number of different butters in the in the shop too. Very cool.
I for for what we offer in the cheese shop is we have a a full cheese focused menu. So we do you can do a cheese tasting, which changes every week. We we want you to safely be able to explore the world of cheese. Oh. So it's 8 different cheeses plus accompaniments, and you can, like and it's it's insubstantial amount. Essentially, like, I might not look it, but internally, I'm basically a grandmother, and I'm like, everyone's too skinny. No. You don't look like eat
more. Like, nobody should be leaving hungry, so everything we do is made to share. Good. So we do, like, burrata where you get the whole ball because otherwise, you don't understand what burrata is and and things like that. Of cutting into the burrata. Yeah. I love your places. I love how you have it decorated. It's super homey. The the distillery part is, like I said, it's kind of like a speakeasy, and then the winery shop is that that's where the cheese Yeah. Happening.
Uh-huh. It's very kind of Victorian and pretty. And Can you pour it? No. No. No. What's that? That's the wine. Yes. Just a tad. I'm I've got so many cheese flavors. I did yeah. I wanna I I know I probably I brought even more cheese that I didn't because I was like, I don't know. This is a lot of cheese. I'll take it home. No. I'm leaving it here with you guys. Oh, okay. Thank you. Thank you. I'm I'm not a tease. It's not just like try it.
No. There's that other little cheese there in the green kind of Japanese So this is this is the dirt lover from Green Dirt Farms. K. So it's an ash rind, ash rind, sheep's milk brie. You're more than welcome to try it. Like, you more we can open it. So, Wisconsin, I believe. Yeah. So you're not you know, I kinda like that. So the a lot of the taprooms will, you know, local local local as far as, like like, beers, but it is nice to taste
things from other places. And with somebody who understands them and knows about them and has some, you know, either a relationship or expertise about the things, and I I I think the same thing with cheeses. Because if you are a local, you do wanna try other stuff. Absolutely. Yeah. And that's why we do the cheese tasting where we change it every week because it's it's a big and an intimidating world of cheese out there. Yes. And when you're at the store, it just all looks like cheese.
So what a lot of the time happens is people stay in there, like, known, you know. Like, I know that I like this because it's expensive and I don't wanna commit to something I don't need. Oliver's looking in the cheese section. I just I started getting dizzy. It's it's it's And I just wanted to know how much for everything. Right. You know?
Yeah. So It absolutely. So that's that's why we change the cheese tasting up all the time because we want you to like, maybe you find your new favorite thing or maybe you just got confirmation that you don't you really don't like something. Talking again about the location in Petaluma, and you've got this the spirits. Right. Yeah. The wine and the cheese. Yeah. So we're we're right. We're right downtown Petaluma.
We're, we're the the cheese shop and winery co share a space in the we're at the base of the Hotel Petaluma. The distillery and its tasting room are right next door, kinda sandwiched between us and Volpi's. And, yeah, we're we're, we're the cheese shop and winery are open 7 days a week. The distillery is open Wednesday through Sunday, and Wednesday is, is, happy hour all day. Herlinda just brought me is this a, some kind of bird cheese? This is a sheep's milk.
Sheep's milk. And it ash. Brie. Yes. Okay. Brie. Yeah. Not, vegetable ash. Okay. Yeah. So it's That's incredible. A lot of the time when you see ash on on cheese, it looks kind of intimidating and looks like it's gonna be a stronger flavor, But what ash does is that actually tempers down the the the intensity of cheeses. So, like, you can have the same two cheeses, but if one is an ash rind during the the the aging process, that one's gonna be more mellow. How'd you learn
about the cheeses? What what got you I I like eating stuff. Yeah. And as we go, you know, I I, at this point, I'm just spending a lot of my time cutting up cheese. Very cool. And eating it, it's a it's a it's a it's a charmed life. You're doing a great job. Yeah. And that, wow. Yeah. And we also serve the you can get the charcuterie. Like, we do a charcuterie board from the cheese shop that you can get in the distillery Oh, cool. While you're while you're sampling all the spirits. Oh,
hell. I gotta get down there. You should go down. I think you would enjoy it. And then what about, like, during happy hour? Like, you're doing these cheese boards and all that? So so for the distillery, it's the full menu. We don't do, like, a, like, a limited menu. It's our full menu. It's just the cocktails are half price. Yeah. That's phenomenal. I don't wanna pull we don't we want you to be able to really experience
what we have to offer. And and I, you know, I I develop a lot of the cocktails for our cocktail program, and, they're they're really like a high caliber craft cocktail. That sounds pretentious as I'm saying. Yeah. But but I'm, you know, we're proud of what we do. We work really hard on on making our spirits. We work really hard on making sure that we're delivering the best possible to everybody. 2 young kids and 3 businesses
Uh-huh. Through a pen like, you know, our pan pandemic and then, of course, our local fires and Yeah. You know, all these things. I'm like I'm like I mean, I've known you 9 years now since you since you started this, and I'm, like, just so in awe of you right now. That's really sweet. I don't know what the alternative is. Like, there's there's really you can either just stop or keep going. That's that's that's all there is. Amen. She is Lorraine Barber, co owner of a Barber
Lee Spirits in Petaluma. They've also got the cheese shop, and they sell wine, Barber Cellars. They're very busy, and they do a great job. And Lorraine, great to see you again. Nice seeing you too. We'll we'll always make time to to host everything. Yeah. We need to. Okay. And I thank you so much for for having having me on today. It's so nice to come come by again after so long. Tell me, tell us again really quick about what's happening for Christmas.
Oh, so, one for thanks for for Thanksgiving, it's the holiday food fair. You can find tickets at holidayfoodfair.com, which I cannot believe that that was not taken. It's a great way. It's, you know, 2 days before Thanksgiving. It's a great way to set your Thanksgiving table or get food based gifts for everybody. And then also we're about to launch tickets for our 3rd annual, local Makers Fair which is gonna be happening the Tuesday following
the 1st Tuesday of December. So the that'll be available on our website. Oh. Wow. Well, I love all the stuff that that you guys do. I always have the best time. Also, the stuff in, Petaluma Hotels remodel is amazing, so we're thrilled to have you. Alright, Lorraine. Great to see you again. Thanks for coming in, and we'll Thank you. We'll see you soon. For having me. Okay.