It's the Brew podcast. It is the, Thursday Drive, Brew with her Linda Horace, international food and beer judge and expert, and I'm so glad these folks came in. Thank you for being one of our sponsors on Tuesday's election coverage. Let me read this from, the Grifo Distillery website, grifodistillery.com. We are driven to lift and defy expectations of flavor through ingenuity and precision and to enliven moments of togetherness. Well, that's that's all you
need to know. I mean, that's brilliant, kids. Jenny, unfortunately, is not here, so I'm subbing in. I'm a meeting by our manager over at Grifco. That's right. Absolutely do a shout out. You're you're Kat. Kat Prescott. That's it. Yeah. We'll pretend that Jenny is here, but she is amazing. We wish that she was here. Jenny has been on the show before. Yes. So the great thing that you get tonight is I'm Mike Griffo and I make the spirits. So that's where
that comes from. And then Kat creates all the magic that happens at our distillery with the cocktails, the mixology, the events, the live bands, the music, the The vineyard. All the fun. Yeah. Kat, talk about you're you're the tasting room manager. That's true. I'm also the events coordinator. Okay. And in addition to our private events, our barrel room is super stunning. It actually it has its very epic sound to it. So I've had musicians play there. We do a live music concert series
every weekend. It's open to the public, free, kid friendly, dog friendly. We actually prefer dogs, but I'm not supposed to say that. But, yeah. It's just a really great space. And when I started working there, I was like, man, my background is in music venues. And so I wanted to bring music into that space. And honestly, I've I work at the Mystic as well, and I have seen bands play at the Mystic. It don't really sound that great, but once they get in that barrel room, oh, man.
It's because all the barrels are live, all of Mike's magic combined with all that sound. And a good cocktail. And a good cocktail. That's very As we designed that space, we had a friend that was a sound engineer that came in and helped us out with the drapes and sound absorption. But then something magic happened. Right? Like, it's just you get abandoned there, and it just feels like an intimate living room concert that's not you know, it's bigger than that. But you just get
this really close-up, clear sound experience. It's like I had one person describe it one time as it's like being back in the womb, which is kind of interesting. Really cool. And the bands, honestly, they oftentimes are scheduled 2 to 4 usually, but they usually play till we close at 5 or 6. You got Spike Sykes this weekend? We do. We have Spike Sykes. Spike does, 17 gigs every day. Oh, I Including on the show, and the guy is just amazing and his band. Unbelievable. Oh, yeah. Mingo plays with
him. That guy is probably doing 17 shows also, I think. He does, like, in 7 bands. Oh my gosh. It's crazy. Powerhouse humans. Right on. I've seen photos and I can't wait to see it all in person. It's it's brilliant and it's lovely. And as you say, you know, it's it's geared towards live music, great sound. And talk about the cocktails, because you guys do some amazing cocktails. That would be Kat. Well, actually, I think when you're making cocktails, it starts with the spirit.
And Mike won distiller of the year this year Yeah. Which is pretty epic. We're very, very proud. So, yeah, in addition to starting off with this really epic spirit, we just try and rotate things seasonally based on, you know, what's what what's available, but also kind of keep things different. A lot of my background in bartending has been, you know, we work and we infuse stuff or you, like, make this special syrup
or whatever. But the idea at Grifo is that when you come in and you have an epic cocktail, you can buy all those ingredients, take it home, and make it yourself and make these very cute little recipe for us. Brilliant in its own way. I mean, you know, I don't know, places, distilleries, and we have a lot of them, great ones around here. But you guys are really unique in my opinion. I didn't start the cocktail kit thing. That was their brilliance. But I'm keeping it going.
What am I what am I tasting? Is this the tamales This is new. Columns? So this what you're tasting actually comes out of the can. It's canned. I got one here. But I will say that when we batch that, you know, you walk into the bar and the bartender's sweating it after having batched, like, you know, 80 cocktails in the last hour or whatever, and we'll have batched, like, 25,000 cocktails
in a big tank. And that's how we're doing it, you know, in the same way that a bartender is sitting by in the bar and saying, did I add, you know, enough cardamom and clove syrup? Does it need another squirt of blood orange juice or a little bit more gin to it? That's how we batch it in the tank. And so, you know, that's what's in the can there. That's our Tamales Collins,
namesake off the bay. And, you know, it's our our twist on a, a Tom Collins, but we add a little bit of cardamom clove syrup and a little bit of blood orange juice with Meyer lemon, and, it's just it's just joy. This is this is fantastic. So the cardamom clove syrup, is that the Floraluna? It is Floraluna. Yeah. We've we've had since you're sharing it, like, thank you. On the show from Floraluna before Right. With her
cardamom and cloves syrup. I know she's a big part of Petaluma and, like, the whole Petaluma cocktail week that's coming up as well. Mhmm. But this is fantastic. So what's the ABV on the one can let's see. How many ounces is this? I can't. I don't have my glasses on. So it's 2 50 ml, and it's 10.5 abv. So if you think about it, 250ml, that's like a third of a wine bottle, and it's close to, you know, the ABV of a wine. So be careful.
But, you know, drink responsibly. When you open up a can, it is kinda 2 cocktails in one can, and you're getting 4 cans in that box. And so, you know, that's a third of a wine bottle right there. So It's a beautiful idea. You guys do tours and tastings of the distillery. How does that run down? You can schedule it online. We also donate to a ton of different community organizations. Right. Yeah. We talked about that last time. Yeah.
It's one it's one of the things that they kind of developed, and it was probably very early in the beginning when they first started and opened the business in 2013. Because well, first of all, Mike and Jenny are very community minded folks. But also, it's a great way to to support your community, but also get people in there and just teach them about this super interesting facet of distilling because Mike does things very differently than other people.
That's actually what I wanna talk about. So I've been to the oldest distillery in the world that was in Lille, France. They still had all this, like, huge, like, original, beautiful copper stills that look like, you know, like aliens, you know, they could end crops. And it was the only reason it wasn't wasn't melted down during World War 2 was because the Nazis wanted their schnapps, so they saved the distillery. But where did where did you learn how to to distill?
So, I mean, this is probably the worst origin story, but but I learned how to distort distill in a laboratory. So I have a doctorate in physics. Woah. And as you do, you know, distilling for creating experiments in quantum mechanics, it's just not as tasty as distilling a nice gin or a whiskey. And so at some point in time, we decided to fix that problem, Jenny and I. And and we opened up Grifo. And so quit our day jobs and just launched right into
it and haven't looked back since. So was she like an astrophysicist or something as well? No. I mean, Jenny is like she's been, she's born and bred with, like, sort of philanthropic, nonprofit work, working in education.
She was at Stanford and I was at Berkeley in Santa Cruz and she was working on international literacy, helping governments like Cambodia and Lao and whatnot, that lost their literacy, like core literacy and helping them build libraries and getting literacy back into the those communities. And so that's where, like, the community aspect of Grifo really comes in. Like, I'm sort of hard dive into creating beautiful spirits that I hope evokes
sort of memorable evenings and whatnot. You guys, you're doing a lot of cocktail recipes. These are original recipes from Griffo Distillery. Yep. And let's see, I mean there's so many choices here. There's vodka and these are bottles that you can purchase and take home. Yes. Right? Plus and then we'll get into more of the Yeah. The cocktails and the bar. But, It all starts with the spirits. Yeah. The spirits of vodka, gin, whiskey cocktails Yep. Cold brew
coffee, liquor cocktails. Speaking of. Yeah. Oh, cool. I gotta taste that. Yeah. So Right on. I told them we shake cocktails in studio. So and Kat makes the best espresso martini I've ever had. And if you're ever down at McNear's or Griffo, you can, prove me right. Yeah. You gotta just you gotta make sure you're using Griffo Vodka and Griffo Cold Brew Coffee Liqueur. That's the that's the secret ingredient. It's not
my arm. And and while Kat shakes something here, I gotta plug that we do have a new spirit coming out that is an espresso martini in a bottle, and it's based off of Kat's recipes here. And so I'm hoping that That was collaborative. That was an r and d day. He's the he's the baker, and I'm a cook. It was but we made it work. Yeah. And and so, you know, soon to follow is gonna be, I think, some released, hopefully, right before Thanksgiving. We're gonna have our espresso martini in
model Right on. Available. I love espresso martinis. This espresso martini is actually named after Jenny. It's called the matriarch. Alright. Love it. So some of these, cocktails, these original recipes that people can get when they go to Griffo, explain what what how it works and what you got. Well, she's gonna shake real quick so we can actually taste taste it while she tells us how that works. But, I would I love the shaking sound on the show. Yes.
Totally. Me too. And this is a great place to go also down that we're going on the holidays, of course. You know, I think espresso martinis go really well with relatives. And New Year's Eve relatives, you can stay awake a little bit with espresso. Whiskey's good too. Yeah. And when you go in there, what they're when she's talking about that they have cocktail fixings, I remember the first time I went in in there and, like, there's a wall with the Flora Luna Cardamom Club,
Elixir that Kathy loves. There's there's different you know, so there's all the things to put together, like a basket for a gift or, say, you're putting a basket together for, like, you know, your kid's school, you know, fundraiser. Why not? Teachers need that too. And, so speaking of, I wanna do we wanna do a shout out to our day drinkers. Right, Kat? Absolutely. Love those ladies. So Kat's making us espresso martinis right now. She's putting some
coffee beans on top. Three espresso beans, 1 for health, 1 for wealth, and one for happiness. Right. Right on. But they also do that with the Sambuca in, Italy as well too. So okay. Speaking of Sambuca, actually, Mike's got this sneaky project that he's been messing around with, and it's our we also make a grappa, and it's our cold brew coffee liqueur, and we've been aging it in grappa barrels, which is a really, really rad kind of incantation of a very traditional Italian beverage called
Mike, what is it? Espresso crackdo. Exactly. So we're gonna have our own little version. The Italians don't drink milk in their coffee in the afternoons, so they have to correct their espresso with grappa. Yes. And that's why they only drink cappuccinos in the morning. Yep. That's right. You don't drink a cappuccino in the afternoon unless you're Al Pacino. He he does. I haven't heard that one, but I've yeah. Yeah. Yeah. Okay. We gotta taste this. Yeah. What? Oh my god.
You know one of the things I like about cold brew also is that it's less acidic than, like like boiled coffee, not that you really boil the coffee, but, like, hot coffee. Cold brew coffee is nice and smooth. This is got how do you how do you how do you do this? I mean, like So the reason why we went with the cold brew process is because it's less acidic. You hit that nail on the head. And it's, it means that we have to put in less sugar because it is liqueur, so it takes a little bit of sugar.
But we're using beans from Equator Coffees Oh, yeah. Which is amazing. So it's this woman owned b corp out of Marin. Turn the mic around. I would trust her Linda to her Linda to do it, but she's not doing it. So I'm drinking my cocktail. Kat, go ahead and move the mic to your face there. Thank you. Okay. Keep going. Yep. So it's, it's this amazing like, you go to the French Laundry, and that's the beam that they carry. And so we found them, you know, by searching Hi Lo, and they've just been
an amazing partner. I think we've been working with them for 8 years or something like that. And, it's just a beautiful bean that represents well inside of the spirit. And then so you make this, and you blend it with a little bit of simple syrup and our vodka and, the beans. This specific one has demerara syrup in it. There you go. Mhmm. Special type of candy. Wow. That's good. Yeah. Do you have to age, age this, or does it it's ready to roll? Nope. It's ready to roll. Right. And
our glasses. Yeah. This is fantastic. This is probably I think espresso martinis are probably the most popular cocktail in America right now, I would pretty much say. How many of those do you think you you're doing today? It's it's definitely the old fashioned, the espresso martini, and our gen gimlets are our most popular cocktails. And when is they when are they gonna be available for sale at in in in the
bottle or whatever you're doing? Every well, we don't do the pre batched cocktails in the bottle except for the espresso martini, and that should be available. Yeah. Thanksgiving. Yep. Cool. Mhmm. Very cool. So you'll be able to purchase. And honestly, guys, it's so easy. You literally take it. You pour it in a in a shaker. You shake it over ice and strain it out. Bada bing. It's just lovely. I'm gonna do it again. Please do. I'm I'm ready to get wired.
Doctor Mike, tell everyone how to find Griffo Distillery in Petaluma. Well, you aim your car at La Gonitas, which we all know and love, and then you aim a little to the right. So if you get off the freeway and you're heading towards Slaginius, you take a right right where Slaginius is and 5 doors down on the spot street. That's it. Very cool. When I was talking to Kat about coming on the show, and I I said, oh, you know, just reminder, we we shake up cocktails in studio. She's like, oh, yeah.
I've got some goodies. I'm like, we could all definitely do it have you know, use a drink and some cheering up. Look. I have a face in my, espresso. Let me fill it up, and you can find her again in a minute. That's beautiful. It's like reading the tea leaves. If we could only read the coffee beans. Just before Thanksgiving, we're also doing another release of our brandies. So we're releasing 2 single barrel releases of brandy. Are they flavored brandies? Or No. So,
it's oh god. You're putting me on the spot now. So the last time we did a release, we did a Chardonnay and we did a Tempranillo brandy. And, and this time around, we're doing I believe it's a it's a Napa Cabernet, and then, I think it's a a pinot is the other one. The very interesting thing about the way that Mike makes his brandy, though, is oftentimes when distilleries, you know, they get the juice, I e the wine, and a lot of times, it's already blended
together. So it's multivarietal or varietal wine, essentially, and then they turn into brandy. But Mike is very particular about his flavor profiles and making sure you guys really, really, really enjoy what's going in, so and the whole experience. So, so he does single varietal brandies. So when he's talking about a Chardonnay brandy or a Tempranillo brandy, those are actually the only varietal of grape that you get in the brandy, which is a super unique thing.
Yeah. So when you drink a Cab and you're thinking, oh, dark cherries, or if you're drinking, like a Zinn and it's real inky or a Pinot that's got really floral and rose, that pulls through in the brandy. And so rather than doing blends, we're actually capturing the characteristic of that wine in the brandy, and then we age it. These are like 6 year old barrels in French oak, and it's all really well done. So I have not heard of the Tempranillo brandy. And that's a Spanish varietal grape. That's
really cool. Yeah. And so with most brandies, you really as you're distilling the wine, you wanna be careful of the pH. And you know, there's some sort of wines that end up being a bit softer and flabbier, and then some wines that turn into really nice brandies where it's like crisp and articulated. And so Did you ever make wine as well? I've made wine. I've made beer.
I like to tease the beer guys that it's cute that they make beer, but they only they stopped halfway, then they started drinking. Because you really you need to finish your beer and distill it, and then you've got whiskey. Mhmm. So Mike makes beer better. I I Amen. I've tried telling somebody that before. They were like, well, that's a beer show. I'm like, well, you know, when I've had, like, you know, whiskey or something, I'm like, well, it
starts as beer. Mhmm. And then it just, you know, moves on and shoots up a bit. Matures. If you wanna hear a little bit more about that process, you come on down to Griffo, and then we'll give you a tour and tasting and tell you all about it. Now you're doing special things as well too, some, like, some dinners and stuff as well I've seen you guys do before? We've they've we've done a bunch of dinners in the past and hosted different events. We actually have an upcoming event.
It's a fundraiser for, Mothers Care, which is a local organization that helps women with postpartum depression and mental health. Yeah. We've had them on the show a long time ago. Phenomenal phenomenal folks. Yeah. Very cool. Also, Unavita. They're a phenomenal organization that helps women, children, families, with food insecurity. And then lastly, we have Gilead House, actually. And so all 3 of these org yeah. Yeah. Gilead House is, women who are houseless
due to domestic violence Right. And their children. So the idea was women or Grifo supports women in music and women in general. So we're throwing a big party on November 22nd. Yep. And, and all the proceeds are gonna go toward those 3 organizations. So there's some women bands like Foxes in the Hen House? Or I don't have Foxes in the Hen House. I have Bluegrass Holiday and, a couple of very special guests, but really the showcase here is these 3 organizations. Very cool.
You know, the YWCA here in Sonoma County is notorious for doing similar things, and they do it great. And I'm glad you guys are involved with that too. Talk more about your environmental stewardship. So in building the distillery, we definitely wanted to take an approach of being conscious to our impact. And so we've put into place a lot of things like what how we use our water and water usage and how much we send down the drain versus, how much we're able to reuse. Right.
Like our cooling systems are all internal closed loop, you know, where we, you know, we don't run water down the drain just to run cooling and things like that. For all the beer that we make for the grains that we use, Those all come out of the still and go straight into farmers' trucks, and they go off to feed the cows and money. Right on. And so there's a lot of processes that we put in place. And anytime we do anything at the distillery, we think about what's
our impact. Can we use less plastic? Can we use less water? Sure. How are we doing this? Yeah. Yeah. Use less, reuse more. Yep. Good words. That's a good ethos when you build something out of nothing. What about the food miles, reducing food miles because you you source local first from your grains to your barrels, and the barrels, I guess, comes from, Cooperage in Napa. Yep. That's right. They're not coming from Missouri. They're not coming from farther away.
They're it's a it's a Cooperage in Napa, so they're traditionally, they make a lot of wine barrels, but we've talked them into making whiskey barrels for us. And then also, like, for our gin, which just won a gold medal, and it won the an Ascot award for the best white spirit of the year, which is the Oscars of spirits. It's pretty, pretty awesome. Fred Minnick, like, the top reviewers in in the States, like, gave us that award, and I'm just
beside myself that we won that. But my point, though, is that, like, when we designed that that gin, we sort of went with conventional and organic and wild harvested and anything we wanted. And then as we narrowed everything down, everything landed with organic or wild harvested that goes into it. And so, it's definitely responsibly sourced as locally as possible. And that goes with our grains that go into the whiskey as well. Most of them are organic as well.
So I know you guys are like a lot of places in the Petaluma, Craft Cocktail Week coming up are using Griffo. Like, I'm you're gonna see it all over town. I'm pretty excited about that getting, like, Kapu. I've seen, you know, all over the place. And I'm like That's our sales team. Good sales team. But, also, Kat, you know, like, you're such a fixture in Petaluma, and, I'm just so I mean, you guys well We're so lucky to have Kat. Yes.
And and you have a great product, but then you've got a great person to promote it. And she's, like, really turned a lot of us on to, you know, what you're doing over there, but also for the good works. So you're telling me telling me it's working. I'll take it. Kat, talk more about your, your history. You mentioned Mystic Theater. You're still involved with them? Yeah. Yeah. I I I moved out here to work at this little music venue,
called Zodiacs from Missouri. I'm actually from Tennessee originally, then Missouri. And then I came out here, crossed my fingers, and I was like, well, let's see if California is gonna spit me out or or keep me, you know. And, 10 years later, I'm still here. The mystic is obviously we know, like, the red rocks at Sonoma County. It's such an epic space. So I'm very, very lucky to have been able to call that my home for a significant amount of time, and it's really nice to have a new
home at Griffo. And to be able to share a lot of the things that I learned and a lot of the bands and a lot of the experiences with people who aren't super familiar with Griffo, but also to be able to do these community events. It's so awesome to be able to support all these, like, local nonprofits and people just making people aware. It's not even about, you know, hosting a fundraiser necessarily, but, like, we'll have COTS come in and they'll set up a
table when we have a live band. We have food trucks, local partners that we work with constantly. And it's just really nice to be able to share because a lot of people don't even know COTS exists. But, you know, they need our help. And the more we get them out there, with the Yeah. Venture what COTS, what is. Oh, COTS help helps the houseless community in Petaluma. They've been on many times on this show. Phenomenal people. Did you work, with Sheila at the Mystic? I didn't. That was
before my time. Yeah. Shannon and She's a musician. And Ken? Yeah. Yeah. Yeah. So Shannon O'Donnell's doing all the music there, right, now or a lot of the music now? Or I think I think there's a there's a lot of people working together to make sure that Sonoma County is chock full of music at Mystic, at Griffo, at Lagunitas. I mean, we're such lucky, lucky folks to have so much, like, so many options and so many amazing local bands to support. Yeah.
Petaluma is a progressive party, like, pretty much every night. There is music and something to do there between the block and everything. Mike, talk more about what's coming up in the future at Griffo. Yeah. I mean, so we we sort of talked about a couple of things. One cool thing about the the tasting bar that Kat does such a beautiful job with is that we get to play and experiment and feed
things out to the public through there. I mean, in the past, we've done, like, a persimmon liqueur, and now we're releasing our 2 brandies in, like, about 2 weeks. Then comes the espresso martini. And then sometime in February, I think, we've queued up the espresso correcto, the Grappa Barrel infused, coffee liqueur. And then, I don't know. Like, we've got we've got so many things in tank, and it's all just sort of scattered. Like, we've got a nocino in tank. We have No. Nocino.
Black walnut or green walnut? Black walnut. I'm excited, guys. Yeah. I mean, these guys are Italian. The black walnut and green walnut liqueurs, you get it. It's they're hard to find in the US. The Italian liqueur I don't know if, like, your grandparents ever did that. The Nocino? Oh, yeah. Makes a mean espresso martini too. So, I mean, it it you know, we did the Nocino proper. We picked it on whatever that is, Saints Day in June, and
we picked an odd number. And the last one was at nightfall, and it was off our friend's farm. And so it's just, we're super excited about that. Alright. You just made my day. That's serendipity. We're about to say night night, although I think I said night night about 3 hours ago. I'm still You're doing great, Steve. You're doing great. Still recovering from election coverage Tuesday night, and I'm not doing well.
Good to hear that day. Mike and Kat, go ahead and just kinda re recap everything that that Grifo does because you guys are amazing, and I can't wait to get out there. And I'm amazed I haven't been yet, but I will be. Yeah. So, I mean, we're Griffo Distillery in Petaluma. We've won so many awards this year for all
the spirits that we do. We do a a few whiskeys, a few gins, a vodka, cold brew coffee liqueur, some canned cocktails, and then we have an amazing events program and a bar that Kat is at the helm of, and I'll let Kat cover that. You know what, guys? Just come and see for yourself. Well put. I agree. And that's what I need to do too. Exactly. Steve, your first one's on me. Right on. Well, I think it'll be more than 1. Yeah. Probably. Probably. I don't drive. He's my
driver, so I don't have to worry. I want I want that. I wanna thank you guys again too for, sponsoring the election coverage because I know that we all probably needed a drink that day, but that was really I mean, so many people told me they were listening to Steve and all the different local politicians and Christine Pelosi on the air. Year of election coverage. Yeah. It was fantastic. And as I mentioned when before we get on the air, thank you guys for,
sponsoring that. And thank you, Herlinda, for, talking to them and and getting it happening. She's she makes magic. And now, the magic is gone, which is why I'm drinking a lot. No. But, you know, the the cock the the coffee, the espresso, what what's it called? Espresso martini. Martini, of course. The matriarch. I'm I'm now very buzzed. I got another I got another little bit in the shaker. You said you're not driving. No. I'm not driving, but I've got, Grifo,
Tamales Collins to to take home tonight. Look at that beautiful label. Isn't that stunning? Gorgeous. That is a clever name too. Our friend, Liesel, did that label. She's an amazing artist in kangaluma. And, yeah, I just love I'm in love with that label. No. It is very pretty, very cool. It's it's really a perfect beverage to drink anytime. My friend said to me the other day, oh my gosh. This would be great if you're going camping. And I was like,
or walking your dog in the afternoon. I don't know. So come on down and try one. And actually, how about this? If you mention, the brouhaha and Steve and the great folks here, then we'll go ahead and give you 15% off of whatever Thomas Collins There you go. The single or the 4 pack Alright. Prepare yourself because, we do this all the time. We call it the drive, a bump. And because, I mean, we'll talk about events coming up.
Oh, that's a problem. You know, my my friend doing it would say, well, we're not selling great and so we had How about this? Why don't we do it every Saturday through November December? Why don't you guys just come in every day? I'm a I'm a have to stock up on some of these spirits, Mike. Griffodistillery.com. Doctor Mike, tell them again exactly how to find you. We, we're in Petaluma, the north end, off of, the boulevard. You get off that exit off 101 and, just one block south. And it but
it's a street that Lagunitas is on. Yeah. We're across the street. Like, Lagunitas is on McDowell. McDowell. Thank you. On Scott Street. Scott Street hits t bones McDowell right at Lagunitas, and we're just 4 doors down on Scott Street. Griffith I'm sorry. Griffodistillery.com. And I think the, And you know what? If you had fun listening to us today, you hit us up and let's throw a party. How about every day in the green room? It is called the green room for a reason.
Kat Prescott, tasting room manager, and other titles. I'm actually my technical title is the facilitator of fun. You know? Well, that I wish they'd call me that. They call they call me the minister of badass stupidity. I can't even say see. I'm so white on coffee now. Did Kat earn her title? So I have you earned yours? You're amazing. You're both amazing. And it's an honor That means the cocktails are working. It's an honor to see you. Yeah. Well, I'm so wired from the espresso,
I think. I'll be calling in next week from Brazil. I'm judging, in Bahia, Brazil, the international beer competition in Brazil and Salvador, which was the first capital of Brazil, and, I like, my first time in South America, so I can't wait to call in. Really? Yeah. Yeah. I'm working on having, Brian in again, so, like, to to co host with you and for me to call in and Oh, good. Yeah. Get Brian in. Put me in your suitcase.
Wow. That's cool. Yeah. I'm I'm I'm excited and a little nervous, but I'm should be interested. Right. So Brian's coming in and we'll talk to you from, Brazil. Yes. I'll be on. Oh, cool. Yeah. Alright. Wow. Kat Prescott, Mike Griffo, cofounder with his wife of Griffo Distillery. Go to Griffo distillery.com. Hey, Kat, Mike. Thanks. No. Thank you. Alright. Cheers. Again, you guys need to come in more often. Yeah. It was really nice. This has been fun.
Our pleasure. Our pleasure. Alright. Very cool. Yes. And we'll see you, beginning Monday, with your daily, thing out. We'll set up a whole bar out in the, green room for you, man. So so this is a real thing. Alright. So I've got it up. Thank you, kids. It's gifting season at Griffo Distillery in Petaluma. Gift yourself a fresh cocktail at their tasting bar with award winning spirits. Griffo's Scott Street Gin was voted number 1 best gin for the 6th time.
Free live music Sundays in their stunning barrel room. And they got the Griffo shop stopped with locally made bitters, syrups, and cocktail kits. Everything needed to craft your new favorite drink. Stop by in Petaluma or visit griffodistillery.com, and book your holiday parties at Griffo today.