1 00:00:00,399 --> 00:00:01,620 It's the Brew 2 00:00:02,399 --> 00:00:02,899 podcast. 3 00:00:03,439 --> 00:00:04,500 The drive, Brew 4 00:00:05,120 --> 00:00:07,379 Linda Horace, of course, here, an international 5 00:00:07,839 --> 00:00:09,300 food judge and beer judge, 6 00:00:09,679 --> 00:00:11,939 and our guest today is Lorraine Barber. 7 00:00:12,394 --> 00:00:15,695 She is co owner of Barber Lee Spirits. 8 00:00:15,835 --> 00:00:17,195 It's great to see you again. It's been 9 00:00:17,195 --> 00:00:19,114 too long. Give us a history of Barber 10 00:00:19,114 --> 00:00:21,934 Lee Spirit. Barber Lee Spirits is our little 11 00:00:22,154 --> 00:00:24,714 distillery that could in Petaluma. We're grain to 12 00:00:24,714 --> 00:00:26,954 glass, so we're making everything in house. We 13 00:00:26,954 --> 00:00:29,629 start grain and build up. We open to 14 00:00:29,629 --> 00:00:31,649 the public in the beginning of 2019. 15 00:00:32,109 --> 00:00:34,530 Our timing couldn't have possibly been better. 16 00:00:35,070 --> 00:00:37,549 Yes, of course. It's myself, my husband, Mike 17 00:00:37,549 --> 00:00:40,530 Barber, and our partner Aaron Lee. So that's 18 00:00:40,895 --> 00:00:43,234 Barber and Lee. But you started the winery. 19 00:00:43,454 --> 00:00:45,375 Yeah. So we also have Before that. Yeah. 20 00:00:45,375 --> 00:00:47,295 We we've been my husband and I have 21 00:00:47,295 --> 00:00:49,534 been making wine for almost 18 years, Barber 22 00:00:49,534 --> 00:00:52,414 Cellars. Wow. You guys are busy. Yeah. We 23 00:00:52,414 --> 00:00:54,815 also launched a Petaluma Cheese Shop in the 24 00:00:54,815 --> 00:00:55,954 wine tasting room 25 00:00:56,280 --> 00:00:59,100 last October. So that's that's a thing too. 26 00:00:59,560 --> 00:01:00,060 Right. 27 00:01:00,440 --> 00:01:03,240 When I first met, Lorraine and Mike, my 28 00:01:03,240 --> 00:01:05,000 friends were doing these things called the Petaluma 29 00:01:05,000 --> 00:01:07,319 food tours, and they took us over to 30 00:01:07,319 --> 00:01:09,579 their wine tasting room to try some cheese 31 00:01:09,959 --> 00:01:11,340 and wine, of course, 32 00:01:11,704 --> 00:01:13,625 and that was really great. And Lorraine had 33 00:01:13,625 --> 00:01:15,405 a brand new baby 34 00:01:15,784 --> 00:01:18,825 and a brand new winery business and then 35 00:01:18,905 --> 00:01:20,745 so now she has 2 kids since then. 36 00:01:20,745 --> 00:01:24,344 Mhmm. Plus the they started the distilling later 37 00:01:24,344 --> 00:01:26,444 and and the cheese shop, it had 38 00:01:27,439 --> 00:01:28,099 a pandemic 39 00:01:28,400 --> 00:01:31,599 and fires and moved different to different places. 40 00:01:31,599 --> 00:01:33,520 And they you guys have such a cool 41 00:01:33,520 --> 00:01:35,939 little the the tasting room for the distillery 42 00:01:36,239 --> 00:01:39,060 is like it's like an old fashioned speakeasy 43 00:01:39,200 --> 00:01:40,560 kind of. You could actually even get a 44 00:01:40,560 --> 00:01:42,975 cocktail there. Gotta love that. Oh, yeah. Definitely. 45 00:01:42,975 --> 00:01:44,575 Yeah. We do. We have a great craft 46 00:01:44,575 --> 00:01:45,555 cocktail program. 47 00:01:46,575 --> 00:01:48,355 Yeah. You can come in for 48 00:01:48,975 --> 00:01:51,375 do a tasting of the spirits we produce. 49 00:01:51,375 --> 00:01:52,975 You can come in for a cocktail. You 50 00:01:52,975 --> 00:01:54,755 can combine the 2. 51 00:01:56,090 --> 00:01:58,090 But, mostly, we just wanted to create a 52 00:01:58,090 --> 00:01:59,390 space where you felt comfortable 53 00:01:59,930 --> 00:02:02,329 to enjoy spirits. Petaluma Hotel, so she has 54 00:02:02,329 --> 00:02:03,790 a they have a great location. 55 00:02:04,409 --> 00:02:05,870 So right by, you know, 56 00:02:06,329 --> 00:02:09,675 downtown Kentucky Street, super walkable Petaluma, which I 57 00:02:09,675 --> 00:02:10,895 really love, and 58 00:02:11,275 --> 00:02:12,395 I mean, you can just go from place 59 00:02:12,395 --> 00:02:13,995 to place to place. And now Gusto has, 60 00:02:13,995 --> 00:02:15,915 like, their sandwich shop in there. Right next 61 00:02:15,915 --> 00:02:18,155 door. Yeah. That would come in handy. Yeah. 62 00:02:18,155 --> 00:02:18,974 It's great. 63 00:02:19,275 --> 00:02:21,275 We're we've got a good little block going 64 00:02:21,275 --> 00:02:23,275 on because Volpe's is right there too. And 65 00:02:24,290 --> 00:02:25,509 They're open to the public. 66 00:02:26,689 --> 00:02:28,629 Barbara Lee is Sunday, 67 00:02:28,930 --> 00:02:31,590 Thursday through Sunday for tasting tours and cocktails. 68 00:02:32,370 --> 00:02:33,969 And you can enjoy a flight of their 69 00:02:33,969 --> 00:02:34,469 spirits 70 00:02:35,330 --> 00:02:37,490 and they've got a full cocktail menu which 71 00:02:37,490 --> 00:02:38,469 I'm sure is 72 00:02:38,930 --> 00:02:41,264 amazing. Oh, yeah. It's actually This must be 73 00:02:41,264 --> 00:02:44,705 incredible. Also open Wednesdays, and Wednesdays is, happy 74 00:02:44,705 --> 00:02:46,545 hour all day. So half price cocktails all 75 00:02:46,545 --> 00:02:47,685 day. Oh, jeez. 76 00:02:50,224 --> 00:02:52,724 They do a deviled egg competition. 77 00:02:53,105 --> 00:02:55,444 Yeah. That's right around there. Super fun. 78 00:02:56,439 --> 00:02:58,360 Near Easter and butter and eggs day parade, 79 00:02:58,360 --> 00:03:00,360 of course. You're really active with all the 80 00:03:00,360 --> 00:03:02,199 Pelham stuff. But what's coming in this supplement 81 00:03:02,199 --> 00:03:04,280 for Christmas? Deviled eggs. Yeah. You should come. 82 00:03:04,280 --> 00:03:07,400 Yeah. Yeah. We, people really come with it 83 00:03:07,400 --> 00:03:08,199 too. They, 84 00:03:08,680 --> 00:03:10,555 the I thought, you know, we I was 85 00:03:10,555 --> 00:03:13,275 surprised that the town didn't have a deviled 86 00:03:13,275 --> 00:03:13,935 egg competition 87 00:03:14,235 --> 00:03:15,914 prior because it's the egg basket of the 88 00:03:15,914 --> 00:03:16,814 world. Exactly. 89 00:03:17,194 --> 00:03:19,354 No. It was. It was. Well, you know, 90 00:03:19,354 --> 00:03:21,675 we'll we'll we'll we'll still own it. 91 00:03:22,074 --> 00:03:23,115 But Of course. We, 92 00:03:23,754 --> 00:03:24,569 yeah. I just, 93 00:03:25,290 --> 00:03:27,370 one one Easter, I was making deviled eggs 94 00:03:27,370 --> 00:03:28,830 and then thought to myself, wait. 95 00:03:29,370 --> 00:03:29,870 Why 96 00:03:30,250 --> 00:03:32,090 this must exist? And then it didn't, so 97 00:03:32,090 --> 00:03:33,469 I'm like, well, let's start it. 98 00:03:34,010 --> 00:03:36,569 So we we benefit I like to it 99 00:03:36,650 --> 00:03:39,055 it's like philanthropy through our means. Right? Like, 100 00:03:39,055 --> 00:03:41,134 we don't have a lot of means, but 101 00:03:41,134 --> 00:03:43,074 where we do, we like to flex. So 102 00:03:43,294 --> 00:03:44,594 we partner with 103 00:03:45,134 --> 00:03:46,354 Pedal and People Services. 104 00:03:47,375 --> 00:03:49,155 So it it benefits them, 105 00:03:49,789 --> 00:03:51,669 and that's also who we're partnering with for 106 00:03:51,789 --> 00:03:54,110 we have a a fair coming up in 107 00:03:54,110 --> 00:03:56,610 now. It's 8th year, the holiday food fair. 108 00:03:57,469 --> 00:03:59,729 So they're they're also the nonprofit beneficiary 109 00:04:00,110 --> 00:04:00,769 of that. 110 00:04:01,150 --> 00:04:03,409 That's gonna be the Tuesday before Thanksgiving 111 00:04:03,709 --> 00:04:04,930 at the Hotel Petaluma. 112 00:04:05,335 --> 00:04:06,775 Oh, tell us what's entailed with that. I 113 00:04:06,854 --> 00:04:08,534 I've been to the gingerbread kind of fair 114 00:04:08,534 --> 00:04:10,055 thing that they did with the crafts. Yeah. 115 00:04:10,055 --> 00:04:11,735 That's the hotel puts that on, which is 116 00:04:11,735 --> 00:04:12,235 great. 117 00:04:13,415 --> 00:04:15,514 The holiday food fair started 118 00:04:15,814 --> 00:04:16,475 out of, 119 00:04:17,014 --> 00:04:17,514 the 120 00:04:18,214 --> 00:04:19,435 the 7 the 2017 121 00:04:19,814 --> 00:04:20,314 fires, 122 00:04:21,540 --> 00:04:23,240 because we just weren't reordering, 123 00:04:24,180 --> 00:04:26,339 any kind of food from any of our 124 00:04:26,339 --> 00:04:27,080 food vendors 125 00:04:27,699 --> 00:04:29,620 around the time when they really that's their 126 00:04:29,620 --> 00:04:32,120 time to to really make hay. So 127 00:04:32,500 --> 00:04:35,524 we figured that probably was happening all over 128 00:04:35,524 --> 00:04:37,865 Sonoma County, so they were just really hurting. 129 00:04:37,925 --> 00:04:39,704 And we thought, what can we do? 130 00:04:40,084 --> 00:04:43,125 So in partnership with the hotel, which has 131 00:04:43,125 --> 00:04:44,264 been an incredibly 132 00:04:44,564 --> 00:04:45,544 supportive partner, 133 00:04:46,829 --> 00:04:47,329 We, 134 00:04:48,110 --> 00:04:50,689 we set up basically an indoor farmer's market, 135 00:04:51,389 --> 00:04:53,310 in the ballroom of the hotel, and it's 136 00:04:53,310 --> 00:04:57,009 only local food vendors that you support directly, 137 00:04:58,110 --> 00:05:00,654 and try try new stuff, maybe find something, 138 00:05:00,714 --> 00:05:03,055 you know, a new favorite thing of yours. 139 00:05:03,115 --> 00:05:04,735 You can get gifts there too, 140 00:05:05,274 --> 00:05:07,615 and, and, yeah, you can you can just 141 00:05:07,915 --> 00:05:10,555 explore your town in one one room. The 142 00:05:10,555 --> 00:05:13,595 catalyst for inviting you back on again is 143 00:05:13,595 --> 00:05:14,220 I saw, 144 00:05:15,019 --> 00:05:16,639 an artist courier article 145 00:05:17,339 --> 00:05:19,699 about a Filipino spirit. I'm gonna see if 146 00:05:19,699 --> 00:05:21,439 I can say this right. Lambanag, 147 00:05:22,540 --> 00:05:25,360 from, I think that's in in Tagalog, Lambanag, 148 00:05:25,740 --> 00:05:28,220 and it's a Filipino spirit being made in 149 00:05:28,220 --> 00:05:30,754 Petaluma, and I was like, oh my gosh. 150 00:05:30,754 --> 00:05:32,354 So I reached out to you then, and 151 00:05:32,354 --> 00:05:34,435 then Kathy reached out. She's like, did you 152 00:05:34,435 --> 00:05:36,134 see this? I'm like, oh, yeah. I'm already 153 00:05:36,194 --> 00:05:38,055 talked to it because this is unusual. 154 00:05:38,514 --> 00:05:39,794 I my dad was in the navy. I 155 00:05:39,794 --> 00:05:41,634 heard him I remember him talking about this, 156 00:05:41,634 --> 00:05:43,829 but I've never seen it personally. I'm sure 157 00:05:43,829 --> 00:05:45,990 I'm sure, you know, the sailor drank it 158 00:05:45,990 --> 00:05:47,430 all before I made it to pronounce it 159 00:05:47,430 --> 00:05:47,930 again? 160 00:05:48,310 --> 00:05:50,310 Oh, I'm not gonna like, I just say 161 00:05:50,310 --> 00:05:50,810 laminog. 162 00:05:52,069 --> 00:05:54,149 I'm I'm not gonna That's fine. I I'm 163 00:05:54,149 --> 00:05:56,629 just gonna read it phonetically. Yeah. Yeah. What's 164 00:05:56,629 --> 00:05:57,509 it made of? And, 165 00:05:58,214 --> 00:05:59,975 let me have a taste. You had that 166 00:05:59,975 --> 00:06:01,095 little one there. Let me get you another 167 00:06:01,095 --> 00:06:02,154 one. That was just 168 00:06:02,615 --> 00:06:04,214 That was that was a little amuse bouche. 169 00:06:04,375 --> 00:06:07,095 Flooring here. Yeah. So laminar it's made from, 170 00:06:07,334 --> 00:06:09,915 coconut palm nectar. So, like, the flowers, 171 00:06:11,360 --> 00:06:11,860 and, 172 00:06:12,319 --> 00:06:12,819 we, 173 00:06:14,639 --> 00:06:18,180 we're we have a good relationship with, restaurant 174 00:06:18,240 --> 00:06:20,980 Abaca and Pacific Cocktail Haven in 175 00:06:21,520 --> 00:06:22,819 the sit in San Francisco. 176 00:06:24,160 --> 00:06:24,660 And 177 00:06:25,024 --> 00:06:27,125 they were having a difficult time, 178 00:06:28,064 --> 00:06:30,144 bringing laminate in. It's in a lot of 179 00:06:30,144 --> 00:06:30,884 their cocktails. 180 00:06:31,824 --> 00:06:33,524 They're they're both Filipino 181 00:06:33,904 --> 00:06:34,404 based 182 00:06:34,784 --> 00:06:37,425 businesses, and they they were have yeah. They 183 00:06:37,425 --> 00:06:40,129 reached out to us because we were they, 184 00:06:40,129 --> 00:06:42,689 you know, they knew that we could that 185 00:06:42,689 --> 00:06:43,589 we make stuff. 186 00:06:44,050 --> 00:06:46,449 In your system. Yeah. Yeah. They're like, can 187 00:06:46,449 --> 00:06:48,050 you make this for us? And we're like, 188 00:06:48,050 --> 00:06:48,550 yes. 189 00:06:51,009 --> 00:06:52,290 So how how did And then I had 190 00:06:52,290 --> 00:06:53,810 to figure it out. Yeah. Because you had 191 00:06:53,810 --> 00:06:55,675 to get, I mean because coconut 192 00:06:57,495 --> 00:06:58,855 flowers aren't just grown on trees. No, they're 193 00:06:58,855 --> 00:07:00,855 not trees. Yes, they're not. I mean, they 194 00:07:00,855 --> 00:07:02,074 are. They 195 00:07:02,935 --> 00:07:04,935 are grown on trees. We had to kind 196 00:07:04,935 --> 00:07:06,375 of figure it out. I'd never heard of 197 00:07:06,375 --> 00:07:08,490 it before. A lot of people in, 198 00:07:09,110 --> 00:07:10,870 a lot of our friends in the in 199 00:07:10,870 --> 00:07:12,949 the bar community have not heard of it 200 00:07:12,949 --> 00:07:13,449 before. 201 00:07:14,389 --> 00:07:16,009 But Aaron had, 202 00:07:16,949 --> 00:07:19,029 when he was in the Philippines, he he 203 00:07:19,029 --> 00:07:20,629 tried it there. So he had a kind 204 00:07:20,629 --> 00:07:22,009 of a baseline for 205 00:07:23,264 --> 00:07:24,245 what it was, 206 00:07:25,264 --> 00:07:27,024 and he was able to source, 207 00:07:28,064 --> 00:07:28,564 granulated, 208 00:07:29,584 --> 00:07:32,245 like, basically dehydrated palm palm nectar. 209 00:07:32,944 --> 00:07:35,399 And so that's how it got like, we 210 00:07:35,720 --> 00:07:37,419 were were using it. 211 00:07:37,800 --> 00:07:38,540 It's tasty. 212 00:07:39,639 --> 00:07:41,800 It's interesting. What's the alcohol in it? It's 213 00:07:41,800 --> 00:07:44,519 it's 50%, so it's a 100 proof. And 214 00:07:44,519 --> 00:07:46,039 that and that was by request. Thank you 215 00:07:46,039 --> 00:07:47,740 for bringing these tiny Yeah. 216 00:07:48,754 --> 00:07:51,154 Tiny little No. We're really we're really good 217 00:07:51,154 --> 00:07:52,915 at what we do. So, like, there should 218 00:07:52,915 --> 00:07:55,394 never be any burn going down, like, from 219 00:07:55,394 --> 00:07:56,454 anything we make, 220 00:07:57,634 --> 00:08:00,035 but we real you know, we it it 221 00:08:00,035 --> 00:08:01,860 makes it at this strength, it really makes 222 00:08:01,860 --> 00:08:04,100 it an excellent mixer too. And yes. Because 223 00:08:04,100 --> 00:08:04,839 you can still 224 00:08:05,220 --> 00:08:06,899 taste it. Yeah. What are some of the, 225 00:08:07,300 --> 00:08:09,800 cocktails using this stuff would you suggest? 226 00:08:10,100 --> 00:08:12,339 Well, there, right now at at, 227 00:08:13,139 --> 00:08:13,639 at 228 00:08:15,084 --> 00:08:16,444 your tasting room? At a at a baca 229 00:08:16,444 --> 00:08:18,685 right now. They're you know, ube is is 230 00:08:18,685 --> 00:08:21,564 very common to use with with this in 231 00:08:21,564 --> 00:08:23,485 our tasting room right now. I haven't launched 232 00:08:23,485 --> 00:08:25,985 it yet, but I'm about to. I'm making 233 00:08:26,044 --> 00:08:27,264 a sour 234 00:08:27,724 --> 00:08:28,464 with it. 235 00:08:29,050 --> 00:08:30,329 Like a you mean like a whiskey sour? 236 00:08:30,329 --> 00:08:32,669 Kinda like a whiskey sour. Yeah. With, 237 00:08:33,210 --> 00:08:33,850 yeah, with, 238 00:08:34,889 --> 00:08:37,529 like ginger and and lemon and lime and 239 00:08:37,529 --> 00:08:38,830 things like that. I like that. 240 00:08:39,210 --> 00:08:41,335 Yeah. That makes sense. And, honey, It reminds 241 00:08:41,335 --> 00:08:43,014 me of Pisco, so I could see, like, 242 00:08:43,014 --> 00:08:45,575 a Pisco. It's really versatile. Yeah. It reminds 243 00:08:45,575 --> 00:08:46,855 me a little bit of Pisco. It's, 244 00:08:47,815 --> 00:08:50,535 it it's even though it's coca with coconut 245 00:08:50,535 --> 00:08:53,274 sugar and the coconut nectar, it's not coconutty 246 00:08:53,815 --> 00:08:55,115 or sweet. It's 247 00:08:55,500 --> 00:08:57,980 almost a little savory. Like toasted coconut. Yeah. 248 00:08:57,980 --> 00:09:00,139 Like toasted in in the nose. And, 249 00:09:00,700 --> 00:09:02,460 what do you age it in? Oh, well, 250 00:09:02,460 --> 00:09:04,460 it's a white spirit, so there's no age 251 00:09:04,460 --> 00:09:05,120 on it. 252 00:09:05,820 --> 00:09:08,220 Yeah. It's it's ready to go. Can you 253 00:09:08,220 --> 00:09:10,095 age it? You can. Like almost like a 254 00:09:10,095 --> 00:09:12,595 rum? You can. I've I've never I 255 00:09:13,134 --> 00:09:16,035 I haven't seen it done that way, but, 256 00:09:16,495 --> 00:09:18,175 that might be a you know, we're always 257 00:09:18,175 --> 00:09:20,415 game for new projects. So that might be 258 00:09:20,415 --> 00:09:22,014 something down the road that we might wanna 259 00:09:22,014 --> 00:09:24,870 experiment with. It's Lorraine Barber, co owner of 260 00:09:24,870 --> 00:09:26,809 Barber Lee Spirits in Petaluma. 261 00:09:28,470 --> 00:09:31,129 This first liquor we're tasting is Filipino. 262 00:09:32,389 --> 00:09:32,889 Lombanag. 263 00:09:33,509 --> 00:09:34,410 Yes. Okay. 264 00:09:36,230 --> 00:09:38,634 Explain to everybody what else you do at 265 00:09:38,634 --> 00:09:41,754 Barber Leaf Spirits. What you're you're making whiskeys 266 00:09:41,754 --> 00:09:43,674 and We are primarily we're a whiskey house. 267 00:09:43,674 --> 00:09:44,634 So we do, 268 00:09:45,355 --> 00:09:47,754 a single malt rye whiskey. We do an 269 00:09:47,754 --> 00:09:48,975 heirloom corn bourbon, 270 00:09:49,835 --> 00:09:52,154 which is mostly hopi blue and bloody butcher 271 00:09:52,154 --> 00:09:52,590 red. 272 00:09:53,550 --> 00:09:54,610 What? Yeah. 273 00:09:55,790 --> 00:09:58,430 We we it's not intentional, but we sort 274 00:09:58,430 --> 00:09:58,930 of 275 00:09:59,710 --> 00:10:02,190 end up ended up making all these spirits 276 00:10:02,190 --> 00:10:04,990 that are just hyper unique and aren't really 277 00:10:04,990 --> 00:10:05,809 well represented 278 00:10:06,514 --> 00:10:08,934 out there. Like, we do an absinthe launch, 279 00:10:09,394 --> 00:10:11,475 and we do a white and an aged 280 00:10:11,475 --> 00:10:12,455 rum of piloncillo, 281 00:10:13,794 --> 00:10:14,455 which is, 282 00:10:15,634 --> 00:10:16,134 organic 283 00:10:16,514 --> 00:10:19,095 cane juice that's cooked down and put into 284 00:10:19,235 --> 00:10:22,049 cone shaped molds to to set. So you 285 00:10:22,049 --> 00:10:23,649 you see it a lot like for for 286 00:10:23,649 --> 00:10:25,809 cooking. Yeah. It's a it's a Mexican thing. 287 00:10:25,809 --> 00:10:26,309 Pilonchillo. 288 00:10:26,850 --> 00:10:29,089 Yeah. Sugar and it's looking a little brown 289 00:10:29,089 --> 00:10:30,449 cone. I remember getting them when I was 290 00:10:30,449 --> 00:10:32,449 a kid. Pillon cone. Yeah. Yeah. 291 00:10:32,850 --> 00:10:33,509 So we, 292 00:10:34,654 --> 00:10:36,894 I I think outside of Mexico, we might 293 00:10:36,894 --> 00:10:39,535 also be one of the few places or 294 00:10:39,535 --> 00:10:40,355 only places, 295 00:10:41,215 --> 00:10:42,995 making rum out of that. 296 00:10:44,254 --> 00:10:46,095 And, yeah, we're we're not we're not really 297 00:10:46,095 --> 00:10:47,235 trying to be, 298 00:10:47,649 --> 00:10:49,730 you know, avant garde that way. We just 299 00:10:49,730 --> 00:10:51,970 sort of pursue the things that that we 300 00:10:51,970 --> 00:10:55,190 find interesting and and want to drink. 301 00:10:55,730 --> 00:10:58,049 Now your husband, Mike, he is are he 302 00:10:58,049 --> 00:10:59,589 the distiller or you're the distiller? 303 00:10:59,945 --> 00:11:01,404 He he's the master distiller, 304 00:11:02,264 --> 00:11:04,105 but we're all like, the 3 of us 305 00:11:04,105 --> 00:11:04,345 do 306 00:11:05,625 --> 00:11:07,304 we all we all know how to do 307 00:11:07,304 --> 00:11:09,964 all the things. Wow. Aaron Aaron does 308 00:11:10,264 --> 00:11:11,909 a lot of distilling as well, 309 00:11:13,190 --> 00:11:16,250 and I can step in when needed. 310 00:11:16,709 --> 00:11:19,029 But we all we also all wear because 311 00:11:19,029 --> 00:11:20,970 it's just the 3 of us. We wear 312 00:11:21,429 --> 00:11:23,509 a lot of hats. So we kind of 313 00:11:23,509 --> 00:11:24,329 go into 314 00:11:26,394 --> 00:11:28,735 our skill sets and Sure. Yeah. 315 00:11:29,514 --> 00:11:30,014 Barber 316 00:11:30,315 --> 00:11:31,294 Lee Spirits 317 00:11:31,914 --> 00:11:34,334 in Petaluma. Barber Lee spirits.com. 318 00:11:35,355 --> 00:11:36,554 You got the rye. 319 00:11:36,954 --> 00:11:38,794 And then you I like rye. Give give 320 00:11:38,794 --> 00:11:39,615 this to. 321 00:11:41,540 --> 00:11:42,440 K. This goes 322 00:11:43,300 --> 00:11:43,800 with 323 00:11:44,259 --> 00:11:45,480 that. Here you go. 324 00:11:47,220 --> 00:11:47,720 So 325 00:11:49,060 --> 00:11:51,480 this That one was a throat burner. Sorry. 326 00:11:51,700 --> 00:11:53,320 Chase it with the other thing. 327 00:11:54,465 --> 00:11:54,965 So, 328 00:11:55,985 --> 00:11:58,804 what you just tried is a new thing. 329 00:12:01,904 --> 00:12:02,404 We 330 00:12:03,424 --> 00:12:04,644 so I'm I'm Canadian 331 00:12:05,184 --> 00:12:05,684 and, 332 00:12:06,144 --> 00:12:06,644 a, 333 00:12:07,279 --> 00:12:08,179 which is, 334 00:12:08,639 --> 00:12:10,799 you know, might be why I'm really into 335 00:12:10,799 --> 00:12:11,699 rye, but, 336 00:12:12,879 --> 00:12:15,279 I I thought, what's the most Canadian thing 337 00:12:15,279 --> 00:12:16,579 we can possibly do? 338 00:12:17,120 --> 00:12:18,579 So we sent 339 00:12:19,534 --> 00:12:22,014 one of our emptied rye barrels to a 340 00:12:22,014 --> 00:12:23,154 maple syrup producer 341 00:12:24,254 --> 00:12:26,115 and had them fill it with 342 00:12:26,654 --> 00:12:29,054 maple syrup, aged it in their outdoor rig 343 00:12:29,054 --> 00:12:30,975 house for a year, so went through all 344 00:12:30,975 --> 00:12:31,634 the seasons. 345 00:12:32,220 --> 00:12:34,539 And then they, you know, they they bottled 346 00:12:34,539 --> 00:12:36,860 up that maple syrup for us, sent that 347 00:12:36,860 --> 00:12:39,100 back. So that's one of the things that 348 00:12:39,100 --> 00:12:41,500 you just tried. But then also they sent 349 00:12:41,500 --> 00:12:43,659 back the barrel that had the maple syrup 350 00:12:43,659 --> 00:12:47,174 in it. So we refilled that barrel with 351 00:12:47,495 --> 00:12:48,554 rye to finish 352 00:12:49,014 --> 00:12:49,995 it on in it, 353 00:12:50,615 --> 00:12:52,534 and that's the rye that you just tried. 354 00:12:52,534 --> 00:12:54,294 So it's our maple finished rye, which is 355 00:12:54,294 --> 00:12:55,815 just the most Canadian thing I can This 356 00:12:55,815 --> 00:12:57,834 would make a killer Manhattan 357 00:12:58,214 --> 00:13:00,134 or old fashioned. So what are you making 358 00:13:00,134 --> 00:13:02,450 with this and the whiskey. Right? Yeah. Yeah. 359 00:13:02,450 --> 00:13:04,610 We we haven't syrup. We we 360 00:13:05,330 --> 00:13:07,089 well, with the rye, we haven't even released 361 00:13:07,089 --> 00:13:08,210 it yet. Oh. We're in so it's a 362 00:13:08,210 --> 00:13:10,850 cup you're getting a preview. Wow. Yeah. We're, 363 00:13:11,009 --> 00:13:12,690 we're gonna be releasing it in a couple 364 00:13:12,690 --> 00:13:13,125 weeks. 365 00:13:14,085 --> 00:13:16,325 The syrup, we just got literally just got 366 00:13:16,325 --> 00:13:17,605 it back in, so it's just on the 367 00:13:17,605 --> 00:13:19,764 shelf today. My Ukrainian friend when she was 368 00:13:19,764 --> 00:13:22,105 here that came on the radio show, she, 369 00:13:22,804 --> 00:13:24,404 had some they she bought some of this 370 00:13:24,404 --> 00:13:25,304 as her souvenir 371 00:13:26,059 --> 00:13:28,480 from, from Sonoma County, one of her souvenirs 372 00:13:28,620 --> 00:13:30,779 besides, of course, pliny and all kinds of 373 00:13:30,779 --> 00:13:32,379 other stuff. But Of course. But she actually 374 00:13:32,379 --> 00:13:35,019 the she brought back some aged maple syrup 375 00:13:35,019 --> 00:13:37,580 back to Switzerland where she's, you know, hanging 376 00:13:37,580 --> 00:13:39,764 out with you. Very warming. Yeah. It's delicious. 377 00:13:39,985 --> 00:13:41,664 Yeah. A a lot of the times you 378 00:13:41,664 --> 00:13:42,884 see, you know, 379 00:13:45,904 --> 00:13:46,404 maple, 380 00:13:46,784 --> 00:13:49,105 like, you know, bourbon maple, something like that, 381 00:13:49,105 --> 00:13:49,985 and you don't really 382 00:13:52,009 --> 00:13:54,649 the flavor of the of the whiskey doesn't 383 00:13:54,649 --> 00:13:56,889 really come through. So that's why we really 384 00:13:56,889 --> 00:13:59,370 like working with this producer because it does 385 00:13:59,370 --> 00:14:00,990 go into their outside 386 00:14:01,529 --> 00:14:03,529 What part of Canada is that coming from? 387 00:14:03,529 --> 00:14:04,889 Oh, no. No. This is coming this is 388 00:14:04,889 --> 00:14:06,809 domestic. So I I can't send it to 389 00:14:06,809 --> 00:14:08,605 Canada. The the maple syrup. Oh, it's like 390 00:14:08,605 --> 00:14:10,945 it's like Wisconsin. Oh, okay. Where in Canada 391 00:14:11,004 --> 00:14:12,225 did you grow up? Toronto. 392 00:14:13,085 --> 00:14:15,245 One of my favorite places on the way. 393 00:14:15,245 --> 00:14:16,605 I grew up in Detroit and we used 394 00:14:16,605 --> 00:14:18,524 to drive next to Toronto a lot and 395 00:14:18,524 --> 00:14:19,264 hang out. 396 00:14:19,820 --> 00:14:21,899 What a cool town. It's yeah. I I 397 00:14:21,899 --> 00:14:23,580 I miss it. I'd like, you know, hopefully 398 00:14:23,580 --> 00:14:25,259 next year when things calm down a little 399 00:14:25,259 --> 00:14:26,959 bit. You moved to Sonoma County? 400 00:14:27,500 --> 00:14:29,679 It's a Sonoma County. We moved in 401 00:14:30,779 --> 00:14:31,759 o eight, maybe. 402 00:14:32,299 --> 00:14:32,799 Yeah. 403 00:14:33,259 --> 00:14:34,559 I got a job offer 404 00:14:35,014 --> 00:14:35,514 in 405 00:14:35,975 --> 00:14:37,835 the seventies from Chum FM, 406 00:14:38,455 --> 00:14:41,095 c h u m Yeah. Yeah. Which at 407 00:14:41,095 --> 00:14:44,934 that point then was my favorite radio station 408 00:14:44,934 --> 00:14:45,754 in the world. 409 00:14:46,950 --> 00:14:48,790 And I was in Toronto and met with 410 00:14:48,790 --> 00:14:50,710 them. They heard I played in my air 411 00:14:50,710 --> 00:14:51,690 check and they said, 412 00:14:53,110 --> 00:14:54,410 you're hired for weekends 413 00:14:56,070 --> 00:14:58,170 to start. And I went, oh, jeez. 414 00:14:58,629 --> 00:14:59,129 Well, 415 00:14:59,894 --> 00:15:01,754 I mean, I wasn't gonna move to Toronto 416 00:15:03,014 --> 00:15:03,834 from Detroit 417 00:15:04,375 --> 00:15:05,995 to work 2 days a week. 418 00:15:06,454 --> 00:15:08,774 I couldn't afford it. And I didn't wanna 419 00:15:08,774 --> 00:15:09,834 get another job 420 00:15:10,375 --> 00:15:12,714 or any job because I don't work. 421 00:15:13,879 --> 00:15:16,379 I've been doing radio 51 years. But anyway, 422 00:15:16,600 --> 00:15:18,679 Chum FM, and I hear I check them 423 00:15:18,679 --> 00:15:20,379 out sometimes and they're still happening. 424 00:15:21,320 --> 00:15:24,279 C h u m Chum FM. That sounds 425 00:15:24,279 --> 00:15:25,959 like one that would be from where where 426 00:15:25,959 --> 00:15:27,664 would where did they film Jaws? 427 00:15:29,085 --> 00:15:30,605 Isn't that called chum when they put it 428 00:15:30,605 --> 00:15:33,485 in the water where they're sharks? Exactly. Well, 429 00:15:33,485 --> 00:15:34,684 that was part of the joke. That would 430 00:15:34,684 --> 00:15:37,264 be fun, actually. She's Lorraine Barber, 431 00:15:38,044 --> 00:15:40,384 along with her husband. They co own Barber 432 00:15:40,679 --> 00:15:43,100 Lee Spirits along with the Lee family. 433 00:15:43,960 --> 00:15:44,440 And, 434 00:15:46,519 --> 00:15:48,840 you you guys, you and your husband have 435 00:15:48,840 --> 00:15:50,519 been making wine for quite a while and 436 00:15:50,519 --> 00:15:52,200 still are. Right? Explain Very much. Yeah. The 437 00:15:52,200 --> 00:15:52,940 wine situation. 438 00:15:53,434 --> 00:15:54,955 So it is it is very much a 439 00:15:54,955 --> 00:15:55,455 situation, 440 00:15:56,875 --> 00:15:59,034 because it it feels like that I'm coming 441 00:15:59,034 --> 00:16:01,274 out of harvest right now too. But, yeah, 442 00:16:01,274 --> 00:16:02,975 we've been making wine for 443 00:16:03,434 --> 00:16:04,654 18 years or so. 444 00:16:05,514 --> 00:16:08,075 And It's Barber Wine? It's Barber Cellars. Yeah. 445 00:16:08,075 --> 00:16:11,000 Cellars. Yeah. So the the wine tasting room 446 00:16:11,000 --> 00:16:12,220 and the distillery 447 00:16:12,759 --> 00:16:14,440 with its tasting room are right next door 448 00:16:14,440 --> 00:16:16,840 to each other Oh, cool. Downtown. Yeah. So 449 00:16:16,840 --> 00:16:19,080 we're actually the 1st downtown wine tasting room 450 00:16:19,080 --> 00:16:19,740 in Petaluma. 451 00:16:21,320 --> 00:16:21,820 We 452 00:16:22,715 --> 00:16:25,195 we started, like you know, everybody starts. We 453 00:16:25,195 --> 00:16:26,894 would source fruit and, 454 00:16:28,075 --> 00:16:29,295 work at at, 455 00:16:30,394 --> 00:16:30,894 from, 456 00:16:31,514 --> 00:16:32,654 co ops and stuff. 457 00:16:33,035 --> 00:16:36,394 And then just evolved into at this point, 458 00:16:36,394 --> 00:16:37,855 we're farming maybe 459 00:16:39,889 --> 00:16:43,190 12 acres or so around Sonoma County. Wow. 460 00:16:43,889 --> 00:16:46,149 Kind of figured it out as we went. 461 00:16:46,450 --> 00:16:49,190 Have a little dedicated winery in Petaluma. 462 00:16:50,370 --> 00:16:50,870 And, 463 00:16:52,014 --> 00:16:53,075 yeah, just kinda 464 00:16:54,095 --> 00:16:57,375 have a very strong volunteer set that help 465 00:16:57,375 --> 00:16:59,634 us out at very stressful times. 466 00:17:00,495 --> 00:17:02,575 But mostly, it's you know, we're doing punch 467 00:17:02,575 --> 00:17:04,034 downs right now and 468 00:17:05,420 --> 00:17:08,220 pressing and cleaning and, all of that stuff. 469 00:17:08,220 --> 00:17:10,480 But we, you know, we we make more 470 00:17:11,579 --> 00:17:14,299 wines that are to our taste, things that 471 00:17:14,299 --> 00:17:16,059 we wanna drink, just like with the spirits, 472 00:17:16,059 --> 00:17:17,945 the things we're reason, which is why we 473 00:17:17,945 --> 00:17:18,865 like Sonoma County to visit very free with 474 00:17:18,865 --> 00:17:19,870 what you can do. There's not a lot 475 00:17:19,870 --> 00:17:20,678 of restrictions of, like, well, you have to 476 00:17:20,678 --> 00:17:22,005 do this. So Well, that's 477 00:17:23,505 --> 00:17:25,525 what the drive is. Yeah. 16 years of 478 00:17:31,519 --> 00:17:33,519 No rhyme or reason. Whatever the hell we 479 00:17:33,519 --> 00:17:35,279 want. It's you know, it it fits into 480 00:17:35,279 --> 00:17:36,659 Petaluma really well 481 00:17:37,039 --> 00:17:39,119 that way. But, yeah, we kinda focus more 482 00:17:39,119 --> 00:17:39,779 on Kalatao 483 00:17:40,639 --> 00:17:42,720 styles and and then yeah. I wanna talk 484 00:17:42,720 --> 00:17:45,139 about your spirits club. Yeah. But, first, 485 00:17:45,440 --> 00:17:46,259 any retailers 486 00:17:46,674 --> 00:17:47,575 for the spirits? 487 00:17:48,035 --> 00:17:49,095 We yeah. We, 488 00:17:49,875 --> 00:17:52,434 different things at different places because we have 489 00:17:52,434 --> 00:17:54,914 to operate through a distributor, so we can't 490 00:17:54,914 --> 00:17:55,974 just be direct. 491 00:17:57,315 --> 00:17:57,815 Willoughby's, 492 00:18:00,049 --> 00:18:00,869 Bottle Barn, 493 00:18:01,490 --> 00:18:03,410 locally. You can find some of our some 494 00:18:03,410 --> 00:18:04,230 of our stuff. 495 00:18:04,609 --> 00:18:06,210 And the wine. And and around. And the 496 00:18:06,210 --> 00:18:09,090 wines as well. The wines are just through 497 00:18:09,090 --> 00:18:11,490 our tasting room at this point. Yeah. Because 498 00:18:11,490 --> 00:18:12,950 we since we launched, 499 00:18:13,544 --> 00:18:14,924 Petaluma Cheese Shop, 500 00:18:16,024 --> 00:18:17,404 it's it's great, 501 00:18:18,024 --> 00:18:18,764 but we, 502 00:18:20,024 --> 00:18:22,664 were were being visited a bunch, which is 503 00:18:22,664 --> 00:18:25,944 awesome, and I and appreciated, but we, we 504 00:18:25,944 --> 00:18:26,444 aren't. 505 00:18:26,759 --> 00:18:29,320 We're really tiny producers, so we aren't making 506 00:18:29,559 --> 00:18:31,019 Yeah. Enough to, 507 00:18:31,799 --> 00:18:34,380 to support a wholesale program. Makes sense. 508 00:18:34,839 --> 00:18:37,559 Now for Barber Lee Spirits, there is a 509 00:18:37,559 --> 00:18:38,460 spirits club. 510 00:18:38,759 --> 00:18:40,220 You can sign up at Barber 511 00:18:40,599 --> 00:18:42,434 Lee spirits dot com. 512 00:18:43,075 --> 00:18:45,715 Talk about these spirits club. Oh, yeah. So 513 00:18:45,715 --> 00:18:47,015 that's, every 514 00:18:48,035 --> 00:18:48,535 quarter. 515 00:18:49,715 --> 00:18:52,674 There's no fee there's no, like, membership fee. 516 00:18:52,674 --> 00:18:54,295 It's just whatever 517 00:18:54,595 --> 00:18:57,394 the contents of the club is minus 15 518 00:18:57,394 --> 00:18:58,055 or 20%, 519 00:18:59,450 --> 00:19:01,049 depending on the tier of the club. So 520 00:19:01,049 --> 00:19:03,150 it's 2 bottles or 4 bottles. Yeah. 521 00:19:03,930 --> 00:19:05,930 And, it's all we we always try to 522 00:19:05,930 --> 00:19:08,109 put in whatever the new thing is 523 00:19:08,570 --> 00:19:11,345 into that club. Yeah. Pickup parties and all 524 00:19:11,345 --> 00:19:14,144 that. We do. Yeah. The the the big 525 00:19:14,144 --> 00:19:16,144 benefit there is that every time you come 526 00:19:16,144 --> 00:19:18,865 in, it's half price clock cocktails for you 527 00:19:18,865 --> 00:19:20,005 and 6 friends. 528 00:19:21,505 --> 00:19:22,005 And 529 00:19:22,384 --> 00:19:25,000 yeah. So that's yeah. I mean, we want 530 00:19:25,000 --> 00:19:27,000 you to come in and hang out, and, 531 00:19:27,240 --> 00:19:29,259 we're happy to make cocktails for you. 532 00:19:29,799 --> 00:19:31,400 So now there's so there's the 2 different 533 00:19:31,400 --> 00:19:33,080 taste rooms because you still right? It's not 534 00:19:33,080 --> 00:19:34,200 all in one now. So you still have 535 00:19:34,200 --> 00:19:36,055 the wine one? And the distillery. And and 536 00:19:36,055 --> 00:19:38,154 then the distillery with the with the Cousteau's 537 00:19:38,295 --> 00:19:40,455 new sandwich shop in between. What is it 538 00:19:40,455 --> 00:19:43,195 called now? It's it's just Cousteau's. Yeah. Cousteau's, 539 00:19:43,255 --> 00:19:45,335 yeah, bakery. Yeah. And then you could walk 540 00:19:45,335 --> 00:19:45,835 over 541 00:19:46,215 --> 00:19:48,055 to Copperfields and, you know, have a couple 542 00:19:48,055 --> 00:19:49,995 drinks and then go read a book. Yeah. 543 00:19:50,240 --> 00:19:51,519 Or, you know That sounds like a nice 544 00:19:51,519 --> 00:19:53,119 afternoon. I never thought about it that way, 545 00:19:53,119 --> 00:19:55,039 but, yeah, that's That's what I'm gonna go 546 00:19:55,039 --> 00:19:56,640 do. Go over the sugary and get some 547 00:19:56,640 --> 00:19:58,660 oysters Absolutely. For em Hue Pueblo 548 00:19:59,119 --> 00:20:01,920 or Easy Rider, which is fantastic. They're Yeah. 549 00:20:01,920 --> 00:20:02,420 They're 550 00:20:02,880 --> 00:20:05,440 they're they're fabulous. Easy Rider restaurant, that's a 551 00:20:05,440 --> 00:20:07,315 great one. They do a locals night every 552 00:20:07,315 --> 00:20:08,294 Monday also. 553 00:20:08,994 --> 00:20:10,835 They're probably doing some of your spirit tours. 554 00:20:10,835 --> 00:20:12,755 That's kinda cool. Yeah. Yeah. They just, I 555 00:20:12,755 --> 00:20:15,015 think they just put on a new cocktail 556 00:20:15,154 --> 00:20:18,274 that uses our Gravenstein apple brandy Oh. 557 00:20:18,595 --> 00:20:20,054 Which is a pure Gravenstein 558 00:20:21,000 --> 00:20:23,079 apple brand. Like, we go to an orchard 559 00:20:23,079 --> 00:20:25,400 in Sebastopol. They press the Gravensteins for us, 560 00:20:25,400 --> 00:20:28,059 and we Yeah. Yeah. Churn that into awesome 561 00:20:28,519 --> 00:20:30,680 apple brandy. So it's called I think they're 562 00:20:30,759 --> 00:20:32,619 that cocktail is called Howdy Neighbor, 563 00:20:33,720 --> 00:20:34,460 which is 564 00:20:35,674 --> 00:20:38,795 lovely. Okay. Lorraine Barber is co owner with 565 00:20:38,795 --> 00:20:41,674 her husband and the Lee family of Barber 566 00:20:41,674 --> 00:20:42,174 Lee 567 00:20:42,714 --> 00:20:43,855 Spirits in Petaluma. 568 00:20:44,634 --> 00:20:45,134 Barberleyspirits.com. 569 00:20:47,769 --> 00:20:48,829 Okay. What is this? 570 00:20:49,130 --> 00:20:51,690 That is I brought some of our our 571 00:20:51,690 --> 00:20:53,289 new wife. Strong because I got a wine 572 00:20:53,289 --> 00:20:55,450 glass. She pulled it down. And she she 573 00:20:55,450 --> 00:20:57,309 gave you a healthy pour, which is good. 574 00:20:57,849 --> 00:20:58,910 So that is 575 00:20:59,369 --> 00:20:59,869 our, 576 00:21:00,570 --> 00:21:02,190 second label that we started 577 00:21:02,664 --> 00:21:03,484 at the winery, 578 00:21:04,664 --> 00:21:07,384 Brutal Hill named after our Zinfandel Vineyard, which 579 00:21:07,384 --> 00:21:09,424 is an insane vineyard to farm. Is this 580 00:21:09,545 --> 00:21:10,884 At the top of the city, that's 581 00:21:11,484 --> 00:21:13,305 facade on the wall. Actually so so our 582 00:21:13,305 --> 00:21:15,384 second label kind of allows us to play 583 00:21:15,384 --> 00:21:16,444 a little bit more. 584 00:21:16,849 --> 00:21:18,710 So this is a blend of 585 00:21:19,090 --> 00:21:19,590 vermentino, 586 00:21:20,289 --> 00:21:22,309 marasan, russon, and chardonnay. 587 00:21:22,769 --> 00:21:24,549 Wow. I know. It's spectacular. 588 00:21:25,009 --> 00:21:26,130 It I wish I had a little bit 589 00:21:26,130 --> 00:21:27,490 more of a chill on it right now, 590 00:21:27,490 --> 00:21:27,890 but, 591 00:21:28,450 --> 00:21:29,170 you know, we're 592 00:21:30,974 --> 00:21:33,375 it says it's it's colder than than it 593 00:21:33,375 --> 00:21:34,035 is outside, 594 00:21:34,654 --> 00:21:36,914 which is Yeah. It's almost 74. 595 00:21:37,615 --> 00:21:39,855 Fall weather is here finally, at least for 596 00:21:39,855 --> 00:21:40,434 a while. 597 00:21:41,055 --> 00:21:42,974 And then I brought the wine because, you 598 00:21:42,974 --> 00:21:44,275 know, I brought the cheese. 599 00:21:45,589 --> 00:21:47,529 Although, I do like spirits 600 00:21:47,910 --> 00:21:50,470 and cheese, like bourbon and cheese, things like 601 00:21:50,470 --> 00:21:53,289 that. So whiskey go like, if you have 602 00:21:53,430 --> 00:21:57,509 sushi or cheese or chips or chocolate, you're 603 00:21:57,509 --> 00:22:00,015 you're usually in good good shape. 604 00:22:00,554 --> 00:22:01,375 Very cool. 605 00:22:02,154 --> 00:22:03,375 Back to the 606 00:22:03,994 --> 00:22:04,815 drive brouhaha 607 00:22:05,194 --> 00:22:07,755 guest, she is Lorraine Barber, co owner of 608 00:22:07,755 --> 00:22:10,894 Barber Lee Spirits in Petaluma, and 609 00:22:11,410 --> 00:22:12,150 they've been making wines 610 00:22:12,529 --> 00:22:13,670 for many, many years. 611 00:22:14,369 --> 00:22:17,670 And, now talk a little more about the 612 00:22:18,049 --> 00:22:19,970 the the cheese shop. I just brought sort 613 00:22:19,970 --> 00:22:22,210 of a little sampling of, the things that 614 00:22:22,210 --> 00:22:24,289 we offer at the cheese shop. The white 615 00:22:24,289 --> 00:22:26,869 cheese, the solid one there, that's actually 616 00:22:27,224 --> 00:22:31,378 called it's called Brabender. It's, goat's milk Gouda 617 00:22:31,378 --> 00:22:34,399 out of the Netherlands. Oh, it's delicious. God, 618 00:22:34,399 --> 00:22:37,798 that's good. Yeah. It's everyone's gateway goat. You 619 00:22:37,798 --> 00:22:41,196 never really see goat, as a hard cheese. 620 00:22:41,196 --> 00:22:44,009 It's always soft. I love goat cheese and 621 00:22:44,009 --> 00:22:45,690 this is really good. Too, but this is 622 00:22:45,690 --> 00:22:48,329 this is in a different, like, way. It's 623 00:22:48,329 --> 00:22:50,089 a different way to approach it, and they 624 00:22:50,089 --> 00:22:52,490 make it the best, I think. What's the 625 00:22:53,289 --> 00:22:54,890 you've got, like, a different sauce kind of 626 00:22:54,890 --> 00:22:56,730 thing with that. Yeah. So there's also that 627 00:22:56,730 --> 00:22:58,384 that brown sauce there is, 628 00:22:58,845 --> 00:22:59,345 cajeta. 629 00:22:59,644 --> 00:23:01,484 Oh. It's a caramel sauce made with goat's 630 00:23:01,484 --> 00:23:02,765 milk. I know what that is. 631 00:23:03,565 --> 00:23:05,085 And we find that that's a really good 632 00:23:05,085 --> 00:23:06,924 accompaniment for cheese and also ice cream and 633 00:23:06,924 --> 00:23:08,765 also just eating by the spoonful in front 634 00:23:08,765 --> 00:23:10,205 of the refrigerator when you're trying to figure 635 00:23:10,205 --> 00:23:11,400 out what else you want to eat. 636 00:23:12,799 --> 00:23:14,360 And When I was a kid, we used 637 00:23:14,360 --> 00:23:16,360 to eat kind of over ice cream. Yeah. 638 00:23:16,360 --> 00:23:18,200 It's a Spanish thing. Yeah. It's excellent. And 639 00:23:18,200 --> 00:23:21,320 then, that orange cheese there is called, is 640 00:23:21,320 --> 00:23:22,779 a French cheese called mimolette, 641 00:23:23,559 --> 00:23:25,640 and it's, Slow down and say the name 642 00:23:25,640 --> 00:23:26,619 again. Mimolette. 643 00:23:26,920 --> 00:23:27,375 Okay. 644 00:23:27,775 --> 00:23:30,095 It's I I think of it sort of 645 00:23:30,095 --> 00:23:32,654 if the French made Parmesan. It would kind 646 00:23:32,654 --> 00:23:35,055 of be like this because it's kinda nuttier 647 00:23:35,055 --> 00:23:35,795 and creamier, 648 00:23:36,414 --> 00:23:38,974 I think, than than than traditional Parmesan, which 649 00:23:38,974 --> 00:23:40,805 is amazing. I love Parmesan. Like, there's no 650 00:23:41,055 --> 00:23:43,019 it's just a different flavor. Italian and I 651 00:23:44,140 --> 00:23:46,779 no. This this that's amazing. Yeah. It's really 652 00:23:46,779 --> 00:23:49,839 nice. And then that, that kind of gooey 653 00:23:50,059 --> 00:23:51,359 cheese on the spoon, 654 00:23:51,819 --> 00:23:55,359 yeah, that is a local favorite. That is, 655 00:23:56,044 --> 00:23:57,505 from Point Reyes Creamery, 656 00:23:58,365 --> 00:24:00,244 in located in Petaluma And we love that. 657 00:24:00,365 --> 00:24:01,345 And also Point Reyes. 658 00:24:02,044 --> 00:24:03,184 It's their Quinta. 659 00:24:03,644 --> 00:24:06,384 So it's, it's called the, like, a Montour 660 00:24:06,525 --> 00:24:09,184 style. So it's wrapped in cedar bark 661 00:24:10,180 --> 00:24:12,580 for the aging process. But what they do 662 00:24:12,580 --> 00:24:13,400 that's unique 663 00:24:13,779 --> 00:24:15,960 that I think makes theirs just the best 664 00:24:16,340 --> 00:24:19,460 is they soak their the cedar in a 665 00:24:19,460 --> 00:24:20,680 bay laurel tea. 666 00:24:21,140 --> 00:24:22,440 And so that flavor, 667 00:24:23,005 --> 00:24:26,125 that herbally just infuses into the cheese. I 668 00:24:26,125 --> 00:24:27,964 could guess, bone and eat a pint of 669 00:24:27,964 --> 00:24:29,724 this stuff. It's nice because you can't I 670 00:24:29,724 --> 00:24:31,644 know, like, you're, you know, you're far away 671 00:24:31,644 --> 00:24:33,325 on a desk, but so that's that's the 672 00:24:33,404 --> 00:24:35,410 you can see the cedar, the the tree 673 00:24:35,410 --> 00:24:36,930 bark right there. Yeah. Yeah. Yeah. It's nice 674 00:24:36,930 --> 00:24:38,529 because if you just leave it at room 675 00:24:38,529 --> 00:24:39,029 temperature, 676 00:24:39,570 --> 00:24:41,329 it it's its own dip in its own 677 00:24:41,329 --> 00:24:41,829 container. 678 00:24:42,130 --> 00:24:44,369 So it really makes it nice for parties 679 00:24:44,369 --> 00:24:46,369 and, yeah, I can definitely just eat it 680 00:24:46,369 --> 00:24:47,855 with a spoon. What do you pair these 681 00:24:47,855 --> 00:24:49,615 with? Are you pairing them with brownie? We 682 00:24:49,615 --> 00:24:50,115 do 683 00:24:50,494 --> 00:24:52,414 one one the other sorry. The last thing 684 00:24:52,414 --> 00:24:53,875 that's on that plate is 685 00:24:54,174 --> 00:24:54,674 butter, 686 00:24:55,295 --> 00:24:57,375 which is we also sell butter. So that 687 00:24:57,375 --> 00:25:00,675 is also French. It's, Rudolf Meunier, arguably one 688 00:25:00,675 --> 00:25:03,138 of the best butters in the world. We're 689 00:25:03,138 --> 00:25:05,600 very lucky with our resources that we can 690 00:25:05,600 --> 00:25:08,371 bring that in. That's good. That is Yeah. 691 00:25:08,371 --> 00:25:11,141 It's just good. So cheese butter is a 692 00:25:11,141 --> 00:25:13,603 byproduct of making cheese, which is why we 693 00:25:13,603 --> 00:25:15,554 we carry eating butters. I call I I 694 00:25:15,714 --> 00:25:17,394 for me, it's like there's, like, you know, 695 00:25:17,394 --> 00:25:19,075 there's cooking butter and then there's eating butter. 696 00:25:19,075 --> 00:25:19,815 Yeah. I agree. 697 00:25:20,194 --> 00:25:22,595 You know, they're different things. Julia Child used 698 00:25:22,595 --> 00:25:24,194 to say the same thing. Yeah. Mhmm. She 699 00:25:24,194 --> 00:25:26,595 didn't like to eat anything that didn't have 700 00:25:26,595 --> 00:25:28,934 cooking butter in it, and then she loves 701 00:25:29,099 --> 00:25:32,619 the other butter. Absolutely. Yeah. Like, just eating 702 00:25:32,619 --> 00:25:34,299 it whole. Yeah. Absolutely. So we have we 703 00:25:34,299 --> 00:25:35,900 have a number of different butters in the 704 00:25:35,900 --> 00:25:37,519 in the shop too. Very cool. 705 00:25:37,900 --> 00:25:39,900 I for for what we offer in the 706 00:25:39,900 --> 00:25:42,059 cheese shop is we have a a full 707 00:25:42,059 --> 00:25:43,519 cheese focused menu. 708 00:25:44,595 --> 00:25:46,194 So we do you can do a cheese 709 00:25:46,194 --> 00:25:48,835 tasting, which changes every week. We we want 710 00:25:48,835 --> 00:25:50,835 you to safely be able to explore the 711 00:25:50,835 --> 00:25:52,134 world of cheese. Oh. 712 00:25:52,434 --> 00:25:54,994 So it's 8 different cheeses plus accompaniments, and 713 00:25:54,994 --> 00:25:56,934 you can, like and it's it's insubstantial 714 00:25:57,315 --> 00:25:57,815 amount. 715 00:25:58,519 --> 00:25:59,019 Essentially, 716 00:25:59,799 --> 00:26:01,640 like, I might not look it, but internally, 717 00:26:01,640 --> 00:26:03,799 I'm basically a grandmother, and I'm like, everyone's 718 00:26:03,799 --> 00:26:06,119 too skinny. No. You don't look like eat 719 00:26:06,119 --> 00:26:08,519 more. Like, nobody should be leaving hungry, so 720 00:26:08,519 --> 00:26:10,759 everything we do is made to share. Good. 721 00:26:10,919 --> 00:26:12,839 So we do, like, burrata where you get 722 00:26:12,839 --> 00:26:14,894 the whole ball because otherwise, you don't understand 723 00:26:14,894 --> 00:26:17,015 what burrata is and and things like that. 724 00:26:17,134 --> 00:26:18,355 Of cutting into 725 00:26:18,974 --> 00:26:21,214 the burrata. Yeah. I love your places. I 726 00:26:21,214 --> 00:26:23,134 love how you have it decorated. It's super 727 00:26:23,134 --> 00:26:23,634 homey. 728 00:26:24,015 --> 00:26:26,255 The the distillery part is, like I said, 729 00:26:26,255 --> 00:26:27,775 it's kind of like a speakeasy, and then 730 00:26:27,775 --> 00:26:28,859 the winery shop 731 00:26:29,339 --> 00:26:31,179 is that that's where the cheese Yeah. Happening. 732 00:26:31,179 --> 00:26:34,160 Uh-huh. It's very kind of Victorian and pretty. 733 00:26:34,380 --> 00:26:35,980 And Can you pour it? No. No. No. 734 00:26:35,980 --> 00:26:37,599 What's that? That's the wine. 735 00:26:37,980 --> 00:26:40,380 Yes. Just a tad. I'm I've got so 736 00:26:40,380 --> 00:26:41,440 many cheese flavors. 737 00:26:41,819 --> 00:26:43,000 I did yeah. I wanna I I know 738 00:26:43,000 --> 00:26:43,634 I probably I brought 739 00:26:44,835 --> 00:26:46,755 even more cheese that I didn't because I 740 00:26:46,755 --> 00:26:48,515 was like, I don't know. This is a 741 00:26:48,515 --> 00:26:50,674 lot of cheese. I'll take it home. No. 742 00:26:50,674 --> 00:26:51,875 I'm leaving it here with you guys. Oh, 743 00:26:51,875 --> 00:26:54,275 okay. Thank you. Thank you. I'm I'm not 744 00:26:54,275 --> 00:26:56,275 a tease. It's not just like try it. 745 00:26:56,275 --> 00:26:58,160 No. There's that other little cheese there in 746 00:26:58,160 --> 00:27:00,480 the green kind of Japanese So this is 747 00:27:00,480 --> 00:27:03,039 this is the dirt lover from Green Dirt 748 00:27:03,039 --> 00:27:05,279 Farms. K. So it's an ash rind, 749 00:27:05,599 --> 00:27:06,319 ash rind, 750 00:27:06,640 --> 00:27:07,859 sheep's milk brie. 751 00:27:08,559 --> 00:27:10,319 You're more than welcome to try it. Like, 752 00:27:10,319 --> 00:27:13,375 you more we can open it. So, Wisconsin, 753 00:27:13,515 --> 00:27:15,755 I believe. Yeah. So you're not you know, 754 00:27:15,755 --> 00:27:17,134 I kinda like that. So 755 00:27:17,674 --> 00:27:19,595 the a lot of the taprooms will, you 756 00:27:19,595 --> 00:27:21,434 know, local local local as far as, like 757 00:27:21,434 --> 00:27:24,154 like, beers, but it is nice to taste 758 00:27:24,154 --> 00:27:26,414 things from other places. And with somebody 759 00:27:26,819 --> 00:27:28,659 who understands them and knows about them and 760 00:27:28,659 --> 00:27:30,899 has some, you know, either a relationship or 761 00:27:30,899 --> 00:27:32,659 expertise about the things, and I I I 762 00:27:32,659 --> 00:27:34,500 think the same thing with cheeses. Because if 763 00:27:34,500 --> 00:27:35,480 you are a local, 764 00:27:35,859 --> 00:27:37,480 you do wanna try other stuff. 765 00:27:37,859 --> 00:27:39,940 Absolutely. Yeah. And that's why we do the 766 00:27:39,940 --> 00:27:41,779 cheese tasting where we change it every week 767 00:27:41,779 --> 00:27:42,279 because 768 00:27:42,625 --> 00:27:44,944 it's it's a big and an intimidating world 769 00:27:44,944 --> 00:27:46,704 of cheese out there. Yes. And when you're 770 00:27:46,704 --> 00:27:48,144 at the store, it just all looks like 771 00:27:48,144 --> 00:27:48,644 cheese. 772 00:27:49,025 --> 00:27:50,784 So what a lot of the time happens 773 00:27:50,784 --> 00:27:52,644 is people stay in there, 774 00:27:53,184 --> 00:27:55,679 like, known, you know. Like, I know that 775 00:27:55,679 --> 00:27:57,359 I like this because it's expensive and I 776 00:27:57,359 --> 00:27:58,799 don't wanna commit to something I don't need. 777 00:27:58,880 --> 00:28:00,880 Oliver's looking in the cheese section. I just 778 00:28:01,039 --> 00:28:02,660 I started getting dizzy. 779 00:28:03,039 --> 00:28:04,559 It's it's it's And I just wanted to 780 00:28:04,559 --> 00:28:05,779 know how much for everything. 781 00:28:06,160 --> 00:28:07,380 Right. You know? 782 00:28:08,244 --> 00:28:10,964 Yeah. So It absolutely. So that's that's why 783 00:28:10,964 --> 00:28:12,644 we change the cheese tasting up all the 784 00:28:12,644 --> 00:28:14,244 time because we want you to like, maybe 785 00:28:14,244 --> 00:28:16,164 you find your new favorite thing or maybe 786 00:28:16,164 --> 00:28:18,325 you just got confirmation that you don't you 787 00:28:18,325 --> 00:28:20,884 really don't like something. Talking again about the 788 00:28:20,884 --> 00:28:23,220 location in Petaluma, and you've got this 789 00:28:23,700 --> 00:28:26,500 the spirits. Right. Yeah. The wine and the 790 00:28:26,500 --> 00:28:28,279 cheese. Yeah. So we're we're right. 791 00:28:28,819 --> 00:28:30,440 We're right downtown Petaluma. 792 00:28:30,740 --> 00:28:31,240 We're, 793 00:28:31,619 --> 00:28:34,500 we're the the cheese shop and winery co 794 00:28:34,500 --> 00:28:36,164 share a space in the we're at the 795 00:28:36,244 --> 00:28:37,305 base of the Hotel Petaluma. 796 00:28:37,924 --> 00:28:40,484 The distillery and its tasting room are right 797 00:28:40,484 --> 00:28:41,225 next door, 798 00:28:41,845 --> 00:28:43,705 kinda sandwiched between us and Volpi's. 799 00:28:45,125 --> 00:28:45,625 And, 800 00:28:46,005 --> 00:28:47,545 yeah, we're we're, 801 00:28:48,085 --> 00:28:50,565 we're the cheese shop and winery are open 802 00:28:50,565 --> 00:28:51,509 7 days a week. 803 00:28:52,070 --> 00:28:54,789 The distillery is open Wednesday through Sunday, and 804 00:28:54,789 --> 00:28:56,570 Wednesday is, is, 805 00:28:57,430 --> 00:28:58,890 happy hour all day. 806 00:28:59,269 --> 00:29:01,190 Herlinda just brought me is this a, some 807 00:29:01,190 --> 00:29:03,269 kind of bird cheese? This is a sheep's 808 00:29:03,269 --> 00:29:03,769 milk. 809 00:29:04,070 --> 00:29:06,914 Sheep's milk. And it ash. Brie. Yes. Okay. 810 00:29:06,914 --> 00:29:08,275 Brie. Yeah. Not, 811 00:29:09,714 --> 00:29:12,855 vegetable ash. Okay. Yeah. So it's That's incredible. 812 00:29:13,234 --> 00:29:14,674 A lot of the time when you see 813 00:29:14,674 --> 00:29:17,234 ash on on cheese, it looks kind of 814 00:29:17,234 --> 00:29:19,154 intimidating and looks like it's gonna be a 815 00:29:19,154 --> 00:29:21,579 stronger flavor, But what ash does is that 816 00:29:21,579 --> 00:29:25,019 actually tempers down the the the intensity of 817 00:29:25,019 --> 00:29:26,619 cheeses. So, like, you can have the same 818 00:29:26,619 --> 00:29:28,619 two cheeses, but if one is an ash 819 00:29:28,619 --> 00:29:31,419 rind during the the the aging process, that 820 00:29:31,419 --> 00:29:33,099 one's gonna be more mellow. How'd you learn 821 00:29:33,099 --> 00:29:35,005 about the cheeses? What what got you I 822 00:29:35,005 --> 00:29:36,224 I like eating stuff. 823 00:29:37,085 --> 00:29:38,845 Yeah. And as we go, you know, I 824 00:29:38,845 --> 00:29:39,345 I, 825 00:29:39,644 --> 00:29:41,164 at this point, I'm just spending a lot 826 00:29:41,164 --> 00:29:42,704 of my time cutting up cheese. 827 00:29:44,285 --> 00:29:45,884 Very cool. And eating it, it's a it's 828 00:29:45,884 --> 00:29:47,644 a it's a it's a charmed life. You're 829 00:29:47,644 --> 00:29:48,785 doing a great job. 830 00:29:49,410 --> 00:29:50,130 Yeah. And that, 831 00:29:51,250 --> 00:29:53,250 wow. Yeah. And we also serve the you 832 00:29:53,250 --> 00:29:54,769 can get the charcuterie. Like, we do a 833 00:29:54,769 --> 00:29:56,690 charcuterie board from the cheese shop that you 834 00:29:56,690 --> 00:29:58,690 can get in the distillery Oh, cool. While 835 00:29:58,690 --> 00:30:00,610 you're while you're sampling all the spirits. Oh, 836 00:30:00,610 --> 00:30:02,369 hell. I gotta get down there. You should 837 00:30:02,369 --> 00:30:03,725 go down. I think you would enjoy it. 838 00:30:03,725 --> 00:30:05,245 And then what about, like, during happy hour? 839 00:30:05,245 --> 00:30:06,845 Like, you're doing these cheese boards and all 840 00:30:06,845 --> 00:30:08,625 that? So so for the distillery, 841 00:30:09,005 --> 00:30:10,765 it's the full menu. We don't do, like, 842 00:30:10,765 --> 00:30:12,924 a, like, a limited menu. It's our full 843 00:30:12,924 --> 00:30:15,025 menu. It's just the cocktails are half price. 844 00:30:15,710 --> 00:30:17,869 Yeah. That's phenomenal. I don't wanna pull we 845 00:30:17,869 --> 00:30:19,630 don't we want you to be able to 846 00:30:19,630 --> 00:30:20,609 really experience 847 00:30:21,549 --> 00:30:23,950 what we have to offer. And and I, 848 00:30:23,950 --> 00:30:25,789 you know, I I develop a lot of 849 00:30:25,789 --> 00:30:28,210 the cocktails for our cocktail program, and, 850 00:30:28,894 --> 00:30:30,595 they're they're really 851 00:30:30,894 --> 00:30:33,774 like a high caliber craft cocktail. That sounds 852 00:30:33,774 --> 00:30:36,255 pretentious as I'm saying. Yeah. But but I'm, 853 00:30:36,255 --> 00:30:38,034 you know, we're proud of what we do. 854 00:30:38,095 --> 00:30:40,095 We work really hard on on making our 855 00:30:40,095 --> 00:30:42,335 spirits. We work really hard on making sure 856 00:30:42,335 --> 00:30:43,154 that we're delivering 857 00:30:43,960 --> 00:30:46,940 the best possible to everybody. 2 young kids 858 00:30:48,600 --> 00:30:49,519 and 3 businesses 859 00:30:49,960 --> 00:30:52,440 Uh-huh. Through a pen like, you know, our 860 00:30:52,440 --> 00:30:54,519 pan pandemic and then, of course, our local 861 00:30:54,519 --> 00:30:57,160 fires and Yeah. You know, all these things. 862 00:30:57,160 --> 00:30:59,234 I'm like I'm like I mean, I've known 863 00:30:59,454 --> 00:31:01,214 you 9 years now since you since you 864 00:31:01,214 --> 00:31:03,855 started this, and I'm, like, just so in 865 00:31:03,855 --> 00:31:05,774 awe of you right now. That's really sweet. 866 00:31:05,774 --> 00:31:07,534 I don't know what the alternative is. Like, 867 00:31:07,534 --> 00:31:10,015 there's there's really you can either just stop 868 00:31:10,015 --> 00:31:12,174 or keep going. That's that's that's all there 869 00:31:12,174 --> 00:31:13,075 is. Amen. 870 00:31:13,779 --> 00:31:16,279 She is Lorraine Barber, co owner 871 00:31:16,740 --> 00:31:17,880 of a Barber 872 00:31:18,660 --> 00:31:21,539 Lee Spirits in Petaluma. They've also got the 873 00:31:21,539 --> 00:31:23,319 cheese shop, and they sell wine, 874 00:31:24,579 --> 00:31:25,640 Barber Cellars. 875 00:31:26,259 --> 00:31:27,319 They're very busy, 876 00:31:27,865 --> 00:31:29,784 and they do a great job. And Lorraine, 877 00:31:29,784 --> 00:31:31,464 great to see you again. Nice seeing you 878 00:31:31,464 --> 00:31:33,464 too. We'll we'll always make time to to 879 00:31:33,464 --> 00:31:35,464 host everything. Yeah. We need to. Okay. And 880 00:31:35,464 --> 00:31:37,325 I thank you so much for for 881 00:31:37,784 --> 00:31:39,865 having having me on today. It's so nice 882 00:31:39,865 --> 00:31:41,940 to come come by again after so long. 883 00:31:42,099 --> 00:31:44,019 Tell me, tell us again really quick about 884 00:31:44,019 --> 00:31:45,559 what's happening for Christmas. 885 00:31:45,859 --> 00:31:49,000 Oh, so, one for thanks for for Thanksgiving, 886 00:31:50,179 --> 00:31:52,179 it's the holiday food fair. You can find 887 00:31:52,179 --> 00:31:53,159 tickets at holidayfoodfair.com, 888 00:31:54,019 --> 00:31:55,755 which I cannot believe that that was not 889 00:31:55,755 --> 00:31:57,914 taken. It's a great way. It's, you know, 890 00:31:57,914 --> 00:31:59,994 2 days before Thanksgiving. It's a great way 891 00:31:59,994 --> 00:32:02,315 to set your Thanksgiving table or get food 892 00:32:02,315 --> 00:32:03,775 based gifts for everybody. 893 00:32:04,234 --> 00:32:06,154 And then also we're about to launch tickets 894 00:32:06,154 --> 00:32:06,654 for 895 00:32:06,955 --> 00:32:08,015 our 3rd annual, 896 00:32:08,875 --> 00:32:10,335 local Makers Fair 897 00:32:11,150 --> 00:32:13,149 which is gonna be happening the Tuesday following 898 00:32:13,309 --> 00:32:15,869 the 1st Tuesday of December. So the that'll 899 00:32:15,869 --> 00:32:17,650 be available on our website. 900 00:32:18,029 --> 00:32:20,349 Oh. Wow. Well, I love all the stuff 901 00:32:20,349 --> 00:32:22,029 that that you guys do. I always have 902 00:32:22,029 --> 00:32:23,671 the best time. Also, the stuff in, 903 00:32:24,151 --> 00:32:26,791 Petaluma Hotels remodel is amazing, so we're thrilled 904 00:32:26,791 --> 00:32:27,531 to have you. 905 00:32:27,831 --> 00:32:29,991 Alright, Lorraine. Great to see you again. Thanks 906 00:32:29,991 --> 00:32:31,431 for coming in, and we'll Thank you. We'll 907 00:32:31,431 --> 00:32:33,371 see you soon. For having me. Okay.