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.