The Bourbon Badass: Leadership with Heart

WEBVTT
00:00:00.000 --> 00:00:02.640
Welcome to Confessions Beyond the Food.
00:00:02.879 --> 00:00:05.120
I'm your host, Nancy Redman.
00:00:05.519 --> 00:00:08.240
Let's dig in and get inspired.
00:00:11.519 --> 00:00:21.199
Welcome to Confessions Beyond the Food, where we look past the business to explore the people, passion, and purpose driving the food service industry.
00:00:21.440 --> 00:00:32.399
Today I'm joined by Anthony Salimi, VP of Strategic Sales for A Smart Restaurant Supply, and the man many know as Bourbon Badass.
00:00:32.880 --> 00:00:42.000
With over 15,000 Instagram followers, Anthony's built a community around authenticity, connection, and of course, great bourbon.
00:00:42.240 --> 00:00:51.840
We talk about how the industry's evolving, what it takes to stay relevant, and how his competitive spirit, that love to win, fuels his success.
00:00:52.159 --> 00:01:03.280
And in True Confessions fashion, Anthony closes with a heartfelt moment that reminds us what it's really all about people, passion, and purpose.
00:01:03.520 --> 00:01:09.200
So grab a cup of coffee or maybe grab a bourbon and let's jump into this episode.
00:01:09.920 --> 00:01:13.040
Hi, so we have Anthony in the studio today.
00:01:13.200 --> 00:01:14.239
Welcome, Anthony.
00:01:14.799 --> 00:01:15.280
Hey there.
00:01:15.359 --> 00:01:16.079
How are you doing?
00:01:16.400 --> 00:01:17.120
I'm good.
00:01:17.280 --> 00:01:32.560
I have been stalking Anthony for a little bit about getting on the show because he is just has a ton of different experience with the food service industry, but also um he has a little side hustle.
00:01:32.719 --> 00:01:34.480
So we're happy to have you on today.
00:01:35.040 --> 00:01:35.439
Thank you.
00:01:35.680 --> 00:01:36.319
Glad to be here.
00:01:36.560 --> 00:01:36.959
Awesome.
00:01:37.040 --> 00:01:38.159
So let's jump in.
00:01:38.400 --> 00:01:47.840
So the food service world has seen massive shifts from supply chain challenges to how many people dine in order.
00:01:48.079 --> 00:01:53.840
So from your vantage point at ASMART, what's been the biggest transformation you've witnessed?
00:01:55.200 --> 00:01:56.640
Yeah, you are right, man.
00:01:56.719 --> 00:01:59.280
There has been constant change since really COVID.
00:01:59.760 --> 00:02:08.479
Like you said, the the shutdown of COVID, the supply chain issues, um inflation, now tariffs up and down every other day.
00:02:08.560 --> 00:02:09.840
You never know what it is.
00:02:09.919 --> 00:02:14.479
But I think the the biggest transformation is the ability to adapt.
00:02:14.639 --> 00:02:19.680
I mean, you you can't make a plan today and all the variables change tomorrow.
00:02:19.840 --> 00:02:28.639
So you have to just be a you have to have a an end goal in mind, but understand that every day you're gonna zig and zag to get to where you need to be.
00:02:28.719 --> 00:02:31.919
And and yesterday it wasn't a hurdle, today there's a hurdle.
00:02:32.159 --> 00:02:39.919
And and those that can kind of adapt and and jump and and are nimble are probably doing pretty good.
00:02:40.080 --> 00:02:46.080
Those that are more stuck in the in the trenches of how they've always done things, probably struggling.
00:02:47.039 --> 00:02:50.240
Yeah, it's it's been a wild ride.
00:02:50.479 --> 00:02:52.319
So it's never dull.
00:02:52.560 --> 00:03:04.000
So um, so with labor shortages and automation, digital everything, um, chefs and operators have had to rethink almost every part of their business.
00:03:04.240 --> 00:03:07.520
How are you seeing them adapt to this new reality?
00:03:09.280 --> 00:03:20.960
So I think the you know, your bigger customers' chains and some well-capitalized independents can can afford some of the automation to help with labor shortages and cut down and things like that.
00:03:21.039 --> 00:03:28.560
But I think you know, more the the the general independent, I think they have to adapt in in in different ways.
00:03:28.639 --> 00:03:37.520
And and obviously meals to go is is insanely increased, and they have to understand what that is and the packaging that they need.
00:03:38.240 --> 00:03:53.840
They maybe didn't have to have anything but a standard foam clamshell before, but now they may have to have uh other products that are available for soups or different things, and and then also creating menu items that can hold up to that 10 or 15 minute drive time, right?
00:03:53.919 --> 00:04:04.479
Your your signature dish is great when you put it on the table and it's fresh and hot, but you know, 15 minutes in the car ride in a in a clamshell or a to-go box changes it.
00:04:04.560 --> 00:04:20.560
And and so understanding that you have to have that that menu item change, and or or maybe the you know, you don't put the sauces on it, you know, they're in a separate cup or a separate container so the consumer can do it, so it doesn't make the the product soggy or whatnot.
00:04:20.639 --> 00:04:27.759
So understanding that that's a big piece of the business, and I don't see it going away, and how do you adapt to it?
00:04:27.920 --> 00:04:30.399
You know, again, packaging menu items.
00:04:30.639 --> 00:04:47.519
Um, but I also think uh you know, the the menus like um oh I'm drawing a blank on the chain that has a menu that's about four million pages thick, and they have everything from Chinese food to Jamaican to uh Cheesecake Factory, that's it.
00:04:47.600 --> 00:05:04.319
They have everything I I think um you know, I I think having a uh an ingredient that's multi-purpose, and what I mean by that is I can have this protein and how do I use it four different ways so I don't have to have you know I can make four different meals out of the same thing.
00:05:04.480 --> 00:05:07.040
Think of a Mexican restaurant, they've done this forever, right?
00:05:07.199 --> 00:05:13.199
You got you got fajita steak, fajita chicken, ground beef, and how many items are on their menu?
00:05:13.360 --> 00:05:25.600
They're using the same product, just slightly very slight variations, and and uh are allowed to or and are able to uh you know put out various dishes but with a minimal amount of ingredients.
00:05:25.680 --> 00:05:39.199
And I think that's where a lot of our smaller independents have to shift to, and the you know you you can't afford the food waste, so if you can use that same menu item, you know, same ingredient multiple ways, you reduce the waste.
00:05:39.920 --> 00:05:41.360
That's an interesting point.
00:05:41.439 --> 00:05:44.000
I never thought about that with Mexican food.
00:05:44.240 --> 00:05:45.920
So, but that's so true.
00:05:46.160 --> 00:05:50.560
And every dish tastes totally different based on spices and things like that.
00:05:51.120 --> 00:05:53.279
Sauce or sauce or spice, yeah.
00:05:53.600 --> 00:06:02.240
Um, but I think you'll see more of that uh where you you have a limited, say a protein, but you can use it multiple different ways.
00:06:02.879 --> 00:06:09.680
I also, I mean, you were talking too about the packaging and getting it to the end user, you know, the customer.
00:06:10.000 --> 00:06:22.240
And I mean, another thing that I go crazy on is if I'm gonna spend because a sandwich will turn into a I could go and buy a sandwich for less than$10.
00:06:22.720 --> 00:06:29.600
Well, probably not now, but um, but by the time if you have it delivered to you, it's gonna be$25.
00:06:30.480 --> 00:06:31.680
And it's crazy.
00:06:31.839 --> 00:06:39.439
People are willing to pay that, but I also, when I receive my$25 sandwich, I kind of want a nice presentation.
00:06:39.600 --> 00:06:42.879
So just like I would expect, like in in the restaurant.
00:06:43.519 --> 00:06:56.160
I know uh Panera is a not one of our chain customers, but they do a phenomenal job with their packaging and and they even have little cardboard dividers for different layers, and and uh they do an incredible job.
00:06:56.240 --> 00:07:03.519
So I think if people could look to that and and beg, borrow, and steal from that, what they do, um, it would help them out.
00:07:03.839 --> 00:07:04.480
Yeah.
00:07:05.199 --> 00:07:09.759
So um the next generation of chefs and restaurant owners think differently.
00:07:09.920 --> 00:07:13.839
They're more tech forward, more brandaware, more vocal.
00:07:14.000 --> 00:07:18.399
So, what do you admire most about how they approach the business today?
00:07:20.079 --> 00:07:30.319
So I think um brand loyalty kind of went out the window during COVID and it's coming back, uh, more so on the equipment side than smallwares.
00:07:30.480 --> 00:07:46.720
Uh the oven or the the the piece of equipment they were using before during COVID, you just took what you could get because availability was so bad, and um you know they are now going back to the ones they know and loved.
00:07:46.879 --> 00:07:52.800
The quality may have not been what they thought on the one they took a chance on.
00:07:52.959 --> 00:07:55.839
So I see that coming back in in the equipment side.
00:07:55.920 --> 00:08:05.439
On the on the smallware side, still, you know, a spatula is a spatula, and is a ten dollar one versus a fifteen dollar one?
00:08:05.519 --> 00:08:06.639
Is there a great difference?
00:08:06.879 --> 00:08:09.600
You can argue there is, but you can argue there isn't.
00:08:09.759 --> 00:08:15.759
Uh so I haven't seen the shift as big going back to the brand names on the smallwares.
00:08:16.000 --> 00:08:18.720
Now there's that that's an overall statement, right?
00:08:18.800 --> 00:08:26.480
Because a spatula is very different than a um you know thickness on a food pan, where there is a different different quality.
00:08:26.560 --> 00:08:38.960
So it's a general statement, but um you know, on the on the tech savviness, I am super excited, but I'm also super fearful, and I'll explain why.
00:08:39.279 --> 00:08:43.039
On the excited side, right, there's so many benefits, right?
00:08:43.120 --> 00:08:52.879
You you know from a service side, you can preemptive uh see this you know motor starting to fail, and you can fix it before so you don't have an outage and lose sales.
00:08:53.200 --> 00:09:01.840
Um, the menu loading where you can you know pre-program it and you hit one button and it takes care of everything, so to speak.
00:09:02.080 --> 00:09:04.559
Those are great things for operators.
00:09:05.120 --> 00:09:11.919
Where I am uh more on the on the downside of it is I don't think our service industry is ready.
00:09:12.080 --> 00:09:20.480
You know, service already is a uh you know sore spot in our industry, just the availability and the number of techs and things like that.
00:09:20.879 --> 00:09:30.480
And I don't think they've kept up with the speed of the technology and how to repair these fancier products, uh, you know, with computer boards and things like that.
00:09:30.559 --> 00:09:38.799
They're they're used to you know um timers and relays and you know smaller, uh less technical products.
00:09:38.879 --> 00:09:44.559
They know how to fix it, but now uh some of the technology kind of gets in the way of fixing it.
00:09:44.799 --> 00:09:46.799
So I think it's a double-edged sword.
00:09:46.879 --> 00:09:51.200
I it'll it'll catch up on the server side, it's just gonna take a little time.
00:09:51.600 --> 00:10:13.039
But um I I think the the chefs can they can use the tech, whether it's from uh you know speeding up the menu time because you don't have to think about the programming or even some of the um you know menu items that you know you have this piece of equipment you can now cook something differently or a different type of menu item.
00:10:13.120 --> 00:10:25.120
So I think the the the ones that embrace it are gonna you know obviously succeed faster, um, but yeah, that server side just kind of in the back of my head, uh-oh, what happens when something does go wrong?
00:10:25.360 --> 00:10:27.679
Um but it'll catch up.
00:10:27.840 --> 00:10:28.799
It always does.
00:10:29.120 --> 00:10:30.799
Yeah, that's a really good point.
00:10:31.360 --> 00:10:36.720
So with all the noise and change, what's keeping you most inspired right now?
00:10:36.960 --> 00:10:41.519
What still makes you like excited to get up and do what you do every day?
00:10:41.600 --> 00:10:44.639
Because your job is difficult on the supply chain side.
00:10:45.039 --> 00:10:48.799
Yeah, I you know, some people don't like change.
00:10:48.960 --> 00:10:52.000
It doesn't bother me, and the speed of change doesn't bother me.
00:10:52.159 --> 00:10:54.080
I think it's a disruptor, if you will.
00:10:54.240 --> 00:10:56.240
Those that can adapt can can overcome.
00:10:56.399 --> 00:11:08.399
But um, I think you know, um A Smart is a family-owned business, and I think that is a huge asset, and that we're nimble, we can make decisions, we can jump on opportunity.
00:11:08.720 --> 00:11:22.000
Um we don't have to, you know, run things through a board of directors, and you know, the leadership huddles up, and here's a calculated risk, and let's go, and we make our mind, and good, bad, or indifferent.
00:11:22.080 --> 00:11:24.879
We made up our mind and we we we jumped one way or the other.
00:11:24.960 --> 00:11:33.279
And and uh so I think seeing the the results of your decisions very quickly, you know.
00:11:33.360 --> 00:11:41.840
I previous life I was with a$18 billion company running a$500 million business segment, and I could tank it and it wouldn't matter.
00:11:41.919 --> 00:11:43.679
I mean, it was a decimal point, right?
00:11:44.000 --> 00:11:51.200
So here seeing um you know the fruits of your labor when you you make these decisions and and things like that.
00:11:51.360 --> 00:11:57.600
But I I think the other thing is um we have a really good leadership team.
00:11:57.759 --> 00:12:05.120
We're very diverse in what we bring to the table, and we are very open about challenging each other.
00:12:05.360 --> 00:12:08.080
You know, this doesn't make sense, or why are you doing it that way?
00:12:08.240 --> 00:12:10.080
And nobody gets feelings hurt.
00:12:10.159 --> 00:12:13.600
We we all know it's for the better of the the company.
00:12:14.159 --> 00:12:36.240
And I I think we've been uh uh really good at creating strategy plans for you know five and six years out and seeing those uh come to, you know, maybe not a hundred percent, but we definitely move the needle towards those um those goals, and you know, knowing that what I'm doing today is a big part of where we're gonna be tomorrow.
00:12:36.320 --> 00:12:39.519
And and we are uh we are growing into different segments.
00:12:39.600 --> 00:12:47.519
So for me, I get to learn new pieces of the business, um, you know, in a different segment that we never played in, so that's always fun.
00:12:47.759 --> 00:12:49.279
We have a bunch of balls in there, right?
00:12:49.360 --> 00:12:54.240
We made three acquisitions in the last couple of years and had to integrate them into it.
00:12:54.399 --> 00:13:01.360
We've added a team for a business segment we never played in, and we're we're looking at uh an additional things like that.
00:13:01.440 --> 00:13:05.279
We got some tricks up our sleeve, which is nice to uh know you have.
00:13:05.519 --> 00:13:20.720
And uh I I think people kind of pigeonhole us as a smallwares company and don't realize all the things we do, and and so s showing that we can do some of these other things is is exciting and keeps me going.
00:13:21.120 --> 00:13:21.840
That's awesome.
00:13:22.000 --> 00:13:27.120
You guys have made some really cool bold news, I mean, bold moves out there.
00:13:27.440 --> 00:13:41.840
So um it's it's exciting to see when there's so many like large company acquisitions, you know, to see, you know, an independent, you know, in our territory really grow and flourish.
00:13:42.080 --> 00:13:43.759
And it's exciting.
00:13:43.919 --> 00:13:45.759
So it's it's refreshing.
00:13:46.320 --> 00:13:46.879
Thank you.
00:13:47.120 --> 00:13:54.559
Yeah, so we're gonna take a little bit of a shift because um to the bourbon and the badass side.
00:13:54.879 --> 00:14:01.919
So um you have quite the following um on burb, and if you don't follow them, you should.
00:14:02.080 --> 00:14:08.159
And so we'll definitely um link your um your Instagram account to this.
00:14:08.320 --> 00:14:12.799
But so how did you start um your bourbon um following?
00:14:12.879 --> 00:14:17.600
And what was it strategic or just you sharing what you love and letting it catch fire?
00:14:17.759 --> 00:14:18.960
How did this all start?
00:14:19.200 --> 00:14:21.679
It is uh quite interesting.
00:14:21.840 --> 00:14:38.559
I am not a social media fan, um, but there's some bourbon groups on Facebook and things like that, and a couple butt buddies was like, Oh, you gotta join this, you join this, and I'd join it, and then three days later I'd cancel because Facebook, I just don't like the platform.
00:14:38.639 --> 00:14:40.960
It to me is super inefficient and whatnot.
00:14:41.120 --> 00:14:46.000
But um they kept pestering me to get on, and I'm like, I don't want to do it.
00:14:46.080 --> 00:14:57.440
So then uh one of my buddies and my daughter set up the IG account, the Instagram account, bourbon underscore badass, and bet me I couldn't get 100 followers in 30 days.
00:14:57.679 --> 00:14:58.879
So now it's a challenge.
00:14:59.039 --> 00:15:02.559
Like I don't care if I don't like social media, I gotta beat them.
00:15:02.799 --> 00:15:06.559
And um, yeah, so here I am today.
00:15:06.799 --> 00:15:18.639
Um, many years later, got a uh uh you know pretty nice following, right around 15,000 followers that follow my shenanigans of bourbon and cigar smoking.
00:15:19.120 --> 00:15:19.840
Well, that's fun.
00:15:20.000 --> 00:15:22.559
But yeah, it was really kind of a bet, is how I got here.
00:15:22.799 --> 00:15:24.639
And your competitive side.
00:15:24.960 --> 00:15:26.559
I am very competitive.
00:15:26.799 --> 00:15:27.919
That's awesome.
00:15:28.240 --> 00:15:31.519
So, um, what does bourbon mean to you personally?
00:15:31.679 --> 00:15:36.720
Is it the flavor, the craftsmanship, the community, or just something deeper?
00:15:37.919 --> 00:15:41.840
A little bit of all of that, but to me, what I like is it's authentic.
00:15:42.080 --> 00:15:44.799
Um and and it's pure.
00:15:44.879 --> 00:15:48.720
There's no uh food coloring, there's no flavoring.
00:15:48.799 --> 00:16:01.519
Like literally, you have you have um the grains, the yeast, the water, and the wood that it's aged in, and that is what makes the the bourbon taste good, bad, or indifferent.
00:16:01.679 --> 00:16:02.960
Any combination of those things.
00:16:03.120 --> 00:16:06.639
There's it's so it's just that pure and and and authentic.
00:16:06.720 --> 00:16:14.080
And I think in our society today, there's not a lot of authentic anymore, or it's it's lacking, I should say.
00:16:14.320 --> 00:16:19.759
So um, but yeah, the community part definitely um I could nerd out on this stuff all day.
00:16:19.919 --> 00:16:23.600
But I've I've met friends from all over the country through this.
00:16:23.679 --> 00:16:28.159
Um literally, I crashed a bourbon party in Albany, New York one time.
00:16:28.240 --> 00:16:29.919
The guy said, Oh, I bet you won't come.
00:16:30.080 --> 00:16:34.320
And again, don't bet me, because I'm gonna I'm gonna take the bet and I'm gonna win though.
00:16:34.480 --> 00:16:38.799
Uh so yeah, I showed up and uh, but yeah, now he and I are great friends.
00:16:38.879 --> 00:16:47.919
And uh but yeah, it's it's it's the craftsmanship and the authenticity of of the bourbon, and then you know, it tastes pretty good too for me.
00:16:48.320 --> 00:16:51.440
I mean, do you have any other drinks of choice outside of bourbon?
00:16:51.519 --> 00:16:54.159
Is there a second or is it just bourbon?
00:16:54.559 --> 00:16:57.600
Well, you probably wouldn't expect it.
00:16:57.919 --> 00:17:00.799
Um, but I love a good martini too.
00:17:01.120 --> 00:17:01.919
Oh, really?
00:17:02.320 --> 00:17:04.079
What's your favorite martini?
00:17:04.640 --> 00:17:07.920
Oh, just a dirty martini with blue cheese olives.
00:17:08.079 --> 00:17:08.640
Hmm.
00:17:08.880 --> 00:17:11.440
Those blue cheese olives get me every time.
00:17:11.519 --> 00:17:12.319
They're so good.
00:17:12.480 --> 00:17:16.559
I'm not a big martini fan, but I mean, I'll drink it.
00:17:16.799 --> 00:17:21.839
But the blue cheese, that that will that will sell seal the deal for me.
00:17:22.160 --> 00:17:30.640
So, um, okay, so are there any standout bourbon moments or bottles that totally shifted how you appreciate the spirit?
00:17:30.960 --> 00:17:44.079
Probably the best moment I can come up with is actually drilling into a barrel and having the you know, the bourbon kind of pour out into your glass and tasting it directly from the barrel with the guy who made it.
00:17:44.319 --> 00:17:50.720
Um you know, we're I'm fortunate that a brand I love is Garrison Brothers, and they're about an hour from my house.
00:17:50.880 --> 00:17:57.680
So I I frequent up there and uh you know, friends with the distiller, and every once in a while that happens.
00:17:57.759 --> 00:18:05.519
And the first time though, it was super special to have him tell me what went into it, you know, and then tasting it right there.
00:18:05.839 --> 00:18:07.039
It's pretty special.
00:18:07.359 --> 00:18:08.720
That's awesome.
00:18:09.359 --> 00:18:17.519
So um you've mastered the social side of this industry, and you show up as yourself, but still represent the brand.
00:18:17.680 --> 00:18:25.039
What's your advice for other industry pros who want to build their voice online without losing authenticity or credibility?
00:18:25.519 --> 00:18:35.119
So, this is advice for a personal account, maybe not so much for your professional or a company account, um, is literally be authentic.
00:18:35.279 --> 00:18:36.960
I think people enjoy that.
00:18:37.200 --> 00:18:48.480
You know, when you know you if you see me, you're gonna see it's kind of one take, whether I get it get it right or not, or if I stutter or I cough or I sneeze or whatever, it's not polished, it's real.
00:18:48.640 --> 00:18:52.720
Uh, you know, if the bottle's not in the center of the picture, who cares?
00:18:52.880 --> 00:18:56.240
Uh it's more it's just being who you are.
00:18:56.559 --> 00:19:05.039
Now, if I'm talking about a professional account, then obviously you want things a little more staged and cleaned up and polished.
00:19:05.200 --> 00:19:13.119
But uh yeah, I think I think really even then just being who you are and letting people see that you're not perfect.
00:19:13.200 --> 00:19:19.920
It's uh there's there's always uh something to improve on, and but you know, you're good at this and maybe not at that.
00:19:20.160 --> 00:19:26.559
Um so I think it's just really authenticity, is I think what got me where I am because I don't do anything special.
00:19:26.720 --> 00:19:29.519
I mean, it's just my shenanigans.
00:19:30.319 --> 00:19:35.200
But you can see and feel your passion for what you do through your post.
00:19:35.519 --> 00:19:43.599
And so just I like you said, being yourself and not overdoing it is um all the crazy effects.
00:19:43.680 --> 00:19:51.680
I I think it it just comes across definitely as you're super authentic and uh the passion comes through.
00:19:51.839 --> 00:19:54.559
So, what's your current go-to bourbon pour?
00:19:57.759 --> 00:20:04.640
I will say um there's always certain bottles on my shelf.
00:20:05.119 --> 00:20:07.680
Uh mentioned Garrison Brothers, I do love them.
00:20:07.839 --> 00:20:11.440
They have a they have a unique flavor, you either kind of love it or hate it.
00:20:11.680 --> 00:20:14.720
Uh Old Forester, always there.
00:20:14.960 --> 00:20:17.440
Penelope makes some really good stuff.
00:20:17.759 --> 00:20:22.400
Smoke wagon, I uh those are always around, but you know, there's so many good ones.
00:20:22.880 --> 00:20:24.960
Good doesn't mean expensive either.
00:20:25.119 --> 00:20:27.519
And you can get a great$40 bottle.
00:20:27.680 --> 00:20:33.119
Uh but you know, those are some of my favorites that I would say are always in the rotation.
00:20:33.839 --> 00:20:36.400
So I'm not a bourbon drinker, don't hate me.
00:20:36.480 --> 00:20:41.440
But so if I'm gonna be intro to bourbon, like what would be the one that you would suggest for me?
00:20:43.279 --> 00:20:56.720
I would go actually um there's a Penelope makes one that's um aged in a rose cask, which gives it a hint of that sweetness and all that.
00:20:56.799 --> 00:20:58.559
That's a good starter bourbon.
00:20:58.720 --> 00:21:19.440
But I also think, you know, I'd uh you know, I have people that have never had it before, and I'm not gonna serve it to them the way I drink it because I've been doing it for years and you know, I like a certain certain way, and but uh yeah, and and it's not for everyone, like not everyone likes tomatoes or broccoli, so there's nothing wrong with not liking it, I think.
00:21:19.519 --> 00:21:23.279
Um, but at least giving it a fair shot and try it.
00:21:23.440 --> 00:21:29.680
Um but there's ways to make it where it's it's not as uh potent or strong.
00:21:29.839 --> 00:21:43.839
Um, but there's definitely a way to approach it from a um uh a geeky, nerdy way as far as like how you smell the bourbon so it doesn't burn your nose.
00:21:44.000 --> 00:21:51.680
There's things I can you know show people or teach people that uh will make it a little more pleasurable, but at the end of the day, you're either gonna like it or you don't.
00:21:52.559 --> 00:21:52.880
Right.
00:21:53.039 --> 00:21:54.559
Well, you had me at Rose.
00:21:55.119 --> 00:21:58.240
So I'm gonna have to I you're gonna have to I'm gonna have to try that.
00:21:58.319 --> 00:21:59.119
I love rose.
00:21:59.599 --> 00:22:00.960
So that's awesome.
00:22:02.720 --> 00:22:03.440
That's awesome.
00:22:03.599 --> 00:22:11.119
And I think it is important, you know, to ask and be curious about what you're drinking because there's so many good stories out there.
00:22:11.279 --> 00:22:18.240
Um and a lot of these restaurants um and restaurateurs, they they get a lot of education on these products.
00:22:18.400 --> 00:22:26.640
So it's you know, kind of I I think it's great, a great question to ask someone um if you're curious around you.
00:22:26.960 --> 00:22:39.359
So um my last question is if you could pour one bourbon and share it with anyone, past or present, who's who is gonna sit across the table from you and what are you drinking?
00:22:41.119 --> 00:22:43.279
Yeah, I knew you were gonna do that.
00:22:50.000 --> 00:22:51.599
It would be my dad.
00:22:54.799 --> 00:22:57.359
I never got to really share a drink with him.
00:23:05.839 --> 00:23:14.400
And I'm sure that he would love to share that drink with you, and and hopefully one day soon, not too soon, you will get to share that with him.
00:23:15.039 --> 00:23:15.599
Yeah.
00:23:16.720 --> 00:23:18.480
I appreciate that question.
00:23:19.759 --> 00:23:20.799
Absolutely.
00:23:21.039 --> 00:23:33.440
I mean um that's what this is really kind of all about is the heart, you know, it's it's about our hearts and our passions and um why we do the things we do.
00:23:33.759 --> 00:23:44.480
And for you, Anthony, I really admire you because family is ever I can I I can from the first time you and I really started talking, family was everything for you.
00:23:44.880 --> 00:23:46.720
Oh yeah, still is.
00:23:47.359 --> 00:23:55.200
And family's not just my children and brothers and sisters, it's my greater family, right?
00:23:57.519 --> 00:23:58.000
Yeah.
00:23:58.799 --> 00:23:59.200
Yeah.
00:24:00.000 --> 00:24:06.079
Well, I know you're wanting something, you're wanting something from me, since this is a confession show.
00:24:06.400 --> 00:24:09.200
Yeah, you've stepped into the confessional booth.
00:24:09.519 --> 00:24:18.160
So well, I will confess that my love for bourbon started at an illegal age.
00:24:20.000 --> 00:24:25.119
Um yeah, I may have uh may have tried it when I was about twelve.
00:24:26.400 --> 00:24:35.599
No way not saying I was drinking it every day or anything like that, but yeah, I may have uh snuck into a bottle of wild turkey.
00:24:35.920 --> 00:24:46.319
And uh it actually tasted pretty good after you got through the the fumes and the you know the alcohol burn, but uh yeah, there was flavor, and that's what I liked about it.
00:24:46.559 --> 00:24:47.200
But yeah.
00:24:47.599 --> 00:24:49.680
At the young age of twelve.
00:24:50.079 --> 00:24:52.960
Well, you know, mischievous kids will do things.
00:24:53.279 --> 00:24:54.319
Yeah, yes.
00:24:54.480 --> 00:24:58.319
And so I mean, I'm surprised you enjoyed the taste of it.
00:24:58.559 --> 00:25:07.519
So did your friends, or was it just well, yeah, again, you know, first time trying something like that, right?
00:25:07.599 --> 00:25:13.759
There's the alcohol burn that you don't expect, but once that goes away, bourbon actually has really good flavor.
00:25:13.839 --> 00:25:22.319
I mean, there's you know, brown sugars, there's caramels, there's vanilla, there's oak, there's leather, you know, there's so many flavors you can get.
00:25:22.480 --> 00:25:33.680
But um, but yeah, I mean, I would I could I don't want to say I'm a super taster or anything like that, but I could pick out the flavors and and beyond that alcohol burn.
00:25:33.839 --> 00:25:36.880
So I'm like, okay, this is something I gotta pay attention to.
00:25:37.680 --> 00:25:44.319
So yeah, well, that is a that's a good I don't remember I don't recommend 12-year-olds trying it.
00:25:44.640 --> 00:25:49.839
Yeah, if your grand your grandson is listening, uh uh no sir.
00:25:50.079 --> 00:25:51.440
Same, same with my boys.
00:25:51.599 --> 00:25:53.920
Um, yeah, they're they're 12 right now.
00:25:54.079 --> 00:26:06.880
So, but I mean I think it's you know, the US is so different than other countries because it's not, you know, in Europe, you know, they try, you know, it's not a big deal to have a small glass of wine and things like that.
00:26:07.039 --> 00:26:14.400
And I grew up like sipping, my dad would always give me a sip of his beer or a sip of a margarita to try it.
00:26:14.799 --> 00:26:16.960
It's just what and I was like, hmm, this is good.
00:26:17.119 --> 00:26:25.039
And so, but it never I wasn't I didn't go crazy when I could drink away from my parents.
00:26:25.119 --> 00:26:26.960
So Yeah, because it wasn't taboo.
00:26:27.200 --> 00:26:27.440
Right.
00:26:27.599 --> 00:26:28.720
It's not taboo.
00:26:28.880 --> 00:26:39.839
I mean, everything within reason or you know, um, that you're not overindulging, I mean, is, you know, I think, I think is enjoyable in life.
00:26:40.000 --> 00:26:48.240
And I think that's the most wonderful fun part of our industry is that um, like you said, we're a bigger family.
00:26:48.480 --> 00:27:07.359
And and so when we all get together, we you know, we we work hard and we but we also like really love hard and we love the industry and eating good food, drinking, you know, wonderful cocktails and wines and all the things and desserts.
00:27:07.680 --> 00:27:12.000
So um yeah, it's it's a really great industry to be in.
00:27:13.440 --> 00:27:14.720
I do enjoy it.
00:27:14.880 --> 00:27:16.559
Something different every day, that's for sure.
00:27:16.720 --> 00:27:19.519
Different customers, different things happening all the time.
00:27:19.839 --> 00:27:27.920
Well, I am so glad that we got to um get um to to hear a little bit more about you, Anthony.
00:27:28.079 --> 00:27:42.000
And just, I mean, your your supply chain side and the way that you have um chain, you know, have really developed that side of ASMART and all the things that you're doing.
00:27:42.160 --> 00:27:44.480
And it's just very exciting.
00:27:44.720 --> 00:27:57.359
And I really um one day I'd like to dive into more of the supply chain side because I think uh what you've done is amazing and develop your own private brand and being very successful at that.
00:27:57.599 --> 00:28:02.160
So um, but also taking on new ventures and being part of that too.
00:28:02.319 --> 00:28:07.359
So, and then, you know, your your bourbon following is super cool.
00:28:07.519 --> 00:28:10.240
Um, I have to say, here's my confession.
00:28:10.480 --> 00:28:12.799
Anthony, you're the one that taught me.
00:28:12.960 --> 00:28:14.000
Do you remember this?
00:28:14.240 --> 00:28:19.440
That I can point my camera at something on my phone and get the QR code.
00:28:20.319 --> 00:28:20.880
Yeah.
00:28:21.519 --> 00:28:23.279
He's like, Where have you been?
00:28:23.440 --> 00:28:24.400
It was really funny.
00:28:24.480 --> 00:28:28.720
And I'm like, Oh, I'm never gonna forget that you were the one that taught me how to do that.
00:28:28.799 --> 00:28:30.240
So thank you, Anthony.
00:28:30.960 --> 00:28:32.079
All right, all right.
00:28:32.240 --> 00:28:37.680
Well, thank you so much for joining us, joining us, and um, thank you guys for listening in.
00:28:39.200 --> 00:28:39.680
Thank you.
00:28:39.920 --> 00:28:44.319
For more inspiration, follow our social media at W3Cells.
00:28:44.720 --> 00:28:47.359
Please like, comment, and subscribe.
00:28:47.519 --> 00:28:48.640
You know, all the things.
00:28:48.960 --> 00:28:50.480
We would love to connect with you.