EOD Drinks with Dan AykroydVinePair
In this episode of “End Of Day Drinks,” VinePair’s editorial team is joined by Dan Aykroyd, comedian, actor, and owner of Crystal Head Vodka. Listeners may know Aykroyd from his award-winning films such as “Ghostbusters,” “The Blues Brothers,” and “Trading Places.” He was also one of the original cast members of “Saturday Night Live.” Apart from these ventures, Dan Aykroyd has also made a lot of noise in the beverage alcohol industry, most notably with his creation of Crystal Head Vodka.
Listeners will get a glimpse into Aykroyd’s pivot from Hollywood stardom to beverage alcohol entrepreneurship — starting with a tequila tasting that he calls a “revelation.” Aykroyd also explains Crystal Head Vodka’s forward-thinking style, starting with his decision to remove all additives from the product. Finally, listeners will learn about the mythos of the crystal head and why Aykroyd chose it as the shape of the bottle.
Tune in to learn more about Aykroyd and his leading premium vodka brand.
Or check out the conversation here
Tim McKirdy: Hey, everybody, this is Tim McKirdy, staff writer at VinePair, and welcome to the “EOD Drinks” podcast. Joining us for today’s episode, we have an award-winning actor, producer, comedian, and owner of Crystal Head Vodka, among other boozy ventures: Dan Aykroyd. Welcome to the show.
Dan Aykroyd: Oh, good. Good to be on. Good to be with your listeners and with all of you today.
T: Thanks so much for joining us. As always, I’m pleased to be joined by some colleagues from the editorial team at VinePair. Today, we have Joanna Sciarrino, Cat Wolinski, Katie Brown, and Keith Beavers. Hey, everybody.
D: Wow, what a panel. I wonder what you have in front of you right there. I’ve got a mini-Head going. But I just love that your thing is just educating people about beverage alcohol brands, and exciting new breakthroughs for the consumer. You guys make it accessible. I was in the wine business for a while, and I got into it through Niagara. That was 12 years ago, and the grapes were very young. The Niagara grapes. Now, they’re approaching those 60, 70 years old. There are some really incredible Niagara reds coming out of that region. Not as fruity as when I was into it. People come to me and they say, “I’m going out to a restaurant. I want to order red wine.” Well, I say “anything that’s got a saint in it.” St.-Julien. I say anything that has an x. Bordeaux, Margaux, you just can’t go wrong. We see these years being slammed all the time. This year was bad or that year is bad. I don’t know, man. I think that you can drink a Bordeaux right now that’s not even 10 years old from Brane-Cantenac Margaux or one of these great red wines from France. If you let them go too long, they get bad, a lot of them. I drink them if they’re eight, nine, 10 years old. I don’t save them anymore. I drink the nice reds coming out of France. Then, Washington State, wow. The Walla Walla reds, and the Cabernets.
T: Some great wine up there.
D: It’s exciting. I learn as I go and whatever my taste or palate that I had left after years of whatever, maybe other substances. When I order a Walla Walla or a Columbia Valley Wine, I’m always pleased. The prices are good on those in restaurants. Well, if restaurants will continue to exist.
T: I’m very happy you are able to share your drinking advice or red wine-buying advice with our listeners, Dan. Anything with a saint or an x, that definitely beats the second on the list.
D: There are all kinds of incredible restaurants and vintners in the world now that are in partnership. I love Diamond Creek out of California. Al Brounstein was the founder. His wife, Boots, I think took it over if she’s still with us alongside his kids. Very limited production, I’m sure you’ve heard of it. Keith, you’re the wine guy, right?
T: Keith is the wine guy.
D: Well, you’ve heard of Diamond Creek?
Keith Beavers: Yes, and I love that you’re talking about Niagara. Oh, my gosh, the Pinot Noir coming out of there is incredible. It’s an amazing place.
D: It was a little spotty when I was starting out, but I did it because I wanted to help Ontario’s industry. I wanted to lend my name to Ontario’s industry. The distributor that I brought Patrón into Canada for was a wine company. I said, “Well, let’s swing in and try to make some neat wines.” We actually did for a while. Now I’ve let that lapse because they’re focusing on other things, but I’d like to revive it. I know exactly the type of wine I would like to put a label on. DeLoach Vineyards built me an American wine that was wonderful. It had Grenache in it, peppery flavors, and wow, it was fine. And of course, that’s Jean-Charles Boisset who many of you met. He and I partnered, but I guess the agency wasn’t right. There weren’t enough salespeople out there to get it going, but wow, we put up some quality white Chardonnay and a beautiful Cabernet there from DeLoach.
K: Spicy Grenache, you’re talking to my heart right now.
D: With a burger! I order the wine first and then I complement the wine with the food. Now, people may have it the other way sometimes. You order the food and then ask what wine would be good with it. Now I say, “What food would go well with this wine?” That’s how I started along with many who drink moderately and enjoy wine.
T: More sound wine-buying advice there from Dan Aykroyd. These are all things that I love to get into, especially the wine side. I wonder if I can take us on a quick detour before that, though, Dan. I was really hoping we could start out by looking at Crystal Head. You launched Crystal Head over a decade ago now. That’s a time when very few of your Hollywood colleagues were getting into the booze industry. You also went down the vodka road instead of tequila, but earlier you alluded to the fact that you have some business interest with Patrón and tequila. I’d love to hear about that and how you got your start in booze alongside Hollywood?
D: Well, you know, it just comes from a simple musing on an afternoon in the summer, in August, down at the dock by the lake. Canadians love their cottages. Down to the dock by the lake, I’m looking at the two dominant brands of tequila sold in Canada at that time. I’m looking at my Margarita jar with my mix and going, “Oh boy, I wish I had something better to work with.” I recall a time in L.A. with John Paul Dejoria, the great entrepreneur who founded Paul Mitchell Hair Systems and also the Patrón Spirits Company, and we were drinking at the House of Blues. He was one of our first investors. He said, “Would you like to try this Patrón tequila?” I said, “Well, I don’t really have too much of a good record with tequila.” It’s the technicolor mule in the back of a yard in Tijuana. That’s my association with it at that time. Then, he said, “no, no, this is different. This is sipping tequila, it’s magnificent.” He poured me a warm shot of the Patrón Silver. I sniffed it and I thought, “Whoa, earth. Nice.” Then, I sipped it, and it was a revelation to me. It was tequila as I’d never seen it before, a premium tequila. I never knew, living in Canada, that such a thing was possible. We only had two brands to work with. I recalled back on that summer’s day and said “Wow, what if I could get Patrón up in Canada to make a better Margarita here for this party on the dock?” The next time I saw J.P., I said, “I really would like to bring Patrón into the little village government liquor store up here. How can I do it?” He said, “Well, Dan, you’d have to bring it to the whole country.” We both agreed to do it. In partnership, J.P., myself, and David Brown, another ex-mailman. We brought Patrón to Canada 12 years ago and it is now one of the dominant luxury brands in the country. Canadians can now enjoy what Americans did all along with fine tequila. We made it a great success right up to the point where Bacardi bought it. I’m no longer involved in it, but I’ll always be a friend to Patrón because of its quality and that silver, smoky, lovely flavor. That’s really how I got into booze, by wanting something better. That led me to research, exploring, and improving another category. That was the vodka category. I opened a lot of vodkas, and they smelled like Chanel No. 10. Or they didn’t have a taste or a flavor. Or they were harsh and had an over-viscosity. I thought, what’s going on here? Why? Why can’t we get an old-fashioned, pure, clean-water vodka? Well, I came to find out that a lot of glycerol is added. Glycerol is added to a lot of alcoholic products, but not enough to hurt or kill you. Laminine is added to vodka to disguise the alcohol smell and taste to mask it. Then, they added sugar to a lot of the brands. I thought, well, what if we eliminated all of these fusel oils? Fusel oils are the industry name for these additives. German fusel. We eliminated the glycerol in the Crystal Head corn mash. We eliminated the laminine in the Crystal Head corn mash. We eliminated the sugar in the Crystal Head corn mash. You don’t need any more sugar when you’ve got ethyl alcohol corn, C2H5O6 sugars. Laminine has a cousin as a caustic cleanser. You could take pure laminine and cut through mechanics’ grease with it. Then, glycerol is a cousin to ethylene glycol, which cooled the spitfires in World War II. It’s antifreeze. I thought they didn’t put enough to kill you. It’s been done for years, it’s industry standard. Let’s change the industry. Let’s come up with a pure spirit. Let’s not put the additives in. Let’s not add these things. Right out of the gate, the tastes were great, we went to the purest water source in North America, Newfoundland, Canada. We source the water there because you see original water from the aquifer of the Wisconsin glacier that sat 800 feet above us 16,000 years ago. There was ice all over this part of the world. Then, that just melted into the porous rock into the province of Newfoundland. It sits 900 feet above the ocean, away from the eerie plume of pollution. That water has never been touched by acid rain. It sits in an aquifer in these lakes underneath the province of Newfoundland. There is a still right above it, and it’s owned by the provincial government. Not only does Crystal Head have no additives in it but also has the purest water in the world right from the aquifer that was originally the ice over our planet at that time. It’s also manufactured by the province of Newfoundland Labrador Liquor Distillery Corporation. It’s a government manufacturer. With Baltic vodkas, you go into those stills, and it’s a little rough. However, the government manufacturer guarantees us a policing of quality that’s quite outstanding. Today, Crystal Head has won numerous awards for taste, and our vodkas are in about 80 countries. I’m proud to go around the world and say it’s a Canadian product, from a country that is tolerant. We have our pride bottle. We celebrate the LGBTQ+ community frequently. We had the same-gender preference marriage long ago in Canada. We are a Canadian company, and we espouse Canadian values, quality, and dependability for the consumer. The best water with the best manufacturer. The corn comes from Chatham, Ontario, from same-system corn farming. Now, no one in the world works as hard as I do to make this vodka. We grab the corn, take it to the same farming system, with the peaches and cream corn, the big, fat kernels there. We harvest them. They go into the mash truck. The truck then drives a fifth of the way across Canada to a nine-hour ferry ride to Newfoundland, where we mix it with the water in the distillery. Then it goes out into containers, and into the world from there. We’re going to great trouble to make it.
T: I’m glad that you went to some length there to share the process with us. You also mentioned accolades. Crystal Head is a vodka that we’ve long enjoyed at VinePair. You can check it in the reviews, in the roundups. What I always say to people as well is that you have this amazing-looking bottle, but don’t look past what’s inside it as well. Can you also tell us about the bottle? Obviously, it is very striking and definitely sets you apart on the liquor shelf.
D: Well, it does. Of course, being that we wanted to have a business that sustains, we had to put a quality fluid in it. One that people will enjoy and look past the bottle to drink it. Many bottles are still around the world. I have 200 of them in my barn here in Canada because of the parties I’ve had over the years. I don’t throw them away. We wanted to sell the idea of enlightened drinking and to have a drink that doesn’t have additives, which is very popular with bar chefs. Crystal Head is the virgin slate, it’s a blank canvas in which to do mixes. As you know. You guys are mixologists, you know bar chefs, and you know what is going into vodka. We’ve got one that is high-quality with no additives and pure. We wanted to sell the idea and the mythos of purity. With the myth of the crystal heads, we wanted to utilize that myth because they were enlightening the tribes that own them. The Anasazi, the Navajo, the Aztec, and the Mayans all purportedly had these star children’s heads or crystal heads that were used as scrying devices. There was a positive aspect and a positive myth. A myth of purity and power to these heads owned by these various aboriginal indigenous tribal bands around the planet — in legend anyway. I thought that this is the perfect vessel to put our stripped-down, zero-additives, pure fluid in. Let’s take the mythos of purity and put it into the bottle. Now, you’ve got an award-winning fluid with no junk in it. The crystal heads, you saw the “Indiana Jones” movie, they were ascribed to extraterrestrial origin. The Navajo said they’re from the star children. In the movie, they certainly take advantage of that myth of the heads being from another planet. There were 13 of them in the world that were known, and five out of the eight are in the hands of mankind, and five are missing. Three of them are in museums, one at the V&A in London and two in the Smithsonian. One was found in the Yucatan; that’s the most popular and famous one, the Mitchell Hedges skull. Mitchell Hedges was the granddaughter of an explorer. They were in Central America and found this head wrapped in an oilcloth. She reached into a hole in a cave and found it. It had a detachable jaw. It was beautiful. It had so-called healing powers. People who would see it, the velvet cape would come off it, and you’d get an immediate feeling of wellbeing and warmth in the belly just by looking at it. It was very beautiful to look at. You can get pictures of it. The Mitchell Hedges skull. People can look it up on any search engine and dig up a picture of it. It sat here in Ontario for a long time. There is one in Mexico City with a cross stuck right on the top of it. Were they ancient or were they made by man? Either way, they are beautiful to look at. For my purposes, it was the perfect sales legend to sell our quality story by tying into the mythos of purity that the skulls had in legend. It worked well for us.
Cat Wolinski: Dan, this is Cat. I am following up on your story about the myth of purity and alcohol. I’m curious to hear your thoughts on the brands that are marketing themselves as better-for-you, “healthy” beer, spirits, wine, etc.
D: I think organic is a movement that is not doing too much harm to the consumer. I think we’re an organic product. It’s up to the consumer to be discriminating and to decide whether something is better for them or not. Is it better to have a drink that has 100 calories? With Crystal Head, we have 65 calories. We don’t say we’re better for your health in our marketing, but I think that you have to trust the consumer to believe stories or not. Certainly, we say we’re pure, and you can run our product on a spectrograph. It will run completely flat. There are no impurities in it because of our filtration system. If you want a vodka that doesn’t have a cousin to antifreeze it in or a caustic cleanser, then maybe it is better for you to have vodka, like Crystal Head, that doesn’t have that stuff. Look at all the stuff you’re adding today to vodka and mixes. I don’t know Pernod, vermouth, Fernet-Branca, emulsified sugars, Bloody Caesars. Our bar chefs around the world love our Aurora bottle. That’s the one with the mirror finish. That’s a wheat vodka that comes out of Yorkshire, England. Very soft, sunset wheat. A little more spice to it than the corn. The corn’s notes are sweet vanilla, dry and crisp. And the other one is star anise and peppercorn. Then we have our new expression, which is quite exciting because the whole legend, as you’ve taken me through here today of where we got started with my partners and myself, is the tequila. We now build a vodka that is vodka-style distillation, but we use the Blue Weber agave. This is in the black head, the Onyx. This is taking a vodka treatment of distillation and filtration, then making it from the Blue Weber agave mash. It is a big hit because of its floral, earthy, long finish when you’re tasting it. It’s like nothing I’ve ever had. It’s almost like a white whiskey with tequila.
T: Can you try to describe that? Say you were giving someone the elevator pitch. It’s tequila made in the vodka way, but how would you describe it?
D: I would say it’s like a beautiful, white whiskey. If you were to close your eyes, is it brown or white? You wouldn’t know but you get the taste of tequila. You would think this tastes like tequila, but it’s not as overpowering as some tequilas can be. There’s a softness to it.
T: I believe it serves as an intro to tequila. The way that I’ve described it to people is maybe you didn’t have a good experience with tequila before. A lot of people didn’t in college. People may want to take a little step before you dive into that category again. Maybe you should try this. Yet, I definitely think it stands on its own as a unique product. It’s super interesting.
D: It crosses vodka and tequila grounds a bit. There are some notes that have been written about white pepper, citrus. I mean, you can have notes on anything like a hint of baby diaper with a burnt tire. Notes can get into some heavy pretensions when you get to some of the critics. However, I would say earthy. It’s just something that’s never been done, and people are loving it. It’s never been done to take Blue Weber agave and then adjust the temperature and distillation so you can get a vodka-style treatment on it.
Katie Brown: So that leads into my question. I’ve been curious, with that specific spirit, do you drink it as if it’s a tequila? Would you put it in a Margarita? Or do you use it for classic vodka cocktails, like a Martini? What’s your favorite way to drink it?
D: You can drink it as a traditional vodka. You can drink it as a tequila. Either way, it crosses both lines there and serves in a Margarita beautifully. Of course, as a Martini, there’s no taste like it, if it’s cold and shaken with a lemon peel.
T: That’s your preferred serve on the Martini?
D: I like it shaken. I like to hear a steward on the Long Island Rail Road with white gloves in the bar car, shaking, shaking, shaking as the tracks click, click, click by. Then, I’m coming to my seat as I’ve got my Wall Street Journal folded into a single column. I can get a drink from that steward, handed to me in a tumbler, a vodka Martini, shaken with ice, with lime or olives, maybe a hint of white vermouth, throw it out. That’s the 1954 Long Island Rail Road Bar Car Martini. In 1954, you’re a Madison Avenue executive going in from New Rochelle into the city. You sit there with your Wall Street Journal folded into a single column at 10:30 in the morning. Get a Martini. That’s the dream way to have a Martini. I like a rinse of fine white vermouth, throw the rinse out and shake it, put it up in a Martini glass with ice chips and a lemon peel or olives. I do like the vodka that way. Now, the other way I like the Aurora, the Onyx, or the Original, is to put it in a tumbler with ice and pour about two and a half, three ounces, and then I take a freshly squeezed jug of clementine or fine citrus. I pour that orange juice in very slowly. It’s important to do this, because somehow it makes a difference. Treat it as if you’re cracking the yolk of an egg. You pour it very slow while you watch the yellow emulsify and go out through the vodka, and the color changes. Then, just a quick stir. That’s the Crystal Driver. That’s the best Screwdriver I’ve ever had.
However, I love to have people experiment. I love going and visiting bars. We sold gallons of our Crystal Heads there in Vegas with a white Cosmo at a few of the casinos. It’s basically white cranberry juice with egg white. I forgot what casino it was, but they had some great formulations there. We also got a bar in the Boystown district of Chicago that has a machine downstairs. They put the bottles in, and it serves out a punch on Sunday. They have these massive Sunday brunches in Boystown where you can go get food and drink and dance and watch old movies and karaoke. It’s the fun-est thing. One of the clubs there has this dispenser downstairs, and there’s basically a tap where you can get Crystal Head punch. I love that application. They are mixing a fruit punch, like a Hawaiian Punch type of treatment.
K: That sounds amazing. I want to go there now.
T: I’m enjoying the way that you’re describing making cocktails to us. I’m wondering whether you could ever do an audio cocktail recipe book.
D: If you get on the World Wide Web, crystalhead.com, we’ve got our professional bar chef. We were playing around with some recipes there, you can go to our cocktail section. We actually have professionals doing it, and I like to watch and drink. You can get on there and see what we’re doing with the recipes that we’ve gotten from around the world. We have a Startender program worldwide. Bar chefs from around the world submit recipes to us, we select them and award prizes sometimes where it’s legal. Our Startender program is very popular. The gateway to the consumer for any beverage alcohol is the bar chef on the front line. They love talking about the Crystal Head. It’s the only one you can throw up in the air or put on your shoulder and do voices with. It’s fun and easy. It’s a safe product. The seal, of course, is very safe. It’s just a high-quality, premium Canadian entry into the industry that I’m happy to say people worldwide are loving.
T: That is a nice segue because you’ve mentioned a couple of pretty good drinking cities already on the pod. I wanted to get your opinion when we’re all able to travel again, what is the best city in the world to go to for a drink and for cocktails?
D: London, England. Hands down.
K: Home of the Vesper.
D: London has molecular bar chefs there. They’re really into construction and they love the Head because of the no additives. One of our largest markets is the City of London. I would say next, you want to be looking at Sydney, Australia.
T: I hear that, too. And there’s a lot of crossover between Sydney and London. I used to work as a chef for many years in London, and we got a ton of chefs from Sydney. I want to say that London made Sydney good. That’s what I’m getting at here.
D: In Melbourne, there’s a famous cocktail bar down in an alley there. Melbourne, Australia, is also a great city for bar chefs and recipes. Toronto, Ontario. Can’t ignore that place where great people are doing stuff there.
T: You’re missing New York! Dan, you’re speaking to a couple of people based in New York, and you’re not bringing up the best drinking city in the world.
D: New York needs a little more sophistication. They need to embrace the Crystal Head, the no-additive story a little more before I talk about New York.
T: Well, sometimes bartenders do occasionally, and I don’t want comments at this, but move away from vodka. I don’t think that’s always fair.
D: Here’s my argument there, and I know exactly what you’re talking about. It’s the notion of “Oh, everybody has vodka. Brown spirits are where we’ve got to focus or the rums, gins of the world.” Now, there’s some great gins, don’t get me wrong. There are great rums and whiskeys but every bar of quality, if you’re going to be serving your customer, why not serve a premium vodka? Every bar needs vodka. You need it on the back shelf. Why not have the Head on your back shelf? It draws attention to your bar, it’s a beautiful art piece, and provides the consumer with a 90-plus point consistent rating. Also with quality, it’s only about $1.32 more a shot if you price it competitively. Now, I say to bar chefs out there who are doing wonderful things with whiskeys, brown spirits, rums, and gins that you need vodka. You’re doing these wonderful things, you’re purveying these quality drinks to your consumer and for the one or two or three or 100 people that want vodka, Crystal Head is your non-additive choice. Put it up there with your premium stock, and it’s only $1.32 a shot more if you price it right.
T: New York City bar chefs, you heard.
D: I have great friends in New York. The W Hotel has been great to us for many years. However, I think there are more people that need to embrace the story. I think I need to blow through there on a tour in the “Headmobile.” We might be cranking it up again because Onyx is growing at a beautiful rate for us and we may get on the wave of that. Yes, it was a Freightliner tractor that is used for hauling race cars around. It was a big cat tractor. It was wonderful on the highway. With that turbo, it was a beautiful sound. I drove it many times. It lit up at night. We had a red infrared choice at night. It was like the Star Trek cruiser there, and it had an apartment on the back. It really moved. You could do about 90 in it because it had nothing in the back and we painted it up like a delivery truck. We had the Crystal Head all over it, and we went all over when we were launching. Even in New York, we need to revive the Head and go out there to educate bar chefs that are missing it. We want to let them know that there is a choice out there for premium vodka that is superior to some of the lesser stock that the consumer is being forced to consume because of a lack of knowledge.
K: I can see that vehicle pulling up to a speakeasy, like, “Oh, well, I guess we know where the speakeasy is now”.
D: Sure, even at a biker bar, a dance club, or anywhere there are people, you’ll find Crystal Head, along with people having a good time. I will also say that anywhere I am with people consuming Crystal Head, there will be treats. I will buy rounds. I put my money where my product is. Now, we don’t go down to the spring break. We’re not pushing it on the youth; we never have. Our consumer range is 25 to 85, with a huge female demographic. A lot of our consumers, both male and female, have double college degrees. They’re very knowledgeable in that way. Many are in the tech professions or design, we found in our surveys. They have the discretionary income to buy something better, an affordable luxury for themselves, which is Crystal Head. We’re not going down to spring break with the Head machines and the pipes with the guzzling youngsters. That is something we’ve never chased. If you happen to be down on spring break and you go to a bar and Crystal Head is there, then I urge it. I don’t think you’ll ever see it being consumed from the Headmobile on a beach on spring break. We’re selling to the people who are halfway through college or finished.
T: What is the name of your fans? I heard you say head machine there. I’m guessing that’s not the name of Crystal Head fans.
D: I would say, the fans are “Head-heads.” If you’re a Head-head, that works. Again, we’ve got people that are discriminating so they want something better and are willing to pay a little more for it. Why not? We have impeccable water sources. In some of the other vodkas, the water has been called into question — specifically, the hygiene of the factory. But we have a beautiful filtration system. We have seven filtrations, micron, and charcoal with an agitated charcoal filtration system. It’s not just being poured through like a charcoal sieve. In the end, we pour through Herkimer Diamonds. There are semi-precious stones that are white double-sided semi-precious crystals, and we pour the final pour through a cone of them, and it just comes out so satiny and lovely. It does add something! I don’t know if you ask the high school chemistry teacher if you were to say, “What does pouring a C2H5O6 over double-sided crystals do for the beverage?” They probably would say, “scientifically, maybe not much,” but we’ve done tests where we pour over the crystals, and people like it poured over the crystals better. The last vestiges of any negative psychic energy on the planet are coming out because some of those crystals turn yellow, and that’s surprising. We have to sometimes turn them over or buy new ones. By the time that fluid hits those crystals, it’s already flat pure. I don’t know what else is being weaned out of there, but we do have the world’s purest vodka. I can definitely say that. I don’t think anybody’s doing it without the oils today. I may be wrong, I don’t know.
K: Well, it sounds amazing. I want to go on a train right now and order a Martini.
D: They outlawed it! The Long Island Rail Road outlawed it. Now, you can still get vodka on Amtrak. Now, on Canadian National Rail, you can get Crystal Head, I believe. We had a program running so that you could get it on the cross-country Canadian railroad. However, the commuting Wall Street advertising man can no longer get a Martini on the Long Island Rail Road as of three or four years ago. A tragedy.
T: Indeed. Dan, I would urge people to go out there and taste the difference for themselves, taste the effect of the crystal. See the proof in the pudding or the proof in the Head. Just wanted to say, thank you so much for spending the time today to talk with us. I feel there are two or three more episodes of stuff we need to get into. But I appreciate your time today, and thanks from all of us! It’s been great chatting.
D: Oh, sure! We’ve got some great beers and wines up in Canada. I encourage you to come when the borders are open. Come up to Niagara to the farm, and we’ll sit and have some T-bones or vegetarian meals. The daughters are all vegetarian. We eat and drink hearty here at the lake in the summer. If you’re passing through, you can get through KLG Public Relations to set this up. By all means to any and all of you, if you’re in the Kingston, Ontario, region, which is a beautiful lakeside town up here where the Cork Regatta is held. It’s a sailing regatta, the home of Royal Military College, which is our equivalent of West Point or Sandringham military school. Queen’s University is here where the brilliant, inspiring genius of our age, Elon Musk, went to school here at Queen’s University for two years. This is a devoted town to his legend, and if you’re up here, come up to the farm. By all means, we entertain heavily and heartily in the summer.
K: Definitely coming up.
Joanna Sciarrino: Maybe you could bring the Head-mobile to our New York office.
D: For sure. That would look good!
K: Going 90 down the Hutch. It’s going to be awesome.
D: Well, thank you, guys. Great to talk to you.
Thanks for listening to this week’s episode of “EOD Drinks.” If you’ve enjoyed this program, please leave us a rating or a review wherever you get your podcasts. It really helps other people discover the show. And tell your friends. We want as many people as possible listening to this amazing program.
And now for the credits. “End of Day Drinks” is recorded live in New York City at VinePair’s headquarters. And it is produced, edited, and engineered by VinePair tastings director, yes, he wears a lot of hats, Keith Beavers. I also want to give a special thanks to VinePair’s co-founder, Josh Malin, to the executive editor Joanna Sciarrino, to our senior editor, Cat Wolinski, senior staff writer Tim McKirdy, and our associate editor Katie Brown. And a special shout-out to Danielle Grinberg, VinePair’s art director who designed the sick logo for this program. The music for “End of Day Drinks” was produced, written, and recorded by Darby Cici. I’m VinePair co-founder Adam Teeter, and we’ll see you next week. Thanks a lot.