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Richard Betts

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237
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2015-10-05
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2015-10-05
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  1. “Anton Ego eats the ratatoon. Exactly. It's so cool. It's so cool. And so however old each of us are, we have that many years of memory based on smell. And it's so cool to let those just come floating back to you.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  2. “It's fun to poke at it. And then when all of you are smelling, you shouldn't rush. I would say one of the great joys of smelling and tasting things, and if I had to pick one particular moment, the first time I smelled a Rutherglen muscat. So Muscat dessert wine made in Rutherglen, Australia, and I never had one before, and I picked it up and I smelled the glass. And immediately I was back in fifth grade after school running through my grandmother's front door, and she just pulled ginger snaps out of the oven. And that memory, I mean, I was 35 years old when that happened. It's like streaming. It's like the rattoites.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  3. “It's very cool. Well, that floral thing you hit on is sometimes referred to as Old Temple in this whole temple. It's like an incense censor and sandalwood.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  4. “Doesn't it? It smells very floral to me. Yeah, so that's it. You're right on it. Tim's actually a great taster. I appreciate”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  5. “It's malted barley. And so those guys took their cues from Scotland as to how to do this, and they're very much trying to, or tried to emulate what they did in Scotland, but it happens in Japan, so it has the place factor is a big, big difference. And I always get some, for me it feels you have a much deeper understanding of Japan than I do, but I always find things to be very subtle and very beautiful and very complicated but not outwardly so, not ostentatious. Exactly, yeah. So I love Japanese with smell. It smells like.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  6. “W Yep, the James. So we're going to leave Ireland and we're going to go to Japan. And so the Japanese model is very much based on the Scotch model, which you're going to have in the last two glasses. So malted barley. So this is really a single malt. When it's a single malt or you read that on a bottle, it just means that it's made from malted barley.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  7. “It's, you know, when we're hunter-gatherers, we depended on this scent of smell for life. I can eat that or I can't eat that. That's rotten, that's poison, whatever it is. And we don't have to rely on it at all to the same degree. So it's the first of the senses that we tune out. And so when you get into this, it's a matter of just tuning it back in.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  8. “Where you can develop it. I think it's totally trainable. My dad's a great example. He was like, I can't smell anything. And, you know, her son's getting into wine. And now he can smell everything. And it's just like a radio. You just have to tune it in, right? And once you get there, I think it's a great great.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  9. “And so why is vodka so popular? Because it doesn't taste like anything, you know, and you can mix it with things. So that subtlety and its amiability make it actually quite popular. It's very flexible. Yeah, it's very flexible. It's very easy to drink. It's a little bit lower proof than the rye I poured you, lower percentage alcohol. So for me, that comes from the process associated with the place. Keep distilling. You keep taking things out has less to say. And to me, it's always kind of grassy, kind of herby, a little bit of like a honey thing maybe.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  10. “No, no, there's no wrong answer. That's the whole key to this, is that you just use your own veraculous. I forgot that I did.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  11. “I don't And I'm like Awesome. That was my introduction to Jamson. I love it. I think just relative to the last one. So again, this is like developing your context. And I mean, I have some things that I Attribute to Irish whiskey, but I would rather you smell unfettered. It's a very subtle card, your lips just a little bit. Yeah, it is subtle, exactly.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  12. “It's a great question. I think it was really a matter of what people favored in terms of drinking. Okay, sure. And so it's so different than Scotland. And each of them were competing for the royal favor. What are people going to drink and what's going to be the drink? They're very, very different. And they've each enjoyed popularity at different times.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  13. “Exactly. I spoke when spoken to. 100%. So this is where process is a function of place. And so this is typically what happens with the vast majority by volume of Irish whiskey. Do you have any idea why?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  14. “That's 100%. You're all over it. Vodka, essentially. So it has nothing to say. It has something to say, but it's not saying it very loudly. So that's a very Irish thing to do. This is like.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  15. “Maybe your next book title. It should be. Well, we have to throw agave in there so succulents. The next is Irish. And so this is Jameson. And just straight Jameson, which is a brand going crazy. But what makes Irish-Irish? And I just want you to think about it as it compares to the things before, is that frequently they distill more than twice, three times. And the farther you go with the distillation, or you can even use a column still, which we need not bother ourselves with, the point is the farther you go with the distillation, the more you take out of it, right? So if we start with our beer is 100 liters and we distill it, we end up with, I don't know, what, 30 liters. And if you distill that again, maybe now you're at 15 liters and you distill it again, and now you're at seven and a half liters. Is it subsequent?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  16. “Yeah, and then this guy, Jack Daniels, just smells sort of sweet and round, and it doesn't have any of that same spice. So that's the first piece grape. The next piece, or grain in this case. Pardon me, grain, exactly, of grape and grain. My favorite thoughts. That could be.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  17. “The alcohol is going to give yourself Yeah. So, I mean, it almost smells like a rye bread Which is so interesting that that actually comes through.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  18. “But it makes a huge difference. And don't, you know, for those of you listening, don't take a hard pull on it like you do wine or it'll actually really burn. So with spirits you can smell really gently.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  19. “100%. It does. And another key would be open your mouth when you smell. Everyone slams their mouth shut and you actually get less information. What is it called? The retroactive retronasal. Oh, damn it. I was so close.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  20. “You get that varnishy thing with protracted aging in a barrel. So it does take that on. So that's a function of time. I spend time aging. Got it, got it. The spice from the grain itself should also be there. And, you know, it plays in the same area. When I smell things, I think about it a lot like musical ranges. And so the base hangs out down here and those rich things like chocolate and the vanilla can happen down in there sometimes. The question does ever turn?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  21. “It's a huge difference. Yeah. So Rye is actually classically, I mean, it's been around forever, but also it's used in a Manhattan. Yeah, it's got a little, it's...”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  22. “Impressions. So the real thing here is, okay, so they're both aged in new charred American oak. They're both made in America and aged in America. So wood in place are relatively equal. The big difference is that the bourbon is 51% at least corn and the rye is rye. And so when we talk about what are the three things that inform a whiskey, well, the first one is grain. And that's what I want to illustrate for you here. I'm hopeful you can smell the difference. The rye should be more pungent and spicy.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  23. “And so their code was let's play. So good. Because So the next step is you're going to smell the first, which is Jack Daniels, Bourbon, And the second, which is the EH Taylor Rye.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  24. “It's a shout out to my homies from the little now where we would have safety meetings. This is like one of the joys of restaurant work, you'd be on the floor and you'd be in the weeds or someone would be yelling at you about something and you just look at your favorite waiter and we'd say safety meeting and we both knew that meant walk into the kitchen, walk into my white wine cooler, lock the door from the inside, pound a corona, walk back out on the floor and rock service meeting. Safety meeting.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  25. “Be nice. Be nice. It started as a B and it was in there for ten years all by itself. Just BE. No, just the letter B. It's kind of on the inside. So it was a note to self to just be kind, be thoughtful, benevolent, take your time. Just be a good guy. And sometimes I thrash about and it's a little of a mind. Note to self. And it just grew into be nice.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  26. “27, born on the 27th, 27 is a lucky number for me over and over and over. It keeps repeating itself. And in this case, the red above the gold are from an apartment that I shared with Carla in Chinatown, and there were actually three 27s on the building.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  27. “They made up. That's awesome. I would spin it to her every night at bed, and so just keep going. You know, that's how the”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  28. “It's just off of Naples in central southern Italy. There's a fish on a bun, so think a fish burger and a mermaid and a heart. And that's an ode to a mermaid I fell in love with, Carla, fell in love with eating fish on a bun sandwiches at the cup and saucer diner on the corner of Canal in Eldridge in Chinatown and Manhattan. There's a seashell with some sea critters in it that are from a story I spun from my daughter called Samuel the sea cucumber and he and his friends managed to travel around the entire globe in a seashell tethered to a piece of seaweed and we use it as a lesson in geography and in this”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  29. “The left arm, it's a collection of memories and of things that have made me happy over time. And there's Mount Vesuvius, which I had probably the most amazing single day of my life on. Where is it?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  30. “I'm a big Fan of how a dandelion changes so rapidly through its life, and I love the part where it ends up with a great big shoot and it actually depends on the wind to disperse its seeds. I think that's just a beautiful, quiet, profound thing that happens. It's poetic. Yeah, it's really, really pretty.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  31. “So on my right arm is a dandelion. It's a love note to a woman named Carla Rizki, who I love more than I've ever loved anybody, actually. I didn't think it was possible. It's great. And she has something very, very similar, very similar to dandelion. Dandelion.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  32. “And so we'll see in the six classes that the difference that grain contributes, and we'll see the different types of oak and what that contributes, and then how place really influences the final product.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  33. “So we're looking at a bourbon. From Jack Daniels, we're looking at E. H. Taylor Rye, which is so whiskey made in America, but Rye's predominant grain. We're looking at Jameson, straight up Irish whiskey. We're looking at Anika Takatsuro seventeen year old Japanese whiskey. We're looking at Edward Hower, which is the lower part of the highlands in Scotland, the region in Scotland, whiskey, but mainland Scotland is the key. So Edger Dower, 10-year-old, and we're looking at Ardbeg, specifically it's called Ugadal, which is a Scotch made on the island of Isla, which is off the coast. And so very different than mainland Scotland because you're right on the ocean.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  34. “So Scotch is any whiskey that comes from Ireland. Pardon me, Scotland. Scotland. Yeah. Scotland. And of course Irish whiskey coming from Ireland.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  35. “So it means you sprout it, and just like we would eat sprouts, you sprout the grain and then you arrest that process. So you kill it, essentially, with heat. And so it's a big deal in scotch production and in Japanese whiskey production as well. So what does scotch?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  36. “So Bourbon has a set of laws, has to come from America. It doesn't have to come from Bourbon County, Kentucky, as there is a Bourbon County, Kentucky, but we make Bourbon all over the country. So it has to come from America. It has to have been made from at least 51% corn. So the balance can be that rye, it can be the wheat, whatever. And it has to be aged in charred new oak barrels. In charred. Yeah. So you fell a tree, you cut the tree into planks, or in this case they're called staves, then you bend them using heat to make a barrel. And then you actually char the inside of the barrel with a flame. And when you do that, it obviously changes its color, but it also pulls out all kinds of flavors and caramelizes things in that tree, which also contribute flavors. So it's that brown sugar, it's the brown spices like cardamom and cinnamon. It's vanilla, lots of vanilla, butterscotch, all those flavors come from that oak barrel.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  37. “That's it. Like, you take beer and you put it in a still and you turn on the heat not too high, but just high enough so that only the alcohol evaporates, right? Because it evaporates at a lower temperature than water. And then you condense it and you capture that on the other side of this thing and you've separated the alcohol from the water. Genius. It's called distillation. So what we put in at the beginning is just beer. So you make your beer. And what do you make the beer from makes a big difference predominantly corn, wheat, rye, and malted barley are the four big grain type cereal grains that are used to make that beer to become whiskey? In America corn is king, and now rye is sharing the stage as well, but if you're drinking bourbon, it has to be at least 51% corn.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  38. “It is fruit earth and wood, and so, but the fruit in this case isn't fruit as in a grape, it's grain, right? And so the first thing that affects the outcome of whiskey, I mean, the first thing to know about whiskey is it's just distilled beer.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  39. “It depends on the country of origin. So it's a great rule. It's WISKY. If the whiskey comes from a country that doesn't have an E in the name, Scotland. Scotland. Japan. If it comes from a country and Canada, if it comes from a country with an E in the name, Ireland or America, then it's spelled W H I S K E.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  40. “We would say, okay, well, this has to be Belgian because you recognize certain flavors that come from certain yeast that only happen in this place. But now those yeasts are imported here and there's all kinds of souring techniques and things that people do to really obscure place. So it doesn't apply. To beer, but it applies really well to whiskey.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  41. “And that same methodology applies to whiskey. There are some things to which it doesn't apply. Like, I don't think it applies very well to beer, particularly with the explosion in craft brewing. Why is that? Because the place part has been so obscured. And so now with, you know, we can make a beer in California. Exactly. Yeah, the origin part. So whereas 10 years ago, I think it really mattered.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  42. “No, it's definitely a segue. It's I think of my job as to help people enjoy their lives. And I think we do that by helping people find easy ways to get smart about things, which can then increase their enjoyment, frankly. Wine was scary. So we write a scratch and sniff wine book that makes it not scary, you know, knock it off the pedestal, make it easy, make it accessible, and tell people that it's actually super democratic. It's up to you what's good. It's not up to me. Don't drink them because I said to drink it. Drink something because you figured out that you like that, right? That's the key. And so in creating that book, you create a methodology. And it's, again, breaking it down to its component pieces. It's just like dissecting a frog. Like, okay, where's this? Where's this? Where's this? And how do they make the thing tick? And we did that with wine. So you understand that it's, again, about fruit and earth and wood. And those things populate all the smells that you're going to smell. And then you can put them back together in whatever order you want to make what you want or make what you want to drink. What will make you happy?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  43. “Yeah, definitely. That's also born out of that time living in Italy. The table is not set until there's wine upon it. Might come out of a pitcher and pour it into a tumbler, but it's always there. Lunch and dinner, it's on the table. And I lived that when I was living there, and I actually brought that back and live it now. And so that's an idea that isn't a very American idea because we're so new in terms of wine drinkers as a wine drinking community. We're still so young. But there it's well established for centuries, millennia. And it's that idea that wine ought to be a part of your everyday life. It makes your life better. And so, yes, I have this isn't that wine is a grocery, not a luxury.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  44. “Oh, yeah, so color that was a real pet peeve of mine is a somolier. You open bottle of something and pour the taste. And before the taster had even tasted it, you'd be like, oh, that's great. Or, oh, that's going to be terrible. Completely based on the color. And as we chat about you don't smell color and you don't taste color. And color has no bearing on quality at all. So just because it's dark doesn't mean it's going to be good. You know, I'd much rather look at my beautiful date and smell and taste something beautiful than just be impressed by a big inky glass of whatever. The only bearing color has is on the actual type of grape. Not whether it's good or not.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  45. “We can drink white Rioja too. No one thinks about that. We say Rioja and everyone thinks red, but white Rioja can be great. It can be super age worthy. It can be very affordable. I drink a lot of ros ⁇ from the south of France. That's 12, 15 bucks. And a new producer I'm really spitting with from the Loire name is Moss, M-O-S-S-S-E. The wines are made from the Shenon Blanc grape. They're totally cheap, I don't know, twenty bucks, and amazing. Really, really, I mean, world-class special. I would drink them before pretty much.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  46. “Yeah, please do. You can get a lot of great grenache from Spain. For a long time, the most widely planted red variety in Spain. And so there's just tons of it. Sometimes it goes by the name of Rioja, where it might be in a blend.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  47. “To find a bottle of wine for under $10, you probably don't want to drink it I mean, there are, of course, exceptions. People get in the weeds. They blow things out, so on and so forth. And so maybe you get a steal every now and again. But as a rule, it's very, very hard to make something for under 10 bucks. I mean, you do it by using fermentation tanks that are as large as a city block with mechanically harvested grapes that were mechanically grown in a place that's probably environmentally very bad. I've seen this stuff in process and it's gnarly. And you don't have any connection to the land. So between 15 and 20 bucks, you can actually get real wine from real people. It probably won't come from the fancy Appalachians, but that's great. I mean, those are always there. Who cares? Go explore the margins and learn something. And there's so many thrills.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  48. “100% exactly. And so for someone, it might be worth it, and for someone else, it might not be, but more expensive is definitely not better. That's a big thing.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  49. “It's just like fashion. Exactly. And importantly, people, I actually get asked that question a lot. They say, is this wine worth this much money? I say, well, it depends on the individual.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  50. “That's an interesting question. Well, the first one is that more expensive is better. That's definitely not true. It's absolutely not true. Supply and demand thing to a large degree. And so why, and hype, that Mouton that I poured the Barringer on top of 20 minutes ago, my most embarrassing similar moment. That's on release, maybe 500 euros a bottle in Europe today before you even get it to America. Why is it that much money? Who knows other than, I mean, they make something like 20,000 cases of it. That's a lot of wine. So why does it cost that much money? Because someone said, hey, this is the best thing in the world. And so everybody has to have it. But is it really worth that? Right.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT