 Yeah, I wanted to touch on something you mentioned, Brendan. You said that just one ingredient in there and you made you think about everything else that goes into the process of these other alcoholic beverages and whatnot. And I actually, in researching ahead of time, I've stumbled upon an LA Times article that mentioned that the reason that you guys are able to put the ingredients and the probiotics on the label is that you keep it below 7% alcohol content. And the FDA mandates that if it's above 7%, you are not allowed to put anything on the label. I wanted to talk to you guys about, I don't know why this is a rule, but maybe there's a good reason for it, but and then the conscious decision to keep it below that 7% just so that you can advertise the probiotic nature and the lack of extra filler ingredients. Right, yeah, and I'll let Mark speak to that because he's he's the expert there, but isn't that amazing that you actually, you can't let people know the ingredients if it's over 7%. It's actually illegal. So I mean, we're all about transparency. Like we want people to come down, you know, we'll show show everyone the tanks, we'll show everyone our whole process, how it all works. And that's a big part of the brand, especially Paul, culture is transparency. We want people to ask questions. And like I say, we're happy to show them start to finish and we're really proud of that. Yeah, and not to be too much of a an evangelist here and really drive home these points. I'll just speak to the common facts that are available to anybody out there. If you drink a bottle of wine, and if you ever have in your life, I can guarantee you've never known what was in it. If you guys were to guess what's in your bottle of wine, you would say probably one thing. What's that thing? Grapes. Some grapes. Right. What if I told you that you've never consumed a bottle of wine that had any grapes in it? That would blow my mind. Not even the grape skins? You would think that's crazy, right? There are certain people who have only consumed certain brands of wine that are typically, you know, sub 10 bucks that all they are is water with flavorings, colorings, powdered acids, powdered tannins, things that make it taste like wine is essentially just concocted to look and feel and taste like wine, but there's no grapes in it at all. Is that your two-buck chuck? Yes, 100%. So, you know, the thing is, is if you're in the business, you know packaging the way that I do. You know that you can't actually buy a bottle of wine. That's 100% fresh pressed grapes right from the vineyard, the way that you think it is for anything less than about 15 bucks a bottle. You just can't. So if you're spending less than that in your wine, you're probably not getting real wine. You know, that beautiful rosé that you pick up right from Provence that's at your local bottle shop, and you got it for 9.99. You're like, ah, score. This is a Provence rosé that I love. My friends will really enjoy the pool party today. That's great, but there's no grapes in it. And just so we're clear, when you guys say wild fermentation, you mean it's naturally fermented, right? Well, yeah, but the thing is, is naturally fermented gets thrown around all the time. I mean, you can look at other cider brands that are basically alcoholic soda with apple flavor, and they say they're naturally fermented, right? Because they add yeast. And well, yeah, yeast are natural. They have not in the way that you use them, right? So what we mean by wild fermentation is spontaneous fermentation, okay? And that's the differentiator there, is it's spontaneous entirely. So let me ask you this, if you go to a juice bar or even to an apple farm and you get some fresh, pressed juice, right? It's unpasteurized. It's just made right in front of you. You take it home and you forget about it on your countertop for three months, right? When you go back to that plastic jug, what do you think is going to happen to it? What do you think it's going to be looking like and tasting like? It's a science experiment, vinegar, all sorts of crazy things. Well, actually, it wouldn't be vinegar. It would be alcoholic and it would taste fantastic. So where you think it will go bad, this is the funny thing about American wine makers and also cider makers and brewers too, but a little bit less with craft beer now because craft beer, kind of like the Belgians, compared to the Germans back in the day, craft beer people are exploratory and having fun and they don't mind things that are sour and funky and farmhouse. In fact, it sells for more money if it goes bad, right? So when the wine world, if something goes bad, they dump it down the drain. In the beer world, if it goes bad, you barrel age it and sell it for five times the price. It's a very different world. So that was what I loved as far as that dichotomy between wine and beer and the intersection of that being cider because cider truthfully is wine by definition, which is fermented fruit, but it's appreciated in the market like beer. And the way that it's lower ABV, it's fun, it's not taking itself too seriously, that's beer, right? So it's interesting when you look at the consumer behavior and that kind of guides the discussion here. What do people want? What are they interested in? Right now, people want better for you. They want lower ABV. They want things they can share with their friends. They want things in a can. So we speak to a lot of that right now, but as far as fermentation, just as a science, that's a gift from mother nature. It's something that existed long before any of us, right? And in science, when you look at fermentation, it's a natural process. None of the people that are saying naturally fermented right now in the market are actually naturally fermenting anything. They're pitching yeast, they're killing it off. They're sterilizing in a lot of ways with sulfites and pasteurization and sterile filtration and all these different techniques that they use to make technically well made beverages. And I'll speak to wine for just a quick second. Wine makers in this country, they would meet me and ask about my product. They would think, well, what if it goes bad? And my immediate response was always, what if it goes good? Right? And they'd be so confused, like they never even let the juice get to the point where it could go good. They're so concerned and worried about it from the start that they kill the juice when it comes in by sulfiting it, right? They add sulfites to kill it off. Then they have their clean slate and they can pitch their predictable yeast strain to get a predictable outcome because they know they've done that before and that worked. So the reason that you have 7% as this barrier, by the way, above 7% would be wine. In fact, if you found a well made wine somewhere in this country that was less than 7%, the wine drinkers would be like, that's not real wine. It's too low. The ABV is too low, right? They wouldn't care about it. It had to be at least eight and a half percent with maybe like a certain, you know, European virtual meter or Riesling. You can find them at 8.59% and they're beautiful. They're really nice wines. They're very delicate and very floral and fruity and they're amazing. But 7% and below is not really part of the wine category. It's much more part of the wine coolers category, right? So if you're drinking a wine cooler or ready to drink like a Zima back in the day or a four Loco or, you know, some of these cheap party drinks, they're always below 7%, but they're wine based. They're wine coolers. So, you know, it's something that they just didn't care about. And what I mean they is the wine lobby. The wine lobby in this country is the most powerful lobby that we've ever known, even beyond petroleum. I mean, these are the richest people in the world that have always dominated the wine business. And the question becomes, well, why? Well, it's because the richest people were the only ones that could ever afford wine. Going all the way back to the beginning, what would you need to make wine? Grapes. Where do you get grapes in a vineyard? Where do you find vineyards on big areas of land? Who owns the big areas of land? People that are wealthy. So only the people that had money always could afford to make wine, consume wine and enjoy wine and then run the wine industry. So when you hear names like Ross Child, you know, like these are rich families that have been very wealthy for generations that dominate the wine world, too. And some of these private businesses in the wine business that are not publicly traded are making billions of dollars handover fists year by year with nothing more than grape soda. That's the mass market, unfortunately. It's always a bummer. Yeah. But that lobby protects the wine and says, hey, you can't put ingredients on labels of wine, surely, because then the consumer would know what they're drinking and they would never buy our crap. So I say it openly because I know it's a call out to reality. The reality is, as a wine drinker in America, you will never ever be allowed to know what you're getting in your body or in your drink, right? You're not allowed to know what someone put in the wine that you're now buying and paying for, taking home and sharing with your friends and family, the people you care about. And you don't know any of the 80 different chemicals they were allowed to put in that wine to make it pretty and taste the same every time and maximize yield and all that stuff that crap that's in your body now is to help their bottom line. Hey, everyone, thanks for checking out that clip. If you enjoyed it, be sure to hit the like button down below. And if you're interested in hearing the full episode, it's out right now on our YouTube channel. We've had a lot of great guests come on this show before and we've got a lot of great guests coming up in the future. So hit subscribe so that you don't miss a single episode. In one final note, we're always looking for new ideas and new companies to feature on the show. So if you know of someone or know of a company, write us a comment down below letting us know who they are and what they do. We'd be happy to have them on the show. Till then, I'll just be here waiting for your comments. So, uh, see you later.