 What we decided to do, instead of just making the wine and proceeding with this out to go to wine, we decided that it's pretty tough to beat California and what they do. And so we decided to move into vinegars because vinegars is a more unique growing niche because if you have a microscopic niche, anything is growing. What I do, and what we do, we have 20 employees that work both of these buildings, is we sell directly to the chefs nationwide. So we have about 1200 customers and they're all 90% of them are tablecloth restaurants. So if you give me a locale in western U.S. I can tell you the restaurants, the chef names and what they order. And it's been a love of mine for 31 years. And so knowing, especially food market, knowing what's happening in the culinary scene, we decided to go ahead and go into the vinegars. The romantic style that I was talking about before, it's called the old world style if you looked it up on Google. And basically you're just putting the grape juice in. If you have enough courage you can actually put some of the grapes, not just the juice and it adds depth but it also increases your chance of mold. So that's kind of one of the issues you balance. Most vinegar makers keep it between 76 and 80 degrees and we experimented with keeping it at a lower temperature, thinking that it would be a smoother vinegar if it took a longer time to process. And what we learned is that the acidobactors that are converting the juice into the alcohol and into the vinegar don't do a thing unless you're right around that 80 degrees. And so after we learned that and learned that the slow colder temperatures weren't going to do a thing for us, then we started keeping it at exactly 80 degrees and it was exactly three and a half months to four months of just the product sitting there. And then you had full conversion and then we put it in large vessels and we're aging it for two years. So now the 2012 is ready to be bottled and start selling at this point is where we're at. But it was really neat learning her for me and we'll pass these around but on top of the juice you get a mother and that's the cellulose from the conversion process and at first it's pretty frightful because you're looking at this and you'll see a photo over on the wall. I mean it is just mushy and Lawrence Diggs who's a vinegar maker in South Dakota on the east side of the state said well you'll get used to knowing if it's a good mother or a bad mother and I thought are you crazy but it's true. And so after my mothers are done doing their thing I dry them because I'm so intrigued by the mothers and we'll pass these around but you can totally tell that this was a good mother and she's thin and smooth and then this was a not so good mother. And so this probably made a vinegar that wasn't even worthy of peaking so and then with the white grapes this was a very thin light mother and so she made good vinegar. Everyone thing with Prairie Harvest is everything we do is guaranteed. If we miss the steak size we have FedEx pick it up and FedEx delivers the next day the correct product and so they know that's the guarantee. They know that there's a chef language that you could speak and in being able to do that and give them the nuances of the different vinegars they then can incorporate it into a recipe even for a green bean something like that even for a souffle they can do that. And so it's trust and communication and number one samples every time I travel we have samples.