Welcome And Passover Tease

Meet The Maker And The Lineup

Fermentation Versus Flavored Alcohol

S. Simon Jacob 0:08

Welcome to the movement everyone. I'm Simon Jacob, your host for this episode from Jerusalem. Before we get started, no matter where you are, please take a moment to pray for the safe return home of all our soldiers. If you're driving in your car, please focus on the road ahead. If you're relaxing at home, please open a delicious bottle of kosher wine and pour a glass, sit back, and relax. Welcome back to the podcast, everyone. Grab a glass, get comfortable, because today we are embarking on a phenomenal tasting journey. I want to give you a quick tease. Next week, we are going to dive deep into a fascinating new trend that we are seeing across the industry. The great cultural shift from wine cellars over to the distilled spirit cabinet. But before we explore the why of the broader movement next week, today we are focusing intensely on the incredible how we are looking at the absolute pinnacle of pure clean distillation. I'm very happy to welcome today's guest, Dr. Hernan Yehuda, the mastermind behind Tiburelli Cores. Dr. Yehuda has an amazing personal narrative, having traded the familiar suburbs of New Jersey for the ancient and undrenched hills of Jerusalem to perfect his craft. In an era where so many of us are demanding truly pure products in our glasses, Dr. Yehuda is a breath of fresh air. What you are getting is pure water and a beautifully crafted botanical mesh, meticulously fermented and distilled into liquid art. And here is the absolute kicker for our listeners, especially since we are exactly two weeks away from Passover. Dr. Yehuda has achieved the highest levels of kosher certification for his parents, making them proudly kosher for Passover. Kosher for Passover. Finding a truly sophisticated high-end liqueur that meets these strict requirements is incredibly rare. Making these bottles a massive win for your holiday table. Before we hit the record button today, we had the absolute pleasure of sitting down and tasting three distinct varieties of his lineup. We started with a beautifully complex Tibra, licorice, and fig liquor. It packs a wonderful punch with an alcohol by volume of 40.5%, crafted from a pure and simple blend of alcohol, water, sugar, licorice root, carob, and figure. Next, we tasted the classic Tibra licorice liqueur, which strips the ingredient list back to just the bold essentials. Alcohol, water, sugar, and pure licorice root. Finally, for an unforgettable finish, we poured the Tibra black licorice liqueur, maintaining the same strong 40.5% alcohol by volume. This dark variation introduces a beautiful twist by adding coffee to the base of alcohol, water, sugar, and liquorice root. Because of the coffee, this specific liquor actually contains caffeine. It is a lineup that proves that purity and potency can go perfectly hand in hand. So let's get right into the art and the science and the soul of this distillation. Dr. Yehuda, welcome to the show. So I have here Dr. Ronan Yehuda. Welcome to the Koshu Tewa.

SPEAKER_02 4:26

Thank you so much.

S. Simon Jacob 4:27

So you you manufacture a number of liqueurs, they're infusions of botanicals.

SPEAKER_02 4:37

Yes, yes, yes. It um it actually anise spur anise that's made to to alcohol, which is a different process than regular people put just uh alcohol with flavor. And there is fig le fig plus harub, haruvine, yeah, they actually boil in them, it didn't call fermentation and turning them to alcohol. Right. And it's not a flavor of or licorice, which is the black licorice, it's called Glyceria Galabra in Latinic and Shorish Asus beaver in Hebrew. Right. And also turning into actually amazing uh drink that made to a very, very high level of clean. You can feel it, you taste it now, yeah. So it's so it's so clean because Rambam is saying that licoriceam, which actually is kind of waking up the blood stream and and meaning that uh it's it's gonna cause you kind of happiness because Rambam discovered that the licorice have a definition of a lot of things to help, which lately a three big professors in Ram Bam Khefa just revealed that licorice dropping the blood pressure down, dropping the cholesterol over 50%, and in and increasing the blood pressure to a good thing, it's not too high. In addition to that, it's actually anti-inflammatory. Okay. The same is the anise, which is the clear one, which tests can remind you mistakingly tests like arach or pastis, but no, because most of the arach, just to explain to people, they made from anetol, some chemicals, they're not real. It's not real anise. And the anise is very healthy because we know that the Middle East or Moroccan or Tunisian, all the Jewish that's coming from that country, they're using it for heel for many years. We're talking about over 2,000 years of history. So this is a very ancient uh tradition.

S. Simon Jacob 6:49

So it's not just simply alcohol that is mixed with some anise. Exactly. Okay, it's not this is this is this is distilled from the beginning, fermented and distilled.

SPEAKER_02 7:01

Yes, also the even the the the other things that we we can do, and uh we have a company's in somewhere I which I don't want to disclose that's giving us all that vegetable uh fruits or vegetables. Yeah, botanicals, yeah, yeah. They're doing it uh badats, which is CRC, the Badats Muchad of America and Canada, the biggest in the world, it's bigger than the badass in Israel, even and they have we have OU, we have star K on the fig, which is the fig. There is no one in the world that have fig on on fig star c for Passover, right? Because you have to make them in special containers. You cannot even do them in regular. So actually, it's acquisite of liquor, which is this kind of liqueur that defined by Ministry of Health in Israel, when you take your plants of fruits and turn them to alcohol, technically, by the natural of them, yeah, it's called liquor, but it's not liquor. Because liquor sounds simple like you know, fifty bucks, you know. But it's not liquor, it's a it's uh it's a handmade, rooted in the Maimonida's uh way. And also, if we look even 2000 or fifty or fifteen hundred years ago, it's coming from Lebanon, Greek, and and before Greek 2500, 200, 2700 years, and it's coming, of course, from secret family receipts. And many of them today do not make it natural, they make it like flavor anise, which is real different, like you know about wine and many other things and whiskey, me many uh yes.

S. Simon Jacob 8:32

So, how how do they infuse the anise into the into the alcohol? They actually take anise plants and they mix them and then boil them and then distill them? I cannot say you can't really talk about it.

SPEAKER_02 8:48

I cannot disclose the process, okay, but the process is 100% natural, every ingredient natural, but in the end I can tell you a secret, and I'm not afraid that anybody knows about it, that we bring it to a level of 96% 190 proof of cleanness. Wow. And then we have to mix it with the water, okay? The water of upstate New York or somewhere in America, it's uh very, very sweet and clean, very clean. And this is why, by the way, that is it's giving you such a beautiful taste. Um, I'll tell you, it's just like it's uh it's a crisp, it's a sweet of notes and it's you when you want to test it. And even the fig in the licorice is giving you actually uh a real taste, not fake. How long have you been making these uh alcohols? It's almost 12 years. In the last few years, I moved them to different uh places in Europe also. We have them in Michelin star places in different and everything is by Mammonidas, and uh it's very hard to compete with the Michelin star restaurant, and you cannot you know to foolish people to give them something there. Somebody understanding alcohol or in drink, even if you drink wine or whiskey, he's testing that and they say, Oh my gosh. I never test something like that.

S. Simon Jacob 10:03

So when so you started in America, and and when is this normally is this an aperitif before you have food? Is this when you have food? Is this after you have food?

Ancient Tradition And Health Claims

SPEAKER_02 10:16

Whatever you go, you can do it as aperitif. Okay, you can take it pure, which I recommend always, right? Neto with nothing. If you add the ice, you can make it a little bit weaker, you add more water so it doesn't it's not so clean, you know. And you can do it with the recipe which we have on our website, TibraShop.com. Okay. You can do it in different forms of uh mix it with mint, with uh limoncello, whatever you want, if you want to take the anish. But I'm not recommending to mix it with anything unless it's a professional barman who can do it for his creative way, you know.

S. Simon Jacob 10:47

Okay. You transitioned from New Jersey to Jerusalem. We're now in Jerusalem. So, how big a change was that for you to come to Jerusalem?

SPEAKER_02 10:57

It's a it's a big one because there was in many places I was in the in uh in the lower merry of Pennsylvania in Florida in uh and uh we went to a tour like all of Israeli, like Exodus, you know, go Golf, which is and then I traveled to Europe and Hungary and um Baruch Hashem. I want to make Aliyah to Israel to bring this beautiful thing with me. And people have to understand that Tibra, this brand. It's called Tibra. Tibra, yes, by Tiberia Arctic was in in Europe because everything is Tiberia but Rambam, this buried in Beria at Veria called it an aim with all people, but the greatest one favorite mind is the it's it has been crafted lately in the last four years or three years by the wisdom of Rambam. I changed everything, so I changed the cohole inside, I changed the the contain to make it tastier. And actually that uh it's a celebration of Svaradic literary giant that's actually laid the rest in Terria, and the wisdom of the legacy that actually Bezata Shem will forever endure. That's what I did actually. I brought his idea, and I also see in that drink something other people do not do. I want all I'm Israel to love it. So Svaradi will love Ashkenazi, and Askenazi will have Swaradi and to mix it for all the beautiful culture we have from everywhere.

S. Simon Jacob 12:23

Are you thinking about bringing it over to make it in Israel?

SPEAKER_02 12:27

Oh yeah. As my I have a friend also that's doing also organic wine. I'm not gonna talk about him now, unless if you want. He also did in America and he moved it to Karmeus, to that area, and he's doing organic wine, so he moved all his factory here, he implanted the seeds, he even did now his name is Moshe Elul, I can say that. Elul Karmel. It's a beautiful organic wine, Lomevushal. And he did even a research with Mahona Mikdash and Orvestat Ariel, University of Ariel, a 1600 to 2,000 year seeds they found. And they implant them in his land and growing up now to make wine. The seeds, the specific seeds. So the idea of mine also to bring it over here to make 100% here. Bring it over. The regulation is not simple because the alcohol is very expensive in Israel. Very, it's about 98 shekel, which is 30 bucks, a little bit more. 30 bucks per liter of alcohol only tax without the container, without the bottle, without filling, without nothing. So it's a lot of money. That's why this drink is not cheap. Because I believe the cheap things is not good always. It's like a like my uncle Shalom used to say, I'm too poor to buy expensive things. As King Salomon said it. So so the the amazing thing is that they to bring it over to every Jewish table slowly, but we don't sell so much because I cannot make a huge badge from that. It's very limited. Okay. So every bottle in Israel have number. Have a signature that we won year and a half ago, we won in a rim in France in a competition. With the 14 chefs of Hilton and Marriott, we won in a bottle, like in a competition to the best uh Anisette. The best one in licorice also. So it's very hard to win it and get signature on the bottle and get serial number to every bottle. So we made to Israel only 3,500, which is 1166 from every flavor. From the anise, crafted. You have you have three flavors. So tell me again which are the flavors. Anish. Anis. Pure one, licorice, liquorish.

S. Simon Jacob 14:40

And tena, which is which is le fig with the carov. So anise is normally Anis. Yes, normally anise is normally in what liquor?

SPEAKER_02 14:50

Fennel. It's like fennel, you know, the fenel. It's fennel and this it's similar to shuma we have in Israel, same idea. Very healthy, healthy to the brain, memory, it's anti-inflammatory, it's avoiding stomach ache. I can tell you about the material if you want. It's avoiding stomach ache, it's avoiding uh mochus, right? If somebody yes, yeah. The fig, Rambam says Tovla in 9, it's good for the eyes, for the sight, and adding wisdom, moussif kochma, koelet rabah, it's mentioned. The liquor rich, as I said before, it's it will increase you and improve you the bloodstream in the body and make you happy more. And if somebody does not believe, you can try, try it, try it. Yeah, no, I so you can test it now. We test the Anis now. Anis would think it's insane. The taste is so clear. You feel it? Yeah, it's very rich, it's it's uh crispy. I don't know how to say it in Hebrew. It's very beautiful when you feel it and it gives you a few hours of good taste. You don't mix it. Let's like you when you're drinking a good coffee, you say don't give me any other drink.

S. Simon Jacob 15:48

I want to feel the test in the mouth. It has a very long finish to it, so it's continuing, it's continuing in my in my mouth, and I'm continuing to experience it. It's got a nice warm feeling, not burning or anything, it's just nice and warm and very pleasant. Thank you. Okay.

SPEAKER_02 16:05

Another little thing I would like to add, if you mind. If you drink it with whiskey or wine before and after, yeah, there is more probabilities that the wine or the whiskey was not in the top level will cause you a stomach ache and headache. This will not do that 100% nice. I'm getting uh thousands of uh of taste, maybe tenth of thousands. We did it also last year in different festivals in Hungary and Europe, and I'm talking about tenth of thousands of shots. And feedback from people, wow, it's so clean. I don't believe. I don't have any headache. How can it be 40.5%?

S. Simon Jacob 16:42

That's what it is, it's 40.5% alcohol.

Water Purity And The No-Whitening Test

SPEAKER_02 16:44

Alcohol. And it doesn't make you headache, not no dizziness. Of course, he'll st empty stomach. If somebody's sensitive, you always will feel a little bit, but he will not feel a very serious disease or stomachache or or a pain or whatever, which is very important.

S. Simon Jacob 16:59

Normally when you take Iraq and you mix a little bit of water with it, it becomes white. Exactly. So they call that lion's milk here in the Middle East. Do you know what's happening? Why does it go white when you mix water with it?

SPEAKER_02 17:13

Let me explain you. So my my uh medical chemical explanation, when something is really not pure and you mix it with the water, it changes form. But if you take something it's pure, you mix it with water, you stay water. Okay. So that drink, the Anis, we have the Tibra, the little one, when you mix it with the water, how much you want, we can try it now, put the ice inside the water and you will see it will stay the same color. Wow. How? Because it's showing you it's a real material. A real material never never changes form. Because it's real always going to the base, whatever is that. It's like a sh like us. We are come from the land from soil, we're going back to the soils. It's amazing. So you can try it and put water inside, and you will see what is the quality of the material.

unknown 17:59

Cool.

S. Simon Jacob 17:59

Stable. I'm glad I asked the question.

SPEAKER_02 18:01

Take the question. Very good question. I'm glad I asked the question.

S. Simon Jacob 18:05

Good. Thank you.

SPEAKER_02 18:06

Just mix it with the ice and mix it for please like half a minute. Yeah. And you can see when you mix it how much you want, it will not change the color. No. Because ice is a water, right? Yeah. You can bring your regular water and put it. Did you see the anise stay the same? The liquor stay the same.

S. Simon Jacob 18:20

If I take Patisse downstairs, if I put a piece of off or if I put a piece of ice in it, everything girl goes white.

SPEAKER_02 18:27

I don't want to talk about any other name, but generally, if you take some brand, and it doesn't make form real material, he will change his form. If you take a real brand alcohol, you put it in the freezer, right? This one became to be more viscosic, more thick. Because there is a plans inside.

SPEAKER_00 18:48

Okay.

SPEAKER_02 18:49

It's amazing. So it became more thicker, it's more tasty when it's chilled. Because you can feel the real fruity, but it will not be freeze, of course.

S. Simon Jacob 18:57

Won't freeze.

SPEAKER_02 18:58

Because uh the alcohol that's you turn the fruits to alcohol, it's actually giving unlimited expiration. Meaning that this bottle can stay on the shelf for 50 years, it will never change its form. All we need to do is to check it, mix the fruit, and then gonna go back to the form. You ever in your life saw a liquor rich like that, Black?

S. Simon Jacob 19:20

No. It's very cool. If you make it other places, what do you have to do to make sure that the water content is pure?

SPEAKER_02 19:29

This is the problem right now. We let me explain to you. We this is the reason I don't make it yet here, because I I guess Israel have the best uh flavor and everything in the world, but the water is more salty, the water is less sweet. And I'm very afraid that if I make it here, it might gotta change its form or change the taste. For sure. Okay. So even if you use the best fit, if you take a pure water from the mineral and you do filter, even carbon fiber, you know, something uh osmosic function, you will take some molecules at very, very essential and change the taste. It's like in Europe, also in Hungary, we're living in an area that's Hungary have billions of liters of water or board gallons. So the water you have in every house you have a well. The well keeping the water is insane. So you just need to filter it and put it in your cup. And you don't believe. In the area we're living in next to Danuba, the water is insane. So if you change the water, maybe it's gonna change the taste for sure. Yeah. This is the main reason I'm not moving it, but I'm not selling it to America for now, only for Israel.

S. Simon Jacob 20:32

Okay.

SPEAKER_02 20:33

So whoever wants to buy it, you have to come make a Leah or come here.

Organic Botanicals And Small-Batch Reality

S. Simon Jacob 20:36

Okay. They're selling it. All right. What about the actual botanicals? Where do you collect the actual you call them fruits, but they're like they're spices or whatever it's that are going into it.

SPEAKER_02 20:50

Yeah, we're buying, we're buying the plants from different vendors. In uh I cannot of course ex uh disclose it, but uh they are they know how to grow them organic. Okay. Which organic in Hebrew in English it means no chemicals, no any boosting chemicals that's actually ruining the material, non-GMO, non-genetic modified. Okay. Which unfortunately in America there is a big problem, which is also in Israel, in Europe also, but example in Hungary, urban forbidden to bring stuff from America and non-GMO. Meaning that if you buy uh peppers or vegetables in Hungary, they are non-GMO.

SPEAKER_00 21:30

Okay.

SPEAKER_02 21:30

Meaning there doesn't put any genetic material or engineering inside to change the form of the fruits. And America, unfortunately, we know that all the fruits are they are fake. You're buying organic, you're buying uh fig half pound in in 20 bucks. It's insane. It's the price. So one kilo fig. You know, imagine how many kilos to order to turn it to 750 milliliter or one liter, how many kilos of organic fig or karouv you need haruvin in order to turn it to Alcohol. It's insane. It's a lot of a lot of uh money, and the price of of this bottle is actually nothing comparing to the process to produce it. And also the same about the licorice, the is going on the ground. The same we know the Australian licorice, the when we've been the kids, you know, the black one that's biggest to chew them. Yes. But to come out to this kind of colour, it's it's complicated. And it's a long process. That's why you cannot produce hundred thousand or twenty thousand, even not the ten thousand in a year.

S. Simon Jacob 22:35

So how much how much of how much of this does it do you produce?

SPEAKER_02 22:40

Barely, barely ten thousand in a year. Barely. Ten thousand liters? That's it. Okay. Even less. 10,000 bottles. 10,000 bottles. So they're 75 approximately. Yeah. Which to Israel is gonna come in Japan only 3,500 bottles. And uh it's very hard. It's very hard. There is a line we did before that was actually more simple, less coal, less quality. And it's in Europe, it's selling uh cheaper. It tastes the same almost, but not the same quality. Okay. It's like in everything in life, you know. Right. You buy there is people who do not feel if they're going to buy cucumbers and tomatoes. I don't care. It's not organic. I'm I'm eating it in any case. But if they will st they will learn about genetic engineering, what it's doing to the body, and we do not know even which kind of influence and disease we have. So this is actually a healthy drink. A healthy mean of course you cannot drink alcohol how much you want because you're gonna have nobody. You cannot even eat chocolate how much you want. You have to be careful. Like Rambam says, the middle way. The middle way, exactly. Do not exaggerate. Even you said that shkedim, alamond, and uh an anavim. Eat how much you want, how much you want, you can. Is there a a master distiller who makes I had the partner uh which I don't want to close his name. Okay. That's we are not together, but he has actually the brain to to distill it originally and it's do the fermentation. If you do one, two, three, or five, cannot tell, of course. Yeah, and he's doing the process and he knew how to do that. Okay. But because I have a chemically and understanding background, I improved it. Okay. With a different way, and I changed the cohole even volume, it makes it even tastier. And all the time I'm trying to improve more, make it maybe less sweet and more tasty. But I think the sweetness of the fruits, you cannot avoid it. This is something natural. It's a sham created. I can always try to make it better. Like in the life we're trying to be better always. When you test something real, you cannot you cannot say anything. This is real, and it's also gentle, it's not too strong. So you can take a little shot of I don't know what zero two centi liter or zero three. That's it. It's full it's wonderful. Yeah, but I can you can smell it if you don't mind. I can give you a little bit even the licorice just put it on your nose, just get it closer and smell it. How it can be so so good. You smell you smell it, right? It's not it's not a straw, it's real one. You taste it and you just stand, wow, what is that taste? The smell, the smell of the anese even stronger.

S. Simon Jacob 25:17

Don't worry.

SPEAKER_02 25:18

You smell it?

S. Simon Jacob 25:19

Yes, I did.

SPEAKER_02 25:20

Take a deep. This is the this is the you smell it. It's insane. It's insane. You can put ice even, you can see this, it doesn't change the form.

S. Simon Jacob 25:33

Alright, so let's just go through them again. So this is the this is the licorice. No, which is the one you just gave.

SPEAKER_02 25:39

Is it the tenant? This is the ten. The fig with hauv. Even though Rambam says, it's a little amount, 0.2%. Fig is the main one, licorice. Yeah. And there is, I can give you a secret, a little bit touch of real coffee. Real coffee. Okay. Real coffee, which is always good. It's good for everything, as many, many disagree with the doctors. And anis, only anis. But in all of them, there is also anise, so you can smell it. See? I I always recommending to Lhaim. I'm always recommending to serve them chill, even frozen. Verify. You have to remember, it never expired. Ever. This batch was made like a year or something ago, right? Two years even. It can stay for 50 years.

Israel Availability Certifications And Price

S. Simon Jacob 26:29

Your markets are where?

SPEAKER_02 26:31

Japan is a market for you? Soon, Brother Shep. We're starting with Japan, but right now it's only in Israel. It's selling in boutiques.

S. Simon Jacob 26:39

Like where could I buy it if I wanted to?

SPEAKER_02 26:40

In you have it in uh example in Asadeli, which is delicacy, ultra premium delicacy in Givatsev. You have in wine and cigar, which is the same one Umamila, but his brother is in uh what's it called? Kivacho. Give in giving in uh in Kivacha Ulka French are in 20 something. Yeah, can't we not marketing them now? I know his brother. And soon gonna be in about 22. So it's gonna be only in a super prestige premium. You have Basher in the market. Basher. Yeah. And there is a few of them in Ushaline, and we're giving them only to ultra premium boutiques and delicacy for now. And to people anybody in Tel Aviv yet? Not yet. We have in Rehovot, in Dr. Dream, we have in Betchemeson Boutique, Latlat. We're coming, you know, adjust four months and a half with this here, not not too long in Israel. But something I want you to pay attention. We have Badat CRC, we have OU.

S. Simon Jacob 27:36

Paso Pesar. Passo.

SPEAKER_02 27:37

Yeah, which is unusual. Yeah, you cannot find almost drink like that with this control. And Star K. No one has Star K for figure. Star K, they're checking you every one by one. They're very annoying, they're very increasing. And uh and there is, I think, only one company in Baltimore in America that's doing something similar but not the same taste, and uh but not Star K. And Star K it's very it's like uh it's like Mahpoud here, right? Very, very uh cashier, and as a matter of fact, uh the grandchildren of Rebshale, Satamir, Guru, everybody drinking it, and I I gave it to myself. But you see, here I wrote inside in the box all the recommendation of Rambam, which is my money, that's Latin. It's uh it's called the Liseriza Galabra, and you have the ficus carica, which is called Tena, Fig La Fig. And you have the Pampinella Anisum, which is anis, the clear one. And and here we wrote the receipt. You have a website in the back, referral to the website.

S. Simon Jacob 28:37

The I'm gonna include that on the bottom of the podcast so that people can go and check. Yes, it's Tibra. So, how much does the bottle cost typically?

SPEAKER_02 28:48

To the customer, normally it's about 600 shekel.

S. Simon Jacob 28:51

Yeah. Which is your favorite out of these? I know which is my favorite. My favorite is the licorice. Is the licorice? Right? I like the I like the anise. The anise? Yeah, the anise is my favorite.

SPEAKER_02 29:05

Truly? Really, not because I'm I'm doing that because I love all the flavour. Okay. I love the the anise more frozen, the licorice could be also cold, but not too chill. The the anise you can mix it, I told you, with the nana, which is mint, or mix it with some uh avatiah, insane, which uh which is a watermelon. Anise you can play, the pure one. You can play whatever you want. The liquor is a lot clean.

S. Simon Jacob 29:32

Yeah. If you had only one that you could make to drink for the rest of your life, what would you choose?

SPEAKER_02 29:43

All of them. I'll tell you why. Like Ambam says everyone has different opinion and different way and different choice. Right. I have to give people all the choice. Example, there is a different flavor which I don't want to to mention then. Flavor which means there's a shame key at them international, not me. It's not like water that you mix them with some flavor. It's a real one. I I tend to believe that that kind of taste, the anise, the licorice and the teena the fig, they are the perfect combination. Which is if someone does not like the anise, he can go to the licorice. Yeah. Which is can remind him the Jaegermeister or something much better. But uh I don't want to say names because different material that tastes like medication. Because they're not real. But all all one of them gives you different experience, which is maybe someone like you say, I I rather the licorice and um I love the fig. Someone else.

S. Simon Jacob 30:45

I would like the fig. I like the fig the most. I you know, I I take it back. I I like the anise. But the fig is perfect, amazing for me. I love it, especially for pest off, because in the past they've had figarak that that they made in America, but it was never kosher for pet off. They never they never brought it out for pet off. Dates are my favorite, so maybe one day in the future. But um cool. I love it. Thank you. Thank you so much. So that's a good thank you so much.

SPEAKER_02 31:19

Thank you. Bye. Bye-bye.

S. Simon Jacob 31:30

This is Simon Jacob again, your host of today's episode of the Coach of Kerala. Please subscribe via your podcast provider to be informed of our new episodes as they are released. If you're new to the Coach of Twa, please check out our many past episodes.