Why all Network Engineers need Tequila with Tim Fiola – ZNDP 089

ZNDP 089: Why all Network Engineers need Tequila with Tim Fiola?

Zig Zsiga: [0:00] Why all Network Engineers need to Kela with Tim Fiola episode 89 today we are going to take a break,

a much-needed break before we burn out before that burnout hits we're going to talk about something totally off topic we are actually going to talk about tequila,

something I know nothing about and my good friend Tim Fiola is going to help me understand what tequila is what I should know what I shouldn't know this is going to be a fun show to break up our normal rhythm of network design and network engineering and network architecture,

our show is that we do normally and hey in maybe maybe we'll find a way to tie some Network Design Concepts into this topic as well

if you decide to stick around which you don't have to I know it's totally off topic but if you do decide to stick around and listen to this off-topic show I would love to hear your opinions and ideas of other off-topic show

content talk topics

off-topic show content topics whatever if you would like to see in the future just just let us know right because again we got to do things that are fun off-topic break up the Rhythm break up the rhyme here and honestly.

[1:04] Want to have fun right we do a burnout want to have fun so so let us know I would love to hear your options and ideas if you don't know anything about tequila

and your first thought is it's another automation to oh my God we have another automation tool here well this show is for you find out all about it in today in this episode of the zigbits network design podcast,

welcome back my friends nerds geeks and ziglets out there we have another episode of the zigbits network design podcast where zigabytes are faster than those gigabytes,

we strive to provide real-world context around technology hey what's up everybody I hope everyone is doing great

Zig zsiga here and welcome to episode 89 of the zigbits network design podcast once again my name is zsiga and I am here to help you with network engineering

Network design and network architecture and today

we are just taking a break which this is not a network engineering Focus show it's not a network design Focus show and it's not a network architecture Focus show we are going off-topic ad hoc topic for free for fun we're going to talk about tequila,

and what do all Network Engineers need it.

[2:14] Hey before we jump in I want to let you know that I have opened up my network design course titled designing Network architectures and ensuring business success once again the purpose of this course is to make you the best network designer you can be,

it's targeting everyone in this amazing networking industry no matter if you're just starting out of college or high school or if your 30-year veteran network engineer

discourse is going to change your career and your life,

hey if you're interested and want to hear more go to zigbits dot text last DNA and until April 30th 2021 use the discount code best network designer,

one word all caps to save 10% at checkout.

If you have any questions whatsoever you can reach out to me on Discord or email me at zsiga to zigbits Dot.

Hey Tim thanks for joining us today once again you're back on the show I really appreciate it how are you doing today buddy.

Tim Fiola: [3:11] Zig it's been a day but I'm here and I'm excited to talk about today's topic.

Zig Zsiga: [3:16] That's awesome right so,

we have a very different show today so and hopefully people realize the title of the show as well as this gets published but first off before I get there this is going to get published a little after probably a month after Cisco live this year but today's Cisco live a lots going on and you know what I think it's great that we're going to get together here

at the end of the day and really just kind of talk about something take a break take a break and just talk about something a little fun little entertaining

and it's not it's not stressful right it's a stress reliever it's a it's a totally different concept than what we would normally talk about

maybe I'll just let you set the stage Tim how about that.

Tim Fiola: [3:58] Well yeah so there's

anyone who knows me there's a few things I really love to talk about one is Network automation where I can nerd out on the other one is tequila which which I absolutely love and

I understand tequila gets a very bad rap very bad rap due to a gentleman named Jose Cuervo and they're terrible tequila they put out

under the Gold Label so I'd like to talk about that today and some some better classes of tequila from Jose Cuervo and just educate people on why tequila is awesome.

And why it's Unique in that it is well I'll just say I've not had a tequila hangover yet.

Zig Zsiga: [4:41] Wow alright so that's great so just you know

let everyone know this is not going to be your normal your normal zigbits Network design podcast episode today so we're going to be talking about tequila it's not a automation tool it's not a software plug-in we're really going to talk about tequila today so it's totally

off-topic and we're just going to have fun we're gonna have a little fun that's not technical all right so if that's for you then great

keep listening and enjoy the show if it's something that you don't want to listen to you by all means stop listening go to the next episode but we're going to talk about tequila that's what we're going to talk about so I told Tim at the beginning,

before we started before we hit that record button I know nothing nothing about tequila I am a scotch guy whiskey guy and.

I've had tequila and the past I've probably didn't have any good kind of tequila and you're still go through some of those I'm sure,

but I've always been a big Scotch fan and a big whiskey fan for years.

Tim Fiola: [5:39] So ziglets me ask you a quick question here when was the first time you had tequila.

Zig Zsiga: [5:46] Oh man you're going to I'm going to be dating myself a little bit it's probably back when I was in the military in the Marine Corps so.

Tim Fiola: [5:50] Well yeah okay when was the last time you had tequila.

Zig Zsiga: [5:55] Probably about the same time frame you know I mean I don't think I've had it any time recent know so.

Tim Fiola: [6:02] Okay all right tragically with with a lot of people they share your story they try to Keela and it's their first and last time

and when tequila comes up in conversation they tell you about the wicked hangover they had and one thing if you take anything away from today's podcast,

is there's a way to

there is a type of tequila to drink where you will not get hangovers or if you happen to it'll be greatly reduced tequila has some unique properties

that can that can assist in that in Collett consequence-free drinking the next morning perhaps.

Zig Zsiga: [6:37] Ho hey hey we all like that right and you know so let's let's get into it a little bit so what is tequila really let's talk about that what is tequila.

Tim Fiola: [6:47] Yeah so tequila is a product of origin which means it must be made in a certain part of the world,

and the part of the world tequila must be made in is the state of Jalisco in Mexico it must be.

Well the Mexican government says tequila must be.

35 to 55 percent Agave alcohol in the United States in order to be sold as tequila it must be forty percent alcohol or above

tequila is made from a plant called the blue agave plant and that is grown

turns out in the lands in and around the state of Jalisco Mexico so tequila has got to be Agave alcohol.

In the US and must be at least 40 percent alcohol.

Zig Zsiga: [7:36] Wow so it's got a lot of alcohol in it and you have actually specific requirements to make it tequila so that's interesting I had no idea and it's from Mexico.

Tim Fiola: [7:44] Yeah so yeah it's really interesting you know it's a it's got special

rights around the origin so to be tequila it's got to be made into the state of Jalisco otherwise you'll sometimes see if they produce tequila locally like in your town in the United States somewhere perhaps they'll call it Agave spirits.

Which is going to be about the same thing but it can't be called tequila unless it's from that certain region of Mexico,

and since you brought up Scotch I'd like to contrast tequila and I'll call it the brown Liquors which I know almost nothing about like you got tequila bourbon I mean sorry you got bourbon scotch,

I mean I don't know is Rama brown-eyed anyway you have all those other ones so there's there's some huge differences between tequila and the brown Liquors.

The first one is.

The brown Liquors and other a lot of other fine Liquors are made from crops like corn or grapes or something else that grows really quickly,

and those brown Liquors they get there they get their flavor from the barrels are aged in primarily.

A little bit from the crop perhaps but primarily from the barrels are aged in because a lot of them are aged you know years and years and years to get the character and complexity that people appreciate them for.

[9:12] In contrast now so tequila gets its flavor up primarily from the blue agave plant now this plant is really cool because it's got an 8

plus year maturation process so instead of getting its character from the barrels,

it gets its character from eight years of maturing there on the Mexican in the Mexican you know desert maybe on the high plains maybe on The Valleys but if he just think about it you know,

the environments effect on the plant over that 8 plus year span the cool nights the really hot days the rich volcanic soil that's that's in the region

this is called terroir and it's really it's the physical.

Expression of the environment from the plant all the that eight-year plus maturation process shapes the plant

shapes the plants flavor so instead of sitting in a barrel for eight or nine years tequila.

Well I'll get a lot of its flavor from the maturation of that agave plant.

Zig Zsiga: [10:24] Let's let's interesting so I'm going to ask some questions right so I want to make sure I get this clear because I do nothing right I don't think I'm trying to put some corresponding.

Analogies or pending find my own perspective right so this plant.

Wherever it is it's gonna have different taste different flavors like this is whatever's around it right that's the whole point so it could be in any of these locations and based on the humidity or the,

the water levels the other things around it I don't even know what you mentioned if it's too cold or too hot I mean there's a whole bunch of characteristics there so this could be a lot of different,

tastes like a lot of different flavors and kinds and it sounds like it can be like really never ending.

Tim Fiola: [11:12] Yeah the blue agave plant has.

Has a lot of complex flavors even if the tequila hasn't set in a barrel for very long and it's because of this this terroir this this expression of the environment,

in the plant.

So that's why Tequilas one of the reasons why tequila is very unique among Liquors is that it doesn't have to get all of it a lot of its flavor from the barrel.

By its nature it's going to get a lot of its flavor from the blue agave plant and the maturation process we just talked about.

Zig Zsiga: [11:44] So what then it goes into a barrel how long does it go in the barrel for.

Tim Fiola: [11:48] Yeah so let's let's let's talk about that a little bit there's.

That has to do with the classes of tequila there's.

I'll call him for classes although one of them I'm going to clearly give a big frowny face too and I think you'll know which one that is coming up here the first one is it's called Summit is called Blanco or Plata or silver

that is going to after its created it's going to sit.

In in perhaps it's going to be bottled right away or stored in neutral barrels for less than two months.

And again that Barrel is going to be neutral it's going to be either stainless steel or a very neutral Oak Barrel and the point there is,

you're not you're not imparting a lot of flavor from the barrel onto the spirit you're just going to let the spirit speak for itself in this and so this classic tequila the blanco Plata silver,

that's going to be a very pure expression of the Agave flavor very pure.

Zig Zsiga: [12:50] So I got a question right I'm just curious before we get in the barrels though right like how many roughly maybe you don't know I'm going to ask this question know how many of these plants does it make how many plants is required to make one bottle of tequila.

Tim Fiola: [13:05] You know I don't have I don't have that exact

I don't have that exact measure although a lot of it does depend on how the tequila is produced is it artisanal is it industrial that has a huge impact on it and we can we can talk a bit more about that as we go along.

Zig Zsiga: [13:21] Yeah I was just I was only asking because like we just talked about and I'm going to pronounce these words horribly wrong because I'm bad at that right I have to read it and read it and read it but you that,

terror is that what you said Tia Roach.

Tim Fiola: [13:33] Terroir terroir.

Zig Zsiga: [13:34] See I have like I knew you're gonna know you're wrong you're wrong is like totally wrong and we'll try again Terror no probably,

Tam Dao stop I'll stop I'll stop so.

You know we're talking about the location right location and all the things that go in with whatever location it's in but like if you only have,

ten or Twenty or even a hundred of those plants in that one location I'm you have a very limited Supply that's going to have the same flavors and same taste right that's kind of where I was thinking going to I don't know how big this plant is I would just think of the implications of if you have a small crop of it then you're going to have not a lot of that

seem specific flavor.

Tim Fiola: [14:16] Yeah they have they have massive I mean when they they have massive you know Farms.

And and plantations where they grow these Agave plants and the Agave the pinata that the head of the agave that's I mean that can be you know wider than your chest.

I mean it's around its they can get huge they.

Zig Zsiga: [14:39] Wow so we're like his big as a person.

Tim Fiola: [14:42] Not quite as big as your I don't know as not as big as a person but very very wide like wider than you no wider than your chest he's.

Zig Zsiga: [14:48] Wow but it's tall like is it.

Tim Fiola: [14:53] Well it's the head itself is round it think of a big thing of a basketball on steroids it's rather round in shape yeah they sometimes on the commercials you'll see I'm like cutting the Agave the the leaves off of the agave.

Pina the head it's just kind of like a big big basketball.

Zig Zsiga: [15:13] That's awesome I hate I wasn't thinking that I was thinking like this dainty Little Flower like I'm thinking like a,

like a rose or a tulip or something like we got like a hundred of these there's not that many we're going we're only have like one barrel the season right

and that's we're only going to make $3,000 or whatever I'm like wow this is this is a really bad Market all right I'm tracking let's go let's keep going.

Tim Fiola: [15:36] Okay sure you know the the next class of tequila is Reposado,

and Reposado means it means rested in Spanish so this is aged a minimum of two months but less than a year in Oak barrels.

So

So the reposado at one of my personal favorites and typically when people hate tequila quote-unquote hate tequila I will give them a nice Reposado and,

to try and win them over and oftentimes that that does so Reposado because it's been aged in a barrel a bit it's,

it's got a greatly reduced I call it initial Agave bite in the Blancos that a God is going to pop out at you real quick and leave a long tail of flavor of complex flavor afterwards reposado it's,

it's going to be a little bit more mellow initially and then you'll you'll then you'll get a long tail of flavor with the reposado zaz well the big difference is it's getting a little more character from the barrel not a lot,

but the Agave can still Express itself very well you don't have that initial Agave is a I call it a bite and because it's been in a barrel you'll get.

[16:46] Start to get hints of caramel and vanilla flavors along with maybe some smokiness in there,

okay and we'll talk about the next one is Anejo.

And then we'll also talk about extra and a hope so in a ho is aged from one to three years in a in a smaller Oak Barrel.

So at this point it starts to get a lot more character and flavor from the barrel,

there's still some Agave flavor in the profile but it's starting to be crowded out a bit by the by the barrel imparting its characteristics on to it these and yay hose will have heavy caramel and vanilla flavors typically

and then the extra añejo

it's that's aged a minimum of three years in Oak Barrel so the extra and a hose depend on how long it's in the barrel,

you might not even get a whole lot of the Agave flavor anymore in that tequila you're going to it's going to start that taste a lot more like a scotch,

for a whiskey there's going to be a lot of complexity to it but it's going to be complexity from the barrel less from the agave plant.

Zig Zsiga: [17:54] Arrows overriding the agave plant and the flavors from it and The Taste from it right so I mean one thing I wanted to say is like you mentioned the the smokiness with the repository Reposado is that how you pronounce it but again them.

Represent oh that's I like the smokiness like that like the smokiness in like the the scotch and the Whiskey's so for me I think that's probably got to try that so I'm gonna take that as a follow-on item 2,

next time I make a trip I'm going to see if I can find a Reposado and give it a try because that's what I like is that smokiness that kind of like I don't know how to explain it it's Smokey that's out what it is.

Tim Fiola: [18:29] And since you brought it up the Anejo and extra añejo is Will.

Even more pronounced yeah the reposado is where you start to kind of get the smokiness where you start to you know maybe it depends really on the production process and stuff like that but you can start to

to get more of a smokiness there and by the way since you like smokiness will talk about Mezcal at the end and why that's awesome and how to enjoy mescal.

Okay so far we've covered.

Zig Zsiga: [18:57] So one thing yeah one thing I want to do is we covered a couple right we coupled I think five different kinds real quick right and I just want to covered one which was kind of Blanco Plata and silver if I'm pronouncing them right and then to was or oh and mixed oh.

Tim Fiola: [19:11] We haven't covered that one yet I was saving that.

Zig Zsiga: [19:12] Cover that one oh I thought we did it Cece.

Tim Fiola: [19:14] Yeah I know.

Zig Zsiga: [19:15] Okay go ahead.

Tim Fiola: [19:16] No I pulled a fast one there so I saved this one for the end to give it a big frowny face.

Unlike unlike the other four classes we've talked about or o or mix do sometimes.

Unlike the other classes this is not a hundred percent agave tequila a herb synagogue a alcohol it's not a hundred percent Agave what,

it is it's an unaged Silver Tequila that can be flavored with caramel coloring Oak extract glycerin sugar syrup.

Whatever,

and the whatever is what's going to kill you and why so many people stop drinking tequila after they've had Jose Cuervo Gold for example,

or another cheap mix do it is the cheapest tequila mixto must be 51 percent,

Agave alcohol,

the rest of the alcohol in the forty percent the rest of the alcohol can come from other sources like sugarcane or whatever and that's one of the reasons that along with the caramel coloring Oak extract glycerin is wide,

it is so prone to give people hangovers because you're already mixing alcohol is right out of the gate with this 400 or mixto,

already doing that out of the gate you're you have no chance.

Zig Zsiga: [20:38] So the lesson learned here is that you get what you pay for that's what.

Tim Fiola: [20:42] Yeah yeah now that is true but I will also say that

if you're looking you know in the in the lower tier you know that they call the lower-priced here and maybe the $20 price here you can still get a very nice silver or even Reposado tequila that's a hundred percent alcohol hundred percent Agave alcohol

and and The Hangover will be I mean okay I'm basing this a lot on my experience but,

like they haven't haven't had one yet unlike the Oro and mix know which was the first kind I had as well and you had a wicked hangover.

The next day just Wicked so this Oro and mix do is stay away from that stay away from that.

Zig Zsiga: [21:24] Lesson learned right and real quick and we probably should have said this from the get-go for anyone that's listening if you are still listening on this is again it's totally off topic make sure you're drinking responsibly right like thank goodness

throw that out there right now right we make sure you're of age and you're drinking responsibly and treat it responsibly and make actions again I'm going to say the word again responsibly they're all right go ahead.

Tim Fiola: [21:48] Right where we're adults here we can make a choices but everyone's got these times where you're like man I just need to have a few drinks and just chill out well this is a way to do it without a hangover the next morning.

And you might even feel better for having drinking.

At least that's my experience so yeah it's those are the those are the five classes and akilah obviously the the mixto is the one you don't want any tequila you drink should say a hundred percent Agave on the

if it doesn't it's a mixed out.

Zig Zsiga: [22:18] So those other four though all were a hundred percent Agave alcohol it's just the one which is probably the one that everyone sees the most because it's the cheapest right

it's the cheapest and so most people see it they're like oh it's 20 bucks or 15 bucks or 10 dot whatever it is right and they grab it so out of these ones so far which one is the other four seam

by their good options which one would you choose.

Tim Fiola: [22:43] So yeah let's let's talk about that a second with the onion a hoe and extra añejo because they spend so much time in the barrel that introduces impurities is the wrong word but it introduces.

Things that aren't Agave alcohol and because of that they start to act like the brown Liquors as far as hangovers and whatnot,

now these are typically sipping tequila has the onion a hose extra and a hose so you shouldn't really go crazy sipping them I mean it's hard to sip yourself into Oblivion but,

you know it's

you just you don't want to drink those two heavily the reposado is what I really like or even the blanco it just depends what the what the use case is.

But their base both great and they're both great and margaritas probably made and they're both great as shots or even the reposado some of them you can just Sip and just enjoy it a lot.

Zig Zsiga: [23:36] Hmm all right see as I like to sip Scotch so and Whiskey's I don't usually some do any mixed drinks and so for me personally I like to do like just

I'm doing jack or whatever it might be I'm usually just sipping it right I'm not usually mixing it with anything else same thing with Scotch I don't usually mix anything with what I drink so.

Not everyone needs to know that I guess but that's yeah if you if you find me we're drinking now you know what I drink I guess.

Tim Fiola: [24:03] Buy me a drink.

Zig Zsiga: [24:04] Yeah.

Tim Fiola: [24:05] Right on right on so.

I'd like to just cover also just how tequila is made how tequila is properly made.

You know very good Tequila's you know there with everything there's a spectrum and to an extent you get what you pay for and I will say that all these,

all those four classes we like those are all very good options within that there's different price points obviously the,

what are you paying for when you buy a bottle of $60 tequila versus a bottle of $20 tequila your you know

with a $60 bottle and up your you're paying for

parking artisanal production process that involves smaller batches the the agave plant Pinas are cooked with

slow with low heat think like you know pulled pork or pulled chicken where it's just cold cook slow with low heat it just got to get gets a good flavor and they're they're often cooked in Earthen pits or brick ovens which

it's can start to add some some smokiness to it then you know in a really artisanal process the Pinas those.

[25:17] Heads will be crushed by a large Stone Tohono it's got such a big Stone wheel that weighs about couple tons and that will,

doing that,

Tohono crushing with the Tohono versus versus in an industrial process will it will release more sugars that the yeast can get to it doesn't break up the fiber of the,

the plant is much so you can add those fibers into the fermentation where these can get two more of the sugars,

you know I'd like a roller production Industrial Roller Mill which can break the Agave fibers and that can decrease the amount of good alcohol and increase

call it non desirable alcohols so you're you know with a with a higher-end tequila you're paying for a more pure Agave alcohol

an artisanal process will distill it and copper pots which reduces reduces sulfur for some reason I don't quite understand because I'm not a chemist

but coppers good so with everything you know with the production process they're bringing a hundred percent Agave to the masses you know,

all trades for that it's going to be a lower price point with a higher price point you're going to pay for a more artisanal a produced product that's going to have,

a bit more complexity in the flavor.

Zig Zsiga: [26:39] That's cool I'm learning so much that's I'm not asking as many questions I normally would because I'm just taking it all in so all right so is there is there.

And sorry of this questions off base right is there different tequila options for different purposes.

Tim Fiola: [26:58] Well you know the the sippers tend to be the añejo and extra añejo

that is an amazing support that is absolutely my favorite tequila to sip it's it's very complex.

It's got a good kind of almost buttery quality to it when you drink it it's almost like butter it's got a real smoothness to it and it's got a really deep,

flavor and again it's very artistically produced artisanal e produced

so that's that's one of my favorite now if I'm just looking for a hey a quick pick-me-up look you know hey no shame shoot a Blanco and just kind of go on with your go on with your social business and.

You'll do all right so it really depends on the use cases.

Zig Zsiga: [27:45] Yeah so the use cases so there's different ones for like sippers and there's different ones for like Shooters and and and that way it just really kind of want to get what you're using it for versus you don't want you don't want to shoot a sipper you don't want to want to sip a shooter right.

Tim Fiola: [27:58] No like a sipper you know I shot zipper will be you know classical Reposado that's easily a 25 $30 shot so you would not want to put that on Margarita you would not want to shoot.

You want to sip it enjoy and enjoy the complexity that that you'll get from that.

Zig Zsiga: [28:15] I didn't realize there was so much about tequila.

Tim Fiola: [28:18] There's a lot in this is this is why I'm excited to do the show I want to bring this to people to introduce reintroduce them do tequila properly not not with the cheap mix do but show them there's a better world out there and it begins with 100% agave tequila.

Zig Zsiga: [28:33] All right all right so what about our price point like if we're going to we're going to put this in the kind of a bucket right the the couple that you just mentioned which are ones that you know for sippers how much are they running these days roughly.

Tim Fiola: [28:45] Well so for a for a you know and look I'm going to mention some Brands here I have no association with any of these Brands I'm just.

Zig Zsiga: [28:53] We're not affiliated none of us we're not.

Tim Fiola: [28:55] My opinion right yeah yeah so.

Some some of my favorite slippers a nice añejo to sip is cost Amigos the cost amigos añejo it's going to be around about 60 65 dollars for a 750 milliliter bottle.

Really like that now the class s or Reposado which is my absolute favorite that's easily a hundred thirty hundred forty bucks now.

Yeah now the class Cecil reposado it's.

There's so much more to it because the the bottle it comes in is so distinctive and it's a it's a white.

Ceramic bottle hand painted white with blue trimming on it.

Each one is hand crafted and hand-painted

where it's produced and then you know it's sold to you so even the bottle itself is a conversation starter so with class Edsel reposado it's an excu no it's a whole experience it's not

tequila it's an experience.

Zig Zsiga: [29:59] Well it's made with love it sounds like.

Tim Fiola: [30:01] Yeah I mean it's.

Zig Zsiga: [30:02] Like a lot of detail and just love like.

Tim Fiola: [30:05] Yeah absolutely absolutely so and I forgot how we got to go.

Zig Zsiga: [30:11] I'm going to stop you from it because and I like the bottle like I don't know the key with Scotch I love collecting the bottles because they they look really cool and there's a lot of work that goes into some of them sometimes ooh what's that so they can.

Tim Fiola: [30:24] This is listen.

Zig Zsiga: [30:25] They can't see the video but that is really cool.

Tim Fiola: [30:27] This is the classical Reposado bottle again just look at the I mean it's just the bottle itself and maybe you can put a picture of it in the.

Zig Zsiga: [30:35] Yeah easily.

Tim Fiola: [30:36] A bottle itself is truly a conversation piece and it's just an experience from start to finish with that.

You know some of my my second favorite zipper is a it's a newer brand relatively it's called sinkhole row and it's a Reposado as well and it's got its,

it's got a very distinct tall glass bottle that resembles kind of a curved sculpture and this one is you know what it's I'd say it's 99%,

as good as the class say azul Reposado but it runs about 70 to 90 dollars a bottle.

Zig Zsiga: [31:10] Okay so it's cheaper lot cheaper compared.

Tim Fiola: [31:12] Big yeah it's got a slightly different taste,

but I enjoy it just as much as classy as soil that the taste isn't as rich but it's just as complex just as distinct its it was

I was pleasantly surprised when I you know took a chance and sprung for you know $70 for the bottle and I got it home and I was very pleasantly surprised it tasted so nice it's very buttery and smooth

and then Don Julio neon yaho that's going to be around 60 bucks a bottle as well.

And it's a nice zipper as well these are all like really nice zippers.

Zig Zsiga: [31:50] So not bad in price then I mean you can get more expensive kind right you can get a hundred 40-ish whatever in your area and the other ones are like 60 70 bucks or not bad like honestly

I mean if I were to get a scotch sometimes the scotch is like a hundred dollars and I don't think you're getting a 750 milliliter bottle I'll be honest I don't think you are I think it's a lot less for a scotch sometimes than that

I don't know the the sizes by heart though so it could be a little bit on the same size I don't know I do want to say one comment like so my wife loves wine

and so like I've done all the wine turing's and all these different wind things whenever we travel when we were traveling before covid and

I had no idea there was so much involved with wine like there's a lot of things with wine,

it actually sounds very similar to keep there's a lot of things that go into tequila I had no idea any of this and it's more than just saying hey I'm going to get that tequila like

and it's like oh there's all these options I'm they're all the same but they're not they're not,

actor very different tequila options and I feel like you just I'm just getting educated today so I think this is great.

Tim Fiola: [32:57] Yeah awesome I'm happy to do this as a public service to the network engineering community to let you know look tequila can be your friend you just need to be introduced to the right tequila.

Zig Zsiga: [33:07] Yeah yeah yeah no that's great right this is one of the things that we do is Network engineers and we've been around for a little bit you know we give back to the community maybe like hey hey you you need to listen to this it's not Network design it's not networking you know technical stuff

but we've been there we've had bad tequila now here's the good stuff spend the money and get the good stuff that's really a good lesson learned right there.

Tim Fiola: [33:31] Yeah and you know you mentioned the money now let's talk about tequila price in the $20 $20 plus range 20 25 bucks that I really like it's s alone.

You'll notice it's a it's a glass bottle and it's got a really distinct label on it that,

looks like it's inspired by The Day of the Dead it's got a bunch of skeletons you know kind of,

in a village and it's kind of it's a really cool bottle looks like it's it looks like it's honoring the day the dead but it is I don't know it's around 23 24 bucks for a Reposado,

maybe a dollar to cheaper for the Blanco and I got to tell you this is one of my favorite tequila has in the twenty dollar range it's just,

the reposado especially it's a bit mellow it makes a nice look it makes a nice shot

I don't know if I'd sit but I'd use it as a shot or in a margarita and it makes it really nice Margaritas well it's not as expensive as Don Julio or cost amigos it's about

it's less than half the price actually but it's a quality one that,

like I have a lot of good experiences with I'll say that yeah it's so that's in the tornado,

yo 20 $25 range so you don't have to you don't have to go the mix no route to get a nice tequila for a reasonable price.

Zig Zsiga: [34:52] So that's interesting right so we went from a hundred and forty

one of the sippers right the sip of the X the high end of the sippers and now we're down to like 20 bucks for the shooter and it's not bad and you can use it in a margarita to so if you're into Margaritas which I'm not specifically personally but my I think my wife is she likes margaritas so I'm like hmm maybe I could make her some margaritas.

Tim Fiola: [35:17] Yeah and we'll go over a recipe I've over the years I've crafted the tequila excuse me a margarita recipe that I found very good and again

kind of like tequila will talk about a good margarita

and a completely terrible Mercury that's going to be a hangover the next morning will the same thing goes for tequila goes for margaritas because what goes in a cheap margarita.

Cheap tequila and we'll figure out how to well I'll help you to code how to figure out if the Margaery is a cheap margarita.

Zig Zsiga: [35:48] So so real quick before we get into Margaritas oh but I think that's the kind of the next area we're going to dump in a Margaritas on the Tequila's just to level set the one that gives you the headache or give you a hangover is the mix do.

Everything else doesn't hasn't given you the hangover personally hasn't given you a hangover.

Tim Fiola: [36:07] Personally never had one no no and it's been ridiculous I mean just you wake up you're like oh my gosh I feel really good.

And you didn't you know yeah you know we've all we have all had the mornings where that opposite wasn't the case so yeah it's it's good to appreciate that and what are the reasons for that is Blanco tequila it's the it's.

Now there's some arguments about it online you'll find but it's arguably the most pure form of one of the most pure forms of alcohol out there rivaled closely by.

[36:43] Vodka which can be triple distilled.

So vodka is made to be very neutral in flavor so you just you can distill the heck out of it and make it very pure the agave plant produces a very pure alcohol.

Very pure so if you're drinking Blanco that is one of the most pure forms of alcohol you can drink it which is why it doesn't lend itself to.

To the bad experience the next day or even that night.

And I've also just read about some of the sugars in the agave plant are beneficial you know I don't know about all that,

about how that affects it but I know that the alcohol Purity is very high with the Blancos again when you get into Reposado and and a hoe and,

extra añejo you're starting to get more things that aren't Agave Agave alcohol in the mix but that's why.

Zig Zsiga: [37:38] Okay you're getting different concentration of stuff right when you start to go I say you have stuff right I'm not sure what all that stuff is but when you're in barrels and you're in there longer you're going to get other things that are mixing with that agave,

alcohol and now you're going to get that that flavors right you're not going to get that that normal Agave flavor you're going to get that Barrel flavor or whatever else it's in I don't know what other things that could be in besides the barrel but,

you need different flavors.

Tim Fiola: [38:05] Absolutely absolutely.

Zig Zsiga: [38:07] All right so how about this Margarita right so so I don't know if I skipped anything how about

how do we do this Margarita thing how do we make sure it's not too cheap where we're going to have a hangover tomorrow how to make sure that the Margaritas doesn't sock and over trying to make it for ourselves or our spouses or whatever.

Tim Fiola: [38:26] Yeah so I've been to there's a there's a very popular restaurant to regional chain here in Colorado that's famous for their margaritas and so I went there one day you know looking at their margaritas and I was appalled at what I saw so what I saw and I never didn't order one myself I saw one being delivered to a table right next to me

it was a margarita that I could see through.

[38:50] Now if you take anything away besides don't drink mix do is don't trust a margarita you can see through.

Because if you can see through it that means it's just lime flavored sugar water with,

really cheap tequila in there and it's doing some it's that is going to be a hangover the next morning because of the lime sugar water that they call lime juice.

It's basically sweet and sour mix and and then this cheap alcohol whoever is making you that Margarita probably hates you probably.

Because they're just they're serving you a hangover and it's not going to end well it just won't so

on the other end of the margarita Spectrum let's talk about a properly prepared Margarita and it's this style I'm going to talk about is called it's called the coin style C oin which is.

Those are the first letters in the word Cointreau which is one of the Liquors you add into a well-made margarita sometimes the the,

the names chain you know the names change depend on where you're at but sometimes it's called a Cadillac sometimes it's called a skinny just make sure it's got these ingredients we're going to talk about so,

you know my personal recipe I make for a margarita it's three parts agave tequila typically a silver or a nice Reposado.

Zig Zsiga: [40:14] Not a mixto right not a.

Tim Fiola: [40:15] New oh my God no it is just the mix toes,

not cool one part Cointreau so three parts tequila one part Cointreau which is which is a lighter orange liqueur

which gives it a bit of sweetness

but not too much and then two parts of a Juice mix that I make and the my Juice mix is about is 75% lime juice and 25% lemon juice freshly squeezed

and perhaps I typically add

again I typically add a splash of water maybe you know one to two teaspoons per Margarita and that's because this is a very intense recipe what I just laid out there three three parts tequila one part Cointreau two parts of.

You know fresh lemon and lime juice that's really intense recipe that water just kind of gives gives those flavors some time to space to open up and get to know each other before you drink it,

it's great you know what I mean and this one it's not to be trifled with because at this ratio it's still about 26% alcohol,

so you know you had a splash water in there you're not,

ruining anything or being you know you're not doing anything wrong it's just you're getting the you're letting the flavors get to know each other a bit in that in the shaker.

Zig Zsiga: [41:33] Now how important is that shaking process.

Tim Fiola: [41:35] So it's immensely important invest in a Shaker invest in a Shaker because when you shake it it.

It aerates it lets those ingredients mixed together you so you put ice in a Shaker you put all those ingredients into Shaker you shake it lets those ingredients are raid it lets the the flavors mix together and kind of oxidized and start to release their

release their natural flavors and kind of start to blend with each other and why Margaritas are so unique is something like the coin style.

The lime juice the lemon juice the Cointreau they highlight the Agave flavor and a well-made margarita the first thing you'll notice is like there's a nice pleasant Agave flavor that,

that sticks around for a bit that's how you know that's when you know you're doing it right the lemon lime juice while they're there you know they're sour there Mel adapt to a bit a bit by the Cointreau and then the rest of that Citrus kind of brings out the Agave flavor nicely

nicely and you put that splash of water on there it's really going to open things up and wow it's it is.

You're really going to like it I you know this this recipe is a posted on my my personal web page in an article like all in defense of tequila.

Zig Zsiga: [42:47] Nice nice.

Tim Fiola: [42:48] So it's right there online and we can put that in the show notes.

Zig Zsiga: [42:51] Yeah we will for sure we will for sure we're quick so you shake it right I'm just how long do you shake it though is there like a time period is there how do you know when you're done.

Tim Fiola: [43:02] Yeah you're shaking until there's a good there's condensation on the outside of the Shaker assuming you have a metal Shaker you shake it until you start until it's just covered with a light layer of moisture.

Zig Zsiga: [43:14] And then and then I need to make sure everyone understands what I don't know if I don't know if I do I'll be honest I don't think I do understand this so what are the parts mean like

these are three parts agave tequila there's one part you know the Cointreau and there's two parts juice so what does the parts mean for someone that doesn't know what that is.

Tim Fiola: [43:31] Yeah it's just this is just describing a ratio so if you're using a shot glass for a measurement or some other you know different way,

you know three shots of tequila three shot glasses of tequila one shot glass of Cointreau two shot glasses of this Juice mix thrown in the Shaker battle metal make probably to really healthy Margaritas that.

Zig Zsiga: [43:51] Oh it will okay so that mix will make like that whole ingredient that whole recipe makes about two good Margaritas that's good to know.

Tim Fiola: [43:59] Yeah if you're using if each part is called a full shot glass of each ingredient yeah that'll make that'll make to proper coin Styles and they're not going to be huge you're not going to find them in a huge you know weird.

Thing with a huge straw sticking out it's going to be a nice you know 3 or 4 ounce drink.

Zig Zsiga: [44:17] Okay and then can you change up the juice flavor like if you want a different type of juice.

Tim Fiola: [44:23] Yeah so you know I I've experimented a lot with a little bit of orange juice in there and I found the the sweetness in the orange juice too overpowering

you know if you nail it just right you know it's pretty good but it's so easy to get orange juice wrong in this mix that it's just I.

I personally just stopped doing it now the reason I use lemon juice is because I find it just,

it kind of I'm not a taste ologist or whatever they're called but I find that the lemon juice kind of Mellows out the lime juice submit to give it a more kind of even.

Even flavor as well and then you know look we've all

the biggest wild card in there is in fact the lime juice and the lemon juice.

It's a fruit it's going to vary from batch to batch if you have really really sour lime juice the first line of defense is to use it to Kela with a naturally sweet or finish,

and I'll go back to my one of my favorites cos Amigos reposado it's got a very sweet naturally sweet finish not as sugar sweet but it's got a naturally sweet finish and that matters that matters with sour lime juice it

Mel is it out really nicely it's hard to go wrong with the cost Amigos Reposado.

Zig Zsiga: [45:35] It would kind of so it kind of takes away that sour part of that that lime juice it with sour so do you you taste the lime juice before you do all this then like are you kind of smell it or whatever to see if it's sour.

Tim Fiola: [45:47] Yeah I'll just put a little bit and just kind of you know yeah this is pretty sour but yeah that's that's typically what I do.

Zig Zsiga: [45:56] I'll just try this at the figure that out with the give that a try maybe you'll make my wife Margarita we're I'm going to be going on vacation next week we're not going anywhere we're just we're just staying at home but you know it's a staycation whatever maybe I'll have to surprise her with a margarita or two.

Tim Fiola: [46:10] Yeah and so kind of looping back how you spot a good margarita first of all you shouldn't be able to see through it

and you know you can't see through fresh lemon and lime juice it's very opaque so if someone comes to you with a clear margarita,

it's made with sugar water and and probably bad tequila but it's the first degree is probably sugar water don't trust it if you can see through it you shouldn't be able to see through a good margarita.

And so when I'm out at bars.

I often have a hard time finding a bartender that knows how to make a good margarita oftentimes I will just describe to them exactly what I want do not give me a coffee syrup.

Do not give me you know any sweet and sour for goodness sake I just want those those three ingredients tequila,

Cointreau and fresh-squeezed juice that's it.

Zig Zsiga: [47:03] Yeah you got to pretty much tell the bartender that you know this is what I want go make.

Tim Fiola: [47:08] Yeah because otherwise they just kind of give you an American style Margarita which is a hangover and it's a hangover in a.

Zig Zsiga: [47:15] We all know that I think I think that's what we all know and that's what we're trying to solve I get it I get it.

Tim Fiola: [47:16] I know this is the kayak Jenny this is the tragedy we're here to address.

Zig Zsiga: [47:22] Yes this is where and we're defending tequila so I did a a in defense of eigrp episode

attack it pressures a couple couple weeks ago with Ethan Banks and so it's just fun it's find it funny that here we are defending tequila as well like like maybe we should do a series on defending things with

need a Sharpie let's go defend tequila then we'll figure out something else that doesn't have to be technical right it can be anything it will just defend it.

Tim Fiola: [47:49] And you know I kind of feel bad sort of you know back to Jose Cuervo you know everyone knows Jose Cuervo as the cheap.

Terrible mixed out tequila Jose Cuervo Gold or sometimes it's Jose Cuervo something else special which is another name for terrible.

You know Jose Cuervo they actually have a long tequila history and they have some very nice.

Brands of tequila there's the one of my favorites of Jose Cuervo is that Reserva De La Familia añejo,

which is again it's a real treat to sip so they Jose Cuervo has some good stuff but unfortunately everyone knows them from,

the terrible cheap tequila that they make and.

Everyone writes off tequila and writes off Jose Cuervo it's not right it's not fair even though Jose Cuervo is causing a lot of the Ruckus here I want to let people know there are some good Jose Cuervo.

Brands.

Zig Zsiga: [48:52] Yeah so so I'm going to use an analogy and we're going to tie this to networking for a second I'm going to do it are gonna tie it to networking so people get a real like hey we talked about networking for five

no so I think per packet perspective matters right in your experience matters and I think that's part of this so if we even think alike,

a networking device and if you're familiar with that type of networking device that product that vendor solution right but you have a lot of problems with that I'm not going to name a

or a vendor of course we have a lot of problems with it will you have a mindset perspective that

well this thing sucks right like this thing this thing doesn't doesn't work this is the same thing here right like this is the same exact situation where you get this perspective that and I had this

before Tim and I talked about it honestly I like tequila like IIT Tim told me about this show idea and I'm like wait tequilas.

Automation tool.

Wait what no so so that's perspective matters and I think that's extremely pair imperative here and we have to keep ourselves with an open mind and open mind and learn from coaches and mentors like Tim about these things.

Tim Fiola: [50:02] Absolutely and you know as I Was preparing for the show I was trying to think of like what tequila could mean like in the Telecom world and I was thinking testing quietly latent applications that's what tequila is to hook people in but,

it's we're just talking about tequila tequila but that should be a thing what I just said.

Zig Zsiga: [50:20] Yes it should be a thing and he I don't think it's a thing but maybe we can make it a thing right and I would even go like this anyone that wants to make an automation tool called tequila go ahead and do it right.

Tim Fiola: [50:32] Yeah yeah that would probably be all hat and no cattle it's just like doing it just to do it but I'll take it I'll take it yeah.

Zig Zsiga: [50:39] All right no I think that's cool we hit it we mitigate the sour lime juice right which is important because I who likes our stuff right so what's this next thing what's this Mezcal is that how you pronounce it.

Tim Fiola: [50:53] Mezcal is how its,

typically pronounced so super interesting here I'm going to describe it's something that's completely different than tequila and I'll let the internet,

go ahead and complain about me Mezcal is different than tequila for a couple reasons tequila needs to be made with the blue agave plant specifically and only mezcal.

I can be made with any of the varieties of agave plant and I there's like 30 plus I mean they're bigger they're littler there you know grown in different regions so Mezcal can be grown can be made out of any of those other.

Types of agave plant so it's going to have a different flavor profile,

a very different flavor profile the other main difference with mezcal versus tequila is that the Pinas the Agave heads they are put they are smoked in a pit for a few days.

Typically they're smoked in a ground pit for a few days before their their distilled and so Mezcal is going to have a very distinct.

[52:01] Smoky flavor to it because it's been smoked for a few days and so,

so it's going to be a very different flavor profile in a lot of mess Cal's are made with three or four maybe five different Agave plants and so that Mescal you sit Mescal you do not shoot Mescal by the way you sit Mezcal and,

it'll you'll have a long flavor tail that will go through about three or four maybe five distinct flavors and that is the

the different Agave plants expressing themselves at different times that's a big part of it at least and then with go ahead.

Zig Zsiga: [52:38] So question right so it's all these different Agave plants it's not the specific blue one that we mentioned the beginning it's all these different ones I'm is it still a hundred percent God we alcohol though.

Tim Fiola: [52:50] Typically so it's kind of like the thing that Mescal gets a bad rap for and is known for his having the worm in the bottle just.

That's trash so it's just you're better than that don't drink a worm.

Zig Zsiga: [53:02] You're better than the worm and you're better than me.

Tim Fiola: [53:06] Running so I'm sure there's cheap mezcals out there but any any reputable Mescal should be a hundred percent from an agave plant,

from the alcohol at least and then within the Mescal is there's a different classes there's the blanco the the reposado the onion a hoe the extra añejo or are really similar class the Mescal classes are.

Slightly different but they pretty much correspond with the tequila ones so you'll get different you know.

Degrees of Aging in a barrel in those different classes as well so it just depends what you're looking for but if you like Smokey you know I suggest a Mezcal Reposado and,

and just see what you think and if you don't great you have something to talk about.

Zig Zsiga: [53:50] Experience you have an experience to talk about so question on the that one right the Mezcal Reposado is that the same price point is the other one that we mentioned or is that cheaper what's the ballpark on that.

Tim Fiola: [54:01] So yeah I am less experienced with mezcals to be honest I you know.

I have a bottle a couple bottles of Mescal and they were one was 51 with 70 I think they're higher end in a bar I've gotten a Mescal you know a shot of sipping shot for 15.

Twenty bucks maybe just it just really depends there they're a bit more rare they're not as out there so they sometimes are priced higher.

Zig Zsiga: [54:30] Let's try an idea right like specially for like I like that Smoky flavor right so that smokiness and if that's what you recommend from a smoky perspective than I would want to,

give it a try but I've probably stay away from that for right now and do the the rest I'm going to butcher the names I'm trying to remember them all I swear.

Tim Fiola: [54:49] Reposado.

Zig Zsiga: [54:50] Yes thank you the reposado and I'm like I'm totally can't pronounce it right this second for some reason

too many terms man it's like I'm learning for the CCNA all over again so many acronyms and terms I need that I need a glossary all right Zig here's your glossary here's how you do it

no I for me I think I want to do a Reposado for sure I just wasn't sure if I should do a mess

Cal one or if I should go do the other one you mentioned before.

Tim Fiola: [55:19] Mezcal can be really intense Mezcal can be really and it's just it's very much I found it to be a very much acquired taste.

You kind of understand it yeah I mean would you kind of understand what to look for and appreciate it just there's a lot to it just with a lot of things you need to learn how to appreciate it.

And then you tend to enjoy it a bit more.

Zig Zsiga: [55:41] Learn to love it you learn to love it.

Tim Fiola: [55:44] That's a large part of learning is everything right.

Zig Zsiga: [55:46] Yeah yeah it is in all right the we hit everything though did we just demystify tequila.

Tim Fiola: [55:53] I think and hope we did hopefully they're going to be some happier tequila drinkers out there now that we've hopefully done a service here and introduced him to good tequila.

Zig Zsiga: [56:04] So introducing the good tequila what you introduce them to how to create a good margarita so if you don't drink them yourselves you can always create one for your spouse's right

and unless we took a break right we took a break from all the other stuff and we had a good time Tim is there anything else we want to talk about before we wrap up today.

Tim Fiola: [56:24] No I think I think that covered it I appreciate you having me on as a guest is it.

Zig Zsiga: [56:28] Yeah always man hey where where can everyone find you on the interwebs if they want to ask you some tequila questions or even some automation

questions we didn't get into today right because you are an automation guy you know where can they reach out to you where can they bug you we're going to keep that conversation going.

Tim Fiola: [56:44] Sure I got a personal website lock s-foils.com that's locked - SDS

- foils.com and on that website will be an article called in defense of tequila so you can access a lot of what we talked about there on that,

on that specific webpage I'm on LinkedIn Timothy Fiola I'm on GitHub Tim - Viola I don't do the tweets.

Zig Zsiga: [57:11] Don't do the tweets I like it.

Tim Fiola: [57:12] Never I don't do the pits I never pick that up,

and I still haven't so I'm going to stick to that for now and yeah you know I can be reached through my lock s-foils.com page I can be reached through Linkedin so I'm happy to talk about.

Automation or mentorship or tequila or whatever because I like to talk about all of them.

Zig Zsiga: [57:32] Nice hey hey I love it and I love it will have all of Tim's links in the show notes so you can click on the links and not have to memorize them they're actually pretty easy to memorize but I mean defense of tequila come on you can find that like that's easy right.

Tim Fiola: [57:47] I tell you what if you Google in defense of tequila that article will be probably be the second third or fourth hit.

Zig Zsiga: [57:54] See she's like it's gold right there it's gold I'm sure so.

And I just pitched this to you Tim you know like we do have our zigbits Discord server so if you are willing and able to join that people can ping you in there if you want,

and they can just you know ask you questions and paying you about you know networking things Automation and tequila and whatever else.

Tim Fiola: [58:18] Absolutely I you know what we've talked about that before I do need to go join that Discord server so let me make that a let me make that a thing I need to do.

Zig Zsiga: [58:26] He and everyone else listening you can join it right now to go to zigbits dot text / Discord d.i.s.c.o Rd

it is free there is no paid option there it's free 100% free of course you can donate and support

the channel and all the stuff that we do but you don't have to is a free

Community it says it's the best word is community and we're all there we got tons of designers tons of networking professionals,

tons of new people to just kind of starting out looking for guidance and help so if you are a mentor or mentee or coach or someone that's really into tequila and you want to share your information you can join that

by going to zigbits. Tech / Discord hey Tim man I really appreciate you joining us today thanks so much this was a great show,

and I can't wait to do the next one with you I'm extremely excited about our next show will be number 4 and we're going to highlight some additional stuff that you have from an automation perspective which is going to be really cool.

Tim Fiola: [59:23] Looking forward to it.

Zig Zsiga: [59:24] Hey everyone real quick I just want to ask a general question you know let us know how you like the show is totally off topic totally not the norm but we wanted to take a break from all the,

zeros and ones and the functions and methods and the variables all that and we wanted to have a good time right we're all stressed we're all dealing with anxiety and all these other things so we're trying to do something a little off topic let us know how you liked it we would love the feedback,

so we can see maybe we'll do something else too if you like it so much

hey friends nerds geeks and ziglets that's going to close out today's episode of the zigbits network design podcast well we talked about the ins and the outs of tequila Today's Show notes will be at

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off topic ideas and maybe a little fun maybe you hate them let me know that too I want to know the truth right I want good honest feedback,

The Good the Bad and the Ugly so just send me a quick email zsiga zigbits that Tech and I would appreciate it.

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