I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton. I'm Erin Scala and here's our show today. Oh, Jeremy Seis on the show today of Dusac and also Trian.

Hello, sir, how are you?

I'm very well, thank you, Levy.

Nice to see you

your grandfather had a financial interest in Pustor

uh from early days yeah and then your father jock

went to do harvest at Pustor when he was a younger man. And what happened next?

So essentially my grandfather was an industrialist and was very much into food and wine.

And when I say very much she was properly

obsessive it was his it was his resendet and he he took my father to visit a lot of a lot of sellers from a very early age.

So my father spent time and knew Pierre Rameen from early on.

He knew Henri Grouge, he knew the sept in Jansilville and Jack D'Anjerville and the people who were the

original estate bottlers of Burgundy and he decided he you know he stopped school after the baccalauret my grandfather

helped him do a few further jobs to get some experience he came to New York very

young to work for a year in a bank.

And then he went to work for the family company, which at that stage was owned by Nabisco,

but he decided that this was not for him.

He did not want to be involved in something that big.

He did not want to, he wanted to also have his product and something that he could put his name on and feel proud of.

And he didn't feel that that was going to exist in an industrial context.

He decided he wanted to make wine and as my grandfather had this interest in the Pousdah,

...