I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, Aaron Scala on the show today from Public Restaurant in the Daily.

Hello, how are you?

Good, how are you?

I'm so glad to be here.

Nice to see you.

Thank you. you too.

So let's talk a little bit about Aaron.

I mean, you were doing some musical studies in college.

Yeah, yeah.

I played the drums my whole life pretty much,

Zalophone, Marimba Mallet percussion,

drum set, Latin percussion, and that's how I started out

in the world, I guess, traveled all around and went did a bunch of you know went to many

different countries studied drums here and there and kind of didn't know it but

was learning about beverages at the same time.

Because you were traveling through different areas like Spain where they had some interesting

local beverages and you're like, hmm, mighty tasty.

Exactly, yeah.

And then it put all that information under my belt and then I got into restaurants and

and there's, that's how it all started.

Where was the first restaurant job?

Okay, first restaurant job was,

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