Yo, technology.

What is it all about?

Really, the conversation isn't about, isn't a regulatory one.

It's a, what is this?

And frankly, it walks like a duck and it quacks like a duck.

So it's going to be shelved with other whiskeys.

Hello. Hello and welcome to Danny in the Valley.

Thank you, thank you, thank you for tuning in.

How are you all?

This week, we're talking about booze, but not just any old booze.

It's along the theme of a recent podcast, of, you know, lab grown meat, alternative proteins, et cetera. We have brought on Alec Lee,

who is the founder, co-founder of a company called Endless West. An Endless West, six years old,

and they make whiskey, but not like you and I know it,

instead of the centuries-old process involving grains and barrels and aging and that whole

rigmarole. Endless West makes whiskey in a lab, as Lee says it, note by note, painstakingly putting this together on a

molecular level. So this is a kind of a different take on a familiar theme, which is just this idea of

reverse engineering food by kind of breaking it down into its most basic components and

then rebuilding it in ways that are completely

different from the way it's normally done. But the question I hear you ask is why.

Why do this? Why fix something that isn't broken? And we're going to get into that and a

lot more, including a taste test. Oh yes, of course. How could I pass that up?

Anyhow, Ellis West, they just raised $21 million to expand.

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