Good afternoon, DGC.

It is Scotty, and I am hanging out solo.

Not solo.

I'm hanging out dudeless today.

The dude is traveling between Canada Day and Independence Day.

He's exhausted, man.

He's double booked.

But I had some friends come over today, man.

First off, Granbo, thank you, my friend. I'm always here. I slept here. I don't know if you saw me. I'm always here. Ah, but taking tops, man. Taking tops daily, sir. Thanks for having me on, guys. Really appreciate it. It's a pleasure, man. Hung me out with you a couple weeks ago at the DGC Cup.

Congratulations, man. Congratulations for placing. Number two. What did you, number two? Number two. And this is, what did you break us, man? So I brought the, that was the Mocky's Fong from the cup. That's what you won, Rick, right? And now, hang on a second. I'm gonna give this a wet.

And man,

it does. You were talking about it very unique, right? Me and Granbo said it reminded us of Durbin. It had a little bit of Durbin notes, too. Yeah, what do you call it? Is that spicy? What is that? What do you call that? the flavor profile or the turf profile on it.

I just said, What do you call it? Is that spicy? What is that? What do you call that, uh, um, yeah, the flavor profile or the turf profile on it? So for me, it's, it's got like some heavy pine or heavy turpenoline in it. Is that what that is? Okay. I'd say pine, yeah, I'd agree. That's piney? Piny, okay. A subcategory of pine. But yeah, I mean, it's certainly not fuel. Like a black forest pine.

Right.

So the way I describe it to people is like it's, it's got definitely the essence

of the Durban, but to me, Durbin is like peppered.

Yes.

And this, this is more like sugared.

So it's like Durban and sugar, but it's like Durban and sugar, not Durbin and pepper.

Granbo, you got to pick it this, right?

Yeah, yeah.

Oh, man, is that nice looking good.

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