Cleared Hot - Powered By BRCC - Grappling with Grapes - Wine, Jiu Jitsu, and Legacies with Maynard James Keenan & Henry Akins

Episode Date: September 29, 2023

Maynard James Keenan is the lead singer of Tool, A Perfect Circle, and Puscifer, and the owner of Merkin Vineyards and Caduceus Cellars. Henry Akins is a celebrated Brazilian Jiu-Jitsu black belt instructor and Rickson Gracie's third American black belt. Join us as Maynard and Henry unfold the profound connection with the meticulous craft of wine-making and how it intertwines with his musical journey. Whether you are a wine aficionado, a martial arts enthusiast, a music lover, or a passionate advocate for sustainable living, this episode blends eclectic flavors of knowledge, passion, and experience. Caduceus Cellars:⁠ https://caduceus.org/⁠ Merkin Vineyards: ⁠https://merkinvineyards.org/⁠   The Speed of War Comic Series: ⁠https://www.thespeedofwar.com/⁠ Sign up for the new G14 newsletter here: ⁠https://www.clearedhotpodcast.com/exclusive⁠ Check out the newest Cleared Hot Gear here: ⁠https://shop.clearedhotpodcast.com/⁠

What's up, everybody? Welcome back. This Friday, I had the opportunity while out in Arizona, attending a Henry Aiken's jujitsu. What would it be? Is it a camp or a seminar? I think it would be a camp because it was a little bit longer. Did get to complete the whole thing because I had some travel that I needed to accomplish as well. But I've been to at least a half a dozen at this point, and I'm sure to be to a half a dozen more as soon as he puts up another half a dozen because they are awesome. We were training at a location called Verde Valley, BJJ, which happens to be owned by one and only Maynard James Keenan, who is the lead singer of Tool, Pusufor, and a perfect circle, even though I don't think a perfect circle is playing music anymore. He's also a Vittner.

I think that's the word for it. Somebody who's really into wine and produces wine. Caduceus Sellers, I've been part of their Velvet Slippers Club for a couple of years now. If you're into wine, holy shit. Stop this episode and go sign up for it. It's some of the most amazing wine that I've ever had. But Maynard does a good job of talking about it on his own. I mean, he's the guy who knows actually about wine. I know what it tastes like and what I like.

He knows actually how to make the stuff that I like to taste and fall in love with. So not a full out of Friday today today. Just a 30-minute conversation with Henry and Maynard. Enjoy. I'm looking at danger close now. I feel so official. I think fucking. we're fucking here in the best part of Arizona.

He's hijacking the thing. He did, yeah. He's going to make it about him. Let me tell you guys what we're doing this weekend. So I'd like to introduce. How'd you find, yeah. This area is almost as amazing as my half guard pass. How did you find Jiu-Too?

How did I find it? Yeah, because that ties us kind of how to what we're doing. Tim Alexander. In one year. From Primus, 1994, because it's right before I met you, 1994. Sam was like, oh my God, dude, you got to see this thing. And he had a VHS from one of the UFCs. And we geeked out over that on a tour bus.

And we're trying to figure out where we would go to take part in this thing, because I have a former wrestling background. I don't know if he had a wrestling background, but we were just excited about it. And so turns out that Hickson's Academy, and that was what came out right away, was like, well, that's Horry and the brother, but apparently the champion of the family is Hickson,

and he's right over here on Pico. So I went there. About five months later, I got out of the hospital. Because you're just walking right into just getting hit by a truck. I was going to ask what to you are. We're going to need that check before. You leave the building. Did you meet Henry early on when you went to Hicksons?

I think I was there for about a week before you got there. Okay. And then you showed up with a bunch of other people came at the same time. The Oklahoma Jiu-Jitsu Mafia. Yeah. And I think at that time I'd learned a couple things, and I was able to kind of keep ahead of them for a second. Literally, within an hour, Henry's like, oh, no, I get this.

and I'm like, how did my arm get back there? Yeah. I was like, my arm is waving out of my own ass. It's a bespoke experience, rolling with coming. Yeah, he took to it like a duck to shit water. Well, you also invested a lot of time. I remember you talking about how much time you would spend on the mat, like hours a day, work in the front desk.

There are people that pick things up quickly, and then the time soak in that as well, too. I think it helps for sure. And I literally had just moved to Arizona. And so I was literally driving seven hours back from Arizona to go to Hickson's Academy, try to stay in L.A. for about a week. It was that important to. Yeah.

And then I drove, I would drive back to Arizona. At some point, I just couldn't do that anymore. And then I was stuck. I couldn't go to an academy because of the, what did you work? What was the word you called it? Like the, oh, you don't go. You only go to. Yeah.

Yeah. Yeah, you can't. There's, but yeah, but there's an academy down in Phoenix. Oh, ho, ho, ho. What would Hickson have done if he had heard that his students were training at other academies? Oh, yeah, you'd be done. You can't come in. Yeah, he wasn't too happy about anyone training at other places. I mean, so I asked him one time because at the time I was dating his brother's daughter, Horian's daughter, Rose.

See, this is shit, but this is Shinola, right? Shit, Shinola. Henry. I was being invited to. come and train at the Gracie Academy, which is her dad's school, where at the time, it was Horian and Hoyce were teaching. And Hickson was just like, there's nothing you're going to learn over there, that you're not going to learn here. And he said, basically, if you go over there, they're basically going to learn from you.

And so, you know, anything you want to learn, I can teach you. So I just kept it at that, you know, all right. That was subtle. Yeah. Settled, rounded the edges on the political. correctness. Really, it's just, that's like a drive down the center of the fairway right there. Yeah, it is. It really is. When did the rift in that family actually start? Totally off topic, but was it around the UFC? 1902. That's probably accurate, yeah.

Was it the interjection of money? It's really weird. I think it was. I think it was. I think it was kind of sad, too, because like when you see the first few UFCs, what was so crazy is seeing the Gracie train, all the brothers and everyone walking out, like, holding shoulders, and it looked like one unified family and then over time. That's how I go to OpenMatt just for clarity. That got broken up. That's how we used to roll into the school. It's pretty sweet.

Get her asses. Me and on my buddies just like this. It's just myself. Looks weird. I just kind of, hey. Unity, family. What's you doing? Yeah.

Do you smell almonds? Term of Henry. Part of me wants to have seen Henry at the 180-pound Blue Belt where he was just turning big rocks into small rocks and small rocks and dust. But a larger portion of me wants to be one no And then it was 160 and then one... Thank you.

Thank you. And now it's like 195, Henry. In my head I'm thinking, what, when you were eight? When were you at, well, you're thinking, I was actually 155 when I graduated high school. I was a bean pole, six foot tall, super be. So I can buy it? Yeah. Well, I was vegan for...

So the first two years that I moved out there, I was vegan. And then I went back to eating meat after an injury. and injury. And became healthy again. And I fucking put on 25 pounds of muscle. So weird, right? I was also lifting like a maniac. But then, you know, I went back to being vegan for a while.

You know. So I think being vegan, I wasn't able to put on much muscle. But, man, at the time, my budget for food was $40 a week when I was training at the, when I first trained and started training at the school. So I was living off of $40 a week. So food for less was my best friend. I would go to food for less and spend $40 on groceries every week. Yeah.

No, I get it. I had that phase. Just say early on in the military, they don't pay a whole lot. Also, later on in the military, they don't pay a whole lot either. In the middle, they don't pay a lot. No, there's a delta between the two is a single-digit percentage point, oftentimes with a little dot zero in front of it, so it's not a lot. So then Henry has told stories of being on tour.

When did you guys, I'm assuming you guys probably hit it off. to begin with. Yeah, yeah, yeah. And then you started taking him out on tour. Yeah, and that was the thing. It was like, I couldn't, I'm living in Arizona. I can't train. So I was like, hey, here's what I'll do.

I'll talk my bandmates into letting me bring out a, because we didn't have security back then. I'll bring out a guy that kind of like handles the backstage. But again, you didn't have security. No, that was before Hawk. So he came out to be due security, and also to train up, or Matt's out. Yeah.

All that really resulted in is no, Doritos, no ruffles, no beer, left over, no training, because he slept in. And at some point, like, somebody given one of our friends the band, the sound man's wife, some shit, and Henry was behind her. Is he giving you a problem? Boink, he fully, like, Irish cold cocked dude. I thought you brought me to secure catering.

I thought, you secured catering all right. I thought I was supposed to secure the catering at 1505 homes. Yeah, 100, yeah, up. How should we end in Arizona so early? Seems like it would be prohibitive to what you were doing at the time. Again, Tim Alexander, I just needed, I felt the impending doom coming from L.A. Because there's a lot of, there's a lot of vampires, right? There's a lot of people that know, they know how to walk the walk.

you're paying attention to these obvious vampires over here. Then there's one over here. There's a day walker right behind you. So I needed to get out. I needed to be close by. But Tim Alexander, I mentioned that to him. And he's like, hey, I used to live in this little town in Arizona. You should check it out.

You brought me out here to Jerome. And I moved there within a month. I had moved to Jerome. I remember helping you move out here. When we bought the U-Haul, we went to, I don't even know if it was a Walmart at the time, but we spent like $400 at Walmart buying stuff for the apartment. Yeah. And you have those chairs, those wooden...

Yeah, the weird creepy chairs with the horns. I still have those. Which were awesome. But I remember just decking out your first place here, which was like up along, up in Jerome along the mountain. And then finding the flat iron the first time we were walking around town. And we're like, oh, let's check out this little breakfast place. Yeah. Was your love for wine?

Did that already exist? or did you randomly find a place that mirrored the conditions that you needed for growing wine? I think I was kind of getting into it a little bit, but I come from a farming, farming background anyway, from living in West Michigan. You know, we're surrounded there by asparagus, corn, peaches, apples, cherries. Right now, it wasn't there when I was growing up, but it was the gourmet mushroom factories right in Scottsville. But it used to be the Stokely Van Camps,

with a, you know, the canned, the green beans. So that whole area is very agricultural. My dad had a garden. We worked in our own vegetable garden the whole time. I worked in orchards. I've bailed hay. So I had, you know, a kind of small town and farming thing. So being here, slowly kind of getting into wine just in general,

and then realizing the connection of agriculture with the wine and seeing those things internationally, this area just looked like the places I'd been in that actually grow the grapes. Not the metropolitan areas where they serve the wine, the places where they actually grow the grapes. Yeah, it's a fortuitous choice. Unpack what we have here. I mean, we're obviously in your gym right now,

but I wanted to talk about all the other stuff you have going on with the wine, because I think we're having dinner tonight at the hilltop, right? Yeah, brand new. I'm just going to go on at a limb here and say the town probably looks a little different than when you moved in. I think you might have a...

A little bit. Yeah, you might have a little bit of a hand in that and what you've created. So unpack kind of the ecosystem to get built here. Well, because, you know, and that was kind of like my, that kind of forethought on the wine is like, if I can establish vineyards here and prove that grapes grow in Arizona, there's so many hats you can hang on that hook because, first of all, it's not, it's not alfalfa. It's not, it's not corn, it's not those things.

It's something that if somebody's investing in vineyards and there's a belief that you could cultivate with the right steward with the right school full vineyard manager you can cultivate world-class wines that was my suspicion and then with that knowledge a lot of other people can jump on board to establish a local economy so with the establishment of those vines now so many can have more hogs have more goats have more chickens have plant more other things establish you know somebody who's actually growing mushrooms or or there's just all these things that end up peripheral interconnected endeavors having to do with agriculture and livestock and orchards and culinary.

Then everything else goes around, all the support industries. Accountants, you know, mechanics, you know, trucking, all the things that go along with it can actually be established. So I think just having seen the vines, it all of a sudden was like, oh, I could see the whole picture of what could be. possible here and I just kind of started chipping away at it. So we had dinner last night at the Merkin Vineyards Tasting Room in Osteria, right? Yeah. What else have you, because I know there's more in downtown, or what's not the downtown is, what they consider it, Old Cottonwood?

Old Town Cottonwood, yeah. What else do you have down there? Old Town Cottonwood. I have the original Verdi Valley Brazilian Jiu-Jitsu location there on that building. We're going to probably convert that into the Plysterer Stores up in Jerome right now, but we're going to move it down to that location. at some point and establish the Queen Bee Vinyl Cafe. So it's all new and used vinyl, but we also have a barber on site.

We're going to put a coffee roaster in there, have food. In that building? In that building. Yeah, I have to build it out more, do a lot more work in the back. So that's there. We have the 4-8 Wine Works tasting room attached to our business offices. Arizona wine, 48, 48, signifying the 48 state of Arizona. So 4-8 Wine Works is on Main Street there.

Great vibe. Super speakeasy. Quiet vibe. And then the Osteria, Merkinveneer's Osteria, which is now closed because we're moving it to the hilltop. So it's becoming the trotteria up on the hilltop. Okay.

Trotteria. It's permanently done now. What's that? That location down there at the bottom of the hill in the corner is permanently done. Well, it's done. For now, I'm going to turn that into a rust never sleeps. I like it. Turning it into a.

hot chicken place, Arizona fried chicken location. You have a wide sweet spot. I like it. So the fried chicken in that location now. And then we're actually adding to the 48 Wine Works building to bring in a ramen house. So we're going to build a whole ramen kitchen for it to go along with the, because we make a lot of, for 48, we make a lot of meads. So Arizona honey, it says Arizona honey on the barrel.

and you look at the fine print and it says, Arizona, honey, Mexico. Arizona, Mexico. But yeah, it's a local honey. Poor shit. Mexico's pretty local to Arizona. It's pretty local. But, you know, it's great because, you know, we make a very straight mead honey,

you know, honey wine is basically mead, honey, water, yeast. And that's, and then we carbonate it and put it in a can. So we're doing various versions of that. We did a lavender one. We did a... I feel like that's dangerous. I feel like you get super fucked up on that real quick. Well, it's a lower alcohol.

Okay. We're doing super low alcohol. Like, it's more like a... More like a high alcohol beer. Okay. 8% and 9%. You can still get pretty fucked up on that. Yeah, well, you can't because you're going to drink a lot of them

because it's fucking delicious. That's the problem. Queen B. It's the Queen B. Yeah, it's great. So that's, you know, so the... For the fried chicken, like the meat, the sparkling me, goes just with it so well. Yeah.

So there's a kind of interconnected. Tell me about the hilltop. Okay, hilltop. It's small, what you describe is under budget, under time project that's just finishing up. Yeah. Finished ahead of time, way under budget. Fuck you. I only laugh because I was telling you a venture construction project.

With anything, like, you know, you've got a bunch of people in town to get, you know, the council. the people that are like, holy shit, this is going to bring some amazing things and elevate what's going on in this town. Then you have the one person going, is that the right color? No, you don't get your C of O because I don't like that color. Yeah. But it's three things going on. There's the pocket park has, we do gelato productions, so we make her own gelato, so that production

would be in the pocket park, and you can actually get scoops from the window there. down in the lower area. And then there's a tram that goes up to the hill from there. So if you can buy tokens from the gelato shop and use the tram to get up the hill to what is now the Merkin Vineyards Troterie. So the same menu as the Osteria, but we've added a pizza oven and there's actually a commissary kitchen behind it. So any support activity we need for the fried chicken, for the ramen, for the actual trotteria, we can do in that kitchen. And the winery, the Merkin Vineyards, wineries attached to that. So we've been just now finishing up getting fruit today, actually, on that facility. So Tim's there with Maddie and Cole working away on that.

Then just over from there is the Caduceus Sellers second location. It used to be out in Camp Verde, but we moved it to Cottonwoods. So I make wine at the bunker in Jerome, but the second facility is. now closer to us, so barrel aging, bottling and all that happens at the Caduceuselder's location there. So that's a full winery. There's a tasting-groom in Jerome, right? And there's a tasting-game in Jerome. There's the Pusufor store in Jerome. And then there's this academy. When's the hilltop open? October 6 is the official grand opening. Yeah, I'm looking forward to seeing that place. The Caduceus wines, I don't remember why I got

turned onto it, but it's good. It's quite good. I've been a good. I remember your Velvet Slippers Club for a couple years now. All right. Yeah, I might be responsible for turning the lights on and off in that place a few times. That's good. I think my business partner was telling you last night we were at his house and we opened a ball. It was Judith. I think it was 2008 or 2007.

We were unfortunately a little bit too deep into the wine to remember exactly which year it was. It was red. It was definitely red. It was in a bottle. And then it wasn't in a bottle. It wasn't. around a fire in the middle of wanting to the winter. But both of us took a sip out of it.

It's a single best bottle of wine that I've ever had. And I'm not a crazy wine affixionado, but that one sticks out to me. It was, and of course, you can't. Well, usually, so, you know, there's always that speculation of like, you can't taste the price in a wine. No, you can't, of course you can't. It's all about supply and demand, right?

Well, you can prove that wrong by just going to Safeway and uncorking them stuff. You can definitely taste a $299 wine. Yeah, absolutely. Absolutely. There's definitely a difference in quality when it comes to actual effort and, you know, what's actually happening in the vineyard. Anything below 15 bucks is suss because you're not really sure what's going on with that wine. Is it extra wine? Is it bulk wine? It's very, very difficult financially to grow grapes and make wine and sell it to sell it wholesale for to land on a shelf for 10, 12 bucks.

That's just almost for us is impossible. Yeah. So, you know, you basically charge based on what your vineyard tonnage costs are all in, your packaging costs, all those things go into it. But as far as thoughtfulness and actually attention to detail on growing, we go all in, where we are meticulous in the vineyard because we believe that wine is made in the vineyard. I'm simply a steward. When that grape shows up to my house to be made into wine,

It's 90% made. I just have to get out of the way and get it over the finish line. Don't fuck it up. Don't fuck it up. Are you still excited about music? Yeah, yeah. Equally as excited or is wine taken over the... Oh, no, no, it's all creativity.

It's all puzzles, right? It's all puzzles, just like jujitsu. Like, music to me, I feel like it's... It's not... it doesn't come easy. It takes a lot of effort, and it takes a lot of work to figure out the puzzles on how the... on how the story and how the melodies and rhythms work with these rhythms and these melodies. It's always a puzzle from the ground up.

And it's the same with wine. You're dealing with so many variables coming in. That's why being on the forklift as the fruit arrives is important because I don't know what the, I don't know what this fruit's going to look like this year. I have an idea, with a history, and I have an idea how we're going to ferment it. But as far as it coming in, the various, he thought it was going to be two tons, it's three tons, he thought it was going to be two tons, it's half a ton, like, you know, because it's mother nature, it's weather.

So those things coming in, the decisions I make in real time on how to get that from grape to wine affect the end product because of the volumes. If I have to blend things together to make it fit in that tank, that's a different wine than having them separate. So all these real time decisions. And it comes, I'm good at logistics, and these kind of organizational thoughts make sense to me. The thing that's harder than all of those things has been jiu-jitsu. So that puzzle has eluded me forever, and it's finally coming around to figuring that out.

Just don't let them be what they're trying to do. But to answer your question, I think the wine and the music, they dovetail perfectly together for me because there's a home base with the wine and that decompression and that ability to settle into writing in your own bed being able to sleep at home there's something to be said for traveling and writing

but it just never really works for me it makes sense if you're deeply creative I think that would tie right back into you're always on the road you can't back in the day I remember like the bands that I like the first two albums they had you know they're coming out swinging and their third album ends up being about the road

or about their record label or their manager or the breakup of the band. Those third albums, because they were shoved on the road and they didn't have an actual life. So they're actually writing about what they see in front of them, and it's like it's lawsuits and drug addicts and breakups. I feel like that would be hard to actually avoid

unless you took the path that you didn't detach yourself and found a home base. I mean, if that's your life, it'd be hard to write about it. I think getting out was important for me. I don't know that everybody else is wired that way. Tell me about the academy we're sitting in. Verdi Valley, Brazilian Jiu-Jitsu. I'm finding, you know, I'm sure you guys,

we talked about it earlier where it used to be walking to a school and it was all about the biggest monsters, the most ferocious monsters, and it's killer be killed. and I think over about a decade of that, starting mid-90s all the way, maybe up to 2000, all of a sudden, Jam owners woke up one day and went, we're not making any, we can't sustain this business because we're turning people away that need it, probably need it.

The people they need it the most, we're turning them away because they walk in weak. We can make you strong, but we kicked you out the door because you weren't strong today. Mind you jit-to coach, his first class, they fought each other with sticks. Which, for a small population of people, they're going to sit there and go, this is my home, which him and his brother were like, this is fucking awesome. We're sanctioned going to beat the fuck out of each other with sticks. But if you had 100 people come to that first class, you're going to be lucky to get three to stay. Yeah.

It's not a sustainable business model. It was fight club. It was fight club. Yeah, it was fight club. He said they literally got handed sticks. And we're like this just beat the shit out of each other. Like, fuck yes. Yeah.

So I think over the years you're having to try to find that balance of inviting people in. And our entire curriculum is based on you understanding how to get up off the ground, how to fall on the ground, how to roll, how to move your body. Because you're not getting former wrestlers. You're not getting football players or judo people or even people that do taekwondo. You're not getting necessarily those people coming through the door. you're getting people who work in an office who haven't been athletic. Maybe you've got somebody coming in the door that had something go wrong with their life physically, and they want to unplug that awful experience by empowering themselves a little bit

to be able to not panic in those situations. So the school we built, the school we built is meant to kind of get you past that first hump. So the initial foundational curriculum is meant for you to understand. understand when I ask you to move your body a certain way, you can move it. Once we get you past the fundamentals, get you close to Blue Belt, now we're going to be throwing all kinds of cool concepts at you. Because I come from a Hickson background, so there's some pretty amazing foundational things that work there.

I also, because eventually I was able to go to other schools, early on I met Dan of Her and Henzo and Dan and Dave Camarillo. And there's just, you know, there's a whole list of people. I ended up coming across a meeting, Rodrigo Vaji and actually getting different inputs from different people. Spending a lot of time. You spend a lot of time training with Todd, too. Yeah, and Todd is the anchor.

Todd is the core person in all of that. Mr. Kitsune. Yeah, Kitsune. So he's the one who was like, you know, guiding who I should or who I shouldn't train with. I don't go there. You're going to get mangled and hurt. Because I can't get to the next step if I just go in and get hit by a train. truck. You gotta go, it's gotta be wax on, wax off at first.

Would either of you be surprised if there was a breaking news report tomorrow that John Danner was found with like human heads and mason jars at his house? I don't think he, I don't think that you can fit a head in a mason jar. I think, obviously, it's custom made. I think that was a deflection. I will answer first. I wouldn't be surprised at all. I think he was amazing, but he appears to me as he might be touching the sociopathic scale.

Yeah, he definitely, and if nothing else, he would go get like fake heads and put them in jars and just leave them in the cupboard under the sink. If you came to his house, he would open it up and go, what the fuck was that? And he would see it. He would just be grinning in the fucking kitchen. Yeah, yeah.

Yeah. But his, you know, his meticulous nature, Henry's meticulous nature, Todd's meticulous nature, I just feel like a combination of those, basically So mainly Henry and Todd, but then, you know, that periphery of working with John and working with Dave and Dan Camryo. You know, Luis, of course. And I finally found Luis, I didn't know where the hell he went.

Kind of reconnected with him. Reconnected with Luis, Haradia, and Hawaii. Probably five years ago, right? Yeah. Or no, more now, like I was eight years ago. So having reconnected there and putting all these pieces together, it was really nice. where the boundaries now, going back to not being able to train in foreign gyms, I'm kind of like the weird red-headed stepchild that's allowed to go around and hang out at all the,

you know, this family's Christmas and this family Christmas and that family Christmas. It's a lot more socially accepted now, you know, the whole idea of cross-training. And that's been so beneficial for you because I know every time you're on the road, I always get a text, hey, where should I train them in this city? Oh, you're in Louisville. Let me send over Scott or let me send this person over, you know, Eddie Fivie. Yeah, Eddie, Eddie's been incredible. It's like an extended, extended crazy family now of all these people that have helped me.

Ivan Atkinson. Ivan in, yeah, in the UK. It's been a wealth of knowledge. It's cool that he's incredible. He's under Hoddle. But it's so cool because. Amsterdam, B.J.J. Yeah, you get a little taste of, I mean, as you've traveled around, you see that Jiu Jitsu is so different.

There's so many different styles and there's so many ways of kind of accomplishing and getting to the same result. And every body and every body type is different. And so, you know, like when we talk about your jiu-jitsu, hey, this is going to work really good for you, right? And so you're able to kind of pick and choose from all these different instructors, all these different influences. The biggest change I made, and this was at Todd's direction, basically, because he finally came around going, I don't think he, I don't think he thought this initially, but I think that some kind of revelation happened with him. many years ago, what I was doing on the road instead of going, hey, what's your new cool thing that has nothing to do with me and has everything to do with you? Instead, I go on the road and I go,

for the next two months, I don't give a fuck about your upside down thing or your new cool thing, even if it's something I'm going to get to next time, we're only going to work half-guard pass. So for two months on the road, depending, no matter who the instructor was or whoever's showing up, all I'm asking is for you to show me your version. Oh, you're going to see some interesting shit doing it. it that way. Yeah.

And some of it's relevant, some of it's not. Yeah. And then you come back with it and I go, I'll try to do stuff and I'll try to do it with him or Todd. And they go, nope. Yes. Yes, in concept. But now watch how we're going to refine this for you. I've never found anything that works on Henry.

Tapping. He does let me out. That is the master can, master key. Fuck. Enter the dojo, double tap, a skeleton key. That's out. The other thing, and I found that works, you throw a bag of Doritos in the direction you want him to go.

He's distracted for literally as long as it takes to consume that bag three seconds, five seconds. And in that time, you can tase him. Or escape. While he's tased, you inject him with something. How come you're not growing corn, the most important crop here in Arizona. We have a Dorito field.

They just skip the whole thing. The AI has generated a Dorito field, and you just flick a switch, and the farm grows the Doritos 3D and hands them to you. These guys have been over to my, the little gym you've been to at my house, where I have the Henry Snacks Aiken's album,

and they're like, oh, that's an interesting nickname. Snacks. Yeah, with your goddamn, let me tell you. Sofa that you sit upon and yell at me to get off my knees. Snacks. Oh, God. What, uh, I want to be respectful of your time and your voice,

because I know you perform tomorrow. What do you, uh, what's left that you want to accomplish in your life? Um, well, I'd like, I, I don't know that it's possible. But I feel like there's, I have, You know, long, that's a long answer. I have friends in Boston, a family-owned restaurant in Summerville, and it's impressive to see this family living in that same building that the great-grandfather-grandfather kids, they run this restaurant.

It's a family restaurant. It has generations attached to it. You see a friend of mine was just in town, a friend of a friend of mine, a grape grower from Australia, and there's a family lineage of grape growers that this guy's from. And I think we've lost touch with that idea of the bigger picture of a family-connected business that goes forward generations, like having met, you know, third and fourth generation henchkees in southern Australia at that winery. I would like to think that at some point my son and daughter would find interest in

what we're doing all of a sudden discover a way back to whatever journey they want to they somehow figure out a way what their role might be in this thing to continue it, not because of like, you know, not because of a weird ego legacy thing, but because it's helpful for the community. It's meaningful, too. Yeah. How old are they? He's in law school.

He is, holy shit, I can't remember. 20s? 27, yeah. I think, 28, now, Jesus Christ. And she's nine. Okay. She has a long way to go to catch the bug. He does, too.

He might find it later in life. Yeah, but I think he'll be coming at it from the business side. He'll come at it from the legal and administrative side, maybe even a lobbyist in Arizona to help fight for our rights to party. Nice time. Yeah, like that little, yeah. But yeah, I don't know. I think I have a lot of puzzles, a lot of things I like to do.

I think connecting the grapes to the food and the agriculture and the actual cultivation of ground, I think that connection is important for people to reconnect with. I just don't know that there's an audience to really get it yet. And you know, because you have a whole generation of kids like, yeah, we've got to get back to doing those things. Everybody wants to work in a vineyard or in a winery until they're actually. She working in a vineyard in a winery. In mid-summer, Arizona. Holy shit, this has worked.

This isn't the thing that I can, you know, because all the movies in the last, like, 10 years are like, some kid wakes up one day and they have superpowers and they've got to figure them out right in a way because you've got to save the world by 4 p.m. That's not the fucking way anything works. Yeah. You know, you saw me the other day working on my forklift

and working and processing fucking two and a half hours. And 12 tons of fucking fruit the other day. That was my 20th, That wasn't my second vintage or my first vintage. That was 20 years of me making wine to be able to make, you watch me making the real-time decisions as we're going. That's 20 years of experience. And I think people have lost touch with the idea because of the immediacy of Amazon and

all these things that you just immediately get to have it right away without working for it. So I don't know that people really have the patience or the time or the, like the wiring to get the long-term nature of a family business or the understanding of how to grow a thing. What do you guys want to close it out with? Come train jihitsu, Verdi Valley, B.J.J. Yeah. If you're in the Verdi Valley, which is the most amazing part of Arizona, I think. It's incredibly gorgeous. I've been wanting to do a camp here, by the way, for years.

Do you think you'll do more in the future? Oh yeah. Definitely. Yeah, yeah. Once we get this thing open up on the hill and once they get the ramen place open, the fried chicken place, you're going to have like five days of cool food to be here and food and training. Yeah. And the facility is amazing. So come train Jiu-Jitsu, come experience the food and the wine, which is absolutely incredible.

You've been a big fan of the wine for a long time. I know we've talked about that. Many times. So yeah, and hopefully come to one of the camps at some point if you train Jiu-Zitsu. And now we'll show you how to pass Andy's hat guard. It's fucked up, Maynard. Perfect ending, though.