Transcript
Speaker: Hello, before we get stuck into this episode of Bite Big, let me tell you a little bit about who the hell I am and why this content is important to me. My name's Amber Bonney and for the past 25 years, I've been reshaping iconic Australian and international brands, helping them stay relevant, get noticed and be remembered in the good kind of way.
Speaker: I'm a passionate feminist and committed to advocating for better representation of women in senior creative and marketing roles, which is why this podcast is proudly brought to you by my business, The Edison Agency.
Speaker: If your brand or organisation needs help aligning your vision to your reputation, then you can find us at www.edison.agency or you can connect with me on LinkedIn. Let's get into it.
Speaker: Hello and welcome to season four, episode three of a special Bite Big series coming to you from a small town in southwest coast of Scotland. I am Amber Bonney, brand strategist and agency CEO. And right now I'm on the road in the UK to meet the women building culture and challenging norms. This is a spotlight on the pulse of global creative leadership. And today i'm so excited to be recording in an unbelievable place with an extraordinary woman. We didn't just create a gene, she started a revolution. My guest today Leslie Gracie.
Speaker: Welcome, Wesley. Hello. The woman who spent an epic 38 years for William Brampton Sons and carries the title of Master Distiller. She's more famously known as the pioneering creator and mastermind behind Hendrix Gin, one of the most beloved and recognisable spirits brands on the planet.
Speaker: So glad to have you here, and I'm so glad you allowed us to come into this beautiful space. Leslie, you've had one of the most unlikely career stories that I have ever heard. You grew up in Hull, East Yorkshire. You studied chemistry.
Speaker: You got first job making medicine taste a little bit less lawful. And then in 1988, you moved to Svelton and joined Wing and Branson Sons. And you got handed what is surely one of the most brilliantly vague briefs in the history of business. Make us a gin. Something totally different, but use these two antique stills. And what you created, which included cucumber, rose petals, and a pocathary bottle, 11 secret vitalecals became Hendrix Gin. Launched in 1999 into a world that probably wasn't ready for it yet. so It's not only one of my favorite gins, but one of my favorite brands. It's sold. nearly two million her cases each year.
Speaker: It's a 13 million pound gene palace that we are sitting in now. Absolutely extraordinary place. You have two Victorian hothouses, one set to Mediterranean climber, one mimicking the Venezuelan rainforest where he wants distilled in live in the field with a 10 litre still strapped your back. I mean, what an extraordinary story.
Speaker: This year, in January 2026, you received the Honorary Doctor of Legends from University of Hull. You're in the Jing Magazine Hall of Fame and you're one of only four people in the world who know it for Hendrix Recipe. Well, if there's anyone who's ever bitten big, it's definitely you. So let's get into it and hear your story and your mantra.
Speaker: So, Leslie, your mantra is, if you want to go for it. Is this something you've lived by all the time or is it something more recent? It was something that my dad said to me when I was very little, that if you want something, go for it, meaning, you know, work for it.
Speaker: And that's been it ever since. You know, if you want something, go for it. Wow. A lot of the time when we're recording these episodes, people don't have a mantra or they don't have something they think of as a mantra. Is this something you've consciously thought about as something that's driven you? It's always been the same. You know, when when i was a kid, if I wanted you to do something a bit different, you can never you start something and be excellent at it straight away. You've always got to work towards it. And it was always that.
Speaker: you want to do it, then you've got to do all the the steps behind it to get to that. So if you want it, go for it. well Is this your advice to young people coming into the industry now? Absolutely. Yeah, you're never going to be in a position where you can just walk into a job with, you know, say, don't know, something silly. Like you're never going to walk in and say, oh, I want to be a surgeon. And the next day you surge you're a surgeon. You're a surgeon. You've got to work all the steps to get to that point. Yeah, it's the same with everything. Yeah, so it's not just about the ambition. It's about the the process and the work and effort. Yeah, that is the main thing, yes.
Speaker: Has that mantra or that sentiment ever led you astray anywhere where she didn't want to go? No, not really, because once you've got your mind set on something and you start to think about it, then you realise for yourself what steps you do need to do, which points you do need to get to. And so, you know, it works all the way through. It's impressive. Yeah, you get to a point and you think, right, need to do it.
Speaker: What can I do for that next thing? So it's all about the thought behind it as well. You've got to think about it and work towards it. You had an accidental career, so you didn't set out to be a gin distiller. You set out to make medicine better or to work in an industry that wasn't gin. Tell us about how that part of your career evolved. Well, my degree is in chemistry yeah and I was living still down in Hull at that point and I was working in the the pharmaceutical company that was there in the research and development side and some of the new drugs that were being developed were really bad on the flavour, which yeah know for a tablet form is not so much of a problem because you can dextrose-cort it. yeah But if it's a liquid formulation, if you've got something that tastes really horrible,
Speaker: then people aren't going to take it. So it was working towards and what flavour elements can we add to this to make it so that people will take it. You know, sort of something simple like that. and then And then, perhaps I should say this, but I was moving up to Scotland to marry the current husband. I was calling that, keep him on his toes.
Speaker: and I like that. Yeah. And I got a job at William Grant's and I was in the technical side, you know, looking in in the all the different analysis we were doing and all the spirits that William Grant's were producing. And we were doing gin at that point as well.
Speaker: And it was, you know, just really interesting. You know, so all the chemistry side of it, all the different instrumentation and everything. And at that point when I started, we did have quite a small new product development team.
Speaker: And because I've done sort of flavour work beforehand with the drugs and everything, I kind of got involved because we were looking at things totally different to whiskey at that point. And so, you know, I was using what I'd learned with the pharmaceuticals yeah and that. There is something similar between taking some of those oral medicines and yeah spirits in terms of like the the low intensity of flavour. Yeah, so it was using that experience in new product development. And, you know, um then in the late 90s, Charlie came and said, he wanted his new gin. And it just went from there. So tell us about that process from when Charlie briefed you in, but you still had to make the business case right for what this was going to be. Charlie owned the business. So if he wanted something, he got it. It was going to happen. But he had lots of ideas about what he wanted to yeah behind it. You know, he wanted something that was totally different to anything that was on the back bar at the time.
Speaker: And he wanted it to taste, you know, much more deep and complex, but he wanted it made in a different way. He wanted both of the two stills that were seen downstairs. And he bought those two stills back in 1966 from an auction in London.
Speaker: move them up to the Gerven site, which had only just opened at that point a couple of years beforehand, as a whiskey distillery. And he put those two stills into what was the old Gin Palace. And when he started talking about his new gin, he wanted both of the stills used, which was something totally different to what anybody else was doing. Yeah, what's the benefit of the two steels versus the... Because this of the way that they operate, and you've got the pot still, which is quite a small still, and we've got the cart head, which has got a long rectification column in it. yeah So because they operate in a completely different way, you get a totally different flavour that profile.
Speaker: And that's what I knew would happen. and Bennett still, the small pot still, for that one we put all the dry botanicals into the still and then we add alcohol, 60%, leave it for a minimum of 16 hours, 14 hours.
Speaker: And in that time, the alcohol and the water extract the essential oils from the botanicals. But in the Carterhead still, which is the one with the rectification column, all the dry botanicals go right up at the top of that column.
Speaker: right um And we put alcohol in at the bottom And then again, heat it with the the sting jackets, the same as we do with the Bennett. But by the time the alcohol gets up to the top of that column, it's above 90% of all the alcohol, but it's in the vapour phase. And it's the vapour passing up through the botanicals that does the extraction. So because you've got totally different extraction techniques and everything, you've got totally different chemistry going on. Therefore, your two distillates are completely different. And then we put those two together.
Speaker: So we've got that really deep complex. And then, of course, so late 90s, gin still had quite British competition. Yes, would say it was sort of a time in industry that I mentioned in the intro where people weren't ready for it. we getting Firstly, it wasn't back in flavour anywhere. And also ah still was that very traditional dry English style. Yeah.
Speaker: I mean, we were really surprised when he said he wanted a new gin because, you know, it's quite a ordinary thought. Yeah, yeah. The popularity of gin that point was dropping. Yeah. But, you know, he wanted a new gin, but he wanted something totally different and made differently. So it had a whole different story to it.
Speaker: Then, of course, he wanted the rose and cucumber added, which gave us lots of fun. well Yeah, what an incredible story. And, of course, you went to South America. Oh yeah, that was an amazing trip. How long did that trip go for? We were in the jungle living with the this tribe that had only been non-nomadic for a couple generations. Wow. um i mean, their village was just like something off the National Geographic Channel. You know, their huts were just tree trunks in the ground and wood woven round it. and There was no buildings or anything. And these people just have nothing materially. But in terms of community spirit, they were incredible.
Speaker: you know If you looked at it, you they everything that this village did was for the community. you know If one of the guys had caught a wild boar or something, it for the whole village shit. Not like us, these days where we would have been, no that's mine, nobody else is having any. Yes, I felt quite bad really because the the ladies and the girls you know, we'll look after the fruit and the vegetables again for the whole village, for the whole year Because there's no chops or anything. No. And I love pineapple. And when I was there, it was pineapple season. and I was like, oh, look at that.
Speaker: And the lady cut the pineapple off the tree and gave me it. and felt really bad because I'm thinking... You know, I feel really bad. How many are feeding? Yeah. Yeah. And I'm sort of looking at it thinking, hmm. And she took it off me and peeled it and everything and gave me it back. And I'm thinking, I really should share it. But what am I going to give it? It was the best pineapple I have ever tasted. One incredible experience. It was. It was amazing.
Speaker: And what did you learn, because the process of making that, there were obviously lots of failures during that period as you were developing, Kendrick. Yeah, because we've got the two stills as well and they operate differently, then you get sort of slightly different elements coming through from the individual botanicals as well. And Charlie had in his mind what he had.
Speaker: you know, what sort of what he wanted. He wanted something with a lot of depth and complexity. And so, you know, we were doing the the distillations. It started off obviously at lab scale and, you know, we were working towards it. And when we saw him, it was like, right, so what do you think? that Oh yeah, that's okay, that's okay. And then, you know, when we then moved to, like, so that we combined the car head type with the Bennett. And it changed it, obviously. like You know, the chemistry changes it again. And we you know, got to the point where I was like,
Speaker: Yeah, and that's okay. That's okay. And then, course, we moved to plant scale, which changes things slightly. Yeah. The difference between making something a small prototype and then having to change it at different scales. Yeah. course, now at the scale you are now. Yeah, so it was slightly different. Very complicated. Eventually, we got all the way through that it's eventually one day we're doing stuff and then, yeah, that's it. That's it. It was like, phew, that's good. And what was that process? How long?
Speaker: but It was a few months, you know, going from lab scale to, you know to where he was happy. And that was the liquid what he wanted. So then we adjusted everything to make sure that everything we made did it.
Speaker: And that was, that the day signed it off was was great. It was an amazing experience. And then, of course, you have the challenge of of getting it to to market, which, of course, yeah you wouldn't have been responsible for. There's a team of people doing that. but ah Initially,
Speaker: the The market were not as receptive, I suppose, as anything you walked into market. How did you and the business sort of hold your nerve in that time? Well, it was just big. You worked on this baby for so long and you knew that it was something special. But, of course, you new things in market. i think it was It was so different, not only flavour-wise. I mean, I can remember the day Charlie signed off the liquid that he was happy with it and the marketing guy said, oh, I'll show you the bottle and bent down and put the black bottle on the table.
Speaker: We were like, what? Because we were late 90s, expected something tall, clear and elegant than to produce this black, dumpy thing. And we were like, what? is you know So when Hendrix was launched, it was completely the opposite of anything else. you know Not only in terms of the liquid, but the bottle as well was just so different. But the bottle and everything like that is obviously the marketing side of things. yeah i you know For all of the new liquids...
Speaker: You know, I'll make the liquid, tell them the story because every every different variant has got a start true story behind it. yeah Tell them the story and then they build the labels and not thing they now they do the hard bit. I do the easy bit. Yeah. Well, I suppose, I mean, having my work in branding, that is that is what I do. Mm-hmm.
Speaker: The best briefs and the best executions are where those two sort of narratives come together. So the brand is expressing the liquid. yeah And the liquid was always so different that it doesn't surprise me that they came up with an idea where the bottle was as unique as the liquid. that you yeah has Uniqueness upon uniqueness. And, of course, now that is one of the most iconic visual expressions of a gin. Yeah. It probably started a trajectory of lots of people doing much more different things. Yes. It's the gin industry now say, rightly or wrongly, that the launch of Hendrix was basically the start of the gennaissance. Because you look at all the gins that are out there on the market now, and it's a really fascinating part of the spirits industry. yeah Because the rules for gin are so much more relaxed than they are for, say, whiskey. The rules for whiskey are so tight that they you know they can't step over the boundaries. yeah Whereas for gin, you can basically use whatever you want, as long as it's not poisonous. yes yeah and So you can use any botanicals, as so long as you leave the liquid so that it's juniper dominant, because that's the legal requirement. And I think the the fact that
Speaker: we'd done something totally different, did stare people on to think, ah, perhaps we can do something different. You know, and i you you look at the shelves of gin now and there's just so many different flavours and everything. Yeah, I think that's why by still, gin is my and gin. And,
Speaker: I do love trying other gins and I do have a border repertoire, but I think because you always know what you're going to get when you're looking for a different flavour profile. yeah But when you're trying new gins, it is a bit of an experiment in a sense that you may try something that you don't enjoy. You're like, well, that was a waste of 22 pound cocktail that I've just paid for.
Speaker: Yeah. So if you can get just so much, you know, variation that it's a great area to work in. What's been one of the biggest sort of creative risks that you've taken in the last 28 years here? I think from the Hendrix point of view, we started with Hendrix and then we did a couple of liquids that were like a quinine cordial with other elements in as well. yeah The idea being that take the Hendrix and then this quinine cordial and soda water and it would make the perfect Hendrix and tonic.
Speaker: And we took these liquids in. Well, I didn't. The marketing team took them into the bars and said, what you do is Hendrix, this liquid, soda water, and that' that's it. Then they went back a few weeks later and said, so how did the Hendrix and tonics go with the corvules? And they all went, oh, we didn't do that.
Speaker: ah We put it into this cocktail, that cocktail, and then we did a different, again, quinine corvule, but slightly different. But um the next Hendrix that we launched was the Orbium, which has already got the quinine in it. And that was something totally different as well. So like the first expression of Hendrix that we launched, you know, took the world by storm because it was different. And again, when we launched the next one, the it sidestepped the gin category as well. As well. Yeah. Yeah. But they I mean, they are the gin industry, I would say, Fendrix created the gin industry. Fendrix, yeah. And it's growing strong. I know in Australia, the craft gin category, there's always something new coming out. yeah
Speaker: And I think, as you said, because of the way that you can make it, with less regulation, people can sort of experiment and have gotten with it. Yeah, as long as you've got your juniper sitting there, then... Yeah, that's the focus. And that to me is fascinating that, you know, you can walk into gardens and, you know, garden centres and all sorts and there's so many different things that you can try. can try. And my husband gets quite upset with me when we go somewhere and he says before, and no stealing any leaves. It's like, yeah, yeah, yeah. You just take a look at that. When we come out, he goes, right, have a look in your pocket. What have you got? Oh, wow. I love that. It's just fascinating just to, you know, just rub the leaves and smell them and just see what they're like.
Speaker: I suppose if you travel, it's just yeah perpetually you are just in sensory mode. thinkingy Like is it hard for you to just walk around normally without wanting to sort of smell anything? Well, we take everything I walk past, you know, you taste like I'll just. What is that? again Yeah, yeah.
Speaker: You know, like that. It's bit like perfume making. Yeah. You know, knowing that you are one of only meet four people in the world that know about this recipe, if we strip away, you know, the everything that you have achieved and and all of the the titles, what's one thing that you want to be known for or that people don't understand about you?
Speaker: I think the main thing for me is I enjoy what I do. Yeah, well, it definitely comes through in the way that you talk about. And that's that's what I hope people see from it, that I enjoy what I do and, you know...
Speaker: Yeah, all right, I've done quite a bit of work to get to this point, but I enjoy it. To me, that's the most important thing. Yeah. I couldn't think of anything worse than waking up in the morning and thinking, oh, I've got to go to work and I hate my job.
Speaker: I would not like that. But to wake up in the morning, think, here we go. There's another day. Yeah. What can I do? Yeah, I enjoy that. Yeah, that to me is the fun bit. Yeah, that's the privilege, right? Yeah, absolutely. You do a lot of mentoring with emerging distillers. haven't met Thomas, who worked with you.
Speaker: What do you see in that next generation that gives you a sense of hope? like And how has that maybe changed since you started out? I think the younger generation, and because, I mean, obviously it's so much easier to travel these days as well, to go and visit different places. And, you know, there experimentation, you know, they they tend to do a lot of it, you know, on the screens and that. So they're signed out about the different plants. And then they have research bases. Yeah. Yeah, much easier these years from from when I was first starting. yeah you There was nothing that would tell you the exact ingredients that was easy to get in a minute. and Yeah, I imagine. So it's just just to hope people keep that, you know, what if, what if, what if. Yeah, and curiosity, which yeah not only unpinning the brand, but definitely seeing that underpinning your work. Yeah.
Speaker: Right from the beginning. Yeah. So I was like, what if I put that with that? I mean, sometimes you think, oh, yes, I'll put that one with that one. Yeah, they'll definitely go together. And sometimes they don't.
Speaker: Yeah. And you think, oh, right, OK, so I'll change i find name with the ratios and, you know, yeah, it's better. But no, maybe not. I'll try something different. And, you know, that is, for me, the fascinating bit. ah And then other times you think, no, that's not going to go with that. But then, you know, you do.
Speaker: And it works. And think, actually, one of my favourite things was, many years ago, myself and the previous Global Brand Ambassador had to judge a cocktail-making competition. And these poor bartenders had to make a cocktail and then pair it with food. So we had to try the cocktail and the food. And this one particular pair of bartenders...
Speaker: God, cocktail, that was lovely. But the food that they put with it was a smoked salmon and strawberry sandwich. And I was thinking, this is not going to be good. It's not going to work. But then I tasted it and it was amazing.
Speaker: But it again, it was never, i would never have thought of those two to put together. But, you know, it worked. yeah that's incredible. Things like that. I've been reading and listening to a lot of commentary and interviews you've done and you've been described as being quietly bold.
Speaker: Is that something you recognise in yourself? No, no. If you put two words together, how would you howji describe yourself? Well, my granddaddy calls me seriously weird.
Speaker: Okay. So there we go. I like that. I think that will do. Yeah, all right. We'll do. Do you ever stop to reflect on what it means to be one of the very few women who have, you know, built such a successful career, not only in distilling, but also, you know, for a brand that has been, you know, gone from nothing to to two million cases, what it means to be in a male-dominated industry? Maybe we've stopped to think about that.
Speaker: Can I say that I've never been, never felt, you know, people are, oh, she's a woman kind of thing. Yeah. Because the one thing for me is just always be yourself. Don't try to be somebody that you're not because you will trip off at some point. Yeah. So if you're yourself and you're honest and you talk to people openly, then you get accepted. And like the gin industry, well, all the spirits industry. Yes, there's a lot of men in there. But if you talk to them normally and, you know, don't try to put yourself in a way you're not, then you get on with people. You know, people respect you for what you are, not what you think you are. That works for me. It is highly unusual because, you know, this is having done 18 episodes, almost everyone we have spoken to has recognised discrimination. So it's quite unique that you have gotten all the way through your career here without having...
Speaker: sort of experience that. And it's like, really unique place to be. Yeah, I think just just be you. By yourself. Yeah. And particularly like the gin industry, there are you know lots of other women in there. Yeah. But we all get on really well. Absolutely.
Speaker: I want to understand what the next 10 or sort of 20 years looks like in gin innovation, do you think? What does go for it mean in that sense? I think it's like people just look around you, find something different.
Speaker: You know you see quite a few gins on the shelves that have similar flavour profiles or similar compounds in them. But do something different. You know, just take a step back, think for yourself, what is the... Go for it. Go for it. Do you think that sometimes innovation comes from also looking back to the past? It can do, yeah. Yeah. Yeah, it means, you know, certain things may have been used in a gin, you know, a long time ago that's now not being resolved. Yeah. You know, so just try it. Just see what's out there.
Speaker: Yeah. Yeah. I wonder whether, because everything about the brand is so distinct, but it's one of the very few brands that the the visual identity of the brand hasn't really changed since it launched. And I think that's probably one of the most powerful attributes. The spirit has yeah changed. Obviously, you bring out flavour innovation and rotations, but the way that you look just shows up with such consistency.
Speaker: um I think that's one of the most powerful reasons. Absolutely. I mean, you walk into anywhere, you know straight away if they've got anything. You see the bottle, you see it. yeah And the marketing team do an amazing job with the variant bottles as well. You know, mostly black bottles, but the different coloured labels which reflect the story behind the lead. Yeah, exactly. And then, of course, the new one that's now in a white bottle. The story about the white bottle. Yes. It's an interesting one, isn't it?
Speaker: Yeah, really unique. Yeah. I really like, perhaps shouldn't say this, but I'm a chocoholic. Okay. But I've been playing with cacao beans and that for a long time, but they are really quite a dominant flavour. Yes. And to get that into a gin is difficult. If you just put it straight in, the cacao just dominates everything. Every flavour. But I've been playing with it on and off, and it used to have cacao trees in the tropical greenhouse, yeah and they are amazing trees. Yeah.
Speaker: the flowers come out of the tree trunk. not Right, absolutely. Yeah, like we typically see, they actually come on the trunk and the flowers are only on the trunk for one day and then if they're not pollinated, they drop off and just fast. Wow, that is very short.
Speaker: Yeah, so that is why the cacao industry is, you know, so valuable because if they don't get pollinated, then just don't pollinate. There's nothing. Yeah. I'd been looking at them for a while and, you know, on and off and like this, like this. And then I was over in Mexico, we were doing an event over in there and we were in a bar and the bartender gave me cocktail and the garnish on this cocktail was a cacao flower.
Speaker: And I was like, oh what's that? What's that? Did you take a flower? Well, disgustingly, I took it out of the drink. Yeah. And I was smelling this and thinking, you can smell cacao, but you've got my nice floral elements that add almost like a fruity element to it as well. And that set me on thinking that,
Speaker: Right, I've got the cacao here, we've got the floral. So perhaps floral is what balances it. And then in our Mediterranean house, we've got lots of citrus plants. And when I started to play with like the orange blossom, I found that if you balance the orange blossom with the cacao extract, it sips well and then when you put it into the gin you've still got the cacao, you can still, you know, lose it, you still taste it and you almost get that velvety character from it but the extra floral element that you're getting from the orange blossom just keeps it so that yes it's a gin, it's still juniper and everything and it's still Hendrix because all of the variants are original Hendrix at the core. Yes. It's still Hendrix but it's like looking at Hendrix
Speaker: from the other side. of the thought That probably doesn't affect you. Yeah. And so because it's like the opposite, yeah so they decided they would use the white bottle to reflect the color of the orange blossom as well because they're a beautiful white flower. so So that's why it's in there. We're grand in story. A lot.
Speaker: What would you, if we think about a younger version of yourself, is there anything that you would want to have to have heard it outside of your your dad's message that wasn't available then but something you've watched or read that that now might have helped the younger version of Leslie? I think possibly, you know, the fact that information is easy to get now, yeah you know, on the phone or the comp computer. But I'm not sure that I...
Speaker: reading about it straight away, you don't take the steps to get that point. To the experience. Yes. And it it's those steps, I think, that are the really important ones. You know, you can say, all right, this is what's in this, you know, here, but getting to the point where you understand it and see how it sits with everything else.
Speaker: You know, it's it's that kind of, ah I still like the individual steps, which what I do when I'm doing a a different variant. That's it. It's all about the process. We talk about that a lot in our industry. Yeah. Trusting the process. Yeah. In your honorary doctorate speech, you said curious minds get rewarded.
Speaker: When did you first know that that was true for you? Well, probably way back when I was at a pharmaceutical company. Yeah. yeah that That was a really interesting thing to do because I say some of the drugs were but but you know really horrible on the tits, which most things are, even like paracetamol and stuff like that are horrible. yeah But it's understanding, right, if I want to flavour this...
Speaker: i still got to be very careful that what I'm putting in doesn't react. So you've got to think about that side of it as well. got think about the whole thing. It's right, what is going to happen here? yeah And how does, if I put two things together, that's the flavour originally. But what's it like after a few days?
Speaker: How has it changed or has it changed when it's been sitting? So, you know it's the individual steps there. I think that'd be important. part Yeah. As you know, this podcast is produced and made by women. And to show our gratitude, we've donated $250 on your behalf to support the charity Guide Dogs. Why does this hold such a special place in your heart?
Speaker: Well, I support Guide Dogs anyway, and I just think it is an amazing charity. that they make it so that people who have limited sight or no sight can actually do things for themselves. They can actually go for a walk because the dog is looking after them. Without that, they would just be sitting at home. yeah So the freedom that these animals give to these people, I just think it's amazing. And the dogs are just so good. They're so clever. yeah And I think it's just so good for people that...
Speaker: are you know very unfortunate to be partially sighted all you know unsighted can actually have some part of what I consider like a normal life like going for a walk and doing things on their own without having to have somebody else with them they've got their dog who is dependents yeah yeah and I think that is just amazing Yeah, well, it's hard to be curious if you can't experience the move in the same way. absolutely. You know, to be able to walk and smell things, you know, walk through the country and smell things. They can't do that, but the dog lets them. Allow them to that. Yeah, I think it's just pretty.
Speaker: Well, we're really pleased we've been able to make that donation for you. Thank you. Thank you so much for joining us It's been such a pleasure, not only being in this extraordinary environment, but to meet such an iconic person as yourself. And I know because you probably don't see yourself that way. In the world, you definitely are. And we love how you've showed us your version of Biting Big through, if you want to go for it. And that'll be a great takeaway for other people. So thanks for allowing us to be part of your creative and innovative hub. Thank you very much. And remember, it was my dad.
Speaker: Your dad, asked little quick, what is your dad's name? It was Charlie. Charlie. um I called him Chick. Chick. Well, um thank you. Good.
Speaker: Until next time, may we all bite big and chew like hell. Thank you very much. Thanks.
