Animating Archer takes a while. Longer than we would like honestly. The whole process works on a waterfall setup, like any assembly line product. Adam writes the script (a majority of the scripts are written solely by him, though recently, he’s found a few contributing writers to help out, but he still does the bulk of the work). Once the script has a solid draft, the art department begins the art direction and storyboarding process. Once boards are completed, the background dept., 3D dept., and illustration team begin creating their respective elements for the show. As soon as those elements begin to show up, my department (Animation/compositing) begins to assemble all the parts of the show inside of Adobe After Effects. We hit a few buttons at random and the show magically appears on 8mm film. That’s exactly how it works. I promise.
Each department takes about 3 weeks on each episode, and due to the waterfall nature of the process, one episode will be in production, at one phase or another, for I would say about 6 weeks.
This all means that Adam begins writing a season in May of a given year, then he won’t be finished writing until somewhere around February of the following year. Because of the waterfall, and the fact that episodes air at a faster rate than the episodes are produced, the final episode of each season, is finalized only a week or so before it airs.
Crazy nuts. That’s what that is.
What I’m trying to say here, is that I’m sorry.
It gets super busy around Floyd County this time of year, and writing the TIP takes more work than I’m always able to do, especially when inspiration doesn’t materialize.
I’ll make it up to you, but I figure a little bit of insight into our production pipeline will perhaps be a suitable substitute for a full history lesson on this week’s drink of choice:
Here’s what I will/can tell you about tequila that are what I consider to be the most interesting and little known facts about the spirit.
- Tequila gets it’s name from the Tequila Tribe, a branch of the Aztecs, that used to inhabit the area of the modern day city, Tequila, located in the Mexican State of Jalisco.
- The Aztecs knew how to ferment sugars into alcohol, however they probably didn’t know how to distill those fermented beverages into pure liquors. This process was likely introduced by the Spaniards when they began sailing to the “New World” in the 16th century.
- Think of tequila as being like ‘Bourbon’ and mezcal being more like the general term ‘Whiskey’. Both tequila and mezcal are produced by fermenting the agave plant, however there are more strict rules that define what can be called tequila. All tequilas are technically mezcals. All mezcals are not tequilas. For instance tequila may only be produced in the State of Jalisco, where as mezcal can technically be produced anywhere. Also, tequila may only use the blue agave plant and mezcals may use any variety of agave. The other major taste distinction is that the agave for tequila is steamed using an autoclave, and mezcal typically uses a roasting process, which gives mezcal it’s distinct smoky flavor.
- There are two primary classes of Tequila: Mixtos and 100% Agave. The latter is self explanatory. Mixtos however, is classified by having at least 51% agave, and the rest of the fermentables are usually made up of glucose and fructose sugars.
- Agave has no relation to a cactus. Though both plants grow in arid climates, agave is actually a relative of the lily.
SCOTCH!!!… seriously, I’m tempted to just stop mentioning this, because it’s just almost assumed by now.
Doritos. I suppose you can get any kind you like but I’d recommend one of the orange varieties. Stray away from Cooler Ranch and the like. Nacho Cheesier and Spicy Nacho are probably better options.
BONUS: A few months ago I bought some end tables from IKEA, and put them on my desk at work to make a standing desk. I love it. It also created a scenario where I now have two desktops, an upper and lower. The lower really wasn’t getting a whole lot of use, except to hold a few potted plants and my jackets during the fall and winter. So I recently decided to add a mini-bar on a lazy susan to my set up. We are obviously the kind of company that doesn’t mind the presence of alcohol, so long as you drink it at appropriate times, like the end of the day on friday. So, without further ado, here is my standing desk minibar: