@ledwingomez: It's A Long Way To The Top (If You Wanna Rock 'n' Roll)» es una canción de la banda australiana de hard rock AC/DC.fue escrita por Angus Young, Malcolm Young y Bon Scott. Musicalmente, la canción se destaca por la combinación de gaita con un sonido hard rock de guitarras eléctricas, batería y bajo. La letra habla sobre los peligros que atraviesa una banda para llegar a ser famosa. Una versión ligeramente más corta de la canción es también la primera pista en la versión internacional de High Voltage, publicado en mayo de 1976 en Estados Unidos y Europa. Esta versión original fue remasterizada en 2003 en el lanzamiento del CD "High Voltage Remaster". Esta canción también está en el CD del box set Bonfire, lanzado en 1997. Esta canción es la firma del legendario Bon Scott. El actual vocalista de AC/DC Brian Johnson nunca canta esta canción, por respeto a su predecesor Bon Scott. #acdc #itsalongwaytothetop #classicrock #hardrock #bonscott #angusyoung

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Friday 25 October 2024 04:54:35 GMT
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jose.serrano.paez1
Jose Serrano Paez :
oleeeeee x ese acdc auténtico, wsonlos auténtico acdc
2025-04-19 18:06:53
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mirenuriarteriano
Miren Uriarte Riano :
Aupa, Bon Scott rip
2026-04-11 05:27:49
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juan.pablo3791
Juan Pablo :
🥰
2026-01-07 07:22:16
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superjavier62
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kaktuzdrumsyyz
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🖤
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kaktuzdrumsyyz
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🖤
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kaktuzdrumsyyz
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kaktuzdrumsyyz
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2025-07-15 08:04:21
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2025-06-29 16:45:20
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Today was probably the saddest day I’ve had in the five years of owning this bakery. It was also my only day off in the last five weeks. I had been looking forward to finally resting, spending time with my family, and just enjoying one day where I didn’t have to think about work. Then I got a phone call. One of my employees told me that a fridge had been accidentally turned off the night before. I immediately knew what that meant. I couldn’t enjoy my day off anymore. I was sick to my stomach. I had to go back to the bakery and see it for myself. When I opened the fridge, my heart sank. More than $2,000 worth of desserts had spoiled and had to go straight into the trash. The hardest part is that we work so hard every single day to make sure you’re getting the freshest desserts possible. Our desserts are made daily with real fruit, real cream, and real chocolate. We don’t use preservatives because we want you to have something that tastes homemade, fresh, and made with care. Seeing all of that work wasted was heartbreaking. I cried a little. I don’t think I’ve ever felt this sad since opening Sugar Bakery. People see the lines out the door, the sold-out signs, and the beautiful desserts on social media. But I can’t tell you how hard it is to run a small bakery. I hold it together because I have to. I smile, make videos, encourage my team, and keep moving forward. But inside, this is the hardest job I’ve ever done. The responsibility never turns off. You carry the stress home with you. You worry about your employees, your customers, the bills, the quality, and making sure everyone around you is okay. And sometimes, one simple mistake can cost thousands of dollars and break your heart. But mistakes happen. As painful as they are, we learn from them. We can’t change what happened, but we can make sure it doesn’t happen again. That fridge is getting a giant sign that says: DO NOT TURN OFF. Today was one of the hard days. Tomorrow, we’ll come back, make everything fresh again, open our doors, and keep going. Because that’s what small business owners do. ❤️ #viralcrunchydesserts #santacruzfoodies #bayareadesserts #desserttok #sugarbakeryco
Today was probably the saddest day I’ve had in the five years of owning this bakery. It was also my only day off in the last five weeks. I had been looking forward to finally resting, spending time with my family, and just enjoying one day where I didn’t have to think about work. Then I got a phone call. One of my employees told me that a fridge had been accidentally turned off the night before. I immediately knew what that meant. I couldn’t enjoy my day off anymore. I was sick to my stomach. I had to go back to the bakery and see it for myself. When I opened the fridge, my heart sank. More than $2,000 worth of desserts had spoiled and had to go straight into the trash. The hardest part is that we work so hard every single day to make sure you’re getting the freshest desserts possible. Our desserts are made daily with real fruit, real cream, and real chocolate. We don’t use preservatives because we want you to have something that tastes homemade, fresh, and made with care. Seeing all of that work wasted was heartbreaking. I cried a little. I don’t think I’ve ever felt this sad since opening Sugar Bakery. People see the lines out the door, the sold-out signs, and the beautiful desserts on social media. But I can’t tell you how hard it is to run a small bakery. I hold it together because I have to. I smile, make videos, encourage my team, and keep moving forward. But inside, this is the hardest job I’ve ever done. The responsibility never turns off. You carry the stress home with you. You worry about your employees, your customers, the bills, the quality, and making sure everyone around you is okay. And sometimes, one simple mistake can cost thousands of dollars and break your heart. But mistakes happen. As painful as they are, we learn from them. We can’t change what happened, but we can make sure it doesn’t happen again. That fridge is getting a giant sign that says: DO NOT TURN OFF. Today was one of the hard days. Tomorrow, we’ll come back, make everything fresh again, open our doors, and keep going. Because that’s what small business owners do. ❤️ #viralcrunchydesserts #santacruzfoodies #bayareadesserts #desserttok #sugarbakeryco

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