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LGP 67 - Mbombay MQBA Mayura
26 Plays2 months ago
This week, we try out the Re-released MQBA Mayura from Mbombay Cigars!
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Transcript
Introduction and Smoking Habits
00:00:00
Speaker
Hey everybody! Oh, what? Oh, you did that on purpose. killed it. No, I killed it. ah Sorry, go ahead. Hey everybody, welcome back to Let's Get Pairing.
00:00:12
Speaker
I'm Tripp, and you know, today, i man, you've you've messed me all up, dude. Today we're smoking the M-Cuba Mayura. We'll tell you all about it, we'll tell you what it is, what makes it special, and what we think of it. But first, grab yourself a cigar, grab yourself a drink.
00:00:27
Speaker
Let's get pairing. Let's get
00:00:49
Speaker
we're back. Nobody needs to hear what i have to say. Exactly. Nobody needs to hear it. No. I feel that way most of the time. Even when I'm on the show. ah Hey, everybody. Welcome back. I'm your host, Tripp.
00:01:00
Speaker
This is Let's Get Pairing episode number 67 with the M. Cuba Mayura from Bombay Cigars. We'll tell you all about it in just a moment. ah For now, I'm Tripp in the studio.
00:01:14
Speaker
The nameless studio here in Southwest Florida. And with me as always, as you've seen and heard so far, is Dennis. Dennis, how you doing, brother? As epic as the endless, you are the nameless.
00:01:27
Speaker
And your studio is such. yeah i um I'm good, man. i had a This is going to be my trifecta for the day in terms of cigars. I had a... What did smoke? I smoked an Aladino.
00:01:41
Speaker
Fumanoche. Fumanoche earlier, and then I smoked a... We just talked about it. What the hell did I smoke? That New World, Decenio? Is that what it's called? Decenio. The New World Decenio. I like that. I smoked that, and so now we're getting my third cigar for the day, which is wild because it never happens. I never had a chance to get into three cigars or four cigars a day unless I'm hanging out with people at a spot. I was going to say, unless we're on location somewhere, that's a very rare occurrence for you.
Cigar and Brewery Histories
00:02:09
Speaker
No, if we're on location, it's probably eight cigars. know the PCA average, I want to say, is what? It's probably about eight, right?
00:02:17
Speaker
I remember we clocked 13 one day. Eight to 12, somewhere around there. In Nicaragua. Actually, in Nicaragua, Drew Estate, we clocked 13 in one day, including one longest ash with that Nicarustica. That was a mess.
00:02:32
Speaker
and Well, it was a mess for all you. Well, not you, but some of the guys it was a mess for. But I will say I'm a three-time champion in that. You are. um i i I choose not to compete too hard in that one. I just try to enjoy the cigar, man.
00:02:47
Speaker
It's a lot of tobacco, man. A lot of nicotine. It really is. All right. Well, today, we're smoking the M Cuba Masura. Mayura. I keep saying it wrong. The word I'm not used to saying from M Bombay.
00:03:00
Speaker
ah So M Bombay, if you haven't heard of them, get with it. ah They started 2014 Mel um And he, you know, he he had some good success.
00:03:15
Speaker
Originally, the M Cuba line was an Ecuadorian Puro. I never realized that, or at least in my memory, I didn't remember that that that it was an Ecuadorian Puro. All the tobacco was Ecuadorian in that, which is pretty cool. It was all from the same farm. In 2018, they released the M Cuba Mayura, which was a offshoot that kept the Ecuadorian wrapper and binder, but changed out the fillers.
00:03:39
Speaker
Um, but around 2020 and Bombay went on hiatus for a few years. They just disappeared. Uh, we didn't hear from Mel too much. Uh, and everyone kind of everyone of us who are fans were kind of wondering what's going on.
00:03:54
Speaker
Uh, well, last year they returned to the market with five of their original lines coming back, including the return of the M Cuba, my era, not the original M Cuba, the one that was all Ecuadorian. This is the, the second version. It's a limited release this time.
00:04:10
Speaker
and this is intended to be the most premium offering from M Bombay, uh, that they've ever done. Uh, the stats on this cigar are wild in multiple ways.
00:04:23
Speaker
Uh, it boasts over 30 years of combined aging on the tobaccos used. Um, So it's, the you know, it's it's got some age on it.
00:04:35
Speaker
It's also a $31 cigar. This is not a cheap one for this little Robusto. um But we're going to find out if it's worth it and how it pairs. All right. So stats on this thing. The wrapper is Ecuadorian HVA. The binder is also Ecuadorian.
00:04:51
Speaker
The fillers are from Nicaragua, of course, ah Paraguay, and Peru.
00:05:00
Speaker
That's an interesting combo. So that wrapper and binder are aged for a combined five to six years. Those fillers are aged for over 24 years.
00:05:12
Speaker
You combine all the ages of them. which is again, crazy. Um, and then after rolling, these are aged an additional four years. i suspect that means that these were actually rolled before the hiatus and kept in, in, uh, you know, cool rooms in Costa Rica or something like that.
00:05:29
Speaker
Um, the factory is tobaccos to Costa Rica. Uh, so these are made in Costa Rica. We are smoking the five by 54 or, uh, Robusto rather. Um,
00:05:40
Speaker
There's also a 6.5x54. Sorry, I said 5x54. This is 5.5x54. Get it right, Tripp. ah There's also a 6.5x54 Toro.
00:05:50
Speaker
And you can see it's it's got a ah peacock on there. Sorry for my filthy hands. Peacock? ah A peacock. So Mayura is... It's a pretty label. Sanskrit or peacock.
00:06:03
Speaker
I thought it was interesting. All right. Have you lit the cigar What do you think of the cigar so far, Dennis? I really love this baking. so it's two things. It's really baking spice immediately off the light, initially baking spice on the palate, and then as you you get through your as you blow the smoke out, once it's sat on your palate for a little bit, it finishes really interesting because it it finishes with a really nice cedar spice. That I was not expecting. Absolutely.
00:06:31
Speaker
And I like the difference. I like that the initial draw has a particular characteristic too which is that baking spice and nutmeg, a little cinnamon. And then the the kind of the the exhale, the extra, if you will, um has a really different quality to it, very different characteristic, which I like.
00:06:50
Speaker
I think very nice quality, the description. It's like, it's very cedar forward. Um, and it does remind me a lot of those other Costa Rican cigars that, uh, we're fans of like the Byron's, the Atabay's, um,
00:07:04
Speaker
I never realized how much I liked Costa Rican tobacco until I had all this Costa Rican tobacco. And someone said, I had all these cigars I liked. And people say, hey, that' that's Costa Rican tobacco. And i't I didn't really know. Well, with this one, this one doesn't even have Costa Rican tobacco in it. But it's that qua but that quality is so unique.
00:07:21
Speaker
Yeah. And I think there is some kind of aging that they're doing in these factories in Costa Rica that ah imparts that like particular cedariness. into cigars that come from there because I find a lot of the cigars that come from those factory or the basically two factories in Costa Rica, um, have like that super intense cedary, spicy cedar kind of quality to them.
00:07:46
Speaker
But you nailed it with the, with your description. I'm not going to say anything else because you you took everything that I was going to say. All right. but We're to move on to our first pairing. My first pairing, uh,
00:08:00
Speaker
I have the most notes I've ever had on one thing. This is going to be a bit of a history lesson, but there was a lot of interesting history for this company that I wanted to get into. And that company is Narragansett Narragansett.
00:08:15
Speaker
Holy shit. This is... Where'd you get that? In Florida? You got that in Florida? Yeah, just at a grocery store. They have pretty good distribution on this one. On just their lager, they have really good distribution.
00:08:27
Speaker
Goddamn, dude. I never just had a Narragansett. Man, they have some cool history. about It's exciting. i I know the history a little bit. Tell us, everybody, about this. So they were started in 1890. Six immigrants in Providence, Rhode Island, pulled together their money to spend $150 to construct and start Narragansett Brewery.
00:08:47
Speaker
um So they built a building. it's It looks like a 1800s factory, late 1800s factory. In the first year, they produced 397 barrels of beer.
00:09:00
Speaker
Do you want to guess just if you're within couple thousand, I'll give you, I'll call it a win. you want to guess how many barrels they produced the second year that they existed after producing 397 barrels in first? So, yeah, the first year was what, three? 397. 397. I would probably like 870, 865 for the second year.
00:09:23
Speaker
three hundred and ninety seven i would i would say probably like eight seven eight sixty five the second year You're close. 27,887. Jesus fuck. ah Yeah, that is an increase. Holy shit.
00:09:37
Speaker
Within 10 years. In the second year. In the second year of their existence. Within 10 years. So by by the turn of the century, by 1900, Narragansett was the best selling beer in all of New England.
00:09:52
Speaker
and the brewery had expanded into the largest brewery in New England. They were producing about 155,000 barrels a year. They were growing like crazy. um Just after the turn of the century, they were one of the first breweries ever to build refrigerated rail cars so they could ship refrigerated ah beer to their customers so it would be fresh.
00:10:16
Speaker
um And it was going all over the all over new England. Um, they also eventually, I didn't actually even put this in my notes. They eventually created the first ice factory in new England.
00:10:29
Speaker
Um, damn, like, And that was a big deal back then, to be fair. For those of you who don't know, ice production was it was king. It was a massive industry. um And certainly before people could actually produce the ice locally, they had that.
00:10:45
Speaker
You had to go cut it. Yeah, yeah frozenzy cut that's what I was going to say. It was the first place in New England, in in all of the northeast of the U.S., that you could get ice without having to go out and find it.
00:10:58
Speaker
Like before that, an ice factory had a bunch of dudes who just go out and chop up ice and bring it back. And they put it somewhere they can keep it for a while to sell it to people, but they can't keep it forever because it's going to melt.
00:11:13
Speaker
um Yeah, I thought that was super cool. um Within the first 25 years of the operation, of operations. So by, is that? 1915. Uh, they had invested over $4 million dollars in the factory.
00:11:32
Speaker
That's $110 million dollars in today money. Uh, the factory had, like I mentioned, it had an ice factory. It had a cooperage. It had some blacksmiths for making the barrel rings and stuff like that.
00:11:45
Speaker
Uh, they had gas powered trucks. They had like, I think it was 60 or 70 horses. Uh, they had electric trucks, which I didn't realize were a thing in the early nineteen hundreds Um, and they, they were electric trucks were a huge deal that nobody wanted to talk about because again, keeping the numbers, keeping the money in people's pockets, they didn't want that to take away from their ability to kind of pull a profit. So kind of people said like, yeah, we got the job done, but how you got it done? If it was more efficient, they didn't want to talk about it.
00:12:16
Speaker
Uh, they had 30 buildings and it took up 42 acres in Providence. ah So it was it was a big, big operation. That's a lot, man. That's a massive operation.
00:12:28
Speaker
A little bit later in 1917, they were one of the first breweries in the world to make it easier for customers to know what beer they're buying ah by creating tap signs. So they had signs above each tap. Eventually, that turned into tap handles.
00:12:42
Speaker
big thing no yeah They weren't a thing before then. um So we're, we're in the the late teens. We get to prohibition during prohibition. They produce sodas um and they were allowed to brew malt extract on prescription. So if you were prescribed by your doctor, Oh, I just messed up our screen.
00:13:02
Speaker
I fixed it. If you were prescribed by your doctor, some malt extract, you could get it from Narragansett brewing. That's cool. The doctors would prescribe the malt extract for to reinvigorate patients and enrich their blood.
00:13:17
Speaker
They also started brewing what they called Narragansett Medicinal Porter, which was prescribed to pregnant women as an iron supplement.
00:13:29
Speaker
Yeah, we're going to exclude that part of the history because there's lot to be said about that going back to the snake oil days of the mid-1800s into the early century. I was going to say, this is like 1920. Yeah, the snake oil were rampant even into the and even later than that.
00:13:44
Speaker
yeah the snake oil days were rampant even into the thirty s and forty s probably even later than that Yeah. So on to the 40s.
00:13:54
Speaker
In 1944, Narragansett was the first ever alcohol company to sponsor an American sports team. As you probably all know, that's pretty huge these days.
00:14:06
Speaker
They had the Narragansett, the the field had a giant Narragansett sign. Yeah. It's go the Boston Red Sox. Which is a huge deal. Talk about the Red Sox.
00:14:19
Speaker
In 1959, for the first time in their history, they produced one million barrels of beer. ah And they celebrated by giving every single employee gold-plated bottle of Narragansett, which is thats awesome gift.
00:14:34
Speaker
it's just It's a nice thing. It's thoughtful. yeah Yeah, it really is ah you know, it would be cool to work for a company that like gave you something like that where you would always for the rest of your life kind of look at it and be like, man, that's pretty cool. out pretty well good you were you were part of You were part of a moment of history for that company that you worked for. And again, also remember back then people didn't really move jobs the way we move jobs now.
00:14:59
Speaker
Generally, you got a job. You stayed at that job until you retired or you died. that was That was your job. And in a sense, that was kind of your identity. So You were the guy. You go home to the bar on the weekend. You hang out and go, oh, that's Bob. He works for whoever. He's doing the thing. That was your, in a sense, your secondary identity. And for them for them to do that, I think it was really great on the nose kind of deal where they realized their employees, they they needed to get that culture into their employees early instead of just producing stuff. They wanted their employees to be part of the process.
00:15:32
Speaker
right, in the 70s, they had some ah um dizzying highs and upsetting lows. So 1975, Narragansett went from New England's biggest beer to the big screen when Captain Quint on Jaws was seen crushing cans of Narragansett ah just getting hammered on them.
00:15:55
Speaker
I'll drink to your leg. I didn't even realize it was Narragansett. That's what made me... That's why I bought it. like I bought the can because I watched his Jaws a couple months ago and was like, man, I want to taste that stuff that Captain Quint's drinking.
00:16:08
Speaker
Yeah. um So I mentioned some some lows. In 1965, Narragansett was actually sold to Falstaff Brewing Company. um But due to the government...
00:16:21
Speaker
ah producing an antitrust lawsuit against Falstaff because they're buying so many breweries. They weren't able to close on the deal until 1975, which was probably around the time, if not a little bit before Jaws happened.
00:16:36
Speaker
So they, ah you know, they were at least for a moment, the most famous beer of the summer. Unfortunately for that, 1975, sorry, in
00:16:51
Speaker
I'm dizzying myself with the notes. In 1975, they also, the new owners canceled the Red Sox sponsorship after 42 years of sponsorship, which is a bummer.
00:17:03
Speaker
um Only a couple years later, in 1981, they moved production out of the Narragansett Brewery into their Falstaff Brewery in Indiana and laid off over 350 employees in New Hampshire, or in a Rhode Island, rather.
00:17:20
Speaker
ah before closing the brewery the following year. So that was kind of the the end of Narragansett. It existed since then, um but it was just kind of a ah regional beer you could find.
00:17:31
Speaker
In 2005, a lifelong Rhode Islander named Mark Helendrung, Helen Drug, ah rallied a group of investors and bought back the Narragansett brand rights from Falstaff um in order to revive it as an independent company.
00:17:47
Speaker
um So he started with Narragansett and i my understanding is that there were contract brewing, but I couldn't find any info on where. um They did that for about 15 years before in, sorry, about 10 years around 2015 was when they announced, listen, guys, if you're a fan of our beer, please buy as much as of it as you can, because we're trying to build a brewery.
00:18:10
Speaker
Uh, in 2021, they ended up opening that brewery, uh, bringing the Narragansett brand back to their sort of home. It was still in Providence. it was nearby. but I couldn't find anything on where the original location was. so I don't know how far it was. Um,
00:18:27
Speaker
all right And while while these days, Narragansett Lager is still their number one seller by far and is available in places all over the country, I got this at Walmart.
00:18:38
Speaker
Can't be that hard to find. Um, but because, a while because of the part of Florida I'm in and actually most of South Florida is like, yeah, I mean crazy.
Beer and Cigar Pairing Experiences
00:18:49
Speaker
Um, a lot of immigrants from the Northeast. So it makes sense that it would exist down here because there's a lot of other brands that are exclusively in the Northeast that are available down here because there's so many transplant people.
00:19:02
Speaker
Um, So this is their most popular beer. um But they they are producing things like IPA, chocolate chocolate stout, shanties, all sorts of different stuff that you can find, especially if you go to the brewery. So I just wanted to give them a little shout out. They have they still have, high neighbor, have a Gansett.
00:19:22
Speaker
That was their tagline that they created in the Yeah. Yeah. um It's just a very classic beer brand that I didn't know had as much history as it did. All I knew about it is that it was a regional beer from the Northeast that Captain Quint drank. no That was, you know, for for me growing up growing up in Brooklyn and then spending the weekends going out to Jones Beach and on Long Island, going out to Fire Island, going out to the Hamptons.
00:19:50
Speaker
those areas when you're on the water and you're near a dock and you're eating fresh fish and you're eating other fresh seafood, the beers that were available, it was like the Budweiser of the ocean. Essentially it was Narragansett. It was everywhere and you can escape it. And eventually became so popular.
00:20:07
Speaker
that it became kind of a joke unto itself because I remember when people were drinking PBRs unironically because it was just, you know, the cheap beer to get. And then years later, I got a couple of years older and then I i saw people drinking PBRs because it was it was kind of chic. And I really i kind of thought it was kind of weird.
00:20:26
Speaker
when When it was a PBR chic, it was never chic. It was a PBR was kind of the thing that, yeah, we drank and we have memories about it, but it was never to the level of ah it excellence that kind of people hold it to today.
00:20:40
Speaker
And I, you know, we hold it, I think you as well, to a degree, right, PBRs? You have an experience growing up on the East Coast, Northeast, experiencing that beer and these kinds of beers and having that memory connection to it so narragans in many ways i think from my own experience it certainly carried that history that that you know those memories growing up in in high school and college that's what you drank man it was that it was schlitz it was genesee cream ale from up north if i don't know if you ever had genesee cream ale but that's another thing
00:21:13
Speaker
Yeah, and now if I say it, if i if I bring it up in conversation, people go, you remember that? That was real? That happened, because now people only hear about this. They don't see it. They don't know it. It's still out there. I just had a Genesee last month.
00:21:27
Speaker
had a tall boy Genesee. Nice. ah It's out there. So, yes, it's stuff like that, and I think it's really cool when you talk about beer history to really consider the the impact that it has on the culture beyond what it is.
00:21:41
Speaker
Yeah, it's a beer. Their production is really cool. It's really fascinating. But then also you think about the lasting memories that this thing has. To your point, talking about Jaws, that beer, you know, being in Jaws is is really cool.
00:21:54
Speaker
yeah And it speaks volumes about how ingrained in the culture that product was. yeah That was the old school thing. And just to circle back to that for a second, this year,
00:22:09
Speaker
as many people probably know, I talked about a couple weeks ago or a couple months ago. um This is the 50th anniversary this year of Jaws this summer. It is. Yeah, man. They did special packaging that had the old style labels on the can in the box.
00:22:24
Speaker
On one side, it had like a Jaws logo on the box that were available during the summer as kind of a throwback. And they had like some contests with hashtag crush it like Quint.
00:22:37
Speaker
um ah So they had people, you know, drinking a Narragansett and crushing yeah the can. ah Man, it's just... It's cool. For the beer itself, I'll talk about it more once I do some more pairing.
00:22:50
Speaker
But, you know, the color is less red than it looks on camera. I think my... Camera just makes things look weirdly colored sometimes, especially beers.
00:23:01
Speaker
ah But it's just kind of ah sort of a macro style lager, like nothing super crazy about it. It's a recreation of the original beer. um And it was that was one thing I forgot to mention is Narragansett lager.
00:23:16
Speaker
What this is, you know, it's not necessarily I would doubt it's the same recipe. But what this is calling hearkening back to is the first beer that the founders of Narragansett brewed, which was their Narragansett lager.
00:23:29
Speaker
um And like I said before, it became the best-selling beer in New England from the... ah I mean, it's it says here in my notes, because I got it off their web website, that it was the best-selling beer in New England from the 30s to the 70s.
00:23:44
Speaker
It's really from like the early nineteen hundreds yeah I think the reason that changed is because of prohibition. You know, it was a 13 year period where it wasn't really on sale.
00:23:57
Speaker
but And it was for sale. It just wasn't for sale. Exactly. That's the magic of that time. As for the stats, this is, I'm drinking out out of a 16 ounce can. The famous Narragansett since 1890. It's 5% ABV,
00:24:14
Speaker
I'm going to take a couple sips, let you talk about your first pairing of the night. But before you do, Sam Finnell is smoking a Padron Ruby Red with some Henry McKenna Tenure Old Bottled in Bond.
00:24:26
Speaker
That's his first pairing. That's a cigar that I have on my list. Yeah, I really want to try that one. I haven't had that cigar. I've had the McKenna, and I'm um'm a really big fan. People kind of poo-poo it because I think it's now considered one of these, like, Vogue brands. if It's...
00:24:42
Speaker
the fancy brand to get, but really it's been around for a really long time. it's It's just interesting that it's come back and into more popular circulation. yeah But I'm glad people are drinking it, people talking about it.
00:24:54
Speaker
We have to, because it's it's really good stuff. At least for me, I think it's very nice. All right, what do you got up first? I was very excited to try this beer for the first time ever. And I've been sipping on this thing and I go, ah now at this point, I can tell you, I can't taste the damn thing.
00:25:11
Speaker
And it's not because I've been smoking cigars all day. It's not that. It's it's just I... ah Be still in my heart because we are so close to October. And October season for for this brewery, for me, is very different.
00:25:26
Speaker
In October, I have two distinct beers that I go for. And those are my beers. And I'm going get judged. i may I may get hate emails for it. Because I love them so much. And I also understand how contentious talking about these kinds of beers are. I will in a moment. Let me tell you. Let me show you what this is. And then I'll tell you about the brewery. And I'll get into my contentious story in a moment. All right.
00:25:51
Speaker
What I'm having tonight is the Southern Tier Cherry Pie. Have you seen this trip at all? I haven't seen it down here at all. um this I've never had that that particular one. That sounds fantastic.
00:26:04
Speaker
This is the Southern Tier Cherry Pie. It comes in at 8.6. So it's it quite quite high on the alcohol. um And also, I should have mentioned, this is a collaboration with Perry's Ice Cream, which I will get into briefly in a moment.
00:26:21
Speaker
But essentially, this is a cherry pile. Did I say pile? Yeah, you did. Pile. pile pile the file right Let me try my enunciation here.
00:26:33
Speaker
Cherry Pie. Ale, coming in at 8.6. And now Southern Tears has been around for a very long time. And as long as I've been drinking beer, Southern Tears has been around.
00:26:47
Speaker
They were founded in 2002 in Lakewood, New York. So you being from the kind of Northeast as well, you you probably remember as you were getting into your beer experience and exploring, you probably experienced some of their stuff early on.
00:27:01
Speaker
I did not. ah Oh, you didn't? Okay. At least not super early on. So i would have turned 21 We won't get into that. A little while after that. found it i was going to say, man, don't take yourself. I don't want to make other people feel old, but I also don't want to feel old.
00:27:20
Speaker
ah But I started drinking a couple of years before I moved to the West Coast. ah Maybe a couple years before that, even. Depending on who you ask.
00:27:32
Speaker
But beer was never my thing. I would like, like, i yeah i had a Red Hat number nine, Magic Hat number nine. Magic Hat number nine, yep. Yeah. ah I had one of those once in a while, or they their love potion, which I hated. i hated their love potion one. I forget what it was, but I remember hating that beer.
00:27:51
Speaker
There were a couple craft beers that I liked that I could find at you know, the Safeway or whatever. tur or the Stop and Shop. It was a Stop and Shop. No, I don't remember ever seeing Sierra Nevada back in those days.
00:28:06
Speaker
Oh, wow. Okay. But I always kind of thought, like, I don't really like beer that much. I'll have a couple beers. I'll have a Killian's Red or... ah oh yeah. I'm trying to remember what else I liked. I liked Dos Equis for a little while, but I was always kind of like, you know, I'm not really a beer guy. I'm a whiskey guy.
00:28:25
Speaker
um So I mostly drank whiskey back then. Then when I moved to the West Coast is when I discovered how much I loved beer. Luckily, I could get a lot of Southern tier stuff yeah just at this at the beer stores there because they had wide enough distribution.
00:28:39
Speaker
And Portland was geeky enough that even companies that only distributed their own state, if they were going to go out of state at all, it was probably going to be to Portland. That's the way it was for a long time.
00:28:50
Speaker
Well, that was that was the kind of the Underground Railroad for for craft beer back then. It was one of the big stops in the Underground Railroad for beer. And, you know, I say it in jest, but I think it was a really important place for the development of craft beer as we know it today.
00:29:06
Speaker
Absolutely. Without a doubt. So these cats, man, Lakewood, New York, founded in 2002 by Phineas DeMink and Alan Young. They came together and like anybody else does, they go, hey, we're gonna make some beer, which is the classic story.
00:29:24
Speaker
And they really kind of started in a really in a unique way in that they started purchasing parts and pieces from other breweries. Brewing equipment is really expensive. When you look at commercial brewing, it is exorbitantly expensive.
00:29:39
Speaker
and I, and I say this as a home brewer, but also I say this as a home brewer that has, has had access to commercial breweries and have, I've had a chance to talk to people and ask them, well, Hey, you just, you opened this brewery. What, what was the cost of getting this thing up and running?
00:29:55
Speaker
What does it actually look like? And you're talking about the millions of dollars, multiple. yeah I was going to say, get the gear together from what I've ever heard. Like, uh, To get a reasonable size production of beer going on, the bare minimum is basically a million dollars.
00:30:14
Speaker
Oh, yeah. Easy. Yeah. So they started purchasing all this old stuff and started brewing with that. And then eventually, by 2005, they were distributing beyond New York.
00:30:28
Speaker
getting out of state, and then by 2009, essentially they built a a new brew house that was capable of producing 110,000 barrels a year. So they had expanded very quickly.
00:30:40
Speaker
And that's probably about when I started seeing them, 2008 or 2009-ish. Yeah, they around 2008, 2009, I feel like they started to to kind of come out with their specialty stuff.
00:30:51
Speaker
And then in 2016, they joined the artist Artisanal Brewing Ventures group. Well, I want to call it a group, but a technical group, but which includes Victory Brewing from Pennsylvania and Six Point in new York City.
00:31:05
Speaker
And what they do is they they kind of put their resources together and it gives them an opportunity to expand production and distribution, all these things, but also... keep their identities, their individual brand identities in place, but but have an an opportunity to grow.
00:31:22
Speaker
And so they're all sort of supporting each other in this big pool, which is really cool. Yeah, so one of the main things there I know is distribution. You know, rather than trying to get eight beers each from these three different breweries into distribution, they can package together so they can just have, you know, a set...
00:31:44
Speaker
offerings that include stuff from all three so that they can kind of get more uh more buying power for shelf space basically yeah well that's the thing is their facings were bulked together and and it makes sense because i remember distinctly when i would walk in and see southern tier i would i would always see um all these other breweries, I would see six point everywhere with Southern tier. They were always together and kind of, I came to expect that. So this particular beer i mentioned, this is the cherry pile.
00:32:15
Speaker
Cherry. I can't fucking say it properly. Cherry pie, not pile. Cherry pie. That'll be, that'll be your knockoff, right? carrie Yeah. It's, it's, it's meant to be a pastry sour slash fruited sour. It is not quite sour nor fruited in my opinion, but,
00:32:33
Speaker
What they do, let me just bring it into what kind of perspective, what they actually do with this beer, what's meant to happen, is they use Montmorency tart cherries, like the classic tart cherry that you hear about for like a cherry pie. They use those cherries.
00:32:49
Speaker
They use vanilla beans, lactose, and graham crackers. Oh, man. So they're all fun stuff, and then it smells good. You know, for me, I think the flavor profile with this cigar, um the subtlety of the cherry is getting completely knocked out by the cigar.
00:33:08
Speaker
So it doesn't really taste like a whole, it just tastes kind of like a sweet, really alcoholic beer. ah But Southern Tier, this is not their first foray into the the the kind of the dessert space, if you will.
00:33:21
Speaker
You might remember ah beer that's near and dear to my heart, which is Pump King. Yes, i know you're you remember this. I'm such a huge fan of Pumpkin, and I talk about pumpkin beers, and I greatly dislike pumpkin beers, as many of us do.
00:33:36
Speaker
But every time I see a pumpkin beer on a shelf that I've never had, I will buy it. I'll buy it. I'll try it. I'll drink it. I'll drink the whole thing. Even if I hate it, I will drink it out of principle because I've purchased it. I've i've committed to this experience, and I'm going to suffer through it.
00:33:52
Speaker
And then I'll have a Pumpkin and remember what it is that I really love. um Pumpkin for me is is is my thing, man. Every every October I buy Pumpkin. buy um crap, what's called? The Warlock, which is the stout. It's the pumpkin stout.
00:34:12
Speaker
So it's like the stout version of of the Pumpkin, and they're awesome. Now they have Warlock that's like a caramel drizzle Warlock or something like that. They have flavored Warlocks now.
00:34:26
Speaker
Which are fine, you know. I'm keeping my mouth shut because I hate pumpkin beer. i did I did as well. I did as well for a long time. and i i kind of i think I really like it because i don't have it often. and because I generally don't gravitate toward that.
00:34:43
Speaker
It, I like it once in a while. It's, it's just a, I had one good experience and now i want to go back to that memory of the experience. So I'm going to crack that beer. I'm going do some bloodletting, suffer through it for a little bit and go, yeah, I remember that. That was a good time back in the day.
00:34:57
Speaker
And that beer helps me get to that place. So, In essence, you know kind of it is what it is. What they also do, I should have mentioned, is very interesting because they're filtering not through like a a gravity filter or a force filter. They're filtering via centrifuge. So they're adding all these adjuncts in, adding all this stuff in, and then when you get the final product, like this thing, right like it's fairly clean.
00:35:21
Speaker
it's You could not clarify this with classic... clarification agents. You would have to do something else beyond that. And what they do is they use a centrifuge and the centrifuge helps to pull everything out without really, without affecting the larger molecules that, that contribute to the smell and to the flavor of the beer itself.
00:35:44
Speaker
It's expensive. It's hard to do but it's an extra step that they take. and And I think I want to give them credit for that because yeah, the beer, I opened it up. It smelled great. I'm trying to remember the ones that I've had from them.
00:35:58
Speaker
From Southern Tier? Yeah. Well, they have so many flavored ones now. And I talked about Perry's Ice Cream. Perry's Ice Cream has been around for a very, very, very long time. And they have collaborated because they're both from from ah the upper New York area, northwest, I guess, if you will. Because Perry's Ice Cream is in Akron, New York, so kind of near Buffalo.
00:36:22
Speaker
And they were found in about 1918, around somewhere in 1918, 1920. Wow. And they just got together and said, hey, we're going to do this thing. We're going to collaborate. let's Let's make some ice cream beer things.
00:36:34
Speaker
Perry's Ice Cream, if you ever have a chance to visit, they have a pumpkin flavor. They have a flavor for this one, which is their cherry pie. That's cool.
00:36:44
Speaker
They've been doing a lot of fun stuff and fun. the idea of collaborating with the brewery is really exciting because it gives an opportunity for both to kind of add their own perspective to the final product, which is fun.
00:36:57
Speaker
Yeah, that rules. I love that. I love a weird ice cream place too, man. I love weird ice. The best ice cream I've ever had was a, uh, uh, a Gorgonzola, a Gorgonzola ice cream that I had at a steakhouse once. And it was fantastic. Yeah. That's awesome. The best weird ice cream I've ever had.
00:37:20
Speaker
Shout out to Salt and Straw back in Portland. um They do just the weirdest ice cream. They've gotten a lot less weird over the years. In their first like five years, they were doing weird, weird.
00:37:33
Speaker
well I
Unique Brews and Distilleries
00:37:35
Speaker
remember when my son was born. yeah I think it was when my son was born. The hospital was across the street from Salt and Straw, so...
00:37:45
Speaker
You know, when I had some downtime, I would go smoke cigars, and I... One day, I came back with some ice cream for my wife, and ah it was... um'm trying to remember.
00:37:57
Speaker
It was July, but it was like they were doing a Halloween in July or something kind of thing. But they had Dracula's pig's blood ice cream. Oh, yeah I think you told me about It was awesome.
00:38:11
Speaker
But my favorite one is the... they did a turkey dinner one for Thanksgiving. Uh, it wasn't always around, but for the first few years, it was every November.
00:38:23
Speaker
and then ah after that, it was, you know, every couple of years they would have it, but it was like caramel and fried turkey skin. And man, it was so good. That sounds awesome, man. The, uh, you know, we're also in that season now where, where we're getting candy corn and there was a candy corn, which is that turkey dinner flavor candy corn, which is awesome. Yeah.
00:38:44
Speaker
From Box. I think the brand is called Box. B-A-C-H-S. Oh, yeah. No, Brock's. bros Oh, Brock's. That's what it is. Okay. Yeah. They make a turkey dinner candy corn, which it's kind of good, actually. I'm not a candy corn person, but but I like it.
00:39:03
Speaker
Yeah, it doesn't sound great. It's like Twizzlers. You don't love Twizzlers because they taste like delicious strawberry. That's true. It's because it tastes like weird, rubbery, waxy stuff. It tastes like plastic with strawberry but essence. It's so good for some reason.
00:39:17
Speaker
Anyway. Yeah. Back to pairing. I have almost finished this Narragansett. This stuff goes down real smooth. That's good. ah it's It's just a solid, like, macro-style lager. It's, in my opinion, better than the cores and the buds of the world.
00:39:32
Speaker
um But it's not a whole lot different. Like it's just ah a solid full-bodied American style lager. um As for going with the cigar, think i think it works okay. It's got like that bready note that kind of works with that cedar spice of the cigar um and those baking spice notes, but I feel like I want more from a pairing, and I'm hoping that my next pairing lives up to that. We'll see.
00:40:01
Speaker
What do you think of... How does work with the cherry pie? I mean, I guess you kind of already said it. It was kind of a bust. It's a bust, man, and it's not... it's it just The cherry pie is just really sweet. It's really alcoholic. It's not...
00:40:13
Speaker
It does nothing for the pairing, which I guess is good. It's not taking away from the pairing. But it's one of those things that I probably should not have this with a cigar. Just have by itself.
00:40:26
Speaker
All right. Well, next up, I have something that I've had on the show before. guys will recognize this one. It's Blue Note Duke. God damn. I'm just kidding. I was going to say. It is something I've had on the show once before.
00:40:40
Speaker
This comes from Bizarre Brewing. It's called Hello Satan Red Ale. Oh, it's so good. It's such a cool label. love their labels. It says, Hello Satan is our devilish red ale that was brewed with an underworld blend of pale English, crystal in Munich, and debittered black malts.
00:41:00
Speaker
Hello Satan was hopped with Chinook and Citra in the kettle and fermented with our house pub ale strip. Open fermented with our house pub ale strip. Operator dial 666.
00:41:13
Speaker
ah Open fermentation is a bold move, man. It is when you're talking about scale, like as home brewers, you can play with open fermentation. When you talk about scale from a commercial standpoint, that's a lot of money that you're losing potentially if you fuck it up.
00:41:28
Speaker
Absolutely. It is people. People don't, I think necessarily always appreciate as a consumer where consumers, we go to the store, we buy a beer, even if we're buying craft beer and we know a four pack is whatever, 16 bucks.
00:41:41
Speaker
We don't fully appreciate the cost to make that four pack and to be, you know, whatever it sells for fine. I'm sorry. Peace fine. But but like just to make it is expensive. And if you fuck it up with an open fermentation, that's a lot of money going down the toilet.
00:41:56
Speaker
Yeah, open fermentation is kind of ah a recipe for disaster, but if you know what you're doing, you can make it work. And especially they ah they're a pretty small brewery. So let me go into their history a little bit. They were founded only back in 2022. went one the oldest breweries one of the oldest brereries to ah one of the the newest They were founded by a couple named Derek Brown and Colette Boilini.
00:42:19
Speaker
um They actually met while they were both working at Fremont Brewing. I think Colette was a server or a hostess kind of thing. um And Derek was doing brewing. um Later, they both ended up moving over to Holy Mountain Brewing, which is also in Seattle.
00:42:34
Speaker
um And then in 2022, they decided... ah we're going to start our own thing. Derek's going to run the back of the house. Collette's going to run the front of the house. She's going to be the, you know, the, don't even know what to call it. She's going to run the tap house part of the business.
00:42:50
Speaker
He's going to do the brewing. Um, so that's what they did. And in their first year, they were named one of hop cultures, best breweries of 2022, which is pretty awesome. Um, I love their beer, especially because they just kind of, uh, they're very like,
00:43:08
Speaker
twists on old classics kind of stuff. They really like to take a style that has kind of been forgotten and commit to it a little bit more than than most most people have. So this is their take on a red ale. It's the first red ale they've ever made. 4.9% ABV.
00:43:26
Speaker
um i already talked about the malts and the hops. And it's it looks almost black on camera, but when I hold it up like this, it's lit from behind. So I can like see that it's it's actually pretty red.
00:43:38
Speaker
That's like the Guinness red. It's definitely not not as dark as Guinness red. mean, you can see in the bottom, it's like still got some clearness to it. Guinness is like almost opaque red.
00:43:53
Speaker
Like you can just barely see that tint of red. But I'm going take a couple sips of this, see how it pairs. I'm hoping it pairs well because I've been a fan of this beer the previous time I've had it. Let us know. What do you have up next?
00:44:07
Speaker
I had a fun beer from a local brewery in Jersey that i I, not far from me, but I haven't had a chance to visit them in a while. And generally when I, it's the thing is when I see local breweries in stores, when I when you go to liquor store, beer store, if I see a local brewery that I can access within, you know, half an hour, 45 minutes, whatever it is, i generally don't buy the cans in the store because I know if I want that fresh, I'm going to go there straight. Yeah.
00:44:34
Speaker
It's, it's not a big deal. I rather go from, instead of going to the store, i rather go to the brewery itself and get that fresh from the brewery. um But this stuff moves. And this particular brewery is really interesting that I haven't poured yet. in This particular brewery is really interesting because they are, I think, are kind of people in the sense that they're fun and and and really nerdy. and And for a long time in Glassboro, New Jersey, which where they're based out of.
00:45:04
Speaker
They are essentially across the street from a really big comic store, comic shop. And they would host they would host Magic the Gathering nights where you can go and do a draft where you can compete with other people and and and play Magic the Gathering if that's your thing. And it's my thing.
00:45:19
Speaker
I love Magic the Gathering. I don't compete because I think I just, I don't want to, you know, I don't want play for competition. I just want to play All these rules. There's so many rules now.
00:45:30
Speaker
Because the competition guys, they're so intense. They're so intense. I don't want to get stabbed by some dude that's like, oh, you used the wrong card and fuck you. No, man, I just want to play with my buddies and, and you know, spend eight hours playing four hands of, of or four rounds of of magic.
00:45:47
Speaker
I do have a tip. Yeah. if you're just Just tell me. This is gonna this is a ah bonus one for the road right here. If you're interested in Magic the Gathering, yeah but like Dennis and myself, you don't want to...
00:46:01
Speaker
get into the whole competition thing because it's, it's really, really competitive. There's so many rules. There's all sorts of different ways to play. There's cards that you're not allowed to use that just came out, whyve came out and they were too good. So they just banned it or the rules on the card changed.
00:46:17
Speaker
They didn't actually change the card, but the card works differently than it says it does. And it's like a whole pain thing. Um, Magic the Gathering Online. Check it out. It's free. Oh, it's good. i have it on my phone. You like, free packs. You can play on your phone. You can play on your iPad. You can play on your computer.
00:46:32
Speaker
um It's awesome. it And and you it's still you still get a little bit of that feeling of collecting the cards and building your own decks and stuff like that. But you can just lay there while you're...
00:46:46
Speaker
trying to fall asleep and play a couple couple rounds. And it's not as intense as actually like playing against real people because they can be very intense. Well, I mean, one one of the things, the nice thing yes, you can lay naked and and play, which would be frowned upon in a public forum. But the other cool thing is also if you do buy physical cards, you can scan them into the app and add them to your, yeah, yeah so your library, you can build your library from cards you've purchased and scan them in. it's actually really easy and they've done a great job with that. So kudos to them.
00:47:16
Speaker
they the the app the mobile app is is really well done and you can play a variety of different things in a sense you can play kind of a um a pickup game if you want to play just a quick thing or if you want to really get into it they have a series of uh what's the what's the word like a not not a story mode but kind of like a story yeah like and like ai people you can play yeah Right, so they built out sort of this story setting where you can play through different rounds, different styles for different decks and cards. Yeah, it teaches you different approaches and strategies and stuff like that. Very cool.
00:47:53
Speaker
Yeah, so that's good for everybody. Anyway, so so this brewery is really cool because they've been hosting these Magic Knights. They recently came back to that um at the brewery.
00:48:04
Speaker
the the the every beer that they have at the brewery basically is a magic card. It's designed like a magic card. So whatever whatever the beer is, it has its own card.
00:48:16
Speaker
It has its own kind of description, its image. It's really fun in that way. thats What I'm having tonight from them is this lemon pound cake.
00:48:28
Speaker
And I should have looked at it before I poured it. But it's a lemon pound cake. Let me show you the can. Hold on. fix my camera there's all right
00:48:40
Speaker
lemon pound cake it's a stout with lemon vanilla cheesecake and birthday cake all the cakes wow which well at five and a half percent it's not very strong but it is a lot of flavor and um You know, listen, kudos to them. They started in 2019, and it was just a husband and wife team, essentially, and and one of their buddies that came in and built this out in Glassboro.
00:49:08
Speaker
And Glassboro is in New Jersey, in South Jersey. It's a college town. It is the, i want to say probably the the big college town down in South Jersey.
00:49:19
Speaker
Rowan University is there. Everyone kind of, that's like the big one for for New Jersey that's not New Brunswick. New Brunswick is the other one, but it's up north. Outside of New Brunswick, Glassboro and Rowan University, they're the big ones, and they're right there. They're they're walking distance from the school, from the from the dorm buildings, and they've and ah I think they've done a good job of getting themselves into that scene, but their deal is they really focus on a lot of sour stuff, a lot of fruited sour stuff, pastry stuff.
00:49:54
Speaker
it's It's their specialty. If you want a sour beer, you go. They have some really cool stuff with Yeah, oh dude they yeah they they have some fun stuff that I really love. Some of their series beers are really fun. The Sour series, like Sour to the People is a series that they do, which is different fruited sours that they release throughout the year that's really popular. and and I think you had one of those on the show.
00:50:16
Speaker
I did a long time ago. And, you know, Glassboro is just kind of an interesting place because it's it's so, it's it's very historic. People don't realize just how historic Glassboro is if they don't live in that area or, you know, didn't have someone to say, hey, this is really historic because of all this stuff that happened.
00:50:37
Speaker
um It was essentially the hub for glass baking back in the 1700s. Wow. It was like the place. So the craft craftsmanship stays, it's very tart.
00:50:51
Speaker
I'm like trying to not, I'm trying not to over salivate. I've been salivating so much from this. You were saying the other one wasn't sour enough. I'm guessing that means this one is sour. No, it's not that it's sour. It's, it's, it's tart in a kind of a different way.
00:51:05
Speaker
um it's It's like, it makes you salivate a lot more than the other beer. Ah, I see. But yeah, this, this vanilla cake thing, I, or sorry, lemon pound cake, I should say.
00:51:18
Speaker
It's good, but again, I think I may not have made the best choice for my pairings for this cigar. Well, you know, that happens sometimes. I think I made a pretty good choice.
00:51:31
Speaker
How's your pairing going? It's working really well with like that... and As we were talking about before, the the cigar hasn't had too much of an evolution. I'm really happy with the flavors that I've been getting from it. It's like that...
00:51:46
Speaker
Very cedary, a little bit of pepper spice, a little bit of sweetness, a little bit of that kind of like baking spice, cinnamon, nutmeg.
00:51:58
Speaker
don't know. I can't think of the other brown ones that go with it, but... It reminds me of like some of those flavors, and it's just a really nice, really elegant cigar, I think. um that's more in the It reminds me of some of the stronger Davidoff stuff, which I think is pretty high praise, um as far as I'm concerned, at least. like This is on the level with that kind of stuff for me. Wow.
00:52:26
Speaker
Um, and with the hello Satan, it's got a little bit more of a hoppy backbone than you might expect from a red ale. This is definitely on the side of what one might call a hoppy red ale.
00:52:40
Speaker
Um, it's definitely hopped up a little bit, but it's not overpowering. So it's not fighting with the cigar. There's that roastiness, that sweetness, um, and just kind of, uh,
00:52:53
Speaker
a toasty bread note. Like, you know, like, uh, you, you overcooked a loaf of bread a little bit. So it got a little crispy on the top. Um, and it starts to get that like pretzel thing going on.
00:53:04
Speaker
Um, man, great beer. And I find it's working really well with the cigar. I'm very curious how my last pairing is going to go, but we'll find out in a little bit. Um, I forgot to mention that Sam's final pairing is, or Sam's second pairing rather is Ron's a Capa addition. Negra.
00:53:22
Speaker
Oh, hell yeah, man. Which is fantastic stuff. That's all such good stuff. and And that's saying, you know, Tripp and I are not rum guys. And that stuff blew us away, just like Florida Kanye blew us away. we were not rum guys when we got into this stuff. And now we appreciate kind of the nuance of the magic of proper rum. Well, I shouldn't say proper. I mean...
00:53:47
Speaker
Rum's beyond what he and I were both exposed to growing up in in the kind of liquor, the spirits industry. I think that's a good good way to put it. Yeah. Well, I didn't want to make people feel bad for drinking industrial rum. It's not bad. It's teach their own. Yeah, it's just different.
00:54:03
Speaker
Yeah.
00:54:06
Speaker
right. How's your second pairing going? You know, I actually realized I never mentioned the name of the brewery. The brewery is called Axe and Arrow from Glassboro, New Jersey. Cool name, too, man.
00:54:18
Speaker
It's a fun. Their logo is really it's it's really fun. they They totally embody the Magic the Gathering vibe. um it's just a They're nice people, man. I really like those people. And it's a very small brewery, and it's very much a communal or a community-focused kind of thing. So when you go there, you just feel it's like you go to somebody's basement hang out.
00:54:42
Speaker
I'm trying to remember. i had to look it up. There's a hot sauce company that a buddy mine turned me on to, and I thought, is it Axe and Arrow? No, it's Hook and Arrow. Oh, i didn't i I never heard of it.
00:54:55
Speaker
They make good stuff. They're they're based near near him in Connecticut, and they have some really good hot sauces that i I'm a big fan of. particular The best thing to come out of Connecticut. Mustard Sour Crap.
00:55:07
Speaker
Oh, I like good mustard. Yeah. Dude, the best thing to come out of Connecticut are the exits. Getting out of Connecticut. It's the best thing.
00:55:18
Speaker
Eh, Connecticut's not that bad. It's just really boring. Uh... all right Time to move on to final pairing of the night. I'm running out of cigar here. say I guess it has been an hour.
00:55:32
Speaker
but i've I've really been enjoying this cigar and I'm starting to run out of room on it. Hold on. ah My final pairing of the evening is a Mezcal called Chicala.
00:55:44
Speaker
so Mezcal Joven. ah Joven? Joven? I'm not sure. Joven. Joven. Joven.
00:55:53
Speaker
yll ol it Like that. Yoven. Alright, so Chikala is distilled at Distilleria lackaloola in Oaxaca.
00:56:04
Speaker
um They were founded... Can you say that slowly, please? No, I'm never saying it again. What's more with feeling, please? It says up here, established 1920. That's how long this distillery's been around.
00:56:16
Speaker
It's wild. And they also have very proudly there their NAM 001X. Yes. Which means they are the first licensed distillery in Oaxaca. yeah Which is, you know, very...
00:56:30
Speaker
Very cool for them. They were the first government-approved mezcal producer in all of Oaxaca. um And the NAM, I'm just calling it a NAM. It stands for something, but it's in Spanish, and so it doesn't really translate that well, but it's like name of something.
00:56:51
Speaker
ah
00:56:54
Speaker
It refers to where it is bottled, but not necessarily where it's produced. So what that means is that there are other brands that carry the same O01X designation that this has um that are actually produced in different distilleries. This one, they say, is actually produced at the distillery.
00:57:15
Speaker
um And there are also actually a couple of i Illegal, gal ah not Illegal, the brand Illegal Mezcal. Yeah, Illegal is brand, yeah. there are a couple of their products that also have the same designation.
00:57:29
Speaker
Um, but this is the only brand that I've had that like puts it right up top there and says, this is our designation. Yeah. I was, I was surprised to see that. Mostly you're going to see it on like the little stickers and stuff like that. The tax stamp kind of stuff.
00:57:45
Speaker
Um, the call is named after the Mexican deity that represents creativity and individuality. Um, and a touch that I absolutely love. Um, is that every bottle comes a little hand-carved and hand-painted wooden animal, which is a Oaxacan kind of good luck charm.
00:58:03
Speaker
It's very nice. yeah Mine, this is still my first bottle. There's a little but purple llama. I'll probably put on a keychain or hang from something someday.
00:58:15
Speaker
ah But for now, I leave it displayed on the bottle. I love it. um Cloxane at 43% ABV. um And as you can see from looking at the bottle and in the glass, Joven, unaged, just young Mezcal, which as I've gotten more experience with Mezcal, I've found that ah unaged is kind of the way that Mezcal is meant to be drank.
00:58:39
Speaker
Some of the Añejos and Reposados can be good, but You want that like raw fire, man. That's what makes it special. um And that's where all the flavor comes from of mezcal. Otherwise, it starts kind of getting a little closer to rum or tequila.
00:58:57
Speaker
um And I like to have it the classic way. youhovin So tell us what you're drinking it for your final pairing tonight. Oh, oh boy.
00:59:12
Speaker
One thing that I forgot. I got all my pairings. they got my cigar. got my cutter. My lighter. You know the one thing I forgot tonight that I really needed was a flashlight. That's the one thing i forgot for my final pairing that I didn't think about and I needed a flashlight to show everybody the magic. phone The majesty.
00:59:32
Speaker
What's that? Do you have a light on your phone? Do you have your phone with you? Yeah, yeah, yeah. Sure. But I think it's it. I have my massive specialty flashlight that really shows everything.
00:59:45
Speaker
I need I need people to see what you know, really what's happening. But as I pour this, let me tell you a little bit about it. We found it in 1996 in Bel Air, Maryland. Do you know who I'm talking about, Tripp?
00:59:57
Speaker
Not yet.
01:00:00
Speaker
Founded by Dave ah Benfield in 1996 in Maryland. I'm talking about Duclaw Brewing Company. Ah, I always just kind of say that they're in Baltimore. Yeah, well, I mean, that's the whole thing. is yeah yeah It's close enough, but also, again, I think Baltimore is... Oh, know what you've got. I know exactly you've Cough, cough, cough, cough, fuck Baltimore.
01:00:21
Speaker
And what a shithole. And I say this. No disrespect to anybody if you're in that if from that area whatever. I grew up in Brooklyn in the 90s, early 90s, right? I grew up in Brooklyn, early ninety s spent most of my life in Brooklyn.
01:00:37
Speaker
I've been, I've seen the shit. I've seen garbage can fires. But Maryland and Baltimore specifically, in Baltimore, that city, man, that is one big old garbage fire. Yeah, Baltimore is a rough city, man.
01:00:50
Speaker
So if you're from Baltimore and you're listening to the show, we'd love you. We care about you. Um, text us because we will find a way to get you out. Eventually. I promise there is safety beyond the border. I promise you that, um, what I'm having from Duke law is really interesting, but let me tell you a little bit more about Duke law.
01:01:09
Speaker
Um, essentially found in 1996. What they did was wild because they opened up as a brew pub. It was just a 10 barrel brew house. Not ah not a huge production.
01:01:19
Speaker
And, Being a brew pub, they just did word of mouth. They they had food. They had beer. And then around 2001, people really kind of got into this. They really started to enjoy They wanted to buy it more.
01:01:33
Speaker
And they thought, hey, let's start bottling this stuff and start distributing. and It's interesting because in like the late 90s and early 2000s, a brew pub was a restaurant that makes beer.
01:01:48
Speaker
like they weren't super crazy about the beer. Yeah. It was kind of a novelty thing that you could go eat dinner and drink beer that was brewed in the same building. um And then, like you said, 2005 to seven ish is when that all started to turn around and people were, ah you know, it was kind of both angles at the same time. Customers started getting more interested in,
01:02:14
Speaker
I want to try some new beer and weird stuff. Oh yeah. so I want to try your style of this guy's beer so I can see how you do it differently than he does it kind of stuff. And then at the same time, brewers kind of saw that customers were getting more adventurous and started to get a little wild.
01:02:32
Speaker
Sorry to cut you off, but go ahead.
01:02:37
Speaker
Oh, I took my first sip of this beer and, uh,
01:02:42
Speaker
Dare I say, the purveyor of this this brew that I got from probably should be shot for having a beer that's very old. Oh, no. I've had this fresh and I've had this semi-fresh. And this is, this died years ago and its soul was given to the New York Times. Is this semi-fresh? Because tastes like fucking newspapers. It tastes like newspapers.
01:03:04
Speaker
Oh, man. That's a bummer. All right. Finish telling us about Duke. Anyway. All right. Let me tell you about it. All right. So in 2013, I'm joking on my cigar.
01:03:17
Speaker
In 2013, they moved to Baltimore into a massive facility. It was a 65,000 square foot facility. It allowed them to get distribution produced enough for about 20 states.
01:03:27
Speaker
and and get their stuff out, which is really cool because um there was a time for them where they, what they were brewing became called. It was in that cult following of craft beer. People really excited about it.
01:03:41
Speaker
Duclos motto, their, their classic tradition motto was, and still is craft to be cherished rules, be, be damned. And they still follow that. And it's great because they go out of their way to make fun, crazy things. What I'm having tonight is is a really interesting beer. I think, Tripp, you've had this as well, probably, right? Yeah.
01:04:02
Speaker
I haven't seen it yet, but I'm guessing, yes. The Pastriarchy. Okay, so Unicorn Farts After Dark. This is a chocolate cinnamon breakfast stout with glitter. It comes in 8.5%. So another pretty high ABV beer for me for tonight.
01:04:18
Speaker
um the glitter, i you know I'll show you the glass, but you really you can't tell. You can't see that beautiful glimmer. Which is is interesting and kind of weird because you also can't see it in person. like You pour that into a glass and you're like, they forget the glitter?
01:04:34
Speaker
This one is a little bit interesting. It's it's tough to see sometimes. But, and I've had this beer before and i've I've really liked it, which is why I picked it up. There's no other way I would pay $18 for a four pack, but oof here we are.
01:04:50
Speaker
um Now, talking about this beer specifically, this is part of their Patriarchy series, which is a pastry-forward beer series that they do. So in this case, this one is kind of it's meant to mimic like a chocolate-covered cherry and cereal kind of thing.
01:05:07
Speaker
um They've got chocolate and cocoa nibs. They've got cherries, lactose. I get the vibe of ah like cinnamon toast crunch. no It's kind of like a Cinnamon do so Toast Crunch mixed with a Fruity Pebbles.
01:05:20
Speaker
It's probably the best way to put it. Unfortunately, because I've had this fresh, I know that this the one that I'm having now is is not fresh. does it Does it have a package date on it? like No, it does not. and i I think if it did somewhere, it it it would be...
01:05:40
Speaker
I don't know. It's not on the can. It's removed. Interestingly enough, lost time this one time this one does not come from Maryland. This one comes from Ewing, New Jersey.
01:05:51
Speaker
So they have expanded production facilities. so They have a facility in New Jersey that essentially they they kind of send this the recipe to the facility and go make this and distribute.
01:06:02
Speaker
I mean, presumably they have more capacity for something like that that's been somewhat successful. So, the yeah, this is one of those beers where they kind of share the recipe with another facility, their own facility in this case, but another facility. And that facility does the distribution for the kind of the greater northeast. So it goes New York. It goes to Vermont.
01:06:30
Speaker
The place that I want to talk about, which is Connecticut, fuck Connecticut, it goes out all to all these places. And I should mention the beer, this particular beer, was made in collaboration with Diablo Donuts, which is a Baltimore shop that is really, really famous. I've never made it out there, but it's on my list of places to visit.
01:06:49
Speaker
I think probably it's on Coop's list of, you know, food places to to check out. um Dude, you know, for me, getting into Duclaw, I love Duclaw because they kind of were pushing...
01:07:01
Speaker
me getting into beer and brewing beer, what Ducla was doing and ah kind of inspired me to do crazier things because Sweet Baby Jesus is another beer that you know very well. I love that beer, man.
01:07:14
Speaker
And I had that, I had a Sweet Baby Jesus with a banana that was on cask in New York City in probably 2011, 2010. And it was fantastic.
01:07:26
Speaker
and it was fantastic And it was magical. And it was it was just such a cool thing. So to date, they have released over 30 versions of Unicorn Farts beers.
01:07:38
Speaker
Have they really? yeah How if i have I only had three of them? They're experimental blends. They're fruited sours. They're stouts. There's so many in this kind of series.
01:07:50
Speaker
um And Unicorn Farts After Dark is kind of their classic stout with glitter, essentially. that you can't see, and and unfortunately I can't even show you, but you've seen it. you know it's It's there. It's a little faint.
01:08:06
Speaker
Yeah, i remember one time when I had that on the show. I tried to show it off. it Yeah, it was a while back. You could just barely see it. it's you know Between the compression of online video what it's so it's so hard yeah so and the resolution and how tiny those glitter specks are, it's tough.
01:08:22
Speaker
Man, I'm really running out of cigar at this point. I stopped smoking it for a few minutes there. Yeah, mine just went out. um So this Chikala, man, this is a fantastic Mezcal. Shout out to ah the Great ah great Smoke.
01:08:37
Speaker
I'd remember if I had the right name in my head. Put on by Smoke Inn. That's where I was introduced to this. They have a, if you've never been in the Great Smoke, and you have any opportunity to check it out, I say go for it. You get a bunch of cigars, and if you are of the drinking persuasion, like myself and Dennis, um they have a whole row now of tables where they have samples.
01:09:02
Speaker
So you can go get some tickets. They will give you a couple sips of some mezcals. I had some tequilas. I had some scotch. I had some Japanese whiskey. Um...
01:09:14
Speaker
I had some beers. Uh, they have a bunch of different stuff that they have there and you, you just get to try some new stuff that you're not familiar with. them I have reps there to kind of talk you through what you're tasting and stuff.
01:09:26
Speaker
Um, that's nice. I was very happy. That's really cool. Impressed with that part of the, the event. Um, plus you get to hang out with all your favorite cigar celebrities, which is never, never not fun. You know, um, check out great smoke.
01:09:39
Speaker
Anyway, uh, I'm shocked by how well this is working with this cigar.
01:09:46
Speaker
Like the the clean, not clean, the the sharpness of this mezcal I'm finding works really well.
01:09:57
Speaker
You take a sip, there's a a, like it starts off with sweetness, then you get kind of a savory. Let me try to think of a way to describe that.
01:10:13
Speaker
Starts off with sweetness. You get kind of a savory-ish mineral note. Then it finishes with that, like... I don't know. There's this flavor to mezcal that doesn't taste like any fruit I've ever tasted.
01:10:27
Speaker
But I have to assume it comes from agave. But it's like a fruitiness. um Right before that smoke kind of hits your palate. it's It's the... It is
01:10:38
Speaker
it is a
01:10:44
Speaker
Ah, shit. i had it in my head. it is a popular Asian fruit. Not yuzu. It's a lychee.
01:10:57
Speaker
Holy shit. It's got a lychee funk to it because the body of a lychee, when you bite into lychee, it has that, it's not astringent, it's fibrous in a particular way. It leaves a flavor on your on your on your palate. there's like ah and It's a sweetness and a savoriness kind of at the same time. Yeah, yeah it's it's the fibrousness of the lychee with that sweetness that you get off the top when you first bite into it.
01:11:22
Speaker
At least for me, that that's what I think of when I think of mezcal. That's exactly the fruit that I was like trying to search for. that's like I don't know if I've ever tasted a fruit that tastes like this, but it is. It reminds me a little bit of lychee.
01:11:35
Speaker
When it comes to alcohol, I'm the rain man. That's true. You're not lying. Everything else, I'm useless, but alcohol, I'm good.
01:11:45
Speaker
I love mezcal. Mezcal is also such a diverse spirit in that you can similarly to, for me, it's similar to scotch where you have, you can have scotch whiskey, but depending on where it's from, how it's made, you're going have a very distinctly different experience. and Yeah, there's a lot of range. Mezcal takes that up one notch where...
01:12:08
Speaker
Mezcals from different regions taste significantly different, noticeably different than other Mezcals, and have their own characteristic to them, which is really fun. And, you know, that's what we talk about the Oaxacan stuff versus the Ilico and all these other places. That reminded me.
01:12:25
Speaker
What's that? Oh, yeah. I mean, that is made out of. That is the essential. as It's the essential Mezcal agave. Mm-hmm.
01:12:37
Speaker
Man, and I think one of the things that I really love about Mezcal for pairing is it has this intensity of flavor that, like you said, is kind of similar to scotch. Like, there's an intensity to it.
01:12:52
Speaker
But it's also kind of, for the most part, clean on the palate. where even a pretty intense mezcal doesn't like super hit your palate the way some whiskeys or beers can, where they really cover up other flavors. Oh, yeah. Mezcal tends to be very in your face, but ah doesn't fight too much with other flavors you've got going on.
01:13:18
Speaker
There's a butteriness to it. Yeah, that's a good way to put it. And, um you know, and the butteriness is really interesting, which is, I think, unique to mezcal because of the piñas from agave.
01:13:32
Speaker
um It adds a kind of an interesting characteristic that sits on your palate and coats your palate in a different way. It's almost like when we talk about whiskeys and we talk about that experience of eating a steak that has that char on the outside.
01:13:48
Speaker
You get that char and it sits on your tongue. It's very much that sort of, maybe not smokiness, not always, but it's that sort of um richness that mezcal carries through, which is really cool.
01:14:02
Speaker
Yeah. And i was I was really impressed when I tried. So again, when I was at a the Great Smoke, I got to try the Añejo, the Reposado, and the Joven.
01:14:13
Speaker
Oh. Joven? Joven? Whatever it's called. I think it's Joven. I think it's Joven. Yeah. ahvin mike cail Anyway, getting getting in the weeds there. ah I was really impressed with Ian Yeho. I wish that I could find that locally.
01:14:28
Speaker
um i may have to just order a bottle at some point um so that i can I can remember what it tastes like. Yeah. Uh, anyway, that surprisingly to me, this is going to be my pairing of the night. I almost didn't even pair with it. I almost went with blue, blue, no juke joint whiskey. No, I almost went into my whiskey cabinet and tried to find something else. But I, I thought about this and I was like, yeah, I should, I should try that with it.
01:14:52
Speaker
I want to see what, see what that does with this cigar. Um, and man, it worked really well. Check. Well, i'll
Evaluating Cigar Quality and Pairings
01:15:00
Speaker
I'll close, close out the show with that. So Dennis, what's your pairing night?
01:15:05
Speaker
You know, going through my pairings, I have to say, my pairing of the night is going to be Blue Note whiskey. but but Because every single one of my pairings tonight has been horrendous.
01:15:19
Speaker
Really? None of them have worked? Not a single... i mean, this last beer has been... it eight ah It died at least twice before it came to me. man And the other stuff is good. but It's not that...
01:15:33
Speaker
you know it's not It's not to say the other stuff is bad. it' I think it just doesn't work with the cigar. And i I get it. I set myself up for this because I picked things that were new that I wanted to try. It wasn't so much that I thought, hey, what's going to work with this cigar?
01:15:47
Speaker
It was more of a, what what did I want to drink? And I think, you know, ah it it happens. It didn't work out. I get it. I get it. um Well...
01:15:59
Speaker
I'm going to say, check out this cigar. It may be $31, but I'm pretty impressed with it. I like it more than I expected to. When I saw the price tag, I was like, don't know about this one.
01:16:12
Speaker
ah But if you're if you're looking, if you're willing if you're ready to spend $31 on a cigar, um I will say this is one of the better $31 cigars I've had.
01:16:24
Speaker
I really enjoyed it. If it was $12.50 or $15, this would be like, oh my God, everybody go buy this cigar. Personally, i would throw this out probably at an 18.
01:16:36
Speaker
At 18, I would feel comfortable purchasing this cigar. Yeah, I think that seems reasonable. But you know like I talked about at the top of the show, this is M. Bombay's premium offering, the most premium cigar they have.
01:16:48
Speaker
So I get it. um I don't love the price tag, but I i do love the cigar. the The cigar is really, really good. um Like I said before, it doesn't... There aren't, like... This isn't one of those cigars where there's really distinct thirds where you see, like, yeah that really spicy first third, then that meaty second third, and then that really rich and chocolatey final third or anything like that.
01:17:15
Speaker
But the flavors in this are really clean... And, um, really enjoyable. Um, and like, like I said before, kind of delicate on the more delicate side. So there's a lot of like depth to these flavors that this is the kind of cigar for me that like, when I'm sitting there, I just keep focusing on like, what am I tasting?
01:17:36
Speaker
And they're all for kind of figuring out the flavors. So check out the M Bombay, ah and Cuba Mayura. A lot of M's.
01:17:47
Speaker
Hard to keep track in my head. But at least I didn't call the Masuba something again. all right. That brings us to the end of the show. It is time for our... Oh, i I did forget to mention what Sam's final pairing of the night was.
01:18:01
Speaker
His final pairing was G4 Reposado. Good stuff. um His pairing of the night was the McKenna 10-year, which is no surprise. Of course, because it's McKenna always.
01:18:12
Speaker
Yeah, man. It's cozy. it's just It's a cozy spirit. I i always really love it. McKenna's good stuff, man. Alright,
Musical Explorations and Cultural Events
01:18:20
Speaker
and that brings us to the end of the show where we talk about our one for the road.
01:18:23
Speaker
Some kind of media we've been consuming. i am already getting into spooky season mode. I've been going hard in the into the horror, um which is probably no surprise to anybody.
01:18:36
Speaker
Dennis, you want to take it away first? or should i Yeah, man. I'm i'm happy because mine's going quick. it's It's really... I'm going back to something that in the green room I was i was pushing on you real hard.
01:18:49
Speaker
It's a group called Mind Enterprises, which is ah kind of... don't want to say they're young. They really... started back in in early, what was it? It was like early 2012, something like that.
01:19:05
Speaker
And the idea behind them is is kind of this Italo disco, 80s VHS groove. It's like funky with synth bass lines. It's these two guys that do, you know, i they're, what would you call that in terms of music? I don't even know. I don't want to call it electronic. I think it's,
01:19:28
Speaker
Lo-fi electronic, maybe? Well... Like, it's... Because, like, they're mixing stuff, they're and and there's ah they're playing synth at the same time. So, I guess, classic Italo disco, if you will, but it's it's a duo that does Italo disco, and... It's what would be playing if you watched a movie, or if you got into your DeLorean and went back to 1991...
01:19:56
Speaker
in oh yeah like an Italian nightclub. It's what we'd be playing. yeah they They actually, they called, i just i in my notes, they call themselves Laptop Funk or Mediterranean Disco.
01:20:10
Speaker
I like Mediterranean Disco. That seems very on point. I think Laptop Funk also really makes a lot of sense. and Essentially, these two guys, they they do their thing. they They have their gear out and they They're smoking cigarettes. They're sunglasses.
01:20:28
Speaker
They look like they're from 1984. They're wearing short shorts. Short shorts, yeah. A members-only jacket with a big mustache and and huge aviators.
01:20:39
Speaker
They look like... i just watched... I don't know if anybody who's listening or watching would even know who this is, but I watched a video of like an interview Davey Havoc today, the lead singer of AFI, which is a band I used to do when I was a kid.
01:20:53
Speaker
And he looks like he belongs in this band. Like he has yeah an afro and a handlebar mustache. It's a particular vibe and it's really cool. And and these cats are are sipping. They are sipping on Campari.
01:21:09
Speaker
Always. Which for Tripp and I, this is, that's our, you know, but we love that stuff. That's our our people in a sense. And so if you imagine somebody making music that smokes cigarettes and and drinks Campari,
01:21:24
Speaker
These going to be your people and you're going to love it and check them out. They have been
Horror Films and Halloween Plans
01:21:28
Speaker
doing a world tour. They're in Europe right now and they will be um in the U S I think later this year, January, February, um they're going to be in Brooklyn, New York on ah March, March 21st.
01:21:43
Speaker
I'll be there. Nice man. I can't wait to hear what you come join me. ah That sounds awesome. Yeah. What's yours? my First, I'll talk about Sam's, which is ah October Sky, the Homer Hickam story.
01:21:57
Speaker
Oh, yeah, man. Wow. That book rules. I forgot about that. all right. So on to mine. ah Mine is a movie. You can find it streaming on Shudder. I'll start with that. So this is the directorial debut of writer and director Emily Blickfeldt.
01:22:15
Speaker
It is a real messed up movie. real messed up uh retelling reimagining if you will of the story of cinderella um so it's about elvira i just i was going to mention this at the end but i should note that this a norwegian movie um so it is in norwegian and uh there is no uh dubbed version available so if you want to watch it you're gonna have to watch it with subtitles um or learn nargay
01:22:45
Speaker
Or Lauren Norwegian. ah So it's the story of Elvira. She lives with her mother ah and her stepfather and her two sisters, one of which is her stepsister, Agnes, ah who is beautiful, her stepfather's daughter.
01:23:00
Speaker
um And her sister and Elvira are... less beautiful so in this there is a ah reveal later on that agnes is the cinderella character and elvira and her sister are the ugly stepsisters uh which if you're paying any attention at all you'll understand right from the get-go uh so there's a messenger from the from prince julian who invites all the women in the town um and in the in the land i guess uh, to a ball where the, the prince hopes to meet his, uh, his, his Cinderella, his future wife.
01:23:40
Speaker
Um, Elvira's mother, Rebecca sees this as the opportunity. There is a, there's a thing at the beginning that he was supposed to get rich off of marrying, uh, the stepfather and it didn't work out.
01:23:53
Speaker
He didn't get rich. Um, And so this is her get-rich-quick scheme. She is going to make sure Elvira marries this guy. She's going to win the hand of the prince and become rich beyond her wildest dreams.
01:24:08
Speaker
So, she assembles a... i don't know. She finds a bunch of people in town ah that she can promise this future.
01:24:19
Speaker
Definitely. She's definitely going to get this money, too. um So that... they can help her make Elvira beautiful enough to captivate the prince the moment he sees her. What follows is a journey of body horror that is not for people who are unfamiliar or uncomfortable with body horror.
01:24:41
Speaker
Elvira endures a series of barbaric cosmetic surgeries from a chisel to the nose, to getting sliced up and tapeworms. Oh, i don't I don't know if I'm... This movie gets real gnarly.
01:24:59
Speaker
But it's it's very my shit. It's like very arthouse and ultra gory at the same time. And really just really uncomfortable to watch. There's a lot of like moments where you're going be like, oh just cringing.
01:25:14
Speaker
um But Elvira endures this and spends all of her time and energy in her quest to become the fairest of them all. Uh, and it's how apropos for, for the ages, man. I mean, for the times that we live in today, it's wild. It's true.
01:25:31
Speaker
Uh, and it's, uh, man, it gets really rough at some parts of the movie. It's, there are parts of this movie that are so gross, dude. ah but I loved it. For you to say that, that's a movie that I definitely am not going to watch because you're telling me. but it's I know you and I know what you watch and you and I, we're close, but there's a point where we fucking, when you know, we diverge in our horror-ness. I find body horror is a particular thing that either you enjoy it or it makes you so uncomfortable you leave the
01:26:04
Speaker
of And I'm somewhere in the middle, actually. Yeah, not everybody can handle a Serbian film. it's not like It's not for everyone. That's true. It's that. I would say ah this is more in line with The Substance.
01:26:23
Speaker
Did you ever finish The Substance? No, i didn't I didn't finish it because it was it was one of those... like I have 15 minutes left in the movie. The last 15 minutes are maybe the greatest 15 minutes in any movie ever made. You gotta watch it. I don't like the... I can't... I can't... The juicy stuff with the... It's... Yeah, then you're not gonna love this movie.
01:26:45
Speaker
It's hard, man, for me. It's so hard. So... This is a... Like... I think this movie is... Going to be... An overlooked masterpiece.
01:26:59
Speaker
It's like, wow I think this might phrase is incredible. It's so good. It's such like a fresh take on a story that's existed for hundreds of years.
01:27:10
Speaker
Um, but that being said, it's, it's pretty tough to watch at some point. So I don't recommend it to everybody. If body horror is your thing, um, definitely check it out. Like it's, it is really, really good, but it's going to be hard for a lot of people to watch.
01:27:26
Speaker
Um, Again, as a warning, it's only it's on Shudder right now. There is no dub available, so going to have to watch it in Norwegian with subtitles, which I know drives a lot of people crazy.
01:27:37
Speaker
um And I just think it's it's really cool that this is the story of Cinderella, but Cinderella is not the main character. The fact that it's Norwegian for me, I think pulls it in because I, I've been learning Norwegian for the last, there you go. You got to practice by watching this movie the year. Right. And, and, and you know, it's funny because the way I've been practicing my Norwegian is listening to radio and listening to, I listened to every Disney song ever in Norwegian. Right.
01:28:07
Speaker
and and it's really fun I love it so I think I'm more inclined to watch this film so I'm going to check it out I'm going to give it a chance because you've given it high praise I think I'm going to check it out and if I have to put it down I'll put it down but it's really good there are going to be moments where you might want to filter your eyes But you'll you see them coming. It's not like they just pop out of nowhere.
01:28:31
Speaker
um Once you see chisel getting close to the bridge of someone's nose, you want to look away. Needles get me, man. i'm i'm not ah I'm not afraid of needles. I don't have a needle thing. I'm not afraid of them. i have no problem doing you know giving blood whatever or getting tattoos. That's fine.
01:28:51
Speaker
But for whatever reason, watching someone else get needled, I don't i don't like it. Alright, my one for the road for a couple weeks ago may not be right up your alley.
01:29:03
Speaker
You may not want to watch Weapons because there is some rough needle stuff in that movie. ah fucking god big It's another masterpiece. like so three I think this has been ah like ah a hallmark year for horror movies, which we've had a lot of in the last 10 years. um but this Needles are making a comeback, huh?
01:29:23
Speaker
Some of the best horror stuff. But yeah, the needle thing, dude, the Saw III one, that's the one where they fall into the pit of needles, right? Yeah, dude, that made me, I felt it in my bones. I felt not good about that. A couple months ago, I watched an analysis of that movie, and they talked about how the reason that part hits so hard is because everyone can imagine the feeling of getting stuck by a needle.
01:29:54
Speaker
yeah And the thought of, like, you know, when you see ah somebody getting cut in half with a chainsaw, you can't, um you can imagine what that feels like, but you don't know what it feels like. A needle, you know exactly what that feels like.
01:30:06
Speaker
Because everybody has been poked with a little needle at one point or another. ah And that's what makes that scene so visceral. Speaking of which, I poked myself with the with a needle in the finger the other day. That was like a bitch,
01:30:21
Speaker
in the finger Under the fingernail? No, doubt definitely not That might go in my movie someday If I ever make a body horror movie, that's going in Because that would be rough Anyway Now that we've grossed everybody out and nobody's listening We appreciate you guys hanging out And listening to us rant about horror There's going to lot of horror coming up in the next month Because we're both getting ready for the the ah spookening.
01:30:54
Speaker
It is the spookening. It's coming. It's coming, baby. I'm so excited. It's so exciting. i have one-year-old. She's 13 months old now? 14 months. now fourteen months um she is getting real into the Halloween spirit, man. She's loving carrying around skulls and pumpkins and yeah she has like this little skeleton that we have.
01:31:16
Speaker
i don't even know where it came from. It's like a floppy skeleton. It's got all its joints and everything. So it kind of flops around that. And she just carries it around like it's a baby doll and things. Oh, hell yeah, man. And I'm like, yeah. Yeah.
01:31:29
Speaker
Yeah. So everybody in my house is getting in the Halloween spirit. We're about to start watching some, some, uh, teenage oriented horror movies over the next couple of weeks. And I'm excited.
01:31:41
Speaker
Uh, the time is coming. We will see you guys again in October next week. Um, in the meantime, everybody have a great and safe week. We will talk to you on the next one.
01:31:54
Speaker
In a couple weeks, we'll be... well What, three weeks? Three and a half weeks? We'll be heading to Miami? What? For Lazonopoulos? Nah, dude. Oh, no, that's November. A month and a week. It's a November, honey. month week.
01:32:07
Speaker
November I got so excited. I had the wrong date in head because I'm going on a vacation that week. And and you know what? Maybe, i you know, with Tripp and I, we'll kind of figure out the logistics, but ah maybe we can figure out how to get it to work to do some kind of a live thing or...
01:32:23
Speaker
Do something fun to engage with everybody so that you can kind of experience the magic that Lizana Palooza is because Espinosa puts on a great event. um kind of just a I'll bring my mic and everything and we'll see if we can do just a live stream, just like a walk around the place, say hey to people, see if we can grab Eric and Hector and some other people who yeah would really prefer not to be on camera, but we're going to do it anyway to them.
01:32:48
Speaker
You guys can see them. I know that they're you know, the, the shooting a whole show from there was a little much. Um, so we're not gonna, we're not gonna do that most likely.
01:33:02
Speaker
Um, but yeah, maybe we can, we can go live and hang out and say, what's up to everybody. Do like a little 15, 20 minute thing. Uh, anyway, Man, I was so excited thinking that the 20th was the day that I'm going on a vacation with my wife.
01:33:17
Speaker
And I was, in my head, I was thinking that it was Lizana Palooza and I was excited for a second. You were just thinking about me. We got like six weeks before Lizana Palooza. That's all right. We got October to get us through it.
01:33:29
Speaker
I'm going to be watching, man, I got to load up my iPad with horror movies when I go on vacation so I can just watch horror movies every night next to my wife in bed and drive her crazy.
01:33:39
Speaker
going be great. but You're a monster. That brings us to the end. Thank you, everybody, for hanging out. Dennis, give him a catchphrase. We'll get out of here, and we'll see you guys next week.
01:33:53
Speaker
I'm going to hit this. i don't know if this is going to work. let me let me This is going to be a new thing for the show. Let me try this.
01:34:01
Speaker
Yeah. There we go. All right. Thank you, everybody, for watching and listening. And remember, we want you to drink better, but we want you drink less. and get groovy with the Sitalo Disco.