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LGP 66 - Tatuaje T110 Corojo
65 Plays5 months ago
This week, we're trying out the latest addition to Tatuaje's fantastic T110 series!
Recommended
Transcript
Introduction and Setting
00:00:00
Speaker
Hey everybody! Welcome back to Let's Get Pairing. You got to see a little sneak preview Dennis there for a second. ah How you guys doing tonight? ah This is um Man, I've already fell off the train.
00:00:13
Speaker
ah Tonight we're smoking the Tatuaje P110 Corojo. We'll tell you all about the cigar. We'll give it a couple of puffs, tell you what we think of it, and then we'll get pairing. But for now, grab yourself a drink, grab yourself cigar.
00:00:25
Speaker
Let's get pairing. Let's get pairing.
Spooktober and Personal Holidays
00:00:43
Speaker
And we're back. Welcome back, everybody. This is episode number 66. Let's get pairing. I am your host, Trip, here in the ah Gulf Coast studio, let's call it. ah And with me, as always, is my co-host, Dennis, from the Dark Dungeon of Dankness.
00:00:58
Speaker
um How is the dungeon doing, Dennis? How are you? ah Hey, hey. Oh, man. It is... The dungeon is popping because we are getting close to the holy month of the year. As you know, October...
00:01:11
Speaker
Favorite time of year. I love Spooktober. It's autumn. I love autumn in general. I love also the fact that we get to celebrate, effectively, the end of the summer, the beginning of autumn, with what's known as Oktoberfest, which is... Yes.
00:01:25
Speaker
It's a personal holiday. People give me crap in public because this time of year, if I'm in a bar, and if there's a touch tunes, I am playing Oompa, and people get real particular about when I play... Somebody actively this weekend complained of, like, what is this shit?
00:01:41
Speaker
who's playing this. But no. As you know, I'm a big fan of getting banned from the jukebox, man. It's you and i have both phone monitor have a tradition. Yes, we have a solid record, and I'm going to keep it going, man.
00:01:55
Speaker
So I'm excited for that. I'm excited for, of course, ah October Spooky Time, and Just things getting cooler, man. All the bugs are going down. you can actually sit outside, have a cigar, enjoy yourself, enjoy the fresh air.
00:02:10
Speaker
Even if you live in the city, you know, you can feel that difference. And it's so nice. Yeah.
Tatuaje P110 Corojo Cigar Introduction
00:02:15
Speaker
Nice. Cool. All right. Well, we are smoking the T110 Corojo tonight from Ted Huahe.
00:02:22
Speaker
As you can see, I got the hat on even. um This is short little guy. So this might be a shorter show than some. Oh, there we go. Nice focus. Look at that. Beautiful band. I love the red.
00:02:33
Speaker
How it, uh... complements that Corojo shade wrapper. Shade of wrapper. It's not shade wrapper. so pretty against that wrapper because the wrapper itself, the camera doesn't give it justice, just how nice that wrapper looks and the coloration on it.
00:02:47
Speaker
It's, I mean, for me, it's classic Corojo and it's it's a happy place for me because getting into cigars, I didn't know what ah but whatever Corojo was. I thought, well, this is kind of cool. I i dig it. And anytime I go somewhere and someone's smoking a cigar with any Corojo in it, I can almost every time I can smell, i can tell.
00:03:05
Speaker
It's a wonderful. For a long time... haven't even lit cigar. Yeah, you can light yours while I tell this whole story, and then I'll get the details. For a long time, i said my favorite wrapper was... Or my favorite tobacco was Mexican San André. I think it's kind of been overdone in the last few years, you know? Because there's a lot of Mexican San André these days.
00:03:23
Speaker
I don't really think of it as my favorite anymore. My favorite tobacco, I think, has always been Corojo. The first time I learned what cigars had Aganorsa Corojo in them, I was like...
00:03:35
Speaker
That's why those cigars are so good. And they smell so nice. And that's the thing is there are some cigars that are, it's always like, it's it's a, the you know, the saying of ah a face only a mother could love or something like that, right?
00:03:48
Speaker
Some cigars have that scent where only a cigar smoker will enjoy. But more often than not, if I light a cigar with Corojo in public, people will just come in and say, hey, that smells really good. What is that? Tell me more about that.
00:04:02
Speaker
Even if they're not into cigars. It's really nice. Nice. ah All right. So the T110, let's start with the history of the T110. It was first released in July of 2009 as an exclusive for the R Field Wine Company, ah which is in Hawaii.
00:04:18
Speaker
I had a box way back then. um They went way too fast. um And which itself, that cigar was a larger format of the almost mythical thermonuclear from Tatuahe.
00:04:32
Speaker
ah The thermonuclear was like a four by 46 or four by 44 or something like that. That was supposedly crazy strong. like All a Harrow would knock your socks off.
00:04:44
Speaker
I'm curious how, that how that cigar would be now, but, uh, you know, I've never had the chance to smoke one.
History and Profile of T110 Cigar
00:04:49
Speaker
Uh, so when the T one 10 came out, I was honked and I immediately bought a box from, ah marvin at our field wine company um in 2011 the fausto was released which was kind of a um it's not exactly the t110 blend but it was based on the t110 blend um the t110 itself was re-released in 2021 um and i also bought a box there it was released like a month or so early from our field wine
00:05:20
Speaker
Um, and they, I have a box in my human or over there. They have the, it still has the exclusive label on there for them, but then they, a month or so later they released it at the rest of Tetua accounts.
00:05:31
Speaker
Um, along with that, a couple of weeks or months later, um, they released the rapper changes, which was the Connecticut broadleaf and the Ecuadorian Sumatra versions of the T one 10. Uh, later they followed up with the Mexican San Andreas, the Tuxla version.
00:05:46
Speaker
um, And this, following the rash of Corojo releases in the Tatuaje portfolio in the last couple of years, um and the My Father portfolio, for that matter, he has now updated the T110 blend to use that Nicaraguan-grown Corojo wrapper.
00:06:03
Speaker
I believe that's Nicaraguan-grown Corojo. by the Garcia family, if I remember correctly. um Wrapper on this, like I said, Nicaragua Grojo. Binder is from Nicaragua.
00:06:14
Speaker
Pillars are all Nicaraguan. This is a little guy, a 4 3 8 by 52 short Robusto. I love the size. ah Comes in at $12, and is a limited release. They made 4,000 boxes of 25, they're on 100,000 cigars total.
00:06:29
Speaker
on one hundred thousand cigars total um So if you are interested in this, they just came out in the last two weeks or so. um So if you're interested in it, try to pick up some as soon as you can before they disappear for a while.
00:06:43
Speaker
Like with many things, teth wa you can assume eventually they'll make a comeback, but it might be 10 or 12 years. All right. Now we've got that out of Dennis, what are your first thoughts on this little firecracker of a cigar?
00:06:56
Speaker
Man, I absolutely love this. Off the first light, you get that intensity and the spice full of that classic, the Corojoness, which is that cedar spice, a lot of leather, and almost like a, if you've ever had an old leather-bound book, it's kind of like that. and You pick it up and you kind of pop it open.
00:07:13
Speaker
It's got that scent to it that lingers on, but it's really subtle. So you, in a sense, kind of, you keep trying to smell it and you're like trying to figure out what it is. That's a really good way to put it. i hadn't really thought about that flavor, no, but I get exactly what you mean, that flavor of of opening an old dusty book.
00:07:32
Speaker
It's got that experience to it. And um listen, man, off the first light, I love also the fact that it just smokes great. It's producing a ton of smoke. It's it's a really great draw. And, you know, we you and I talked about this the other day.
00:07:45
Speaker
the The size, I think this is a perfect size where you can... If you don't have a lot of time or if you have a lot of time or whatever you're doing, it's really versatile because it's just enough cigar for you to have a good time and enjoy yourself and not feel like you have to rush through.
00:08:00
Speaker
Yeah. Generally, one of these takes me an hour, sometimes maybe an hour and a half if I'm smoking real slow. Yeah. Same. Sometimes a little shorter than that. if you're If you're smoking a little fast, this could be a 45-minute um For me, you you nailed it with most of those flavor notes. The only thing I would add is there's like that distinct Corojo sweetness.
00:08:23
Speaker
Corojo to me always has like this sweetness that reminds me of charred meat. It's like a little bit sweet, a little bit bitter. that yeah Yeah, that finish, that like caramelized meat kind of flavor, caramelized steak.
00:08:39
Speaker
um When you start to caramelize those sugars, that Maillard reaction. You know what i mean? um Yeah. ah It's no surprise that i love I'm loving this cigar already. I'm only half an inch in.
00:08:51
Speaker
I did smoke one a couple days ago after you told me how good it was because I had to check it out, and I have a handful of them. Kind makes me want to buy a couple more, maybe another box or so.
00:09:03
Speaker
Because it's real good. It's right up my alley, man. And I love just the power of this cigar. It's very in-your-face and intense. um while having that really nice sweetness.
00:09:14
Speaker
Price point was, I think was $12. $12. MSRP, $12, man. They're still available. I checked online. You can still get boxes of them at a but couple of different stores online. Likely in your local shop, if they carry it, that's why they probably have something in the back that you can pick up.
00:09:30
Speaker
Yeah, if you carry if they carry Tatuaje, they probably did get these. um You know, 4,000 boxes isn't ah a million. They're not going to be everywhere forever.
00:09:42
Speaker
um But I would guess pretty much every Tatuaje account that was interested that at least got a handful of boxes. yeah So check out your your local favorite shop. All right, let's get into some pairing here. Yeah, man.
00:09:55
Speaker
Let's get pairing. I still haven't nailed that. All right. Let's do the thing.
Pairing with High West Campfire Whiskey
00:10:01
Speaker
I've got ah very sloppy kind of theme here, ah but I shouldn't even call it that. But i'll I'll get right into it. You can probably guess from my first pairing what the theme is going to be, but I'm not going to say it until a little bit later.
00:10:14
Speaker
ah I'm starting with High West Campfire. Nice. I love Campfire so much Great stuff. Uh, so high West first, their history, they were licensed. They were the first licensed distillery in Utah after prohibition.
00:10:27
Speaker
Um, there had not been another licensed distillery since the twenties. Um, and they were founded in 2006 park city, Utah by a biochemist named David Perkins. Uh, he basically had gone to Kentucky, um, and,
00:10:44
Speaker
touring this this distillery in Kentucky when he was on vacation with his wife, he just kind of noticed what they were doing and stuff and was like, this is not that different from what I do. I could do this.
00:10:56
Speaker
um So then he started coming up with a business plan. He saw those parallels and thought, I can do this. um Came up with a business plan, opened a location, and the rest is history.
00:11:07
Speaker
So they they they started off doing pretty much strictly MGP product that they were blending themselves ah Then they started doing a little bit of blending and reaging themselves. So they would make a blend and then barrel it for a couple of years themselves.
00:11:23
Speaker
um These days they're doing their own distilling. Now um they are also still using MGP and other products, which that's what this one is. um So campfire is a blend of MGP rye and bourbon ah with an undisclosed blended malt scotch.
00:11:41
Speaker
Um, We know it's peated, and we know from his inspiration for this whiskey where it likely came from. ah So he came up with the inspiration for this when he was visiting Brook Lottie Distillery, which is one of our favorites.
00:11:56
Speaker
Absolutely. love Brook Lottie. And it sounds like it was kind of ah bed and breakfast sort of thing. He was at this little house where he stayed. um The hosts would make meals, breakfast, and dinner.
00:12:08
Speaker
um And he saw them in the morning. They poured an entire bottle of peated whiskey and sugar into a pot and then kind of cooked that slowly over the course of the day and then served it drizzled on honeydew melons, which I don't even like honeydew melons, but that sounds legit. Yeah, dude.
00:12:29
Speaker
Yep. ah So he saw that and was like, ooh, the sweet, the whiskey, the melon flavor. That sounds like something that I could be into.
00:12:43
Speaker
And ah he decided to come up with this. So he blended some whiskeys and some scotches together, bottled them at 92 proof, and they've been making it ever since. um Man, this is this is a ah whiskey that is...
00:12:59
Speaker
very ah Very meaningful to me. I love this whiskey. I love the concept of it. I love the flavor. I'm going to take couple sips let you tell me about your first pairing. ah but go Take it away.
00:13:14
Speaker
I'm sipping through this thing. i was so excited. I saw this bottle at my local shop over the weekend and I knew absolutely anytime I see it in the shops, I have to buy a bottle.
00:13:25
Speaker
I think... Trying to remember how much it was. It wasn't a lot, man. It was like, I wanna say, 46, maybe $48 a bottle, which is generally not not too bad for what it is, but let me show you this cool thing. curious Going back to the Cabinet of of Curiosity series from Hendrix,
00:13:47
Speaker
This is my my single favorite expression in that in that kind of specialty series, which is the Grand Cabaret. You can kind of see it. Oh, nice. Or sorry, it's the Cabinet of Curiosities. Yeah. um Really cool bottle. Just fun. You know, I love the labeling. I've always loved Hendrix Gin in general.
00:14:04
Speaker
And then when they started doing these these releases, these i guess they're annual now. They do once a year. I can't figure them out, man. think once a year. For a while, it seemed quarterly. And then I just kind of would randomly see them.
00:14:18
Speaker
So I don't know how often they come out. Yeah, man, i I can't tell either, but it seems like it's only been once a year. I could be wrong. um So this is an interesting project. The Hendrix itself, I mean, specifically, not just the limited series, an interesting project that came out of sort of the mind of Charles Gordon, which is the great grandson of William Grant and Sons.
00:14:41
Speaker
founder William Grant. So um number this was around this was around a thing, it was 1999 when this whole thing came about, officially launched, and the idea was, hey, make a gin that's really different, really interesting, something that kind of stands out. And I'm talking about the regular, right now I'm just talking about the regular Hendrix.
00:15:01
Speaker
And the idea was to make something that could stand up against the the classic like London Dry, because London Dry was always the... Anywhere you went, that was the gin that was available. yeah And if not, it was akin to that.
00:15:13
Speaker
For a little bit of gin history, London Dry has been the gin for about 200 years now. If you want gin, that is what you get.
00:15:25
Speaker
If you say, give me gin, you always get London Dry. Before that, it was kind of the Jennifer style before London Dry really existed probably three or so hundred years ago, maybe more.
00:15:38
Speaker
um That still exists, but ah Geneva Gin is now thought of in a different category than London Dry. Then in the early 90s, late 80s kind of is when this started, ah you started getting gins like Bombay Sapphire,
00:15:54
Speaker
um which were a little bit lighter. They were meant to be, they were kind of blended specifically to be a lighter gin for a gin and tonic, a cleaner finish, cleaner on your palate.
00:16:06
Speaker
um And then Hendrix changed everything. So go ahead. Yeah, man, Hendrix came out and their whole thing was, yes, they're doing juniper, the classic botanical backbone, but then they also started infusing cucumber and a rose petal in the base. And when I say infusing, I'll get to that in a second.
00:16:23
Speaker
It's a very fascinating process because Hendrix uniquely is using two different types of stills. which is which is really fun. So they're using, one, they're using a Carter head still, like an old 1948 Carter head still that they restored.
00:16:38
Speaker
And they're also using a pot still from about 1860, again, also restored. And these two stills, really interesting, the way that they work effectively. The Carter head still,
00:16:50
Speaker
is really fun because it has a basket inside of it where you put your botanicals and it allows you to infuse that flavor in the vapor distillation process, so infuse the flavor of things that are a lot more subtle, things like the cucumber, things like the rose petal, botanicals that normally would get sort of torn apart apart by a classic still.
00:17:10
Speaker
And then on the other side of the house, they're using that pot still to get as many congeners as they possibly can, which technically sounds like a bad thing. Because the congeners are not just the compounds that you smell, the chemicals that you smell and that you taste.
00:17:24
Speaker
Some of them can also be things like fusel alcohols and other compounds that give you that classic kind of you wake up in the morning, your head is splitting open, you don't know why. ah yeah Generally speaking, we have likened congeners, today's world, to this sort of lesser quality in a sense.
00:17:43
Speaker
Distillations that were a lot dirtier between the still type and the method. But they have honed the process to specifically get more of a, it's almost like a thickness on the palette.
00:17:54
Speaker
Yeah, it's kind of like a body to the gin, right? Like you get this texture and just a, it's one of those things that's hard to describe, kind of like vodka. You were talking about a couple weeks ago when you had, oh yeah, like yeah yeah you had a flavorful vodka, which is ah and an oxymoron when it comes to vodka because vodka is supposed to be flavorless, but it's not that it has flavor. It's that it has more intensity, more texture, just more going on. And that's what they were, they were going for.
00:18:23
Speaker
Yeah, man. And and you know the the cool thing with this also specifically what I love about Grand Cabaret and the reason why it's my favorite, when you first open the bottle and you smell it, it smells exactly like a fruit punch.
00:18:36
Speaker
It just has this, and and not fruit punch necessarily like a Hawaiian punch, but I mean a fruit punch if it were to be a little more refined in a sense, a little more kind of subtle subtle notes of rose, especially like rose petal.
00:18:48
Speaker
The one thing I wish with that series is that they would give us more specifics on exactly what they're doing different from normal. and So some of them, yeah, so some of them they do. I think they did that with...
00:19:01
Speaker
They did that with Neptune and they did that with another another release in that series. So this particular one, Grand Cabaret, came out in March of 2024 in the series.
00:19:12
Speaker
yeah And anytime I see anything from the series, I always I have to get this stuff. Because so curious, right? Like, what is it? What is it this time? It's super cool smelling it, you immediately go, oh, they added flavor to this. Clearly, if if I didn't know anything about gin or how the process works or you know what Hendrix does, I would immediately say they just added flavoring to it because it's so strong.
00:19:33
Speaker
It smells like fruit punch. It tastes like fruit punch, but it has the gin backbone, that really beautiful juniper intensity that cuts through everything. it's It's very exciting.
00:19:45
Speaker
I should have also mentioned coming in at 43.4%. So ah proper gin, you know, we're not talking Navy strength, but it's still, it's a proper gin in all senses of the, of the ah the term.
00:19:56
Speaker
Yeah. um right. Before I talk about my first pairing and how it paired.
Exploring Gin as a Pairing Option
00:20:02
Speaker
Uh, let's hit some comments. So Sam is smoking a Perdomo legacy Maduro in the Bella Cosa size.
00:20:08
Speaker
Um, I have been really impressed with the Perdomo legacy series. Uh, the sun grown and the Connecticut are my favorites that Connecticut and the sun grown are both Nicaraguan grown.
00:20:19
Speaker
Um, think wait, maybe I have that backwards. I know the sun grown is Nicaraguan is their new Nicaraguan grown hybrid leaf. um I think the Connecticut is their shade grown, but that might be the binder um rather than the wrapper.
00:20:36
Speaker
I could be wrong either way. I've been really impressed with the legacy series so far. um And Jordan says, Oh, and Sam is pairing that with a Lennon Kugel. Jordan says he can't really find a gin. He likes yet.
00:20:49
Speaker
um Being someone who started off hating gin. and came around to it, I feel like I might have some tips for you here. Start with something like Bombay Sapphire, because like I said, it is dialed back a little bit in the flavor department. It's not as intense. It doesn't have... A lot of people, the the problem with gin is really the juniper.
00:21:09
Speaker
Yeah. The juniper can be kind of aggressive, especially on something like Hendrix. Hendrix is just... Hendrix is an exceptionally... It's the Altoids of gin. um Like, it's everything going as hard as it can.
00:21:23
Speaker
It is absolutely, I think that's a fantastic way to put it, especially compared to like a a botanist from LaClaude. Yeah, which is which is flavor-wise it's also very similar gin. yeah But botanist is way more balanced.
00:21:40
Speaker
Yeah.
00:21:44
Speaker
Hendrix. I lost the name in my head for a second. Hendrix is very aggressive flavor-wise. um So something like Bombay Sapphire is a good place to start. And I would probably, if you like tonic, you hate tonic, going with a gin and tonic isn't the way to go.
00:21:59
Speaker
But if you if you like or can tolerate tonic, try gin and tonic with Bombay Sapphire. um Put a squeeze of lime in there um because I think that that's probably the best gateway to gin if you've tried gin before and haven't really liked it.
00:22:15
Speaker
Because that's what, for me, that's what got me into it. Because starting starting with just gin was like, man, this horrible. How does anyone drink this? Well, it's also understanding what what things you can put into a gin. And oftentimes it's a lot easier to, once you get your first sip and you understand what the spirit is all about, you go in and you you do something like a cocktail with it, or you you try some of the popular recipes that utilize that spirit in that recipe. And it gives you and nice a sense of what it's like, what the finish is on it, um whether or not you like it.
00:22:43
Speaker
You may, you know, some people, good examples, people love Campari. in a Negroni, but they will not drink Campari over seltzer water. Like some of us.
00:22:54
Speaker
True. And so it's, I think it's a balance and it's, it's really just kind of exploring what your sort of what your palate likes and what it doesn't like. Yeah, for sure. um All right.
00:23:05
Speaker
On the high West campfire. so good. It's so good. um It's interesting because I feel like every time ah drink this, I have a different experience to the, in regards to the, the rye, the bourbon and the scotch.
00:23:22
Speaker
Like this time it's very rye forward. Sometimes I really get that Pete this time. I'm really just getting ah those kinds of rye nutmeggy, spicy oatmeal cookie kind of flavors.
00:23:36
Speaker
It's that lingering bite, too, that that sits on your palate after you're done that a rye really tends to leave. Ah, Sam, correct to me. You're right. Nicaraguan shade-grown instead of the sun-grown is what they did this time.
00:23:49
Speaker
ah Jordan also says, other than tonic, what can I use? um There are a couple of options. One thing that I really like is ah bitter lemon soda.
00:24:00
Speaker
You can get like this Italian soda that's lemony. um I feel like that works really well with a lot of gins.
00:24:09
Speaker
and shout out. It's good, too, if you want to go on the orange side of the house for Italian sodas. Oh, yeah, that's a good call. that Was that Jordan Selby? Mm-hmm.
00:24:20
Speaker
All right, Jordan Selby is local to me, so i will I'll get him straightened out. You will walk him through the the experience. I will introduce him to the Dojo of Gin.
00:24:30
Speaker
There you go. um So Campfire is working really well with just the power of this cigar. Like it stands up to it really well. It's got that. um I mean, I do get a lot of that kind of bourbon-y sweetness and then that rye spice. I don't really get that much of the peaty scotch finish, um but I know it's there.
00:24:49
Speaker
And I'm curious when I roll back through my choices, palette how it presents itself, if it shows up or not. ah What about you, Dennis? How's your first pairing Dude, it is fantastic. And and i say this not just because I really love the gin and I really dig the cigar. I think it's working really well specifically because the intensity off the first light, now I'm getting into, and it's probably about, I'm not like halfway. I'm trying to slow down, not smoke too fast.
00:25:16
Speaker
But it's doing a really great job of sort of correcting any any fast smoking that I'm doing, any intensity of flavor that's building up little bit too much. um It cuts through that, certainly with the alcohol being at 43%, 43.4, I should say.
00:25:32
Speaker
But then also that fruit quality sits so nicely with that spice. It's not fighting the spice of the cigar. It's not fighting the the slightly more subtle characteristics of that leather that I mentioned.
00:25:44
Speaker
And then also the sweetness. To your point, I think the sweetness is really cool because it's giving the gin a little bit extra sweetness, which is fun. um And ultimately, it's it's evocative of those old... You remember those old aristocratic parties that...
00:25:58
Speaker
back in, I don't know, France, 1870s, 1880s, they'd have these parties where you would show up to a party, you know, at someone's house, and it be a big to-do, and every time you would show up, classically, they would have a giant punch bowl, and upon your entry, you would get you would get a ah small... a coupe glass, I have to think about it, a small coupe glass of this punch, and it was...
00:26:25
Speaker
One of those things like everybody did their own recipe and it was nobody really talked about it. And so you were excited to go see that one you know family at their one house that had this special punch that they made.
00:26:36
Speaker
ah Well, their staff, I guess, made. But we'll skip that part. Likely. um And there are a couple of places in New York City where you when you go, when you are seated at your table, couple of speakeasy cocktail bars, you get a little cup of punch still.
00:26:53
Speaker
Nice. That's cool. I think the Dead Rabbit still does that upstairs in the piano room, which is lovely. I haven't been there in a while, but last time I was there, they had those and in little teacups. So it's just kind of fun.
00:27:07
Speaker
it's ah It's a different vibe, and it's one of those things that you can sit down and drink, and you can read a book and have a cigar and feel feel like you're in a different time. That's what I love about it.
00:27:19
Speaker
Nice. ah Man, i always wanted to go to Dead Rabbit. I never have. that The only, the only, ah well, one of like the three speakeasies I've ever been to, it's really funny. So I, was in Seattle and I have a friend who, uh, I hadn't heard from him in a while and he messaged our, our text group and said like, Oh, I'm in Seattle right now. and I was like, man, I used to go to Seattle all the time.
00:27:46
Speaker
Uh, and he said, we're, we've been checking out speakeasies. And I said, you should check out bathtub gin on second or third Avenue. And he was like, sounds familiar bro, we're, we're, we're sitting in there right now.
00:27:58
Speaker
We're sitting at a table drinking at that place right now. Like, wow. Uh, it was a cool place though. Bathtub gin It's like in an alley, an unmarked door.
00:28:10
Speaker
And you just got to know where it is. Um, it's not one of those, like pick up the phone and, and pull the book on the bookshelf kind of places. Um, it's, it's just in an alley and you walk in and go down to the basement and you're suddenly in a,
00:28:24
Speaker
Cool, snazzy bar. I really dig... Great gin cocktails. I really dig the kind of the people generally that gravitate toward gin cocktails or just even you and i I think are one of very few that drink gin neat. Like I'm drinking neat tonight and I do that on purpose thing. We we both kind of do it because we want to experience the gin and and get the full experience of what the flavor profile is um to then better inform how we're going to do cocktails how are we're going to use it in something else.
00:28:53
Speaker
Yeah. But gin folks in general, are an interesting bunch and a fun group of kinds of people to talk to because they have this vast knowledge. If you want to talk about something that probably nobody's thought about in the last hundred years, they're going be your people to talk to.
00:29:08
Speaker
And those are my people,
Introduction to Blue Note Bourbon
00:29:09
Speaker
man. I can get down and talk about fountain pens and paper types from around the world in different periods of history. like I'm down on that.
00:29:19
Speaker
I love it. We're an odd bunch. i i I do have to admit, that the way that I drink gin most often, is on the rocks with three olives. i I love gin and just on the rocks makes it makes it into like a cocktail except the only ingredient is gin.
00:29:37
Speaker
Yeah, I should i should have. you know Yes, I should have prefaced everything by saying this is a gin that likely you are not going to be doing your three ah ah three olive martini with. I wouldn't think so from the sounds of that one.
00:29:49
Speaker
Because it's going to go from Hendrix to Horrendrix very quickly. And you don't want that. Instead of three olives, I would say this probably, I would put three Luxardos, man. Ooh, I love the thought of that. Three Luxardos and black walnut bitters or chocolate bitters.
00:30:09
Speaker
Something on the kind of deep bitterness side. I like the idea that. I bet that would also make a great Negroni. You know what? Actually, you're right. I think it would bring out lot of great flavors. Like being a little fruit forward.
00:30:22
Speaker
Yeah. All right. I'm going to move on to my next pairing here. What do you got? Now that we've gone through the high west, I've got an old standby here. This one has been showing up a lot, but I wanted to do campfire, a bourbon, and a scotch.
00:30:35
Speaker
Oh, my. And just kind of compare them. Yeah. I didn't have a... Well, do have a rye inside. No, I'm not going to do a rye also. But this Blue Note. Yeah. They should sponsor you. I can't get away from this one, man. Once this bottle's done, maybe I'll give it a rest for a while. But, uh, like when I want bourbon, this is one of my favorite bourbons that I have right now, which is kind of shocking at the the price point and that it's no age statement. And, you know, it's, uh, this is a new school bourbon for me that I'm, I'm digging on, man.
00:31:09
Speaker
Uh, so blue note, they're, uh, headquartered in Memphis, Tennessee, ah They were founded in 2014 by the BR Distilling Company. um And they are the oldest licensed distillery in Memphis.
00:31:22
Speaker
So I have the oldest licensed distillery in ah Utah tonight and the 11-year-old oldest licensed distillery in Memphis. um So this one is sourced whiskey.
00:31:35
Speaker
Dude, they have a... I don't remember the details of it. It's got like a fancy name, like Blue Note... ah but a Symphony or something like that.
00:31:47
Speaker
It's $450 bottle. Jesus. Okay. That I think they're distilling themselves. um But this one is sourced from an undisclosed distiller. See, also MGP.
00:32:00
Speaker
probably, because that's where everybody's getting their undisclosed source stuff. um They don't say where the is whiskey is aged, whether they're doing any aging themselves or buying already aged and bottling it, but they do call this crafted in Memphis, which I find hilarious and suspicious at the same time.
00:32:17
Speaker
um Just seems funny to call it crafted in Memphis when it's like the most crafting they could have done is put it into a barrel and then dump it into the bottle. Well, I...
00:32:30
Speaker
I think I'm getting a little softer on my feelings about that kind of thing. Generally, in the past, I've complained and I've said, man, that's some bullshit. You're not really, you' if you're not distilling, you can't call yourself a distillery.
00:32:42
Speaker
But unless you live in New Jersey where you can actually just say, hey, I'm a distillery, but I'm just buying shit from MGP. and but You can do that in a lot of places. There's a lot of disill distilleries that have ah never distilled anything.
00:32:55
Speaker
Yeah. So I understand like there's a, there's a mix where yes, uh, at some point you're getting raw material and you are blending, you are barreling, which certainly has an effect on, on the final product to blue notes credit. I think they're probably certainly if they have your, your, uh, uh, well wishes as much as you've loved them and talked about them.
00:33:15
Speaker
I think they're doing something right. And they're doing probably something pretty cool on the barreling side of the house. They're certainly doing something right. Dude. Uh, They don't say how long they've aged this, but they ah they do.
00:33:28
Speaker
There is somewhere. i don't think it's on here.
00:33:32
Speaker
Somewhere I read that they're aging it at least three years minimum. um Oh, maybe that's because it's straight bourbon whiskey. I think that's what i why I put that in my notes. um Because this is straight bourbon whiskey, which I think means they can't be finishing it, right?
00:33:48
Speaker
no i don't I don't remember the rules. Yeah, man. ah They do tell us the mash bill, 70% corn, 21% rye, 9% malted barley. They bottle it 93 proof and ah they do not filter, which they have in like big letters on here right above crafted in Memphis. That's not as big a deal as they think it is. I think, uh, cause a lot of distilleries, except for some of the real big guys, most distilleries aren't filtering anymore these days, uh, because people want that extra flavor and texture.
00:34:17
Speaker
Um, Bottle of this cost around $40. And I'll just hold it up again. It has a nice-looking bottle. It's got, like, that music notes. I wonder what song that is. I can't read some music.
00:34:29
Speaker
where Where are the notes? They're in the blue. It's hard to see. I see now. They're, like, it's a matte label that has, like, blue chrome for the music notes. Fun fact, you can scan that with your phone, and AI will tell you. Oh, good point.
00:34:46
Speaker
um We're in the future. um' gonna I might try that while you're talking about your next pairing. I'm going to take a couple sips of Blue Note, see how it compares to Campfire, and if i if I feel like Campfire has more or less bourbon influence now that I've tasted this.
00:35:03
Speaker
Let me know. What do you got up next? I just poured it. it's It's so exciting and so fantastic that I need to ah need to go back to Pennsylvania and get more of this for you.
00:35:16
Speaker
Check this out. how funky, dark, and thick it looks. And oddly enough, I did this without even thinking on purpose. My three pairings tonight are, they're all in the same vein.
00:35:30
Speaker
I'll say that much. They're all in the same vein. You can tell. don't know if you want to take a guess. What do you think that is? if If you had to guess, what kind of beer would you say that is? I would call that a sour. Okay.
00:35:41
Speaker
It is a sour. You notice the head retention is completely gone. Yeah. um But what do you think the flavor is? I don't know, strawberry, pomegranate.
00:35:53
Speaker
Kind of. Maybe red grape. I don't know. You're getting closer. You're getting closer, man. me show this really cool can. What I'm having is... Oh. PB&J mixtape from Zul Brewing. Zul with an umlaut XU, umlaut L, which got this really snazzy, like, just... I love...
00:36:15
Speaker
I actually saw this beer pop up on Tavor couple days ago. Oh, dude, you have to get it. I'll say you absolutely must get it. I wish I had. Now it's too late, I think. It is one of, I'd say probably my, i would argue it's probably the best peanut butter and jelly sour beer I've ever had.
00:36:31
Speaker
I've had so many. I've had at least, let's say at least 24 or 23, including this one over the years. And this one is by far the best. 6.5 ABV.
00:36:43
Speaker
And so Zool is out of na Knoxville, Tennessee. Let me pull up my notes real quick. Here we go. So based out of Knoxville, Tennessee. Man, we got lots of Tennessee going on tonight, huh? Tennessee's the place, man. Based in Knoxville, Tennessee.
00:36:57
Speaker
And they were founded by Brad West, Bentley Blackshear, and Tara Thacker. And they got together at a beer festival and said, hey, you like beer? We like beer. We're going some weird stuff. Let's do some weird stuff together.
00:37:10
Speaker
And they came together and decided to start focusing on this this mix of nostalgia. It's really, it's not just music, it's not just beer. It's a mix of music, beer, old movie posters, as you saw in the in the branding.
00:37:23
Speaker
They like that classic, like late 80s, early 90s sort of playfulness. That's what their focus has been since starting, and they haven't really been around for a very very long time.
00:37:34
Speaker
But I bought this in Pennsylvania at a tiny little shop. And so the fact that that shop had this beer, it it speaks volumes about their distribution, about the fact that people actually want to drink this stuff, um especially because when you look at sours, generally they're kind of polarizing.
00:37:50
Speaker
And then take something very polarizing and then you add more polarizing flavors by doing something like a peanut butter and jelly. people are gonna love it or they're gonna hate it. But no matter what, and I say this about Malort all the time, I say, when I share Malort with people for the first time, I tell them, it doesn't matter if you like it or not, you will never forget this experience.
00:38:12
Speaker
And that's how Malort sells. You experience something, whether you like it or not. Same thing with cigars. You may not like the cigar, but you'll you'll never forget a cigar you disliked and you'll never forget a cigar you liked.
Unique Pairing with PB&J Mixtape Sour Beer
00:38:26
Speaker
And because of both of those two reasons, you'll be able to find the next cigar, the next beer, the next spirit, or whatever else that you really enjoy. And it gives you perspective. So I think there's a lot of value there.
00:38:39
Speaker
I should have also mentioned that they very recently bought another brewery. They bought Fanatic Brewing Facility in, think it was earlier this year, They bought this new brewing facility that they are repap they've repurposed to just exclusively doing sours.
00:38:56
Speaker
Their entire sour program just moved to this place. um and And it's kind of cool. like this is a mix This is a mixed ah mix the yeast sour, so it's it's using...
00:39:10
Speaker
using a couple of different yeast. The main body of this though, and when you see this kind of base of the body where thin, they're using a, that's what it's called, it's a TY Pure.
00:39:22
Speaker
So TY Pure is a kind of yeast that, interestingly enough, talking about congeners, produces very little congeners on purpose because it's meant to produce something that's to be used as a base for things like hard seltzers, as an example.
00:39:37
Speaker
So it's a very it's a very clean alcohol. You really don't get a lot of flavor out of it, but but you're using that as your cannabis to then do something like a sour, to then add things, in their case, roasted peanuts.
00:39:49
Speaker
And they use actual roasted peanuts. They're not using and extract. They're not using powders. Wow. And ah using peanuts sucks. And again, you know looking at the head retention, you can tell. i was going to say that maybe Wyatt has no head whatsoever, because...
00:40:07
Speaker
Like, if you've ever... i remember when I was a kid, you know, your soda foams up, and I heard the tail or the tip, the the life hack that before life hacks existed, that you touch your nose and then dip it.
00:40:22
Speaker
Yeah. And it kills the the foam, which is true. But it happens that way because foam is... yeah it's kryptonite is any amount of oil whatsoever.
00:40:35
Speaker
And so just a little bit, just a microscopic amount of oil from your finger is enough to destroy the foam on that soda. Yeah, it binds immediately and weighs it down. Once you have any amount of oil whatsoever in your beer, ah like maybe peanut fat, peanut oil, ah it retaining any amount of foam is impossible.
00:40:57
Speaker
And that's fine. I mean, it's a... Listen, for a sour, for what you're drinking, for the it it doesn't take away from the flavor, I can tell you that. If this had a lot of foam, i I don't know if I would like it more or less or if I would be indifferent. Likely I would be indifferent.
00:41:13
Speaker
But the flavor on this thing is wild because it is sweet. I'll say this, it is is is sweet, but the finish is toasted peanuts. It's just that like roasted peanut flavor. you get chunky peanut butter and you put it on a slice of bread, it's that it's that it's got that breadiness to it, which is really cool.
00:41:31
Speaker
And it's interesting because the malt base is very likely not contributing too too much to that. It's probably coming from the the peanuts. Yeah, they're probably trying to get as little beer flavor in there as possible um as a but as a baseline. just I love sours as a vehicle for interesting flavors. I love sours because now we're seeing sours that are more evocative of classic cocktails so that are focusing on the bitter flavors, the more savory flavors, the flavors that are maybe a little bit too nuanced for your classic sour because the sourness has to be toned down.
00:42:06
Speaker
And when you turn down the sourness, now you actually have to have something that has real flavor. True. you know You're not washing out your sourness. And this is why you and I both love Gosa for so for so many different reasons.
00:42:17
Speaker
One of them being that it's so... One of the best, man. It's elegant. It's an elegant sour that gives you just enough. And when it's done well, you experience so many different flavors in every sip that you keep coming back to get more.
00:42:31
Speaker
All right. So... Blue Note. Did you get the song? No, I didn't figure it out. So i had I got distracted because I took my glass and I took a sip and then I remembered that I had swapped the bottle positions but I forgot to swap the glasses.
00:42:52
Speaker
So it was like I thought I was getting Blue Note bourbon and I got a face full scotch and it was very confusing for a second. Um, cause it was like, what?
00:43:02
Speaker
This doesn't taste right. It's wrong. What happened? Uh, but no, it's, this is actually the bourbon. I can tell for sure by tasting it.
00:43:13
Speaker
Interestingly, tastes a little more subdued than usual since I had it right after that campfire. Um, campfire is a little bit higher proof. Yeah. Just a little bit. Um, right.
00:43:26
Speaker
No. Campfire is actually just barely... It's 46 and a half on the... right Yeah, 46 and a half. So Blue Note actually has half a percent more.
00:43:38
Speaker
um But still, the the Blue Note tastes a little bit less... little bit subdued. Not as sweet. um And it somehow tastes a little spicier than it usually does compared to the Campfire.
00:43:53
Speaker
Yeah. But it's working really well with the cigar. the I mean, just the spice level of this cigar works really well with a spicy whiskey I've found. um And that sweetness on the blue note, it's not quite as sweet as the campfire, um but it still has a really nice sweetness that works really well with the sweetness of the Carrojo wrapper on here. Like that distinct, spicy, sweet, meaty kind of flavor.
00:44:18
Speaker
I love it. um What about you? How's your second pairing? that Oh, man, hour it's fantastic. It's absolutely fantastic because of that that peanut flavor that's coming out is surprisingly really clean and gives the the cigar a something to sit on top of, if that makes sense.
00:44:36
Speaker
I think it's working really well. I almost prefer less carbonation in this. I think it's working better with less carbonation than more. Because again, the bubbles tend to scrub the palate and with subtle flavors where you want to get that little bit of peanut or you want to get that Corojo flavor, you don't want to scrub it out with with the bubbles.
00:44:54
Speaker
You want to experience it a little bit longer. For sure. ah Sam's second pairing of the night was sparkling ice starburst lemon.
Final Pairing with Bunahabben Scotch
00:45:03
Speaker
Uh, I've never had the Starburst flavors, but ah my kids love that sparkling ice stuff, and it's so good. What is sparkling ice?
00:45:10
Speaker
um it's like It's a soda that comes in these like real thin bottles. but It's like a low-sugar soda, but it's really good. You can get it at Walmart, Safeway, places like that.
00:45:22
Speaker
um Is it made with sugar, like real sugar, is it made with like a sugar adjacent? I don't remember. Sparkling ice. You know, because my brain is going... I could ferment that. I made little prison wine out of that.
00:45:35
Speaker
You probably could. Probably could. Well, I've done it with Hawaiian Punch. Oh, I've seen sparkling ice. Okay. The thin bottles. I see that now. Yeah. Oh, $12 for a pack on on ah Amazon is tempting. I might.
00:45:46
Speaker
I'm going to have to look at the ingredient list first to see if it's got sugar. Well, if you don't got sugar, I tell you whole i tell you what now. The last time I went to Walmart and bought 30 pounds of sugar, it wasn't because I was hungry.
00:46:02
Speaker
I was thirsty. And I got a whole lot of weird looks. but I love that. If you know, you know. All right. On to my last, Unahabben.
00:46:13
Speaker
This is the one that ah I took a sip of thinking it was Blue Note and was like, nope, definitely not. You said that very well. Bunahabin. Bunahabin, eh? Yeah. It's hard. It's hard but when you try to read it and say it, it's really hard. But if you've heard it said before, you can emulate that. Yeah, the trick is just thinking it in your head and not reading it. Don't read it because they would be confused.
00:46:31
Speaker
Well, the trick is you let somebody else say it who likely knows how to say it, and you just sit next to them. You listen really carefully. like Good point. ah So Bunahabin was founded in 1881 on the northeast corner of Islay, which is the island off the southern coast, the large island off the southern coast of Scotland.
00:46:49
Speaker
ah where all the peated whiskey comes from these days near the Isle of Jura. um They were the most remote distillery there. They were near nothing. The only thing that they were close to was a spring because they figured we'd rather, ah you know, drive 20 miles or more likely travel by horse 20 miles ah up to the distillery ah to build it than,
00:47:18
Speaker
build 20 miles worth of pipes to bring it to where we are and where everybody else is. So, uh, now their closest neighbor is Cal Hila, which is only about four miles away. They're still the most remote there on the aisle of Isla, the Island.
00:47:35
Speaker
Um, they are the furthest distillery from any other distillery, which again, the closest is four miles. So that gives you an idea of how many distilleries are and how small the Island is. um So the village of Buna Haban didn't exist.
00:47:49
Speaker
They built the distillery and then ah the village was founded as a place for the distillery workers to live. um Because the reason being that for 80, almost 80 years of the distillery's existence, i it was only really accessible by boat. You could get there.
00:48:12
Speaker
by uh by trail on a horse um but the only way they got whiskey out and ingredients in was by boat uh until they finally built a road in 1960 which gives you an idea of how remote this is like it was remote enough that they had a dirt road for almost 100 years of their existence
00:48:36
Speaker
in 1885, just a couple years after they were founded, ah it was noted by the man, I always forget to write down this dude's title. It was like the Chancellor of Gotch or something like that. Yeah, he has a fun title.
00:48:51
Speaker
um but he visited them and noted that they are one of the most automated distilleries he's seen in Scotland. Again, 1885, they had automation. um They had steam powered elevators.
00:49:04
Speaker
They had steam powered ah barley spreaders, augers that would spin to drop the barley out. um So they had like a bunch of, ah a bunch of these steps in the process of whiskey making were automated when nobody else was doing that Not even close.
00:49:19
Speaker
um And it was all done with Steam, which is rap. Very Steam-punk. It's nuts. um mean And the the choice to use Steam is a bold one as well, not just because it's costly, but also because it is dangerous. If you don't do it right, things happen very quickly, and essentially people die very fast.
00:49:37
Speaker
Well, when you think about it, it makes a lot of sense because at the time, and this is still the norm for some distilleries, um but at the time it was the norm for pretty much all distilleries.
00:49:48
Speaker
ah You would do your malting with fire, but you would distill with steam because it's a more reliable source of heat to not overheat.
00:50:00
Speaker
Um, so almost every distillery, uh, except ones that were, you know, kind of still living in the dark ages had an outbuilding where they had the fire and the water, and then they would pipe in the boiling water or the steam into the distillery so that they could heat the, the, uh,
00:50:23
Speaker
What's the word? Pot distillers? Stills. Stills. That's the word. I'm very stupid, guys. Sorry. ah And so you already are using steam and producing steam at a pretty big level.
00:50:36
Speaker
um So, you know, using some of that to power things actually kind of makes sense. um they were also the first building on the island to have electric power and electric lights in the 18th, 19th. for a long time. And they, I forget how long it was, but I think it was some crazy amount time where they were the only ones. It like 15 years or something like that. It might have been 10.
00:50:59
Speaker
um But still, they were the only ones that had electric lights in the building. ah um but Man, they just have some really cool history. There's a local legend...
00:51:10
Speaker
that the architect who built the distillery or who designed the distillery when it was being built rather um was also the designer for all the prisons in Scotland. um Which is why the building looks the way it does.
00:51:23
Speaker
Yeah, which is actually surprisingly untrue. He had designed it to mimic a chateau in France, like the but Bordeaux style where you have the ah big ah big courtyard in the center. yeah But they said it was it looked more like a prison.
00:51:39
Speaker
um So he was probably rolling in his grave at that point or just angry at the pub when people would be like, hey, you're the prison designer that designed that Brooklady building Bunahabin building.
00:51:51
Speaker
He's like, no, I'm the I'm the Chateau man. Yeah, that's my cousin, the prison man. ah
00:52:01
Speaker
Man, that must have sucked for him. ah So since the 50s, the distillery has been using only spring water for their distilling, they and and they're the only distillery still doing so.
00:52:14
Speaker
Based on what I've read, it seems like they were doing it before then, but then there may have been a period where they weren't using spring water, where they were using like city water somewhere in there or something like that. But of course, that was before they even had a road, so I doubt they had running water.
00:52:27
Speaker
um So it's probably just the way that they've written it, that they use spring water. um They are known for their unpeated whiskeys, which this is one of those. um They have a couple of special editions that are peated, but for the most part, their whiskeys are unpeated, which is not the norm for Isla distilleries.
00:52:45
Speaker
um The one that I'm drinking is Bunahab and years in sherry, bourbon, and whiskey cask, just generic whiskey cask.
00:52:57
Speaker
Yeah. Bottled at 46.3%, so just a little bit under what the blue note was. i'm I'm surprised all of mine are 46%, varying by half a percent from there, which is pretty weird.
00:53:14
Speaker
Anyway, I'm going to take couple sips of Buna Haban and let you talk about your final pairing of the evening, and then we'll ah circle back and talk about the cigar some more. How far are you on the cigar? Let me see. I hit where the first band was.
00:53:27
Speaker
Oh, my. All right. So I'm. Oh, you are cruising. Dude, i I can't. I can't put this damn thing down. I've been trying so hard. um Yeah, man. So interestingly enough, I mentioned my my three pairings tonight.
00:53:41
Speaker
Sort of not purposely. I really didn't think about it in that way where how my three pairings going to work together. or you know what the basis was, it was just kind of a, what's top of mind?
00:53:51
Speaker
I'm soaking this cigar. What do I want to drink with this cigar? And it so happened that I picked three kind of similar pairings, but in very different and unique ways. ah My final pairing is this lovely Frenet Bronca glass, and it's not Frenet.
00:54:05
Speaker
Oh, there we go. It's kind of pretty. good Good ruby color to it. um This is a, I mean, I really don't even, but don't necessarily want to call it a brandy because it's not at the the proof of a brandy.
00:54:22
Speaker
But this is the Blackberry, let's see if we can see it. There it is. Blackberry Bramble. Oh, yeah, I remember that one. Yeah, I had that on a while back. Blackberry Bramble from ah Nomad Distilling Company.
00:54:35
Speaker
These guys are based out of Baster's Townships, which is just adjust outside of Williamsport, Pennsylvania. And this is only 40 proof, so technically but I wouldn't even call it ah a brandy, but it's a ah fruited liqueur, if you will, I think that's reasonable. 20% ABV definitely puts it in the liqueur status.
00:54:57
Speaker
and And that's not to knock on it. I think it's it's really great for what it is, but I just want to make it clear, it's it's definitely not a brandy. I wish it was because it's really fantastic. And yeah, man, so back in March, 2018, husband and wife got together and decided to buy a distillery.
00:55:15
Speaker
And they kind of, they've really been in and out of different kinds of business ventures over the years. So part of the name Nomad is the fact that they've moved around so much, they've done so many different things together and it sort of made sense. They they came up and they purchased a site that actually was a distillery previously. like
00:55:36
Speaker
Which was, oh boy, what distillery was it? Something Mountain. Oh no. I lost my notes. Uh oh. Hold on. Hold on. Oh
00:55:50
Speaker
ah ah God. Oh, sorry. Mountaintop Distillery. That's what it was. Okay. So the Jim Thorpe location that opened in 2022 was the former Mountaintop distillery.
00:56:03
Speaker
They used everything that was already there. They basically, when you buy, generally when you buy a brewery distillery, it makes no sense unless you're moving to a larger facility and you need that equipment. You end up leaving it because it's expensive to move.
00:56:15
Speaker
In a sense, it's almost like if you leave the equipment, the person buying it is more likely to to finalize that purchase. Because this stuff is massive. I mean, that makes sense.
00:56:27
Speaker
And, you know, everything everything's already established. The space is established. it It makes sense to sell it as a whole package rather than piecemeal. Rarely will you see breweries selling. If you see a brewery or a distillery selling individual pieces of equipment, that's kind of a bad sign of they are hemorrhaging. They need they just need to they need to move stuff quick kind deal.
00:56:48
Speaker
Yeah, the only exception I can think of for that is ah they don't have the room to expand without getting rid of the old equipment. And then, yeah, that's part of it as well.
00:57:00
Speaker
ah So this is their Blackberry Bramble, which is one of several flavored offerings that they have. It's it's a liqueur-like thing because I say liqueur-like because it has a neutral spirit, but then they also add wine to it.
00:57:13
Speaker
So you have your, you have wine, you have a neutral grain spirit, and then you have a little bit of flavoring, which, listen, I'm not going to knock them forward because that's kind of the nature of the business.
00:57:25
Speaker
Well, and that's how you get the the Blackberry flavor in there, right? Yes, I mean, this is a classic. If you've ever had blackberry brandy or if you've ever had, actually, Manischewitz, this is very close to blackberry Manischewitz.
00:57:40
Speaker
The sweetness, the body, the the finish of the fruit is on there. it's It's nice and and intense. And so they've taken this space and they've effectively turned it into not just the distillery, but they've turned it into a full event venue. So they do things like weddings.
00:57:55
Speaker
they do They support local businesses that want to have their events there. They can come by and set up shop and do an event for an evening. Weddings, music, whatever is nearby, they have people come by and say, hey, we have this big space. We're not using it.
00:58:10
Speaker
Today, we're just doing distilling in the back, but the front space is massive, so they let people come in and rent that space out and do stuff with it. and In turn, you know they support it by providing the the spirits, which is kind of nice.
00:58:25
Speaker
Very cool. But i I like it, and you know selfishly it brings me back to the old Polish Blackberry brandy, proper brandy. think it was at least 40%, which was BAKS, B-A-K-S.
00:58:37
Speaker
which was box b a k s Never heard of it. Unfamiliar. Well, you're probably never going to hear about it because they've since stopped exporting to the U.S. and have rebranded in a sense where now they have a they have an offering that's just for the U.S. market, which is distinctly different than the Polish version.
00:58:58
Speaker
And maybe if you know somebody in the Polish community that that travels often, they can pick up a classic bottle for you, but that stuff was gold back 2007, 2008 when it. when i was getting it I certainly don't know anyone in the whole community.
00:59:15
Speaker
Never too late.
00:59:19
Speaker
All right. um Well, Una Haban is great. ah I mean, this whiskey is just incredible. And it's got, let me take another sip.
00:59:31
Speaker
It's got like a funk to it that I can't put my finger on, but I like in a good way.
00:59:40
Speaker
It's very caramel candy at the beginning.
00:59:48
Speaker
And then it moves into kind of ah
00:59:53
Speaker
almost like peachy berry kind of flavors and vanilla. It's... There's like a a toasted nut to it, like almonds or something like that.
01:00:05
Speaker
Man. it And it's... Sorry, go ahead. Go ahead. You go ahead. I was going to say, so I think, you know, Bonobins is a very distinctly different... um Oh, yeah.
01:00:17
Speaker
It's so different than everything else that's coming out of that area. I mean, I think it's different from all other Dodge. Like, this is one of those ones... I mean, kind of like everything on Isla kind of has the same... You can say the same thing about where... Different parts of the Band-Aid.
01:00:32
Speaker
very st Very distinct. Very distinct. yeah um And this one is entirely, it tastes nothing like, it has none of the distinctness that the other Isla distilleries have, your Laphroigs, your Lagavulans, your Ardbegs.
01:00:47
Speaker
um But it has something completely different that tastes like nothing from mainland Scotland. Wild. Every time I'm like, I need 15 more minutes to just sip on this and meditate so I can figure out what I'm tasting.
01:01:04
Speaker
Cause there's just so much going on with it. It's great. Um, and it's working really well with the strength of the cigar. For me, the cigar at this point is getting a little bit of, um, like a,
01:01:20
Speaker
a charred barrel kind of bitterness. Just a little bit of bitterness. So licking the barrel. Yeah. The spice has ramped up. It's got a little bit more leather and a little bit more earth to it.
01:01:31
Speaker
um Like the, the volume of all the flavors is turned up at this point. As I'm certainly in the last third cruising through the last third, I would say like almost done with the last third at this point.
01:01:44
Speaker
ah the man But man, what a great cigar. um I'm going to go back through my pairings now, let you tell us how the, how's that Blackberry Bramble work?
Reflecting on Pairings and Standouts
01:01:53
Speaker
Dude, it is, it is lovely. And also to be fair, full disclosure, my brain is going into um the final segment of our show as I was thinking through kind of what, what did I get excited about this week? there are so many things that I got excited about. and there were a couple of things top of mind for you.
01:02:10
Speaker
But to wrap up my pairings, I think interestingly enough, I had, Three kind of distinctly different, but also very similar sort of pairings with the fruit you know between between the gin, that sour that had this really great grape and peanut quality to it, and then also finishing on that blackberry liqueur.
01:02:33
Speaker
It's great. They all have different viscosities. They all have they kind of sit on the pal in different ways, um which is fun. I'm just about to go through my my pairings now to kind of figure out what I think the best is.
01:02:45
Speaker
What are you feeling with yours? Are you going to lean on the blue note? Because I think that's been a winner for you for a while.
Whiskey Pricing and Experiences
01:02:50
Speaker
No, it's it's the loser this time. Oh, wow. It's in third place. I'm going... oh shit. We don't usually rank them, but I'm going Campfire, then Boonahob, and then Blue Note.
01:02:59
Speaker
The Campfire for me... just that balance that it has. It's got notes from everything else here. It's got kind of those honey, almond kind of flavors that the Buna Haban has, ah mixed with the spice and sweetness of the blue note, but kind of a little bit more of both of those, like the intensity of the spice and the sweetness is much more on the high West than either of the others.
01:03:27
Speaker
Um, it's It's just so interesting. And now I'm... I was saying before, I don't really taste the peat, but I do now. And it's really interesting because it reminds me of...
01:03:41
Speaker
If you were to set up three tiny shot glasses, like, you know, just a, just a taste of each one. And you went bourbon, rye, hard bag or something similar to hard bag. Maybe, maybe a one of Buna Hobbins heated whiskeys or a broccolati or something like that.
01:03:59
Speaker
um But it's really interesting that as soon as it goes, as soon as it hits your tongue, you taste that intense sweetness that reminds you of bourbon. And then it turns suddenly turns oaky and then gets spicy.
01:04:12
Speaker
And the spice is like the rye. And then once it leaves your tongue, you're left with that, that peatiness. And it's man, it's just a every sip of campfire is like three thirds like a cigar.
01:04:30
Speaker
right Dude, I can tell you, Campfire for me, you and I both have very close ties to Campfire for different reasons. I remember drinking Campfire back in the olden days when it first came out for, I want to say I was getting bottles between $38 to $42. I know.
01:04:46
Speaker
ah i don't know if I ever paid that little, but I remember it did used to be like $45 or $50 by me. And talking about going back to the whole congener thing and things that could potentially affect the next day, how you feel, give you a headache, whether you're hydrating or not. I mean, if if you're overindulging on something that's high in congeners, you're going to have a headache no matter what, even if you stay hydrated.
01:05:12
Speaker
um And it's just some people more susceptible than others. But I can tell you, a friend of mine, he would come over with a bottle and we'd sit over the course of four or five hours, hang out, eat, chat, and then we'd drink.
01:05:25
Speaker
Between two of us, we'd have one one bottle and feel fine the next day. it's Completely fine. That's high-quality spirits, man. It's high-quality stuff. The story is great. And, of course, I think we're all pining to know what what are they using, man? What's the scotch...
01:05:41
Speaker
Where is it coming from? I mean... We want to know. my My opinion is We've speculated. It's obviously Brook Lottie. You know, they wouldn't say he was visiting Brook Lottie. Well... They would say he was visiting a scotch distillery.
01:05:54
Speaker
what I think Buklati is probably probably the ah more likely one, but I know Kauela is another one that people have talked about. Actually, you're right. Since it they do call it a blended whiskey, Kauela might be more likely.
01:06:09
Speaker
But regardless of where it's from, I think we can all agree that it is a ah really fantastic expression coming out of out of High West. yeah It really is.
01:06:19
Speaker
They're doing great stuff. And we we can't recommend it enough. ah If you hate scotch, bourbon, or rye, just stay away from it. Like, yeah I don't think you're going to have a good time with this whiskey. If you like all three of those in any way, i highly recommend this.
01:06:38
Speaker
And just for for pricing, were talking price before, bottle of this is $85. me. by me um I was going to say, yeah, to your point, if you like any one of those three things, just take a fart in the dark and just try, you know, pick up a bottle you might like.
01:06:52
Speaker
the first time I had it was actually at a bar. I went to a, man, the first time I ever had it, we went to this ah this Italian restaurant in downtown Portland.
01:07:05
Speaker
ah Mama, Mama, Mama Mia, something like that. Mama Mia Trattoria. That is what it was called. ah No, this is like a legit Italian place. They hand make all their pasta. They've been there for like 80 years.
01:07:18
Speaker
Made from real Italians, obviously. Made from real Italians. but but they ah They do the the giant meatball thing where if you you order the giant meatball, it's like a five-inch meatball, dude.
01:07:30
Speaker
The giant meatball? Is that a thing? Oh, yeah. Wow. They have a bunch of stuff that they... i think it's the... Is it the lasagna... There's something that they only do on Sundays.
01:07:41
Speaker
It might be the lasagna. It may be the the meat sauce. It's always meat sauce. It's Sunday sauce, baby. Come on Exactly. but The place is incredible. But we went there for probably our anniversary, and we had to wait for a table like 30 or 40 minutes.
01:07:58
Speaker
So it might not have been our anniversary. It may have just been dropping in. But I went across the street to the burger place, Killer Burger, that has a full bar, and I saw a campfire, and I was like, I need to try that. This was 12 or so years ago.
01:08:13
Speaker
And i tasted it and was like, oh my God, this is incredible. And I don't remember what I ate for dinner that night, but I remember what I drank before I got there. And it was campfire.
01:08:23
Speaker
so yeah I can tell you, if if I had a horse and I were loading out my saddle to go out for a weekend, I would pack one of two bottles.
01:08:35
Speaker
It would be either campfire from High West Or Old Granddad Bonded. Both great whiskeys. Those would be my two my two carry whiskeys for for a weekend out in woods. All right. Before we get on to one for the road, Sam says he's his third pairing was Horse Soldier.
01:08:53
Speaker
Gosh. Horse Soldier bourbon. i haven't even had any beer tonight. How am I suddenly burping like that? um And he said his pairing of the night is also the Horse Soldier bourbon, the caramel, nutmeg, and oak.
01:09:06
Speaker
are what make it as pairing of the night. ah Man, I love horse Horse Soldier. I remember I've only ever had one bottle, but I remember that bottle fondly, and I should probably re-up soon.
01:09:17
Speaker
because Because we do this show, i tend to keep the same 15 or 20 bottles on hand until I start running out of a couple of them. yeah And once they start going low, that's when I start replacing things.
01:09:30
Speaker
And I try not to generally replace stuff with the same thing that I've already had. so it's I have an ever rotating selection that probably rotates every six months or so yeah same for me alright well there's our our pairings of the night ah had a check out this VR go ahead I had a thing about Horse Soldier highly recommend it's not my one for the road but I'm still going recommend it for you a song called Horse Soldier well Horse Soldier horse horse horse if I can't even speak English hold on
01:10:03
Speaker
Let me try my English voice.
Movie Recommendation: Freaky Tales
01:10:04
Speaker
Horse Soldier, Horse Soldier by Corb Lund. Fantastic song. It's just a cool, ah it's it's super groovy.
01:10:14
Speaker
Definitely check that out. Now, let's get back to One for the Road. What's yours, Tripp? Alright, One for the Road. Mine is ah film. I watched it It's on HBO Max now.
01:10:26
Speaker
And it's kind of a weird experience. It's called Freaky Tales.
01:10:31
Speaker
This is an anthology movie. It's three. Not HBO After Dark, right? No. Okay. Just making normal HBO Max. Okay. ah This is a ah horror adjacent movie.
01:10:46
Speaker
Not strictly horror, but it's, it's horror enough. ah
01:10:52
Speaker
It's a weird anthology.
01:10:56
Speaker
It's, Man, explaining this, I should have taken notes on this, but I'm just going off the top my head. ah It is... presented by and narrated by too Short, who i'm not you know I'm not too familiar with, but he's a rapper from the Bay Area.
01:11:15
Speaker
What's his name? Too Short. Too Short? T-O-O-O, dollar sign H-O-R-T. Too Short. Okay. So he narrates the movie and also is a character played by someone else later on in the movie.
01:11:29
Speaker
And it is an anthology movie. So it's three or four parts ah The first part is... ah And it it all takes place in 1987 in Bay Area, San Francisco, Oakland kind of area. um And it's dude it just has such a cool vibe to it.
01:11:49
Speaker
The first one is about the punk scene in 1987. And it has such like it reminds me of the The first short is like SLC Punk if it took place in the 80s. Oh, wow. Okay.
01:12:06
Speaker
It's very cool. And it's a whole... There's a whole punk versus Nazis thing to it. Then ah the second one is these two women who are... uh, they're rappers and they get recruited by too short to be, ah in his performance and to, to have a rap battle with him.
01:12:29
Speaker
And his plan is to embarrass them. And they do not let that happen. See, this, this segment has nothing to do with horror. The first one has a little bit of horror element. Uh, The third one is about the... Man, it's it's is' a crazy segment.
01:12:47
Speaker
It starts Pedro Pascal, which comes out of nowhere. Oh, interesting. He's listed in the movie, but I forgot Pedro Pascal was in this movie until I saw a bunch of completely unknowns for an hour and 20 minutes, and then he suddenly showed up.
01:13:04
Speaker
And then he runs into... He's just a guy ah doing some stuff. And you learn more about him as this segment goes on. But it has the most mind-boggling cameo I've ever seen in a movie.
01:13:19
Speaker
Oh.
01:13:21
Speaker
Where an actor shows up who you so far from expect him to walk out of that door that for a minute you're like, wait, what?
01:13:33
Speaker
What? How have I not heard about this? How has everyone not been talking about this? Keanu Reeves.
Cameos and Storyline in Freaky Tales
01:13:38
Speaker
What? Keanu Reeves. Bigger. Oh, my. Okay. Do you want me to tell you? well I mean, I can tell No, well, let's not ruin the surprise for people. Let's not ruin the surprise for people. Maybe I'll tell you after dark if you if you want to. You tell me after dark, yeah. ah So, Pedro Pascal's character talks to this crazy cameo and ends up going into the back room, ah and it turns out he's a ah guy that collects for the guy.
01:14:04
Speaker
Damn. oh They only call him the guy. Okay. um And basically you find out at this point that he's retiring. he's He's done with working for the guy. This is his last job is just getting this payment from this dude.
01:14:16
Speaker
Just one more job. It's never one more job. Exactly. Well, actually it kind of does end up being just one more job, but sort of not. Anyway, ah that leads to some stuff that then ties into the final story, which is...
01:14:34
Speaker
just straight up but somewhat sci-fi fantasy horror insanity of just a guy demolishing a house full of bad guys.
01:14:47
Speaker
Like, that's all it is. Just 15 minutes of a guy demolishing a house full of bad guys. and it's glorious. and And that's the point where all all four of the stories tie together.
01:14:58
Speaker
Yeah, they converge. Yeah, like cool, man. They did it in a really cool way where you don't realize, that you don't understand how they're converging until that that last segment when things happen and you go,
Appreciation for Smoking Aces
01:15:09
Speaker
oh! Like smoking an aces.
01:15:12
Speaker
Exactly. Smoking aces did that. And I love that movie so much. People hate it for a lot of reasons. And I understand, but I've loved how ridiculous that movie was. Me too. I absolutely love that movie.
01:15:23
Speaker
Uh, there are some, some things that remind me of smoking aces in this movie for sure. Uh, a lot of the characters in this could have been characters in smoking. Uh,
01:15:34
Speaker
But man, it's so good. And it has one of my favorite jokes I've ever seen on camera where so that I'll spoil this joke because it doesn't make the joke less funny. Okay.
01:15:46
Speaker
So in the video store, you get this crazy cameo and he leaves the guy, he leaves Pedro Pascal's character with a cliffhanger. And then goes in the back room and he comes back and he's gone. And he's like, Hey, is the, is the other guy here? And he goes, the guy behind the counter goes, no, man, I'm, I'm the only one working today.
01:16:03
Speaker
what? But there was a guy and he's like, i don't know what you're talking about. He's like, okay, well, I think he was the owner. He's like, what? But, but you're the owner, sir.
01:16:15
Speaker
And he has like
Review of Freaky Tales
01:16:16
Speaker
this mind blowing second. he goes, no, I'm just fucking with He went on his lunch break. It's just so good. Terrorism. Comedic terrorism. That's what it is. it really is because there is there's a moment watching a movie where when somebody says something like that, you're like, whoa, the whole world just flipped on its head. And things are, nope, just just kidding.
01:16:38
Speaker
That's called a fourth wall sack tap. It's an official term that I've just came up with. It's so good. I highly recommend watching this movie. If you have HBO Max, you can watch for free. Otherwise, you got to pay six bucks or whatever on Amazon.
01:16:52
Speaker
um Man, it's good. but I was shocked by how good this movie is. I had known about it for like maybe a year, and I had always thought, man, that sounds like it's a really bad movie. I know Pedro Pascal's in it, but it sounds like a bad movie, and it was fantastic.
01:17:09
Speaker
I absolutely loved
Cigar Ritual: Laying to Rest
01:17:10
Speaker
it. It's got some good gore. some decent special effects. Some of the special effects are a little painful to see. Yeah. CGI blood is always... That sucks. I hate it. It's always a pain, but I felt like it was actually done pretty well in this movie.
01:17:25
Speaker
I hated the Scorpion King for the shitty CGI. No movie is that bad. it Maybe some, yeah that but that movie's pretty egregious. ah Before you get to yours, Sam Fennel says his one for the road is start writing a book. Maybe not publish it, but the process is a great journey.
01:17:41
Speaker
Yeah. man Good for you, Sam. i'll have to I'll read it if you ever do publish it. Alright, Dennis. What is your one for the road? Again, I would just want to go back for second. Freaky Tales. That was the name of the movie. Freaky Tales. Let's all go watch it. And it was released in... When was it released?
01:17:57
Speaker
ah This year. Oh, it so it's new. okay yeah and It may have come out last year, but it I think it's got 2025 on Very nice. Check. 2024. So it came out last year.
01:18:08
Speaker
but came out last year i I'm so sad because i I have been trying to nub this thing and I've gotten to the point where I was essentially just tasting my fingers burning and I had to put it down. So I'm just... I've just laid this cigar to rest. And I say laid to rest because I've made a pile of ashes and I have properly buried my cigar in a pile of ashes.
01:18:29
Speaker
The fact that there was only enough cigar left, there was such a small amount of cigar left that you could bury it with ashes is pretty impressive. Well, you know, I...
One for the Road Tease
01:18:38
Speaker
I try to do it right when I can. Let me take a sip because my it's ah my one for the road kind of deserves a sip because it's going to probably upset some people and intrigue other people and it's going to be something that's going to tickle you in both ways.
01:18:55
Speaker
Oh, I can't wait.
01:18:59
Speaker
So, I originally originally i was going to do...
Gaming Experience in Red Dead Redemption 2
01:19:02
Speaker
ah told you this in the green room. I was going to do Red Dead Redemption 2 because I finally... got into this is the first real kind of modern game that I played since you're finally waist deep in it.
01:19:14
Speaker
Yeah. I mean, since, since Vice City came out, I was waist deep in it and, and, and just kind of like sitting there realizing I'm sitting here in my underwear. It's like a 1 AM or 1 30 in the morning. I'm sitting here, I've been playing here for hours. And the only thing I'm doing is looking for deer in the woods.
01:19:29
Speaker
That's it and I realized, Holy shit, this is amazing. I had to put it down and walk away. But, That's not my one for the road. My one for the road is something that has kept me awake and I'm so thankful for on my commutes that are very early morning, very late at night when I'm just kind of tired. I'm out of it. I'm not necessarily wanting to listen to music, but I want something that I can get into a little bit and think about.
01:19:55
Speaker
And it's a podcast called Weaponized. Are you familiar with Weaponized? I've never heard of this. um Okay, you're going to love this, dude. Weaponized is a podcast with two hosts. One is Jeremy Corbell, and the other one is George Knapp.
01:20:11
Speaker
Okay. Do you know what I'm talking about? Yeah. Okay. Jeremy Corbell, for those of you that that don't know, he's essentially the self-made documentary filmmaker and investigative journalist that has leaned really heavily into ufology, into high strangeness, into conspiracy, into what what kind of what would they consider, i guess, what do they call it? Black programs, you know, government programs that are R&D, but kind of off book.
01:20:38
Speaker
And George Knapp has been a journalist for the longest time out of Las Vegas, who he was a news anchor, and then he just fell into the Area 51 story and reported on that, and that became a big series and ended up doing things like Skinwalker Ranch and then reporting on other UFO investigations.
01:20:57
Speaker
Like literally from the 1980s, he's been doing this thing and kind of it was not his his focus. It wasn't his point. It was more of a people are talking about this.
01:21:07
Speaker
Why are they so interested? And how do we separate the fact from the fiction, from the sensationalism of of People talk about UFOs. and Are we talking about little green men or are we talking about something else?
Podcast Recommendation: Weaponized
01:21:19
Speaker
And the two of them have a podcast where they actually go through these things. and They have the conversations and their first question is, well, what data are we looking at? Do we have anything... real, any real data that we can talk about, that we can look at the, you know, people that have had experiences that were injured in some way, they talk about that, um talk about the markings on their bodies and things like that. and they also talk about things that have been declassified.
01:21:46
Speaker
Thanks to the Freedom Information Act, they've been able to pull a lot of information out and then just share it with people. And they, I think in the last, what is it, five,
01:21:57
Speaker
five or seven years probably, we've had several congressional hearings on specifically these topics. Whether they were events, AUPs, whatever you want to talk about, they cover this stuff and they try to separate conspiracy versus myth with evidence.
01:22:17
Speaker
So it's kind of fun, even if you don't like this kind of thing generally, i think it's really exciting because they bring a different lens to it. They bring the skeptic lens, but they also bring a skeptic lens from a very human standpoint of why do we even care?
01:22:30
Speaker
Why does it matter? What are we worried about? Are we worried that the government's not telling us about a project because we worry that they're going to have other projects they're not going about that could affect our day-to-day lives? Or are we worried about our greater existence as you know human beings in this world where we're constantly wondering what else is out there?
01:22:48
Speaker
Is there something? um So I think, to their credit, they they really speak to a ah wide demographic of people, and there's something for everybody in this. It's not just a conversation about you know the grays and...
01:23:02
Speaker
the shape of their you know they their their ships or anything else. It's it's not just about that. It's not ufology being the sake of ufology. It's more of a, if you know nothing about this, you can turn this podcast on at any episode and learn something and think about something.
01:23:18
Speaker
So because of that, I've been able to kind of stay awake on my commutes. ah And it's just kind of interesting to hear people talking about our ability now to to access information that's previously classified that has since been declassified but is not readily available.
01:23:37
Speaker
but It's there. You just have to ask for it. yeah So that's kind of the, the I don't know what you want to call it, I think, the kind of the workaround where they said, yeah, we'll declassify stuff, but we won't tell you where to find it. You've got to come to us and we'll get it for you.
01:23:53
Speaker
um You got to know what you're looking for. You got to know. that And that's the thing is it's it's the old analogy of the old library. When you go to library, you you kind of needed to know exactly what you wanted and you needed to know who to ask at a library to help you find that information.
01:24:09
Speaker
This is very much kind of, I think, the case with ufology, with high strangeness, with interest interesting clandestine operations. And it ties into a lot of different things. If you're into MKUltra and all the other projects that have happened throughout the U.S. history,
01:24:24
Speaker
It's similar lens, but I think a very different focal point, if that makes sense. Very cool. going to have check that out. That sounds yeah and at the very least interesting.
01:24:37
Speaker
Well, for you, I think of all people, you would really dig this kind of stuff. Nice. Very cool. I can't wait to listen. Maybe I'll listen as I go to sleep tonight because I always listen to weird stuff when I go to sleep.
01:24:48
Speaker
And I love Gregorian Chan is not weird. I love Gregorian Chan. No, never anything that ah boring. That's my morning music. I have vinyls. I have vinyls of a Glorian chant from Italy that I love.
Show Wrap-Up
01:25:02
Speaker
And my wife dislikes, but it's been a while since I've played it. That's awesome. all right, guys. Well, I guess that brings us to the end here. Check out the Tatuaje T110 Carrojo.
01:25:13
Speaker
What a good cigar. I mean, to be honest, in my opinion, any of the T110s are going to set you straight. um Yeah. Assuming you like strong cigars. If you don't like cigars on the strong side, um maybe skip this.
01:25:27
Speaker
Check out the one we'll have in a couple weeks instead, which is the... ah i mean We haven't decided when, but sometime in the next few weeks, we'll be smoking the seventh Corojo, which is the the brown label with the Corojo wrapper, which is great.
01:25:40
Speaker
um That might be a little more your speed if this is too powerful. thought you were going to say the Opus. No, that's going to be... We'll we'll talk about that later. but ah Anyway, everybody, thank you for hanging out and listening and watching and commenting.
01:25:59
Speaker
ah We appreciate you, and we'll see ah we'll see you next week, right back here for a new episode. ah So Dennis, give him a catchphrase. We'll get out of here. Thanks, everybody, for watching and listening, and remember, we want you to drink better, but we want you to drink less.