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LGP 43 - L'Atelier Côte d’Or '18
16 Plays2 days ago
This week, we're trying out the cigar with the longest name we can find, the L’Atelier Côte d’Or La Tâche ’18!
This very limited cigar from Tatuaje/L'Atelier was released in July of 2024, and contains the coveted Pelo de Oro tobacco grown by the Garcia family.
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Transcript
Introduction and Welcome
00:00:00
Speaker
Hey everybody, welcome to let's get pairing. This is episode 43. ah I'm going to butcher the name of the cigar, but I'm going to say it about 100 times over the next hour anyway. So I might as well just get it out of the way.
00:00:11
Speaker
We are smoking the Atelier Cote d'Or La Tache, La Tache maybe 18. um Check it out. Beautiful cigar. We'll get into all the details about it in just a couple minutes.
00:00:24
Speaker
ah But for now, grab yourself a drink, grab yourself cigar and let's get pairing.
00:00:45
Speaker
And we're back. Welcome back, everybody. ah This is Let's Get Pairing, episode number 43. As always, I'm your host, Tripp, here in the Casa de Monte Cristo studios.
00:00:56
Speaker
Thank you to Casa de Monte Cristo. um And as as usual, I can't say as always because he took a couple weeks off, but he's back ah with me from the dungeon of Dark Dank Dungeon-ness.
00:01:09
Speaker
Dungeon-ness crabs. The Dungeon-ness crab dungeon ah is Dennis. Dennis, how you doing, brother? ah Hey, hey, I'm just lighting my cigar now, man. Fantastic.
00:01:21
Speaker
Another Sunday, another cigar. have nothing to complain about. That's wonderful. I'm excited. Oh, yeah. yeah this the This is the best time of the week right now. We get to have a couple drinks, smoke cigar, and ah as both of us don't always get a chance to do, we get a chance to focus on the cigar and think about it and, you know,
00:01:40
Speaker
uh get in get in pairing mode because it's different than just you know sitting somewhere smoking a cigar absolutely it takes a little bit of extra focus it takes it's just nice to have free time usually when we smoke it's we're we're working we're busy we're in between things oh yeah so we have oh you got an hour to smoke right you got power through this whatever lonsdale and That happened to me twice in the... Oh, I just crashed on my phone.
00:02:05
Speaker
That happened to me twice this week where I was like, all right, I have one hour or one an hour and 15 minutes to smoke, and I light a cigar, and I end up with half a cigar still. I'm like, I thought I picked the right size cigar for this. Yes.
00:02:17
Speaker
yeah ah But I smoke too slow sometimes.
Cigar Spotlight: Atelier Cote d'Or La Tache 2018
00:02:21
Speaker
All right. So today we are smoking the... Atelier Cote d'Or Latash 2018 long ass name.
00:02:31
Speaker
Um, all right, first I'll get into the details of the name. Atelier means the workshop that is, uh, for anybody who somehow doesn't know it is Tatwa Hayes kind of offshoot brand.
00:02:46
Speaker
Um, there's, uh, There's a particular focus with Atelier that all of their cigars use sancti spiritus tobacco in them.
00:02:58
Speaker
um And that's kind of the thread that ties them all together. Otherwise compared to Tatuaje, they're generally a little more on the elegant side, full bodied, but less peppery and aggressive than stuff in the Tatuaje portfolio.
00:03:12
Speaker
um This brand is also a partnership between Bucato, Pete Johnson of Tatuaje, Dan Welsh, and Casey um casey Johnson, Pete's brother, who all work for Tatuaje in some capacity, but this is kind of their their brand together um instead of just Pete's brand like Tatuaje is.
00:03:34
Speaker
um All right. That's the first part of the name. Cote d'or means Gold Coast. It refers to the area in eastern France that is famous for growing burgundy grapes.
00:03:45
Speaker
um Cigar Coop had a good quote about this that I'm going to read ah that kind of ties together. the gold coast Cote d'Or and cigars, uh, particularly this cigar, uh, one grape grown in Cote d'Or is Pinot no Noir, which is considered a high maintenance temperamental plant.
00:04:05
Speaker
Um, there is an analogy there to the Pella d'Oro, as it is a high maintenance leaf to work with in terms of cigars. Uh, it has been banned and this is not part of the quote, but it has been banned in Cuba due to mold, uh, issues.
00:04:21
Speaker
Um, Back to Coop's quote, while both Pinot Noir and Pelo de Oro have low yields, both are known to produce high quality end products for wine and cigars, respectively. um All right. So like he said, there is a similarity there between Pinot Noir and difficult to grow and Pelo de Oro. Pelo de Oro ah is, as mentioned, it means golden hair in Spanish.
00:04:43
Speaker
um But as mentioned before, it is banned in Cuba because it was very, ah very, um It had a high propensity to grow mold. And it's also a less less producing but's producing varietal as well. So you're getting a lot less tobacco yeah to use and yield.
00:05:04
Speaker
Yeah. And as far as I can recall right now, um It's possible that the Plasencias are growing some, but I think I heard at least at one point that my father was the only farm growing Peo de Oro in Cuba.
Cigar's Unique Features and Limited Availability
00:05:20
Speaker
um it is kind of or Sorry, in Nicaragua, rather. It is kind of famously um Jose Pepin Garcia's favorite tobacco to work with, um which is why it's kind of a big deal that Pete gets to work with it in some rare occasions.
00:05:35
Speaker
Yeah.
00:05:38
Speaker
So that's us a special tobacco leaf that ah is in this cigar. um That is part of the reason this a special and very limited cigar. The last part of the name, La Tache, La Tache, I don't know how to say it, but it means the task.
00:05:52
Speaker
um And that is the Cote d'Or was Pete's um Churchill in this line. La Tache was kind of a ah short Toro or Robusto extra that came out in 2016.
00:06:08
Speaker
um And this is the sequel to the LaTache from 2016. My understanding is that actually originally this was slated for release in 2018, but just never happened. um It is worth noting that it's unclear to me whether I couldn't find any information. I should just texted to ask Pete.
00:06:26
Speaker
um But I'm not certain whether these were rolled for release in 2018 or whether they were planned for being rolled in 2018 and it never happened.
00:06:37
Speaker
That's my guess. um I know they were packaged in 2024 because on the bottom of my box, it says so. um And speaking of boxes, these come in a 10 count box, $16 per cigar, and they are limited to 1000 boxes.
00:06:51
Speaker
um That's not very many boxes. That's, The only Tatouage I can think of that's lower box count than that is the dress box for the Monster Series. yeah And they always have non-dress boxes available too. So it's it's never really that limited for those cigars. So there's only 10,000 of these cigars on the market.
00:07:13
Speaker
um The size we're smoking today is a six by 46 for the 2018. Wrapper is Ecuadorian Sancti Spiritus. Binder and filler are all Nicaraguan, including that Palo de Oro um from the Garcia family.
00:07:28
Speaker
With that out of the way, what do you think of cigars so far? I was going to say, actually, so outside of the Garcia family, I think the only other massive grower of this particular variety of tobacco is AJ.
00:07:41
Speaker
Yeah, that may be right. Nicaragua. Something like eight eight acres of the farm is dedicated just to this. Oh, really? i didn't know that. Very interesting. they they I think it's it's just Garcia and AJ are like the top growers. there's There's some, obviously you mentioned Cuba.
00:07:57
Speaker
Cuba's been trying here and there. I think there's actually some production in Costa Rica as well. um There's also definitely some Pelo de Oro coming out of Dominican Republic. I've seen Dominican cigars. Yeah.
00:08:10
Speaker
But this is that Garcia stuff, which is um very special to them in pretty much any very
First Impressions and Flavor Profile Discussion
00:08:18
Speaker
limited. My father, you're going to see some Pelo de Oro in thep the yearly... um
00:08:24
Speaker
Garcia and Garcia kind of limited edition. I don't remember. the The name kind of floats around, I think. But sometimes some years it's Garcia and Garcia. Sometimes it's a Don Pepin Garcia anniversary cigar.
00:08:37
Speaker
um But all of those very limited, like the 30, 40, 50 dollar. ah My father's cigars usually have Pelo de Oro in them.
00:08:47
Speaker
So how's that cigar tasting so far, Dennis? It's very, it's, you know, we talk about this, but I try not to use the word too much, but elegant. It's very elegant, but at the same time, you mentioned full body, absolutely full body for me, especially on the retrohale, a lot of red pepper.
00:09:03
Speaker
The flavor on the palate that I'm getting initially on the off the first light was very much a um like a marzipan. Yeah, that's kind of exactly what I was thinking. Bready with a little bit of sweetness. Marzipan fits right in that box. Slight sweetness, which is really nice.
00:09:16
Speaker
But it's I can tell immediately this is a cigar. And I remember after the other one that I smoked, I cannot smoke this fast. Because I will kill this cigar. I will kill my
First Pairing: The Flood Porter and Its History
00:09:25
Speaker
palate. It's just going to be awful. So I have to temper myself.
00:09:29
Speaker
Yeah, that's probably the right call. um Yeah, I don't have any other pairing or any other tasting notes because you kind of nailed it, I thought. Yeah. with with your tasting notes right off the bat. so we'll So we'll see how this progresses. I think this is going to pair pretty well with at least one of my pairings.
00:09:45
Speaker
um So we'll we'll get into that, get into the whole pairing thing. So why don't we ah why don't we get pairing? you know I'm saying? Let's get pairing. Let's get pairing. I haven't figured out a way to work that phrase into conversation yet. Eventually I'll figure it out and then it will be a lot more off the cuff seeming.
00:10:03
Speaker
Instead of like I'm searching for words. but Let's do the thing. Let's make it happen. Let's do the thing. So I have another beer from a brewery. I had a beer from last week called Bizarre Brewing. So I won't go too far into them.
00:10:17
Speaker
But it was founded in 2022 in Seattle, Washington um by a couple named Derek Brown and Colette Boilini. Um, they worked together at a brewery called Fremont Brewing in Seattle. Then they worked together at Holy Mountain Brewing.
00:10:31
Speaker
Um, and in 22, 2022, they decided to start their own, um brewery and uh immediately were named one of the best breweries of 2022 one of the best new breweries rather um so they've had some accolades they try kind of try to focus on just doing something interesting whether it's paying homage to the past using some kind of imported ingredients or just uh meshing two two different kind of flavors together that don't usually go together This one is a little more on the something from the past side.
00:11:06
Speaker
This is called the flood. It's got a interesting label. I don't know what the but I mean, obviously the label is a door covered in water with bubbles. ah This is very nice London style Brown Porter and it is their homage to the great beer flood of 1814. Have you heard of this?
00:11:26
Speaker
No. All right. So 1814 people died. I bet. Not as many as you might think, but it wasn't great. Bring yourself back to 1814. ah In 1810, there's a brewery that was in, I believe it was North London, but I don't know my London geography.
00:11:44
Speaker
A brewery called the Horseshoe Brewery installed 22-foot tall, fermentation tank. thirty five hundred barrel wooden fermentation tank So they were doing their primary brew in a $3,500 wooden barrel that was held together with gigantic iron rings.
00:12:06
Speaker
Cool. About four years after they had that installed, on October 17th of 1814, during the brew process of a porter,
00:12:19
Speaker
it was ah they were doing the boil, and one of those giant iron rings snapped. ah Reportedly, it was a big, big pop. They thought, well, that doesn't look good.
00:12:31
Speaker
And so they kept going about their business. About an hour later, the entire tank ruptured. Fantastic. That's 147,000 gallons of boiling beer ah that blasted out ah into the brewery, and it caused the collapse of the rear wall of the brewery. and the um i haven't gotten to that part. I have it in my notes in a second, but this brewery is situated in a residential area.
00:12:59
Speaker
um Yeah, of course. So 147, 7,000 gallons come flowing out of the barrel, hit the back wall and just pummel it.
00:13:11
Speaker
As the wall goes down, it bursts multiple other beer tanks. Uh, they, they reportedly weren't boiling hot. Um, so it probably helped the situation a little bit that it, uh,
Exploration of Palate Changes and Flavor Preferences
00:13:24
Speaker
you know, uh,
00:13:26
Speaker
It cooled it down, so it at least wasn't scalding hot anymore. Some of the brewery workers were said to have, like, kind of swam their way out. um So it it resulted in the collapsing of several more vats. A total of 320,000 gallons of beer was released into the densely populated area around the brewery.
00:13:48
Speaker
Within moments, there was a 15-foot tidal wave of beer and debris rushing through the streets, It caused the collapse of at least two homes entirely, um including the partial collapse of a pub that was next to those houses. Not the pub.
00:14:06
Speaker
Can't have the pub. Unfortunately, the pub, um the pub, the wall collapsed. And um I didn't want to get too graphic here. So I'll get a little, I'll tell you a little bit about what happened.
00:14:17
Speaker
But the wall of the pub collapsed against the bartender who was pinned against the bar, of a female teenager bartender. um In one of those houses in the basement, they were actually holding the wake for a child who had died earlier in the week.
00:14:31
Speaker
And I think it was six people. No, four people were killed at that wake. Two people were killed in that other house and two brewery workers are no one brewery worker rather for a total of eight people, eight deaths.
00:14:47
Speaker
in this this flooding incident. um I did a little bit of reading into the aftermath and it was found an act of God and the brewery was not held responsible, but they they didn't last too much longer.
00:14:58
Speaker
um And after just a few more years, the brewery was demolished. They did get a 400,000 pound in today's money ah payment for their ah they lost beer.
00:15:13
Speaker
So, you know, at least they had beer insurance, I guess. Do we know, was was there any talk of what what eventually caused them to shut down? No, but it's it's kind of... a right Reputational recovery and all that. Yeah, it's it's kind of indicated that it it was their reputation was shot. Nobody wanted to drink beer that had killed a bunch of people.
00:15:36
Speaker
ah Surprisingly, i feel like today that might go over okay. Oh, hell yeah, I'd buy that beer. Exactly. Um, but so this is their homage to that great tragedy of 1814. Um, it feels wild that 1814 was like so long ago.
00:15:55
Speaker
And, uh, they were, I didn't realize they were making, uh, batches of beer that big back then. Uh, which I just thought it was interesting.
00:16:06
Speaker
Just a little, little, little history lesson in acts of God. Um, but so you know You can also argue, historically speaking, at that time, people were drinking a whole lot more beer than... That is true. Per capita, there was a lot more beer going down.
00:16:21
Speaker
We didn't have bottled water back then or filtered water or anything. and so Most safe things to drink were low alcohol beers. Even 2% beers were viably safe compared some of the drinks available.
00:16:33
Speaker
A little like this. um So this is their London style brown porter, which, as I said, pays um homage to that ah that great flood of North London 1814. eighteen fourteen This is a London style brown porter.
00:16:47
Speaker
They use English Maris Otter malt ah with flaked barley, rye, and a selection of caramel and chocolate malts, along with a little bit of beechwood smoked malt.
00:17:00
Speaker
ah Hops are East Kent Goldings and Magnum ah that are only put in in the kettle, so that adds a little bit of actual bitterness, but not that floral fruity character that we get from dry hopping.
00:17:15
Speaker
ah Classic London style, which is nice. Classic London style, naturally fermented, imported ingredients from the UK and comes in at a very 19th century 3.8% ABV. Oh, that's great. That's cool. i that That's what I think is very cool about this brewery is that they they kind of go back and forth between a weird twist on a very classic style or just going straight up classic like this.
00:17:44
Speaker
um from what I've read about their beer and the ones that I've had. Last week, I had their smoked corn lager, which was very good. Very curious to try this. As you can see, looks like a porter.
00:17:56
Speaker
Nothing much of note there. Looks like Guinnessy. A little thin, right? Porter-y in a sense. you know I think porters tend to be a lot thinner than we realize. and you talk about history.
00:18:08
Speaker
Back in the olden days, porters were super thin, super drinkable, just like... It was the cola of the day to some regard. um not Certainly not what the styles we see today are. Where we get porter territory today is going to be very thick.
00:18:21
Speaker
It's going viscous. It's going to be usually higher alcohol. Yeah, um especially like ah the common style now. I think the most popular that I see for porters is a like a Baltic porter, which is typically going to be high ABV, very high bitterness, a little bit thicker.
00:18:39
Speaker
um And this is not any of that. Um, I'm liking it so far though. Tell us about your, ah first pairing of the night while I try mine out. Quick thing.
00:18:51
Speaker
Let me, let me just say, as I get this, this piece of tobacco out of my mouth, um, The style of Baltic Porter, have a very particular opinion about it, which I think not everybody agrees with. My opinion of Baltic Porter is this is like the brewery version of a, like a soup, like an old school soup where you go, what do I have in the fridge? What's what's about to expire going have to throw out? Let me throw some shit in this thing.
00:19:15
Speaker
That's the style of Baltic Porter. It's whatever's around. Doesn't matter. It's going to be higher alcohol. You're going to get that attenuation in place and it's just the alcohol is going to overtake whatever...
00:19:25
Speaker
ah yeah Or, on the opposite end, if that doesn't work, you're going to let it sit for a while, and by the time it gets to where it needs to go, it's going to have a particular flavor, and people are just going to go, it's a Baltic porters.
00:19:37
Speaker
yeah Not to knock somebody that makes Baltic porters. No, i i I know exactly what you're saying, because it's kind of all over the map. The the most common... ah the most common like style I think that it's supposed to be is like I said, very high bitterness, pretty high alcohol, like seven, 8%.
00:19:56
Speaker
Um, but there are, you're right. There's a lot of breweries that are just like, It's dark brown. We'll call it a Baltic porter like where it it doesn't really have a defined style for some breweries.
00:20:09
Speaker
They're not. a Sorry, go ahead. the Just some breweries are not trying to go for a defined style. It is a defined style, but there are a lot of breweries out there that just slap Baltic onto their porter to make it sound better.
00:20:21
Speaker
Yeah, it's crazy, dude. You have to wonder, like, Worcestershire sauce, right? You put that into a stew. Why do you put that into us too? It's because the the meat, whatever meat you use is a little funky. You need to kill kill that funk with some more funk.
00:20:36
Speaker
As they say, funk begets funk. As we know from the 70s, very funky time. but um but Let me tell you a little bit about my first pairing as I'm salivating because it is a sour.
00:20:49
Speaker
It is quite sour. Oh boy. Let me show you the can first and I'll tell you a little bit about the brewery.
00:20:56
Speaker
check that out midnight diver i've had this on the show i i was gonna say i remember seeing that label at some point yeah not too long ago so this is blackberry mango sour ale midnight diver this lovely little logo of an angler fish and a blackberry i thought that very cute the angler fish obviously is the mango in this case and uh this comes from heavy seas beer company um which was originally known as the Clipper City Brewing Company, is pretty cool.
00:21:23
Speaker
Now they're like massively renowned. They're located in Baltimore, Maryland. um They were founded by Hugh Sisson in 1995, they've still been around. It's pretty cool. They're still here today. All these years later, he established it on December 8th of 1995.
00:21:39
Speaker
And actually at the time, kind of cool, came out with something that was just a pale ale, which... Back then, 1995, people were not really drinking pale ales. That was an edgy style to get into because often, as we know in the u in the the and the American, the US beer palette, everything's overly hoppy today.
00:21:59
Speaker
Back then, the palate wasn't tuned to that. People were drinking lagers. They were drinking pilters. Yeah, we're really talking like 2000 is kind of the turning point yeah for for beer culture. And it really didn't happen until closer to 2010. 2000 is when when the dial started to tip a little bit into where people were. There were people who were like,
00:22:21
Speaker
Maybe I actually like bitter beer. Before that, it was the, you know, the Sierra Nevada Pale Ales and the Dales Pale Ale, like stuff like that um was around in the some of the little bit of the 80s, mostly in the 90s, and was kind of pushing people in that direction. Right.
00:22:40
Speaker
And you brought up 2010. 2010 is actually when they rebranded officially as the Heavy Seas Beer Company from Clipper City. But in 2003, they started introducing beers that were really kind of intense. They were bold. They were high ABV. They were kind of weird and crazy and interesting.
00:22:56
Speaker
And Sisson started in kind of even before then, in the eighty s actually 80, 1980, he started. took over his family's restaurant or he joined his family's restaurant.
00:23:08
Speaker
And back in that day, you couldn't serve, you you could not brew beer and serve your beer in the restaurant that you owned. Yeah. No concept of a brew pub. Sisson is credited with actually, we talked about this last time too. He's credited with really,
00:23:23
Speaker
going to fight for legislation to allow brew pubs in Maryland. Yeah, and that's that there are states where that's still a fight that's going on where you have brew pubs, but those brew pubs ah legally have to sell their beer to a distributor and then buy it back from the distributor. It's crazy. It's such a crazy rule.
00:23:43
Speaker
So he he joined in 1980. He spent all these years kind of fighting back and forth to get this legislation in place. It became official in 1987 and then 1989, his restaurant, his family restaurant, Sisson's became the first brew pub in Maryland officially. Wow.
00:24:01
Speaker
Which is pretty cool. Today, Heavy Seas distributes in about 18 states, maybe 19 states now. They won, obviously they won a bunch of awards if they've been around this long in 2024.
00:24:12
Speaker
But they have really kind of grown to this insane. And I'm, you know as a home brewer myself, but a very small home brewer, I can't imagine going and and saying like, all right, I'm going open a business. I'm going to beer and I'm going make, i don't know, I'm going to get 15,000 square feet of space to make as much beer as I possibly can.
00:24:33
Speaker
Because again, you don't know that people are going to Imagine you go to to your local brewery today, you you pay whatever is five, six bucks for ah glass, a pint, a 12 ounce for this, right?
00:24:44
Speaker
How many of those do you need to keep your business running when you're brewing at that scale and you're spending so much money up front, similar to cigars? but are You put in money. You put a money to get the leaf. You put in money to sit there and wait for this tobacco to be ready to go, to roll it, to age it, to get it in boxes and to ship it out. By the time that it gets to the consumer, they may not buy it. We don't know.
00:25:04
Speaker
right It's kind of like a you're hoping, you're hedging your bets that you're going to come out with something that will be positively, you you get some positive return on that.
00:25:15
Speaker
So, always cool to see breweries that go from a small mom-and-pop shop to suddenly, we have a massive facility and we've been around for 30, 40 years. Yeah, it takes a long time to build up that clientele where you can actually expand that way. Like, um well, I mean, I'll talk about one later, but there are breweries that they start and then they're immediately a smash hit.
00:25:41
Speaker
um And that makes it easy. But when, you know, back in the 80s, that didn't happen. That wasn't possible. You were just a place that people went and had a beer or two. And ah you just had to build up people that were like, man, that's beer.
00:25:56
Speaker
That beer is good. I'm drinking that instead of Budweiser next time or whatever. Well, see, this is, and we talk about this often about the the classic traditional cigar smoker, that guy that sits there and has smoked the same cigar for the last 40 years and loves his whatever it is, Perdomos, Perronos, whatever, whatever the brand is, doesn't matter.
00:26:12
Speaker
But it's that one brand and that he'll never touch anything else. And he's adamant about not touching anything else. And you have to, as a new kind of competitor in the market, you have to bring in those consumers too, because they really are the largest demographic of smokers.
00:26:27
Speaker
um So it's it's fascinating. The corollary, as we talk about this a lot, is between distilling and brewing and the cigar industry. A lot of very large similarities.
00:26:39
Speaker
Absolutely. Man, excuse me. I meant to mute that, but I missed the button. um Very nice. This this porter is fantastic. um It's got. It's interesting.
00:26:54
Speaker
Because like a beer like this is always easy easy to compare to Guinness, um which is, ah as we talked about before, technically it's close to a port. um As much as people like to call it a stout, it's really just the texture of a stout.
00:27:08
Speaker
um This has the texture of a porter. It's a little bit more bitter than something like Guinness. um And because it's boil hops only the, that bitterness really sticks to your tongue a little bit.
00:27:21
Speaker
Um, it's not super bitter, but you, you just get a little bit of that, that, that longer finish. Right. Um, I'm surprised about how much smoked malt is actually in here. You get a lot of that beachwood smoke, um, which always reminds me a little bit of like Pete or something. There's just a little funk to beachwood smoke.
00:27:41
Speaker
Um, It's so I find that beechwood smoke over time. if you if you brew If you brew something with malts that have been smoked beechwood, over time, you end up getting this sort of like ah if you sit let it sit for a really long time, let's say a year plus, it gets this really interesting sour funk.
00:27:58
Speaker
really That's one of experiments that I have and in my like little recipe book of ideas that I have for the future. is to take to to brew a porter classic style, do something with little smoked malt and then let it sit for a year and a half, maybe two years, pull it out and then ah do a secondary fermentation with some Sour Funk.
00:28:19
Speaker
Oh, that's interesting. I like that idea. Take the body, take the bitterness, and then just funk it up a little bit. But, so, do you drink porters normally? Is that a style? Not very often. Like, you know, porters aren't... I feel like a good porter is hard to come by. Like, kind of like you were talking before, there's a lot of bad porters out there.
00:28:38
Speaker
Yeah. That are just like... i mean Yeah, brown ales, too, where it's just... It's fine, but it's not really anything special. This is a very good porter. It's it's got kind of what a porter should. It's kind of crisp.
00:28:52
Speaker
like a lager but with those dark roasty flavors and then ah that little bit of smoke on the palate and that bitter finish you really get a little bit of chocolate coffee um
00:29:11
Speaker
like toasted bread toasted seed bread um on the palate. ah It's very good. And it's actually working really well with the cigar. The cigar, like we talked about before, is ah kind of medium full.
00:29:27
Speaker
It's got very clean flavors, I think. Like that's kind of what I mean by elegant. There's it's got a very short finish. um all of the flavors are not super intense, but they're there enough that you taste them.
00:29:41
Speaker
But at the same time, this is the kind cigar pay attention to, right? You have to think about those flavors a little bit and go, what what am I tasting? To me, I'm getting a lot of like toasted wood, toasted cedar right now.
00:29:55
Speaker
um that spice that we talked about has ramped up a little bit it's a little more black pepper than it was before that marzipan kind of sweetness is still there um and there's that that little bit of breadiness that i talked about at the beginning uh what about you and how is your second parent or first pairing rather going i'm i don't know if it's the cigar or the pairing but i'm getting this uh burnt like uh well burnt cedar i think at least for me and my palate burnt cedar again i think probably a good rule of thumb for future shows is to not use any bleach uh six to eight hours before a show because i was doing some cleaning earlier i hit the bleach and was in a very small space with a whole lot of bleach so all i smelled and tasted for like two hours was just bleach bleach in that balloon knot huh
00:30:46
Speaker
Yeah, dude, let me tell you. So I think the sour is working really well because it's cutting through a lot of the, it's not that it's softening the flavors of the cigar, but I think it's, it's separating the flavors out and making them easier to, to kind of enjoy and to taste and experience, which is really cool. And once in a while, man, sours hit really well with a variety of styles of tobacco.
00:31:10
Speaker
Yeah. Yeah. Certainly more so than IPAs in our experience over the years. Yeah, I definitely think so. um I think the main reason is because IPAs tend to close your palate off a little bit, right? Like all that bitterness, all that sweetness kind of covers up your palate and doesn't let go.
00:31:32
Speaker
So when you taste the cigar, you're not kind of getting all those flavors it feels like. Sours, on the other hand, to me, kind of open up your palate. Right? Like your your palate becomes a little more sensitive after tasting those sour flavors.
00:31:47
Speaker
um But ill I'll get to more about that later too. um For now, gonna move on to my second pairing, um which I'm very excited to try with this cigar. um So, opened in 2005 Yilan County, Taiwan, and named after an old name for Taiwan is Cavalon Distillery.
00:32:09
Speaker
Love them. They first produced, I just think I put this in my notes and I'm gonna leave it there forever just because I think it's so interesting. They have on their website, they first produced Spirit on March 11th, 2006 at 3.30 p.m.
00:32:25
Speaker
The first cuts ran down into the into the bucket or barrel or whatever they were they were running off into. um But they have that that exact time dialed in.
00:32:36
Speaker
um Around 2007, they had already gotten kind of ah some some very high acclaim and were selling like crazy already.
00:32:48
Speaker
So they decided to up production. They bought a very large set of German stills to increase their production. But in classic German fashion, the stills produced spirit that Cavillan said tasted too processed and didn't have enough of the flavor they were looking for.
00:33:05
Speaker
They felt like it was it was ah almost too sterile, and it didn't have enough texture is is what they said. um So they stopped using those stills after less than a year and had some new stills built that were copper pot um so that they could get the flavor and the texture they were looking for.
00:33:26
Speaker
ah I believe one of the things they said was that they just couldn't, it didn't give them enough to work with. um kabbalan is owned by a company called king car uh which is the largest beverage company in taiwan um i actually i went to the asian grocery store last week um because we we went like an hour away and we don't have any asian grocery stores near us but we always love to go get some snacks and drinks and ah Just kimchi action. but Kimchi, little ah some dumplings.
00:33:58
Speaker
We like Japanese and and Korean candy and ice cream a lot. And we got some man. We got some awesome ramen. um Just forget the best. The the coolest ramen varieties are are exactly.
00:34:14
Speaker
um So one of the things I got there was a it was just a little little can of coffee. And I noticed it was made by King Car in Taiwan. um If you get a drink that's made in Taiwan, it's probably from King Car.
00:34:27
Speaker
Yeah, it's like a little five or six ounce can. Yes, I've had those. They're amazing. I believe the brand is Mr. Brown. The one that I had. It was pretty good. Mr. Black. No, no, not Mr. Black. Mr. Black is Japanese. Mr. Brown. Okay, sorry, that's the Japanese one that I'm familiar with. Okay.
00:34:47
Speaker
Mr. Black, I think, is better. In 2012, Cavillan got their kind of big break when Jim Murray announced that solo their Solist Fino Sherry cask was new whiskey of the year.
00:35:01
Speaker
um And that was the point where they went from being internationally known to internationally well-regarded. um People had heard of them before that, and if you hadn't heard of them after this, you had.
00:35:12
Speaker
um So they are making, again, if if you're still unfamiliar with them, I haven't made it clear enough here. They really focus on single malts. They are making scotch in Taiwan, essentially.
00:35:24
Speaker
They are making single malts in the same way that scotch is made, aging it in the same way that scotch is um And so you're getting things like, ah you know, peated single malts and sherry finished single malts.
00:35:37
Speaker
They really focus on sherry. um When I saw this one on the shelf at the price it was, I had to buy it. A whiskey that I've been searching for for years, and I found it a couple times, but it has been out of my price range that day, ah is Cavalon Solist Sherry Oak in, I don't remember what year it was, 2018 or 19, at ah pca We stopped by the Tatouage booth.
00:36:03
Speaker
Yes. And fondly remember this. And Pete says during, I think it was during the interview. It might've been right before the interview. and think it was right, right before. But he kind of said, I brought this and I've been waiting for you guys to show up so I could drink it with you.
00:36:19
Speaker
and I mean, it's not like he was saving the whole thing for us, but he was specifically like excited for us to try this. Cause we are the pairing nerds and he knows how much we love really good whiskey.
00:36:31
Speaker
And it was Solist Sherry Cask. Solist Oloroso Sherry Cask. um Important distinction. Oloroso is it's gold in my you know my book. I love that stuff. Yeah, and Cavalon has an extensive Sherry collection now. So they have the Fino Sherry.
00:36:47
Speaker
They have the Oloroso Sherry, PX Sherry, and released, I think it was last year, it might have been the year before, was Triple Sherry, which is those three blended.
00:36:59
Speaker
Yeah. um So all three major sherry types. um But it was one of the best whiskeys I've ever tasted in my life. And so I've been trying to buy a bottle ever since.
00:37:11
Speaker
But a bottle of that whiskey is $2.50 on a very, very good day. $3.50 is more likely. And I just haven't found the right bottle at the right time, right?
00:37:24
Speaker
Because i'm not I'm not never going to spend that kind of money on a whiskey bottle. But it's pretty rare that I do, you know? um So when I saw this one and I found out what it was, I couldn't pass it up.
00:37:37
Speaker
I've been looking at this. Let me show you the box. Every time I go into this Total Wine, John heard this story and the audience mostly has too. Every time I go into Total Wine, I see this box and I'm like, that is the baby brother of that one Pete gave us.
00:37:54
Speaker
So this is Kavalon Sherry Oak, not the Solist. This is the Solist at bottle strength, not at cask strength. So this is cut to 46% ABV with local spring water.
00:38:06
Speaker
It is still... The same product just watered down. um Normally, this is about $160 to $200 bottle.
00:38:18
Speaker
I walked in the other day. I actually went in there to buy a cigar, but they didn't have the one I was looking for for a review with Roundtable. And I figured I'd hit up the whiskey section, and I noticed that this was on sale for $100. could not no to that.
00:38:32
Speaker
and i could not say no to that So I bought it. It's a steal. Exactly. i couldn't, see I could not pass it up. um But I mean, look at this.
00:38:44
Speaker
It's like, this looks like the same whiskey cut with water. It has that super dark kind of a very dark amber, almost maple syrup color. um The Solast is even darker, like two shades darker where you can barely see through it. It looks almost black.
00:39:02
Speaker
um So I'm going to take a couple sips of this very special whiskey and see how it pairs with this cigar. um Yeah. Tell us about your second pair of the night. Cool.
00:39:15
Speaker
I'm getting it in me. I'm trying to see how I feel about it. Man, I talked so long about Cabal on my cigar went out. but It happens every time. It's all good, man. All right. So my second pairing, I'm going to tell you about first, and then I'll show you the can, which is pretty cool.
00:39:30
Speaker
I've had this brewery on the show um couple months ago. I suspect probably, yeah, a couple months ago. So... The brewery is Wayward Lane Brewing, which is a farm brewery, and they're located in Schoharie, New York, which is up there.
00:39:46
Speaker
It's far. It's not that far, but it's far up there. Think of like, I'm trying to think of what's nearby Kingston, the New York area around there. Right. um So they are occupying a restored 1800s hop house on a 65 acre property, which is pretty cool.
00:40:07
Speaker
The brewery was founded by four friends, Andrew Rolls, Adam Rosenthal, Abby Hansen, and Kyle Bergen. They all met, they became friends at school at the University of Colorado Boulder, and then they officially opened in May of 2021. So they've only been around for ah short period of time.
00:40:24
Speaker
I was up there for a wedding in the area and had a little free time. I had like literally 45 minutes and I zoomed through the mountains to get to this brewery, sat there, had everything I possibly could within a short period of time.
00:40:37
Speaker
and bought a bunch of stuff and left and you know went to the wedding. But ah there's a lot of really cool history there. So Andrew Rolls, he's the farm manager and the co-founder, and he moved back to his family's farm in Skoharie in 2014.
00:40:51
Speaker
So this is kind of where the the property is, where the brewery is today. it's on that family farm. ah he's ah at Adam Rosenthal, he's the head brewer and the other you know one of the other co-owners.
00:41:02
Speaker
Abby Hansen manages the taproom. She coordinates all the events. And then Kyle Bergen just does all the business operations. But they're all really involved in the production of the beer, which is really cool. And and you know, they met so long ago and they started formulating as it always happens, like, Hey, I want to do a brewery. You want to do a brewery? Cool. Let's talk about it. Let's i have this dream.
00:41:22
Speaker
And they made it happen, man. Uh, in, in what was it? 2023, they won a really cool title. So the New York state brewery of the year at the New York state craft beer company and in 2023, just two years after opening, man, or just under two years after opening, which is nuts.
00:41:43
Speaker
The other cool thing is the brewery today is used to be a hop house, man, like 1880s era hop house. Super cool. 65 acre farm grown, all kinds of stuff, fruit, beehives, shrubs.
00:41:57
Speaker
um So they're obviously their style is very much sort of farm to bottle, if you will. If we might. Nice. Here I say that term. Some people don't like that term, but that's what it is, man.
00:42:08
Speaker
Nowadays, when you're local and you're using local ingredients and it stays local, you can say that, man, farm farm to bottle, totally fine. um But what they love to do is experiment.
00:42:20
Speaker
As one does, doing things like wild ales, using um honey locust pods, sumac buds, mushrooms, all kinds of crazy stuff. Whatever grows on the property, they try to throw into the beer.
00:42:32
Speaker
Man, I love that. Which is really fun. and like I'm a huge fan of that. Dandelions, elderberries, whatever else. So i I just kind of fell in love with this place when I was there. And I i forgot that I had a bunch of cans still left in my in my beer fridge.
00:42:49
Speaker
i couldn't i had to I couldn't resist. I had to bring this out, man. It made me so excited to see this. It is Wayward Lane Brewing Company. Cool logo. but Merlin in Berlin.
00:43:01
Speaker
It's a Berlin style Weiss Ale and it's a tart cherry limeade. Oh, I like the sound of that. i love limeade. It's not very alcoholic. um It is. don't know if there's 4%. So 4% A BV. BV.
00:43:14
Speaker
so four percent av b and a a b v and these like and b
00:43:25
Speaker
Let me show you what it looks like. It's pretty cool. Hyper pink. Hyper pink Berliner style Weiss. Berliner style Weiss is really fascinating because um it's been around for a long time.
00:43:37
Speaker
Like a really, really, really long time. Napoleon's army in 1809, roughly around 1809, called it the Champagne of the North. They were so in love with it. because it's so effervescent. We talk about bubbles.
00:43:49
Speaker
We talk about the intensity of bubbles. They're small, they're sharp. It's very champagne-like, but also you have that lactic acid on the back end. So it's it's ah it's a wheat beer, but it has this really intense lactic acid back end to it where you would get, you you know, you can order by itself.
00:44:07
Speaker
Or in the summer months when it's really hot, you would have different brew pubs or or pubs in general, just taverns. serving different types of syrups with that beer. So you can be like, I want the Berliner Weiss with elderberry syrup or raspberry. Really?
00:44:24
Speaker
Something else. I was not aware of that. That's really interesting. It's super fun, man. And really kind of brings a, ah ah it makes you recognize how not that weird Fruited Berliner Weiss is.
00:44:40
Speaker
No, it's, yeah. they Like it it seems like such a modern concept. Well, also because if you think about the history of this, it the original recipe came from about 1526. A guy that came up with this, and there are theories other that that suggest that the Huguenot refugees influenced the development of it in the 17th century.
00:44:59
Speaker
So this was something that people were getting down on for a long time. So you imagine 17th century to have a ah like quote unquote craft beer, a beer that wasn't just a fermented thing, go drink this fermented water.
00:45:14
Speaker
It's like, no, we can add fruit to this. We can make it a little funky. We can do some fun stuff with it. And yeah, you get a little shot glass with syrup. And either they mix it before you get it or you can mix it table side, whatever your preference is.
00:45:28
Speaker
It's pretty cool, man. And I love that it's dynamic, generally lower alcohol. You're looking at between 3% and 4%.
00:45:36
Speaker
which Which is always nice. it's the In a summertime, it's very nice as well. That's what i was going to say. I love in the summertime having a nice low ABV beer, especially when it's got that tartness. I've talked a lot about Goza's. Berliner Weiss is another one that's really good in the summer, um especially when you're fruiting it up a little bit.
00:45:56
Speaker
And it's wonderful because you don't necessarily have to because the tartness from the lactic acid is already there in the beer. So you can just drink it as is.
00:46:07
Speaker
um Before I talk about how my second pairing went, Sam Fennel says he's pairing an Archetype Strange Passage with a Guinness and a Baby Guinness. Gotta know what a Baby Guinness is.
00:46:19
Speaker
Is it just a small glass of Guinness? Or did you just have extra? It's a short ah Baby Guinness, I believe. he'll He'll correct me if I'm wrong, but Baby baby Guinness is a short pour. Ah.
00:46:30
Speaker
It's when you do the three-step Guinness process and you only do up to step two, I believe. baby Guinness okay Sam will correct up to the harp right yeah um okay and that archetype that's a great cigar rest in peace archetype cigars they had some bangers back when they came out in 2017 2016 right around there um but they all gone now which is very sad anyway like two Cavillan sherry oak uh
00:47:06
Speaker
Every time I drink this, I'm like, good God, is that fantastic? You think of Pete every time. I do think of Pete, um but do i which is perfect going along with this cigar. um
00:47:19
Speaker
I'm trying to remember my notes on...
00:47:25
Speaker
Ah, it's it's very drying on the palette, like on the finish. The finish is very dry. OK, but on the palette, you get this immense oak note, very, very woody.
00:47:39
Speaker
um I'd be curious how long this sat in a barrel because it tastes very... It has a little bit of that like barrel bitter that you usually get around 10 or 15 years, somewhere in that range. yeah The astringency from the barrel? Yeah, that little bit of astringency.
00:47:55
Speaker
um Then it's got like that that sherry, man. That... That jammy kind of stewed plum, stewed cherry with a little bit of that kind of acid. hit that it's not It's not sour, but you taste a little bit of that sharpness to it, that that acid sharpness.
00:48:16
Speaker
um
00:48:19
Speaker
Man, this is a good whiskey. I'm having a hard time explaining. Oh, hard candy? It's very sweet up front. So it reminds me of like
00:48:28
Speaker
I wore this original and one of those grandma's strawberry ones, you know, with the strawberry foil. the best Those two together. That's what it reminds me of. Stewed strawberries might be the the note that I'm going for here. It's it's very, very fruit forward.
00:48:44
Speaker
um But then with with that crazy wood note, um and it really is bringing out the wood note in the cigar a little bit. um I can't tell. I think it's cause I'm nearing the final third that the cigar is starting to ramp up spice a little bit.
00:48:58
Speaker
where before it was kind of slowly dwindling the spice.
00:49:03
Speaker
It's just working really well with the cigar. i'm I'll have to circle back and try to find words to explain how well this pairing is going. um But I'll let you talk about your second pairing and how how it goes along with the cigar first. It may foreshadow my final pairing a little bit. Originally, I was excited after my first pairing thinking, but this is great, the sour that I went in with,
00:49:27
Speaker
was really nice. It worked with the cigar. Now I'm getting into this Berliner Weiss, and I love the beer. I'm digging the cigar. I just don't think that it's working really well.
00:49:39
Speaker
Not that it's detracting from either or. That's fine. um But again, I think it's the quality of the... and I shouldn't say quality. I think it's the the concentration of lactic acid.
00:49:52
Speaker
is not high enough to kind of stand up to the cigar, if that makes sense, compared to the sour that I just had. So the Berliner Weiss is is's gonna be a little bit less sour, less tart than than that and classic, if you will, classic sour that I just had.
00:50:08
Speaker
Still good though. Nice. I still can't quite wrap my head around this pairing. There's a lot going on in the cigar and in the whiskey at this point. So I think clearing my palate a little bit will help.
00:50:21
Speaker
what's the What's the cigar tasting like for you? What are some of the tasting notes from the cigar at this point? Probably about, what, halfway? i'm I'm just about to hit the final third.
00:50:32
Speaker
Okay. I got about and half an inch, maybe an inch before the band. are you getting on the retro, Hell? I'm very curious. Lots of spice. White pepper, red pepper, black pepper, a little bit of kind of an almond kind of nuttiness.
00:50:47
Speaker
Mm-hmm.
00:50:52
Speaker
and something else I can't put my finger on. Cedar? is it Is it hay? Like burning hay? Yes, hay. Fantastic. Like a wet hay kind of deal.
00:51:03
Speaker
Yeah, a little bit of that. and Okay, that's what I'm getting. Like that's just a little flavor that I'm tasting in the retrohale. That one that I was just calling ah cedar. That's what I was thinking of was hay.
00:51:17
Speaker
Hey. And especially after retrohaling. Like I'm smelling it more It's really nice. I love it. I love the room note. Not often spoken about in terms of cigars, right?
00:51:29
Speaker
Usually pipe tobacco smokers will say room note. I love talking about room note for cigars because it has it's so unique and it's such a great um aspect of a cigar to talk about. You walk by somebody smoking a cigar, go, man, that smells great.
00:51:42
Speaker
What is that? Oftentimes, that is the first handshake. The first experience that you have with a cigar is the smell of someone else smoking it. And I know I've found some of my favorite cigars just chatting with people going, hey, man, what's that cigar? It smells great.
00:51:59
Speaker
Yeah. And um ah the smell of a cigar can tell you of the room note, rather the aroma can tell you a lot about a cigar. Sam Fiddle says a baby Guinness, as he was told, is a shot of coffee liqueur topped with Irish cream.
00:52:13
Speaker
That's sounding a lot more familiar now. I think I have heard that before. Yes. OK, sorry. Different different aspect. Yes. Baby Guinness versus baby beer. A baby beer is a... A half-pour kind of thing. ah No, no, no. A baby beer is... Hold on.
00:52:29
Speaker
Liqueur 43. Oh, really? Yeah, so it's Liqueur 43 in a little shot, and then you pour... ah ah heavy cream over the top just a little bit so that when it settles, it looks like a little beer with a little foam head at the top and tastes fantastic.
00:52:48
Speaker
It's amazing. Nice. Baby beers. That's a, that's a, if you go to your bar next time, order a baby beer, if they know how to, you know, make it. I might, I might have to try a baby beer. It's Yeah. All right.
00:52:58
Speaker
it's cute yeah all right I'm to move on to my last pairing. I will circle back to that Cavillan because it is incredible. but I can't quite put it into words yet. So I'm hoping I can clear my palate a little bit with this and then think of it.
00:53:11
Speaker
All right. So in this is a fairly new brewery. I mean, not as new as the last one, which was 2022. Founded in 2016 by three friends who were also neighbors is a brewery and taproom as a brewery and taproom on Northeast Alberta Street in Portland is Great Notion.
00:53:31
Speaker
Love this guy. my old hometown. This was initially their beer was only available on premises. um Around 2019, they opened a, or actually before they even opened their large production brewery, um they started to sell a little bit ah elsewhere.
00:53:51
Speaker
Mostly um I'm trying to think one of the places that I can think of that I got their beer was ah Man, what was I even doing there? Oh, seeing Dave Chappelle at the ah but Lloyd Center.
00:54:06
Speaker
No, not Lloyd Center. thea The Rose Garden? even remember what the name of the place is now. Maybe it's Rose Garden? I think it's the Rose Garden. it's been It's been several years since I've even lived in Portland, so I'm like, all the stuff is starting to fall out of my head.
00:54:23
Speaker
um But it's the the basketball stadium where the Blazers play. um They had a special beer sold there, which kind of at in 2019 made up ah like 5% of their sales, I think, that was offsite and split that with a couple other tap rooms where they were sending kegs to and stuff like that.
00:54:41
Speaker
um Later in 2019, they opened their first production scale brewery um so that they were able to really start expanding. And since then, ah they've been kind of steadily expanding distribution to now they ship to multiple states. Like, I actually thought of you because they don't ship to where I am.
00:55:03
Speaker
But they do ship to Pennsylvania. So ah if you got some peeps in Pennsylvania, you can have some stuff shipped to them. ah If you want to order on the Great Notion app, it's a pretty nice experience ordering on their app.
00:55:15
Speaker
um They do kind of weekly beer drops because even still, a lot of their stuff is quite limited. Um, so a lot of times they'll have stuff that's only available for one day and then it's sold out.
00:55:27
Speaker
Um, they moved to the app kind of to, to stop with the lines, you know, the, the problem, it was especially a problem. I know where you are that on Saturday, when the new beer comes out, there was a line around the block of people waiting to get in. at so And then, and then you'd never get to taste the beer being somebody who's not willing to wait in line all night long.
00:55:49
Speaker
Hell no. I make own damn thing. Exactly. That's kind of how I always felt about it. So for me, great notion was always I'll order if it's on the app to have it shipped to my house or if I'm in that area, I'll stop by and have a couple beers.
00:56:05
Speaker
um They make fantastic beer. um Actually, before, let me circle back a little bit because I skipped half my notes. um Due to the sheer number of beers they made in their first year, which I believe the number was 500 different beers,
00:56:17
Speaker
different beers um Jesus. and it's all so sir That's a very large number. These guys are crazy, man. and And that's part of the reason that their stuff was so hard to get is because every week they would have five or ten new beers coming out.
00:56:33
Speaker
um But they you know some of them were 104 packs. Yeah. Limited production. and or some of them were three kegs, like not very much. um They were just kind of experimenting early on.
00:56:48
Speaker
um And they were wild men about it. They were they became very quickly acclaimed for their Northeast-style IPAs, which they were really the first brewery in the Northwest that adapted the Northeast style to the Pacific Northwest.
00:57:03
Speaker
um They have an extensive barrel aging program. They do everything. Everything is between eight and 24 months in the barrels. um So they go crazy with those barrel aged sours and stouts.
00:57:18
Speaker
um And the thing that they've become most widely known for is their very heavily fruited beers. um their beers quickly became very sought after.
00:57:28
Speaker
i've never I was never part of the beer trading scene. Well, a little bit. I mean, a little bit, you but I wasn't like the the beer currency. Oh no, definitely not. You know, where like you're you're going, i want this beer, so I'm gonna offer up these beers.
00:57:45
Speaker
I'm gonna offer up six of these beers for 12 of that beer. because that's the trading ratio. And i I was too lazy for that. But Great Notion was kind of the the gold standard when it came to that. It was one of the breweries that if you had anything from them, it was going to be worth triple what anything else is worth.
00:58:03
Speaker
So they quickly became known for that. They became kind of the number one destination brewery in Portland. um And to think they've only been around now eight years, ah nine years, I guess now, because they start on January 1st.
00:58:17
Speaker
um They now have eight tap rooms across the West Coast, in port mostly in Portland. I think they have five in Portland. ah four in Portland, three in, no, two in Seattle and two in California.
00:58:31
Speaker
um So if you're ever in any of those areas, check out Great Notion for some weird beers. I will warn you that Great Notion is one of the few breweries I've ever been to um where almost no matter what you're getting, if you're drinking a flight, you're going to leave with a sugar coma.
00:58:48
Speaker
Um, they do cause they're, you know, that's their whole thing is crazy, crazy ingredients. They'll have, uh, some of their beers that come to mind are, i talked about last week, the mochi series, which is a very sweet sour series.
00:59:03
Speaker
Um, they have their pancake and muffin series, which are very sweet, intense pastry stouts. Um, or some of them are pastry sours. Actually, I think that's what the muffins are.
00:59:18
Speaker
Um, They've got the the barrel aged stuff is wild. Like they'll do a maple syrup and bourbon barrel aged pancake beer or something like that. So stuff is like their beer is very, very sweet and intense.
00:59:31
Speaker
It is delicious though. So, you know, if you're ever in one of those areas or if you're in any of the states that they ship to, I recommend checking them out. They also distribute in, I think it's 13 states, um mostly the Northwest and West Coast.
00:59:47
Speaker
And they do a little bit to some of the East Coast, I think Virginia, Pennsylvania. um And then in addition, they have the shipping where you can get beer shipped directly to you, which is, ah you know, it it comes in cool packaging. Usually it comes with some stickers.
01:00:03
Speaker
It's nice. It's nice. Yeah. So tonight from them, I have mango fluff.
01:00:10
Speaker
What the llama? It says they always like ah they've since the very beginning, they they started with a canning line so that they could can their four packs. um And they've always got something interesting printed on the date stamp.
01:00:23
Speaker
The date stamp like this one, you can't read that, but it is almost never legible, in my opinion. Like they kind of printed on the corner there. It's don't. Oh, you can read it. a Don't something. Don't wake the llama.
01:00:37
Speaker
but You can't read the date, but you can tell it says don't wake the llama. Don't poke the bear. I get i see 11 blank 24 when it was canned. um All right. So this is their mango fluff.
01:00:49
Speaker
They call it a cotton candy inspired tart ale brewed with mango. Oh, boy. It's apparently supposed to be in like a circus.
01:01:00
Speaker
llama if that's the thing what's what's the lactose meter on that thing i don't know i haven't tasted it it doesn't say that it has lactose but it does say with natural flavors okay so maybe it doesn't because i think legally they have to and they have to disclose right okay then i don't think it has lactose um it is very cloudy wow kind of a i mean this is this is what all their beers look like if you go to a flight here i'm not kidding about like ah it'll kill somebody with diabetes.
01:01:30
Speaker
It's like actually cloudy. I can clearly see. Yeah, you can see the clouds. That's wild. It's crazy. But that's how that's how they do things. This is an 8.5 percent ABV.
01:01:41
Speaker
um They love they love intensity at Great Notion for better or for worse. It's not for everybody. And it's certainly for me, not the kind of beer I can drink every day because I don't love sweet.
01:01:52
Speaker
Like sweet to me is is very overpowering. and I don't usually eat desserts. like you and I are the same boat, man. Yeah. Um, but I love one of these beers once in a while.
01:02:04
Speaker
It's a very deserty beer when you're getting something from great notion. Most of the time. Oh, it's good to share. Right. Also, and it's great to share. It's great notion is one of the best beers. I think for, if you're doing kind of a bottle share with your buddies, you're going, you're having a couple of cigars, you're going to crack seven or eight beers and each person's going to have a third of a beer.
01:02:23
Speaker
of each one or or a quarter of each one or something like that. Or maybe even, you know, you got six or eight people and you just have a couple sips. Great Notion is perfect for that because they're crazy intense. And every time you taste one, you're like, wow, I didn't know a beer could taste like that.
01:02:37
Speaker
um I'm going to put you on the spot. I need you to just before I go into my next my my last pairing, I need you to take a sip. Okay. Let's see what's going on. Want to get that expression. Mango.
01:02:50
Speaker
Big time mango. All right. Wow, the mango in there. All right. um you Yeah, tell me more. It's just very mango-y. It's got ah nice sourness, like tart ale, I think, is the right word for this. Okay.
01:03:06
Speaker
It's not quite a sour, but it's halfway there. Like, it's got enough sourness that you go. but Okay, so it's not cloying sweet. No, surprisingly not. It's crazy fruity, but the sour and the sweet are actually pretty well balanced.
01:03:22
Speaker
Nice. I mean, and that's that's a really hard balance. um Just in the brew process, many people don't realize that don't brew how difficult it is to get a balance of those kinds of flavors.
01:03:34
Speaker
Because again, you don't know what it's going to taste like until much further down the road. Oh, yeah. yeah Totally. Right. Again, i'm going to bring it back to tobacco and bringing back to cigars. so you You blend a cigar, you smoke it in the room, do a couple samples here and there.
01:03:49
Speaker
It's fine. And then you let it sit for a year or six months, whatever it is. And then you smoke it again and sucks. Ask me how I know. Everybody, ah I think anybody who's ever blended a cigar, ourselves included, not that I would consider what we've done actually blending, um um but but anybody who's ever who's ever taken part in blending a cigar.
01:04:10
Speaker
Like you taste the cigar right off the rolling table and it tastes like one thing. And then you let it sit just 60 days even. And it can completely change from good to bad or bad to good.
01:04:24
Speaker
Exactly. Or, you know, and this is a thing that I've brought up multiple times and and in conversation, I certainly like to bring it up. is the I hear people complain when they go to a place like Nicaragua or Cuba or Dominican Republic.
01:04:37
Speaker
They'll smoke cigars there. They'll bring it home to Colorado or wherever else, that wherever they live in the world. They bring the cigars back and they smoke the same cigar they loved at that, you know, wherever the cigar was made and they hate it. And and they wonder, like, what did I do? Did I do something wrong? Did I transport it and inappropriately?
01:04:55
Speaker
No, man. it's the It's the environment, it's the elevation, it's the humidity of the air. It's all these things that, you know, kind of like, you we love those cigars when we first blend them.
01:05:07
Speaker
And unfortunately, sometimes they're not really good for other environments or, you know, over time. Yeah, it's really understated that, i mean, people who haven't done it, I don't think really know, just in the in Central America, there's that humidity and that heat.
01:05:27
Speaker
And even you know living in Florida and even before when we would, you know sometimes we would spend a week in Nicaragua and on the way home, spend a day in Miami. Cigars just taste different in Miami.
01:05:38
Speaker
ah Totally different, yeah. And I think it's a combination of your, just your other senses along with that humidity. The humidity, I think, is a big part of it.
01:05:48
Speaker
But then also just the things you're smelling and and hearing and feeling in the air are are very different. And something about being in Dominican Republic or Nicaragua makes cigars taste better, man. Yes.
01:06:00
Speaker
Yeah, yeah. I mean, but I think it's the beauty. Part of the beauty of that is also you're so disconnected from the the chaos of... your phone and of TVs everywhere and music everywhere, whatever, whatever the sounds are of where you're at.
01:06:15
Speaker
When you're in Nicaragua and you're sitting down somewhere, chances are there's nothing around except the sound of nature and yeah the couple horses or something else, right? some And just people and people chatting.
01:06:26
Speaker
it puts you in a different mindset and that mindset unlocks a particular part of your palate, at least in your brain, right? Like the palate still fits the same, but your brain augments that palate in a way that allows you to experience it at a different level.
01:06:41
Speaker
Same thing with coffee. We've had coffee all over the world and certain coffees, man. Like um I love my my Nicaraguan coffee socks. They're fantastic. If I had a coffee sock in New Jersey, it would taste like New Jersey and I don't want that.
01:06:58
Speaker
Perfect example.
01:07:01
Speaker
That's a great, great analogy. All right. What's your last pairing tonight? I forgot what last pairing is. Let me get it for you. You better find it. ah While you're grabbing it, the I think that mango fluff first sip was a little ah misleading because it's pretty goddamn sweet. hopefully ah Yeah, it's it's not quite candy-like.
01:07:28
Speaker
It reminds me a little bit, you know what it reminds me of? Have you ever had mango rings? Oh, yeah. Reminds me of those. Crazy mango flavor, coated in sugar, and a little bit of sourness.
01:07:42
Speaker
um Those are good for like a ah bite or two. Yeah. about it. This has more mango flavor and more real mango flavor. um But it is it is pretty sweet.
01:07:55
Speaker
Like, I don't know if I'm going to finish this whole thing kind of sweet. Do you feel, so if I may ask now, do you feel like, i'm I'm assuming they would have to disclose, right, lactose, but probably not lactose, right? Do you think the sweetness is coming from the the fruit and or the malt?
01:08:12
Speaker
I think it's mostly the fruit. mostly but Mostly the fruit. There's also a little bit of vanilla in there that I definitely taste that adds kind of that that creamy element to it. Man, it's pretty solid. it's I'm really liking it.
01:08:27
Speaker
um but it is a very intense beer it sounds like it damn man all right i got my last pairing ready to go there's not a whole lot of info so i'll just kind of give you the highlights that i can and we'll talk about the beer a little bit i actually stupidly i have this habit of crushing the cans when i'm done every time man it's awful i have this awful habit so pour it and then you smash it like the hawk Yes, pretty much. So I'm now like rebuilding my can secretly here under the table. um I'll show you the can in a moment because it's a whole, it's a story. But my final pairing is from Mythic Brewing, which is a practice located in, do you know Mythic?
01:09:08
Speaker
Oh yeah. Oh, you do. Okay, excellent. Wait, ah did we have Mythic in Miami? We didn't have it, but that's where you got it. Okay, yes. all right. That is what yes. Yes. says says Okay.
01:09:21
Speaker
Thank you for reminding me. couldn't remember what the hell I found it. ah Mythic is located in Rocky Mount, not Mountain, but Rocky Mount, North Carolina. Not a whole lot of info ah around kind of... Wait, is this a different mythic?
01:09:37
Speaker
Yeah, it's mythic with... No, I'm... Let me... Now you're making me second guess my... I think you looked at the wrong mythic brewing.
01:09:48
Speaker
No.
01:09:51
Speaker
Aren't they in like Orlando? and Well, I guess part of their thing is that they don't actually have a location. So maybe ah maybe you found more up-to-date information than I did. They they might be they might be sort of gypsying in different states.
01:10:09
Speaker
It looks like they are.
01:10:12
Speaker
Which is actually the very common today's world. like gp that That's, for me, my if I were to get into professional full-time brewing, it would be doing Gypsy style.
01:10:25
Speaker
Yeah, I knew they were a Gypsy brewery. um I think they live in... like the the The company is headed in Orlando-ish area.
01:10:40
Speaker
That would make sense. Yeah. Sorry, go ahead. Didn't mean to get you off track entirely there. No, it's all good, man. It's all good. um
01:10:52
Speaker
I say that, but now i'm I'm... Oh, so Mythic Brewing is really cool because ah based on the name, they are big onto the themes of mythologies, which is really fun. And again, when I go into a store and I see a bottle or a can or whatever else, you know, I'm the same way as you.
01:11:09
Speaker
I look at it and go, that looks cool. I'm going to buy that. oh It might be this. I've mentioned before. I've worn it on the show before. As soon as I drank this beer, I went and I bought the shirt with the logo on it.
01:11:23
Speaker
Yes. It's fantastic. that's That's the same. That's how I feel in the same way. and Let me show you the can now that I crushed it and tried to rebuild this damn thing. but You death and renewed it.
01:11:35
Speaker
Yeah, I did. Death and renewal, which is really cool. It's a Weizenbach. at 7.4% alcohol, which is pretty cool. um There's a whole bunch of flavor text, which I'll read to you. but So this is a Weizenbach, which is really interesting to talk about because Bach really started in Eisbeck, Germany in the 13th century, rough ah roughly 13th century, and eventually ended up moving into Munich.
01:12:03
Speaker
And like when you talk about styles, you talk about Bach today, The Bach name is a bastardization of Eisenbeck, which is where it started. They bastardized the name and it became super popular in in Munich, Germany. And effectively, the style is kind of interesting because it has this really intense malt body to it.
01:12:25
Speaker
It's super sweet, super intense, kind of cloying to a degree from the malt profile. But what these guys did is they they they took it and they brought wheat into the whole spiel.
01:12:37
Speaker
which cuts down on a lot of that kind of really intense cloying sweetness that you would get with like an old ale, let's say like a classic old ale. Not, I'm not talking about old ale.
01:12:48
Speaker
Um, not like stone that had an old ale for a period of time, much older than that, less intense, even less intense than that stone brought back old ale, which was really cool. And they got people interested in it, but it was very much an American style of old ale.
01:13:05
Speaker
Um, That being said, let me read you some of the the flavor text, which is really exciting. So, one of the two ferocious goats that pull Thor's chariot, Tangrisnir leaves a trail of thunder and flame trampled across the sky and provides his master sustenance each night, only to be resurrected daily by the mighty hammer Mjolnir, which is wonderful and lovely and exciting, and you know me with my mythology thing.
01:13:33
Speaker
Yes. If it tastes like piss, I'll drink it. Every time. It's great. um But I really love this. I love that it's a Bach that's not a classic, trip like typical Bach.
01:13:45
Speaker
It's much lighter. It's, let me show you what it looks like. It's physically light. In appearance, it's much lighter, but it's also a little bit hazy. Yeah. Which is cool. um Typically, Bachs are very clean, clean fermented, clean filtered, clean, whatever you want to call it, but they're like almost crystal clear but they're dark much darker than this and i was really kind of nervous about pairing this with the cigar because i thought 7.4 the alcohol is really cloying on it and uh i don't know how i feel about it you know with this cigar just yet but i've had it with other cigars that work really well i think it's a really good beer um that doesn't always pair well with a cigar
01:14:31
Speaker
Unfortunately, and that's the thing is there's so much variety out there that you can you can experiment. And if you have a bad experience, pick something else next time. It's okay. but At least the way I look at it is if I have a pairing that I don't like, I have now refined my palette a little bit to understand better what I do like.
01:14:50
Speaker
who That's the the best way to think of it. I think people are much very much reluctant to go and try new things because they say, I'll hate it. It's going to suck. Well, if it does suck, now you understand a little bit more about what you do like, and you can better refine kind of yourre your way of figuring out you know what you want to go for the next time.
01:15:10
Speaker
That goes for cigars. It goes for you know beers. My experience with cigars starting out, I didn't know what I liked. i just smoked a bunch of stuff, and I knew what I didn't like, and I knew better what I didn't like than I did what i then i knew what I liked, if that makes sense.
01:15:26
Speaker
Yeah, and that's where that's where you kind of start, right, is with anything is. Yeah. For me, at least, and I know you're the same way. I never taste something and go.
01:15:40
Speaker
i like that. And then that's the only version of that I ever taste. yeah I want to taste different versions of it. I want to find versions I don't like so that I know what I like and don't like better. And, you know, for me, taste has always been that kind of journey where I am ah trying to discover what I like and don't like. So I'll taste just about anything just because I'm curious about whether I'm going to like it or not.
01:16:11
Speaker
And again, this is also the evolution of the palate as we age. You look at kids that go, don't want to eat those vegetables. They're nasty. They don't taste good.
01:16:22
Speaker
Spinach sucks. Broccoli sucks. They all suck. We get older. We like those things.
01:16:27
Speaker
you know the the bitter we we Our palates start to develop but a little bit differently. and i think what happens is our palates to a degree become stunted over many years with time and aging and experiencing other things. Our palates become stunted and our palates are constantly changing and evolving.
01:16:45
Speaker
And you go to like the, you you ever wonder why people in their later stages of life, 80s, 90s plus, you think about like grandma. Grandma always has a bowl of candy.
01:16:56
Speaker
Why? Because sweet is a flavor that people in older age, it's one of the few things they can actually truly taste and experience. Their palate, one of the few things in their palate that still is able to kind of come through.
01:17:12
Speaker
And so they have, and and again, i mean, obviously there's like, as you get older, you're, you don't, you know, you get dry mouth don't salivate as much. So heart candies are good to to help produce saliva and all that stuff.
01:17:24
Speaker
But now think about, um think about, what was it, where was I going with this? Carl Jepsen. I'm always going to bring this back to Malort. old man carly epson that dude smoked so many cigars that the only thing he could possibly taste was his malort all he could taste was bitter he was old and he smoked so much that he loved malort the only thing he could really feel alive with right and so my point is our palates change and even our palates change month to month
01:18:00
Speaker
You and I have been drinking sour beers for years, and I can tell you, I don't know how it is for you, but I know that I've had to take a couple of months off. Even I've taken a year off from sours. Oh, yeah, me too.
01:18:12
Speaker
Not my thing. I was just not into it anymore. I need to take a break, go explore something else, and then come back to it. Yeah. And it's okay. Same thing with cigars.
Beer and Cigar Pairing Exploration
01:18:24
Speaker
This mango fluff. It's very interesting because, I mean, it is it is really good. Like, I can't say it's bad. It is a little intense for me on the sweetness.
01:18:37
Speaker
Okay. It's really interesting because, like, go, I'm smoking my cigar. I go cigar, mango fluff, cigar, mango fluff.
01:18:48
Speaker
And every time I take a sip, it's sweeter. And then I went back to the Cavalon, the whiskey,
01:18:57
Speaker
And I go back to the mango fluff again and it tastes like it did that first sip where it's it's less sweet, more fruit forward. Okay. So it's like an accumulation of of sugar on my palate that's happening.
01:19:10
Speaker
um That being said, unfortunately, it's not a great pairing. I think the the intensity of the mango. and the sweetness just covers up too much in this cigar.
01:19:21
Speaker
um This cigar is a little too delicate for this beer with all that sweetness, sourness, and fruitiness going on. C. Lano says paired an Aventura with a porter.
01:19:35
Speaker
That sounds like a good combo, man. Yeah. like it. I had an Aventura the other day, um but I paired it with an IPA that was surprisingly a good pairing.
01:19:48
Speaker
I had the blue eyed Jack. That was actually, I think I forgot to mention this last week, Dennis. um Did you see my Facebook post that I i went to see Nosferatu with my dad couple weeks ago.
01:20:00
Speaker
Oh, you, you mentioned the last show I did. And walking out of the theater, did I tell you where we went? No, no, no. Okay. So we walked out of the theater and I thought i read, I saw on Google maps, there's a cigar lounge here. So we went and looked around for the cigar lounge, which was surprisingly hidden from where we were.
01:20:16
Speaker
Um, like we had to walk, it's an outdoor mall kind of thing. We had to walk through it. we walked into it and then walked along the path and we're like, it's not here. And we had to walk out to the other side, but was a place called stogie pairings.
01:20:30
Speaker
It is a pairing lounge. Um, they had a not gigantic, but very good selection, including aventura. They had, ah
01:20:43
Speaker
Patina, Black Label. They had some Viaje stuff. I got some Viaje leadeds there, which I have not seen in a while. Damn.
01:20:54
Speaker
um too They had Drew Estate. They had some Roma Craft. They had a couple new brands that I haven't even like i haven't even tried yet um because they're so new. ah Tobacco Queen, i think, was the name of the one.
01:21:11
Speaker
That I was like, wow, that's I've heard of it, but I've never even seen their cigars. um El Septimo, which some people like that. Yeah, sure. But they also had about 20 beers on tap with about 30 more in cans and bottles.
01:21:27
Speaker
um I got a Deschutes fresh squeezed fresh IPA, which is one of my a little taste of home. Um, Deschutes is based in Portland and fresh squeeze is squeezed is normally one of the beers you can really only get within the, the Oregon Seattle kind of areas.
01:21:47
Speaker
Um, so it was really nice to be able to have one of those after a couple of years of having it completely unavailable to me. Um, met the owner, super cool guy. And, uh, we chatted a bit.
01:21:58
Speaker
Um, But if you're if you're ever in Fort Myers, check out Stogie Pairings. It was a very cool place. Cool little place. Anyway, I thought that was... I meant to mention that last week, and I must have forgotten.
01:22:13
Speaker
But i I was just impressed that it was a pairing place, and I was like, I gotta go there. How can you not, right? They don't do whiskey, but they have wine and and a pretty extensive beer list.
01:22:25
Speaker
Man, I think for this year... is going to be to step away from beer for a little bit and to focus more on wine and other
New Spirits Exploration: Wine and Mezcal
01:22:36
Speaker
spirits. So I thought we talk about whiskey. We talk about alternative spirits as well.
01:22:41
Speaker
Like we talk about Amaros, we talk about Mezcals and things like that, right? I want to do just wine and Mezcal. I think the next couple shows, it's only going to be wine and or Mezcal.
01:22:54
Speaker
I like that idea. I want to learn more about it. I want to kind of push my palate. I want to get to that level of, like, I can understand the terrible part. Should we do that? Do, like, a palate pusher week or palate pusher month, I mean, where we may just we try stuff that we're just not used to and we go wild. and Well, things we don't consume, right? Like, I can tell you, I don't drink a lot of vodka. I'm decently versed in vodka. No, I mean, vodka is...
01:23:21
Speaker
the whole point is to taste like nothing so well aha unless you have craft vodkas from local distilleries like i've had true uh then you get more interesting stuff but generally speaking vodka's flavor generally speaking yes it's neutral but but even like you know we talk about gins we talk about rums but look rum is a great example you and i classically traditionally are not rum guys and then we went to nicaragua and we had florida kanya we're like wow this is really cool We got into rums and I realized i really love um i love agricultural rums.
01:23:55
Speaker
That's my thing. And I didn't know that. I didn't had no idea, right? I got into it. i don't I don't really enjoy tequila as much. I love mezcal. So let's do a palate pusher thing maybe and we'll we'll kind of explore new things.
01:24:11
Speaker
different styles of of spirits, if you will, perhaps, or even more. Yeah, i think I think a couple of mezcals and some wine would be the best way to do this at first. Because i've I've had a couple of mezcals, but I'm not well-versed in it at all. Same goes with wine, where, like, I kind of know what I like, but I don't really know what I don't like yet.
01:24:31
Speaker
Yes.
01:24:33
Speaker
Back to our our previous conversation. um My pairing the night is the Cavalon. I've gone back to it a couple more times. There's like, there's tobacco notes in there that work really well with the cigar. There's those fruity notes that I was talking about.
01:24:49
Speaker
There's that, uh, uh, Oh, the Oak, it's got a ton of Oak character. And really that like, like you talked about that astringency on your palate, um, works really well with this whiskey.
01:25:03
Speaker
Um, and it just pairs perfectly with the cigar. I think that sounds awesome, man. I think, you know, for me, I'm, It's weird. I didn't think it would go this way, but I'm going to have to go back to this midnight diet from Heavy Seas. i I love the sourness. It's just enough to cut through the cigar and really bring the flavors out of both. The you know the other two pairings, they were fine, but they they kind of dulled out.
01:25:29
Speaker
but they I lost them in the and kind of the flavor quality, so that's fine. Yeah, for me, the porter, the London-style porter is very good, um but it just doesn't add a lot to the cigar.
01:25:44
Speaker
um I feel like the smokiness of it kind of interferes with the cigar a little bit, kind of like the overpowering sweetness of the Great Notion beer. It doesn't interact well with the cigar. Yeah.
01:26:01
Speaker
Unfortunately, but because both of them are fantastic beers. um Very they're on complete opposite ends of the spectrum, um but they're both very good and don't pair well with cigars. They pair OK, but not not great.
01:26:15
Speaker
um All right. And with that, if you can still find them, check out the Atelier Cote Lataché 18.
01:26:27
Speaker
Long name. Long name. I saw Conehead's review when I was doing my research and Conehead had a hilarious name for it. I can't remember what it was, but it was hilarious. um Go check out Conehead's review.
01:26:42
Speaker
All right. That brings us to our pair up. the little little Not our pairing of the night. One for the road. One for the road. philiplip and ah let's Let's do some one for the road.
Entertainment Recommendations: Invisible Raptor
01:26:53
Speaker
i will go first.
01:26:55
Speaker
I watched a movie this week. That is right up our alley. Oh, uh, you in particular have got to watch this movie.
01:27:05
Speaker
Anybody out there who has similar tastes should also watch this movie. It's called, won't even tell you the name yet. I'll give you a, give you a little, little pastiche to tell you about it.
01:27:21
Speaker
Imagine a world where someone has spent their life, uh,
01:27:29
Speaker
using Amber collected from ah prehistoric sites to chemically resurrect the Velociraptor.
01:27:44
Speaker
But when they did it, it was invisible.
01:27:47
Speaker
What is this? Velocipastor 2? No, it's the invisible Raptor. Is that the name of the movie? That's the name of the movie. The invisible Raptor. It's $7 to rent on Amazon. to rent on amazon And it is incredible. um Like, it's it's hilarious because it really feels like the idea came from, let's make a movie about a raptor killing people.
01:28:12
Speaker
But we don't have anywhere near enough budget to make a raptor suit or do CGI. So a lot of the movie is just an invisible raptor decapitating people, biting arms off, tearing guts out.
01:28:29
Speaker
Yeah, exactly. it's du that so this is a horror comedy. There's a lot of like just crazy funny parts. they're like There's one part where they're actually they're talking to somebody who knows how the Invisible Raptor was created and he's like,
01:28:46
Speaker
So how how did you do this? so You're saying you got DNA from a raptor from what I found, and you you somehow turn, he's like and the guy cuts him off and goes, have you ever seen Jurassic Park?
01:28:59
Speaker
He goes, yeah. He says, we did that. And that's just, that's the explanation for how they did it. We did that. and na We just did what they did in that movie. And that finds a way that happens like three times where there's three different, not, not related to that, where there's other things that happen. Like there's a, I don't remember what it is, but let's say, so you were, you were breaking in to steal the, the secret codes and they go, yeah. Have you ever seen mission impossible? And he's like, yeah, where he comes down from the ceiling through the laser. He goes, yeah, I did that.
01:29:33
Speaker
And that's just the end of the conversation. It's so good. This movie is hilarious. It is gory. it is You're going to love this movie, Dennis.
01:29:44
Speaker
it's it's ah My buddy told me about it, and he was like, you have to watch this movie. So I watched it, and it is glorious. that Is it better or worse than Zombievers?
01:29:57
Speaker
Because that's it's near and dear to my heart. I love Zombievers. I don't know. i haven't watched Zombievers in a couple of years, but it's in ah it's in a similar vein where it's like, you know, the people making this movie know that the idea they had is very stupid and that most people are going to watch this movie and get five minutes and be like, there's that dumb movie.
01:30:18
Speaker
But then there's those people like us that are going to watch this movie and appreciate how much love went into it and just how hard they worked on it and just how funny it is and appreciate it for what it is.
01:30:31
Speaker
That's part of the magic, right? you You make something like that that's silly, but it's it's ah it's a kind of a work of passion in that regard. Exactly. um This movie is it's absolutely hilarious.
01:30:45
Speaker
And it's surprisingly... not heart-wrenching. Heart-wrenching isn't the word, but it has a little bit of emotion to it. you know like like it actually they actually make characters that you actually care about at all, ah which is really nice.
01:31:00
Speaker
ah It was a lot of fun. That was a lot of fun. That sounds cool, man. ah Before you get to yours, Sam says that Squid Game was awesome. He watched the first season. They will start season two this week.
01:31:11
Speaker
Awesome. And he's reading Einstein Podoloski. Podolsky and Einstein, putddle Podolsky and Rosen papers. I don't even know what that means. You sound very smart.
01:31:23
Speaker
Sam. but sounds really true. I'm going to have to look into that a little bit and see if I'm smart enough to read those papers because that sounds interesting. I love sciencey stuff, but I have a terrible memory, so I don't even remember most people's names. ah Dennis, what is your one for the road this week?
Nostalgia and Music Discoveries
01:31:41
Speaker
Mine is a little bit surprising because I i was i was busy working and i'm as I like to do, I go through like um latest album releases, what you know whatever the next of course latest album came out.
01:31:54
Speaker
Let me see what's what's new and exciting. Let me go listen to that stuff. right And holy crap, I didn't know Marilyn Manson released a new album. you know Really? i had no idea. Yes.
01:32:05
Speaker
ah So recently in November, I want to say November, November 22nd, Manson released a new album called One Assassination Under God Chapter One. All right.
01:32:17
Speaker
Interesting. Sure. Fine. Cool. And I thought, whatever, it'll be interesting. I loved it. It was such a cool album. It was so cool because it felt like it felt like 2004 listening to Manson in 2004, man.
01:32:31
Speaker
It had that vibe to it. It was it was exciting and and kind of dirty and weird and all the things that if you were in high school you know at that time listening to Manson you would get that vibe but but the coolest thing for me personally is that I've been a huge fan of Nuclear Blast records for the longest time this is the first Manson is now on Nuclear Blast this is the first album released by Manson under Nuclear Blast which is really cool oh wow I didn't know that and but I didn't know he was even going to them
01:33:04
Speaker
i didn't know either and so many bands that i love are on nuclear blast that like soil work in flames all these cool bands that i grew up with um yeah man if you haven't listened to you if you're a manson fan uh if you enjoyed manson back in the olden days check this out i'm trying to figure out when i was like super into maryland manson probably 2003 when you were skateboarding with your uh UFO pants, maybe little junior. Dude, I was telling somebody about UFO pants the other day. ah And they they thought you were crazy.
01:33:37
Speaker
My son's friend has what appears to be a pair of UFO pants. I haven't asked her, but I think they're UFO pants. I think they're back. um All right. So it looks like I was into the album that I loved back in the day was Mechanical Animals.
01:33:51
Speaker
Came out 1998. Yeah, I mean, that was a raw classic. That was the one that came out at like the height of my... being into Marilyn Manson and then the one that came out after that Hollywood I think it's called was that the one with the the thing with fights mechanical animals was like the shock factor album yeah that one was like a big deal what came out yeah but yeah good good pick I'll have to check that out
01:34:22
Speaker
oh yeah golden age of grotesque that was another album that I had i was great good album All right, anyway.
01:34:30
Speaker
Sorry to go off on a goth teenager. No, it's okay. I have to preface this saying that like I'm not a huge fan of Manson after the incident that I was at in and it was and New York. Oh, yeah.
01:34:45
Speaker
I bought tickets. They were expensive. I was at the show. Two songs in. The stupid fucking thing fell on the dude. and they Broke his ankle. Show's over. Go home. No refund.
01:34:56
Speaker
Yeah, that's a big bummer. But here we are. Way she goes, bud. That's right.
Closing Remarks and Responsible Enjoyment
01:35:04
Speaker
All right, everybody. Thank you for hanging out. Thank you for listening, watching, doing all the stuff.
01:35:10
Speaker
um We appreciate you guys for hanging out with us. I will be on Bear's show later tonight. Pulling an almost all-nighter to be on there, as usual.
01:35:21
Speaker
So check out El Oso Fumar this evening with myself and Will Cooper talking about ah past years of the top 25 lists. um
01:35:32
Speaker
Yeah, that's all I got. We'll be back next week. Did we figure out what we're smoking, Dennis? I know I asked you. I can't remember if we we'd settled on something. we We are going to do an Airheads Mystery Edition. OK, Airheads Mystery Edition.
01:35:48
Speaker
All right, everybody. Hit them with the hit him with catchphrase and we'll get out it out of everybody's hair, Dennis. Thanks, everybody, for watching and listening. And remember, we want you to drink better, but we want you drink less.
01:35:59
Speaker
Also, don't die in a beer flood.