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Episode 24 - Domain Cigars Negentropy
3 Plays1 year ago
This week, we try out the Negentropy from Domain Cigars!
Recommended
Transcript
Welcome and Introduction
00:00:00
Speaker
Hey, everybody.
00:00:01
Speaker
Welcome back to Let's Get Pairing.
00:00:04
Speaker
We're live on the Cigar Coop page this time.
00:00:07
Speaker
So if you're watching from there, go over to Let's Get Pairing page.
00:00:11
Speaker
There's a link in this video in the title.
00:00:16
Speaker
Go like our page because we need some more followers so that we can go live over there because they changed the rules.
00:00:24
Speaker
Anyway, we'll get started in just a minute.
00:00:27
Speaker
Today, we're smoking the Nigentropy from Domain.
00:00:32
Speaker
Very exciting.
00:00:33
Speaker
New cigar to the market.
00:00:34
Speaker
New brand.
00:00:35
Speaker
We'll get into all that.
00:00:37
Speaker
But for now, grab yourself a drink, grab yourself a cigar, and let's get pairing.
00:00:48
Speaker
And we're back.
00:00:49
Speaker
Welcome back, everybody, to Let's Get Pairing.
00:00:51
Speaker
I'm your host, Tripp, here in the Casa de Monte Cristo studios.
00:00:55
Speaker
He's Dennis, broadcasting live from South Jersey.
00:01:00
Speaker
South Jersey, Purgatory Porch, the darkroom of... Darkness.
00:01:08
Speaker
I read other things to say.
00:01:09
Speaker
The darkroom of darkness.
00:01:10
Speaker
Here we are.
00:01:12
Speaker
Triple D, baby.
00:01:13
Speaker
We're rolling out.
00:01:15
Speaker
Anyway...
00:01:17
Speaker
How you doing this week?
00:01:18
Speaker
You weren't with us last week, so we had John fill in on short notice.
00:01:22
Speaker
How you doing?
00:01:24
Speaker
How has the week been treated?
00:01:25
Speaker
Let me tell you, I'm back from the dead, and arguably the other side is a lot better than this one.
00:01:31
Speaker
So, they sent me back.
00:01:34
Speaker
Here I am.
00:01:35
Speaker
I get it.
00:01:36
Speaker
They suffer with the rest of you, unfortunately, but maybe you're suffering with me.
00:01:40
Speaker
Maybe.
00:01:40
Speaker
Maybe.
00:01:42
Speaker
Oh, let me hit the go live button on YouTube.
00:01:44
Speaker
Sorry, everybody on YouTube.
00:01:46
Speaker
We're live now.
00:01:46
Speaker
If you're watching over there.
Introduction of Domain Cigars
00:01:48
Speaker
All right.
00:01:48
Speaker
So we're smoking the nigentropy from domain cigars today.
00:01:53
Speaker
Um,
00:01:54
Speaker
So Domain Cigars is a pretty much brand new company.
00:01:57
Speaker
They started right around February of this year.
00:02:01
Speaker
Sorry, they announced their existence.
00:02:04
Speaker
The company was started by Esteban D'Isla and Daniel Lance.
00:02:09
Speaker
Esteban, of course, most of the people who would be watching us probably know that name.
00:02:15
Speaker
If not...
00:02:16
Speaker
He's most well-known, I think, for being the master blender and in charge of the factory for Roma Craft at Nicosueño.
00:02:24
Speaker
Spent about 10 years there.
00:02:26
Speaker
Before that, he was essentially running STG Esteli, the STG factory there.
00:02:33
Speaker
He was doing pretty much all their blending, as far as I know.
00:02:38
Speaker
So he's got a pretty storied history in making cigars.
00:02:42
Speaker
Daniel has been in the cigar business for about 17 years.
00:02:45
Speaker
He worked for a few cigar shops.
00:02:47
Speaker
He co-founded Lujo Concepts, which you may not recognize the name, but they make the BTX cutter.
00:02:54
Speaker
It's like a super luxury cutter that has custom inlay stuff.
00:02:57
Speaker
It looks very cool.
00:02:58
Speaker
I haven't had the chance to play with one, but they're a very high-end luxury cutter.
00:03:04
Speaker
And he's also consulted for many, many cigar shops.
00:03:08
Speaker
Domain launched, as I said, in, I think, February or March, pretty much right around the PC.
00:03:14
Speaker
And their launch was kind
Cigar Details and Theoretical Connections
00:03:16
Speaker
of interesting.
00:03:16
Speaker
They started off by...
00:03:20
Speaker
inviting essentially 100 cigar shops to carry their cigars.
00:03:24
Speaker
They sent out some samplers of their products so that people could try it and opened up for orders.
00:03:30
Speaker
And I think by the time we got back from PCA, they were kind of just starting to ship.
00:03:36
Speaker
So they've been on the market for a couple months now.
00:03:38
Speaker
We got these from Small Batch Cigar.
00:03:40
Speaker
They have a little sampler, if they still have those in stock, that you can go check out if you want to try these.
00:03:45
Speaker
It comes in two blends for now.
00:03:48
Speaker
Each blend comes in, as we were talking about in the green room, kind of astonishingly eight sizes, which seems like a lot coming right out of the gate, but...
00:03:59
Speaker
No joke.
00:04:01
Speaker
You have to be really invested in the blend to to feel confident enough to release that those many sizes.
00:04:07
Speaker
Yeah.
00:04:07
Speaker
And it kind of says to me, though, that they're probably not expecting most retailers to carry every size, I wouldn't think.
00:04:15
Speaker
And it's more, you know, so that retailers can have if they think that like they have this.
00:04:22
Speaker
I had one on my desk, but I don't think I have it here anymore.
00:04:24
Speaker
A shaggy foot, kind of short bellicoso.
00:04:29
Speaker
It's a very interesting size.
00:04:31
Speaker
It has this big shaggy foot, like an inch on the bottom.
00:04:34
Speaker
And I feel like sizes like that maybe, you know, a retailer might want because it's just an interesting size that's going to grab people's eyes.
00:04:42
Speaker
So they may be kind of going that way so that, you know, retailers can mix and match whatever they want.
00:04:48
Speaker
Yeah, it makes sense.
00:04:48
Speaker
Yeah.
00:04:51
Speaker
There was one other point that I had, but I can't remember what it was, so I'm just going to move on to the size.
00:04:56
Speaker
Today we're smoking one of those eight sizes, which is the Robusto Extra.
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Speaker
This is a 5x52.
00:05:03
Speaker
Just a little bit of extra ring gauge on that Robusto.
00:05:07
Speaker
And as I mentioned before, we are smoking the Nigentropy.
00:05:10
Speaker
uh nigentropy is a uh a term that's very complicated to explain so i'm not going to bother because people a lot smarter than me can probably do that but it's a a term in theoretical physics that refers to uh essentially the opposite of entropy negative entropy and somebody coined the term nigentropy uh and i don't know what that has to do with cigars but that's uh you know that's not my business
00:05:37
Speaker
The nature of the business, I think, listen, at the end of the day, we're taking a thing that's alive and we're trying to force it into a very specific set of parameters under heat and pressure and environmental effects to make it a very specific thing, producing thousands of cigars for a particular blend.
00:05:54
Speaker
I think maybe that's a nod to the difficulty of trying to corral all of these organic processes into a way that's eatable.
00:06:03
Speaker
You're getting rid of all the unknowns.
00:06:06
Speaker
The nature of entropy is the chaos of it.
00:06:08
Speaker
You're getting rid of all the unknowns.
00:06:09
Speaker
I don't fucking... I think you could be onto something.
00:06:13
Speaker
Essentially, the two blends, the Neutron and the Nige Entropy, are a Maduro and a Habano.
00:06:19
Speaker
We are smoking the Habano today.
00:06:21
Speaker
The other one is a Mexican wrapper.
00:06:22
Speaker
This one is a Habano wrapper.
00:06:25
Speaker
Binder and filler are both from Nicaragua.
00:06:29
Speaker
This is made at Esteban Dizla's Familiar...
00:06:32
Speaker
I think it's Familia de Disla.
00:06:34
Speaker
Familia Disla factory.
00:06:36
Speaker
I don't think I put it in my notes.
00:06:37
Speaker
Sounds about right.
00:06:39
Speaker
What do you think of the cigar so far?
00:06:41
Speaker
We've kind of just lit it.
00:06:42
Speaker
We're just getting into it.
00:06:42
Speaker
We'll shoot the shit for a couple minutes.
00:06:44
Speaker
We'll start pairing here.
00:06:46
Speaker
But any initial thoughts?
00:06:48
Speaker
I'm a little confused by it.
00:06:50
Speaker
I'm...
00:06:52
Speaker
Fuck, what's the flavor?
00:06:54
Speaker
Potassium, potentially?
00:06:58
Speaker
Potassium nitrate?
00:06:59
Speaker
I'm not sure I know what that smells like.
00:07:00
Speaker
Not permanganate.
00:07:01
Speaker
Well, maybe permanganate to some extent.
00:07:04
Speaker
But sort of like you know that fireworks, like the lit firework.
00:07:11
Speaker
We talk about cordite, but cordite, I think, is a little bit rough.
00:07:14
Speaker
There's this, like, subtle thing that I can't put my finger on that is a burn, but it's not like a, it's not creamy, it's not chocolatey, it's not almondy or whatever.
00:07:22
Speaker
There's something to it that it's like, it's a chocolate bar, but also fireworks.
00:07:27
Speaker
I kind of get what you're saying.
00:07:29
Speaker
It's kind of like almost a mineral quality.
00:07:32
Speaker
Yes, I think that's the minerality coming in.
00:07:35
Speaker
Yeah, I think I'm with you.
00:07:38
Speaker
That just totally threw off whatever I was tasting though.
00:07:40
Speaker
Like I can't even think straight now.
00:07:43
Speaker
You gotta admit though, I think the room note, talk about room note, not often enough in cigars, usually pipe tobacco, that's the big thing, but cigars have a room note and people tend to forget that's part of the experience as well.
00:07:56
Speaker
Does it smell nice?
00:07:57
Speaker
What does it smell like?
00:07:58
Speaker
That affects, especially if you're sitting in an enclosed space that's small, it certainly affects your overall smoking experience throughout the cigar.
00:08:04
Speaker
So I think this one,
00:08:06
Speaker
for me has that really cool milk chocolate kind of cocoa aroma, not bitter cocoa, but kind of like a sugared cocoa.
00:08:15
Speaker
I've never been able, well, I can't say never.
00:08:18
Speaker
I've almost never been able to smell a cigar while I'm smoking.
00:08:21
Speaker
You have bad ears.
00:08:24
Speaker
I got a bad nose, man.
00:08:25
Speaker
It's the wafting.
00:08:26
Speaker
I think it's just that you wafting and it's got an edge.
00:08:29
Speaker
People have come up to you, I'm sure, no doubt.
00:08:32
Speaker
Many of us who have been smoking cigars in public, somebody comes up and says, hey, that cigar smells awesome.
00:08:36
Speaker
It reminds me of my grandfather or whatever else.
00:08:40
Speaker
Or you smoke a cigar and you go, man, my clothes, you know, later in the night, there's that scent that's really nice.
00:08:46
Speaker
It's kind of nutty and pleasant.
00:08:48
Speaker
And it's not always that acrid tobacco smoke smell.
00:08:52
Speaker
I mean, I get what you're saying.
00:08:53
Speaker
I just I can't smell it while I'm smoking.
00:08:56
Speaker
Once I light a cigar, it's like all I all I smell is retro.
00:09:01
Speaker
Fair.
00:09:01
Speaker
That's fair.
00:09:03
Speaker
Like from the cigar, I get nothing.
00:09:05
Speaker
I don't think.
00:09:06
Speaker
You're the nose.
00:09:06
Speaker
Well, I'm the nose and you're the ears, basically.
00:09:08
Speaker
Exactly.
00:09:10
Speaker
I'm enjoying this cigar so far.
00:09:11
Speaker
You mentioned that minerality to it.
00:09:13
Speaker
It's definitely got that kind of minerality, some earthiness.
00:09:17
Speaker
You're spot on with the chocolate notes.
00:09:20
Speaker
There's a lot of chocolate, I think, in this cigar.
00:09:23
Speaker
And then a nice but kind of subtle spice.
00:09:26
Speaker
Like it's there.
00:09:28
Speaker
And it's more of like the black pepper than the baking spice, I think.
00:09:32
Speaker
But it's pretty nuanced.
00:09:34
Speaker
There's a lot of words that describe that kind of thing.
00:09:37
Speaker
I don't imagine anybody would pick this up and say, oh, it's a very spicy cigar.
00:09:40
Speaker
It has a lot of spice to it.
00:09:42
Speaker
It's very much an afterthought, and I think it's working really well for this cigar.
00:09:46
Speaker
Yeah, and I think the cigar is also very well-rounded.
00:09:51
Speaker
Yes.
00:09:51
Speaker
Like, there's not a lot of aggressive notes in it.
00:09:54
Speaker
Oh, there's also like a cedar-y kind of wood quality.
00:09:58
Speaker
Anyway, I wanted to tell you about this place I went for lunch yesterday.
Pairings and Personal Experiences
00:10:01
Speaker
And I also happened to go to a different location.
00:10:04
Speaker
It's pretty cool.
00:10:05
Speaker
It's this pizza place called Oak and Stone.
00:10:07
Speaker
And I just thought this is the kind of place that you would dig.
00:10:11
Speaker
So when you come in, you can go to the bar or you can sit down and eat pizza with your family.
00:10:17
Speaker
But you get a wristband.
00:10:20
Speaker
They take your card, they swipe your card, they give you this little wristband.
00:10:23
Speaker
You go up and they just have a wall of taps and you swipe your wristband and you pour as much beer as you feel like into a glass of, I mean, this one had a smaller beer wall than most.
00:10:34
Speaker
They probably had eight, but it's still pretty cool.
00:10:37
Speaker
You know, you can like have a couple little sips, see if you like a beer.
00:10:41
Speaker
You can just have a shot worth of each beer if that's what you're into.
00:10:46
Speaker
Um,
00:10:48
Speaker
I guess I'd never thought about this until right now.
00:10:51
Speaker
You could maybe mix and match, put a little Goza with a little bit of IPA in the same glass.
00:10:59
Speaker
But it's very cool, and they always have seasonal beers on there.
00:11:03
Speaker
I just thought you'd find that interesting.
00:11:05
Speaker
They've weaponized the – like this is the adult version of parents leaving their kids at the –
00:11:12
Speaker
whatever the chain play place would be, right?
00:11:15
Speaker
Like the Chuck E. Cheese.
00:11:16
Speaker
Chuck E. Cheese Discovery Zone, those kind of places.
00:11:18
Speaker
Yeah, Discovery Zone.
00:11:19
Speaker
They can scan their band and get points to get credits to play games.
00:11:24
Speaker
Yeah.
00:11:25
Speaker
This is like wives leaving their husband at this pizza joint so they can go do their thing with their friend.
00:11:29
Speaker
Pick you up in 12 hours.
00:11:31
Speaker
Go nuts.
00:11:32
Speaker
Yeah, exactly.
00:11:34
Speaker
It's pretty cool, though.
00:11:36
Speaker
And, you know, just nice to be able to, like, there's not many times in life, I feel like, that you get a chance to have half a beer.
00:11:43
Speaker
You know what I mean?
00:11:45
Speaker
Well, and that, and the other point is that you cannot complain about the poor.
00:11:49
Speaker
You can't say shit about the poor because you're...
00:11:52
Speaker
I mean, there were a couple taps there that poured like crazy.
00:11:57
Speaker
Like, I had a Goza, and it was just all head, no matter how I poured this thing.
00:12:04
Speaker
I had this much beer at the bottom.
00:12:07
Speaker
Some guys will pay extra for that.
00:12:08
Speaker
I know, but not me.
00:12:12
Speaker
I want the beer, the liquid.
00:12:14
Speaker
I don't want no foam.
00:12:18
Speaker
Anyway, let's get into some pairing.
00:12:20
Speaker
I've got a couple of pairings that might be kind of easy here, but then one that's definitely going to be more challenging, I think.
00:12:26
Speaker
I'm much excited about this pairing evening.
00:12:28
Speaker
I'm waiting all week for this.
00:12:30
Speaker
Good.
00:12:31
Speaker
Last week, in your absence, I went all beer for the first time in a while.
00:12:36
Speaker
You wait for me not to be on the show.
00:12:38
Speaker
It was more the cigar.
00:12:40
Speaker
We did the Stilwell Star Aromatic.
00:12:43
Speaker
Oh, I see.
00:12:44
Speaker
Good choice.
00:12:45
Speaker
And I just thought beer, especially hoppy beer, would go well with that.
00:12:49
Speaker
So I did a Stout, an IPA, and oh, a Belgian.
00:12:54
Speaker
It was an interesting rollercoaster appearance.
00:12:57
Speaker
You say that so casually.
00:12:58
Speaker
The Fin du Mar is just like... The Fin du Mar.
00:13:00
Speaker
It's just... It's this thing, right?
00:13:03
Speaker
It's this thing about the beer.
00:13:04
Speaker
It's just so special.
00:13:05
Speaker
It's the Fin du Mar.
00:13:08
Speaker
Yes, the Fin du Mar.
00:13:09
Speaker
But if you really love that beer, that is such a special... It's evocative of so many memories for beer fiends.
00:13:16
Speaker
And then everybody else goes, what are you talking about?
00:13:19
Speaker
You're a weirdo.
00:13:20
Speaker
What does that even mean?
00:13:21
Speaker
I can't spell it.
00:13:22
Speaker
I don't know what it sounds like.
00:13:25
Speaker
It's a very interesting beer.
00:13:26
Speaker
It's very divisive in that way.
00:13:28
Speaker
And did you know it's in cans now?
00:13:30
Speaker
That's what made me buy it.
00:13:31
Speaker
It was like, wow, I've never seen this in cans.
00:13:33
Speaker
That's awesome.
00:13:34
Speaker
It's the future.
00:13:35
Speaker
So what are you going to do?
00:13:36
Speaker
Yeah, live it in the future.
00:13:37
Speaker
Anyway, I got my first pairing up here.
00:13:40
Speaker
The first thing I'm going to try here I think is going to be on the way too sweet side.
00:13:46
Speaker
Oh, boy.
00:13:46
Speaker
But we'll see.
00:13:47
Speaker
This Diplomatico rum, I think it's a very good rum, but it doesn't go with everything because of the very sweet rum.
00:13:54
Speaker
I did the palm trick.
00:13:57
Speaker
Definitely adding some sugar to this guy, which is no surprise if you've ever tasted it.
00:14:01
Speaker
It's probably going to have to put it on your hands to get the sugars off.
00:14:05
Speaker
Yeah.
00:14:06
Speaker
splash some florida conya on there get the sugar off um... all right so diplomatico comes from venezuela it's been coming from there since nineteen fifty nine uh... there aren't a whole lot of details on who created it or anything like that so i won't get into all that uh... they do say it's a blend of eighty percent heavy and twenty percent light rums
00:14:31
Speaker
I'm not sure exactly what that means, whether they're saying lighter in viscosity, lighter in gravity, maybe just lighter in alcohol.
00:14:44
Speaker
Lighter in color?
00:14:45
Speaker
I don't think it's lighter in color because they're saying that that's before they're aging it in the small oak cap.
00:14:52
Speaker
But it is a blend of a couple of different rums that give it a more complex flavor to me.
00:14:58
Speaker
It's got some... I'll talk about the flavor in a bit.
00:15:01
Speaker
It's got some good color.
00:15:03
Speaker
It may or may not be colored.
00:15:04
Speaker
I don't know the answer to that.
00:15:05
Speaker
It's 40% ABV.
00:15:08
Speaker
And I'm going to have a couple sips because I don't have much.
00:15:11
Speaker
There's just not many details that I can find on Diplom.
00:15:13
Speaker
So I'll let you talk about your first pairing of the night.
00:15:16
Speaker
Diplomatico is one of those tricky ones where we've talked to a lot of people, people especially in the industry that are really well-versed in rums, people that are versed in Diplomatico specifically.
00:15:26
Speaker
And even those people were like, I don't know, man.
00:15:30
Speaker
There's some info out there, and it's not entirely clear.
00:15:33
Speaker
Yeah.
00:15:34
Speaker
And this goes beyond.
00:15:35
Speaker
And it's interesting because it goes beyond the classic PR trope that you and I complain about often with breweries that that have cool beers and then have zero information about the beer, about the brewery, like what the address is, where do I get it?
00:15:48
Speaker
What's your backstory?
00:15:50
Speaker
I don't know.
00:15:51
Speaker
Yeah, it's weird how hard it is to find information.
00:15:54
Speaker
I've got an interesting my first pairing is a little bit special and we'll get into kind of the lore of today.
00:16:01
Speaker
As you know, today is
00:16:03
Speaker
National Motherfuckers Day or Mother Lovers Day.
00:16:06
Speaker
If you're listening in the censored countries, all of you in North Korea love our show.
00:16:11
Speaker
It's Mother Lovers Day.
00:16:13
Speaker
I have a pilsner, man.
00:16:14
Speaker
Hold on.
00:16:15
Speaker
Let me flip this glass.
00:16:16
Speaker
It's false advertising.
00:16:18
Speaker
Yeah.
00:16:20
Speaker
I have this really lovely pilsner that is...
00:16:24
Speaker
from Odd Duck Brewing Company, which is a passion project of mine, as you know, and slowly proliferating its filth throughout the local community here in South Jersey.
00:16:37
Speaker
Hoping to infect the entire country soon enough.
00:16:40
Speaker
So stay tuned.
00:16:42
Speaker
If you know anybody, text me, call me, send me a page and let me know.
00:16:46
Speaker
But we're always looking for partners.
00:16:47
Speaker
So this is an interesting beer.
00:16:50
Speaker
It's fun because this is really our first foray into a proper classic Czech Pilsner.
00:16:56
Speaker
Proper classic Czech Pilsner from the malt, from the hops, from the yeast, from the process of just getting it cold enough and do its thing over a period of time has been really hard.
00:17:09
Speaker
And, you know, I should tell you the name of it.
00:17:13
Speaker
Maybe.
00:17:14
Speaker
I mean, originally, originally, we call this the prototype Pilsner, right?
00:17:18
Speaker
Right.
00:17:19
Speaker
I remember that.
00:17:20
Speaker
We, our first batch of this was excellent, but it was botched to all health in that.
00:17:27
Speaker
As frequently happens when home run.
00:17:29
Speaker
Let's say, listen, the beer was great, but we didn't get enough alcohol out of it.
00:17:32
Speaker
So it was like two and a half percent.
00:17:33
Speaker
It was like super sessionable, right?
00:17:35
Speaker
You can drink this.
00:17:36
Speaker
This is called like bedside beer.
00:17:37
Speaker
This is the beer that the Egyptians had like fine.
00:17:40
Speaker
So we call that skinny peepee.
00:17:42
Speaker
This is full peepee.
00:17:44
Speaker
Nice.
00:17:45
Speaker
This is proper, proper peepee.
00:17:46
Speaker
And, you know, I guess by the look of it, that being said, I think it's really important to take something like this, this cigar,
00:17:55
Speaker
expecting it to be a lot lighter on the first third in terms of the flavor and the impact and not as spicy.
00:18:02
Speaker
I wanted to bring in something that didn't have... There's a certain roundness to Pilsners that can be hard to describe.
00:18:08
Speaker
It's not an oiliness to it.
00:18:12
Speaker
There's a crispness.
00:18:13
Speaker
The crispness of the bread quality without saying that it's bready because generally a lot of Pilsners are not.
00:18:20
Speaker
They're crisp and that's where they stop.
00:18:21
Speaker
Some Pilsners are crisp and they're bready.
00:18:24
Speaker
And those are your classic like American what I would call it more crackery than.
00:18:29
Speaker
Yeah.
00:18:29
Speaker
I mean, it's like it's bready, but it's like a very tiny piece of bread on the crisp.
00:18:36
Speaker
It's crisp, but it's not literally crisp, but it also is a crisp profile a little bit.
00:18:40
Speaker
Yes, precisely.
00:18:41
Speaker
You get it.
00:18:42
Speaker
You get it.
00:18:43
Speaker
But listen, for five, if I recall correctly, five, five point two percent.
00:18:48
Speaker
So.
00:18:49
Speaker
Mid-range.
00:18:50
Speaker
I'd say mid-range for a classic like Czech Kilsner.
00:18:55
Speaker
And I just didn't want to take away from the cigar.
00:18:59
Speaker
Nice.
00:19:00
Speaker
Yeah, it's interesting.
00:19:01
Speaker
I'm very curious how that pairs.
00:19:03
Speaker
How did you guys do the fermentation?
00:19:04
Speaker
Did you like convert a fridge kind of thing?
00:19:08
Speaker
Or just do a cooler that you had to check on a lot or what?
00:19:11
Speaker
What we did for this one is we actually fermented in a keg.
00:19:15
Speaker
Oh, okay.
00:19:16
Speaker
So you could just ferment in a kegerator.
00:19:19
Speaker
So yes, we put the keg in the kegerator under temperature control.
00:19:24
Speaker
But the interesting thing is we used a floating dip tube.
00:19:29
Speaker
So classically, the dip tube would go all the way to the bottom, right, and you'll draw from the bottom.
00:19:34
Speaker
And because we were fermenting, we didn't want to get all the stuff from the bottom out as it settled and fell out of solution.
00:19:40
Speaker
Well, not out of solution, but as it fell down.
00:19:43
Speaker
I guess out of solution to an extent.
00:19:46
Speaker
As all the sediment settled and you had your yeast cake on the bottom, we didn't want to pull all that up, so we used a floating dip tube, which was – we'd never used it before.
00:19:53
Speaker
It was a very new thing for us.
00:19:55
Speaker
But holy shit, fermenting in a keg, if you have the space, super cool.
00:19:59
Speaker
Game change.
00:20:00
Speaker
Because also you have an opportunity to – there's less risk to introduce infections.
00:20:05
Speaker
Yeah, because one of the things that I found really difficult when I was home, there's just so many steps to the process where you can.
00:20:11
Speaker
And the big the biggest of those are transferring it between two different buckets for mentors from primary to secondary.
00:20:19
Speaker
And you get oxidation potential for infection.
00:20:22
Speaker
Yeah.
00:20:23
Speaker
Yeah, and you're trying to introduce as little oxygen as possible.
00:20:29
Speaker
I mean, first of all, there's a certain amount you can't avoid.
00:20:31
Speaker
It's touching oxygen, right?
00:20:33
Speaker
But then also, when you're pouring it in and it's hitting the bottom of that barrel, it's foaming up and it's oxygenating.
00:20:41
Speaker
So you end up with even more oxygen in there.
00:20:42
Speaker
And then when you're bottling, it's like every step of the way, there's something that can...
00:20:48
Speaker
very drastically ruined.
00:20:50
Speaker
And that was, you know, for us, it was a learning experience to figure out how to build the setup for a keg-to-keg transfer.
00:20:57
Speaker
But once we figured it out, super easy.
00:20:59
Speaker
It was a little weird to kind of get the nuances of it.
00:21:01
Speaker
But once we figured it out, it was super easy.
00:21:03
Speaker
And to your point of oxygenation and oxidation, we were able to purge both, you know, like that new keg, we were able to purge with CO2.
00:21:14
Speaker
so as the beer comes into it the co2 will just kind of sit up the top yeah there's very very little interaction with not a true closed system in our case i know there are commercial systems that are true closed uh closed transfer system we're getting there eventually one of these days if you're listening if you're reading the the braille copy of this episode
00:21:39
Speaker
You know, let us use some gear.
00:21:41
Speaker
So Diplomatico.
00:21:43
Speaker
I'm curious, man.
00:21:44
Speaker
As I said, this is a very sweet rum.
00:21:47
Speaker
It's got like a big hit of sweetness right in the center of your tongue.
00:21:50
Speaker
It reminds me of like a Dunkin' Donuts light
Rum and Beer Pairings
00:21:56
Speaker
and sweet coffee.
00:21:56
Speaker
You know how you take a sip and you get that like blast of sweetness on the middle of your tongue?
00:22:03
Speaker
The what?
00:22:04
Speaker
The beatus.
00:22:05
Speaker
The beatus, yes.
00:22:06
Speaker
Beatus, man.
00:22:07
Speaker
I know all about the beatus.
00:22:07
Speaker
It's like super sweet like that, like syrupy kind of sweet.
00:22:12
Speaker
But then there's also like, I do think the sweet is really well balanced by like this barrel woody kind of note from the char and from the aging.
00:22:21
Speaker
that I think is going pretty well with this cigar.
00:22:24
Speaker
I think the sweetness level is a little high, so I'm not sure how my final pairing of the nights I'm expecting to be.
00:22:29
Speaker
I haven't partaken yet.
00:22:31
Speaker
You know, the mouthfeel is changing for me on the cigar.
00:22:33
Speaker
I'm smoking a little too fast, unfortunately, but mouthfeel is changing to that first waft.
00:22:38
Speaker
You know, when you walk into an aging room and you have that that blast of just it's like, well,
00:22:47
Speaker
Dare I say, wet wood, right?
00:22:50
Speaker
There's more to it.
00:22:53
Speaker
I don't want to simplify it too much.
00:22:56
Speaker
It's wet cedar, but there's so much more nuance to it.
00:23:00
Speaker
It's very pronounced wood.
00:23:02
Speaker
And it's kind of chewy on the nose.
00:23:06
Speaker
No, I know what you mean.
00:23:07
Speaker
It's like that... I mean, you can get the same smell kind of going into like a cigar shop if they've got enough cedar in there or opening some humidors.
00:23:16
Speaker
But it's like that smell where it's just humid air that's been touching Spanish cedar.
00:23:23
Speaker
And to be fair, the tobacco.
00:23:25
Speaker
Certain tobaccos do have a scent to them all their own.
00:23:28
Speaker
So it's that like...
00:23:30
Speaker
not damp, but close to damp tobacco plus cedar note that's really cool and interesting that I'm getting from the cigar now, smoking it.
00:23:39
Speaker
Yeah, I'm definitely finding as I'm getting into the second third, it's getting like a lot more cedar.
00:23:44
Speaker
I think that mineral note is kind of falling off.
00:23:46
Speaker
I'm noticing the spice ramping up a little bit.
00:23:49
Speaker
This is like the first part when your when your toothpick starts to fall apart as you chew on it.
00:23:53
Speaker
It's that first essence.
00:23:55
Speaker
It's the essence of the toothpick.
00:23:57
Speaker
A little bit of bitterness.
00:23:59
Speaker
Slight, very slight.
00:24:00
Speaker
And not to say this is bitter, but it's a very slight change of flavor, which is more woody.
00:24:05
Speaker
That like we talked about before, we're both pretty sensitive to bitterness, but in the opposite of a person who hates bitterness, we both love it.
00:24:14
Speaker
Yeah.
00:24:14
Speaker
So like I can I can detect any amount of bitterness.
00:24:18
Speaker
That's what I mean.
00:24:19
Speaker
That doesn't mean I don't like it.
00:24:20
Speaker
Like I like that.
00:24:21
Speaker
We get along so well.
00:24:22
Speaker
Our bitterness just feeds the other.
00:24:25
Speaker
Exactly.
00:24:26
Speaker
We're both so bitter.
00:24:27
Speaker
We are.
00:24:30
Speaker
How's this working with that Pilsner?
00:24:31
Speaker
I think really well because it's... And I poured it... I should have mentioned... I pulled this off the tap into a growler.
00:24:40
Speaker
And meanwhile, again, I just poured it maybe 30, what is it, 40 minutes ago.
00:24:46
Speaker
So it's still pretty fresh, but it's always going to be different than it will be directly from the tap.
00:24:50
Speaker
So it lost a little bit of carbonation.
00:24:52
Speaker
I think that did much better for the cigar.
00:24:54
Speaker
If it was more carbonated, if it had that almost sharpness to it, then it wouldn't have been as good of a pairing.
00:25:02
Speaker
I like that the cigar is sitting on the beer rather than the beer breaking the cigar apart, if that makes sense on the palate.
00:25:08
Speaker
No, that totally makes sense.
00:25:10
Speaker
Sounds like it's a good pairing.
00:25:11
Speaker
I should try this with a Pilsner next time.
00:25:14
Speaker
My next pairing is not a Pilsner, but it is similar in the same vein as Diplomatico.
00:25:20
Speaker
Once I chose the Diplomatico, I had to see how it would stack up against Florida Cogna.
00:25:26
Speaker
Florida Cogna 12 is my choice as usual.
00:25:30
Speaker
I love the 18.
00:25:31
Speaker
I love the 7.
00:25:32
Speaker
12 is just the real nice middle ground for me.
00:25:36
Speaker
Not the 21?
00:25:36
Speaker
I was impressed.
00:25:38
Speaker
Oh, no, the 21, yes.
00:25:40
Speaker
The 21 that we had at PCA was... The 21 was really good.
00:25:43
Speaker
I've had the 25, and I think it's fantastic.
00:25:50
Speaker
But to me, it loses a little bit of the character that the 12 and the 18 and the 7 have.
00:25:57
Speaker
The 21, I think, is actually even a... I really enjoyed that one.
00:26:01
Speaker
I forgot about that.
00:26:02
Speaker
Man, that was great.
00:26:03
Speaker
First point's still kind of rough.
00:26:05
Speaker
I get it.
00:26:05
Speaker
And it's not a knock.
00:26:07
Speaker
I absolutely love them.
00:26:08
Speaker
I will always support them.
00:26:09
Speaker
I think for me as a consumer to come out, despite this is a brand that I love, it's the same thing with High West.
00:26:14
Speaker
I love Midwinter Nights Dram.
00:26:16
Speaker
It's hard to make the decision to drop on a single bottle, you know, whatever, 160.
00:26:20
Speaker
The 21, I think, is around there.
00:26:24
Speaker
It's 130, something like that.
00:26:26
Speaker
Yeah, that sounds about right.
00:26:27
Speaker
It's certainly great for, you know, special occasions.
00:26:30
Speaker
But at the same time, remember, there are other things that are really great for much less.
00:26:35
Speaker
So for that same amount of money, you get three, four bottles of something equally tasty.
00:26:39
Speaker
You get like five bottles of this.
00:26:41
Speaker
Man, you get a whole lot of mums if you really go for it.
00:26:45
Speaker
Exactly.
00:26:46
Speaker
Then you get all mums.
00:26:47
Speaker
Man, imagine how much Mad Dog 2020 you could get.
00:26:50
Speaker
That's right.
00:26:50
Speaker
It doesn't pair so well.
00:26:52
Speaker
Maybe we should try to get on a lowfalutin episode.
00:26:54
Speaker
We are.
00:26:55
Speaker
You know what?
00:26:56
Speaker
We're going to do a gas station episode again.
00:26:57
Speaker
I think it's due.
00:26:59
Speaker
We're due for a 2024 gas station episode.
00:27:01
Speaker
There was a cigar that I had in mind for that, but now I can't remember what it was.
00:27:05
Speaker
I will let you know if I figure it out.
00:27:07
Speaker
Me living in drinking.
00:27:08
Speaker
I was thinking there's a cigar.
00:27:10
Speaker
We should do a gas station.
00:27:12
Speaker
Monte Cristo.
00:27:14
Speaker
No.
00:27:14
Speaker
The single packs are not bad.
00:27:16
Speaker
I don't want to shit on the single packs.
00:27:17
Speaker
I think it was a great idea.
00:27:18
Speaker
Oh, they're great marketing.
00:27:21
Speaker
It really opens it up to people.
00:27:22
Speaker
And they're fresh when you get them, which sounds hokey pokey, but you get a quality cigar for the money.
00:27:29
Speaker
On the fly.
00:27:30
Speaker
Well, I think it really opens it up to those people who are like, you know, there are people right now walking in to a CVS and buying a Garcia Vega or a Philly and going, I'm smoking it.
00:27:42
Speaker
And just for them to have the opportunity to buy like a money.
00:27:45
Speaker
You sounded like Batman there.
00:27:47
Speaker
About wanting to smoke a cigar today.
00:27:49
Speaker
I'm smoking a cigar today.
00:27:50
Speaker
Weirdly.
00:27:52
Speaker
Where is he?
00:27:56
Speaker
All right.
00:27:58
Speaker
So, Florida Cognac.
00:28:01
Speaker
It's owned by the Nicaraguan Liquor Company.
00:28:04
Speaker
I'm trying to find the year here. 1890.
00:28:10
Speaker
1890 they were found by an Italian guy who moved to Nicaragua, decided to create a steamboat route going across the country as an alternative to the Panama Canal.
00:28:23
Speaker
Which is no joke.
00:28:25
Speaker
Yeah, right?
00:28:25
Speaker
So he was going up and down rivers, ferrying people from one side.
00:28:28
Speaker
If you've been to Nicaragua, holy ballsack, that is not easy.
00:28:33
Speaker
I mean, that's got to be like weeks worth of boating at least.
00:28:36
Speaker
Easy, yeah.
00:28:37
Speaker
Easily.
00:28:37
Speaker
The country's massive.
00:28:39
Speaker
Lakes and volcanoes everywhere.
00:28:41
Speaker
Indigenous people trying to fucking kill you.
00:28:43
Speaker
It's no joke.
00:28:44
Speaker
The Nicaragua, the history of Nicaragua, let's not get into it, but there's some tribal shit going on.
00:28:51
Speaker
that up until very recently was still extremely active.
00:28:54
Speaker
Sorry, go ahead.
00:28:55
Speaker
I don't want to.
00:28:55
Speaker
No, no worries.
00:28:56
Speaker
I'm going to go on a diatribe.
00:28:58
Speaker
So this guy, Alfredo Canessa, he had this steamboat route after a few years.
00:29:05
Speaker
Well, after a few years, after about 15 years, he kind of had fallen in love with Nicaragua and never wanted to leave.
00:29:11
Speaker
So he started a rum company, eventually naming it Florida Canya.
00:29:14
Speaker
I don't know if that's what it was called in that info anyway.
00:29:17
Speaker
I don't think it was.
00:29:18
Speaker
It was very similar.
00:29:19
Speaker
It was very similar to the flower.
00:29:21
Speaker
Yeah, I can't remember exactly.
00:29:24
Speaker
The flower of Nicaragua?
00:29:26
Speaker
Maybe?
00:29:27
Speaker
Well, Nicaragua wasn't established officially at that time, I don't think, right?
00:29:32
Speaker
I don't believe.
00:29:32
Speaker
I don't know the history of UL or the early 19th century for that matter.
00:29:37
Speaker
Well, for shame on you.
00:29:38
Speaker
But anyway, he started Florida Kanya.
00:29:42
Speaker
or started the nicaraguan cigar uh... nicaraguan liquor company and they're still around today still run by uh... some distant relatives of his still family owned uh... this is florida kanya twelve everything
00:29:57
Speaker
they make that is barrel aged is aged in ex-bourbon barrels and this is no exception for about 12 years as we know with with rum you don't really have to stick to that 12 years so this could be a little older it could be a little younger there's no real regulations around it we're just taking them on at their word a bottle of this should run you around 30 to 30 and the ABV is 40 percent
00:30:23
Speaker
So I'm going to take a couple sips of the lovely and wonderful Florida Kanye.
00:30:27
Speaker
See you out, Paris, while you talk about your second.
00:30:29
Speaker
I'm really digging my second pairing and not because I've had a personal hand in this pairing.
00:30:35
Speaker
But I have a sour and I want to specify those of you that beer files that are wondering is it a kettle sour?
00:30:42
Speaker
It is not a kettle sour.
00:30:44
Speaker
This is a, it just, it was a fun like casual beer to make based off of a yeast that is kind of like a, if you want to make a sour but you want to go through the process of fully making the sour,
00:30:58
Speaker
You can skip all the, well, a couple of steps.
00:31:01
Speaker
Skip kind of like one step, if you will, sour yeast all in one package using Philly Sour Yeast, which is great by Lallemand.
00:31:11
Speaker
And we use this yeast to make this snazzy little thing.
00:31:15
Speaker
And this is called Raspberry Riot.
00:31:17
Speaker
It's 5.6%.
00:31:18
Speaker
It is a raspberry sour.
00:31:20
Speaker
Now, the color, you may be wondering, well, this is seven pounds of raspberries and about a pound of dragon fruit.
00:31:27
Speaker
Wow.
00:31:28
Speaker
In secondary.
00:31:29
Speaker
Now, the dragon fruit was only for the color.
00:31:32
Speaker
Hence, not a lot, right?
00:31:33
Speaker
But these were all frozen raspberries that we got.
00:31:37
Speaker
A pound for one keg seems like a lot.
00:31:40
Speaker
What's that?
00:31:41
Speaker
A pound of dragon fruit for a keg of beer?
00:31:44
Speaker
Seems like a lot of dragon fruit to me.
00:31:45
Speaker
You'd be surprised.
00:31:46
Speaker
I mean, this is not maybe it looks more intense on the camera.
00:31:50
Speaker
It does.
00:31:51
Speaker
In real life, it's not as bright.
00:31:54
Speaker
This looks like it's painted, right?
00:31:56
Speaker
It's like very intense.
00:31:58
Speaker
It's certainly not as bright in person.
00:32:01
Speaker
But anyway, so yeah, seven pounds of raspberries in secondary.
00:32:05
Speaker
We used this one-step ferment, which was cool.
00:32:07
Speaker
Classically, what you would do is you would get your unfermented wort and you would add...
00:32:14
Speaker
bacteria to it and sour it up once you get to a certain ph that you're looking for that's when you get your boil and the boil will kill the bacteria leave the sourness behind and that's your kettle sour this is a kind of like a new thing really kettle souring is not a traditional classic method this was something that was cooked up in basically somebody's backyard you know basement backyard garage as a way to make a stable sound right like
00:32:38
Speaker
As a way to make a stable sour, certainly, yeah.
00:32:41
Speaker
Cutting it off, doing it pre-boil certainly helps a lot.
00:32:43
Speaker
And you have all those sugars ready to go for the bacteria.
00:32:46
Speaker
So it's a very close staged infection of the beer.
00:32:52
Speaker
Infection is not always a bad thing.
00:32:54
Speaker
In this case, the yeast that we used for this actually does that and produces lactobacillus during the fermentation.
00:33:01
Speaker
Interesting.
00:33:02
Speaker
Which is cool.
00:33:03
Speaker
But as a result, it's not as sour.
00:33:04
Speaker
So this is not like, you know, Tripp, you and I, when we talk about sour beers, we love our sours.
00:33:09
Speaker
We love those really intense puckering, tart, very acidic sours.
00:33:13
Speaker
It's not that.
00:33:15
Speaker
This is more of a sort of a tart ale.
00:33:20
Speaker
it tastes like it tastes like a beer with fruit in it that you know you let the fruit sit and the the fruit kind of naturally sours it up a bit but i picked sour on purpose i wanted the sour to cut through albeit a little bit sour but still i wanted to cut through uh the second third of the cigar i'm about there right i'm going about the same speed as you yeah um
00:33:44
Speaker
I saw your cigar and I almost flipped it to put it in the other way, which has happened a couple of times.
00:33:49
Speaker
And God damn, let's not do that.
00:33:52
Speaker
So I wanted to cut through some of the... As the cigar heats up, we know this, as you smoke, for me at least, I smoke very quickly.
00:34:00
Speaker
So it gets very hot, it gets very wet, it can get acrid sometimes if I'm not purging regularly, which I do, which makes it burn faster, obviously.
00:34:09
Speaker
And so I thought the sourness would cut through some of that, you know, kind of the rough edges, if you will.
00:34:15
Speaker
Sure.
00:34:17
Speaker
I think it's working great, man.
00:34:19
Speaker
A little fruity, a little light, not heavy on the alcohol, which is nice.
00:34:22
Speaker
I think this cigar, so far that I've seen, benefits really well from a lower alcohol.
00:34:27
Speaker
Certainly beers, but maybe even a cocktail that's not as, like a cocktail that's shaken rather than a cocktail that's mixed in a glass and stirred.
00:34:35
Speaker
Okay, I get it.
00:34:37
Speaker
More dilution.
00:34:38
Speaker
Yeah.
00:34:39
Speaker
Interesting.
00:34:40
Speaker
I'm very curious how that's going to pair with this cigar.
00:34:42
Speaker
The Florida Cogna is working really well.
00:34:44
Speaker
I think the Diplomatico might actually be working better with this cigar, but I'm not sure yet.
00:34:50
Speaker
So I'm going to have to go back through.
00:34:51
Speaker
Interesting.
00:34:53
Speaker
Florida Cogna is very different from Diplomatico.
00:34:56
Speaker
They have a lot of, of course, similar notes.
00:34:58
Speaker
Florida Cogna has a lot less sweetness, and you really get, especially after tasting it after the Diplomatico, like I really...
00:35:06
Speaker
It tastes like, you know, if you had a glass of Ronza Capa, something like that.
00:35:11
Speaker
Like, you know, your classic sipping rum.
00:35:15
Speaker
And just put just a couple drops of bourbon in there to fancy it up a little bit.
00:35:22
Speaker
And just make it a little more.
00:35:23
Speaker
That's what it reminds me of.
00:35:24
Speaker
And, man, I just love this.
00:35:26
Speaker
I think it's working well with this cigar.
00:35:28
Speaker
But it's kind of almost too complimentary right now.
00:35:31
Speaker
So I got to give it a minute and taste it again.
00:35:35
Speaker
The barrel quality, I think, really sticks out for that.
00:35:37
Speaker
And, you know, we joke about this, but ultimately, yeah, it is kind of the whiskey of rums.
00:35:44
Speaker
Certainly from that region.
00:35:46
Speaker
Let's forget about the Caribbean.
00:35:48
Speaker
There's a whole other world of rum, especially when you get into, like, agricultural rum.
00:35:54
Speaker
There's a whole other world.
00:35:56
Speaker
It's wild.
00:35:58
Speaker
But that being said, I think Florida Kanye has always been an excellent pairing.
00:36:02
Speaker
Yeah, exactly.
00:36:04
Speaker
I've never found a cigar that doesn't work with it.
00:36:06
Speaker
There are obviously cigars that work a little bit better, work a little bit less.
00:36:10
Speaker
But generally speaking, it is a safe choice where if you go bourbon, if you go straight bourbon with a cigar, sometimes that's the like that's the cutoff point where it's too much.
00:36:22
Speaker
Yeah, exactly.
00:36:25
Speaker
And, you know, the likes of us before you and I tried Florida Cony for the first time in Nicaragua, we were those guys like we would say, oh, we're going to do this bourbon, this cigar.
00:36:34
Speaker
We didn't know that there was an option that wasn't whiskey that would fill that gap and allow for a little bit of a leg room on the palate.
00:36:42
Speaker
Yeah, exactly.
00:36:43
Speaker
It's interesting because it's kind of right between whiskey and rum, where rum, I think, is typically a little, not lacking in flavor, but it's not as punchy as bourbon.
00:36:55
Speaker
bourbon's just a little more intense and a little less sweet and Florida Cogna like we always talk about is right in between that where it's sweeter than most bourbons less sweet than most rums it's an interesting middle ground and I really like it I think it's working with this cigar after tasting it again a little bit it is working really well how's that raspberry sour working then?
00:37:22
Speaker
Fantastic.
00:37:24
Speaker
It's going really well because it's cutting through a lot of the stronger flavors that are developing in the cigar.
00:37:29
Speaker
And I think it's a nice balance.
00:37:31
Speaker
It's almost like a refreshing, it's a hot day, smoking a cigar, your palate's getting a little blown out from the cigar.
00:37:38
Speaker
And then you go grab a fruited seltzer, a little fruited lemonade, something with some acid to it that helps break some of those flavors down on the palate and reset the palate to an extent.
00:37:49
Speaker
Again, not the same as resetting with seltzer.
00:37:51
Speaker
which is very scrubbing.
00:37:53
Speaker
To be fair, it can be aggressive for certain cigars.
00:37:57
Speaker
I don't want to recommend seltzer for all cigars because if you're smoking really like Connecticut, so let's say, for example, and it's just one example, but that can almost do more harm than it's worth.
00:38:11
Speaker
Yeah, I think you're probably right.
00:38:13
Speaker
Where you want some essence of the cigar where you don't need to necessarily reset back to beginning, right?
00:38:19
Speaker
To the first puff because that's where the cigar is developing.
00:38:22
Speaker
You don't want to go back all that way.
00:38:24
Speaker
You want to go back just a little bit.
00:38:26
Speaker
And so I think with cigars like this, this is a good middle ground where you're not kind of blowing it out in either direction.
00:38:32
Speaker
That makes sense.
00:38:34
Speaker
So we're both kind of at the middle ground right now.
00:38:37
Speaker
I'm about to firmly leave the middle ground.
00:38:39
Speaker
I had a feeling you would, and I expect nothing less of you.
00:38:42
Speaker
My last pairing, I don't really know what I'm in for you.
00:38:45
Speaker
So last week...
00:38:48
Speaker
uh... i talked about this and i had a beer on the show that i'd never had before uh... at least a variant of the uh... i had some bourbon county stout kentucky fog so they call it it's it was t infused bourbon county stout with a little bit of honey and he was incredible and worked incredibly well with the cigar like turkey
00:39:11
Speaker
Kentucky fog.
00:39:12
Speaker
That's what they called it.
00:39:14
Speaker
It was fantastic, though.
00:39:16
Speaker
I ran across a little stash of Bourbon County, which happens from time to time around here, I think because it's too hot for most people.
00:39:23
Speaker
But not for me.
Discussion on Stouts and Mead
00:39:24
Speaker
It's 95 degrees out.
00:39:25
Speaker
And here I am about to drink a stout.
00:39:27
Speaker
You're a fucking lizard person.
00:39:28
Speaker
That's why.
00:39:29
Speaker
Yeah, so Bourbon County Stout.
00:39:32
Speaker
Everybody has probably heard it or at least seen it around.
00:39:37
Speaker
It's fairly legendary as far as beers go.
00:39:42
Speaker
So it comes from Goose Island, which was founded in 1988 in the Chicago area.
00:39:47
Speaker
Originally, they were kind of English brewing influenced, and eventually that fell away.
00:39:52
Speaker
They were very famously one of the huge acquisitions in the beer industry
00:39:57
Speaker
uh space uh in 2011 when ab inbev bought them uh which i think is probably why uh since then is really when you're able to find bourbon county all over the it's not always available but you can get it in pretty much every state uh in most places it sells out the week
00:40:18
Speaker
Bourbon County is legendary because one of the first, if not the first major market, bourbon barrel aged beer.
00:40:28
Speaker
Head brewer says somewhere between 1992 and 1994 was when the first batch happened, but he's not really sure exactly.
00:40:36
Speaker
He came up with the idea after they had a cigar, whiskey, and beer night.
00:40:44
Speaker
at the brewery.
00:40:47
Speaker
And he was sitting there talking to Booker No, who, if you know anything about bourbon, Booker No is a big deal.
00:40:52
Speaker
Yeah, man.
00:40:53
Speaker
He was head distiller at Jim Beam for many years.
00:40:57
Speaker
And, you know, the Whiskey Bookers is named after him.
00:41:01
Speaker
Mafia pushed him out.
00:41:03
Speaker
No, it was the Mafia.
00:41:04
Speaker
I'm telling you.
00:41:04
Speaker
Oh, was it?
00:41:05
Speaker
Is that a thing?
00:41:06
Speaker
Yeah.
00:41:06
Speaker
I didn't even know.
00:41:08
Speaker
Good thing they don't listen to this.
00:41:09
Speaker
Otherwise, I wouldn't be here next episode.
00:41:11
Speaker
Yeah, we'll see.
00:41:12
Speaker
Might have to get John to fill in.
00:41:17
Speaker
Uh, booker was telling him the story of how, how basically they would, you know, after a day of emptying barrels and bottling, um,
00:41:29
Speaker
They would take a barrel, put a couple gallons of spring water in it, plug it up and just roll it around in the grass a little bit.
00:41:37
Speaker
Then they would pour that out into glasses, a little squeeze of lemon and some ice, and they would drink it and call it iced tea.
00:41:46
Speaker
It was called brewer's tea to them.
00:41:49
Speaker
And he thought, man, putting stuff in a bourbon barrel and making it taste better sounds like a good idea.
00:41:55
Speaker
And sometime after that, he is not sure exactly when, he brewed their first batch.
00:41:59
Speaker
It was kind of, it was a culmination of that idea and the fact that they were brewing their thousandth batch of beer.
00:42:06
Speaker
And he decided, let's make a serious stout and toss it in a barrel and see what happens.
00:42:11
Speaker
And the rest was him.
00:42:13
Speaker
Pretty much every year since then, they've been releasing it around late November.
00:42:17
Speaker
Eventually, they kind of solidified on an annual release on Black Friday.
00:42:22
Speaker
So you'll see all over the country, there's people who wait in line on Black Friday morning while their wives are out shopping to buy this beer.
00:42:31
Speaker
And somehow, it still sits on shelves in some places, or at least in some.
00:42:37
Speaker
The one I'm drinking tonight is a variant that I definitely didn't read the label on.
00:42:44
Speaker
uh... i saw the name and i thought that sounds interesting and uh... i didn't find out what it was until couple minutes before we started the show uh... so this is backyard stout
00:42:56
Speaker
uh variant of bourbon county well i haven't seen that this is a 2023 release so this is this the first release was just last year um the most recent uh bourbon county stout release comes in at 14.1 abv no sorry nope that was the one last week this one is still it's still pretty high yeah
00:43:16
Speaker
Goddamn, dude.
00:43:17
Speaker
So this is a high-gravity stout that spends eating bourbon barrels.
00:43:21
Speaker
So it's picking up.
00:43:22
Speaker
And I think they probably do the old spray it down with a little bit of bourbon just to make sure all that flavor gets in there.
00:43:31
Speaker
You're a medics.
00:43:33
Speaker
originally this was released as backyard rye in 2013 and for the 10th anniversary of that release they did backyard stout so backyard rye was aged in rye barrels and then they added mulberries this one is aged of course for a year in bourbon barrels rather than rye barrels like and then blended with mulberries boysenberries and marionberries marionberries are fantastic by the way
00:44:00
Speaker
Yeah, they're very popular in Oregon, actually.
00:44:03
Speaker
Oh, no shit, really?
00:44:05
Speaker
That's where they come from.
00:44:07
Speaker
Marion County, Oregon.
00:44:11
Speaker
Anyway, I'm going to take a couple sips of this and see how it is.
00:44:13
Speaker
Like I said before, I have not even tasted this yet.
00:44:16
Speaker
I don't generally love berries, so I may have made a mistake with this one.
00:44:21
Speaker
But I already bought it, and can't return a $20 bottle of beer.
00:44:27
Speaker
Just be happy it's on an octopus stout.
00:44:30
Speaker
I'd probably like that more.
00:44:31
Speaker
Which I would.
00:44:32
Speaker
You know what?
00:44:34
Speaker
In your honor, I think, you know what we'll do?
00:44:37
Speaker
We'll do a grilled octopus stout.
00:44:39
Speaker
Takoyaki stout?
00:44:41
Speaker
Nope, not takoyaki.
00:44:42
Speaker
We do Brazilian style.
00:44:43
Speaker
We're going to splay it.
00:44:44
Speaker
We're going to fillet it.
00:44:45
Speaker
And we're going to season it up Brazilian style.
00:44:49
Speaker
Cachaca, some limes, a little bit of that sal.
00:44:53
Speaker
You know what I'm saying?
00:44:54
Speaker
That sounded pretty good, to be honest.
00:44:56
Speaker
And then we'll throw that into a beer.
00:44:57
Speaker
I'm going to call it octopus stout.
00:44:59
Speaker
Nice.
00:45:01
Speaker
Before you move on to your final pairing, Jay wants to know if either of us have ever made our own mead, and if so, our thoughts.
00:45:07
Speaker
I have not.
00:45:09
Speaker
I've only ever made beer at home, and it didn't turn out very good.
00:45:12
Speaker
Oh, boy.
00:45:12
Speaker
But, Dennis, you go ahead.
00:45:14
Speaker
There's a lot to talk about.
00:45:15
Speaker
So I, you know, growing up with my experience, exposure, I should say, not experience, but exposure to the Eastern European culture, obviously, but just different Medes throughout different cultures, Northern Europe, Eastern Europe, Central, all the different Medes.
00:45:31
Speaker
Medes from South and Central America as well, which people don't talk about often, are a big deal as well.
00:45:37
Speaker
Really?
00:45:37
Speaker
I didn't know that.
00:45:39
Speaker
They're massive.
00:45:40
Speaker
And then there are meads that come from the bees that produce... Ah, shit, I forget.
00:45:44
Speaker
But it is in... Is it Nepal?
00:45:47
Speaker
I want to say Nepal.
00:45:49
Speaker
In that area.
00:45:50
Speaker
There are particular bees that produce a honey that is extremely psychoactive, slightly toxic that they make mead from.
00:45:58
Speaker
Mongolia.
00:45:59
Speaker
Yeah, so it's like Mongolia in that area.
00:46:01
Speaker
It's very interesting.
00:46:02
Speaker
But so my experience with mead...
00:46:04
Speaker
It's, again, a bunch of college guys.
00:46:07
Speaker
You take a bunch of engineers and you let them have nothing to do for a week and they go, shit, I could ferment that.
00:46:14
Speaker
Call that chemical engineering freshman.
00:46:16
Speaker
He knows some shit.
00:46:16
Speaker
Get that guy over.
00:46:18
Speaker
We're like, all right, we got all this honey, drop it in.
00:46:20
Speaker
And it's nice.
00:46:21
Speaker
I would recommend if you haven't made it, it's super easy.
00:46:24
Speaker
You just get quality honey, get some good yeast, get a little nutrient, get a container, just stay clean and sanitary, nothing crazy.
00:46:33
Speaker
You can make really great drinkable mead, and we have.
00:46:36
Speaker
And the next batch from Odd Duck Wine Works, which is a secondary company now,
00:46:43
Speaker
Odd Duck Wineworks, we just did a batch, which was lovely.
00:46:46
Speaker
And I think our next batch is going to be mead based.
00:46:49
Speaker
So it's a honey.
00:46:49
Speaker
Nice.
00:46:50
Speaker
Now, mead is really cool because you have, I don't want to get into it deeply, but mead has a lot of different varieties.
00:46:56
Speaker
You can have fruited meads.
00:46:57
Speaker
You can have herbal infused meads like metheglans and all kinds of cicers.
00:47:03
Speaker
Yes, I want to say definitely go for it.
00:47:05
Speaker
If you haven't, look out for different meads.
00:47:09
Speaker
And living in South Jersey, I'm very fortunate to have access to a lot of great honey from the Pineland.
00:47:14
Speaker
So like the Pine Barrens.
00:47:16
Speaker
We have some crazy Pine Baron honey is very uniquely, distinctly different than a lot of other honey.
00:47:23
Speaker
I didn't know that.
00:47:25
Speaker
And I guess it's probably all of the dead bodies that are buried in the Pinelands.
00:47:28
Speaker
Plus.
00:47:29
Speaker
Good fertilizer.
00:47:31
Speaker
Plus the fucking Jersey Devil lives there and shits everywhere.
00:47:33
Speaker
And I'm assuming that's.
00:47:35
Speaker
But yeah, all jokes aside, definitely go for it.
00:47:38
Speaker
Big fan.
00:47:38
Speaker
Big fan of mead.
00:47:40
Speaker
Actually, who's it?
00:47:41
Speaker
Jay what?
00:47:41
Speaker
Jay Davis?
00:47:42
Speaker
Jay Davis.
00:47:43
Speaker
All right, Jay Davis, give me about six months.
00:47:47
Speaker
And I'll have, actually, next PCA, how about this?
00:47:49
Speaker
Next PCA, I'll see you there.
00:47:51
Speaker
I will have a bottle for you from local sourced honey.
00:47:54
Speaker
Maybe a sip for Jay, because he doesn't drink anymore.
00:47:58
Speaker
Maybe just a little nip.
00:47:58
Speaker
Oh, I forgot.
00:47:59
Speaker
I forgot.
00:48:00
Speaker
So, okay, so I'll bring a bottle for the crew, and then Jay can kind of smell it and experience it.
00:48:07
Speaker
And I'll bring some honey as well.
00:48:08
Speaker
And that's alcohol.
00:48:09
Speaker
There you go.
00:48:10
Speaker
All right, what's your last pairing of the night?
00:48:12
Speaker
I don't know.
00:48:13
Speaker
That's a great question.
00:48:13
Speaker
What are you talking about here?
00:48:14
Speaker
Well, I, before you do that, I got to say this, uh, this berry stout is like shockingly good.
00:48:22
Speaker
Like it tastes observation.
00:48:24
Speaker
Yeah.
00:48:25
Speaker
Go for it.
00:48:26
Speaker
You know, we're friends.
00:48:27
Speaker
We know each other.
00:48:28
Speaker
We do stuff.
00:48:28
Speaker
We do shows, but I've noticed, I've noticed throughout years, years of you drinking beer.
00:48:36
Speaker
You only put dark beers in that glass.
00:48:39
Speaker
Yeah.
00:48:39
Speaker
That is your dark beer glass.
00:48:40
Speaker
It's a dark beer glass.
00:48:41
Speaker
It's amazing.
00:48:42
Speaker
I love when you do that.
00:48:43
Speaker
It makes me very happy.
00:48:45
Speaker
Anyway, continue.
00:48:46
Speaker
I do need to go beer glass shopping.
00:48:48
Speaker
I tried to buy a couple glasses the other week when we were at Ikea, but they had like on the sign, they had these like English pint glasses that were like, you know, that classic like baseball shape.
00:48:59
Speaker
They didn't have any of them.
00:49:01
Speaker
Mirror's leg?
00:49:03
Speaker
Is that what it's called?
00:49:04
Speaker
No, not quite a mare's leg.
00:49:05
Speaker
Because mare's leg is like a tall one, right?
00:49:07
Speaker
These are like the classic, you know, not like an American pint glass has walls like this.
00:49:13
Speaker
And the British ones have like that little bubble right where the headline is supposed to be.
00:49:19
Speaker
Okay.
00:49:20
Speaker
Just that little bubble out.
00:49:21
Speaker
I wanted those.
00:49:22
Speaker
They didn't happen.
00:49:24
Speaker
Yeah, after 30, it's frowned upon to go out to bars and steal.
00:49:28
Speaker
Is it?
00:49:28
Speaker
Nobody's told me.
00:49:29
Speaker
I did all my stealing in my 20s.
00:49:31
Speaker
I got glasses for days, man.
00:49:33
Speaker
I got a factory glasses.
00:49:34
Speaker
I put two businesses out just because I stole their glasses.
00:49:39
Speaker
Keeping the factories going, though, yeah.
00:49:41
Speaker
You should have bought stock in a beer glass bag.
00:49:44
Speaker
You know what?
00:49:44
Speaker
It's never too late.
00:49:46
Speaker
Speaking of beer glasses, I have this lovely... Actually, holy shit, I just realized, fuck, the logo.
00:49:52
Speaker
The logo is gone.
00:49:53
Speaker
I didn't realize that had a logo.
00:49:55
Speaker
I thought it was just across the glass.
00:49:57
Speaker
This glass was Woodchuck Cider.
00:49:59
Speaker
Do you remember Woodchuck Cider?
00:50:01
Speaker
From Vermont?
00:50:02
Speaker
No.
00:50:03
Speaker
Oh, boy.
00:50:04
Speaker
I guess I'm old.
00:50:06
Speaker
I moved from the East Coast, like from the Northeast, right after I kind of started drinking, but I hadn't really figured out what I like to drink yet other than whiskey.
00:50:18
Speaker
Dude, I'm going to say this, and I know it's going to piss off some people, but Connecticut is a fucking rest stop, man.
00:50:23
Speaker
It's not a state.
00:50:24
Speaker
Ha, ha, ha.
00:50:26
Speaker
That's where you go and you get your Long John Silvers and you pee into a urinal that hasn't been cleaned in three weeks.
00:50:36
Speaker
That's fair.
00:50:37
Speaker
That's why I left.
00:50:43
Speaker
The what?
00:50:44
Speaker
That's why I left.
00:50:46
Speaker
That is why.
00:50:46
Speaker
You're right.
00:50:47
Speaker
Now you're in Florida.
00:50:49
Speaker
You got dirty urinals and gators.
00:50:51
Speaker
Mm-hmm.
00:50:52
Speaker
And sharks.
00:50:54
Speaker
And sharks, apparently.
00:50:55
Speaker
And hurricanes.
00:50:57
Speaker
Well, you know, if you like the scorpions, hurricanes ain't so bad.
00:51:01
Speaker
You know this.
00:51:03
Speaker
You've seen this, though.
00:51:05
Speaker
The sour to the people.
00:51:07
Speaker
Sour to the people, cranberry apple.
00:51:10
Speaker
Truth be told, I had a lot of this beer left in my fridge.
00:51:13
Speaker
Man, I got to drink this.
00:51:14
Speaker
It's not bad.
00:51:14
Speaker
I like the beer.
00:51:16
Speaker
Axanaro is in Glassboro, New Jersey, which is a really cool spot if you've never been.
00:51:21
Speaker
And I say this like if you're... Shit, I can't go back from saying that now.
00:51:25
Speaker
I guess I have to live in the moment.
00:51:27
Speaker
Glassboro, New Jersey is a college town.
00:51:30
Speaker
And it has some cool businesses.
00:51:33
Speaker
It's growing.
00:51:34
Speaker
It's getting better.
00:51:35
Speaker
And Axe and Arrow has been there since 2019.
00:51:39
Speaker
I'm sure somebody will correct me if I'm wrong.
00:51:43
Speaker
But their theme has been, classically, Magic the Gathering.
00:51:47
Speaker
They've had this alchemical theme too.
00:51:49
Speaker
It's really cool.
00:51:51
Speaker
hence accent arrow.
00:51:52
Speaker
They've always had these really cool labels for their beers.
00:51:54
Speaker
And this is a series that they've done, I think from the beginning, from the, since they first started, this is their sour series.
00:52:01
Speaker
And I just want to point out, this is a sour, but it's seven, seven and a half percent.
00:52:05
Speaker
So it's pretty big for a sour.
00:52:07
Speaker
It's a big sour for sure.
00:52:10
Speaker
And again, because a sour, and this is a big deal because if you don't know, if you're not like a beer person or you don't drink a lot of sours, um,
00:52:18
Speaker
Sours are very subtle.
00:52:19
Speaker
They're very subtle in their flavor and their profile.
00:52:21
Speaker
Sometimes.
00:52:23
Speaker
Some of them, like, well, this one, I should say these kinds of sours, like similar to the sour that we made, it's very mid-range accessible.
00:52:32
Speaker
Mm-hmm.
00:52:33
Speaker
But for a mid-range accessible slightly tart ale to then make it 7.5%, it has to be – your quality has to be excellent.
00:52:42
Speaker
You have to do a really great job because if not, it's just going to taste like malt liquor with a little tart whatever to it.
00:52:49
Speaker
It's very easy to let the alcohol completely ruin it.
00:52:52
Speaker
Yeah, that makes sense.
00:52:53
Speaker
I haven't had one with enough alcohol.
00:52:56
Speaker
Like if I gave you a 9% Gosa, you would know it's 9%.
00:52:58
Speaker
Oh, yeah.
00:53:00
Speaker
Yeah, that's true.
00:53:01
Speaker
Good point.
00:53:02
Speaker
That's my point.
00:53:04
Speaker
That being said, and you can't tell from the glass that it's frosted, but it has this very opaque, very light opaque, in addition to the glass, but very light opaque color to it.
00:53:14
Speaker
And I think it's nice as a palate cleanser more so than anything.
00:53:18
Speaker
It's not adding to the cigar.
00:53:21
Speaker
It's got a little bit of tartness to it, which is nice, but it's just a...
00:53:27
Speaker
Not forgettable, but it's just a clean kind of background thing.
00:53:30
Speaker
Yeah, I get what you're saying.
00:53:31
Speaker
Which is important.
00:53:32
Speaker
When you have a cigar, not everything has to be a pairing.
00:53:35
Speaker
Sometimes you want to have a glass of water.
00:53:37
Speaker
Just an unflavored seltzer or a club soda over ice.
00:53:41
Speaker
It doesn't always need to have flavor to it to kind of work with a cigar.
00:53:45
Speaker
We do pairings, obviously, but I think oftentimes people can misconstrue that as like, I have to go get a thing.
00:53:51
Speaker
Yeah.
00:53:53
Speaker
and distinctly pair this one very distinct thing with flavors to this one distinct thing with flavors.
00:53:58
Speaker
It's not always the case.
00:53:59
Speaker
All right, so this Bourbon County, what is it called again?
00:54:03
Speaker
Backyard Stout.
00:54:06
Speaker
It's a lot better than I thought it was going to be.
00:54:09
Speaker
It reminds me less of, like, I guess when I think of berries, I think of, like, just, like, the flavor of fresh berries, which are, like, high-acid kind of
00:54:18
Speaker
flavors this reminds me of like very specifically the flavors of this beer remind me of like a chocolate cake and the icing is like bourbon flavored chocolate icing
00:54:33
Speaker
And then they've drizzled some of that raspberry compote or whatever you want to call it.
00:54:41
Speaker
It's a coulis.
00:54:41
Speaker
A coulis.
00:54:42
Speaker
A raspberry coulis has been drizzled on top.
00:54:44
Speaker
So it's just adding a little hit of acidity with the flavors of those berries, but it's really balanced out with this pretty intense sweetness from the stout.
00:54:55
Speaker
And it's working really well with the cigar, a lot better than I expected it to.
00:54:59
Speaker
I'll get back to my other pairings as you talk about your final pairing, what you think of the cigar, so I can talk about my pairing of the night.
00:55:07
Speaker
But I'm really surprised by how well this Berman County Stout, the berries, actually work.
00:55:14
Speaker
you know i think it it took me a little bit to think about this i i i want to say the cigar is very much like um three musketeers bar it's that subtle the subtlety of the three musketeers bar where you kind of like you're tasting something but like you're not sure so you take another bite okay that makes sense have you had a you know what i'm talking about yeah
00:55:39
Speaker
For a long time, it was my wife's favorite candy bar, which I always thought was weird.
Cigar Flavor Complexity
00:55:43
Speaker
So, you know, it's like there's not a whole lot there.
00:55:45
Speaker
There's something there.
00:55:47
Speaker
Yeah, it's just that fluffy nougat and nothing else.
00:55:51
Speaker
Is it nougat?
00:55:52
Speaker
I don't even know if it's nougat.
00:55:53
Speaker
I don't know.
00:55:55
Speaker
But like the entire bar, you eat it in an effort to understand what the flavor is.
00:56:02
Speaker
And you get to the end and you go, shit, I don't know what the, I need to get another one.
00:56:06
Speaker
Great marketing on their part.
00:56:07
Speaker
Good job.
00:56:08
Speaker
Okay.
00:56:08
Speaker
I get what you're saying and I think I agree.
00:56:10
Speaker
I'm smoking this cigar and I'm getting, I get, I get flavors and I don't know.
00:56:13
Speaker
And I go, oh, I don't know.
00:56:14
Speaker
Did I taste that flavor?
00:56:15
Speaker
Let me try it again and smoke it again.
00:56:17
Speaker
Now I'm at the end of the cigar like, fuck dude, I, I'm still working on the first third mentally flavor wise.
00:56:26
Speaker
So I'm thankful the final pairing hasn't been taken away from.
00:56:29
Speaker
Yeah.
00:56:30
Speaker
Yeah.
00:56:30
Speaker
I think the cigar is like surprisingly complex.
00:56:33
Speaker
Like it starts off.
00:56:36
Speaker
a little more unassuming i think like with flavors that are pretty straightforward and then as you're getting more and more into it gets a little more complex on the same hand i think that the uh... the flavors like the core flavors are solid throughout like it it's mostly uh... kind of woody with a little bit of spice
00:56:57
Speaker
A little bit of that damp cedar kind of flavor.
00:57:04
Speaker
So it's mostly woody.
00:57:05
Speaker
Oh, no, the mineral.
00:57:06
Speaker
That's what I was thinking of, the mineral.
00:57:07
Speaker
Oh, the minerality?
00:57:08
Speaker
Yeah.
00:57:08
Speaker
That's died down a whole lot, but it's certainly still there.
00:57:12
Speaker
Yeah, that kind of smell of freshly blown up fireworks.
00:57:17
Speaker
Those are kind of the core flavors, I think.
00:57:19
Speaker
And they mostly stick throughout.
00:57:21
Speaker
Like, I feel like if I wasn't paying as much attention as I am, this would still be an enjoyable song.
00:57:27
Speaker
But the level of complexity of it in the background is what makes it, I think, that you can't quite put your finger on what's
00:57:33
Speaker
I don't know if a lot of other people do this, but I have this thing like living in a temperate climate where we have a proper winter time.
00:57:40
Speaker
I there are certain cigars that I in turn beers, same kind of thing, like certain beers, whiskeys that I like to enjoy more in a particular season of the year.
00:57:50
Speaker
So I see this as a wintertime cigar for me.
00:57:54
Speaker
I don't know if it's the cooler air.
00:57:56
Speaker
I think you would do better in the in the cold.
00:58:00
Speaker
Not that it's not doing well now.
00:58:02
Speaker
Interesting.
00:58:03
Speaker
Maybe we revisit the Neutron once it gets cold up there.
00:58:05
Speaker
We should.
00:58:06
Speaker
I would love to try that.
00:58:08
Speaker
Just going back through my pairings.
00:58:10
Speaker
I think shocking, this is the second time I've said shockingly, but I'm very surprised that my pairing of the night is going to be Diplomatico.
00:58:19
Speaker
I was not expecting that.
00:58:20
Speaker
Oh, shit.
00:58:21
Speaker
But I think the level of like that, that insane amount of sweetness is actually really working with a cigar at this point and has been for most.
00:58:31
Speaker
Yeah, I think the sweetness of that rum just worked, which doesn't have a ton of.
00:58:35
Speaker
What about you?
00:58:37
Speaker
Boy, you know what?
00:58:38
Speaker
Let me I'll say in a sec.
00:58:40
Speaker
You know what?
00:58:40
Speaker
I think the so the darkness of the the raspberry Raspberry Riot.
00:58:46
Speaker
Yes, that's the one I was trying to think of it too.
00:58:49
Speaker
If you've seen the label, I know trip you have but the couple of you I haven't seen label the the label for this beer is a It's a raspberry and like in leather jacket with a mohawk like a punk like punk raspberry.
00:59:01
Speaker
It's a raspberry riot.
00:59:03
Speaker
It's a punk reference
00:59:05
Speaker
um i think this is great i it's it's got just enough tartness to to break through the cigar and all of the the certain phases of the cigar which i'll i'll say that your logo looks surprisingly like me in high school it did you sent me a picture it was amazing and and this is a totally totally unplanned of course
00:59:27
Speaker
Sometimes it's planned, but in this case, that the picture of me will be on the only fans.
00:59:31
Speaker
If anybody, the picture of me from high school, like subscribe, it's only 99 cents for the decade.
00:59:39
Speaker
Real great.
00:59:40
Speaker
We got a special going right now.
00:59:42
Speaker
Buy one, you get two free.
00:59:43
Speaker
Yeah.
00:59:44
Speaker
Great deal.
00:59:44
Speaker
Great deal.
00:59:45
Speaker
Sorry, did you have more closing comments about that Raspberry Riot?
00:59:49
Speaker
I threw you off.
00:59:50
Speaker
There's nothing that I can say to follow an OnlyFans reference other than the lovely t-shirts that I designed.
01:00:00
Speaker
Only pairings, baby.
01:00:02
Speaker
I almost wore that on the show tonight.
01:00:04
Speaker
It may or may not be available.
01:00:06
Speaker
They may or may not be available on the store, but we'll keep you posted.
01:00:10
Speaker
And certainly as exciting things happen, we'll let you know.
01:00:14
Speaker
Yeah.
01:00:15
Speaker
All right.
01:00:15
Speaker
Any other closing notes before we get to the... This is a number for me.
01:00:19
Speaker
I think this is like a... By number, I mean this is a cigar that I would have loved to have a whole, like, four inches of, of just the last third.
01:00:29
Speaker
Oh, really?
01:00:33
Speaker
Well, I think we're going to at least have to try this blend and some of the other sizes.
01:00:37
Speaker
I would love to try this.
01:00:39
Speaker
And I think this is the cool thing.
01:00:41
Speaker
Yes, it's hard.
01:00:42
Speaker
It's a gamble.
01:00:45
Speaker
There's a lot going on.
01:00:46
Speaker
But I think having different sizes allows other people, people with different palettes, to kind of experience a different thing and experiment.
01:00:56
Speaker
And I know maybe a smaller size, smaller ring gauge might work better for me on this.
01:01:01
Speaker
Yeah.
01:01:02
Speaker
All right.
01:01:03
Speaker
Sorry.
01:01:03
Speaker
What was that?
01:01:05
Speaker
Certainly worth revisiting.
01:01:06
Speaker
Yeah, I think so.
01:01:07
Speaker
I say go check these guys out if you haven't already.
01:01:11
Speaker
Domain Cigars, they're available at about 100 retailers.
01:01:15
Speaker
You can't go wrong with Diesel, I think.
01:01:18
Speaker
Yeah, I agree.
01:01:19
Speaker
I think he's done great work once.
01:01:21
Speaker
Curious to try the rest of them.
01:01:22
Speaker
Try it in some other.
01:01:23
Speaker
But for now, it's time for one for the rug.
01:01:26
Speaker
This is the part where we tell you about some kind of media that we can give you a little recommendation.
01:01:29
Speaker
Dennis, you want to go first?
01:01:30
Speaker
Oh, boy.
01:01:31
Speaker
I... Sure.
01:01:33
Speaker
I'll take it.
01:01:35
Speaker
I'll run a little bit with it.
01:01:37
Speaker
I just want to be clear that there are no connotations, preconceived notions that are being shared in my...
01:01:44
Speaker
This is a thing that I've watched.
01:01:46
Speaker
It's a movie that I watched.
01:01:48
Speaker
Here we are.
01:01:48
Speaker
Father's Day, right?
01:01:50
Speaker
Happy Father's Day to everybody.
01:01:52
Speaker
We kind of nodded to it a little bit earlier, but truly, happy Father's Day to all the mother lovers out there.
01:02:00
Speaker
There's a movie that I remember.
01:02:01
Speaker
Think about Father's Day.
01:02:03
Speaker
Awkwardly, I remembered Leon the Professional.
01:02:05
Speaker
Do you remember this movie?
01:02:06
Speaker
Oh, yeah.
01:02:07
Speaker
Love that movie.
01:02:08
Speaker
John Renau, Natalie Portman, Gary Oldman.
01:02:13
Speaker
wild, crazy film.
01:02:15
Speaker
There was controversy around it, so I kind of like it was very careful to say anything about it.
01:02:18
Speaker
There's definitely a little controversy around it because Luc Besson... Luc Besson had a 13-year-old girlfriend or wife or whatever.
01:02:26
Speaker
Yeah, he's kind of a weirdo.
01:02:27
Speaker
Yeah, he's a little bit of a crackpot.
01:02:30
Speaker
But thinking about Father's Day, thinking about, like, to me, when I think about it, this is like
01:02:37
Speaker
you know, this kid that had no real father figure and potentially could have had this really shitty father figure, but got this kind of interesting guy that was maybe not great, but brought her to some semblance of reality.
01:02:52
Speaker
Like that journey was really cool.
01:02:53
Speaker
And for that time, 1994, Jean Reno, for sure, he was in a couple of really interesting films.
01:03:00
Speaker
And so when I look back on it, I look at it not as a kind of like a shitty Luc Besson weird thing.
01:03:07
Speaker
Yeah.
01:03:08
Speaker
I look at it as this kid without a real father figure kind of finding unexpectedly a father figure in some way in a very unexpected place.
01:03:17
Speaker
So there's a little bit of an interesting, deeper meaning to it and a little bit of thought.
01:03:20
Speaker
But again, the movie itself was kind of radical, kind of cool.
01:03:24
Speaker
I love that movie, man.
01:03:26
Speaker
I remember watching it in high school.
01:03:27
Speaker
Gary Oldman, I never... Gary Oldman's so good.
01:03:31
Speaker
Watching him in Batman, I could not get that thought out of my head.
01:03:36
Speaker
You see him chomping pills and yelling, eh.
01:03:39
Speaker
Yeah, it's him chomping pills.
01:03:41
Speaker
And then looking at Fifth Element, him being fucking Zorg.
01:03:45
Speaker
Yeah.
01:03:47
Speaker
In the Fifth Element.
01:03:48
Speaker
And then going to like, I'm, you know, Commissioner Gordon.
01:03:52
Speaker
Like, I'm just casually hanging out.
01:03:54
Speaker
No, dude.
01:03:55
Speaker
You are the pill chomping motherfucker that goes to space.
01:03:58
Speaker
Yeah.
01:04:00
Speaker
Right?
01:04:01
Speaker
Exactly.
01:04:02
Speaker
Anyway, that's my movie.
01:04:03
Speaker
If you haven't seen it, if you have no idea what I'm talking about, if you think I'm weird,
01:04:07
Speaker
Please.
01:04:08
Speaker
Like and subscribe, but also go check it out.
01:04:10
Speaker
All right.
01:04:10
Speaker
So I have a one for the road, but I have a little like a mini movie.
01:04:15
Speaker
Oh, boy.
01:04:16
Speaker
It's not my one for the road because I do not recommend it to most people.
01:04:19
Speaker
I thought it was a great book.
01:04:21
Speaker
A Serbian film?
01:04:22
Speaker
That would be more to suggest.
01:04:26
Speaker
No, I wouldn't suggest that.
01:04:27
Speaker
Don't watch a Serbian film, please.
01:04:28
Speaker
Yeah, don't.
01:04:29
Speaker
I would never suggest somebody watch it.
01:04:31
Speaker
Anyway, this is a movie called In a Violent Nature.
01:04:34
Speaker
Sorry, I had to remember the correct name there for a second.
01:04:38
Speaker
In a Violent Nature.
01:04:40
Speaker
So this just came out a couple weeks ago.
01:04:43
Speaker
I went to see it in the theater with my dad.
01:04:47
Speaker
And it's like, it's a really weird, artsy kind of slasher movie that if you're, it feels like an in-joke.
01:04:57
Speaker
And if you're not in on it, it's a very boring movie.
01:05:02
Speaker
about a guy who walks through the woods most of the time.
01:05:04
Speaker
So essentially, it is a slasher movie from the perspective of... And so probably 60% or 70% of the movie is just following the Jason Voorhees-looking guy shambling through the woods.
01:05:19
Speaker
He just kind of shambles through the beautiful Canadian wilderness and then happens upon some teenagers that are involved in the...
01:05:28
Speaker
the misdoing that's been done to him and murders them in horrific fashion.
01:05:34
Speaker
And it's just such a weird movie because it's like so arthousey, but also one of the most violent movies I think I've ever seen.
01:05:42
Speaker
Oh, shit.
01:05:42
Speaker
So like if you really like horror movies and slashers,
01:05:47
Speaker
then I recommend you watch it.
01:05:49
Speaker
Maybe wait until it's out on Netflix or whatever in a couple months because I think it's probably going to be a pretty divisive movie because of the slowness of it.
01:05:59
Speaker
It's a very, very slow movie where there's nothing going on for life and then suddenly horrific violence.
01:06:07
Speaker
So it's got two things that are a turnoff for separate groups.
01:06:10
Speaker
So I think that the target market for it is small, but I'm right in it.
01:06:14
Speaker
And I loved it.
01:06:17
Speaker
You have basically recommended people go out and watch Citizen X. No, this isn't the movie I'm recommending.
01:06:23
Speaker
I'm just saying this is my little review to talk about it.
01:06:26
Speaker
Because, like, that gives me Citizen X vibes, Andre Cicatillo, and, like, the slow pace of that film where you're kind of grinding through wondering what's going to happen.
01:06:35
Speaker
It's almost like if there was a diet version of Albert Fish, it would be kind of like...
01:06:43
Speaker
And then it's also not in English.
01:06:44
Speaker
Well, I mean, what I watched was not, you know, there are parts that are not in English.
01:06:48
Speaker
But like following the story of Chikatilo and all of his murders, right?
01:06:53
Speaker
It's like a, it's kind of boring, but it's not boring.
01:06:57
Speaker
And it's a weird feeling to have.
01:07:00
Speaker
Where you leave the movie, you watch the movie, and you leave and you go, what the hell did I just watch?
01:07:03
Speaker
It's that feeling.
01:07:04
Speaker
This is that kind of movie for sure.
01:07:06
Speaker
Yes.
01:07:08
Speaker
It's definitely not for everybody.
01:07:10
Speaker
But the thing I'm going to recommend is another book.
01:07:14
Speaker
I read a book this week called Brute by Scott Meyer.
01:07:18
Speaker
Scott Meyer, yeah.
01:07:20
Speaker
I've read a couple of his other books, and I just kind of picked this one up because I had Audible credits and was like, get whatever so that I can cancel my Audible.
01:07:27
Speaker
Never.
01:07:29
Speaker
Oh, I don't read enough or listen to it the whole time.
01:07:31
Speaker
Machine won't let you quit.
01:07:33
Speaker
But this book, imagine the world of Mad Max.
01:07:38
Speaker
It's now like tribes.
01:07:39
Speaker
They're cities.
01:07:40
Speaker
that are i mean not even cities villages that exist in the wasteland and there are war with each other you know you can adventure out for for supplies trying to scavenge for being attacked by one of these other villages and they're all plotting against each other and fighting the whole time uh... so this is the what the book starts off with the following the young kid not young kiddie he works on his father's cobra farm they live in a cave
01:08:06
Speaker
where his job is to get venom from the cobras so that the people in the village can line their arrows with venom when they shoot it at the enemies.
01:08:16
Speaker
And then he gets back from a run that goes terribly awry and gets back and aliens show up.
01:08:24
Speaker
And the aliens are like, all right, you humans, we've been keeping an eye on your entire civilization for a long time, but we need your help with something.
01:08:32
Speaker
Come with us.
01:08:33
Speaker
And so these humans voluntarily go with the aliens to another planet to figure out what they need help.
01:08:41
Speaker
And it's just really interesting how like off the rails this book goes immediately.
01:08:44
Speaker
Like one chapter in the first chapter, you're like, oh, this is a cool post apocalyptic Mad Max.
01:08:52
Speaker
And then in chapter three, aliens show up and suddenly you're flying around space.
01:08:57
Speaker
Very cool.
01:08:57
Speaker
They went to Auschwitz.
01:08:58
Speaker
They're all dead.
01:08:59
Speaker
Fuck it.
01:08:59
Speaker
Yep.
01:09:00
Speaker
Did you already read this one?
01:09:02
Speaker
I had some family members tell me about it.
01:09:04
Speaker
I heard it was wild.
01:09:06
Speaker
True story.
01:09:06
Speaker
Actually, no, jokes aside.
01:09:08
Speaker
I mean, that's those are the vibes I'm getting.
01:09:10
Speaker
No, it's not quite that bad.
01:09:13
Speaker
It's more like essentially these aliens are a peaceful race of aliens that have run into a violent race of aliens.
01:09:23
Speaker
And so they found, so they, they, when they get there, you find out they, these, uh, these aliens that have been massacring their people at any time they try to even talk to them.
01:09:35
Speaker
Um, they've named them the killers.
01:09:38
Speaker
Uh, and then the main character says, well, if you call them the killers, what do you call us?
01:09:43
Speaker
And he says, oh, well, humans.
01:09:45
Speaker
He says, yeah, but what did you call us before you knew what we called ourselves?
01:09:47
Speaker
And he said, oh, we called you worst killers.
01:09:50
Speaker
Oh boy.
01:09:51
Speaker
So they, they picked up the worst killers to go fight the killers, but it's a fairly short read.
01:09:56
Speaker
It was, it was nice, uh, lighthearted kind of fun read.
01:09:59
Speaker
Just a nice little adventure.
01:10:01
Speaker
It sounded lighthearted.
01:10:02
Speaker
I thought it's more lighthearted than what you were talking about.
01:10:06
Speaker
Listen, not everybody's going to be Michael Crichton, right?
01:10:08
Speaker
It's a, it's a happens.
01:10:10
Speaker
Yeah.
01:10:12
Speaker
All right.
01:10:12
Speaker
Well, I guess that brings us to the end of the show here.
01:10:15
Speaker
Um,
01:10:15
Speaker
First of all, check out the domain nigentropy.
Final Thoughts and Humor
01:10:21
Speaker
It's hard to say.
01:10:22
Speaker
I just lost it in my head before I was looking at the band going, oh, yeah, this is the nigentropy, not the neutron.
01:10:29
Speaker
So I almost called it the neutron.
01:10:31
Speaker
But go check out the nigentropy.com.
01:10:33
Speaker
You can find them all over the place.
01:10:34
Speaker
I expect them to be doing great things.
01:10:37
Speaker
Sooner or later, there'll be a household name because these are very good cigars.
01:10:41
Speaker
I think so.
01:10:42
Speaker
People deserve it.
01:10:43
Speaker
So give them a shot.
01:10:45
Speaker
Like our page on Facebook.
01:10:47
Speaker
Let's get pairing.
01:10:49
Speaker
Like, follow, whatever the button says now because they keep changing it.
01:10:53
Speaker
Just like they change everything.
01:10:56
Speaker
We are releasing a contract soon enough, which is going to be to sell your soul, but you're going to get a member's bonus, a member's package, actually, when you sell your soul.
01:11:05
Speaker
So that's coming out.
01:11:07
Speaker
Actually, literally, that's going to be a thing if you're interested.
01:11:10
Speaker
Like and subscribe in the meantime and wait till... Yeah, exactly.
01:11:13
Speaker
So we appreciate you guys all checking out.
01:11:16
Speaker
Sorry, my brain is just catching up with what you're talking about and like...
01:11:21
Speaker
I listened and I understood, but then the humor hit me after for some reason.
01:11:28
Speaker
Isn't that the nature of our lives?
01:11:30
Speaker
We listen, but we don't understand for many, many years, which is why our lifespans are kind of so long.
01:11:37
Speaker
It takes a while to get there.
01:11:39
Speaker
From a certain point of view.
01:11:40
Speaker
Inefficient.
01:11:41
Speaker
From the point of view of a tortoise, we don't live very long.
01:11:44
Speaker
From what the aliens tell me, we are very inefficient.
01:11:46
Speaker
Yeah, sounds about right.
01:11:47
Speaker
That being said, thank you for watching tonight.
01:11:50
Speaker
And remember, we want you to drink better, but we want you to drink less.