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LGP 68 - Partagas Y Nada Mas Santiago
18 Plays1 month ago
This week, we try out the Partagas Y Nada Mas Santiago, produced by Tabacalera William Ventura in Santiago, Domincan Republic.
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Transcript
Introduction and Episode Overview
00:00:00
Speaker
hey everybody welcome back to let's get pairing this is episode number 68 um and we're gonna be smoking the part of gas in nada mas santiago tell you all about it tell you what it's all about and uh what you can expect from it and everything we get back and then we'll do some pairing but for now grab yourself a cigar grab yourself a drink let's get pairing
00:00:37
Speaker
And we're back. Welcome back, everybody. This is episode number 68 of Let's Get Pairing. I'm your host, Tripp, here in the Gulf Coast studio. the The LGP South.
00:00:48
Speaker
That's what I'll call it for now. Ooh, LGP South. I like that. I think that's... We should keep that. North and South. That is my co-host, Dennis, with LGP North. Dennis, how you doing this evening?
Cigar Introduction and Discussion
00:01:02
Speaker
I'm feeling spicy, man. I'm feeling spicy because I am both excited and nervous for the cigar ah for many different reasons. I think we'll get into it as we talk through it and smoke through it. I'm go about to light it.
00:01:14
Speaker
um Generally, I've had the non-Cuban Pardigas cigars I've had an interesting experience with. So it it may go well for me personally or or maybe not.
00:01:25
Speaker
I've never had this cigar, though. This one's a little different. um I'll tell you all about it here. So this is the Partagas Inaramas Santiago, which means Partagas and no more.
00:01:39
Speaker
or and And nothing else. Inaramas. um And then Santiago is kind of the sub-name. um So... With Partagas Inatimas, it's a new series they're doing. They started this year at PCA.
00:01:54
Speaker
um They're taking inspiration from their history, starting with Santiago, which ah like which is in the Dominican Republic, where most of the cigar factories are, um which they refer to as the Partagas hometown.
00:02:09
Speaker
um which, you know, the real hometown is obviously Havana. But the American version of Partagas, sorry, non-Cuban version of Partagas, was born, of course, in Santiago, Dominican Republic. For this release, they have partnered with Capaclera William Ventura, who is pretty well known for having partnered with Caldwell for a long time. They've done some Room 101 cigars.
00:02:33
Speaker
um They've made some great stuff. um It's been kind of hinted that in the future they'll be working with other factories for something maybe like they haven't told us any names or anything, but maybe they'll do an Inadamas Esteli or an Inadamas Nicaragua or an Inadamas Honduras or something like that.
00:02:51
Speaker
Or they may do another region in Dominican Republic. and focus on that. But their goal is kind of to spread the um the blending and creation of Partagas around a little bit. So this one, like I mentioned, is made at Capaclera William Ventura.
00:03:09
Speaker
which I've been a pretty big fan of a lot of their cigars. um I don't know if this was blended by Henderson because Henderson Ventura left the factory for the most part and started his own factory.
00:03:22
Speaker
I don't know if he's still involved with Father's Factory at all. um This is the first part that gets to come out of that factory. The wrapper on it is Habano 2000. The binder is Sumatra.
00:03:34
Speaker
They don't tell us the country of origin for any this. um Fillers is Ecuadorian, Peloto Cubano, Corojo, and Broadleaf. That's about all the details we get from this one.
00:03:45
Speaker
We are smoking a 5x50. Resales for about $8. It's a great price these days. um Alright, to start off, if you've seen me talk about this cigar before, you may know that I bragged on it. on It would have been the Cigar Coop Coalition...
00:04:06
Speaker
post-PCA show from this year's PCA. I smoked one of these when I got back, and it was horrible. I think I said on the show, like, how did they pay Ventura to make a cigar this bad?
00:04:18
Speaker
um Lucky for me and for the cigar, I don't know if that was a real early test blend or something that we were given at the show, but this is from a production pack that I got, um and they are smoking much better, in my opinion.
00:04:35
Speaker
Much, much better. To be fair, talking about, we are often, we often try to make a point to say, listen, show cigars when you're on the floor and you get a cigar. It's one of two things that happens. Number one is that you're smoking all day and you're smoking so many different cigars that your palate's completely jacked up.
00:04:53
Speaker
That's one side. The other side of it is, Just getting to, as a manufacturer, getting to the show, getting the cigars to the show, getting them in people's hands. By the time that people smoke them, the cigars may not necessarily be in the best kind of condition to to be enjoyed. Sometimes those cigars are, you know, a little bit young in that sense where they needed some time, but they wanted to push it out for the chance to, you know, talk to the retailers.
00:05:18
Speaker
So there's so many different factors that go in. It's hard to really say yes or no on a cigar when you're at the show. yeah And you smoke a show cigar. Yeah, the the one that I smoked, I didn't smoke it at the show. I smoked it like maybe two weeks after I got home.
00:05:31
Speaker
Maybe a week. i don't remember how soon that show was. I smoked it the day before that show with the Cigar Coop Coalition. But...
00:05:41
Speaker
This was a cigar that I was excited about, and it was so bad, it was offensive. You know, I took personal offense to how that cigar tasted. um But, like I said, that's in the past.
00:05:53
Speaker
That was a different cigar. Hopefully, we'll like this one more, and at least it'll pair better. But we'll see. We'll see. Any first thoughts on it, Dennis? i I, uh...
00:06:05
Speaker
I almost don't wanna say anything because I think off the first light, again, it's so hard to really get a full picture of what the cigar is like off the first light within the first third, at least for me with my palate.
00:06:15
Speaker
I need time to get through the cigar little bit to understand how I feel, what the flavors are. Right now I'm getting cedar, but I'm getting kind of ah an acidic cedar, almost, not sour, but but between sour and acidic.
00:06:34
Speaker
No, I feel exactly what you're saying. Like, sourish cedar. it's ah It's a brightness. Yeah, it's like a bright cedar kind of flavor. yeah Fermenting cedar. Like, the smell of a cedar tree...
00:06:47
Speaker
That is old and starting to get gross. That's a good way to put it. that's That's pretty much what I'm getting. A little bit of spice on there. A little bit of black pepper on the back end. yep And I'm just kind of... I'm trying not to smoke it too fast because it seems to be burning very quickly.
00:07:04
Speaker
Oh, really? This particular blend seems to burn very fast. um I did see... ah I try to like do you know my research. I try to get some facts and stuff like that about the cigar, all the stats, and I try to match them against places like ah you know some a couple of shops, Half Wheel and Cigar Coop usually.
00:07:24
Speaker
um But I did notice Half Wheel had a comment. They smoked the same size, and they said that there's ah their smoking time was like an hour and 57 minutes at the longest one, and the shortest one was an hour and seven minutes.
00:07:39
Speaker
um Yeah, this is like a solid 42 minutes for me. is So it's definitely possible that there's a discrepancy in how how tightly these are rolled. And that could also be why I had a terrible experience with the first one and an okay experience with the second one. yeah So far, I'm...
00:07:58
Speaker
I'm liking this one enough. It's not exciting, I wouldn't say. but it's not i I think to your point, um talking about the tightness of the roll, my cigar is fairly spongy.
00:08:09
Speaker
more so than I, in ah i kind of a little bit more than I expected, which is not always an an indicator of, you know, it's not always an indicator of bad burn or bad flavors or bad cigar or anything like that. So want to make sure everyone knows it's not a negative thing necessarily.
00:08:25
Speaker
um But that being said, it changes the way I'm going to smoke this. I'm going to be a little bit more careful. It could explain things if things go wrong during the the course of the cigar. Well, yeah, potentially if if we both feel kind of similar around it. Yeah, sure.
00:08:39
Speaker
um Yeah, you nailed all the tasting notes. I'm getting a little bit of like toasty bread, kind of a caramelized sugar kind of sweetness, caramel burnt sugar kind of sweetness.
00:08:51
Speaker
but Now, it does have a woodiness. It has a really nice retrohale. um don't think I have retrohale. That much I like so far.
00:09:04
Speaker
Got a nice little spice to it, a little bit of like a... like a cedar-y sweetness on that retrohale for me. That's that creme brulee. It's the crust of creme brulee kind of sweetness.
00:09:16
Speaker
little burnt sugar sweetness on the retrohale is really nice. Yeah. So far, this is a ah delicate and somewhat um unexciting cigar for me at the moment, like I said before.
00:09:30
Speaker
But it's working, and we'll see how it pairs. So let's get into some pairing here. I mean, let's get parent. Let's do that. Let's get parent. Let's get parent, man.
Introducing and Tasting Tequila Corralejo
00:09:41
Speaker
right. So first up, I have one that... I don't know if this is the version, like the the expression that Bear told me to try.
00:09:50
Speaker
But this is the one that they had. um ah This is tequila Corralejo, which I've always seen at the store and thought, that looks...
00:10:01
Speaker
Like what you would want a sipping tequila to look like if you wanted to charge $25. That's only $25? You want it to look fancy, but it's kind of an easy or looking label. easy seventy s or eighty s looking label It's a like great label. but out You think so? i that I've always thought it was kind of like just a little gaudy or amateurish. It's gaudy in the 80s, since, but I think it's not gaudy in the we put some, we we you know, we pissed into a bottle and and we try to sell it to people. I think they put some thought into it for depth. The black bottle with that label gives a contrast. And then also the embossing on the glass kind of makes it like interesting interesting. It's a blue bottle.
00:10:43
Speaker
Oh, is it blue? Yeah. Oh, that's cool. So this is a blue bottle, tequila, por alejo, and I'm drinking the Reposado version. um And you can see they got their nom number on there, 1368. I talked about that last week. Okay, so they're legit.
00:10:59
Speaker
So they're legit, which is a good sign. I also, I never realized this cutout is for the embossing on the bottle. On the back, they have a deboss signature from their, I'm guessing their founder.
00:11:13
Speaker
It's impossible to read. Anyway, going to tell you a little bit of history. So, ah the Colonel Hacienda Coralejo, it's kind of a ranch, you might say, was founded in 1700 in Guanajuato, Mexico.
00:11:32
Speaker
Man, I'd pronounce that okay first time. You did a good job, man. which is not actually part of Jalisco, which is the tequila-making area, but it's still one of the few places that's kind of within the zone, so you're still allowed to produce tequila there.
00:11:49
Speaker
um There's documentation dating back to as early as 1755 that they were distilling tequila there. um And at some point in the nineteen sixty s it became the first location to produce tequila commercially.
00:12:05
Speaker
which I didn't realize that the ah the whole licensing thing in Mexico took that long. Oh, it's yeah, it takes forever. They were one of the first places to be producing tequila um on a you know national scale.
00:12:19
Speaker
um There's not document much documentation that I could find on what really happened to this distillery after that, but at some point after they started producing officially, legally, in the 1960s, production stopped.
00:12:31
Speaker
The place was shut down. in 1994... so in ninety ninety four I couldn't get too much information on who founded it, um but they rebuilt the distillery and launched the brand Coralejo named after the Hacienda Coralejo.
00:12:47
Speaker
There's also some history that a, uh, the man, I should have put that in my notes. I thought it was interesting, but not interesting enough to write down. Um, somebody
Imperial Stout Presentation
00:12:58
Speaker
who was involved with the Mexican revolution, like one of the leaders of the Mexican revolution was actually born on this Coralejo.
00:13:05
Speaker
Um, All right, so they... Let me find my thing. Oh, yeah, so they only use Blue Weber agaves. The piñas are harvested from their own fields, so they own all the fields. They're all estate-grown piñas that are nearby the distillery in the same area.
00:13:25
Speaker
And the wash, after they do the you know they do the traditional roasting of the piñas, not in the ah stone pits or anything like that, like mezcal.
00:13:36
Speaker
ah But they just don't even say how they roast them. So I don't know. um But they do double distillation in a... oh This is the part that I'm going to fuck it up. Charantius still.
00:13:50
Speaker
Charantia? don't know. It is a French still that is typically used to make cognac. So this is the double it distillation type of still that was created for making cognac. um And they are, as far as I could find, one of, if not the only tequila distillery using that type of distillation.
00:14:11
Speaker
It's a very special still, too, when you talk about cognacs and you want those congeners. We talked about that on a couple of shows ago. Mm-hmm. It is uniquely designed. The reason why you you have to do a double distillation is because you're using your first distillation is getting so much out of it that you need in a sense, clean up what you're getting from the first batch to make it kind of what you want in terms of flavor and and get some of the off stuff out of it.
00:14:37
Speaker
so this time so This is the Reposado, which is 100% blue webber Weber agave, like I said. Aged in French, American, and Mexican oak barrels for four months before bottling.
00:14:50
Speaker
um It looks like it has more color on camera. It's kind of a light straw. um Think hard baggish. Let see if my light will work.
00:15:02
Speaker
There we go. you can That's the actual color. Now it's focusing on Dennis, of course. There we go. See, it looks bright it looks dark. And then that's the color that it is.
00:15:14
Speaker
Wow. You can see my fingerprints all over the glass. Straw, straw color. Yeah, definitely light straw color.
00:15:22
Speaker
So, uh, hey to Sam, who I saw your comment. I just am getting around to, I have to like find a place to stop. Man, my fingers are really fingerprinty today. Um, Sorry. yeah Anyway, that's my first pairing. I'm going to take a couple sips, see pairs with this cigar, and let you talk about your first pairing, Dennis.
00:15:40
Speaker
What do you got
00:15:43
Speaker
I purposely picked this for my first pairing because I had a feeling that maybe the cigar may not work with this, so I wanted to to have a chance to get as much flavor out of it as possible just in case it didn't work. My first pairing is kind of a weird one, as mine tend to be lately, at least.
00:16:02
Speaker
it ah Let me get the all the water off of this. Hold on. Let me clean it up. All right. New Jersey beer companies, don't lay a finger.
00:16:13
Speaker
Don't lay a finger on this. It's an Imperial Stout at 10%. It is, if you haven't guessed it already, a Butterfinger-inspired stout. And it has some lovely flavor text on the back, which I would like to read for all of you.
00:16:27
Speaker
It says, indulge in this decadent 10% imperial stout bursting with rich chocolate, roasted peanut, and sweet toffee flavors crafted to capture the essence of... oh hold on.
00:16:40
Speaker
and I'm not good with a reading copy. I'm going a couple of takes. Crafted to capture the essence of a beloved crunchy treat, this beer is a dessert lover's dream.
00:16:52
Speaker
Perfect for those who know the value of savoring every sip. um And it said cheers and all those things, but ah it is meant to be like a Butterfinger Imperial Stout.
00:17:03
Speaker
I'm into that. Which is a fun flavor. It's a flavor that we're used to. we we Many of us, not to say all, but many of us are familiar with this kind of flavor. Butterfingers were the jam back in...
00:17:16
Speaker
Mid-90s, late-90s, early-2000s, the ad campaigns were everywhere for Butterfingers. Oh, yeah, those Bart Simpson's ads were all over the place. The Simpson's ads were massive.
00:17:27
Speaker
um So this brewery was founded, they are in what's considered northern New Jersey, if you must... the Lene, these things we'll call it, Northern New Jersey.
00:17:38
Speaker
They are in North Bergen, New Jersey. They were founded in 2010 by Matt Steinberg and a bunch of buddies that were really into beer and had some perspective on home brewing and kind of styles and things like that.
00:17:52
Speaker
Now, it's interesting to note note that the brewmaster as of today is Brendan O'Donnell. If you don't know who Brendan O'Donnell is, you may know him better by where he used to work, which was River Horse Brewing.
00:18:05
Speaker
Oh, so Brandon O'Dell came from Riverhurst. He joined New Jersey Beer Company. And they I don't want to say they focus on these kinds of dessert inspired stouts. They have a bunch of beers that are dessert dessert inspired. It's really hard to say dessert inspired desert inspired.
00:18:23
Speaker
ah They do a lot of other things. They have IPAs, they have lagers, classic lagers. The brewery itself sits just across the Hudson from Manhattan. So it's like up north.
00:18:33
Speaker
If you talk about Jersey, it's its north as north as you can get with perspective to, I think, new York City. i think that's kind of like the the baseline when you talk about North Jersey. Is it across from New York? Yes or no?
00:18:47
Speaker
So they're up there. And they tend to, at the at their, um what we call the tap house, they kind of focus on their pilot stuff, their test blends, as one should, I think. It's a great idea. They use that as an opportunity to share interesting and new things and get a feel for, do people like this or not?
00:19:09
Speaker
And then I think I suspect release you know for greater production and distribution. So this particular beer has a ton of peanut butter and caramel. There's a lot of vanilla to it.
00:19:20
Speaker
There are a lot of different things. It has, if you if you think of like... um You remember Yoohoo? Of course. It has this Yoohoo back end to it that's kind of fun and and cool and also weird in the sense that you don't expect this when you drink a stout.
00:19:36
Speaker
Certainly when you drink a a chocolate stout, peanut butter stout, generally you're not considering that Yoohoo quality to it. i think they nailed it with that regard. Interesting. But again...
00:19:47
Speaker
Being what it is, you have to keep in mind, carbonation is on the lower end. So it is not a really bubbly beer. It doesn't produce a heavy head. There's not a lot of foam to it. it's It's got so much stuff sitting in it. And also remember, peanut butter and the fats and the oils of peanut butter,
00:20:06
Speaker
do affect retention. They affect the ability of the beer to hold solution for carbon dioxide. So just one of those things that it's, it's when you get into, you kind of expect it's not going to be a, you know, fully effervescent, bubbly champagne style beer.
00:20:19
Speaker
Yeah. So generally, i think we talked about this a couple weeks ago that non-bubbliness in any kind of peanut butter flavored beer is generally mostly just an indication that used actual peanut or peanuts or peanut butter.
00:20:35
Speaker
yeah um because you can use peanut butter flavor, natural or artificial peanut butter flavor, either one, but the flavor doesn't typically have oil in it. um So you don't end up with that retention-breaking or head-retention-breaking oil in the in the beer itself.
00:20:57
Speaker
Yeah, they so they do some cool stuff. They they partner with local chocolatiers. and bakeries to get their ingredients. So in in the in the brewing process where normally you would use a malt to get a particular flavor, they've cut that out and they've used things from bakeries.
00:21:12
Speaker
They've used baked goods, they've used chocolates and things. They've included that in the initial boil and the initial mashing process of a beer for a lot of their stuff. And sort of in this, what would you call it? in this In this tier of what they're releasing, the pastry stuff.
00:21:31
Speaker
which is pretty cool. And man, I think, I don't know. I don't hate it. That's thing is I don't hate it. But again, peanut butter stuff is really hard because it either tastes very subtle and you go, ah, it's not peanut buttery enough or it's it tastes too peanut buttery and you go, this is fake.
00:21:48
Speaker
And it's got that artificial peanut butter sort of thing going on. They don't use extracts. They use powdered peanut butter as far as I know. I try to get into it and and kind of see what they're doing. But also they're modifying their yeast profiles as well.
00:22:03
Speaker
So they're purposely stressing their yeast to produce diacetyls, which will give you that sort of, I think classically people talk about ah popcorn, the butteriness of a popcorn.
00:22:17
Speaker
That's the diacetyl. Generally, it's not a flavor that you want in your beer and you try to avoid it. In this case, I think that they've ramped up the diacetyl production to match the peanut butter that they're adding. I mean, I honestly think diacetyl works with peanut butter. and Yeah, in this case, I think it works really well.
00:22:33
Speaker
It gives it much more of a body where normally you'd get just the peanut straight, kind of a thin peanut flavor. The diacetyl will stick to that and give you more of a mouthfeel. which is kind of, in a sense, what you want. If you've had a Butterfinger, you know it coats your mouth, dries you the hell out, and doesn't go away, man.
00:22:52
Speaker
Classic Butterfinger does not go away for hours. You'll have it stuck in your teeth for days. Oh, well, that too. That too, yeah. And, of course, this brewery kind of went down the road of many breweries now popular,
00:23:07
Speaker
What they do is they they've actually purchased old equipment from other breweries and reused that, which is great. Because it's expensive. That stuff is brand new. It's crazy expensive. Yeah, we were talking about that a couple weeks ago. like We're talking millions.
00:23:21
Speaker
yeah Oh, yeah, yeah. million Millions of dollars of equipment. So honestly, a lot of breweries I've seen up buying gear. they they they get a They get a ah location. They buy land.
00:23:31
Speaker
They build a facility. They have a tap room. They have all this stuff. They go alright we're to make the beer now. They buy the equipment, and they go, we're out of money. We can't stay open. we can't We can't even buy the ingredients to make the beer now. And they're sitting on millions of dollars worth of equipment.
00:23:48
Speaker
Yeah, there's a place like that near me that they've been open for two-ish, three-ish years, somewhere between two and three years, um called Charlie Foxtrot Brewing.
00:23:59
Speaker
um They've never served a single one of their own beers yet. ah They're a taproom because they need to build that customer base and build that ah that financial...
00:24:11
Speaker
ah
00:24:14
Speaker
what's the What's the word? that They need to build that financial nugget that they need to invest in actual brewing, which they are actually working on now, so they should be open for brewing well and very soon if they're not already.
00:24:26
Speaker
you know We've seen this happen with the the transition within the beer industry when we saw hazy IPAs, milkshake IPAs, the this kind of development. I want to say resurgence because Gypsy Brewing was a thing a long time ago and was forgotten.
00:24:42
Speaker
And it had a kind of revival around the 2010s, 2011s, around there. It had a revival and everyone said, oh, this is kind of cool. we can We can use someone else's equipment and make our own beer and and do a cool thing.
00:24:56
Speaker
yeah And I hope to see more of that because I think it's great, man. It's the fact that a brewery is willing to share their equipment with someone else and support them is great And when you talk about scale and you talk about hops and talk about raw materials, it's hard to buy this stuff. The same thing happens in the tobacco industry with cigars, where you go to a farm and they say, well, you can't buy this tobacco because this guy bought it five years ago and put money down in advance. We're sold out for the next five years.
00:25:24
Speaker
we're And we're sold out, yeah, for the next five years, unless you buy some exorbitant amount on the spot. And you can't because it's just not sustainable, right? So Gypsy Brewing allows people to get into the industry and to to be supported and get their beer out there without necessarily having to put down that money up front.
00:25:42
Speaker
There you go That's kind of cool. How's that first pairing going for you? um It's pretty good. um And the pairing is actually working really well. This tequila is a little intense.
00:25:53
Speaker
oh It's got kind of... Alright, so it starts off kind of ah citrusy and a little bit spicy. little bit of honey, kind of. And then there's like, there is a profound alcohol burn to it. Some heat.
00:26:11
Speaker
It's only 40% ABV. It's only 40. But it has, ah you know, this is that um got a little bit of heads and tails in it.
00:26:22
Speaker
If you know what that means, it's when you're when you're making liquor, when you're distilling, you generally put the first, I don't know the technical terms for it, but the first few runs of the things that distill first are volatile compounds that you don't want.
00:26:47
Speaker
So you dump that. Then you take everything from the middle, and then the things that distill last that come out ah are also things you don't want. So those are the heads at the beginning and the tails at the end.
00:26:59
Speaker
um The more of that you get rid of kind of the cleaner your spirit will end up being. um But there's a certain, you know, there's a balance to it where... If you're just taking like the center of the hearts, like that thin strip down the middle, it's going taste like nothing, right?
00:27:17
Speaker
Um, if you're taking too much, people to blind and get hangover. So there's a fine line and a fine balance to how much you're taking, depending on how aggressive you want the spirit to be.
00:27:29
Speaker
Um, this one's just, what I'm saying is it's more on the aggressive side. Um, it's got that little bit of burn to it. Got that bite. Um, But it's good. it's the That little bit of barrel aging that it has definitely helps round out the flavors anymore. I feel like this really aggressive if it was the the Blanco.
00:27:48
Speaker
But maybe i'll maybe I'll have to try that at some point because I'm curious now. and And what was the price point on the Reposado? $25? $33. $33. Okay. yeah still Not bad? Not bad at all?
00:28:00
Speaker
Not too bad. um I actually have... ah I saw this and i I thought about going back or texting Bear to try to figure out which one he recommended.
00:28:12
Speaker
But this was after, so we went to the Halloween store yesterday. Beard Halloween, for anybody who's ever driven past one or gone in one, is a magical place with all sorts of just garbage tier stuff.
00:28:28
Speaker
Halloween supplies and costumes. like Everything in there is like $5 and it's going to fall apart the first time you wear it. um As far as costumes go, at least. Actually, they've gotten a lot better over the years.
00:28:40
Speaker
But I still think of it like that. Still not great. Still not great. ah But we brought the kids because my daughter really wanted to go check out some Halloween costume stuff. My one-year-old, we were like, she's going to go crazy. ah she loves She has like a little...
00:28:57
Speaker
two foot, maybe one and a half foot tall skeleton that's like fully articulated articulated with floppy bones and stuff. She just carries it around all day like it's a baby doll. She's been super into like checking out the decorations around the neighborhood. She sees the ah the ghosts that the neighbors have up and screams at the top of her lungs and loves it. Like not screaming because she's scared, great screaming because she's so excited.
00:29:25
Speaker
She's so into it. Dude, she was in love with this place. She found a zombie baby that's made out of, like, vinyl. And she just carried that thing around for, like, 30 minutes.
00:29:37
Speaker
Just brought it everywhere with her. She would set it down and grab a Michael Myers mask and be like, ah, looking at that. She loved those, like, those scary things you can put near your door so that, like, they jump out and scare people. She was in love with some of those. Like, just, she would walk back up to them over and over and over because she loved what they were doing.
00:29:54
Speaker
But we were on our way to the car and I was like, going to run and look for my wife because why do you bring the baby just so she doesn't have to sit and wait in the car. So i was like, okay. As soon as I walked in the door, I was like, oh, I can't even let her walk around in here.
00:30:07
Speaker
Everything, every single thing in this building is glass. Like, if she just grabs one thing, it's all over. I'm going paying for half the store. I had to carry her. so I'm, like, carrying her down the liquor aisles trying to figure out what to buy. And I saw this, and I was like, I know that name. I'm just going grab it and go.
00:30:25
Speaker
um So, anyway, I'm pretty happy about it. It's definitely got some heat and some burn to it, but I'm enjoying it. And I really like that citrusy kind of brightness, like lime kind of lemony.
00:30:41
Speaker
I really like it. Anyway, how's your ah first pairing in the evening I'm surprised how well this is going for me. i I think, and I've had this before on the show, at least once, maybe twice. I've had it before. I've had it with cigars in the past, over the last year. And i think it's a pleasant surprise, but also it's a kind of a beer that I would want at the beginning of a cigar, certainly not at the end, because the flavors are actually more subtle than you would imagine.
00:31:12
Speaker
Generally, these beers tend to be in your face, 10% pastry stouts, super sweet, super intense on the flavor, and they blow out your palate. Yeah. This one is very subtle.
00:31:23
Speaker
It is 10%, but I think it's a really well-balanced 10% where it's not it's not kind of taking away from anything. do You don't have that heat that you normally get from a a higher ABV, I should say, higher ABV stout.
00:31:37
Speaker
Nice. It's not bad, Ben. All right. You ready to move on Let's do it. we'll We'll get back to these in a little bit. ah Sam's first pairing, well, he's pairing a Partagous Black, and his first pairing is Coke Zero and a chocolate chip cookie.
00:31:50
Speaker
Oh, hell yeah, man.
00:31:53
Speaker
love to hear it. All right, my second pairing tonight, something that tennis might know a thing or two about.
Exploring Montelobos Mezcal
00:32:01
Speaker
Oh, my. This is the other thing that I grabbed. Oh, hell yeah. Montelobos.
00:32:08
Speaker
Mezcal Artisanal. So, Montelobos was founded in 2011 by fifth generation mezcalero Don Abel Lopez and a molecular biologist named Dr. Ivan Saldana.
00:32:21
Speaker
um Their goal was to make artisan style mezcal using traditional as much as they can traditional production methods, but really focus on sustainability and making a company that can last a long time without impacting ah the the environment of Mexico.
00:32:38
Speaker
um So, what that means is that they're using only organic Espadine agaves for this one. They actually have others. This one is Espadine, which is the type of agave.
00:32:50
Speaker
um I know they also have a Tabola, a couple others. um the But they only use organic agaves. um That are... you know That means that they have to be farm-grown agaves, which... Man, I can't imagine how rough it is, farm-growing agaves, man, that take...
00:33:09
Speaker
you know Some agaves take like 15 years to mature enough. They take forever. and I know with Tobola, again, this isn't the Tobola version, but still.
00:33:21
Speaker
The Tobola version Tobola agaves are like a tenth of the size of Espadines. So you need like 10 to 15 of them to make up for a single Espadine, which is crazy. um They say that they will never use wild agaves, which is interesting to think about. I had never really thought about that, that ah you you know using wild agaves seems like the cool thing to do. Yeah.
00:33:50
Speaker
Because it you know it's romantic that they're they're just picking agaves out there in the wild. But it's like, mean, not to be a tree hugger, but it's kind of like tree harvesting. If you're just harvesting wild trees, eventually you're going to run out of trees, right? Like, they can't grow as fast as you harvest them.
00:34:07
Speaker
unless you have a gigantic lot to harvest very slowly over time. um So they vowed to never use ah wild um and only use farm grown agaves, which they say leads to a more consistent product and obviously more sustainable.
00:34:27
Speaker
um That's kind of the modern part of their entire operation. They are roasting the agaves in wood-fired underground stone pits um fired with encino and pine wood.
00:34:43
Speaker
um They are milling with a traditional stone tohona, a single stone tohona. Yeah, man. That's the it. One giant rock that rolls around and smashes up all those roasted agaves.
00:34:54
Speaker
Is that horse-drawn or no? think it is. It didn't say. Well, the traditional style is horse drone, but now I think a lot of... It probably is then, honestly. A lot of people are switching to ah motor, which I think is fine. I mean, it's mechanical. They're still using they're still using the stone, so yeah the um just not using a horse.
00:35:16
Speaker
Yeah, the part is the stone. Yeah, the important part is the stone. They use only wild fermentation in open wooden vats, which is awesome. ah They... For those that don't know what that means, that means that they ah they take all of their smashed up ah agaves, they mix them with water and whatever else they need, which is actually not much. It's basically just water and agaves.
00:35:39
Speaker
um Stick it in a giant open wood pool and just let us sit there and get gross. oh Yeah, man. But that is, you know, yeast doing its best thing is when it gets funky. And the the funkiest you can do is wild fermentation, man.
00:35:57
Speaker
um Then, of course, lastly, they distill in a wood-fired 300-liter copper pot still. Again, as as old school as they can do it other than the sustainability part, which is pretty neat.
00:36:11
Speaker
um Again, Montelobos. Very cool, very classy label, 100% organic. This is 43.2% ABV.
00:36:24
Speaker
Bottle of this runs about 35 bucks and you can see there, no, I'm not on that side. It is on the back there. their NAMM designation.
00:36:37
Speaker
156X. ah I think it's just cool to know what that is now. that that's that's their They were the 156th distillery, this one, in Oaxaca that got their their license, which is neat. ah anyway too I'm going to take all sips of this and let you see what, a let you tell us what your next pairing is.
00:36:59
Speaker
And you giggling at the at the top of this when you you mentioned Montalobos is, I think... yeah, forgot to circle back to that, didn't i It was a nod. It was a nod to the fact that this was essentially the mezcal.
00:37:11
Speaker
that was It was the mezcal of my wedding. It was officially the drink of your wedding. Officially, the you know, the drink of the wedding. Well, one of the drinks, but but it was the mezcal of the wedding, I should say. And, you know, Montalobos is something that, for me,
00:37:26
Speaker
has been really special for a really, really long time. Tripp, you know this. Some people, some of our friends know this. I love Matalobos. I love that it's on one side of the house, it's very crisp and clean.
00:37:37
Speaker
For a mezcal, it's very clean. But also, it has a funk to it, and it has a brightness to it, and it has this really interesting, fun flavor. But then if you compare it to other Mezcals, if you're really into Mezcal and you get down in the rabbit hole, you get stuff that's really buttery. This is not buttery.
00:37:55
Speaker
This is more clean and in your face and and almost floral and in a particular way, which is really lovely. And i've I've just been such a huge fan of this stuff for so long.
00:38:07
Speaker
ah My next pairing is something that I bought on a whim. And i I was like, hey, man, i I don't know. The bottle looks janky. I don't necessarily trust labeling of this thing.
00:38:18
Speaker
ah But I want to try it.
RD1's Bourbon with Amberana Wood
00:38:20
Speaker
And I tried it, and it blew my socks, mine where i you know everything came off. I also may have been naked before I even tried it, so I don't know.
00:38:30
Speaker
I don't know which one it was, if that happened before or after, but I was naked enjoying this for my first sip, and it was luscious. and know if the nakedness had anything to do with it, but... um I'm looking at this bottle it's because it's staring at me.
00:38:44
Speaker
It's chastising me for not picking it up. got to bring this bottle up. Let me get my camera up here. Hold on. So many screens. i got so many screens. It's always tough to get the right angle now.
00:38:55
Speaker
Check that out. Here we go. RD1. There it Small batch Kentucky straight bourbon finished with Brazilian Amberano wood. Coming in at a solid 55%
00:39:10
Speaker
It's got a really nice... It's a heater, but also it's got a really nice bottle. A little texture on the bottom. You can see it. Nice. Kind of fun. But I saw this label and I thought, well, it's kind of janky. I don't know if that's... Is that legit or is that preying on people like you and i that every week, you know, once a week go into liquor store and see like, hey, what's new? What's going on?
00:39:32
Speaker
If they're preying on us in particular. I'm always weary of that with liquor labels, too. yeah like ah ah ah a good label can get me sometimes, but just as easily it can make me go, that label's cool too too cool. This stuff's probably garbage. This was the thing. I saw this label and I thought, I don't know, man. I don't like that label. some Something about it seems not... It seems like a bunch of kids got together, had some money, and made some crap, put it out. They they did something on NGP that had enough money to do something on NGP and then just kind of farted out some kind of product.
00:40:08
Speaker
um No, not exactly. So these guys, this is RD1 Distillery. They were founded in 2020. So very young. Also founded during a really, excuse me, really tough time.
00:40:24
Speaker
But they essentially revived a brand that was a heritage brand from 1865 Lexington, Kentucky. So they actually trace back all the way back. The officially registered Distillery One brand traces back to Ashland Distillery, founded in 1865. And it was the first federally, I can't speak English right now, first federally registered distillery in Lexington after the Civil War.
00:40:54
Speaker
And, I mean, listen, this is the thing. When we talk about whiskey in the U.S., There is always a story, and the story is often, hey, this thing died, we brought it back.
00:41:04
Speaker
Or, hey, this thing sucked, we brought it back. Or, hey, there was a war, we couldn't buy ingredients, it went dark for a little bit, and then 30 years later, we're rebranding, we're doing a thing.
00:41:16
Speaker
um So it's on par. I think it's on par for for kind of the essence of what whiskey is in the U.S. And... the kind of The team that that put it together wanted to focus on the small batch experimental side of bourbon expressions.
00:41:32
Speaker
So that means they wanted to use exotic woods. They not only used amberrana, they also used French oak. They used other Brazilian oaks as well. was just reading about another of theirs that I need to find immediately.
00:41:45
Speaker
Which one is that? Is that French? The Mizunara. Oh, the is yeah, so they're doing Miz and I. I think it's it's a ah recent release from them. I got to check that out. Sorry, go ahead. there I didn't mean to cut you off.
00:41:57
Speaker
No, no, not at all, man. they they're So they're taking this classic, historic, hey, bourbon is bourbon. What are you drinking? Bourbon. All right. It was never a question back then. It was never a question of...
00:42:10
Speaker
Oh, what, which bourbon do you want? Now, like today you go to the but the, you know, the bar somewhere else, you sit down, what bourbon do you want? No, no. Back then it was bourbon. All right. I got you. It's in like in the movies when somebody comes in says, I'll have a beer.
00:42:22
Speaker
Okay. Uh, in my mind, I go, like what beer? What, what does that mean? A lot of time do that. There was, but there was a time when it was just, you had beer, you had light beer, you had dark beer, mix or release. Thank you for that.
00:42:36
Speaker
Um, The mash bill on this is 70% corn, 20% rye, and 10% malted barley, which is, I think it's a reasonable blend. When you're talking about bourbons, I think this a little bit of rye, 20% is almost like that sweet spot, at least for me. And I love high rise. I'll go high rye all day.
00:42:58
Speaker
But if I have a bourbon with a good chunk of rye to it, I really like the the finish that it gives it. Because the bourbon has that sweetness, that round body to it. And then that rye finishes it off with those kind of intense edges. So your your initial sip and your your final tasting note, once it clears your palate, is going to be that rye.
00:43:18
Speaker
And I love that. So what they did with this, they used the Ambarana, and the Ambarana is really – was one those things. I messaged you immediately as soon as I tasted this thing. You did. Because it was so it was so crazy and that I've never had this before.
00:43:34
Speaker
It was intense, man. So what people talk about when they say, and what does this taste like? They say na cinnamon, nutmeg, and then it kind of reminds them of a snickerdoodle cookie.
00:43:46
Speaker
It's got this like vanilla maple sort of toasted coconut thing going on. It's creamy. ah It's got this dessertiness to it that it's just bourbon. There's nothing else. It's the wood that's giving it this like really intense flavor. It's really cool.
00:44:01
Speaker
um And I loved it, man. And Amber on a Wood, I've heard about it in certain circles. I've really never experienced it before. it's it Oftentimes, I'll say, so Amber on a Wood is kind of considered like the Brazilian oak.
00:44:17
Speaker
if you will, um originating from northern Brazil and parts of the Amazon basin. So if you think about that, it's going to have an intensity because the humidity of the terroir.
00:44:29
Speaker
And classically, what this has been used for is cachaça. They use this wood to make casks. I mean, I was thinking, I didn't yeah know they had oak in Brazil.
00:44:40
Speaker
Oh, yeah. But I guess for cachaça, they must, right? Yeah, so they've been casking cachaça in this. Cachaça, excuse me. um It's really perfumey. It's got this really nice perfumey spiciness to it. Classically used for furniture and also folk medicine because of its sweet smell.
00:44:59
Speaker
And that sweetness is nuts. And that sweetness is thanks to a compound called kumarin. Kumarin gives it this sort of vanilla, cinnamon, and and almost like a tonka bean flavor profile. It's like warm and sweet. The forbidden Yeah, for being a bean kind spicy, sweet. always wanted to taste a ah tonka bean.
00:45:19
Speaker
Like a straight tonka bean. I just want to know what it tastes like, man. Like, you can't even buy them in the U.S. They're illegal. Yeah. Dude, and amber I should say, ambarana is a protected species in some regions of Brazil.
00:45:32
Speaker
So in order for someone to make barrels out of this, they have to get a special license, special permission. The farms have to be certified to ensure that the quality is going to be at a certain level.
00:45:45
Speaker
um But the cool thing about this is that this wood is incredibly porous, significantly more porous than American oak. So if you compare it to American oak, what takes American oak years to to produce when you put a spirit into it, this is, we're talking months, man.
00:46:01
Speaker
So it's got a little bit of that Mizunara thing going. Exactly. it's It's kind of like a Mizunara thing, and it makes sense that they have Mizunara expression that um you know and People say when they first cut this wood, it has the smell of like cinnamon rolls when you first cut it, which is wild.
00:46:17
Speaker
and It made it very popular in the fragrance industry. and and A lot of really large brands started to leverage this for their perfumes and colognes. Interesting. Yeah, man.
00:46:29
Speaker
ah but But tasting, it's one of those things. you go if you Have you had a barrel-aged ah um rum?
00:46:40
Speaker
Yeah. Okay. Have you had a barrel-aged non-industrial rum? Yes, of course. Okay. So the quality of the sugarcane, when you look at those rums, those those agricultural rums, if you concentrate that, you cook it down, you cook it down like you would like a caramel kind of deal.
00:47:02
Speaker
That's what this has. It's that quality. Oh, man. And... That being said, I'm going to be traveling with this bottle next month at Lizard Palooza. I'll have a bottle of this with me. And you, myself, and An Fan, good friend of ours, we are going to get down and we're to this stuff because it is nuts.
00:47:21
Speaker
Nice. I can't wait to It is the ultimate pairing for any cigar I'm just so excited about it. But how's your second pairing going for you? Good job discovering that. ah Great, man. Montalobos is like the it's the quintessential.
00:47:36
Speaker
I don't know. Maybe if it's just the experience that we had with it drinking like six bottles over the course of a week ah in Mexico. But it's it's just got everything in the right balance that you want from a mezcal. It's got a little bit of smoke. It's got a brightness. It's got the sweetness.
00:47:53
Speaker
um But it's not, like, harsh. It doesn't have the burn like the tequila Corralejo had. It's very smooth, even though it's got a little bit of bite to it. You know, you're going to laugh at this, but I think Montalobos, for me, I liken it to the Hendrix of mezcal.
00:48:13
Speaker
That's a really good way to put it. yeah It's like, if I had to compare it to somebody that has never had it before but is familiar with gin, I'd say it is effectively the Hendrix of mezcal. like It's not like drinking a heavily peated scotch or anything like that. yeah But it has like a distinct aggressiveness to it that works really well. It's very flavor-forward, I guess is what that means.
00:48:39
Speaker
And, you know, going back to the cigar, I think... I mentioned I wanted to wait a little bit, and I'm about halfway through. I think the cigar is lending itself really well now. It's opening up to a lot of different flavors, certainly to the Emberano Wood in my case.
00:48:54
Speaker
But I suspect for you as well, the cigar is smoking really nicely. Yeah. um It's still kind of in that...
00:49:06
Speaker
This is a cigar that I wouldn't mind multitasking with. It's not super, it's not got a ton going on. It's not got constantly changing flavors, but it's an enjoyable flavor that's been consistent the whole way so far.
00:49:21
Speaker
um So it's take from that what you will. It's not blowing my socks off, but I'm not disliking it at all. It's kind of right down the middle. as As Aaron Loomis would say, ah it's a little better than average, but I would return to He would never return any cigar.
00:49:39
Speaker
I think that's... I think it's completely valid to say. but Hold on. Sorry, got to get my digs in on air. Stop. Stop.
00:49:50
Speaker
that's thought um Yeah, man. i I think, listen, if I saw this in the shop and i and I wanted a cigar in between cigars or just the break or if I was busy with something I had to work,
00:50:04
Speaker
It's a cigar that I would say, but i put it down for a while and it was, I picked it up again. Fine. Burn is great. Still smokes great. I don't have to baby it and I don't necessarily have to sit there and go, oh man, what's that flavor? Where is that going? Is it going somewhere else? I have to watch it. Think about it.
00:50:19
Speaker
Simple cigars sometimes are not a bad thing. Yeah. It kind of just lands on your palate and every time you take a ah draw, it's refreshing the flavor that was already there. You know, like I'm not tasting different stuff every time I i get back to it.
00:50:33
Speaker
um Yeah, this it's but it's it makes for a good pairing base, I think. I'll find out for sure how it pairs with this last pairing of mine. um Yeah, how how's how's that that whiskey work with it, that bourbon? oh Sounds like it's going to be pairing the night probably.
00:50:52
Speaker
My man. My man. i Yeah, I think it is going pairing in the night. it's It's just the Emberana. I had it last night for the first time, and I was so excited by this flavor. It so interesting. This is my excitement that I had when I experienced Tahitian vanilla for the first time in a rum, in an agricultural rum, no less.
00:51:12
Speaker
And experiencing that, it reminded me of that feeling of that sweetness, that like creme brulee kind of thing, cooked down sugars, burnt sugars. It's so nice. And it a lot of times talk about bourbons, we say, oh, yeah, it's vanilla. It's got a little sugar and things.
00:51:29
Speaker
This is blows everything out of the water.
00:51:33
Speaker
it's If I gave this to somebody that never consumed whiskey of any kind, let alone bourbon, I gave it to them for the first time, the first thing they would say is vanilla and sugar. Wow. Caramel, that kind of thing.
00:51:47
Speaker
I'm going to have to track some of this some of their some of this stuff down, whether it's this expression or another one. now You'll have some soon. ah All right, before we move on, Sam's last pairing is Homestead Rose.
00:51:59
Speaker
He made sure to put a note that it's the flower, not rosé, of Ivanhoe. It's a red similar to Syrah's on the sweeter side. I can see that working with that Partigus Black.
00:52:10
Speaker
Partigus Black's like a very sweet cigar, sweet and intense and and spicy. It's a sticky cigar, I think. with When it comes to pairings, I think the Partagous Black sticks to whatever it is that you pair, for better or worse.
00:52:24
Speaker
So if you pick a good pairing or a pairing that fits your palate, it can give you a really great experience because it just amplifies all those nice flavors that you like.
00:52:35
Speaker
it's like It's the salt. I think it's it's basically when you add salt to something, you know you make a dish, you make a meal, you add salt, and it amplifies the flavors of whatever the dish is. i think that cigar does that for whatever your pairing is.
00:52:47
Speaker
Yeah, I think you're right. all right. My last pairing brought to us by Great Notion.
Enjoying Great Notion Brewing's Munchies
00:52:53
Speaker
ah They were founded in 2016 by three friends and neighbors um who started homebrewing together and decided, let's let's do this thing and start a brewery.
00:53:03
Speaker
um So they started a brewery and a tap room on Northeast Alberta Street in downtown, well, not downtown, across the river from downtown Portland. um Initially, they only sold beer on-prem, ah but they started to get a crazy following.
00:53:19
Speaker
Like, but you know, that cane-style, freehouse-style, they had people waiting outside ah every Friday and Saturday morning to come in and buy all of the beer they had. So they started to, ah they opened a production scale brewery so that they could increase production.
00:53:36
Speaker
They started self-distributing small on the small scale in 2019. Since then, they've been really working on expanding. They start off with just the Portland area. Then they went up to you know, all of Oregon. Then they went up to Oregon, Washington, California. Now you can get it in a couple of different states.
00:53:55
Speaker
It's ah they've gotten a, just a huge following since then. um They have made ah crazy amount of beers. Like, I think it was like something like two or 300 beers in their first year.
00:54:09
Speaker
um They really made a name for themselves with Northeast IPAs, barrel-aged sours and stouts, and super heavily fruited sours. it was like four completely different corners of beer making.
00:54:23
Speaker
um They hit all four, and... ah People loved it. they had People went crazy for it. it was It was really because those styles of beers were not that popular in Portland at the time. They were really coming in, putting out something that the people of the Pacific Northwest were hearing about from the Northeast.
00:54:42
Speaker
They were hearing about all these crazy fruited sours and Northeast IPAs and wanted to try them and then... ah Great Notion came out and started doing it. um So they quickly gained a huge following.
00:54:55
Speaker
um It became one of those things where like if you were I never was much into the online beer tree your trading scene. um But people who were like Great Notion was like gold for a while.
00:55:07
Speaker
Oh yeah. um Now they ship their beers to multiple states across the country. um I know including Washington, D.C., Virginia. They have a little bit on the East Coast.
00:55:20
Speaker
But they're still mostly focused focused on the Pacific Northwest. and They have eight tap rooms now between California, Oregon, and Seattle. The one that I am drinking from them tonight, one that I've had once, I think, on the show before, called Munchies.
00:55:37
Speaker
And it is their Imperial Garbage Stout with just a ah great Sasquatch on there. Come on. There we go. You can tell he's been getting into the devil's lettuce and he just needs his crisps and soda and cupcakes and chocolate and cookies and candy, gummy bears, donuts. Is that a churro?
00:56:01
Speaker
Ice cream cones? Yeah. I love that label. Everything he can man they It's really fun. They have great labels and they um they have really consistent labels. They have like one artist who draws all of these dudes and every series of beer has its own dude.
00:56:19
Speaker
that they will, you know, they'll have, they'll have this guy, but he'll be on six different labels doing different things. Um, and it all kind of ties together. There was a, I don't know if they still do it, but there was a time where if you ordered beer from them and got it shipped to you, it's not an option where I am now, but I know like when I was in Portland, I could get it shipped and it was actually just a truck that came from the brewery and dropped it off of my house, like a van.
00:56:46
Speaker
Uh, but they had like these branded boxes, like, Think of a... i don't know You could probably fit 28 beers in there or something like that. Like a okay an oversized shoebox kind of shape.
00:57:00
Speaker
But on the outside, it's all black, glossy, and it says Great Notion. And Big White Letters has their logo. But you open it up, and it's got all the characters and stuff inside. It's super It's like a four-scene.
00:57:11
Speaker
It's super cool. And yeah your order always came with a trading card sticker of one of the characters. It told you a little bit more about them and stuff. it was cool. um Hopefully they're still doing that. um Man, they're their branding is on point.
00:57:26
Speaker
I love Great Notion. They make great beer, dude. I'm a huge fan. I wanted to hate them when I heard about just all the hype that they had. But unfortunately, the beer was fantastic.
00:57:39
Speaker
So it became kind of a spot that we would hit up ah you know every other month or so when we lived back there. ah Again, this is Munchies. They're garbage stout, so this is an imperial stout with... me Let me take a deep breath.
00:57:58
Speaker
Cacao nibs, peanuts, marshmallows, pretzels, potato chips, caramel, peanut butter cups, and graham cracker. Goddamn. That's a lot of adjuncts, baby. There's a lot of adjuncts in here.
00:58:09
Speaker
But like you kind of wouldn't know it because it's not super adjunct-forward.
00:58:16
Speaker
On the palate. Like, you get a little bit of everything, but it's not one of these... It it doesn't taste like a dessert beer. but It's not quite that sweet. Which you would expect with all of these sugary adjuncts.
00:58:29
Speaker
um But the really interesting thing is I go down the line and like I can taste just a hint of every adjunct that's in here. I can taste the saltiness of those pretzels and potato chips.
00:58:42
Speaker
I can taste marshmallow. I can definitely taste chocolate. You get a little bit of that peanut and caramel going on. Maybe the graham cracker. Maybe the graham cracker is a lost. But this is 9.1% ABV. Yeah, I find graham cracker is most noticeable in like... The only time i've I can recall being like, oh, that tastes like graham cracker is key lime pie sour.
00:59:07
Speaker
Because typically they're pretty light. Which one? Any of Almost all of them. There is the one. oh Westbrook? Yeah, Westbrook definitely has it. The the Westbrook stuff, man, I would pay... oh i've i have paid a lot over over the MSRP to get cans of that stuff. Yeah. um I've talked about... this is a beer I got from Tabor. I've talked about Tabor a lot before.
00:59:33
Speaker
Man, right now i mad at Tabor. because they've had Sponsorship. Can we talk about sponsorship? we got I don't know if I want it at this point. They ship me beer on... September 10th. It's almost been a month.
00:59:45
Speaker
Damn. We're nearing a month. I'm getting worried. ah It's all my Oktoberfest beer, too. And now it's like Oktoberfest has ended. ah Anyway, um they had Westbrook Key Lime Goza.
00:59:58
Speaker
Oh, that's so good. i I paid like $6.50 or something per can and was like, yes, please, I will take six of those. I'm out, of course, because that's the ultimate summer beer. There is no beer to me that hits better on a hot day than Westbrook Key Lime Ghost.
01:00:18
Speaker
I agree. I think ah you and I on the same page with this, but I think we both love this beer and maybe for different reasons, but we both found this beer and casually ended up chatting about it and and connected on this beer. But yeah, man, it's it's so good. It's so cool.
01:00:35
Speaker
And great notion. is a beer, i' I'm on the East Coast, I've never been out there, I've never, but I've had access to a couple of their beers over the years, and it's always great.
01:00:46
Speaker
I've noticed a lot more that, like, um
01:00:52
Speaker
more hipstery taprooms. Taprooms, like, sure any taproom that's really interested in it seems to be able to be get a couple kegs here and there. to to show it off and let their people try it.
01:01:04
Speaker
um It doesn't seem like Great Notion is very stingy about kegs these days. There was a time where like in Portland, the only place you could get Great Notion was Great Notion. Nowhere else. But these days, especially on the East Coast, there are a lot of tap rooms that are not bringing in their stuff so that people can try it, which is awesome. Because I think it's just the stuff they do is on a different level than most breweries.
01:01:29
Speaker
A lot of it is not for everybody. I mean, this is one of those. that's like This is a a stout that's super and funky. Got a lot going on with a little bit of sourness.
01:01:41
Speaker
And I feel like a lot of people taste this and be like, that's gross, but I love it. All right. Tell us about your final pairing while I take couple sips of this. See how pairs with this i am a
01:01:54
Speaker
am having a bit of an oh shit moment right now. Uh-oh. I've been drinking this this whiskey from this glass, which um I can't know. can't, if you can't tell, right? It has the little radioactive toxic, right? It's in this barrel of a glass. But at the top of the glass that I found, you can't see it on camera. There's some black mold. I can see it. There's some black mold stuff going on. Whiskey probably killed that. I've been sucking on this. I'm like, oh, my God.
01:02:26
Speaker
What? a It's one of those... Oh, shit. I want to keep drinking this, but also, I don't think this is very good for me. I mean, to be to be fair, it's probably not black mold. It's probably like old stout that just dried up. and stuff i i Dude, I don't know. i I don't know. I don't know. It's like some kind of some shit from the... Because I haven't used this glass in so long, and they're like maybe it came out of the so dishwasher with some funk, and the funk just funkified. Yeah.
01:02:54
Speaker
And because I have so many glasses and I haven't. God damn. I'm like, man. All right. Hold on. Fifty five percent. I got to put this down and then we can talk about my final pairing of the night. There you go.
01:03:10
Speaker
Oh.
01:03:13
Speaker
I'm going to and I'm going to pour my final pairing. as Talk about it. My final pairing of the night is actually not. It's not it's not a alcoholic beverage. Curiously enough.
Liquid Death's Marketing Approach
01:03:25
Speaker
Those are loud too. My final pairing of the night is if you're watching or listening, I've been sending you emails and I've been writing a lot of music for you.
01:03:38
Speaker
And I've been very desperate to have you respond. Talk to me because I think it is a match made in heaven to have you with us on this show. It is Liquid Death.
01:03:52
Speaker
Here we go, baby. Of course. I have a liquid death tea called dead billionaire. Now you may notice for those that have been drinking liquid death for a while, this used to be called armless Palmer.
01:04:04
Speaker
They got sued and they said, okay, screw you guys. We're just going something else. We're going call it dead billionaire. And they did. And so this is just an iced tea. This is a, um, lemonade and tea blend like an Arnold Palmer, non-alcoholic,
01:04:22
Speaker
Really lovely tea that actually doesn't have a whole lot in it, and I probably should read what's in it so people actually understand. While you look at that, did you ever know that ah I learned this at my parents' ah retirement home that they used to live at, where they lived with us.
01:04:42
Speaker
ah you You could order an Arnold Palmer, and they would say, okay, 1AP. Legally, they're not allowed to call it an Arnold Palmer. oh wow Because they don't have the the license from the Arnold state or Arizona iced tea. ah it's They're very strict about it, apparently. Very litigious. Well, it's like the John Daly. It's a pack of Marlboros and a bottle of vodka.
01:05:12
Speaker
um So this stuff is kind of cool because it's got water, agave nectar, black tea, lemon juice, um Stevia leaf extract, which I know it's not for everybody. That's, you know, here or there. And then B vitamins, B6, B12, kind of standard, I think, for a lot of drinks.
01:05:33
Speaker
Don't worry about it. Your body, if it doesn't absorb all of it, whatever it doesn't absorb, just it gets peed out in a sense. So no big deal. Oh, sure. Sorry. I dropped the can. All right.
01:05:50
Speaker
So Liquid Death, interesting brand. I think at this point, most of us have heard about Liquid Death. If you haven't, Liquid Death is a brand of water, essentially started as water back in the day, back in 2017, founded by Michael Cesario, who is a former Netflix creative director. This is important.
01:06:11
Speaker
Put this in your brain because Michael Cesare, when he started with this idea, essentially he built this entire brand and the concept behind it, had no money, had no product, pitched it and said, hey, I need money to make this happen.
01:06:24
Speaker
So before there was actual product, he was able to pitch it to people to finance this thing and get it on the streets. I never knew that. That's awesome.
01:06:35
Speaker
It was him and his wife. They said, we're going to do this thing. it's It's kind of fun. It's kind of crazy. They went out and they said, you know, all the water, when you go into a store and you buy water, it's kind of boring, kind of... want to call it pedestrian. i don't want to be kind of rude in that way. But but it's just water, right?
01:06:51
Speaker
They thought, like, it's kind of... It is what it is. It's not really exciting. It's just water. um And I thought, well, how do we make this exciting and palatable, pun intended, palatable to the younger audience?
01:07:05
Speaker
Well, we're going put some labeling behind it, make it fun. And their mission statement became murder your thirst. And they kind of took the environmental side of the house and they said, well, um let's do the environmental side and say, hey, well, it's ir recyclable aluminum.
01:07:21
Speaker
Instead of plastic, they introduced water, which comes from, ah I believe it's from the Alps. I believe it's from the Alps, yeah. Hold on.
01:07:32
Speaker
got I got i get so many notes. It is from the Alps. So Austrian Alps. And it's minerally high content. It's 170 TDS, which is pretty high for mineral water. That's what they use for their base.
01:07:45
Speaker
That's for the tea. That's for the the water. That's for the sparkling water. They've released a bunch of different things. And, you know, their slogan has become death to plastic. and And it's been actually huge, which is nuts.
01:07:58
Speaker
It grew to this massive thing that everyone goes, well, hey, but what's the deal with this? Now, they have these 12-ounce cans today, but they used to have the Tall Boys.
01:08:10
Speaker
And if you look at this can and you see somebody on the street drinking this, you go, you drinking a beer? What's that? it looks like a beer. And people have gotten famously gotten and pulled over while drinking this in the car, and the cops were like,
01:08:23
Speaker
Why are you drinking beer? It's illegal. You can't drink beer you while you're while you're driving. And they said, no, no it's water. It's not beer, and which is really fun. we And they've leaned into it. I was going to say, I think that's intentional.
01:08:36
Speaker
Yeah, oh, yes, it is ah Not only is it kind of controversial like that, but it has become like liquid death, still in sparkling water are kind of the de facto sports and show venue drinks.
01:08:50
Speaker
Yes. like As far as water is concerned. um Because it's more i mean obviously more recyclable plastic bottles. um But it became a thing because you could go to a bar or more likely a concert and be hanging out with your friends and so you don't look like the one guy drinking out of a plastic bottle while everybody else is hammering back their Bud Lights or whatever. You can get a liquid death and You know, people don't people don't look at you twice because they're like, is that guy just drinking a water in the mosh pit?
01:09:22
Speaker
No, it looks enough like a beer, but it's a water. And they've done Stillwater, they've done Sparkling Water, they've done Flavored Seltzers, which I love and I subscribe to every month. I have cases delivered every month. The teas, I absolutely love.
01:09:39
Speaker
And, you know, in the early in the early days, and still today, they kind of leaned on a lot of all the punk bands, a lot of horror people... They had fake horror film trailers made for their branding.
01:09:55
Speaker
At some point, they got Tony Hawk to sell skateboard decks that were infused with Tony Hawk's blood. They had these kind of campaigns where they released things like... There were voodoo dolls made out of Steve-O's pubic hair.
01:10:09
Speaker
I tried to buy one was sold out, of course. Here we are. um couple months before Ozzy died, they actually had... they They came to Ozzy and they said, hey, drink this stuff.
01:10:22
Speaker
They drank it and they took the cans that he drank from and finished and they encased them in a kind of a box thing, right? And he signed all of the boxes.
01:10:34
Speaker
And it was like, hey, buy Ozzy's DNA. You can get Ozzy's DNA in a box forever. couple months before he died, man, was wild. And so that kind of extreme marketing leans into their their whole thing of it's water. The other big thing, and I'm a big fan of this, is they've taken all the negative commentary that they've gotten Over the years, they've been around for a long time now. Well, mid mid mid-term time. But all the negative commentary that they've gotten, they've taken this and they've turned it into music. And they release, at least once a year, they release a vinyl record of music that they they bring in huge names. Huge names from all kinds of different metal bands.
01:11:19
Speaker
huge artists, vocalists, really famous people that they bring in and say, hey, let's make let's make music together. Take these, you know, kind of crappy reviews, turn them into lyrics without modifying them. Turn into lyrics and make songs and release them.
01:11:37
Speaker
And they have. And it's called The Greatest Hates. You know, and I have a couple. I have a couple of, I have i think, two or three of their vinyls, which are really great. And they've collaborated with like Metallica, The Offspring, Brandon Small from Metalocalypse.
01:11:53
Speaker
All their artwork comes from really cool tatt famous tattoo artists and also famous musicians in black metal bands and death metal bands. And they're really like leaning into this thing, but in a really wholesome way where it's, hey, this is water. we want people stay hydrated. If we can get people to get cool about water, then yeah, let's do it. Or recycling. well Yeah, man, let's do it.
01:12:17
Speaker
So, you know, it it speaks to my proclivities, our proclivities, I guess. And I've been trying to get a sponsorship with them for probably the last year, maybe more. Maybe two years. yeah Yeah. I've been poking these cats, man, for a long time. with it If one day you'll know Let's Get Pairing has hit the big money if we have a Liquid Death as a sponsor.
01:12:38
Speaker
Exactly. For now, we'll continue to talk about their stuff and their history. In the hope. Yeah, I think it's great. have some of the best marketing, dude. like they do they Maybe the best marketing team in the world right now, just that they just do as much crazy bullshit as they can to market that water.
01:12:59
Speaker
And it's great. I love it. They do a great job. And, you know, to go back to to pairing and the cigar and what we're doing, um Listen, this is a half and half lemonade iced tea blend.
01:13:13
Speaker
No alcohol. I think it's doing a really great job with the cigar because it's a palate cleanser. It works really well because there's some astringency from the tea and just a little bit of acidity.
01:13:25
Speaker
I can't even speak. ah a city Acidity. Goddamn. You got it. That was close enough. trip I'm trying so hard. If this was Russian, I would be fine.
01:13:37
Speaker
Totally fine. Sure would. My English also good. You'd be saying whatever the Russian equivalent is the What is the Russian word for that? There's so many more syllables. It's easier for some reason.
01:13:48
Speaker
i don't know why. um but yeah, so I think pairing with teas, we don't often talk about non-alcoholic pairings. But if you like tea, if you like coffee, if you like sodas, totally fine, man. it's Whatever your palate makes you happy.
01:14:04
Speaker
I've said it before. One of these days, I'm going to get my shit together and we're going to do a tea pairing
Pairing Teas and Stout Beers with Cigars
01:14:10
Speaker
with J. Dave, because I think that would be great. um I just keep kicking the can down the road on that, you know?
01:14:18
Speaker
I think, and and I'm looking forward to that, too. And we talked about this with him. And and I think we all sort of realized that between the three of us, It's gonna be a four hour show. There's so much to talk about, that history.
01:14:30
Speaker
and And tea is such a unique platform for flavor. And in this case, I think it's really unique that it works well with the the final third of the cigar. Any harshness, any flavors that are kind of too intense, it helps to cut through, smooth out.
01:14:47
Speaker
And also it's good for hydration, because you're taking a break from the booze. And for me, not taking an a break from the hydration, this Great Notion Munchies garbage stout with full of garbage.
01:14:59
Speaker
um It's kind of shocking because in every other instance that I've had this beer with a cigar, the cigar has like just bowled over the flavors. Like it just tastes like a stout with ah a nice hoppy backbone. um In this case, like it's working really well.
01:15:19
Speaker
really well with the flavors of the cigar and uh the amount of flavor in that cigar is balancing out really well with the flavors in this beer um and that like i said before i can still taste all of those adjuncts um it's it's really interesting because the beer kind of has this it starts off with sugar not too much sugar but enough sugar and all of those adjuncts like you get every adjunct as a wave of flavor And then you're left with that kind of, ah you know, like Guinness or other stouts have, like or especially more imperial-style stouts, that like roasted hop kind of flavor. You taste roasted malt and hops, and that sticks to your tongue.
01:16:09
Speaker
And that really is working with the cigar. Like, it really brings out an extra sweetness in the cigar. um But it's just interesting because the... The beer really sets your palate up for the cigar, I think, which is really interesting. Man, i I would almost argue that I think this cigar would lend itself really well to an IPA or a pale ale.
01:16:32
Speaker
Pale ale, I could definitely see. Like a Sierra Nevada pale ale, I think would work really well with this cigar. I think it... I don't know what it is. I guess it's maybe that the cigar has just a hint of bitterness, but um but I feel like you're right that it would work with something like that because you've got those kind of lighter flavors in a pale ale and then that slight bitterness that sticks to your tongue and I can see that working um I wanted to comment on Sam Finnell his final pairing he is working his way into our world and he is pairing with Frangelica
01:17:11
Speaker
Oh, boy. All right. Yeah, man. It's kind of a... It's a dessert Amaro, right? Like, it is an Amaro. It's got those herby flavors, but it's... It's so good. I love frontchellas. It's great stuff, man.
01:17:25
Speaker
I remember that is one of the first bottles that I remember, like, opening my parents' liquor cabinet and being like, what fuck is that? Like, what... this Aunt Jemima-ass looking liquor bottle. It's an Aunt Jemima bottle with that little cord, with the cord around it. Yeah. the monk.
01:17:44
Speaker
It's beautiful. ah And then I remember when I when i turned 21, I finally had to go ahead to, you know, just take little sips out of everything in my parents' liquor cabinet.
01:17:55
Speaker
I lived with my parents when I was 21. ah Unlike most people. um That's okay, same. But I started taking little sips, and I remember that was one of the ones where i was like,
01:18:07
Speaker
wow, that is funky. like That is just some weird stuff. I think that was the last time I drank it. I should i should get a little bottle of Frangelica and try it Great for cocktails, too.
01:18:18
Speaker
bit Just this week, we were having dinner, and ah my dad asked for something, some tool or something that he had said he put back, and where I said to put it. I was like, I don't think it's there, so I went out and looked.
01:18:35
Speaker
pack with a bottle of DeSorono because I had found it in a box that it had been sitting in for two years um that I had completely forgotten about so now I have DeSorono to maybe try some again sometime I'm not a big fan you also keep DeSorono in your tool chest because I do it's a bottle of Frenette and a bottle of DeSorono exactly next to my metric wrenches
01:19:04
Speaker
That's where I, hey, that's where it's the most logical place to put it. Fair enough. Fair enough. Fair enough. All right. I think my pairing the night, shockingly, is going to be Munchies. I thought it was going Montalobos because Montalobos is fantastic. It's good stuff. It's good stuff. But Munchies, it's great notion is tough to beat.
01:19:25
Speaker
I mean, and the Munchies is just working with this exact cigar really well. which is impressive. um I'm really shocked by it. I wasn't i wasn't expecting that.
01:19:35
Speaker
This was the last like weird beer that I have that's not a crazy sour or an IPA. um and so I was like, all right, I guess I'll try that.
01:19:46
Speaker
um And it worked. I'm happy with it. ah What's your pairing the night before you get on a one for the road? man. It's going to be that andber Amber... Amberana?
01:19:57
Speaker
Amber... and but Amber Duris. Hold on. The Amber on a ding dong. The RD one Amber on a wood. It's so hard to pronounce.
01:20:08
Speaker
I feel like. I like how that bottle is a hip flask. That's too big to be a hip flask. It's it's kind pretty cool. Yeah, it's got the shape. It's got the shape to it. Sure. But I don't have a pair of pants I could fit in to be
Family Movie Night and Horror Movies
01:20:21
Speaker
a hip flask. But hey, Lexington, Kentucky, they they know what to do with whiskey.
01:20:26
Speaker
Sam says his pairing is the Rose of Ivanhoe, that Shiraz-style sweet wine he was having. Third pairing. Cool. All right, now it's time for One for the Road.
01:20:37
Speaker
ah It's Poopy Town. I pretty much always go horror. Usually it's more obscure than this. Hashtag s spoopy. Hashtag spoopy.
01:20:48
Speaker
Spoop-a-ween. um Man, I'm gonna... In the next couple weeks, I'm hoping to be watching some horror with my son. He's excited to see the Conjuring movie.
01:20:59
Speaker
ah in In two or three weeks, the new Five Nights at Freddy's movie comes out, which the first one was way better than I expected it to be, and my son loved it. haven't seen it.
01:21:10
Speaker
We may go see it in the theater. It's it's pretty good. It's a ah fun... and Kind of slightly kid-oriented, but not super kid-oriented. it's It's hard for me to watch because of Willy's Wonderland. I feel like that's kind of in the same vein. And Willy's Wonderland for me was... I loved it so much. it's a very different movie.
01:21:29
Speaker
Nothing else. Animatronic stuff is never going to make me feel as happy as Willy's Wonderland. I thought that was great. Yeah, that's probably true. All right. Well, mine is ah It's less of a recommendation and more that I just have to talk about it and get it out. Let me... Let me go back to old school mic mode.
01:21:50
Speaker
Uh... We gotta talk about Sexy Ed Gein. So... Oh, the new series? The Monster, the Ed Gein story. The new Ryan Murphy series.
01:22:02
Speaker
I haven't finished it yet, I'll admit. Oh, gotta watch it. Um... It's weird. Like... Uh... right So, alright, so it's a fun kind of schlocky movie. Schlocky?
01:22:20
Speaker
Good word. I mean, it's just... So, anyway, it's... There's a lot less real-world inspiration to this show than you might expect.
01:22:33
Speaker
Going into it not knowing anything about the case or what happened or the history or anything like that...
Ed Gein Series: Fact vs. Fiction
01:22:39
Speaker
um you may be shocked to find out that it is barely historically accurate at all.
01:22:47
Speaker
There's a little bit of historic, historic accuracy. Um, but this is, it's like the, it's really interesting because it's the story of Ed Gein as heard through 70 year old game of telephones.
01:23:08
Speaker
okay So a lot of the things that people thought about Ed Gein, like, so, like, ah for example, um ah I wouldn't say most people, a lot of people know that Ed Gein was the inspiration for movies like Psycho and Texas Chainsaw Mask.
01:23:27
Speaker
um they get right into that they have uh they got edward hitchcock they got him casting uh uh anthony perkins uh they got anthony perkins uh struggles with the fuck oh that was you you take screenshot
01:23:49
Speaker
yeah That confused the hell out me. Yes, you did. I did not think. No, I do nothing. I did not think the screenshot. nothing. It's got Anthony Perkins struggling with his identity, which was a real thing.
01:24:01
Speaker
um But, like, the actual actions of Ed Gein, the villain in the story, are, like, so made up. Like, there's a scene where Toby Hooper, director of Texas Chainsaw Massacre, I've said it, I'll go on the record,
01:24:18
Speaker
Texas Chainsaw Massacre is my favorite movie of all time. I think that movie is a masterpiece, not only as a horror movie, but as an art piece and as a political and social commentary.
01:24:29
Speaker
um They like go into the whole, the whole thing. They got a guy playing Toby Hooper and everything. But so as a kid, they have Toby Hooper hearing that a guy in the next town over was the monster of Plainfield, Ed Gein, main character of the show.
01:24:46
Speaker
Um, and his uncle says, oh yeah, he was killing people with a chainsaw. And that was the inspiration for Texas chainsaw massacre. So then he went into the history of this dude and was like, like years later when banned killing people with the chainsaw, the history of this guy and mixed it all together and got Texas chainsaw massacre.
01:25:07
Speaker
Um, but that never happened in the show. They show that happening. He's like chasing down dudes with a chainsaw and it's wild. It's a lot of fun. But it like it never happened.
01:25:18
Speaker
And that's what's weird about this show is that it's taking the legend and the actual history and kind of mixing them together into a semi-fictional, semi-non-fictional story.
01:25:32
Speaker
Well, maybe it makes it little bit more palatable in that sense because it gives people that don't know the story a little bit of chance to get into it without really getting into it. I don't think so because they really go into some of the real horrific stuff that happened. Ah, shit. So ah so ah should we watch it or not?
01:25:50
Speaker
Because it seems like you're 50-50 on it. It's it's pretty good. Don't watch it. If you're expecting to learn more about the life of Ed Gein, horrible, not serial killer, but two-time homicide. Well, he's an interesting character. But real creep in every other way.
01:26:12
Speaker
Um, there's a lot of like made up stuff that's in the show. Like in a, another thing is by all accounts, he was a babysitter for a little bit. Um, by all accounts, he was a great babysitter.
01:26:26
Speaker
Nobody ever thought anything was like weird with him. He's kind of a weird dude, but nobody ever got like creepy vibes. He didn't, uh, do anything strange to anybody. ah He does something real strange in this film.
01:26:40
Speaker
In this version of the story, ah like, the way he was not arrested immediately after this thing happened with while he was babysitting is crazy.
01:26:51
Speaker
ah is It's weird. But anyway, what I'm saying if you're looking for historical accuracy, um read his Wikipedia page or something like that.
01:27:02
Speaker
Like, ah if you're looking to learn more about this real weird messed up dude. Um, if you're looking for an entertaining show about a mostly a partially historical, partially made up creepy dude, then watch this show.
Nostalgia in 80s Action Movies
01:27:22
Speaker
The well-made show. It's been fun to watch so far. I'm a couple episodes from the end. Um, I think it's entertaining. It's, it's a lot of fun, uh, in some ways and a lot of not fun in other ways.
01:27:35
Speaker
It'll make you uncomfortable. It'll make the people you're watching it with uncomfortable, ah which is, you know, kind of my goal most of the time. but That's me when when I try to push 80s action movies on people and they come to my house. I go, hey we're going to watch this movie.
01:27:50
Speaker
It's not in English. We're going to watch It's got subtitles, a lot action, and you're going to hate it, but I'm going to love this. Exactly, exactly. um But yeah, ah i can't I can't fully give it a recommend, but I felt like I had thoughts I needed to get out into the world sure ah about it.
01:28:10
Speaker
and it's yeah it It feels weird to have it be like a pretty good show, but just be like suddenly there's entire episodes worth of stuff that's just made up.
01:28:22
Speaker
this because I this happens to be when I was a kid when I was 16 or so is when I kind of got curious about the real life inspiration for horror movies and I remember Ed Gein was one of the first ones that I like he bought a book on and was like man this is crazy that this actually happened um and just to have something I know the history of that well be completely fabricated is weird But the weirder part is that it's still a pretty good show.
01:28:53
Speaker
Like, even with that. um So, check it out if you feel like it. If you have Netflix, give the first episode of try. If you hate it and it's too scary for you, probably don't.
01:29:05
Speaker
Don't continue. i wouldn't I would not continue if the first episode is too weird and creepy for you. um Dennis, before you do yours, I'll talk about Sam's. He says a made-for-TV movie from 1972 called Gargoyle.
01:29:19
Speaker
called gargoyle
01:29:22
Speaker
He always has... Yeah, man. ah Like, out-of-left-field
01:29:30
Speaker
stuff that I'm always like, yeah, I should check that out. And a movie called Gargoyles from 1972. Sounds like it's exactly up my alley. ah He says he was eight when he first saw it and had to walk home from his friend's house in the dark. He ran the whole way.
01:29:45
Speaker
um That describes almost my exact ah experience with
01:29:53
Speaker
uh trying to remember what year it was let me let me look it up let me look it up because i can't remember 1960 yeah the 1960 version of the time machine oh wow yeah i remember that i watched that it is when i was like maybe eight or ten no i had to be less than nine because it was when i still lived in virginia I was probably... was probably... I remember that and Terminator 2 being the last movies I watched on my friend's dad's in-home theater, which was mind-boggling in the early ninety s
01:30:37
Speaker
um So it would have been, i would have been eight when I watched it right before we moved. ah And maybe not. maybe Maybe I just turned nine.
01:30:51
Speaker
ah But I watched Terminator 2 and the Time Machine is double feature. Time Machine first and then Terminator 2.
01:31:03
Speaker
And walking home, I remember I could not get those Morlocks out of my head. And they scared that yeah the ever-loving bejesus out of me. I thought they were go just going to pop out of my walls and attack me or something.
01:31:16
Speaker
I was freaked out, dude. ah Which is funny because like one of them one of those movies is ah thought of in some circles as a horror movie. The other one is...
01:31:28
Speaker
not thought of as horror movie by any person in the world. And that's the one that scared me. For for you know for me, that was the movie Langoliers, if you remember. Langoliers was scary, though.
01:31:41
Speaker
Scary things happen in Langoliers. For me, watching Langoliers really messed me up. Me getting on an airplane, has it that movie changed everything as an adult getting on airplanes frequently throughout you know um all my years my career.
01:31:57
Speaker
Get know on planes. I think of that movie every time. Nice. It's wild. And it's the guy whose name I unfortunately can't remember from. um Not Mork and Mindy. It was the other one. it was the It was the Odd Couple sitcom.
01:32:14
Speaker
His name is Balky.
01:32:17
Speaker
um strange strange Strange neighbors, friendly neighbors, some like that. I think probably Sam would know what this is. but It was a show that I remember growing up as a kid with.
01:32:29
Speaker
and Oh, he was the guy he was he was the guy from um Beverly Hills Cop as well.
01:32:36
Speaker
The guy in the art gallery. The guy in the art gallery. There was like, Ahchwell...
01:32:46
Speaker
instead of Axel, Axel Foley, he would say, Aqual. Aqual, yeah. I'm drawing a full blank. It was that actor, but he was in Langoliers, and I remember distinctly, I'll never forget it, it was him, like, crying,
01:32:58
Speaker
and And with red eyes and just tearing strips of paper, just manically, there's just going through this, like, severe anxiety breakdown of just tearing sheets of, like, the magazine from the airplane. And it it sits with me every time I get on an airplane, which is part of the reason why I never touch the magazine in the airplane. other You know, other reasons, obviously, as well. But that dude, and it was like that. Langoliers fucked me up.
01:33:26
Speaker
but And he was in Beverly Hills Cop? Yeah.
01:33:31
Speaker
I'm looking through IMDb right now trying to figure out who this is. You know i don't know what this is. Beverly... I gotta do this together. ah
01:33:45
Speaker
You know who I'm talking about. Bronson Pinchot. Is that his name? It looks like it is. I have no idea who this is. Yeah, so Bronson Pinchot, he was in Langoliers.
01:33:57
Speaker
I've never seen this man. you've never I mean, I've seen Langlois and ah Beverly Hills Cop and True Romance and Risky Business. I've never seen this dude.
01:34:08
Speaker
Oh, he was also in Our Flag Means Death recently. And the rest the he the reboot of, or the requel of Beverly Hills Cop. And he was in an episode of Cow and Chicken. if Those of you that love Cow and Chicken as I do, oh yeah he was in that.
01:34:23
Speaker
ah But yeah, I don't recognize this
Rage's New Album Exploration
01:34:25
Speaker
guy. Yeah.
01:34:30
Speaker
All right, what is your one for the road? my Yeah, man, so my one for the road, going going through music, i I try to listen to whatever new stuff is coming out, try to get into different metal stuff or or naturally just music in general. like If jazz new jazz stuff comes out, new metal stuff comes out, I'm so excited about it.
01:34:48
Speaker
And this particular album that came out this month, earlier this month, um Sorry, last month, September 26th of 25, this album came out called A New World Rising by a band called Rage.
01:35:02
Speaker
And Rage has been around for... ah man, they' they've been around for a really long time. 1996? Yeah, 1996. They've been around since 1996 from Germany.
01:35:15
Speaker
ah They are a metal band. You can argue they might be like a little bit progressive, perhaps. Clean vocals. but they have done such a great job over the years and I have listened to them for so long and they finally released a new album and I was really jazzed about it.
01:35:33
Speaker
You and I listened to this a little bit in the green room. We did. They're fun and you know for me coming up as a guitarist, going through like the, I was kind of stuck in ensemble guitar and classical guitar and I came up in that world and then got into electric guitar And so listening to them, it was one of those things of, as any any of us, I think, that play guitar, we listen to these bands like Iron Maiden or these guys or Judas Priest or someone else, and we go, hey, we want to play this.
01:36:04
Speaker
i want I want to play you like that guy. yeah It's great. It's so cool. I want to be the cool guy that does the thing. And this band embodies that in so many fun ways, and they're not – they don't sing about – people are sensitive about – lyrics and stuff, they don't sing about anything negative or bad or aggression or religious stuff. They just kind of sing about doing doing things, getting out there and doing things and the struggle with doing things and ah hot and heavy, really great guitar work, which I love.
01:36:38
Speaker
And it it just got me excited. So this has been something that's top of mind for me last, you know, certain last couple of weeks. And yeah, it's been my thing. I've been consuming that.
01:36:50
Speaker
re-listening to the album, getting down on it, sharing with people. I shared it with you tonight for the first time earlier. Yep. it was It was good. I dug it. it was I'm trying to remember what it reminded me of.
01:37:06
Speaker
i don't know. It reminded me of like this stuff I listened to when I was a kid, like those ah New England hardcore bands that I used to listen to. hate bre Yeah, to i mean to to a degree. Absolutely.
01:37:17
Speaker
but with a little bit of hair metal or something mixed in. i don't know. It it was good. Check it out. Yeah, I think it's closer to power. Power metal? Yeah, that's probably a good way to put it.
01:37:29
Speaker
um'm I'm awful at classifying punk and metal bands. There's too many subgenres for me. I can't wrap my head around it. Oh, I like that. ah Anyway, that light dying signals that it is time to end the episode. perfect but So Perfect Strangers, the show that I forgot about,
01:37:48
Speaker
1986 to 1993. Perfect Strangers. Was he one of the main guys in that? Yeah. Wow. I have and love that guy. I have a terrible memory when it comes to faces, except certain actors, like most actors. But some guys, like, I can see them, and then I can watch something 15 years later and be like, oh, who's that guy? then I go IMDb, and I'm like, wow, I've seen 70 movies with this guy, and I didn't recognize him until right now.
01:38:17
Speaker
ah Yeah, that's how it goes. Anyway, thanks everybody for hanging out with us. I think next week we're going to do a mystery pairing. We're not going to tell you guys the cigar. That is going to be the the fun of it. ah um So we're going to not tell you the name of the cigar. We're going to do gas station only pairings.
01:38:37
Speaker
um So got to go check out some gas stations and see what I can get. it's I can say I can reveal one thing, which is it's going to be a show you don't want to miss. It's going to be gro true. True. I talked to Coop about it the other day, and he's like, that's but that's brilliant. You've never had a better idea.
Mystery Cigar Pairing Teaser
01:38:56
Speaker
um So we're going do a mystery pairing next week.
01:39:01
Speaker
ah Don't miss It's going lot of fun, especially when we reveal what we're smoking. ah But for now, have yourself a great and safe week. Dennis, do him a catchphrase.
01:39:12
Speaker
We'll get out of here. We'll talk to you guys on the next one. Thank you, everybody, for watching and listening. And remember, we wanted to drink better, but we wanted to drink less.