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LGP 70 - El Rey Del Mundo Appointment
21 Plays1 month ago
This week, we try out the El Rey Del Mundo Appointment!
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Transcript
Introduction & Cigar Overview
00:00:00
Speaker
Hey, everybody. Man, you did it again. You breathed. Oh, It's the last second. And you stole the camera. Hey, everybody. For our audio listeners, I always try to start looking at me because Dennis doesn't talk for the first minute or two.
00:00:14
Speaker
And he it has a habit of accidentally taking over control of the camera by making some kind of noise like he just did. How are you guys doing tonight? This is episode 70 of Let's Get Pairing. And tonight we're smoking the El Rey de Mundo.
00:00:30
Speaker
ah appointment. I almost forgot the name. And it's right there in front of my face on the cigar. um This is a beautiful band that doesn't come across quite as nice as it looks on camera, but it looks great. We'll talk about that.
00:00:44
Speaker
Talk about our pairings. But for now, grab yourself cigar. Grab yourself a drink. Let's get pairing. Let's get pairing.
Travel & Health Discussion
00:01:07
Speaker
Now we're back. Welcome back, everybody. I'm your host, Tripp, here in the LGP South studio, and with me, as always, from the dungeon of doom and darkness and dankness is Dennis.
00:01:21
Speaker
Dennis, how you doing in LGP North? The Duncaness, even. Yeah, man. We are... a We are cooking through, this is the autumn season, and the autumn season, especially if you have kids, means getting sick. yeah So we are cooking through some kind of a new 2025 plague of sorts that only lives in the hearts and minds of children in the schools out there.
00:01:47
Speaker
And so, yeah, my immune system is like, what is this? I've never seen this before. This is new. What fresh hell, dare I say? Matthew brought me. That's right.
00:01:58
Speaker
Here we are. ah But yeah, man, good. Good to see you. I'm glad you're back. You made it safe. um They let you steal the ship, which is wild. Yeah, it was crazy.
00:02:09
Speaker
want to hear all about it. ah ah Yeah, and I am also getting sick, so we may we may or may not have a show next week at this rate because, ah you know, I was on a boat with about 6,000 other people for a week, and...
Cigar Details & Branding
00:02:24
Speaker
that no no good can come of that um so i think my wife is sick now and i'm assuming it'll be coming for me tomorrow or the next day but for now we smoke and this week we're smoking the rey del mundo come on focus you bastard this is the appointment it won't focus but that's fine uh Not the most beautiful cigar you'll ever see, but it is pretty nice. And I was shocked by the price point of this when we were at PCA. It's presented very nicely in nice boxes with this nice-looking purple and gold band.
00:03:04
Speaker
It's got the ah what most people refer to in the cigar industry, at least, as spider paper. with like kind of an atlas kind of thing, a map. It's it's nice.
00:03:15
Speaker
Yeah, I like It's a really nice presentation, and ah they and i think it was Justin Andrews handed me one of these in the booth, and I lit it and was like, wow, this a great cigar. um I had assumed was going to 17- seventeen $16 cigar, somewhere in that range.
00:03:32
Speaker
um But I was wrong. The cigar is $8.79 for the Robusto, which is what we're smoking tonight. ah Which, after having smoked one of these before...
00:03:44
Speaker
I think is a banging deal, like a fantastic deal. um So this is from El Rey Del Mundo. As I mentioned before, they're part of STG slash Forged.
00:03:55
Speaker
can never remember which is which. I think Forged was at the show this year. think that makes this a Forged brand. I apologize to all my my friends at Forged and STG. It gets confusing sometimes when we talk about STG versus Forged and kind of what sits under which umbrella and how that all lines up.
00:04:12
Speaker
It can be tough, yeah. So this is one of their new regular production lines. um
00:04:21
Speaker
As some people have probably noticed, but I certainly have, s STG doesn't always keep around their regular production lines. Sometimes a line will come out, two or three years later it's gone.
00:04:32
Speaker
um I'm hoping that doesn't happen with this one because i am I've been very impressed with it so far and we'll see how it pairs tonight and and i see what your thoughts are as well. Um, so this is a new regular production line.
00:04:47
Speaker
think I've said that like five times. Uh, they released it this year at the PCA. The important thing about this one, the thing that makes this one special is the wrapper is Honduran grown Cameroon seed, uh, which is grown by who's still a Roa at the Jerry tobacco farm.
00:05:02
Speaker
Um, if you like me or a big fan of Roa cigars or JRE, um, You should find a lot to love in this because, you know, the wrapper is where a lot of the flavor comes from.
00:05:14
Speaker
And I think Pusto is just crushing it with Honduran tobacco right now. um The binder is Connecticut Broadleaf. Fillers are from Nicaragua and Ecuador. And, the factory doing the production is s STG's Honduran, okay. Honduran American tobacco, no which is their, their Honduran factory.
00:05:33
Speaker
We're smoking the Robusto five by 50. And like I said before, this thing is an absolute steal at eight 79. I saw boxes at like 30% off already. Um, because it's STG and, you know, some of the big box stores buy a lot of them and can blow them out like crazy.
00:05:50
Speaker
Um, Yeah, what what are your thoughts so far, Dennis? I'm trying to get a feel for it because my palate's a little bit messed up and yeah I can't really taste and smell as well as I normally can. ah um Yeah, dude.
00:06:05
Speaker
i There's something to it that I can't... I don't know if it's because I'm congested or it's so subtle, but there's something in here that's really... really nice and and almost floral.
00:06:17
Speaker
It's spicy wood floral, if that makes any sense. It's generally not something that you combine together. Usually you get like a little floral note and you get a little spicy note, but this is kind of a mix of both.
00:06:27
Speaker
And I really like that it it does feel like it has a good bit of power to it, but it's still very elegant. I get like a really nice creaminess from it too.
00:06:39
Speaker
And kind of that, like you said, that like sweet, spicy, a little bit floral thing that I find a lot of the Aroa cigars have. Yes. Yeah, yeah, yeah, man. The Jusco Aroa, Jerry cigars.
00:06:55
Speaker
All right.
First Drink Pairing
00:06:57
Speaker
Well, I guess we'll move on to pairing already. this but We're like five minutes in. This is crazy. um Whatever. All right. So my first...
00:07:07
Speaker
Herring comes from William Grant and Sons. They were founded in 1887 by William Grant when he started the Glenfiddich Distillery with his six sons.
00:07:19
Speaker
I wonder how many daughters he had. I didn't look that up, but I know he had six sons that were business partners. yeah Since then, they've become one of the largest privately owned spirit companies in the world.
00:07:30
Speaker
In 1963, they opened the... This is a very, very condensed version of William Grant and Sons. When I... Drink another one of their whiskeys, I'll have more information for you.
00:07:42
Speaker
But for now, I'm doing a condensed version for a reason. In 1963, they opened the Girvin Distillery so they could produce their own grain whiskey for blended whiskeys.
00:07:53
Speaker
ah And in 1999, they used the Girvin Distillery to launch a grain spirit, or they used the grain spirit from the Girvin Distillery, rather, to launch Hendrix Gin.
00:08:05
Speaker
So I am drinking Hendrix Flora Adora, We saw a different version from the Cabinet of Curiosities a couple weeks ago with Dennis. think last week. Was it last week? Week before?
00:08:17
Speaker
Two weeks ago. Two, three weeks ago, yeah. So this was developed by master distiller Leslie Gracie, um who there was a... I think it was an executive at William Grant & Sons named Hendrix.
00:08:32
Speaker
Him and his son kind of created the brand. But the... The juice itself was distilled and created by master distiller Leslie Gracie. ah Used 11 botanicals, including distilling in both a Bennett still, which is where you steep for about 24 hours and then boil the mash,
00:08:53
Speaker
um So you're you know you're doing the the steep method of gin creation there, along with a much smaller Carterhead vapor infusion still, which we've talked about before, is that a tall still that has a basket hanging at the top. So the vapor you know the vapor rising from the mash to be distilled is going through that basket, picking up some of those flavors.
00:09:20
Speaker
It said, as I was reading about it, it said that the version or the spirit that's coming out of the Bennett still, the steep and boil one, is very, very, like, oily and heavy and super juniper forward.
00:09:35
Speaker
The vapor-infused part is a lot more... light and aromatic. I think that's where like the pepper, stuff like that. i know there's pepper in Hendrick's gin, black pepper.
00:09:48
Speaker
Yeah, it's ah it's a very gentle processing also for botanicals that are really sensitive to heat. So it's ah it's a gentler way to process more volatile compounds without really destroying them.
00:10:02
Speaker
Yeah. In the hot liquid. Yeah. And then after those two are mixed is when they infuse the gin with Bulgarian rose and cucumber. And I also learned in my research that they distill Hendrix in 500 liter batches, which is not huge for for something that's a grain spirit.
00:10:23
Speaker
I couldn't get any information on exactly how big those stills are, but it sounded like one of them, the Bennett still is... smallish, and the Carter head is like unusually small for a yeah was still tiny in Scotland.
00:10:37
Speaker
um So this is Flora Adora, which is from ah Leslie Gracie, the Master Distiller's Cabinet of Curiosities. kind of um It's a brand that Hendrix launched in 2021, I think it was.
00:10:52
Speaker
might have been two. ah And it I did find out yearly release. Every year they have a new one. um So because of the way that distribution in the U.S. doesn't always match distribution in the U.K.
00:11:09
Speaker
or in in Europe, rather, ah a lot of times we end up getting two in a year and none for a couple of years. So that like solidified what I wasn't understanding about the release process for these Cabinet of Curiosities gins.
00:11:23
Speaker
um But the Cabinet of Curiosities is just where Leslie can experiment. She makes crazy stuff, does whatever she feels like, and then they you know launch it with cocktails and stuff to go along with it.
00:11:34
Speaker
This one is Flora Adora, which, as you can probably guess from the name, is very floral. So this one is infused with more rose and cucumber than the original gin, but also has hibiscus, lavender, and a hint of raspberry.
00:11:51
Speaker
um So I'm going to take a couple sips. It doesn't look too exciting in the glass because just clear. Just vodka with flavor. um I'm going to take a couple sips, let you talk about what you got up first.
Cider Pairing with Hudson Valley Folklore
00:12:01
Speaker
why circle back It's a good thing I did not go with Hendrix tonight. I was i was debating it.
00:12:09
Speaker
and So the Floridora... is my number two favorite from the Cabinet of Curiosity series. My number one, I'm not having it tonight, but I will show you because it was right next to me, is this one. It's the Grand Cabaret.
00:12:23
Speaker
which is the one you had a couple weeks ago, right? Yeah, so this is what I had a couple weeks ago. I love the Grand Cabaret. I love the Profond. It's really cool. And for a gin that's not flavored, it it tastes quite quite exciting. And I think Florador is similarly really beautifully vibrant and...
00:12:41
Speaker
It has that the rose quality. so cool. It's a little intense for me. It's a lot. It is a lot. But it lends itself well, I think, to cocktails. And if I sound a little nasally, sorry, I'm like trying to breathe and speak at the same time, and it's not always it's not working as well. It doesn't always work.
00:13:00
Speaker
hu Have you tried retrohaling this? um I don't know if you can right now due to your current state, but it is crazy spicy for me.
00:13:11
Speaker
I tried and it came out of my mouth instead. well but but um Yeah, let lest I get a CPAP machine just so I can smoke this on the show.
00:13:22
Speaker
um no i The little bit that I got, I got a little bit of the RetroHill. I couldn't really tell a whole lot, but it was pleasantly spicy. It seemed like something that i normally would enjoy. All
00:13:37
Speaker
right. Let me tell you what I got for my first one. it's It's a little bit unusual for me because this is not a brand that I gravitate toward. um it's It's also not a brand I don't think you and I have really talked a whole lot about on the show. It's been here and there, but...
00:13:54
Speaker
Ciders? I don't know. i don't think we get down on ciders publicly as much as we do privately. Privately, I get down ciders often, but there's just never been a really good opportunity to say, hey, let's check out the cider. Let's add this to a pairing. Or, you know, i think tonight was a good night for it.
00:14:11
Speaker
We're in the middle of spooky season, as everyone knows, and my favorite time of year, your favorite time of year. And I wanted to do something a little bit different and try something new, which is this.
00:14:23
Speaker
um This Angry Orchard. It's called Headless Pumpkin. There it is on top of that. Headless Pumpkin Cider. It's got a fun little label. Yeah, I like that label. I almost called it a band.
00:14:39
Speaker
Yeah. Old Habits, yeah? um It's really cool because it comes in a pack. It comes in like a Halloween pack that has a Jason Voorhees can.
00:14:52
Speaker
with the mask on it and stuff. Oh, right. Because they did... i almost i almost made that my Wonder for the Road about a month ago. Angry Orchard did the first Friday the 13th film since the remake in 2009. So in 16 years. Wait, they did what?
00:15:12
Speaker
They did the first Friday the 13th film since the remake in 2009. So it is a... um so it is a Angry Orchard produced like 15-ish, maybe 20-ish minute Friday the 13th movie.
00:15:29
Speaker
Yeah? Highly recommend. one Okay. i didn't know this. Yeah, it came out in September. Holy shit, that's wild. It was a lot of fun.
00:15:40
Speaker
Well, that explains a lot. ah Sorry, I'm just clearing my ears, man. oh Let me tell you a little bit about Angry Orchard as best I can. If you hear an accent, I'm sorry, in advance. It's not to offend anyone. It's just coming out now.
00:15:57
Speaker
um So we've seen Angry Orchard down for quite a while, launched in 2012. They are owned by, do you know who they're owned by? InBev?
00:16:09
Speaker
Very close. The other AB InBev, which is Boston Beer Company. Oh, okay. I was thinking the other one being Miller Coors. Yeah, well, I mean, Miller Coors, sure. but But I think a Boston beer, in a jokey kind of way, has started to buy up so much of the space, the beverage space between seltzers and beers, ciders, craft cocktails. Their their portfolio is wild.
00:16:35
Speaker
Boston beer is in an interesting place. i almost did their Oktoberfest tonight. because oh yeah. so I talked a few weeks ago about how my Tavor order with all of my Oktoberfest stuff hadn't shown up yet.
00:16:48
Speaker
I emailed them about it a couple times. They're like, oh, yeah, it looks like it's just running late. I emailed them about a week and a half ago, and they got back to me and said, we'll refund your shipping, but the beer should still get there.
00:17:03
Speaker
The okay truck carrying the beer was in an accident, and we're waiting to hear if your package is okay. I'm guessing at this point that they've heard it's not okay because they haven't reached out to me, but it's all my it doesn't show that I ordered it anymore.
00:17:19
Speaker
but I need to give them call. So I'm not getting my 25 different Oktoberfest beers that I had ordered, which sucks. Talk about a guilty pour,
Boston Beer Company & Craft Beer Market
00:17:30
Speaker
dude.
00:17:31
Speaker
Yeah. Driver crashes, dies. Beer's okay. still right They still forward it over to you. You crack open a can. don't know the driver died. that would be Someone sheds a tear.
00:17:45
Speaker
yeah oh But i sent my my dad was running to the store last week, and I said, just grab me a taste of Oktoberfest because I'm dying for an Oktoberfest beer now. And i'm not I don't think I'm getting this.
00:17:57
Speaker
And he came back with Sam Adams. I don't think I could live in Florida where you have basically the same weather more or less all the time. With the same like three weather patterns all the time. It's like really shitty. It's really nice or it's just okay. There's like for nothing in between. Pretty much. it does get To be fair, it does get cold at night. it some you know Some parts of Florida, it does get cold enough. month or two away from that.
00:18:22
Speaker
Oh, but my point was Boston Beer is a weird company because technically... They're a craft beer company. But only technically because they have enough lobbyists that they keep getting the rules changed every time they keep growing.
00:18:39
Speaker
And I think part of that is that they've kind of siloed Sam Adams so that Sam Adams won't grow much more because they don't want it to get big enough to not be a craft beer company.
00:18:52
Speaker
So what they do is they buy up other craft beer companies and ah other types of breweries, malt liquor companies. Whoa. Tripp, I think you can be honest.
00:19:04
Speaker
I think you can be honest. And yet you can say it to everybody watching and listening out loud. They are essentially the Philip Morris of beer. Yeah, but I mean, yeah, they're they're basically it's not a mini AB embed.
00:19:16
Speaker
A lot of the beer they make is good, but they're certainly not a craft beer but company at this point. In the Hammoban for a long time. so Yeah, it's been about 25 years. So Angry Orchard launched in 2012 and really, truly based out of the Hudson Valley.
00:19:32
Speaker
So those of you that are familiar the Hudson Valley, you may know or may not know that it's very famous for producing apples. but yeah That's like the thing. When you go up there, there are trees up there that are producing apples on farms that date back to the 1700s that are still producing, have been producing since then, which is wild.
00:19:52
Speaker
um They kind of specifically are in the the Walden, New York area on a big 60-acre orchard. Jesus, heart or I almost said orchid. 60-acre orchid.
00:20:06
Speaker
It's a big orchid. One big flower. So that is one of the oldest regions in the United States for growing apples historically, and not just for them, but there are other producers out there that that do a ton of stuff, which is really cool.
00:20:19
Speaker
And yeah, man, and I think a lot people go, oh, angry orchards, that thing that I've seen in the stores and it' hokey pokey, whatever. But they have a R&D facility that does a lot of cool research on different strains of apples and crossbreeding apples and breeding apples in a way that helps fortify them against you know common issues like blight and other things that happen that that reduce the the yield for the crops.
00:20:45
Speaker
So it's kind of cool that they have this R&D arm that a lot of people don't generally know about. They don't really talk about it as much. It's not kind of, it's not on the can. The cans are obviously just kind of a, hey, buy me.
00:20:55
Speaker
That's what it looks like. Good packaging, solid packaging, I think. Solid cider all around. This particular release is a nod to Hudson Valley for Folklore, which I think you're familiar with, Trip, Sleepy Hollow.
00:21:10
Speaker
Most certainly. The classic story, it's Washington Irving's Legend of the Sleepy Hollow and is based up there and essentially is the Headless Horseman. So this in this case, it's the the Headless Pumpkin, which I think is kind of cute.
00:21:26
Speaker
Yeah, I like it. ah pretty Pretty simple. Pumpkin puree, cinnamon, nutmeg, clove, vanilla bean comes in at 5% ABV.
00:21:35
Speaker
and It's very good middle-of-the-road stuff. I think this was like, you know, when Woodchuck Cider came out, they all kind of tasted the same for the most part, but it was something different than what was available. And so I think Angry Orchard in the same same fashion um kind of grabbed the market at a really good time where there was not a whole lot of other stuff out there.
00:21:59
Speaker
you You could get, every now and again, you could get, um what's that cider from the UK? Magner's. Magnus. I'm not even familiar with it. Yeah, well you get Magnus everywhere in New York.
00:22:12
Speaker
The one that I see all over the place is Strongbow. Oh, wow. Strongbow's still around. Yeah, I i totally forgot about Strongbow. Which is another European one. Yeah.
00:22:23
Speaker
I think British. i don't even know.
00:22:27
Speaker
Interestingly, also, Jim cock the found co ko Koch, Koch? Koch? I think it's Koch. Koch? Jim Koch. Yeah, I think it's Koch. So... so ah founder Jim Koch of Boston Beer Company.
00:22:41
Speaker
Funny enough, he said that it, it Angry Orchard became more, prop it became profitable faster than any other, than any beer launched by the company in its history.
00:22:52
Speaker
I'm not surprised. It was the hottest ticket. And it makes sense. I think the packaging is solid. The product is solid where if you're really snob If you're really into ciders and you're really snobby about it, you'll still like something about this, generally.
00:23:06
Speaker
And if you know nothing about ciders, it's not so particular that you' you but you'll be put off by it as ah as a kind of newcomer on your palate for this thing. I think the main reason it was so successful so fast is because it was the first...
00:23:24
Speaker
As far as I know, it was the first major foray into cider for the U.S. Yeah, so this was second wave. There were cider companies out there, but nobody was making... like You couldn't buy hard cider in most grocery stores until Angry Orchard.
00:23:41
Speaker
Essentially, as I dumped my ash all over the table, essentially, Angry Orchard represented the the the first push of second-wave cider. It led to what we consider now today second-wave cider.
00:23:55
Speaker
Because prior to that, really, cider was not a thing. It wasn't as popular as it is today, certainly. and People weren't talking about it in the same way. Cider existed, but I think in very small enclaves here and there, and it was a very cultural thing. So if you came from certain regions of Europe, yeah, table cider, big deal. That's what you did every you know at the end of the summer or early autumn.
00:24:20
Speaker
But good for them. And spooky packaging always gets me. This could taste like crap, and I would happily buy it again just because I like the packaging. Of course.
00:24:33
Speaker
Alright, well, so Hendrix Florida Dora.
00:24:38
Speaker
I said this to you in a text, I think it was, that it reminds me of drinking a grandmother's purse. A grandmother's ah what now?
00:24:49
Speaker
Purse. you cut up Like, old lady's purse. Oh, yes. oh yeah I remember this text distinctly. The old lady's purse thing was hilarious because I understood immediately what you were talking about. It's got vaguely the smell of Altoids.
00:25:01
Speaker
and ah like the sweetness from a Werther's original, but then that that way too... Sharp, perfumey. Rose-forward perfume.
00:25:17
Speaker
For me, it's not great by itself. like i don't I don't love it, but I don't really like floral that Like, to me, floral is usually kind of an off-putting flavor note.
00:25:29
Speaker
And this just has a ton of it. But that's the point, right? Like, that doesn't make it bad. It just makes it that i I prefer not to drink it straight up like this.
00:25:41
Speaker
um I think that that's that's fair. And you know that it's funny you say that the the old lady purse thing. You know, sometimes you'd you'd smell you'd smell that particular perfume...
00:25:54
Speaker
have and you kind of make a joke like, oh man, it's the only thing keeping her alive and preserved this is that whatever shit she's got on, whatever she's wearing. And it reminded me of a cocktail that I think this would be fantastic for, Corpse Reviver.
00:26:08
Speaker
I could see that really working. i would I would love, I think the floral notes would be mellowed out so much by everything else that you could actually just have a subtle hint of the floral quality but then also enjoy.
00:26:21
Speaker
Truly, i think that the bass spirit is really great. Yeah, what they do I think it's really good. For me, it's just too strong on the rose and the lavender.
00:26:32
Speaker
But I was about to say, I think it works great as a gin and tonic. I think there are some fantastic cocktails. You could sub out any other gin for this, and it would it would be better with this.
00:26:46
Speaker
a Agreed. I'm going to have to play with that a little bit. I don't make a lot of cocktails. But I'm going to try this in some of the cocktails I i have made before. Like a Corpse Reviver or a Jungle Bird doesn't have this in It doesn't have gin in it. But maybe a ah a Red Snapper, if you've ever had one of those. A Bloody Mary with gin. I think this could work.
00:27:07
Speaker
i'm ah I'm a Caesar kind of gal myself. Okay. I get that. Thanks to our our good ah good buddy, John McTavish. Hell yeah. Yeah. right, before you move on to finish out your're your Angry Orchard pairing, Sam is smoking a My Father Blue.
00:27:24
Speaker
Yeah, man. Good cigar. Have you tried it yet, Dennis? Yeah. We got to get that one on the show. I don't think I have any, but my my local spot has them. So I can get my hands on them.
00:27:36
Speaker
We should do that one coming up soon because... I started off completely blase for that cigar, and by my second or third one, i was coming around to it, and I'm kind of like, yeah, this is good. like It's not blow your socks off good, like some My Fathers are, but it definitely has a lot of those My Father characteristics that I'm used to um after resting for a little bit longer.
00:28:02
Speaker
Yeah, I think it's ah it's um a little bit more of a subtle My Father. The the profile is still there, but... It's a little subdued, I think, in in a couple of good ways.
00:28:13
Speaker
um And he's drinking a gold rush. Think whiskey sour with honey syrup.
00:28:19
Speaker
Whiskey sour, honey syrup. That sounds really good. I whiskey That sounds really this sour was the first cocktail I ever bought legally. Whiskey sour was the first cocktail that I vomited violently because I had so many of them.
00:28:34
Speaker
They're so good, man. ah In moderation. and so how how's your How's your Angry Orchard working before move on? Yeah, man, I think it's good. I think it's it's working. Again, um everything today for me is going to have to be sort of a light light note in terms of in terms of judging because I can't really taste or smell much. but I think, yeah, I think it's good.
00:29:00
Speaker
I like it. it's It's just, it's there. And I think it's important. Sometimes you want a pairing that just exists and doesn't take away from, you know, what you're smoking or or what you're doing. So I think this is a really good pairing for that.
00:29:13
Speaker
Nice. um I do think this cigar would work really well with a cider. I had a a, well, partial cider, a Franken's cider. last week. um that was A Franken-cider?
00:29:27
Speaker
it was i mean I'll talk more about it in a minute, but it was from the Freem barrel. Oh, from that series? Yeah, the Freemsters. Yeah, that's cool. ah Man, I keep kicking my little garbage can here. i don't know if you can hear it, but it makes a ton of noise on my side.
00:29:45
Speaker
um But it was a sour ale mixed with a cider that was really good. That sounds nice, man. But anyway, that leads me into... that my next pairing, which is not that beer, but it is a different beer from the, uh, Cream's, uh, Barrel Age subscription box.
Maple Smoked Porter & Beer Pairings
00:30:03
Speaker
It's their, uh, quarterly beer club. um it's a private club where you get 12 beers, six different beers, two of each. They have the, can't remember what they call it, but it's kind of their classic series, which is sours and,
00:30:23
Speaker
just everything IPA sours fruity beers um all sorts of stuff or they have the cellar reserve which is everything barrel aged all the time so you get six barrel aged beers two of each every three months or it's like 150 shipped um You're paying about, what is that? 12 bucks each.
00:30:46
Speaker
Yes. Um, it's a really good deal. Well, especially when these, these bottles at the store normally are 10 to 12 bucks. Like once in a while, you'll get one for seven or eight, but typically their barrel age series is going to be in the $10 range anyway.
00:31:01
Speaker
Um, so it's, it's kind of a smoking deal, especially for someone like me, who is absolutely loves frame, but can't just buy at the grocery store. Like I could back when i lived in Oregon a couple years ago.
00:31:12
Speaker
Um, Those came from that, but and I'll show you next time that I have one of their other beers. They have a black label with the crest of the Freemsters Club. Oh, that's cool. For the Freemster Club exclusive beers, because a couple of those beers are going to be exclusive to people in the club.
00:31:31
Speaker
A couple of them, like this one, that have the white label, that's stuff they normally release, but they also include it in the box. So this is their... You're not going to be able to read that. This is their barrel-aged maple-smoked porter.
00:31:45
Speaker
Let me tell you a little bit about Freem, as if I haven't already. um I'll give you the short version. They were founded in 2012 in Hood River, Oregon, which is just 45 minutes or so east of Portland.
00:31:58
Speaker
um They were founded by a guy named Josh, who spent some time working at a couple of different breweries and ended up going, I'm going to start my own.
00:32:12
Speaker
um He tried to make a blonde IPA as their first beer, but what they always wanted to do was lager. Lager was always intended to be their bread and butter, and it since then has become their bread and butter. like odd They have all sorts of awesome lagers, from Pilsners to Oktoberfest to Marsons to...
00:32:34
Speaker
ah funky barrel-age stuff. like ah Not what I have tonight, but a lot of Belgian-inspired and lager-style beers. And as you can tell from them having a club exclusively for barrel-age beer, they do a lot of barrel-age.
00:32:49
Speaker
um So this one is a smoked porter made with beechwood smoked malt, which is aged in bourbon barrels over maple syrup. The only hops in this are Chinook. It's 45 IBUs, so I'm expecting it to be pretty hoppy.
00:33:07
Speaker
um And it, I mean, it looks like you expect ah a stout or porter to look. Kind of yeah, pretty much just black. Every once in a while, I get a little bit of brown when I point it at the light just right, but it's... a It's pretty dark and a little bit syrupy, as you can see there.
00:33:26
Speaker
It's not as liquidy as some porters. Oh, there. Now it looks red. um Did I already say 9.1% ABV? Yeah. That's all I got on this one.
00:33:37
Speaker
So tell us about what... Oh, actually, there is one more thing that wasn't on the website, but is on the barrel bottle. got the word bottle for second. God, I'm getting too old.
00:33:49
Speaker
Barrel age, 10 months in those bourbon barrels. 10 months, man. That's no joke. And ABV was, what did you say? 9.1.
00:34:01
Speaker
I think that's reasonable. That's incredibly reasonable for you know for what it is. And it's nice to see barrel-age stuff that's not at the 13%, 14% range because you really can experience a lot of the the barrel quality at a lower ABV.
00:34:16
Speaker
um That's one of the things I really like about Freem is they have a really good mix of barrel-age 12% Imperial Stouts, And stuff like this.
00:34:27
Speaker
And then they have on the lighter side, they have like 5% barrel aged sours and that cider I talked about. um They do lots of funky stuff. Great brewery. I'm going to take a couple sips. What do you have up next?
Toucan Cocktails: Innovation in Canned Drinks
00:34:41
Speaker
I've got something interesting that I... I'm going to have to say, man, I went back. I was so impressed last week that I had to absolutely go back. And no, it's not a buzz ball. Although I thought about doing another buzz ball.
00:34:54
Speaker
um Dude, I had to go back and try some more of this stuff from Toucan, which was really, and i was so impressed by Toucan Cocktails founded in 2020. I'm looking at this can now. It's a margarita.
00:35:06
Speaker
Last week, I had the the Old Fashioned, which was really nice. That one sounded really good. it was It was fantastic, man. And so as I mentioned last week, you know, these these cats were found in 2020 by Stephen McCarthy and John Daliger.
00:35:22
Speaker
And they were pretty much at school together, the a business school. at Southern Methodist University and came up with this idea for essentially ah being able to access quality cocktails, but on the go and in a less sort of less gear is better.
00:35:40
Speaker
So how do you put together a cocktail that you can enjoy that is evocative of something that you would get at ah at a bar or a cocktail bar um while also being out and about tailgating, you know, what have you?
00:35:54
Speaker
So the one I have tonight is, as I mentioned, the margarita, which is really cool. I love this design. It's such cool packaging, man. It's so good. um Tequila Reposado in this one, 40%.
00:36:07
Speaker
forty percent Purely from Mexico. And, oh, actually, and I don't think I showed this last week. I may not have. Here, let's see if I can get in there. You see a little toucan?
00:36:21
Speaker
Mm-hmm. I love that. It's kind of cute.
00:36:26
Speaker
It's a yeah kind of fun and and and cute things. But dude, i had one last night and I was so blown away by how good this was that I absolutely, literally last night I ran over to my neighbor's house and I i dropped one ah on his front doorstep.
00:36:44
Speaker
Like, I bombed him with with one of these things. And I couldn't realize it was getting some more. and And I think, listen, for $10, talking about MSRP in New Jersey, $10 for one can or package, I should say, you know, one two-can package, and you get two cocktails out of it.
00:37:03
Speaker
Now, if you get the old-fashioned, like I mentioned last week, you're getting two cocktails at 55%.
00:37:11
Speaker
Or, sorry, the the stra I should say the the the bourbon is 55%. And in this case, the tequila is 40%. forty percent
00:37:21
Speaker
So it's really cool. I wanted to do it kind of live with everybody. As hokey pokey as I tend to be. You put it in there. You snap this top piece into the bottom part.
00:37:32
Speaker
This cool ring that's patent pending. And you just give it a shake. Now, I'm not going to give it a proper bar shake because there's no ice. And i don't I don't want to foam it up too much.
00:37:42
Speaker
It's still a very cool, like, that you get that ah that cocktail shaker kind of presentation. And is there enough room in there that if you had a scoop of ice, you could just toss it in there? Yes. Yeah, yeah. You can throw some ice in there.
00:37:56
Speaker
um And you, of course, pour you can pour it over ice if you prefer. I'm not pouring in this one over ice. But... Oh, man, sweet Sheboygan, when I tell you this stuff is good, I was so impressed.
00:38:13
Speaker
Now, let me see if I have any. Let me check my notes real quick, see if I have any fun facts for you. um Well, we talked about this last week, too. Toucan, the bird, is a pun on toucan being toucans.
00:38:26
Speaker
I think we talked about that a little bit. um they are exploding. I mean, initially they started in Texas. They are canned. They're produced and canned in Texas today. And Texas was really the first kind of market that exploded that it exploded in.
00:38:42
Speaker
Makes sense. You know, you share where you where you are in your community. um I hope to see more. Right now, they only have, as far as I know, they only have four four different varieties.
00:38:55
Speaker
They have the margarita. They have the old-fashioned. They have a lemon drop cocktail, and they also have an espresso martini. Espresso martini sounds interesting. I had my first espresso martini last week on our cruise. Oh? What what did you think?
00:39:11
Speaker
It was good. i mean, like, those was it was pretty good. um I have a weird relationship with espresso martinis. Well, so...
00:39:22
Speaker
There's two kinds of espresso martinis, right? like Yes, and you know. there's tell There's the kind that is an espresso martini, which is vodka, espresso.
00:39:34
Speaker
Nothing else. You put those together, you shake it up, you put in it in a cup or a glass, roll a martini glass. or a little vermout Maybe a little vermouth. yeah You put three, and only three, never more, never less, coffee beans on the top.
00:39:49
Speaker
Son, the ghost, and the holy spirit, baby. Exactly. Always three. um And that kind of espresso martini, I'm a big fan of. I've had before the kind of ah what what is on a menu is an espresso martini, but it's actually like a chocolate espresso martini where it's got Hershey's syrup and milk in it. and Coffee liqueur. Yeah, coffee liqueurs. And it's like, you don't need any of that.
00:40:14
Speaker
Just espresso and vodka. it was So on the cruise, this was like 8 a.m. No, maybe 9 I'd just woken up. My wife and I wake up and she gets a text from her parents who we were cruising with and like, hey, we're playing cards down in this bar. So we could go meet them down there.
00:40:32
Speaker
The girls run off for 15 minutes while we sit there. And I'm like, God damn, I need a coffee. The bartender lady comes over the server. She says, what can I get you? And I said, do you have coffee?
00:40:44
Speaker
He says, espresso martini. I said, you don't have any coffee? And she said, we have espresso that we can use in a martini, but we don't have any coffee on the menu.
00:40:55
Speaker
But you can go down ah you know down to the other end of this floor to get some. And I was like, I'll just have an espresso martini then. I got my coffee with a side of vodka, which was not too bad.
00:41:07
Speaker
Well, you know, i think, and you and I had this when we were in Mexico together, the very classic, very simple two-ingredient cocktail, the Carajillo.
00:41:19
Speaker
Carajillo is just coffee and liqueur 43. Oh, yeah. Which is, man, so good. And so just it's so nice. Before you move on, they do now have a Paloma and a Cosmo.
00:41:33
Speaker
Oh, really? Okay. Cosmos are not great, but a Paloma is a very good cocktail. Very good opportunity to explore. love a Paloma. Yeah. Now, personally, would love to see Manhattan.
00:41:45
Speaker
I understand why they don't they don't really have one right now because, again, the the market, when you're talking about Manhattan versus old-fashioned, probably going make more money on the old fashions. And most people drink Manhattans like them very, very particularly. So I understand. They probably did their homework and they figured out it doesn't make sense to do that right now.
00:42:06
Speaker
yeah we We can cross our fingers that one day they make a Manhattan and a Negroni. Now, in a Negroni, I think, is a really great opportunity for them to take excel.
00:42:18
Speaker
But also, I think from a marketing standpoint, if if it were me and I was producing the Negroni for them, I would want Campari on board. I'd want to be able to put on the side can Campari, has Campari.
00:42:30
Speaker
That's a good point. I think the other problem with doing this to and a Negroni would be that a Negroni, like a Manhattan, is inherently a much stronger drink.
00:42:42
Speaker
Yes. Like old-fashioned, even with that, what was it? Like 105, 120 proof? Something like that. ah It was 110. um a Manhattan is still much stronger because it's basically just all whiskey.
00:42:57
Speaker
yeah you have You cut it a little bit, and Negroni is kind of the same way, where you're you're putting gin and Campari are the main components, which are both liquors.
00:43:08
Speaker
And I make mine with Dubiname. My Manhattans, I put Dubonnet in my Manhattans. Oh, interesting. So any recipe that calls for for red vermouth, I use Dubonnet instead. I'll have to try that.
00:43:24
Speaker
Because I love the profile. And black walnut bitters, always, for my Manhattans. My problem with making Manhattans at home is that I can't buy airplane bottles of red vermouth.
00:43:36
Speaker
If I could airplane bottles of red vermouth, it would be perfect. The problem is, like, I'll drink two or three Manhattans in a week, and then I won't drink Manhattans for a month or two. And by the time I'm coming back to Manhattan's, that red vermouth is long gone.
00:43:52
Speaker
Way bad. not good. It's not good. No, no, I understand. turning to salad dressing. So that's part of the reason why I've switched to Dubonnet. Dubonnet is significantly higher alcohol at 19%.
00:44:06
Speaker
And I shouldn't say significantly, but it's ah it's a little bit more. And it seems to last really well in the fridge, man. If you pop it open, and put it in the fridge, you use it. And then you can use it for other stuff. You can then take that and you can mix it with gin. You want to make a Queens cocktail, you can.
00:44:23
Speaker
You can mix it with club soda for just the refresher. It's really versatile. You can drink it straight by itself, which is really nice. You can cook with it if you want. It's little too sweet for that for me, but you got options.
00:44:37
Speaker
I'll try it. I need to try that. Yeah. All right. Now we can move on. Uh, was there anything else to say about your toucan before I move on to my pairing notes for second? Yeah, man.
00:44:50
Speaker
One last thing. So check their website. If you're curious about this, check their website. Certain States allow delivery. So you can go on their website. If your state allows it, you can order online and have it shipped to your house, which is really cool.
00:45:03
Speaker
Um, you know I think this sets them apart from a lot of other brands that don't have this option. They don't offer this kind of thing. and If your state is cool with that kind of thing, I know not all states are. I don't think Jersey is anymore, or maybe they are again.
00:45:18
Speaker
um But yeah, it's it's worth a shot to see if you can order it online. um Definitely worth trying. Certainly $10 for two cocktails, and you get to sit at home in your underwear, pretty good.
00:45:32
Speaker
ah Just another side tangent. On their website, they have the Don Carlos. Why? Which is an exclusive to their website. They call the Founders Collection.
00:45:44
Speaker
um I think they overbought tequila because it is a margarita, an espresso martini, and an old-fashioned, but all three are all six. It's a six-pack.
00:45:55
Speaker
All three of the cocktails only have tequila. There's no whiskey. There's no vodka for the espresso martini. Just all their tequila. I think they may have overbought on the tequila side of things. Or maybe the margarita is just not selling as well as they expected. I'm not a margugarita i'm not a margarita kind of gal,
00:46:12
Speaker
but This margarita, top notch. It is fucking great. The only thing I would do differently is I would put, put um, pollute. I would pollute Florida cell. little flaky, little flaky, little flaky salt on there. Give you a little pack of it.
00:46:31
Speaker
Yeah. Pack a lip of some of that flaky salt and just chow down. But, uh, other than that, I think it's a great cocktail. Um, a a real, uh, margarita is great.
00:46:43
Speaker
But margarita is one of those other drinks that's been truly bastardized to the point where it's now mostly just a drink mix that comes from a powder that you mix with whatever tequila, shake it up, and you dump it into a giant glass, a fishbowl glass.
00:47:02
Speaker
um And it's just like all sugar, which I don't like. I like a classic margarita that's maybe a little simple syrup, but it's really just the lime juice and the orange juice. Yeah. To give it the the sweetness. Anyway. I ah struggle with that sweetness, too. I can do sweet cocktails.
00:47:18
Speaker
Once in a while, maybe Jungle Bird, that kind of thing. If I'm going Tiki, maybe I'll have instead of three or four cocktails, I'll have two. of the sweet stuff. And then maybe I'll switch to like Campari soda, just clear the palate and just get that, all that sugar out of my system.
00:47:35
Speaker
But, yeah, man. So what's your, what do you got for the third pairing? very curious. Well, so I never talked about my barrel-aged maple smoked porter. um It's surprisingly light on all of those kind of title notes.
00:47:52
Speaker
ah There's not a lot of maple to it. There's a little bit. So it's got a little bit of like, it's a porter with more sweetness than you're used to. um But it's really well balanced with that 45 IBUs of bitterness.
00:48:07
Speaker
The maple I barely taste. And the smoke is just just barely there. And I think that's from, you know, a Roush beer is typically not barrel aged. Usually a Roush beer goes straight into the bottle of the or the can.
00:48:20
Speaker
And you drink it fairly fresh. And then it's got like that really intense Beechwood smoke. um This one just has like a little hint of it, which I'm guessing is because it's been 10 months in a barrel.
00:48:33
Speaker
lot of those smoke flavors break down. hold on now. Pretty quickly. Did you say Roush beer? is there rous is there Is there smoked malt on this? Yeah, Beechwood smoked. Oh, it's the Beechwood smoke. Okay, so this is one of the big...
00:48:46
Speaker
All right. Generally, when talk about Roush beer, there there are two main malts that you would use. Beachwood is one of them that is like the classic for the style, the classic flavor. um Man, it never occurred to me to take a Roush beer and put it into a keg into a barrel. That would make so much sense. I had never thought about it either.
00:49:05
Speaker
Rested on wood would be fantastic. I'm curious whether this one like as... like as I'm curious whether before going to the barrel, if this is as smoky as I'm used to a smoke porter bean, or if it is on the lighter side, because this is like just barely smoky.
00:49:23
Speaker
It's just got a little hint of it. um But I find that that that helps it not overpower kind of that light maple-y sweetness that you get. It's not syrupy.
00:49:36
Speaker
Um, it's, it's like, uh, it's the amount of sweetness. This is a weird thing to say. The amount of sweetness in a sip of this beer is like just licking a maple candy. You know, those maple candies that are soft. yeah Like, it's like just yeah just licking one of those a little bit.
00:49:54
Speaker
Um, So it's not like overpowering on the sweetness. It's not overpowering on the smoke. This is a very approachable beer, even at 9.1%. Oh my. Thank you. I'm enjoying.
00:50:08
Speaker
i would I was thinking about the next beer to to make. I think I'm sold, man. I think I figured it out because coming this December, I'm going to be pulling out my Flemish red from from the keg.
00:50:22
Speaker
Half of it is going on tap and the other half is going to be bottled. And that those bottles are going be aged for one, two, and three years. We're going to separate it Corked, capped, wax, the whole shebang.
00:50:35
Speaker
But that means now that keg is available and I can do something funky with it. And I think I'm to do a Roush beer. But it goes... A barrel agent. ah roush Roush base, I should say, Roush base Goza with cloudberries or boysenberries. boy.
00:50:50
Speaker
And barreled. and And put some barrel staves in there and let that baby age for like a year. Oh, that would be fantastic. Truth be told is actually kind of funny because the keg that sits it sits in my bedroom, I've turned the top of the keg into essentially like a little like coffee table thing. So I just i stack shit on top of it. And then I burp it i burp it every other day.
00:51:13
Speaker
but ah but but I love that. The things we do. Alright, now moving on to my last pairing.
Bunahabin 12: Unique Whisky Profile
00:51:20
Speaker
So my last pairing is I won't talk too much about it because it's Bunahabin 12. You've heard me tell you all about how this is the the most remote distillery on Isla and they're only four miles away from their nearest neighbor but on an island that's don't know I don't know how wide it is. It's not that it's not really that. 15, 20 miles wide, I think. And a village that was only reachable by ship.
00:51:50
Speaker
You couldn't drive or take a horse cart to it for the first 80 years that it was there. Or a small vessel. i should I should specify, when you say ship, like you really mean ship because you couldn't just get into like a rowboat and make it over there. You'll die.
00:52:06
Speaker
Yeah, there are pretty rough waters around the Isle of Eila. It's like that. um So yeah, cargo ships is what was going in there. like I mean, not necessarily cargo what we think of now as cargo ships, but cargo ships in the 1800s. Yeah, they were, they were ah what do they call those? Freighters freighters or merchant ships?
00:52:29
Speaker
Yeah, something like that. So this Bunahabin 12. It is unpeated, which is uncharacteristic for the Isle of Isla, but that's how Bunahabin do. Aged for 12 years in a mix of sherry, bourbon, and ex-whiskey cask.
00:52:46
Speaker
Bottled at 46.3% ABV. And as you can see here, it looks like a beautiful scotch. One of my favorites as of late. So I'm going to take a couple sips.
00:52:59
Speaker
See how it pairs with the final third of this cigar, because this thing is burning like crazy. Yeah, same for me, man. It's going fast. So I'm going to take a couple sips and try to pair it before i finish it off.
00:53:10
Speaker
Will you talk tell us about your final pairing of the night? This one is going to be a little controversial, I think. And I personally will say i have always been... i have always said...
00:53:22
Speaker
particularly not nice things about this this product, this brand, this company. I have not been a fan ever in my life of this stuff, not even a little bit.
00:53:33
Speaker
I have always said, man, that is hot garbage. If I was on an island and I was thirsty, you know, for a good drink, ah I would not touch that shit.
00:53:45
Speaker
And lo and behold, I think, you know, we we get older, our palates change, and new products come out, new expressions come out, and companies mature a little bit. So to their credit, I will say this company, whose name I will not say just yet.
00:53:59
Speaker
Can guess one or two? Yeah. My first guess is pineapple vodka. Or whipped cream vodka. No, no, no. It's not that. But...
00:54:11
Speaker
What else you got? What else you got on the pipe? I can't think of anything else you would dislike that other than flavored vodka. Well, so this is a flavored product, I should say. This is of, I believe they're top two or top three most famous flavored whiskeys in the world.
00:54:31
Speaker
Most popular. Famous and popular, and and in terms of, like, sales, popular. We're talking about, like, Applejack or something like that? i No, Fireball. You're drinking Fireball.
00:54:43
Speaker
Kind of. Let me tell you a little bit about it. So ah they originated in Canada in the mid-1980s, okay? Originally developed by Seagram Company. And Seagram at the time was doing this whole flavored schnapps thing because, you know, in the it was all about the schnapps. It was sexy. And originally, this was called, here we go, Dr. McGillicuddy's Fireball Cinnamon Whiskey.
00:55:09
Speaker
All right. in 2001, this brand was purchased by Sazerac Company, who's based in New Orleans and is doing a whole lot of fun stuff. But they took that and they reformulated the whole thing. They rebranded the whole thing.
00:55:23
Speaker
They went into like this whole like grassroots marketing spiel in the ninety s i sorry in the in two thousand And it exploded. You remember there was a time in this world where Fireball was not a thing. Nobody cared about it. It wasn't like a... You couldn't walk into a 7-Eleven and buy Fireball.
00:55:43
Speaker
Oh, I absolutely remember that time. now you not But now you can't. And now 2013, Fireball was outselling Jägermeister in bars.
00:55:55
Speaker
i'm Man, I miss the days of Jägermeister being the shot of the
00:56:00
Speaker
ah You know what? I will say, talking Jägermeister, I remember my as a young man going out to bars, I remember when Jägermeister had the machines. Oh, man, they're so cool.
00:56:12
Speaker
I was at the Double Down Saloon in New York City. one of One of two, the other one being in Vegas, and know one of my favorite places in the world. I walked into a Double Down, and i asked them if they had Frenet. and They scoffed at me and they said, of course we have Frenet. We have it on tap.
00:56:29
Speaker
And they legitimately have kegs of Frenet now that are available on tap. Which is fucking wild. So, and anyway. um So Fireball was not selling them. The base spirit here when we're talking about this just for context is Canadian whiskey aged in oak barrels. And I say this very particularly because You know i have a i have my opinions about the Wild West of Canadian whiskey.
00:56:55
Speaker
It is the lawless land of spirits. you can You can call, if i if I piss into a jar and has enough alcohol in it, I can call it a whiskey in Canada. If it's just dark enough, I should say.
00:57:08
Speaker
Depending on the color, you can call it a whiskey. ah So I'm not a big fan of Canadian whiskeys. Of course, sweeteners are involved, all all the you know the good stuff that keeps young bones growing like properly and glycol and all that stuff. But all of that aside, they have a new flavor. And this is what, I hate regular fireball, they but they have a new flavor that has brought me kind of around in a weird, sort of in a weird way.
00:57:33
Speaker
um I like it, I think, only because I dislike it so much. And it reminds me of... It reminds me of... You ever have... ah oh Well, you don't eat oatmeal, actually, right?
00:57:45
Speaker
No, I do. Oatmeal's fine. Okay. You remember... um What's that brand? What's the big oatmeal brand? Quaker? Yeah, Quaker. Okay. Quaker Instant Oatmeal, the apple cinnamon flavor.
00:58:00
Speaker
Oh yeah. Right? So what I have is this lovely little plastic container called Blazin' Apple. oh And when you drink it it, the finish is exactly like Quaker oatmeal, 150%. It tastes like apple cinnamon oatmeal, done.
00:58:21
Speaker
Which is kind of nasty, but also at the same time, I think because I grew up with it as a kid, it has this nostalgia that's washed over me.
00:58:32
Speaker
um Yeah, so I couldn't resist. I had to bring it up. Someone made me drink and they said, hey, we just got these new bottles you want to try. And like, all right, fine. i you know i have to try I have to try stuff as the pairing guy. Locally, I'm i'm like the pairing dude.
00:58:48
Speaker
And- think even in the cigar business, kind of pairing dudes, right? Yeah, it's interesting. I think i think we are, man. um So anytime somebody comes and says, hey, try this, even if I i feel like I'm not going to like it,
00:59:02
Speaker
You know, like that peanut butter tequila, ah yeah which was called, what is that called? i don't know what the tequila is called. I can't remember. But there yeah, there's this there's the tequila.
00:59:14
Speaker
It's actually pretty good. um People go, hey, there's this new stuff. You got to try it. Just hit the market. You got to try this out. And sure enough, I did. I kind of liked it. And I poured it. So I i tried it by itself. I've had it before.
00:59:28
Speaker
But tonight, I also poured half of this into about a half-finished can of my my cider. Oh. I could see that working, actually.
00:59:39
Speaker
Yeah, dude. It's not... It's not bad. It's certainly very sweet. I wouldn't... You were bringing it back to last week, and you're making a gas station cocktail. and i Yeah, I think so, but i but I think it works, and I think, in a sense, listen, truth be told, feeling kind of crappy and sick and looking through what I had on hand and going, ah, you know what? that That could probably work. Let me try this.
Final Thoughts on Pairings & Cigar Value
01:00:06
Speaker
Some stuff that's like palate-wrecker level. so that you're you know you're not going to waste something on an already half-burned-out palate. But also, yeah since your palate's a little on the rough side, you don't have to worry about being able to taste it when it comes to Fireball.
01:00:25
Speaker
Yeah, that's part it. You're going to taste it no matter how sick you are. You will, generally. um You know, listen, I would say this. If you don't like Fireball, but if you like sweet things and if you're into the apple cinnamon taste,
01:00:39
Speaker
flavor profile. Try this out. Get a little bottle. These are everywhere. i saw this at um at a 7-Eleven on 34th Street across from Macy's.
01:00:53
Speaker
And they're like a buck or two. Yeah, a dollar, two dollars. Worst case, you don't like it. You to get it with somebody on the street. ah People will take this stuff like it's candy. so um It's worth a shot.
01:01:06
Speaker
Not bad. All right. I'm going to be surprised. I was not expecting you ever see a Fireball product on this show. Well, ah you are going to be colored very surprised. You're going to be colored very surprised at about 9.45 in the morning when I see you in a couple of weeks because I'm going to have some of this with me. Of course you will. Of course you will. ah um All right. Well, Buna Haban is working very well with what is the...
01:01:36
Speaker
remnants of this cigar. This cigar burns very fast, which, you know, for better or for worse, it's an $8 cigar. I'm not too surprised that it's burning quickly.
01:01:49
Speaker
But it's still good. um Dennis, any any final thoughts on this cigar? Actually, I forgot to mention, um forgot to talk about my last pairing. Buna Haban works great with it.
01:02:00
Speaker
Not as well as the barrel-aged barrel. It's so hard to read this gold on brown. Barrel-aged maple smoked porter. um I think just the level of sweetness of this works really well with this particular cigar, having the level of sweetness that it does.
01:02:15
Speaker
um Add in the smokiness, that bitterness, the chocolatey kind of flavors you get from a porter. um Everything about this beer works really well with this cigar. And then just to circle back to the comments, Sam, his second pairing was a Glenlivet triple cask, which is fantastic. He says it's his go-to.
01:02:35
Speaker
Um, it would be if I could keep a bottle in stock here. I drink it too fast because I love that stuff. It becomes my every night drink and then I'm out in a couple weeks. Uh, he, and his final pairing was Waterloo black cherry.
01:02:48
Speaker
Sounds tasty. Um, and when we were talking about vermouth, he suggested using a wine saver to pull the air out and keep it longer. I've never tried that, but I always assumed it wouldn't work for more than a couple weeks on top of, you know, the week or so that vermouth already lasts.
01:03:05
Speaker
Anyway, what's your pairing of the night, Dennis?
01:03:14
Speaker
ah You are muted, sir. I couldn't tell if you said something were laughing or if you were just coughing. No, I... I am... Oh, hold on one second.
01:03:29
Speaker
You remember the movie Flubber? Of course. Yeah, I just coughed up a Flubber, so I'll just give you second. I coughed and and you know instinct is you know you kind of cough to your side.
01:03:40
Speaker
yeah Well, like an idiot, I cough to my side, which is where my ashtray is, which is full of ash. Oh, so blast ash everywhere? There's ash on everything right now. This whole place is covered it in ash. It's still trickling down like a nuclear winter.
01:03:57
Speaker
my You know what My pairing of the night is this margarita. I really love... I love how nice and clean it is. It's not overly sweet. It's a margarita for someone that actually drinks margaritas at bars, non-ironically.
01:04:11
Speaker
i Can I see it? I would like to eat the margarita.
01:04:16
Speaker
Talk for a second so I can see it in the big screen. Yeah, okay, here we go. um So it's not... pretty clear looking. There was a bit of foam. I didn't shake i tried not to shake it too hard. i didn't want too much foam on the top. But the foam last night that I had, it was a solid like ah like a head on a beer.
01:04:33
Speaker
Yeah, that's kind of expected for margarita. And I loved the foam last night because I poured it over ice. I shook it really well and I poured over ice and I got that foam top. And there was a little bit of saltiness to it. and The minerality was so nice and crisp on the palate. And I think this is my favorite one so far.
01:04:51
Speaker
I used to know a guy who... um
01:04:55
Speaker
ah he was He was like a cocktail Yoda. Like, this dude, he was, i don't know, early mid-20s, maybe. um And he just loved cocktails, dude. Like ah this, me and this guy went out so many nights and just drank too many cocktails in Seattle. um Yeah. But he still has a website that he keeps just for himself to remember his cocktail recipes.
01:05:22
Speaker
um But he told me that his, he was very like, ah you know, this is a good bar. This is a bad bar. There was no in-between. was either a great bar or it was bad.
01:05:36
Speaker
If it's not great, it might as well just be bad. um And his test was their margarita. He would go in and order a margarita, and if it was bright green, he would never return.
01:05:49
Speaker
Really? Oh, yeah. He was very particular. and mean, I'm sure he still is. Man, he introduced me one of my favorite cocktails ever, which is the Meat Hook.
01:05:59
Speaker
It's a variation of the Red Hook. I can't remember what's in I'll look it up in a second vaguely vague baly and tell you about it. um Anyway. That's interesting that he had test. kind of interrupted you there.
01:06:12
Speaker
My test? No, that's cool, man. you know I think my test for a cocktail, if I go into a cocktail bar and they say, hey, we're all about cocktails, we do top-end cocktails, if you will.
01:06:25
Speaker
um I'm trying to think of what my test... Generally, it's a Manhattan, I feel like. it's um It's a Manhattan, but again, I think for me, I look at um i look at the way that things are handled.
01:06:39
Speaker
For example, when things are shaken versus stirred, if you're stirring, how are you stirring? If you're shaking, how are you shaking? This is a thing that I foolishly, in my own brain, I complain about when I'm in places in, don't have anything to show you. with Here, maybe this.
01:06:57
Speaker
um So when I go into a bar and I see people order cocktails and I see the bartender make the cocktail fine, they put it in the shaker, and then they do this. If I see them doing this, no go.
01:07:11
Speaker
right Now, some people like to do like really over the head to to be flashy, but what you want to see is ultimately you want to see this gyration. It looks like this.
01:07:23
Speaker
kindly You want to see that. You want to see the cubes of ice that you put in. Essentially, when they come out, they should be rounded on the edges for most cocktails. some Certain cocktails, like we'll leave that aside. But generally speaking, you want those edges to be rounded and you want a level of dilution that is appropriate for that particular cocktail.
01:07:43
Speaker
And that's why the shake is so important. People think you just kind of shake it and smash stuff around. And that's not really the case. You're gyrating like that. And that's just one of several techniques for cocktail making. All right. I found his recipe for the meat hook.
01:08:00
Speaker
So the red hook is a... I don't i don't remember exactly what's in it. um But it's he describes it as too sweet. So he created, or someone created, the meat hook, which he feels corrects this, which is two ounces of rye whiskey, half an ounce of puntimus, half an ounce of maraschino,
01:08:21
Speaker
And to to make it a meat hook, you overcorrect the sweetness of the maraschino by putting a a float of Ardbeg on top.
01:08:37
Speaker
Goddamn. if you own sounds That sounds good. So Dennis, this is specifically for you. If you have a place that you can go in and order a red hook, ask for a red hook with a float of Ardbeg on top.
01:08:48
Speaker
It is like a life-changing cocktail. So fucking good. I... I think my my markers also have been... now not so much because apparently in new York City, I didn't realize that in the five years i haven't been in new York City, suddenly everybody has a Frenette.
01:09:05
Speaker
But my marker of quality was like, I'll have... Let me look at the menu first, but in the meantime, I'll have a shot of Frenette. Yeah, and if they say, what's that? Or, we don't have any...
01:09:18
Speaker
um you know you're in the wrong place. It's not a cocktail geek. But now everybody has Frenet, which is wild. Irish bars have Frenet. Everybody in New york City has Frenet, so it's not... The marker is not the same. um But generally, if it's quiet and i walk into a cocktail bar and if I build a rapport with the bartender on staff, I'll say, hey...
01:09:40
Speaker
Do you want to play with something? that you want to play around in things? Do you have egg whites? Okay, cool. Do you have absinthe? All right. Let me blow your mind with this cocktail that I dug up out of an old book from 1903 called The Seafoam Fizz.
01:09:53
Speaker
I love The Seafoam Fizz. I wrote it down in my cocktail book. I have a book of of different cocktails I've kind of explored. I'll send you this guy's website. oh You can check it out. He and I, I think, will become fast friends. I think you would you would really get along.
01:10:05
Speaker
Um, one of the places that I first went with him, but I ended up going all the time cause it was right around the corner from, so when i when I worked for an office in Seattle, I would spend a week or two per quarter up there.
01:10:20
Speaker
Um, and we had an apartment that it was, either it was either i would get the apartment or if there were too many people in town that, you know, ah so but some executive or something had the apartment, we'd be putting hotels and And the hotels even were right in the same neighborhood, so was no big deal because they all were walking distance from the office. Yeah. But there was this pizza place in Seattle. If you're ever in Seattle, go to a pizza place called Rocco's.
01:10:47
Speaker
They are a New York-style pizza joint that is one of the geekiest cocktail bars I've ever been to. They have a bunch of... They do a barrel-aged Belvardier or Negroni in Manhattan.
01:11:00
Speaker
um But one of my favorite things to do on the menu... was their uh i can't remember what they called it but it's like a mystery cocktail basically you pick a spirit and the bartender will go okay you like you like a little sweetness or you like something a little weird you say i like a little something weird and they say all right do you want something on the rocks or do you want something a little more fruity or something up or something like that. And you tell them what you want.
01:11:32
Speaker
They'll go, okay. And they'll walk away and they'll grab a bunch of bottles you've never seen before. And they'll make you a cocktail that is amazing. um While you're eating a $5 slice of pepperoni pizza.
01:11:48
Speaker
And it was it was just such a cool place because like they had pizza in the window kind of stuff, you know, like New York stuff, where you have the pizzas ready to go. You just buy a slice. um Or you could get, you you know, you could start with a Caesar salad with anchovies on it. Like actual full anchovies. yeah like Classic Caesar. This place was crazy, man. it was It's one of my favorite places I've ever been. I would be there like four days a week when I was there for work. Yeah.
01:12:15
Speaker
Man, check out Rocco's if you're ever in Seattle. That place rules. it's still I assume it's still there because it was crazy successful. um But who knows at this point.
01:12:26
Speaker
I don't even know how we got onto this subject. Oh, talking about margaritas. We tend to go down rabbit holes around here. Good. I think it's good. I think i think we need it. The people need it. The cigars certainly need it because...
01:12:39
Speaker
This cigar doesn't need it. I'm i'm done with the cigar already. like this cigar yeah This cigar burns crazy fast. um What are your thoughts on the cigar?
01:12:51
Speaker
and like it. But also, I think i I really need to smoke this not sick, not congested with a proper palate. Clean, fully ready palate.
01:13:03
Speaker
I think you smoked one a couple weeks ago, didn't you? No. Okay. I may missed... remembered that. oh thought I thought I remembered you mentioning that you you tried it a couple weeks ago.
01:13:15
Speaker
Oh, I think that was that was ah must have been a different cigar that I had. um Listen, the the burn, the construction, all the things that everyone cares about, burn, construction, very nice.
01:13:28
Speaker
um Off the light, very easy. I like the floral quality, too, that I picked up. I think that'll stick when I'm not not sick anymore. But
01:13:40
Speaker
i want I think there's more to it. There's depth here that I'm not getting because I'm so congested. and In some ways, now that I'm a pretty much at the very end of the cigar, ah it's almost like I'm smoking a cigarette.
01:13:54
Speaker
And that's not a knock on the cigar and any but in any way. It's I'm smoking something, I'm congested, and my sinuses are all fucked up. so But you're not tasting flavor. I'm not tasting anything. I'm tasting the burning of a leaf.
01:14:07
Speaker
All right. um Well, then from my side, i will say check this cigar out, man. For like $8.50 if you're buying it at ah at your local shop, which is a great deal.
01:14:18
Speaker
If you're an online shopper, you can find deals on these things. And you're looking at like, don't know, $160-ish box. It's a good deal. You know, that's $7-ish bucks.
01:14:30
Speaker
And it's a good size for the money, too. I think it's a very, very reasonably affordable cigar. And they're like, the boxes are really nice. Like the boxes are way nicer than I would expect for that that price point. They have like the, um I specifically remember it because I was looking at it and thinking like, this must be expensive cigar. They have those captive hingage hinges. those are cool. Rather than just the the hinge that goes like this on the back, that's that like a clamshell, a clamshell, a door hinge.
01:15:01
Speaker
Um, they have the hinges that have that rail that kind of goes down into the box, uh, which is much nicer, like infinitely nicer than those just box inches.
01:15:12
Speaker
Um, I I'm shocked that the cigar is the price point it is because I thought this was going to be double the price. Um, If you're not sure about it, pick up one, pick up a five pack for like 30 or 40 bucks.
01:15:27
Speaker
Um, it's, it's, I think this cigar is worth trying. um I'm certainly a big fan of it. So check it out.
Movie Discussions: 'Good Boy' & Cult Classics
01:15:36
Speaker
All right. And now it is time for our one for the road segment where we talk about some kind of media that we've consumed in the last few weeks.
01:15:43
Speaker
Um, and tell you about, uh, something you should check out. So I'll start out here. My one for the road this week. Good boy.
01:15:53
Speaker
Have you heard of this, Dennis? Golden Boy? Good Boy. I love Golden Boy. Good Boy. ah So this is, it's streaming on Amazon and, you know, Hulu, the the places you can buy movies from right now for $10.
01:16:05
Speaker
And I think it's absolutely worth watching if you're into the kind of movies that I'm into. So this is, ah it's directed by a guy named Ben Lienberg, and it stars Indy, his dog.
01:16:18
Speaker
So this is a sort of, I mean, it's decidedly a horror movie, but it's sort of a haunted house movie. told from the dog's point of view. So Indy and his owner, Todd, ah move into this new house that was owned by his late grandfather, Todd's late grandfather, who recently passed away.
01:16:38
Speaker
um There's like a whole storyline that's going on in this movie that you don't really see, where you'll hear Todd on the phone with his sister, and you'll hear his sister leaving him messagees messages and stuff like that.
01:16:51
Speaker
But everything is really from the dog's point of view, which is super cool. um And so it's it's basically Todd is living in his grandfather's old house.
01:17:03
Speaker
His grandfather died mysteriously, and Todd seems to have a mysterious illness um that is slowly getting worse. Indy, as soon as they move in the house, Indy's freaked out at things, but Todd is not in the headspace to notice.
01:17:21
Speaker
So he doesn't really notice how his dog is kind of barking at the wall or, uh, up in the middle of the night, running around the house, trying to figure out things that are going on. Um, it's, it's sounds like a very simple movie.
01:17:35
Speaker
Um, But it's really, really cool that it's it's got great cinematography, which really impressed me. And most of all, like they have a dog actor who's like a real actor.
01:17:49
Speaker
there's There's very little CGI in this movie. There's definitely some. um But it's not like a CGI dog. This is a real dog that this guy... like For a lot of the dog scenes, he would go to the set, just him and the dog.
01:18:05
Speaker
and shoot the shoot the camera himself and i think it said uh 400 filming days for the dog which is unheard of that's nuts like for a for a typical movie depending on the budget you're looking at somewhere between 10 and 25 days usually um big budget stuff is closer 60 or 90 400 is crazy four hundred is crazy But that's because it's a dog.
01:18:31
Speaker
Like, you need the dog to do this specific thing. You need it to walk into this room in this certain way and then turn and look at this thing. There are even a couple of, like, longer shots that aren't, aren't you know, what you're used to from some other movies where they'll have a three- or five-minute, eight-minute one-take.
01:18:48
Speaker
But there are some that are, like, two or three minutes long where the dog is doing choreography choreography kind of stuff, moving around the set and things. And I'm like, how is this even possible to make a dog do this?
01:18:59
Speaker
ah it's really impressive film work from Ben Lienberg and especially from his dog Indy. Indy has, in kind of their their viral marketing campaign, Indy has written a letter to the Oscars campaigning that he should be allowed to be nominated for Best Actor. ah And he's upset that they won't allow him.
01:19:25
Speaker
ah nomination. It's good-looking dog. it's Man, it's such a good movie. um The ending, I felt like, was little... and Not like... Didn't super excite me.
01:19:37
Speaker
But overall, the movie, just the fact that it was made is really incredible. And it I'm just shocked by how good it looks and how... a dog can be the main character without being full CGI. Like we just saw in, i don't know if you've watched the newest Superman movie that I talked about a month or two ago on here.
01:19:59
Speaker
Um, but crypto, the super dog is in that and he's full on CGI. There's no real dog. They modeled it after a real, real dog, but they didn't even have a real dog on set for that character.
01:20:11
Speaker
On the other hand, they have this movie, which everything was done with a real dog, and it's so impressive. um So please check it out.
01:20:22
Speaker
I assume it will hit you know but Peacock, Amazon Prime, Netflix, one of those eventually. But for the moment, it's $10. I highly recommend it for a movie to watch in spooky season, ah especially if you're a dog person. Spoiler alert.
01:20:40
Speaker
The dog does not die. ah Because I know that's a thing people always worry about. I read it like... One of the top Googled things the day the trailer came out for this movie was does the dog die in Good Boy? oh man um Because, you know, does a lot of people are very sensitive to that.
01:20:58
Speaker
And even people who aren't sensitive don't like it. Um... um'm I'm a dog person, but i I don't particularly get bothered by any kind of film violence or anything like that. it doesn't stick with me or upset me. aye But I still don't like dogs dying in movies.
01:21:15
Speaker
I can't... um ah mine but like My no-go is like ah the abuse of a dog or death of a dog or the abuse of a child.
01:21:28
Speaker
Yeah, the abuse of children. Children stuff, like... what no'pe ah i can't i just I can't do it. It's very upsetting for me. I get that. um Anyway, check out Good Boy.
01:21:39
Speaker
Streaming on Amazon Prime. a Well, not Amazon Prime, but Amazon. Oh my god, Sam. You're the man. um What did Sam say? I'll tell you in a second. ah but Streaming on Prime for $10. Check out Good Boy.
01:21:52
Speaker
Sam says his one for the road is a movie called I Suspect You've Heard of This, but I'm not sure that you have, Dennis. a movie called Remo Williams.
01:22:05
Speaker
Oh, yeah, I know. that Hell yeah, this movie rules, man. Yes. ah Wow, that's ah that's a cool hot take. I think a lot of people that don't know what that's about would be very surprised. That's actually pretty cool.
01:22:19
Speaker
Remo Williams, The Adventure Begins. I remember this movie specifically because it i worked at Walmart when I was in my late teens. That's what is.
01:22:32
Speaker
they had we had it on the shelf. And like you know at Walmart, everything is a spot. so it was every single movie that we had, because I worked in the electronics section, every single movie we had, if you handed me that DVD, I knew exactly where it went.
01:22:47
Speaker
And Remo Williams was one of the ones that for a while I was like, why is this movie even here? I've never heard of it. Looks like a dumb, bad action movie. It is a dumb, bad action movie. yeah Well, ah definitely. But I bought it because I was like, I have to see this movie.
01:23:03
Speaker
And that was actually how I saw a bunch of movies back then was I would see the but cover every day and be like, I got to watch this movie. ah And that movie rules. Good pick, Sam.
01:23:14
Speaker
What's his name? Was it Joel Grey? Is that his name?
01:23:21
Speaker
I think that's right. was the Asian man and in there, joe Joel Grey. I think so. Fred Ward, I know, was the lead. Yeah, yeah, yeah. Who is very cool. That whole movie seemed like like they were trying to make a movie.
01:23:37
Speaker
ah but we're just figuring out how to get there. And by the end of the movie, you go, did they make the movie or not? I don't know. it's It's the raw footage of it. It's very much like, think of, um, death wish with Charles Bronson. yeah It's got that raw footage kind of thing going on or, or that, that, that style.
01:23:57
Speaker
Um, Holy shit. I haven't thought about this movie in a long time. Neither have um, friend I know it was supposed to be like a so a TV show at some point, but I don't think that ever happened.
01:24:12
Speaker
ah Yeah, I'm not surprised. It's it's very niche. Yeah, it was very niche, but great movie. great Great pick, Sam. I think it's a cult classic. We can call it that.
01:24:25
Speaker
I would absolutely classify it as a cult classic. Alright, what's yours, Dennis?
Spooky Season Music & Personal Routines
01:24:32
Speaker
I have been... um Truth be told, it's spooky season. i have been kind of focusing in on, well, number one, staying awake and I've listening to my podcast and stuff like that. But um spooky season for me is a time to go back to kind of older older era music that makes me happy around this time when the weather starts to change and leaves start to change colors.
01:25:00
Speaker
Things like Bing Crosby is is big, Billie Holiday. that's not I was not expecting you to say any of these names. Go ahead. Oh, no, I'm a i'm a huge i'm a very huge fan. Glenn Miller Orchestra I love very much, and and I have records that I like to play.
01:25:15
Speaker
And it is my, strangely enough, that is my music that's the perfect transition from summer into autumn and then that little edge going into wintertime, which we're kind of in between right now. Yeah.
01:25:27
Speaker
But what did say? Billie Holiday, very, very spooky voice. Great in the background. um all All these Cab Calloway, these people were doing some really cool stuff. And there's so much, dare I say, spookiness to the um to the music. it's it was very kind of evocative of this time of year for me.
01:25:52
Speaker
And it always makes me happy, so I just have it on the background all the time. If I'm showering, if I'm in the car, ah if I'm making breakfast and or packing my you know um my my lunch in the morning, that's what I have in the background, and that's been my my theme for for the season, if you will.
01:26:10
Speaker
I don't want to say Season of the Witch because i I like that, but I think I like this a lot more. This this style is is a lot kind of like Eartha Kitt. That's my... Okay, I dig it. That's cool. Real, real old school, you know?
01:26:25
Speaker
like that. Yeah, man. It's good stuff. Louis Prima is actually another one I had on my list. I have another lovely record that Louis Prima's on.
01:26:35
Speaker
And it's just fun. It's swing, but it's also spooky. There's some ghosts. Talk about monsters and weird things that happen. um I think it's good fun, and it's a it's a great era for music overall. If you're if you're an audiophile, if you are a musician you play, if you play something, an instrument, I think you can appreciate how cool it was back then as much as it is today.
01:26:58
Speaker
Say amen. Nice. That's my one for the road. All
Show Wrap-Up & Future Plans
01:27:01
Speaker
right. Well, that brings us to the end of the show, so I guess this is a good night to you all. um Definitely check out the El Rey de Mundo appointment.
01:27:11
Speaker
Check out that Fireball garbage that Dennis had that I'll be trying in a few weeks. I'll let you know if it's garbage or not. I'm just teasing for now. Blazing Apple. Hey, I was the first person to shit on Fireball to ever exist, I think. I think I took the first trophy on shit. That might be true. You've been shit on it for a long time.
01:27:29
Speaker
This is not bad. I've had a lot of Apple stuff, and this is not bad. All right. Well, thanks, everybody, for hanging out. We'll see you next week if we are both well, which is looking slim at this point. Hopefully hopefully we can kick whatever we get by next week, and then we're feeling all better.
01:27:45
Speaker
But if not, we'll see in a couple weeks. In a couple more weeks after that, we'll be seeing each other in Miami, so we're going to be taking a week off, but we'll try to do some live stuff as we always try to and usually fail at. This time we will definitely try harder than usual.
01:28:00
Speaker
There's so much going on. People are talking. on You get pulled into conversations. Sometimes, and but you know when we're together with people, sometimes you don't want to be that guy to go, hey, going to go live.
01:28:12
Speaker
And now you may not have the consent of whoever is involved. They may not want to be on a video. you know we try not We try to be very mindful of of people's privacy and space. At the very least, we'll try to we'll try to find some time. Maybe maybe we'll do it when we're at breweries because we're planning on going to a brewery or two.
01:28:30
Speaker
as we Oh, at least at least six. ah I mean, we'll see about that. Trippin' Animals, baby. Trippin' Animals was so good, and we will probably go there again. And you can smoke. And you can smoke out there, which is which is awesome.
01:28:43
Speaker
Yeah. yeah man Miami's a blast. um Anyway, catch you guys next week if we're here. If not, we'll see it in in the next episode. And for now, Dennis, hit him with the catchphrase. We will get on out of here.
01:28:58
Speaker
Thanks to Ruby for watching and listening, and remember, we want you to drink better, but we want you to drink less.