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Episode 27 - Mil Dias Belicosos Finos
2 Plays11 months ago
This week on Let's Get Pairing, the boys try out the Limited Edition Mil Dias Belicosos Finos from Crowned Heads!
Recommended
Transcript
Introduction and Episode Setup
00:00:02
Speaker
I accidentally played the intro first.
00:00:03
Speaker
Hey, everybody.
00:00:04
Speaker
Welcome back to Let's Get Pairing.
00:00:06
Speaker
I'm your host, Tripp, as always.
00:00:08
Speaker
Tonight, we are smoking the Mil Diaz Limited Edition 2023.
00:00:13
Speaker
This is the Bellicoso Fino.
00:00:18
Speaker
We'll talk about that, but there's a couple of limited editions from 2023 from Mil Diaz.
00:00:24
Speaker
We'll talk about all that, but first, grab yourself a cigar, grab yourself a drink.
00:00:27
Speaker
Let's get pairing.
00:00:28
Speaker
Let's get pairing.
Cigar Talk and Humor
00:00:40
Speaker
And we're back.
00:00:40
Speaker
You need a saxophone player.
00:00:42
Speaker
You know what I'm talking about?
00:00:45
Speaker
All right.
00:00:45
Speaker
I can't imitate a saxophone.
00:00:47
Speaker
My bad.
00:00:48
Speaker
It was a bass.
00:00:48
Speaker
That was a weird bass player.
00:00:52
Speaker
That's as close as I get to saxophone.
00:00:54
Speaker
I think it was perfect.
00:00:55
Speaker
Nice.
00:00:56
Speaker
Hey, everybody.
00:00:56
Speaker
Welcome back to Let's Get Pairing.
00:00:58
Speaker
This is episode 27.
00:01:00
Speaker
Put it at the top of my screen, and I still almost forgot it. 27?
00:01:05
Speaker
27, we're Smoke of the Mill Diaz.
00:01:07
Speaker
I am your host, Tripp, as always, from Casa de Monte Cristo studio here in sunny Florida, along with my co-host, Dennis.
00:01:15
Speaker
Dennis, how are you doing this evening?
00:01:17
Speaker
Feeling smoky.
00:01:17
Speaker
I haven't had a cigar in like...
00:01:20
Speaker
Six days.
00:01:21
Speaker
I was I was getting to that point.
00:01:22
Speaker
Right.
00:01:22
Speaker
I like, man, I need I need a cigar.
00:01:25
Speaker
We had a commission or just too busy to take the time.
00:01:29
Speaker
We were traveling with family and I was just trying to be respectful and not not not bring any cigars.
00:01:34
Speaker
And, you know, sometimes when you're the only person that that smokes cigars and you with a group of people, especially family, just like the whole house just ends up smelling.
00:01:43
Speaker
You're a better man than I am.
00:01:45
Speaker
Because when I'm in a situation like that, I go... I'm going to go smoke a cigar.
00:01:50
Speaker
I'll walk half a mile, if that's what it takes, and smoke a cigar, and then change clothes when I get back, if it bothers somebody.
00:01:57
Speaker
But I'm going to smoke cigars either way.
00:02:00
Speaker
I'm getting more respectful of my old age.
00:02:02
Speaker
Like, now...
00:02:03
Speaker
I just, I can't run from the mall cops as well as I used to.
00:02:07
Speaker
Right.
00:02:07
Speaker
And like, you know, my, with my vertigo and stuff, my skateboarding is kind of sloppy.
00:02:12
Speaker
That can make it a little rough, I guess.
00:02:14
Speaker
Yeah.
00:02:14
Speaker
I hadn't considered it that way.
00:02:15
Speaker
Anyway, we are smoking female DS limited edition, 2022, 2023, uh, Bella Coso Fino.
00:02:24
Speaker
Um, so in 2023, there were a couple of limited editions from, uh, male DS and crown heads.
00:02:32
Speaker
Uh,
00:02:34
Speaker
The Mil-DS limited editions usually have a, I believe it's a Connecticut Broadleaf wrapper.
00:02:39
Speaker
I should have put that in my notes.
00:02:41
Speaker
But they did a couple of limited editions in 2022.
00:02:47
Speaker
one before this in 2023.
00:02:49
Speaker
This one was released in November of 2023.
00:02:52
Speaker
According to John Huber, this was just kind of, he just thought the blend worked really well in this size.
00:02:57
Speaker
This is a size they did in La Caram and a couple of samplers for the Las Calaveras.
00:03:04
Speaker
And he decided, sorry, go ahead.
00:03:07
Speaker
I'm a big fan of this size, man.
00:03:08
Speaker
Yeah, me too.
00:03:11
Speaker
I don't usually like torpedoes very much, but I find this size works really well.
00:03:15
Speaker
But basically, he thought this size worked really well, and so they just did the original blend in this size, which is 5.5 by 52.
00:03:25
Speaker
Bellicoso.
00:03:27
Speaker
I almost called it a pyramid.
00:03:28
Speaker
It's kind of in between a pyramid and a bellicoso.
00:03:30
Speaker
A little bit.
00:03:32
Speaker
But this one keeps the original blend, which I'll get to in a second.
00:03:36
Speaker
They only made 1,500 boxes of this, so they're still out there, but as with anything that there's only 1,500 boxes of in the world, they'll be getting harder and harder to find.
00:03:48
Speaker
So if you're interested, make sure you look them up soon.
00:03:51
Speaker
Sorry, I was looking at Metrix saying that
00:03:54
Speaker
Apparently I dropped a couple packets or something.
00:03:57
Speaker
Um,
00:03:59
Speaker
Oh, back to the cigar.
00:04:01
Speaker
Don't be dropping them packets.
00:04:02
Speaker
I'm just saying.
00:04:03
Speaker
I mean, I'm Butterfingers over here dropping packets everywhere.
00:04:08
Speaker
Wrapper on this is Ecuadorian Habano.
00:04:10
Speaker
Binder is from Nicaragua.
00:04:12
Speaker
Filler is from Costa Rica, Peru, and Nicaragua, which is an interesting bill of materials there.
00:04:20
Speaker
They're produced at the Aradio Pichardo's
00:04:28
Speaker
Takanisa factory, which is in Astley.
00:04:30
Speaker
It was kind of known as the Pachardo factory for a little while, but there's a lot of history there.
00:04:35
Speaker
But this was produced before some of those changes happened.
00:04:41
Speaker
MSRP is $12.95, 12-count boxes.
00:04:44
Speaker
They're very nice green kind of slide-top boxes that look great.
00:04:49
Speaker
Dennis, first impressions of the song.
00:04:51
Speaker
I'm really loving it, man.
00:04:52
Speaker
I just lit it up while you were talking.
00:04:54
Speaker
I love the first thing that pops out to me is this roasted almond quality to it.
00:04:59
Speaker
Fantastic.
00:05:00
Speaker
I almost said marzipan, but it's not quite there.
00:05:01
Speaker
It's definitely a roasted, kind of the roasted nut.
00:05:05
Speaker
The nuttiness is really strong.
00:05:06
Speaker
The spice is not as strong as I thought it was going to be.
00:05:10
Speaker
Yeah, there's definitely some spice to this, but not a ton.
00:05:13
Speaker
And you know what?
00:05:14
Speaker
I think this is just a off the first flight.
00:05:17
Speaker
It's a little bit hard to tell sometimes.
00:05:18
Speaker
Sometimes the spice develops more
00:05:21
Speaker
as you get closer to the second third.
00:05:24
Speaker
I find typically I've, I've smoked a lot of Meldias, man.
00:05:27
Speaker
I'm a, I'm a big fan of this blend.
00:05:29
Speaker
Um, this is only the maybe second time I've smoked it in this size.
00:05:34
Speaker
Um, that's the first one for me.
00:05:35
Speaker
I've, I've had this before as well, but not in the size.
00:05:38
Speaker
I find it's got like a really nice subtle spice with kind of like you said, a like nutty almondy peanut buttery kind of sweetness to it.
00:05:48
Speaker
And just like in addition to the black pepper spice and the baking spice that it has, it just has kind of this like this tingly spice in my tongue that I really reminds me of red pepper or Szechuan pepper a little bit.
00:06:00
Speaker
Szechuan pepper is a good way to put it.
00:06:02
Speaker
Absolutely.
00:06:02
Speaker
It's a very subtle.
00:06:04
Speaker
Szechuan pepper is not as spicy as people realize.
00:06:06
Speaker
It's more of a mouthfeel thing rather than a classic spice like you'd expect with red or black pepper.
00:06:13
Speaker
And another thing that I just thought of, there's a distinct, this is another thing we talk about all the time, a distinct like saltiness to the smoke of this cigar.
00:06:22
Speaker
Minerality, yeah.
00:06:24
Speaker
Yeah, minerality.
00:06:24
Speaker
That's the word I was looking for.
00:06:26
Speaker
It's good.
00:06:27
Speaker
I like it.
00:06:27
Speaker
And again, I think, you know, when we talk about the minerality, it is more of a, so saltiness, yes.
00:06:34
Speaker
But I almost say it's leaning more on the mineral side in the, I'm trying to think of what's the thing, the best way to put this.
00:06:41
Speaker
Oh, like a mineral water versus a water, carbonated water with salt, which is a thing as well.
00:06:48
Speaker
I think I know what you're trying to say.
00:06:50
Speaker
Yeah.
00:06:50
Speaker
I'm not sure though.
00:06:52
Speaker
The people that drink mineral, think of like Topo Chico.
00:06:54
Speaker
Topo Chico leaves a flavor on your tongue.
00:06:58
Speaker
Oh, okay.
00:06:58
Speaker
It has that after flavor, the aftertaste of almost like a Topo Chico mineral water.
00:07:03
Speaker
That level of minerality is what's coming up for me.
00:07:07
Speaker
Yeah.
00:07:07
Speaker
I'm really enjoying it so far.
00:07:09
Speaker
I'm curious to see how it pairs.
00:07:12
Speaker
Some tobaccos we say like, man, this is like, it's got a salt quality to it, right?
00:07:15
Speaker
Like ocean, almost has that ocean aged quality to it.
00:07:20
Speaker
This one, not so much.
00:07:22
Speaker
I dig it.
00:07:23
Speaker
Yeah, this one, it reminds me more of like, kind of like I was saying before, like salted peanuts is more what this reminds me of.
00:07:31
Speaker
Wonderful little cigar so far.
00:07:34
Speaker
I love the band on it, too.
00:07:36
Speaker
I think the band's... That Cuban-style limited edition band.
00:07:42
Speaker
Yeah.
00:07:43
Speaker
Yeah, man.
00:07:44
Speaker
And just the understatedness of the Mildiaz band is fantastic.
00:07:49
Speaker
It's just so simple.
00:07:51
Speaker
That's what I really like about it.
00:07:54
Speaker
And it's great branding because it's easy to pick out.
00:07:58
Speaker
It's because it's not, it's not so busy as a lot of other bands.
00:08:02
Speaker
It's easy to pick out when you're kind of walking through a humidor, you walk into a shop, you can kind of notice it off, you know, from the corner of your eye.
00:08:10
Speaker
Yeah.
00:08:11
Speaker
Agreed.
00:08:12
Speaker
You're getting in that pairing, huh?
00:08:13
Speaker
What do you got over there?
Craft Beer Exploration
00:08:15
Speaker
I'm just trying to figure out what I think of this right now.
00:08:19
Speaker
I'm nervous.
00:08:20
Speaker
You're making me nervous as I also pick up my very dark beverage.
00:08:23
Speaker
So I've got a very cool can here.
00:08:27
Speaker
This is called Death and Renewal Weizenbach.
00:08:30
Speaker
I love it.
00:08:30
Speaker
It comes from Mythic Brewing.
00:08:34
Speaker
Mythic Brewing is an interesting company.
00:08:36
Speaker
They refer to themselves as a phantom brewery, claiming that they have no physical location that they're bound to.
00:08:45
Speaker
They're everywhere, and they make beer wherever they need to.
00:08:48
Speaker
Turns out, from what I found, they're actually based in Tampa, Florida.
00:08:53
Speaker
Not the phantasm you quite expected, I guess.
00:08:56
Speaker
Yeah, but still, I'm digging the imagery of the Phantom Brewery thing.
00:09:02
Speaker
The other gypsies that live in Tampa, of course.
00:09:04
Speaker
Yeah, exactly.
00:09:04
Speaker
Phantom Brewery, obviously, as you just guessed, is gypsy brewing.
00:09:09
Speaker
Or what's the other word they use for?
00:09:10
Speaker
The nomadic brewing.
00:09:12
Speaker
Nomad brewing, yeah, yeah.
00:09:13
Speaker
Where you don't actually have your own brewery.
00:09:15
Speaker
You come up with the idea.
00:09:16
Speaker
You come up with the recipe, usually, but not always.
00:09:20
Speaker
Um...
00:09:21
Speaker
And you just kind of, you know, you have somebody else make the beer for you.
00:09:24
Speaker
It can end up disastrous or like we've seen with many companies, it can work out great where you have great ideas, you collaborate with people who can execute on those ideas and you just make great beer.
00:09:40
Speaker
I'm curious to see how they're going to do.
00:09:42
Speaker
So far, they seem to be kind of on a roll.
00:09:44
Speaker
So this is, I should note, they were founded, I think, in 2022.
00:09:49
Speaker
That's when their first Instagram post was.
00:09:52
Speaker
And I couldn't find any history prior to that.
00:09:57
Speaker
They also make coffee, which I ordered some lacto-fermented coffee, which I'm pretty excited to check out.
00:10:05
Speaker
They're kind of doing the phantom thing with the coffee too where they'll tell you who made it but it's not all made by the same people kind of thing.
00:10:16
Speaker
So Death and Renewal.
00:10:18
Speaker
As I was showing Dennis in the green room, they have a t-shirt that has this goat with the black sun behind it.
00:10:26
Speaker
And I was like, I gotta have that shirt, man.
00:10:30
Speaker
So I ordered one.
00:10:31
Speaker
Death and Renewal is pretty much all their beers are references to North mythology having, you know, the name Mythic kind of alludes to that a little bit.
00:10:42
Speaker
This is named in reference to one of the goats that pulls Thor's chariot named.
00:10:48
Speaker
I'm going to try to say it.
00:10:49
Speaker
It's on the can here.
00:10:51
Speaker
Oh, yes, please do.
00:10:52
Speaker
Pangasnir?
00:10:54
Speaker
That's, like, as close as I'm going to get.
00:10:56
Speaker
But this goat pulls Thor's chariot every night.
00:11:02
Speaker
Thor slaughters him and eats him.
00:11:05
Speaker
Every morning, he uses Mjolnir to resurrect him.
00:11:08
Speaker
So that is... This is...
00:11:10
Speaker
Referring to the death and renewal of the goat every morning.
00:11:14
Speaker
And also, a thing I didn't know, historically, and there's been some... I read some snippets from a couple of articles and nobody kind of exactly knows why.
00:11:26
Speaker
Box have traditionally been marketed with goats.
00:11:31
Speaker
Yeah.
00:11:31
Speaker
Going back hundreds of years, box have goats on the labels, goats on the can, or goats on the barrel.
00:11:39
Speaker
Do you know why?
00:11:40
Speaker
I don't know why.
00:11:42
Speaker
In some of the articles, they had some guesses, but nobody
Family Trip Insights and Brewing
00:11:45
Speaker
seemed sure.
00:11:46
Speaker
It was never meant to be intentional.
00:11:48
Speaker
It was kind of one of those things like they're like, oh, we need a logo.
00:11:51
Speaker
Let's throw it on there.
00:11:52
Speaker
It became a thing.
00:11:53
Speaker
And so people will tell you different stories.
00:11:55
Speaker
I have yet to find a source of actual truth into a real story of that.
00:12:00
Speaker
Yeah, this was purposeful.
00:12:02
Speaker
There's a there's a backstory to this.
00:12:05
Speaker
It's not a thing.
00:12:06
Speaker
The closest you'll ever get is just in your brain, remember that it's the, the Bach is just like, imagine a goat screaming, right?
00:12:14
Speaker
It's a, that's it.
00:12:16
Speaker
That might be why actually.
00:12:19
Speaker
so because of that tradition they decided to choose a goat to represent and they chose tangus near yeah that's uh it means um teeth bear there's two goats one goat is that and the other one is a tang tang wait yes tangus tear tangus is that teeth sucker
00:12:45
Speaker
It's Tangyostir.
00:12:48
Speaker
Tangyostir is the teeth grinder.
00:12:53
Speaker
One is the teeth grinder, but they both serve a purpose in the mythologies beyond what you just said about being eaten.
00:13:01
Speaker
There's more to it.
00:13:02
Speaker
Yeah, there's definitely more to it.
00:13:05
Speaker
I don't know if anybody knows this.
00:13:06
Speaker
North's mythology goes pretty deep.
00:13:09
Speaker
Isn't it nice?
00:13:10
Speaker
Yeah.
00:13:12
Speaker
It's it's it.
00:13:13
Speaker
There's a lot of lore to it that you got to get into if you want to learn all the shit.
00:13:19
Speaker
So anyway, what they say about this is that they are pairing with their friends at River Bend Malt House, which is a brewery.
00:13:28
Speaker
Wait, no, I misread that River Bend Malt House is where they got the malt from.
00:13:33
Speaker
Sideward Brewing in Orlando, Florida is where they brewed the beer for this one.
00:13:39
Speaker
They have information on how big the batches are of what they're brewing, which I thought was kind of interesting.
00:13:43
Speaker
Yeah, what's the size on that?
00:13:45
Speaker
I didn't note it, but I just remember seeing it.
00:13:48
Speaker
Oh, well.
00:13:49
Speaker
I don't remember what it was.
00:13:50
Speaker
I think it was like 30 barrels.
00:13:53
Speaker
So they're doing fairly small units.
00:13:55
Speaker
This is 7.4% ABV.
00:13:59
Speaker
I forgot to mention this is a... I mean, I mentioned this was a Weizenbach, but I didn't mention what it is.
00:14:03
Speaker
So a Weizenbach is a wheat beer that is based on the flavor of a Bach, basically.
00:14:10
Speaker
A Bach is not a wheat beer, and a wheat beer is not usually a Bach.
00:14:14
Speaker
This is kind of in between.
00:14:15
Speaker
Yeah.
00:14:18
Speaker
It's less common in the U.S., but in Europe, it's not uncommon in the U.S. It's kind of a strong, dark wheat ale, if that makes sense.
00:14:31
Speaker
It's the beer of the farmer, effectively.
00:14:34
Speaker
We talk about Porter's being the working man's beer from old history.
00:14:42
Speaker
That's pretty.
00:14:43
Speaker
Yeah, as you can see here, it's almost like red ale kind of colored beer.
00:14:48
Speaker
From what I read, Weizenbach can kind of range from dark to straw-colored.
00:14:55
Speaker
This is like kind of a reddish-orange-ish hue, like maybe a little darker than most amber ales, I think.
00:15:02
Speaker
But I'm going to take a couple sips because I'm still trying to figure out how this is pairing with the cigar because I haven't really wrapped my head around this beer yet.
00:15:10
Speaker
So I'm going to take a couple sips and ponder on it while you tell us about your first beer.
00:15:13
Speaker
Okay.
00:15:14
Speaker
I just came back from a family road trip.
00:15:17
Speaker
Actually, so to be fair, shout out.
00:15:20
Speaker
First, I have to say shout out to my wife, Jessica.
00:15:22
Speaker
Happy birthday.
00:15:22
Speaker
It's her birthday today.
00:15:23
Speaker
Nice.
00:15:24
Speaker
Happy birthday, Jess.
00:15:25
Speaker
She's 30 again.
00:15:26
Speaker
So happy birthday to her.
00:15:28
Speaker
And we spent the afternoon in a really cool place.
00:15:31
Speaker
This is my lead in.
00:15:32
Speaker
There's a point to this.
00:15:33
Speaker
Really cool place in Pennsylvania.
00:15:36
Speaker
I'm going to tell you the real name, and I'm going to tell you what I call it.
00:15:38
Speaker
It's Lititz, Pennsylvania.
00:15:40
Speaker
You familiar with Lititz?
00:15:41
Speaker
Nope.
00:15:42
Speaker
All right.
00:15:43
Speaker
Well, I call it Lititz.
00:15:45
Speaker
Latitz, Pennsylvania is where we were.
00:15:48
Speaker
And we stopped.
00:15:50
Speaker
Fantastic.
00:15:51
Speaker
Like in the middle of nowhere.
00:15:53
Speaker
Awesome brewery, man.
00:15:55
Speaker
Called Fetish.
00:15:56
Speaker
Fetish Brewing Company.
00:15:57
Speaker
Fetish of Latitz.
00:15:58
Speaker
Yeah.
00:16:00
Speaker
It's all right.
00:16:00
Speaker
So it's fetish in the tits.
00:16:02
Speaker
A little asterisk.
00:16:03
Speaker
It's very cute.
00:16:05
Speaker
This one is really interesting.
00:16:06
Speaker
So if you can see this, I got this crawler, which by the way, Oh yeah.
00:16:13
Speaker
I have not seen that.
00:16:14
Speaker
And that is top notch.
00:16:16
Speaker
Chef's kiss for that.
00:16:17
Speaker
It's very snazzy.
00:16:18
Speaker
Good on them for that.
00:16:20
Speaker
So this actually seals like a crawler, like a classic.
00:16:23
Speaker
It goes in a crawler machine.
00:16:24
Speaker
That's awesome.
00:16:25
Speaker
However, it has this cap so you can pop it open.
00:16:28
Speaker
It's like those old, um,
00:16:30
Speaker
Jolts and other energy drinks.
00:16:31
Speaker
Yeah, I had like Jolt, Monster, stuff like that had those kind of kind of.
00:16:35
Speaker
So, oh, what was his name?
00:16:38
Speaker
Aaron Risser.
00:16:39
Speaker
That's who it was.
00:16:40
Speaker
So Aaron Risser came up with this this idea for this brewery back in 2012.
00:16:43
Speaker
They didn't open until 2015.
00:16:45
Speaker
And I'll get into the beer in a second.
00:16:48
Speaker
I'll tell you a little bit more about what it is.
00:16:50
Speaker
But the really cool thing about this is this this brewery is located on a campus.
00:16:56
Speaker
and a very interesting campus that's called, what is it called?
00:17:01
Speaker
The Rock Lidditz Community.
00:17:04
Speaker
So the Rock Lidditz Community is a community campus kind of thing with multiple buildings.
00:17:09
Speaker
One of them is a brewery, one of them is a hotel.
00:17:12
Speaker
The entire space is dedicated to live music and entertainment production.
00:17:16
Speaker
So it's just a bunch of buildings with like sound stages and studios, like recording studios,
00:17:23
Speaker
They do this really cool thing where bands that go on tour, that want to go on a very large tour, will bring their gear there.
00:17:30
Speaker
They will test all their stage setup, tune everything there, and then pack it up and go travel, do a world tour.
00:17:37
Speaker
Oh, wow.
00:17:38
Speaker
That's like the home base, man.
00:17:39
Speaker
It's super, super cool.
00:17:41
Speaker
Taylor Swift has often used that place.
00:17:44
Speaker
Yeah.
00:17:46
Speaker
Who else?
00:17:47
Speaker
Bon Jovi.
00:17:48
Speaker
Jersey guy, right?
00:17:49
Speaker
Bon Jovi.
00:17:50
Speaker
A bunch of artists have been going there to kind of test their stuff, to record music.
00:17:56
Speaker
Interesting.
00:17:57
Speaker
Yep, man.
00:17:58
Speaker
So they have a hotel.
00:17:59
Speaker
They got the brewery.
00:18:01
Speaker
We had brunch at the restaurant there, which was really nice.
00:18:05
Speaker
Very snazzy spot.
00:18:05
Speaker
And I have to say, I got this beer and I noticed they had a record machine, of course, because it's a music-focused... Because it's a hipster bar, yeah.
00:18:13
Speaker
So I'm like, oh, dude, I got to go check out the records.
00:18:16
Speaker
So I went over and I saw and I found Tool, right?
00:18:20
Speaker
Old Tool wine.
00:18:22
Speaker
I thought you were going to say that you couldn't find anything decent.
00:18:25
Speaker
No, no, no.
00:18:26
Speaker
It was lovely.
00:18:27
Speaker
It was a wide blend of different things.
00:18:29
Speaker
It was really cool.
00:18:30
Speaker
You'll love to see it.
00:18:30
Speaker
So I gave it to the bartender, to the beer tender, to put it on and jammed out to some prison sex, man.
00:18:37
Speaker
Nice.
00:18:39
Speaker
It's fantastic.
00:18:40
Speaker
So this beer, let me tell you real quick about this.
00:18:42
Speaker
Super cool.
00:18:44
Speaker
This one is barrel aged ghost pepper stout.
00:18:48
Speaker
Oh, wow.
00:18:49
Speaker
Oh, yes.
00:18:50
Speaker
Oh, yes.
00:18:51
Speaker
And let me tell you, let me show you.
00:18:52
Speaker
It's a little bit thin, which is good.
00:18:55
Speaker
Kind of, it doesn't have that, there you go.
00:18:58
Speaker
It doesn't have that viscosity.
00:18:58
Speaker
That syrupy barrel-aged.
00:19:00
Speaker
Right, it doesn't have the like old engine oil.
00:19:03
Speaker
You remember that beer, which is a favorite of mine.
00:19:05
Speaker
Oh, of course.
00:19:06
Speaker
I love that beer.
00:19:07
Speaker
It doesn't have that viscosity to it.
00:19:10
Speaker
It's only six and a half percent.
00:19:12
Speaker
But what it does have is the barrel quality is the funk that it gets.
00:19:17
Speaker
So they took the stout, the ghost pepper stout, which was, I tried it by itself, the regular one.
00:19:23
Speaker
It's really great.
00:19:24
Speaker
How hot are we talking for this ghost pepper?
00:19:27
Speaker
I don't know.
00:19:28
Speaker
I don't think it's hot.
00:19:28
Speaker
Is it like, give me the hiccups hot?
00:19:30
Speaker
Or is it leave a little bite on your tongue hot?
00:19:35
Speaker
Or is it like, oh shit, I'm going to die hot?
00:19:39
Speaker
Somebody that doesn't like spicy would be upset.
00:19:41
Speaker
Okay.
00:19:43
Speaker
That is a great barometer, I think.
00:19:45
Speaker
Because I know exactly what level that's at.
00:19:48
Speaker
They would absolutely say, fuck this, I'm leaving.
00:19:50
Speaker
It's like that, right?
00:19:52
Speaker
And again, capsaicin.
00:19:53
Speaker
Capsaicin is alcohol soluble.
00:19:57
Speaker
And so alcohol, capsaicin, it's going to hurt a little bit more than usual.
00:20:01
Speaker
Yeah, the spicy beer is no joke, man.
00:20:04
Speaker
Like, it punches.
00:20:06
Speaker
Now, that being said, this is not like Ghostface Killer, which was a beer that I struggled to drink because it was just that spicy.
00:20:13
Speaker
And I love spicy stuff.
00:20:15
Speaker
So this one, I love that they put this into a barrel.
00:20:18
Speaker
I had the regular stout.
00:20:19
Speaker
The barreled version is sour.
00:20:23
Speaker
Ah, I wondered if that's where you're going with it with the low ABV, because I was like a low ABV barrel edged stout doesn't really make sense.
00:20:31
Speaker
But if you're letting it sour, it completely makes it.
00:20:33
Speaker
Yeah, and I'm kicking myself in the ass because there were barrels sitting in the tap room, and I forgot what the whiskey was.
00:20:44
Speaker
Oh, so you had eyes on the brand of whiskey that they got the barrels from.
00:20:50
Speaker
It was a bourbon.
00:20:51
Speaker
I can't remember what bourbon it was.
00:20:53
Speaker
Jack Daniels.
00:20:54
Speaker
Huh?
00:20:55
Speaker
Jack Daniels.
00:20:57
Speaker
No, no, no, no.
00:20:58
Speaker
It was something.
00:20:58
Speaker
It was one of those, like...
00:21:00
Speaker
Not Mickner's, but one of those things that you don't often see breweries using for barrels.
00:21:05
Speaker
Yeah.
00:21:07
Speaker
I mean, that makes sense.
00:21:08
Speaker
Something local.
00:21:09
Speaker
I wouldn't be surprised if it was something.
00:21:10
Speaker
I wouldn't be there.
00:21:12
Speaker
Sour Stouts, big fan.
00:21:14
Speaker
If you've never had a Sour Stout and you like Stouts, you like sour, it's exciting, man.
00:21:19
Speaker
I've definitely had a couple sour stouts and I'm into it.
00:21:22
Speaker
I remember IPCPR back when it was called IPCPR.
00:21:28
Speaker
Oh boy.
00:21:30
Speaker
2018 I think it was.
00:21:31
Speaker
It might have been 2017 but I'm pretty sure it was 2018 because I already knew Victoria going into it.
00:21:37
Speaker
Um...
00:21:38
Speaker
We went to a pub and they had a sour stout.
00:21:41
Speaker
And I had like four of them.
00:21:43
Speaker
It was so good.
00:21:44
Speaker
It might have been 2017 because you weren't there for 2017.
00:21:45
Speaker
You were there for 2018, 19, and 24.
00:21:46
Speaker
Or 23, I mean.
00:21:46
Speaker
No, 24.
00:21:46
Speaker
I'm getting my years mixed up.
00:21:47
Speaker
24.
00:21:47
Speaker
It was a few months ago, not a year ago.
00:21:48
Speaker
PCA 25, by the way.
00:21:49
Speaker
April.
00:21:49
Speaker
We'll be there.
00:21:50
Speaker
We'll be renting a Lalari house.
00:22:09
Speaker
I wish, man.
00:22:10
Speaker
Oh, God.
00:22:10
Speaker
You said that to me and I was asking people, hey, you want to go in on this house?
00:22:14
Speaker
It's only $10 million, man.
00:22:16
Speaker
It doesn't look like a murder castle.
00:22:17
Speaker
I was disappointed.
00:22:18
Speaker
It looks really nice.
00:22:19
Speaker
Very modern.
00:22:20
Speaker
Yeah, it's been remodeled a couple times for sure.
00:22:23
Speaker
But anyway, we're at this general dinner and I had a few of these sour stouts because it was just so, so good.
00:22:32
Speaker
And I don't think I've had a good sour stout since.
00:22:36
Speaker
So I may need to hunt some down.
Whiskey Introductions and Tasting
00:22:40
Speaker
As far as this Weizenbot goes, I've come around to it a little bit.
00:22:45
Speaker
This is an interesting beer.
00:22:48
Speaker
It's got like a very...
00:22:50
Speaker
very sweet, malty kind of vibe, but then there's enough hops there and something else going on.
00:22:57
Speaker
Maybe it's fermentation based or something.
00:23:00
Speaker
There's like an acidity to it, like a brightness that comes through that really balances out that sweetness.
00:23:07
Speaker
So it doesn't have that like, you know how some beers are overly malted and they get that syrupy, sweet candy kind of feel.
00:23:15
Speaker
I dislike that so much.
00:23:17
Speaker
I do too.
00:23:18
Speaker
This doesn't have that.
00:23:20
Speaker
It has that.
00:23:20
Speaker
It has a sweet, malty base, but then it's balanced out with the hops and a little bit of acidity.
00:23:28
Speaker
And it makes it really work well.
00:23:30
Speaker
I think it's working well with this cigar, but I'm not entirely sure.
00:23:32
Speaker
I think it might be...
00:23:36
Speaker
maybe just two similar flavors or something for the cigar because uh the cigar gets a little flat after i take a sip of this beer which is a bummer maybe my palate is is doing weird things trying to acclimate to this beer but uh you know i'll move on to my next pairing and see how that goes and that'll give me a better barometer how's that uh that sour stout working with the cigar
00:24:00
Speaker
It's fantastic, man.
00:24:01
Speaker
I'm loving it.
00:24:03
Speaker
I purposely picked this for my first pairing of the night because I expected the sourness to cut through some of the early flavors of the cigar, even the mouth.
00:24:14
Speaker
So that toasted almond now turned into marzipan.
00:24:17
Speaker
Very distinct, like that creamy almond-y.
00:24:20
Speaker
Getting a little sweet, getting a little creamy.
00:24:22
Speaker
A little sweet.
00:24:23
Speaker
The almond cookies, I don't know.
00:24:25
Speaker
Are they just called almond cookies?
00:24:27
Speaker
Yeah, like the ones from a Chinese food restaurant?
00:24:30
Speaker
Yeah, yeah, yeah.
00:24:30
Speaker
Okay, like, no.
00:24:34
Speaker
The really chewy ones.
00:24:36
Speaker
I don't know.
00:24:37
Speaker
It's an Eastern European thing.
00:24:38
Speaker
I forgot what they're called.
00:24:39
Speaker
I don't know.
00:24:40
Speaker
I know the Chinese almond cookies that are amazing.
00:24:43
Speaker
The crumply ones, yeah.
00:24:45
Speaker
Yeah, they're crumpled.
00:24:46
Speaker
Yeah, there's like butter cookies.
00:24:47
Speaker
So this is more of like a chewy, like you really have to gnaw on it.
00:24:52
Speaker
It's like Laffy Taffy.
00:24:53
Speaker
You gotta gnaw on it for a bit.
00:24:54
Speaker
That sounds right up my alley.
00:24:55
Speaker
It's fantastic, dude.
00:24:57
Speaker
It's marzipan and cookie form.
00:24:59
Speaker
So I'm getting a lot of that.
00:25:00
Speaker
I'm getting the burn on the lips, the heat.
00:25:02
Speaker
Because again, ghost pepper, for those of you that don't know, is a slow burn, man.
00:25:08
Speaker
Yeah, Ghost Pepper is weird because it was... I mean, not one of the first, but it was... For a while, it was the hottest pepper in the world.
00:25:18
Speaker
These days, it's kind of blasé, right?
00:25:22
Speaker
Which I think is more... I think it's more related to the genetics and the randomness of hot peppers than it is to anything else.
00:25:30
Speaker
It's not like tastes have changed that much, I don't think.
00:25:33
Speaker
I think it's more that...
00:25:35
Speaker
They had a couple particularly hot peppers that made the world record.
00:25:40
Speaker
Most ghost peppers have that very intense but very slow burn that has a long buildup and then a long finish.
00:25:49
Speaker
And I love that.
00:25:49
Speaker
I love a ghost pepper, man.
00:25:51
Speaker
For soups and stews and certain dishes, you can really stretch out a ghost pepper.
00:25:57
Speaker
Kind of like a seven pot.
00:25:59
Speaker
They call a seven pot seven pot because they use that to make seven pots worth of stew or soup or whatever.
00:26:05
Speaker
So the intensity.
00:26:06
Speaker
But the ghost pepper is a really nice subdued slow kind of buildup.
00:26:09
Speaker
Unless you eat them whole and pickled.
00:26:12
Speaker
Yeah, that's hot.
00:26:14
Speaker
You know, I went to the liquor store yesterday.
00:26:17
Speaker
Picked up all of my pairings for tonight.
00:26:20
Speaker
I also picked up a jar of olives.
00:26:25
Speaker
from Filthy Olive Company or Filthy whatever, that were Piri Piri pepper stuffed olives.
00:26:32
Speaker
No shit.
00:26:34
Speaker
These are olives that have an entire pickled Piri Piri pepper stuffed inside.
00:26:40
Speaker
They are way hotter than I expected them to be, and it's awesome.
00:26:44
Speaker
Piri Piri, also Weary Weary, also the Birdseye Chili.
00:26:47
Speaker
Also Piri Piri.
00:26:49
Speaker
Got a bunch of names.
00:26:51
Speaker
Fantastic.
00:26:52
Speaker
It's lovely because it's so punchy and it doesn't last very long, but you know you've had, if you don't like spicy, you've made a mistake and you know immediately.
00:27:01
Speaker
Yeah, it's a spicy pepper that's got a lot of punch, but it's very short-lived, unlike a ghost pepper.
00:27:08
Speaker
That's like biting a nine-volt battery in half.
00:27:11
Speaker
It's wild.
00:27:13
Speaker
But in a better way.
00:27:15
Speaker
It wouldn't be better, wouldn't it?
00:27:18
Speaker
Maybe I'm wrong.
00:27:19
Speaker
Yeah.
00:27:20
Speaker
All right.
00:27:21
Speaker
I'm going to move on to my next pairing tonight.
00:27:23
Speaker
What do you got?
00:27:25
Speaker
This is one.
00:27:26
Speaker
I saw this at the shop and I thought somebody told me that is one of the best whiskeys they've had.
00:27:33
Speaker
I cannot for the life of me remember who told me that.
00:27:37
Speaker
I think it may have been my uncle.
00:27:40
Speaker
It may have been someone in the cigar industry.
00:27:43
Speaker
It may have been one of our viewers.
00:27:44
Speaker
Oh, it wasn't me last night when I texted you saying this is amazing bourbon.
00:27:47
Speaker
You got to get it.
00:27:48
Speaker
No, it wasn't that one.
00:27:51
Speaker
This is Blue Note Juke Joint Whiskey.
00:27:55
Speaker
Huh.
00:27:56
Speaker
I mean, to be honest, it sounds like something my uncle would tell me about.
00:28:00
Speaker
Juke Joint sounds right up his alley.
00:28:04
Speaker
So Blue Note Juke Joint Whiskey.
00:28:06
Speaker
It's made and sold by BR Distilling Company.
00:28:10
Speaker
They were founded in 2014 in Memphis, Tennessee.
00:28:14
Speaker
which shockingly makes it the oldest licensed distillery in Memphis, Tennessee.
00:28:21
Speaker
I think it's hilarious that they've been around for 10 years and they claim that.
00:28:25
Speaker
The oldest licensed distillery in the city.
00:28:29
Speaker
So Blue Note, they are doing their own distilling, but Blue Note, for the most part, is one where they're using undisclosed sourced whiskey.
00:28:41
Speaker
So they don't say where they're sourcing this.
00:28:45
Speaker
They also don't say where it's aged, but it does say...
00:28:50
Speaker
You can see it if you're watching there.
00:28:52
Speaker
Crafted in Memphis at the bottom.
00:28:55
Speaker
So I assume they're barreling this or at least finishing it themselves.
00:29:00
Speaker
But what we do know is it is a blend of Kentucky straight whiskeys.
00:29:05
Speaker
Kentucky straight bourbons, rather.
00:29:09
Speaker
The mash bill is 70% corn, 21% rye, 9% malted barley.
00:29:15
Speaker
We know it's aged a minimum of three years, but that doesn't tell us much.
00:29:20
Speaker
It could be three, it could be 18.
00:29:23
Speaker
We wouldn't know the difference.
00:29:24
Speaker
Probably not 18, but you never know what they're trying to split past you in the bourbon aisle.
00:29:33
Speaker
It's been a problem lately, honestly.
00:29:34
Speaker
That's been a very big problem.
00:29:37
Speaker
Agreed.
00:29:39
Speaker
It is 93 proof.
00:29:40
Speaker
It is unfiltered, which is nice.
00:29:43
Speaker
No chill filter, no sediment filter.
00:29:46
Speaker
It's not like there's a bunch of sediment in there, but you can see... I don't know if you can see it on camera, but you can see little floaties in there just because, you know, that's part of whiskey making.
00:29:56
Speaker
And that's where the flavor comes from, the little floaties.
00:30:00
Speaker
It costs like, I don't know, $32.
00:30:03
Speaker
Very reasonable.
00:30:04
Speaker
That's a great price, man.
00:30:05
Speaker
I will get to it after I do some tasting with a cigar because I haven't taken a sip of it tonight yet.
00:30:12
Speaker
This has a lot of flavor for the price point.
00:30:14
Speaker
But for now, I'm going to let you tell us about your second pair.
00:30:19
Speaker
I may have missed this.
00:30:19
Speaker
Did you mention, is there an age statement on there or no?
00:30:22
Speaker
No, it is at least three years, but they don't say otherwise.
00:30:28
Speaker
They say three years, but, you know.
00:30:30
Speaker
Interesting.
00:30:31
Speaker
And this is kind of their bottom of the barrel whiskey.
00:30:34
Speaker
They have a blue note uncut.
00:30:38
Speaker
They have a couple of I didn't even notice I did that.
00:30:42
Speaker
They have a couple of other expressions of blue note.
00:30:46
Speaker
And then they have a couple of their own whiskeys as well that are, you know, entirely made in house.
00:30:52
Speaker
But this is the one that I was, I, again, I don't remember who told me about it, but I remember hearing that this was great whiskey and I should try it.
00:31:00
Speaker
And I had a glass last night and I was very impressed.
00:31:03
Speaker
So I'm going to take a couple sips, see what it tastes like when you talk about your second period.
00:31:08
Speaker
I'm excited about my second period.
00:31:09
Speaker
Again, I think you've picked up the theme now that I've, I've been traveling and anytime I travel, especially when I go into Pennsylvania.
00:31:16
Speaker
We're like this.
00:31:17
Speaker
I'm always picking up anything.
00:31:19
Speaker
We're vertical, aren't we?
00:31:21
Speaker
What's that?
00:31:22
Speaker
I said we're like this.
00:31:23
Speaker
We're vertical, right?
00:31:25
Speaker
Are we going vertical?
00:31:27
Speaker
What do you mean?
00:31:28
Speaker
A vertical taste.
00:31:29
Speaker
Oh, yes.
00:31:30
Speaker
All right.
00:31:31
Speaker
I thought, oh, no, is the video fucked up?
00:31:34
Speaker
The stream is messed up.
00:31:35
Speaker
We sideways?
00:31:36
Speaker
That happened once when you're upside down.
00:31:39
Speaker
It did, yeah.
00:31:40
Speaker
It happened.
00:31:40
Speaker
Yeah, we're vertical-ing, I think, a little bit.
00:31:42
Speaker
There's a bit of vertical going on.
00:31:44
Speaker
So this is imprint.com.
00:31:46
Speaker
God, let me get my, let me get my, remember that guy tasting ice cream?
00:31:52
Speaker
Little spoon.
00:31:55
Speaker
Imprint Brewing Company.
00:31:56
Speaker
Imprint Beer Company.
00:31:57
Speaker
Sorry.
00:31:57
Speaker
Founded in Hadfield, Pennsylvania.
00:32:01
Speaker
Check this label out, dude.
00:32:04
Speaker
Look at this.
00:32:05
Speaker
That's a sick label.
00:32:06
Speaker
Yeah.
00:32:07
Speaker
There it is.
00:32:07
Speaker
All right.
00:32:08
Speaker
Chicken.
00:32:09
Speaker
It's called Hot Chicken.
00:32:11
Speaker
Double IPA, baby.
00:32:13
Speaker
The one thing I can tell you is I haven't been able to figure out.
00:32:15
Speaker
This is the thing.
00:32:16
Speaker
Every time I pick up a beer from a brewery, I always go, motherfucker, I can't.
00:32:20
Speaker
There's not enough information on the can, whether it's the hops or the whatever, the ABV.
00:32:24
Speaker
Where's the ABV?
00:32:25
Speaker
There you go.
00:32:27
Speaker
It is shocking how hidden the ABV is on some cans.
00:32:33
Speaker
Like, some cans, you can't even find it.
00:32:35
Speaker
It's in tiny, tiny text that matches the background, so you can't even see it.
00:32:39
Speaker
It's crazy.
00:32:41
Speaker
I literally, like, I'm having to Google it.
00:32:43
Speaker
7.5.
00:32:43
Speaker
All right.
00:32:44
Speaker
We're at 7.5% for this...
00:32:49
Speaker
Double IPA.
00:32:50
Speaker
They're really cool because when they started, they wanted to go as classic story of most young breweries.
00:32:56
Speaker
They want to do something eclectic, something unique, something fun.
00:32:58
Speaker
They made IPAs.
00:33:01
Speaker
Well, no, no, no.
00:33:02
Speaker
They made IPAs, but they do pastry stouts.
00:33:04
Speaker
They do fruited sours.
00:33:06
Speaker
Their kind of big deal is their smoochy series.
00:33:10
Speaker
And it's heavily fruited smoothie style sours.
00:33:14
Speaker
Oh, okay.
00:33:15
Speaker
Think of, do you know a droid?
00:33:17
Speaker
Are you familiar with a droid?
00:33:19
Speaker
I know of them, yes.
00:33:20
Speaker
They make Omar's beer.
00:33:22
Speaker
Yeah.
00:33:23
Speaker
So Adroit makes these like, it looks like heavy cream on a hot day being dumped into a glass beers that they make.
00:33:32
Speaker
Sounds delicious.
00:33:35
Speaker
It's wild.
00:33:35
Speaker
I'll say in some videos, but it's similar to that.
00:33:37
Speaker
So they got a really big following.
00:33:39
Speaker
And I forgot that I actually visited their tap room years ago.
00:33:43
Speaker
And I think we had their beer.
00:33:45
Speaker
I had their beer on the show back in.
00:33:47
Speaker
I mean, this must have been during SigFed days.
00:33:50
Speaker
Yeah, I know I had their beer.
00:33:53
Speaker
I had Fratello beer one time, which is from them.
00:33:56
Speaker
Oh, from a droid, you're saying?
00:33:58
Speaker
I'm saying, yeah, this is from Imprint.
00:34:01
Speaker
So I've had, I've had a bunch of stuff from imprint in the past.
00:34:03
Speaker
It's been a while, a couple of years.
00:34:05
Speaker
They, they have this thing at the top of them called the Narcadium, which is a, it's just a free arcade.
00:34:11
Speaker
Like you get beer and just walk around and play different old games.
00:34:14
Speaker
That sounds great.
00:34:15
Speaker
Which is awesome.
00:34:17
Speaker
There's a couple of those in Portland, but they aren't free.
00:34:20
Speaker
Hey, for the games had some late nights in that place.
00:34:24
Speaker
Yeah, I had a couple over the weekend.
00:34:26
Speaker
I had a chance to, when everyone was sleeping, I was playing Galaga and Pac-Man, furiously trying to beat my high scores.
00:34:33
Speaker
My man.
00:34:34
Speaker
That's how we do it.
00:34:35
Speaker
Sticking to the classic.
00:34:37
Speaker
Keeping it, I guess.
00:34:39
Speaker
Yeah, this is a really cool IPA.
00:34:41
Speaker
I had it over the weekend.
00:34:41
Speaker
I purposely picked it for a cigar because it's a much sweeter double IPA than I think most people are used to.
00:34:49
Speaker
The modern palate is used to really hop forward, very dry,
00:34:53
Speaker
intense kind of IPAs.
00:34:55
Speaker
This reminds me of the olden days around stone where people were saying, oh, we're going to do, we're going to do a hazy.
00:35:01
Speaker
We're going to do, it was like that transition from stone ruination to kind of the haze craze that we have now.
00:35:09
Speaker
Yeah.
00:35:09
Speaker
Well, there was a step in between that.
00:35:12
Speaker
Like we had the, the classic, what I, what I think of as a classic double IPA, very malty, very bitter, very,
00:35:21
Speaker
kind of a balance of sweet and bitter.
00:35:24
Speaker
Then we went West Coast, which is completely not sweet.
00:35:28
Speaker
No sweetness whatsoever.
00:35:30
Speaker
All bitter.
00:35:31
Speaker
Nothing but pine needles and grapefruit.
00:35:36
Speaker
And really tannic.
00:35:37
Speaker
Exactly.
00:35:37
Speaker
It's the...
00:35:38
Speaker
The pithy quality of the grape really stood out.
00:35:41
Speaker
And then came hazy where it was like overly sweet.
00:35:45
Speaker
We're balancing out the bitterness with 10 times more sweetness.
00:35:51
Speaker
You're talking about the old days where you got like that malty syrupy, not syrupy, but that malty sweetness balanced out with a big helping of hops.
00:36:02
Speaker
Now, I will say this.
00:36:04
Speaker
And I checked the can.
00:36:05
Speaker
I checked the website.
00:36:06
Speaker
I didn't find any notice of lactose.
00:36:09
Speaker
I think legally they're supposed to say if they have lactose in the beer.
00:36:12
Speaker
Yeah, I think they have to.
00:36:13
Speaker
This taste, if I give this to you and say, yeah, man, this got lactose in 100%.
00:36:17
Speaker
That's what it tastes like on the sweetness.
00:36:19
Speaker
But it doesn't have lactose.
00:36:21
Speaker
Probably, I would guess some flaked oat or something like that.
00:36:26
Speaker
Flaked Oats Huel Melon.
00:36:29
Speaker
Huel Melon.
00:36:30
Speaker
Huel Melon.
00:36:31
Speaker
Yep.
00:36:32
Speaker
Huel Melon.
00:36:32
Speaker
I can never pronounce it.
00:36:33
Speaker
Huel Melon is great for that also.
00:36:34
Speaker
It gives it the like papaya guava sort of thickness.
00:36:38
Speaker
Yeah.
00:36:39
Speaker
Yeah.
00:36:39
Speaker
It brings out that sweetness and that mouth feel.
00:36:43
Speaker
So it's a great, great beer.
00:36:46
Speaker
I will try to get you some.
00:36:47
Speaker
Did you hold it up so we could see the color?
00:36:50
Speaker
Oh, yeah.
00:36:50
Speaker
Or is it just in the can?
00:36:52
Speaker
Talk so we can see it.
00:36:54
Speaker
Oh, it's a... I forget.
00:36:56
Speaker
Everybody was just looking at me staring into the camera.
00:37:00
Speaker
We're on a targeted system.
00:37:01
Speaker
I shouldn't have said anything.
00:37:02
Speaker
I should have just waited for people to just stare at you.
00:37:03
Speaker
Yeah.
00:37:06
Speaker
Yeah, a little hard to tell, but it's... Listen, it's for a double IPA.
00:37:12
Speaker
I think... Well, I should say they call this a... Do they call it a double?
00:37:17
Speaker
A double dry hopped IPA.
00:37:19
Speaker
There's a distinction there because there are people that say...
00:37:22
Speaker
It's not a double IPA.
00:37:23
Speaker
They're double dry hopping an IPA.
00:37:25
Speaker
They're double dry hopping an IPA rather than making a double IPA and or there's an and or there, which is Imperial IPA.
00:37:34
Speaker
There's a very interesting subculture, as you know, to the IPA world where people will they will die on every hill they possibly can.
00:37:42
Speaker
If there's no hill, they will build one to die.
00:37:44
Speaker
Right.
00:37:45
Speaker
That's very well said.
00:37:49
Speaker
But it's great.
00:37:50
Speaker
I think it's going really well with the cigar and I'm about halfway, we'll call it.
00:37:55
Speaker
Yep, I'm right about there with you.
00:37:57
Speaker
A lot of really nice cedar.
00:37:59
Speaker
Are you getting any cedar?
00:38:00
Speaker
Yeah, like a really nice cedar.
00:38:02
Speaker
The spice, I think, is ramped up a little bit like that black pepper spice.
00:38:08
Speaker
There's just a lot of flavor going on in the cigar, man.
00:38:13
Speaker
For me, it's pairing really well with this whiskey, the blue note, which is kind of a
00:38:20
Speaker
For $30, it's a surprisingly full-bodied whiskey.
00:38:23
Speaker
It's got a ton of flavor.
00:38:27
Speaker
It doesn't clash with the cigar at all.
00:38:29
Speaker
It's working really well.
00:38:30
Speaker
It's not overly so, but it's very sweet.
00:38:34
Speaker
It's not one of those kind of drier, more rye-like spicy whiskeys.
00:38:40
Speaker
It reminds me more.
00:38:41
Speaker
I don't remember what the mash bill was.
00:38:44
Speaker
Oh, it is high rye, 21% rye.
00:38:47
Speaker
It definitely has a little bit of that spice, but I would have thought there was wheat in here because it's got kind of a little bit of that buttery caramel smoothness.
00:38:59
Speaker
You know, this is a good whiskey.
00:39:02
Speaker
You said Blue Note, and I, having grown up in New York, have you been to the Blue Note in the city?
00:39:09
Speaker
So in Manhattan, there's a jazz club.
00:39:11
Speaker
It's really cool, like old school kind of supper club, jazz club called the Blue Note.
00:39:17
Speaker
And on a couple occasions, I've been able to stand outside in line and hope I get a spot to sit down and get down on some jazz.
00:39:24
Speaker
I mean, that's what it's named after, like Duke Joint Whiskey.
00:39:29
Speaker
It's named after blues clubs.
00:39:32
Speaker
It's that blues note, which is not to be confused with the brown sound, which happens every 4th of July after all those hot dogs in the bathroom.
00:39:43
Speaker
Oh, the hot dogs.
00:39:44
Speaker
Speaking for myself, of course.
00:39:46
Speaker
All right, I'm going to move on to my last pairing on that note, on that bombshell.
00:39:50
Speaker
You mentioned a vertical.
00:39:51
Speaker
Tell us more about this.
00:39:52
Speaker
No, I thought you were doing a vertical.
00:39:54
Speaker
I'm not doing a vertical.
00:39:55
Speaker
Oh, okay.
00:39:55
Speaker
All right.
00:39:56
Speaker
I found something.
00:39:57
Speaker
I ran across something in the liquor store yesterday, and I did the Obi-Wan Kenobi.
00:40:05
Speaker
That's a name I haven't heard in a long time.
00:40:07
Speaker
Oh, yes.
00:40:08
Speaker
And it was Campfire from Highlands.
00:40:11
Speaker
Oh, dude.
00:40:12
Speaker
Like, I have not seen this stuff anywhere forever.
00:40:16
Speaker
All right.
00:40:17
Speaker
So I saw a bottle and I had to get it.
00:40:19
Speaker
How much?
00:40:21
Speaker
$72, $73.
00:40:21
Speaker
All right, we get it for $68.
00:40:24
Speaker
My neighbor gets $68.
00:40:25
Speaker
That's a great price.
00:40:26
Speaker
It's so good.
00:40:27
Speaker
We were buying it for $45.99.
00:40:30
Speaker
The last time I bought a bottle, I think it was like $90.
00:40:35
Speaker
And that was in Oregon where they're liquor-controlled prices, like liquor board-controlled.
00:40:41
Speaker
It's the new Blanton's, basically.
00:40:43
Speaker
Yeah.
00:40:44
Speaker
Little by little.
00:40:46
Speaker
But, you know, it was available, so I had to buy it.
00:40:50
Speaker
So, High West.
00:40:51
Speaker
You probably already know about them.
00:40:53
Speaker
We've talked about them a bunch of times, but it's been a few years.
00:40:55
Speaker
They're great, man.
00:40:56
Speaker
Yeah.
00:40:58
Speaker
So, High West is the oldest licensed distillery in Utah since Prohibition.
00:41:02
Speaker
They've been around a little longer than BR Distillery since 2006.
00:41:07
Speaker
It's wild to me that there are like so many parts of the U.S. had zero distilleries for like 70 years.
00:41:18
Speaker
It's crazy.
00:41:20
Speaker
Yeah, and now they're starting to ramp up.
00:41:22
Speaker
We're seeing a lot more new distilleries open up.
00:41:24
Speaker
Yeah, now they're opening all over the place.
00:41:27
Speaker
So it was founded by former biochemist David Perkins in 2006 in Park City, Utah.
00:41:35
Speaker
He kind of decided that he was going to start this venture and start distilling.
00:41:40
Speaker
After he was on vacation in Kentucky with his wife, they toured a whiskey distillery in
00:41:47
Speaker
And he realized how much parallels there were between his biochemistry work and fermentation and distilling.
00:41:54
Speaker
And he was like, I could do this.
00:41:57
Speaker
And it would be a lot more interesting than my job.
00:41:59
Speaker
So they moved from, I couldn't figure out where they were from previously.
00:42:04
Speaker
I assume somewhere in Utah, Salt Lake City or something.
00:42:07
Speaker
But nothing said where they were before, but they basically moved to Park City to build a distillery like they had scoped out the building and bought it and stuff and then moved there to start a distillery.
00:42:20
Speaker
As you know, since then, they have gone gangbusters.
00:42:23
Speaker
They've been selling like crazy.
00:42:25
Speaker
They've gotten huge.
00:42:27
Speaker
They are doing a lot of their own distilling now.
00:42:31
Speaker
For some of their products like this one, they are still using sourced whiskey.
00:42:35
Speaker
So this one, Campfire, this is a blend of, I mean, they just say on the bottle, a blend of straight wire whiskey and straight bourbon whiskey.
00:42:45
Speaker
On the website, they disclose that it's MGP.
00:42:49
Speaker
There are some rumors also about some of the scotch that they used to blend for some of their releases.
00:42:56
Speaker
And holy shit, the rumors are salacious.
00:42:58
Speaker
You wouldn't believe it.
00:42:59
Speaker
I got to hear these rumors.
00:43:00
Speaker
Spicy stuff.
00:43:01
Speaker
But I can tell you what I what I found.
00:43:04
Speaker
They are contractually obligated to not disclose the blender of the scotch.
00:43:09
Speaker
But they're using a blended malt scotch whiskey to blend with this in very secretive amounts.
00:43:18
Speaker
But I can tell you that in the story that's on the I think it's on the bottle.
00:43:23
Speaker
It's not on the bottle anymore.
00:43:26
Speaker
because on the bottle they kind of have the flowery version.
00:43:31
Speaker
On the website, they specify that David came up with this idea while he and his wife were visiting the Briclotti Distillery, which may give you an idea of where this whiskey's from.
00:43:41
Speaker
I assume that that's why they tell us they were at the Briclotti Distillery.
00:43:47
Speaker
Yeah.
00:43:48
Speaker
Because they're contractually not allowed to tell us where it came from.
00:43:51
Speaker
But they came up with the idea at the Briclotti Distillery.
00:43:54
Speaker
Dude, I...
00:43:55
Speaker
And he came up with it because the hosts, the women hosting them at the distillery simmered an entire bottle of peated brocolati whiskey with sugar to create a syrup.
00:44:08
Speaker
And then they served the syrup, you know, drizzled kind of, or as my friend Ray Mabelo likes to say, jizzled.
00:44:17
Speaker
Oh, the gist was so good, baby.
00:44:20
Speaker
Over some honeydew melons.
00:44:22
Speaker
And that kind of like sweet and peaty gave him the idea like, man, I could mix this with some bourbon and make something good.
00:44:29
Speaker
So he went home and started experimenting and came up with Campfire, which has been wildly successful for them.
00:44:38
Speaker
Moment of silence for the fact that you said gizzled on some melons.
00:44:42
Speaker
I mean, I don't know what there is to give a moment of silence about.
00:44:46
Speaker
That happens all the time.
00:44:47
Speaker
Marvelous.
00:44:48
Speaker
Marvelous.
00:44:48
Speaker
But yeah, going back to the bottle, the Campfire is something that I have turned many, many people on this.
00:44:56
Speaker
This has been my number one pick.
00:44:58
Speaker
I love their bourbon.
00:44:59
Speaker
They're just straight bourbon, you know, the classic.
00:45:02
Speaker
The classic High West grape.
00:45:04
Speaker
The Campfire has been my, if I had to pick just one bottle, as much as I love Midwinter Nights Dramm,
00:45:11
Speaker
which is even at $146 a bottle, $160 a bottle, it's awesome.
00:45:16
Speaker
Yeah, incredible.
00:45:17
Speaker
If I had my daily drinker for the old price, I would go with the Campfire all day, every day.
00:45:23
Speaker
It's great, man.
00:45:24
Speaker
Yeah, it's interesting because it's like a really nice middle ground between the sweet approachability of bourbons to bourbon people.
00:45:35
Speaker
Like, you know, I'm not going to give my wife any glass of bourbon and have her go, yeah, that's pretty good.
00:45:41
Speaker
If you hate bourbon.
00:45:43
Speaker
There's probably no saving there.
00:45:47
Speaker
But if you like bourbon, this gives you kind of that bourbon vibe with a little bit of smokiness.
00:45:52
Speaker
I haven't tasted it in like five years, so I'm going to take a couple of first taste in five years.
00:45:57
Speaker
Yeah, it's been a while since I've had a bottle of this because I couldn't find it anymore for a long time.
00:46:02
Speaker
So I saw this and I was like, I got to get that.
00:46:05
Speaker
I should note 46 percent ABV.
00:46:09
Speaker
That's what, 92 proof.
00:46:11
Speaker
Yeah, time to taste.
00:46:13
Speaker
Talk about your third parent.
00:46:14
Speaker
I'm going to make, I think it's only appropriate for my side of the house, you know, as we come from many different clans with the media house at PCA.
00:46:25
Speaker
I think my representation from my side of the house is going to be High West, and it's going to be Campfire.
00:46:31
Speaker
That's going to be my, like, the official...
00:46:35
Speaker
Dennis's official pick for the media house every year is always going to be a bottle or two bottles of High West Campfire.
00:46:43
Speaker
I would be down with that.
00:46:44
Speaker
It's awesome.
00:46:46
Speaker
I love... Did you mention the thing about the... They're the only...
00:46:50
Speaker
ski in distillery.
00:46:52
Speaker
No, I didn't.
00:46:53
Speaker
It's amazing.
00:46:54
Speaker
I'm so excited.
00:46:55
Speaker
I do think it's fantastic.
00:46:56
Speaker
I love it.
00:46:57
Speaker
It's super cool.
00:46:58
Speaker
So they're in Utah, obviously.
00:46:59
Speaker
And they're like on a mountain.
00:47:01
Speaker
Like you look up pictures, they're on the side of a mountain.
00:47:03
Speaker
You know, pretty much all the time.
00:47:06
Speaker
You jump on your skis or snowboard or whatever.
00:47:08
Speaker
You can ski in there, go do your thing, hang out, drink some, some great whiskey, eat some food and leave.
00:47:15
Speaker
It's, it's there.
00:47:16
Speaker
The, I think the first,
00:47:18
Speaker
The first in Utah, and I think maybe the only in the U.S. Yeah, you can ski into the distillery and get a drink.
00:47:26
Speaker
And then ski on out.
00:47:29
Speaker
Of all the things that Utah doesn't do right, I think whiskey is the one thing they really nail.
00:47:34
Speaker
Somehow, yeah.
00:47:35
Speaker
Against all reasons.
00:47:37
Speaker
It was in the Bible.
00:47:40
Speaker
And then he said, let there be whiskey.
00:47:42
Speaker
Oh, yeah.
00:47:43
Speaker
Yeah, I forgot about that part.
00:47:45
Speaker
I have a PhD in pseudo theology.
00:47:50
Speaker
Let me tell you about this.
00:47:51
Speaker
I'm excited.
00:47:52
Speaker
What do you got?
00:47:53
Speaker
Not quite a vertical.
00:47:54
Speaker
We'll call it geographic vertical.
00:47:56
Speaker
Does that count?
00:47:57
Speaker
There we go.
00:47:58
Speaker
Close enough.
00:47:59
Speaker
All right.
00:48:01
Speaker
Founded in 2013 in Cutstown, Pennsylvania.
00:48:05
Speaker
I'm probably butchering the name, but I always call it, I joke about it, I say Cutstown, Cutstown, Cutstown, you know, Cutstown, PA.
00:48:13
Speaker
It's got to be one of those, right?
00:48:14
Speaker
Yeah.
00:48:16
Speaker
Saucony Creek Brewing.
00:48:19
Speaker
And they have this really cool, there we go.
00:48:21
Speaker
Can you see that okay?
00:48:23
Speaker
Oh, yeah.
00:48:24
Speaker
All right, look at that.
00:48:24
Speaker
Guess who's back?
00:48:27
Speaker
It's a horse.
00:48:30
Speaker
I love this label so much.
00:48:32
Speaker
It's a hazy IPA from Saucon and Craig.
00:48:34
Speaker
It's really fun and very textured.
00:48:37
Speaker
What's the word?
00:48:38
Speaker
What do you call this in English?
00:48:39
Speaker
What's the English word for this?
00:48:40
Speaker
Embossed?
00:48:42
Speaker
De-bossed, embossed, one of those problems.
00:48:44
Speaker
It's not debossed.
00:48:45
Speaker
I think it's embossed.
00:48:47
Speaker
Now you're confusing me.
00:48:50
Speaker
I don't know.
00:48:50
Speaker
De-bossed is where it sticks out at you.
00:48:52
Speaker
Embossed is where it's away from you.
00:48:56
Speaker
It's debossed, but it is still the boss in terms of ACIPAs.
00:49:01
Speaker
How's that?
00:49:02
Speaker
Good enough for me.
00:49:04
Speaker
Yeah, so they've been around since 2013.
00:49:06
Speaker
They've been kicking it really hard, producing a ton of different IPAs.
00:49:10
Speaker
They are kind of not a, you know, similar, not similar to Imprint.
00:49:14
Speaker
Imprint is very much their own.
00:49:16
Speaker
Like, we do sours, we do fruited beers.
00:49:20
Speaker
Saucony Creek kind of, I think they like to make a lot of different styles for a lot of different people, which is really cool.
00:49:26
Speaker
Just about anywhere you go in Pennsylvania, any store that sells beer,
00:49:31
Speaker
which, by the way, is separate from because in Jersey, it's liquor and beer at the same store.
00:49:36
Speaker
When you go to a beer store, you'll see Saucony Creek everywhere.
00:49:39
Speaker
Wait, so in Pennsylvania, they have stores that only sell beer?
00:49:44
Speaker
Only sell liquor and then only sell beer.
00:49:46
Speaker
You can buy beer at a liquor store.
00:49:49
Speaker
Do you buy beer at a grocery store?
00:49:52
Speaker
Uh...
00:49:53
Speaker
Because that's what I'm used to.
00:49:54
Speaker
I don't know.
00:49:55
Speaker
I don't remember now.
00:49:56
Speaker
I haven't gone into my grocery.
00:49:59
Speaker
I don't think.
00:50:00
Speaker
Maybe.
00:50:01
Speaker
So I know here and in Oregon, both are the same.
00:50:06
Speaker
Liquor stores sell liquor and beer.
00:50:08
Speaker
Grocery stores can sell beer, wine, and hot dogs.
00:50:13
Speaker
Yeah, the liquor stores in Pennsylvania will sell.
00:50:15
Speaker
You'll get some of their canned wine.
00:50:19
Speaker
So you can get wine and you can get spirits in one store.
00:50:23
Speaker
You cannot get ciders or beer in the same store.
00:50:26
Speaker
It has to be a separate store.
00:50:29
Speaker
We live in the third world country.
00:50:31
Speaker
Well, they also have the blue laws.
00:50:33
Speaker
I think it's a blue law.
00:50:36
Speaker
Sunday thing.
00:50:37
Speaker
You can't buy a blue on a Sunday.
00:50:39
Speaker
They still have that in New Jersey.
00:50:41
Speaker
No, in Pennsylvania.
00:50:43
Speaker
Oh, wow.
00:50:46
Speaker
If I remember correctly, they got rid of it in Connecticut years ago after I moved, but a pretty long time ago.
00:50:52
Speaker
Ocean City, New Jersey, not to be confused with Ocean City, Maryland.
00:50:55
Speaker
Ocean City, New Jersey is dry.
00:50:57
Speaker
For anybody that doesn't know and you're planning a really great beach vacation with your family or your friends, it is a dry town.
00:51:06
Speaker
There's a one liquor store, which is like the liquor mega warehouse that's right on the edge of the city limits that everyone goes to and then brings the booze back to their houses in Ocean City.
00:51:16
Speaker
And like just people sitting on the beach, obviously drinking from an entire bottle of wine, but it's covered with something.
00:51:22
Speaker
Yeah.
00:51:23
Speaker
But it's a dry town.
00:51:25
Speaker
All the sports bars, guess what?
00:51:27
Speaker
They don't have alcohol.
00:51:28
Speaker
Really?
00:51:29
Speaker
How do they stay in business?
00:51:32
Speaker
I don't know.
00:51:34
Speaker
Ocean City is a family town, too.
00:51:35
Speaker
The thing is, we're big on family.
00:51:38
Speaker
We can't have alcohol on the streets.
00:51:40
Speaker
Well, by banning alcohol, they have all the streets of alcohol.
00:51:44
Speaker
Everybody's cruising, man.
00:51:46
Speaker
You can buy it in an alley now instead of at a store.
00:51:49
Speaker
Something like that.
00:51:51
Speaker
This is a hazy IPA, 6.2% from Saucony Creek.
00:51:59
Speaker
I did mention Cutstone, right?
00:52:03
Speaker
Cootstown, Cuntstown.
00:52:05
Speaker
You know, we went from Latitz to Cuntstown.
00:52:08
Speaker
It's a progression.
00:52:10
Speaker
I mean, you know your way around that place, huh?
00:52:13
Speaker
I've been told.
00:52:15
Speaker
Mama doesn't tell me sometimes.
00:52:16
Speaker
All right.
00:52:19
Speaker
So how's the high West going, man?
00:52:21
Speaker
Tell us about that.
00:52:22
Speaker
iOS Campfire.
00:52:23
Speaker
I gotta give a shout out, as always, to these hand-blown bottles.
00:52:28
Speaker
They are so nice.
00:52:29
Speaker
If I give you a real close look, you can see those micro bubbles.
00:52:34
Speaker
They just got such nice bottles.
00:52:35
Speaker
I'm not sure they're still hand-blown because now they're embossed with their logo.
00:52:40
Speaker
Yeah.
00:52:40
Speaker
They didn't used to have that.
00:52:42
Speaker
But they still have that hand-blown feel, at least.
00:52:46
Speaker
You know, they also make liter and a half bottles.
00:52:49
Speaker
Oh, really?
00:52:50
Speaker
They're very nice.
00:52:52
Speaker
We use them for infinity bottles.
00:52:57
Speaker
Oh, that would work really well.
00:53:00
Speaker
High West has always had some of the best bottles out there.
00:53:05
Speaker
They're just great looking bottles on a shelf.
00:53:08
Speaker
Especially if they're lit up.
00:53:10
Speaker
You have one of those backlit or bottom lit liquor shelves or liquor cabinets.
00:53:15
Speaker
They look great.
00:53:17
Speaker
Better than most bottles.
00:53:19
Speaker
Man, I forgot how good this whiskey is.
00:53:22
Speaker
It is all the balance of a bourbon with the spice and baking spice of a rye with just enough of that smoky influence and that kind of that honey flavor of a scotch.
00:53:46
Speaker
It's just so good.
00:53:48
Speaker
And it pairs so well with a cigar.
00:53:51
Speaker
How have I not had a bottle of this in so long?
00:53:53
Speaker
It, man, it is, it's such a great, it's such a great whiskey because, I mean, blend aside, if you're not going to get nerdy about it, that's fine.
00:54:03
Speaker
You can, to your point earlier, you can give this to anybody that is just getting into whiskeys in general, not just bourbons, but just whiskeys.
00:54:12
Speaker
And they can have a good time.
00:54:13
Speaker
They can really enjoy it because the 46 is not, it's not a hot 46.
00:54:18
Speaker
It's very drinkable.
00:54:22
Speaker
It's got that intense bourbon caramel sweetness.
00:54:27
Speaker
Yeah.
00:54:29
Speaker
And then for me, at least, I've seen some people complain that it's too smoky for them.
00:54:33
Speaker
It's like drinking a campfire, which I don't know what you signed up for.
00:54:41
Speaker
But you should have looked at the label, bud, if that's your case.
00:54:45
Speaker
These are the cats that go tough mutter, and they're like, there was a bud everywhere.
00:54:48
Speaker
I'm all dirty.
00:54:49
Speaker
Yeah, I got all dirty.
00:54:51
Speaker
I got all dirty.
00:54:53
Speaker
You going to go to France and expect to have any testicles left after?
00:54:56
Speaker
Come on.
00:54:57
Speaker
Par for the course, baby.
00:54:59
Speaker
Exactly.
00:55:00
Speaker
But yeah, I think if you're, if you love bourbon or you love rye,
00:55:09
Speaker
But you're not ready for peated whiskey.
00:55:10
Speaker
This is the entry point for me.
00:55:16
Speaker
Oban is great, and Kalisker, I think, is another one that's a scotch that is approachable.
00:55:23
Speaker
Johnny Walker Black, for that matter.
00:55:26
Speaker
It has a little bit of peat, but not overpowering.
00:55:31
Speaker
This has the flavors of home with a little bit of that peat, which is delightful.
00:55:38
Speaker
and I think it pairs really well with the cigar it really brings out to me the those nutty qualities we're talking like that salted peanut salted almond kind of notes
00:55:50
Speaker
I, you know, for me, and this is just, again, it's all subjective kind of experience memories, the core memories that we've developed over the years.
00:55:57
Speaker
But for me, what it reminds me of the flavor is very much wintertime mountain, mountain cabin.
00:56:04
Speaker
When you first show up to the cabin, you open the door and it hasn't been, you know, and no one's been in there for a while.
00:56:10
Speaker
And it's, it's just got that, like the wood and the cold and the pine around.
00:56:15
Speaker
It's got that.
00:56:17
Speaker
I get exactly what you're saying.
00:56:18
Speaker
Like, like a bunch of fires have been burned in there, but they're not burning right now.
00:56:23
Speaker
Kind of.
00:56:23
Speaker
Right.
00:56:25
Speaker
It's really nice.
00:56:25
Speaker
And that's cozy.
00:56:26
Speaker
That's what you're saying earlier.
00:56:27
Speaker
It's such a cozy, really nice sipping.
00:56:30
Speaker
You can sip on it.
00:56:30
Speaker
You can put it in a cocktail.
00:56:32
Speaker
Now, that being said, I wouldn't do anything too crazy with it for a cocktail.
00:56:37
Speaker
Anything that calls for a spirit, like a spirit heavy cocktail.
00:56:41
Speaker
Yes.
00:56:42
Speaker
Yeah, I could see making, I think, a Manhattan or an old-fashioned with this would actually work really well.
00:56:50
Speaker
It's a little wasteful, I think, at the price point.
00:56:53
Speaker
But, you know, if you're buying your own whiskey, it's not my problem what you're mixing with it.
00:57:00
Speaker
You could mix this with Sprite for all I care.
00:57:02
Speaker
But I think, for me, I would be happy with a Manhattan or a...
00:57:07
Speaker
an old-fashioned with this and for that matter just going back to the blue note I think that would make a really good mixing whiskey because it's like in the $30 range and like much more full-bodied than most of the stuff in that in that price range
00:57:24
Speaker
Yeah, well said.
00:57:25
Speaker
And I think for the Manhattan thing, personally, I would use black walnut bitters.
00:57:30
Speaker
I think that would work really well.
00:57:31
Speaker
I've done it before.
00:57:32
Speaker
I could see that working really well.
00:57:33
Speaker
I dig it.
00:57:33
Speaker
That's just a me
Cigar Complexity Discussion
00:57:35
Speaker
thing.
00:57:35
Speaker
But man, this cigar, going back to the cigar, I've had this in other sizes and I've enjoyed it.
00:57:42
Speaker
I think this is my size.
00:57:44
Speaker
Yeah.
00:57:45
Speaker
I really love the size, man.
00:57:47
Speaker
Yeah, I really enjoy this size.
00:57:52
Speaker
It's just such a complex cigar, and in a subtle way.
00:57:56
Speaker
It's not super in-your-face.
00:57:59
Speaker
It's the kind of cigar, to me, that... It's not one of those cigars that demands your attention, where if you're not paying attention while you're smoking this, you're not going to taste anything kind of cigar.
00:58:14
Speaker
It's the kind of cigar that you can be, I don't know, reading a book, typing a thing...
00:58:20
Speaker
watching a movie or whatever you can be a little bit distracted and you'll still really enjoy this cigar but when you pay attention to it it's a really good cigar it really rewards you this is you know for me it's evocative of of some of the early cigars that i smoked when i had no idea what you know what the tobaccos were i i was just so enamored by the experience that whatever i was smoking it was it was interesting and special and i
00:58:45
Speaker
The area smelled really nice.
00:58:47
Speaker
I enjoyed the simple things.
00:58:49
Speaker
And to your point, you can walk away from this.
00:58:51
Speaker
You don't have to sit there and dissect every flavor.
00:58:56
Speaker
It's very similar to High West.
00:58:59
Speaker
It's very, what's the word?
00:59:02
Speaker
What's the English word?
00:59:04
Speaker
What's the English word?
00:59:05
Speaker
I can't think of it.
00:59:06
Speaker
It's really great for people that are just beginning to explore.
00:59:09
Speaker
This is a great entry point.
00:59:11
Speaker
It's welcoming to so many different cigar smokers.
00:59:14
Speaker
That's a really good note about this cigar is that it's not overpowering at all.
00:59:18
Speaker
It's not a strong cigar.
00:59:21
Speaker
It's very medium-bodied, but very, very complex.
00:59:25
Speaker
I think that...
00:59:27
Speaker
what was it, Costa Rican and Peruvian tobacco.
00:59:30
Speaker
Like, it's got some exotic flavors.
00:59:33
Speaker
If you're just smoking all Nicaragua and all Dominican, it's got some more interesting just flavors that you're not going to be used to, which I think is kind of why we have a hard time describing it because they're flavors that we're not used to.
00:59:47
Speaker
You know, we smoke a lot of cigars and we're used to tasting the same things in different ratios.
00:59:52
Speaker
And this has a couple of those notes that, like, I can't even put my finger on.
00:59:56
Speaker
Costa Rican, in my travels in Costa Rica, I've smoked a lot of local, like, small roller stuff, and it's a very distinct flavor.
01:00:07
Speaker
Once you smoke enough of them, you can kind of pick it up.
01:00:10
Speaker
It's like Ometepe, right?
01:00:11
Speaker
You smoke Ometepe, you know this is absolutely – you know that profile.
01:00:14
Speaker
You smoke Anduyo, you know that's a distinct profile.
01:00:17
Speaker
Speaking of Ometepe, one of our buddies smoked the –
01:00:23
Speaker
The new Plasencia, they're like, I think it's $100, $150 cigar.
01:00:28
Speaker
Oh, really?
01:00:29
Speaker
But it has an Ometepe wrapper.
01:00:32
Speaker
What?
01:00:33
Speaker
Really?
01:00:33
Speaker
Which I'm very curious about.
01:00:35
Speaker
$100 cigar with an Ometepe wrapper?
01:00:37
Speaker
Yeah, it's crazy.
01:00:38
Speaker
But it's the first cigar ever with an Ometepe wrapper.
01:00:41
Speaker
I know.
01:00:42
Speaker
Well, that's... That's what makes it a big deal.
01:00:44
Speaker
That's a bold move, Todd.
01:00:45
Speaker
Yeah, exactly.
01:00:46
Speaker
It works out.
01:00:48
Speaker
For this, I'm getting a lot of cedar in this final third.
01:00:53
Speaker
Like it's very cedary to me.
01:00:55
Speaker
I like the cedar.
01:00:55
Speaker
I like that it's, when we talk about cedar, there are kind of different sub genres of the cedar.
01:01:00
Speaker
There's the really dry cedar that you get off the foot, off the first light, you know, within the first third.
01:01:07
Speaker
That's a different kind of cedar than what I'm getting.
01:01:09
Speaker
This is more of a sweet cedar.
01:01:11
Speaker
This is, again, it's the final third of the cigar, so it's had time to warm up.
01:01:15
Speaker
It's a little kind of, well, the moisture content is up, right?
01:01:18
Speaker
Because the cigar has been burning for a while.
01:01:21
Speaker
Even with purging, it's still there, and it's a much sweeter, fuller cedar flavor.
01:01:26
Speaker
Not quite that sort of like chewing on a toothpick that you get sometimes on the initial life.
01:01:31
Speaker
Yeah, it's a much milder cedar.
01:01:33
Speaker
It reminds me of like the smell of a fresh humidor.
01:01:37
Speaker
Like when you buy a humidor, you open it up for the first time, and you get that Spanish cedar smell.
01:01:42
Speaker
Yeah, a wet humidor, like a humid humidor.
01:01:46
Speaker
Actually, no, you're right.
01:01:47
Speaker
Not even not a dry humidor.
01:01:49
Speaker
Like once you season the humidor, you're seasoning the humidor.
01:01:53
Speaker
You got that like that 80 percent or whatever boveda pack in there.
01:01:58
Speaker
And then you open it up and you get that like blast of that wet cedar smell.
01:02:03
Speaker
That's what it reminds me of.
01:02:04
Speaker
It's much like that one leather couch in the smoking room at the airport in Nicaragua in Managua.
01:02:10
Speaker
And you go sit on that one leather couch and you sit on it and all the juices come out of it and into the air.
01:02:16
Speaker
It's got that funk to it.
01:02:19
Speaker
You know that we've all sat in that chair many a time.
01:02:22
Speaker
Oh, yeah.
01:02:24
Speaker
I'm just going back through my parents here.
01:02:26
Speaker
And what do we say?
01:02:26
Speaker
So the MSRP on this, I guess it's in line with the other Vitolas.
01:02:33
Speaker
Yeah.
01:02:33
Speaker
So the MSRP on this size is $12.95.
01:02:35
Speaker
Dude, I think that's a great... I think a little more...
01:02:40
Speaker
If I remember correctly, it's a little bit more than the Toro.
01:02:47
Speaker
The Toro, which I think they call a Sublime, is $11.95 if I remember.
01:02:53
Speaker
So it's like a dollar more.
01:02:55
Speaker
But these are still available.
01:02:57
Speaker
I saw them at a couple places when I was doing my notes today.
01:03:01
Speaker
So if you want some, they're around.
01:03:03
Speaker
Man, I'm really impressed with this size.
01:03:05
Speaker
I'm trying to get my local shop on this size.
01:03:07
Speaker
They carry none of this size.
01:03:09
Speaker
I forget what size they carry.
01:03:10
Speaker
Maybe it was the Toro.
01:03:12
Speaker
But those cigars, they can't keep on the shelf.
01:03:15
Speaker
They just keep flying off.
01:03:17
Speaker
I mean, I think this is a fantastic blend.
01:03:20
Speaker
I think that the approachability and the complexity of this blend are what make it really special.
01:03:26
Speaker
There's nothing overpowering about it, but it's like every time you smoke it, you're like, that's a good cigar.
01:03:33
Speaker
And that's what makes it special.
01:03:35
Speaker
You made a really good point also.
01:03:36
Speaker
I'm looking at the secondary band.
01:03:39
Speaker
The really nice, very Cuban-style secondary band, which maybe there's some thought behind that, too.
01:03:48
Speaker
It is evocative a little bit in some ways to some Cuban stars that I had.
01:03:52
Speaker
The ones that I really, really love
01:03:55
Speaker
which now I'm blanking on.
01:03:57
Speaker
What's my favorite cigar?
01:04:01
Speaker
I'm going to guess.
01:04:03
Speaker
Boulevard.
01:04:04
Speaker
Boulevard.
01:04:07
Speaker
Yeah.
01:04:07
Speaker
So it reminds me in some ways about the Boulevards that I used to smoke.
01:04:12
Speaker
Really love those.
01:04:14
Speaker
I can see that, actually.
01:04:17
Speaker
Yeah, I think that Costa Rican and Peruvian tobacco has a little bit more of that Cuban vibe.
01:04:23
Speaker
You know, the Nicaraguan tobaccos we're used to smoking.
01:04:26
Speaker
I want to see more of this.
01:04:27
Speaker
I want to see more of the, you know, the non-typical tobaccos being used.
01:04:32
Speaker
It's always happening.
01:04:35
Speaker
There's always companies experimenting with tobacco out there doing just interesting things, right?
01:04:42
Speaker
What is your pairing of the night?
01:04:43
Speaker
Because I definitely have one.
01:04:45
Speaker
You know what?
01:04:46
Speaker
I'll tell you in a second.
01:04:49
Speaker
All right, listen.
01:04:49
Speaker
You know what?
01:04:50
Speaker
The Sour Stout, I love the Sour Stout.
01:04:51
Speaker
It's great.
01:04:53
Speaker
It's sour.
01:04:55
Speaker
and funky and if you love sour if you had this beer and you didn't like sour beers or you didn't know about sour beers you'd be pissed off I said hey man I gotta stop for you check out this out you'd be pissed by the heat yeah you'd be like this beer went real bad it's rotten you'd be like this this beer is garbage it tastes like kimchi and spicy
01:05:18
Speaker
Spicy kimchi water.
01:05:20
Speaker
But I love it.
01:05:20
Speaker
So my pairing of the night is going to have to be this.
01:05:23
Speaker
Nice.
01:05:25
Speaker
Get that label close up.
01:05:28
Speaker
That warrior chicken donut action.
01:05:30
Speaker
It's pretty cool.
01:05:31
Speaker
It is a little AI, I think.
01:05:34
Speaker
It is 100%.
01:05:37
Speaker
I bet.
01:05:38
Speaker
I'm guessing.
01:05:39
Speaker
It looks like it.
01:05:42
Speaker
For me, Blue Note, Duke Joint Whiskey,
01:05:47
Speaker
I think this is going to work with any cigar you have.
01:05:49
Speaker
This is a very great, very affordable, I'm really impressed by this whiskey, but High West Campfire.
01:05:58
Speaker
You cannot beat a pairing with this whiskey.
01:06:02
Speaker
Just that well-roundedness and how well they've blended those three completely different whiskeys works really well together and pairs wonderfully with this cigar in particular.
01:06:13
Speaker
Yeah, those are pairings of the night.
01:06:15
Speaker
I guess it is time.
01:06:17
Speaker
It is the time, my man.
01:06:18
Speaker
It is the time for the one for the road.
01:06:23
Speaker
Before we tell you about some kind of media we've consumed recently.
01:06:28
Speaker
Dennis, I'm going to let you go first because I went first last week.
01:06:31
Speaker
I'm going to go.
01:06:33
Speaker
There was a moment.
01:06:34
Speaker
There was a moment this weekend with Sparklers where I was outside and I did a thing and nobody got.
01:06:41
Speaker
Nobody picked it up.
01:06:43
Speaker
Nobody at all.
01:06:43
Speaker
Do you have any idea of what I was doing with Sparklers?
01:06:46
Speaker
I don't.
01:06:47
Speaker
Not off the top of my head at least.
01:06:49
Speaker
I dropped to my knees and I held the sparkles above my head.
01:06:53
Speaker
Do you remember this movie?
01:06:55
Speaker
Uh, I think so.
01:06:59
Speaker
Is that, uh, I have two movies in my head that I'm trying to figure out which one it's from.
01:07:05
Speaker
Yeah.
01:07:06
Speaker
It's in my mind that goes to either blades of glory or hot rod.
01:07:12
Speaker
No, I don't know if it's either.
01:07:14
Speaker
Very interesting.
01:07:15
Speaker
All right.
01:07:16
Speaker
Um,
01:07:18
Speaker
1996's The Rock.
01:07:22
Speaker
Oh, with the flares.
01:07:24
Speaker
With the flares.
01:07:26
Speaker
Nicholas Cage is holding the flares, man.
01:07:28
Speaker
And he's just like, you know, the helicopters are coming in.
01:07:31
Speaker
And it's like the end of the movie.
01:07:32
Speaker
It was the perfect, it was the perfect, like the finale of all the action that was building up to that point.
01:07:39
Speaker
It was this relief, this great relief.
01:07:40
Speaker
And I did this thing thinking, oh, all these people are going to clearly know what I'm doing.
01:07:44
Speaker
And everyone looks like I was an idiot.
01:07:47
Speaker
Like, what do you, why are you doing that?
01:07:48
Speaker
It's weird.
01:07:49
Speaker
I mean, so false recovery on that one on my part.
01:07:54
Speaker
But did you know in that movie, actually, Sean Connery didn't want to travel back and forth because they filmed actually on, on Alcatraz, right?
01:08:02
Speaker
On Alcatraz.
01:08:03
Speaker
Alcatraz means pelican.
01:08:06
Speaker
Yes, it does.
01:08:06
Speaker
It does mean pelican.
01:08:09
Speaker
He didn't want to travel to the island.
01:08:12
Speaker
back and forth for filming.
01:08:14
Speaker
So he had them build, build a cabin on Alcatraz that he stayed in.
01:08:19
Speaker
So Sean Connery lived in a cabin on the Island of Alcatraz during the filming that movie.
01:08:24
Speaker
I never knew that.
01:08:25
Speaker
That's wild.
01:08:26
Speaker
It's lovely.
01:08:27
Speaker
It's so lovely.
01:08:28
Speaker
All right.
Movie and Book Recommendations
01:08:29
Speaker
So for mine, it's probably going to be one in the future, but I'm listening to heat to the audio book.
01:08:40
Speaker
It's wild.
01:08:40
Speaker
So basically, Michael Mann, who directed Heat, of course.
01:08:44
Speaker
Classic.
01:08:45
Speaker
Absolute classic in the hype genre.
01:08:47
Speaker
It was amazing.
01:08:47
Speaker
All the glove shooting action.
01:08:51
Speaker
Oh my god, that last 40 minutes of them running through the streets of Los Angeles shooting at cops is just amazing.
01:08:58
Speaker
MP5.
01:08:58
Speaker
Always got a sling for it.
01:09:02
Speaker
Sorry.
01:09:05
Speaker
Michael Mann wrote a book
01:09:08
Speaker
That is, it's a novel of his Heat 2 script.
01:09:12
Speaker
No shit.
01:09:14
Speaker
Weirdly, he tried for years apparently to get this made and it just kind of never came together.
01:09:20
Speaker
So he released it as a novel.
01:09:23
Speaker
I'm like halfway-ish through.
01:09:27
Speaker
It picks up the day after, like the morning after the heist.
01:09:31
Speaker
Okay.
01:09:31
Speaker
Yeah.
01:09:33
Speaker
But then immediately flashes back to the first heist that these guys had together.
01:09:41
Speaker
And it's great.
01:09:42
Speaker
But very weirdly, like, he had trouble getting this movie made, so he released the book and immediately got the movie greenlit.
01:09:49
Speaker
So the movie is coming, I think, next year or the following year.
01:09:52
Speaker
Oh, okay.
01:09:54
Speaker
Starring a bunch of young people playing the characters that we followed in Heat.
01:10:00
Speaker
I don't know what they're going to do with the current stuff because Val Kilmer is not in a state to act anymore.
01:10:05
Speaker
No, it's very sad, but his, his, what he did in heat was, Oh my God.
01:10:11
Speaker
Performance of a lifetime, right?
01:10:13
Speaker
Chef's kiss close to tombstone for me.
01:10:16
Speaker
Yeah.
01:10:16
Speaker
He's, he's incredible in that movie.
01:10:19
Speaker
Um, man, I was going to not make this my one for the road, but I'm kind of doing it.
01:10:26
Speaker
Um, so I'll give a shout out to my actual one for the road and then talk about it next week.
01:10:29
Speaker
How about that?
01:10:31
Speaker
Uh, yeah, the, the, the book is really good.
01:10:36
Speaker
it follows up with what happened in Heat and man, I'm trying to remember his name, Jack Hanna?
01:10:44
Speaker
Is that his name?
01:10:44
Speaker
Jack?
01:10:45
Speaker
Yeah, Jack Hanna.
01:10:47
Speaker
Like, it's him trying to track down Chris, who's Val Kilmer's character who survived, and then Chris kind of reflecting on his past when he met whatever Robert De Niro's character's name is.
01:11:01
Speaker
I don't even remember his name right now.
01:11:03
Speaker
Um...
01:11:04
Speaker
But it's very interesting and I cannot wait to see it as a movie.
01:11:08
Speaker
Because the book has me very excited about it.
01:11:11
Speaker
But my actual one, which I'm just going to skip next week and talk about it, is Maxine.
01:11:17
Speaker
I went to see Maxine yesterday.
01:11:18
Speaker
Oh, really?
01:11:19
Speaker
I've heard so many good things about him.
01:11:22
Speaker
Oh, man.
01:11:24
Speaker
This movie is... I mean, to me, this is like my movie of the year right now.
01:11:31
Speaker
It's incredible.
01:11:33
Speaker
It is so, so 80s, but it's not just like... It doesn't just take place in the 80s.
01:11:40
Speaker
It feels like a movie that could have come out in 1985.
01:11:45
Speaker
And that's kind of, I think, what makes this movie special.
01:11:50
Speaker
The performances are incredible.
01:11:52
Speaker
Like, almost everyone who has a speaking part in this movie has starred in movies of their own.
01:12:00
Speaker
Like, they're movie stars.
01:12:04
Speaker
Like, dude, Kevin Bacon is in it.
01:12:07
Speaker
Oh, is it?
01:12:08
Speaker
The most unhinged Kevin Bacon performance I've ever seen.
01:12:12
Speaker
More than Footloose, huh?
01:12:14
Speaker
Way more than Footloose.
01:12:17
Speaker
He is unhinged in this movie.
01:12:21
Speaker
And it's incredible.
01:12:22
Speaker
He is amazing.
01:12:25
Speaker
Mia Goth's back scene is amazing.
01:12:28
Speaker
I just googled the picture of Kevin Bacon in this movie.
01:12:31
Speaker
It's scary.
01:12:32
Speaker
It's crazy.
01:12:33
Speaker
He has like two gold teeth.
01:12:35
Speaker
right out here uh he's terrifying and it's the chicken guy the chicken guy from uh breaking bad isn't it yes he is in it um like i said like everyone in this movie can star in their own movie and has it's crazy um and this is just a just a little horror movie dude lily collins is in it for like three minutes just two scenes in the whole movie
01:13:01
Speaker
For some of us, it's probably the best three minutes.
01:13:03
Speaker
True.
01:13:05
Speaker
I'm not a huge fan of her.
01:13:06
Speaker
But she was great in this movie for what little we saw of her.
01:13:10
Speaker
Cool, man.
01:13:13
Speaker
I highly recommend watching X and Pearl first.
01:13:16
Speaker
I believe both of them are on HBO Max.
01:13:21
Speaker
I mean, Max now.
01:13:22
Speaker
Yeah.
01:13:24
Speaker
I highly recommend watching both of those first just so you have the context because this is a character that it's kind of a trilogy and this is the last movie in the trilogy.
01:13:32
Speaker
But if you don't have time, you don't really have to watch those movies first.
01:13:35
Speaker
There's a little bit of context that you need from X, but not too much.
01:13:42
Speaker
It really explains it in kind of the first act of Maxine.
01:13:46
Speaker
But one of my favorite movies of the year.
01:13:48
Speaker
I highly recommend you go see it if you can.
01:13:51
Speaker
It's fantastic.
Cigar Opinions and Audience Engagement
01:13:53
Speaker
And I guess that closes it out for the night.
01:13:55
Speaker
I'm trying to think if there's anything else I sent you that you have to smoke because I was going to say what our next show is going to be so that I can just make the post after this.
01:14:05
Speaker
Do you still have West Tampa Red?
01:14:08
Speaker
I think we did it.
01:14:11
Speaker
No, we did the Boliche Boulevard.
01:14:13
Speaker
Oh, we did Boliche Boulevard.
01:14:14
Speaker
Yeah, so I think I still have that.
01:14:16
Speaker
Is it a Robusto?
01:14:19
Speaker
It should be the Robusto, yeah, yeah.
01:14:20
Speaker
All right.
01:14:21
Speaker
We'll lock it in for now.
01:14:23
Speaker
What were you going to say?
01:14:25
Speaker
Maybe we can lock it in the following way.
01:14:27
Speaker
I'm trying to remember if we did red meat lovers.
01:14:29
Speaker
We did.
01:14:30
Speaker
We did.
01:14:30
Speaker
Yeah.
01:14:31
Speaker
All right.
01:14:32
Speaker
Well, we'll do West Tampa Red next week and see how that goes.
01:14:37
Speaker
Because we have not been a fan of most of their blends.
01:14:40
Speaker
Boliche Boulevard was incredible.
01:14:44
Speaker
I thought the circle of life that we got from PCA was fantastic.
01:14:48
Speaker
Dude.
01:14:48
Speaker
That cigar blew me away, and it was one of those things that it was so understated in not just the cigar, but also the conversation around it.
01:14:57
Speaker
Yeah.
01:14:57
Speaker
It was very casual, like, yeah, this is a thing, and very easygoing.
01:15:01
Speaker
And so going into it, I didn't have any expectations, and I was blown away by it.
01:15:06
Speaker
Coop says Bear will be excited for next week's show.
01:15:09
Speaker
I bet.
01:15:10
Speaker
He's a big fan of West Tampa.
01:15:12
Speaker
Yeah.
01:15:14
Speaker
Can't even say it with a straight face.
01:15:16
Speaker
All right, everybody.
01:15:17
Speaker
Thank you for watching.
01:15:18
Speaker
We appreciate you guys out there.
01:15:19
Speaker
Give us likes and subscribes if that's a thing you can do.
01:15:23
Speaker
I'm trying to get better about getting the podcast up to date.
01:15:27
Speaker
I'm going to try to stay up and get it uploaded right after the show this time.
01:15:32
Speaker
So you podcast listeners should have had a couple episodes to listen to this weekend.
01:15:39
Speaker
If you're listening to us on podcast and keeping up to date, I'm going to try to be better about that because I know that sometimes if you're out there listening on podcasts, it can take a couple of weeks before I get the new episodes up.
01:15:53
Speaker
So thank you.
01:15:53
Speaker
Shout out to Romania, all the cats in Romania that are getting down.
01:15:58
Speaker
Thank you.
01:15:59
Speaker
Absolutely.
01:15:59
Speaker
Thank you very much for listening.
01:16:00
Speaker
Yeah.
01:16:00
Speaker
It's weird that we're always getting hits from Romania, but you know, maybe it's VPNs, maybe it's Romanians.
01:16:06
Speaker
Maybe I owe somebody money.
01:16:07
Speaker
I don't know.
01:16:08
Speaker
We'll see.
01:16:08
Speaker
That could be.
01:16:09
Speaker
They could be trying to track you down.
01:16:12
Speaker
Be careful of that.
01:16:13
Speaker
That is a theme from Maxine.
01:16:16
Speaker
Yeah, she gets a little bit famous and somebody from her past finds out and doesn't like that very much and tracks her down.
01:16:28
Speaker
That's mostly the synopsis of the movie.
01:16:31
Speaker
Also, the Night Stalker.
Conclusion and Final Thoughts
01:16:33
Speaker
Love Night Stalker.
01:16:35
Speaker
Yeah, it's a very... Man, I'm getting back to it.
01:16:38
Speaker
It's a very cool movie, but it's this... It's like a thriller from the 80s that's set against the Night Stalker, but doesn't actively involve him, which is kind of cool.
01:16:50
Speaker
It's a peanut butter and jelly sandwich that also has bourbon.
01:16:53
Speaker
And the Night Stalker.
01:16:56
Speaker
And the Night Stalkers.
01:16:57
Speaker
All right, guys.
01:16:59
Speaker
Thanks for hanging out with us and our goofy asses.
01:17:02
Speaker
We appreciate you all.
01:17:04
Speaker
And thanks for watching.
01:17:05
Speaker
And Dennis will hit you with the catchphrase.
01:17:08
Speaker
Thank you, everybody, for watching and listening.
01:17:09
Speaker
And remember, we want you to drink better, but we want you to drink less.