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LGP 61 - Luciano The Machinist
24 Plays1 month ago
This week, we're back after a couple of sick weeks with The Machinist from Luciano Cigars!
Recommended
Transcript
Introduction to Episode 61
00:00:00
Speaker
Hey everybody! Welcome back to Let's Get Pairing. This is episode number 61 with The Machinist by Luciano and Constella Cigars. We'll tell you all about it.
00:00:11
Speaker
ae You know, get into our pairings, tell you all all about the cigar um and everything else. But for now, grab yourself a drink. Grab yourself a cigar. Let's get pairing! Let's get pairing!
00:00:47
Speaker
Alright, welcome back.
The Machinist Cigar Background
00:00:48
Speaker
This is episode 61 of Let's Get Pairing with The Machinist. The Machinist, which I call it in my head. The Machinist. The Machinist. That's another another word for it. Man, I should have watched what is going to be my... It just occurred to me what is going to be my one for the road.
00:01:05
Speaker
like Or was. i meant to watch I went to watch The Machinist. oh the Oh, yeah, the film. But I forgot about it. Anyway. doing, Dennis?
00:01:16
Speaker
Welcome back. we We took a couple weeks off. we were You were sick, and I was ready to go, and then the following week, you were ready to go, and I was kind of sick. I went to, last Saturday, I went to see Ghost, which you know i'm ah I'm a big fan.
00:01:31
Speaker
um They crushed it, but my wife was, like, not feeling well the whole couple days leading up, and she was like, well, you paid hundreds of dollars for your tickets, I guess we'll go anyway.
00:01:41
Speaker
Yeah. Um, and then I woke up the next morning and felt like absolute dog shit. So was that the the morning of the show? You went to the show feeling crappy? No, I home from the show feeling fine and woke up the next morning feeling crappy. And my wife was like, maybe you drank too much. Or my mom said, maybe you partied too hard.
00:01:58
Speaker
And I was like, well, I
Cigar Industry Insights
00:02:00
Speaker
didn't even drink. I didn't want to pay $17 for a beer. like Your mother is misinformed because ain't nobody at our age partying. There's no such thing as party at our age. It's like, we have a couple of beers.
00:02:12
Speaker
We get sleepy. If lucky, we'll light a cigar, probably fall asleep halfway through that cigar. Yeah. You're not Quietly our chairs. and And then, yeah. And just pretend like, yeah, I totally finished that that little Toro that I had sitting in my, in my you know, humidor. But, yeah, it happens.
00:02:29
Speaker
It's okay. I've definitely done that. Definitely done that. Yeah. So, welcome back. Welcome back, everybody. thanks for Thanks for hanging out with us. i see we got a couple people watching. Welcome back, guys.
00:02:41
Speaker
All right. Let's get right into this cigar. Dennis is not sure how he's feeling about it so far, but I will talk about what the cigar is before we get into our thoughts. um So this is the Machinist.
00:02:53
Speaker
um but It's a real nice looking band there. It reminds me a lot of... What is that? Scotch?
00:03:04
Speaker
There's a Scotch that comes in like a bronze colored bottle. Uh, it's not smokehead, is it? No, it's like, it's called like the doctor, the proctor, something like that.
00:03:15
Speaker
Um, Dr. Proctor. This reminds me of that. Like, I think it's just the text or maybe the name. Um, but this was launched this year at PCA, 2025 by Constella and Luciano.
00:03:28
Speaker
um if you haven't heard of Constella, that's not hugely surprising. Um, they haven't been in the cigar space for that long in the U S um, they basically did, um, I will call it a merger with Luciano. I know there was like, uh,
00:03:49
Speaker
Luciano became part of Constella. It wasn't an acquisition, but it wasn't like complete merger and he didn't buy them, but they didn't really buy him. It's, it's a weird thing, but basically they're part of the same company now.
Cigar Blend and Initial Impressions
00:04:00
Speaker
Um, and Luciano is running the whole cigar game over there. Um, so some of the brands are Luciano. Some of them are Constella, but they were actually all under the same umbrella. This is under the Constella side of the house.
00:04:12
Speaker
Um, still says Luciano on it. Still. I thought it had the Constella logo, but maybe not. um Anyway, it is inspired by Jack Beaver, ah machinist and grandfather of Josh Beaver, who is the national key account manager at Cancel USA.
00:04:30
Speaker
um The cigar is kind of Luciano's tribute to blue-collar workers, um which seems a little misaligned with the price, which is $11.50.
00:04:43
Speaker
Not that that's, like, super expensive. It's not super premium. But that's, like, you know, that's not a... Blue collar price cigar. When I think of blue collar workers, I think it's like the Adobe and, you know, the $6.50, $7 cigars. It's a bit of a blue collar kind of plus if you really want to step outside of what you're normally used to smoking. and There you go. i yeah which is Which is fine. But it's nice that it's not a 16 plus, right? It's not in that range. Yeah. Which which a lot of Luciano stuff is, which is fine. But um yeah, this is kind of, it's it's not a cheap cigar, but it's not a super expensive cigar anything like that.
00:05:18
Speaker
Let's get on to the blend. um We're smoking the 6x52 Toro. Wrapper on this is San Andrei Viso. which, like, I don't know if it comes across holding it up. This does not look like San Andres.
00:05:31
Speaker
Not much. kind of got the texture, but it doesn't have the color. Like, I'm used to a more... On a lighter San Andres wrapper, I'm used to kind of an orangey hue little bit. There's a tint to it, yeah.
00:05:46
Speaker
It has a double binder using Ecuadorian Sumatra, Viso, and Indonesian Sumatra. um And then the fillers are interesting.
00:05:57
Speaker
Pennsylvania, which is obviously Pennsylvania Broadleaf. There's no other real Pennsylvania tobacco out there, um at least not that's going on cigars. Dominican and South African tobaccos. They haven't said too much about what that South African tobacco is, um but it's tobacco from the country of South Africa, which is kind of interesting.
00:06:17
Speaker
Um, this cigar was said to be launching in May, but I have not found it for sale yet anyway. So I'm not sure if it's out. These are pre-release samples from the PCA show.
00:06:27
Speaker
Um, when I scheduled this show, I thought that it would be out because we don't usually like to smoke pre-release stuff, but yeah, na that's right. That's okay. We'll give you a preview of it and let you know if you should pick some up when they come out.
00:06:40
Speaker
That being out of the way, Dennis, what are your thoughts on on the the beginning this cigar? let me preface this by saying I haven't haven't smoked a cigar in about two weeks because I was just really out of it, not feeling well, not in ah in a good place for a cigar. And um when I picked this up, I kind of did the the thing, right? I squeezed it a little bit. I smelled it. I just wanted to get a feel pre-light of what the cigar might be like. And I love the way that it smelled.
00:07:04
Speaker
It had a really great, almost chocolatey cocoa kind of aroma to it. Really, really just pleasant. And off the first light in the green room we were talking about a little bit, I lit it. And i again, I'm not one to make a decision on the cigar within the first third just because it, you know, the cigar needs time.
00:07:23
Speaker
most Most of the time, certainly for my palate, I like to get into it a little bit later in the cigar as it warms up, as the flavor starts to develop. um So kind of dry, a little bit of acidic on the on the first couple of draws for me.
00:07:37
Speaker
Maybe I would say a little bit of cedar, but almost that astringency from, you know, when you bite a toothpick. Interesting. It's some of that. There's definitely some of that. um I'll get to my thoughts in a second. Rob Goodhart says looks like Habano. And yeah, that's kind of the vibe I'm getting off this. Like the color is Habano. You can kind of see if you're watching, if you're if you're on Spotify, you can be watching the video right now.
00:08:00
Speaker
You can kind of see that toothiness that it's got, which is very San Andrei. Um, that's very common in San André wrappers, but, uh, you know, the just the, the shade is a little bit different than I'm used to on a San André or maybe a little different than most people go for even, um, because we tend to see that like almost black color.
00:08:20
Speaker
Um, oh yeah, I was going to talk about my thoughts on the cigar so far. I'm kind of in the same boat as Dennis. It's got a little funk to it. There's a lot of kind of a dry, bitter cocoa,
00:08:33
Speaker
And then there's a there is a nice sweetness to it, like a nice kind of rounding out evening sweetness, I would call it, where it's not super sweet, but it balances out the rest of those flavors.
00:08:44
Speaker
um I'm curious to see whether it starts to get spicier or earthier or sweeter. Yeah, I think for me it might actually be getting sweeter. i And it's really it smells nice.
00:08:56
Speaker
I can at least say that. I really like the way it smells. Man,
First Pairings Introduced
00:09:00
Speaker
you're so good at that. I have an awful nose. i cannot tell what a cigar smells like. The only way i can tell is if I leave the room for five minutes and then come back. Or then come back.
00:09:08
Speaker
Yeah. um Yeah. ah I am getting like a ah very funky spice that I can't quite figure out.
00:09:19
Speaker
Funky like the first taste of a Szechuan peppercorn? Mm-hmm. And it's not because I had a whole bag of Wacha earlier. Oh, nice. Oh, no, Rob, sorry. We're not live on Spotify. I was just saying, if people are listening on Spotify... Tomorrow, usually, is when the Spotify shows go up.
00:09:38
Speaker
um Or late tonight, depending on how i'm feeling after the show. ah But on Spotify, we now have video, in addition to audio, which is neat. yeah, it's snazzy. So I'm pimping that feature.
00:09:51
Speaker
um Yeah, so far, this is an interesting cigar. I'm wondering how much that South African is adding. There's also, like, a little... hint of bitter floral flavor.
00:10:04
Speaker
ah
00:10:07
Speaker
Damn, this is a weird cigar so far. um But let's get into some pairing here. And I'm going to start off with something that Dennis is maybe not familiar with, but has at least tasted. No.
00:10:21
Speaker
Which is Gia. Oh, hell yeah. yeaha This is Gia soda. Les Spritz, they call it. So Gia is a non-alcoholic aperitif inspired by Italian amaros.
00:10:33
Speaker
um Mainly, I mean, like the the one that really ah is similar-ish is Campari. Campari, yeah. So if you're fan of Campari, like Dennis and myself,
00:10:44
Speaker
This may be right up your alley. um There's another red one. What is the other red one with the A? Aperol? Aperol is kind of more of a light orange flavor. It's a lot less bitter. You get more sweetness with an Aperol. Yeah, this is a lot closer to Campari.
00:11:01
Speaker
um Quite bitter. Yeah, so it is available as little cans, or it's available as in a 750 milliliter, fifth bottle. Yeah. battle um And it is a non-alcoholic aperitif, which is, as soon as I heard about it, I was like, I gotta to get my hands on this.
00:11:20
Speaker
um And I haven't gotten my hands on the aperitif itself yet, um but this is their Ghia Soda, which they have a few different flavors of this. I previously have had the salt and lime on the show.
00:11:32
Speaker
um And this is the the classic Ghia Soda. So this is just their Ghia Spirit mixed with sparkling water, stuffed in a can. That's really nice. the ingredient list is really interesting, uh, with, I'm not going to read all of them because there's a lot.
00:11:50
Speaker
Um, but it's all like fruits and roots and stuff like that. So it's our tin, our Argentinian white grapes, Yuzu, orange, ginger, rosemary, ah with some classic bitter ingredients like elderflower, gentian root and Akasha.
00:12:06
Speaker
Um, Rob Goodhart says an aperitif sounds like it's up Dennis's alley already. It really is. This is like, this is the kind of thing that's made for me and Dennis to be able to drink from the moment we wake up to the moment we go to bed.
00:12:18
Speaker
If I could get this for like 50 cents a can, I would drink it constantly. But I would say the price is up there, man. It's not cheap. Yeah, they're not cheap at all. um But it's, you know, it's kind of a premium product.
00:12:33
Speaker
you might say. um And I would agree with that. I think the price is worth it. 50 calories per can. I don't see anything else that I'm missing as far as the ingredients.
00:12:44
Speaker
um But it's, man, it just, it pours as like a nice little cocktail. See that? Bright pink. It certainly is eye-catching.
00:12:56
Speaker
Like, if I saw somebody drinking this at the bar, i'd be like, what's that? Looks like in a Negroni or something. It is pretty. um So I'm going to take a couple sips of this and see how it is. I'm curious if it's as ginger forward as the last one I had.
00:13:08
Speaker
um But we'll find out. So what do you got up first? and
00:13:13
Speaker
Man, I'm so... it as It's so funny that you picked a spritz. ah Because my first pairing was supposed to be a spritz. That is going tonna be my second pairing. We'll talk about that a little bit later.
00:13:25
Speaker
But yeah, so I swapped around my pairings a little bit. I had the opportunity to visit Philly earlier this week, and I stopped at Human Robot, which is one of my favorite places to visit. And oh boy trying to catch my breath.
00:13:39
Speaker
It's like getting back into smoking now. Like my heart rate is very high. um Yeah, so I picked up something that that's kind of fun and new from, let me swap my video, there it is, okay.
00:13:51
Speaker
Something fun and new from Human Robot, which is their collective Citra Petrarine. IPA comes in at 6.9%. So this is really kind of, they say it's an IPA on the can, but really this is more of a wild Cezanne with a little bit of um IPA quality to it. So they do a wild, the collective series is a wild series that they do. And um it's almost like a Cezanne body with just a ton of hops on top.
00:14:18
Speaker
They're using New Zealand hops and they're using Citra from Oregon. um And it's kind of just an interesting sort of fun take. A little bit different. Some of them are fruited as well. Technically, this I guess legally this would be called like almost like a fruited saison or mixed culture ale, but there's really no fruit in this, technically.
00:14:39
Speaker
Really, the fruit quality is coming from the hops. Oh, okay. So it's that New Zealand hop, which I don't think they specified, and I did not find out which one it was. Where did I?
00:14:54
Speaker
Yeah, their favorite, they say it's their favorite New Zealand hop, but i it could be it could
Exploring Gosling's Rum
00:15:00
Speaker
be any number of New Zealand hops because New Zealand is is like the Oregon of the far, far.
00:15:06
Speaker
yeah i mean, you can call it the far east. It could be the far west, depending on what part of the country you live in
00:15:12
Speaker
it's It's out there. But yeah, they don't provide really a whole lot of information, which, you know what? One day, if I get a brewery, I'm going to have, like in and every book, every, sorry, every beer is going to come with its own little book.
00:15:25
Speaker
of info so that nobody and ever has any doubts about what's in this thing. About what farms the hops came from and stuff? That would be pretty rad. It's like the... um Ah, shit. What's that?
00:15:37
Speaker
Is it Cabo or somebody else that has all the dairy cows? They put the dairy cows on their products and say, like, this came from Susan. Yeah, I think it's Cabo. which is you know It's kind of fun and cute.
00:15:48
Speaker
um Now, Human Robot, if you don't know Human Robot, if you're in the tri-state area, New York, New Jersey, Philadelphia, you probably know if you're a beer person. If not, go to Philadelphia. They have a couple locations now, which is really cool.
00:16:03
Speaker
And they've been doing some really cool, fun stuff, but they've been bringing back this this classic era of proper Czech beers. Triple decocted Just really clean, crisp, very European-style beers, which is really awesome.
00:16:18
Speaker
But they also have a really great program for sours. They have a great program for um ah ah fruited beers and IPAs, East Coast and West Coast alike. They've been around since, actually, 2020.
00:16:30
Speaker
Right at the cusp of COVID is when they they sort of launched their thing. Oh, bad time to launch a brewery. which is absolutely nuts, but they had some really big star players come in and support. And i think part of that was they were able to, to kind of fight through COVID and survive.
00:16:47
Speaker
Um, originally, I think it was a boxing gym that they, they took over in there. I want to say it's in the original location. They took over a boxing gym and use that. And it's a massive space. There's a really cool, uh, sandwich shop. If you're a Philly person, you probably know Poe's sandwiches, uh, which is the Edgar Allen Poe character.
00:17:06
Speaker
Poe's sandwiches make some great stuff. Trip, I send you a picture of, of my sandwich the other day. It looked good. um And the other big thing is they have brought back milk tubes, man. They they took a classic thing that's been in the Czech Republic for a long time.
00:17:20
Speaker
And they started doing it in the U.S. And I think they're the first brewery to do that in the U.S. Now we see it in Colorado. And Human Robot is one of those breweries that actually has a ton of connections across the U.S. and in major breweries.
00:17:33
Speaker
they're just connected with other people that do cool stuff. They're connected with people that do these check styles that require um side pull taps. So they're pulling, and again, as a just from a standpoint of buying this stuff, buying that tap, that tap is a couple hundred bucks.
00:17:51
Speaker
And then when you get the tap, you have to know how to use it to pour it properly. But the beer has to be properly done for a particular style to benefit from that particular style of tap.
Final Pairing Reflections
00:18:00
Speaker
um And so this is where the milk tube comes in. I don't have a tube on me, but the tube is sort of, it looks kind of like this thin slender sort of thing.
00:18:10
Speaker
They hit the side pull. in the perfect way where it just fills with foam. So MilkTube is just the foam, and the idea is that ah generally you kind of just shoot it, like a quick... going and I want to try this experience. I've never had the opportunity.
00:18:28
Speaker
I've never been somewhere that had MilkTube. Yeah, man. it's it's so It's so magical, and you know in check, it's Mleko. Mleko is milk. And classically, this was one of those things where if you would go out to to ah a bar or a restaurant that had beer, if the person with you didn't want a drink or if you were done with your beers for the night and you wanted something before you went home but you didn't want a full beer, you would ask for a milk tube. and the milk tube would just be mostly foam and little gas and bubbles. And in a sense, you would down that and it would clear clear out your stomach a little bit, get the gases out and get a little burpy. Yeah.
00:19:03
Speaker
So kind of a strange digestif, if you will.
00:19:09
Speaker
But this beer is is really gorgeous. Like that's, you know, we've learned to to come and love these kinds of beers. There's no lactose for anybody wondering. This is all just hops, unfiltered magic.
00:19:20
Speaker
I love beers that are that color because you know that you're going to get just full-on citrusy hop action. Um, none of that, like super sweet backbone.
00:19:33
Speaker
Um, it's usually just in your face hops and delicious. And now the the the common misnomer when people talk about beers and they talk about these beers and go, oh, yeah, cool. It's got 30 pounds of hops in every batch or whatever you know something ridiculous.
00:19:48
Speaker
That's fine. But they don't give enough credit to the the actual mash bill and the profile of of the beer. and The beer itself has to be done a very specific way to actually hold all those flavors in.
00:20:02
Speaker
You need a proper vehicle to put all those flavors into. Otherwise it'll just fade out and it won't taste like anything or it'll just be sort of skunky and dead. Yeah.
00:20:12
Speaker
So it does take work for sure. But I don't know that the cigar letting me really taste any of this kind of peach, peach apricot magic. There's a little bit of slight peach and apricot undertone, but very subtle.
00:20:25
Speaker
Yeah. This because cigar is shockingly heavy on the palate. Um, For now, i have smoked it before, but I've never paired with it, and I didn't realize kind of how overpowering it would be for at least my first pairing.
00:20:39
Speaker
And you're having a spritz, man. So that's up there in terms of power. The last time I remember having this, it was very intense, you know, very bitter, very fruity, very gingery. um But it's barely got any of that. It's it's nice.
00:20:54
Speaker
It's delicious. But it's not as intense as I remember it being. But I think that's more due to the cigar than anything else.
00:21:04
Speaker
Raphael, how you doing? Raphael Nodal watching. Hey. see you, brother. He's in Mizme. I don't even know where that is, but I bet they got delicious food since Raphael's there.
00:21:15
Speaker
In Mizme? Where is that? I thought you would know where that is. Not... It could be a suburb in Turkey somewhere. Oh, I think he meant Miami. i just I just thought about that for a second and was like, oh, okay, that makes sense.
00:21:29
Speaker
I was like, man, that must be... You're somewhere very exotic, Raphael, which is not out of character. You've been out of Miami at 3 o'clock in the morning and gets exotic real fast, especially down Hylia Gardens and all that that area. Fair enough. we've We have done the truck.
00:21:44
Speaker
We know how exotic it can get. What was that truck that was the... god That taco place, right? Was it the Colombian hot dog place? Oh, that one. Yes.
00:21:57
Speaker
We've been to several Colombian hot dogs. We were so cooked by the end of the night. Man, I love don't know I survived. I could go for one right now. they um yeah Anyway, so ah the Ghia is not pairing super well with it.
00:22:11
Speaker
He says, meant Miami. Miami is exotic. And yeah, that's what you were just saying. um I do think it goes well with like those fruity flavors in this. It's very fruit forward, very bright and sweet and lemony.
00:22:23
Speaker
um But I'm missing that intense, intense like Negroni style bitterness. um At least a little bit. But, you know, so far it's not pairing great with this cigar, but I think that's more due to the cigar and just kind of that strange intensity that it has.
00:22:40
Speaker
um I would guess because of that combination of San Andreas, Pennsylvania, and whatever that South African tobacco is doing.
00:22:51
Speaker
ah I don't know
00:22:55
Speaker
So South Africa is not particularly known for its rooibos or red bush necessarily. I think it's just my brain is going, oh, Africa, okay. i I know some flavors of Africa from food and drink and other things.
00:23:06
Speaker
And I'm thinking, okay, the dryness of a rooibos. But it's not that, man. It's, again, I'm going back to what I said, that weird analogy of the toothpick. When you bite into that toothpick and it has that astringency to it, it's sort of that. in its Yeah, for me, man I was saying that that um it had like that funky spice, and I think it's moved to like a funky wood.
00:23:29
Speaker
And I think that astringency, biting into a toothpick, is kind of exactly what it tastes like. That bitterness you get when you bite into a toothpick, when you have a popsicle and you chew on the the stick for a little bit.
00:23:41
Speaker
Now I feel, dont but yeah we talk about pairings, we talk about the palate, we talk about kind of things that are complimentary. This probably could benefit from a salted, like a salty cured meat.
00:23:52
Speaker
A prosciutto, maybe a little speck or something along those lines. I think something like that would go perfect. Might work really well. Because that now intense spice, that intense earth would really ah be cut by that fattiness.
00:24:06
Speaker
Yeah, a pancetta is a good example nice and fatty, fairly salty.
00:24:12
Speaker
All right, well, let's move on to our next pairing. Now that we've kind of whiffed with our both of our first pairings tonight. going from a whiff to a whiff. It's very close. We'll see how it goes.
00:24:23
Speaker
um So next up, I have Andy Gator. Oh, yeah, I've seen that before. I've had this on the show before. This was one that I i didn't realize I could get it locally, but I discovered it. In a Louisiana at PCA 2025, New Orleans.
00:24:37
Speaker
ah You gave it high praise, man. Dude, Ben was like, you gotta you you have to get that beer. You're the beer guy. You got to drink that beer. um And it was great. um I didn't really even know what I was getting into. i was just like, Indigate or whatever that is. He says to get it.
00:24:51
Speaker
um So a beat of brewing um they're founded by Jim Patton and rush coming in 1986, the birth of the, the craft beer, not even not boom, but craft beer in general, um like started in the early to mid eighties with places like Sierra Nevada, Oscar blues,
00:25:15
Speaker
And apparently Abita. I didn't realize that they were they were that old until I started doing research on them. um They're in Abita Springs, Louisiana, or they originally were. um In the first year, they brewed 1,500 barrels of beer, which is not nothing.
00:25:30
Speaker
That's a lot for a little brewery. it's a It's a lot of an investment, too, right? ah In many ways, similar to kind of cigar business, you have to invest first and then hope that, well, it catches on. Somebody will want it, and then you'll get your your your investment back, your money back.
00:25:46
Speaker
And keep doing it. And they did. According to Abita, their use of artesian well water is what makes their beer the best in Louisiana. um By 1994, after eight years in business, they had outgrown their brewery.
00:26:00
Speaker
So they opened a larger production only facility and converted the original location to a brew pub and restaurant, ah which is still there now at last count, which I believe was 2022 from the data I looked at, ah they were producing about 175,000 barrels of beer a year.
00:26:20
Speaker
That's a lot of beer. um That's no, I'm not doing that math. 33 times, whatever. times whatever do somebody do a calculator, 175,000 times 33 out. Cause I'm not, I'm not doing that math, but it's a lot of beer.
00:26:36
Speaker
Um, so this any gator, which is kind of their flagship. It is a Helles dockle doppelbach, which is a bit of a contradiction. Um, doppelbach means double Bach, double, double strong, right? That's what Bach means.
00:26:52
Speaker
know Um, which is just a a German style. Helles means light. So this is a light double, double, light double strong, um, which basically means that it is a doppelbach that is light in color.
00:27:09
Speaker
Um, it's not necessarily lighter in alcohol, um, and certainly not lighter in flavor. Um, so this is a light double doppelbach brewed with German lager yeast, Hilsner malts, and German pearl hops. So this a very German inspired beer, um, but it is their best seller.
00:27:26
Speaker
And, uh, i and take a couple sips of it and see what I think. See how pairs up with the machinus.
00:27:37
Speaker
Doing that thing, man. remember that you Remember the the ice cream guy The ice cream scientist, the specialist, the he's talking about how you got to take the spoon, you got to put the ice cream in your mouth, you got to do that thing, get it all in your palate.
00:27:50
Speaker
That classic online video that came out years ago. um I'm confused by this. So we talked about spritz. You had a spritz in your first pairing, and I had planned a spritz for my first as well, and I didn't do it, but I kind of...
00:28:04
Speaker
did the flippy plot Oddly enough, I got the wrong spritz. I think, you know, we talked about Campari. We talked about Aperol. I think I'm sitting on the Aperol side of the house predominantly. um Let me show you what I got now.
00:28:17
Speaker
Athletic Brewing's cocktail series. cocktail Sort of cocktail-inspired beers or non-alcoholic beers, I should say. This is the spritz. There's an orange peel on there. um So this is brewed with a whole bunch of really interesting stuff.
00:28:30
Speaker
So it's brewed with orange peel, bitter herbs, some natural flavor in there. It's it's ah colored with beet juice, and it's not what I thought it was going to be.
00:28:42
Speaker
um Maybe they forgot the beet juice. Because that doesn't look like there's any beet juice in it. Well, now, don't forget there are beets that are not red. I guess that's true. Golden beets are a thing.
00:28:54
Speaker
get them golden beets. and And so, tasting it, I finally understand. This is meant to be um more of an Aperol kind of thing rather than a classic Campari. Your classic Italian spritz is generally going to be an Aperol spritz. If you go on a travel to Italy and say, I want a spritz, most likely you're going to get an Aperol spritz unless...
00:29:14
Speaker
you look like you drink for net for breakfast and then they're just going to give you for net and soda water. Yeah. Spritz are an interesting thing because they can go from, you know, a very light, refreshing drink, like an April Spritz, pretty hardcore survivor.
00:29:28
Speaker
Like basically. Yeah, exactly. Like a man. I love a corpse survivor. I had one at a restaurant in a new Orleans, actually. like Number one or number two, number two. All right.
00:29:40
Speaker
Number two is the better one. I think it was the one that was on the menu. But i usually prefer number two. um Where was I going with that? Oh, ah Campari and, ah like you said, a Furnette Spritz are generally a little bit more intense.
00:29:57
Speaker
um they're not for beginners of Spritzes. If you like an Agroni, you'll probably like a a Campari Spritz. You might. Yeah, you might like Campari Spritz for sure, but I think a really great safe bet is almost always start with an Aperol.
00:30:12
Speaker
Aperol is also sweeter, so you're going to get a little bit more of that easygoing experience getting into it You're not going be as bombarded, which is fine. And certainly if you're upgrading through your breakfast routine, you're going to offer a bunch you're go to have maybe a Bellini.
00:30:26
Speaker
And then you want to go something later on in the day. You want something maybe right before like a late proper lunch, three, four o'clock. You might go with a spritz, Aperol.
00:30:37
Speaker
Yeah, man. So athletic is something that I, because I've been so ill lately, i haven't really been able to drink alcohol and I want to scratch that itch. And so I've been going down this rabbit hole of finding near beers and things that are just non-alcoholic, but maybe could emulate in some way that experience. To your point, right, the Ghia stuff is great. I love that.
00:30:59
Speaker
I mean, part... I know that we're we're both very similar in our palates, and the main reason we drink so much alcohol is because we love the flavor. Like, the side effects yes are more annoying to me than they are a benefit.
00:31:13
Speaker
Um... but I love like beer and I love whiskey and I love rum and I love Campari and bitters and, you know, any, anything that's adding more, uh, a new option to the market, I think is a good thing, especially if it doesn't have alcohol.
00:31:34
Speaker
I think it's wonderful because it gives people, it's really evocative of of the, the essence of what the actual original inspiration is. So whether you're looking at a classic IPA, it's it's more or less evocative of that. Obviously, it's not going to be just like that. That's fine.
00:31:52
Speaker
But I think it's a really nice way for people to get into it without having to invest in the alcohol side of the house. If, let's say, you can only drink X amount of times during the week and you have to really be considerate of what you're drinking and you know you want to drink that one scotch on Friday night.
00:32:07
Speaker
So during the week, you might go for a non-alcoholic option to try something different because you don't want to mess up your opportunity later in the week to to do you know something else. um So yeah, man, Athletic is really cool.
00:32:19
Speaker
You know a whole lot about Athletic. We have talked about it on the show between you and i ah Man, what can I say? Founded in 2017, they've been around longer than most of us realize. Now we're kind of seeing this push on the marketing front where Athletic is everywhere.
00:32:34
Speaker
Everywhere you go, it's absolutely on the shelf. It's definitely one of the big options. It's something that I think... I've seen it starting to show in bars even, which is kind of surprising. In bars. i i ah I think a couple of bars in Philadelphia I saw athletic and even a bar in New York had athletic, which was, you know, it wasn't weird. It was just kind of like a surprising, okay, this is cool. I like that that's an option.
00:32:59
Speaker
And it's nice because friends that maybe don't drink for whatever reason, if they don't want to, or if they can't, they can still go and hang out yeah and not, not have to feel chastised by, you know, just ordering a club soda, which is fine as well.
00:33:14
Speaker
ah but But for them, it's boring, right? Like, that's that's the problem is, like, everybody else is getting these fancy drinks. You're like, I'll have a club soda with lime. It gives people a chance to to try something different and kind of explore almost the same pathways palate-wise.
00:33:31
Speaker
You know, say same flavor, we similar flavor profiles. um which is cool. So founders, very interesting. These are two people, Bill Schuffelt and John Walker. And now John Walker's kind of yeah introduction into this thing was really curious because Bill Schuffelt came in from a non-brewing background.
00:33:50
Speaker
He was a hedge fund trader back in the day. He stopped drinking in 2013 for health reasons and all this other stuff. And he basically was like, I know nothing about this, but I know what I want this to be.
00:34:02
Speaker
So he wrote this massive business plan. And just started sending it, just cold emailing brewers. Anyone whose name was ever posted anywhere online or in newspapers whatever, articles, he would just cold email people.
00:34:15
Speaker
I did not know this. Yeah, man. he He would say, this is my business plan. This is what I want to I have no idea how to do this. I need someone who has experience. Help me do this. Let's get this together. And John Walker responded and said, hey, man, all right, this is cool.
00:34:30
Speaker
And so he is actually an award-winning craft brewer formerly from Second Street Brewery in Santa Fe, New Mexico. So they've had some experience, man. and Originally, they were located in Stratford, Connecticut, which is not far from your old stomping ground.
00:34:45
Speaker
No, not too far. not Not too far. no Nowhere in Connecticut is too far. Like, the other end of the state, it's two hours. yeah Now, they they did expand. So their main production facility right now is in Milford, Connecticut, but they did expand to San Diego. and Which is, I was just talking to somebody about this yesterday. Yeah. that's That's like a constant trend we're seeing is the best way to in increase your distribution is to open a brewery on the opposite coast.
00:35:14
Speaker
um because you're not having to ship beer all the way across the country anymore. um you can You can kind of split that load um so that yeah you're brewing what you need on each coast.
00:35:28
Speaker
it's It's really nice. Again, it's also a different demographic of consumers. So it's really cool to be able to look at it. to i mean, to even have a product that you're so confident about that you can kind of focus on a different demographic and and say, okay, this region, this is what people are just like cigars.
00:35:46
Speaker
This is what people really love in this area of the country. This is what they want to smoke. Let me think about how I can provide them with what they want, but in the same kind of with the same laurels of what we're doing with our brand, our company, um you know, our inspiration.
00:36:02
Speaker
So pretty cool stuff. And they did buy Ballast Point's brewery. That's where they're brewing in San Diego, which I'm very sad because I miss Ballast Point greatly. So, so much. I miss Ballast Point, but I'm kind of happy that they're doing it because it's cool. It's ah it's a very cool thing. they They are the largest non-alcoholic brewery in the U.S.,
00:36:21
Speaker
today They're also kind of the... I don't know if they're actually the only, but they're definitely the most popular. But they're a alcohol-free only brewery. Yeah. that is That operates like a microbrewery.
00:36:42
Speaker
um They're not just... you know They're not just O'Doul's or whatever that's just... Zodoul's the one I'm thinking of that just makes garbage, non-alcoholic beer, um and just makes one recipe.
00:36:55
Speaker
They are not satisfied. St. Paulie Girl, Zodoul's, I think. Yeah, exactly. Stuff like that. They are not satisfied to have one recipe. They want to be a microbrewery where they are craft brewing. They are making up new stuff every day and just pumping out whatever they can make up, um which is really interesting as a consumer because...
00:37:14
Speaker
you can buy only athletic beers and experience such a wide range of what the beer industry has to offer um in a non-alcoholic form. i I can tell you wholeheartedly i was not entirely sold on athletic and I had tried a couple of different things from that. I thought, yeah, it's fine.
00:37:31
Speaker
And I noticed recently I'd been consuming so much of it that I decided to finally sign up for their their members program and start ordering through the members program. With whatever and where you get all that discounts you get and you get that funky stuff that's cool and limited edition stuff like this thing.
00:37:48
Speaker
And yeah, man, I'm really glad I did it because now have I have a couple of sours I've got to try. i tried um the other cocktail beer. the The beer that they made was a Paloma, which was awesome.
00:38:01
Speaker
I love a Paloma. And also low calorie. if you're If you're a little bit older and you kind of care about your intake of calories, this is significantly less. I think this one can ah have 50 calories.
00:38:14
Speaker
And it's filling. It's enough. It's 12 ounces of liquid. You have two of these. You kind of feel pretty full. Maybe you're not going to go and binge on Cheetos or whatever your thing is. And I think that's a win.
00:38:26
Speaker
There you go. All right. So Andy Gator. As you can see, damn you like this. It's one of those beers that like is so good, I take a sip and then I set it down and then I'm ah like suddenly i'm setting it down again because I just took another sip without even thinking about it.
00:38:44
Speaker
um Because it's got all the body of a double Bach, but without the intent... without the the choose What's the deal? it's ah how do I describe What's the English word? um and the hellest part of it, it gives you the essence of it without overpowering you, I think.
00:39:00
Speaker
Yeah, that's kind of the thing. is It's got... I mean, the thing I forgot to mention is 8% ABV, which is... that's the That's definitely the doppel part. That puts it in the doppel category.
00:39:13
Speaker
The double category, rather, for the US. um But it's like the the body of it is... It's got so much flavor, but but it doesn't have like the...
00:39:25
Speaker
the darker roastier flavors that you usually get from a Doppelbach. Usually Doppelbach has a little bit of roasted malt in there. Um, and they don't use any in this. Um, and it ends up being almost like a strong cream ale to me.
00:39:40
Speaker
Um, like you've got some hops, you've got quite a bit of sweetness. It's a pretty sweet beer. Um, and then you've got like just this almost creamy mouthfeel.
00:39:50
Speaker
like this velvetiness to it um that makes it just go down real smooth, you know? um Man, I forget every time I drink this beer how much I love it, or I remember how much I love it every time I drink it.
00:40:05
Speaker
So I think you and I are probably about close to halfway point on the cigar. I'm curious what your thoughts are and where where you think it's gotten for you. I think it's gotten better for me. um that The funkiness...
00:40:19
Speaker
um has calmed down just a little bit. It's still there. There's still like this, this bitterness on the palate from it, which is to a point where I like it now. um Before it was kind of off-putting.
00:40:33
Speaker
But now it's gotten to the point where I'm enjoying that that little hint of bitterness that, like I said before, there's sweetness to this. There's spice. There's a little bit of bitter. There's a little bit of earth.
00:40:45
Speaker
The earth has also calmed down a little bit. um So it's kind of smoking more in balance now that I'm in the second, third here. Yeah, same. Same for me, roughly.
00:40:56
Speaker
The only thing I will say in my end, I'm not liking the Retro Hail. I generally love Retro Hailing almost any cigar. Very small, maybe four or five cigars ever that I just did not care for for the Retro Hail, and I think it's one of them.
00:41:11
Speaker
The Retro Hail for me is like... not doing it for me. Spicy cedar.
00:41:18
Speaker
Like spicy burning cedar. You know what I mean? Like not not cedary like a lot of cigars are, but cedar smoke. Like you're smoking meat with cedar chips.
00:41:33
Speaker
And it's got that kind of like papery bitterness on the retrohale.
00:41:40
Speaker
Yeah, I think that's what I'm getting. It's like running through a giant brush fire and trying not to breathe too deep for me. And I don't say because it's burning my nostrils and it's spicy. I love retro hailing. I will retro hail just about anything, man.
00:41:53
Speaker
Dude, you just put a, you just like clicked. My brain just clicked when you said that. yeah What do you got? I was saying that paper bitter kind of flavor. Oh, yeah. It's burning leaves.
00:42:06
Speaker
Like burning fall leaves. Like when you have fall leaves and you burn a pile of them. That's what it reminds me of. Like a brush fire, like you said. Yeah. Yeah, similar.
00:42:17
Speaker
wow And maybe it's that South African tobacco. I don't know enough about ah South African tobaccos. I haven't really experienced any. other I don't think. Every time i run into a tobacco like this, I'm like, wish had a burrito.
00:42:31
Speaker
Yeah. I wish I could get a burrito of just the South African tobacco because I want to I just want to know what it tastes like by itself. I want to know how much of the flavors I'm tasting are from that South African tobacco and how much is from tobaccos I've had before, but in a different blend, you know?
00:42:47
Speaker
um now it is it funny enough i will say one thing it is talking about room note for the pipe smokers out there that might be curious um if you remember back in the 90s pool halls that where you could still smoke inside of and pool halls that had that like but whether it was pine saw or something else it would be a mix of that like smoky carpet mixed with pine saw when you walk into a pool hall and you get that like that I don't even know how to describe that smell, but it's making my office smell like that right now. And I don't hate it. I think it's, I kind of get that. There is like a little lemon to it.
00:43:24
Speaker
It's very strange. It is a weird cigar. this like I'm having a hard time wrapping my head around it. And with, but with that, I'm going to move on to my final parent of the night. As I asked myself.
00:43:35
Speaker
So my wife has a, uh, a business where she does people's nails. She's a professional nail tech. And, uh, A couple of years ago, she switched to doing it from home.
00:43:47
Speaker
um So she has people come to the house and she does their nails. And one of her clients was visiting. She has a granddaughter who's around my daughter's age. So she was playing with them. um And she was just hanging out. I went in on my lunch break. you know, it was during the week. So I was working. I went home home on my lunch break and I talked to her and she's like, listen, your wife said you like drink.
00:44:08
Speaker
You like to drink. I was like, yeah. Well, she said, your wife says you have like this pairing show and you'd like trying new alcohols. So there's one you gotta have.
00:44:21
Speaker
um was like, oh. And she goes, I'm from Bermuda, which I didn't realize. She was born in Bermuda and she... I've spent some time talking to her and she's ah a very nice lady who's had a ah very interesting life. She was like...
00:44:35
Speaker
a buyer for a very large department store in the 90s. So, like, she was, like, a Manhattan business lady. um And she's ah she's just very cool. But ah she grew up in the Bahamas.
00:44:48
Speaker
And... Or, sorry, Bermuda. And, wait. Bermuda or the Bahamas? Did you say... You said Bermuda initially. I did, but now I'm, like, thinking, am going crazy? Yes, Bermuda.
00:45:01
Speaker
Okay. Okay. um And she was like, you got to try Gosling's rum. And I was like, I think I've had it in cocktails before. And when I when i went to buy it, I was like, oh, yeah, that one.
00:45:13
Speaker
The one with the black seal on it. I've definitely had that before because I use it in my tiki cocktails. ah But I didn't have a bottle, so I bought a new one. And did some research and Gosling's is a really interesting company. So they're cool, man. In 1806 wine and spirits merchant.
00:45:31
Speaker
Uh, actually his father was a wine and spirits merchant and he was trying to get into the business. Um, he left England with $10,000 in merchandise, uh, and ventured for the Americas.
00:45:42
Speaker
So he was supposed to be going to somewhere in the United States or what was, ah you know, I guess it was United States at that point, the early eighteen hundreds um After 91 days, the ship's charter expired, and rather than paying the captain to continue the charter to their specified destination, he said, we'll just go to the nearest port, and I'll stop there, and I'll i'll get a ride later.
00:46:10
Speaker
um So they pulled into Bermuda. And rather than continuing to America, he just decided to stay there. He liked it. um So his brother at some point, I couldn't find out whether his brother was with him or he showed up later.
00:46:23
Speaker
ah But him and his brother and Ambrose open the Gosling's brother store on front street in 1824. eighteen twenty four um It was open for 127 years. um It's not still a store, I think. it's like It's the headquarters of the company, and I think they have kind of a small store there now.
00:46:41
Speaker
But it's not the the store that it was back then. In 1857, they started blending rump, and they developed what they called old rump. So they would, you know, this is very similar to the Johnny Walker story. They would buy a bunch of rum from different countries, mix it together for different countries near them, similar to the way they were doing it in Scotland at the time.
00:47:03
Speaker
um They would buy a bunch of rum, mix it together, and they would call it old rum. And so they had a ah barrel that said old rum on it. You could come in, you could fill up your bottles.
00:47:15
Speaker
um fill up your barrels, whatever you had that you needed. You could buy a whole barrel if you wanted. um And they would sell it to you, but they didn't sell bottles. They would just sell by the barrel or to customers who brought their own bottles, which is, that's like a crazy thought to have. Like, can you imagine going to the store and just being like, Hey, can you refill this rum bottle with more rum?
00:47:36
Speaker
And now, and this was the whole thing back during, back in the olden days in the U S. Yeah. Certainly when we looked at prohibition where people you Part of the issue was people were coming to these janky stores and they'd give them a bottle and the guy would go into the back and fill whatever. You never knew what you were getting.
00:47:54
Speaker
Bunch of ethanol. drown Brown water with a bunch of ethanol or something else. Yeah. Yeah. Um, around 1917, they started, ah buying salvage champagne bottles from sailors.
00:48:07
Speaker
So British sailors would come in and they, they'd have, you know, champagne bottles that they had used on the ship and they would buy the bottles from them. Um, so they started bottling in these, uh, these champagne bottles, um, in order to like kind of seal the bottles to make sure they stayed shut.
00:48:24
Speaker
They would dip them in black wax, um, And then over time, that turned into people saying, I want a bottle of the Black Seal rum. um It had a black wax seal on it.
00:48:36
Speaker
um Eventually, around 1948, they changed the name officially from Old Rum to Black Seal Rum. um And the current Gosling, who was running the company at that time, came up with the idea that, oh, let's do a Black Seal, the animal, not the not not not the actual seal. So it'll still be Black Seal rum.
00:48:58
Speaker
um So that's why it has a black seal on it. ah Just kind of, he thought it was a funny play on words. right. Time for a couple of fun facts. There's a lot of fun facts about this company, but I decided just to do a couple.
00:49:10
Speaker
um In 1964, Sheila West Gosling, I believe she was the husband or the wife, rather, of one of the descendants of the Gosling family, ah was having a party and decided to mix her signature cocktail, the Bermuda Rum Swizzle.
00:49:27
Speaker
Bermuda Rum Swizzle Punch. um She decided to mix it in her washing machine because she had too many guests. She was tired of mixing. She dumped all the ingredients in the washing machine and turned that on and just thought it was cool and it became kind of a thing.
00:49:44
Speaker
um So at the... the the office, the Gosling Brothers store location. They still have that original washing machine that she did that with, and they still break it out for events in Bermuda, which is wild.
00:50:01
Speaker
I would love to drink a rum swizzle punch. um From a washing machine know with all that residue in there? It's not a modern washing machine that goes you know like that.
00:50:12
Speaker
um It looks like a cement mixer. like It's a giant bucket that spins around Um, man, it looks cool. They still do make a version of, uh, well, they eventually released another version of old rum.
00:50:27
Speaker
Um, so that's their premium offering. I need to get some, I may get some pretty soon. ah it apparently uses the same recipe as black seal rum, but they age it for longer.
00:50:37
Speaker
And as a nod to those original bottlings, they sell it in a champagne bottle, the black wax. um and Last fun fact. ah Gosling's holds the trademark for the dark and stormy cocktail um that they do.
00:50:53
Speaker
now they They claim that they created it around World War I, just after World War I, around 1920. um And so the only ones they have litigated bars for putting a dark and stormy on their menu.
00:51:09
Speaker
um And so that's why you some bars will have a rum and stormy or something like that. Unless it's using Gosling's rum and Gosling's ginger ale. if You're not allowed to call it a Gosling or a dark and stormy rather.
00:51:22
Speaker
And that Gosling's ginger beer man is really fantastic. That's my really is number one go-to. ah As far as this one goes, this is their cheap stuff. It's like $20, $25 a bottle.
00:51:34
Speaker
80 proof. That's full industrial too. Yes, most definitely. um Like, look at the color on that. So an interesting thing is they don't actually do any distilling.
00:51:49
Speaker
um So they are still just a blending house. um I think they probably actually own some distilleries at this point um so that they can keep up production. ah you know, similar to the way, uh, some of the blending scotch blenders have bought distilleries so that they can just say, you know, now we never have to worry about acquiring this particular single malt again, so that we can use in our blend.
00:52:13
Speaker
Um, black seal is a blend of three to six year pot still and continuous still rums imported from, uh, other countries around Bermuda in the Caribbean.
00:52:25
Speaker
I'll say, um, And they individually age them. So they get these these rums from a bunch of different countries. Some of them are pot still. Some of them are column still. um They re-age them in single-use ex-bourbon barrels that they rechar, which is ah part of how they get this dark color.
00:52:50
Speaker
um Before they blend them together when they're bottling, and add molasses. So they are adding molasses to this for color. um ah i don't know how they keep from getting any other part of the mole in there, just the ass.
00:53:06
Speaker
Hey, man, that's my line. I've been saying that for years. you know What do they do with the rest of the mole? It's crazy. All them mole asses. Yeah, I don't know how they get that many moles in the Caribbean um or what they do with the rest of the moles.
00:53:20
Speaker
but I figured I had to work that joke out. um As you can see, the color is not much different than in the bottle. It it is almost black. um I believe this is what you would call a blackstrap rum, but I'm not really sure what that means. i I think that means that there's blackstrap molasses added.
00:53:39
Speaker
um And I don't know which grade of molasses they're using, but they're using some amount of molasses. And they say that's for color. That's what they say. I think it's because it makes a crazy sweet.
00:53:51
Speaker
I don't love this rum from what I've had of it so far, but I'm curious how it'll go with a cigar because I haven't tried it with a cigar yet. i ah You know what, man? I think it's going to go surprisingly well with this cigar.
00:54:03
Speaker
It might. And I've had it neat as well, and I think, you know, listen, it stands up really well on a cocktail, certainly a lot of a lot of your classic tiki cocktails. so fantastic yeah that's what i will say about this rum is it um regardless of how it is neat it is a great mixer yeah um like it is one of my favorite rums for making cocktails because it it has enough presence and enough kick that you really you you know it's there um and also the the color certainly adds to most tiki cocktails in kind of making the colors a little more vibrant nice presentation
00:54:41
Speaker
All right, I'm going to have a a couple sips, see how it is. um I mean, clear my palate for my next one. It's going to be an interesting one. All right, I'll talk about what's what's going on in the comments.
00:54:54
Speaker
um Rob Goddard says you could technically empty liquor barrels, add water, and after so long, exchange enough liquid from the staves and have liquor.
00:55:05
Speaker
Oh, yeah, so Rob was talking to me about that process. it's You can do it.
00:55:12
Speaker
I mean, I guess that's true, isn't it? you would re You would rehydrate enough and pull enough alcohol out that eventually you would have a small amount of liquor left in the barrel. mean, would have to evaporate quite a bit, which would take a while. And that was a big deal. I forget what era that was really, really popular in.
00:55:31
Speaker
there wast He's also saying he's not a big fan Gosling's ginger beer because they use high fructose corn syrup. They do now. That's the thing. They've switched the recipe a little bit to add high fructose corn syrup.
00:55:44
Speaker
Now, I think Gosling's, if you get the ginger beer, if you get it outside of the U.S., it is not going to be using corn syrup. that Because they've gone so big now, you know, the the market, they are producing, they have to produce in the U.S. now at this point. And so it makes more sense financially to go with the thing that's available readily in the U.S., which is corn syrup.
00:56:06
Speaker
For better or worse, you know. Also, just a side note, we were talking about non-alcohol non-alcoholic beer before. um i haven't explored non-alcoholic gin yet, but my son has a i can't remember what it's called, but it's a mocktail kind of recipe book, bartender book.
00:56:26
Speaker
um And he noticed that one of the ones he wanted needed non-alcoholic herbal spirit. And I was like, you know, this might be the reason that I try... Non-alcoholic gin. If you want some, then it's, I mean, him drinking it is more likely than me drinking it, I think, because I don't have high hopes.
00:56:45
Speaker
I'm very curious about it. So i made I may end up trying it soon. I tried one. I don't remember the the the brand that I had. I tried one. Oh, I did not care for That's kind of what I've heard. Non-alcoholic beer has come so, so far.
00:57:02
Speaker
Like, I remember trying non-alcoholic beer in my early twenty s I don't remember why. Maybe a friend had it or something. But it was like, it tasted like watered-down beer.
00:57:14
Speaker
I mean, back then, the non-alcoholic beer basically tasted like watered-down Malta. Yeah, exactly. That's a good way to put it. That's really, in a sense, kind of that's really what it is. But it's come so far that, like, I mean, Athletic is... It's basically beer.
00:57:32
Speaker
Like, it's one for one with a lot of beers. um Some of their stuff leaves a little bit where you're like, okay, this is not quite what the beer tastes like.
00:57:42
Speaker
I think the main culprit for that for me has been the sours. They're sours. Like, you know, there's there's no... There's no substitute for lactobacillus. Like, you you can't... Or what's the other one?
00:57:58
Speaker
For Tantamize? Yeah, Tantamize, yeah. Either one, you can't make it taste that way without alcohol. Like, using lemon juice and acids and stuff like that just doesn't quite get it there.
00:58:11
Speaker
But anyway, I'm getting way off track here.
00:58:15
Speaker
Oh, man. Back to your final pairing. I mean, I'm um nosing this thing, just trying to get a vibe on it. This was a bottle of mezcal that I discovered hanging out in a box somewhere, and I thought, oh, shit, I forgot i bought this.
00:58:30
Speaker
Holy crap. And i you know I tend to, if I go into a shop and and I see something on on the shelf that's something I never tried before, maybe something new, a mezcal or a tequila or even a whiskey, whatever kind of spirit, if I see something different, I want to try it.
00:58:45
Speaker
And... the My local liquor store man has a crazy selection of mezcal stuff that oddly enough, the one mezcal want, they don't have, which is Peloton. I love Peloton. It's like 23 bucks and it is such a luscious mezcal for sipping or for cocktails, ah but they don't have it anywhere. here So this one,
00:59:08
Speaker
He's very curious and curious in the sense that this is not a classic, like a distillery brand. I'll explain why why I say that, what that means. This is the Darumbas. You can't even see it, actually.
00:59:19
Speaker
You know, I noticed... quite faint. Uh... Eric, Cigar Dojo, the sensei from Cigar Dojo, had that recently. Oh, did he?
00:59:29
Speaker
Yeah. he He posted something about it and how he was trying to Mexico. i i I was like, oh, that's one of the myths. I'm very curious. So this is the Durumbe-Saint Louis Potosi, which is the region.
00:59:43
Speaker
Now, Durumbis itself is kind of an interesting thing because it's not a ah it's not a proper kind of distillery, if you will. it's It's really more of a project. So this was created, this brand was created in 2012 by the name of sandarrubi So this is kind of a project from Mezcaleria.
01:00:06
Speaker
Mezcaleria. It's so hard to say. know. Mezcaleria Milagrito in Mexico City. It's Mezcal bar in Mexico City. And the spirits distributor is Casa Lumbra. That's kind of running all of this export for them and helping them out. Now, they've got a major Mezcal promoter and kind of a curator of of regional spirits that...
01:00:27
Speaker
They sat down and said, well, we want to look at regional stuff and we want to go and get stuff from really distinct regions and be able to put this into a bottle and then share it with people outside of outside of Mexico, which has been the trend in the last probably seven years or so.
01:00:43
Speaker
More so in the last seven years, but definitely in their case since 2012, they've been doing this. ah we So we see a lot of stuff like Malbien is ah another great example. Malbien does stuff where they go to small town.
01:00:54
Speaker
They'll find people making mezcal and they'll say, hey, let's let's get this out there. Limited batch runs to to people outside of Mexico to get people to try it and kind of explore the different flavors. And so in a sense, this is what they've done.
01:01:08
Speaker
This particular region is San Luis Potosi. I'm hoping I'm not screwing that up too much.
01:01:17
Speaker
Each one has a specific distillery location. Mescaleros is listed. This one is Vincente Sanchez Parada. And they started kind of pushing this particular one out, this expression out 2015. So it's been around for a while.
01:01:31
Speaker
The cool thing about this is this is using what's known as green agave. and Green agave is really interesting because the plant is kind of... it's it's The piñas is a lot more slender.
01:01:43
Speaker
The leaves are really long and slender, and it kind of lends a very different quality, a much brighter quality to the to the final product. In terms of mezcal production, really, what can I say? They're doing a classic style, like...
01:01:58
Speaker
Clay oven. Clay oven cook. Usually you'll see this done in the ground or you'll see like a classic clay oven. Sometimes it's clay. When I say clay oven, sometimes it's actually like a clay oven being made on the spot for every batch.
01:02:11
Speaker
Wow. And once it's done, that gets destroyed and a new one gets built for the next batch. Sometimes they use brick for their clay ovens and just kind of patch it with clay, and that's a more longer-term kind of thing.
01:02:23
Speaker
Other times you'll see this the piñas are sort of roasted in the and the soil. So they'll dig a hole, put them in there over coals, bury it for a while, and then come back, and then process that as you would any any product, natural fermentation. So in their case, they don't wash anything. They kind of throw it into a vat, add some water, cover it up,
01:02:43
Speaker
Bob's your uncle after a while and nature over. Wait for to happen, yeah. Wait for the thing to happen. You make sort of this alcoholic slurry and and then you distill it eventually, right? And you get something that's kind of interesting and different.
01:02:56
Speaker
Now, this Mescalero's family has been making mezcal since the 1880s. They've been around for a really long time, just's kind of cool. And when I was nosing this initially, I was very curious because generally this is a...
01:03:10
Speaker
You know, if you get into tequilas and mezcals and you start going into agaves that are not your classic blue agave and your espadines and all this stuff, you're looking at other kinds of agaves. And ah this one is more mineral forward.
01:03:24
Speaker
It doesn't have that classic smoke like the scotch of Mexico. We don't get that with this. This is more of that. You get that salty minerality. The thing that you like to talk about is licking that rock.
01:03:36
Speaker
so yeah it's kind of It's kind of like that. And to get that from a mezcal is super unique and you know pretty cool. And I think it works well with a lot of cigars. Honestly, that kind of profile lends itself well to a wide variety of different tobaccos.
01:03:51
Speaker
I can see that working well. Kind of light on the palate, very mineral forward. Could work really well with a lot of cigars.
01:04:00
Speaker
And yeah, and so you know they talk about this particular bottle as a really great It's a really great way for someone to get into mezcal that maybe has experienced tequila, maybe curious about mezcal, or maybe hasn't even had tequila or mezcal and just doesn't know and wants to try something that's not going to be like your classic Oaxacan bomb in the face.
01:04:21
Speaker
Yeah. Same thing with scotch. We talk about that. Exactly. ah That's exactly what I was going to say is if your first scotch ever is Laphroaig, it's doubtful you're going to continue drinking scotch. And Mezcal is kind of the same way, where you think of it and you think of it's like tequila, but super, super smoky.
01:04:41
Speaker
um And that's just not how most of it is. That's how the stuff that's widely available is, because it's so unique um compared to other spirits that most bars only carry the stuff that is smoky.
01:04:57
Speaker
Yeah, man, I i think it's a really nice it's a really nice introduction. And again, the minerality is really opening up the cigar in a way for the first time. Finally, I've hit that point in the cigar where I'm starting to get the flavor. I'm starting to understand the kind of the essence of what the cigar is about.
01:05:14
Speaker
I get it. And it's definitely in my list of cigars where I wish I could start from this point and not have to smoke through the first half and build it up. But that's the nature of the beast, I think.
01:05:27
Speaker
Yeah, I think so, too. um Cigars wouldn't be as interesting if they know if they started off that way. At least not for the most part. Alright, Gosling's Black Seal Rum.
01:05:40
Speaker
Crazy sweet.
01:05:42
Speaker
Like, almost overpoweringly molasses on the palate. Like, that sweetness. That... It's chewy. little bit of bitterness. But it's actually not bad because it, like...
01:05:58
Speaker
it's kind of intense because it's got that intense sweetness, but then it also has an intense bite and intense woodiness, uh, a kind of not intense bitterness, but a bitterness that is definitely there.
01:06:12
Speaker
Um, Not as bad as I thought it would be neat, especially with cigar. um but Like you had said, different it definitely works well with this cigar. um Like that, just that funkiness of it, that intense spice, that intense, intensely kind of mineral heavy, dark, dry earth from that San Andreas wrapper, that funky spice woodiness that I can't really figure out still.
01:06:42
Speaker
um It's all still there. But having a liquor that's this intense kind of helps balance it out a little bit. um And the sweetness, especially on the rum, really is working well with the cigar.
01:06:56
Speaker
Surprisingly. I didn't think it would, but does. Yeah, I'm going to have to go all in on this on this particular kind of mezcal, which is very uniquely different than typically what you get, even in a tasting bar. If you go to a mezcal bar, generally you're going to get Mostly the same kind of, roughly the same kind of stuff.
01:07:17
Speaker
You're not going to get very light and almost tequila-like. This is, it you know, I akin it to the Nagoris of the world, where you talk about tequila, it's really smooth and clean and crisp.
01:07:29
Speaker
You have that body, too, that's almost sort of milky in that quality, similar to a Nagori. that's it it's It's a buttery aspect to it. Okay. That sounds really interesting. This one is just minerally and phenolic and all these interesting things that ah don't necessarily take away from anything else.
01:07:50
Speaker
It doesn't coat the palate in that kind of classic Oaxacan way. and Normally you drink a Oaxacan mezcal and you go, okay, that's, you're in, you're in for the ride now. Oh yeah. It's not like that. Rob Goodhart says my first scotch was Lafroig and I actually liked it.
01:08:03
Speaker
Um, Rob Gudenhardt is also a maniac. so yeah Exactly. That's what I was going to say. You're as messed up as we are. Oh, yeah. The first time I had scotch, it was McAllen. I don't remember which one. It was some McAllen, and I was like, don't think I like scotch.
01:08:22
Speaker
I'm going to stick to bourbon. And then, man, I'm trying to remember what year it was. 2007-ish.
01:08:34
Speaker
a while ago. Um, I was in a bar with a friend having cigars and he said, have you, he asked if I'd had LaFroigue and I said, no. And he said, it's scotch. And I was like, think I, I don't really like scotch.
01:08:46
Speaker
I've had one or two and they're not for me. And he's like, you should try this one. I tried it. And that LaFroigue was the one that converted me. And eventually I circled back and now I like all scotches.
01:08:57
Speaker
Yes. Um, same. I can appreciate all scotches. The Islas are still my favorite. They just have that character to them. I've grown to love Laphroaig, but it wasn't the first scotch that I had. One of the first scotches that I had was a Glen Farkless 12 scotch.
01:09:15
Speaker
And the Glen Farkless 12, it's pretty good. I'm a huge fan. I you know i love i love the 25. I think I love every every expression from Glen Farkless. It's one of my favorite distilleries.
01:09:27
Speaker
and But when I first had it, my immediate thought was, holy shit, this is they talk about it movies and shows like Grandfather's Cough Medicine. It tasted like exactly what I imagined that old guy smoking a cigar and being crotchety on the couch would be drinking.
01:09:44
Speaker
And I think in a sense, I didn't quite like it, but I liked it because it reminded me of that. And because of that, I started exploring, well what else is out there? And then I came across Laphroaig, and that's it's kind of all she wrote.
01:09:57
Speaker
Yeah, Laphroaig has long been my go-to with scotch. Do you get your little your your little placard? Yes, I do have a foot whatever, or a half foot of land.
01:10:11
Speaker
ah half foot of of land so there I also have the official Laphroaig bow tie. Oh, really? Yeah. Look at you. more Fancy, fancy. I like that.
01:10:22
Speaker
ah My new employer has an office in Edinburgh. Maybe I'll get to travel. ah been like I doubt I'll ever get to travel for this role, but if I can weasel my way into a chance to to get out to the land of Scots, oh my. See if you can go for... What is that thing? There's like a festival...
01:10:43
Speaker
That sounds awesome. There's so many wonderful things. In Edinburgh. The Fringe Fest. have ever heard of the Fringe Fest? No, what is that? It's not like Highland Games, is it? No, it's like the entire town is taken over by different kinds of performance artists.
01:11:02
Speaker
Oh, really? Oh, cool. You'll have like ah like every theater in town. Every theater in the entire town for the entire week is booked out with performances and you can just kind of wander into them, I think.
01:11:18
Speaker
Um, but like, they'll have plays, they'll have standup comedians, they'll have music acts, they'll have just any kind of art of performance is there.
01:11:29
Speaker
Um, They'll have DJs. They'll have like comedians doing weird sketch comedy stuff. and It just sounds wild and super fun. sound I want to go someday.
01:11:39
Speaker
It sounds. i mean Everything. And I have so many different reasons to want to visit Scotland. you can add Spirits and food and people and Masonic stuff and just a mix of different things that would be so exciting to finally check out.
01:11:53
Speaker
you know Maybe it'll happen. Maybe.
01:11:58
Speaker
I've been going back through my pairings.
01:12:02
Speaker
And I think you were right. And the Goslings is actually my pairing of the night. I think it's just like the intensity of it is just working really well with the cigar. I was immediately going to say Andy Gator when I tasted it. But the Goslings, just the... that That depth of flavor that it has, that intensity, the...
01:12:22
Speaker
trying to think of a way to describe it the darkness yeah of the flavor um really works well with the cigar i think it's in in two parts and and really considering the andy gator being a higher alcohol and i'm i'm drinking a mezcal that's uh i should have mentioned uh 44 44.7 80 88 and a half or eighty eighty eight and a half Right. So 46, 46.7 ABV. Yeah. 88 and a half roughly proof.
01:12:54
Speaker
So the alcohol cuts through a lot of that, that astringency, a lot of the dryness from, you know, we talked about that, that wood quality and that brush fire quality. But with the Goslings, you have something that sits on your palate and in a sense takes away from all of the harsh edges.
01:13:12
Speaker
Yeah, that's kind of, I think, why it's working so well is because it really is rounding out the edges of this cigar. Man, it's a weird cigar, though. like It's a... I mean, Gosling's in this cigar is a Vegemite sandwich, basically.
01:13:27
Speaker
That's in my mind, thinking about the flavors of these things, I'm going, man, like it's weird, it's salty, it's intense, but actually with the bread, maybe add some butter, however you like your Vegemite sandwiches, you do that together and it's sort of, it kind of works in a strange, bastardized way.
01:13:44
Speaker
by itself, none of these ingredients necessarily would be considered palatable classically. Well, it's weird because i I smoked this cigar like three weeks ago, four weeks ago when I, when I had decided we were going to do it next. And I was like, I should at least try the cigar again. Cause I have another one.
01:14:01
Speaker
Um, then right before the show tonight, i was freaking out. Cause I was like, maybe don't have another one, but I, um, I don't remember it being this weird, funky and intense. Um,
01:14:13
Speaker
and But part of that could have to do with pairing. Like the, you the very fruit forward first pairing, the very sweet second pairing, um and then the equally sweet but very different rum at the end.
01:14:28
Speaker
um
01:14:30
Speaker
Maybe that added something to the cigar that really brought out that funk it has. um I do remember a little funk from that South African tobacco, I'm assuming, but, ah you know, we'll see.
01:14:45
Speaker
Whatever. Anyway, was your pairing the night the Mezcal? Did you say that? And I glossed over Yeah, I'm going I think Mezcal is going to be the one for me for tonight. It's it's the one that really sat the best. The others were fine as well, but, again, really, the...
01:15:01
Speaker
the IPA, great. I just can't taste a damn thing from it. it's it's not ah It's not the beer thing. It's just ah's not a good pairing with the cigar. Yeah. think we has agar really Which happened.
01:15:14
Speaker
um All right. um I'm trying to remember. I had a cigar in my mind that I was like, that's the cigar we're going to need next week. like I can't remember was. It was something I definitely sent you. but and see I saw... We're probably thinking of the same cigar because I i remember we talked about a couple weeks ago.
01:15:32
Speaker
And we forgot about it. Oh, maybe. There's something that i've I've been peeping on that I wanted to smoke and thought, crap, I can't smoke this. We need this. What is it? though I don't recall. me Oh, damn it.
01:15:44
Speaker
It was in there. i thought you I thought you knew it, but you just weren't saying it on the show. ah All right. well ah Well, we'll figure it out. I guess that brings us to the end of the show. um We got to get our one for the road out of the way.
01:15:58
Speaker
Yeah. I mean, mine is... i Well, but i'll I'll let you go first. What is your one for the road? Oh, boy.
Documentary and TV Show Recommendations
01:16:10
Speaker
I've been consuming a wild variety of different things, but... Same. It's... i Listen, like anybody else, I'm kind of stuck where I don't really want to watch something necessarily. It's in the evening. We're kind of tired. We go like, oh, whatever. well what's What's available? What's on? What's the newest...
01:16:26
Speaker
been digging on documentaries, been digging on couple of different things. I can tell you, first thing, will say this. We watched, what was it?
01:16:37
Speaker
God, the submarine.
01:16:40
Speaker
explosion I don't remember what that was called, but I know there was The name of the sub that imploded. Ocean Gate. ah Yeah. right so Ocean Gate documentary is like a two-hour-long documentary.
01:16:55
Speaker
And goddamn, we sat through the whole thing completely focused on this documentary. It was fascinating. It was wild. It was terrifying in a lot of different ways for a lot of different reasons. But it was one of those things like it's a great, great, produce really well produced documentary.
01:17:12
Speaker
Wholeheartedly recommend. But there's another thing, the series called Trainwreck. Yes. You familiar with this? Yes. I've watched oma one or two episodes of it. we I think we've watched all of them so far, and each one follows a different sort of public train wreck situation that happened. One of them was the the UFO boy.
01:17:31
Speaker
Yeah. Another one was this party that happened in the Netherlands where this girl posted Facebook. That was the Project X one, right? Project X, yeah. This girl posted on Facebook saying, hey, i'm goingnna have my birthday party at my house.
01:17:44
Speaker
It was a public event. It wasn't even that. She made an event and accidentally made it public. Yes. And it blew up to after she deleted it, it still get it proliferated through and thousands of people just showed up and destroyed this town.
01:18:01
Speaker
It was gnarly. um So stuff like that. So I think that's like a really fascinating series. It's, you know, one episode at a time. It's kind of easier to consume. And they kind of do one episode like every two to four weeks, something like that.
01:18:17
Speaker
But, you know, for comfort, going to sleep, falling asleep, you know what's on in the background? I'll tell you. Supernatural. Nice. I hated that show when I first started watching. i this is This is stupid. I miss X-Files.
01:18:29
Speaker
It is straight up cheeseball. It is the cheesiest show with the cheesiest acting, but it's so good. I got so deep into it. I loved it, man. And it it gave me those same vibes of X-Files.
01:18:44
Speaker
The campiness. That's what I loved.
01:18:49
Speaker
Yeah, it's very campy. And it, like, the some of the some of the weirder one-off episodes are really, really fun. Well, that's with and that's what X-Files was really famous for at some point, where you know you had, you had like, a ghost or poltergeist episode. You had a spooky monster. No, talking about, like, black there's the episodes where there's a couple episodes where they go to a town that is stuck in a TV show.
01:19:15
Speaker
Yes, the TV show episode was great. And everything is, like, a trope. And they're constantly getting stuck in like these sitcom-style situations, and they're like, how is this even happening?
01:19:27
Speaker
That was a famous movie with Bill Ritter called... Ah, shit. Eugene Levy was in it, and Bill Ritter... Bill Ritter? It was the TV Hell movie.
01:19:37
Speaker
Do you recall what I'm... Stay tuned. 1992's Stay Tuned. I don't remember this movie. This is where ah Bill Ritter basically was at home and this salesman came to his house and said, hey, you want 5,000 channels?
01:19:51
Speaker
Let me install this satellite dish. And he did. And when he turned on the TV, he started watching shows. He got sucked into... Because it was the devil's programming and it got sucked into this TV hell where every TV show was just a ploy to murder these contestants.
01:20:06
Speaker
Now that I'm looking at... Eugene Levy was in it. she this I definitely remember this movie. My man, this movie was just a key piece of my core memory of my childhood. Nice. Good stuff.
01:20:21
Speaker
All right, my one for the road, um mentioned it earlier, and it's because every time I look at this cigar, i think of The Machinist. 2004, starring ah Christian Bale, directed Brad Anderson, um who's gone on direct with a bunch of interesting stuff. There was a movie I really
Media Analyses
01:20:40
Speaker
liked from a couple years ago called Blood.
01:20:42
Speaker
It was really good about vampires. ah The Machinist is a very dark story about a guy who works in a machine fact machining factory.
01:20:56
Speaker
he um don't remember what he does exactly, but he basically drills holes all day with a drill press. um And he has ah insomnia and hasn't slept a full night in like a year and is just...
01:21:12
Speaker
starting to hit the breaking point where he realizes, oh yeah, I guess I'm going crazy. um And you're not sure what's real and what's not. it's It's an awesome movie. I i wish I'd watched it this week so I could talk more specifically about it.
01:21:29
Speaker
He does well with those kinds of characters. The like the psychological depth and breakdown is his jam. Yeah, and this was like one of his... At the time, it was his most famous role because he was completely emaciated for this movie. Like...
01:21:47
Speaker
He said basically for... He looked terrifying. Nine-ish months or so, maybe nine nine months to a year. He was like 120 pounds. Yeah, his diet was one can of tuna fish a day, whiskey and cigarettes were the only other intake he got.
01:22:03
Speaker
ah and he looks awful in this movie but that's kind of the point right like that's the reason the reason he looks so awful is so that he can play this character the best visibility and I think it works really well and it's such a good movie really dark very upsetting but it's so good he must have smelled lovely filming that yeah I bet just like tuna whiskey and cigarettes um
01:22:32
Speaker
Much like Brad Pitt, people say Brad Pitt is real stinky man. Yeah. Because he's all natural. Is he? That man doesn't believe in bathing or showering. All right. He's like, I'm good. Once every two weeks, I'm good.
01:22:45
Speaker
Sam Finnell says his one for the road is he is reading Wheel of Time by Robert Jordan. Yeah. Classic. um I've only ever made it through the first book, and it's just, know, fantasy is just not my thing. I've been reading a...
01:22:59
Speaker
a real weird book lately and i've i've actually been reading it instead of listening to an audiobook there wasn't an audiobook available so i was like fuck it i'll just read it um the u.s s constitution which book was it no it's called glitch um oh and it's holy shit i know glitch have you read it i i have struggled through parts of it yes it's gnarly it's gnarly Yes.
01:23:23
Speaker
This is why i struggle with Snow Crash. Snow Crash and Glitch are in the like weird territory for me. Okay. Well, so Glitch, I've been reading it. I'm almost done with the first of the three books. I think there's three.
01:23:35
Speaker
um It's gnarly. Like, very, very, very, very graphic. It is the terrifier of books in some ways. Like, lots of heads getting to bits and unspeakable things happening to people and it's man it's dark like they keep killing off characters and like you're like okay now he's got a cool sidekick and the character just gets their face shot off do you hear about the gang in New York the gang of mimes that beat the shit out of that one dude and robbed his wallet they did unspeakable things to him
01:24:16
Speaker
thanks for lightening the mood uh But yeah, it is really good. Like I have, I am, I'm 200 pages into this book and I started reading it yesterday morning or the day before.
01:24:28
Speaker
But either way, I'm, I'm not usually but type that just sits there and reads for two hours, but this, this book has me hooked. Um, but it is like content warning on this book for all the things.
01:24:41
Speaker
If anything upsets you, should read this book. So I'm not sure I recommend it. It's one of those things like I mentioned Terrifier. One of those things that I love, but I can't quite recommend to any person because it's a it's just too upsetting for for most people.
01:25:01
Speaker
Anyway. You gotta you gotta to be wary a little bit. Yeah, if you're... If there's anything that you could read about that would upset you, don't read this book. Just like Terrifier. If there's anything you could see in a movie that will make you feel upset, just don't watch Terrifier.
01:25:16
Speaker
Not a good idea for
Closing Remarks
01:25:17
Speaker
you. Because everything's going to happen. All kinds of gore and things that you don't want to think about and stuff like that. But, you know, that's where horror lives.
01:25:27
Speaker
Anyway... I'm getting way off track and I could talk about just why i love horror movies for the next six hours. Um, so instead we're going to close it out for the night. I'm going to get this uploaded to Spotify.
01:25:40
Speaker
Hello to Spotify people. Um, thanks everybody for watching to hang out with us. Shout out Rob, Sam, Raphael for, for hanging out for a couple hours with us. We appreciate you guys.
01:25:52
Speaker
Um, We'll figure out what we're going to smoke next week and get back to you guys. I do have a package that I owe to Dennis that has a bunch of new stuff in it. Oh. um I'll try to get that put together this week.
01:26:05
Speaker
But for the moment, Dennis, give him the catchphrase, and we will be out for tonight. Thank you everybody, for watching and listening. and remember, we want you to drink better, but we want you to drink less.