From Bricktoberfest to Steak Nuggets: A Fall Celebration

October brings a flurry of "-tober" celebrations - Oktoberfest, Watchtober, Techtober, and for cigar enthusiasts, Bricktoberfest. Join Tony Katz and America's favorite amateur drinker, Fingers Malloy, as they embark on a sensory journey through J.C. Newman's Bricktoberfest special edition cigar and Fraser & Thompson North American Whiskey. Their candid conversation delves into the rich flavors of these seasonal offerings while exploring the absurdity of Arby's "steak nuggets" and the cultural phenomenon of doom scrolling on social media.

This episode delivers a perfect blend of humor and expertise as our hosts dissect the oil-rich Ecuadorian Havana Rosado wrapper of the Bricktoberfest cigar, noting its saddle leather appearance and delightful spice-wood flavor profile. Meanwhile, Michael Bublé's whiskey proves surprisingly sweet with butterscotch notes that divide our hosts' opinions.

Key Takeaways:

Bricktoberfest cigar review begins, exploring the Ecuadorian Havana Rosado wrapper and Nicaraguan binder/filler.
The importance of taking tasting notes and how the weather affects your palate.
Arby's "steak nuggets" taste test.
Fraser & Thompson North American Whiskey review.
The government shutdown discussion and its surprising lack of media coverage.
Health risks of doom scrolling while in the bathroom.
Monster.com's hottest jobs report despite the government shutdown.
Gen Z's surprising return to 90s technology like digital cameras and flip phones.

Whether you're a cigar aficionado, whiskey enthusiast, or just enjoy entertaining banter about life's pleasures, this episode delivers the perfect soundtrack for your fall weekend. Light up your favorite smoke, pour a glass of something special, and join Tony and Fingers for another memorable journey through the finer things in life.

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:00):
Wow, it is October, so it's time for every october Fest.
There is right, people who are watches, it's it's it's
watched Toberfest, right, or watch Tober and then and then
over there Best Buy they're having a big sale to
compete with Amazon Prime, and it's Techtober.

Speaker 2 (00:21):
Everything's a tober fingers maloy. For some of us, every
month is a tober. I don't know what that means.

Speaker 1 (00:29):
Tea drink, smoke. I'm Tony Katz. And that right there
is America's favorite amateur drinker, fingers Maloy. And this from J. C. Newman,
by the way to J C. Newman's in a row two.

Speaker 2 (00:39):
J C. Newman's in the row.

Speaker 1 (00:40):
We did the Alpatone firecracker last week, but this is
their brick tober Fest. This ECUADORI and Havana Risotto rapper.
If you like those davidof Colorado Claro's. That's to me
the kind of look we're getting right here. And this
comes in at seven three quarters by forty eight, which

(01:01):
means it is seven and three quarters inches long.

Speaker 2 (01:08):
Always makes fingers. I laugh me too. And the ring
gauge of the forty eight the diameter of.

Speaker 1 (01:12):
The cigar or how thick it is around again with
the laughter, A sixty four ring gage.

Speaker 2 (01:17):
Would be a full one inch around fingers it.

Speaker 1 (01:21):
So, first of all, it's got a nice amount of oil.

Speaker 2 (01:25):
It is not smooth. You can feel every bit of
this wrapper.

Speaker 1 (01:30):
But this this wrapper is the kind of look that's
getting into the man. I wish this was the color
of my leather in my living room for my couch.

Speaker 2 (01:40):
Like it's that kind of look to it. Yeah, And
like I said, there's a touch of oil for me.
The hand field, the handfield is spectacular. Right amount of
weight for that length. I could go for a little
more heft, could you I could? I don't.

Speaker 1 (01:54):
I you're right, it's not flying away, but just a
little more I think would do me fine.

Speaker 2 (02:01):
But it does feel very very good in the hand.

Speaker 1 (02:05):
It's not top heavy, bottom heavy, right, So they've got
that right. I think the brick tober Fests or the
brick Tobers now brick Toberfest has always been for brick House,
really enjoyable. There's a lot of value that's going on
in this cigar. I like brick House, right, name was

(02:26):
a name for that with the grandfather started the company
in the one room that they started in.

Speaker 2 (02:31):
They do fourteen hundred.

Speaker 1 (02:32):
Boxes of this cigar in a box of ten, and
depending on the retailer, whoever it is you go to,
you will get. If you buy a box, you'll get
a beer stein. You'll get a brick tober Fest, nice
beer stein.

Speaker 2 (02:49):
It's just it is. It is absolutely beautiful.

Speaker 1 (02:52):
Now. I don't know much about an Ecuador and Havana
Rossata rapper. Is that just another way of saying a
habano and we're gonna get some big spice out of this?

Speaker 2 (03:00):
Not sure.

Speaker 1 (03:01):
Nicaraguin and the binder and the filler, this comes out
of their Nicaragua factory. So out of s to lee.
But off the bat, I have flavor. I have a
nice bit of a very very simple spice going on
with a bit of wood on the tongue.

Speaker 2 (03:20):
That's all I've got right now.

Speaker 1 (03:22):
Maybe a more natural sweetness, not necessarily a nutty, not
necessarily a creamy, just the spice and wood with a
nice it's a nice blend.

Speaker 2 (03:31):
To it off the top. I agree with you, except
for me, that spice is a little bit bolder than
what you're If I'm understanding you correctly, it is for me,
I'm not saying it's punching me in the face, but
it's definitely hitting me and not in a bad way.
I'm really enjoying it. And that wood is definitely there
as well. This is this is a nice, nice so

(03:54):
far representation. Every year they do it and every year
I buy it. I started with the two just to
see where we would be with this. I will go
back and get a box now seven and three quarter.
You gotta have time. This is two hours. This is
two hours worth of smoke. And I love, love, love

(04:14):
the forty eight ring gauge. That is a real.

Speaker 1 (04:18):
Nice place to be because what you get is the
ratio right, so wrapper to bind during, filler, more wrapper,
more flavor. So when you get into those smaller ring gauges,
it's one of the reasons we enjoy a Lansero so much.
You just get this better combination of flavors going on.

Speaker 2 (04:39):
And that is what I love.

Speaker 1 (04:43):
I love that that, the way that that feels, I
love the way that that presents.

Speaker 2 (04:48):
So this is seven three quarters.

Speaker 1 (04:50):
So they call this a Churchill makes sense seventh three
quarter by forty eight fingers moloin is this in your humidor.

Speaker 2 (05:00):
For twelve dollars a stick stop it. So you know,
we just lit this. We're just in the first third
of the first third. But you know our track record
when it comes to reviewing brick House already. I was
excited when you pulled this out, but it tells itself
having said that at this point, it's just based on

(05:23):
my past experience with brick House in general and the
way we're smoking this in the experience so far. Twelve dollars.

Speaker 1 (05:29):
Absolutely, So you want to get your notebooks out. What'd
you eat today? What'd you drink today?

Speaker 2 (05:33):
Right?

Speaker 1 (05:33):
We finally have fall weather in Indianapolis, Indiana. Finally out
of the eighties and now into the high seventies.

Speaker 2 (05:41):
I have no idea, like, are we in the sixties,
in the seventies right now? I believe it's sixty eight degrees.
It's beautiful, it's we should be doing the show outside.
I don't even know what the due point is. Forty two.
I don't know what, al Roker, I don't know what
that means. You know what that means? No, at forty two,
that's when the D starts pointing. So you want to

(06:02):
get your notebooks. What do you eat today?

Speaker 1 (06:04):
What do you drink today, the weather that all affects
your palette, all expects the affects the flavor. And then
take the cigar and break it down to the third's first, third, second, third,
final third. Write down your notes. What did you feel
from the cigar? What are the flavors you get? Then
you go back and you try it a month from now,
six months from now, you do it again. You write
those notes, compare those notes, and that's kind of like

(06:24):
your through line. That's really what you got out of
the flavors of the cigar. At twelve dollars, this is
a no brainer. This is a great a great box
to buy twelve so as box a ten. You can
buy it with five friends. Everybody gets two each. Buy
it with a friend everybody you know, you each get five. Right,
I can appreciate that. Maybe because of time, because of

(06:45):
seven three quarters, you don't have the time for this
all the time, but it'd be nice to have, especially
in the fall weather. This and football, This the TV
outdoors is fingers more. I would do it and football
all long like this. You light this up during the
second quarter. This will get you through the rest of
the game.

Speaker 2 (07:07):
Honestly, I think I think you can first quarter this thing. Yeah,
or if I.

Speaker 1 (07:12):
Could mid of the third quarter of the one o'clock
games to take you through the majority of the four
o'clock game, and therefore it starts getting a little chili outside.

Speaker 2 (07:24):
You can come in, you finish your cigar. You didn't
waste anything. That's that's some smart thinking right there. Smart
thing twelve bucks. It's a no brainer.

Speaker 1 (07:30):
Yeah, it is a no I got these from our
friend Corey at blen bark oh N Cigar in Indianapolis,
and I will call him and say save me a box.

Speaker 2 (07:38):
So you mentioned football. The garage is getting closer and
closer than new garage to being the football mecca that
it was at the previous home. Very excited. I had
five TVs in it.

Speaker 1 (07:49):
It had it had chairs, It had a foot massage
or fingers while I does his garage right? And and
will it have the droppers? Say you can put water
into your bourbon properly.

Speaker 2 (08:02):
It actually will have a dropper water machine. Oh yes,
all it does little drops over and over and over again.

Speaker 1 (08:10):
This is the brick house p tober Fest for twenty
twenty five.

Speaker 2 (08:13):
And this is.

Speaker 1 (08:16):
You know, a little more spice than I was expecting.
But I'm not upset. I'm not upset. This is this
is a nice this is gonna work. This would go
good with steak. If only we if only we had
some Oh wait, that's a tease. You will not believe
what Fingers is going to try and feed me.

Speaker 2 (08:35):
That's not steak. I bought steak, Fingers, Tony Fingers, Tony Fingers,
Tony see drinks, well, come Tony kats on that right
there is America's favorite amateur drinker, Fingers maloy.

Speaker 1 (08:54):
I uh, I noticed that you, uh, you may make
a claim as you walked in the door today and
you said.

Speaker 2 (09:04):
Hey, Tony, I brought steak. Yes. I have felt really,
really bad because lately you have been providing me with
wonderful food. We had the Tomahawk steak a few weeks ago,
there was that the chicken from Jack Daniels, and you

(09:27):
had kind of that Shepherd's pie, right, And I thought
to myself, I need to contribute something. Is that right? Yes?
And I said, you know what, I should bring steak
to the show. And I agree, you should bring steak
to this show. So I did. No, you didn't. How
dare you? Where is that from that listen, we can

(09:49):
ask me no question. Name the butcher that procured this FI.

Speaker 1 (09:54):
That is not Defiance Beef right there, Defiance beef dot Com.
He's from a code eat drink smoke to get one
hundred and fifty dollars off your order.

Speaker 2 (10:00):
Indiana is where it comes from.

Speaker 1 (10:02):
Ship directly to your door, to your cut, to your
specification to find SPIF dot Com.

Speaker 2 (10:06):
That wasn't actually that. I was just that's our sponsor.
We love them, we do love them. I did not
see the butcher, but I do know he wears a
big cowboy hat. Oh is that right? Yeah, that's true.
Where's this from Arby's? You brought me steak from Arby's.
It is sweeping the nation to and.

Speaker 1 (10:24):
By the way, I love Arby's, Arby's, Guilty Pleasure food,
love those people.

Speaker 2 (10:29):
They have meats. But what makes you think this is
actually steak? Because why would food and Wine dot Com
lie to me? And first of all, I normally am
fine with Arby's, but they've blocked me on X for
some reason. I have no idea why that's still going on.
It's still going on. Apparently they have a beef with me.

Speaker 1 (10:48):
Ruth Buzzy used to follow him restors soul Gone too
soon and you Arby's don't savagery?

Speaker 2 (10:55):
Yes, so what happened? Why? Why is this here? Why
is this in my studio? Apparently this is a new
release for limited time only over at RB's. I believe
it is a nationwide release. Uh. It is steak nuggets
made with tender hand cut steak pieces seasoned with garlic
and pepper and then seared and smoked for a bold,

(11:20):
smoky flavor. According to Food and Wine dot com.

Speaker 1 (11:22):
Yeah, just if you could, really quick just point out
there on the map where the nugget is on the cow.

Speaker 2 (11:30):
Right next to the hot dog. Well done. Yeah. Having
said that, I I'm only assuming this is high quality
steak because, like you pointed out, it is a nugget form,
and it also comes with dipping sauce.

Speaker 1 (11:46):
Oh shut up, open it up.

Speaker 2 (11:50):
No, I don't want the freaking dips.

Speaker 1 (11:52):
I never do dipping sauce. I don't do it for
chicken tenders or anything. No, I don't do dipping sauces.
Who has time?

Speaker 2 (12:00):
I don't have. I'm on the god. It looks good,
does it? It looks just fine? Yes? Yes, and my
dog is thrilled. A little cup. It's not a great presentation.
What were you expecting the steak to come in from Arby's.

Speaker 1 (12:21):
China, fine china, perhaps Fiesta ware. It's it's a little
Cuba meat.

Speaker 2 (12:29):
Would you call it a nugget? I Cuba meat? Okay,
I would call them Arby's meat cubes is what I do. Yeah,
we don't have napkins, We don't even we have nothing.
You're gonna dip it into sauce. You do have a napkin,
you have a fork. Usually the fine folks at Arby's,
when they are handing you, uh, the elegant bag that

(12:51):
this steak nugget extravaganza comes in, they provide you with
some sort of linen napkins. How many nuggets is this?
You could either get it in order of five or
nine tony And how much was this five piece of
order of nugget? This was five eighty nine. It's a
buck of nug yes, and then some All right? Am

(13:11):
I going in? Yes? You're going in a nug on
the nose. It smells like smoked meat.

Speaker 1 (13:19):
You can get Angus sirloin for fifteen dollars a pounds.

Speaker 2 (13:24):
We just paid a bucket nug like, can you get
in a drive through? You there's you are a problem.
I'm going in, all right. He's going in, ladies and gentlemen,
clearly enjoying himself. Can't get in this brisket. See, so
what's that steak? I'm just telling you what the fine

(13:45):
folks over at food and Mind that is also dry.
So it's it's dry brisket.

Speaker 1 (13:57):
You're gonna need the sauce, you're gonna need the So
it's not terrible at all. It's actually fine. And somebody
who owns protein and quick I get it. I'm still chewing.

Speaker 2 (14:10):
So it says in the piece here over at food
wine dot com that it's seasoned with garlic and pepper.
Is that what they say? And then seared and smoked
for a bold, smoky flavor. Are you getting any garlic?
Are you getting any pepper? No garlic, no pepper, A
little bit of smoke for sure. Okay, Well you going,
I'm going. He's doing it. He did in one bite,

(14:31):
just like I did, chewing it.

Speaker 1 (14:33):
It's brisket. It's not steak. It's not steak. Can't call
it a steak nug If it's not steak, it's fine.
I can see people buying it all day, five eighty
nine for five nugs.

Speaker 2 (14:49):
We paid over a buck of nug That's the part
that I don't understand. Listen, let me tell you about
the smoking process over at our and what they do
to give you this meat nugget in forty five seconds.

(15:10):
It's flash baked. It's flash baked, flash baked at thirteen
hundred degrees for forty five seconds. That's also not true.
The inside of the flash bake oven is actually lined
with garlic and pepper. They don't sprinkle on. Sprinkle it
on the nugget. And just in case, they throw in

(15:31):
the barbecue sauce. If there's too much flavor in the
steak and you want to take some of that steak
flavor away because it's so packed with flavor, that's when
they introduce the barbecue sauce.

Speaker 1 (15:44):
ARB's first, you need to be following Fingers molloy on
the Twitter X.

Speaker 2 (15:48):
What the hell is wrong with you?

Speaker 1 (15:49):
They blocked me? What is wrong with you? Don't think
we're afraid of your social media account? Right, we're not. Secondly,
you're not Wendy's okay. Secondly, that that's not steak. That's brisket,
and that's fine. Brisket nugs would sell too, but call
it what.

Speaker 2 (16:07):
Is it done? No, I'm good. Thanks. Fingers is offering
them it to be like more ha.

Speaker 1 (16:14):
There's nothing wrong with it, man, there is really nothing
wrong with it. You want some quick protein, done, good finish,
probably rather filling.

Speaker 2 (16:22):
I was just about to say, if you're on some
sort of carnivore diet, some low carb diet that scratches
the itch, Well, what if you're.

Speaker 1 (16:30):
On that diet for like, like, let's say four and
a half days at a time, then you're off that
diet for three weeks.

Speaker 2 (16:36):
You'll lose eight pounds and then you'll gain twelve back. Right,
that's how it works. By the way, have you bought
Fingers with the Wife's Fitness book Want to Get Thin
Ha available at Amazon dot com.

Speaker 1 (16:50):
Um, it's the price that blows my mind. The price
is is is knocking me out? That should be three
ninety nine, five eighty nine. Yeah, I can't even get
mad at him. That's where we're at.

Speaker 2 (17:01):
But that's what chicken nuggets would cost. Right, six chicken
nuggets are probably six bucks what I'm looking it up
right now? You're not you're just tapping on. You're a phony.

Speaker 1 (17:15):
Hey, that guy's a great, big phony. Eat Drink Smoke
It is your cigar bourbon foody extravaganza.

Speaker 2 (17:26):
I'm Tony Kash.

Speaker 1 (17:27):
That's fingers from when I find it all at Eat
Drink Smoke Show dot com. By the way, the answer
is yes, we got a lot of emails. We are
available for kinsinieres for what fingers we are smoking. The
Bricktoberfest from J. C. Newman, part of the Brickhouse line.
They do it every year in October seven and three

(17:48):
quarters by forty eight. This ECUADORI and Havana risotto a rapper.

Speaker 2 (17:53):
Really is beautiful.

Speaker 1 (17:54):
It is a beautiful, beautiful rapper getting into the saddle
leather kind of look. It's got nice oil, but you
can feel every single bit of it and it's just great.
I wish the cigar had a little more heft. That's
the only complaint I've got. But it's smoking beautifully, and
that spice is it's not building. It is just presenting

(18:16):
very very well, a little bit of wood undercurrent. I
don't want to say creamy. That's really the wrong word
for what I'm experiencing. But if you want something that
kind of feels a tumnal, and.

Speaker 2 (18:29):
This is kind of it. Yeah, I will know. I
like that. I agree with you about the spice. I
agree with you about the wood. The only thing I
would add is there's like kind of a for me,
a hint of cashew. Okay, I don't think that's crazy,
all right.

Speaker 1 (18:49):
I was saying, it's not a cream and as there's
something else going on, you see it as a nuttiness, right,
And sometimes there's the idea of the flavor of cashew.
And then I've talked about before, the idea that what
you what you have is the you know when if
you're chewing on it, that almost kind of that that
texture that sometimes presents and those are those can be

(19:12):
seen as different things. It's just the best way I
can describe it. But Okay, if you're getting a bit
of cashew nutty, I could see.

Speaker 2 (19:18):
That it's there. But predominantly the two things that I'm
experiencing is that spice and the wood. By the way,
it's been very low maintenance, haven't had to touch it
up at all. Plumes of smoke plums. This has just
been so far a fantastic smoking experience. It's a very

(19:40):
very nice.

Speaker 1 (19:40):
Stick, burning a touch on evenly for me. I'll see
what I can do about that. Twelve dollars a stick,
seven and three quarters by forty eight. This is find
a box if you still can. This is a limited release,
not easy to find, but is still out there. Split
a box with a friend, with a couple of friends.
This is your football cigar. And I think we've got

(20:02):
maybe taken from halftime to halftime, right halftime, third quarter
starts boom, light this up at the from the one
o'clock game, take into the four o'clock games, and you'll
be all right, especially if you're watching outside something.

Speaker 2 (20:14):
Like that, which you should be watching outside. It's beautiful
out right now. I don't know about you, but here
it's beautiful. It's time Fingers melloy for News of the Week, Tony.
Before I get into News of the week. It's it's
a story that is dominating the headlines, and yet we
haven't really touched upon it because the story can change
within a few hours of the government's shut down. Yeah,

(20:38):
on the News of the Week, Tony, and arrest has
been made really quick, buddy. We have been through so
much of this crap.

Speaker 1 (20:48):
It is as we're talking to you, or on one
like day eight or nine of the shutdown, no one cares.

Speaker 2 (20:56):
No one cares.

Speaker 1 (20:57):
News isn't talking about it because they don't think they
can win the political game. No one has yet missed
a paycheck, so nobody's complaining about that.

Speaker 2 (21:05):
It's the weirdest thing in the world.

Speaker 1 (21:07):
And the craziest part is this is all about these
These guys can't even like pass a budget. This is
all about a continuing resolution write money to keep the
government open until November twenty. First they have to do
this again. And it's been eight nine days. And by
the time you're hearing this, if we're into two weekville

(21:29):
and nobody people are like, wow, did you hear that
Zach Bryan song? Or oh, that's a whole thing with
immigrations and customs enforcement.

Speaker 2 (21:37):
That's a good story. Have you seen the price of gold?

Speaker 1 (21:40):
Which, holy crap, you you want to freak out about something?

Speaker 2 (21:44):
Can I totally bogart? Go ahead? Gold costs four thousand
dollars an ounce. I'm here to tell you, uh, pull
those fillings now.

Speaker 1 (21:55):
I'm here to tell you that one should not be
excited by such things. Why does gold go up gold
is a hedge against inflation. Gold is a hedge against
market issues. The stock market is climbing, gold is climbing.
I'm sorry these two things cannot exist in the same space.

Speaker 2 (22:17):
I am.

Speaker 1 (22:18):
I am super concerned about what I'm seeing, also going
to the jeweler tomorrow and selling it all there.

Speaker 2 (22:24):
It is. Well, the other thing that's going to be
interesting isn't there going to be a decision soon on
interest rates, whether they're going to make another interest rate
cut and how will this all have an impact on
that decision.

Speaker 1 (22:36):
I don't know if they can make that decision while
the government shut down because it was supposed to be
on the what was Friday the third, On October third,
they were supposed to release the labor numbers, right you're
of labor statistics. They released the labor numbers, and the
government shutdown, so they didn't release the labor numbers, so.

Speaker 2 (23:02):
We don't really kind of know.

Speaker 1 (23:03):
Now the labor numbers aren't perfect, and the whole formula
is totally our cane and ridiculous. It's embarrassing the way
we figure out labor numbers. We're using a formula from
eighteen oh two. It's not really that old, but it's
still pretty old. We need a better formula that considers
a lot more factors. We have more data day, more
access to data, so we don't actually have that number.

(23:24):
I don't know if we're now affected in the Federal Reserve,
which is its own independent body in that regard by
the shutdown or not. But you're right, we were supposed
to get two more cuts this year, probably of a
quarter point quarter point, could be quarter point half point,
that would get you to a full one point reduction
over the course of the year. I assume it'll be

(23:46):
quarter quarter and be three quarters of a point. But
the gold prices going up, say that the inflation is
still here and there's a worry about it. You can't
be cutting rates as a matter of just sheer economics,
not where you may want.

Speaker 2 (23:57):
Things to be. I want lower interest rates.

Speaker 1 (24:00):
Doesn't make any sense from a layman's perspective, It doesn't
make any sense.

Speaker 2 (24:05):
All thing's crazy. We're going to bring back a term
from the seventies, stagflation, don't You're talking about possibly unemployment rising,
the numbers rising, and inflation continuing to rise. It's something
that's not easy to fix with this. The Japanese. Yeah,
the Japanese were eating our lunch. Right.

Speaker 1 (24:26):
That was the big conversation in the mid eighties, right,
think of the rise of Sony and all these other things,
and all the manufacturing they were doing, all the vhs
and Beta max players. They were making your discmand ask
your gen X grandparents if you will. By the way,
there are gen X grandparents out there. That's how old
you are, Fingers molloy. The Japanese then invested crazy in infrastructure,

(24:51):
crazy in infrastructure. The problem with infrastructure is that doesn't
necessarily bring a return. And so what happened is there
was all this spending, but there were there wasn't this
this this movement, and because of that, they took this
economic boom and it turned into like a decade plus

(25:12):
of stagflation where nothing was moving.

Speaker 2 (25:14):
It was brutal.

Speaker 1 (25:16):
They really have just started engaging in a recovery to
the extended recovery maybe six years ago. Things moving in
the right direction. So you're bringing up you're bringing up
one of the worst options, but not necessarily the worst option.
I would make the assumption that economist would say, oh,

(25:36):
it could get even worse than that. Stagflation is not fun.
It's not gonna be. It's not good for business, and
it's not good for consumers.

Speaker 2 (25:43):
But you bring up an interesting point about the lack
of attention to this government shutdown by major media outlets. Well,
I'm right about that, right yeah. And the other thing too,
is it makes you wonder. You know, before all this happened,
there was almost a feeling of terror in Washington, d C.
If the government shutdowns, like oh my god. Yeah. And

(26:04):
now if we're talking about a government shutdown now to
try to get a continuing resolution passed to get us
to November for another possible government shutdown, people I think
are just going to completely tune out until you see
checks not starting to hit the mailboxes or the direct

(26:25):
deposits not going into the counts.

Speaker 1 (26:27):
And I got to tell you, I know there are
plenty of all different kinds of people that listen to eat,
drink smoke and are part of eat drink, smoke nation,
and I don't want them impacted or hurt at all.
But there's this conversation about back pay. Well, if we
miss a paycheck and we get the government back up,
we'll just pay them what we owe from the week before.

Speaker 2 (26:44):
I have a real issue with that, and I'm not
trying to be heartless.

Speaker 1 (26:50):
I'm asking, well, then, what actually is the damage of
a shutdown?

Speaker 2 (26:56):
Let's see if we get into it, fingers Maloy.

Speaker 1 (27:02):
There are bad headlines, and then there are awful headlines,
and then there are horrific headlines.

Speaker 2 (27:07):
And then there's this. I'm listening to Eat Drink Smoke.

Speaker 1 (27:11):
I'm Tony Katz and that is America's favorite amateur drinker,
fingers Maloy. I find everything we do at Eat drinksmokeshow
dot com. That's not the headline. That one's great. It
very very, very bad, world class.

Speaker 2 (27:22):
Here is the headline.

Speaker 1 (27:23):
Ladies and gentlemen, your toilet doom scrolling might be giving
you hemorrhoids.

Speaker 2 (27:29):
Film at eleven. Oh, you know you don't want that film.

Speaker 1 (27:33):
I didn't know we were on OnlyFans, no one, No
one told me, and here I am wearing clothing. First things, First,
we can all agree doom scrolling is destructive.

Speaker 2 (27:46):
It's ridiculous. Go read a book. It's terrible. It is terrible,
and I avoid it for several minutes a day. It's
so this.

Speaker 1 (27:57):
Whole idea of addictive, right, is it addictive because it's
mindless or is it addictive because it's like a crackhead
trying to get the hit. You know what, the next
one is gonna be the one that works, the next
video will be the one that's great.

Speaker 2 (28:12):
It's both. But then also it's this weird thing where
people are on their phones, and for most people, you
would think getting on your phone is some sort of
an escape from whatever you're You're trying to avoid something
or nothing's on TV. I've got to pass the time.
I'm escaping from what's going on in my life right now.

(28:35):
And then they're going through their phone and just making
everything worse.

Speaker 1 (28:39):
Right, So basically you think doom doom scrolling is like
the Pinia Kalada.

Speaker 2 (28:43):
Song, Oh see, I would have gone with something by train.

Speaker 1 (28:47):
Well, you said escape, that's the song that's escape, the
Pina Colada song.

Speaker 2 (28:54):
If you lack pin your Coladas, go ahead singing it.
I don't get cod and what in the porn rain
or something? If you caught in the rain or getting
caught in the rain. I'm not into health food. I
am into champagne. Okay, no, I'm sorry, I'm not a
Peni Colada song. Officionado like like you wow, who drinks

(29:17):
penia coladas in the rain? Who doesn't?

Speaker 1 (29:22):
So, according to the story, people are doom scrolling while
in the loo doing number two and all that sitting
and maybe a bit of pushing.

Speaker 2 (29:36):
Not the buttons on the phone, not the buttons on
the phone.

Speaker 1 (29:40):
No haptics here, No, no, This could lead to a
serious issue, and so the researchers conducted the first multivariate
analysis that isolates.

Speaker 2 (29:54):
Smartphone use as a significant risk factor.

Speaker 1 (29:57):
A significant majority fingers Maloy, sixty six percent of all
respondents ad minutes using their smartphones while going uh to
the restroom. People were lingering on their phones, with thirty
seven point three percent of people reporting spending over five
minutes on the toila some fifteen minutes unreal.

Speaker 2 (30:20):
First of all, bringing your phone into the toilet the loo,
was that what you mean? Low? Yeah, it's gross standard
operating fair, thank you very much. Oh good lord, it's
that's terrible. No, that should never happen. And then on
top of it, if you're using the bathroom as your
own little oasis as an escape from bump outside up

(30:43):
b b by, if you let the look lettice, why
why are you deciding the time to scroll on your
phone for fifteen to twenty minutes. You're you're doing that
on the least comfortable chair in your house. I gotta

(31:04):
make you bet, Tom Ruth. This is all about being
away from everybody, because you can't just lock yourself in
a closet and do this because people would start worrying
about you. But if you lock yourself in the bathroom
and may as well when you lock the door, you
turn the fan on, that's the do not disturb sign.
Without having the do not disturb sign, then you can

(31:26):
sit in your bathroom apparently for a half hour scrolling
the phone. Yes, you're asking for hemorrhoids. You're saying please,
uh dear lord, I sure would love some hemorrhoids right now.
What are you doing? You you go in there, get
your business done, and then get back outside of the

(31:46):
bathroom to your phone and then sit in a comfortable chair.
What if your business takes a little bit of time,
then you should see a doctor. What why this takes
a little bit of time? What you in here? Yes?
Are you thirty seconds in and out? Oh minute and
a half two minutes tops? Okay, so that's a little
bit of time. You can't be away from your phone

(32:09):
for two weeks. Well, you totally can. I'm not saying
no to that. I was just wondering how quickly you
you stuff drop? We have we talked about my diet recently,
every day, doesn't We've done this show it doesn't take long?
Oh really?

Speaker 1 (32:25):
No?

Speaker 2 (32:26):
Hey, who wants to share? Good?

Speaker 1 (32:30):
Oh?

Speaker 2 (32:30):
Oh you started it?

Speaker 1 (32:31):
I know.

Speaker 2 (32:32):
No, So let me get this straight. Let's let's paint
a picture for eat, Drink, smoke Nation. Would so Tony
talk about this? It's gonna be more like a Jackson Pollock.
Tony finds himself in the middle afternoon after having a
hearty breakfast, feeling like he's gonna have a moment, and
he says to himself self, I need to use the rastroom.

(32:54):
Oh make sure I have my phone with me. It
could be twenty minutes. And then you go in there
and twenty minutes. It's no, no, no, absolutely not, absolutely not.
But I could.

Speaker 1 (33:05):
I I could see people bringing their phone in. I've
done that numerous times. Here.

Speaker 2 (33:10):
Do you want to see my phone? No? I don't
want to see I want By the way, do you
do you clean your phone?

Speaker 1 (33:17):
Yeah?

Speaker 2 (33:17):
You're better. Your phone is gross every place you put
it down. Your phone is gross and they sell these things.
I have one. It's called phone soap. Oh, it's it's
a UV light. You put it in there, closed door.
UV light kills all the kills, all the fancy. Yeah,
I use comet.

Speaker 3 (33:37):
That.

Speaker 2 (33:40):
I just sit my phone in line steal wool. Uh,
that's that is a. It's it's very cool like that's
a that's a good way to But you should clean
your phone. I have to ask you this, and I'm
gonna regret you bet you are you know you and
I communicate because of the show and uh we're we're friends,
uh several times a week. I have never talked to

(34:01):
you while I'm in the bathroom, Okay, never once. Never
text me in the bathroom. Yes, that's a good question.
If I ever texted you in the bathroom, I'm gonna
have to say yes. Good lord, I'm gonna have to
say yeah. I don't know. I just want to say,
for the record, both my hands were free. The thing

(34:22):
that grosses me out. You and I have gone to
conferences on several occasions doing what we do for the radio.
I've walked in on people standing at the urinal scrolling
on the phone and I'll give you names. After we're
down here and I'm walking in, thinking you're not that important, man,

(34:45):
What do you what are you doing? Absolutely not, because
that thing is completely going to drop in right And
then what do you do? And then you got to
do some reaching and then and then you're like, well,
I'm going home. That's it.

Speaker 1 (34:59):
I just walked right out, no matter where I was.
If my phone dropped into a toilet, I'd be like,
I'm done.

Speaker 2 (35:05):
And then someone follows you was thinking, weirdest urinal cake
I've ever seen in my life. My gosh, what did
he have for lunch? I mean, I just don't I
just don't understand. At that point, you have to ask
yourself if you're addicted, If you're just addicted to the marts, yes,
if you're if you can't even go, I mean, okay, okay,

(35:26):
I I I'll go on this journey for for a second.
But you're on. You're having some issues. You you had
the biscuits and gravy, and you're you're you're bound up
a little bit. You're okay, you bring it. You're on
for five minutes. You should be at the urinal for
thirty seconds. You can't put the phone in the pocket
for thirty seconds. Seriously, you need some professionals. You are

(35:50):
absolutely correct, scrolling while you're you're you're standing is is
is death? That's yeah. By the this is one of
the most hard hitting topics we've ever tackled on each
can't wait for Marconi right here? Oh my gosh.

Speaker 1 (36:09):
You know what you want to know why people listen
on weekends the Kim Commando is because that's what we're
talking about. That's what's happening. Oh gosh, By the way,
I got I have never met her. She does the
computer stuff the industry. She has created with the radio
show in the.

Speaker 2 (36:27):
Web unbelievable, joggernaut, crazy, crazy, surreal. Do you think Commando's
her real last name?

Speaker 1 (36:35):
No?

Speaker 2 (36:35):
I also wonder how much of that's done on a
smartphone on the toilet. Yeah, probably a lot.

Speaker 1 (36:44):
Trying ourselves a little bit of whiskey, not bourbon whiskey.

Speaker 2 (36:49):
It's eat, drink smoke.

Speaker 1 (36:50):
I'm Tony Katz and that is America's favorite amateur drinker,
Fingers molloy. All bourbons are whiskeys, but not all whiskeys
are bourbons. That's how it goes. A bourbon has to
be fifty percent corn and follow a whole series of rules.

Speaker 2 (37:03):
You can find those.

Speaker 1 (37:04):
Rules in our book Let's Go Bourbon, By the way.
It's available at Amazon dot com wherever fine books are sold.
This is a whiskey, oddly enough, called a North American
whiskey from Fraser and Thompson. That is the brand Fraser
and Thompson. This is a North American whiskey. This is
made out of Bardstown, Kentucky, and it's owned by Michael Boublay,

(37:28):
the singer ye songwriter.

Speaker 2 (37:31):
I love all of his sooner, love all of his music.
That song that he does right the music in the background.
I like Booblay. Boobley's a guy you can hang with.
I dude, I can say I disliked him. I just can't.
I can't name any Boublz songs.

Speaker 1 (37:46):
It didn't sound like you liked him much. He didn't
sound like like you were like thankful he was making
you some fine whiskey for you.

Speaker 2 (37:53):
To try to fine. I like that one song he does,
Hot Cross Buns, give me the bottle right there?

Speaker 1 (37:58):
A standard ut happen to like the label with with
with the Copper and the black here. This comes in
an eighty four proof. No applause, because it's not one
hundred proof. Fingers, MOI would only apply for things that
are a hundred proof again, not bourbon.

Speaker 2 (38:15):
This is whiskey.

Speaker 1 (38:16):
We usually see this as American whiskey. That's usually the
way this this comes up. Uh, first things first, fingers
moy Uh that is a very pale gold as a
pale gold color.

Speaker 2 (38:29):
Uh that this this bourbon has and a touch of
this costity here there's the bottle. Take there, Oh, thank you?
A touch of his costody there.

Speaker 1 (38:38):
Uh, that's all I can really gather from it, not
the traditional bourbon.

Speaker 3 (38:44):
Uh.

Speaker 1 (38:44):
Look right, Anything darker amber, deep rich coppers, things like that.

Speaker 2 (38:50):
Doesn't mean that it's going to be a problem.

Speaker 1 (38:51):
It's just it's a different process altogether, and you're gonna
get a different result. Then you would get what you
would normally consider a bourbon. Fingers is into the nose
already on this What say you, fingers, Billy. So there's
a hint of spice, and I'm getting oak, but I

(39:12):
but I'm not getting any like caramel or vanilla. Well
there there's so a couple of we don't have an
age statement here, right, because because again, not a bourbon
I also don't have a mash Bill. I don't know
what this comes you know how, No, stop it, that's

(39:32):
not it.

Speaker 2 (39:35):
Okay, I'm done. There is there is a little bit
of speeding sweetness. There is a little bit of ethanol.

Speaker 1 (39:41):
Uh to me that that hits right off the bat
on this I I definitely definitely get that.

Speaker 2 (39:50):
I don't know if it's necessarily in inviting. But it's
not bad. It's it's it's a it's a.

Speaker 1 (39:58):
It's a fine. No, it is a little underdeveloped, maybe
is the way I would say it.

Speaker 2 (40:04):
But I do get.

Speaker 1 (40:05):
I do get a sweetness that I think you could
put his caramel. I think you could put it there.
That would be my take on the nose. But smelling,
smelling fingers molloy, are you ready for this, Tony? I've
been ready for this all week.

Speaker 2 (40:17):
Fraser and Thompson whiskey is what we've got here.

Speaker 1 (40:21):
This comes from Michael Boublay. He's Canadian. Eh So, fingers
Boy is doing what's known as the Kentucky chew, moving
the juice around the palette, try and get a feel
for it. I'm a believer in the two SIPs method.
The first sip to set the taste buds. Second sip
to really get an idea of where the flavors are.

Speaker 2 (40:39):
Fingers may uh what say you? So that oak is there,
it's first of all, very little sting on the tongue,
no real warmth in the in the chest. It's it's
very nice sip and whiskey. That oak is there. I've

(41:01):
seen people online talk about honey. I'm getting that a
little bit on the palette, and and the and there
too on on the finish there that spice hits you.
And then there's I'd say a little bit maybe caramel.

(41:23):
I'm not getting hit with a lot of things, but
what I'm getting hit with is pleasant. All right. I'm
going in. That was that you're not getting hit with anything.
I said a little bit honey, honey, oak, a little
bit of caramel, and that's spice. So there's four things,
but nothing is like really punching in the face. It's

(41:45):
a nice little blend of all that and it's pleasant.
I'm going in. This is Fraser and Thompson, this is
uh Michael boubla uh and his crew going in. He's
going in, ladies and gentlemen. He's doing what we like
to call the sagon of swish, the Memphis munch, taking

(42:07):
a North American nip that is.

Speaker 1 (42:08):
Much more flavorful on the on the palate than the nose.
Your other honey is a really good call. Butterscotch interesting
is where I'm at, really like almost with an intensity there.
This is so yeah, yeah, butterscotches it. This is way

(42:33):
sweeter than I ever would have possibly imagined. Really, Oh
my gosh, full tongue is almost like a syrupy coating.

Speaker 2 (42:42):
You're looking at me like a nuts Maybe that wonderful
steak we had in the first hour is messing with
my palate. It's it's it's not that's I think we're
all in. We're in the same place. I the butterscotch
is interesting.

Speaker 1 (43:00):
Butterscotch and a little bit citrusy. M I'm not gonna
like the finish has has a touch of heat. I
see where you're getting a little bit of the oak.
I'm I'm overpowered by the sweet, like yeah, like, I'm
gonna put a cube to this syrupy, syrupy sweet, candied

(43:23):
orange butters The finish is more candied orange.

Speaker 2 (43:28):
The palate is butterscotch. There's no spice. If you see,
I was getting a little bit of spice. I'm not
being over well, I'm not saying you're being overwhelmed, but
everything to me flows very nicely. And but it's not.
Oh my goodness, this is almost like a dessert whiskey.
It's very sweet. I'm getting it's almost brain freeze sweet. Really, yeah,

(43:50):
that's crazed. I can't. How do you I don't go
back in. Maybe it's the three honey buns I've had today,
by the way, you know that's true, right, you know
he's had three honey buns today. That's definitely happened. Really
it there's a sweetness to it. What I say, Oh
my goodness, this is like I'm I'm I'm just.

Speaker 1 (44:13):
It's a Werther's original. It's a butterscotch. I don't even
know Worthers is butterscotch. It's a butterscotch. I mean, that's
just you're not old enough to know that. I've read books,
I've heard tail the question fingersm boy, this is from
Fraser and Thompson. This is a North American whiskey. Is
this in your liquor cabinet? For thirty dollars a bottle?

Speaker 2 (44:37):
I'd buy this.

Speaker 1 (44:38):
I gotta try it on a cube because right now,
for just a profile, I'm gonna know this is. This
is overwhelmingly sweet. Wow, right this is I think like
as a basis for a hot Toddie. This could work
what this could work tremendously.

Speaker 2 (44:58):
Well with not as much honey in it. But yeah,
too much, too much. I'm hoping a cube will bring
that down wow a little bit. But we will, we
will get into that. We will give that a try.
Uh find everything we do at Eatrinks Smoke show dot com.

Speaker 1 (45:12):
Don't forget Instagram, Eat Rink Smoke podcasts start following us
over there.

Speaker 2 (45:16):
You should do that immediately, if not sooner.

Speaker 1 (45:22):
If you haven't figured it out by now, neither Fingers
Maloy nor I are from the South.

Speaker 2 (45:28):
It hasn't happened.

Speaker 1 (45:29):
What has happened is that Fingers mulloy just spilled his
bourbon all over the table.

Speaker 2 (45:36):
God, that was funny. It's eat Drink Smoke.

Speaker 1 (45:39):
I'm Tony Katz and that is America's favorite amateur drinker,
Fingers Maloy. That is the first time in all the
years we've done this that has ever happened. Leave it, dude,
it's not anywhere near the near the equipment.

Speaker 2 (45:54):
I don't want to ruin your table. Oh please, do.

Speaker 1 (45:57):
You think I bought a new table. When I got
this table, I knew who I was dealing. You were
grabbing the steak or us. He was going for the
RBS steak.

Speaker 2 (46:05):
That we were trying.

Speaker 1 (46:07):
They're steak nuggets. And also they're not steak, it's brisket.
And he's like, hey, Tony, I brought you steak and
I'm like, oh.

Speaker 2 (46:14):
I love steak. Wait why is that a bag from
RB's And he's like ha.

Speaker 1 (46:20):
I was like, no, that's not steak. If you want steak,
you go to Defiancebeef dot com. Defiance Beef right there
Northern Indiana. They are the ones that you can order
a quarter cow, half cow, the whole cow butcher to
your specifications. Everything is aged twenty one days, so you
get the tenderness, you get the flavor. It just is

(46:40):
so wonderfully perfectly balanced, whether it's the strip, whether it's
the rabbi, the filets, the brisket, all of it, the
ground beef, and you decide what you want. I went
through the cut sheet with the butcher. I have so
many good steaks coming my way.

Speaker 2 (46:55):
I cannot wait.

Speaker 1 (46:56):
Cuts I didn't even know existed, stew me all sorts
of stuff.

Speaker 2 (47:01):
Cannot wait to make that all happen. That's right, stew meat.

Speaker 1 (47:04):
It was part of the cow. Nuggets I could make them.
I could make them. There's no actual nugget part of
the cow. I hate to break it to you, but
if it came from Defiance Beef, I would eat it.
Use promo code eat drink smoke to get one hundred
and fifty dollars off your order.

Speaker 2 (47:19):
Defiancepeef dot com.

Speaker 1 (47:22):
Everything cut to your specifications, then frozen a Crayovacs frozen
and sent to you. You want to go to defiancepeef
dot com. Promo code, eat drink, smoke and one hundred
and fifty dollars off your order. Defiance beef dot Com.
So good it'll make you spill your whiskey.

Speaker 2 (47:39):
So good it'll make you spill your whiskey.

Speaker 1 (47:42):
That's a that's a dang good tagline, right there, Defiance
beef dot Com.

Speaker 2 (47:46):
But we're not from the South, fingers woint No, right there.
Some people call you the Southern Dandies. Those people are special.

Speaker 1 (47:54):
These are twelve beverages according to Southern living that define
the South. Now, I have not seen the list Jet fingers, mologne.
I'm gonna bet that the mint julip is on there. Okay,
I'm gonna bet the whiskey sours on there. Sweet tea
A sweet tea is definitively on there. Those would that's
number one.

Speaker 2 (48:14):
Sweet tea number one on Do you like sweet tea? No,
I don't like tea at all. Tea is disgusting. Really,
he is awful. Wow.

Speaker 1 (48:23):
Now everybody who drinks it are kidding themselves. And I
know that I am now insulting the British Empire and
the subcontinents.

Speaker 2 (48:30):
I'm okay with that and all of our Southern listeners.
Why do you hate the South, Tony?

Speaker 1 (48:34):
I love the South and the people grits La perfection Tea.

Speaker 2 (48:41):
Not so you're telling me you don't like an Arnold Palmer,
the old lemonade and the tea. No, no, I'll have lemonade,
thank you. I don't need to ruin my lemonade. Wow, right,
why not just urinate in my lemonade? Oh my goodness,
that's way till I tell Arnold Palmer you said that exactly.

(49:02):
Also on the now they've got bourbon on the list. No, no, no, no,
it's you. Don't do you think of bourbon as Southern
bourbon as the American drink to America Kentucky, that's South?
I just I don't. I don't. I guess I don't

(49:22):
visualize it like that. No, no, nah, I don't you
combine uh the sweet tea with the bourbon and now
you're cooking a little bourbon with the sweet tea. No, god, no,
why would I do that to my bourbon? I don't
understand you. Okay, let me. I think other people can

(49:44):
have it. That's fine, they should have it other people.
You have seen me casino gaming, I sure have. Every
ten seconds I need to take a sip of something.
Jack and coke. Yes, I usually do the jack and
coke because if I order myself a free bourbon that
comes while I uh win dozens of dollars playing video poker,

(50:06):
I will go through that bourbon in four seconds, and
you know, four or five bourbons later, you're carrying me
out of the joint. So what does that have to
do with anything? So you sometimes you're thinking yourself, I
this is this is a night, this is this is
a full night of drinking. Uh, you need to have
a mixer. You can't. You got it's got. It's gotta

(50:28):
slow things down a little bit. So no what I
normally mix sweet tea and bourbon together. Probably not, but
since we're just having a conversation here, if you had
some sweet tea and some bourbon, I'd drink it for
E Drink Smoke Nation. I think you should. I think
you should make that video and share it with them, okay,

(50:49):
and I should be nowhere in the room. Coca Cola
Southern drink.

Speaker 1 (50:53):
I mean, when you get down to Georgia, you order
a coke, what kind, and then you tell them what
you want, like everything's a Cokes.

Speaker 2 (50:59):
Coke is so in in parts of the South, absolutely,
and you you need to know that ahead of time
because that you need to be warned because if you
walk into a diner and they ask you what kind
of coke, you're thinking, Oh, cherry coke, died coke. No,
do you want Doc dr Pepper coke? Do you want
Doctor Pepper's also on the list. That is absolutely. That

(51:21):
is like a huge Texas thing and I didn't know
that until I you know, we have some friends from
Texas and they're like pride, Doctor Pepper out of my
dead hand. Try to you're not gonna be able to. Yeah,
it's another one of those drinks, which it's not for
me fingers only. Senior Ah good Man never had a
doctor Pepper in his entire life, eighty seven years old.
And now I feel like it's a sense of pride
because I've tried. Why don't you have doc want doctor Pepper? No,

(51:44):
never had one. It's like, I don't understand. You know,
we're not gonna get some prize at the end. You
go up to the pearly gates. Oh, you get in
the express line. You've never had a doctor Pepper. You
don't know that. You know what. I don't know that.
You don't know that at all.

Speaker 1 (51:59):
And Arnold Palmer is on the list of Southern drinks.
It makes perfect sense. The mint, Julip said, So talk
about Kentucky, the Kentucky Derby.

Speaker 2 (52:09):
There was no question.

Speaker 1 (52:11):
Uh Sazarak. Now they're not talking about Sazarak rye. They're
talking about the cocktail.

Speaker 2 (52:16):
That is made with rye. This is uh New Orleans.
You've got the bitterers, You've got the absinthe, uh, the Sazaa,
the sazaraq.

Speaker 3 (52:27):
We've discussed this before, like that's the like, that's the drink,
that's the that's not the first mixed drink, right, who
would know, but it is.

Speaker 1 (52:39):
It's it's one of those drinks that is like American legend,
American institution, and and it's a rye based drink. A
sazarak is is good.

Speaker 2 (52:48):
Now. I'm not an old fashioned guy. I'm not a
Manhattan guy.

Speaker 1 (52:51):
These these are not my not my things, they never
have been. But it's I have a I have a
respect for the thing. Like I get why people like
old fast. I know it's not for me, but I
absolutely get it. And there's there really is a difference
because I'll sip, I'll try things when someone does it right,
when it's a good old fashioned right. Yeah, Like you're

(53:14):
like you could so recognize how above the other stuff
you've had it is when you hit that moment, you're like, yep.

Speaker 2 (53:20):
That's for me. I wish I were more into making
cocktails at home than I am. Take too much time. Yeah,
it's like I'll just pour the bourbon and drink it
right out of the glass. I don't want to put
a lot of the glass. Yeah, we're gonna. I don't
want a monkey with it, too much out of it.
But but then once I go to a place, you know,
we've been to places before where they have this specialty

(53:41):
Old Fashioned or Manhattan, It's like, oh, that sounds good.
And then I think to myself afterwards, why don't I
have more of these? It's because it takes it takes work. Yeah,
it takes a whole seven minutes. Yes, and who needs that?
Who's the time time? That's why I don't put anything
in my lemonade? And there it is also tea is gross.

(54:03):
Eat Drink Smoke.

Speaker 1 (54:04):
It is your cigar bourbon foody extravaganza Tony Katz fingers below.
I find everything, all of it at Eat Drink Smoke
show dot com. We are smoking the brick Toberfest. This
is the brick Toberfest from jac Newman The Brick House
twenty twenty five.

Speaker 2 (54:18):
They do it every year.

Speaker 1 (54:20):
Is a special release that ECUADORI and Havana Rosato rapper
nic Roguin binder and the filler seven and three quarter
inch by a forty eight and yeah, twelve bucks all day,
every day, no.

Speaker 2 (54:35):
Question, ridiculous value from this cigar. I've had to touch
it up a couple of times, but other than that
it's been pretty maintenance free. That spice is kind of
subdued for me as I've moved into the second third
of the smoke, but that wood node is still there.
That kind of cash you note is there as well.
It's geez for twelve dollars. I almost want to say

(54:58):
there's something a touch herbal going on in a very
very good way. No, I like it. I like it
a lot.

Speaker 1 (55:05):
Twelve dollars. Unquestionable that this should be in the humid or.
It's a special release once a year. So if you
can find the box, box of ten, get the box,
share it with friends, do whatever it is you're gonna
do with it. Really a fan here of what Jason
Newman has done. Drew fine work, fine work, indeed, And
we are drinking this right Here is a Frasier and

(55:30):
Thompson Michael Boublay one of the proprietors here. This is
a North American whiskey, so not a bourbon, non American whiskey.
He's Canadian. They're so they're calling it North American whiskey.
This to me was outrageously sweet. Eighty four proof butterscotch
note really a light honey kind of color, but a

(55:51):
butterswat almost overly sweet. A little bit of orange zest,
almost candied orange on the finish is what I got.

Speaker 2 (55:58):
You did not get that, fingers. I was not overwhelmed
by the sweetness that you're talking about. I got some honey,
that oak is there, maybe some caramel and a little
bit of spice, and they all to me kind of
melded together nicely, not one note overwhelming another or anything
like that. I thoroughly enjoy it, and especially at that

(56:20):
price point twenty nine to ninety nine. It's in my
liquor cabinet. But I had to try it on a cube.

Speaker 1 (56:26):
I had to see where it was going to be,
how this was going to work, because it was it
was just too sweet for me, way too sweet for me.

Speaker 2 (56:37):
As a neat drink.

Speaker 1 (56:38):
I couldn't. I couldn't have it even at twenty ninety nine.
It wouldn't be my liquor cabinet because of the sweetness.
So I added a cube so ice water. It brings
down proof, some flavors become more pronounced, some more muter.
It kind of opens up the bourbon or the whiskey
fingers just added a little bit of water to his
I'm going in.

Speaker 2 (56:54):
Oh, he's going in, ladies and gentlemen. He is making
a second attempt. It cut the so now there's now
there's some spice. It absolutely cut the sweetness. Now it's
just sweet.

Speaker 1 (57:09):
But still that finish is oh my god, Yeah, that
finish is still sweet. Uh and there's a little bit
of heat center chest. So oh, he's going back in.
At least you're giving it more of it, You're giving
it a chance.

Speaker 2 (57:27):
Yeah, there's a little bit of oak now on the finish.

Speaker 1 (57:30):
Okay, I can appreciate that that is not my flavor profile,
but I could really appreciate that that is someone's flavor profile.
And I would be curious. We need to take this
to bartender Brian and see how he makes old fashions
out of this. To me that that it's so there's

(57:51):
this big butterscotch and this big candied orange finish. I'd
be curious to what a what an old fashion would
look like with this the Fraser and Thompson, it's much
better on a cube.

Speaker 2 (58:05):
It's got more complexity.

Speaker 1 (58:07):
The sweetness is brought down, but still it's more sweet
than I like, I would want more oak. You had
a little bit of water to yours fingers more way,
what say you? He's going in He's doing the sip
right there and enchilada marzipan. Nice to me, it brought

(58:29):
out a little bit more of the oak, and the
rest of the notes are kind of the same. All
I can say to you, Tony, as if you're drinking this,
you think yourself, it's a beautiful day. I'm feeling good,
and if it's around the holidays, you'd have a holly,
jolly Christmas.

Speaker 2 (58:43):
He went full bouoblay, full full blue blay. So listen
to me. This is a value question, right, This is
an enjoyable drink, yep, under thirty dollars a bottle. To me,
those are the reasons why they would be in my
liquor cabin This would be my liquor cabin. Now, would
this be an every day drinker for me? No, it

(59:04):
wouldn't be, but I'd be glad that it's in the
liquor cabinet. I would be happy to serve it to
my guests and drink it myself. I think that this
may be something for people if they aren't a whiskey drinker.
It would still be palatable because you're you know, you're
saying that it may hit them as sweet as it's

(59:28):
hitting you. So maybe that would be a little bit
more acceptable to a table that may not necessarily say, Okay,
I want some whiskey. I think for under thirty dollars
a bottle, it's it's in my liquor cabin.

Speaker 1 (59:41):
I can appreciate that you'd go that direction, but it's
time fingers mooy for news.

Speaker 2 (59:46):
Of the week. Well, Tony, we talked about it in
the first hour that the government is shut down, and
because it is shut down, there wasn't a job's report
correct that was released. But monster dot com Monster is
still a thing, a because I saw the press release.
They came out with their third quarter twenty twenty five

(01:00:08):
job market report, and they went through in their minds
the the ten hottest jobs that are out there right now.
If you're a job seeker and featuring smoke radio host,
are we having a meeting afterwards? Oh no, no, I
just assume it's a hot job. Oh no, it's not.
But there are actually a few surprising things on the list.

(01:00:31):
Number ten is a customer service representative particularly Yeah, for
they're looking for people with bilingual bilingual skills, and you
have the opportunity to work from home. But we've heard
so much about AI taking over some of these jobs, specifically,
you know so much of this It can be done

(01:00:53):
now via chat online, which I did last week when
I was canceling my homeowner's insurance the old house did
that over over chat. You wondered how much of an
impact a I would have on industries like customer service,
But yet it's on the list here. A lot of this,
by the way, that whole chat thing sucks that I

(01:01:13):
haven't you think, Oh god, it's terrible. Why I want
to talk to people? Why because I want to talk
to him? No, you don't.

Speaker 1 (01:01:20):
No.

Speaker 2 (01:01:21):
The problem with this world today, Tony, and I'm going
to quote the great Homer Simpson. Communication too much communication.
That's the problem that we have today. People not talking enough.
That's the future and that's where we should be headed.
Nobody talking, being angry, sitting alone, listening to eat, rink, smoke,

(01:01:47):
hoping that it makes them feel better. Well, that part
it will will make you feel. Some of these things
are not surprising. A delivery driver number seven, Yeah, I
can see that. Although we did a story last week
where they're they're starting to bring the delivery bots in. Yeah,
but it's not gonna last. They're all gonna end up
in a river somewhere. No, they're gonna take over the planet.
Just they're going they're gonna be foot rests uh sales rep. Yeah,

(01:02:13):
well you always need that. I was gonna sell the
good Yeah, so much of this, uh, and we're gonna
get to the healthcare stuff is you know, whether it's
product delivery, uh, product sales or uh. You know. One
thing that seems to be a common theme and has
been for some time is there is a great shortage
of truck drivers. Yeah.

Speaker 1 (01:02:33):
And so there's this big thought process about the truck
driving world being automated and and uh driverless and all that.
That's not gonna be there for a good, good long time.
So how are you gonna get things from point A
to point B without the truck driver? It's it's just
a necessity that scares the living big rig going down

(01:02:53):
the road with no driver. That that sounds terrible.

Speaker 2 (01:02:57):
You're asking me to trust Elon too much. I I
nice guy.

Speaker 1 (01:03:01):
I'm sure look forward to hanging out with him. But
trust trust the driverless big great.

Speaker 2 (01:03:06):
I don't trust the driverless car.

Speaker 1 (01:03:08):
No.

Speaker 2 (01:03:08):
Number two physical therapist. As we have an aging population,
more people have to go to serfect sense and number
one going again with the aging population. Registered nurse.

Speaker 1 (01:03:18):
Yeah, our shortage of nurses is real and uh and
problematic and as a matter of just national security, I'm
not kidding like that. That needs to be addressed. That
needs to be handled and there that we need to
think incentive based.

Speaker 2 (01:03:34):
I think on that, and I don't want to registered
nurse robot. No, not after the first time they say
what is old is new again? I read that in
a Hallmark card? Did you good for you? I thought
you would read that in boys Life, Either that or
a bumper sticker.

Speaker 1 (01:03:54):
D Drink Smell camm Tony Katz that right there as
America's favorite amateur drinker fingers. Oh, don't forget to follow
us on Instagram, Eat Drink Smoke, podcast, on Facebook, Eat
Drink Smoke, and on the Twitter X go Eat Drink Smoke.
You should get that done immediately. Gen Z is a
unique generation. On one hand, they seem to have rejected

(01:04:17):
the insanity of millennials that were hyper political all the time,
and they're like, you know what, can we just live
our lives? And they're rather health conscious people. On the downside,
they don't seem to do much dating. They don't seem
to do much togetherness things, if you know what I mean,
like about togetherness things.

Speaker 2 (01:04:36):
Yes, you know what I mean.

Speaker 1 (01:04:41):
That's a serious issue. It's a serious problem in terms
of relationships. But going back to something, it's interesting they
seem to have an appreciation or desire for things not
to be handed to them, like there's a reason that
things of some things of yesteryear, we're cooler and better

(01:05:01):
and so it's a list here. We do love a
list at EA drink smoke from your Tango Your Tango
dot com. Seven once forgotten nineties relics making a comeback
with gen Z. And you were just talking about your
youngest wanting a camera, an actual, true camera, And it's
crazy because that happened with us like two months ago.
My youngest wanted an actual camera, digital camera, but what

(01:05:24):
not the phone wanted an actual camera.

Speaker 2 (01:05:27):
Yeah, the debate, her internal debate was between a digital camera,
which I would argue to her unsuccessfully, was you already
have one on your phone? Right? And that might as
well have been Charlie Brown's teacher going wa wanh wah
wah wah wah. Or did you have to explain to
her what Charlie Brown was?

Speaker 3 (01:05:48):
No?

Speaker 2 (01:05:48):
I did not. I have Charlie Brown Christmas on the
loop at the house. She was going back and forth
between the digital camera and a polaroid, and at that
point I thought I was just being punked, Like why
would you want a polaroid? They're very popular right now
with kids. It's unreal film Tony by film.

Speaker 1 (01:06:10):
Try and get them to understand what it took to
develop film. The dark room, the red light, the smell
of the chemicals.

Speaker 2 (01:06:18):
Wait, you you developed your own film? Sure? No, I
mean not always in high school? Did you really film class? Absolutely?
You never did that. I mean maybe once in film class.
But yeah, when I worked for the high school newspaper,
what was on the lunch room beat? Were you on

(01:06:39):
the one room beat? Yes, Cinnamon Rolls twenty percent off,
Sloppy Joe's or silent Killers. Stop the presses my fingers
will day line second off.

Speaker 1 (01:06:53):
The word on the street is that Josie behind the
lunch counter is trying to kill the seven year olds.

Speaker 2 (01:07:00):
It's like you were there. It's like you were there
but went to the photo mat or the pharmacy to
have your pictures developed. You went to the hut. It
was a small hut with one person in it and
had two drive through sides, and.

Speaker 1 (01:07:18):
You drop off your film and then, like I don't know,
somewhere between six and one hundred and thirty three days later,
you got your film back with the photos and usually
they were in triplicate, and none of them were.

Speaker 2 (01:07:29):
Actually what you wanted, and everybody had a red eye
probably too, but you were excited. That's the one thing
that kids are missing out, well, one of many things,
the anticipation of going to pick up those photos instead
of just clicking it and immediately looking at it on
your phone because you lose it.

Speaker 1 (01:07:47):
And everybody who goes to a concert and its recording
the whole concert, you just watch it on TV.

Speaker 2 (01:07:53):
What are you doing? I don't experience the damn show.
I used to do that, and there are times I
will still videos tape a clip of the concert. But
then I started to realize, over you know, a decade
of having a smartphone in my pocket, how many times
do you really revisit those videos? Zero? Absolutely, zero is

(01:08:14):
the answer. Yeah, so, but I was amazed that you
know you and I. Before we started the segment, we're
talking about how both of our kids wanted digital cameras.

Speaker 1 (01:08:23):
One of the other things on this list is a
flip phone. Now there's a really interesting talie in here
that social media usage is starting to decline. We talked
about doom scrolling earlier, social media and fingers moy if
you did not know as a pastime, monitors social media.

Speaker 2 (01:08:41):
Outrage, social media outrage, and that's all it is.

Speaker 1 (01:08:46):
It is a cesspool. It is ridiculous. It is It
can only make you sad, It could only make you sick.
And kids are like, yeah, I don't need this in
my life. Give me my group on Snapchat, give me
some Instagram where I see some pictures.

Speaker 2 (01:09:02):
And I'm done.

Speaker 1 (01:09:02):
I don't need the rest. I am making the move
to not look at my smartphone on weekends.

Speaker 2 (01:09:12):
I'm out. I'm done.

Speaker 1 (01:09:13):
I need it for the work that I do in radio,
but I don't need to have a weekend where I'm
tempted to click on Twitter and see what's what. So
I am getting a flip phone. I had already made
this decision. I didn't see this list, and I'm gonna
utilize that. On weekends.

Speaker 2 (01:09:30):
You want to call me, you can call me.

Speaker 1 (01:09:31):
I can still get a text message, but no, or
I'm gonna get a different smartphone that has no.

Speaker 2 (01:09:35):
Apps on it whatsoever. You know, it would be interesting.

Speaker 1 (01:09:37):
I know that sounds crazy. Why don't you just not
look at the app? But the temptations are I'm just
removing the temptation.

Speaker 2 (01:09:43):
It would be interesting if they could somehow develop and
maybe it's out there. And I'm gonna sound ridiculous proposing
this to be able to tie a flip phone into
your smartphone to where it's the same number, the same
telephone number, but you can leave the smartphone behind, have
your flip phone, and the call, you know, would go

(01:10:03):
immediately to your flip phone instead of having to do
some call forwarding or all that other stuff that you
you know back in the day. Because that would be
a great idea. Like you say, you have two of
the phones on one number, so people aren't oh, I
got to call on the other number on the weekend
and all that stuff.

Speaker 1 (01:10:20):
I think people are gonna listen to me and be
like Tony, that's crazy. Just don't look at the dang app.
Just don't look at it.

Speaker 2 (01:10:25):
But I don't. I don't even want it there.

Speaker 1 (01:10:28):
I want to have this very proactive separation in these
parts of my life because I.

Speaker 2 (01:10:34):
Want more of my downtime to be family focused or
other focused. But I'm in. I just don't want it there.
But you're right, I'm just showing Tony my phone right now,
and you look. You just think about the number of apps,
Oh my god, that you acquire. What is that He's
on page thirteen? Yeah, thirteen pages of apps? Absolutely, you

(01:10:56):
don't know when you're gonna need the the tech this
roadhouse app or then yeah two huh there's half of one. Yeah,
but you've you've made folders out of stuff.

Speaker 1 (01:11:09):
Yeah.

Speaker 2 (01:11:09):
I do have some folders, but no, mine's all. Everything's
out there. Yeah, everything's out there. Who needs organization? Nuts
for suckers. But that's the problem, right is it's not
just social media. It's the other stuff that you can
get involved with, you know, geez, I spent way too
much time on the Amazon app shopping for things that

(01:11:30):
I don't really need. But it's right there. It's like, well,
I got to reach and grab my phone and look
at it. For something. What are the other things on
the list? I don't understand? And that's a landline for
for what you want? The cord It all twisted and
nodded up. There was a time in my life when
I was a teenager where you know, we're talking the
eighties where cordless phones really exploded or I wanted the landline.

(01:11:52):
I didn't want a cordless phone because mother molloy uh
discovered that she could tune in a certain place on
the radio and be able to pick up cordless phone
conversations and then she's listening to her teenage son say
things that would break her heart.

Speaker 1 (01:12:09):
No.

Speaker 2 (01:12:10):
Well, one day she had the radio up a little
too loud and then I could hear myself talking through
the phone in the other room. And that's when I, Okay,
that's the end of that, and we've switched over to
a landline. You know, I often think I had the
very strange upbringing you you that's oh, I have a hunch.
I would be very curious to know jen xers who

(01:12:35):
know that their mother or dad probably would be that's
more of a mom. That's more of a mom thing
listening with listening in on phone conversations.

Speaker 1 (01:12:46):
All fingers at Eat Drink Smokeshow dot com. Prepare to
be flooded. H This is the Fraser and Thompson. That
is the North American Whiskey twenty nine dollars and ninety
nine sense a bottle. It's sweet, but fingers is a yes.
Fingers is all in for it right there. And this

(01:13:06):
the brick Toberfest from J. C.

Speaker 2 (01:13:08):
Newman. It's their brick house.

Speaker 1 (01:13:10):
Brick Toberfest comes out once a year, seven and three
quarter by forty eight. And the cigar is It's excellent,
twelve dollars a stick, absolutely no question. Find everything at
Eat Drink Smoke Show dot com.

Speaker 2 (01:13:23):
Catch you soon. Let's Eat Drink Smoke