October 17, 2025 • 36 mins
Step into the world of whiskey appreciation with hosts Tony Katz and America's favorite amateur drinker, Fingers Malloy. This episode takes a delightful detour from bourbon to explore Fraser and Thompson North American Whiskey—launched by none other than crooner Michael Bublé. The hosts dive into a lively tasting session, debating the whiskey's butterscotch sweetness and oaky undertones while sharing laughs over spilled spirits and steak nuggets.
The conversation flows as smoothly as the whiskey they're sampling, wandering through topics like Southern beverages, the return of 90s relics among Gen Z, and why flip phones might be making a comeback in our social media-saturated world. With expert cigar pairings and humorous tangents about everything from sweet tea preferences to the lost art of film photography, this episode captures the casual camaraderie that makes whiskey appreciation so enjoyable.
Key Takeaways:
First impressions of Fraser and Thompson North American Whiskey, noting its pale gold color and distinctive nose
Tasting notes debate: Tony finds overwhelming butterscotch sweetness while Fingers detects honey, oak, and subtle spice
Discussion of Southern defining drinks including sweet tea, bourbon, and the iconic Sazerac
Cigar pairing: The Bricktoberfest from J.C. Newman at $12, described as an excellent value smoke
Gen Z trends including the return of digital cameras, Polaroids, and flip phones as a reaction to smartphone fatigue
Whether you're a whiskey connoisseur or just enjoy spirited conversation, this episode offers the perfect blend of expertise and entertainment. Pour yourself something special and join Tony and Fingers for this journey through flavors, trends, and the occasional spilled drink!
All that, and more, on an all-new Eat Drink Smoke!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Trying ourselves a little bit of whiskey, not bourbon. Whiskey
seat drink smoke. I'm Tony Katz and that is America's
favorite amateur drinker, Fingers molloy. All bourbons are whiskeys, but
not all whiskies are bourbons. That's how it goes. A
bourbon has to be fifty one percent corn and follow
a whole series of rules. You can find those rules
in her book, Let's Go Bourbon, By the Way. It's
(00:24):
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.
Speaker 2 (00:47):
The singer ye songwriter. I love all of his brooner
love all of his music. That song that he does
right what the music in the background.
Speaker 1 (00:57):
I like Boublay. Boobley's a guy you can hang with.
I dude, I can't say dis liked him. I just can't.
Speaker 2 (01:03):
I can't name any Bubley songs.
Speaker 1 (01:05):
It didn't sound like you liked much. You didn't sound
like like you were like thankful he was making you
some fine whiskey for you to try to fine.
Speaker 2 (01:12):
I like that one song he does, Hot Cross Buns.
Speaker 1 (01:15):
Give me the bottle right there, a standard bottle. Happened
to like the label with with with the copper and
and the black. Here this comes in an eighty four proof.
No applause because it's not one hundred proof, fingers moy
would only applau for things that are a hundred proof. Again,
not bourbon. This is whiskey. We usually see this as
(01:36):
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. 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. Uh, that's all I can really
(01:58):
gather from, not the traditional bourbon. Uh, look right, anything
darker amber, deep rich coppers, things like that doesn't mean
that it's going to be a problem. 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.
(02:18):
Fingers Will is into the nose already on this, What
say you, fingers Willy.
Speaker 2 (02:23):
So there's a hint of spice and I'm getting oak.
But I but I'm not getting any like caramel or vanilla.
Speaker 1 (02:36):
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
not it. Okay, I'm done. There is there is a
(02:57):
little bit of speed, sweetness. There is a little bit
of ethanol. To me that that hits right off the
bat on this. I definitely definitely get that. I don't
know if it's necessarily in inviting, but it's not bad.
It's it's a it's a it's a fine nose. A
(03:19):
little underdeveloped maybe is the way I would say it.
But I do get. 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 woy, Are you ready
for this, Tony? I've been ready for this all week.
Fraser and Thompson. Whiskey is what we've got here. This
(03:40):
comes from Michael Boublay. He's Canadian. Eh So, Fingers mooy
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. Fingers may
what say you? So that oak is there?
Speaker 2 (04:02):
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. Uh sip and whiskey. Uh that oak is there.
I've seen people online talk about honey. I'm getting that
(04:23):
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.
I'm not getting hit with a lot of things, but
(04:44):
what I'm getting hit with is pleasant.
Speaker 1 (04:47):
All right. I'm going in that that was that you're
not getting hit with anything.
Speaker 2 (04:53):
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
a nice little blend of all that, all right, and
it's pleasant.
Speaker 1 (05:07):
I'm going in. This is Fraser and Thompson, this is
Uh Michael buble Uh and his crew going in. He's
going in, ladies and gentlemen.
Speaker 2 (05:16):
He's doing what we like to call the sagon of
swish and the Memphis munch, taking a North American nip
that is.
Speaker 1 (05:27):
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
(05:52):
sweeter than I ever would have possibly imagined. Really, Oh
my gosh, full tongue is almost like a syrupy coating.
You're looking at me like I'm nuts.
Speaker 2 (06:03):
Maybe that wonderful steak we had in the first hour
is messing with my palate.
Speaker 1 (06:08):
It's it's it's not that's I think we're all in.
Speaker 2 (06:16):
We're in the same place. I the butterscotch is interesting,
butterscotch and a little bit citrusy.
Speaker 1 (06:24):
I'm not gonna like 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 orange butters The finish is more candied orange.
(06:47):
The palate is butterscotch. There's no spice, if you.
Speaker 2 (06:52):
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 flow very nicely. And but it's not,
Oh my goodness, this is almost like a dessert whiskey.
Speaker 1 (07:05):
It's very sweet. I'm not getting almost brain freeze sweet.
Really yeah, that's crazed. I can't how do you? I
don't go back in.
Speaker 2 (07:14):
Maybe it's the three honey buns I've had today cheaper,
by the way.
Speaker 1 (07:17):
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 just it's a Worther'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
(07:39):
to know that. I've read books, I've heard tail the
question fingers from boy, This is from Fraser and Thompson.
This is a North American whiskey. Is this in your
liquor cabinet? For thirty dollars a bottle? I'd buy this.
I gotta try it on a cube because right now,
(07:59):
for us 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 well with not as much
honey in it. But yeah, too much, too much. I'm
(08:21):
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
Eatdrink smokeshow dot com. Don't forget Instagram, Eat Drink Smoke
podcasts start following us over there. You should do that immediately,
if not sooner. If you haven't figured it out by now,
(08:42):
neither fingers Malloy nor I are from the South. It
hasn't happened. What has happened is that Fingers molloy just
spilled his bourbon all over the table. God, that was funny.
It's eat, drink smoke. I'm Tony Katz and that is
it's America's favorite amateur drinker. Fingers. My boy, that is
(09:04):
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 (09:13):
I don't want to ruin your table. Oh please, do
you think I bought a new table. When I got
this table, I knew who I was dealing. You were
grabbing the steak orgeous. He was going for the RBS steak.
Speaker 1 (09:24):
That we were trying. They're steak nuggets. And also they're
not steak, it's brisket. And he's like, hey, Tony, I
brought you steak. I'm like, oh, I love steak. Wait
why is that a bag from RB's And he's like, ha,
I was like, no, that's not steak. If you want steak,
you go to Defiancebeef dot com. Defiance Beef right there
(09:47):
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
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
(10:08):
through the cut sheet with the butcher. I have so
many good steaks coming my way. I cannot wait. Cuts
I didn't even know existed, stew meat, all sorts of stuff.
Cannot wait to make that all happen. That's right, stew meat.
It was part of the cow. Nuggets I could make them.
I could make them. There's no actual nugget part of
(10:30):
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 defiancebeef dot com. Everything
cut to your specifications, then frozen a CRAYOVACX frozen and
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Promo code Eat Drink Smoke get one hundred and fifty
(10:52):
dollars off your order.
Speaker 2 (10:53):
Defiance beef dot Com so good it'll make you spill
your whiskey. So good it'll make you spill your whiskey.
That's a that's a dang good tagline right there defines
beef dot com. But we're not from the South. Fingers
boin no, right, but there's some people call you the
Southern dandies.
Speaker 1 (11:10):
Those people are special. These are twelve beverages, according to
Southern Living, that define the South. Now, I have not
seen the list, jetfingers, Bologne. 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. Sweet tea
(11:34):
number one on Do you like sweet tea? No, I
don't like tea at all. Tea is disgusting, really, he
is awful. Wow. Now everybody who drinks it are kidding themselves.
And I know that I am now insulting the British
Empire and the subcontinents.
Speaker 2 (11:49):
I'm okay with that and all of our Southern listeners.
Why do you hate the South, Tony?
Speaker 1 (11:53):
I love the South and the people. Grits Lah perfection.
Speaker 2 (12:00):
Tea not so you're telling me you don't like an
Arnold Palmer the old lemonade and the and the tea.
Speaker 1 (12:06):
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? What exactly? Also on
the now they've got bourbon on the list. No, no, no, no,
(12:31):
it's you. Don't do you think of bourbon as Southern
bourbon as the American drink.
Speaker 2 (12:36):
Kentucky, America, Kentucky, that's South.
Speaker 1 (12:39):
I just I don't. I don't. I guess I don't
visualize it like that.
Speaker 2 (12:42):
No, nah, nah, I don't you combine uh, the sweet
tea with the bourbon, and now you're cooking but little
bourbon with the sweet tea.
Speaker 1 (12:54):
No god, no, why would I do that to my bourbon?
I don't understand you. Okay, let me. I think other
people can have it. It's fine, they should have it
other people.
Speaker 2 (13:06):
You have seen me casino gaming, I sure have. Every
ten seconds I need to take a sip of something.
Speaker 1 (13:14):
Jack and coke.
Speaker 2 (13:15):
Yes, I usually do the jack and coke because if
I just order myself a free bourbon that comes while
I win dozens of dollars playing video poker, 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.
Speaker 1 (13:33):
So what does that have to do with anything?
Speaker 2 (13:34):
So you sometimes you're thinking yourself, I, this is this
is a night, this is this is a full night
of drinking.
Speaker 1 (13:43):
You need to have a mixer.
Speaker 2 (13:45):
You can't go it's it's gotta 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 eat drink smoke Nation.
Speaker 1 (14:05):
I think you should. I think you should make that
video and share it with them, okay, and I should
be nowhere in the room. Coca Cola Southern drink. 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. Coke is soda in parts of
the South, absolutely.
Speaker 2 (14:21):
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, diet coke, No,
do you want do doctor pepper coke?
Speaker 1 (14:35):
Do you want? Doctor Pepper's also on the list.
Speaker 2 (14:38):
That is absolutely that is like a huge Texas thing.
And I didn't know that until. 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.
Speaker 1 (14:50):
Yeah, it's another one of those drinks, which it's.
Speaker 2 (14:52):
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 because I've tried, why don't you have want doctor Pepper? No,
never had one. It's like I don't understand. You know,
we're not gonna get some prize at the end and
you go up to the Pearly gates. Oh, you get
in the express line. You've never had a doctor Pepper.
Speaker 1 (15:14):
You don't know that. You know what, I don't know that.
You don't know that at all. And Arnold Palmer is
on the list of Southern drinks. Makes perfect sense the
min Julip said, so talk about Kentucky, the Kentucky Derby.
There was no question. Uh sazarak. Now they're not talking
about sazarak rye. They're talking about the cocktail that is
(15:36):
made with rye. This is uh Nor Orleans. You've got
the bitterers, You've got the absinthe uh, the sazaa, the sazaraq.
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
(15:57):
would know, but it is. 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. Now,
I'm not an old fashioned guy. I'm not a Manhattan guy.
These these are not my not my things, they never
have been. But it's I have I have a respect
for the thing. Like I get why people like old fashions.
(16:19):
I know it's not for me, but I absolutely get it.
And there's there really is a difference because I'll sit,
I'll try things when someone does it right, when it's
a good old fashioned right. Yeah, Like you're like you
could so recognize how above the other stuff you've had.
It is when you hit that moment, you're like, yep,
(16:39):
that's for me.
Speaker 2 (16:39):
I wish I were more into making cocktails at home
than I am.
Speaker 1 (16:45):
Having too much time.
Speaker 2 (16:47):
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 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 the specialty Old Fashioned or Manhattan,
is like, oh, that sounds good, And then I think
to myself afterwards, why don't I have more of these?
Speaker 1 (17:05):
It's because it takes it takes work. Yeah, it takes
a whole seven minutes.
Speaker 2 (17:10):
Yes, and who needs that? Who has the time time?
Speaker 1 (17:14):
That's why I don't find anything in my limonade there.
It is also tea is gross. Eat Drink Smoke. It
is your cigar bourbon foody extravaganza Tony Kat's 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
(17:36):
twenty twenty five. They do it every year. Is a
special release that Ecuadori and Havana Rozzato rapper, Nicaraguan binder
and the filler seven and three quarter inch buy a
forty eight and yeah, twelve bucks all day, every day.
Speaker 2 (17:53):
No 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 know it is there as well.
(18:14):
It's geez for twelve dollars.
Speaker 1 (18:16):
I almost want to say there's something a touch herbal
going on in a very very good way. No, I
like it. I like it a lot. 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.
(18:37):
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 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
(18:58):
still they're calling it American whiskey. This to me was
outrageously sweet. Eighty four proof butterscotch note really a light
honey kind of of color, but a butterswat almost overly sweet.
A little bit of orange zest, almost candied orange on
the finish is what I got. You did not get that,
fingers maloy.
Speaker 2 (19:20):
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 price point twenty nine to ninety nine.
Speaker 1 (19:41):
It's in my liquor cabinet. But I had to try
it on a cube. 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 as a neat drink. 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
(20:02):
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 (20:13):
Oh, he's going in, ladies and gentlemen. He is making
a second attempt.
Speaker 1 (20:19):
It cut the so now there's now there's some spice.
It absolutely cut the sweetness. Now it's just sweet. But
still that finish is oh my god. Yeah, that finish
is still sweet and there's a little bit of heat
center chest. So oh, he's going back in. At least
(20:43):
you're giving it more of it, You're giving it a chance.
There's a little bit of oak now on the finish. 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
(21:07):
out of this. To me, that it's so there's this
big butterscotch and this big candied orange finish. I'd be
curious to what an old fashion would look like with
this the Fraser and Thompson. It's it's much better on
a cube. It's got more complexity. The sweetness is brought down,
but still it's more sweet than I like. I would
(21:31):
want more oak. You had a little bit of water
to yours fingers in the way, What say you? He's
going in He's doing the sip right there.
Speaker 2 (21:40):
And enchilada Marzapan.
Speaker 1 (21:45):
Nice to me.
Speaker 2 (21:47):
It brought 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.
Speaker 1 (21:57):
I'm feeling good.
Speaker 2 (21:58):
And if it's around the holidays, you'd have a holly
jolly Christmas.
Speaker 1 (22:02):
He went full Boublay, full full blue blaze.
Speaker 2 (22:07):
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 cabinet. This would be my liquor cabin. Now,
would this be an every day drinker for me? No,
it wouldn't be, but I'd be glad that it's in
the liquor cabinet. I would be happy to serve it
(22:28):
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 hitting you. So maybe that would be a little
(22:49):
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 I.
Speaker 1 (23:00):
Can appreciate that you'd go that direction, but it's time
Fingers mooy for news of the week.
Speaker 2 (23:05):
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 jobs report correct that was released.
But monster dot com Monster is still a thing, apparently
because I saw the press release. They came out with
their third quarter twenty twenty five job market report right,
(23:29):
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.
Speaker 1 (23:41):
Are we having a meeting afterwards? Oh no, No, I
just assume it's a hot job.
Speaker 2 (23:45):
Oh no, it's not. But there are actually a few
surprising things on the list.
Speaker 1 (23:49):
Okay.
Speaker 2 (23:50):
Number ten is a customer service representative. Particularly yeah, for
they're looking for people with bilingual bilinguals 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
(24:11):
now via chat online, which I did last week when
I was canceling my homeowner's insurance at 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.
Speaker 1 (24:30):
Way, that whole chat thing sucks that I haven't you think,
Oh god, it's terrible. Why I want to talk to people?
Why because I want to talk to you? No, you don't. No.
Speaker 2 (24:40):
The problem with this world today, Tony, And I'm going
to quote the great Homer Simpson.
Speaker 1 (24:45):
Communication, too much communication.
Speaker 2 (24:51):
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, just being angry, uh, sitting alone, listening to eat, rink, smoke,
hoping that it makes them feel better.
Speaker 1 (25:08):
Well that part it will will make you.
Speaker 2 (25:10):
Feel Some of these things are not surprising. 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.
Speaker 1 (25:21):
Yeah, but it's not gonna last. They're all gonna end
up in a river somewhere. No, they're going to take
over the planet. They're going uh sales rep. Yeah, but
you always need that. I was gonna sell the good.
Speaker 2 (25:34):
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.
Speaker 1 (25:44):
You know.
Speaker 2 (25:45):
One thing that seems to be a common theme and
has been for some time is there is a great
shortage of truck drivers.
Speaker 1 (25:51):
Yeah. 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 scar
big rig going down the road with no driver. That
(26:15):
that sounds terrible. You're asking me to trust Elon too much.
I I nice guy. I'm sure look forward to hanging
out with him. But trust trust the driverless a big rig.
I don't trust the driverless car. No. Number two physical therapist.
Speaker 2 (26:29):
As we have an aging population, more people have to
go to the perfect sense and Number one going again
with the aging population.
Speaker 1 (26:35):
Registered nurse. Yeah, our shortage of nurses is is real
and uh and problematic and 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 (26:53):
I think on that, and I don't want to registered
nurse robot.
Speaker 1 (26:58):
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 have
read that in Boys Life, Either that or a bumper
sticker d drink smoke, im Tony Katz that right there,
as America's favorite amateur drinker. Fingers molloy oh, don't forget
(27:19):
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 the insanity of millennials that were hyper
(27:40):
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, Yes,
you know what I mean by that's a serious issue.
(28:01):
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 were cooler and better. And so it's a list here,
(28:22):
we do love a list at Eat 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
(28:42):
digital camera, but want not the phone. Wanted an actual camera. Yeah.
Speaker 2 (28:47):
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?
Speaker 1 (28:58):
Right?
Speaker 2 (28:59):
And that might as well have been Charlie Brown's teacher
going wa wanh wah wah wah wah.
Speaker 1 (29:02):
Or did you have to explain to her what Charlie
Brown was? No, I did not. I have Charlie Brown
Christmas on the loop at the house.
Speaker 2 (29:12):
Uh. 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 (29:29):
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 (29:37):
Wait, you you developed your own film?
Speaker 1 (29:40):
Sure? No, I mean not always in high school. Did
you really film class? Absolutely? You never did that.
Speaker 2 (29:49):
I mean maybe once in film class, but yeah, when
I worked for the high school newspaper, what was on
the lunch room beat?
Speaker 1 (29:57):
Were you on the lunch room beat? Yes, them en
rolls twenty percent off, Sloppy Joe's or silent Killers.
Speaker 2 (30:04):
Stop the presses.
Speaker 1 (30:07):
My fingers were day line second off. The word on
the street is that Josie behind the lunch counter is
trying to kill the seven year olds.
Speaker 2 (30:18):
It's it's like you were there. It's like you were there,
but no. The you went to the photo matt or
the pharmacy to have your pictures developed, you went.
Speaker 1 (30:31):
To the hut. It was a small hut with one
person in it and had two drive through sides, and
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 actually
what you wanted, and everybody had a red eye. Oh sure,
(30:52):
probably two, 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. And everybody who goes
to a concert, and it is recording the whole concert
you just watched on TV. What are you doing? I
(31:13):
don't experience the damn show.
Speaker 2 (31:15):
I used to do that, and there are times I
will still videotape 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?
Speaker 1 (31:30):
Zero? Absolutely zero is the answer. Yeah.
Speaker 2 (31:34):
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 (31:42):
One of the other things on this list is a
flip phone. Now there's a really interesting tale 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 outrage.
Speaker 2 (32:01):
Social media outrage.
Speaker 1 (32:02):
And that's all it is. 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 snap Chat, give me some Instagram where I
see some pictures and I'm done. I don't need the rest.
(32:24):
I am making the move to not look at my
smartphone on weekends. I'm out. I'm done. 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.
(32:45):
I didn't see this list, and I'm gonna utilize that
on weekends. You want to call me, you can call me.
I can still get a text message, but no, or
I'm gonna get a different smartphone that has no apps
on it whatsoever. You know, it would be interesting. I
know that sounds crazy. Why don't you just not look
at the app? But the temptation there, I'm just removing
the temptation.
Speaker 2 (33:02):
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, same telephone number,
but you can leave the smartphone behind but just have
your flip phone and the call, you know, would go
(33:22):
immediately to your.
Speaker 1 (33:25):
Flip phone instead.
Speaker 2 (33:25):
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 (33:39):
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. But I don't. I don't even
want it there. I want to have this very proactive
separation in these parts of my life because I want
more of my downtime to be family focused or other focused.
But I'm in I just don't want it there. But
(34:00):
you're right.
Speaker 2 (34:01):
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 don't know when you're
gonna need the Texas Roadhouse app or then yeah two huh,
(34:23):
there's half of one. Yeah, but you've you've made folders
out of stuff. Yeah, 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
(34:43):
spend way too much time on the Amazon app shopping
for things that 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.
Speaker 1 (34:54):
What are the other things on the list? I don't understand?
And that's a landline for for what? Do you want
the cord It all twisted and nodded up.
Speaker 2 (35:03):
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.
Speaker 1 (35:11):
I didn't want a cordless phone.
Speaker 2 (35:12):
Because mother Molloy 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 (35:28):
No.
Speaker 2 (35:29):
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 switched over to a landline.
Speaker 1 (35:41):
You know, I often think I had the very strange upbringing.
You you that's oh. I have a hunch.
Speaker 2 (35:48):
I would be very curious to know jen Xers who
know that their mother or dad probably be that's more
of a mind, that's more of a mom thing. Listening,
we're listening in on phone conversations.
Speaker 1 (36:03):
Cheap all fingers at Eat Drink Smokeshow dot com. Prepare
to be flooded. This is the Fraser and Thompson. That
is the North American whiskey, twenty nine dollars and ninety
nine cents a bottle. It's sweet, but fingers is a yes.
Fingers is all in for it right there. And this
(36:25):
the brick Toberfest from J. C. Newman. It's their brick house.
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 Drinks Smoke Show dot com. Catch you soon. It's
Eat Drink Smoke
Trying ourselves a little bit of whiskey, not bourbon. Whiskey
seat drink smoke. I'm Tony Katz and that is America's
favorite amateur drinker, Fingers molloy. All bourbons are whiskeys, but
not all whiskies are bourbons. That's how it goes. A
bourbon has to be fifty one percent corn and follow
a whole series of rules. You can find those rules
in her book, Let's Go Bourbon, By the Way. It's
(00:24):
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.
Speaker 2 (00:47):
The singer ye songwriter. I love all of his brooner
love all of his music. That song that he does
right what the music in the background.
Speaker 1 (00:57):
I like Boublay. Boobley's a guy you can hang with.
I dude, I can't say dis liked him. I just can't.
Speaker 2 (01:03):
I can't name any Bubley songs.
Speaker 1 (01:05):
It didn't sound like you liked much. You didn't sound
like like you were like thankful he was making you
some fine whiskey for you to try to fine.
Speaker 2 (01:12):
I like that one song he does, Hot Cross Buns.
Speaker 1 (01:15):
Give me the bottle right there, a standard bottle. Happened
to like the label with with with the copper and
and the black. Here this comes in an eighty four proof.
No applause because it's not one hundred proof, fingers moy
would only applau for things that are a hundred proof. Again,
not bourbon. This is whiskey. We usually see this as
(01:36):
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. 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. Uh, that's all I can really
(01:58):
gather from, not the traditional bourbon. Uh, look right, anything
darker amber, deep rich coppers, things like that doesn't mean
that it's going to be a problem. 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.
(02:18):
Fingers Will is into the nose already on this, What
say you, fingers Willy.
Speaker 2 (02:23):
So there's a hint of spice and I'm getting oak.
But I but I'm not getting any like caramel or vanilla.
Speaker 1 (02:36):
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
not it. Okay, I'm done. There is there is a
(02:57):
little bit of speed, sweetness. There is a little bit
of ethanol. To me that that hits right off the
bat on this. I definitely definitely get that. I don't
know if it's necessarily in inviting, but it's not bad.
It's it's a it's a it's a fine nose. A
(03:19):
little underdeveloped maybe is the way I would say it.
But I do get. 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 woy, Are you ready
for this, Tony? I've been ready for this all week.
Fraser and Thompson. Whiskey is what we've got here. This
(03:40):
comes from Michael Boublay. He's Canadian. Eh So, Fingers mooy
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. Fingers may
what say you? So that oak is there?
Speaker 2 (04:02):
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. Uh sip and whiskey. Uh that oak is there.
I've seen people online talk about honey. I'm getting that
(04:23):
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.
I'm not getting hit with a lot of things, but
(04:44):
what I'm getting hit with is pleasant.
Speaker 1 (04:47):
All right. I'm going in that that was that you're
not getting hit with anything.
Speaker 2 (04:53):
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
a nice little blend of all that, all right, and
it's pleasant.
Speaker 1 (05:07):
I'm going in. This is Fraser and Thompson, this is
Uh Michael buble Uh and his crew going in. He's
going in, ladies and gentlemen.
Speaker 2 (05:16):
He's doing what we like to call the sagon of
swish and the Memphis munch, taking a North American nip
that is.
Speaker 1 (05:27):
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
(05:52):
sweeter than I ever would have possibly imagined. Really, Oh
my gosh, full tongue is almost like a syrupy coating.
You're looking at me like I'm nuts.
Speaker 2 (06:03):
Maybe that wonderful steak we had in the first hour
is messing with my palate.
Speaker 1 (06:08):
It's it's it's not that's I think we're all in.
Speaker 2 (06:16):
We're in the same place. I the butterscotch is interesting,
butterscotch and a little bit citrusy.
Speaker 1 (06:24):
I'm not gonna like 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 orange butters The finish is more candied orange.
(06:47):
The palate is butterscotch. There's no spice, if you.
Speaker 2 (06:52):
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 flow very nicely. And but it's not,
Oh my goodness, this is almost like a dessert whiskey.
Speaker 1 (07:05):
It's very sweet. I'm not getting almost brain freeze sweet.
Really yeah, that's crazed. I can't how do you? I
don't go back in.
Speaker 2 (07:14):
Maybe it's the three honey buns I've had today cheaper,
by the way.
Speaker 1 (07:17):
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 just it's a Worther'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
(07:39):
to know that. I've read books, I've heard tail the
question fingers from boy, This is from Fraser and Thompson.
This is a North American whiskey. Is this in your
liquor cabinet? For thirty dollars a bottle? I'd buy this.
I gotta try it on a cube because right now,
(07:59):
for us 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 well with not as much
honey in it. But yeah, too much, too much. I'm
(08:21):
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
Eatdrink smokeshow dot com. Don't forget Instagram, Eat Drink Smoke
podcasts start following us over there. You should do that immediately,
if not sooner. If you haven't figured it out by now,
(08:42):
neither fingers Malloy nor I are from the South. It
hasn't happened. What has happened is that Fingers molloy just
spilled his bourbon all over the table. God, that was funny.
It's eat, drink smoke. I'm Tony Katz and that is
it's America's favorite amateur drinker. Fingers. My boy, that is
(09:04):
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 (09:13):
I don't want to ruin your table. Oh please, do
you think I bought a new table. When I got
this table, I knew who I was dealing. You were
grabbing the steak orgeous. He was going for the RBS steak.
Speaker 1 (09:24):
That we were trying. They're steak nuggets. And also they're
not steak, it's brisket. And he's like, hey, Tony, I
brought you steak. I'm like, oh, I love steak. Wait
why is that a bag from RB's And he's like, ha,
I was like, no, that's not steak. If you want steak,
you go to Defiancebeef dot com. Defiance Beef right there
(09:47):
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
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
(10:08):
through the cut sheet with the butcher. I have so
many good steaks coming my way. I cannot wait. Cuts
I didn't even know existed, stew meat, all sorts of stuff.
Cannot wait to make that all happen. That's right, stew meat.
It was part of the cow. Nuggets I could make them.
I could make them. There's no actual nugget part of
(10:30):
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 defiancebeef dot com. Everything
cut to your specifications, then frozen a CRAYOVACX frozen and
sent to you. You want to go to defiancepeef dot com.
Promo code Eat Drink Smoke get one hundred and fifty
(10:52):
dollars off your order.
Speaker 2 (10:53):
Defiance beef dot Com so good it'll make you spill
your whiskey. So good it'll make you spill your whiskey.
That's a that's a dang good tagline right there defines
beef dot com. But we're not from the South. Fingers
boin no, right, but there's some people call you the
Southern dandies.
Speaker 1 (11:10):
Those people are special. These are twelve beverages, according to
Southern Living, that define the South. Now, I have not
seen the list, jetfingers, Bologne. 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. Sweet tea
(11:34):
number one on Do you like sweet tea? No, I
don't like tea at all. Tea is disgusting, really, he
is awful. Wow. Now everybody who drinks it are kidding themselves.
And I know that I am now insulting the British
Empire and the subcontinents.
Speaker 2 (11:49):
I'm okay with that and all of our Southern listeners.
Why do you hate the South, Tony?
Speaker 1 (11:53):
I love the South and the people. Grits Lah perfection.
Speaker 2 (12:00):
Tea not so you're telling me you don't like an
Arnold Palmer the old lemonade and the and the tea.
Speaker 1 (12:06):
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? What exactly? Also on
the now they've got bourbon on the list. No, no, no, no,
(12:31):
it's you. Don't do you think of bourbon as Southern
bourbon as the American drink.
Speaker 2 (12:36):
Kentucky, America, Kentucky, that's South.
Speaker 1 (12:39):
I just I don't. I don't. I guess I don't
visualize it like that.
Speaker 2 (12:42):
No, nah, nah, I don't you combine uh, the sweet
tea with the bourbon, and now you're cooking but little
bourbon with the sweet tea.
Speaker 1 (12:54):
No god, no, why would I do that to my bourbon?
I don't understand you. Okay, let me. I think other
people can have it. It's fine, they should have it
other people.
Speaker 2 (13:06):
You have seen me casino gaming, I sure have. Every
ten seconds I need to take a sip of something.
Speaker 1 (13:14):
Jack and coke.
Speaker 2 (13:15):
Yes, I usually do the jack and coke because if
I just order myself a free bourbon that comes while
I win dozens of dollars playing video poker, 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.
Speaker 1 (13:33):
So what does that have to do with anything?
Speaker 2 (13:34):
So you sometimes you're thinking yourself, I, this is this
is a night, this is this is a full night
of drinking.
Speaker 1 (13:43):
You need to have a mixer.
Speaker 2 (13:45):
You can't go it's it's gotta 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 eat drink smoke Nation.
Speaker 1 (14:05):
I think you should. I think you should make that
video and share it with them, okay, and I should
be nowhere in the room. Coca Cola Southern drink. 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. Coke is soda in parts of
the South, absolutely.
Speaker 2 (14:21):
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, diet coke, No,
do you want do doctor pepper coke?
Speaker 1 (14:35):
Do you want? Doctor Pepper's also on the list.
Speaker 2 (14:38):
That is absolutely that is like a huge Texas thing.
And I didn't know that until. 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.
Speaker 1 (14:50):
Yeah, it's another one of those drinks, which it's.
Speaker 2 (14:52):
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 because I've tried, why don't you have want doctor Pepper? No,
never had one. It's like I don't understand. You know,
we're not gonna get some prize at the end and
you go up to the Pearly gates. Oh, you get
in the express line. You've never had a doctor Pepper.
Speaker 1 (15:14):
You don't know that. You know what, I don't know that.
You don't know that at all. And Arnold Palmer is
on the list of Southern drinks. Makes perfect sense the
min Julip said, so talk about Kentucky, the Kentucky Derby.
There was no question. Uh sazarak. Now they're not talking
about sazarak rye. They're talking about the cocktail that is
(15:36):
made with rye. This is uh Nor Orleans. You've got
the bitterers, You've got the absinthe uh, the sazaa, the sazaraq.
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
(15:57):
would know, but it is. 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. Now,
I'm not an old fashioned guy. I'm not a Manhattan guy.
These these are not my not my things, they never
have been. But it's I have I have a respect
for the thing. Like I get why people like old fashions.
(16:19):
I know it's not for me, but I absolutely get it.
And there's there really is a difference because I'll sit,
I'll try things when someone does it right, when it's
a good old fashioned right. Yeah, Like you're like you
could so recognize how above the other stuff you've had.
It is when you hit that moment, you're like, yep,
(16:39):
that's for me.
Speaker 2 (16:39):
I wish I were more into making cocktails at home
than I am.
Speaker 1 (16:45):
Having too much time.
Speaker 2 (16:47):
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 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 the specialty Old Fashioned or Manhattan,
is like, oh, that sounds good, And then I think
to myself afterwards, why don't I have more of these?
Speaker 1 (17:05):
It's because it takes it takes work. Yeah, it takes
a whole seven minutes.
Speaker 2 (17:10):
Yes, and who needs that? Who has the time time?
Speaker 1 (17:14):
That's why I don't find anything in my limonade there.
It is also tea is gross. Eat Drink Smoke. It
is your cigar bourbon foody extravaganza Tony Kat's 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
(17:36):
twenty twenty five. They do it every year. Is a
special release that Ecuadori and Havana Rozzato rapper, Nicaraguan binder
and the filler seven and three quarter inch buy a
forty eight and yeah, twelve bucks all day, every day.
Speaker 2 (17:53):
No 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 know it is there as well.
(18:14):
It's geez for twelve dollars.
Speaker 1 (18:16):
I almost want to say there's something a touch herbal
going on in a very very good way. No, I
like it. I like it a lot. 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.
(18:37):
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 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
(18:58):
still they're calling it American whiskey. This to me was
outrageously sweet. Eighty four proof butterscotch note really a light
honey kind of of color, but a butterswat almost overly sweet.
A little bit of orange zest, almost candied orange on
the finish is what I got. You did not get that,
fingers maloy.
Speaker 2 (19:20):
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 price point twenty nine to ninety nine.
Speaker 1 (19:41):
It's in my liquor cabinet. But I had to try
it on a cube. 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 as a neat drink. 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
(20:02):
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 (20:13):
Oh, he's going in, ladies and gentlemen. He is making
a second attempt.
Speaker 1 (20:19):
It cut the so now there's now there's some spice.
It absolutely cut the sweetness. Now it's just sweet. But
still that finish is oh my god. Yeah, that finish
is still sweet and there's a little bit of heat
center chest. So oh, he's going back in. At least
(20:43):
you're giving it more of it, You're giving it a chance.
There's a little bit of oak now on the finish. 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
(21:07):
out of this. To me, that it's so there's this
big butterscotch and this big candied orange finish. I'd be
curious to what an old fashion would look like with
this the Fraser and Thompson. It's it's much better on
a cube. It's got more complexity. The sweetness is brought down,
but still it's more sweet than I like. I would
(21:31):
want more oak. You had a little bit of water
to yours fingers in the way, What say you? He's
going in He's doing the sip right there.
Speaker 2 (21:40):
And enchilada Marzapan.
Speaker 1 (21:45):
Nice to me.
Speaker 2 (21:47):
It brought 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.
Speaker 1 (21:57):
I'm feeling good.
Speaker 2 (21:58):
And if it's around the holidays, you'd have a holly
jolly Christmas.
Speaker 1 (22:02):
He went full Boublay, full full blue blaze.
Speaker 2 (22:07):
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 cabinet. This would be my liquor cabin. Now,
would this be an every day drinker for me? No,
it wouldn't be, but I'd be glad that it's in
the liquor cabinet. I would be happy to serve it
(22:28):
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 hitting you. So maybe that would be a little
(22:49):
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 I.
Speaker 1 (23:00):
Can appreciate that you'd go that direction, but it's time
Fingers mooy for news of the week.
Speaker 2 (23:05):
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 jobs report correct that was released.
But monster dot com Monster is still a thing, apparently
because I saw the press release. They came out with
their third quarter twenty twenty five job market report right,
(23:29):
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.
Speaker 1 (23:41):
Are we having a meeting afterwards? Oh no, No, I
just assume it's a hot job.
Speaker 2 (23:45):
Oh no, it's not. But there are actually a few
surprising things on the list.
Speaker 1 (23:49):
Okay.
Speaker 2 (23:50):
Number ten is a customer service representative. Particularly yeah, for
they're looking for people with bilingual bilinguals 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
(24:11):
now via chat online, which I did last week when
I was canceling my homeowner's insurance at 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.
Speaker 1 (24:30):
Way, that whole chat thing sucks that I haven't you think,
Oh god, it's terrible. Why I want to talk to people?
Why because I want to talk to you? No, you don't. No.
Speaker 2 (24:40):
The problem with this world today, Tony, And I'm going
to quote the great Homer Simpson.
Speaker 1 (24:45):
Communication, too much communication.
Speaker 2 (24:51):
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, just being angry, uh, sitting alone, listening to eat, rink, smoke,
hoping that it makes them feel better.
Speaker 1 (25:08):
Well that part it will will make you.
Speaker 2 (25:10):
Feel Some of these things are not surprising. 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.
Speaker 1 (25:21):
Yeah, but it's not gonna last. They're all gonna end
up in a river somewhere. No, they're going to take
over the planet. They're going uh sales rep. Yeah, but
you always need that. I was gonna sell the good.
Speaker 2 (25:34):
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.
Speaker 1 (25:44):
You know.
Speaker 2 (25:45):
One thing that seems to be a common theme and
has been for some time is there is a great
shortage of truck drivers.
Speaker 1 (25:51):
Yeah. 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 scar
big rig going down the road with no driver. That
(26:15):
that sounds terrible. You're asking me to trust Elon too much.
I I nice guy. I'm sure look forward to hanging
out with him. But trust trust the driverless a big rig.
I don't trust the driverless car. No. Number two physical therapist.
Speaker 2 (26:29):
As we have an aging population, more people have to
go to the perfect sense and Number one going again
with the aging population.
Speaker 1 (26:35):
Registered nurse. Yeah, our shortage of nurses is is real
and uh and problematic and 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 (26:53):
I think on that, and I don't want to registered
nurse robot.
Speaker 1 (26:58):
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 have
read that in Boys Life, Either that or a bumper
sticker d drink smoke, im Tony Katz that right there,
as America's favorite amateur drinker. Fingers molloy oh, don't forget
(27:19):
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 the insanity of millennials that were hyper
(27:40):
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, Yes,
you know what I mean by that's a serious issue.
(28:01):
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 were cooler and better. And so it's a list here,
(28:22):
we do love a list at Eat 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
(28:42):
digital camera, but want not the phone. Wanted an actual camera. Yeah.
Speaker 2 (28:47):
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?
Speaker 1 (28:58):
Right?
Speaker 2 (28:59):
And that might as well have been Charlie Brown's teacher
going wa wanh wah wah wah wah.
Speaker 1 (29:02):
Or did you have to explain to her what Charlie
Brown was? No, I did not. I have Charlie Brown
Christmas on the loop at the house.
Speaker 2 (29:12):
Uh. 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 (29:29):
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 (29:37):
Wait, you you developed your own film?
Speaker 1 (29:40):
Sure? No, I mean not always in high school. Did
you really film class? Absolutely? You never did that.
Speaker 2 (29:49):
I mean maybe once in film class, but yeah, when
I worked for the high school newspaper, what was on
the lunch room beat?
Speaker 1 (29:57):
Were you on the lunch room beat? Yes, them en
rolls twenty percent off, Sloppy Joe's or silent Killers.
Speaker 2 (30:04):
Stop the presses.
Speaker 1 (30:07):
My fingers were day line second off. The word on
the street is that Josie behind the lunch counter is
trying to kill the seven year olds.
Speaker 2 (30:18):
It's it's like you were there. It's like you were there,
but no. The you went to the photo matt or
the pharmacy to have your pictures developed, you went.
Speaker 1 (30:31):
To the hut. It was a small hut with one
person in it and had two drive through sides, and
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 actually
what you wanted, and everybody had a red eye. Oh sure,
(30:52):
probably two, 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. And everybody who goes
to a concert, and it is recording the whole concert
you just watched on TV. What are you doing? I
(31:13):
don't experience the damn show.
Speaker 2 (31:15):
I used to do that, and there are times I
will still videotape 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?
Speaker 1 (31:30):
Zero? Absolutely zero is the answer. Yeah.
Speaker 2 (31:34):
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 (31:42):
One of the other things on this list is a
flip phone. Now there's a really interesting tale 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 outrage.
Speaker 2 (32:01):
Social media outrage.
Speaker 1 (32:02):
And that's all it is. 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 snap Chat, give me some Instagram where I
see some pictures and I'm done. I don't need the rest.
(32:24):
I am making the move to not look at my
smartphone on weekends. I'm out. I'm done. 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.
(32:45):
I didn't see this list, and I'm gonna utilize that
on weekends. You want to call me, you can call me.
I can still get a text message, but no, or
I'm gonna get a different smartphone that has no apps
on it whatsoever. You know, it would be interesting. I
know that sounds crazy. Why don't you just not look
at the app? But the temptation there, I'm just removing
the temptation.
Speaker 2 (33:02):
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, same telephone number,
but you can leave the smartphone behind but just have
your flip phone and the call, you know, would go
(33:22):
immediately to your.
Speaker 1 (33:25):
Flip phone instead.
Speaker 2 (33:25):
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 (33:39):
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. But I don't. I don't even
want it there. I want to have this very proactive
separation in these parts of my life because I want
more of my downtime to be family focused or other focused.
But I'm in I just don't want it there. But
(34:00):
you're right.
Speaker 2 (34:01):
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 don't know when you're
gonna need the Texas Roadhouse app or then yeah two huh,
(34:23):
there's half of one. Yeah, but you've you've made folders
out of stuff. Yeah, 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
(34:43):
spend way too much time on the Amazon app shopping
for things that 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.
Speaker 1 (34:54):
What are the other things on the list? I don't understand?
And that's a landline for for what? Do you want
the cord It all twisted and nodded up.
Speaker 2 (35:03):
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.
Speaker 1 (35:11):
I didn't want a cordless phone.
Speaker 2 (35:12):
Because mother Molloy 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 (35:28):
No.
Speaker 2 (35:29):
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 switched over to a landline.
Speaker 1 (35:41):
You know, I often think I had the very strange upbringing.
You you that's oh. I have a hunch.
Speaker 2 (35:48):
I would be very curious to know jen Xers who
know that their mother or dad probably be that's more
of a mind, that's more of a mom thing. Listening,
we're listening in on phone conversations.
Speaker 1 (36:03):
Cheap all fingers at Eat Drink Smokeshow dot com. Prepare
to be flooded. This is the Fraser and Thompson. That
is the North American whiskey, twenty nine dollars and ninety
nine cents a bottle. It's sweet, but fingers is a yes.
Fingers is all in for it right there. And this
(36:25):
the brick Toberfest from J. C. Newman. It's their brick house.
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 Drinks Smoke Show dot com. Catch you soon. It's
Eat Drink Smoke
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