November 28, 2025 • 36 mins
In this Happy Hour edition of Eat Drink Smoke, hosts Tony Katz and "America's favorite amateur drinker" Fingers Malloy dive into holiday preparations with spirited debate and flavorful reviews. From Thanksgiving dinner traditions to bourbon tastings, the duo explores what makes the perfect holiday gathering while sharing personal anecdotes that will have you laughing along.
The conversation heats up as they discuss Thanksgiving side dishes, with passionate defenses of everything from funeral potatoes to eggplant parmesan. Tony reveals his ambitious feast plans featuring multiple briskets while Fingers shares his smoking turkey techniques. Their banter about proper Thanksgiving attire (pajama pants or slacks?) perfectly captures the casual-versus-formal holiday dilemma we all face.
Key Takeaways:
Jim Beam Winter Reserve bourbon review: An 86-proof bourbon with notes of vanilla, cinnamon, and clove that divides the hosts.
Thanksgiving meal traditions and the great sides debate (green bean casserole, yams, and the controversial dinner rolls).
Tony's gravy-making technique uses blended aromatics and drippings.
Rocky Patel 30th Anniversary cigar review: A box-pressed beauty with tobacco-forward flavor and hints of cocoa.
Listener questions about The Late Hour by Davidoff and online cigar purchasing options.
Whether you're planning your own Thanksgiving feast or looking for the perfect holiday bourbon to serve guests, this episode delivers entertaining insights and honest reviews that will enhance your seasonal celebrations. Pour yourself something special and listen now!
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 (00:05):
Thanksgiving is almost here, and you think I'd be more
thankful for being able to have the opportunity to spend.
Speaker 2 (00:13):
Forty five dollars on the wrong oreos. I'm glad you're
not holding on to this and letting it fester.
Speaker 1 (00:19):
T drink smoke on Tony Katz. That right there is
America's favorite amateur drinker, Fingers molloy. And if you missed
the first hour of the show, you're gonna want to
get the podcast wherever it is you get your podcasts,
Eat Drink Smoke. There was a misque and a mishap
with the Oreos, and I blame.
Speaker 2 (00:35):
Them as much as me, even though it might be
my fault, Fingers.
Speaker 1 (00:39):
Getting ready for Thanksgiving means having a fine beverage to
be able to give those in attendance. Now, are you
hosting this year for Thanksgiving? Are you gonna be having
a big family gathering?
Speaker 2 (00:51):
No, You're you're heading up heading up to Michigan. Gonna
spend some time at home first with Fingers moy Senior,
and then head up to Michigan too visit the end Lass.
So that's the game plan, as long as the weather
cooperates and we can get into that a little bit
later because they're already predicting bad weather for the Thanksgiving holiday,
So I don't leave the house. Good for you, that's
(01:12):
it right, Well, what about you gonna you're gonna host
a big shit? I was supposed to have one hundred
and forty two people here.
Speaker 1 (01:17):
Oh now, maybe I'll just be eating by myself. I
don't know what's going on. All I know is I
have a fifteen point five pound brisket ready to go.
I have a smaller brisket that I'm going to make
a mastrami out of. I've got another brisket I'm gonna
make burnt ends out of. Then we've got a turkey.
We have nine sides, and of course diabetes.
Speaker 2 (01:38):
Oh and five oreos six nice. That's right at four
dollars each.
Speaker 1 (01:44):
But that's another story for another day. You gotta have
a good drink. Fingers Bloy may have found one. This
is the gym Beam Winter Reserve. I have not heard
of the gym Beam Winter Reserve. Fingers Maloy, you found
this in the shop. This is six years age finished
in two toasted barrels. Vanilla spice clove. They say, notes
(02:13):
of vanilla and cinnamon. You I mean, you got a
flavored bourbon. Here.
Speaker 2 (02:20):
I saw Winter Reserve, and it had been a while
since we've done anything from Jim Beam. So I thought
to myself, where I found this? I was looking for
a little gift package. You know, we love the gift
sets that come around there. They say, you mean you
you don't like the gift You are obsessed with the
(02:43):
gift sets.
Speaker 1 (02:44):
You love yourself a good gift set.
Speaker 2 (02:45):
Oh, it's cheaper than the normal bottle, and they'll throw
in a flask or rocks glass or a flask foot
rub exactly. So this was actually on its own. It
wasn't any gift set, but it was by the gift sets.
And I thought to myself, I have never seeing the
Winter Reserve. I know that it is probably better than
the Fall Reserve, but not as good as the Spring Reserved.
Speaker 1 (03:09):
The bottle is actually very pretty, and the label is
black and kind of copper. It's it's nicely done. And
the coloring here it's not as dark as I would like.
It's it's a it's a little more golden in that way.
But it does look good. It's it's certainly attractive enough.
Speaker 2 (03:29):
Ooh, that's vanilla on the nose.
Speaker 1 (03:34):
Not really getting it. No, do you have a cold?
I'm fine? Right? Are you having a stroke? Somebody else?
Smell OREO? I know, but it's a nice nose. There's
actually a touch of oak on that nose.
Speaker 2 (03:48):
Oak on the nose. And then also, I don't know
if my mind is playing tricks on me after you
threw it out there, but I am getting a little
bit of that clove.
Speaker 1 (03:57):
Maybe. Yeah. Uh, this is a six year age coming
in at eighty six proof. No applause from fingers. Boy,
he doesn't apply. He doesn't apply for.
Speaker 2 (04:05):
Anything that is less than one hundred proof.
Speaker 1 (04:09):
And then mash bill is seventy five percent corn, thirteen
percent ride, twelve percent barley, So seventy five percent corn
would denote sweet right right off the bat. Oh that's
a pretty nice nose right there. Yeah, it's a nice
mix of sweet and oak. But Fingers, enough sniffing. You
ready for this?
Speaker 2 (04:28):
I've been ready for this all day.
Speaker 1 (04:29):
Fingers malloy is going into the gym Beam Winter Reserve
doing what's known as the Kentucky chew, moving the juice
around the palate, trying to get a feel for the bourbon.
I'm a believer in the two SIPs methodology, the first
sip to set the taste bugs, the second sip.
Speaker 2 (04:41):
To really get an idea of the flavors.
Speaker 1 (04:43):
Fingers what you just had yourself a little moment there,
a little bit of reflection, a little bit of Walden's pond,
perhaps so.
Speaker 2 (04:51):
Many feeling more like alan Alda than you ever thought
you would Alan Alda.
Speaker 1 (04:56):
That's right.
Speaker 2 (04:57):
Wow, four seasons reference seasons? Yeah, that was was that
before mash uh No.
Speaker 1 (05:04):
I believe that was after Mash was with Carol Burnett
readA Moreno.
Speaker 2 (05:09):
And a young poly Shore.
Speaker 1 (05:10):
That's right. So stole my line, which is actually his line.
He stole my line.
Speaker 2 (05:17):
So uh. You know, you read the description and you
try not to let it influence your your review. But
that oak is there the there is a hint of vanilla.
I would I would, I would say, yeah, there is that.
That that clove as well. There is ane, a nice
(05:38):
little bit of spice, but I wouldn't call it to me.
It didn't hit me as overly cinnamon. It's it's very nice.
Not really anything uh in this as far as the
notes go that are powerful. Everything's very subtle. You are,
by the way, right, there is a little bit of
clove in the nose.
Speaker 1 (05:56):
If you really dig in, you really digging deep. This
is from being the good people Sentory. This is the
winter Reserve. I'm going in fingers Maloy.
Speaker 2 (06:05):
He's going in ladies and gentlemen, and he's he's doing
what we like to call the sagon, a swish Memphis munch,
chadanuka chomp oh oh are you? Are you okay?
Speaker 1 (06:21):
There? Yeah? But I don't know if I'm happy?
Speaker 2 (06:24):
Uh oh, what's wrong?
Speaker 1 (06:25):
Well? They sold me twelve oreos for forty four now
again catch the podcast.
Speaker 2 (06:32):
He's going back in for seconds. It's like it's Thanksgiving.
Speaker 1 (06:38):
Okay, there's what is what is the word that I'm
looking for? That's that is sweet but also herbal and
I know some people are discussing this. We took a
look around as like a big spice and I'm like, Nana,
(07:02):
that is not it. That is that is not it?
Even the vanilla, No, no, that is that is sweet.
But that's like prune sweet. And you're gonna be like,
that's not a good flavor. Actually for a lot of
people to an excellent flavor. It really is. The the
(07:23):
finish does have some spice on it. Uh, for sure
that I get why people would consider that winter. I
get why people would consider that a tumnal for sure.
And I think that I got to admit, I think
that is your hot Toddy, for that classic kind of
(07:46):
of flavoring is a winner. That's just I've been striking
out of my flavor profile for a few weeks now.
That is nowhere close to where I want to be.
Speaker 2 (07:59):
It's not I was expecting. Yeah, that's I think it's
more flavorful than I was expected. See I for me,
you know, there's not a lot of vanilla there. There's
a little bit of vanilla, there's there's oak, there's that
clove that they were talking about. There's some spice at
the end. But you know you're thinking, oh, by what
you're hearing? Okay, cinnamon and vanilla, And it's like the
(08:21):
notes aren't very strong pronounced. It's all subtle.
Speaker 1 (08:26):
But is this in your liquor cabinet, Fingers malloy, That
is the question. We're going to find out what the
price is, But what Fingers malloy paid for it, Well,
that's a whole nother story altogether. We both got ripped off. Yeah,
the biggest question for any Thanksgiving meal is Hey, what
(08:50):
are the sides? Because when it comes to what it
is you have next to your turkey or for me, uh,
the brisket. That's the meal, that's the stuff people show
up for. It's eat, drink, smoke. I'm Tony Katz and
that is America's favorite amateur drinker, fingers malloy. Right there,
that's where you know them, that's where you love them.
(09:10):
And this is a story about sides and where the
debates are. There are five sides that are being discussed
right here, one of them which is not actually a side,
the others which are sides, and they are the standards
in this conversation. Now, my Thanksgiving table, first of all,
a little different maybe than your Thanksgiving table, fingers maloy.
(09:32):
When you have the Thanksgiving, the traditional maloy Thanksgiving, how
does that go? How is that meal structured?
Speaker 2 (09:40):
The main side? Well, the main everything, like the whole thing, booze.
Speaker 1 (09:46):
Night.
Speaker 2 (09:47):
First of all, the turkey is smoked. Ah, yes, because
you have to First of all, you have to watch
the turkey. You have to tend the turkey smoker outside
and what better way to do so than with a
cigar and a bourbon science. Yes, and then you free
up the range for the sides, and for us we
do the funeral potatoes. Yes we've sampled here, green bean
(10:12):
cast role, the stuffing, the cranberry sauce, the yams with
the melted marshmouths on top, and of course some sort
of rolls you.
Speaker 1 (10:22):
So, first of all, I don't think I've ever done
Thanksgiving where their roles on the table, really know, the
roles don't make any sense. That don't make any sense.
I'm not anti roll, I'm just saying on a Thanksgiving table,
I don't get it, because that seems like you're filling
up on something that you're now missing out on all
the other things there.
Speaker 2 (10:43):
To me, Tony, one of the most enjoyable things on
Thanksgiving is to have a roll fresh out of the
oven and where you melt the butter right on top
and you cram it in your face. You don't even chew,
you shove the whole roll right in your mouth. Fantastic,
but not for you.
Speaker 1 (11:02):
It's I also don't know why you need that on Thanksgiving,
That's all I'm saying.
Speaker 2 (11:05):
And then also you can make a little turkey sandwiches
with them. Well, that's what tomorrow's for so the next
day is for ye boy, you have your Thanksgiving dinner.
Speaker 1 (11:16):
It is yours and you're allowed to enjoy it. We
don't do greenyan cost role on on our Thanksgiving table
because we're normal.
Speaker 2 (11:24):
Uh.
Speaker 1 (11:24):
The the the stuffing, absolutely you do you do the
the the yams or do you do the sweet potatoes?
Speaker 2 (11:31):
Yams?
Speaker 1 (11:32):
Okay, you do yams. Now is there a real difference
between your yam and anybody else's sweet potato?
Speaker 2 (11:39):
Those are their mine, that's what makes them different.
Speaker 1 (11:42):
So we do sweet potatoes. We also do a carrots
to fla now that came later in our life.
Speaker 2 (11:47):
So explain the carrots.
Speaker 1 (11:49):
Basically, it's carrots and sugar baked into this like light,
fluffy deliciousness. It's fantastic.
Speaker 2 (11:56):
It's do you need a vegga mixed blender and bully
you like, throw a whole bunch of carrots in the
bowl and you just blend them up with the little
cream and sugar. I was told it's a Midwest thing,
to be fair, I don't need carrots.
Speaker 1 (12:12):
True. And then there's mashed potatoes, right, we will do
that just for the sake of doing mashed potatoes, but
we actually mash them, boil, mash, butter.
Speaker 2 (12:22):
The whole thing. Yeah, do it like, oh, that's the
only way to go. So do you make the gravy
the turkey gravy too.
Speaker 1 (12:26):
So when I make a turkey, and to the times
I make a turkey and I'm doing it in the oven.
The turkey rests in the turkey pan on a bed
of onions and there's some other you know, you could
throw some celery in there or whatever. You get some
aromatics and water, right, and then the turkey is on
top of that a little bit, so the onions are
holding it above the water, so a little steaming thing
(12:47):
going on everything else. Then the turkey has the drippings.
Our gravy is taking that mixture of the onions and
if there's some celery in there, the drippings and then
putting that in the blender. Zoop.
Speaker 2 (12:59):
That's the gravy. Oh wow, done so for me. The
key to making good gravy is a lot of times
it's hard to open the jar. So you take a
faucet and you turn it on hot, and you let
the hot water go over the little lid on the
jar and then you open it right up. Yeah, no,
we do we do our own when I do it.
Speaker 1 (13:17):
When I do a turkey mac and cheese, has made
it to our table because people do like mac and cheese.
But we do a baked mac and cheese, and we
do a multiple cheese mac and cheese.
Speaker 2 (13:28):
Oh what so two three, four cheese? Believe even this one,
there's only gonna be three, gonna be three cheeses? Is
this going to be?
Speaker 1 (13:37):
That's called the trace chase A nice, that's what they
say it in the Italian speaking of We also do
egg plant parmesan. My wife's family Italian, they always did
egg plant parmesan and Thanksgiving. And when I first went
to the house and there was egging plant parmesan Thanksgiving,
I said, genius, Wow, why didn't we do this?
Speaker 2 (13:59):
Listen, this is not a criticism that you have egg
eggplant palm, as the kids like to call it. Right,
but you you said you have turkey, correct a brisket,
correct eggplant palm, egg clamp.
Speaker 1 (14:13):
Parm.
Speaker 2 (14:15):
Ribs, no ribs, no, no ribs, pull chicken. That's a
lot of food.
Speaker 1 (14:22):
Oh yeah, Oh, come to play, bring on leftovers. You're cool.
If I'm gonna do all the work, I want to
do it all and then I want to stop thinking
for like three days straight. I just want to be
able to walk into the fridge, literally walk in to
the fridge. I just grab something and be like, that'll
be good.
Speaker 2 (14:39):
So the other question, I think that is on everyone's
mind each drunk spoke Nation. Now, remember Tony when he
travels via airplane, he always wears a suit. When you're
talking about having seventeen on trace for Thanksgiving, you break
out the sweatpants right away, right and.
Speaker 1 (14:57):
Everyone's in tucks and tails, hats and monocles. Everyone looks
like a monopoly man at my house. Uh, comfortable pants.
I'm not in sweatpants.
Speaker 2 (15:07):
Not in sweats God, no pajama pants or the pajama pants.
Speaker 1 (15:10):
So when I injured the arm and I tore the
ten and that connects my bicep to to the arm,
and I had the surgery and his healing, I couldn't
actually put on the pants. So I wore joggers for
the first time in my life, and fingers belhole. I
saw me multiple times, and every time he saw me
the joggers, he'd be like, this is the best day
about it. This makes me so happy.
Speaker 2 (15:31):
I have to tell you all I'm shocked, shocked that
he's making the jogger information public.
Speaker 1 (15:40):
Oh that I would let people know that happens.
Speaker 2 (15:42):
Oh, I'm I'm very surprised that this information.
Speaker 1 (15:45):
Am I wearing slacks right now?
Speaker 2 (15:46):
You're wearing sensible slacks? Yeah?
Speaker 1 (15:48):
I do what I do. I have no capacity to
do those other things, So no, I will. I will
be wearing pants and a button down shirt.
Speaker 2 (15:58):
Oh but you're you're entertained more than family, correct?
Speaker 1 (16:01):
Yeah?
Speaker 2 (16:01):
Oh friends? Yeah, sure, so it's just family. So it's
pajama pants all day, is it? Oh?
Speaker 1 (16:07):
Yeah?
Speaker 2 (16:08):
And and mucklucks. God, mucklucks.
Speaker 1 (16:12):
You're a heathen. You know what.
Speaker 2 (16:16):
I work one hundred and forty four hours a week.
Can I take one day to wear pajama pants and
mucklucks and my tank top?
Speaker 1 (16:24):
Respect yourself? Respect yourself. But we didn't answer the question
the green bean castle is something you do.
Speaker 2 (16:31):
I'm not a huge fan, yeah, but I'm fine with it.
And then you know, some people, I like the green
bean castrole without the little the dried up French onions
on top. You know what I'm talking about, right, Others
they love it. You got to actually have the ladle
it on the top. I would ask you how you
like it, but you don't do green bean castrole, so
(16:52):
there's no sense in asking you that question.
Speaker 1 (16:54):
My youngest asked for green bean castrole, and I said,
if you want to make it, go ahead, and that
ended the conversation about green bean cass roll. Now you've
had it, though, I would rather have broccoli rob.
Speaker 2 (17:07):
Broccoli rob?
Speaker 1 (17:08):
What goes with the eggplant? It's like a bitter broccoli
and garlic and oil.
Speaker 2 (17:13):
Just making stuff up?
Speaker 1 (17:14):
Now?
Speaker 2 (17:14):
What what about a broccoli gym you?
Speaker 1 (17:18):
Oh?
Speaker 2 (17:18):
I see what he did there?
Speaker 1 (17:20):
See what he did? Eat? Drink smoking? Is your cigar
bourbon footy extravaganza. I'm Tony Katz. That is fingers molloy.
I forgot to give myself a cube for the for
the gym Beam Winter Reserve. I gotta give myself a cube.
What do? I just want to add some water where
you where's your water?
Speaker 2 (17:40):
By the way, I took a sip out of the bottle.
Speaker 1 (17:42):
You gonna I know I'm not gonna touch it now.
My gosh. We are drinking the gym Beam Winter Reserve
eighty six proof with the notes of vanilla and cinnamon.
A nice, nice possibility for your Thanksgiving table. But there's.
Speaker 2 (18:01):
This isn't my flavor profile. There's a bunch going on here.
Speaker 1 (18:05):
There's definitely a sweetness that's happening with with with the
Jimmy Beam, uh for for sure. Uh. But it's it's
what's the word I'm looking for. It's kind of overwhelming
in the herbal and so the the idea of vanilla
and cinnamon in these warm kind of winter flavors, for me,
(18:25):
it's there, there's a there's a turn off taking place,
and maybe I'll feel differently when it's on a cube.
Speaker 2 (18:30):
So I'm going back in the memory bank. And didn't
we do a clovish kind of whiskey? Was it rattle
and snap that?
Speaker 1 (18:40):
Well? We did ratna.
Speaker 2 (18:41):
Sure there there was something that was that had a
strong clove profile to it. Uh that is something that
you're telling me in college you didn't smoke clothes.
Speaker 1 (18:53):
God, No, it's a grown man a kind of crazy thing,
is that?
Speaker 2 (18:59):
So the the flavor profile is not as what the
kids would say your jam.
Speaker 1 (19:04):
Well, first of all, no kid would say that anymore. No, no,
no kid, No it's not It's so it's here. If
I go back in and I'm doing it neat right now.
Speaker 2 (19:13):
Yeah, he's going back in ladies and gentlemen, and uh,
he's never smoked clothes.
Speaker 1 (19:20):
Yeah, it's this, it's the it's to the extent that
it's medicinal. I mean, that's that's wrong. That's the wrong
way to put it.
Speaker 2 (19:35):
It's do you feel like you're having an herbal te?
Speaker 1 (19:39):
No, not that there's a touch of char. There is
this this. If you want to argue that that's baking spice,
it's not. It's not really doing it on on the
more luscious side. It's doing it more on the pungent side.
And so what that's doing on the tongue and the
flavors that I'm getting gives me an overall bitter. Now,
(20:02):
I'm here to say that some people really dig this
kind of flavor, really dig it.
Speaker 2 (20:07):
Fingers seems to enjoy this more. But he's getting more
of vanilla out of it.
Speaker 1 (20:10):
Now.
Speaker 2 (20:10):
I'm getting no vanilla out of it whatsoever. I'm gonna
go back in because it's been several minutes.
Speaker 1 (20:15):
And you put did you put water in there? You
did put a little water in there, So water will
bring down proof. This is eighty six proof. So it's
not necessarily high, and then water will open it up right.
Some flavors more pronounced, some more muted. You want to
try it that way with a little bit of water,
get a dropper, just pour a little bit in. Try
it on a cube. You gotta find which way is
the right expression for you. There's no wrong way to
(20:36):
do this. Oh you can't put it on the rocks.
You gotta have it neat. That's a load of crap.
You have it anyway you want. You bought the bottle,
so it.
Speaker 2 (20:44):
Brought out a little bit more of that spice. And
what's odd is, like you said, it's not a baking spice.
Speaker 1 (20:50):
You know.
Speaker 2 (20:51):
You know some people referred to it as a cinnamon spice.
It's like a clove spice. It's it's very it's very strange.
It's not for me. It's not off putting it. There's
that hint of vanilla, there's a hint of oak.
Speaker 1 (21:08):
To me.
Speaker 2 (21:10):
The only thing, if you're gonna say, there's a note
that really stands out, it's that spice. Other than that,
everything else is kind of muted. It's like, okay, here's
a hint of vanilla, here's a hint of oak. I
it's not my flavor profile either. I don't hate it.
(21:31):
Someone brings it up to the Thanksgiving Day table, I
would I would enjoy it neat. But I don't know.
If I were going to the liquor store and saw
this bottle again, I'd reach for it.
Speaker 1 (21:42):
Now, this is where it gets very interesting. When Fingers
Maloy got this bottle the Gymbeam Winter Reserve, he paid
a price. Fingers malloy, how much was this bottle of
jim Beam Winter Reserve?
Speaker 2 (22:01):
I just grabbed it, thinking, oh, it's jim Beam. Won't
be all that expensive. Fifty eight dollars and ninety nine.
Speaker 1 (22:07):
Cents, fingers will I When you looked up the price
later of the gym Beam Winter Reserve, what did you find?
Was the MSRP.
Speaker 2 (22:15):
Anywhere from twenty seven ninety nine to twenty nine ninety
nine a bottle? Yeah, something got mispriced for you. Yeah,
you do have to take that back and be like,
what is this?
Speaker 1 (22:26):
Yeah? You paid double? You paid double for it? You
didn't have two bottles? Did they charge you for two bottles?
Speaker 2 (22:33):
No?
Speaker 1 (22:33):
Okay, then you you gotta you gotta, you gotta say so.
Speaker 2 (22:39):
I would feel better about it if it were a
bottle that I really liked, But I don't even know
at twenty seven ninety nine if I would buy a
bottle of the.
Speaker 1 (22:50):
Yeah, I'm not one hundred percent sure this is in
my liquor cabin. I think this is a very very
specific and specialized kind of kind of flavor. Now, all
that said, what the hell do we know? You gotta
be the ones who decide for you. There's just there,
(23:10):
there's not enough of the classic flavors that I'm going for.
But it's very obvious that they weren't trying to create
something with classic flavors. This is also six year aged.
There's some there's a little bit of effort that went
going on into this. It just it doesn't match up
and certainly doesn't match up for me for the holidays.
As for this cigar, this is the Rocky Ptel thirtieth,
(23:33):
the San Andreas Rapper, the double Binder, Nicaraguan seven years age,
the fillers from Honduras and Nicaragua five year age into
the second third of this box press, which I got
to admit, it's a it's beautiful, the deep deep brown
in this. You know, I may have played as much
(23:54):
much darker earlier, but it is. It is a very
dark wrapper, but it's a really dark brown with little
streak of black. The box press is great. The draw
is excellent, Rocky, the draw is excellent on this cigar.
And at seventeen dollars and fifty cents, I'm a maybe,
(24:16):
and I'm enjoying what's happening here. Tobacco forward a touch
of wood to give it that spice, a touch for
me of coco. Yeah, sure, I like those things. Yet
if it was fourteen dollars.
Speaker 2 (24:32):
Yes, that's what I was just about to say, fourteen
fifteen dollars. And once again, is it We're just so
we've got twenty nineteen thinking going on, and you know,
things have changed and prices have gone up. Everywhere is
fourteen fifteen dollars, you know, is seventeen fifty the new
fifteen dollars, And we got to start rethinking this stuff.
Speaker 1 (24:54):
Well, we've been through this and the answer is yeah,
So understand that it's us saying, man, we wish it
was what could have been in the new world. You
have to rethink it.
Speaker 2 (25:04):
So this is a value conversation and it's not a
bad stick.
Speaker 1 (25:09):
I think this is a good presentation. You know they,
as I said, as I started, man, Rocky Pateel does
a lot of stuff. They have a lot of sticks
on the shelf, a whole different, a whole a panoply
of styles and and and brands. To me, not everything's
(25:31):
a banger. I think this plays well. You know, the
sixty that they did ranked very very highly. I think
with Sagarfa Shinanos some others, I would rather smoke this.
I would rather smoke this.
Speaker 2 (25:45):
Than the sixty.
Speaker 1 (25:49):
But it's I think that this is to write off
the memory. This is a more enjoyable stick than the
quarter century. It's just seventeen dollars. I'm push right, I'm
a made.
Speaker 2 (26:04):
But I also feel like if you are going, you know,
to the golf course, and you know you want something
after the golf course, and you're bringing some sticks for
your friends, they see you're bringing them a Rocky, the
presentation and everything, this flavor profile, I think everyone would
leave smoking pretty happy with it.
Speaker 1 (26:25):
Oh oh, I agree, oh that much. I agree. You
wouldn't smoke this and be like, well that was a waste.
You would smoke this and say seventeen hmm, like that
that's I think that's a better way to put it.
I think you're accurate there. No, No, I wouldn't. I
wouldn't be disappointed. Someone hands it to me, I'll say
thank you, and I would I would take this over
(26:46):
the quarter century, and I would take this over a
bunch of things that they do.
Speaker 2 (26:51):
There's a nice presentation here, just man, I wish it
was I wish it was fourteen.
Speaker 1 (26:59):
That's as much as I can get, fingers maloy. I
know that we have News of the week still to do,
but we have listener questions and they must be answered. Tea, drink, smoke.
I'm Tony Katz. That is fingers Maloy Listener questions brought
(27:22):
to you by Defiancebeef dot Com. That's where you get
your beef. My gosh, I am so in love the
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Speaker 2 (28:38):
Make that happen right now. Fingers molloy, Yes, sir, listener questions,
have a listener question.
Speaker 1 (28:43):
Love it So.
Speaker 2 (28:44):
I actually got a direct message on my x handle
at fingers moloy from Andrew B. And Andrew says, fingers
huge fan of Eat Drink smoke, have been following you
guys since you started always in it. A couple of questions,
A couple of questions, have you done a review of
The Late Hour by DAVIDOFMMM so me? The answer is yes,
(29:12):
Episode one and five.
Speaker 1 (29:14):
Oh, you went back and checked, went back.
Speaker 2 (29:16):
And checked, going way back to twenty twenty and it
it crossed my mind. I believe it was late twenty twenty.
Were we nationally syndicated back then? In late twenty twenty?
When did we become syndicated? We came last week, last week. Yeah,
so that's that's that.
Speaker 1 (29:35):
It's it's it was not at the time we were syndicated.
It was when it was first just the podcast, which
is how the show originally started as just a podcast.
The Late Hour is one of my all time favorites.
The Late Hour is fantastic, fantastic cigar leathery cocoey, really
a delicious, delicious smoke, named after of course, Winston Churchill.
(29:59):
The Late Hour, uh, the idea of the impending war
and the attack from the Nazis. It's it's still to
this day, a stupendous smoke and one one one worthy
of the price tag.
Speaker 2 (30:16):
I was gonna say, if I remember it that was
over one hundred dollars a stake.
Speaker 1 (30:19):
No no, no, no, not that one. Not not not that one.
You're you're getting into some of the salomons there a
hundred dollars. The royal releases right now would be over
one hundred dollars. Uh. The Oral Blanco is five hundred,
five hundred and fifty dollars for that cigar. It's an
insane smoke. Do not eat that. Do not smoke that
on an empty stomach. You will regret every part of
(30:40):
your life if you do that. I'd say, right now
between twenty five and thirty five bucks, depending on size,
betweening on depending on the vetola. The I t O
l A. But I can't. I can't say enough good
things about it. I can't say enough good things about
that cigar. Still very, very enjoyable smoke.
Speaker 2 (30:58):
So episode one oh five back in twenty twenty, if
you want to visit that episode, it's maybe fun to
go back and listen and see how much different the
show was back then than it is today now that
we're doing kind of more of a radio formatted show.
Back then, it's the stream of consciousness kind And there's
a whole question whether we should be doing a radio
formatted show. Everybody's a podcaster now, so just go do that,
(31:18):
even though we're on radio rights. There's that Eat Drink
Smoke show, not Eat Drink Show, EA Drink Smoke. Wherever
it is you get your podcasts, just look for Eatrink
Smoke and get it there. So the second question, and
we've talked about this website before, but it's been a
long time, he said. Andrew also asked, do you guys
ever use cigar Bid. My closest cigar shop with a
(31:38):
true humidor is probably over an hour away. I've had
great luck with it. Have you guys used it as well?
I'm gonna give you a very, very legal esque.
Speaker 1 (31:52):
Answer, and the answer is if we utilize any online service,
we would never I would never want to disparage what
anybody does. I'm not about to disparage what cigar bid does.
I've seen people have success, I've seen people not have success.
(32:14):
Does it work? Does it not work? I don't know.
I can't answer the question. What I know is I
know enough people who've done it. Hey I got this thing.
I okay, fine, good, But we don't work with them.
It's not that we work with any other online a
cigar group. There are some that I like because I
just think they do a nice job with the website.
(32:36):
I would never tell you not to use them. I
would never say no, no, no, you can't use cigar bid,
because here's what they're really doing. No, I've had I
have friends who have used them and have had great result,
and that's where I leave it. So I don't want
to avoid the question. It's that, you know partially, it's
I haven't dug deep into it, I haven't played with it.
(32:56):
I don't think I've ever actually ordered from it or
gone through that whole process. There's a question all those
kinds of sites, whether or not that process actually works,
and how you feel it's set up, and do you
feel it's it's all, you know, properly done. I'm just
not the guy I think I think to answer that well.
But I don't want to also ignore the question because I.
Speaker 2 (33:16):
Thought that was just rude. I will say, if you
go to the site, it's a fun set up. They
have different ways for you to purchase cigars bit on cigars.
But like Tony said, I've never actually used it, So.
Speaker 1 (33:28):
If you have, would you let us know email fingers
at etrinsmokeshow dot com or put it on the etrink
Smoke show dot com site. Let us know. Have you
used cigar bit What is it that that you get
from them? Uh?
Speaker 2 (33:40):
Part of it is if I want something, I want something,
and I don't know if.
Speaker 1 (33:43):
I want to gamify it. I want what I want
just just that easy, you know. But I have ordered
on from online people before, and some things I think
have been solid. In some things, uh, not as much.
But I mean that's just that's just life right there.
Speaker 2 (33:57):
Next next, you said, we're gonna go to News of
the week, so let's go ahead.
Speaker 1 (34:03):
Oh so we're done with questions. Yes, we have no
more questions, not right now. No, Okay, that was it.
Speaker 2 (34:09):
That was it.
Speaker 1 (34:10):
Listener questions brought to you by Defiancebeef dot com. Use
promo code eat drink smoke, get one hundred and fifty
dollars off your order. Defiancebef dot com News are the
weak fingers boy.
Speaker 2 (34:20):
So this is fantastic. It's just now available. This is
fantastic news. Tony McDonald's has brought back a fan favorite,
according to People magazine, the Holiday Pie. It's a custard
bill pie. Tony with a flaky crust. It is now
back for the holiday season. It too like our Oreo
(34:40):
cookies has sprinkles.
Speaker 1 (34:44):
First things first, we're gonna bring back anything. We're gonna
bring back anything. It should always be the McRib. And
I know what you're saying. What listen the McDonald's said I.
Speaker 2 (34:58):
I've only been to once when they had it on
their menu the other day, so I didn't order it.
I didn't play the game. What did fingers eat today?
It's bad?
Speaker 1 (35:09):
Why is it what? I went?
Speaker 2 (35:12):
Bending machine crazy?
Speaker 1 (35:14):
God? Are you okay?
Speaker 2 (35:15):
I'm fine? I feel like one hundred dollars.
Speaker 1 (35:17):
Is this the last time I'm ever going to see you?
Speaker 2 (35:19):
No?
Speaker 1 (35:20):
I don't know. Maybe it could be the McRib is back.
Speaker 2 (35:26):
Listen. I don't want everybody rush into their McDonald's looking
for McRib. All I know is I open up the
app the other day and McRib sandwich was right on
the menu.
Speaker 1 (35:36):
Really yes, and I'm fully aware we don't know what
kind of meat it is. I don't care.
Speaker 2 (35:41):
What are you talking about? It's a McRib. Let me
open the app right now because I know I've got
You know there are fanatics?
Speaker 1 (35:52):
Are you kidding? When it comes to the McRib and
now I don't have to make anything for Thanksgiving. I
know what I'm serving up, mick ribs for everybody. That's fantastic.
Speaker 2 (36:06):
Let me make sit by the way, it is it
weird that.
Speaker 1 (36:07):
They bring it back around Thanksgiving?
Speaker 2 (36:09):
Yea odd, Yes, it is weird, it od And I
don't understand why.
Speaker 1 (36:14):
Well, he's looking for the McRib the gym Beam Winter
Reserve is there? Honestly, that's an acquired taste right there
at twenty nine ninety nine a bottle. You might want
to give that a shot aged six years and oh
my gosh, that's the McRib right there for five dollars
or forty nine cents and the Rocky Mattel thirtieth seventeen
dollars and fifty cents a stick. Maybe maybe have a
(36:37):
wonderful and glorious Thanksgiving, give thanks for the good things
in your life, take a moment on.
Speaker 2 (36:42):
Them, would you guys? Go catch you next time?
Speaker 1 (36:45):
See drink Smoke
Thanksgiving is almost here, and you think I'd be more
thankful for being able to have the opportunity to spend.
Speaker 2 (00:13):
Forty five dollars on the wrong oreos. I'm glad you're
not holding on to this and letting it fester.
Speaker 1 (00:19):
T drink smoke on Tony Katz. That right there is
America's favorite amateur drinker, Fingers molloy. And if you missed
the first hour of the show, you're gonna want to
get the podcast wherever it is you get your podcasts,
Eat Drink Smoke. There was a misque and a mishap
with the Oreos, and I blame.
Speaker 2 (00:35):
Them as much as me, even though it might be
my fault, Fingers.
Speaker 1 (00:39):
Getting ready for Thanksgiving means having a fine beverage to
be able to give those in attendance. Now, are you
hosting this year for Thanksgiving? Are you gonna be having
a big family gathering?
Speaker 2 (00:51):
No, You're you're heading up heading up to Michigan. Gonna
spend some time at home first with Fingers moy Senior,
and then head up to Michigan too visit the end Lass.
So that's the game plan, as long as the weather
cooperates and we can get into that a little bit
later because they're already predicting bad weather for the Thanksgiving holiday,
So I don't leave the house. Good for you, that's
(01:12):
it right, Well, what about you gonna you're gonna host
a big shit? I was supposed to have one hundred
and forty two people here.
Speaker 1 (01:17):
Oh now, maybe I'll just be eating by myself. I
don't know what's going on. All I know is I
have a fifteen point five pound brisket ready to go.
I have a smaller brisket that I'm going to make
a mastrami out of. I've got another brisket I'm gonna
make burnt ends out of. Then we've got a turkey.
We have nine sides, and of course diabetes.
Speaker 2 (01:38):
Oh and five oreos six nice. That's right at four
dollars each.
Speaker 1 (01:44):
But that's another story for another day. You gotta have
a good drink. Fingers Bloy may have found one. This
is the gym Beam Winter Reserve. I have not heard
of the gym Beam Winter Reserve. Fingers Maloy, you found
this in the shop. This is six years age finished
in two toasted barrels. Vanilla spice clove. They say, notes
(02:13):
of vanilla and cinnamon. You I mean, you got a
flavored bourbon. Here.
Speaker 2 (02:20):
I saw Winter Reserve, and it had been a while
since we've done anything from Jim Beam. So I thought
to myself, where I found this? I was looking for
a little gift package. You know, we love the gift
sets that come around there. They say, you mean you
you don't like the gift You are obsessed with the
(02:43):
gift sets.
Speaker 1 (02:44):
You love yourself a good gift set.
Speaker 2 (02:45):
Oh, it's cheaper than the normal bottle, and they'll throw
in a flask or rocks glass or a flask foot
rub exactly. So this was actually on its own. It
wasn't any gift set, but it was by the gift sets.
And I thought to myself, I have never seeing the
Winter Reserve. I know that it is probably better than
the Fall Reserve, but not as good as the Spring Reserved.
Speaker 1 (03:09):
The bottle is actually very pretty, and the label is
black and kind of copper. It's it's nicely done. And
the coloring here it's not as dark as I would like.
It's it's a it's a little more golden in that way.
But it does look good. It's it's certainly attractive enough.
Speaker 2 (03:29):
Ooh, that's vanilla on the nose.
Speaker 1 (03:34):
Not really getting it. No, do you have a cold?
I'm fine? Right? Are you having a stroke? Somebody else?
Smell OREO? I know, but it's a nice nose. There's
actually a touch of oak on that nose.
Speaker 2 (03:48):
Oak on the nose. And then also, I don't know
if my mind is playing tricks on me after you
threw it out there, but I am getting a little
bit of that clove.
Speaker 1 (03:57):
Maybe. Yeah. Uh, this is a six year age coming
in at eighty six proof. No applause from fingers. Boy,
he doesn't apply. He doesn't apply for.
Speaker 2 (04:05):
Anything that is less than one hundred proof.
Speaker 1 (04:09):
And then mash bill is seventy five percent corn, thirteen
percent ride, twelve percent barley, So seventy five percent corn
would denote sweet right right off the bat. Oh that's
a pretty nice nose right there. Yeah, it's a nice
mix of sweet and oak. But Fingers, enough sniffing. You
ready for this?
Speaker 2 (04:28):
I've been ready for this all day.
Speaker 1 (04:29):
Fingers malloy is going into the gym Beam Winter Reserve
doing what's known as the Kentucky chew, moving the juice
around the palate, trying to get a feel for the bourbon.
I'm a believer in the two SIPs methodology, the first
sip to set the taste bugs, the second sip.
Speaker 2 (04:41):
To really get an idea of the flavors.
Speaker 1 (04:43):
Fingers what you just had yourself a little moment there,
a little bit of reflection, a little bit of Walden's pond,
perhaps so.
Speaker 2 (04:51):
Many feeling more like alan Alda than you ever thought
you would Alan Alda.
Speaker 1 (04:56):
That's right.
Speaker 2 (04:57):
Wow, four seasons reference seasons? Yeah, that was was that
before mash uh No.
Speaker 1 (05:04):
I believe that was after Mash was with Carol Burnett
readA Moreno.
Speaker 2 (05:09):
And a young poly Shore.
Speaker 1 (05:10):
That's right. So stole my line, which is actually his line.
He stole my line.
Speaker 2 (05:17):
So uh. You know, you read the description and you
try not to let it influence your your review. But
that oak is there the there is a hint of vanilla.
I would I would, I would say, yeah, there is that.
That that clove as well. There is ane, a nice
(05:38):
little bit of spice, but I wouldn't call it to me.
It didn't hit me as overly cinnamon. It's it's very nice.
Not really anything uh in this as far as the
notes go that are powerful. Everything's very subtle. You are,
by the way, right, there is a little bit of
clove in the nose.
Speaker 1 (05:56):
If you really dig in, you really digging deep. This
is from being the good people Sentory. This is the
winter Reserve. I'm going in fingers Maloy.
Speaker 2 (06:05):
He's going in ladies and gentlemen, and he's he's doing
what we like to call the sagon, a swish Memphis munch,
chadanuka chomp oh oh are you? Are you okay?
Speaker 1 (06:21):
There? Yeah? But I don't know if I'm happy?
Speaker 2 (06:24):
Uh oh, what's wrong?
Speaker 1 (06:25):
Well? They sold me twelve oreos for forty four now
again catch the podcast.
Speaker 2 (06:32):
He's going back in for seconds. It's like it's Thanksgiving.
Speaker 1 (06:38):
Okay, there's what is what is the word that I'm
looking for? That's that is sweet but also herbal and
I know some people are discussing this. We took a
look around as like a big spice and I'm like, Nana,
(07:02):
that is not it. That is that is not it?
Even the vanilla, No, no, that is that is sweet.
But that's like prune sweet. And you're gonna be like,
that's not a good flavor. Actually for a lot of
people to an excellent flavor. It really is. The the
(07:23):
finish does have some spice on it. Uh, for sure
that I get why people would consider that winter. I
get why people would consider that a tumnal for sure.
And I think that I got to admit, I think
that is your hot Toddy, for that classic kind of
(07:46):
of flavoring is a winner. That's just I've been striking
out of my flavor profile for a few weeks now.
That is nowhere close to where I want to be.
Speaker 2 (07:59):
It's not I was expecting. Yeah, that's I think it's
more flavorful than I was expected. See I for me,
you know, there's not a lot of vanilla there. There's
a little bit of vanilla, there's there's oak, there's that
clove that they were talking about. There's some spice at
the end. But you know you're thinking, oh, by what
you're hearing? Okay, cinnamon and vanilla, And it's like the
(08:21):
notes aren't very strong pronounced. It's all subtle.
Speaker 1 (08:26):
But is this in your liquor cabinet, Fingers malloy, That
is the question. We're going to find out what the
price is, But what Fingers malloy paid for it, Well,
that's a whole nother story altogether. We both got ripped off. Yeah,
the biggest question for any Thanksgiving meal is Hey, what
(08:50):
are the sides? Because when it comes to what it
is you have next to your turkey or for me, uh,
the brisket. That's the meal, that's the stuff people show
up for. It's eat, drink, smoke. I'm Tony Katz and
that is America's favorite amateur drinker, fingers malloy. Right there,
that's where you know them, that's where you love them.
(09:10):
And this is a story about sides and where the
debates are. There are five sides that are being discussed
right here, one of them which is not actually a side,
the others which are sides, and they are the standards
in this conversation. Now, my Thanksgiving table, first of all,
a little different maybe than your Thanksgiving table, fingers maloy.
(09:32):
When you have the Thanksgiving, the traditional maloy Thanksgiving, how
does that go? How is that meal structured?
Speaker 2 (09:40):
The main side? Well, the main everything, like the whole thing, booze.
Speaker 1 (09:46):
Night.
Speaker 2 (09:47):
First of all, the turkey is smoked. Ah, yes, because
you have to First of all, you have to watch
the turkey. You have to tend the turkey smoker outside
and what better way to do so than with a
cigar and a bourbon science. Yes, and then you free
up the range for the sides, and for us we
do the funeral potatoes. Yes we've sampled here, green bean
(10:12):
cast role, the stuffing, the cranberry sauce, the yams with
the melted marshmouths on top, and of course some sort
of rolls you.
Speaker 1 (10:22):
So, first of all, I don't think I've ever done
Thanksgiving where their roles on the table, really know, the
roles don't make any sense. That don't make any sense.
I'm not anti roll, I'm just saying on a Thanksgiving table,
I don't get it, because that seems like you're filling
up on something that you're now missing out on all
the other things there.
Speaker 2 (10:43):
To me, Tony, one of the most enjoyable things on
Thanksgiving is to have a roll fresh out of the
oven and where you melt the butter right on top
and you cram it in your face. You don't even chew,
you shove the whole roll right in your mouth. Fantastic,
but not for you.
Speaker 1 (11:02):
It's I also don't know why you need that on Thanksgiving,
That's all I'm saying.
Speaker 2 (11:05):
And then also you can make a little turkey sandwiches
with them. Well, that's what tomorrow's for so the next
day is for ye boy, you have your Thanksgiving dinner.
Speaker 1 (11:16):
It is yours and you're allowed to enjoy it. We
don't do greenyan cost role on on our Thanksgiving table
because we're normal.
Speaker 2 (11:24):
Uh.
Speaker 1 (11:24):
The the the stuffing, absolutely you do you do the
the the yams or do you do the sweet potatoes?
Speaker 2 (11:31):
Yams?
Speaker 1 (11:32):
Okay, you do yams. Now is there a real difference
between your yam and anybody else's sweet potato?
Speaker 2 (11:39):
Those are their mine, that's what makes them different.
Speaker 1 (11:42):
So we do sweet potatoes. We also do a carrots
to fla now that came later in our life.
Speaker 2 (11:47):
So explain the carrots.
Speaker 1 (11:49):
Basically, it's carrots and sugar baked into this like light,
fluffy deliciousness. It's fantastic.
Speaker 2 (11:56):
It's do you need a vegga mixed blender and bully
you like, throw a whole bunch of carrots in the
bowl and you just blend them up with the little
cream and sugar. I was told it's a Midwest thing,
to be fair, I don't need carrots.
Speaker 1 (12:12):
True. And then there's mashed potatoes, right, we will do
that just for the sake of doing mashed potatoes, but
we actually mash them, boil, mash, butter.
Speaker 2 (12:22):
The whole thing. Yeah, do it like, oh, that's the
only way to go. So do you make the gravy
the turkey gravy too.
Speaker 1 (12:26):
So when I make a turkey, and to the times
I make a turkey and I'm doing it in the oven.
The turkey rests in the turkey pan on a bed
of onions and there's some other you know, you could
throw some celery in there or whatever. You get some
aromatics and water, right, and then the turkey is on
top of that a little bit, so the onions are
holding it above the water, so a little steaming thing
(12:47):
going on everything else. Then the turkey has the drippings.
Our gravy is taking that mixture of the onions and
if there's some celery in there, the drippings and then
putting that in the blender. Zoop.
Speaker 2 (12:59):
That's the gravy. Oh wow, done so for me. The
key to making good gravy is a lot of times
it's hard to open the jar. So you take a
faucet and you turn it on hot, and you let
the hot water go over the little lid on the
jar and then you open it right up. Yeah, no,
we do we do our own when I do it.
Speaker 1 (13:17):
When I do a turkey mac and cheese, has made
it to our table because people do like mac and cheese.
But we do a baked mac and cheese, and we
do a multiple cheese mac and cheese.
Speaker 2 (13:28):
Oh what so two three, four cheese? Believe even this one,
there's only gonna be three, gonna be three cheeses? Is
this going to be?
Speaker 1 (13:37):
That's called the trace chase A nice, that's what they
say it in the Italian speaking of We also do
egg plant parmesan. My wife's family Italian, they always did
egg plant parmesan and Thanksgiving. And when I first went
to the house and there was egging plant parmesan Thanksgiving,
I said, genius, Wow, why didn't we do this?
Speaker 2 (13:59):
Listen, this is not a criticism that you have egg
eggplant palm, as the kids like to call it. Right,
but you you said you have turkey, correct a brisket,
correct eggplant palm, egg clamp.
Speaker 1 (14:13):
Parm.
Speaker 2 (14:15):
Ribs, no ribs, no, no ribs, pull chicken. That's a
lot of food.
Speaker 1 (14:22):
Oh yeah, Oh, come to play, bring on leftovers. You're cool.
If I'm gonna do all the work, I want to
do it all and then I want to stop thinking
for like three days straight. I just want to be
able to walk into the fridge, literally walk in to
the fridge. I just grab something and be like, that'll
be good.
Speaker 2 (14:39):
So the other question, I think that is on everyone's
mind each drunk spoke Nation. Now, remember Tony when he
travels via airplane, he always wears a suit. When you're
talking about having seventeen on trace for Thanksgiving, you break
out the sweatpants right away, right and.
Speaker 1 (14:57):
Everyone's in tucks and tails, hats and monocles. Everyone looks
like a monopoly man at my house. Uh, comfortable pants.
I'm not in sweatpants.
Speaker 2 (15:07):
Not in sweats God, no pajama pants or the pajama pants.
Speaker 1 (15:10):
So when I injured the arm and I tore the
ten and that connects my bicep to to the arm,
and I had the surgery and his healing, I couldn't
actually put on the pants. So I wore joggers for
the first time in my life, and fingers belhole. I
saw me multiple times, and every time he saw me
the joggers, he'd be like, this is the best day
about it. This makes me so happy.
Speaker 2 (15:31):
I have to tell you all I'm shocked, shocked that
he's making the jogger information public.
Speaker 1 (15:40):
Oh that I would let people know that happens.
Speaker 2 (15:42):
Oh, I'm I'm very surprised that this information.
Speaker 1 (15:45):
Am I wearing slacks right now?
Speaker 2 (15:46):
You're wearing sensible slacks? Yeah?
Speaker 1 (15:48):
I do what I do. I have no capacity to
do those other things, So no, I will. I will
be wearing pants and a button down shirt.
Speaker 2 (15:58):
Oh but you're you're entertained more than family, correct?
Speaker 1 (16:01):
Yeah?
Speaker 2 (16:01):
Oh friends? Yeah, sure, so it's just family. So it's
pajama pants all day, is it? Oh?
Speaker 1 (16:07):
Yeah?
Speaker 2 (16:08):
And and mucklucks. God, mucklucks.
Speaker 1 (16:12):
You're a heathen. You know what.
Speaker 2 (16:16):
I work one hundred and forty four hours a week.
Can I take one day to wear pajama pants and
mucklucks and my tank top?
Speaker 1 (16:24):
Respect yourself? Respect yourself. But we didn't answer the question
the green bean castle is something you do.
Speaker 2 (16:31):
I'm not a huge fan, yeah, but I'm fine with it.
And then you know, some people, I like the green
bean castrole without the little the dried up French onions
on top. You know what I'm talking about, right, Others
they love it. You got to actually have the ladle
it on the top. I would ask you how you
like it, but you don't do green bean castrole, so
(16:52):
there's no sense in asking you that question.
Speaker 1 (16:54):
My youngest asked for green bean castrole, and I said,
if you want to make it, go ahead, and that
ended the conversation about green bean cass roll. Now you've
had it, though, I would rather have broccoli rob.
Speaker 2 (17:07):
Broccoli rob?
Speaker 1 (17:08):
What goes with the eggplant? It's like a bitter broccoli
and garlic and oil.
Speaker 2 (17:13):
Just making stuff up?
Speaker 1 (17:14):
Now?
Speaker 2 (17:14):
What what about a broccoli gym you?
Speaker 1 (17:18):
Oh?
Speaker 2 (17:18):
I see what he did there?
Speaker 1 (17:20):
See what he did? Eat? Drink smoking? Is your cigar
bourbon footy extravaganza. I'm Tony Katz. That is fingers molloy.
I forgot to give myself a cube for the for
the gym Beam Winter Reserve. I gotta give myself a cube.
What do? I just want to add some water where
you where's your water?
Speaker 2 (17:40):
By the way, I took a sip out of the bottle.
Speaker 1 (17:42):
You gonna I know I'm not gonna touch it now.
My gosh. We are drinking the gym Beam Winter Reserve
eighty six proof with the notes of vanilla and cinnamon.
A nice, nice possibility for your Thanksgiving table. But there's.
Speaker 2 (18:01):
This isn't my flavor profile. There's a bunch going on here.
Speaker 1 (18:05):
There's definitely a sweetness that's happening with with with the
Jimmy Beam, uh for for sure. Uh. But it's it's
what's the word I'm looking for. It's kind of overwhelming
in the herbal and so the the idea of vanilla
and cinnamon in these warm kind of winter flavors, for me,
(18:25):
it's there, there's a there's a turn off taking place,
and maybe I'll feel differently when it's on a cube.
Speaker 2 (18:30):
So I'm going back in the memory bank. And didn't
we do a clovish kind of whiskey? Was it rattle
and snap that?
Speaker 1 (18:40):
Well? We did ratna.
Speaker 2 (18:41):
Sure there there was something that was that had a
strong clove profile to it. Uh that is something that
you're telling me in college you didn't smoke clothes.
Speaker 1 (18:53):
God, No, it's a grown man a kind of crazy thing,
is that?
Speaker 2 (18:59):
So the the flavor profile is not as what the
kids would say your jam.
Speaker 1 (19:04):
Well, first of all, no kid would say that anymore. No, no,
no kid, No it's not It's so it's here. If
I go back in and I'm doing it neat right now.
Speaker 2 (19:13):
Yeah, he's going back in ladies and gentlemen, and uh,
he's never smoked clothes.
Speaker 1 (19:20):
Yeah, it's this, it's the it's to the extent that
it's medicinal. I mean, that's that's wrong. That's the wrong
way to put it.
Speaker 2 (19:35):
It's do you feel like you're having an herbal te?
Speaker 1 (19:39):
No, not that there's a touch of char. There is
this this. If you want to argue that that's baking spice,
it's not. It's not really doing it on on the
more luscious side. It's doing it more on the pungent side.
And so what that's doing on the tongue and the
flavors that I'm getting gives me an overall bitter. Now,
(20:02):
I'm here to say that some people really dig this
kind of flavor, really dig it.
Speaker 2 (20:07):
Fingers seems to enjoy this more. But he's getting more
of vanilla out of it.
Speaker 1 (20:10):
Now.
Speaker 2 (20:10):
I'm getting no vanilla out of it whatsoever. I'm gonna
go back in because it's been several minutes.
Speaker 1 (20:15):
And you put did you put water in there? You
did put a little water in there, So water will
bring down proof. This is eighty six proof. So it's
not necessarily high, and then water will open it up right.
Some flavors more pronounced, some more muted. You want to
try it that way with a little bit of water,
get a dropper, just pour a little bit in. Try
it on a cube. You gotta find which way is
the right expression for you. There's no wrong way to
(20:36):
do this. Oh you can't put it on the rocks.
You gotta have it neat. That's a load of crap.
You have it anyway you want. You bought the bottle,
so it.
Speaker 2 (20:44):
Brought out a little bit more of that spice. And
what's odd is, like you said, it's not a baking spice.
Speaker 1 (20:50):
You know.
Speaker 2 (20:51):
You know some people referred to it as a cinnamon spice.
It's like a clove spice. It's it's very it's very strange.
It's not for me. It's not off putting it. There's
that hint of vanilla, there's a hint of oak.
Speaker 1 (21:08):
To me.
Speaker 2 (21:10):
The only thing, if you're gonna say, there's a note
that really stands out, it's that spice. Other than that,
everything else is kind of muted. It's like, okay, here's
a hint of vanilla, here's a hint of oak. I
it's not my flavor profile either. I don't hate it.
(21:31):
Someone brings it up to the Thanksgiving Day table, I
would I would enjoy it neat. But I don't know.
If I were going to the liquor store and saw
this bottle again, I'd reach for it.
Speaker 1 (21:42):
Now, this is where it gets very interesting. When Fingers
Maloy got this bottle the Gymbeam Winter Reserve, he paid
a price. Fingers malloy, how much was this bottle of
jim Beam Winter Reserve?
Speaker 2 (22:01):
I just grabbed it, thinking, oh, it's jim Beam. Won't
be all that expensive. Fifty eight dollars and ninety nine.
Speaker 1 (22:07):
Cents, fingers will I When you looked up the price
later of the gym Beam Winter Reserve, what did you find?
Was the MSRP.
Speaker 2 (22:15):
Anywhere from twenty seven ninety nine to twenty nine ninety
nine a bottle? Yeah, something got mispriced for you. Yeah,
you do have to take that back and be like,
what is this?
Speaker 1 (22:26):
Yeah? You paid double? You paid double for it? You
didn't have two bottles? Did they charge you for two bottles?
Speaker 2 (22:33):
No?
Speaker 1 (22:33):
Okay, then you you gotta you gotta, you gotta say so.
Speaker 2 (22:39):
I would feel better about it if it were a
bottle that I really liked, But I don't even know
at twenty seven ninety nine if I would buy a
bottle of the.
Speaker 1 (22:50):
Yeah, I'm not one hundred percent sure this is in
my liquor cabin. I think this is a very very
specific and specialized kind of kind of flavor. Now, all
that said, what the hell do we know? You gotta
be the ones who decide for you. There's just there,
(23:10):
there's not enough of the classic flavors that I'm going for.
But it's very obvious that they weren't trying to create
something with classic flavors. This is also six year aged.
There's some there's a little bit of effort that went
going on into this. It just it doesn't match up
and certainly doesn't match up for me for the holidays.
As for this cigar, this is the Rocky Ptel thirtieth,
(23:33):
the San Andreas Rapper, the double Binder, Nicaraguan seven years age,
the fillers from Honduras and Nicaragua five year age into
the second third of this box press, which I got
to admit, it's a it's beautiful, the deep deep brown
in this. You know, I may have played as much
(23:54):
much darker earlier, but it is. It is a very
dark wrapper, but it's a really dark brown with little
streak of black. The box press is great. The draw
is excellent, Rocky, the draw is excellent on this cigar.
And at seventeen dollars and fifty cents, I'm a maybe,
(24:16):
and I'm enjoying what's happening here. Tobacco forward a touch
of wood to give it that spice, a touch for
me of coco. Yeah, sure, I like those things. Yet
if it was fourteen dollars.
Speaker 2 (24:32):
Yes, that's what I was just about to say, fourteen
fifteen dollars. And once again, is it We're just so
we've got twenty nineteen thinking going on, and you know,
things have changed and prices have gone up. Everywhere is
fourteen fifteen dollars, you know, is seventeen fifty the new
fifteen dollars, And we got to start rethinking this stuff.
Speaker 1 (24:54):
Well, we've been through this and the answer is yeah,
So understand that it's us saying, man, we wish it
was what could have been in the new world. You
have to rethink it.
Speaker 2 (25:04):
So this is a value conversation and it's not a
bad stick.
Speaker 1 (25:09):
I think this is a good presentation. You know they,
as I said, as I started, man, Rocky Pateel does
a lot of stuff. They have a lot of sticks
on the shelf, a whole different, a whole a panoply
of styles and and and brands. To me, not everything's
(25:31):
a banger. I think this plays well. You know, the
sixty that they did ranked very very highly. I think
with Sagarfa Shinanos some others, I would rather smoke this.
I would rather smoke this.
Speaker 2 (25:45):
Than the sixty.
Speaker 1 (25:49):
But it's I think that this is to write off
the memory. This is a more enjoyable stick than the
quarter century. It's just seventeen dollars. I'm push right, I'm
a made.
Speaker 2 (26:04):
But I also feel like if you are going, you know,
to the golf course, and you know you want something
after the golf course, and you're bringing some sticks for
your friends, they see you're bringing them a Rocky, the
presentation and everything, this flavor profile, I think everyone would
leave smoking pretty happy with it.
Speaker 1 (26:25):
Oh oh, I agree, oh that much. I agree. You
wouldn't smoke this and be like, well that was a waste.
You would smoke this and say seventeen hmm, like that
that's I think that's a better way to put it.
I think you're accurate there. No, No, I wouldn't. I
wouldn't be disappointed. Someone hands it to me, I'll say
thank you, and I would I would take this over
(26:46):
the quarter century, and I would take this over a
bunch of things that they do.
Speaker 2 (26:51):
There's a nice presentation here, just man, I wish it
was I wish it was fourteen.
Speaker 1 (26:59):
That's as much as I can get, fingers maloy. I
know that we have News of the week still to do,
but we have listener questions and they must be answered. Tea, drink, smoke.
I'm Tony Katz. That is fingers Maloy Listener questions brought
(27:22):
to you by Defiancebeef dot Com. That's where you get
your beef. My gosh, I am so in love the
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my twenty one day age ground beef from Defiance Beef.
Incredible and you're like what you sees in that with
h nothing, well, salt and pepper right. I took it,
smashed it down, right, made the little balls, smashed them down,
(27:44):
kosher salt, black pepper on the cast iron, done and perfect.
The ribbis the strips, the tenderloins, twenty one day age
cut to your specifications, a quarter cow, I half col
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(28:05):
directly to your door. They're incredible people, the whole family,
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(28:26):
Defiancebeef dot com. Use promo code Eat Drink Smoke. Get
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Use promo code Eat Drink Smoke one hundred and fifty
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Speaker 2 (28:38):
Make that happen right now. Fingers molloy, Yes, sir, listener questions,
have a listener question.
Speaker 1 (28:43):
Love it So.
Speaker 2 (28:44):
I actually got a direct message on my x handle
at fingers moloy from Andrew B. And Andrew says, fingers
huge fan of Eat Drink smoke, have been following you
guys since you started always in it. A couple of questions,
A couple of questions, have you done a review of
The Late Hour by DAVIDOFMMM so me? The answer is yes,
(29:12):
Episode one and five.
Speaker 1 (29:14):
Oh, you went back and checked, went back.
Speaker 2 (29:16):
And checked, going way back to twenty twenty and it
it crossed my mind. I believe it was late twenty twenty.
Were we nationally syndicated back then? In late twenty twenty?
When did we become syndicated? We came last week, last week. Yeah,
so that's that's that.
Speaker 1 (29:35):
It's it's it was not at the time we were syndicated.
It was when it was first just the podcast, which
is how the show originally started as just a podcast.
The Late Hour is one of my all time favorites.
The Late Hour is fantastic, fantastic cigar leathery cocoey, really
a delicious, delicious smoke, named after of course, Winston Churchill.
(29:59):
The Late Hour, uh, the idea of the impending war
and the attack from the Nazis. It's it's still to
this day, a stupendous smoke and one one one worthy
of the price tag.
Speaker 2 (30:16):
I was gonna say, if I remember it that was
over one hundred dollars a stake.
Speaker 1 (30:19):
No no, no, no, not that one. Not not not that one.
You're you're getting into some of the salomons there a
hundred dollars. The royal releases right now would be over
one hundred dollars. Uh. The Oral Blanco is five hundred,
five hundred and fifty dollars for that cigar. It's an
insane smoke. Do not eat that. Do not smoke that
on an empty stomach. You will regret every part of
(30:40):
your life if you do that. I'd say, right now
between twenty five and thirty five bucks, depending on size,
betweening on depending on the vetola. The I t O
l A. But I can't. I can't say enough good
things about it. I can't say enough good things about
that cigar. Still very, very enjoyable smoke.
Speaker 2 (30:58):
So episode one oh five back in twenty twenty, if
you want to visit that episode, it's maybe fun to
go back and listen and see how much different the
show was back then than it is today now that
we're doing kind of more of a radio formatted show.
Back then, it's the stream of consciousness kind And there's
a whole question whether we should be doing a radio
formatted show. Everybody's a podcaster now, so just go do that,
(31:18):
even though we're on radio rights. There's that Eat Drink
Smoke show, not Eat Drink Show, EA Drink Smoke. Wherever
it is you get your podcasts, just look for Eatrink
Smoke and get it there. So the second question, and
we've talked about this website before, but it's been a
long time, he said. Andrew also asked, do you guys
ever use cigar Bid. My closest cigar shop with a
(31:38):
true humidor is probably over an hour away. I've had
great luck with it. Have you guys used it as well?
I'm gonna give you a very, very legal esque.
Speaker 1 (31:52):
Answer, and the answer is if we utilize any online service,
we would never I would never want to disparage what
anybody does. I'm not about to disparage what cigar bid does.
I've seen people have success, I've seen people not have success.
(32:14):
Does it work? Does it not work? I don't know.
I can't answer the question. What I know is I
know enough people who've done it. Hey I got this thing.
I okay, fine, good, But we don't work with them.
It's not that we work with any other online a
cigar group. There are some that I like because I
just think they do a nice job with the website.
(32:36):
I would never tell you not to use them. I
would never say no, no, no, you can't use cigar bid,
because here's what they're really doing. No, I've had I
have friends who have used them and have had great result,
and that's where I leave it. So I don't want
to avoid the question. It's that, you know partially, it's
I haven't dug deep into it, I haven't played with it.
(32:56):
I don't think I've ever actually ordered from it or
gone through that whole process. There's a question all those
kinds of sites, whether or not that process actually works,
and how you feel it's set up, and do you
feel it's it's all, you know, properly done. I'm just
not the guy I think I think to answer that well.
But I don't want to also ignore the question because I.
Speaker 2 (33:16):
Thought that was just rude. I will say, if you
go to the site, it's a fun set up. They
have different ways for you to purchase cigars bit on cigars.
But like Tony said, I've never actually used it, So.
Speaker 1 (33:28):
If you have, would you let us know email fingers
at etrinsmokeshow dot com or put it on the etrink
Smoke show dot com site. Let us know. Have you
used cigar bit What is it that that you get
from them? Uh?
Speaker 2 (33:40):
Part of it is if I want something, I want something,
and I don't know if.
Speaker 1 (33:43):
I want to gamify it. I want what I want
just just that easy, you know. But I have ordered
on from online people before, and some things I think
have been solid. In some things, uh, not as much.
But I mean that's just that's just life right there.
Speaker 2 (33:57):
Next next, you said, we're gonna go to News of
the week, so let's go ahead.
Speaker 1 (34:03):
Oh so we're done with questions. Yes, we have no
more questions, not right now. No, Okay, that was it.
Speaker 2 (34:09):
That was it.
Speaker 1 (34:10):
Listener questions brought to you by Defiancebeef dot com. Use
promo code eat drink smoke, get one hundred and fifty
dollars off your order. Defiancebef dot com News are the
weak fingers boy.
Speaker 2 (34:20):
So this is fantastic. It's just now available. This is
fantastic news. Tony McDonald's has brought back a fan favorite,
according to People magazine, the Holiday Pie. It's a custard
bill pie. Tony with a flaky crust. It is now
back for the holiday season. It too like our Oreo
(34:40):
cookies has sprinkles.
Speaker 1 (34:44):
First things first, we're gonna bring back anything. We're gonna
bring back anything. It should always be the McRib. And
I know what you're saying. What listen the McDonald's said I.
Speaker 2 (34:58):
I've only been to once when they had it on
their menu the other day, so I didn't order it.
I didn't play the game. What did fingers eat today?
It's bad?
Speaker 1 (35:09):
Why is it what? I went?
Speaker 2 (35:12):
Bending machine crazy?
Speaker 1 (35:14):
God? Are you okay?
Speaker 2 (35:15):
I'm fine? I feel like one hundred dollars.
Speaker 1 (35:17):
Is this the last time I'm ever going to see you?
Speaker 2 (35:19):
No?
Speaker 1 (35:20):
I don't know. Maybe it could be the McRib is back.
Speaker 2 (35:26):
Listen. I don't want everybody rush into their McDonald's looking
for McRib. All I know is I open up the
app the other day and McRib sandwich was right on
the menu.
Speaker 1 (35:36):
Really yes, and I'm fully aware we don't know what
kind of meat it is. I don't care.
Speaker 2 (35:41):
What are you talking about? It's a McRib. Let me
open the app right now because I know I've got
You know there are fanatics?
Speaker 1 (35:52):
Are you kidding? When it comes to the McRib and
now I don't have to make anything for Thanksgiving. I
know what I'm serving up, mick ribs for everybody. That's fantastic.
Speaker 2 (36:06):
Let me make sit by the way, it is it
weird that.
Speaker 1 (36:07):
They bring it back around Thanksgiving?
Speaker 2 (36:09):
Yea odd, Yes, it is weird, it od And I
don't understand why.
Speaker 1 (36:14):
Well, he's looking for the McRib the gym Beam Winter
Reserve is there? Honestly, that's an acquired taste right there
at twenty nine ninety nine a bottle. You might want
to give that a shot aged six years and oh
my gosh, that's the McRib right there for five dollars
or forty nine cents and the Rocky Mattel thirtieth seventeen
dollars and fifty cents a stick. Maybe maybe have a
(36:37):
wonderful and glorious Thanksgiving, give thanks for the good things
in your life, take a moment on.
Speaker 2 (36:42):
Them, would you guys? Go catch you next time?
Speaker 1 (36:45):
See drink Smoke
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