August 27, 2025 • 36 mins
During this Happy Hour, Tony and Fingers review Kirkland Signature Bottled-in-Bond Bourbon.
Topics this episode include:
Kentucky’s $9B whiskey industry is in crisis as Gen Z drinkers shun bourbon. Tony emplores Fingers to unpack already. Fingers goes off on Gen-X. Are the guys influencers?
All that and much more on the latest Happy Hour edition of Eat Drink Smoke!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
It has been the much vaunted, highly prized, but when
it comes out, best of luck if you can find it.
We were told this wasn't gonna come out until the fall.
And then there I was perusing the aisles of Costco.
Speaker 2 (00:17):
All right, my wife was.
Speaker 1 (00:18):
But the point is there. It was in all its splendor.
The Kirkland bottled in Bond Bourbon. It's eat, drink, smoke.
I'm Tony Katz. That is America's favorite amateur drinker. Fingers molloy,
the Kirkland signature bottled in Bond Bourbon. Bottled in bond.
That means it can only be one thing. It comes
(00:40):
in at one hundred proof. Last, and gentlemen, that is
applause from Fingers maloy.
Speaker 2 (00:44):
Right there.
Speaker 1 (00:45):
Anything over one hundred proof it gets applause. Bottled in bond,
by law, has to be one hundred proof. That's the
way it is, right. The same distiller, same distilling season.
There are rules to these things. You can find that
all the rules in our book Let's Go Bourbon, available
at Amazon.
Speaker 2 (00:59):
D and get.
Speaker 1 (01:01):
Also our barbecue book, Let's Go Barbecue, Let's Go BBQ Recipes,
Tips and Tails from the Pit, also available at Amazon
dot com. Uh, it comes in basically because it is
Costco a forty two liter jrug. It is the largest
bottle you have ever seen in your entire life.
Speaker 2 (01:22):
It is a monster.
Speaker 1 (01:24):
Now you've heard about the Bourbon, and they do other ones.
Have you ever had any of the Costco Kirkland stuff?
Speaker 2 (01:32):
We've reviewed Costco Kirkland stuff. We did. I believe Kirkland,
Tennessee whiskey? Did we? I believe? So? I don't have
we been doing the show so long, I don't remember. Yes,
we've never done the bottle of the bond. No, we've
never done the bottle in bomb. But don't you remember
it came in a handle, It was a bottle.
Speaker 3 (01:52):
It was a big old bottle of Kirkland Tennessee whiskey.
And I did jug music in the bob during this show.
Unless I'm making stuff up in my head, and I
don't think I am. I think you because I've got
the jug at home.
Speaker 1 (02:11):
This, by the way, is made at Barton seventeen ninety two. Okay,
as in seventeen ninety two, the Bourbon sev seventeen ninety
two is the year Kentucky became a state. And I
do think that that as a bourbon seventeen ninety two,
the full proof and some of the other they are underrated.
I think it's a very very nice bourbon, especially at
price points. This is the bottled in bond. It's aged
(02:33):
at least four years. We have that much known to us,
although there is no age statement to it. I do
not have a mash bill on this thing. I don't
have Oh, you're not a stop it just seventy.
Speaker 3 (02:51):
Here, noh, twenty nine percent rye twenty nine.
Speaker 2 (02:58):
Wait, seventy four twenty nine. See if you can do this? No,
I said, seventy.
Speaker 1 (03:05):
Butt ash that's better than good bye, Willie Wager reference
right there.
Speaker 2 (03:14):
So this is a this is a leader. This is
a full leader right here. So this would be two
seven fifties. Is that what this is.
Speaker 3 (03:23):
It's a giant bottle. Don't ask us to do many.
We're Americans. Don't expect us know anything about the metric system.
You know what, you're right, that's our excuse.
Speaker 1 (03:33):
Uh.
Speaker 2 (03:34):
It's a nice color. It's a little bit lighter than
maybe I would like it to be.
Speaker 1 (03:38):
It's a little more in the honeyes there as opposed
to getting into some of those ambers, getting some of
those more a darker red kind of coloring. U. There,
we've got it in the glen Cairn glass. That's what
the foot bows out comes back in. You can really
concentrate your nose in it, not so much in the
viscosity either, not necessarily sticking to the glass.
Speaker 2 (03:57):
Where are you on the nose? Booboo? No idea? Oh
I love that. Hold on, I'll go in. I'll go
in check.
Speaker 3 (04:02):
I'm getting a good bet of ethanol. And there's a
sweetness there. That's apple kitten, apple kitten. That is well,
I saw apple kitten open up for that is a
sweeter nose. It's not it's not too pronounced. There is
a slight ethanol sting that's happening.
Speaker 2 (04:25):
But that is apple. And that is a little other fruit,
maybe vanilla, I don't know. There's there's a little bit
of oak too. What's wrong with your note? Do you
have a cold? Do you have the sinuses? Do you
have do you have the gout? What's going on with you?
Talk to us? I am I have tired of moving itis.
Speaker 1 (04:45):
He's been moving into a new home and getting everything
set and situated, and it's been it's been a month
and he's still not in a place of happiness, guys.
Speaker 3 (04:55):
And you know what, I I realized nobody cares. Let's
get back to the honestly, Let's get back to the
you have finally figured this out. Oh, I've always known
for the whole time. I just want to drag this
whole long and make everybody miserable.
Speaker 2 (05:08):
But to me, that's got that.
Speaker 1 (05:10):
I'm telling you apple there's a little bit of oak.
Speaker 2 (05:14):
Do you think the apple that you're talking about is
blending with that ethanol? And that's what's maybe for you
who can't breathe right now? Take a deep breath. Do
you want your oxygen pops? You know something, Sometimes I hurt,
Sometimes you hurt the ones you love. Screw it fingers more.
(05:35):
Are you ready for that? Yes? He is doing what
we call the Kentucky gulp. It's a Kentucky chew.
Speaker 1 (05:42):
It's the way you move the juice around the palate
get a real understanding of the flavors. I'm a believer
in two SIPs, the first one to set the taste buds,
the second sip to really get an idea of the flavors.
This is from Barton seventeen ninety two. The Kirkland signature
Bottled and Bonds fingers.
Speaker 2 (05:59):
Where are you?
Speaker 1 (06:00):
Uh?
Speaker 2 (06:00):
It nearly made me tear up in my right eye?
Is that right? Yeah?
Speaker 3 (06:05):
It may be apple on the on the nose, it's
a good bit of banana on the palate. It the
sting hits you on the tongue, and there is a
nice bit of warmth in the chest. Uh there, Yeah,
(06:28):
the banana vanilla, maybe a little bit of oak and
uh and I'm salty. I don't know right, so I
I I just maybe completely out to lunch today.
Speaker 1 (06:43):
So you know what, check and I'll take a sip.
This is uh the Bottled and Bond from Kirkland signature.
Speaker 2 (06:51):
Uh going in here, I go.
Speaker 3 (06:52):
He's going in ladies and gentlemen, and he's doing what
we like to call the Memphis munch, the sagon Ill swich,
the Chattanooga chomp.
Speaker 2 (07:04):
Well that really is sweet, isn't it? Yeah? Way sweeter
than I thought. Hold on, I'm going back in. He's
going back in. That concept that sting isn't hitting you
like it it hit me. Uh huh.
Speaker 3 (07:13):
Yeah, there's a nice bit of sting there and that
that warmth stays with you in the chest.
Speaker 1 (07:20):
Okay, okay, Okay, I think bananas is is really good.
I don't think it's overly pronounced for me like it
might be for you. But I think banana is actually
a very very very good way to to put that.
There's a lot of fruit in here.
Speaker 2 (07:37):
There.
Speaker 1 (07:37):
There's a sting that goes from from near the tip
of the tongue through the tongue front to back, not
necessarily the full side to side.
Speaker 2 (07:46):
There is absolutely a heat that is happening in the
upper chest of this.
Speaker 3 (07:53):
But I wouldn't confuse this with Jack Daniels with that banana. No, no, no,
you're you're a thousand percent right to make that that
different perentiation.
Speaker 1 (08:02):
Actually, you know I said there wasn't viscosity on the glass,
but a place thicker in the mouth.
Speaker 2 (08:07):
It actually hits a little bit of a cheek. I
cannot wait to try this on a cube. I really can't.
Speaker 1 (08:14):
I think that's going to really kind of kind of
like like the Big Lebowski. It's going to bring the
room together. I think a cube is Is that a book?
Speaker 2 (08:23):
No, it's not a book. It's not a it's the
Big Lebowski.
Speaker 3 (08:28):
Oh, it's the Big Lebowski. No, you've never seen the
big I don't watch movies about things and stuff.
Speaker 2 (08:37):
We'll talk more about this, keep it here.
Speaker 1 (08:45):
It seems that we are forced into these stories every
couple of weeks about what's going on with bourbon and
how the industry is down.
Speaker 2 (08:55):
This is not a drill.
Speaker 1 (08:57):
This is a real issue. Everything goes in cycles, right
If you talk to Drew Newman of J C. Newman,
every twenty five years, it seems I think that's the
number he used. There's a boom time in cigars. There
just are these cyclical.
Speaker 2 (09:14):
Things that happen.
Speaker 1 (09:15):
Maybe it's more than twenty five years, but there are
these cycles that take place. And it's true with bourbon
as well, and certainly because of COVID. We saw the
boom and you could not find a barrel, and everything
was scarce and prices were nuts, and everybody was trying bourbon.
While COVID's long over and people aren't trying bourbon now,
and gen Z is just not into it.
Speaker 2 (09:36):
Te drink smoke.
Speaker 1 (09:37):
I'm Tony Katz. That is America's favorite amateur drinker. Fingers molloy.
The story from the New York Post about how the
industry is in a level of crisis distilleries are shutting down,
and they've got some interesting numbers. Kentucky Owl file for bankruptcy.
(09:59):
Kentucky Owl make some stuff kids. Then there's a group
called LMD Holdings, which is the Luca Mariano Distillery. They
owe twenty five million dollars to creditors. We said this, Actually,
I'm gonna give you the credit. You called it a
couple weeks back. We're gonna start seeing this happen. We're
(10:21):
gonna start seeing these places go under because either they
grew too quick, they were not prepared for things that
may come. And some people think that the good times
are gonna be there.
Speaker 2 (10:33):
For forever and forever and forever. They're not. Gen Z
is not a drinking generation.
Speaker 1 (10:39):
You have what Ozembic has done in lowering the appetite
for alcohol overall. If you're bourbon drinker, it's great. You
can find whatever you want. You can find it at
prices that are worthwhile now.
Speaker 2 (10:54):
But for the industry, you want.
Speaker 1 (10:58):
Moderate little growth, mind slow build these wild fluctuations over
the past five years.
Speaker 2 (11:05):
This ain't good for nobody. You know.
Speaker 3 (11:07):
This reminds me of a little bit. If you're old
enough to remember the eighties, and early nineties the comedy boom,
where comedy clubs were opening up everywhere around the country,
and you had towns that really should have only had
one comedy club have two or three because people wanted
(11:27):
to go out and see live stand up comedy. And
then when the appetite waned for live stand up comedy,
and of course when you had that many comedy clubs
open up, you needed more comics.
Speaker 2 (11:42):
And the quality of stand up.
Speaker 3 (11:44):
Maybe with some of these other clubs that were opening up,
they weren't drawing the kind of talent that people were
expecting to see. You started seeing these local comedy clubs
starting to shut down. Now you've got this situation with
these distilleries, and it's not just in Kentucky. You're seeing,
you know, distilleries around the country that were popular that
(12:08):
are shutting down. You know, after this huge bourbon explosion,
it makes you wonder, okay, it was the product overexposed.
What really worries me about this is the fact that
you were seeing younger people and selfishly, you know, obviously
you're you know, I'm not going to sit here and
tell you that, hey, drinking bourbon is excellent.
Speaker 2 (12:30):
For your health. You know, it's not look at us.
That's true.
Speaker 3 (12:36):
But to see younger generations looking at this and saying themselves, yeah,
it's not for me, I don't know how they get
them back.
Speaker 1 (12:43):
I have said before, I think this might be a
timing thing and they might come to it. Instead of
mid twenties, it might be mid thirties. And also, remember
we're not talking about beer here, we're talking about bourbon.
We're talking about rye. These things do become a quiet taste,
and they do over time. It could be that it
is indeed generational. There's not an interest. But what if
(13:07):
I understand anything about the industry. And I'm not saying
I have any expertise whatsoever. It's that, you know, in
any situation, we could start with a baseline bit of cliche.
The strong will survive. There are brown Foreman right has
dropped a lot of employees, but Jack's not going anywhere.
(13:27):
So things will survive in that way, and other things
will come about and will be tried. You know, when
I think of local distilleries here, I know some people
who they've they've been planning for this. They're dealing with it,
some better than others. They're trying to find new ways.
Is it a diversification of product, Is there more things
(13:48):
that they gotta be trying in things that are unique?
Everything again goes back to marketing, which is I think
interesting for people like us and people who play in
the spaces of podcasts and things other things, because that's
where you have to do the marketing and you have
to get more creative in that, and so it could
create opportunities for us, and I won't lie it has.
Speaker 2 (14:09):
But the real question is do you think bourbon falls.
Speaker 1 (14:13):
Off off the radar altogether, that it's bourbon that no
longer is even considered or is this just the entire
alcohol segment falls a bit? And then there's a I
hate the terminology new normal. I despise it, but we'll.
Speaker 2 (14:29):
Use it for now.
Speaker 1 (14:30):
Is there a new base on new baseline? Is there
a new baseline that then comes into effect. Do you
think we're gonna see a fall after a fall, after
a fall after a fall.
Speaker 3 (14:41):
You bring up an interesting question, and it may be
like it's never going to totally go away, obviously, but
maybe we're starting to see a significant fall as younger
people are deciding that alcohol may not be for them.
I had a story that We aren't going to really
get into too much. But this is in Germ Germany.
The German beer market has sunk to a historic low
(15:03):
as alcohol free versions are becoming increasingly popular with younger generations.
So it's not just in the United States. This seems
to be a you know, I don't want to say
global because we're just talking about the United States in Germany.
But this may be a trend with younger people.
Speaker 1 (15:18):
And if it is, it is, and trends do a change.
But absolutely are there going to be job losses. Yes,
so they're gonna be shutdowns. It's already here. It's one
thousand percent here, and it's a question of how they
are going to weather that storm. If you're a bourbon person,
does that mean you're no longer going to see it
on the shelves? No, no, No, You're still gonna see
(15:40):
plenty of bourbon on the shelves. Actually, there's gonna be
plenty of bourbon because it's not being purchased as much.
Speaker 2 (15:44):
It's just that some of these people who made a
go at this, there's just there's no place to go.
Speaker 3 (15:49):
At least with the micro breweries. They can turn to
non alcoholic beer. You know, some of these distilleries, what
do you do if people are and you know, I
keep bringing this up because we talked about it. What
was it two years ago? I think, well, we first
had this conversation by younger people not drinking as much
(16:09):
and they're going to New York City and they're mocktails.
How do these distilleries try to tap into that market?
Speaker 2 (16:16):
When? What can you possibly do? So the I mean
that's that Let's go ask some distillers. Let's let's go
do that.
Speaker 1 (16:25):
But you know, distillery and brewery being two different things.
The brewers can engage some non alcoholic beers. But again
it's a marketing conversation, and some people are way ahead already,
like Athletic for example, way ahead in that space. So
now you're fighting for larger pieces of much smaller spaces.
I don't know if that's economically viable. It might just
(16:48):
be we have to better serve the market that we
have less product offerings, better at marketing our product offerings
and how we share our story out them.
Speaker 2 (17:01):
I think that's I think that's the winner. Right. You
can't be all things to all people. Can you be
the thing for enough people? I was really hoping we
could be all things for all people.
Speaker 1 (17:12):
Yeah, it turns out I checked with my people. I
checked with the people, the boys in the lab, the
Fingers Maloy Institute for Institutes of Institutes, and no you
can't drat Sorry.
Speaker 2 (17:21):
Also he said, to eat drink smoke. It is your
cigar bourbon foodie extravaganza.
Speaker 3 (17:30):
Extravaganza, fingers Maloy, It's an extravagance.
Speaker 2 (17:34):
Is it a hoot nanny?
Speaker 1 (17:35):
Honestly it might as well be. I'm Tony Katz, that
is Fingers Muloi. Find everything at Eat, Drink Smoke show
dot com and be sure you know great people taking
care of us on this show. Fledaman von reest make
watches assembled right here in Indiana.
Speaker 2 (17:50):
Thrilled to be their brand ambassador.
Speaker 1 (17:52):
Check out the line of watches, the small seconds they
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and of course the chronograph is spectacular. Von reest ri
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Von reest ri E s t E Watches assembled right
(18:13):
here in Indiana, in America. Von reest ri E s
t E von Reest dot com. We are drinking right
here from Kirkland signature. That's right Costco. It is their
bottled in bond I. It is their straight bourbon whiskey.
We believe it's age at least four years. We do
not have a Mashville on this thing. Distilled by Barton
(18:36):
seventeen ninety two. I think seventy ninety seventeen ninety two
is a solid, solid product. I have got a cube
on mine fingers. I just kept it with Glenn cairnglass
right so ice water. It brings down the proof. The
only thing to bring down proof and open it up.
Some flavors more muted, some flavors more pronounced. I'm going
in fingers, molloy. We had banana, we had some oak,
(18:58):
a little bit of fruitiness. Let's see what we have now.
He's going in ladies and gentlemen. He's doing the Kentucky chew.
Speaker 2 (19:07):
That's a win. Holy cow.
Speaker 1 (19:11):
First of all, there's some heat. There's some heat right
down the throat, right down the old gullet. I believe
that's that's how That's how Grandma.
Speaker 2 (19:20):
Cats used to say. Does it say hello? A little bit?
A little bit?
Speaker 1 (19:24):
It gives a yellow So what he gets right there?
If you ever call fingers, well, he answers the phone
yellow every time. Oh that is that is much sweeter.
Yet there is oak happening about the banana in the finish,
So banana cream. It got creamier with the with with
(19:49):
the cube. That's really nice.
Speaker 3 (19:55):
That's stupid nice if you like a little bit of
punch to your whiskey.
Speaker 1 (20:01):
And I'm not talking about for a little bit of
heat there, I understand what you mean. There's a little
bit of heat. There's definitely that banana cream going on there.
There is a little bit of oak. That's that's happening.
Speaker 2 (20:11):
So yeah, yeah, you just added a little bit of
water too. I sure did. I used one of the
eye droplets that I got. No he didn't. He keeps forgetting.
Speaker 1 (20:22):
People have brought him eye droppers to adjust the right
amount of water and nope, nope, he keeps forgetting.
Speaker 2 (20:27):
They're packed somewhere in all the boxes in it.
Speaker 1 (20:29):
They are.
Speaker 3 (20:30):
Well, I wanted to make sure that I took great
care in making sure I did not lose any of
those eye droplets.
Speaker 2 (20:37):
You have no idea where they are. They're in a box,
that's right.
Speaker 1 (20:41):
All right, he's going in. He's taking his sip right there,
added a little bit of water.
Speaker 2 (20:53):
Yeah, what's interesting. What's interesting?
Speaker 3 (20:56):
First of all for me, that sting is still there.
It really has a big way, but it took a
lot of the heat away in the chest, although it
is starting to creep up a little bit. That banana's there,
I would argue maybe a hint of vanilla as well
on top of the oak.
Speaker 2 (21:14):
But maybe that's the no. I don't think you're wrong
about that. I called it a cream. Yeah, if you
called it vanilla, I'd be down with that. But look, listen,
this is not a.
Speaker 3 (21:28):
Whiskey for someone that is new to it, and hey,
I want to try something for the first time. Yeah,
that that sting will hit you if that's something you're
looking for. That this is an absolute home run in
my mind?
Speaker 1 (21:45):
Is it?
Speaker 2 (21:45):
By the way, this is a one liter bottle? Is
finger maloon? Yes? Is this in.
Speaker 1 (21:53):
Your liquor cabinet? I've seen it in two prices. I'm
gonna round it into I'm gonna get take the middle.
Is that in your liquor cabinet for thirty dollars for
a leader? Yeah, that's ridiculous. I have an extra bottle
for you.
Speaker 2 (22:09):
That's that's ridiculous.
Speaker 3 (22:11):
Well and thank you, and well apparently it will be
in my liquor cabinet for free, but I would pay
thirty dollars for that in the heartbeat.
Speaker 2 (22:17):
That's stupid. Yeah, that is stupid.
Speaker 1 (22:20):
That is it's if it's there at your local costco.
You absolutely have a couple of bottles. You put them away.
When you have the party, you pull it out and
people are like, are you kidding, and you'll be like,
try it.
Speaker 2 (22:32):
Game over.
Speaker 1 (22:33):
This is the bottle than bond, so one hundred proof. Yeah, absolutely,
all day worth the money for not even a question.
Now we're smoking from our torol foente vian yeho.
Speaker 2 (22:47):
So this is the shark. It's a Maduro wrapper.
Speaker 1 (22:49):
The shark seventy seven USA, Connecticut, broadly prapper Dominican, and
the binder in the filler. So this is a box
press that becomes a torpedo. So it's five and seven
eighths by US five and seven eighths by sixty four.
I believe you are correct, But the sixty four ring
gauge is taking place, you know, at at at the
foot of the cigar and it's tapering in, so the
(23:11):
mouthfeel is still right on, right on there.
Speaker 2 (23:16):
I think that this cigar that that that chocolate sweetness.
Speaker 1 (23:20):
I get a little more dark chocolate, a little bit
of coffee, a little bit of that nutty cream that
I was talking about. I think that spice says. You know,
we often wonder does the spice subside or do we just.
Speaker 2 (23:31):
Get used to it? We don't.
Speaker 1 (23:32):
I've never come to a good answer of which one
that is. But it's the right amount. It is blending
beautifully with everything else. This cigar is twenty five bucks.
Is this in your humid or yes? I said, yes,
this cigar is stupid good.
Speaker 3 (23:48):
And I actually, uh cut a little bit more off
the cap because the draw I've started to think to myself,
maybe it is a little too tight, and it opened
things up, and it is.
Speaker 2 (24:01):
It's it's a very nice smoke.
Speaker 3 (24:03):
And you know, twenty six dollars, that's when you start
doing some well, I start doing some real thinking at
twenty dollars. You know, you get twenty six, twenty eight thirty,
then you're doing some really really really deep thinking. In
my mind, U I would have one or two of
these in my humandor.
Speaker 1 (24:18):
If you are the first person to email fingers fingers
at Eat Drink, Smokeshow dot com and use the phrase
fingers unpack already all you gotta do in the subject
line fingers unpack already. We will contact you. We will
get your address and I will mail you one of these. Wow,
I will, I bought the box.
Speaker 2 (24:40):
I will mail you one of these.
Speaker 1 (24:41):
Got these from Garvinos down in the village garden with
a G, G A R. Garvinos dot com. I'll, I'll
send you one. Fingers unpack already. You can't you just
I just received an email.
Speaker 2 (24:53):
No, you can't be you.
Speaker 1 (24:57):
No, you cannot be associated with Eat, Drink, Smoke or
it's affiliates.
Speaker 2 (25:00):
I quit. Oh I want a cigar? You're smoking one?
Speaker 1 (25:06):
Now?
Speaker 2 (25:06):
Oh that's true? Good lord, Uh yeah, it's good. Happy
to send it to you.
Speaker 1 (25:13):
You just fingers unpack already in the subject line fingers
at Eatdrink Smoke Show dot com, And I will send.
Speaker 2 (25:20):
You a cigar.
Speaker 3 (25:20):
And if I don't like the tone of your email,
maybe you'll accidentally, even though you're the first person, be
the second person.
Speaker 2 (25:27):
Keep that. Keep that in mind. What do you what's
with the threats to eat, drink smoke nation. You know what,
I'm just saying, you are salty. You said it, I
gave the warning. I just don't need anybody getting too lippy,
That's all. I think.
Speaker 1 (25:40):
It's fascinating that we think a thirty dollars bottle of
bourbon is absolutely worth it for a full leader.
Speaker 2 (25:48):
But we're okay with a twenty five dollars cigar Like
it's a weird, weird thing to do.
Speaker 1 (25:54):
And how I'll speak for me, how I see value,
Like that's a mind scramble.
Speaker 2 (25:59):
But I'll pay twenty dollars for this cigar all day long,
no question.
Speaker 3 (26:05):
To think that they're almost the same price. It's just
simply amazing the idea that that. And again, I'm almost
positive we did Kirkland, Tennessee whiskey.
Speaker 2 (26:18):
And it's been five and a half year. Wait, are
we on six years? Yeah?
Speaker 3 (26:23):
Are we think we started the summer over three episodes?
I think we started the summer of twenty nineteen?
Speaker 2 (26:28):
Do we not? Just as a podcast?
Speaker 3 (26:31):
And then we morphed into the nationally syndicated a joggernaut
that we are now.
Speaker 2 (26:36):
All I'm saying is.
Speaker 1 (26:38):
Is that there are things I've forgotten, and I think
we are at a place fingers where we can start
all over again.
Speaker 2 (26:45):
Sure we can start. I work so hard at trying
to not repeat. I got a suggestion for next week, meatballs.
Yeah we did that this week.
Speaker 1 (26:56):
Oh, by the way, our meatball recipe, my meatball recipe,
the kosher meatball rescip is up.
Speaker 2 (27:01):
It will be up.
Speaker 1 (27:01):
You see it there at etrink smokeshow dot com. Maybe,
just maybe gen Z has hope. And I will say
I've said it before, maybe not on this show, but
I've said it on my shows other places.
Speaker 2 (27:20):
I have faith in gen Z. I like what I
see from gen Z. Not everything is perfect, not every
group is perfect, Not everyone is perfect.
Speaker 1 (27:26):
I've met people in gen X total morons, But gen
Z gives me faith far more than millennials ever did.
Speaker 2 (27:33):
It's Eat Rink Smoke. I'm Tony Katz. That is fingers below.
Speaker 1 (27:36):
I find it all at eatrinksmokeshow dot com and follow
us on the Twitter x at go Eat Drink Smoke,
follow us on Instagram, Eat Drink Smoke podcast and download
the podcast wherever it is.
Speaker 2 (27:47):
You get your podcast on your favorite podcast platform. Make
that happen.
Speaker 3 (27:52):
I want to at some point before the show is
over going on a little bit of a rant about
gen X. But let's stick with let's sick. I don't
think we should have to wait.
Speaker 1 (28:02):
I think that everybody is now saying, ooh, ran time
with fingers Maloy, hot, diggity, hold on, I'll do it
your way.
Speaker 2 (28:12):
It's time to rant. Yeah, was that it? Yes? And
who wrote that theme song that was written by the
late Burt background a nice Oh what you guys say,
Conan O'Brien, Philip Glass, dang it, dang it. So many options,
so many choices. Go ahead, what's your generation?
Speaker 3 (28:30):
Here's the old gen X that it's really starting to
get a little bit and buy me in a little bit,
I mean a lot cringe worthy.
Speaker 2 (28:37):
And it's this.
Speaker 3 (28:38):
It's social media posts about how and by the way,
I'm a gen xer.
Speaker 2 (28:42):
Yes, so I'm speaking on Twitter exit fingers Maloy. That's right.
Speaker 3 (28:47):
The patting themselves on the back about how we were
latch key kids and we got a very whatever attitude,
the padding you're yourself on the back over and over
again about how independent we were growing up and how
we've got this oh sitting back and always feeling like
(29:11):
we're slighted, and enough already, just enough, already, just stop talking,
Just be a good gen xer and take all of
that pent up anger that you have about being a
latch key kid and just cram it deep deep down
inside of you.
Speaker 2 (29:29):
Enough with the social media posts. Already, thank you, I
find it. We are doing what we do. We do
this show.
Speaker 1 (29:38):
You do, of course, a radio show in Michigan. I
do a morning show in Indianapolis. I have a nationally
syndicated radio show. I do some TV work, some other things.
And to complain about influencers and be disgusted by what
you see when we do this, I sometimes say to myself,
I am an outright hypocrite, aren't I?
Speaker 2 (30:00):
Because here I am.
Speaker 3 (30:01):
No.
Speaker 2 (30:02):
No, it's different.
Speaker 3 (30:03):
We talk about things that are being discussed in the
cigar lounge, and I can't tell you how many times
I've sat in the cigar lounge and people have gone
on rants about influencers.
Speaker 2 (30:15):
And social media outrage and all that stuff. But we
all agree that the influencers are terrible. They're terrible, right,
a lot of them are.
Speaker 3 (30:25):
But what bothers me the most the fact that they
call themselves influencers. Right, I mean you and I we do, eat, rink, smoke.
It's on nine thousands across the country, all over the country,
we are listened to. You look at our podcast numbers,
the amount of countries we are listening to around the globe.
(30:45):
It's staggering.
Speaker 1 (30:48):
It is getting good. We thank you very much. By
the way, download the podcast, subscribe. We'd appreciate it, really
appreciate it. Having said that, we've never called ourselves bourbon
influence cigar influencers. We try to entertain people.
Speaker 2 (31:04):
We try to do.
Speaker 1 (31:06):
You know, I question whether or not that model works.
Our entire process is predicated on.
Speaker 2 (31:17):
The idea that we're not experts. We like this stuff.
Speaker 1 (31:22):
But you look at people who call themselves experts, and
there are plenty of people who are doing stuff with
cigars that I like. And they're plenty of people I
don't even know doing stuff with cigars.
Speaker 2 (31:30):
I like.
Speaker 1 (31:31):
There are people doing stuff with food that is so good,
and I think we should start highlighting some of those people.
I think that's worth worth doing. But we never put
ourselves in that place.
Speaker 2 (31:40):
We talk about.
Speaker 1 (31:41):
Things, we don't talk about you. We are the destination.
We're the only people who can tell you what's right
and what's wrong? And is that it is that the
influencer wants to say, look at me, as opposed to
us when we're discussing look at the subject at hand.
It's hot chicks. So not in the food space. Food space,
(32:03):
there are some people doing the food influencer stuff. Hey
today we're in my my family's restaurant kitchen and we're
gonna make X. And she's wearing the crop top and
the belly button ring and that, like, no one's wearing
their hair like that.
Speaker 2 (32:15):
Where's your hair net? What's happening here?
Speaker 3 (32:17):
And they need the dough and I've never seen someone
need dough with their elbows pushed against their chest in waves?
Speaker 2 (32:23):
Is that what you're saying? That's what that's going on.
Speaker 3 (32:26):
And for those of you watching us right now on YouTube,
you can see me demonstrating it. And by the way,
find eating smoke over a YouTube and rumble, uh they
did they do that whole pushing thing.
Speaker 1 (32:35):
I feel uncomfortable right now. I think I need an
adult you do. Tony notes are up here. I don't
even want to see those. But it's it's like that stuff.
It's like, can you can you stop? This is ridiculous.
Speaker 3 (32:51):
Okay, now now, now, now I feel like we are
coming uh the gen xer slash old man screaming at
Cloud about these young influence persons.
Speaker 2 (33:04):
But it's like there's there's a there's a difference, I think.
Speaker 1 (33:09):
But but your conversation was the people who want to
pat themselves on the back, And our argument is the
people who are out there claiming level of expertise.
Speaker 2 (33:19):
What what what is expertise? Like?
Speaker 1 (33:21):
What proves that if you're the master distiller at name
the distillery? Okay, there's an expertise. There are people in
the world of cigars who are really, really, really talented
people with incredible palettes.
Speaker 2 (33:35):
They can do this stuff.
Speaker 3 (33:36):
I think a lot of it boils down to authenticity.
And I truly believe when it comes to what we
do here at the show. And I think you really
set the stage early when you said, listen, when we're
going to do this show. You said you never want
to come across as saying that you are an expert.
(33:57):
You smoke a ton of cigars, you have a passion
for cigars. I like cigars. It's your one of your passions. Sure,
and uh, you know we talk about these things, whether
it's it's cigars or bourbon or whatever coming from a
fan perspective. And I to me, not only do I
(34:19):
feel good about that, I don't like to claim to
be something that i'm I'm not an expert on cigars.
Speaker 2 (34:24):
I'm not an expert on bourbon. I really like both.
Speaker 1 (34:27):
Uh.
Speaker 3 (34:28):
It's our way of exposing the things that we like
to an audience and hopefully in a way that's entertaining.
Speaker 1 (34:37):
Uh.
Speaker 3 (34:37):
And it's what brings people back to what I was
referring to area the global audience that we.
Speaker 1 (34:43):
Have, is that the difference we're interested in the product
and the influencer is interested in themselves.
Speaker 2 (34:49):
Yes, I think there's some of that.
Speaker 1 (34:51):
That's so all right, So as a matter of definition,
that's the that's the fundamental difference. I My point is
being interested in yourself. For a bunch of these people's
making them some money. And I don't know how much,
but there's money being made. People do click on the stuff. Yeah,
So is our approach wrong because.
Speaker 2 (35:10):
I'm not saying I'm gonna change it.
Speaker 1 (35:12):
I'm not. I'm not going elbows in. I'm not I'm
not squeezing anything. I think it's basically what I what
I've come to is that nothing will be squos. What
that's oh well, also we know how to use the
word squos. That might be a difference.
Speaker 2 (35:30):
I don't know.
Speaker 3 (35:31):
And it's only what's really going to be interesting is
the influence of AI on all of this. Well, you know,
go back to the you know, the the kind of
off hand remark I made about hot chicks, right, you know,
the hot chick influencers. You're not gonna know if it's
even a real person anymore, or if it's AI, and
(35:51):
how that's going to have an impact on influencers and
content creators.
Speaker 2 (35:55):
It's going to be really something to watch. We are
smoking from our turo day the Shark.
Speaker 1 (36:02):
This is the Onyehos seventy seven moduro uh five and
seven eighths buy sixty four twenty.
Speaker 2 (36:08):
Five dollars a stick all day, all day with this cigar.
I love it.
Speaker 1 (36:15):
Fingers unpack already, Uh send that email if you oh,
if you miss that, you might need to get the podcast.
Let's see if you have a chance to get a
free cigar and from Kirkland Signature. They're bottled in bond
a bourbon coming in it. I think thirty dollars a bottle.
I've seen someplace of twenty five, some place thirty five,
so let's call it thirty dollars a bottle.
Speaker 2 (36:36):
Man, it's a one liter bottle, one hundred proof. That's terrific.
My inbox is gonna explode. Yeah, well, how are yours
in mine? Find everything a EA Drinksmoke show dot com.
It's bet drink smoke
It has been the much vaunted, highly prized, but when
it comes out, best of luck if you can find it.
We were told this wasn't gonna come out until the fall.
And then there I was perusing the aisles of Costco.
Speaker 2 (00:17):
All right, my wife was.
Speaker 1 (00:18):
But the point is there. It was in all its splendor.
The Kirkland bottled in Bond Bourbon. It's eat, drink, smoke.
I'm Tony Katz. That is America's favorite amateur drinker. Fingers molloy,
the Kirkland signature bottled in Bond Bourbon. Bottled in bond.
That means it can only be one thing. It comes
(00:40):
in at one hundred proof. Last, and gentlemen, that is
applause from Fingers maloy.
Speaker 2 (00:44):
Right there.
Speaker 1 (00:45):
Anything over one hundred proof it gets applause. Bottled in bond,
by law, has to be one hundred proof. That's the
way it is, right. The same distiller, same distilling season.
There are rules to these things. You can find that
all the rules in our book Let's Go Bourbon, available
at Amazon.
Speaker 2 (00:59):
D and get.
Speaker 1 (01:01):
Also our barbecue book, Let's Go Barbecue, Let's Go BBQ Recipes,
Tips and Tails from the Pit, also available at Amazon
dot com. Uh, it comes in basically because it is
Costco a forty two liter jrug. It is the largest
bottle you have ever seen in your entire life.
Speaker 2 (01:22):
It is a monster.
Speaker 1 (01:24):
Now you've heard about the Bourbon, and they do other ones.
Have you ever had any of the Costco Kirkland stuff?
Speaker 2 (01:32):
We've reviewed Costco Kirkland stuff. We did. I believe Kirkland,
Tennessee whiskey? Did we? I believe? So? I don't have
we been doing the show so long, I don't remember. Yes,
we've never done the bottle of the bond. No, we've
never done the bottle in bomb. But don't you remember
it came in a handle, It was a bottle.
Speaker 3 (01:52):
It was a big old bottle of Kirkland Tennessee whiskey.
And I did jug music in the bob during this show.
Unless I'm making stuff up in my head, and I
don't think I am. I think you because I've got
the jug at home.
Speaker 1 (02:11):
This, by the way, is made at Barton seventeen ninety two. Okay,
as in seventeen ninety two, the Bourbon sev seventeen ninety
two is the year Kentucky became a state. And I
do think that that as a bourbon seventeen ninety two,
the full proof and some of the other they are underrated.
I think it's a very very nice bourbon, especially at
price points. This is the bottled in bond. It's aged
(02:33):
at least four years. We have that much known to us,
although there is no age statement to it. I do
not have a mash bill on this thing. I don't
have Oh, you're not a stop it just seventy.
Speaker 3 (02:51):
Here, noh, twenty nine percent rye twenty nine.
Speaker 2 (02:58):
Wait, seventy four twenty nine. See if you can do this? No,
I said, seventy.
Speaker 1 (03:05):
Butt ash that's better than good bye, Willie Wager reference
right there.
Speaker 2 (03:14):
So this is a this is a leader. This is
a full leader right here. So this would be two
seven fifties. Is that what this is.
Speaker 3 (03:23):
It's a giant bottle. Don't ask us to do many.
We're Americans. Don't expect us know anything about the metric system.
You know what, you're right, that's our excuse.
Speaker 1 (03:33):
Uh.
Speaker 2 (03:34):
It's a nice color. It's a little bit lighter than
maybe I would like it to be.
Speaker 1 (03:38):
It's a little more in the honeyes there as opposed
to getting into some of those ambers, getting some of
those more a darker red kind of coloring. U. There,
we've got it in the glen Cairn glass. That's what
the foot bows out comes back in. You can really
concentrate your nose in it, not so much in the
viscosity either, not necessarily sticking to the glass.
Speaker 2 (03:57):
Where are you on the nose? Booboo? No idea? Oh
I love that. Hold on, I'll go in. I'll go
in check.
Speaker 3 (04:02):
I'm getting a good bet of ethanol. And there's a
sweetness there. That's apple kitten, apple kitten. That is well,
I saw apple kitten open up for that is a
sweeter nose. It's not it's not too pronounced. There is
a slight ethanol sting that's happening.
Speaker 2 (04:25):
But that is apple. And that is a little other fruit,
maybe vanilla, I don't know. There's there's a little bit
of oak too. What's wrong with your note? Do you
have a cold? Do you have the sinuses? Do you
have do you have the gout? What's going on with you?
Talk to us? I am I have tired of moving itis.
Speaker 1 (04:45):
He's been moving into a new home and getting everything
set and situated, and it's been it's been a month
and he's still not in a place of happiness, guys.
Speaker 3 (04:55):
And you know what, I I realized nobody cares. Let's
get back to the honestly, Let's get back to the
you have finally figured this out. Oh, I've always known
for the whole time. I just want to drag this
whole long and make everybody miserable.
Speaker 2 (05:08):
But to me, that's got that.
Speaker 1 (05:10):
I'm telling you apple there's a little bit of oak.
Speaker 2 (05:14):
Do you think the apple that you're talking about is
blending with that ethanol? And that's what's maybe for you
who can't breathe right now? Take a deep breath. Do
you want your oxygen pops? You know something, Sometimes I hurt,
Sometimes you hurt the ones you love. Screw it fingers more.
(05:35):
Are you ready for that? Yes? He is doing what
we call the Kentucky gulp. It's a Kentucky chew.
Speaker 1 (05:42):
It's the way you move the juice around the palate
get a real understanding of the flavors. I'm a believer
in two SIPs, the first one to set the taste buds,
the second sip to really get an idea of the flavors.
This is from Barton seventeen ninety two. The Kirkland signature
Bottled and Bonds fingers.
Speaker 2 (05:59):
Where are you?
Speaker 1 (06:00):
Uh?
Speaker 2 (06:00):
It nearly made me tear up in my right eye?
Is that right? Yeah?
Speaker 3 (06:05):
It may be apple on the on the nose, it's
a good bit of banana on the palate. It the
sting hits you on the tongue, and there is a
nice bit of warmth in the chest. Uh there, Yeah,
(06:28):
the banana vanilla, maybe a little bit of oak and
uh and I'm salty. I don't know right, so I
I I just maybe completely out to lunch today.
Speaker 1 (06:43):
So you know what, check and I'll take a sip.
This is uh the Bottled and Bond from Kirkland signature.
Speaker 2 (06:51):
Uh going in here, I go.
Speaker 3 (06:52):
He's going in ladies and gentlemen, and he's doing what
we like to call the Memphis munch, the sagon Ill swich,
the Chattanooga chomp.
Speaker 2 (07:04):
Well that really is sweet, isn't it? Yeah? Way sweeter
than I thought. Hold on, I'm going back in. He's
going back in. That concept that sting isn't hitting you
like it it hit me. Uh huh.
Speaker 3 (07:13):
Yeah, there's a nice bit of sting there and that
that warmth stays with you in the chest.
Speaker 1 (07:20):
Okay, okay, Okay, I think bananas is is really good.
I don't think it's overly pronounced for me like it
might be for you. But I think banana is actually
a very very very good way to to put that.
There's a lot of fruit in here.
Speaker 2 (07:37):
There.
Speaker 1 (07:37):
There's a sting that goes from from near the tip
of the tongue through the tongue front to back, not
necessarily the full side to side.
Speaker 2 (07:46):
There is absolutely a heat that is happening in the
upper chest of this.
Speaker 3 (07:53):
But I wouldn't confuse this with Jack Daniels with that banana. No, no, no,
you're you're a thousand percent right to make that that
different perentiation.
Speaker 1 (08:02):
Actually, you know I said there wasn't viscosity on the glass,
but a place thicker in the mouth.
Speaker 2 (08:07):
It actually hits a little bit of a cheek. I
cannot wait to try this on a cube. I really can't.
Speaker 1 (08:14):
I think that's going to really kind of kind of
like like the Big Lebowski. It's going to bring the
room together. I think a cube is Is that a book?
Speaker 2 (08:23):
No, it's not a book. It's not a it's the
Big Lebowski.
Speaker 3 (08:28):
Oh, it's the Big Lebowski. No, you've never seen the
big I don't watch movies about things and stuff.
Speaker 2 (08:37):
We'll talk more about this, keep it here.
Speaker 1 (08:45):
It seems that we are forced into these stories every
couple of weeks about what's going on with bourbon and
how the industry is down.
Speaker 2 (08:55):
This is not a drill.
Speaker 1 (08:57):
This is a real issue. Everything goes in cycles, right
If you talk to Drew Newman of J C. Newman,
every twenty five years, it seems I think that's the
number he used. There's a boom time in cigars. There
just are these cyclical.
Speaker 2 (09:14):
Things that happen.
Speaker 1 (09:15):
Maybe it's more than twenty five years, but there are
these cycles that take place. And it's true with bourbon
as well, and certainly because of COVID. We saw the
boom and you could not find a barrel, and everything
was scarce and prices were nuts, and everybody was trying bourbon.
While COVID's long over and people aren't trying bourbon now,
and gen Z is just not into it.
Speaker 2 (09:36):
Te drink smoke.
Speaker 1 (09:37):
I'm Tony Katz. That is America's favorite amateur drinker. Fingers molloy.
The story from the New York Post about how the
industry is in a level of crisis distilleries are shutting down,
and they've got some interesting numbers. Kentucky Owl file for bankruptcy.
(09:59):
Kentucky Owl make some stuff kids. Then there's a group
called LMD Holdings, which is the Luca Mariano Distillery. They
owe twenty five million dollars to creditors. We said this, Actually,
I'm gonna give you the credit. You called it a
couple weeks back. We're gonna start seeing this happen. We're
(10:21):
gonna start seeing these places go under because either they
grew too quick, they were not prepared for things that
may come. And some people think that the good times
are gonna be there.
Speaker 2 (10:33):
For forever and forever and forever. They're not. Gen Z
is not a drinking generation.
Speaker 1 (10:39):
You have what Ozembic has done in lowering the appetite
for alcohol overall. If you're bourbon drinker, it's great. You
can find whatever you want. You can find it at
prices that are worthwhile now.
Speaker 2 (10:54):
But for the industry, you want.
Speaker 1 (10:58):
Moderate little growth, mind slow build these wild fluctuations over
the past five years.
Speaker 2 (11:05):
This ain't good for nobody. You know.
Speaker 3 (11:07):
This reminds me of a little bit. If you're old
enough to remember the eighties, and early nineties the comedy boom,
where comedy clubs were opening up everywhere around the country,
and you had towns that really should have only had
one comedy club have two or three because people wanted
(11:27):
to go out and see live stand up comedy. And
then when the appetite waned for live stand up comedy,
and of course when you had that many comedy clubs
open up, you needed more comics.
Speaker 2 (11:42):
And the quality of stand up.
Speaker 3 (11:44):
Maybe with some of these other clubs that were opening up,
they weren't drawing the kind of talent that people were
expecting to see. You started seeing these local comedy clubs
starting to shut down. Now you've got this situation with
these distilleries, and it's not just in Kentucky. You're seeing,
you know, distilleries around the country that were popular that
(12:08):
are shutting down. You know, after this huge bourbon explosion,
it makes you wonder, okay, it was the product overexposed.
What really worries me about this is the fact that
you were seeing younger people and selfishly, you know, obviously
you're you know, I'm not going to sit here and
tell you that, hey, drinking bourbon is excellent.
Speaker 2 (12:30):
For your health. You know, it's not look at us.
That's true.
Speaker 3 (12:36):
But to see younger generations looking at this and saying themselves, yeah,
it's not for me, I don't know how they get
them back.
Speaker 1 (12:43):
I have said before, I think this might be a
timing thing and they might come to it. Instead of
mid twenties, it might be mid thirties. And also, remember
we're not talking about beer here, we're talking about bourbon.
We're talking about rye. These things do become a quiet taste,
and they do over time. It could be that it
is indeed generational. There's not an interest. But what if
(13:07):
I understand anything about the industry. And I'm not saying
I have any expertise whatsoever. It's that, you know, in
any situation, we could start with a baseline bit of cliche.
The strong will survive. There are brown Foreman right has
dropped a lot of employees, but Jack's not going anywhere.
(13:27):
So things will survive in that way, and other things
will come about and will be tried. You know, when
I think of local distilleries here, I know some people
who they've they've been planning for this. They're dealing with it,
some better than others. They're trying to find new ways.
Is it a diversification of product, Is there more things
(13:48):
that they gotta be trying in things that are unique?
Everything again goes back to marketing, which is I think
interesting for people like us and people who play in
the spaces of podcasts and things other things, because that's
where you have to do the marketing and you have
to get more creative in that, and so it could
create opportunities for us, and I won't lie it has.
Speaker 2 (14:09):
But the real question is do you think bourbon falls.
Speaker 1 (14:13):
Off off the radar altogether, that it's bourbon that no
longer is even considered or is this just the entire
alcohol segment falls a bit? And then there's a I
hate the terminology new normal. I despise it, but we'll.
Speaker 2 (14:29):
Use it for now.
Speaker 1 (14:30):
Is there a new base on new baseline? Is there
a new baseline that then comes into effect. Do you
think we're gonna see a fall after a fall, after
a fall after a fall.
Speaker 3 (14:41):
You bring up an interesting question, and it may be
like it's never going to totally go away, obviously, but
maybe we're starting to see a significant fall as younger
people are deciding that alcohol may not be for them.
I had a story that We aren't going to really
get into too much. But this is in Germ Germany.
The German beer market has sunk to a historic low
(15:03):
as alcohol free versions are becoming increasingly popular with younger generations.
So it's not just in the United States. This seems
to be a you know, I don't want to say
global because we're just talking about the United States in Germany.
But this may be a trend with younger people.
Speaker 1 (15:18):
And if it is, it is, and trends do a change.
But absolutely are there going to be job losses. Yes,
so they're gonna be shutdowns. It's already here. It's one
thousand percent here, and it's a question of how they
are going to weather that storm. If you're a bourbon person,
does that mean you're no longer going to see it
on the shelves? No, no, No, You're still gonna see
(15:40):
plenty of bourbon on the shelves. Actually, there's gonna be
plenty of bourbon because it's not being purchased as much.
Speaker 2 (15:44):
It's just that some of these people who made a
go at this, there's just there's no place to go.
Speaker 3 (15:49):
At least with the micro breweries. They can turn to
non alcoholic beer. You know, some of these distilleries, what
do you do if people are and you know, I
keep bringing this up because we talked about it. What
was it two years ago? I think, well, we first
had this conversation by younger people not drinking as much
(16:09):
and they're going to New York City and they're mocktails.
How do these distilleries try to tap into that market?
Speaker 2 (16:16):
When? What can you possibly do? So the I mean
that's that Let's go ask some distillers. Let's let's go
do that.
Speaker 1 (16:25):
But you know, distillery and brewery being two different things.
The brewers can engage some non alcoholic beers. But again
it's a marketing conversation, and some people are way ahead already,
like Athletic for example, way ahead in that space. So
now you're fighting for larger pieces of much smaller spaces.
I don't know if that's economically viable. It might just
(16:48):
be we have to better serve the market that we
have less product offerings, better at marketing our product offerings
and how we share our story out them.
Speaker 2 (17:01):
I think that's I think that's the winner. Right. You
can't be all things to all people. Can you be
the thing for enough people? I was really hoping we
could be all things for all people.
Speaker 1 (17:12):
Yeah, it turns out I checked with my people. I
checked with the people, the boys in the lab, the
Fingers Maloy Institute for Institutes of Institutes, and no you
can't drat Sorry.
Speaker 2 (17:21):
Also he said, to eat drink smoke. It is your
cigar bourbon foodie extravaganza.
Speaker 3 (17:30):
Extravaganza, fingers Maloy, It's an extravagance.
Speaker 2 (17:34):
Is it a hoot nanny?
Speaker 1 (17:35):
Honestly it might as well be. I'm Tony Katz, that
is Fingers Muloi. Find everything at Eat, Drink Smoke show
dot com and be sure you know great people taking
care of us on this show. Fledaman von reest make
watches assembled right here in Indiana.
Speaker 2 (17:50):
Thrilled to be their brand ambassador.
Speaker 1 (17:52):
Check out the line of watches, the small seconds they
have with the Swiss mechanical movement, the automatics they have
and of course the chronograph is spectacular. Von reest ri
E s t E von Reeste dot com. Use promo
code cats that's my last name and get your discount.
Von reest ri E s t E Watches assembled right
(18:13):
here in Indiana, in America. Von reest ri E s
t E von Reest dot com. We are drinking right
here from Kirkland signature. That's right Costco. It is their
bottled in bond I. It is their straight bourbon whiskey.
We believe it's age at least four years. We do
not have a Mashville on this thing. Distilled by Barton
(18:36):
seventeen ninety two. I think seventy ninety seventeen ninety two
is a solid, solid product. I have got a cube
on mine fingers. I just kept it with Glenn cairnglass
right so ice water. It brings down the proof. The
only thing to bring down proof and open it up.
Some flavors more muted, some flavors more pronounced. I'm going
in fingers, molloy. We had banana, we had some oak,
(18:58):
a little bit of fruitiness. Let's see what we have now.
He's going in ladies and gentlemen. He's doing the Kentucky chew.
Speaker 2 (19:07):
That's a win. Holy cow.
Speaker 1 (19:11):
First of all, there's some heat. There's some heat right
down the throat, right down the old gullet. I believe
that's that's how That's how Grandma.
Speaker 2 (19:20):
Cats used to say. Does it say hello? A little bit?
A little bit?
Speaker 1 (19:24):
It gives a yellow So what he gets right there?
If you ever call fingers, well, he answers the phone
yellow every time. Oh that is that is much sweeter.
Yet there is oak happening about the banana in the finish,
So banana cream. It got creamier with the with with
(19:49):
the cube. That's really nice.
Speaker 3 (19:55):
That's stupid nice if you like a little bit of
punch to your whiskey.
Speaker 1 (20:01):
And I'm not talking about for a little bit of
heat there, I understand what you mean. There's a little
bit of heat. There's definitely that banana cream going on there.
There is a little bit of oak. That's that's happening.
Speaker 2 (20:11):
So yeah, yeah, you just added a little bit of
water too. I sure did. I used one of the
eye droplets that I got. No he didn't. He keeps forgetting.
Speaker 1 (20:22):
People have brought him eye droppers to adjust the right
amount of water and nope, nope, he keeps forgetting.
Speaker 2 (20:27):
They're packed somewhere in all the boxes in it.
Speaker 1 (20:29):
They are.
Speaker 3 (20:30):
Well, I wanted to make sure that I took great
care in making sure I did not lose any of
those eye droplets.
Speaker 2 (20:37):
You have no idea where they are. They're in a box,
that's right.
Speaker 1 (20:41):
All right, he's going in. He's taking his sip right there,
added a little bit of water.
Speaker 2 (20:53):
Yeah, what's interesting. What's interesting?
Speaker 3 (20:56):
First of all for me, that sting is still there.
It really has a big way, but it took a
lot of the heat away in the chest, although it
is starting to creep up a little bit. That banana's there,
I would argue maybe a hint of vanilla as well
on top of the oak.
Speaker 2 (21:14):
But maybe that's the no. I don't think you're wrong
about that. I called it a cream. Yeah, if you
called it vanilla, I'd be down with that. But look, listen,
this is not a.
Speaker 3 (21:28):
Whiskey for someone that is new to it, and hey,
I want to try something for the first time. Yeah,
that that sting will hit you if that's something you're
looking for. That this is an absolute home run in
my mind?
Speaker 1 (21:45):
Is it?
Speaker 2 (21:45):
By the way, this is a one liter bottle? Is
finger maloon? Yes? Is this in.
Speaker 1 (21:53):
Your liquor cabinet? I've seen it in two prices. I'm
gonna round it into I'm gonna get take the middle.
Is that in your liquor cabinet for thirty dollars for
a leader? Yeah, that's ridiculous. I have an extra bottle
for you.
Speaker 2 (22:09):
That's that's ridiculous.
Speaker 3 (22:11):
Well and thank you, and well apparently it will be
in my liquor cabinet for free, but I would pay
thirty dollars for that in the heartbeat.
Speaker 2 (22:17):
That's stupid. Yeah, that is stupid.
Speaker 1 (22:20):
That is it's if it's there at your local costco.
You absolutely have a couple of bottles. You put them away.
When you have the party, you pull it out and
people are like, are you kidding, and you'll be like,
try it.
Speaker 2 (22:32):
Game over.
Speaker 1 (22:33):
This is the bottle than bond, so one hundred proof. Yeah, absolutely,
all day worth the money for not even a question.
Now we're smoking from our torol foente vian yeho.
Speaker 2 (22:47):
So this is the shark. It's a Maduro wrapper.
Speaker 1 (22:49):
The shark seventy seven USA, Connecticut, broadly prapper Dominican, and
the binder in the filler. So this is a box
press that becomes a torpedo. So it's five and seven
eighths by US five and seven eighths by sixty four.
I believe you are correct, But the sixty four ring
gauge is taking place, you know, at at at the
foot of the cigar and it's tapering in, so the
(23:11):
mouthfeel is still right on, right on there.
Speaker 2 (23:16):
I think that this cigar that that that chocolate sweetness.
Speaker 1 (23:20):
I get a little more dark chocolate, a little bit
of coffee, a little bit of that nutty cream that
I was talking about. I think that spice says. You know,
we often wonder does the spice subside or do we just.
Speaker 2 (23:31):
Get used to it? We don't.
Speaker 1 (23:32):
I've never come to a good answer of which one
that is. But it's the right amount. It is blending
beautifully with everything else. This cigar is twenty five bucks.
Is this in your humid or yes? I said, yes,
this cigar is stupid good.
Speaker 3 (23:48):
And I actually, uh cut a little bit more off
the cap because the draw I've started to think to myself,
maybe it is a little too tight, and it opened
things up, and it is.
Speaker 2 (24:01):
It's it's a very nice smoke.
Speaker 3 (24:03):
And you know, twenty six dollars, that's when you start
doing some well, I start doing some real thinking at
twenty dollars. You know, you get twenty six, twenty eight thirty,
then you're doing some really really really deep thinking. In
my mind, U I would have one or two of
these in my humandor.
Speaker 1 (24:18):
If you are the first person to email fingers fingers
at Eat Drink, Smokeshow dot com and use the phrase
fingers unpack already all you gotta do in the subject
line fingers unpack already. We will contact you. We will
get your address and I will mail you one of these. Wow,
I will, I bought the box.
Speaker 2 (24:40):
I will mail you one of these.
Speaker 1 (24:41):
Got these from Garvinos down in the village garden with
a G, G A R. Garvinos dot com. I'll, I'll
send you one. Fingers unpack already. You can't you just
I just received an email.
Speaker 2 (24:53):
No, you can't be you.
Speaker 1 (24:57):
No, you cannot be associated with Eat, Drink, Smoke or
it's affiliates.
Speaker 2 (25:00):
I quit. Oh I want a cigar? You're smoking one?
Speaker 1 (25:06):
Now?
Speaker 2 (25:06):
Oh that's true? Good lord, Uh yeah, it's good. Happy
to send it to you.
Speaker 1 (25:13):
You just fingers unpack already in the subject line fingers
at Eatdrink Smoke Show dot com, And I will send.
Speaker 2 (25:20):
You a cigar.
Speaker 3 (25:20):
And if I don't like the tone of your email,
maybe you'll accidentally, even though you're the first person, be
the second person.
Speaker 2 (25:27):
Keep that. Keep that in mind. What do you what's
with the threats to eat, drink smoke nation. You know what,
I'm just saying, you are salty. You said it, I
gave the warning. I just don't need anybody getting too lippy,
That's all. I think.
Speaker 1 (25:40):
It's fascinating that we think a thirty dollars bottle of
bourbon is absolutely worth it for a full leader.
Speaker 2 (25:48):
But we're okay with a twenty five dollars cigar Like
it's a weird, weird thing to do.
Speaker 1 (25:54):
And how I'll speak for me, how I see value,
Like that's a mind scramble.
Speaker 2 (25:59):
But I'll pay twenty dollars for this cigar all day long,
no question.
Speaker 3 (26:05):
To think that they're almost the same price. It's just
simply amazing the idea that that. And again, I'm almost
positive we did Kirkland, Tennessee whiskey.
Speaker 2 (26:18):
And it's been five and a half year. Wait, are
we on six years? Yeah?
Speaker 3 (26:23):
Are we think we started the summer over three episodes?
I think we started the summer of twenty nineteen?
Speaker 2 (26:28):
Do we not? Just as a podcast?
Speaker 3 (26:31):
And then we morphed into the nationally syndicated a joggernaut
that we are now.
Speaker 2 (26:36):
All I'm saying is.
Speaker 1 (26:38):
Is that there are things I've forgotten, and I think
we are at a place fingers where we can start
all over again.
Speaker 2 (26:45):
Sure we can start. I work so hard at trying
to not repeat. I got a suggestion for next week, meatballs.
Yeah we did that this week.
Speaker 1 (26:56):
Oh, by the way, our meatball recipe, my meatball recipe,
the kosher meatball rescip is up.
Speaker 2 (27:01):
It will be up.
Speaker 1 (27:01):
You see it there at etrink smokeshow dot com. Maybe,
just maybe gen Z has hope. And I will say
I've said it before, maybe not on this show, but
I've said it on my shows other places.
Speaker 2 (27:20):
I have faith in gen Z. I like what I
see from gen Z. Not everything is perfect, not every
group is perfect, Not everyone is perfect.
Speaker 1 (27:26):
I've met people in gen X total morons, But gen
Z gives me faith far more than millennials ever did.
Speaker 2 (27:33):
It's Eat Rink Smoke. I'm Tony Katz. That is fingers below.
Speaker 1 (27:36):
I find it all at eatrinksmokeshow dot com and follow
us on the Twitter x at go Eat Drink Smoke,
follow us on Instagram, Eat Drink Smoke podcast and download
the podcast wherever it is.
Speaker 2 (27:47):
You get your podcast on your favorite podcast platform. Make
that happen.
Speaker 3 (27:52):
I want to at some point before the show is
over going on a little bit of a rant about
gen X. But let's stick with let's sick. I don't
think we should have to wait.
Speaker 1 (28:02):
I think that everybody is now saying, ooh, ran time
with fingers Maloy, hot, diggity, hold on, I'll do it
your way.
Speaker 2 (28:12):
It's time to rant. Yeah, was that it? Yes? And
who wrote that theme song that was written by the
late Burt background a nice Oh what you guys say,
Conan O'Brien, Philip Glass, dang it, dang it. So many options,
so many choices. Go ahead, what's your generation?
Speaker 3 (28:30):
Here's the old gen X that it's really starting to
get a little bit and buy me in a little bit,
I mean a lot cringe worthy.
Speaker 2 (28:37):
And it's this.
Speaker 3 (28:38):
It's social media posts about how and by the way,
I'm a gen xer.
Speaker 2 (28:42):
Yes, so I'm speaking on Twitter exit fingers Maloy. That's right.
Speaker 3 (28:47):
The patting themselves on the back about how we were
latch key kids and we got a very whatever attitude,
the padding you're yourself on the back over and over
again about how independent we were growing up and how
we've got this oh sitting back and always feeling like
(29:11):
we're slighted, and enough already, just enough, already, just stop talking,
Just be a good gen xer and take all of
that pent up anger that you have about being a
latch key kid and just cram it deep deep down
inside of you.
Speaker 2 (29:29):
Enough with the social media posts. Already, thank you, I
find it. We are doing what we do. We do
this show.
Speaker 1 (29:38):
You do, of course, a radio show in Michigan. I
do a morning show in Indianapolis. I have a nationally
syndicated radio show. I do some TV work, some other things.
And to complain about influencers and be disgusted by what
you see when we do this, I sometimes say to myself,
I am an outright hypocrite, aren't I?
Speaker 2 (30:00):
Because here I am.
Speaker 3 (30:01):
No.
Speaker 2 (30:02):
No, it's different.
Speaker 3 (30:03):
We talk about things that are being discussed in the
cigar lounge, and I can't tell you how many times
I've sat in the cigar lounge and people have gone
on rants about influencers.
Speaker 2 (30:15):
And social media outrage and all that stuff. But we
all agree that the influencers are terrible. They're terrible, right,
a lot of them are.
Speaker 3 (30:25):
But what bothers me the most the fact that they
call themselves influencers. Right, I mean you and I we do, eat, rink, smoke.
It's on nine thousands across the country, all over the country,
we are listened to. You look at our podcast numbers,
the amount of countries we are listening to around the globe.
(30:45):
It's staggering.
Speaker 1 (30:48):
It is getting good. We thank you very much. By
the way, download the podcast, subscribe. We'd appreciate it, really
appreciate it. Having said that, we've never called ourselves bourbon
influence cigar influencers. We try to entertain people.
Speaker 2 (31:04):
We try to do.
Speaker 1 (31:06):
You know, I question whether or not that model works.
Our entire process is predicated on.
Speaker 2 (31:17):
The idea that we're not experts. We like this stuff.
Speaker 1 (31:22):
But you look at people who call themselves experts, and
there are plenty of people who are doing stuff with
cigars that I like. And they're plenty of people I
don't even know doing stuff with cigars.
Speaker 2 (31:30):
I like.
Speaker 1 (31:31):
There are people doing stuff with food that is so good,
and I think we should start highlighting some of those people.
I think that's worth worth doing. But we never put
ourselves in that place.
Speaker 2 (31:40):
We talk about.
Speaker 1 (31:41):
Things, we don't talk about you. We are the destination.
We're the only people who can tell you what's right
and what's wrong? And is that it is that the
influencer wants to say, look at me, as opposed to
us when we're discussing look at the subject at hand.
It's hot chicks. So not in the food space. Food space,
(32:03):
there are some people doing the food influencer stuff. Hey
today we're in my my family's restaurant kitchen and we're
gonna make X. And she's wearing the crop top and
the belly button ring and that, like, no one's wearing
their hair like that.
Speaker 2 (32:15):
Where's your hair net? What's happening here?
Speaker 3 (32:17):
And they need the dough and I've never seen someone
need dough with their elbows pushed against their chest in waves?
Speaker 2 (32:23):
Is that what you're saying? That's what that's going on.
Speaker 3 (32:26):
And for those of you watching us right now on YouTube,
you can see me demonstrating it. And by the way,
find eating smoke over a YouTube and rumble, uh they
did they do that whole pushing thing.
Speaker 1 (32:35):
I feel uncomfortable right now. I think I need an
adult you do. Tony notes are up here. I don't
even want to see those. But it's it's like that stuff.
It's like, can you can you stop? This is ridiculous.
Speaker 3 (32:51):
Okay, now now, now, now I feel like we are
coming uh the gen xer slash old man screaming at
Cloud about these young influence persons.
Speaker 2 (33:04):
But it's like there's there's a there's a difference, I think.
Speaker 1 (33:09):
But but your conversation was the people who want to
pat themselves on the back, And our argument is the
people who are out there claiming level of expertise.
Speaker 2 (33:19):
What what what is expertise? Like?
Speaker 1 (33:21):
What proves that if you're the master distiller at name
the distillery? Okay, there's an expertise. There are people in
the world of cigars who are really, really, really talented
people with incredible palettes.
Speaker 2 (33:35):
They can do this stuff.
Speaker 3 (33:36):
I think a lot of it boils down to authenticity.
And I truly believe when it comes to what we
do here at the show. And I think you really
set the stage early when you said, listen, when we're
going to do this show. You said you never want
to come across as saying that you are an expert.
(33:57):
You smoke a ton of cigars, you have a passion
for cigars. I like cigars. It's your one of your passions. Sure,
and uh, you know we talk about these things, whether
it's it's cigars or bourbon or whatever coming from a
fan perspective. And I to me, not only do I
(34:19):
feel good about that, I don't like to claim to
be something that i'm I'm not an expert on cigars.
Speaker 2 (34:24):
I'm not an expert on bourbon. I really like both.
Speaker 1 (34:27):
Uh.
Speaker 3 (34:28):
It's our way of exposing the things that we like
to an audience and hopefully in a way that's entertaining.
Speaker 1 (34:37):
Uh.
Speaker 3 (34:37):
And it's what brings people back to what I was
referring to area the global audience that we.
Speaker 1 (34:43):
Have, is that the difference we're interested in the product
and the influencer is interested in themselves.
Speaker 2 (34:49):
Yes, I think there's some of that.
Speaker 1 (34:51):
That's so all right, So as a matter of definition,
that's the that's the fundamental difference. I My point is
being interested in yourself. For a bunch of these people's
making them some money. And I don't know how much,
but there's money being made. People do click on the stuff. Yeah,
So is our approach wrong because.
Speaker 2 (35:10):
I'm not saying I'm gonna change it.
Speaker 1 (35:12):
I'm not. I'm not going elbows in. I'm not I'm
not squeezing anything. I think it's basically what I what
I've come to is that nothing will be squos. What
that's oh well, also we know how to use the
word squos. That might be a difference.
Speaker 2 (35:30):
I don't know.
Speaker 3 (35:31):
And it's only what's really going to be interesting is
the influence of AI on all of this. Well, you know,
go back to the you know, the the kind of
off hand remark I made about hot chicks, right, you know,
the hot chick influencers. You're not gonna know if it's
even a real person anymore, or if it's AI, and
(35:51):
how that's going to have an impact on influencers and
content creators.
Speaker 2 (35:55):
It's going to be really something to watch. We are
smoking from our turo day the Shark.
Speaker 1 (36:02):
This is the Onyehos seventy seven moduro uh five and
seven eighths buy sixty four twenty.
Speaker 2 (36:08):
Five dollars a stick all day, all day with this cigar.
I love it.
Speaker 1 (36:15):
Fingers unpack already, Uh send that email if you oh,
if you miss that, you might need to get the podcast.
Let's see if you have a chance to get a
free cigar and from Kirkland Signature. They're bottled in bond
a bourbon coming in it. I think thirty dollars a bottle.
I've seen someplace of twenty five, some place thirty five,
so let's call it thirty dollars a bottle.
Speaker 2 (36:36):
Man, it's a one liter bottle, one hundred proof. That's terrific.
My inbox is gonna explode. Yeah, well, how are yours
in mine? Find everything a EA Drinksmoke show dot com.
It's bet drink smoke
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