January 13, 2025 • 45 mins
This discuss a recently reported new solar material that outperforms traditional solar cells. They smoke the Partagas Cifuentes and drink the Russell’s Reserve Single barrel.
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Episode Transcript
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(00:00):
Alright, welcome to our newest episode.
(00:04):
In this episode we will have the Pardegas Sifuentes with it, Russell's Reserve Single Barrel.
They reserved it just for us.
You're hanging out with Bill and Daryl with cigars, liquor and more.
Alright, well the Pardegas Sifuentes is a 6x54, has a Connecticut, La Hero Maduro wrapper,
(00:31):
a Dominican Republic filler and binder, has an MSRP of $7.
The Russell's Reserve Single Barrel is bottled at 110 proof, has an MSRP of $55 on a side note,
for those who want to follow.
It's a part of the wild turkey line up of bourbon that differs primarily in age and ABV and barrel selection.
(00:56):
They do state the mash bill, which is 75% corn, 13% rye, 12% barley and it is in fact age stated, isn't it?
I didn't think it was.
No, maybe it's not.
I'm thinking of the Russell's 10 and this being the reserve of it, but it is not.
(01:18):
It's just a single barrel version.
Nope, not age stated.
Alright, I got met though, feels like it's 10.
It does.
The Russell's Reserve of lower lineage is 10, so you know, this was Gaby 10.
(01:41):
I don't know.
The only hit you get Kentucky straight bourbon whiskey, so it had to have been there at least two years.
There you go.
That's all you get.
That's the most you get.
Yeah, but that's okay.
That's okay.
Alrighty.
We're going to have some regardless.
Let's take a not irregardless, but regardless.
Thank you.
(02:02):
Yeah.
Yep.
Mm-hmm.
Smells like white turkey.
Alright, kidding.
I'm really a big fan of Russell's Reserve.
I'm a big fan of Wild Turkey 101, so.
I'm not denigrating either of them.
Mm-hmm.
Yeah, so there's a fruitiness that is what I like about the Wild Turkey 101, but it's a bit fruitier here.
(02:30):
Yes.
Yes.
And then it's got, I mean, it is 110.
It's got a little heat on it.
It's got some legs on it too.
Lovely.
Oh, yeah, it does.
This is got to be 10, right?
It's 110 proof, but.
I do like it though, man.
The heat of it that you get right up front isn't, we've had 100 proofs that were more sharp than this.
(02:56):
Yeah, we have.
So, you know, going up to 110 proof or trying 110 proof, neat, which is how we drink it.
Yeah.
This, this is a good one to do that with because it doesn't, it's not any hotter than some of the 100 proofs out there.
Kind of know.
So.
Now, unfortunately, I didn't bring the regular Russell Reserve.
(03:20):
So this is like, I don't know what you'll call the red label.
I didn't bring the white label.
Um, red label, but not rye.
Or no, that's green.
Yeah, you're thinking green and they're buying scratch.
They don't say that.
Right label is just not a barrel select.
But, and it's a little bit cheaper, right?
This one's coming in at 55, like 55.
(03:42):
I think the other ones, what, 40?
The white label, I thought was like 38.
I'm going to round that to 40.
Yeah.
So, so is it worth the extra 15?
I don't know.
That's going to be up to you.
I can't say right now.
It tastes a lot alike.
We're also, we're all, you know, we also don't have the other one with us to compare.
Right.
(04:03):
So it's hard to do it side by side with one side.
Really love both of them though.
Like this one a lot.
They are talking about Russell's Reserve.
Pretty much the entire line is always a little bit of chatter somewhere that it might go allocated, right?
Yes.
And here's the thing.
For years and years and years and years.
(04:26):
Also for years, just like so many other rumors that won't die.
Yeah, but they're going to get rid of old granddad 114.
Yeah.
10 years.
It doesn't happen yet.
But I would say, I would say there is a much better argument for old granddad going away than Russell's going out.
(04:50):
I would too.
And that's just because of price point.
Yeah, if they're taking that same mash and they're selling, you know, bottling it and selling it for much more than what the right, you know, three times more than what the old granddad is.
And old granddad 114 is inexpensive.
Oh, I absolutely.
It's what hasn't made it to 20 yet.
I think it has probably at the last rumor, right?
(05:15):
People are buying it again.
What's going on?
Even if it was 14 or 18 or 20, if you can just give it another year and sell it for 35, why not?
Right.
Yeah.
And I mean, it's got a greater chance of doing that.
Relavantly, it's no longer old granddad at that point.
(05:36):
You're going to relabel it.
But if it's the same mash and you just touch longer and you sell it for three times more.
Yeah.
So.
Anyway, this isn't an old granddad episode.
So yeah, sorry.
The Russell's they're talking about.
Oh, no, I get I got pulled off too, because I love I really like that old granddad 114 as well.
(06:00):
The price I see varies from.
21 to.
34.
So it went up.
That 34 is going to be on the high end.
That's that's a ridiculous price.
Yeah, I'm not sure what what shop that is, but it went to 21.
Now it's 21.
(06:21):
I think the last time I bought it, it was 14 or 15.
Yeah.
And that's that that's total.
No, total wine is 23.
Okay.
That's pretty reasonable.
Everything went up in the last five years.
Oh, yeah, it did.
So, but do I see do I see Russell's going allocated?
Okay.
Anything can go allocated if you don't have a lot of it.
(06:44):
True.
Anything can.
And now what I was about to say is I don't think people would pay those prices and do the things you need to do in order to be able to get.
Russell's as allocated, but then.
I thought about.
Yeah, Buffalo trace.
Yeah.
(07:05):
People go through outrageous links to get some of the Buffalo trace products that really shouldn't be that.
Shouldn't be that high.
Yes, the Eagle rare was a $27 bottle on the high end.
And now it's 80.
Yeah.
I mean, possibly you can get it lower, but.
If you're looking at the common price, 70 to 80, it's yeah.
(07:30):
It's Eagle rare.
I'm not talking about the Eagle rare 17.
I'm talking about Eagle rare.
No, just the regular 10, whatever it is.
A lot of stuff just gets driven up and you don't know.
You don't know what's going to happen next.
It's crazy.
Absolutely crazy.
Right.
However, this Russell's.
Like very nice.
Very nice.
(07:51):
Smooth.
Yeah, like like 110 smooth.
You know, and they think they didn't buy accident shoes, a red label for it and the red and white label for the other bottle because there is a red hue to this.
Absolutely.
And I don't know where it comes from, but that's probably somewhere that makes the fruit because it's pretty fruity.
(08:16):
Right.
It is fruity, but why can't it be red wheat?
It could be.
Red wheat brings in.
Of course, that's not what they say.
They say, right?
They got right.
They got 13% right.
12 barley.
So, yeah, I don't know.
I wonder if it's multi barley.
Could be.
I don't know.
Anyway, could also be the barrels at the age.
(08:40):
Yeah.
I mean, it's got to be new American.
But there's no thing on the chart.
So that could be a high chart barrel.
Could be a number of things.
Could be just a particular place in a Rick house.
It does it.
Absolutely.
But so many variables.
So little time.
It's Kentucky straight bourbon whiskey.
Pretty mild.
Then this one's got a little fruity kick and they bottle it at one ten.
(09:03):
So it kind of makes it a super winner in my book.
Since both of us like high proof whiskey.
Yes.
Yeah.
And I always want a little something to distinguish your Kentucky straight bourbon whiskey from another Kentucky straight bourbon whiskey.
Because so many of them are so very, very similar.
So.
Okay.
(09:24):
The cigar took us forever to get to this garden.
Kind of did.
I'm still I'm still sniffing on the sniffing.
It's so nice.
It is.
So the cold draw was very earth.
You know, like leaves, like, like fall, rotten leaves and some earth.
All rotting leaves.
(09:46):
Yeah, you know what I'm talking about, right?
They are so brown.
They're rotten.
They're probably wet too.
I know what you're talking about.
And what I lied to.
Less, less of that.
It's still earthy.
Little wood.
And it ignites the mouth.
Like everything lights up.
(10:08):
And it does have a bit of a.
In the back of the throat.
It built the mouth coating builds quick.
From the mouth coating.
The.
Just the entire mouth feel.
Yeah, the little in the back of the throat and.
There's something it's not pepper.
(10:30):
It's a little so it's it's a deeper and there's some kind of.
Spice in there.
That that has that that's causing it to.
Well, to me, it seems like it's causing it to go there.
It's not exactly pepper, but it's maybe like a red pepper.
Not that not black pepper.
Maybe.
(10:51):
Yeah.
And then you do get black pepper in the retrohale.
So it's it's peppery, but just in certain places.
I wouldn't hand this to just anybody and I would be.
Consider this a bold cigar.
Right. I would say that as well.
I would definitely say he got to be easy with this.
Oh, and and and the look.
At the black black rapper and the white white ash.
(11:13):
Oh, I'm loving it.
It's not a white white ash.
It is.
It is a dirty.
The rapper.
But it's not.
It's not the.
It's not the bright white ash that I really really like.
Really, really like gray ash.
This is a dark gray ash or darker.
It is.
(11:35):
The rapper itself.
Absolutely beautiful.
I mean, dark, dark, dark brown.
Almost like a chocolate brown, right?
Yep.
And and just it's it's got some veining going on in it.
So, you know, the veins are three-dimensional.
It's it's got to be a dark brown.
The veins are three-dimensional.
(11:57):
It's it's got to you can feel just the the.
I don't want to say coarseness,
but it's almost like a coordinates, right?
You can feel the the.
The topography of the of the rapper.
It's not a really hard rap.
It's kind of soft.
No, everything.
(12:19):
Everything is just like it should be.
It's it's.
It's quite beautiful in its way.
Hmm.
Very much like this.
Since we talk on beauty,
I will go to the band.
I find this band uninspiring.
And there's a couple other in this the same category.
(12:41):
The sifuentes.
You got the red one. We got this one. This one's blue and white.
There's a couple others and the entire sifuentes line.
Don't get me wrong.
Harken's back to an earlier time,
which I think is its goal.
Think that's the idea.
But.
I like others that do it.
Don't like this one.
(13:03):
There's there's several labels that I'm like,
yeah, Harken's back and it's good and it's nice.
And I'm like, I don't like this one.
It's just it's just personal.
Yeah.
Something I'm not going to say it's bad.
Objectively, but it's subjectively.
I don't like it.
I think that if the logo in the middle popped more.
(13:25):
Yeah.
That it would.
Yeah, it would evoke a different feeling.
And if the shield on the right didn't just end up looking like a pineapple.
Yes.
Yes.
So there's two shields on it.
And the one on the right, I swear,
looks like a pineapple or part of a hand grenade.
Tatumasher.
Yep.
(13:46):
No, it sure does.
It's a nice shield.
Absolutely.
But with the pineapple behind it.
We have to talk about the band too much, but I just thought since you mentioned beauty.
What I do like what I do like about the band very much is the embossing around the edge.
So it's got these little lines embossed in it.
(14:08):
Yeah.
And they are three dimensional.
That that I think is pretty cool.
That's a nice level of detail there.
That is.
That's true.
I'll give them that.
All right.
So mine doesn't, my band does not move on its own.
I can't wiggle it and move it.
(14:30):
Mine is not moving either.
But that's fine.
We'll get down there.
We'll probably loosen up a little bit of a fine.
I will get it to move.
I'm not going to few.
Do I not get to move?
I'm not going to force it or anything.
I'm going to wait until time.
I can't do it.
I'm not going to turn my finger on it.
It's been a long time.
I'm not going to turn it over.
I'm going to force it into.
(14:51):
I'm going to do it.
I'm going to turn it over.
I'm going to make sure that you know, check it early.
True.
I do too.
It's a nervous habit or something.
I don't know.
I still roll the round cigars.
Yes, yes.
I do too.
And the box press.
You can't roll them.
It's annoying, but with the round ones, you could take care of that.
(15:12):
Well, I do rotate mine.
Now, square presses when I smoke, but do you?
I don't roll them around in my fingers because you can't.
But a boom.
All right.
I feel like we covered that.
I think we did.
First third.
All right.
First third.
Why?
To technology.
We have technology.
We've we took a long time to do that.
(15:34):
We did a lot to say.
We were dawdling.
We were dawdling.
I don't know if I dawdle.
You weren't dawdling.
You were clearly daily dailing.
Exactly.
All right.
So I grabbed an article.
(15:56):
This is from Cytech Daily.
And we have a new material
that will dramatically increase the efficiency
of solar cells.
So nice.
Research is investigating the bulk photo
of a voltaic effect and promising new materials.
(16:21):
So bolt.
Bolt.
Bulk.
But it all voltaic effects are rare.
And it can allow certain materials to surpass the performance
of traditional PN junction in solar cells.
PN junction is a the standard doping doping holes phosphorus
(16:43):
and the P is for phosphorus.
And this is the standard way we make a lot of semiconductors.
But in a recent breakthrough,
researchers in Japan have confirmed a bulk photo
of a thick effect in an alpha phase indium salinide.
Now, here's before we get before I get too excited.
(17:06):
I am not familiar with this.
Yeah.
Well, OK, so.
Indium salinide.
Here's what I'm not excited about.
Oh, what a pain in the ass.
This is Indian salinide.
I mean, these are OK, selenium is not that rare, but indium.
Why'd you have to go to indium?
It's not like we have indium laying around, you know.
(17:29):
So I love the ones that are they're going to.
Oh, it's a we're using salt, not lithium.
Just, you know, yeah.
Yeah.
I like say, I want something, want some magical effect
to come out something common, not something exotic.
Hey, we found a new use for Americancium.
Right.
(17:50):
So that part is going to take a century that part.
I'm like, oh, well, that's this is.
This is not going to probably replace much.
Aligning with prior theoretical predictions.
Yes.
So how prior did they run it through AI?
Yeah, but it might be my guess is.
Yeah.
(18:11):
Yeah.
And then they said, hey, we have to have some of this on hand.
Yeah.
Let's see what we could do.
Yeah.
Yep.
So today, most source cells use the one more familiar with.
It looked like diodes and stuff that we make in semiconductors.
But these designs are constrained and it puts a cap on the theoretical maximum.
(18:33):
So I think it's like 32 or something.
Let me see if that's in the article already and I can state it up front.
It's not, but I think it's around 32.
So to give you a reference, I think most of the source cells we buy today
are between 20 and 22 percent efficient with a maximum theoretical efficiency of like 30 to 32, 33, something like that.
(18:58):
So if we can get past that 32 in a theory, well, then we can maybe make something better.
Right.
And if early generations of something as a theoretical max of 60 comes out at 30, it's called winning.
So yeah, I can see moving on.
So certain crystal materials exhibit an intriguing phenomena known as the BPV, right?
(19:21):
And in the Mies materials lacking an internal symmetry, electrons excited by light can move
coherently in specific direction instead of returning their original positions.
So it's what's known as shift currents leading to the generation of this effect.
So basically, when you make a solar cell, it's quantized to a specific wavelength of light.
(19:47):
And so that's why we're really limited by some percentage because you can only use one of the lights,
not all the lights, because light is composed a lot of different frequencies.
Even just in the visible, it's a lot of frequencies, much less ultra, ultra violet and infrared and all
the ones we can see. So the point here is it can go into different states and then still create
(20:14):
energy. So it's nice. Yeah, it doesn't sound mass-producible. Well, it might be mass-producible,
but I don't see us awash in indium anytime soon. Does not mass-producible. Yeah.
So, yeah, yeah.
Oh, there's some fun Japanese names here, too, if you want to try to pronounce them.
(20:37):
Oh, go for it. Noriaki, you're a commie. Nori Yuuki. Noriuki.
Oriaki from Shinsu University. He was doing some of the research here.
They published it in Applied Physics Letters, you know, for all of you that have a subscription.
Yeah. So that's... So, subscribe to Applied Physics, but apply five
(21:02):
pleasants letters. I mean, come on. So here's the other thing I'm disappointed in. They don't
list a theoretical maximum on this one either, right? I'd like to know what the theoretical
maximum is. They're still developing it. They don't know yet. Oh, they got numbers.
I bet they got numbers. Yeah, made up numbers so they can keep getting grants.
(21:27):
It could be... Oh, I mean, you know, curved a little bit. Scientific numbers so they can keep
getting grants. But after testing, different external voltages and incident light of various
frequencies, they verify the existence of the ship's currents in an out-of-plane direction,
meaning it can go in multiple states. And the BPV effect occurred throughout a wide range
(21:51):
of light frequencies. So that's great. That part is really damn cool. Right. So here's where I think
this has its application space. How many square feet of solar panels do we have to stick on all
these stations? And if you can make one, really expensive one, of a quarter of the size and it
(22:13):
generates the same electricity, you're going to be a lot happier. No, you make it the same size.
Well, you know what I mean. You get more power on the station, but... And maybe better backup and
stuff like that. As you get, as you lose capability due to impacts. Oh, that too.
(22:34):
Gives you longer, more longevity. Right. So I see it having... Space is a great... Space is a great
thing. Yeah. What would be a great thing for that? I think that is the example. Because we have a
lot of examples where something's perfect for space because you don't need a lot of them,
and it's so much better, and you have to use something that's better. But with this combination,
(22:58):
what would the radiation in space do for it? What did affect it? Great question. Well,
here's the good news. It's non-crystalline. So impacts wouldn't destroy a particular junction
because it breaks the crystallinity. Right? Okay. So that's possible. I don't really know.
I'm just sipping on here. So it's possible. It could be better. But I could see Rovers,
(23:20):
you know, like Mars Rovers having these sorts of panels because... Helicopter. You need every
piece of light you can use. Especially the further out you get. Right. Right. So I think it has applications.
It's not going to be my house. No. Not going to be your house, not going to be your car,
(23:41):
not going to be your plane, not going to be in this. Right. Because space applications can
afford to pay for the indium. They're going to have smaller volumes, so they'll be able to find
enough indium. And by that you mean buy it from China? Yeah. I mean, I don't know that
indium necessarily comes from China really no. Because it's not... We've been really focusing on
(24:02):
the rare earths. Indian is not a rare earth. Yeah. I just don't know enough about it. No,
I mean either. You mean the crystals or the photo of a tank or you mean the indium itself?
The indium itself. I don't know that much about either.
Indium is just not something anybody uses. I used a lot of exotic... Actually, I used a lot of the
(24:25):
rare earth. Most of my research from my masters was in rare earths. I bound ligands to them. And
we tried to determine their structure in space within NMR and a little calculation.
I never read your dissertation. No one would. There's no reason to read it.
(24:50):
Well, I'll read them from time to time. People I know. Okay. Well, I think I have a copy.
Maybe. If you find it, I'll take it. But I don't know anything about indium. I've never done
my work with indium. Quote, our findings have the potential to further accelerate the spread of
(25:11):
solar cells. One of the key technologies for environmental energy harvesting and a promising
avenue towards carbon neutral society. End quote from the professor. But
no. No, if you can't mass produce it or you can't see a path to mass producing it,
(25:35):
that statement is non-viable. Well, what maybe what they really demonstrated was that through
previous calculations, you can foretell what would have this property and this proof
demonstrated that. Yeah, that seems the real value. And now you can go find other things
that would be more producible. But the question is, can you find more average things? Right. Sure.
(26:02):
Absolutely. But the fact that maybe now they figured out, hey, we can forecast it is probably the biggest
thing here because you want this property. You just don't know how to get it. I know, I know AI
has, you know, been a boon to physics and all kinds of things. But I think in the realm of
(26:24):
material science is probably where it's going to absolutely excel. Oh, completely. We're seeing
it already. We've talked about it many times. Yep. Yes. Yes. Absolutely. And it is accelerating
at a rate here to not envisioned, even when we envisioned it. We were even when we envisioned
(26:48):
it, it's good sense. Girl like man, is it? Yeah, even more mad. So yeah, much more mad than what
you think it is. Yeah. Yeah. I mean, it's amazing. All right. Shall we take a break? We shall. We'll
be right back. Let's do it.
(27:32):
All right. Welcome back. Back for our midpoint. What do we got for the midpoint, Bubba? So the
I've gotten used to the mouth coding. Why get used to it as I wash it out with water and whiskey.
(27:53):
But it, man, does it build fast? Real fast. I'm going to go with three draw.
Less than that. I think I think too. It's pretty much there. I don't feel like the cigar is going
to make me sick. I don't feel like I'm going to get it. I don't feel like I'm going to get a
(28:15):
nicting punch from it. And I don't feel like my mouth is just going to dry up like this a hair.
But this is a bold cigar. I would say very, very bold.
And I am. I'm keeping it tamped down because I let it build. And I was like,
(28:37):
not fan. I'm just not fan. Yeah. But I'm a fan with the Russell's. But aside from that,
the deep earth is really nice. You don't get a deep, deep earth in a lot of cigars.
And with no pepper, no black pepper. Okay.
(29:00):
That's the retro. That's beautiful. Yeah. But after you said that, I'm not doing a retro.
But I think it's actually kind of a beautiful cigar.
It has its place. Yeah. Especially if you like a bold cigar. Yeah. This is a nice one.
And actually, it's the perfect time to have it. This is a cold weather cigar. Oh, 100%.
(29:23):
Yeah. I would not want this in the summer. Too strong for the summer.
But here we are sitting in the winter, right? I mean, don't get me wrong. It's a Texas winter,
so I'm not trying to say it's real winter for those in Michigan. But I'm just saying, you know,
cold weather, not hot weather. Part of the fun of people from, you know, the North
(29:49):
North and Northeast is hearing people like us talk, especially people like me talk, and say,
it's cold outside. It's 30 degrees. They're like, ah, try minus 20. Right. You know, it's okay.
Yes. But I don't choose to live there. I choose to live here. Yeah. And vice versa.
(30:10):
And you acclimate you acclimate to a temperature. I know people from Chicago
that come down here and they'll put on a coat before I will. Once once they've acclimated,
right? They've been here five years or so. They'll put a coat on before I will.
It took me 10. So you acclimate to an area. Of course you do. And I think age also has a
(30:32):
has a part in it. Yeah. Right. So it is what it is, man. But right now it's Texas cold. It's a
28, I guess. It's like 28, whether maybe a windshields and teens, something like that.
Yep. So that's cold for Texas. Yep. We're going to have like, I don't know,
two weeks of that, we'll come back to something above freezing. Then we'll do a couple more weeks
(30:56):
found below freezing. February is usually pretty deep for us. And then by March, we're out of it.
Yeah. The first couple of weeks of February is typically here in North Texas is typically our
coldest part of the year. Yeah. And like I said, I used to walk. I'll never forget walking
the beat at SLU back when I was in St. Louis doing security at St. Lucian University.
(31:22):
And it was minus 45 windshield minus 20 walking around. Yeah, it was cold. It was cold. Yeah,
but you had your you had your dad's Korea. I don't know that that's high quality. I mean,
it's wool and canvas. If that's what you're really going for. But it wasn't overcoat yet.
That will keep it to days technology though. Oh my god. The new thin slating stuff. The bomb.
(31:48):
There's a there's a lot of awesome tech that happened in clothing. Yeah. Yeah. And you get
thinner, lighter weight, but still trap that heat. Oh, it's great. So great. It is pretty awesome.
Yeah. So but part of the downside is you have to you have to really pay attention to it to find
(32:13):
something that will keep you warm when it's when it's wet. Yeah. Right. So you got to pay attention
that but things like wool, even if it gets wet, will still keep you warm. And that's old technology.
It's kind of funny. We're we're trying to we're trying to best old technology. Try to be better
(32:34):
than sheep. And sometimes most of the time, not achieving. Yeah, probably true. But cold weather
cigar. But I think it goes well with the rustles. The rustles has a nice tamping effect on it.
And it brings actually milder flavors to it too. When you do a drink drop, brings out some milder
(32:55):
flavors that you don't get too much of in the in the reg or draw. So it's nice. It just it
tames it out really nice gives it a good flavor, in my opinion. No, I know. Maybe I'm going to have
to think about that a little more. No problem. We have nothing but time. All right. But this
this this fruity stuff pretty darn nice. That is not age stated. No, at least two years. It is at
(33:23):
least two years. But and I mean, even at $55, I think this has a really, really nice flavor to it.
Oh, right. And that's that's that's part of it is it got it gets its place within the price point,
right? And you go, well, there's other liquors that I would buy at 55, right?
(33:47):
But before this one, but in this case, I don't know. This is a really good I think there's a really good
offering for 55. It absolutely is. Absolutely is. Okay. So if you go to the Russell's Reserve
(34:08):
10 year old Kentucky State Bourbon Whiskey, it's I see it right now. It's SPACs for 42. So 38 to
40. 40 is a good number. Let's call 40. So it's bottled at 90 proof and is age stated at 10.
In what they call a number four char. So this is probably the same char, right? So it's a four.
(34:31):
What gives it the red? And you know, well, Turkey's got the same red color. Red turkeys.
Well, Turkey's got this red tune is at one on one. So my question is, okay, maybe this is worth the
extra 15 bucks. And there's no way that this single barrel isn't 10 years. I don't know why I
put 10 years on it. But it's probably at least eight. But if you've got the Russell's Reserve 10
(34:59):
at 42, and you got wild Turkey 101. Uh oh, here's a problem, right? Because wild Turkey is
rather affordable. Oh, really, really damn affordable. Right. Let me see.
(35:20):
But I don't think you really compare the wild Turkey 101 to this. No, not to this. I'd compare
it to the 10. So that because I think the 101 is better than the 90. I'd rather have the 101.
And they got very simple. No, it's not at all aged as long. And I think the wild Turkey is a higher
(35:42):
rise. It's a little spicier. But you're talking about getting a handle of it for the same price
as the 10 year. Yeah, this is the this Russell's is in a different category. It is. Well, I'm trying
to lump them together. And I think the $55 price point is pretty bang on for this one. I think it is
(36:03):
for a single barrel. So even if you compare it to the 10 and this is not age stated, so it's
probably not 10, you go, okay, just taste them. Do you really care what the number is? I don't
really care what the number is. Oh, God, no, no, so there are people to do. I'm just going to
hold on. There are people who do. I'm not one of them either. But I'm asked to ask him,
(36:25):
you've got three in a very similar category, the 101, the 10, and the single barrel.
And they vary wildly in price. And I think is an everyday drinker. I mean, obviously, would not
not not an everyday drinker. Yeah. Wild wild Turkey 101. Absolutely. For every day. Yeah. But this one,
(36:52):
this one deserves a place on a show. It does. All three of them. You know, you bring this out for,
you know, for friends or whatever. It definitely deserves a place on the shelf.
I agree. I put all three of them right next to each other. And I, I really like this. Maybe we
need to do a comparison episode on this one. We could definitely do that. Get all three and
(37:17):
cool. I don't think I have any with the 10 right now. I haven't had any 10 in maybe
four or five months. And I believe you recall, no, maybe you don't recall. Drinking it with me.
Maybe I don't recall. But we did and it's gone. Well, you know, sometimes
(37:41):
live in the moment most time. I don't know. Something like that.
I probably should get both of the bottles and do all three side by side. Yeah, I think we should.
And maybe do them blind. Oh, yes. I like that idea. Yeah. I like that idea. We can
we get someone to mix them up for us. Yes. Not mix them. Yes. You know, mix the glasses up for us.
(38:09):
And, you know, keep us honest. I think we're going to do that. I think we're going to do that soon.
I don't like this plan. I'm happy to be a part of it.
Okay. Well, the best phrases from a movie ever. Well, that's the midpoint. I don't like to 50
minutes. Normally, normally the midpoint is just a blow by. Yeah, but I mean, Russell's is worth
(38:37):
talking about. I really liked the line. I really liked the wild turkey. The thing that's nice is that
there are your onclusives where wild turkey one on one might be your, you know, your poor
for whiskey. And it was for, I don't remember, and they're divvy, divvy in a ruba that was there
(39:02):
for and I drank a lot of it that week. And I was like, you know what, I don't think I'm going to
want to drink wild turkey again for quite a while. And that really didn't take anywhere near the
amount of time that I thought it would be before I was pouring myself some more wild turkey.
So it's just a, it's a great line. And I think that's why we should do all of them together and
see what it's like. Every time you mention it, I think it's a great idea. Okay. I'm on my
(39:27):
can note. All right. Make a note of that. Make a note. You want pencil and paper? No. No, I got this.
You got this. I may not have it, but I will get it later. So, um, you know what we need? Mm.
We need to be able, you could delay emails. We need to be able to delay text. Oh, yeah. Yeah.
(39:51):
Yeah, we could do that. We just have tell, tell Syria or whatever, you know, uh, send this text.
Send this time. Send this text and when we can. Two weeks and five hours. Maybe Syria can do
that now. We don't know. I'll better try it. You can try it. Okay. Well, don't you try it on your
own time? Is it just me or does this cigar seem like a slow burner? It is a slow burner. It is. I
(40:13):
mean, I know I've done a lot of talking because I read a lot of the article and we've done a lot
of talking, but it's also coming off as a fairly slow burner. Yes. Yeah. I mean, I haven't done a
whole lot of talking. Look at mine. Yeah. You're ahead of me, but not by a lot. So, but it doesn't
want to go out. I mean, during the break, I can't, after the break, I came back and it was
(40:36):
right there, one puff, good to go. There are some props. There is some beauty in that.
There is. There is some goodness in that. The cigars that just go out on you as soon as you
set them down, that really annoys me a lot. I don't do that though, honestly. Not a lot.
But when it happens, you're like, Oh, come on. I get that.
Yeah. No, this one is coming off to me like a slow burner. Really nice. Even the boldness.
(41:05):
Like I said, it has its place. It has its time. Yeah. But and I'm tamping it with water now and
whiskey because even the water tamps it pretty easily. So, I don't think, I mean, I won't know
until tomorrow, but I don't think this is going to be the one that leaves that in the morning.
Right. Right. Some of them do that. I'm liking it. Good. By now, everybody knows we are not
(41:28):
doing an old fashion. Oh, yes. I hope everybody knows. It's just barely over the 50 mark,
but I don't I don't want to do an old fashion like this. Probably should have though. I mean,
it's right close. It's right close. Listen to you. You've been down here a while. Yeah.
Yeah. But I don't know. It's just something about it that says to be no hands off. Yeah.
(41:55):
Yeah. I like it just the way it is. I could agree with that. You didn't even do any serial
delusions. No, it's it's 110. I don't really start doing delusions until like 120 unless
unless it's a really sharp 10110 105, right? Or unless I'm just dying to know what comes out
at lower delusions. But I know what is it? The 10 is it 90? And the wild turkeys at 101.
(42:22):
They've already figured this out for you. You're good to go. Why don't you place this cigar?
Yes, I know. There's only two. That's me this time. Yes. Well, okay. So,
yeah, I'm putting it in the number two slot. Go figure.
(42:46):
I just wasn't number one slot. Oh, adventura King's gold. Oh, yeah. Good.
Yeah. Five by 52. And I just I just can't I did. I wanted to start us off strong for the year.
You and you absolutely did. The King's gold is an awesome stick.
That one's going to I think that one may take a bit before it gets
(43:08):
toppled if it does. But yeah, I can't put this partagous symphonin taste above it.
Just because this it I would not consider this an everyday smoker. It is quite bold. Right. And
more have to be in the mood for this. Where is the King's gold? Oh, there's pick it up and go.
(43:33):
All day. Yeah. Yep. So that's that's what I'd have to say for that. And since I'm and yeah,
easy. This is quick. And since I am putting together the liquors right now, the Russell's
Reserve is an excellent bottle. However, the number one from last week was also very difficult,
you know, because it was just the competing against itself. Yeah. And that was the Remus
(43:59):
eight of Remus volume eight Remus Reserve volume eight or whatever you want to call it,
eighth edition, eighth, whatever such such a great bottle. I still prefer over this. So
second place for this one as well. I as I predicted started the season.
(44:20):
Very intentional. Both cigar and liquor. You did good in choosing both of those. Can't argue.
Right. Right. So right now is easy. It'll it'll be more discussion later in the year.
Yeah. Well, I'm curious as to what might have the potential to unseat the Remus. And that's
(44:42):
I am too. I'm also really curious as to what might unseat the King's gold. Oh, the Russell man.
What's going to make him never do stop? True enough. The bottom. We'll find out next week.
Yeah, we will. I feel better. Heck yeah.
Alright, welcome to our newest episode.
(00:04):
In this episode we will have the Pardegas Sifuentes with it, Russell's Reserve Single Barrel.
They reserved it just for us.
You're hanging out with Bill and Daryl with cigars, liquor and more.
Alright, well the Pardegas Sifuentes is a 6x54, has a Connecticut, La Hero Maduro wrapper,
(00:31):
a Dominican Republic filler and binder, has an MSRP of $7.
The Russell's Reserve Single Barrel is bottled at 110 proof, has an MSRP of $55 on a side note,
for those who want to follow.
It's a part of the wild turkey line up of bourbon that differs primarily in age and ABV and barrel selection.
(00:56):
They do state the mash bill, which is 75% corn, 13% rye, 12% barley and it is in fact age stated, isn't it?
I didn't think it was.
No, maybe it's not.
I'm thinking of the Russell's 10 and this being the reserve of it, but it is not.
(01:18):
It's just a single barrel version.
Nope, not age stated.
Alright, I got met though, feels like it's 10.
It does.
The Russell's Reserve of lower lineage is 10, so you know, this was Gaby 10.
(01:41):
I don't know.
The only hit you get Kentucky straight bourbon whiskey, so it had to have been there at least two years.
There you go.
That's all you get.
That's the most you get.
Yeah, but that's okay.
That's okay.
Alrighty.
We're going to have some regardless.
Let's take a not irregardless, but regardless.
Thank you.
(02:02):
Yeah.
Yep.
Mm-hmm.
Smells like white turkey.
Alright, kidding.
I'm really a big fan of Russell's Reserve.
I'm a big fan of Wild Turkey 101, so.
I'm not denigrating either of them.
Mm-hmm.
Yeah, so there's a fruitiness that is what I like about the Wild Turkey 101, but it's a bit fruitier here.
(02:30):
Yes.
Yes.
And then it's got, I mean, it is 110.
It's got a little heat on it.
It's got some legs on it too.
Lovely.
Oh, yeah, it does.
This is got to be 10, right?
It's 110 proof, but.
I do like it though, man.
The heat of it that you get right up front isn't, we've had 100 proofs that were more sharp than this.
(02:56):
Yeah, we have.
So, you know, going up to 110 proof or trying 110 proof, neat, which is how we drink it.
Yeah.
This, this is a good one to do that with because it doesn't, it's not any hotter than some of the 100 proofs out there.
Kind of know.
So.
Now, unfortunately, I didn't bring the regular Russell Reserve.
(03:20):
So this is like, I don't know what you'll call the red label.
I didn't bring the white label.
Um, red label, but not rye.
Or no, that's green.
Yeah, you're thinking green and they're buying scratch.
They don't say that.
Right label is just not a barrel select.
But, and it's a little bit cheaper, right?
This one's coming in at 55, like 55.
(03:42):
I think the other ones, what, 40?
The white label, I thought was like 38.
I'm going to round that to 40.
Yeah.
So, so is it worth the extra 15?
I don't know.
That's going to be up to you.
I can't say right now.
It tastes a lot alike.
We're also, we're all, you know, we also don't have the other one with us to compare.
Right.
(04:03):
So it's hard to do it side by side with one side.
Really love both of them though.
Like this one a lot.
They are talking about Russell's Reserve.
Pretty much the entire line is always a little bit of chatter somewhere that it might go allocated, right?
Yes.
And here's the thing.
For years and years and years and years.
(04:26):
Also for years, just like so many other rumors that won't die.
Yeah, but they're going to get rid of old granddad 114.
Yeah.
10 years.
It doesn't happen yet.
But I would say, I would say there is a much better argument for old granddad going away than Russell's going out.
(04:50):
I would too.
And that's just because of price point.
Yeah, if they're taking that same mash and they're selling, you know, bottling it and selling it for much more than what the right, you know, three times more than what the old granddad is.
And old granddad 114 is inexpensive.
Oh, I absolutely.
It's what hasn't made it to 20 yet.
I think it has probably at the last rumor, right?
(05:15):
People are buying it again.
What's going on?
Even if it was 14 or 18 or 20, if you can just give it another year and sell it for 35, why not?
Right.
Yeah.
And I mean, it's got a greater chance of doing that.
Relavantly, it's no longer old granddad at that point.
(05:36):
You're going to relabel it.
But if it's the same mash and you just touch longer and you sell it for three times more.
Yeah.
So.
Anyway, this isn't an old granddad episode.
So yeah, sorry.
The Russell's they're talking about.
Oh, no, I get I got pulled off too, because I love I really like that old granddad 114 as well.
(06:00):
The price I see varies from.
21 to.
34.
So it went up.
That 34 is going to be on the high end.
That's that's a ridiculous price.
Yeah, I'm not sure what what shop that is, but it went to 21.
Now it's 21.
(06:21):
I think the last time I bought it, it was 14 or 15.
Yeah.
And that's that that's total.
No, total wine is 23.
Okay.
That's pretty reasonable.
Everything went up in the last five years.
Oh, yeah, it did.
So, but do I see do I see Russell's going allocated?
Okay.
Anything can go allocated if you don't have a lot of it.
(06:44):
True.
Anything can.
And now what I was about to say is I don't think people would pay those prices and do the things you need to do in order to be able to get.
Russell's as allocated, but then.
I thought about.
Yeah, Buffalo trace.
Yeah.
(07:05):
People go through outrageous links to get some of the Buffalo trace products that really shouldn't be that.
Shouldn't be that high.
Yes, the Eagle rare was a $27 bottle on the high end.
And now it's 80.
Yeah.
I mean, possibly you can get it lower, but.
If you're looking at the common price, 70 to 80, it's yeah.
(07:30):
It's Eagle rare.
I'm not talking about the Eagle rare 17.
I'm talking about Eagle rare.
No, just the regular 10, whatever it is.
A lot of stuff just gets driven up and you don't know.
You don't know what's going to happen next.
It's crazy.
Absolutely crazy.
Right.
However, this Russell's.
Like very nice.
Very nice.
(07:51):
Smooth.
Yeah, like like 110 smooth.
You know, and they think they didn't buy accident shoes, a red label for it and the red and white label for the other bottle because there is a red hue to this.
Absolutely.
And I don't know where it comes from, but that's probably somewhere that makes the fruit because it's pretty fruity.
(08:16):
Right.
It is fruity, but why can't it be red wheat?
It could be.
Red wheat brings in.
Of course, that's not what they say.
They say, right?
They got right.
They got 13% right.
12 barley.
So, yeah, I don't know.
I wonder if it's multi barley.
Could be.
I don't know.
Anyway, could also be the barrels at the age.
(08:40):
Yeah.
I mean, it's got to be new American.
But there's no thing on the chart.
So that could be a high chart barrel.
Could be a number of things.
Could be just a particular place in a Rick house.
It does it.
Absolutely.
But so many variables.
So little time.
It's Kentucky straight bourbon whiskey.
Pretty mild.
Then this one's got a little fruity kick and they bottle it at one ten.
(09:03):
So it kind of makes it a super winner in my book.
Since both of us like high proof whiskey.
Yes.
Yeah.
And I always want a little something to distinguish your Kentucky straight bourbon whiskey from another Kentucky straight bourbon whiskey.
Because so many of them are so very, very similar.
So.
Okay.
(09:24):
The cigar took us forever to get to this garden.
Kind of did.
I'm still I'm still sniffing on the sniffing.
It's so nice.
It is.
So the cold draw was very earth.
You know, like leaves, like, like fall, rotten leaves and some earth.
All rotting leaves.
(09:46):
Yeah, you know what I'm talking about, right?
They are so brown.
They're rotten.
They're probably wet too.
I know what you're talking about.
And what I lied to.
Less, less of that.
It's still earthy.
Little wood.
And it ignites the mouth.
Like everything lights up.
(10:08):
And it does have a bit of a.
In the back of the throat.
It built the mouth coating builds quick.
From the mouth coating.
The.
Just the entire mouth feel.
Yeah, the little in the back of the throat and.
There's something it's not pepper.
(10:30):
It's a little so it's it's a deeper and there's some kind of.
Spice in there.
That that has that that's causing it to.
Well, to me, it seems like it's causing it to go there.
It's not exactly pepper, but it's maybe like a red pepper.
Not that not black pepper.
Maybe.
(10:51):
Yeah.
And then you do get black pepper in the retrohale.
So it's it's peppery, but just in certain places.
I wouldn't hand this to just anybody and I would be.
Consider this a bold cigar.
Right. I would say that as well.
I would definitely say he got to be easy with this.
Oh, and and and the look.
At the black black rapper and the white white ash.
(11:13):
Oh, I'm loving it.
It's not a white white ash.
It is.
It is a dirty.
The rapper.
But it's not.
It's not the.
It's not the bright white ash that I really really like.
Really, really like gray ash.
This is a dark gray ash or darker.
It is.
(11:35):
The rapper itself.
Absolutely beautiful.
I mean, dark, dark, dark brown.
Almost like a chocolate brown, right?
Yep.
And and just it's it's got some veining going on in it.
So, you know, the veins are three-dimensional.
It's it's got to be a dark brown.
The veins are three-dimensional.
(11:57):
It's it's got to you can feel just the the.
I don't want to say coarseness,
but it's almost like a coordinates, right?
You can feel the the.
The topography of the of the rapper.
It's not a really hard rap.
It's kind of soft.
No, everything.
(12:19):
Everything is just like it should be.
It's it's.
It's quite beautiful in its way.
Hmm.
Very much like this.
Since we talk on beauty,
I will go to the band.
I find this band uninspiring.
And there's a couple other in this the same category.
(12:41):
The sifuentes.
You got the red one. We got this one. This one's blue and white.
There's a couple others and the entire sifuentes line.
Don't get me wrong.
Harken's back to an earlier time,
which I think is its goal.
Think that's the idea.
But.
I like others that do it.
Don't like this one.
(13:03):
There's there's several labels that I'm like,
yeah, Harken's back and it's good and it's nice.
And I'm like, I don't like this one.
It's just it's just personal.
Yeah.
Something I'm not going to say it's bad.
Objectively, but it's subjectively.
I don't like it.
I think that if the logo in the middle popped more.
(13:25):
Yeah.
That it would.
Yeah, it would evoke a different feeling.
And if the shield on the right didn't just end up looking like a pineapple.
Yes.
Yes.
So there's two shields on it.
And the one on the right, I swear,
looks like a pineapple or part of a hand grenade.
Tatumasher.
Yep.
(13:46):
No, it sure does.
It's a nice shield.
Absolutely.
But with the pineapple behind it.
We have to talk about the band too much, but I just thought since you mentioned beauty.
What I do like what I do like about the band very much is the embossing around the edge.
So it's got these little lines embossed in it.
(14:08):
Yeah.
And they are three dimensional.
That that I think is pretty cool.
That's a nice level of detail there.
That is.
That's true.
I'll give them that.
All right.
So mine doesn't, my band does not move on its own.
I can't wiggle it and move it.
(14:30):
Mine is not moving either.
But that's fine.
We'll get down there.
We'll probably loosen up a little bit of a fine.
I will get it to move.
I'm not going to few.
Do I not get to move?
I'm not going to force it or anything.
I'm going to wait until time.
I can't do it.
I'm not going to turn my finger on it.
It's been a long time.
I'm not going to turn it over.
I'm going to force it into.
(14:51):
I'm going to do it.
I'm going to turn it over.
I'm going to make sure that you know, check it early.
True.
I do too.
It's a nervous habit or something.
I don't know.
I still roll the round cigars.
Yes, yes.
I do too.
And the box press.
You can't roll them.
It's annoying, but with the round ones, you could take care of that.
(15:12):
Well, I do rotate mine.
Now, square presses when I smoke, but do you?
I don't roll them around in my fingers because you can't.
But a boom.
All right.
I feel like we covered that.
I think we did.
First third.
All right.
First third.
Why?
To technology.
We have technology.
We've we took a long time to do that.
(15:34):
We did a lot to say.
We were dawdling.
We were dawdling.
I don't know if I dawdle.
You weren't dawdling.
You were clearly daily dailing.
Exactly.
All right.
So I grabbed an article.
(15:56):
This is from Cytech Daily.
And we have a new material
that will dramatically increase the efficiency
of solar cells.
So nice.
Research is investigating the bulk photo
of a voltaic effect and promising new materials.
(16:21):
So bolt.
Bolt.
Bulk.
But it all voltaic effects are rare.
And it can allow certain materials to surpass the performance
of traditional PN junction in solar cells.
PN junction is a the standard doping doping holes phosphorus
(16:43):
and the P is for phosphorus.
And this is the standard way we make a lot of semiconductors.
But in a recent breakthrough,
researchers in Japan have confirmed a bulk photo
of a thick effect in an alpha phase indium salinide.
Now, here's before we get before I get too excited.
(17:06):
I am not familiar with this.
Yeah.
Well, OK, so.
Indium salinide.
Here's what I'm not excited about.
Oh, what a pain in the ass.
This is Indian salinide.
I mean, these are OK, selenium is not that rare, but indium.
Why'd you have to go to indium?
It's not like we have indium laying around, you know.
(17:29):
So I love the ones that are they're going to.
Oh, it's a we're using salt, not lithium.
Just, you know, yeah.
Yeah.
I like say, I want something, want some magical effect
to come out something common, not something exotic.
Hey, we found a new use for Americancium.
Right.
(17:50):
So that part is going to take a century that part.
I'm like, oh, well, that's this is.
This is not going to probably replace much.
Aligning with prior theoretical predictions.
Yes.
So how prior did they run it through AI?
Yeah, but it might be my guess is.
Yeah.
(18:11):
Yeah.
And then they said, hey, we have to have some of this on hand.
Yeah.
Let's see what we could do.
Yeah.
Yep.
So today, most source cells use the one more familiar with.
It looked like diodes and stuff that we make in semiconductors.
But these designs are constrained and it puts a cap on the theoretical maximum.
(18:33):
So I think it's like 32 or something.
Let me see if that's in the article already and I can state it up front.
It's not, but I think it's around 32.
So to give you a reference, I think most of the source cells we buy today
are between 20 and 22 percent efficient with a maximum theoretical efficiency of like 30 to 32, 33, something like that.
(18:58):
So if we can get past that 32 in a theory, well, then we can maybe make something better.
Right.
And if early generations of something as a theoretical max of 60 comes out at 30, it's called winning.
So yeah, I can see moving on.
So certain crystal materials exhibit an intriguing phenomena known as the BPV, right?
(19:21):
And in the Mies materials lacking an internal symmetry, electrons excited by light can move
coherently in specific direction instead of returning their original positions.
So it's what's known as shift currents leading to the generation of this effect.
So basically, when you make a solar cell, it's quantized to a specific wavelength of light.
(19:47):
And so that's why we're really limited by some percentage because you can only use one of the lights,
not all the lights, because light is composed a lot of different frequencies.
Even just in the visible, it's a lot of frequencies, much less ultra, ultra violet and infrared and all
the ones we can see. So the point here is it can go into different states and then still create
(20:14):
energy. So it's nice. Yeah, it doesn't sound mass-producible. Well, it might be mass-producible,
but I don't see us awash in indium anytime soon. Does not mass-producible. Yeah.
So, yeah, yeah.
Oh, there's some fun Japanese names here, too, if you want to try to pronounce them.
(20:37):
Oh, go for it. Noriaki, you're a commie. Nori Yuuki. Noriuki.
Oriaki from Shinsu University. He was doing some of the research here.
They published it in Applied Physics Letters, you know, for all of you that have a subscription.
Yeah. So that's... So, subscribe to Applied Physics, but apply five
(21:02):
pleasants letters. I mean, come on. So here's the other thing I'm disappointed in. They don't
list a theoretical maximum on this one either, right? I'd like to know what the theoretical
maximum is. They're still developing it. They don't know yet. Oh, they got numbers.
I bet they got numbers. Yeah, made up numbers so they can keep getting grants.
(21:27):
It could be... Oh, I mean, you know, curved a little bit. Scientific numbers so they can keep
getting grants. But after testing, different external voltages and incident light of various
frequencies, they verify the existence of the ship's currents in an out-of-plane direction,
meaning it can go in multiple states. And the BPV effect occurred throughout a wide range
(21:51):
of light frequencies. So that's great. That part is really damn cool. Right. So here's where I think
this has its application space. How many square feet of solar panels do we have to stick on all
these stations? And if you can make one, really expensive one, of a quarter of the size and it
(22:13):
generates the same electricity, you're going to be a lot happier. No, you make it the same size.
Well, you know what I mean. You get more power on the station, but... And maybe better backup and
stuff like that. As you get, as you lose capability due to impacts. Oh, that too.
(22:34):
Gives you longer, more longevity. Right. So I see it having... Space is a great... Space is a great
thing. Yeah. What would be a great thing for that? I think that is the example. Because we have a
lot of examples where something's perfect for space because you don't need a lot of them,
and it's so much better, and you have to use something that's better. But with this combination,
(22:58):
what would the radiation in space do for it? What did affect it? Great question. Well,
here's the good news. It's non-crystalline. So impacts wouldn't destroy a particular junction
because it breaks the crystallinity. Right? Okay. So that's possible. I don't really know.
I'm just sipping on here. So it's possible. It could be better. But I could see Rovers,
(23:20):
you know, like Mars Rovers having these sorts of panels because... Helicopter. You need every
piece of light you can use. Especially the further out you get. Right. Right. So I think it has applications.
It's not going to be my house. No. Not going to be your house, not going to be your car,
(23:41):
not going to be your plane, not going to be in this. Right. Because space applications can
afford to pay for the indium. They're going to have smaller volumes, so they'll be able to find
enough indium. And by that you mean buy it from China? Yeah. I mean, I don't know that
indium necessarily comes from China really no. Because it's not... We've been really focusing on
(24:02):
the rare earths. Indian is not a rare earth. Yeah. I just don't know enough about it. No,
I mean either. You mean the crystals or the photo of a tank or you mean the indium itself?
The indium itself. I don't know that much about either.
Indium is just not something anybody uses. I used a lot of exotic... Actually, I used a lot of the
(24:25):
rare earth. Most of my research from my masters was in rare earths. I bound ligands to them. And
we tried to determine their structure in space within NMR and a little calculation.
I never read your dissertation. No one would. There's no reason to read it.
(24:50):
Well, I'll read them from time to time. People I know. Okay. Well, I think I have a copy.
Maybe. If you find it, I'll take it. But I don't know anything about indium. I've never done
my work with indium. Quote, our findings have the potential to further accelerate the spread of
(25:11):
solar cells. One of the key technologies for environmental energy harvesting and a promising
avenue towards carbon neutral society. End quote from the professor. But
no. No, if you can't mass produce it or you can't see a path to mass producing it,
(25:35):
that statement is non-viable. Well, what maybe what they really demonstrated was that through
previous calculations, you can foretell what would have this property and this proof
demonstrated that. Yeah, that seems the real value. And now you can go find other things
that would be more producible. But the question is, can you find more average things? Right. Sure.
(26:02):
Absolutely. But the fact that maybe now they figured out, hey, we can forecast it is probably the biggest
thing here because you want this property. You just don't know how to get it. I know, I know AI
has, you know, been a boon to physics and all kinds of things. But I think in the realm of
(26:24):
material science is probably where it's going to absolutely excel. Oh, completely. We're seeing
it already. We've talked about it many times. Yep. Yes. Yes. Absolutely. And it is accelerating
at a rate here to not envisioned, even when we envisioned it. We were even when we envisioned
(26:48):
it, it's good sense. Girl like man, is it? Yeah, even more mad. So yeah, much more mad than what
you think it is. Yeah. Yeah. I mean, it's amazing. All right. Shall we take a break? We shall. We'll
be right back. Let's do it.
(27:32):
All right. Welcome back. Back for our midpoint. What do we got for the midpoint, Bubba? So the
I've gotten used to the mouth coding. Why get used to it as I wash it out with water and whiskey.
(27:53):
But it, man, does it build fast? Real fast. I'm going to go with three draw.
Less than that. I think I think too. It's pretty much there. I don't feel like the cigar is going
to make me sick. I don't feel like I'm going to get it. I don't feel like I'm going to get a
(28:15):
nicting punch from it. And I don't feel like my mouth is just going to dry up like this a hair.
But this is a bold cigar. I would say very, very bold.
And I am. I'm keeping it tamped down because I let it build. And I was like,
(28:37):
not fan. I'm just not fan. Yeah. But I'm a fan with the Russell's. But aside from that,
the deep earth is really nice. You don't get a deep, deep earth in a lot of cigars.
And with no pepper, no black pepper. Okay.
(29:00):
That's the retro. That's beautiful. Yeah. But after you said that, I'm not doing a retro.
But I think it's actually kind of a beautiful cigar.
It has its place. Yeah. Especially if you like a bold cigar. Yeah. This is a nice one.
And actually, it's the perfect time to have it. This is a cold weather cigar. Oh, 100%.
(29:23):
Yeah. I would not want this in the summer. Too strong for the summer.
But here we are sitting in the winter, right? I mean, don't get me wrong. It's a Texas winter,
so I'm not trying to say it's real winter for those in Michigan. But I'm just saying, you know,
cold weather, not hot weather. Part of the fun of people from, you know, the North
(29:49):
North and Northeast is hearing people like us talk, especially people like me talk, and say,
it's cold outside. It's 30 degrees. They're like, ah, try minus 20. Right. You know, it's okay.
Yes. But I don't choose to live there. I choose to live here. Yeah. And vice versa.
(30:10):
And you acclimate you acclimate to a temperature. I know people from Chicago
that come down here and they'll put on a coat before I will. Once once they've acclimated,
right? They've been here five years or so. They'll put a coat on before I will.
It took me 10. So you acclimate to an area. Of course you do. And I think age also has a
(30:32):
has a part in it. Yeah. Right. So it is what it is, man. But right now it's Texas cold. It's a
28, I guess. It's like 28, whether maybe a windshields and teens, something like that.
Yep. So that's cold for Texas. Yep. We're going to have like, I don't know,
two weeks of that, we'll come back to something above freezing. Then we'll do a couple more weeks
(30:56):
found below freezing. February is usually pretty deep for us. And then by March, we're out of it.
Yeah. The first couple of weeks of February is typically here in North Texas is typically our
coldest part of the year. Yeah. And like I said, I used to walk. I'll never forget walking
the beat at SLU back when I was in St. Louis doing security at St. Lucian University.
(31:22):
And it was minus 45 windshield minus 20 walking around. Yeah, it was cold. It was cold. Yeah,
but you had your you had your dad's Korea. I don't know that that's high quality. I mean,
it's wool and canvas. If that's what you're really going for. But it wasn't overcoat yet.
That will keep it to days technology though. Oh my god. The new thin slating stuff. The bomb.
(31:48):
There's a there's a lot of awesome tech that happened in clothing. Yeah. Yeah. And you get
thinner, lighter weight, but still trap that heat. Oh, it's great. So great. It is pretty awesome.
Yeah. So but part of the downside is you have to you have to really pay attention to it to find
(32:13):
something that will keep you warm when it's when it's wet. Yeah. Right. So you got to pay attention
that but things like wool, even if it gets wet, will still keep you warm. And that's old technology.
It's kind of funny. We're we're trying to we're trying to best old technology. Try to be better
(32:34):
than sheep. And sometimes most of the time, not achieving. Yeah, probably true. But cold weather
cigar. But I think it goes well with the rustles. The rustles has a nice tamping effect on it.
And it brings actually milder flavors to it too. When you do a drink drop, brings out some milder
(32:55):
flavors that you don't get too much of in the in the reg or draw. So it's nice. It just it
tames it out really nice gives it a good flavor, in my opinion. No, I know. Maybe I'm going to have
to think about that a little more. No problem. We have nothing but time. All right. But this
this this fruity stuff pretty darn nice. That is not age stated. No, at least two years. It is at
(33:23):
least two years. But and I mean, even at $55, I think this has a really, really nice flavor to it.
Oh, right. And that's that's that's part of it is it got it gets its place within the price point,
right? And you go, well, there's other liquors that I would buy at 55, right?
(33:47):
But before this one, but in this case, I don't know. This is a really good I think there's a really good
offering for 55. It absolutely is. Absolutely is. Okay. So if you go to the Russell's Reserve
(34:08):
10 year old Kentucky State Bourbon Whiskey, it's I see it right now. It's SPACs for 42. So 38 to
40. 40 is a good number. Let's call 40. So it's bottled at 90 proof and is age stated at 10.
In what they call a number four char. So this is probably the same char, right? So it's a four.
(34:31):
What gives it the red? And you know, well, Turkey's got the same red color. Red turkeys.
Well, Turkey's got this red tune is at one on one. So my question is, okay, maybe this is worth the
extra 15 bucks. And there's no way that this single barrel isn't 10 years. I don't know why I
put 10 years on it. But it's probably at least eight. But if you've got the Russell's Reserve 10
(34:59):
at 42, and you got wild Turkey 101. Uh oh, here's a problem, right? Because wild Turkey is
rather affordable. Oh, really, really damn affordable. Right. Let me see.
(35:20):
But I don't think you really compare the wild Turkey 101 to this. No, not to this. I'd compare
it to the 10. So that because I think the 101 is better than the 90. I'd rather have the 101.
And they got very simple. No, it's not at all aged as long. And I think the wild Turkey is a higher
(35:42):
rise. It's a little spicier. But you're talking about getting a handle of it for the same price
as the 10 year. Yeah, this is the this Russell's is in a different category. It is. Well, I'm trying
to lump them together. And I think the $55 price point is pretty bang on for this one. I think it is
(36:03):
for a single barrel. So even if you compare it to the 10 and this is not age stated, so it's
probably not 10, you go, okay, just taste them. Do you really care what the number is? I don't
really care what the number is. Oh, God, no, no, so there are people to do. I'm just going to
hold on. There are people who do. I'm not one of them either. But I'm asked to ask him,
(36:25):
you've got three in a very similar category, the 101, the 10, and the single barrel.
And they vary wildly in price. And I think is an everyday drinker. I mean, obviously, would not
not not an everyday drinker. Yeah. Wild wild Turkey 101. Absolutely. For every day. Yeah. But this one,
(36:52):
this one deserves a place on a show. It does. All three of them. You know, you bring this out for,
you know, for friends or whatever. It definitely deserves a place on the shelf.
I agree. I put all three of them right next to each other. And I, I really like this. Maybe we
need to do a comparison episode on this one. We could definitely do that. Get all three and
(37:17):
cool. I don't think I have any with the 10 right now. I haven't had any 10 in maybe
four or five months. And I believe you recall, no, maybe you don't recall. Drinking it with me.
Maybe I don't recall. But we did and it's gone. Well, you know, sometimes
(37:41):
live in the moment most time. I don't know. Something like that.
I probably should get both of the bottles and do all three side by side. Yeah, I think we should.
And maybe do them blind. Oh, yes. I like that idea. Yeah. I like that idea. We can
we get someone to mix them up for us. Yes. Not mix them. Yes. You know, mix the glasses up for us.
(38:09):
And, you know, keep us honest. I think we're going to do that. I think we're going to do that soon.
I don't like this plan. I'm happy to be a part of it.
Okay. Well, the best phrases from a movie ever. Well, that's the midpoint. I don't like to 50
minutes. Normally, normally the midpoint is just a blow by. Yeah, but I mean, Russell's is worth
(38:37):
talking about. I really liked the line. I really liked the wild turkey. The thing that's nice is that
there are your onclusives where wild turkey one on one might be your, you know, your poor
for whiskey. And it was for, I don't remember, and they're divvy, divvy in a ruba that was there
(39:02):
for and I drank a lot of it that week. And I was like, you know what, I don't think I'm going to
want to drink wild turkey again for quite a while. And that really didn't take anywhere near the
amount of time that I thought it would be before I was pouring myself some more wild turkey.
So it's just a, it's a great line. And I think that's why we should do all of them together and
see what it's like. Every time you mention it, I think it's a great idea. Okay. I'm on my
(39:27):
can note. All right. Make a note of that. Make a note. You want pencil and paper? No. No, I got this.
You got this. I may not have it, but I will get it later. So, um, you know what we need? Mm.
We need to be able, you could delay emails. We need to be able to delay text. Oh, yeah. Yeah.
(39:51):
Yeah, we could do that. We just have tell, tell Syria or whatever, you know, uh, send this text.
Send this time. Send this text and when we can. Two weeks and five hours. Maybe Syria can do
that now. We don't know. I'll better try it. You can try it. Okay. Well, don't you try it on your
own time? Is it just me or does this cigar seem like a slow burner? It is a slow burner. It is. I
(40:13):
mean, I know I've done a lot of talking because I read a lot of the article and we've done a lot
of talking, but it's also coming off as a fairly slow burner. Yes. Yeah. I mean, I haven't done a
whole lot of talking. Look at mine. Yeah. You're ahead of me, but not by a lot. So, but it doesn't
want to go out. I mean, during the break, I can't, after the break, I came back and it was
(40:36):
right there, one puff, good to go. There are some props. There is some beauty in that.
There is. There is some goodness in that. The cigars that just go out on you as soon as you
set them down, that really annoys me a lot. I don't do that though, honestly. Not a lot.
But when it happens, you're like, Oh, come on. I get that.
Yeah. No, this one is coming off to me like a slow burner. Really nice. Even the boldness.
(41:05):
Like I said, it has its place. It has its time. Yeah. But and I'm tamping it with water now and
whiskey because even the water tamps it pretty easily. So, I don't think, I mean, I won't know
until tomorrow, but I don't think this is going to be the one that leaves that in the morning.
Right. Right. Some of them do that. I'm liking it. Good. By now, everybody knows we are not
(41:28):
doing an old fashion. Oh, yes. I hope everybody knows. It's just barely over the 50 mark,
but I don't I don't want to do an old fashion like this. Probably should have though. I mean,
it's right close. It's right close. Listen to you. You've been down here a while. Yeah.
Yeah. But I don't know. It's just something about it that says to be no hands off. Yeah.
(41:55):
Yeah. I like it just the way it is. I could agree with that. You didn't even do any serial
delusions. No, it's it's 110. I don't really start doing delusions until like 120 unless
unless it's a really sharp 10110 105, right? Or unless I'm just dying to know what comes out
at lower delusions. But I know what is it? The 10 is it 90? And the wild turkeys at 101.
(42:22):
They've already figured this out for you. You're good to go. Why don't you place this cigar?
Yes, I know. There's only two. That's me this time. Yes. Well, okay. So,
yeah, I'm putting it in the number two slot. Go figure.
(42:46):
I just wasn't number one slot. Oh, adventura King's gold. Oh, yeah. Good.
Yeah. Five by 52. And I just I just can't I did. I wanted to start us off strong for the year.
You and you absolutely did. The King's gold is an awesome stick.
That one's going to I think that one may take a bit before it gets
(43:08):
toppled if it does. But yeah, I can't put this partagous symphonin taste above it.
Just because this it I would not consider this an everyday smoker. It is quite bold. Right. And
more have to be in the mood for this. Where is the King's gold? Oh, there's pick it up and go.
(43:33):
All day. Yeah. Yep. So that's that's what I'd have to say for that. And since I'm and yeah,
easy. This is quick. And since I am putting together the liquors right now, the Russell's
Reserve is an excellent bottle. However, the number one from last week was also very difficult,
you know, because it was just the competing against itself. Yeah. And that was the Remus
(43:59):
eight of Remus volume eight Remus Reserve volume eight or whatever you want to call it,
eighth edition, eighth, whatever such such a great bottle. I still prefer over this. So
second place for this one as well. I as I predicted started the season.
(44:20):
Very intentional. Both cigar and liquor. You did good in choosing both of those. Can't argue.
Right. Right. So right now is easy. It'll it'll be more discussion later in the year.
Yeah. Well, I'm curious as to what might have the potential to unseat the Remus. And that's
(44:42):
I am too. I'm also really curious as to what might unseat the King's gold. Oh, the Russell man.
What's going to make him never do stop? True enough. The bottom. We'll find out next week.
Yeah, we will. I feel better. Heck yeah.
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