February 3, 2025 • 54 mins
This week they discuss and article from Forbes by Erik Ofgang where he highlights the 6 must-try bourbons in 2025. They smoke the La Barba Purple and drink the 1845 Preemption Reverence Cask strength
https://www.forbes.com/sites/erikofgang/2025/01/14/6-must-try-bourbons-in-2025/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
All right, welcome to our newest episode.
(00:03):
Here we are again in this episode.
We will have the LaBarba Purple and with it,
purple 1845's Preemption Reverance Cask Strength.
Texas.
You're hanging out with Bill and Darryl,
with cigars, liquor and more.
(00:25):
All right.
All the LaBarba Purple is a five by 50,
has an Ecuadorian HVA Habano wrapper,
a Dominican Corojo binder and fillers of HVA,
Dominican Corojo and rare tobacco varietal called carbonyl.
The MSRP is $9.
(00:46):
On a side note, the LaBarba was founded by Tony Bellato
and Craig Rosie.
And after their red release, which was their original,
this purple was their second release.
And this was blended with the assistance from Henderson
Ventura and Robert Caldwell.
Both people we love and we love their, we love their blends.
(01:09):
We do.
The 1845 Distilling Company is again,
as you know, Bill alluded to.
It is a Texas, it is a Texas company here in Lowry Crossing,
Texas.
This is the cast strength.
It's bottled at 113 proof and has an MSRP of $85.
(01:32):
So you're paying for a small boutique.
So if I want to go to a big grocery store,
you know, like a Tom Thumb or a Kroger,
I'm driving at least 20 minutes.
You are.
Yeah.
It takes 20 minutes to get to this distillery.
Yeah. So yeah, it's a push for you.
Huh, grocery store distillery.
Hmm.
(01:53):
I found myself at the distillery.
So we did take a tour there.
We bought several bottles, three or four, I don't remember.
We liked them very much.
And I think they're going to go over places.
Yes.
Yes, yes, yes.
I do too.
Yeah.
They have a bar slash tasting room.
(02:17):
Where you can go.
And the gentleman's wife does wine.
Right.
So she has a variety of her own wines there as well.
Yeah.
Yeah.
So pretty cool, pretty cool.
And the women love the wine.
Yeah.
I don't know if you did or not.
I don't remember asking you about it.
I like the wines.
They're all very sweet.
(02:38):
They're sweet candy wines.
Not bad.
Well, you know what?
I didn't have the cab.
So I really don't know.
I think we have some.
The ones I had, the ones I had, I had more than one.
They are quick to pour.
No, no issue.
They were all sweet.
The ones I had.
(03:00):
I'm not a wine guy.
I just really don't care for wine,
which is why I don't drink it.
I drink things I like.
But they did this one thing, which surprised me.
Yeah.
They mixed three of their offerings together.
And to me, it tasted like grape juice.
Yeah.
(03:21):
And I thought that was awesome.
It was pretty cool.
There's not uncommon to have blended wines.
You just don't normally blend them yourselves in the glass.
But it was awesome.
It was pretty fun.
They were having fun.
So the 1845 distillery, you can go to their website.
(03:42):
They have a bunch of different things.
You can just sign up for the newsletter, of course.
They're winning awards.
Take a game.
They are winning awards.
They are getting into more stores.
And they do come out with one of a kinds,
which I happen to have one right next to us.
(04:04):
It's called the Texian.
So maybe we might grab that.
You need to try that.
I think that one's really good.
My preemption of what it is that their normal stock is,
the preemption to me is one of the best.
I really like the preemption.
So I give you an idea of what it is.
(04:25):
It's it's a weeded whiskey.
So it falls under the sweaters.
Yeah, it does.
It's smooth like a weeder.
The nose does not come off at 113 at all.
The nose is very mild.
But it's also, there's a fruitiness to it,
but the heat of 113, not in the nose.
(04:50):
No, and barely in the mouth.
It's really doesn't, yes, you get a little bit of sharpness,
but you get flavors out of it.
It doesn't just smack your palate and say,
oh, I'm high proof.
No, it does have a long finish.
It takes a while for the finish to finish.
(05:14):
I love that.
But yeah, nothing not to like about this, nothing at all.
The fruitiness is like your dried fruits.
You know, like kind of get like,
I mean, cherries and apricot kind of thing.
Cherries definitely, cherries definitely.
But I love that.
It's one of the things I like about this one is to me,
(05:36):
it's got a cherry forward flavor.
Yeah, good color.
I don't know how old that was, and it's not age stated.
I think they might have told us at the distillery,
but you know, I slept since then.
So they did, but it is straight.
So it's at least two years.
Good point.
I'd be willing to bet it's two years.
Yeah.
(05:58):
Yeah.
So they did tell us on the tour, I just, like you,
I just do not remember.
But it's so close, we could do it again.
Such a lovely palate though.
It was really good.
I like, it's got a real long finish.
And the finish isn't hot.
The finish is just the fruits and it's just so pleasant.
(06:19):
Yep.
And this family came from a beer background.
Yeah.
They had breweries and went up.
Pizza joint, I think, something like that.
Something like that.
And wound up getting into whiskeys.
And I think he's doing some pretty good stuff.
I think he's, I think he's just humming right along with it.
Doing really good.
(06:40):
I think they are too.
So they had a done right.
Unlike a lot of people that start out, you know,
they didn't go with doing, you know,
like an MGP product or something and putting it in.
They just, they started making it, storing it.
Right.
And when they had enough, they started selling it.
Yeah.
So when it was aged enough, they started selling it.
(07:02):
And it's pretty nice.
I like their, I like their aging barn.
And they're good tour.
Yeah.
It's really good.
Good tasting bar.
All of it was really nice.
Good tour.
So we recommend heading out there if you can, if you're close.
I know a lot of our listeners are in North Texas.
(07:24):
I don't know exactly, but there's a lot of Texas in our list.
So I assume everybody's real close to us.
So Larry Crossing is a small little community that
is east of McKinney on 380.
So you can go east on 380.
(07:45):
And then you wind up turning south on this one road,
keep going down and then eventually, boom, there it is.
Yeah.
And it's worth the drive.
They're good bottles.
They're pricey, but they're small.
And you end up paying for critiques.
Yeah, we know this because we've had enough boutique liquors
(08:07):
on this show.
And boutique cigars.
Yeah, and boutique cigar.
But we, the liquor, the boutique liquors
are different than the boutique cigars to me.
And the fact that you have rollers that are already rolling.
They have leaves already there.
They're just writing down a blend.
(08:29):
And they're running, right?
Whereas this is an investment in,
it's more of an investment in not quick moving real estate.
Definitely feels like more of an investment.
Yes.
So you can get a boutique cigar for 6, 8, 10 bucks.
But most of your boutique liquors
(08:50):
are going to be higher priced than what you expect out
of the counterparts that have large production runs.
Yeah, you're not going to get the $16 Rebel, right?
You're not going to get that from a boutique.
You're not going to get a $16 bottle from a boutique.
Right.
We can't do it.
Not with this kind of flavor.
(09:11):
Well, yeah, also not with this kind of flavor, right?
But I mean, I would venture to say
that there's a large portion of the whiskey community
that is, you know, their bottom end is 50.
Right, that's true too.
Right.
So picking up a boutique distiller, such as 1845,
(09:37):
for that price, isn't really cutting into what they would
normally pay for a bottle of liquor.
Right.
That's very true.
So just like a boutique cigar is pretty normal price point,
I think for a good portion of the whiskey community,
this is right around that same type of price.
(09:58):
It's a good pour.
It doesn't matter.
Absolutely.
Oh, absolutely.
Absolutely.
Right.
You take it otherwise.
It's a good pour and you paid about as much as you were going
to pay for any other bottle.
Yeah.
Then yeah, it probably doesn't matter too much.
And you want to give this a try.
This is a good liquor.
Indeed.
OK.
Nice folks, very family.
(10:21):
You know, they're very much about family.
So you go in.
They're going to treat you like your family.
I'm not sure an ass.
Yeah.
Yeah.
All right.
You have the cigar or so in?
Yeah.
Ready.
I think we should be ready.
We got about a little more and a half inch.
Yeah, but I haven't been thinking about it.
So I need a little bit more time on the cigar.
(10:45):
Yeah.
That's where I'm at.
OK.
So this is kind of what I would expect from Henderson
and of Hinger and Robert Caldwell.
It's a medium, feels like a medium bodied cigar
with largely baking spices type of flavors.
(11:07):
The retrohale is real mild, real nice,
brings out extra flavors.
I'm going to say that it's got kind of a cocoa
and a little bit of rubbing it in.
A little bit of some leather.
(11:29):
And then after that, you've got more of the baking spices.
Like, I've got like, I'm also like a vanilla and nutmeg
kind of thing.
It's real mild.
It's real mild, but it's very pleasant.
Definitely go with the nutmeg.
That's all right.
See, I'm thinking, I'm thinking, you know,
(11:51):
like some wood pulp, it's a paper and a babbling
book in the background.
I'm kidding what the babbling broke, too.
Yeah.
Definitely medium cigar.
Nice, you know, nice category in the baking spice realm.
(12:17):
Very well made, nice feel to the cigar itself.
And just a pleasant taste.
It does have the mediumness of the draw
kind of belies how much of a mouth coating
I'm getting off of it.
So that's a little bit of a dichotomy there.
(12:41):
But for the most part, I really like the cigar.
Right now, I'm going to say I prefer the red.
Really?
Yeah.
Yeah.
I think the red's a little bit smoother of a cigar
than what this is.
OK.
But the flavor profile on this is quite wonderful.
(13:06):
No, I agree.
This would not be a surprise.
This is not a surprise to me at all when you go, oh, you know,
this was an assist from Ventura and Caldwell.
Yep.
I would not surprise at all.
No, no, not in the least.
OK.
Have you done a drink draw?
(13:27):
I did do a drink draw.
I was going to bring that up.
I guess you probably saw me do the drink draw.
So I didn't think the drink changed it too much.
What was really nice was the drink didn't take away
those delicate flavors.
They're all still there.
And then I didn't really get much else.
(13:49):
Still had a nice finish.
The cigar shortened the finish, but not by too much.
Still had a little bit of a finish after the cigar.
But it was really nice.
See, I think the drink draw adds like a really, really
light, clove flavor to it.
(14:10):
That's funny.
Normally a clove tastes right.
Tell me what you think.
I'm not getting clove, but I love that retrohale.
OK, fair enough.
The retrohale is pretty mild, and it just
brings out all those baking spices stronger.
It's really nice.
This is an excellent blend.
(14:31):
A lot more paper in the retrohale for me.
Yeah, yeah.
It's that mild.
I like it.
I like it.
I expect nothing less from a vitre called
well collaboration to help.
La Barbara.
Think La Barbara came out in 2010?
(14:53):
I'm going to say.
I'm going to say something about the band.
OK, if it's called purple, it needs to be purple.
One bitches.
It is a darker purple.
It's a very it's a dark muted purple, but it is purple.
Yes.
And you got it.
(15:14):
Grab the light on your phone.
Yeah.
And take a look at it in, you know, white light.
OK.
And it comes out more purple than in this dim yellowish light.
OK.
It does.
But again, so the band is purple with gold accents.
And then, of course, they have the straight razor that
is there emblem.
(15:37):
And it's really clean, really nice.
I like this band.
But yeah, the purple is darker.
It's not purple one.
But I mean, you really think they wanted to name it plum or something?
No, stick with the stick with the basics.
(15:58):
We're selling the men here.
So a little bit of a backstory.
The reason why I said purple one is the wife got me this this shirt that
is like the purple is purple.
The purple is purple.
Long sleeve, solid color shirt you could ever think of.
Yeah.
And the first time Darryl saw saw me in that shirt,
(16:23):
he just looks at me, points at me and goes, that's purple one bitches.
Yeah.
So that shirt's been purple one bitches ever since.
Yeah, there's that.
First, it's the first purple.
It's the perfect purple.
That's purple number one.
Purple prime.
I just made it up at whatever.
(16:44):
But it was hilarious.
And it stuck.
At least for me, it stuck.
So anyway, lovely.
All right, cool.
So what we got going on today, man?
What's happening?
All right, well, you know, I'm a big fan of McCallop at Forbes as a drink reviewer.
(17:06):
Joe McCallop.
Oh, absolutely.
But he actually doesn't have a lot right now at Forbes in the liquor category.
But I found an article because I was surfing it to see what he'd done.
And Forbes does have an Eric Wolfgang reviewing six must try Berbins in 2025.
Okay.
(17:27):
I feel like this is our article.
We have to pause right here.
Eric Wolfgang.
What an awesome name.
Oh, right.
That's a good name.
I mean, I'm picturing a guy that's, you know, Viking-esque.
Yeah.
You know, he's got his battle axe and his ship right there.
(17:56):
That's what, when I hear this name, see this name, that's what comes to mind.
You know, I see a Viking.
No, no, I can't meet him now because, you know, he might not live up to that.
There's no way.
It's impossible.
But fabulous name.
You go, Eric.
Yeah.
(18:17):
Now, I could.
Oh, and it's not.
It is very Viking.
It is E-R-I-K.
Yeah.
Not C. It's bold and in your face, Eric.
No, I could kind of summarize.
I said off game.
It's off game.
Sorry.
I pronounce it wrong.
(18:38):
Sorry.
Sorry, Eric.
A flowery first paragraph that I could summarize.
But since this is the first time we've ever had anything from him, I want to give you
an idea of his writing style.
His writing style.
So I'm going to give you the full first paragraph.
Let's do it.
Put some inflection into it.
It's a good time to be a bourbon lover.
Yes, craft spirit sales are down and some smaller producers are worrying they could be
(19:03):
following craft beer footsteps, but consumers have still had an embarrassment of riches
when it comes to options.
In 20 minutes.
Yeah, this is great.
I like it.
In 2024, I was lucky enough to taste dozens of bourbon.
I also held my own informal blind tests, some were solid, but some didn't stand out.
(19:24):
Some were great, but just not to my taste.
While others just came up short and lacked the distinctive flavors, I left four in a
bourbon.
Here are the best of the bourbon I tasted and the ones I'm most looking forward to having
again and again in 2025.
He's range in price from 150 to under 40.
So there's an option for most any bourbon budget.
(19:45):
In general, I find that while a high price tag can be a marker of quality, a lower price
tag isn't necessarily an indicator of lack of quality.
Here are my favorite Bourbons for the new year.
Okay, before you get going on that, I now need to know what he looks for what he calls
distinctive flavors that he looks for in a bourbon.
(20:09):
Yeah.
And he listed Bourbons specifically.
Right.
He did say Bourbons.
Right.
So we're talking about corn here.
And there's, I mean, you got different base flavors of bourbon, even Kentucky bourbon.
(20:31):
There are a couple of different base flavors.
What distinctive.
When you say distinctive, that's what, what I don't know what he means by that, by that
choice of word.
To me, are you looking for a certain, certain base flavors?
(20:52):
So I think he is because if you remember when we talked to Joe, when we had him on what?
Three years ago.
Yeah.
So he was talking about how Texas needed to be in its own category.
I think whiskey competitions where you blend.
Yes.
The two groups together, Kentucky and Texas.
(21:15):
And in that, you could also say Wyoming and all these others have come up since we've interviewed
him.
Right.
So he's, he's going to probably follow in the footsteps of Joe and say he's looking
for Kentucky bourbon distinctive flavors.
Because I think almost all of your real reviewers and Somalia types are going to say, these
(21:37):
are two different categories.
So I think he's probably talking about Kentucky bourbon's because these are all that ilk.
I get that.
I get that.
And I agree, they do need to be categorized different, just like you're going to categorize
a Scotch whiskey different than an Irish whiskey, different than American whiskey,
(22:02):
different than a Texas whiskey.
And I do consider Texas whiskey's a different category than American whiskey's.
Yeah, I think they should be.
Yeah.
I agree with Joe on that one.
So I think he's looking for Kentucky because that's the default right now.
And okay.
And unless you say Texas, you have to assume the original.
(22:25):
Right.
Original recipe.
Well, I get that.
I can appreciate it.
I can understand.
I just hope that he's got some flexibility and taste buds enough to realize that there
are whiskeys in Texas that are on par, if not sometimes better, than what you get out of
(22:52):
the.
But in that category, exactly.
Understand, understand.
No, he does make a comment somewhat to that, that thought later on.
So, but I'll, well, I'll mention it when we get to it.
So he starts off with brothers bond, original cast strength, straight bourbon whiskey at
83 dollars.
(23:13):
Now, I like this because he starts out with a cast drink.
So that's nice, right?
That so okay.
You got my attention right away with a cast drink.
Absolutely.
And there aren't many lists that include cast strength, which is whiskeys in general.
Yeah, I think a lot of people shy away from them.
(23:35):
So I think a lot of your lists don't include them as much, especially your quote unquote
simalia.
Yeah.
They tend to not do the higher proofs.
Because they say there's more flavor at the lower end.
Sometimes they dilute them down to 60 to get more of the flavors.
Yeah.
It's fine, but really.
Yeah.
Really.
(23:56):
So brothers bonds, various burbins earned lots of praise from me and others in 2024.
And one of the burbins I'm most excited about sitting in 2025 is this 114 proof bourbon.
Each year 70 of brother bond bourbon barrels are selected and then bottled at barrel proof
(24:17):
without filtering.
The resulting bourbon has a pleasantly char forward flavor that is sweet instead of bracing
and is bursting with complexity.
I love it.
So great start, right?
Absolutely great.
I love that.
I will probably seek this one out because I'll approve for 100% 114 proof.
Okay.
(24:38):
Before we get on to the rest, let's take a little break.
Okay.
And do a midpoint after that.
Cool.
Good call.
Check out our website cigars, liquor and more.com for more of our podcasts, blogs and support
the show by shopping from our online store.
Contact us through the website or Instagram and let us know what cigars and liquor you
(24:59):
want us to review, anything else you'd like us to talk about.
And don't forget to check the online store for free swag.
The website is cigars, liquor and more.com.
Connect with us on Instagram at cigars, liquor and more at cigar, darryl and at bill underscore
C L M.
All right.
What does our midpoint look like?
(25:24):
So let's start with the liquor.
Yes.
You were mentioning that during the break.
Let's start with the liquor.
Yes.
This, it's a such a good combination of a nice little bite and great flavors.
(25:45):
Really great flavor.
With a really, really nice and smooth finish.
Great finish.
There is nothing not to love about the preemption.
Nothing at all.
This should definitely be pretty like if you're giving it numbers because people love numbers,
(26:08):
this is in the mid 90s.
This is a great bottle, somewhere between 90 to a 94, right?
At least.
It's not going to be in the upper 90s, but it's going to be.
You're talking score, right?
Yeah.
Everybody likes to give a score.
I'm putting it up there.
This is a really good bottle.
Yeah.
So freaking Luegli.
Absolutely.
Mm.
Mm.
The cigar.
(26:31):
I think all these blenders, whether it's La Barba, insurer or Caldwell, they blend to consistency.
And this is not transitioning.
I understand.
But all those flavors that started are all still there.
And it's still just as smooth and wonderful as ever.
If anything, like we said, you keep acclimating anything that was strong before mellows out.
(26:56):
And it's just really nice right now.
And I am so very much enjoying what I'm getting out of the combination of this liquor in the
cigar.
It is nice.
Yeah.
You know, I was thinking along those lines, like, is this a primo pairing?
And my thought was, okay, the liquor is not adding to the cigar.
(27:20):
The cigar is not adding to the liquor.
So our classical definition is not a primo pairing.
But as I sit here, I go, I am so happy with it.
Right?
I'm so happy with the combination.
I could call it a primo pairing without those two categories.
For me, for me, the combination of these two is adding something because I get a nice,
(27:45):
gentle, light, clove flavor out of it, even still.
Yeah, nice.
For me, it does add something.
His combination does add something.
And I like that addition.
I was willing to give it the moniker just because I'm enjoying how much these two are
just nailing it.
(28:07):
I think these two were meant to go together.
Well, if that's any indication of the future, it sounds like we've already called it.
But we still got the rest of the show to go through.
I don't think it's going to need any more evidence.
It's there.
But we'll go through it, you know, just for completeness sake.
(28:29):
We're not going to end the show here.
But I'm enjoying both of them.
And I'm enjoying both of them.
So individually and together.
Yeah.
And so I don't feel the additive that's been a metric, but man, it's just so great.
I want to say, yeah.
And I do get the additive.
Primo.
(28:50):
And I think it is.
Now, this liquor I do have on my shelf.
Mm-hmm.
I do like it that much.
And yeah, we'll get into other stuff later.
Then I'm surprised it's still on your shelf.
I've been trying to be a good boy.
I've been doing the same.
And I haven't touched any of the F1.
(29:14):
I have a little bit occasionally.
I don't have an open F1.
That's why it's been pretty easy.
OK.
Well, next time we're at our porch.
Yeah.
But this preemption, I'm telling you, this is a great bottle of whiskey.
It is.
OK.
(29:35):
Cover the midpoint pretty well.
Yeah, I feel like we have bought a boom.
So we were talking about a list from Eric off gang.
I love that name still.
A good name.
I might change my name to that.
If I had the build for it, I would.
I might put two Ks on it.
Eric.
Yeah, that's how I roll.
(29:59):
Eric Luftko.
Eric.
Yeah, because there's no real P sound in that language, right?
So you'd have to go with Luftko.
Don't go with Luftko.
Do not go with Luftko.
No.
Right.
But Luftko?
It's a good name.
(30:20):
Luftko.
You go with Luftko.
Yeah, just replace everything with Ks.
Yeah.
Absolutely.
Well, you wanted two Ks.
There you go.
Yeah.
OK.
Number two he has on his list is the Smoke Wagon Straight Bourbon at $35.
Now, this is the original recipe.
(30:41):
He didn't even go with any of the fancy ones.
Right.
This is original recipe, 35 bucks.
Yep.
All day long, you cannot go wrong with this.
It is a good bottle.
He says, I threw this bourbon into a blind tasting round with seven other Bourbons without
knowing much about it after a friend gave it to me.
I was blown away by its combination of approachability and character.
(31:05):
Approachability.
I wish I knew what approachable meant.
I guess it's not too strong to make you go, I don't know.
Made with a high-rise mash by Nevada, H&C Distilling Company.
I've got to go with he's a writer.
This bourbon performs above its price point.
Punches above the belt.
Above its weight class.
(31:26):
Sweet, light and smooth.
It still manages to have nice expressive notes on the finish.
This all makes it a bourbon that will appeal to newbies and more seasoned Berber drinkers
alike.
I definitely agree with that.
And he says, performance above his price point.
We have said, you know, like boxing terms, punches above its weight class.
(31:51):
Right.
And we have said that about this bottle.
Oh, we did.
That's funny.
I remember that.
Yeah.
Because I mean, at 34, we would go, we would go inside 50 for that bottle, 4550 for that
bottle.
I didn't remember that.
But so not surprised.
It's a good bottle.
Yeah.
Yeah.
(32:12):
Can't go wrong.
Now this next one, I can't remember if I've had one of these.
I don't, I've never had this.
The name looks familiar, but I don't remember tasting one.
The bottle didn't look familiar to me.
This is the highest priced one.
This is a Bacta 2014 bourbon at 149.
So Bacta is a spirits brand that has attracted a ton of press for its mission of blending
(32:37):
ancient Armaniac from France with various spirits.
This offering blends bourbon made with a 99% corn mash bill.
It was aged nine years and then underwent a secondary 125 day cast finish in French oak
barrels that housed Bacta's 1973 Armaniac vintage.
(33:01):
The result is an enchantingly unusual bourbon that starts sweet before finishing the mild
but pleasant bite.
So that's an old Armaniac.
Yeah.
And I'm really not a fan of Armaniac.
No, I'm not either.
I like Coniac.
Yeah.
I'm not really a fan of Coniac either.
(33:25):
I don't think I've had it.
At a price point of 149, the way it described it, I could see it definitely being, especially
since it was a very specific Armaniac vintage.
So not just, you know, like on the last show is port finished.
You know, some port, not, you know, specific port specific year, nothing like that, Brad.
(33:49):
So, and 99% how often do you get a liquor this 99% corn?
That's what's the other 1% bet barley.
It's barley.
Okay.
So number four on his list is smoke eye hill, straight bourbon at $70 made from a mash bill
(34:13):
of corn rye and melted barley.
You know, I like the barley to be malted.
I'm a fan of that.
Absolutely.
This Colorado made bourbon has become one of my go tos.
The official tasting notes talk about a blend of caramel, vanilla and oak with a subtle
spice.
I get some of that, but I'm more drawn to its smooth, easy drinking flavor that hits the
(34:35):
right balance between approachability and complexity.
Yes.
And we have had that one.
Oh, I recognize that bottle.
Yeah.
The name sounded familiar.
So I had to look it up to get a picture of.
Right.
And yes, we have had that bottle.
But it's been a while and I don't remember it.
Yeah, it had.
(34:56):
But it's been within the last year.
It was last year that we had it.
And I want to say that somebody brought it to.
In Fuygum.
Yeah.
Yeah.
So, yeah, no, I, I will agree on that one.
I will agree on that one.
Right.
Five number five is a pretty common name.
(35:17):
People definitely heard of rabbit hole Derringer at $87.
Some bourbon purists might shy away from sherry, cask finished bourbon, but I'm a fan, particularly
of this one.
Derringer one double gold at the San Francisco world spirits competition in 2024.
And it's not hard to tell why I love its warm and expressive smoothness.
(35:39):
It starts sweet and inviting and finishes with a touch of mixed spice.
It's all delicious.
We have had a rabbit hole, but not on the show, but not not sherry finished.
We haven't had the sherry finish.
You know, that's probably the first one I would pick up because I like sherry finishes.
Yeah, you too.
But we've not had a rabbit hole on the show and we probably should remedy that.
(36:00):
We should.
We absolutely should.
Yeah.
Yeah.
Probably that one.
Yeah.
Of course.
Yeah, you'd like sherry's imports, baby.
Yeah.
Yeah.
I number six.
Hudson whiskey, New York, bright lights, big bourbon at $41.
Now Hudson's another one that you can regularly find on shelves pretty easily.
(36:22):
Like the bakta, you might not be able to find all day.
The smoke guy, I don't see everywhere.
The smoke wagon, I definitely see everywhere and the brothers bond.
I don't see everywhere.
So it's, it's nice that three of these are very findable, right?
Yes, absolutely.
So made with New York state grown corn and a mash bill does 95% corn and 5% malted barley.
(36:45):
This bourbon hits all the right notes for the clean, well executed bourbon should taste
like smooth, which is the little burn.
I get subtle vanilla notes on a long, warm finish.
It's particularly goodbye given its price point.
That's a good point.
Now again made in New York.
So not Kentucky, but it follows the same Kentucky flavors.
(37:07):
So I've had hugs in the full.
Yeah.
So thank you, Eric.
I like that article.
Yeah, it's really good article.
It could give a lot of people a template.
Now, so one of the, one of the comments that I said something about at the very beginning was.
(37:31):
He said, and I quote, while others just come up short and lack the distinctive flavors I took in a bourbon.
Look for it a bourbon in quote.
So.
When we, when we talked about it at that time, we were.
(37:52):
Assuming that he was looking for Kentucky bourbon notes.
Right.
But we got a finish, but you've got the, the, the, the bokta.
And you got the Hudson right that are not going to come in the rabbit holes, the finish and the rabbit hole.
And he mentions that some people might block it.
(38:14):
And so you've got three on his list of six that aren't going to have that type of.
Not exactly face flavor.
So from his list, I am deducing that he is open to.
He's open for sure.
Much more. And, and, and.
(38:37):
He did address the room, though, when he mentioned the finish cast, right?
Yes. So two finish cast technically. Yeah. But.
Yes, two finished cast.
But I, I, I like that he had a list that wasn't just the things you expect to see.
Right. Right.
(38:58):
Right. He, he went through and wound up with ones.
That people just don't have on their shelves every day.
I think that might have been his goal. It would be my goal. Right.
Absolutely. I want energy to do things. Right. Absolutely.
So I, I applaud him for that. And I can't wait to read or hear more from him.
(39:24):
So, so a lot of those lines, if we could compare today's example.
This preemption.
Doesn't go that far away from Kentucky.
It's not like this one.
Isn't so Texas, like so many other Texas ones are.
It walks a line. I feel like it walks a line between the two.
(39:48):
I would agree with that because if you said this is from Kentucky and they did something cool, I'd go, I could believe that.
This is really great bottle.
And it doesn't necessarily have to be pushed into the Texas category.
(40:09):
I would agree. So I would agree.
So in that way, but I'm happy it's in the Texas category. Oh, I am too. I'm happy this twin is from your house.
Yeah. Yeah. Yeah. Yeah. No, no doubt there.
So when you look at the things that we say we like,
we have such a.
(40:33):
Diversity of regions and flavors that most of the people that talk about and rate.
Whiskies don't. They just don't. Yeah. Mass majority of them.
There will house and stays in it. Mass majority of them are really wrapped around Kentucky and Indiana.
(41:00):
But and that's and I'm a fan there too. I just, I'm a fan of everything. That's the thing. That's the problem.
It's not a problem. It's an opportunity.
But what I.
What I would challenge those type of folks to is to reach out and.
(41:24):
Really explore all the wealth of flavors and blends that are out there because there's so much now.
You should be doing that. Yeah. If you are in this industry, you should be doing that.
That's my feeling. Yeah. We do this because we want to pair cigars with.
(41:47):
Different things. We don't want to have the same freaking liquor every freaking week because for for for a listener that just gets boring.
Yeah. That's like, oh, where do they got a pair with four roses today? Right. Just to pick one at random.
Not a bad random one. You know, that is a as a good standard. Right? Absolutely.
(42:09):
But you don't want to hear about the same liquor every week, just like you don't want to hear about the same cigar every week. Right.
So you got to have that or you should have that brighter, at least be willing to do some of them with that.
Your grandhogs days coming up. What we ought to do for grandhogs days do the same liquor in cigar we did previously.
(42:32):
That's awesome. That's awesome. Can't beat this one.
That would be funny. That's that is awesome. I saw a Reddit article. Somebody goes, Oh, what they ought to do because groundhogs day was such a great movie.
(42:53):
I mean, so good. I've watched that thing a lot. What they ought to do is go. We're come. We've come out with a groundhog's day to release date is blah, blah, blah, blah, and then make, make all the posters and just plug it and then just re put out the original.
I'm like, Oh my God, that'd be hilarious.
(43:15):
That would be awesome.
I'm telling you that this is.
We've said it before. Others have said it before. This is a heyday.
Hey, Dave.
For both for both cigars and liquor. Yes.
My God, the choices you have today are unlike anything.
(43:38):
And the quality. Oh, yes. A bull. Absolutely. Oh, good. Absolutely.
So you should be reaching out there. You should be stretching. And you know what?
Who cares if you get one that you don't particularly care for? The odds are you're not going to spit it out and throw it away.
Yeah.
It's going to be good enough to smoke.
(44:00):
But.
I'm going to say it won't happen. But let's just say, let's just say you decide that I'm just going to pick five cigars.
I'm going to take seven cigars at random from a humidor.
And those are the next five cigars. I'm going to taste. I'm going to have. Yeah.
(44:21):
I like that idea. If you, if you.
Detested three of them, but you liked two of them, I would say that was still a win. Right.
Right.
And there's.
Right. He has the spice of life.
It is.
Get out of your comfort zone, experience something else.
(44:43):
Yeah.
Because there's just so much more out there.
And Kudos to Eric here on his list.
In his variety.
Yes.
It is, there's some breadth here.
There is.
I like that.
Absolutely.
Right.
So, that is nice.
Off my soapbox.
(45:05):
That's what we're here for.
Okay.
Do you want to do final thirds and put these in a place?
I know you're not ready.
You don't know where to put it.
I don't.
Okay.
So, I'll go ahead and do the liquor first this week.
I think maybe we alternate each week, something like that.
(45:28):
Right.
Because we do cigar first or whatever.
No.
Okay.
I'll do it.
Okay.
Go.
I'll do it.
Okay.
We are looking at the LaBarber Purple five by 50 at nine bones.
Hmm.
Yeah.
(45:49):
Maybe you should do liquor first.
Okay.
All right.
So, I have actually been thinking about this all episode because I knew what will lay ahead
of me.
So we get the remiss eight, volume eight and number one position.
(46:10):
We've got the Russell Reserve and the number two position.
The Rebel Ride number three position and the Cedar Ridge port and number four position.
And I'm going to put the preemption into the number two slot.
I was having a hard time deciding whether I like the Russell's Reserve Cask single barrel
(46:34):
better or not.
But this preemption is so good.
I feel like it bested it.
I couldn't quite put it above the remiss.
And remiss is delightful.
It's just one of the best remissants.
But it's awfully close.
This is a really good second.
Okay.
So I'm I can't argue at all.
(47:00):
I 100% agree with that.
The Russell's more affordable.
But just on taste alone, you know, just go by taste.
Okay.
So I went through and I put the La Barbo where I thought it should go.
And why don't you read that off?
Oh, okay.
Well, here we go.
(47:21):
So we put the La Barbo purple in the number three spot.
So we've got number one, the Evan Shura King's gold, the number two, the diesel original.
What a great stick.
It's fun.
The La Barbo purple and the La Barbo purple has bested the partes ceph wentes and the
(47:42):
EP Korea Sumatra.
So nice.
So the my I there no way I could put this above the Kings goal.
But number two.
So my my quandary was the diesel original in this.
And I I went ahead and put this just below the diesel because there was just so much I
(48:09):
loved about that diesel.
It was a good diesel.
And I mean, we hadn't had one of those in such a long time.
And it almost it surprised both of us.
I was so good.
This one while I love the flavors that you get out of this and I especially love what
it's doing with the liquor.
(48:31):
It just I just I could not put it above the diesel, but it did make it above the part
of this.
So one days I wasn't awesome stick.
So yeah, that's where I put it.
Where would you put it?
I think I would have put it in the number two slide.
But I'm just you know me.
(48:52):
I'm such a baking spice cigar.
And this is much more of a baking spice cigar than diesel.
Diesel is wonderful.
But I think I just would have flipped those two.
That's it.
I do I do really like the baking spices, especially for, you know, a more often smoked.
But that diesel was just phenomenal.
(49:16):
That was really good.
There we go.
Indeed.
As a bonus.
Oh, yes.
As a bonus.
That this one time offering from 1845 is called the Texian.
Okay.
It is a straight bourbon whiskey that is 111.5 proof.
(49:39):
Okay.
And has been aged 49 months.
Oh, so one month past the.
48.
Yeah.
And it's two.
This is two years, which is 48 months.
No, no.
Oh my God.
What is this?
This is a four year old.
This is a four year old with me.
(50:01):
I've been up too long.
That's what it is.
Now there's a four year old.
Okay.
All right.
Here we go.
Let me let me.
Yeah, I've not had it.
You've had it.
Yep.
So since you got it open, you've had a third of it.
What's up in here?
Oh, yeah.
Go tellin' on me then.
Okay.
All right.
I'm interested.
(50:22):
Interesting.
Again, so what was the proof?
One.
One 11.
One 11.
Again, not hot on the nose at all.
And it comes across a little bit more than the preemption.
A little bit.
But not not that much.
You know, but in the preemption, I really wasn't getting all that much vanilla.
(50:44):
I'm getting more vanilla in this one.
But for vanilla and the okey flavor comes out in this.
Yeah, on the palate.
Not so much on the preemption, but on the taxi in that the oak does come out on that.
Yeah.
So much more vanilla than the preemption.
(51:08):
And yeah, like you said, a little bit okey, but there's something.
Yeah, there's something else.
There's a finish that's like butter scotch.
Yeah, but there's got to mint.
There is there is there is something there that is just absolutely unique and is wonderful.
And I have not nailed it down.
(51:30):
It's not men.
It gives you the sensation of mint, like opens things, but it's not meant exactly.
I'm going to say vanilla butter scotch and something that opens your, your palate and
senses.
But it's good.
Maybe like a phenol, some sort of phenol.
That's, that's not exactly a flavor mentioned, but phenols do that.
(51:54):
That's what so phenol is one of the, if you've ever been addicted to car max, one of the
things in car max is phenol.
Yeah, I'm going to say that actually the forward is the vanilla and the, and the butter scotch
actually butter scotch not forward.
(52:16):
That's the forward and the finish.
There is Okey, but the finishes is a little butter scotch.
I like that.
Mm.
So what a good offering right off top of my head.
I say not necessarily do a show on this one because it is a limited run so people can't
(52:37):
really get it.
Yeah.
Whereas the preemption is regular stock, right?
If they make the taxi in a regular run, right?
And I think they should.
I think that taste is wonderful.
It was good.
And I do not like pecan pie.
I just don't.
(52:58):
Does this remind you of pecan pie?
Does.
And I'm getting nutty and I like it.
I'm not getting nutty.
Not really.
You're talking about this.
It doesn't eat honey over the pecan pie.
It doesn't taste like it.
It has the essence of it.
Okay.
I don't know.
I can't explain it.
I've been trying to figure it out and it's just not coming to me.
(53:22):
But it seems to be, you know, just like pecan pie to be says a Texas pie.
Okay.
That's just.
Yeah.
It's there.
It's really good.
I like it.
Thank you.
So I was going to bring this up to Mfuego.
You definitely.
I'll tell you what other people try it and see if they can help me figure out what that
(53:43):
is.
Definitely should.
People will enjoy that.
So it does have a much hotter finish than the preemption though.
It does.
Preemption has almost no heat in the finish.
This has heat in the finish.
Yeah.
This is a little sharper finish whereas the preemption is much smoother.
Yeah.
Maybe that's what I'm thinking feels like.
(54:04):
I mean, is it the heat opens up?
Like that butter sauce.
Love the flavor.
Okay.
So nice little bonus there at the end of the show.
Little bonus.
Yep.
There you go.
Not feel better.
Heck yeah.
Thank you.
Thank you.
Thank you.
Thank you.
(54:25):
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
All right, welcome to our newest episode.
(00:03):
Here we are again in this episode.
We will have the LaBarba Purple and with it,
purple 1845's Preemption Reverance Cask Strength.
Texas.
You're hanging out with Bill and Darryl,
with cigars, liquor and more.
(00:25):
All right.
All the LaBarba Purple is a five by 50,
has an Ecuadorian HVA Habano wrapper,
a Dominican Corojo binder and fillers of HVA,
Dominican Corojo and rare tobacco varietal called carbonyl.
The MSRP is $9.
(00:46):
On a side note, the LaBarba was founded by Tony Bellato
and Craig Rosie.
And after their red release, which was their original,
this purple was their second release.
And this was blended with the assistance from Henderson
Ventura and Robert Caldwell.
Both people we love and we love their, we love their blends.
(01:09):
We do.
The 1845 Distilling Company is again,
as you know, Bill alluded to.
It is a Texas, it is a Texas company here in Lowry Crossing,
Texas.
This is the cast strength.
It's bottled at 113 proof and has an MSRP of $85.
(01:32):
So you're paying for a small boutique.
So if I want to go to a big grocery store,
you know, like a Tom Thumb or a Kroger,
I'm driving at least 20 minutes.
You are.
Yeah.
It takes 20 minutes to get to this distillery.
Yeah. So yeah, it's a push for you.
Huh, grocery store distillery.
Hmm.
(01:53):
I found myself at the distillery.
So we did take a tour there.
We bought several bottles, three or four, I don't remember.
We liked them very much.
And I think they're going to go over places.
Yes.
Yes, yes, yes.
I do too.
Yeah.
They have a bar slash tasting room.
(02:17):
Where you can go.
And the gentleman's wife does wine.
Right.
So she has a variety of her own wines there as well.
Yeah.
Yeah.
So pretty cool, pretty cool.
And the women love the wine.
Yeah.
I don't know if you did or not.
I don't remember asking you about it.
I like the wines.
They're all very sweet.
(02:38):
They're sweet candy wines.
Not bad.
Well, you know what?
I didn't have the cab.
So I really don't know.
I think we have some.
The ones I had, the ones I had, I had more than one.
They are quick to pour.
No, no issue.
They were all sweet.
The ones I had.
(03:00):
I'm not a wine guy.
I just really don't care for wine,
which is why I don't drink it.
I drink things I like.
But they did this one thing, which surprised me.
Yeah.
They mixed three of their offerings together.
And to me, it tasted like grape juice.
Yeah.
(03:21):
And I thought that was awesome.
It was pretty cool.
There's not uncommon to have blended wines.
You just don't normally blend them yourselves in the glass.
But it was awesome.
It was pretty fun.
They were having fun.
So the 1845 distillery, you can go to their website.
(03:42):
They have a bunch of different things.
You can just sign up for the newsletter, of course.
They're winning awards.
Take a game.
They are winning awards.
They are getting into more stores.
And they do come out with one of a kinds,
which I happen to have one right next to us.
(04:04):
It's called the Texian.
So maybe we might grab that.
You need to try that.
I think that one's really good.
My preemption of what it is that their normal stock is,
the preemption to me is one of the best.
I really like the preemption.
So I give you an idea of what it is.
(04:25):
It's it's a weeded whiskey.
So it falls under the sweaters.
Yeah, it does.
It's smooth like a weeder.
The nose does not come off at 113 at all.
The nose is very mild.
But it's also, there's a fruitiness to it,
but the heat of 113, not in the nose.
(04:50):
No, and barely in the mouth.
It's really doesn't, yes, you get a little bit of sharpness,
but you get flavors out of it.
It doesn't just smack your palate and say,
oh, I'm high proof.
No, it does have a long finish.
It takes a while for the finish to finish.
(05:14):
I love that.
But yeah, nothing not to like about this, nothing at all.
The fruitiness is like your dried fruits.
You know, like kind of get like,
I mean, cherries and apricot kind of thing.
Cherries definitely, cherries definitely.
But I love that.
It's one of the things I like about this one is to me,
(05:36):
it's got a cherry forward flavor.
Yeah, good color.
I don't know how old that was, and it's not age stated.
I think they might have told us at the distillery,
but you know, I slept since then.
So they did, but it is straight.
So it's at least two years.
Good point.
I'd be willing to bet it's two years.
Yeah.
(05:58):
Yeah.
So they did tell us on the tour, I just, like you,
I just do not remember.
But it's so close, we could do it again.
Such a lovely palate though.
It was really good.
I like, it's got a real long finish.
And the finish isn't hot.
The finish is just the fruits and it's just so pleasant.
(06:19):
Yep.
And this family came from a beer background.
Yeah.
They had breweries and went up.
Pizza joint, I think, something like that.
Something like that.
And wound up getting into whiskeys.
And I think he's doing some pretty good stuff.
I think he's, I think he's just humming right along with it.
Doing really good.
(06:40):
I think they are too.
So they had a done right.
Unlike a lot of people that start out, you know,
they didn't go with doing, you know,
like an MGP product or something and putting it in.
They just, they started making it, storing it.
Right.
And when they had enough, they started selling it.
Yeah.
So when it was aged enough, they started selling it.
(07:02):
And it's pretty nice.
I like their, I like their aging barn.
And they're good tour.
Yeah.
It's really good.
Good tasting bar.
All of it was really nice.
Good tour.
So we recommend heading out there if you can, if you're close.
I know a lot of our listeners are in North Texas.
(07:24):
I don't know exactly, but there's a lot of Texas in our list.
So I assume everybody's real close to us.
So Larry Crossing is a small little community that
is east of McKinney on 380.
So you can go east on 380.
(07:45):
And then you wind up turning south on this one road,
keep going down and then eventually, boom, there it is.
Yeah.
And it's worth the drive.
They're good bottles.
They're pricey, but they're small.
And you end up paying for critiques.
Yeah, we know this because we've had enough boutique liquors
(08:07):
on this show.
And boutique cigars.
Yeah, and boutique cigar.
But we, the liquor, the boutique liquors
are different than the boutique cigars to me.
And the fact that you have rollers that are already rolling.
They have leaves already there.
They're just writing down a blend.
(08:29):
And they're running, right?
Whereas this is an investment in,
it's more of an investment in not quick moving real estate.
Definitely feels like more of an investment.
Yes.
So you can get a boutique cigar for 6, 8, 10 bucks.
But most of your boutique liquors
(08:50):
are going to be higher priced than what you expect out
of the counterparts that have large production runs.
Yeah, you're not going to get the $16 Rebel, right?
You're not going to get that from a boutique.
You're not going to get a $16 bottle from a boutique.
Right.
We can't do it.
Not with this kind of flavor.
(09:11):
Well, yeah, also not with this kind of flavor, right?
But I mean, I would venture to say
that there's a large portion of the whiskey community
that is, you know, their bottom end is 50.
Right, that's true too.
Right.
So picking up a boutique distiller, such as 1845,
(09:37):
for that price, isn't really cutting into what they would
normally pay for a bottle of liquor.
Right.
That's very true.
So just like a boutique cigar is pretty normal price point,
I think for a good portion of the whiskey community,
this is right around that same type of price.
(09:58):
It's a good pour.
It doesn't matter.
Absolutely.
Oh, absolutely.
Absolutely.
Right.
You take it otherwise.
It's a good pour and you paid about as much as you were going
to pay for any other bottle.
Yeah.
Then yeah, it probably doesn't matter too much.
And you want to give this a try.
This is a good liquor.
Indeed.
OK.
Nice folks, very family.
(10:21):
You know, they're very much about family.
So you go in.
They're going to treat you like your family.
I'm not sure an ass.
Yeah.
Yeah.
All right.
You have the cigar or so in?
Yeah.
Ready.
I think we should be ready.
We got about a little more and a half inch.
Yeah, but I haven't been thinking about it.
So I need a little bit more time on the cigar.
(10:45):
Yeah.
That's where I'm at.
OK.
So this is kind of what I would expect from Henderson
and of Hinger and Robert Caldwell.
It's a medium, feels like a medium bodied cigar
with largely baking spices type of flavors.
(11:07):
The retrohale is real mild, real nice,
brings out extra flavors.
I'm going to say that it's got kind of a cocoa
and a little bit of rubbing it in.
A little bit of some leather.
(11:29):
And then after that, you've got more of the baking spices.
Like, I've got like, I'm also like a vanilla and nutmeg
kind of thing.
It's real mild.
It's real mild, but it's very pleasant.
Definitely go with the nutmeg.
That's all right.
See, I'm thinking, I'm thinking, you know,
(11:51):
like some wood pulp, it's a paper and a babbling
book in the background.
I'm kidding what the babbling broke, too.
Yeah.
Definitely medium cigar.
Nice, you know, nice category in the baking spice realm.
(12:17):
Very well made, nice feel to the cigar itself.
And just a pleasant taste.
It does have the mediumness of the draw
kind of belies how much of a mouth coating
I'm getting off of it.
So that's a little bit of a dichotomy there.
(12:41):
But for the most part, I really like the cigar.
Right now, I'm going to say I prefer the red.
Really?
Yeah.
Yeah.
I think the red's a little bit smoother of a cigar
than what this is.
OK.
But the flavor profile on this is quite wonderful.
(13:06):
No, I agree.
This would not be a surprise.
This is not a surprise to me at all when you go, oh, you know,
this was an assist from Ventura and Caldwell.
Yep.
I would not surprise at all.
No, no, not in the least.
OK.
Have you done a drink draw?
(13:27):
I did do a drink draw.
I was going to bring that up.
I guess you probably saw me do the drink draw.
So I didn't think the drink changed it too much.
What was really nice was the drink didn't take away
those delicate flavors.
They're all still there.
And then I didn't really get much else.
(13:49):
Still had a nice finish.
The cigar shortened the finish, but not by too much.
Still had a little bit of a finish after the cigar.
But it was really nice.
See, I think the drink draw adds like a really, really
light, clove flavor to it.
(14:10):
That's funny.
Normally a clove tastes right.
Tell me what you think.
I'm not getting clove, but I love that retrohale.
OK, fair enough.
The retrohale is pretty mild, and it just
brings out all those baking spices stronger.
It's really nice.
This is an excellent blend.
(14:31):
A lot more paper in the retrohale for me.
Yeah, yeah.
It's that mild.
I like it.
I like it.
I expect nothing less from a vitre called
well collaboration to help.
La Barbara.
Think La Barbara came out in 2010?
(14:53):
I'm going to say.
I'm going to say something about the band.
OK, if it's called purple, it needs to be purple.
One bitches.
It is a darker purple.
It's a very it's a dark muted purple, but it is purple.
Yes.
And you got it.
(15:14):
Grab the light on your phone.
Yeah.
And take a look at it in, you know, white light.
OK.
And it comes out more purple than in this dim yellowish light.
OK.
It does.
But again, so the band is purple with gold accents.
And then, of course, they have the straight razor that
is there emblem.
(15:37):
And it's really clean, really nice.
I like this band.
But yeah, the purple is darker.
It's not purple one.
But I mean, you really think they wanted to name it plum or something?
No, stick with the stick with the basics.
(15:58):
We're selling the men here.
So a little bit of a backstory.
The reason why I said purple one is the wife got me this this shirt that
is like the purple is purple.
The purple is purple.
Long sleeve, solid color shirt you could ever think of.
Yeah.
And the first time Darryl saw saw me in that shirt,
(16:23):
he just looks at me, points at me and goes, that's purple one bitches.
Yeah.
So that shirt's been purple one bitches ever since.
Yeah, there's that.
First, it's the first purple.
It's the perfect purple.
That's purple number one.
Purple prime.
I just made it up at whatever.
(16:44):
But it was hilarious.
And it stuck.
At least for me, it stuck.
So anyway, lovely.
All right, cool.
So what we got going on today, man?
What's happening?
All right, well, you know, I'm a big fan of McCallop at Forbes as a drink reviewer.
(17:06):
Joe McCallop.
Oh, absolutely.
But he actually doesn't have a lot right now at Forbes in the liquor category.
But I found an article because I was surfing it to see what he'd done.
And Forbes does have an Eric Wolfgang reviewing six must try Berbins in 2025.
Okay.
(17:27):
I feel like this is our article.
We have to pause right here.
Eric Wolfgang.
What an awesome name.
Oh, right.
That's a good name.
I mean, I'm picturing a guy that's, you know, Viking-esque.
Yeah.
You know, he's got his battle axe and his ship right there.
(17:56):
That's what, when I hear this name, see this name, that's what comes to mind.
You know, I see a Viking.
No, no, I can't meet him now because, you know, he might not live up to that.
There's no way.
It's impossible.
But fabulous name.
You go, Eric.
Yeah.
(18:17):
Now, I could.
Oh, and it's not.
It is very Viking.
It is E-R-I-K.
Yeah.
Not C. It's bold and in your face, Eric.
No, I could kind of summarize.
I said off game.
It's off game.
Sorry.
I pronounce it wrong.
(18:38):
Sorry.
Sorry, Eric.
A flowery first paragraph that I could summarize.
But since this is the first time we've ever had anything from him, I want to give you
an idea of his writing style.
His writing style.
So I'm going to give you the full first paragraph.
Let's do it.
Put some inflection into it.
It's a good time to be a bourbon lover.
Yes, craft spirit sales are down and some smaller producers are worrying they could be
(19:03):
following craft beer footsteps, but consumers have still had an embarrassment of riches
when it comes to options.
In 20 minutes.
Yeah, this is great.
I like it.
In 2024, I was lucky enough to taste dozens of bourbon.
I also held my own informal blind tests, some were solid, but some didn't stand out.
(19:24):
Some were great, but just not to my taste.
While others just came up short and lacked the distinctive flavors, I left four in a
bourbon.
Here are the best of the bourbon I tasted and the ones I'm most looking forward to having
again and again in 2025.
He's range in price from 150 to under 40.
So there's an option for most any bourbon budget.
(19:45):
In general, I find that while a high price tag can be a marker of quality, a lower price
tag isn't necessarily an indicator of lack of quality.
Here are my favorite Bourbons for the new year.
Okay, before you get going on that, I now need to know what he looks for what he calls
distinctive flavors that he looks for in a bourbon.
(20:09):
Yeah.
And he listed Bourbons specifically.
Right.
He did say Bourbons.
Right.
So we're talking about corn here.
And there's, I mean, you got different base flavors of bourbon, even Kentucky bourbon.
(20:31):
There are a couple of different base flavors.
What distinctive.
When you say distinctive, that's what, what I don't know what he means by that, by that
choice of word.
To me, are you looking for a certain, certain base flavors?
(20:52):
So I think he is because if you remember when we talked to Joe, when we had him on what?
Three years ago.
Yeah.
So he was talking about how Texas needed to be in its own category.
I think whiskey competitions where you blend.
Yes.
The two groups together, Kentucky and Texas.
(21:15):
And in that, you could also say Wyoming and all these others have come up since we've interviewed
him.
Right.
So he's, he's going to probably follow in the footsteps of Joe and say he's looking
for Kentucky bourbon distinctive flavors.
Because I think almost all of your real reviewers and Somalia types are going to say, these
(21:37):
are two different categories.
So I think he's probably talking about Kentucky bourbon's because these are all that ilk.
I get that.
I get that.
And I agree, they do need to be categorized different, just like you're going to categorize
a Scotch whiskey different than an Irish whiskey, different than American whiskey,
(22:02):
different than a Texas whiskey.
And I do consider Texas whiskey's a different category than American whiskey's.
Yeah, I think they should be.
Yeah.
I agree with Joe on that one.
So I think he's looking for Kentucky because that's the default right now.
And okay.
And unless you say Texas, you have to assume the original.
(22:25):
Right.
Original recipe.
Well, I get that.
I can appreciate it.
I can understand.
I just hope that he's got some flexibility and taste buds enough to realize that there
are whiskeys in Texas that are on par, if not sometimes better, than what you get out of
(22:52):
the.
But in that category, exactly.
Understand, understand.
No, he does make a comment somewhat to that, that thought later on.
So, but I'll, well, I'll mention it when we get to it.
So he starts off with brothers bond, original cast strength, straight bourbon whiskey at
83 dollars.
(23:13):
Now, I like this because he starts out with a cast drink.
So that's nice, right?
That so okay.
You got my attention right away with a cast drink.
Absolutely.
And there aren't many lists that include cast strength, which is whiskeys in general.
Yeah, I think a lot of people shy away from them.
(23:35):
So I think a lot of your lists don't include them as much, especially your quote unquote
simalia.
Yeah.
They tend to not do the higher proofs.
Because they say there's more flavor at the lower end.
Sometimes they dilute them down to 60 to get more of the flavors.
Yeah.
It's fine, but really.
Yeah.
Really.
(23:56):
So brothers bonds, various burbins earned lots of praise from me and others in 2024.
And one of the burbins I'm most excited about sitting in 2025 is this 114 proof bourbon.
Each year 70 of brother bond bourbon barrels are selected and then bottled at barrel proof
(24:17):
without filtering.
The resulting bourbon has a pleasantly char forward flavor that is sweet instead of bracing
and is bursting with complexity.
I love it.
So great start, right?
Absolutely great.
I love that.
I will probably seek this one out because I'll approve for 100% 114 proof.
Okay.
(24:38):
Before we get on to the rest, let's take a little break.
Okay.
And do a midpoint after that.
Cool.
Good call.
Check out our website cigars, liquor and more.com for more of our podcasts, blogs and support
the show by shopping from our online store.
Contact us through the website or Instagram and let us know what cigars and liquor you
(24:59):
want us to review, anything else you'd like us to talk about.
And don't forget to check the online store for free swag.
The website is cigars, liquor and more.com.
Connect with us on Instagram at cigars, liquor and more at cigar, darryl and at bill underscore
C L M.
All right.
What does our midpoint look like?
(25:24):
So let's start with the liquor.
Yes.
You were mentioning that during the break.
Let's start with the liquor.
Yes.
This, it's a such a good combination of a nice little bite and great flavors.
(25:45):
Really great flavor.
With a really, really nice and smooth finish.
Great finish.
There is nothing not to love about the preemption.
Nothing at all.
This should definitely be pretty like if you're giving it numbers because people love numbers,
(26:08):
this is in the mid 90s.
This is a great bottle, somewhere between 90 to a 94, right?
At least.
It's not going to be in the upper 90s, but it's going to be.
You're talking score, right?
Yeah.
Everybody likes to give a score.
I'm putting it up there.
This is a really good bottle.
Yeah.
So freaking Luegli.
Absolutely.
Mm.
Mm.
The cigar.
(26:31):
I think all these blenders, whether it's La Barba, insurer or Caldwell, they blend to consistency.
And this is not transitioning.
I understand.
But all those flavors that started are all still there.
And it's still just as smooth and wonderful as ever.
If anything, like we said, you keep acclimating anything that was strong before mellows out.
(26:56):
And it's just really nice right now.
And I am so very much enjoying what I'm getting out of the combination of this liquor in the
cigar.
It is nice.
Yeah.
You know, I was thinking along those lines, like, is this a primo pairing?
And my thought was, okay, the liquor is not adding to the cigar.
(27:20):
The cigar is not adding to the liquor.
So our classical definition is not a primo pairing.
But as I sit here, I go, I am so happy with it.
Right?
I'm so happy with the combination.
I could call it a primo pairing without those two categories.
For me, for me, the combination of these two is adding something because I get a nice,
(27:45):
gentle, light, clove flavor out of it, even still.
Yeah, nice.
For me, it does add something.
His combination does add something.
And I like that addition.
I was willing to give it the moniker just because I'm enjoying how much these two are
just nailing it.
(28:07):
I think these two were meant to go together.
Well, if that's any indication of the future, it sounds like we've already called it.
But we still got the rest of the show to go through.
I don't think it's going to need any more evidence.
It's there.
But we'll go through it, you know, just for completeness sake.
(28:29):
We're not going to end the show here.
But I'm enjoying both of them.
And I'm enjoying both of them.
So individually and together.
Yeah.
And so I don't feel the additive that's been a metric, but man, it's just so great.
I want to say, yeah.
And I do get the additive.
Primo.
(28:50):
And I think it is.
Now, this liquor I do have on my shelf.
Mm-hmm.
I do like it that much.
And yeah, we'll get into other stuff later.
Then I'm surprised it's still on your shelf.
I've been trying to be a good boy.
I've been doing the same.
And I haven't touched any of the F1.
(29:14):
I have a little bit occasionally.
I don't have an open F1.
That's why it's been pretty easy.
OK.
Well, next time we're at our porch.
Yeah.
But this preemption, I'm telling you, this is a great bottle of whiskey.
It is.
OK.
(29:35):
Cover the midpoint pretty well.
Yeah, I feel like we have bought a boom.
So we were talking about a list from Eric off gang.
I love that name still.
A good name.
I might change my name to that.
If I had the build for it, I would.
I might put two Ks on it.
Eric.
Yeah, that's how I roll.
(29:59):
Eric Luftko.
Eric.
Yeah, because there's no real P sound in that language, right?
So you'd have to go with Luftko.
Don't go with Luftko.
Do not go with Luftko.
No.
Right.
But Luftko?
It's a good name.
(30:20):
Luftko.
You go with Luftko.
Yeah, just replace everything with Ks.
Yeah.
Absolutely.
Well, you wanted two Ks.
There you go.
Yeah.
OK.
Number two he has on his list is the Smoke Wagon Straight Bourbon at $35.
Now, this is the original recipe.
(30:41):
He didn't even go with any of the fancy ones.
Right.
This is original recipe, 35 bucks.
Yep.
All day long, you cannot go wrong with this.
It is a good bottle.
He says, I threw this bourbon into a blind tasting round with seven other Bourbons without
knowing much about it after a friend gave it to me.
I was blown away by its combination of approachability and character.
(31:05):
Approachability.
I wish I knew what approachable meant.
I guess it's not too strong to make you go, I don't know.
Made with a high-rise mash by Nevada, H&C Distilling Company.
I've got to go with he's a writer.
This bourbon performs above its price point.
Punches above the belt.
Above its weight class.
(31:26):
Sweet, light and smooth.
It still manages to have nice expressive notes on the finish.
This all makes it a bourbon that will appeal to newbies and more seasoned Berber drinkers
alike.
I definitely agree with that.
And he says, performance above his price point.
We have said, you know, like boxing terms, punches above its weight class.
(31:51):
Right.
And we have said that about this bottle.
Oh, we did.
That's funny.
I remember that.
Yeah.
Because I mean, at 34, we would go, we would go inside 50 for that bottle, 4550 for that
bottle.
I didn't remember that.
But so not surprised.
It's a good bottle.
Yeah.
Yeah.
(32:12):
Can't go wrong.
Now this next one, I can't remember if I've had one of these.
I don't, I've never had this.
The name looks familiar, but I don't remember tasting one.
The bottle didn't look familiar to me.
This is the highest priced one.
This is a Bacta 2014 bourbon at 149.
So Bacta is a spirits brand that has attracted a ton of press for its mission of blending
(32:37):
ancient Armaniac from France with various spirits.
This offering blends bourbon made with a 99% corn mash bill.
It was aged nine years and then underwent a secondary 125 day cast finish in French oak
barrels that housed Bacta's 1973 Armaniac vintage.
(33:01):
The result is an enchantingly unusual bourbon that starts sweet before finishing the mild
but pleasant bite.
So that's an old Armaniac.
Yeah.
And I'm really not a fan of Armaniac.
No, I'm not either.
I like Coniac.
Yeah.
I'm not really a fan of Coniac either.
(33:25):
I don't think I've had it.
At a price point of 149, the way it described it, I could see it definitely being, especially
since it was a very specific Armaniac vintage.
So not just, you know, like on the last show is port finished.
You know, some port, not, you know, specific port specific year, nothing like that, Brad.
(33:49):
So, and 99% how often do you get a liquor this 99% corn?
That's what's the other 1% bet barley.
It's barley.
Okay.
So number four on his list is smoke eye hill, straight bourbon at $70 made from a mash bill
(34:13):
of corn rye and melted barley.
You know, I like the barley to be malted.
I'm a fan of that.
Absolutely.
This Colorado made bourbon has become one of my go tos.
The official tasting notes talk about a blend of caramel, vanilla and oak with a subtle
spice.
I get some of that, but I'm more drawn to its smooth, easy drinking flavor that hits the
(34:35):
right balance between approachability and complexity.
Yes.
And we have had that one.
Oh, I recognize that bottle.
Yeah.
The name sounded familiar.
So I had to look it up to get a picture of.
Right.
And yes, we have had that bottle.
But it's been a while and I don't remember it.
Yeah, it had.
(34:56):
But it's been within the last year.
It was last year that we had it.
And I want to say that somebody brought it to.
In Fuygum.
Yeah.
Yeah.
So, yeah, no, I, I will agree on that one.
I will agree on that one.
Right.
Five number five is a pretty common name.
(35:17):
People definitely heard of rabbit hole Derringer at $87.
Some bourbon purists might shy away from sherry, cask finished bourbon, but I'm a fan, particularly
of this one.
Derringer one double gold at the San Francisco world spirits competition in 2024.
And it's not hard to tell why I love its warm and expressive smoothness.
(35:39):
It starts sweet and inviting and finishes with a touch of mixed spice.
It's all delicious.
We have had a rabbit hole, but not on the show, but not not sherry finished.
We haven't had the sherry finish.
You know, that's probably the first one I would pick up because I like sherry finishes.
Yeah, you too.
But we've not had a rabbit hole on the show and we probably should remedy that.
(36:00):
We should.
We absolutely should.
Yeah.
Yeah.
Probably that one.
Yeah.
Of course.
Yeah, you'd like sherry's imports, baby.
Yeah.
Yeah.
I number six.
Hudson whiskey, New York, bright lights, big bourbon at $41.
Now Hudson's another one that you can regularly find on shelves pretty easily.
(36:22):
Like the bakta, you might not be able to find all day.
The smoke guy, I don't see everywhere.
The smoke wagon, I definitely see everywhere and the brothers bond.
I don't see everywhere.
So it's, it's nice that three of these are very findable, right?
Yes, absolutely.
So made with New York state grown corn and a mash bill does 95% corn and 5% malted barley.
(36:45):
This bourbon hits all the right notes for the clean, well executed bourbon should taste
like smooth, which is the little burn.
I get subtle vanilla notes on a long, warm finish.
It's particularly goodbye given its price point.
That's a good point.
Now again made in New York.
So not Kentucky, but it follows the same Kentucky flavors.
(37:07):
So I've had hugs in the full.
Yeah.
So thank you, Eric.
I like that article.
Yeah, it's really good article.
It could give a lot of people a template.
Now, so one of the, one of the comments that I said something about at the very beginning was.
(37:31):
He said, and I quote, while others just come up short and lack the distinctive flavors I took in a bourbon.
Look for it a bourbon in quote.
So.
When we, when we talked about it at that time, we were.
(37:52):
Assuming that he was looking for Kentucky bourbon notes.
Right.
But we got a finish, but you've got the, the, the, the bokta.
And you got the Hudson right that are not going to come in the rabbit holes, the finish and the rabbit hole.
And he mentions that some people might block it.
(38:14):
And so you've got three on his list of six that aren't going to have that type of.
Not exactly face flavor.
So from his list, I am deducing that he is open to.
He's open for sure.
Much more. And, and, and.
(38:37):
He did address the room, though, when he mentioned the finish cast, right?
Yes. So two finish cast technically. Yeah. But.
Yes, two finished cast.
But I, I, I like that he had a list that wasn't just the things you expect to see.
Right. Right.
(38:58):
Right. He, he went through and wound up with ones.
That people just don't have on their shelves every day.
I think that might have been his goal. It would be my goal. Right.
Absolutely. I want energy to do things. Right. Absolutely.
So I, I applaud him for that. And I can't wait to read or hear more from him.
(39:24):
So, so a lot of those lines, if we could compare today's example.
This preemption.
Doesn't go that far away from Kentucky.
It's not like this one.
Isn't so Texas, like so many other Texas ones are.
It walks a line. I feel like it walks a line between the two.
(39:48):
I would agree with that because if you said this is from Kentucky and they did something cool, I'd go, I could believe that.
This is really great bottle.
And it doesn't necessarily have to be pushed into the Texas category.
(40:09):
I would agree. So I would agree.
So in that way, but I'm happy it's in the Texas category. Oh, I am too. I'm happy this twin is from your house.
Yeah. Yeah. Yeah. Yeah. No, no doubt there.
So when you look at the things that we say we like,
we have such a.
(40:33):
Diversity of regions and flavors that most of the people that talk about and rate.
Whiskies don't. They just don't. Yeah. Mass majority of them.
There will house and stays in it. Mass majority of them are really wrapped around Kentucky and Indiana.
(41:00):
But and that's and I'm a fan there too. I just, I'm a fan of everything. That's the thing. That's the problem.
It's not a problem. It's an opportunity.
But what I.
What I would challenge those type of folks to is to reach out and.
(41:24):
Really explore all the wealth of flavors and blends that are out there because there's so much now.
You should be doing that. Yeah. If you are in this industry, you should be doing that.
That's my feeling. Yeah. We do this because we want to pair cigars with.
(41:47):
Different things. We don't want to have the same freaking liquor every freaking week because for for for a listener that just gets boring.
Yeah. That's like, oh, where do they got a pair with four roses today? Right. Just to pick one at random.
Not a bad random one. You know, that is a as a good standard. Right? Absolutely.
(42:09):
But you don't want to hear about the same liquor every week, just like you don't want to hear about the same cigar every week. Right.
So you got to have that or you should have that brighter, at least be willing to do some of them with that.
Your grandhogs days coming up. What we ought to do for grandhogs days do the same liquor in cigar we did previously.
(42:32):
That's awesome. That's awesome. Can't beat this one.
That would be funny. That's that is awesome. I saw a Reddit article. Somebody goes, Oh, what they ought to do because groundhogs day was such a great movie.
(42:53):
I mean, so good. I've watched that thing a lot. What they ought to do is go. We're come. We've come out with a groundhog's day to release date is blah, blah, blah, blah, and then make, make all the posters and just plug it and then just re put out the original.
I'm like, Oh my God, that'd be hilarious.
(43:15):
That would be awesome.
I'm telling you that this is.
We've said it before. Others have said it before. This is a heyday.
Hey, Dave.
For both for both cigars and liquor. Yes.
My God, the choices you have today are unlike anything.
(43:38):
And the quality. Oh, yes. A bull. Absolutely. Oh, good. Absolutely.
So you should be reaching out there. You should be stretching. And you know what?
Who cares if you get one that you don't particularly care for? The odds are you're not going to spit it out and throw it away.
Yeah.
It's going to be good enough to smoke.
(44:00):
But.
I'm going to say it won't happen. But let's just say, let's just say you decide that I'm just going to pick five cigars.
I'm going to take seven cigars at random from a humidor.
And those are the next five cigars. I'm going to taste. I'm going to have. Yeah.
(44:21):
I like that idea. If you, if you.
Detested three of them, but you liked two of them, I would say that was still a win. Right.
Right.
And there's.
Right. He has the spice of life.
It is.
Get out of your comfort zone, experience something else.
(44:43):
Yeah.
Because there's just so much more out there.
And Kudos to Eric here on his list.
In his variety.
Yes.
It is, there's some breadth here.
There is.
I like that.
Absolutely.
Right.
So, that is nice.
Off my soapbox.
(45:05):
That's what we're here for.
Okay.
Do you want to do final thirds and put these in a place?
I know you're not ready.
You don't know where to put it.
I don't.
Okay.
So, I'll go ahead and do the liquor first this week.
I think maybe we alternate each week, something like that.
(45:28):
Right.
Because we do cigar first or whatever.
No.
Okay.
I'll do it.
Okay.
Go.
I'll do it.
Okay.
We are looking at the LaBarber Purple five by 50 at nine bones.
Hmm.
Yeah.
(45:49):
Maybe you should do liquor first.
Okay.
All right.
So, I have actually been thinking about this all episode because I knew what will lay ahead
of me.
So we get the remiss eight, volume eight and number one position.
(46:10):
We've got the Russell Reserve and the number two position.
The Rebel Ride number three position and the Cedar Ridge port and number four position.
And I'm going to put the preemption into the number two slot.
I was having a hard time deciding whether I like the Russell's Reserve Cask single barrel
(46:34):
better or not.
But this preemption is so good.
I feel like it bested it.
I couldn't quite put it above the remiss.
And remiss is delightful.
It's just one of the best remissants.
But it's awfully close.
This is a really good second.
Okay.
So I'm I can't argue at all.
(47:00):
I 100% agree with that.
The Russell's more affordable.
But just on taste alone, you know, just go by taste.
Okay.
So I went through and I put the La Barbo where I thought it should go.
And why don't you read that off?
Oh, okay.
Well, here we go.
(47:21):
So we put the La Barbo purple in the number three spot.
So we've got number one, the Evan Shura King's gold, the number two, the diesel original.
What a great stick.
It's fun.
The La Barbo purple and the La Barbo purple has bested the partes ceph wentes and the
(47:42):
EP Korea Sumatra.
So nice.
So the my I there no way I could put this above the Kings goal.
But number two.
So my my quandary was the diesel original in this.
And I I went ahead and put this just below the diesel because there was just so much I
(48:09):
loved about that diesel.
It was a good diesel.
And I mean, we hadn't had one of those in such a long time.
And it almost it surprised both of us.
I was so good.
This one while I love the flavors that you get out of this and I especially love what
it's doing with the liquor.
(48:31):
It just I just I could not put it above the diesel, but it did make it above the part
of this.
So one days I wasn't awesome stick.
So yeah, that's where I put it.
Where would you put it?
I think I would have put it in the number two slide.
But I'm just you know me.
(48:52):
I'm such a baking spice cigar.
And this is much more of a baking spice cigar than diesel.
Diesel is wonderful.
But I think I just would have flipped those two.
That's it.
I do I do really like the baking spices, especially for, you know, a more often smoked.
But that diesel was just phenomenal.
(49:16):
That was really good.
There we go.
Indeed.
As a bonus.
Oh, yes.
As a bonus.
That this one time offering from 1845 is called the Texian.
Okay.
It is a straight bourbon whiskey that is 111.5 proof.
(49:39):
Okay.
And has been aged 49 months.
Oh, so one month past the.
48.
Yeah.
And it's two.
This is two years, which is 48 months.
No, no.
Oh my God.
What is this?
This is a four year old.
This is a four year old with me.
(50:01):
I've been up too long.
That's what it is.
Now there's a four year old.
Okay.
All right.
Here we go.
Let me let me.
Yeah, I've not had it.
You've had it.
Yep.
So since you got it open, you've had a third of it.
What's up in here?
Oh, yeah.
Go tellin' on me then.
Okay.
All right.
I'm interested.
(50:22):
Interesting.
Again, so what was the proof?
One.
One 11.
One 11.
Again, not hot on the nose at all.
And it comes across a little bit more than the preemption.
A little bit.
But not not that much.
You know, but in the preemption, I really wasn't getting all that much vanilla.
(50:44):
I'm getting more vanilla in this one.
But for vanilla and the okey flavor comes out in this.
Yeah, on the palate.
Not so much on the preemption, but on the taxi in that the oak does come out on that.
Yeah.
So much more vanilla than the preemption.
(51:08):
And yeah, like you said, a little bit okey, but there's something.
Yeah, there's something else.
There's a finish that's like butter scotch.
Yeah, but there's got to mint.
There is there is there is something there that is just absolutely unique and is wonderful.
And I have not nailed it down.
(51:30):
It's not men.
It gives you the sensation of mint, like opens things, but it's not meant exactly.
I'm going to say vanilla butter scotch and something that opens your, your palate and
senses.
But it's good.
Maybe like a phenol, some sort of phenol.
That's, that's not exactly a flavor mentioned, but phenols do that.
(51:54):
That's what so phenol is one of the, if you've ever been addicted to car max, one of the
things in car max is phenol.
Yeah, I'm going to say that actually the forward is the vanilla and the, and the butter scotch
actually butter scotch not forward.
(52:16):
That's the forward and the finish.
There is Okey, but the finishes is a little butter scotch.
I like that.
Mm.
So what a good offering right off top of my head.
I say not necessarily do a show on this one because it is a limited run so people can't
(52:37):
really get it.
Yeah.
Whereas the preemption is regular stock, right?
If they make the taxi in a regular run, right?
And I think they should.
I think that taste is wonderful.
It was good.
And I do not like pecan pie.
I just don't.
(52:58):
Does this remind you of pecan pie?
Does.
And I'm getting nutty and I like it.
I'm not getting nutty.
Not really.
You're talking about this.
It doesn't eat honey over the pecan pie.
It doesn't taste like it.
It has the essence of it.
Okay.
I don't know.
I can't explain it.
I've been trying to figure it out and it's just not coming to me.
(53:22):
But it seems to be, you know, just like pecan pie to be says a Texas pie.
Okay.
That's just.
Yeah.
It's there.
It's really good.
I like it.
Thank you.
So I was going to bring this up to Mfuego.
You definitely.
I'll tell you what other people try it and see if they can help me figure out what that
(53:43):
is.
Definitely should.
People will enjoy that.
So it does have a much hotter finish than the preemption though.
It does.
Preemption has almost no heat in the finish.
This has heat in the finish.
Yeah.
This is a little sharper finish whereas the preemption is much smoother.
Yeah.
Maybe that's what I'm thinking feels like.
(54:04):
I mean, is it the heat opens up?
Like that butter sauce.
Love the flavor.
Okay.
So nice little bonus there at the end of the show.
Little bonus.
Yep.
There you go.
Not feel better.
Heck yeah.
Thank you.
Thank you.
Thank you.
Thank you.
(54:25):
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Popular Podcasts
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.