February 10, 2025 • 54 mins
They discuss the article covering a recent discovery that improves desalination by almost 30%. They smoke the Adventura Blue Eyed Jacks Revenge and drink the Benchmark Old No 8.
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Transcript
Episode Transcript
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(00:00):
Alright, welcome to our newest episode.
(00:03):
In this episode, we're going to have the Adventurer Blue Eyed Jacks Revenge and with
it Benchmark, old number eight.
Yeah, that.
You're hanging out with Bill and Daryl with cigars, liquor and more.
Alright, well the Adventurer Blue Eyed Jacks Revenge, this one, is a 6x54.
(00:28):
It comes in on their sizes, but this is the big boy.
The big boy.
It has a Colorado colored Mexican San Andreas wrapper, a Dominican allure, a binder and
Dominican fillers, MSRP is $13.
The Benchmark, old number eight, is bottled at 80 proof and has an MSRP of $10.
So the bottle of liquor is cheaper than cigar today.
(00:51):
Almost never happens.
Almost never.
And then today happened.
And then today.
I looked.
Never say never.
No, I don't.
I don't usually say never.
I looked and it's been 58 episodes.
So a little more than a year since we've had Benchmark eight on the show.
(01:15):
So it's a revisit.
So you know, not new.
Okay, sorry, but it's been a year and some change.
Yeah, it's been long enough.
But the cigar is brand new to the show and brand new to not that long.
And it came out last year for adventure.
Yeah.
And we've been saving it.
(01:36):
But not exactly.
Okay, we didn't have it on the show.
We smoked a couple.
So the cold draw was earthen and must.
And it's starting off that way, but I'm a little time settle in, even though it doesn't
taste like it's going to need it.
But we should go snip ourselves some benchmark.
Sniff some benchmark, sniff some 80 proof whiskey.
(02:01):
So I like, you know, I like the benchmark, not just because it's 10 bucks, which doesn't
hurt at all.
And it could be an everyday drinker, but it could also be an everyday drinker because
it is easy.
It's so easy.
It's like, I don't want to say mild or bland, but it's not.
It's easy.
(02:24):
I have a comparison for you.
If you want.
I think it's smoother than Jack.
Okay.
Bottom barrel, Jack Daniels.
I would agree.
I think it's smoother than Jack.
And it half the price of Jack and half the price.
Yeah.
No, I think I like this better than Jack.
And if somebody's going to miss me mix whiskey with other stuff, yeah, I'd rather be this.
(02:51):
And this is such a such a Kentucky State bourbon whiskey.
I mean, it has all those flavors, little tangy finish.
And I mean, really tangy, not like the heat in the finish.
I mean, like, but it's got a little twist in the end, I like, but it's almost like a
like a beam whiskey.
(03:14):
Like a, yeah, right.
Not like a, not like a four roses or, or well, not even JD, right?
Well, kind of reminds me of Buffalo Trace.
There you go.
For good reasons.
So, but it's got all that general flavors, techy state, bourbon whiskey, not too vanilla,
(03:36):
either.
It's kind of a middle low vanilla, you know, some of them are really high vanilla.
Not so much.
The corn doesn't overly stand out.
No, no, no spices stand out.
Right.
So not much not easy.
No rye component.
It doesn't seem like it to me.
No, I don't know.
It's a weeder.
So it's just it's smooth.
(04:00):
Right.
So dear Roma doesn't hurt the nose at all.
No.
Nice mellow, little, little flavor through the nostrils.
Yeah.
Nice mellow flavor down the, down the mouth.
I mean, ten, ten bucks.
Easy.
Not allocated.
You can find it.
I'm going to put on allocation this $10 whiskey.
(04:22):
You can find it anywhere.
You can find it anywhere.
Benchmark has, I think, pitchmark has really surprised me.
It has me too.
Before I discovered it.
And never thought.
I never realized.
Yeah.
Now, I do think that that lower priced whiskeys tend to scare people away.
(04:46):
It scared me away.
I wasn't looking at benchmark.
I saw that.
It's always on the bottom.
There are always screw caps.
There are always between ten and the really expensive ones at $22.
Wait a minute.
Is Johnny Walker a screw can?
It is.
The screw caps shouldn't scare you off, but it does make me feel different.
(05:08):
It does.
I think it's sitting on the bottom shelf and the price point.
Right.
Right.
It's so low.
But this is not, if I can put out another name, McCormick's.
Right.
So it's not, oh, this is mixed only.
This is something you can drink straight and enjoy it.
(05:31):
You're not going to go blind drinking this stuff.
It's just, it's really nice.
And I don't know how they do it at ten bombs.
I don't, I don't have a clue.
It's got to be aged two years.
I will say this is not my favorite benchmark.
I think it is mine.
(05:53):
Yeah.
I think it is my favorite.
Which is your favorite?
Yeah.
Now that I say it, I can't remember.
Well, I think you like the, it's like three different ways to get cask, right?
Yeah.
The benchmark eight was, was my favorite of theirs for, for quite a while.
(06:15):
But then, then there was one that I, sure they got, they got proof.
Really?
A barrel.
I think they have barrel proof and I think they have cask.
Maybe it's just barrel.
And then they got full proof.
I don't even remember which that one is.
But this one was my favorite actually.
And I'm, I'm proof for.
To like an 80 over some of the other higher proof ones is, well, that's saying something.
(06:39):
Yeah.
The benchmark single barrel.
Single barrel.
Okay.
We did it on episode three, sixty seven.
And okay.
Mm hmm.
Yeah.
So the rest of them going the square by proof.
Yeah.
Ninety five proof.
And that one, I liked, I really liked the eight until we did that.
(07:02):
And then I'm like, not that's one I like.
But that one's what that was.
That was way off the chart.
Like 20 or something.
Twenty.
Maybe 18.
I mean, they run between 10 and 22.
I think 22 is the highest.
And I mean, so you know, stretch the pocketbook to get that one.
Yeah.
You know, compared to the compared to the eight, but yeah, I, turns out I really liked the,
(07:26):
I really liked this full proof.
So kind of the same thing happened to me that then happened to you.
I didn't give it a second thought.
I didn't know where it came from and wouldn't pay any attention.
And then of all people, Randy was like, this is a worthy bottle.
Don't, don't ignore it.
And I'm like, I've never paid attention to it.
(07:49):
And I was like, okay, I won't ignore it.
I like a bargain.
And then I, well, you saw, we went through all of them.
I went through and got every single one of them.
Yes, we did.
And I didn't, I did the same thing.
Randy did for me.
He brought it to me.
I brought it to you.
And I think this happens with everybody we bring it to because we brought it to infuego.
(08:14):
And I was making fun of how cheap it was.
And everybody's like, wow, what?
And then everybody had a little sip and they're like, yeah, I don't, I don't hate that.
Yeah.
I was expecting to hate a 10 dollar bottle.
Yes.
And everybody was like, I don't hate that.
And even the guys who just smell it and then they don't drink, but they always want to
smell everything we have, they're like, that smells pretty good.
(08:38):
So that's, you know, not a surprise.
But that's how, I guess that's how the lower price bottles, word spreads is it has to go
from person to person because most people aren't going to get that on purpose.
Well, you're not going to spend the enormous amount of money it takes to do.
(08:59):
Try one bottle of everything advertising.
Oh, for a 10 dollar bottle.
I don't think they could pay for it.
That's what I'm saying.
Yeah, they couldn't, it wouldn't destroy their bottom line.
Yep.
But I mean, they're Buffalo Trace.
They can advertise anything to one, right?
They can.
Okay.
We've sang its praises for two episodes now.
(09:21):
What about this cigar?
There's a definite earth component to it.
Sure.
It's nice.
It's almost like, it's almost like dirty leaves to me.
Yeah.
And it's kind of, I don't know, we're in the middle of winter right now recording this,
(09:44):
but the cigar reminds me of fall.
Uh huh.
Yeah.
Which I think is fabulous.
I love it when, when, you know, a flavor reminds you of something, not just, right,
you know, spices or, or earth, but reminds you of something like a sea or a motion or
a place, right?
(10:05):
Right.
So, bad.
Kudos to Henderson for this.
I really like it.
There are some spices in the background, uh, for me, uh, and they could be basic baking
spices, not pepper, definitely not black pepper, but there, there are some spices in
(10:27):
the background and there's something else that I'm trying to get, but I haven't quite
got there yet.
So you go while I continue to think.
Well, I would say this is a little bit of a departure for him because it's not a straight
up medium baking spice cigar.
It is.
This isn't for him.
This is an earth bomb.
So this is, this is very earthy and like you said, no black pepper in it, but in the
(10:51):
finish, there is like a, a mild hot spice, like not exactly red pepper, but there are
some some subtle bits of baking notes in there, but this isn't, this is his earth bomb.
Right.
And so, and it, and it does.
It reminds me of leaves.
I guess the must I was saying in the cold draw was, yeah, it's, it's, it's.
It's earth.
(11:12):
It's leafy earth.
It's, it's fermenting leafy leaves.
Yes.
Yes.
So as wonderful.
Yes.
So I don't get me wrong.
I like all the things he makes because even the ones that are all varieties of baking spices,
they're all their own, they're all their own thing.
Right.
You don't go, oh, this one tastes just like that one.
(11:33):
You know, they're different.
So I don't want to say he does that, but he does generally make my favorite baking
spice cigar.
So this is more, this is an earth cigar straight up with a little bit of spice kick, but still
winds still ends up winding up to be a medium bodied cigar.
(11:56):
Yes.
The, the mouth coating builds slowly.
I mean, it's still build all mouth coatings build, but it's, it's pretty slow build on
the mouth coating.
Great retro works well.
I'm starting to lean towards graphite.
Okay.
I see.
I know what you're talking about.
Yep.
Yep.
(12:17):
Yeah.
Yeah.
I was going to say powdery without being baby powder, but then that's graphite.
Yeah.
It's not baby powder.
Right.
That's, that's graphite.
I think there's been one cigar where we've, we've both really got baby powder.
Yeah.
That one's a weird one.
We realize most of what talc is is just a regular, it's just a mineral.
(12:40):
It's not exactly some special formulation.
It's ground to blocks.
Yeah.
So go figure you can find it in nature.
Yes.
But absolutely.
Excellent start.
Excellent start liking it.
And you should try retro.
Go start light though, because it does have a back end pepper, but the front end is really
(13:06):
really nice.
So.
Huh.
Did that help you get some spices?
Talk for eat.
Well, yes, but talk for a moment.
So I did a drink draw and the sweetness of the liquor seems a little bit sweeter just
(13:29):
after a draw.
And then when you take that sweetness, and then you take another draw right behind the
drink, then it changes the cigar a little bit and brings out a little bit more of the
baking spices.
So that's fun.
For what it is.
I mean, you know, let me grab that again.
This kind of sound, we're really odd.
(13:51):
So just.
Okay.
I'm not getting it, but okay.
Again, I get the spices that you're talking about in the retrohale, but on the back end,
I don't know, in the background, it's it reminds me of like a sawdust flavor.
(14:12):
So probably pine, because that's what we cut the most.
Yeah.
Yeah.
I mean, what goes through you saw more common than pine?
Oh, yeah.
Pines the pines.
The big one.
Pines two by four.
Absolutely.
Absolutely.
I don't have oak two by four money.
Little kid in there.
I wouldn't mind having that, but I wouldn't spend it on it.
No, I wouldn't either.
You can't see the oak in the walls.
(14:37):
So fabulous.
I'm liking this cigar.
I really am.
Me too.
Yeah.
I liked it.
He made her an earth bomb and I like the ash.
I tapped mine.
I'm nice and nice.
But it's it's pretty strong ash when I rolled it.
It required, you know, it was a bit of pressure to go.
(14:58):
It was determined to hold on.
And I was like, no, no, no, go.
I'm a good inch or so in.
So I'm going to I'm going to preemptively.
Yeah.
We don't need that in our lab.
But see, it's a pretty good push, isn't it?
It does want to hold on.
So very nice.
Very nice.
That's some long.
(15:19):
You know, we do love Henderson.
Oh, yeah.
And it's just his his his palette works really well with with our palette.
Yeah.
And a lot of people we know.
Yeah.
A lot of people we know feel the same way.
And another another fabulous stick from the maestro.
(15:43):
And I'm I'm not making this year's easy on you.
I'm doing it on purpose.
In case you wondered, doing it on purpose, man.
No love actually some love, but no love.
I'm you know, next week, I don't want to call well.
Jeez, man.
(16:06):
You got to you got to hit all my favorites, aren't you?
So you're going to make me struggle.
So I'm in I'm enjoying this.
I like the earth bomb.
Sweet.
Yeah.
Okay.
So I was surfing around and found this just an MSN, you know, in the technology section.
(16:31):
And the title of it is researchers make unexpected discovery while working to improve desalination,
highly convenient and cost effective.
So you know how I said one of the things I really love about new developments and and
research is when we find a twist on something where we didn't have to invent something
completely new, you just change, you just change the structure and all of a sudden it
(16:55):
completely acts differently.
You just change something and you change a formulation and all of a sudden, you know,
now it's far more effective kind of like when they realize if you put black pepper in with
turmeric, it becomes like five times more active in your body, right?
And helps with the inflammation in case you take turmeric for inflammation.
So that's the kind of thing.
(17:17):
That's what they discovered.
So they were doing some work and they basically ran across and not exactly an accidental discovery,
but they ran across a major improvement and all it is is a chain of change of some minerals
that you add to your desalination process.
So we can be incorporated into existing salination plants with no changes.
(17:41):
That's amazing, right?
Nice.
So let's jump in.
Nice.
That is that is right.
But so that's that's why I picked it is not because I'm in love with desalination, but
because I believe we're going to need desalination big time, but because rainfall is not going
to be cooperating, it looks like.
So we got we got to desalinate and we need a less energy, you know, intensive way to
(18:07):
do it.
And boom, we've got one that goes right into every plant today.
That is exactly the kind of thing I'm talking about.
So researchers at the University of South Australia have made a major breakthrough in
addressing global water scarcity, according to tech explore.
70% of the world is covered in water, but last majority is ocean and undrinkable.
(18:33):
36% of the global population is without fresh water for at least four months of the year.
And that is looking to double in the coming decade, decades.
Long time to go without fruit water.
Yeah, it is.
So we are course looking to the ocean.
The problem is thermal desalination has always been very slow rate of evaporation.
(18:58):
And researchers were able to speed up the evaporation rate of seawater to be 18.8% higher
than pure water.
The previous standard for seawater was 8% lower than pure water, making this a landmark
achievement.
So they made an improvement, right?
(19:19):
Of 26, almost 27%.
Boom.
Nice.
All right.
Two, how would they do?
They added a concoction of minerals into the tank where the seawater is evaporating.
According to Professor Holan Yu, one of the studies authors, the resulting chemistry
resolve, I'm sorry, the resulting chemistry involves an exchange of ions at the surface
(19:44):
between the air and water, which speeds up evaporation.
On top of the boost in productivity, the minerals are readily available, inexpensive,
and makes the entire process convenient and cost effective.
Wedding.
This is why it landed on my desk and our labs today.
(20:08):
This is awesome.
We have talked about desalination before.
And I think at the time we talked about it, Israel was number one in using desalination,
the number one producer of water through the desalination process.
(20:29):
Other people don't do it because it's prohibitively expensive.
It is very expensive.
You have to really, really, really want to do this.
You really invest a lot of energy into doing it.
Yes.
But something like this could make it doable across a wider swath of our planet.
Yeah.
(20:50):
Now, one of my other favorites, I don't know if you remember it.
I don't remember how long ago, but it was either.
But somebody made a portable unit that takes solar cells.
Yes.
And just pulls it out of the atmosphere.
Yes.
Basically is a dehumidifier, solar dehumidifier, but more efficient and effective than ones
we're familiar with could make five gallons a day, even in a desert, aired environment.
(21:14):
And that's what is nice because not all deserts are against the ocean.
So you can't pipe ocean water a thousand miles to then desalinate.
That's just silliness to have the portable thing.
So I love that for inland use of very arid areas.
But this, I think some enormous percentage, like half of all humanity lives within 50
(21:40):
miles of a notion or something like that.
We just like water.
Yeah, we do.
And so, you know, this is awesome because de-salin is going to be critical, especially
to California.
There's not going to be any in Southern California because all of them, everybody's going to
be pulling it out of the river as it comes down until eventually there's nothing left
at the bottom.
(22:01):
Yeah.
And California is at the bottom of that chain.
Yeah.
Yep.
The Colorado River is a good example, I think.
It will be empty by the time it gets down to Arizona and Mexico.
Yep.
Yep.
So this is pretty damn awesome.
So apparently there are 17,000 de-salination plants worldwide.
(22:25):
And this can have an immediate impact in boosting the water.
Boom.
Right there.
They did mention there are some environmental drawbacks, probably has to do with the salt
that they put into it to make it evaporate faster.
But again, that's just a cleanup effort.
(22:47):
That is a different thing, right?
You just say, okay, you clean up after your mess.
Well, yeah, well, everybody should.
So the minerals that they're putting in.
They didn't say.
Yeah, they didn't say what they were.
The question comes about what does it do to the longevity of the tanks?
(23:11):
Sure.
And the equipment that it's got to go through.
But a tank is just a big empty bucket.
So if that can have any longevity at all, the energy savings probably could easily justify
tanks, you know, being swapped out.
I get that.
But it's not so much the tanks.
The equipment, yeah.
(23:32):
It's how you heat the water because they're heating the water to do this.
Yeah, most likely.
It's how you it's what you use to heat the water as that equipment becomes covered in
minerals.
It becomes less efficient causing you to use more power or have something in there to
descale and you've got to you've got to have regular maintenance on these things in order
(23:57):
to keep them clean enough to be efficient enough to be worthwhile doing.
So that's one of my that's one of my questions in this is what are these additives doing
to what do these additives mean when it comes to maintenance, repair and efficiency of the
(24:19):
unit.
So I get that right off the bat, you're getting a 20 something odd swing from minus 8% to plus
18%.
Yeah.
I get that you get that at the at the surface.
But what's it doing over time over long period of time to the equipment itself?
Right.
(24:40):
Now my guess is nothing's too terrible because you can't find that information anywhere.
It's not just an interesting, you know, paper somebody would write and just throw out there.
I think they're looking to patent it.
I think they're looking to make some money off it because 17,000 plants are going to
want to use it.
Absolutely.
So it must be worthwhile.
(25:01):
That's my that's that's just a, you know, zoos blend number five.
That's me following the money, right?
Money drives all.
Yeah.
Yeah.
I just call it zoos zoos blend number five.
Here you go.
All right.
We're going to take a break.
Sure.
We're going to do old fashioned.
Sure.
We'll come back with an old fashioned.
(25:22):
Sweet.
Yeah.
Yeah.
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(25:45):
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underscore CLN.
Okay.
We are back with old fashions in hand.
So this is we got a mark with a regular, your regular and in strong back back to the
(26:09):
regular bit.
Yeah.
No, no more.
Not in this one.
I'm going to say anger stronger, but got by I'm not good at that.
It's a candy old fashion with a little orange cake.
It did bring out the orange.
Mm hmm.
And to be clear, well, go over the ingredients again, just, just to be clear.
(26:33):
It's a half a shot of lemon juice, half a shot of simple syrup, which we make ourselves
with a cup of water and a cup of sugar.
That's a magic formula right there.
And the bitters.
And then three dashes of bitters and one shot of liquor.
So no orange added.
(26:54):
The combination of ingredients have to bring out that orange.
Right.
And this does that, which is that I mean, that's really nice.
Yeah.
And because, you know, if you're in a bar, you're going to get a cherry and you're going
to get an orange peel.
So you get orange, but this is orange without the orange.
Ding.
Yeah.
And I don't need the zest to make it orange.
The I like this actually.
(27:15):
Yeah.
I like this one a lot.
This turned out really good.
Yeah.
Why did we do this before?
This could be a whole new bracket.
Yeah.
This is the beginning of the next bracket.
So I think we'll start the bracket play in middle of February before March and we'll do
our bracket play sometime in February.
Okay.
And we can also do our rustles and wild turkey comparison.
(27:40):
I got those bottles today.
Oh, yeah.
So we'll have three of the Russell, the Russell's single.
Yes.
We'll have the Russell's 10.
Yeah.
And we'll have the wild turkey 101.
Excellent.
I love it when we come up with an idea on the show and then we carry through and do another
show of it.
Well, we got them today.
That's fabulous.
I like this.
(28:08):
So do I.
I don't what it doesn't seem right.
It doesn't wreck the cigar either.
It doesn't seem right.
It doesn't in a moment.
It doesn't seem right that we have not done an old fashioned with this before.
But I don't remember this.
I don't remember this.
I don't remember this.
Do a drink draw.
(28:30):
Yeah.
Normally.
Okay.
So normally what happens is the the old fashioned just turns it into smoke and there's no flavor.
Didn't ruin this cigar.
It's good.
It brings out more of the graphite though.
Yeah, but it didn't ruin it and break it down to taste like smoke.
Yeah.
(28:51):
It still has its life.
Yeah, which is like you said, which is what most old fashioned do.
Oh, I like this is the old fashioned I'm going to have.
If I'm going to mix it with a cigar.
Now I got to find out if this old fashioned will do that with other cigars or if this
cigar is better standing up to it.
(29:15):
It is a Henderson product, you know, maybe it's the earthy cigars and stand up better.
Well, when we do bracket play, we will do this.
Okay.
We'll see what it is with the cigar.
Okay.
So I'm going to write down old fashioned.
Yeah.
Let's put him in the bracket play brackets play standard and I'm going to say normal.
(29:39):
Bitters and good with the cigar.
Yes.
Nice.
Nice.
There we go.
Notes taken so that we can date a mine.
Yeah, yeah.
Yeah, man.
We ought to look at all the cigars and old fashioned that didn't make a mess and say,
(30:06):
okay, do we see any commonalities, right?
I just haven't given that any thought because it's so rare.
It is rare, but there's got to be about four now after three years.
I think we get one a year.
You think so?
Actually, it's more than three years.
I don't think so.
I don't think it's been four cigars.
(30:29):
It's been four years.
He's been two and this is one of them.
I don't think we could do a bracket play of the number of cigars we have.
Big one.
Okay.
With an old fashioned or yeah, like said, even okay with an old fashioned.
I don't think we could say anything like that.
(30:50):
Okay.
Maybe in four more years, we'll have enough.
This is so nice.
I'm slow walking the old fashioned.
It's pretty good because I like it.
It's a really good old fashioned.
Now when I first tasted it, it came across very much as a candy old fashioned, but hang
(31:13):
on a moment because it gets better.
Right.
Fabulous.
I do love that.
It's very nice, very nice.
I don't know how you managed that one, but that worked out pretty darn good.
Yes, sir.
Yeah, I'm surprised.
How did we not do the benchmark last time?
I don't know.
I have to go back and look.
(31:34):
There's I can go to the transcript and see what we said about it.
Maybe we didn't do one.
Maybe we did.
Maybe we just forgot the same thing happened.
It's possible.
No, tears don't wait.
Really?
No.
Maybe you just didn't go well with the cigar, but we still like it.
I don't know.
I have to go back to the transcript, but that's a really good old fashioned.
(31:56):
That is.
Maybe it's I don't know.
I don't know, but I can tell you this.
It was good.
Yeah.
Yeah.
Yeah.
Yeah.
So that's to mix up another feather in the cap.
Not only is the $10 benchmark, a good zipper, it also makes an excellent old fashioned.
(32:17):
Now I want to make an old granddad 114 side by side with that because old grandma one
14 also had a beautiful orange finish.
Yeah.
Here's a problem with the old granddad.
Is it gone?
Yeah.
It's gone.
Yeah.
It's gone.
Yeah.
It's gone.
Okay.
Maybe I get it about.
(32:38):
We're going to pick up some more because I wound up drinking that sucker.
I can imagine that.
And not in an old fashioned.
I kept.
It is not my favorite to drink straight.
I will tell you that.
If any of the cigars can make it better.
(33:00):
Okay.
None of them made it good enough.
Okay.
So, but mixing top notch.
Yeah.
This is really good.
I'm very pleased.
And your palette isn't so wrecked.
You have to rinse everything.
Take your cigar back, right?
And gargle the.
Yeah.
(33:21):
Exactly.
This is great.
Two reasons to get three technically.
It's a good seper.
It's cheap and it makes a great old fashioned.
Wow.
Triple threat.
This is the bell of the ball.
Go with Darryl's recipe for y'all listening out there.
Go Darryl's recipe for the old fashioned.
Not only are you not going to, you know, have so much of it that you, you know, stumble
(33:47):
going back to your room, but it's quick.
It's fast.
Simple.
And you really do get flavors from it that aren't added by putting a cherry or orange
dust or anything like that.
I now know of four people who directly took my recipe because of the chatter on the show.
(34:15):
It's fabulous.
Yeah.
It is fabulous.
But one guy did, he goes, I really, really like it, but then throw in like a quarter of
a shot of ginger ale and I'm like, okay.
I mean, you do you, man.
Yeah, you do you.
But he liked my starting point better than other starting points.
(34:38):
And then he, because he apparently threw ginger ale in all of them.
You know, if that's what, if that's what you'd like more power to you, I'm not going to
tell you.
So now I know at least four people have been like, send me that.
I'm like, it's really easy.
This is like, Hey, you got that recipe for making that instant cake?
(35:00):
Yeah, it's, it's on the box.
You know, it's an egg and oil and water.
Wait a minute.
Touch brownies.
It feels like that.
Yeah, it actually is.
It's also brownie.
Everything instant in a box.
That's pretty much it.
Yep.
Oh, I know.
Right?
This feels good.
(35:21):
And I love everything about this show.
Yeah, this is a, this is a really good cigar.
Really good blend with this whiskey.
Really good old fashion.
It's just been coming up roses.
This is a top notch episode.
It's fabulous.
Yeah, I definitely go out and get this benchmark and definitely go out and get the new offering
(35:46):
for Adam and Jura.
I mean, newish came out last year came out last year.
Yes on both accounts.
Go get them.
Go get them.
You will not be disappointed.
And think about this.
If you buy a $25 whiskey and you buy a $10 whiskey and they're comparable in flavor, why would
(36:12):
you spend that extra money?
Why would you not have two bottles of the $10 whiskey?
Even better.
Even better.
I mean, use your budget to your advantage.
Yeah, if you remember right, we were also, you know, just comparing what the handle is
because you're like, the handle comes in under some of the bottles.
(36:34):
Yeah, it does.
Yeah, it does.
Some of the less expensive bottles of that go get some weller for that.
I'm telling you.
Man, I think it may be a leader or weller for 34.
That's a good deal.
I cannot argue with that.
Yeah, special reserve, the green, green label, not any of the super special ones.
(36:56):
But you know, just to get that is pretty nice.
That's, you don't get that everywhere.
It's still a good one.
We're not in Kentucky.
It's still a good whiskey.
You can't say it's not a good whiskey.
Not a chance.
It is good whiskey.
These two were cousins, by the way.
Not kissing cousins, cousins.
Cousins.
(37:17):
I mean, it's, you know, if you're a Buffalo Trace fan, this is a Buffalo Trace product.
So, you know, try it.
Having a hard time finding weller, Buffalo, Eagle, whatever, whatever you're having
a hard time trying to find this.
Just try this.
You can find this.
Thank you.
(37:38):
You can find this anywhere.
Just remember to look down.
Yeah, just want to look down.
I bet gas stations carry this.
The in and out, the quickie mark, the QT of your world.
Name it.
It probably has this.
If it doesn't, do we even have seven leavens anymore?
(38:02):
Sure.
Yeah.
Yeah, yeah, of course.
Yeah, I think quick trip is doing a number on them.
Quick trip and racetrack.
Oh, racetrack.
That's not just home.
Mm hmm.
Now, if you want a go inside experience, that's buckies.
(38:24):
Yeah.
Yeah, that's buckies.
Absolutely.
And they are sweeping the nation.
They are going to spread like armadillos.
Or like the beavers they are.
They're going to come out of Texas and they're going to be in the middle of every road.
(38:48):
But in this case, you're actually going to stop.
Yeah, yeah, you're going to stop.
I mean, I know people that go to buckies to get their snacks.
I know they're just for the nuggets.
What?
Well, on the bathroom.
They're so clean, so nice.
Yeah.
As far as far as gas station bathrooms, they are the best, the absolute best.
(39:14):
Uranus fudge factory is the best.
Did you go there?
We did.
So if you don't know, we've been off 44 in Missouri.
We've been threatening.
And it's a it's a really big fudge factory.
It tends to be the largest candy that you see.
You see advertisements for it for a hundred miles before you get there.
(39:35):
Yeah, you do.
We stopped one time and the bathroom is opulent.
I'm not talking about nice, clean, it is opulent.
You could drive a car into the bathroom.
That's how big the bathroom is.
Down the middle, you could drive a car.
It's that is plenty so much space.
The stalls are full size, top to bottom.
(39:58):
No, no underpeekies.
Right?
It's like it's unbelievable.
They have a chandelier in the bathroom.
It's this marble in the back is amazing.
And if you want fudge, it's kind of like the front end is like a buckies, but just for
candy.
It's a lot of it.
(40:19):
Do they have bidets?
New.
I'd be concerned about a public place that has bidets.
Yeah, I don't think I'd use a public bidet.
But what I said still stands because Uranus fudge factory is not a gas station.
Oh, yeah, there's a gas station in front of it.
(40:42):
Oh, there is.
Yeah.
It's not a gas station, but there's one right in front of it.
Right in front of it, but not theirs.
I don't think it's theirs, but it's not the Uranus gas station.
You can fill up and then park as if you're parking in front of the QT that you filled
up at.
It's right there.
You have to go across the street or anything.
The Uranus pit stop.
Yeah.
Yeah, they did that on purpose.
(41:03):
They thought it was funny.
Oh, yeah.
Yeah.
That's why that's why we've been talking about going in because you got to have a sense
of humor.
You do.
If you if you create a place like that, it's totally worth it.
And if you work in a place like that, it's totally worth it because when you walk in,
it just smells of candy and popcorn.
And then the bathroom is what?
From some King's lounge.
(41:26):
And there's gas.
Yeah, and there's gas.
And so when all around, because I hate going into the gas station and then there's like
one bathroom and there's a line and you're like, this was supposed to be a fast stop.
And now I'm staring at other people's heads and waiting to get in a bathroom where it
is that's why you want to go to a to a buckies or somewhere large.
(41:51):
It's got 10 stalls.
So you're not hung up.
So to speak, although it will take 20 minutes to get out of a buckies.
Yeah, but not all that time is spitting the freaking bathroom.
Right.
You're doing what you want to do in that case, but I'm just saying there is a better bathroom,
but unfortunately there's only one of them.
(42:12):
And it's in Missouri.
You got to go to Missouri to get it.
Yeah.
Nobody wants that.
We have listeners in Missouri.
Yeah, but I mean, most almost everybody's in Texas.
Yeah, we're very local.
I feel you would think maybe more because it's the Internet.
Are Africa and Middle East listeners are growing?
(42:33):
Are they?
They are.
I didn't even notice.
I wasn't looking according to Spotify, depending on depending on which VPN they're using.
They're probably all from Maine using an African VPN.
I love it.
I love it.
No, no, no, no, no, no.
That is not true.
(42:54):
Why?
Because there is a specific server, a specific portal or whatever the hell you call it for
the podcast in Africa.
Oh, okay.
That I signed it.
I didn't know that.
As soon as it was available.
Oh, and so it's going through that one.
So you're our Africa ones.
(43:16):
Oh, okay.
Yeah, all our Africa ones are from there.
And the mass majority of those are South Africa.
Well, enjoy the desalination news, sirs.
There you go.
And ma'am's.
There you go.
All right.
Freaking awesome, man.
Oh, what a great day.
Shh.
Oh, yeah.
Well, you know, we failed our midpoint, although we kind of talked about it with the old fashion,
(43:39):
right?
So is that kind of the midpoint?
Actually, we did.
We're going to say it does because, you know, it's our show.
Yeah.
Okay.
And everybody knows already how much we love Henderson.
And how they're consistent.
I didn't have any transition.
It's the same thing.
Actually, barely even transition with the old fashion.
I don't want to get beat that drum again.
I'm just saying it didn't really transition and it tasted the same coming out of the midpoint.
(44:06):
I am loving that, Ash, man.
That's good.
It is a strong.
So I've had some recent events where small amounts of ash have fallen in my lap and that
irritates me.
Some pleasant is.
Yeah, I don't like it.
Yeah.
So I like that this one's holding on and I have to tap it out of fear rather than having
(44:27):
it fall in my lap prematurely.
I'm like, hey, come on.
I just tapped you.
Hey, Henderson.
Still fell.
Your cigar puts fear into me.
But no transition.
No, no, no, no, no.
No, no, no, no.
No, no, no.
No, no, no.
(44:48):
The hour is the same.
It is the same fabulous.
And I do like that little bit of graphite at the end now that I finally nailed what that
is.
Congratulations.
I need to bring the.
I'm always happy when I pick out when I when I can't figure out a flavor right up front.
Yeah.
Pick it out.
I'm always happy about that.
(45:09):
I really regret it.
It has helped my mind.
I would try that you know, kind of figureé it broke down a little bit in this case.
You sort of kind of put me French and some of the other things thatHow to grab the
(45:34):
get in Lakers. Oh, we got one. Because you know, why not?
Exactly. Exactly. So I should bring it on the show because I only
use it at home and I usually occasionally I usually just use it
when I'm journaling something. And I need the first also I need
the journal more. Yeah, I've been remiss in that regard. I
(45:57):
have I have I need the journal this one. I didn't put this one
journal yet. This one deserves to be in a journal. Yeah.
Also, feel free to go online and order one of our journals.
We love our journal. It is designed by engineers. It is
(46:19):
hands down the best cigar journal out there. Everybody
we've shown them to loves that cigar journal. Yeah. So it was
designed with all the problems of other cigar journals in mind.
So one of the things Darryl's been cigar journaling for frickin
(46:41):
years, and he's got I don't know how many rings of paper
dedicated to this bound rings. Yeah, a paper dedicated to this.
And the one absolutely glaring flaw of any cigar journal
is the fact that the band placement is always in the same
(47:04):
place always in the same place in the page. So piles up. So it gets
you know, three times as thick as everything else. Right. And
then makes a lumpy journal. Yep. So our band placements are
staggered. Yeah, across four pages. Top, just top of middle,
just bottom and middle and bottom. We stagger ours so that the
(47:28):
book lays flat. Yeah, I like that. I also like that it's hard
cover. I test the soft cover journals. Yeah, because I need
some of the right one. Yes. And that offers no support for
writing the index. The index. You can't find something you
reviewed unless there's an index. We have we have two front
(47:50):
pages of index so you can write that once you can just surf the
index and go to the page. Now a lot of them have the ring gauge.
And we have that too. Yeah, we have the ring gauge. But a lot
of them have that. But people miss staggering this the bands and
adding an index. So I can look through my journal without
(48:12):
looking through every page of the journal. Yeah, and we've got
we've got a mixture of some things right. We've got the basic
stuff such as what's the binder wrapper filler size, you know,
the dates. Yeah, right. And we've got a note section. Yeah. And
(48:37):
you know, what's the strength? Yeah, what'd you pick it?
Right. But there's there's some that just they add stuff. It
seemed to be just to fill the frickin page. Yeah, art and
little weird things. Yeah, I don't need that. I want the basics.
Yeah, because you go back to it. You don't care about that other
stuff. You want the basics. Yeah. One extra pro tip. If there's a
(49:02):
cigar you really, really like it rated really highly. Take a
highlighter and highlight that one in the index. Nice. Yes. Nice
extra nice pro tip. Got to be careful the anchor pencil you use
so it doesn't run when you do that. True enough. But I don't use
the gel tips. I use a regular one for that reason. I'll use the
(49:24):
gel tips in the journal because I like them. But then when I do
the index, I don't do that because I did have one of mine's run
with it. Yes. A little bit of the street keys. So I already
know where I'm placing this. Okay. Yeah. Yes, we do need to
party that we we're running out of time. So this is the sixth of
(49:50):
the year. We're starting to have the rank. Not the sixth day. This
is the sixth cigar of the year. Yes. And I I don't think it's
going to come as a surprise. But I of course do want you to see
where I put it. All right. Here you go. Let's let's trade.
(50:15):
Change. So Bill, you put you put the adventure of Blue Eyed Jack
and the number one slide. Sure as hell did. We got the
adventure of Blue Eyed Jack's revenge and number one now it
beat out the adventure King's gold and the diesel original now
(50:39):
is the number three. The La Barbara purple and number four
partake of sifuentes number five and EP Korea, Sumatra and
number six. So strong, really six strong openers. Very much so
very much. So you said you were going to make a challenge. I am
and and you are carrying through on that. Yeah, I am. And I'll
(51:00):
tell you why I'll tell you exactly why this is number one and
why I beat out the King's gold. Please. I love the earth in
this and the type of earth, the leafy earth. You do like
Earth's regards reminded me of a season. Yes. Okay. It brought
that that extra to it. When you pull emotion into it. It's very
(51:25):
powerful. Yes. Yes. Yes. And yeah, it's got the baking spices.
But they're like it's a nerve ball. I love the graphite on the
back. Yes. I think I think the the entire combination, I think
makes this a very powerful cigar for for the ranking at that
(51:46):
pushed it all the way up about that phone. All right, going on
to the liquor. So we are doing the benchmark eight. And again,
this is the sixth one. Yes. And you put it in the number four
slots, which is surprising because $10. Yeah. Well, no, I'm
(52:09):
trying to do it based on flavor, not right, which you absolutely
should. So just just as a recap, we got the Remus series eight in
the number one, 1845 preemption reserve reverence cask. And
number two, Russell's reserve single barrel number three,
(52:32):
benchmark eight now. And number four, and the rubber
rye 100 in the number five. Yes. And since we've only got six
the Cedar Ridge port finished in the number six slot. I tell you
what, I tell you what, both the cigar and the liquors are going
to be really interesting this year. If apparently, these first
(52:56):
six are in the indication.
Yeah. And I've got a good three in my pocket that are going to be
extra challenging as well. I might, I might try to space it out a
little bit more. But I really did want to rapid fire you in the
front. Do it, man, bring it on. Bring it on. Yeah, I so I put it
(53:17):
just above the rye. It was a, it was a almost a coin flip. But
the rye also inexpensive, but really good rye that rubble
rye is a really good offering.
Absolutely. Absolutely. I was actually kind of surprised that
you put it ahead of the rye. Exactly. It was close. It was very
close. It was close. But aside from that, I fully agree with
(53:38):
with your placement. So out of six out of six, we tough. We
find one.
It does, it does get more challenging as the
whole. It's absolutely going to get a lot more challenging.
But it's fun.
It, it, I got to admit, I did enjoy watching you go through that
(54:01):
process. Oh, yeah. At the very beginning of the year, it wasn't
much of anything. Right. But by midpoint of the year, you were
challenged. Oh, yeah. By the time you get to the 20s, it gets
really hard. When you get to the, oddly, when you get to the
40s and 50s, it gets easier because you have more slots to to
move between without making giant moves. And things are, are
(54:25):
it, I don't know, it almost seems like things were being
categorized. Yeah, they came in the pools, like isolated. Yeah. But
even so, at the end of the year, we had three upside surprises
that really rocketed up. So it's, it's always possible. You never
don't. You never know.
(54:46):
Happy.
Alright, welcome to our newest episode.
(00:03):
In this episode, we're going to have the Adventurer Blue Eyed Jacks Revenge and with
it Benchmark, old number eight.
Yeah, that.
You're hanging out with Bill and Daryl with cigars, liquor and more.
Alright, well the Adventurer Blue Eyed Jacks Revenge, this one, is a 6x54.
(00:28):
It comes in on their sizes, but this is the big boy.
The big boy.
It has a Colorado colored Mexican San Andreas wrapper, a Dominican allure, a binder and
Dominican fillers, MSRP is $13.
The Benchmark, old number eight, is bottled at 80 proof and has an MSRP of $10.
So the bottle of liquor is cheaper than cigar today.
(00:51):
Almost never happens.
Almost never.
And then today happened.
And then today.
I looked.
Never say never.
No, I don't.
I don't usually say never.
I looked and it's been 58 episodes.
So a little more than a year since we've had Benchmark eight on the show.
(01:15):
So it's a revisit.
So you know, not new.
Okay, sorry, but it's been a year and some change.
Yeah, it's been long enough.
But the cigar is brand new to the show and brand new to not that long.
And it came out last year for adventure.
Yeah.
And we've been saving it.
(01:36):
But not exactly.
Okay, we didn't have it on the show.
We smoked a couple.
So the cold draw was earthen and must.
And it's starting off that way, but I'm a little time settle in, even though it doesn't
taste like it's going to need it.
But we should go snip ourselves some benchmark.
Sniff some benchmark, sniff some 80 proof whiskey.
(02:01):
So I like, you know, I like the benchmark, not just because it's 10 bucks, which doesn't
hurt at all.
And it could be an everyday drinker, but it could also be an everyday drinker because
it is easy.
It's so easy.
It's like, I don't want to say mild or bland, but it's not.
It's easy.
(02:24):
I have a comparison for you.
If you want.
I think it's smoother than Jack.
Okay.
Bottom barrel, Jack Daniels.
I would agree.
I think it's smoother than Jack.
And it half the price of Jack and half the price.
Yeah.
No, I think I like this better than Jack.
And if somebody's going to miss me mix whiskey with other stuff, yeah, I'd rather be this.
(02:51):
And this is such a such a Kentucky State bourbon whiskey.
I mean, it has all those flavors, little tangy finish.
And I mean, really tangy, not like the heat in the finish.
I mean, like, but it's got a little twist in the end, I like, but it's almost like a
like a beam whiskey.
(03:14):
Like a, yeah, right.
Not like a, not like a four roses or, or well, not even JD, right?
Well, kind of reminds me of Buffalo Trace.
There you go.
For good reasons.
So, but it's got all that general flavors, techy state, bourbon whiskey, not too vanilla,
(03:36):
either.
It's kind of a middle low vanilla, you know, some of them are really high vanilla.
Not so much.
The corn doesn't overly stand out.
No, no, no spices stand out.
Right.
So not much not easy.
No rye component.
It doesn't seem like it to me.
No, I don't know.
It's a weeder.
So it's just it's smooth.
(04:00):
Right.
So dear Roma doesn't hurt the nose at all.
No.
Nice mellow, little, little flavor through the nostrils.
Yeah.
Nice mellow flavor down the, down the mouth.
I mean, ten, ten bucks.
Easy.
Not allocated.
You can find it.
I'm going to put on allocation this $10 whiskey.
(04:22):
You can find it anywhere.
You can find it anywhere.
Benchmark has, I think, pitchmark has really surprised me.
It has me too.
Before I discovered it.
And never thought.
I never realized.
Yeah.
Now, I do think that that lower priced whiskeys tend to scare people away.
(04:46):
It scared me away.
I wasn't looking at benchmark.
I saw that.
It's always on the bottom.
There are always screw caps.
There are always between ten and the really expensive ones at $22.
Wait a minute.
Is Johnny Walker a screw can?
It is.
The screw caps shouldn't scare you off, but it does make me feel different.
(05:08):
It does.
I think it's sitting on the bottom shelf and the price point.
Right.
Right.
It's so low.
But this is not, if I can put out another name, McCormick's.
Right.
So it's not, oh, this is mixed only.
This is something you can drink straight and enjoy it.
(05:31):
You're not going to go blind drinking this stuff.
It's just, it's really nice.
And I don't know how they do it at ten bombs.
I don't, I don't have a clue.
It's got to be aged two years.
I will say this is not my favorite benchmark.
I think it is mine.
(05:53):
Yeah.
I think it is my favorite.
Which is your favorite?
Yeah.
Now that I say it, I can't remember.
Well, I think you like the, it's like three different ways to get cask, right?
Yeah.
The benchmark eight was, was my favorite of theirs for, for quite a while.
(06:15):
But then, then there was one that I, sure they got, they got proof.
Really?
A barrel.
I think they have barrel proof and I think they have cask.
Maybe it's just barrel.
And then they got full proof.
I don't even remember which that one is.
But this one was my favorite actually.
And I'm, I'm proof for.
To like an 80 over some of the other higher proof ones is, well, that's saying something.
(06:39):
Yeah.
The benchmark single barrel.
Single barrel.
Okay.
We did it on episode three, sixty seven.
And okay.
Mm hmm.
Yeah.
So the rest of them going the square by proof.
Yeah.
Ninety five proof.
And that one, I liked, I really liked the eight until we did that.
(07:02):
And then I'm like, not that's one I like.
But that one's what that was.
That was way off the chart.
Like 20 or something.
Twenty.
Maybe 18.
I mean, they run between 10 and 22.
I think 22 is the highest.
And I mean, so you know, stretch the pocketbook to get that one.
Yeah.
You know, compared to the compared to the eight, but yeah, I, turns out I really liked the,
(07:26):
I really liked this full proof.
So kind of the same thing happened to me that then happened to you.
I didn't give it a second thought.
I didn't know where it came from and wouldn't pay any attention.
And then of all people, Randy was like, this is a worthy bottle.
Don't, don't ignore it.
And I'm like, I've never paid attention to it.
(07:49):
And I was like, okay, I won't ignore it.
I like a bargain.
And then I, well, you saw, we went through all of them.
I went through and got every single one of them.
Yes, we did.
And I didn't, I did the same thing.
Randy did for me.
He brought it to me.
I brought it to you.
And I think this happens with everybody we bring it to because we brought it to infuego.
(08:14):
And I was making fun of how cheap it was.
And everybody's like, wow, what?
And then everybody had a little sip and they're like, yeah, I don't, I don't hate that.
Yeah.
I was expecting to hate a 10 dollar bottle.
Yes.
And everybody was like, I don't hate that.
And even the guys who just smell it and then they don't drink, but they always want to
smell everything we have, they're like, that smells pretty good.
(08:38):
So that's, you know, not a surprise.
But that's how, I guess that's how the lower price bottles, word spreads is it has to go
from person to person because most people aren't going to get that on purpose.
Well, you're not going to spend the enormous amount of money it takes to do.
(08:59):
Try one bottle of everything advertising.
Oh, for a 10 dollar bottle.
I don't think they could pay for it.
That's what I'm saying.
Yeah, they couldn't, it wouldn't destroy their bottom line.
Yep.
But I mean, they're Buffalo Trace.
They can advertise anything to one, right?
They can.
Okay.
We've sang its praises for two episodes now.
(09:21):
What about this cigar?
There's a definite earth component to it.
Sure.
It's nice.
It's almost like, it's almost like dirty leaves to me.
Yeah.
And it's kind of, I don't know, we're in the middle of winter right now recording this,
(09:44):
but the cigar reminds me of fall.
Uh huh.
Yeah.
Which I think is fabulous.
I love it when, when, you know, a flavor reminds you of something, not just, right,
you know, spices or, or earth, but reminds you of something like a sea or a motion or
a place, right?
(10:05):
Right.
So, bad.
Kudos to Henderson for this.
I really like it.
There are some spices in the background, uh, for me, uh, and they could be basic baking
spices, not pepper, definitely not black pepper, but there, there are some spices in
(10:27):
the background and there's something else that I'm trying to get, but I haven't quite
got there yet.
So you go while I continue to think.
Well, I would say this is a little bit of a departure for him because it's not a straight
up medium baking spice cigar.
It is.
This isn't for him.
This is an earth bomb.
So this is, this is very earthy and like you said, no black pepper in it, but in the
(10:51):
finish, there is like a, a mild hot spice, like not exactly red pepper, but there are
some some subtle bits of baking notes in there, but this isn't, this is his earth bomb.
Right.
And so, and it, and it does.
It reminds me of leaves.
I guess the must I was saying in the cold draw was, yeah, it's, it's, it's.
It's earth.
(11:12):
It's leafy earth.
It's, it's fermenting leafy leaves.
Yes.
Yes.
So as wonderful.
Yes.
So I don't get me wrong.
I like all the things he makes because even the ones that are all varieties of baking spices,
they're all their own, they're all their own thing.
Right.
You don't go, oh, this one tastes just like that one.
(11:33):
You know, they're different.
So I don't want to say he does that, but he does generally make my favorite baking
spice cigar.
So this is more, this is an earth cigar straight up with a little bit of spice kick, but still
winds still ends up winding up to be a medium bodied cigar.
(11:56):
Yes.
The, the mouth coating builds slowly.
I mean, it's still build all mouth coatings build, but it's, it's pretty slow build on
the mouth coating.
Great retro works well.
I'm starting to lean towards graphite.
Okay.
I see.
I know what you're talking about.
Yep.
Yep.
(12:17):
Yeah.
Yeah.
I was going to say powdery without being baby powder, but then that's graphite.
Yeah.
It's not baby powder.
Right.
That's, that's graphite.
I think there's been one cigar where we've, we've both really got baby powder.
Yeah.
That one's a weird one.
We realize most of what talc is is just a regular, it's just a mineral.
(12:40):
It's not exactly some special formulation.
It's ground to blocks.
Yeah.
So go figure you can find it in nature.
Yes.
But absolutely.
Excellent start.
Excellent start liking it.
And you should try retro.
Go start light though, because it does have a back end pepper, but the front end is really
(13:06):
really nice.
So.
Huh.
Did that help you get some spices?
Talk for eat.
Well, yes, but talk for a moment.
So I did a drink draw and the sweetness of the liquor seems a little bit sweeter just
(13:29):
after a draw.
And then when you take that sweetness, and then you take another draw right behind the
drink, then it changes the cigar a little bit and brings out a little bit more of the
baking spices.
So that's fun.
For what it is.
I mean, you know, let me grab that again.
This kind of sound, we're really odd.
(13:51):
So just.
Okay.
I'm not getting it, but okay.
Again, I get the spices that you're talking about in the retrohale, but on the back end,
I don't know, in the background, it's it reminds me of like a sawdust flavor.
(14:12):
So probably pine, because that's what we cut the most.
Yeah.
Yeah.
I mean, what goes through you saw more common than pine?
Oh, yeah.
Pines the pines.
The big one.
Pines two by four.
Absolutely.
Absolutely.
I don't have oak two by four money.
Little kid in there.
I wouldn't mind having that, but I wouldn't spend it on it.
No, I wouldn't either.
You can't see the oak in the walls.
(14:37):
So fabulous.
I'm liking this cigar.
I really am.
Me too.
Yeah.
I liked it.
He made her an earth bomb and I like the ash.
I tapped mine.
I'm nice and nice.
But it's it's pretty strong ash when I rolled it.
It required, you know, it was a bit of pressure to go.
(14:58):
It was determined to hold on.
And I was like, no, no, no, go.
I'm a good inch or so in.
So I'm going to I'm going to preemptively.
Yeah.
We don't need that in our lab.
But see, it's a pretty good push, isn't it?
It does want to hold on.
So very nice.
Very nice.
That's some long.
(15:19):
You know, we do love Henderson.
Oh, yeah.
And it's just his his his palette works really well with with our palette.
Yeah.
And a lot of people we know.
Yeah.
A lot of people we know feel the same way.
And another another fabulous stick from the maestro.
(15:43):
And I'm I'm not making this year's easy on you.
I'm doing it on purpose.
In case you wondered, doing it on purpose, man.
No love actually some love, but no love.
I'm you know, next week, I don't want to call well.
Jeez, man.
(16:06):
You got to you got to hit all my favorites, aren't you?
So you're going to make me struggle.
So I'm in I'm enjoying this.
I like the earth bomb.
Sweet.
Yeah.
Okay.
So I was surfing around and found this just an MSN, you know, in the technology section.
(16:31):
And the title of it is researchers make unexpected discovery while working to improve desalination,
highly convenient and cost effective.
So you know how I said one of the things I really love about new developments and and
research is when we find a twist on something where we didn't have to invent something
completely new, you just change, you just change the structure and all of a sudden it
(16:55):
completely acts differently.
You just change something and you change a formulation and all of a sudden, you know,
now it's far more effective kind of like when they realize if you put black pepper in with
turmeric, it becomes like five times more active in your body, right?
And helps with the inflammation in case you take turmeric for inflammation.
So that's the kind of thing.
(17:17):
That's what they discovered.
So they were doing some work and they basically ran across and not exactly an accidental discovery,
but they ran across a major improvement and all it is is a chain of change of some minerals
that you add to your desalination process.
So we can be incorporated into existing salination plants with no changes.
(17:41):
That's amazing, right?
Nice.
So let's jump in.
Nice.
That is that is right.
But so that's that's why I picked it is not because I'm in love with desalination, but
because I believe we're going to need desalination big time, but because rainfall is not going
to be cooperating, it looks like.
So we got we got to desalinate and we need a less energy, you know, intensive way to
(18:07):
do it.
And boom, we've got one that goes right into every plant today.
That is exactly the kind of thing I'm talking about.
So researchers at the University of South Australia have made a major breakthrough in
addressing global water scarcity, according to tech explore.
70% of the world is covered in water, but last majority is ocean and undrinkable.
(18:33):
36% of the global population is without fresh water for at least four months of the year.
And that is looking to double in the coming decade, decades.
Long time to go without fruit water.
Yeah, it is.
So we are course looking to the ocean.
The problem is thermal desalination has always been very slow rate of evaporation.
(18:58):
And researchers were able to speed up the evaporation rate of seawater to be 18.8% higher
than pure water.
The previous standard for seawater was 8% lower than pure water, making this a landmark
achievement.
So they made an improvement, right?
(19:19):
Of 26, almost 27%.
Boom.
Nice.
All right.
Two, how would they do?
They added a concoction of minerals into the tank where the seawater is evaporating.
According to Professor Holan Yu, one of the studies authors, the resulting chemistry
resolve, I'm sorry, the resulting chemistry involves an exchange of ions at the surface
(19:44):
between the air and water, which speeds up evaporation.
On top of the boost in productivity, the minerals are readily available, inexpensive,
and makes the entire process convenient and cost effective.
Wedding.
This is why it landed on my desk and our labs today.
(20:08):
This is awesome.
We have talked about desalination before.
And I think at the time we talked about it, Israel was number one in using desalination,
the number one producer of water through the desalination process.
(20:29):
Other people don't do it because it's prohibitively expensive.
It is very expensive.
You have to really, really, really want to do this.
You really invest a lot of energy into doing it.
Yes.
But something like this could make it doable across a wider swath of our planet.
Yeah.
(20:50):
Now, one of my other favorites, I don't know if you remember it.
I don't remember how long ago, but it was either.
But somebody made a portable unit that takes solar cells.
Yes.
And just pulls it out of the atmosphere.
Yes.
Basically is a dehumidifier, solar dehumidifier, but more efficient and effective than ones
we're familiar with could make five gallons a day, even in a desert, aired environment.
(21:14):
And that's what is nice because not all deserts are against the ocean.
So you can't pipe ocean water a thousand miles to then desalinate.
That's just silliness to have the portable thing.
So I love that for inland use of very arid areas.
But this, I think some enormous percentage, like half of all humanity lives within 50
(21:40):
miles of a notion or something like that.
We just like water.
Yeah, we do.
And so, you know, this is awesome because de-salin is going to be critical, especially
to California.
There's not going to be any in Southern California because all of them, everybody's going to
be pulling it out of the river as it comes down until eventually there's nothing left
at the bottom.
(22:01):
Yeah.
And California is at the bottom of that chain.
Yeah.
Yep.
The Colorado River is a good example, I think.
It will be empty by the time it gets down to Arizona and Mexico.
Yep.
Yep.
So this is pretty damn awesome.
So apparently there are 17,000 de-salination plants worldwide.
(22:25):
And this can have an immediate impact in boosting the water.
Boom.
Right there.
They did mention there are some environmental drawbacks, probably has to do with the salt
that they put into it to make it evaporate faster.
But again, that's just a cleanup effort.
(22:47):
That is a different thing, right?
You just say, okay, you clean up after your mess.
Well, yeah, well, everybody should.
So the minerals that they're putting in.
They didn't say.
Yeah, they didn't say what they were.
The question comes about what does it do to the longevity of the tanks?
(23:11):
Sure.
And the equipment that it's got to go through.
But a tank is just a big empty bucket.
So if that can have any longevity at all, the energy savings probably could easily justify
tanks, you know, being swapped out.
I get that.
But it's not so much the tanks.
The equipment, yeah.
(23:32):
It's how you heat the water because they're heating the water to do this.
Yeah, most likely.
It's how you it's what you use to heat the water as that equipment becomes covered in
minerals.
It becomes less efficient causing you to use more power or have something in there to
descale and you've got to you've got to have regular maintenance on these things in order
(23:57):
to keep them clean enough to be efficient enough to be worthwhile doing.
So that's one of my that's one of my questions in this is what are these additives doing
to what do these additives mean when it comes to maintenance, repair and efficiency of the
(24:19):
unit.
So I get that right off the bat, you're getting a 20 something odd swing from minus 8% to plus
18%.
Yeah.
I get that you get that at the at the surface.
But what's it doing over time over long period of time to the equipment itself?
Right.
(24:40):
Now my guess is nothing's too terrible because you can't find that information anywhere.
It's not just an interesting, you know, paper somebody would write and just throw out there.
I think they're looking to patent it.
I think they're looking to make some money off it because 17,000 plants are going to
want to use it.
Absolutely.
So it must be worthwhile.
(25:01):
That's my that's that's just a, you know, zoos blend number five.
That's me following the money, right?
Money drives all.
Yeah.
Yeah.
I just call it zoos zoos blend number five.
Here you go.
All right.
We're going to take a break.
Sure.
We're going to do old fashioned.
Sure.
We'll come back with an old fashioned.
(25:22):
Sweet.
Yeah.
Yeah.
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
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(25:45):
The website is cigars liquor and more.com.
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underscore CLN.
Okay.
We are back with old fashions in hand.
So this is we got a mark with a regular, your regular and in strong back back to the
(26:09):
regular bit.
Yeah.
No, no more.
Not in this one.
I'm going to say anger stronger, but got by I'm not good at that.
It's a candy old fashion with a little orange cake.
It did bring out the orange.
Mm hmm.
And to be clear, well, go over the ingredients again, just, just to be clear.
(26:33):
It's a half a shot of lemon juice, half a shot of simple syrup, which we make ourselves
with a cup of water and a cup of sugar.
That's a magic formula right there.
And the bitters.
And then three dashes of bitters and one shot of liquor.
So no orange added.
(26:54):
The combination of ingredients have to bring out that orange.
Right.
And this does that, which is that I mean, that's really nice.
Yeah.
And because, you know, if you're in a bar, you're going to get a cherry and you're going
to get an orange peel.
So you get orange, but this is orange without the orange.
Ding.
Yeah.
And I don't need the zest to make it orange.
The I like this actually.
(27:15):
Yeah.
I like this one a lot.
This turned out really good.
Yeah.
Why did we do this before?
This could be a whole new bracket.
Yeah.
This is the beginning of the next bracket.
So I think we'll start the bracket play in middle of February before March and we'll do
our bracket play sometime in February.
Okay.
And we can also do our rustles and wild turkey comparison.
(27:40):
I got those bottles today.
Oh, yeah.
So we'll have three of the Russell, the Russell's single.
Yes.
We'll have the Russell's 10.
Yeah.
And we'll have the wild turkey 101.
Excellent.
I love it when we come up with an idea on the show and then we carry through and do another
show of it.
Well, we got them today.
That's fabulous.
I like this.
(28:08):
So do I.
I don't what it doesn't seem right.
It doesn't wreck the cigar either.
It doesn't seem right.
It doesn't in a moment.
It doesn't seem right that we have not done an old fashioned with this before.
But I don't remember this.
I don't remember this.
I don't remember this.
Do a drink draw.
(28:30):
Yeah.
Normally.
Okay.
So normally what happens is the the old fashioned just turns it into smoke and there's no flavor.
Didn't ruin this cigar.
It's good.
It brings out more of the graphite though.
Yeah, but it didn't ruin it and break it down to taste like smoke.
Yeah.
(28:51):
It still has its life.
Yeah, which is like you said, which is what most old fashioned do.
Oh, I like this is the old fashioned I'm going to have.
If I'm going to mix it with a cigar.
Now I got to find out if this old fashioned will do that with other cigars or if this
cigar is better standing up to it.
(29:15):
It is a Henderson product, you know, maybe it's the earthy cigars and stand up better.
Well, when we do bracket play, we will do this.
Okay.
We'll see what it is with the cigar.
Okay.
So I'm going to write down old fashioned.
Yeah.
Let's put him in the bracket play brackets play standard and I'm going to say normal.
(29:39):
Bitters and good with the cigar.
Yes.
Nice.
Nice.
There we go.
Notes taken so that we can date a mine.
Yeah, yeah.
Yeah, man.
We ought to look at all the cigars and old fashioned that didn't make a mess and say,
(30:06):
okay, do we see any commonalities, right?
I just haven't given that any thought because it's so rare.
It is rare, but there's got to be about four now after three years.
I think we get one a year.
You think so?
Actually, it's more than three years.
I don't think so.
I don't think it's been four cigars.
(30:29):
It's been four years.
He's been two and this is one of them.
I don't think we could do a bracket play of the number of cigars we have.
Big one.
Okay.
With an old fashioned or yeah, like said, even okay with an old fashioned.
I don't think we could say anything like that.
(30:50):
Okay.
Maybe in four more years, we'll have enough.
This is so nice.
I'm slow walking the old fashioned.
It's pretty good because I like it.
It's a really good old fashioned.
Now when I first tasted it, it came across very much as a candy old fashioned, but hang
(31:13):
on a moment because it gets better.
Right.
Fabulous.
I do love that.
It's very nice, very nice.
I don't know how you managed that one, but that worked out pretty darn good.
Yes, sir.
Yeah, I'm surprised.
How did we not do the benchmark last time?
I don't know.
I have to go back and look.
(31:34):
There's I can go to the transcript and see what we said about it.
Maybe we didn't do one.
Maybe we did.
Maybe we just forgot the same thing happened.
It's possible.
No, tears don't wait.
Really?
No.
Maybe you just didn't go well with the cigar, but we still like it.
I don't know.
I have to go back to the transcript, but that's a really good old fashioned.
(31:56):
That is.
Maybe it's I don't know.
I don't know, but I can tell you this.
It was good.
Yeah.
Yeah.
Yeah.
Yeah.
So that's to mix up another feather in the cap.
Not only is the $10 benchmark, a good zipper, it also makes an excellent old fashioned.
(32:17):
Now I want to make an old granddad 114 side by side with that because old grandma one
14 also had a beautiful orange finish.
Yeah.
Here's a problem with the old granddad.
Is it gone?
Yeah.
It's gone.
Yeah.
It's gone.
Yeah.
It's gone.
Okay.
Maybe I get it about.
(32:38):
We're going to pick up some more because I wound up drinking that sucker.
I can imagine that.
And not in an old fashioned.
I kept.
It is not my favorite to drink straight.
I will tell you that.
If any of the cigars can make it better.
(33:00):
Okay.
None of them made it good enough.
Okay.
So, but mixing top notch.
Yeah.
This is really good.
I'm very pleased.
And your palette isn't so wrecked.
You have to rinse everything.
Take your cigar back, right?
And gargle the.
Yeah.
(33:21):
Exactly.
This is great.
Two reasons to get three technically.
It's a good seper.
It's cheap and it makes a great old fashioned.
Wow.
Triple threat.
This is the bell of the ball.
Go with Darryl's recipe for y'all listening out there.
Go Darryl's recipe for the old fashioned.
Not only are you not going to, you know, have so much of it that you, you know, stumble
(33:47):
going back to your room, but it's quick.
It's fast.
Simple.
And you really do get flavors from it that aren't added by putting a cherry or orange
dust or anything like that.
I now know of four people who directly took my recipe because of the chatter on the show.
(34:15):
It's fabulous.
Yeah.
It is fabulous.
But one guy did, he goes, I really, really like it, but then throw in like a quarter of
a shot of ginger ale and I'm like, okay.
I mean, you do you, man.
Yeah, you do you.
But he liked my starting point better than other starting points.
(34:38):
And then he, because he apparently threw ginger ale in all of them.
You know, if that's what, if that's what you'd like more power to you, I'm not going to
tell you.
So now I know at least four people have been like, send me that.
I'm like, it's really easy.
This is like, Hey, you got that recipe for making that instant cake?
(35:00):
Yeah, it's, it's on the box.
You know, it's an egg and oil and water.
Wait a minute.
Touch brownies.
It feels like that.
Yeah, it actually is.
It's also brownie.
Everything instant in a box.
That's pretty much it.
Yep.
Oh, I know.
Right?
This feels good.
(35:21):
And I love everything about this show.
Yeah, this is a, this is a really good cigar.
Really good blend with this whiskey.
Really good old fashion.
It's just been coming up roses.
This is a top notch episode.
It's fabulous.
Yeah, I definitely go out and get this benchmark and definitely go out and get the new offering
(35:46):
for Adam and Jura.
I mean, newish came out last year came out last year.
Yes on both accounts.
Go get them.
Go get them.
You will not be disappointed.
And think about this.
If you buy a $25 whiskey and you buy a $10 whiskey and they're comparable in flavor, why would
(36:12):
you spend that extra money?
Why would you not have two bottles of the $10 whiskey?
Even better.
Even better.
I mean, use your budget to your advantage.
Yeah, if you remember right, we were also, you know, just comparing what the handle is
because you're like, the handle comes in under some of the bottles.
(36:34):
Yeah, it does.
Yeah, it does.
Some of the less expensive bottles of that go get some weller for that.
I'm telling you.
Man, I think it may be a leader or weller for 34.
That's a good deal.
I cannot argue with that.
Yeah, special reserve, the green, green label, not any of the super special ones.
(36:56):
But you know, just to get that is pretty nice.
That's, you don't get that everywhere.
It's still a good one.
We're not in Kentucky.
It's still a good whiskey.
You can't say it's not a good whiskey.
Not a chance.
It is good whiskey.
These two were cousins, by the way.
Not kissing cousins, cousins.
Cousins.
(37:17):
I mean, it's, you know, if you're a Buffalo Trace fan, this is a Buffalo Trace product.
So, you know, try it.
Having a hard time finding weller, Buffalo, Eagle, whatever, whatever you're having
a hard time trying to find this.
Just try this.
You can find this.
Thank you.
(37:38):
You can find this anywhere.
Just remember to look down.
Yeah, just want to look down.
I bet gas stations carry this.
The in and out, the quickie mark, the QT of your world.
Name it.
It probably has this.
If it doesn't, do we even have seven leavens anymore?
(38:02):
Sure.
Yeah.
Yeah, yeah, of course.
Yeah, I think quick trip is doing a number on them.
Quick trip and racetrack.
Oh, racetrack.
That's not just home.
Mm hmm.
Now, if you want a go inside experience, that's buckies.
(38:24):
Yeah.
Yeah, that's buckies.
Absolutely.
And they are sweeping the nation.
They are going to spread like armadillos.
Or like the beavers they are.
They're going to come out of Texas and they're going to be in the middle of every road.
(38:48):
But in this case, you're actually going to stop.
Yeah, yeah, you're going to stop.
I mean, I know people that go to buckies to get their snacks.
I know they're just for the nuggets.
What?
Well, on the bathroom.
They're so clean, so nice.
Yeah.
As far as far as gas station bathrooms, they are the best, the absolute best.
(39:14):
Uranus fudge factory is the best.
Did you go there?
We did.
So if you don't know, we've been off 44 in Missouri.
We've been threatening.
And it's a it's a really big fudge factory.
It tends to be the largest candy that you see.
You see advertisements for it for a hundred miles before you get there.
(39:35):
Yeah, you do.
We stopped one time and the bathroom is opulent.
I'm not talking about nice, clean, it is opulent.
You could drive a car into the bathroom.
That's how big the bathroom is.
Down the middle, you could drive a car.
It's that is plenty so much space.
The stalls are full size, top to bottom.
(39:58):
No, no underpeekies.
Right?
It's like it's unbelievable.
They have a chandelier in the bathroom.
It's this marble in the back is amazing.
And if you want fudge, it's kind of like the front end is like a buckies, but just for
candy.
It's a lot of it.
(40:19):
Do they have bidets?
New.
I'd be concerned about a public place that has bidets.
Yeah, I don't think I'd use a public bidet.
But what I said still stands because Uranus fudge factory is not a gas station.
Oh, yeah, there's a gas station in front of it.
(40:42):
Oh, there is.
Yeah.
It's not a gas station, but there's one right in front of it.
Right in front of it, but not theirs.
I don't think it's theirs, but it's not the Uranus gas station.
You can fill up and then park as if you're parking in front of the QT that you filled
up at.
It's right there.
You have to go across the street or anything.
The Uranus pit stop.
Yeah.
Yeah, they did that on purpose.
(41:03):
They thought it was funny.
Oh, yeah.
Yeah.
That's why that's why we've been talking about going in because you got to have a sense
of humor.
You do.
If you if you create a place like that, it's totally worth it.
And if you work in a place like that, it's totally worth it because when you walk in,
it just smells of candy and popcorn.
And then the bathroom is what?
From some King's lounge.
(41:26):
And there's gas.
Yeah, and there's gas.
And so when all around, because I hate going into the gas station and then there's like
one bathroom and there's a line and you're like, this was supposed to be a fast stop.
And now I'm staring at other people's heads and waiting to get in a bathroom where it
is that's why you want to go to a to a buckies or somewhere large.
(41:51):
It's got 10 stalls.
So you're not hung up.
So to speak, although it will take 20 minutes to get out of a buckies.
Yeah, but not all that time is spitting the freaking bathroom.
Right.
You're doing what you want to do in that case, but I'm just saying there is a better bathroom,
but unfortunately there's only one of them.
(42:12):
And it's in Missouri.
You got to go to Missouri to get it.
Yeah.
Nobody wants that.
We have listeners in Missouri.
Yeah, but I mean, most almost everybody's in Texas.
Yeah, we're very local.
I feel you would think maybe more because it's the Internet.
Are Africa and Middle East listeners are growing?
(42:33):
Are they?
They are.
I didn't even notice.
I wasn't looking according to Spotify, depending on depending on which VPN they're using.
They're probably all from Maine using an African VPN.
I love it.
I love it.
No, no, no, no, no, no.
That is not true.
(42:54):
Why?
Because there is a specific server, a specific portal or whatever the hell you call it for
the podcast in Africa.
Oh, okay.
That I signed it.
I didn't know that.
As soon as it was available.
Oh, and so it's going through that one.
So you're our Africa ones.
(43:16):
Oh, okay.
Yeah, all our Africa ones are from there.
And the mass majority of those are South Africa.
Well, enjoy the desalination news, sirs.
There you go.
And ma'am's.
There you go.
All right.
Freaking awesome, man.
Oh, what a great day.
Shh.
Oh, yeah.
Well, you know, we failed our midpoint, although we kind of talked about it with the old fashion,
(43:39):
right?
So is that kind of the midpoint?
Actually, we did.
We're going to say it does because, you know, it's our show.
Yeah.
Okay.
And everybody knows already how much we love Henderson.
And how they're consistent.
I didn't have any transition.
It's the same thing.
Actually, barely even transition with the old fashion.
I don't want to get beat that drum again.
I'm just saying it didn't really transition and it tasted the same coming out of the midpoint.
(44:06):
I am loving that, Ash, man.
That's good.
It is a strong.
So I've had some recent events where small amounts of ash have fallen in my lap and that
irritates me.
Some pleasant is.
Yeah, I don't like it.
Yeah.
So I like that this one's holding on and I have to tap it out of fear rather than having
(44:27):
it fall in my lap prematurely.
I'm like, hey, come on.
I just tapped you.
Hey, Henderson.
Still fell.
Your cigar puts fear into me.
But no transition.
No, no, no, no, no.
No, no, no, no.
No, no, no.
No, no, no.
(44:48):
The hour is the same.
It is the same fabulous.
And I do like that little bit of graphite at the end now that I finally nailed what that
is.
Congratulations.
I need to bring the.
I'm always happy when I pick out when I when I can't figure out a flavor right up front.
Yeah.
Pick it out.
I'm always happy about that.
(45:09):
I really regret it.
It has helped my mind.
I would try that you know, kind of figureé it broke down a little bit in this case.
You sort of kind of put me French and some of the other things thatHow to grab the
(45:34):
get in Lakers. Oh, we got one. Because you know, why not?
Exactly. Exactly. So I should bring it on the show because I only
use it at home and I usually occasionally I usually just use it
when I'm journaling something. And I need the first also I need
the journal more. Yeah, I've been remiss in that regard. I
(45:57):
have I have I need the journal this one. I didn't put this one
journal yet. This one deserves to be in a journal. Yeah.
Also, feel free to go online and order one of our journals.
We love our journal. It is designed by engineers. It is
(46:19):
hands down the best cigar journal out there. Everybody
we've shown them to loves that cigar journal. Yeah. So it was
designed with all the problems of other cigar journals in mind.
So one of the things Darryl's been cigar journaling for frickin
(46:41):
years, and he's got I don't know how many rings of paper
dedicated to this bound rings. Yeah, a paper dedicated to this.
And the one absolutely glaring flaw of any cigar journal
is the fact that the band placement is always in the same
(47:04):
place always in the same place in the page. So piles up. So it gets
you know, three times as thick as everything else. Right. And
then makes a lumpy journal. Yep. So our band placements are
staggered. Yeah, across four pages. Top, just top of middle,
just bottom and middle and bottom. We stagger ours so that the
(47:28):
book lays flat. Yeah, I like that. I also like that it's hard
cover. I test the soft cover journals. Yeah, because I need
some of the right one. Yes. And that offers no support for
writing the index. The index. You can't find something you
reviewed unless there's an index. We have we have two front
(47:50):
pages of index so you can write that once you can just surf the
index and go to the page. Now a lot of them have the ring gauge.
And we have that too. Yeah, we have the ring gauge. But a lot
of them have that. But people miss staggering this the bands and
adding an index. So I can look through my journal without
(48:12):
looking through every page of the journal. Yeah, and we've got
we've got a mixture of some things right. We've got the basic
stuff such as what's the binder wrapper filler size, you know,
the dates. Yeah, right. And we've got a note section. Yeah. And
(48:37):
you know, what's the strength? Yeah, what'd you pick it?
Right. But there's there's some that just they add stuff. It
seemed to be just to fill the frickin page. Yeah, art and
little weird things. Yeah, I don't need that. I want the basics.
Yeah, because you go back to it. You don't care about that other
stuff. You want the basics. Yeah. One extra pro tip. If there's a
(49:02):
cigar you really, really like it rated really highly. Take a
highlighter and highlight that one in the index. Nice. Yes. Nice
extra nice pro tip. Got to be careful the anchor pencil you use
so it doesn't run when you do that. True enough. But I don't use
the gel tips. I use a regular one for that reason. I'll use the
(49:24):
gel tips in the journal because I like them. But then when I do
the index, I don't do that because I did have one of mine's run
with it. Yes. A little bit of the street keys. So I already
know where I'm placing this. Okay. Yeah. Yes, we do need to
party that we we're running out of time. So this is the sixth of
(49:50):
the year. We're starting to have the rank. Not the sixth day. This
is the sixth cigar of the year. Yes. And I I don't think it's
going to come as a surprise. But I of course do want you to see
where I put it. All right. Here you go. Let's let's trade.
(50:15):
Change. So Bill, you put you put the adventure of Blue Eyed Jack
and the number one slide. Sure as hell did. We got the
adventure of Blue Eyed Jack's revenge and number one now it
beat out the adventure King's gold and the diesel original now
(50:39):
is the number three. The La Barbara purple and number four
partake of sifuentes number five and EP Korea, Sumatra and
number six. So strong, really six strong openers. Very much so
very much. So you said you were going to make a challenge. I am
and and you are carrying through on that. Yeah, I am. And I'll
(51:00):
tell you why I'll tell you exactly why this is number one and
why I beat out the King's gold. Please. I love the earth in
this and the type of earth, the leafy earth. You do like
Earth's regards reminded me of a season. Yes. Okay. It brought
that that extra to it. When you pull emotion into it. It's very
(51:25):
powerful. Yes. Yes. Yes. And yeah, it's got the baking spices.
But they're like it's a nerve ball. I love the graphite on the
back. Yes. I think I think the the entire combination, I think
makes this a very powerful cigar for for the ranking at that
(51:46):
pushed it all the way up about that phone. All right, going on
to the liquor. So we are doing the benchmark eight. And again,
this is the sixth one. Yes. And you put it in the number four
slots, which is surprising because $10. Yeah. Well, no, I'm
(52:09):
trying to do it based on flavor, not right, which you absolutely
should. So just just as a recap, we got the Remus series eight in
the number one, 1845 preemption reserve reverence cask. And
number two, Russell's reserve single barrel number three,
(52:32):
benchmark eight now. And number four, and the rubber
rye 100 in the number five. Yes. And since we've only got six
the Cedar Ridge port finished in the number six slot. I tell you
what, I tell you what, both the cigar and the liquors are going
to be really interesting this year. If apparently, these first
(52:56):
six are in the indication.
Yeah. And I've got a good three in my pocket that are going to be
extra challenging as well. I might, I might try to space it out a
little bit more. But I really did want to rapid fire you in the
front. Do it, man, bring it on. Bring it on. Yeah, I so I put it
(53:17):
just above the rye. It was a, it was a almost a coin flip. But
the rye also inexpensive, but really good rye that rubble
rye is a really good offering.
Absolutely. Absolutely. I was actually kind of surprised that
you put it ahead of the rye. Exactly. It was close. It was very
close. It was close. But aside from that, I fully agree with
(53:38):
with your placement. So out of six out of six, we tough. We
find one.
It does, it does get more challenging as the
whole. It's absolutely going to get a lot more challenging.
But it's fun.
It, it, I got to admit, I did enjoy watching you go through that
(54:01):
process. Oh, yeah. At the very beginning of the year, it wasn't
much of anything. Right. But by midpoint of the year, you were
challenged. Oh, yeah. By the time you get to the 20s, it gets
really hard. When you get to the, oddly, when you get to the
40s and 50s, it gets easier because you have more slots to to
move between without making giant moves. And things are, are
(54:25):
it, I don't know, it almost seems like things were being
categorized. Yeah, they came in the pools, like isolated. Yeah. But
even so, at the end of the year, we had three upside surprises
that really rocketed up. So it's, it's always possible. You never
don't. You never know.
(54:46):
Happy.
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