May 12, 2025 • 59 mins
They riff on technology in general and cover the possibilities of the US returning some of the mining produciton to America, especially the rare earths. Also discussing energy, batteries, and the general research topics. They smoke the Big Sky Bitterroot and sip the Rabbit Hole PX Sherry cask finish.
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Episode Transcript
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(00:00):
Alright, welcome to our episode.
(00:04):
Today we will have the Big Sky Bitter Root.
And with it, Rabbit Hole, Daringer, PX, Sherry Cask finish.
How much more name can you give?
You're hanging out with Bill and Darryl with cigars, liquor and more.
(00:25):
Alright, well this Big Sky Bitter Root has a Habano wrapper,
San Andreas Binder and Nicaraguan filler.
It's MSRP is $9 and I forgot to write down its dimension,
but if I were going to guess it looks like about 54 by 6.
That looks about right.
The Rabbit Hole, Daringer, PX, Sherry Cask finish is of course,
(00:49):
finished in Sherry Cask's.
It's bottled at 93 proof and has an SRP of $83.
Most of the Rabbit holes are in the 60 to 90 areas, so that's not a surprise.
Yeah, none at all.
Okay, now Big Sky, I got a cold draw on, I forgot to get a cold draw last episode.
Sorry about that.
(01:10):
This is a super earth cold draw, this is a really earthy cold draw.
I expect more of the same.
What?
Say it isn't.
So, well, this Rabbit Hole knows is not coming off as 93 at all.
I mean it's coming off really mild.
(01:31):
Double barrel PX, Sherry Cask.
Let's stop and unpack that for a moment.
So not only did we do one barrel, we did another barrel.
Yeah.
And then something called PX and then Sherry Cask.
I think that's the kind of Sherry.
PX?
Yeah.
So it's not, oh, they put the mash bill on the side.
(01:55):
Oh, did they?
What's the mash bill right on now?
Right, we've got a mash bill of 65% corn, 25% wheat, and 10% malted barley.
This, this, this mixes right up my alley.
That sounds like your kind of mash bill right there.
Yeah, it is.
Matureton Woodfire toasted and charred American oak finished in PX casts.
(02:20):
So toasted as well.
So that's where the money, the toasting is very expensive.
Double casking is very expensive.
That's why it ran up to 80.
So I've got, I really have some insider questions that I just,
I just don't think to ask when it comes to it.
(02:42):
But would you do something like double barrel?
Yeah.
Is that because the first one wasn't that good?
I don't know.
You know what I mean?
Why, what's the impetus for going to barrels?
If you got it right the first time, why would you do more?
Because you need a, because you need a cash finish offering.
If you were top of your class at a bachelor's,
(03:03):
why would you go for a master's?
I'll make him funny you.
Right.
You feel like, yeah, I was not top of my class.
So I think that what happens is they decide to second cask.
Because you need to, you need cash finish offering.
Everybody needs a finish offering.
Absolutely.
So you get the ones that maybe aren't good enough to maybe,
(03:24):
it's not the honey hole section of your Rick house, right?
And you, now, let's just, let's finish this section.
It's probably part of it.
That wouldn't be a surprise.
Hey, real estate's expensive.
You got to utilize it to the best of your ability.
Right.
And fire code.
This doesn't come off as 93 at all.
And it definitely is you, Sherry, Sherry, Sherry.
(03:49):
It's a lot of Sherry knows.
Not, not quite.
Hey, there's, that's a wine nose, but it's very fruity,
very stone fruity, kind of fruity.
Stone fruity.
Yeah.
Like you're, like you're, you're dried fruits, kind of stuff.
Now there's a front bite.
It's very light on the aroma though.
It's not a heavier room.
(04:11):
No, it's very light.
It's very nice.
And doesn't come off hot at all.
But on sip, you get hot right up front, real big.
And then it comes down and then the, yeah, it's probably Sherry's.
Sherry's rolls in.
Yes, it's definitely got a cherry flavor to it.
But it's at the back end.
It's not, it's not right up front.
(04:32):
It is totally in the finish.
Well, right up front is the heat explosion.
And then, yeah, but that'll go away.
Yeah, but then that goes away and you get a lot of fruit.
This is, this is mostly fruit for me.
Like even more so than it's a Kentucky straight bourbon whiskey.
It's, no, this is fruit.
And then it's a Kentucky straight bourbon whiskey.
It's, yeah.
(04:54):
What I really like is that cherry flavor on the finish.
And that's, that's a, if you let it linger a moment,
that is a pretty nice finish.
It is a pretty long finish too.
It's a nice finish, but it also lingers.
I like that.
Yeah, that is, that is sweet.
It's gonna be hard to rank.
(05:15):
I'm not as big into the finish cast as you are.
Yeah.
Every now and then you bring one that is,
that I really, really like.
Yeah.
And right now I'm really, really liking it.
And the ship part of it is, I don't care for Sherry.
You're crazy.
(05:36):
As a looker goes, I don't really, that's just not my thing.
Same goes with cognac.
I'm just not about, I'm not a big cognac guy.
I'm not a big cherry guy.
But you know, you rewind three years or four years of whatever it's been.
I have, I said the same thing about rice.
(05:59):
Mm-hmm.
You remember that?
Do indeed.
Now, now I really enjoy rice.
Yeah.
So I don't know, maybe if you put enough of them in front of my face,
because you know, if you do, I'm gonna drink them.
Yep.
Uh, maybe, maybe that's what it is, maybe it's exposure.
Yeah, I mean, it probably is.
But I understand you could die from exposure.
(06:20):
I've passed.
I remember as a kid, I despised wet eggs.
My scrambled eggs had to be dry.
I prefer them.
Well, I don't like them dry dry.
I want them just the right touch of moisture.
I could not have any moisture and it grossed me out.
I don't like it when they're runny.
I hate runny eggs.
(06:41):
Same thing with tomatoes.
I could not stand tomatoes that gelatinous goo, ruined everything now.
I'm like, well, sandwich isn't a sandwich without a tomato.
You know, and, and, and I like, I don't overcook the eggs.
You're overcooking the eggs.
Yeah.
So you just change and, and maybe it was exposure.
I think it was.
(07:02):
I think I just got more exposed to a different style of sandwich
and a different style of egg.
And then I was like, oh, yeah, that.
You're doing the same thing.
It's not different.
But don't you want a little bit of a gelatinous tomato slice?
Right.
If you got a dry tomato slice,
(07:23):
right, that's like fast food tomato.
Right.
Yeah.
You want, you want a little bit of.
You do.
Right.
Because isn't that really where the flavor comes from?
It's bringing the moisture.
So, you know, maybe I say that and I,
maybe, maybe, maybe once a year, I will have a tomato on a sandwich.
(07:46):
Oh, wow.
I just, I'm not a big tomato fan.
I just, I, it took me, it took joya something like five years to get me
used to tomato chunks and spaghetti sauce.
Yeah.
So, you know, if there's anywhere they belong, I'm working on it.
It's there.
(08:07):
Or salsa.
You don't like chunky salsa.
Yeah.
Smooth salsa.
Yeah.
It's taken me 50 damn years to get to where I will eat salsa too.
So, yeah.
I'm a work in progress in 200 years.
I'll be eating everything.
There you go.
Yeah.
No, the cigar.
(08:28):
Hey, at least I didn't say 200 more.
200.
Yeah.
No, exactly.
You've already got the first quarter behind you.
That's actually true.
200 year outlook.
I've got the first quarter.
I'm young.
You're 20.
I'm young.
25% of the way to having tomatoes.
On a regular basis.
(08:49):
All right, your basis.
I can't.
What can you do, man?
What can you do?
Now, the big sky, it's earthy, but there's more to it.
It's not just there.
I thought it was going to be an earth bomb from the cold drop.
But wait, there's more.
There is.
Hold up.
Well, I will also add, it's got a surprisingly light draw to it.
(09:11):
It's a pretty easy draw.
Like, more easy than I would have expected.
From from pinching it and holding it, it feels pretty firm.
It's got a pretty easy.
I have a different experience on that.
Okay, here's a softer.
Yeah.
Okay.
Then you have an easy draw.
I do.
(09:32):
I do, but I kind of expect that when it's not a stick.
No, it's forward flavor is still earth, but it is.
There's it's got a baking spice in it that I really like,
because you know, I'm baking spice guys.
So, I, of course,
sidled up to that real quick.
So it's got a big spice flavor to it.
Settle that horse and trot him down the road.
(09:54):
No, this is a winner.
I like this stick.
I like it immediately.
Like it didn't even need to settle in.
Now, do you, do you like it immediately because it has the baking spice?
Or because of the combination of the type of earth that it is with the baking spice?
No, I mean, I liked it immediately because it didn't take time to settle in.
Like it didn't start off.
Okay.
Okay.
(10:15):
Like accurate or weird or something.
But it was immediately this.
Yes.
Yes, it was.
Yeah.
Yeah.
While it does come across as a medium cigar on the flavors,
it does have a mouth coating coating that builds pretty quick.
Mm hmm.
Uh, it's not a, it's, it's not an unpleasant mouth coating,
(10:40):
but it does build up pretty quick.
So if you're sensitive to mouth coatings,
you know, just drink more water.
It, yeah, it does, it does coat pretty quick.
And that's, I think that's why it's on, it's listed as a bold type cigar.
Oh, is it?
Yes.
See, I think the flavors in it are really kind of, are really kind of a medium on the scale of,
(11:05):
of flavors, but yeah, the mouth coating would suggest that it is a more bold flavor,
or more bold cigar.
Yeah.
Good.
And really when we're talking about boldness, a scale of boldness,
you are lumping in two different things into the same metric.
And you know, that is how strong are the flavors, right?
(11:31):
Especially when you have dominant flavors of, of pepper, right?
And how strong is, or how tough is the mouth coating?
Mm hmm.
Because just about anything labeled a bold cigar, you almost know instantly,
you're going to have some kind of mouth coating.
Right.
And if you don't notice that, well, pay attention because you will.
(11:55):
Because it's coming.
Yeah.
And what you have with the cigar can determine whether or not, you know, how fast that goes away,
how fast it washes out, or if you like the mouth coating, then,
but of them, you're happy.
You're probably 10 more towards bold scars.
I'm also super happy because the retrohale brings out paper.
(12:18):
It brings out a lot more paper than is in the regular draw.
And it's not too bad.
It's still pretty spicy and peppery, but it brings out the paper like the draw doesn't.
And it's like, wow, it's still got everything I love.
It's got a good earth because I'm also an earth fan, just not as much as you.
But I love the baking.
This year.
This year, but I love the baking spices.
(12:40):
And then you get a paper retrohale.
This is a killer.
All right.
So I'm going to differ with you on the retrohale.
I've now done three.
Okay.
I know broke my record by two.
So I've now done three.
It's I get the I get the paper.
(13:03):
Absolutely.
Paper, not cardboard, not dirty.
Paper, but I don't get the I don't get the spices you're talking about.
Yeah, to me, it's really quite a smooth retrohale.
Okay.
Cool.
Cool.
Good for you.
Maybe we'll have more of them.
You well, you did three already.
So they got to be pretty good for you.
(13:24):
Yes.
Nice.
I'm surprised you get you get pepper out of it.
I really don't get pepper out of the retrohale.
It's not too strong, but it's there.
If I put a bunch through, I definitely get that.
Okay.
But just little little puffs, not at all.
Now, I will say 90% of the flavors stay in a drink draw,
(13:51):
but I lose a couple little flavors.
I'm not sure what they are in the drink.
And so I'm going to probably be drinking a bit less with this cigar
because I just adore 100% of the flavors I'm getting.
I don't want to give them up.
Even though I really do like this liquor.
Don't fence me in.
I really do like this liquor,
(14:12):
but I'll probably drink a little bit less of it this episode
because it takes away some of the little baking spices, maybe.
Not the paper oddly, but some of the baking spices are muted by it.
Wait a minute.
You're getting pepper in the draw?
No, no, no.
Just in the retrohale.
The paper, paper.
Not pepper.
He's talking about paper.
Oh.
P-A-P-E-R.
(14:33):
I've already said pepper.
You get paper in the draw?
Not as much as when I do a retrohale.
Barely.
Okay.
But when I do a retrohale, I get lots of paper.
I only get the paper in the retrohale.
I don't get the paper in the draw at all.
Okay.
Yeah.
Oh.
And I know...
This may be my favorite big sky.
(14:56):
I think this is my favorite big...
I can't think of a big sky better than this one.
Oh.
This is probably my favorite big sky.
Yeah, you know.
And this is the first one I've had of this,
because I didn't see these around a lot.
And I only had these too.
So this is me discovering it.
I'm...
(15:19):
I'm just about going to have to agree with you on that.
There is an Earth component to it.
There is a little bit of a spice component to it.
And it's blended really, really well.
It just goes nice together and just...
Yeah.
Kind of dances in your mouth for a moment, goes away.
(15:41):
Leaves the math coding, but...
I do.
I do enjoy this.
Do enjoy this.
Go on.
Very nice.
Very nice.
Okay.
Well, we don't really have an article today.
I didn't print anything out, but there's so much happening
that there's plenty to talk about in technology
(16:05):
without exactly a crib sheet.
So no terrors.
We've been talking...
Well, how about a band?
So we've been talking about needing to do something
about our rare Earths, because when China goes to Taiwan,
they're going to cut us off.
It's going to be a threat.
But now we've cut us off because of the terrors.
It's already a threat.
(16:26):
Now it's already a threat.
And well, we've already been cut off.
So as we said before, it's not like rare Earths are actually rare.
They were just rare at the time of discovery,
because it was so difficult to isolate them.
Yes.
Now...
From all the junk.
Yeah.
So we can still isolate them.
We just have to go back to mining,
(16:47):
which we abhor, apparently.
The country does not like to mine, because it's dirty.
And we're far too good for that.
Well, it's not so much the mining as it is the smelting,
the separation.
Well, it's the mining too.
It tears up the ground and people don't like that.
(17:08):
It does.
But we tend to strip mine.
People really hate...
Well, yeah, that's the most efficient way.
People really hate the smelting part of it.
But it has, it has spurned more.
And we've been talking more with Mexico.
Yeah.
And we've got collaborations going on there
(17:30):
between US and Mexico companies.
We've got more and more rare Earth producing companies coming up in the US.
We do thank goodness.
Not only homegrown, but also from overseas moving in.
(17:54):
So no matter what you think about any of this crap,
if you look at it from an American security standpoint,
it is essential that we are able to get our own supply of rare Earth
without going through China.
(18:16):
Even if none of this was a big thing.
We see that.
Yes, we have said that unequivocally.
But it came earlier than we thought.
It did.
It really did.
And rare Earths are those type of things that are...
Like I said, they're not rare.
They can be found all over the place.
(18:37):
So it's not like we have to go to China.
It's just China was cheap because who doesn't care about the environment?
Yeah.
China.
Who doesn't have regulations on the environment?
China.
Yeah.
So that makes them cheap.
The thing that makes us most expensive are two things.
Our labor costs and the regulatory costs.
(19:01):
Right.
And the regulatory costs far outweigh the labor costs.
And that's why when Nixon went and opened up China for us,
that's why when all this stuff happened in the 70s,
we started moving off.
We started pushing out and putting things over there and buying from over there and things like that.
(19:25):
Because it was a cost savings measure.
Right.
And as a company, you have to manage your costs.
Right.
But from a national security standpoint,
getting everything from China is a non-starter.
You just can't do that because you are now militarily dependent upon,
(19:47):
well, not to meant words, an enemy.
Right.
Yeah. There's no doubt.
And make no mistake, even though I didn't want to talk about this,
now I'm going to talk about it.
Why do I do this to myself?
So make no mistake, for the past 30 years, we have been in an economic war with China.
We absolutely have.
At least.
Or more to the point, they have been in an economic war against us,
(20:11):
even though we have just said,
t'et.
Right.
But all that's coming home to roost.
Yeah.
And some of the, probably the earlier,
earlier, big noticing around this was in telecom.
Sure.
(20:32):
Right. And now, since then, which was, that was what a decade ago,
since then, more and more things people have noticed,
hey, are the only place we get this crap is from China.
You know, so they absolutely have been in an economic war,
(20:54):
not a physical war, but an economic war with us for a very long time.
We are now in that war.
Yes.
And I mean, nobody likes war to begin with.
Does it matter if it's economic or physical?
Nobody likes it.
They all heard.
That's why can't we just agree to agree, right?
I don't know.
I don't know.
(21:15):
That's my soapbox moment on this.
I'm done along those lines.
We, we, we had mentioned that before, came a little bit earlier.
Hopefully we respond.
I imagine our response will be a mixed, a mixed response.
We will continue to source Chinese rare earths through other countries
(21:37):
in the same way that they've done things like that.
And then we will also be building up replacement ability,
so we don't have to go through them.
Right.
So hopefully that happens in a somewhat seamless way that, you know,
maybe it adds a little upfront cost, but it doesn't stop anything.
(22:00):
So here's a, here's a story that's likened of this.
Back in the, back in the 50s, Lockheed Martin, Skunk Works, 5060s,
Lockheed Martin, Skunk Works, designed a plane that became affectionately known
as the SR-71 Blackbird.
(22:22):
No.
Sounds familiar.
What, what was used, what needed to be used to build this thing was titanium.
Right.
I remember that.
The, really the only supplier of titanium in the world at the time,
Russia was our Cold War enemy Russia.
(22:43):
Yeah, the USSR.
So we set up the, the, between the, yeah, the government set up
many, many, many, many shell companies in order to buy titanium from Russia,
yeah, to use in the SR-71, which we used against Russia.
(23:04):
Sure.
And then, you know, you, you fast forward 20 years, 30 years after that,
and we have our own titanium plants going, we're making our own,
we're sourcing.
Yeah.
From, from friendly places.
So, you know, transitions like this can happen.
You just got to put your mind to it.
(23:26):
You got to put your effort to it.
And you have to make it fiscally viable.
Because I don't care what you think about any company out there.
If they're not making a profit, they're not a company.
Right.
Right.
They will go under.
I'm not talking about your nonprofits.
They're labeled, guess what, non-profit.
Talk about your for-profit companies,
(23:48):
which is just about anybody you buy anything from.
If they don't make a profit, they are going to go out of business.
So no matter what you want to be able to produce within the US or by US companies,
it has to be profitable.
Right.
No, there's soapbox.
I'm stepping off of it.
(24:09):
Yep.
Is this soapbox bill episode?
So, okay.
So the next few things that I've seen, all relate to our energy work.
So we've had a lot of further advancements in solar.
We've done good stuff and energy here in the US.
Yep.
We've had some advancements in solar a lot of research happening,
(24:32):
and solar is getting far more efficient and more new options.
So I'm going to talk about China in this regard as well.
I find it funny that we get so many, so many finished solar panels.
(24:53):
Right.
From China.
I have to get a sum at a loss, okay.
But all of the advancements in solar have been purely US.
Everybody else somewhere in Japan.
Mass majority has been US.
(25:14):
Yeah.
Because we do more research than anybody else in the planet.
And well, the European Union put, I don't know how much money into solar and wind.
And yet their development of new technologies in that area is sorely lacking compared to what
(25:37):
ours are.
And we've only just kind of, you know, here have some.
See what you can do.
Here have some.
See what you, wasn't a concerted effort.
Well, it is.
There's a lot of government grants that go into universities that do research.
And that is where, that's where our engine of innovation comes from.
(26:00):
I agree.
As long as they're not primarily Chinese.
Yeah, because then they just take it back home with them.
Yes.
And that's how they've been stealing a whole crap ton of our
IP is because they get people and they bet them in the universities.
Because university says, Oh, you're going to cut me a paycheck.
(26:23):
Come on board.
Let's get you in office.
Let's get you in there.
You sit down.
And that's where most of our IP gets stolen from surprise.
So I'm, I'm more than happy for research to happen in universities.
But please, please, please.
Don't make it stealable.
Right.
It's all I'm asking.
(26:44):
Well, once you publish them, it's security.
Once you publish some things, you can't patent them.
It's that, well, not like China cares about patents, but no, it's no longer a secret.
It's kind of in the public domain.
I get that.
It's one of the reasons you pay a university to do research
is so that more things go in the public domain and become publicly available.
And available to companies, all companies to foster competition and get lower prices,
(27:09):
etc, etc, etc.
Yeah, no, I understand that.
But, you know, the whole
stealing of IP just really burns my bottom.
Yes.
But they've made advancements there as well as I've really been interested
in the solid state batteries.
I didn't think solid state batteries were going to make anything of themselves
(27:32):
for a long time.
Yeah.
And now there's big advancements.
Yeah, they're really, really good.
Large cycles.
So you get like, I don't remember what the charge cycles were out of them, but they were
they were high and fast charge times.
They were talking about like 18 minutes on something the size of a car.
Yeah, fast charge slow drain, which is what you want.
(27:55):
Instead of slow charge fast drain, that doesn't work.
This is not viable.
Depends on how fast you want your car to be.
Yeah.
But the
we've talked about a few of these, but one of the advances that I'm really happy to see
(28:17):
is in the means of
fusion.
Oh, yeah.
Yes.
Big jumps lately.
Yeah.
Yeah.
Now there are a couple of corporations that have formed from the research through these.
And hopefully they can get enough funding to be able to make something more viable.
(28:43):
The one that I really liked was out of Colorado, I want to think it was,
I think say it was, where they were able to get a room size one to actually produce energy.
Yeah.
Which is, is.
For more than seconds.
Yeah, for more than seconds.
And it was amazing.
And kind of a different take on the building of it.
(29:08):
Yeah.
There was amazing stuff in a room where it was from.
But somebody decided to do like a mechanical containment instead of a magnetic containment.
So these pistons created pressure.
And it made the efficiency go up a lot because you weren't burning so much electricity to create
(29:32):
the field.
And it was very impressive.
I'm like, that's, that's not something I would have thought somebody would have pursued.
Oh, and along that same vein, again, for fusion, the, the, the magnets.
Mm hmm.
The, the advancements in the magnets to be able to put up,
(29:57):
or be able to put out that kind of a field in such a small area.
Right.
We talked about a coke to fantasize four and five.
Yes.
Tesla.
Yes.
Uh,
Matt,
I think.
That's an amazing massive.
Tricking amazing.
And it, it, it's, it's funny that we're, we're, we are making all of these
(30:21):
uh, leaps.
Yeah.
And you have to kind of wonder how much is AI playing a part in these.
Will you imagine more and more and more are not ever, we, we've done quite a few articles recently
around special materials science.
Yes.
Special.
Oh, absolutely material science.
(30:43):
Uh, but more and more around AI, you know, we, we applied AI to this problem and
look at what, what it came up with.
Oh, yeah.
Um, but you know, there, there's got to be touches of it.
And, and several of these other, uh, leaps.
Sure.
That we're just not hearing about.
Right.
(31:04):
And it'd be interesting to know how they applied that.
Well, we talked about, um, the quantum computer actually solving a problem,
which was one of the first ones.
First time ever, but then I read one that Ford used it to solve a problem, but they didn't say what,
but it's been used to solve another problem now.
(31:26):
So it's moving.
It's moving.
How to make people work one second longer.
Yeah.
I don't know.
They didn't say, but we're seeing, you know, specialized programming because you can't really
program them.
Can we get the guy that swooches the floor to not sit on the roof and drink a beer?
And come down just once an hour to sweep the floor.
(31:48):
You're talking about the friend of mine.
I was alluding.
I wasn't saying anything.
I was just alluding.
Oh, I thought his stories were funny too.
You know, I just, I'm just saying, not a surprise when I heard it though.
Yeah.
We, we are, we're in a heyday for several things, not only cigar, whisker, whiskey,
(32:10):
whisker, where does that come from?
Cigar, whiskey, but just technology.
And it should be no surprise because one of the early things we talked about on this
podcast was the rate of learning.
Right.
Yes.
Yeah.
The rate at which human knowledge devils.
Yeah.
Yeah.
(32:31):
And it's much faster than it was in the Stone Age.
Yeah.
Well, I wish I could find that book on material science because that was such an awesome book.
I have looked for it and have not found it.
I wish, I truly wish I could find that book.
And I mean, it talks about the, the history of material science.
(33:00):
Starting from, you know, caveman day.
Right.
Right.
My, my cousins, the crow, crow magnums of the world,
uh, you know, all the way through, well, I think the book was written in the 90s.
So imagine how many volumes.
I know, right.
Could go into it now.
(33:21):
And it was such a good book.
If you knew nothing about material science and you picked up that book,
you'd be impressed.
Read it and just understand the enormity of how much material science does for our world.
Let's come back with a midpoint.
Let's do that.
(33:44):
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 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.
(34:07):
Connect with us on Instagram at cigars, liquor and more at cigar,
Daryl and at bill underscore C L M.
Tell you what, man.
This double barrel.
I hate saying this thing, but this double barrel P X Sherry cask.
(34:29):
Pre damn good.
That's free.
That's pretty damn good stuff.
I do like it.
Now, I haven't had every rabbit hole that's out there.
This is probably just the second one, but I know, like I said, they all run in the 60 to 90 range.
I thought this was our third one.
Oh, is it?
Well, this is the first one we've had on the show.
So I don't know how many we've had on the porch.
(34:52):
I think we've had one other on the show.
How have we?
I don't remember it then.
I don't know.
I'd have to look at a go to a website, do a search.
Yeah, what we drink on the porch and what we drink on the show,
sometimes blurs together.
Yeah, sometimes literally.
You had to go there.
But it's true.
(35:14):
It is absolutely true.
But this...
I wonder what kind of show we would do if we started out a day at like 10 a.m.
Just sitting on the porch drinking and smoking.
And then around four, we decided to do an episode.
(35:35):
Oh, I was going to say, we've done that.
Oh, okay.
Up until the episode of the decision.
We've not done that.
We did something similar though.
When we did the interview at LONELM with Bill Wolford.
Oh.
We had been drinking for quite a while before.
Yes, we had.
Yes, we had.
And it is very apparent.
(35:56):
Thank God for designated drivers.
And the interview.
Oh, yeah.
Yeah, that was...
It's pretty apparent Bill had been drinking before,
a long time before as well.
I think he was drinking before we were.
That was hilarious.
That was hilarious.
Going through it was hilarious.
(36:17):
I've listened to the episode more than once.
It's awesome.
We recorded it and I've listened to it more than once.
It is funny.
Awesome.
Absolutely awesome.
But we should definitely not do that.
(36:39):
We should definitely not do that.
No.
No.
We have enough of those episodes already.
So this coming weekend,
we're going out of town.
I wouldn't say I've been waiting to do this,
but the opportunity presented itself.
(37:02):
I said, well, we're leaving.
We're going to be out of town.
We're leaving Thursday and Friday.
We're leaving Thursday.
Guy asked me, he said, where are you going?
I said, Paris.
He's like, ooh, and I said, Texas.
And he's like, oh.
(37:24):
But it was just so...
I mean, the timing was just right on.
It was...
Wait for it?
Yeah.
It's just so good.
It's so small moments in life.
Yeah.
Give you lots of pleasure.
I've done that too.
I do those kinds of things just to see the look on people's faces.
I love that look.
(37:45):
If I could snap the picture every time, I would every time.
There's a little video.
As you see, there's the sinking.
Oh, hey, that'd be awesome.
Oh, you're what?
Well, I guess it's also good.
(38:06):
I mean, you're getting away, right?
I mean, it's better than the staycation.
Okay, the cigar.
Yeah, yeah, we do.
We're coming back from the mid one.
So I have.
As much as I like the liquor, I have slacked up on it because
every time I do drink from it, it takes a little something away from the cigar.
(38:29):
That guy hit with water and then hit again before I get it back.
I really do love everything this cigar brings me.
I'm very happy with it.
This is a pretty awesome stick.
It has that mouth coating of a really bold cigar,
(38:53):
but does it have the really bold flavors?
You can pick out some nuances in the flavor of the cigar.
It's just freaking awesome.
It's a wonderful blend and not boring in the least.
No, my goodness.
No, I'm super happy.
This is their best product.
I'm calling that for myself.
(39:16):
You know, when you're when you're coming up in the cigar world,
at least when I was coming up in the cigar world,
you know, it was like, oh, bold, bold.
You know, you're a true cigar smoker if you smoke a bold cigar, right?
And you work your way up and you get to that point and you're like,
(39:37):
what in the world?
And, you know, and it was only after that point where it's, you know, for me,
it was like, I need to do something to try to get flavors out of this,
because I'm not getting flavors.
So get the flavor wheel, start thinking about it.
And that's when I absolutely realized,
(39:58):
bold is not for me.
Right.
Right.
And not because it's bold.
It's because I want the flavors.
Yeah.
I want to get something out of it.
I do something because I enjoy it, not because I have to do it.
Yeah.
That's why not the same with cigars, right?
Right.
So once I was able to pick out flavor in,
I'm not a Somalia in the pick.
(40:20):
You know, it's, it tastes like a cherry that was picked in California in 1980.
I can't do that stuff.
But what I can do is I can say, oh, yeah, it's got a cherry flavor.
It's got a nice, right?
Or it's got a dirt earth or a leaf earth, or it's got a,
it's got a lighter flavor.
Yeah.
(40:41):
So, you know, just being able to do that just enhances the experience of what you're doing.
And wonder how many people who climb Everest get to the top and go,
you know, I think I like base camp two better.
Oh gosh.
Base camp two was nice.
We climbed.
Nobody died.
It was pretty good.
(41:04):
So you get that top and you go, yeah, I'm going back.
Joya, Joya told me about this guy.
I don't know how recent this was, but she just told me.
Story about this guy who climbed a mountain, got in trouble,
had to be rescued, left his phone and supplies up there, climbed up to get his phone and supplies,
(41:29):
and had to be rescued.
He should be stabbed in the face.
Because you know, a helicopter rescue is like 40 grand.
How much will your supplies really worth?
Yeah, nowhere near that much.
I bet the second one, they charged him double.
I hope they did.
(41:52):
Wait, you came up here for the, hey, you look familiar.
Buy another cell phone.
Why are other voices were on there?
I hadn't backed it up in two weeks.
I would have lost two weeks of messages.
I, yeah.
White people backed up cell phones.
That is weird.
(42:14):
I thought cell phone backup was automatic now.
Well, the corporate one is.
Mm.
Yeah, so that was, I thought that was hilarious.
Just messed up.
Considering one of the, one of the, uh,
participants we had in, in a little big spoke was mountain climber, two of the participants we had.
Was a little bit, was a mountain climber.
(42:36):
I hope after two rescue, the guys were like, you know what, I think I'm just going to camp from now on.
Just gotta go camping.
Could be, but I doubt it.
Oh.
Somebody who would climb up after supplies, they left and a cell phone.
That's ridiculous.
(42:57):
Uh, probably doesn't have the wherewithal.
I'm just saying, I could be wrong.
I don't think you're wrong.
Good God.
I've not heard that.
That was crazy story.
That was hilarious.
I laughed my ass off when she told me that.
Okay.
I'm trying to peel method here on the band.
Oh, yeah.
(43:18):
Both of my bands were loose.
I could spin both of them.
The first one was I, I, I'm having difficulty spinning this one.
Let it get hotter.
Let it come down a little farther.
Let it get a little hotter.
It's right on the cusp.
That's why I'm trying to peel the band a little bit.
Get that little lip that you were talking about.
Right.
Oh, you don't have the lip yet.
No.
No, I just, I just tried it like this and, and I got it a skosh.
(43:43):
Yeah.
I don't like it.
So I peel the lip so I have a tab to pull because I don't like
squeezing the cigar to turn the band.
You just could cause cracks.
Yeah.
Yes.
Yeah.
Okay.
I got me a little lip down.
Oh, look at that.
I got movement.
There you go.
Put a boom.
You're good.
You're good.
Yeah.
I'm golden now.
(44:04):
I got this technique.
I should teach my technique.
That's what I should do.
It's a good technique.
A lot of, I think a lot of cigar smokers need, need to,
to learn this.
You want it to be in motion before you have to peel it off and you want to,
because you want to be able to move it up and down if necessary.
The first thing people need to get into is leaving the band on.
(44:29):
Almost everybody that we know now does that, by the way.
Yes.
Yeah.
It's funny how that happened.
Yeah.
There's nobody that we smoked.
Couldn't be because we talk about it on a regular basis.
We did.
We did.
We do.
And then they all were like,
Yeah, it is.
Yeah.
Cool.
It doesn't fragment now.
Yeah.
Yeah.
And the people who say, I hate it when I get to this point of cigar,
because it just goes,
(44:51):
leave the band on after a few times of doing it.
They're like,
I doubt leaving the band on.
You know what that, I think that works.
Yeah.
I do too.
I think it works too.
I'm so much that I'll loosen up the band.
And if it is slideable and doesn't catch the wrapper,
I'll move it up closer to the cherry.
(45:13):
And then as the cherry comes back,
sorry, move it back to even the point before it was put on closer to my mouth,
so that I can have as much time with the band on as possible.
Yep.
And then I don't have any problems if I can do that.
If that works out,
it's it's really the way to go,
because the band is primarily there to help keep it together.
(45:36):
Well, no, it's primarily there to sell.
Identify.
But but it doesn't excellent job.
Doo, doo, doo, doo, doo, doo, doo, doo.
It does an excellent job of keeping it together.
So much.
Now, I think most people probably have not been paper boys.
But if you have a pile of newspapers,
leaving that band on when you carry them is a really great way to carry them.
(46:01):
Oh, yeah, it is.
Versus a stack of unbanded newspapers.
So you were a paper boy?
Yeah, yeah, for a bet.
Did you band them yourself?
Doo, doo, doo.
Oh, okay.
So I settled to myself.
Because you've got stacks.
Yeah.
And you've got the individual tubes,
depending upon who you're delivering to.
No, no, no, no.
No, I didn't.
They weren't in plastic to be thrown on porches.
(46:24):
I sold them at the church.
So they would be delivered to the church,
and then they'd come in three pieces.
And I'd have to put the three pieces together to make a full paper.
Yeah, you got the wrong.
And they came banded together.
And those bands are great.
You can carry large amounts of paper around with basically a handle.
Once you take that band off,
(46:46):
that better be where you want the papers to stay.
Oh, no shit there.
No shit there.
So one of my jobs when I was a kid
is I worked for this guy that did newspapers, newspapers.
And so at something like four in the morning,
(47:07):
or whatever it was, some god-o early time in the morning.
That sounds right.
Four.
You know, we would be in his van,
and we pull up to the paper place.
And they would just bring in stacks of these papers.
And so as he's driving to the location,
(47:28):
you're putting the different sections together.
Right.
Right.
And if it's a, if it's in a bundle, you then tie the bundle.
If it's in a row, because he did both commercial and residential.
Yeah.
So the commercial ones, you, you, you counted up so many and you bundled it.
And you set it off to the side.
(47:50):
And then the individual ones,
you'd have to take it, roll up and put the plastic sleeve and,
you know, and, and set those up.
So you got a stack of bundles, you got a stack of things.
And it took about a half hour to get to the first delivery place.
And we did all the, all the commercials first.
So we had to stack all the bundles first.
Yeah.
And then we, then we did all the, all the tubes.
(48:12):
And if we had, if we had three guys working,
then, uh, that we could get ahead of the game
and get all the stack, all the bundles done and all the rolls done,
uh, before we were, you know, in the hot and heavy.
Right. The, the nice thing about the bundles is, you, you, you have somebody get out,
(48:35):
you got the time from them taking the bundle up to the door and setting it down,
you know, that you can still be stacking a bundle.
Right.
The residential ones are fast and heavy.
I mean, you, you, once you're doing that, yeah.
Cause, cause the person practically never leaves the van.
They're just chunking.
(48:56):
Right. No, you don't leave the van.
Yeah.
So you got, you got no time.
Once those, once that gets going, you, you got to go.
Yeah.
But that was the back in the day when people, that was the way you got your news.
Right.
So, you know, 90% of the people on a block got a newspaper.
Right.
Right.
And yeah, I mean, just when you, when you did business delivery, you, I mean,
(49:19):
just a whole slew of business deliveries really efficient.
So it was just me.
It was just one person.
And I was just at one church.
And it was a hundred papers.
So not two owners.
The earliest mass was 630.
I would usually get there around 630.
If I could put together five, there weren't more than five people who
(49:40):
weren't on before mass.
And then I had an hour to do the hundred.
And you can easily put together a hundred papers.
And yeah.
So that's how I did it.
And it was fine.
I made about 10 dollars a week.
I, if you, if you only made money on the paper, you would have made about five bucks.
(50:01):
The other five bucks came from tips.
So at the time, papers were 75 cents.
And I would get, you know, pennies for the paper, but they would give you,
some people will give you a dollar and let you keep the quarter, which was a monster tip.
Right.
So that is where I made my 10 bucks.
(50:23):
It's mostly on quarter tips.
Sure.
But I only did that for a few years.
I took it over for somebody else.
Just for the few years, maybe three.
I didn't do it for a long time.
But I did it.
(50:44):
What I learned about the paper delivery was
timing matters.
Yeah.
Because you want, you want to get through this as fast as possible.
Got paid the same.
Yeah.
If I worked four hours or if I worked two.
(51:07):
So let's get this done in two hours.
Let's go get something to eat.
Right.
Right.
Exactly.
You know, have, I, I, I, you got it.
I wish I could remember the guy's name that we worked for.
But we would, when we were done, if his wife was still at home,
we'd go to his house and she would cook breakfast for all of us.
(51:30):
Oh, wow.
So how can you not love that?
Yeah.
Let's get this shit done.
Yeah.
That sounds awesome.
Breakfast made by someone else.
I'm all on board.
So, you know, but I was a teenager when, when all that happens.
Yeah.
All right.
We definitely should rate these, which should be pretty difficult.
(51:55):
And yeah, it's a.
Hmm.
So I am pretty pleased.
Maybe the prodie beach this one.
Not.
I do like to prodie.
I want more of those, by the way.
Yeah.
No, I, I, yeah.
Yeah.
It's funny to say, but I do.
(52:17):
I want more of those.
It takes me forever to get,
to come in somebody to try one.
I don't know why.
Okay.
Oh, okay.
I didn't think this was going to be that difficult.
I have my place.
Yeah, I don't.
You're going to have to talk some.
I, so I know where I would put this.
(52:38):
So I would totally rearrange your top five.
I would for this, it's going to be surprised.
My top five would be this.
Number one, number two, King's gold,
number three, blue eyed jacks revenge,
(53:00):
number four, the.
Now I'm, now I'm blanking on the.
What's the one?
Not the protegas.
Rance.
The one I can't think of right now.
And then, and then I put, and then the perdomo.
That I would rearrange your top four like that.
(53:24):
This, for me, this year is my number one cigar.
Well, I could tell you it's not my number one.
No, no, I didn't think it would be.
But.
So this is the 18th cigar.
Okay.
And.
(53:49):
My first slot.
Was my first place was in the number 13 slot.
Oh, okay.
But that is not where it ended up.
Hmm.
Okay.
All right.
Before you do that, I'm going to read yours.
Okay.
All right.
Go ahead.
All right.
(54:10):
So let's see.
Darryl placed this in the number seven slots.
Just below the low-namb white port finish.
What I expected from last episode.
And just above wild turkey 101.
And rounding out the top five.
Eagle rare Russell reserves lineage.
1845 preemption reverence.
(54:31):
And Remus number eight at the one slots.
All right.
Well.
Well.
You put this higher.
Well, maybe not higher than I thought.
But you put this pretty high.
You put it in a number five spot.
So it broke into the top five.
It did.
You put it above the part.
This heritage.
(54:52):
I.
Which is a great cigar.
I did.
That was that was difficult.
That was really.
And then number five is where it sits.
Just behind the number four.
Evan Churikings gold.
And then the number three.
AJ Mannevar Armada.
The number two.
Evan Churik Blue Eyed Jacks Revenge.
And the number one.
Perdomo 20th anniversary Maduro.
(55:14):
So the one I couldn't think of was the A Mannevar.
So.
This came really close.
To go one higher.
To beating out the Kings gold.
Yes.
It was.
But the king was a difficult choice.
It's cold.
But look at number 13.
So what's sitting at number 13.
Okay. So you.
Were.
(55:36):
Thinking.
About.
The Espinosa 601.
Lebamba sake bomb.
And the La Barbara purple was number 13 at the time.
Yes.
And then you got.
Then what's right above that.
Number 12.
Ferriotega Metropolitan Host.
Maduro which we just had last week.
Yeah.
But I mean that was its neighborhood.
(55:57):
Tell me it would not fit perfectly in.
Well with the with the Metropolitan.
Not so much with the 601.
But it would fit perfectly right around that Metropolitan.
Yeah.
But where it's sitting at it's.
I can see it popping up though.
It's really good.
Because then you got the Caldwell Midnight Express.
Yep.
The Hemingway bestseller.
(56:18):
And the diesel original.
Which are all great cigars too.
So they leapfrog those which is really surprising.
Very nice.
I was.
You go through the list and.
You realize.
It's hard.
Yeah.
Yeah.
It's difficult to decide.
You're looking at these and you're going oh man that was a good stick.
(56:41):
That was a good stick.
That was a good stick.
You know and I'm trying to think about the.
You know the.
The flavors and you know what I thought about it at the time and stuff like that.
And it gets it's.
Difficult now.
We're only on 16.
Yeah.
Tell me about.
What happens when we get into 50.
Yeah.
Tell me about it.
Yeah.
(57:02):
Yeah.
I mean I'm going to do that.
I'm going to have the same problem with the alcohols.
They the liquors are.
Well like we said we don't seed bad ones in the complaint.
We only have stuff that's good now in all fairness.
I hadn't had this one before.
I didn't know it was just good.
But I know big sky.
(57:24):
Absolutely.
Absolutely.
So.
You know there is certain.
Level like expectation.
You know maybe.
Sometimes I'll make sure I have a boutique before we have it on the show.
Because it's just not as common.
You know I know in all fairness this is very much a boutique.
(57:45):
But.
I've had many big skies before.
I know.
Don't have a boutique for us.
It's not a boutique for us.
So you know.
Maybe we I came into this one cold but.
I we're we're going to have.
Trouble because they're all good to banner year.
(58:06):
You're good.
So.
You know.
Well done though.
The.
You're happy I put it that high but it deserves to be high.
This is this is a really really good stick.
And I think one of the things I enjoy the most about it.
Prepare yourself.
(58:27):
Uh huh.
The easy retro hill for me.
Yeah.
So do I've done several by the way.
Yeah.
No you've done many actually.
So.
I.
Think I would have put it in the number one spot.
And you go you're a baking spice guy.
How do you pass.
Those.
Adventurers.
(58:48):
And.
The.
Caldwell and.
You know all those.
Yes.
All those that aren't the earth ones you got in the top side right.
Yeah.
How do you.
Because it's a mix of the two.
Because it because it brings it is a great.
It brings an earth component brings paper and baking spices.
Wow what a what a Swiss army knife of flavors right.
(59:12):
That's why I would have I would have put it in the number one spot.
Um.
Given this field that would have surprised me.
But it kind of surprised me where I put.
Yeah.
Surprised me too because it's not a super earth guy.
It's not.
But.
Wow I really really really like her especially right now.
(59:33):
I really really like her.
It doesn't have to be an earth cigar to be absolutely awesome.
Pretty awesome.
Yeah.
Clearly.
Very nicely done.
Heck yeah.
Alright, welcome to our episode.
(00:04):
Today we will have the Big Sky Bitter Root.
And with it, Rabbit Hole, Daringer, PX, Sherry Cask finish.
How much more name can you give?
You're hanging out with Bill and Darryl with cigars, liquor and more.
(00:25):
Alright, well this Big Sky Bitter Root has a Habano wrapper,
San Andreas Binder and Nicaraguan filler.
It's MSRP is $9 and I forgot to write down its dimension,
but if I were going to guess it looks like about 54 by 6.
That looks about right.
The Rabbit Hole, Daringer, PX, Sherry Cask finish is of course,
(00:49):
finished in Sherry Cask's.
It's bottled at 93 proof and has an SRP of $83.
Most of the Rabbit holes are in the 60 to 90 areas, so that's not a surprise.
Yeah, none at all.
Okay, now Big Sky, I got a cold draw on, I forgot to get a cold draw last episode.
Sorry about that.
(01:10):
This is a super earth cold draw, this is a really earthy cold draw.
I expect more of the same.
What?
Say it isn't.
So, well, this Rabbit Hole knows is not coming off as 93 at all.
I mean it's coming off really mild.
(01:31):
Double barrel PX, Sherry Cask.
Let's stop and unpack that for a moment.
So not only did we do one barrel, we did another barrel.
Yeah.
And then something called PX and then Sherry Cask.
I think that's the kind of Sherry.
PX?
Yeah.
So it's not, oh, they put the mash bill on the side.
(01:55):
Oh, did they?
What's the mash bill right on now?
Right, we've got a mash bill of 65% corn, 25% wheat, and 10% malted barley.
This, this, this mixes right up my alley.
That sounds like your kind of mash bill right there.
Yeah, it is.
Matureton Woodfire toasted and charred American oak finished in PX casts.
(02:20):
So toasted as well.
So that's where the money, the toasting is very expensive.
Double casking is very expensive.
That's why it ran up to 80.
So I've got, I really have some insider questions that I just,
I just don't think to ask when it comes to it.
(02:42):
But would you do something like double barrel?
Yeah.
Is that because the first one wasn't that good?
I don't know.
You know what I mean?
Why, what's the impetus for going to barrels?
If you got it right the first time, why would you do more?
Because you need a, because you need a cash finish offering.
If you were top of your class at a bachelor's,
(03:03):
why would you go for a master's?
I'll make him funny you.
Right.
You feel like, yeah, I was not top of my class.
So I think that what happens is they decide to second cask.
Because you need to, you need cash finish offering.
Everybody needs a finish offering.
Absolutely.
So you get the ones that maybe aren't good enough to maybe,
(03:24):
it's not the honey hole section of your Rick house, right?
And you, now, let's just, let's finish this section.
It's probably part of it.
That wouldn't be a surprise.
Hey, real estate's expensive.
You got to utilize it to the best of your ability.
Right.
And fire code.
This doesn't come off as 93 at all.
And it definitely is you, Sherry, Sherry, Sherry.
(03:49):
It's a lot of Sherry knows.
Not, not quite.
Hey, there's, that's a wine nose, but it's very fruity,
very stone fruity, kind of fruity.
Stone fruity.
Yeah.
Like you're, like you're, you're dried fruits, kind of stuff.
Now there's a front bite.
It's very light on the aroma though.
It's not a heavier room.
(04:11):
No, it's very light.
It's very nice.
And doesn't come off hot at all.
But on sip, you get hot right up front, real big.
And then it comes down and then the, yeah, it's probably Sherry's.
Sherry's rolls in.
Yes, it's definitely got a cherry flavor to it.
But it's at the back end.
It's not, it's not right up front.
(04:32):
It is totally in the finish.
Well, right up front is the heat explosion.
And then, yeah, but that'll go away.
Yeah, but then that goes away and you get a lot of fruit.
This is, this is mostly fruit for me.
Like even more so than it's a Kentucky straight bourbon whiskey.
It's, no, this is fruit.
And then it's a Kentucky straight bourbon whiskey.
It's, yeah.
(04:54):
What I really like is that cherry flavor on the finish.
And that's, that's a, if you let it linger a moment,
that is a pretty nice finish.
It is a pretty long finish too.
It's a nice finish, but it also lingers.
I like that.
Yeah, that is, that is sweet.
It's gonna be hard to rank.
(05:15):
I'm not as big into the finish cast as you are.
Yeah.
Every now and then you bring one that is,
that I really, really like.
Yeah.
And right now I'm really, really liking it.
And the ship part of it is, I don't care for Sherry.
You're crazy.
(05:36):
As a looker goes, I don't really, that's just not my thing.
Same goes with cognac.
I'm just not about, I'm not a big cognac guy.
I'm not a big cherry guy.
But you know, you rewind three years or four years of whatever it's been.
I have, I said the same thing about rice.
(05:59):
Mm-hmm.
You remember that?
Do indeed.
Now, now I really enjoy rice.
Yeah.
So I don't know, maybe if you put enough of them in front of my face,
because you know, if you do, I'm gonna drink them.
Yep.
Uh, maybe, maybe that's what it is, maybe it's exposure.
Yeah, I mean, it probably is.
But I understand you could die from exposure.
(06:20):
I've passed.
I remember as a kid, I despised wet eggs.
My scrambled eggs had to be dry.
I prefer them.
Well, I don't like them dry dry.
I want them just the right touch of moisture.
I could not have any moisture and it grossed me out.
I don't like it when they're runny.
I hate runny eggs.
(06:41):
Same thing with tomatoes.
I could not stand tomatoes that gelatinous goo, ruined everything now.
I'm like, well, sandwich isn't a sandwich without a tomato.
You know, and, and, and I like, I don't overcook the eggs.
You're overcooking the eggs.
Yeah.
So you just change and, and maybe it was exposure.
I think it was.
(07:02):
I think I just got more exposed to a different style of sandwich
and a different style of egg.
And then I was like, oh, yeah, that.
You're doing the same thing.
It's not different.
But don't you want a little bit of a gelatinous tomato slice?
Right.
If you got a dry tomato slice,
(07:23):
right, that's like fast food tomato.
Right.
Yeah.
You want, you want a little bit of.
You do.
Right.
Because isn't that really where the flavor comes from?
It's bringing the moisture.
So, you know, maybe I say that and I,
maybe, maybe, maybe once a year, I will have a tomato on a sandwich.
(07:46):
Oh, wow.
I just, I'm not a big tomato fan.
I just, I, it took me, it took joya something like five years to get me
used to tomato chunks and spaghetti sauce.
Yeah.
So, you know, if there's anywhere they belong, I'm working on it.
It's there.
(08:07):
Or salsa.
You don't like chunky salsa.
Yeah.
Smooth salsa.
Yeah.
It's taken me 50 damn years to get to where I will eat salsa too.
So, yeah.
I'm a work in progress in 200 years.
I'll be eating everything.
There you go.
Yeah.
No, the cigar.
(08:28):
Hey, at least I didn't say 200 more.
200.
Yeah.
No, exactly.
You've already got the first quarter behind you.
That's actually true.
200 year outlook.
I've got the first quarter.
I'm young.
You're 20.
I'm young.
25% of the way to having tomatoes.
On a regular basis.
(08:49):
All right, your basis.
I can't.
What can you do, man?
What can you do?
Now, the big sky, it's earthy, but there's more to it.
It's not just there.
I thought it was going to be an earth bomb from the cold drop.
But wait, there's more.
There is.
Hold up.
Well, I will also add, it's got a surprisingly light draw to it.
(09:11):
It's a pretty easy draw.
Like, more easy than I would have expected.
From from pinching it and holding it, it feels pretty firm.
It's got a pretty easy.
I have a different experience on that.
Okay, here's a softer.
Yeah.
Okay.
Then you have an easy draw.
I do.
(09:32):
I do, but I kind of expect that when it's not a stick.
No, it's forward flavor is still earth, but it is.
There's it's got a baking spice in it that I really like,
because you know, I'm baking spice guys.
So, I, of course,
sidled up to that real quick.
So it's got a big spice flavor to it.
Settle that horse and trot him down the road.
(09:54):
No, this is a winner.
I like this stick.
I like it immediately.
Like it didn't even need to settle in.
Now, do you, do you like it immediately because it has the baking spice?
Or because of the combination of the type of earth that it is with the baking spice?
No, I mean, I liked it immediately because it didn't take time to settle in.
Like it didn't start off.
Okay.
Okay.
(10:15):
Like accurate or weird or something.
But it was immediately this.
Yes.
Yes, it was.
Yeah.
Yeah.
While it does come across as a medium cigar on the flavors,
it does have a mouth coating coating that builds pretty quick.
Mm hmm.
Uh, it's not a, it's, it's not an unpleasant mouth coating,
(10:40):
but it does build up pretty quick.
So if you're sensitive to mouth coatings,
you know, just drink more water.
It, yeah, it does, it does coat pretty quick.
And that's, I think that's why it's on, it's listed as a bold type cigar.
Oh, is it?
Yes.
See, I think the flavors in it are really kind of, are really kind of a medium on the scale of,
(11:05):
of flavors, but yeah, the mouth coating would suggest that it is a more bold flavor,
or more bold cigar.
Yeah.
Good.
And really when we're talking about boldness, a scale of boldness,
you are lumping in two different things into the same metric.
And you know, that is how strong are the flavors, right?
(11:31):
Especially when you have dominant flavors of, of pepper, right?
And how strong is, or how tough is the mouth coating?
Mm hmm.
Because just about anything labeled a bold cigar, you almost know instantly,
you're going to have some kind of mouth coating.
Right.
And if you don't notice that, well, pay attention because you will.
(11:55):
Because it's coming.
Yeah.
And what you have with the cigar can determine whether or not, you know, how fast that goes away,
how fast it washes out, or if you like the mouth coating, then,
but of them, you're happy.
You're probably 10 more towards bold scars.
I'm also super happy because the retrohale brings out paper.
(12:18):
It brings out a lot more paper than is in the regular draw.
And it's not too bad.
It's still pretty spicy and peppery, but it brings out the paper like the draw doesn't.
And it's like, wow, it's still got everything I love.
It's got a good earth because I'm also an earth fan, just not as much as you.
But I love the baking.
This year.
This year, but I love the baking spices.
(12:40):
And then you get a paper retrohale.
This is a killer.
All right.
So I'm going to differ with you on the retrohale.
I've now done three.
Okay.
I know broke my record by two.
So I've now done three.
It's I get the I get the paper.
(13:03):
Absolutely.
Paper, not cardboard, not dirty.
Paper, but I don't get the I don't get the spices you're talking about.
Yeah, to me, it's really quite a smooth retrohale.
Okay.
Cool.
Cool.
Good for you.
Maybe we'll have more of them.
You well, you did three already.
So they got to be pretty good for you.
(13:24):
Yes.
Nice.
I'm surprised you get you get pepper out of it.
I really don't get pepper out of the retrohale.
It's not too strong, but it's there.
If I put a bunch through, I definitely get that.
Okay.
But just little little puffs, not at all.
Now, I will say 90% of the flavors stay in a drink draw,
(13:51):
but I lose a couple little flavors.
I'm not sure what they are in the drink.
And so I'm going to probably be drinking a bit less with this cigar
because I just adore 100% of the flavors I'm getting.
I don't want to give them up.
Even though I really do like this liquor.
Don't fence me in.
I really do like this liquor,
(14:12):
but I'll probably drink a little bit less of it this episode
because it takes away some of the little baking spices, maybe.
Not the paper oddly, but some of the baking spices are muted by it.
Wait a minute.
You're getting pepper in the draw?
No, no, no.
Just in the retrohale.
The paper, paper.
Not pepper.
He's talking about paper.
Oh.
P-A-P-E-R.
(14:33):
I've already said pepper.
You get paper in the draw?
Not as much as when I do a retrohale.
Barely.
Okay.
But when I do a retrohale, I get lots of paper.
I only get the paper in the retrohale.
I don't get the paper in the draw at all.
Okay.
Yeah.
Oh.
And I know...
This may be my favorite big sky.
(14:56):
I think this is my favorite big...
I can't think of a big sky better than this one.
Oh.
This is probably my favorite big sky.
Yeah, you know.
And this is the first one I've had of this,
because I didn't see these around a lot.
And I only had these too.
So this is me discovering it.
I'm...
(15:19):
I'm just about going to have to agree with you on that.
There is an Earth component to it.
There is a little bit of a spice component to it.
And it's blended really, really well.
It just goes nice together and just...
Yeah.
Kind of dances in your mouth for a moment, goes away.
(15:41):
Leaves the math coding, but...
I do.
I do enjoy this.
Do enjoy this.
Go on.
Very nice.
Very nice.
Okay.
Well, we don't really have an article today.
I didn't print anything out, but there's so much happening
that there's plenty to talk about in technology
(16:05):
without exactly a crib sheet.
So no terrors.
We've been talking...
Well, how about a band?
So we've been talking about needing to do something
about our rare Earths, because when China goes to Taiwan,
they're going to cut us off.
It's going to be a threat.
But now we've cut us off because of the terrors.
It's already a threat.
(16:26):
Now it's already a threat.
And well, we've already been cut off.
So as we said before, it's not like rare Earths are actually rare.
They were just rare at the time of discovery,
because it was so difficult to isolate them.
Yes.
Now...
From all the junk.
Yeah.
So we can still isolate them.
We just have to go back to mining,
(16:47):
which we abhor, apparently.
The country does not like to mine, because it's dirty.
And we're far too good for that.
Well, it's not so much the mining as it is the smelting,
the separation.
Well, it's the mining too.
It tears up the ground and people don't like that.
(17:08):
It does.
But we tend to strip mine.
People really hate...
Well, yeah, that's the most efficient way.
People really hate the smelting part of it.
But it has, it has spurned more.
And we've been talking more with Mexico.
Yeah.
And we've got collaborations going on there
(17:30):
between US and Mexico companies.
We've got more and more rare Earth producing companies coming up in the US.
We do thank goodness.
Not only homegrown, but also from overseas moving in.
(17:54):
So no matter what you think about any of this crap,
if you look at it from an American security standpoint,
it is essential that we are able to get our own supply of rare Earth
without going through China.
(18:16):
Even if none of this was a big thing.
We see that.
Yes, we have said that unequivocally.
But it came earlier than we thought.
It did.
It really did.
And rare Earths are those type of things that are...
Like I said, they're not rare.
They can be found all over the place.
(18:37):
So it's not like we have to go to China.
It's just China was cheap because who doesn't care about the environment?
Yeah.
China.
Who doesn't have regulations on the environment?
China.
Yeah.
So that makes them cheap.
The thing that makes us most expensive are two things.
Our labor costs and the regulatory costs.
(19:01):
Right.
And the regulatory costs far outweigh the labor costs.
And that's why when Nixon went and opened up China for us,
that's why when all this stuff happened in the 70s,
we started moving off.
We started pushing out and putting things over there and buying from over there and things like that.
(19:25):
Because it was a cost savings measure.
Right.
And as a company, you have to manage your costs.
Right.
But from a national security standpoint,
getting everything from China is a non-starter.
You just can't do that because you are now militarily dependent upon,
(19:47):
well, not to meant words, an enemy.
Right.
Yeah. There's no doubt.
And make no mistake, even though I didn't want to talk about this,
now I'm going to talk about it.
Why do I do this to myself?
So make no mistake, for the past 30 years, we have been in an economic war with China.
We absolutely have.
At least.
Or more to the point, they have been in an economic war against us,
(20:11):
even though we have just said,
t'et.
Right.
But all that's coming home to roost.
Yeah.
And some of the, probably the earlier,
earlier, big noticing around this was in telecom.
Sure.
(20:32):
Right. And now, since then, which was, that was what a decade ago,
since then, more and more things people have noticed,
hey, are the only place we get this crap is from China.
You know, so they absolutely have been in an economic war,
(20:54):
not a physical war, but an economic war with us for a very long time.
We are now in that war.
Yes.
And I mean, nobody likes war to begin with.
Does it matter if it's economic or physical?
Nobody likes it.
They all heard.
That's why can't we just agree to agree, right?
I don't know.
I don't know.
(21:15):
That's my soapbox moment on this.
I'm done along those lines.
We, we, we had mentioned that before, came a little bit earlier.
Hopefully we respond.
I imagine our response will be a mixed, a mixed response.
We will continue to source Chinese rare earths through other countries
(21:37):
in the same way that they've done things like that.
And then we will also be building up replacement ability,
so we don't have to go through them.
Right.
So hopefully that happens in a somewhat seamless way that, you know,
maybe it adds a little upfront cost, but it doesn't stop anything.
(22:00):
So here's a, here's a story that's likened of this.
Back in the, back in the 50s, Lockheed Martin, Skunk Works, 5060s,
Lockheed Martin, Skunk Works, designed a plane that became affectionately known
as the SR-71 Blackbird.
(22:22):
No.
Sounds familiar.
What, what was used, what needed to be used to build this thing was titanium.
Right.
I remember that.
The, really the only supplier of titanium in the world at the time,
Russia was our Cold War enemy Russia.
(22:43):
Yeah, the USSR.
So we set up the, the, between the, yeah, the government set up
many, many, many, many shell companies in order to buy titanium from Russia,
yeah, to use in the SR-71, which we used against Russia.
(23:04):
Sure.
And then, you know, you, you fast forward 20 years, 30 years after that,
and we have our own titanium plants going, we're making our own,
we're sourcing.
Yeah.
From, from friendly places.
So, you know, transitions like this can happen.
You just got to put your mind to it.
(23:26):
You got to put your effort to it.
And you have to make it fiscally viable.
Because I don't care what you think about any company out there.
If they're not making a profit, they're not a company.
Right.
Right.
They will go under.
I'm not talking about your nonprofits.
They're labeled, guess what, non-profit.
Talk about your for-profit companies,
(23:48):
which is just about anybody you buy anything from.
If they don't make a profit, they are going to go out of business.
So no matter what you want to be able to produce within the US or by US companies,
it has to be profitable.
Right.
No, there's soapbox.
I'm stepping off of it.
(24:09):
Yep.
Is this soapbox bill episode?
So, okay.
So the next few things that I've seen, all relate to our energy work.
So we've had a lot of further advancements in solar.
We've done good stuff and energy here in the US.
Yep.
We've had some advancements in solar a lot of research happening,
(24:32):
and solar is getting far more efficient and more new options.
So I'm going to talk about China in this regard as well.
I find it funny that we get so many, so many finished solar panels.
(24:53):
Right.
From China.
I have to get a sum at a loss, okay.
But all of the advancements in solar have been purely US.
Everybody else somewhere in Japan.
Mass majority has been US.
(25:14):
Yeah.
Because we do more research than anybody else in the planet.
And well, the European Union put, I don't know how much money into solar and wind.
And yet their development of new technologies in that area is sorely lacking compared to what
(25:37):
ours are.
And we've only just kind of, you know, here have some.
See what you can do.
Here have some.
See what you, wasn't a concerted effort.
Well, it is.
There's a lot of government grants that go into universities that do research.
And that is where, that's where our engine of innovation comes from.
(26:00):
I agree.
As long as they're not primarily Chinese.
Yeah, because then they just take it back home with them.
Yes.
And that's how they've been stealing a whole crap ton of our
IP is because they get people and they bet them in the universities.
Because university says, Oh, you're going to cut me a paycheck.
(26:23):
Come on board.
Let's get you in office.
Let's get you in there.
You sit down.
And that's where most of our IP gets stolen from surprise.
So I'm, I'm more than happy for research to happen in universities.
But please, please, please.
Don't make it stealable.
Right.
It's all I'm asking.
(26:44):
Well, once you publish them, it's security.
Once you publish some things, you can't patent them.
It's that, well, not like China cares about patents, but no, it's no longer a secret.
It's kind of in the public domain.
I get that.
It's one of the reasons you pay a university to do research
is so that more things go in the public domain and become publicly available.
And available to companies, all companies to foster competition and get lower prices,
(27:09):
etc, etc, etc.
Yeah, no, I understand that.
But, you know, the whole
stealing of IP just really burns my bottom.
Yes.
But they've made advancements there as well as I've really been interested
in the solid state batteries.
I didn't think solid state batteries were going to make anything of themselves
(27:32):
for a long time.
Yeah.
And now there's big advancements.
Yeah, they're really, really good.
Large cycles.
So you get like, I don't remember what the charge cycles were out of them, but they were
they were high and fast charge times.
They were talking about like 18 minutes on something the size of a car.
Yeah, fast charge slow drain, which is what you want.
(27:55):
Instead of slow charge fast drain, that doesn't work.
This is not viable.
Depends on how fast you want your car to be.
Yeah.
But the
we've talked about a few of these, but one of the advances that I'm really happy to see
(28:17):
is in the means of
fusion.
Oh, yeah.
Yes.
Big jumps lately.
Yeah.
Yeah.
Now there are a couple of corporations that have formed from the research through these.
And hopefully they can get enough funding to be able to make something more viable.
(28:43):
The one that I really liked was out of Colorado, I want to think it was,
I think say it was, where they were able to get a room size one to actually produce energy.
Yeah.
Which is, is.
For more than seconds.
Yeah, for more than seconds.
And it was amazing.
And kind of a different take on the building of it.
(29:08):
Yeah.
There was amazing stuff in a room where it was from.
But somebody decided to do like a mechanical containment instead of a magnetic containment.
So these pistons created pressure.
And it made the efficiency go up a lot because you weren't burning so much electricity to create
(29:32):
the field.
And it was very impressive.
I'm like, that's, that's not something I would have thought somebody would have pursued.
Oh, and along that same vein, again, for fusion, the, the, the magnets.
Mm hmm.
The, the advancements in the magnets to be able to put up,
(29:57):
or be able to put out that kind of a field in such a small area.
Right.
We talked about a coke to fantasize four and five.
Yes.
Tesla.
Yes.
Uh,
Matt,
I think.
That's an amazing massive.
Tricking amazing.
And it, it, it's, it's funny that we're, we're, we are making all of these
(30:21):
uh, leaps.
Yeah.
And you have to kind of wonder how much is AI playing a part in these.
Will you imagine more and more and more are not ever, we, we've done quite a few articles recently
around special materials science.
Yes.
Special.
Oh, absolutely material science.
(30:43):
Uh, but more and more around AI, you know, we, we applied AI to this problem and
look at what, what it came up with.
Oh, yeah.
Um, but you know, there, there's got to be touches of it.
And, and several of these other, uh, leaps.
Sure.
That we're just not hearing about.
Right.
(31:04):
And it'd be interesting to know how they applied that.
Well, we talked about, um, the quantum computer actually solving a problem,
which was one of the first ones.
First time ever, but then I read one that Ford used it to solve a problem, but they didn't say what,
but it's been used to solve another problem now.
(31:26):
So it's moving.
It's moving.
How to make people work one second longer.
Yeah.
I don't know.
They didn't say, but we're seeing, you know, specialized programming because you can't really
program them.
Can we get the guy that swooches the floor to not sit on the roof and drink a beer?
And come down just once an hour to sweep the floor.
(31:48):
You're talking about the friend of mine.
I was alluding.
I wasn't saying anything.
I was just alluding.
Oh, I thought his stories were funny too.
You know, I just, I'm just saying, not a surprise when I heard it though.
Yeah.
We, we are, we're in a heyday for several things, not only cigar, whisker, whiskey,
(32:10):
whisker, where does that come from?
Cigar, whiskey, but just technology.
And it should be no surprise because one of the early things we talked about on this
podcast was the rate of learning.
Right.
Yes.
Yeah.
The rate at which human knowledge devils.
Yeah.
Yeah.
(32:31):
And it's much faster than it was in the Stone Age.
Yeah.
Well, I wish I could find that book on material science because that was such an awesome book.
I have looked for it and have not found it.
I wish, I truly wish I could find that book.
And I mean, it talks about the, the history of material science.
(33:00):
Starting from, you know, caveman day.
Right.
Right.
My, my cousins, the crow, crow magnums of the world,
uh, you know, all the way through, well, I think the book was written in the 90s.
So imagine how many volumes.
I know, right.
Could go into it now.
(33:21):
And it was such a good book.
If you knew nothing about material science and you picked up that book,
you'd be impressed.
Read it and just understand the enormity of how much material science does for our world.
Let's come back with a midpoint.
Let's do that.
(33:44):
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(34:07):
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Daryl and at bill underscore C L M.
Tell you what, man.
This double barrel.
I hate saying this thing, but this double barrel P X Sherry cask.
(34:29):
Pre damn good.
That's free.
That's pretty damn good stuff.
I do like it.
Now, I haven't had every rabbit hole that's out there.
This is probably just the second one, but I know, like I said, they all run in the 60 to 90 range.
I thought this was our third one.
Oh, is it?
Well, this is the first one we've had on the show.
So I don't know how many we've had on the porch.
(34:52):
I think we've had one other on the show.
How have we?
I don't remember it then.
I don't know.
I'd have to look at a go to a website, do a search.
Yeah, what we drink on the porch and what we drink on the show,
sometimes blurs together.
Yeah, sometimes literally.
You had to go there.
But it's true.
(35:14):
It is absolutely true.
But this...
I wonder what kind of show we would do if we started out a day at like 10 a.m.
Just sitting on the porch drinking and smoking.
And then around four, we decided to do an episode.
(35:35):
Oh, I was going to say, we've done that.
Oh, okay.
Up until the episode of the decision.
We've not done that.
We did something similar though.
When we did the interview at LONELM with Bill Wolford.
Oh.
We had been drinking for quite a while before.
Yes, we had.
Yes, we had.
And it is very apparent.
(35:56):
Thank God for designated drivers.
And the interview.
Oh, yeah.
Yeah, that was...
It's pretty apparent Bill had been drinking before,
a long time before as well.
I think he was drinking before we were.
That was hilarious.
That was hilarious.
Going through it was hilarious.
(36:17):
I've listened to the episode more than once.
It's awesome.
We recorded it and I've listened to it more than once.
It is funny.
Awesome.
Absolutely awesome.
But we should definitely not do that.
(36:39):
We should definitely not do that.
No.
No.
We have enough of those episodes already.
So this coming weekend,
we're going out of town.
I wouldn't say I've been waiting to do this,
but the opportunity presented itself.
(37:02):
I said, well, we're leaving.
We're going to be out of town.
We're leaving Thursday and Friday.
We're leaving Thursday.
Guy asked me, he said, where are you going?
I said, Paris.
He's like, ooh, and I said, Texas.
And he's like, oh.
(37:24):
But it was just so...
I mean, the timing was just right on.
It was...
Wait for it?
Yeah.
It's just so good.
It's so small moments in life.
Yeah.
Give you lots of pleasure.
I've done that too.
I do those kinds of things just to see the look on people's faces.
I love that look.
(37:45):
If I could snap the picture every time, I would every time.
There's a little video.
As you see, there's the sinking.
Oh, hey, that'd be awesome.
Oh, you're what?
Well, I guess it's also good.
(38:06):
I mean, you're getting away, right?
I mean, it's better than the staycation.
Okay, the cigar.
Yeah, yeah, we do.
We're coming back from the mid one.
So I have.
As much as I like the liquor, I have slacked up on it because
every time I do drink from it, it takes a little something away from the cigar.
(38:29):
That guy hit with water and then hit again before I get it back.
I really do love everything this cigar brings me.
I'm very happy with it.
This is a pretty awesome stick.
It has that mouth coating of a really bold cigar,
(38:53):
but does it have the really bold flavors?
You can pick out some nuances in the flavor of the cigar.
It's just freaking awesome.
It's a wonderful blend and not boring in the least.
No, my goodness.
No, I'm super happy.
This is their best product.
I'm calling that for myself.
(39:16):
You know, when you're when you're coming up in the cigar world,
at least when I was coming up in the cigar world,
you know, it was like, oh, bold, bold.
You know, you're a true cigar smoker if you smoke a bold cigar, right?
And you work your way up and you get to that point and you're like,
(39:37):
what in the world?
And, you know, and it was only after that point where it's, you know, for me,
it was like, I need to do something to try to get flavors out of this,
because I'm not getting flavors.
So get the flavor wheel, start thinking about it.
And that's when I absolutely realized,
(39:58):
bold is not for me.
Right.
Right.
And not because it's bold.
It's because I want the flavors.
Yeah.
I want to get something out of it.
I do something because I enjoy it, not because I have to do it.
Yeah.
That's why not the same with cigars, right?
Right.
So once I was able to pick out flavor in,
I'm not a Somalia in the pick.
(40:20):
You know, it's, it tastes like a cherry that was picked in California in 1980.
I can't do that stuff.
But what I can do is I can say, oh, yeah, it's got a cherry flavor.
It's got a nice, right?
Or it's got a dirt earth or a leaf earth, or it's got a,
it's got a lighter flavor.
Yeah.
(40:41):
So, you know, just being able to do that just enhances the experience of what you're doing.
And wonder how many people who climb Everest get to the top and go,
you know, I think I like base camp two better.
Oh gosh.
Base camp two was nice.
We climbed.
Nobody died.
It was pretty good.
(41:04):
So you get that top and you go, yeah, I'm going back.
Joya, Joya told me about this guy.
I don't know how recent this was, but she just told me.
Story about this guy who climbed a mountain, got in trouble,
had to be rescued, left his phone and supplies up there, climbed up to get his phone and supplies,
(41:29):
and had to be rescued.
He should be stabbed in the face.
Because you know, a helicopter rescue is like 40 grand.
How much will your supplies really worth?
Yeah, nowhere near that much.
I bet the second one, they charged him double.
I hope they did.
(41:52):
Wait, you came up here for the, hey, you look familiar.
Buy another cell phone.
Why are other voices were on there?
I hadn't backed it up in two weeks.
I would have lost two weeks of messages.
I, yeah.
White people backed up cell phones.
That is weird.
(42:14):
I thought cell phone backup was automatic now.
Well, the corporate one is.
Mm.
Yeah, so that was, I thought that was hilarious.
Just messed up.
Considering one of the, one of the, uh,
participants we had in, in a little big spoke was mountain climber, two of the participants we had.
Was a little bit, was a mountain climber.
(42:36):
I hope after two rescue, the guys were like, you know what, I think I'm just going to camp from now on.
Just gotta go camping.
Could be, but I doubt it.
Oh.
Somebody who would climb up after supplies, they left and a cell phone.
That's ridiculous.
(42:57):
Uh, probably doesn't have the wherewithal.
I'm just saying, I could be wrong.
I don't think you're wrong.
Good God.
I've not heard that.
That was crazy story.
That was hilarious.
I laughed my ass off when she told me that.
Okay.
I'm trying to peel method here on the band.
Oh, yeah.
(43:18):
Both of my bands were loose.
I could spin both of them.
The first one was I, I, I'm having difficulty spinning this one.
Let it get hotter.
Let it come down a little farther.
Let it get a little hotter.
It's right on the cusp.
That's why I'm trying to peel the band a little bit.
Get that little lip that you were talking about.
Right.
Oh, you don't have the lip yet.
No.
No, I just, I just tried it like this and, and I got it a skosh.
(43:43):
Yeah.
I don't like it.
So I peel the lip so I have a tab to pull because I don't like
squeezing the cigar to turn the band.
You just could cause cracks.
Yeah.
Yes.
Yeah.
Okay.
I got me a little lip down.
Oh, look at that.
I got movement.
There you go.
Put a boom.
You're good.
You're good.
Yeah.
I'm golden now.
(44:04):
I got this technique.
I should teach my technique.
That's what I should do.
It's a good technique.
A lot of, I think a lot of cigar smokers need, need to,
to learn this.
You want it to be in motion before you have to peel it off and you want to,
because you want to be able to move it up and down if necessary.
The first thing people need to get into is leaving the band on.
(44:29):
Almost everybody that we know now does that, by the way.
Yes.
Yeah.
It's funny how that happened.
Yeah.
There's nobody that we smoked.
Couldn't be because we talk about it on a regular basis.
We did.
We did.
We do.
And then they all were like,
Yeah, it is.
Yeah.
Cool.
It doesn't fragment now.
Yeah.
Yeah.
And the people who say, I hate it when I get to this point of cigar,
because it just goes,
(44:51):
leave the band on after a few times of doing it.
They're like,
I doubt leaving the band on.
You know what that, I think that works.
Yeah.
I do too.
I think it works too.
I'm so much that I'll loosen up the band.
And if it is slideable and doesn't catch the wrapper,
I'll move it up closer to the cherry.
(45:13):
And then as the cherry comes back,
sorry, move it back to even the point before it was put on closer to my mouth,
so that I can have as much time with the band on as possible.
Yep.
And then I don't have any problems if I can do that.
If that works out,
it's it's really the way to go,
because the band is primarily there to help keep it together.
(45:36):
Well, no, it's primarily there to sell.
Identify.
But but it doesn't excellent job.
Doo, doo, doo, doo, doo, doo, doo, doo.
It does an excellent job of keeping it together.
So much.
Now, I think most people probably have not been paper boys.
But if you have a pile of newspapers,
leaving that band on when you carry them is a really great way to carry them.
(46:01):
Oh, yeah, it is.
Versus a stack of unbanded newspapers.
So you were a paper boy?
Yeah, yeah, for a bet.
Did you band them yourself?
Doo, doo, doo.
Oh, okay.
So I settled to myself.
Because you've got stacks.
Yeah.
And you've got the individual tubes,
depending upon who you're delivering to.
No, no, no, no.
No, I didn't.
They weren't in plastic to be thrown on porches.
(46:24):
I sold them at the church.
So they would be delivered to the church,
and then they'd come in three pieces.
And I'd have to put the three pieces together to make a full paper.
Yeah, you got the wrong.
And they came banded together.
And those bands are great.
You can carry large amounts of paper around with basically a handle.
Once you take that band off,
(46:46):
that better be where you want the papers to stay.
Oh, no shit there.
No shit there.
So one of my jobs when I was a kid
is I worked for this guy that did newspapers, newspapers.
And so at something like four in the morning,
(47:07):
or whatever it was, some god-o early time in the morning.
That sounds right.
Four.
You know, we would be in his van,
and we pull up to the paper place.
And they would just bring in stacks of these papers.
And so as he's driving to the location,
(47:28):
you're putting the different sections together.
Right.
Right.
And if it's a, if it's in a bundle, you then tie the bundle.
If it's in a row, because he did both commercial and residential.
Yeah.
So the commercial ones, you, you, you counted up so many and you bundled it.
And you set it off to the side.
(47:50):
And then the individual ones,
you'd have to take it, roll up and put the plastic sleeve and,
you know, and, and set those up.
So you got a stack of bundles, you got a stack of things.
And it took about a half hour to get to the first delivery place.
And we did all the, all the commercials first.
So we had to stack all the bundles first.
Yeah.
And then we, then we did all the, all the tubes.
(48:12):
And if we had, if we had three guys working,
then, uh, that we could get ahead of the game
and get all the stack, all the bundles done and all the rolls done,
uh, before we were, you know, in the hot and heavy.
Right. The, the nice thing about the bundles is, you, you, you have somebody get out,
(48:35):
you got the time from them taking the bundle up to the door and setting it down,
you know, that you can still be stacking a bundle.
Right.
The residential ones are fast and heavy.
I mean, you, you, once you're doing that, yeah.
Cause, cause the person practically never leaves the van.
They're just chunking.
(48:56):
Right. No, you don't leave the van.
Yeah.
So you got, you got no time.
Once those, once that gets going, you, you got to go.
Yeah.
But that was the back in the day when people, that was the way you got your news.
Right.
So, you know, 90% of the people on a block got a newspaper.
Right.
Right.
And yeah, I mean, just when you, when you did business delivery, you, I mean,
(49:19):
just a whole slew of business deliveries really efficient.
So it was just me.
It was just one person.
And I was just at one church.
And it was a hundred papers.
So not two owners.
The earliest mass was 630.
I would usually get there around 630.
If I could put together five, there weren't more than five people who
(49:40):
weren't on before mass.
And then I had an hour to do the hundred.
And you can easily put together a hundred papers.
And yeah.
So that's how I did it.
And it was fine.
I made about 10 dollars a week.
I, if you, if you only made money on the paper, you would have made about five bucks.
(50:01):
The other five bucks came from tips.
So at the time, papers were 75 cents.
And I would get, you know, pennies for the paper, but they would give you,
some people will give you a dollar and let you keep the quarter, which was a monster tip.
Right.
So that is where I made my 10 bucks.
(50:23):
It's mostly on quarter tips.
Sure.
But I only did that for a few years.
I took it over for somebody else.
Just for the few years, maybe three.
I didn't do it for a long time.
But I did it.
(50:44):
What I learned about the paper delivery was
timing matters.
Yeah.
Because you want, you want to get through this as fast as possible.
Got paid the same.
Yeah.
If I worked four hours or if I worked two.
(51:07):
So let's get this done in two hours.
Let's go get something to eat.
Right.
Right.
Exactly.
You know, have, I, I, I, you got it.
I wish I could remember the guy's name that we worked for.
But we would, when we were done, if his wife was still at home,
we'd go to his house and she would cook breakfast for all of us.
(51:30):
Oh, wow.
So how can you not love that?
Yeah.
Let's get this shit done.
Yeah.
That sounds awesome.
Breakfast made by someone else.
I'm all on board.
So, you know, but I was a teenager when, when all that happens.
Yeah.
All right.
We definitely should rate these, which should be pretty difficult.
(51:55):
And yeah, it's a.
Hmm.
So I am pretty pleased.
Maybe the prodie beach this one.
Not.
I do like to prodie.
I want more of those, by the way.
Yeah.
No, I, I, yeah.
Yeah.
It's funny to say, but I do.
(52:17):
I want more of those.
It takes me forever to get,
to come in somebody to try one.
I don't know why.
Okay.
Oh, okay.
I didn't think this was going to be that difficult.
I have my place.
Yeah, I don't.
You're going to have to talk some.
I, so I know where I would put this.
(52:38):
So I would totally rearrange your top five.
I would for this, it's going to be surprised.
My top five would be this.
Number one, number two, King's gold,
number three, blue eyed jacks revenge,
(53:00):
number four, the.
Now I'm, now I'm blanking on the.
What's the one?
Not the protegas.
Rance.
The one I can't think of right now.
And then, and then I put, and then the perdomo.
That I would rearrange your top four like that.
(53:24):
This, for me, this year is my number one cigar.
Well, I could tell you it's not my number one.
No, no, I didn't think it would be.
But.
So this is the 18th cigar.
Okay.
And.
(53:49):
My first slot.
Was my first place was in the number 13 slot.
Oh, okay.
But that is not where it ended up.
Hmm.
Okay.
All right.
Before you do that, I'm going to read yours.
Okay.
All right.
Go ahead.
All right.
(54:10):
So let's see.
Darryl placed this in the number seven slots.
Just below the low-namb white port finish.
What I expected from last episode.
And just above wild turkey 101.
And rounding out the top five.
Eagle rare Russell reserves lineage.
1845 preemption reverence.
(54:31):
And Remus number eight at the one slots.
All right.
Well.
Well.
You put this higher.
Well, maybe not higher than I thought.
But you put this pretty high.
You put it in a number five spot.
So it broke into the top five.
It did.
You put it above the part.
This heritage.
(54:52):
I.
Which is a great cigar.
I did.
That was that was difficult.
That was really.
And then number five is where it sits.
Just behind the number four.
Evan Churikings gold.
And then the number three.
AJ Mannevar Armada.
The number two.
Evan Churik Blue Eyed Jacks Revenge.
And the number one.
Perdomo 20th anniversary Maduro.
(55:14):
So the one I couldn't think of was the A Mannevar.
So.
This came really close.
To go one higher.
To beating out the Kings gold.
Yes.
It was.
But the king was a difficult choice.
It's cold.
But look at number 13.
So what's sitting at number 13.
Okay. So you.
Were.
(55:36):
Thinking.
About.
The Espinosa 601.
Lebamba sake bomb.
And the La Barbara purple was number 13 at the time.
Yes.
And then you got.
Then what's right above that.
Number 12.
Ferriotega Metropolitan Host.
Maduro which we just had last week.
Yeah.
But I mean that was its neighborhood.
(55:57):
Tell me it would not fit perfectly in.
Well with the with the Metropolitan.
Not so much with the 601.
But it would fit perfectly right around that Metropolitan.
Yeah.
But where it's sitting at it's.
I can see it popping up though.
It's really good.
Because then you got the Caldwell Midnight Express.
Yep.
The Hemingway bestseller.
(56:18):
And the diesel original.
Which are all great cigars too.
So they leapfrog those which is really surprising.
Very nice.
I was.
You go through the list and.
You realize.
It's hard.
Yeah.
Yeah.
It's difficult to decide.
You're looking at these and you're going oh man that was a good stick.
(56:41):
That was a good stick.
That was a good stick.
You know and I'm trying to think about the.
You know the.
The flavors and you know what I thought about it at the time and stuff like that.
And it gets it's.
Difficult now.
We're only on 16.
Yeah.
Tell me about.
What happens when we get into 50.
Yeah.
Tell me about it.
Yeah.
(57:02):
Yeah.
I mean I'm going to do that.
I'm going to have the same problem with the alcohols.
They the liquors are.
Well like we said we don't seed bad ones in the complaint.
We only have stuff that's good now in all fairness.
I hadn't had this one before.
I didn't know it was just good.
But I know big sky.
(57:24):
Absolutely.
Absolutely.
So.
You know there is certain.
Level like expectation.
You know maybe.
Sometimes I'll make sure I have a boutique before we have it on the show.
Because it's just not as common.
You know I know in all fairness this is very much a boutique.
(57:45):
But.
I've had many big skies before.
I know.
Don't have a boutique for us.
It's not a boutique for us.
So you know.
Maybe we I came into this one cold but.
I we're we're going to have.
Trouble because they're all good to banner year.
(58:06):
You're good.
So.
You know.
Well done though.
The.
You're happy I put it that high but it deserves to be high.
This is this is a really really good stick.
And I think one of the things I enjoy the most about it.
Prepare yourself.
(58:27):
Uh huh.
The easy retro hill for me.
Yeah.
So do I've done several by the way.
Yeah.
No you've done many actually.
So.
I.
Think I would have put it in the number one spot.
And you go you're a baking spice guy.
How do you pass.
Those.
Adventurers.
(58:48):
And.
The.
Caldwell and.
You know all those.
Yes.
All those that aren't the earth ones you got in the top side right.
Yeah.
How do you.
Because it's a mix of the two.
Because it because it brings it is a great.
It brings an earth component brings paper and baking spices.
Wow what a what a Swiss army knife of flavors right.
(59:12):
That's why I would have I would have put it in the number one spot.
Um.
Given this field that would have surprised me.
But it kind of surprised me where I put.
Yeah.
Surprised me too because it's not a super earth guy.
It's not.
But.
Wow I really really really like her especially right now.
(59:33):
I really really like her.
It doesn't have to be an earth cigar to be absolutely awesome.
Pretty awesome.
Yeah.
Clearly.
Very nicely done.
Heck yeah.
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