May 26, 2025 • 48 mins
They discuss an amazing new way to reclaim gold from electronics using cheese waste proteins. Unheard of selectivity can be done using this method. This is the sort of thing we love.
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Episode Transcript
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(00:00):
Welcome to today's episode in this episode. We will have the Rocky Patel Catch 22 and with it
(00:07):
we'll have part of the spirit, Tawny Pork Cast Finish. Final run we got it yay!
You're hanging out with Bill and Darryl with cigars, liquor and more.
Okay, the Rocky Patel Catch 22 is a 6x52. It has a Coriolho wrapper, a Nicaraguan Sumatran binder,
(00:34):
and a Honduran Dominican Nicaraguan and Mexican filler. MSRP is $6.6.
Do not dislike that. Not at all. Art of the spirit. They make this Tawny Pork Finish
called Final Run. It is stated six years old and it is cast strength. It was a total wine single barrel
(00:59):
pick, bottled at 102.6 and was only $76. Well, I say only because that's an awful lot for $76.
You're talking about the proof and the year. The proof and the years, yeah. And the finish.
That's a lot of extras. Yeah, a lot of extras going on in there. They aim to please.
(01:23):
And we know this bottle is good because we only have half of it.
Well, you know, some quality control. We had to have. Yeah, yeah. So we're going to have some
Darryl control head down. We're going to leave it at that. We're going to leave it at that.
It's all right. It's OK. Oh, good. That's got a nose on. Oh, I took a cold draw and it was it was
(01:49):
really not too much there. Just a little bit of wood. If cold draw. I'm Zach, cold draw.
Cold draw. I just had a little bit of wood. The nose on this I love. Oh, so rich, so fruity.
It's rich. It almost seems chewy in the nose. I don't know how.
And it doesn't come off as a hundred. Oh, this is a good bottle. The nose does not come off
(02:16):
at a hundred at all. I would not call it chewy. I would call it fruity. Oh, it's got a nice fruity
fresh and fruity fruity fruity. It's definitely porty. It's definitely porty. It's sweet, but not too
sweet. It definitely comes off. Not as porty as that one. No, that's another one. But you definitely
(02:38):
get the port going on. You got the tannics in there much more so than you get of the whiskey
itself, I think, at least at this moment in time. Yeah, yeah, there's a little bit of that happening
now because it is bold enough from it is and being one or two six years old as dark as it is.
I just say it got long finish. I think they had some of the tawny port left in the barrel.
(03:03):
When they when they did this, although still not as porty as the other one.
Oh, this is all porty. It was a port. I'm telling you, they just mislabeled it. This is this is
really, really true to really porty. This is definitely right up your alley. Uh huh. No.
(03:25):
I know. It's it's it's all of Monday and I'm I'm done. Me too. I mean, this Monday night in
all fairness for the week. I am done for the week. Right. You're taking the rest of the week off.
Yep. All right. I have got to start on the cigar. I have got to start. Oh, go, go, go,
(03:46):
with the band. Mm. Very not rocky. This is not a rocky band at all. No, not at all. I mean,
this looks like, you know, it looks like an extreme budget stick. It does. That came from
somebody not rocky. It's orange and red band colors.
(04:09):
Orange and red with some white text. Yeah. Yeah. The white text gets me. Yeah, that's
it says catch 22. It says 22 spells out 22. Uh, yeah. It's almost like this is not a rocky
patel at all. Are you sure this is a rocky? I mean, it says it. I'll say this too though. Um,
(04:36):
it doesn't remind me of a rocky to smoke it either. It's just something different.
Nowhere on this does this say rocky Patel? What are you talking about? I'm looking at
pull at your phone, zoom in on it. Nowhere on this does it say rocky Patel? Maybe that's the catch
22 in order to be a catch. You know, a rocky Patel. Yes. It can't say rocky Patel. Oh, yeah.
(05:01):
It just says 22, but it's a rocky Patel 22. I mean, is it on the back? Nope. I mean,
I don't know how to tell you. It's a rocky Patel. Definitely rocky Patel. I know. I'm wondering,
I want to backstory on this one. So there was a pilot. This is very, this is very 70s, right?
(05:23):
You got the you got the orange and yellow or dual tone orange. Yeah, right. And then you got the
the blue C foam blue or whatever the hell that is and the darker blue. Look how dark this wrapper
is though. Oh, it's super dark. I love the Coro. It is very it is very much approaching black.
(05:47):
The Sumatran binder probably adds I love the flavors in this right up front. It's it's it's
spicy without being peppery. It's most huge probably. Notice the earth. There is some earth in it.
I'm enjoying it's it's earth with some with some baking spices thrown in. See, I wouldn't
(06:09):
mess. I don't know that I call this called baking spices. Really? It's it's got a little
little extra oomph that that what I think of as baking spices just doesn't have
a little cayenne thrown in there. Maybe that's a baking spice. No, no,
it's more like cinnamon. It's mild. It's it's not actually a lot like cinnamon. Yes,
(06:34):
not a peppery. It's not a peppery. No, it's not a peppery. But I like how dark the wrapper is.
Not a nice no, I like the spiciness and and the ashes turning colors. Oh, it's gonna be a nice
nice white ash like you favor. I do favor him. Yeah. How did you know? So it's okay. So is
(06:56):
do you think there's anything else in there? Because I maybe I'm not my my sinuses have been
trashed since the the rain has started about a month ago. So is there anything else hanging
around? Is there any wood? Is there any added? You mean any paper? You mean the late spring
we're getting? Yeah, we're gonna pretty late spring. We got a lot of water landing.
No, no, that's that's really I'm not really getting much wood out of it.
(07:21):
There is definite earth. There's definite spice. Okay. But that's that's like what I'm
gonna get. Yeah, that's really kind of that do some more retrohales, man.
Oh, talk about the retrohale. The retrohale. There is a little pepper in it, but it's really nice.
It adds more flavor. I think I don't always does that for me because with our G's you need to
(07:46):
get as much surface area as you can. See to me, the retrohale is pretty much pepper. Okay.
So you said that up like no, I do another retrohale, which I don't do a lot of anyway.
Do another one is yeah, no. Well, I like it.
(08:13):
That's good, man.
Oh, you know what? I'll do it. I'll do the I'll drink draw review at the midpoint. How about that?
Yeah, give it some time. Give it some time. I did not hit. Oh, so I got something in today,
in the mail, sort of you kind of what you call it Amazon. I got an Amazon delivery.
(08:42):
It's a wedding ring. Oh, and is it was the how many caught that? Yeah, it is.
Silica. Silica. Yeah. Okay.
Silica. And yet it's still kind of shiny. And you know, I have to make it over that knuckle.
But with silicone, I don't need one big enough to go over the knuckle.
(09:04):
I could get one the size of the finger past the knuckle.
I didn't think about that. Yeah. So, you know, it's a little loose, like what I would expect
to ring to be. Have you seen the tungsten rings these days? Yes. God, there are some gorgeous
ones. Yeah, they put a lot of carving and engraving in them. Oh, I still go titanium though.
(09:27):
So I had mine stolen and replaced it with another almost identical titanium one.
And titanium. I'm tight. It's light. So light. So indestructible. You could dissolve tungsten.
Yes. Anyway, you got silicone so you could cook with that. Sure can.
(09:51):
And it's not going to rip my finger off. That's a good point to easier to cut off of thing break
bad. Well, along those lines, you want to want to talk about today? What we're going to talk
about today? Gold. Gold. Gold. Wow. This is almost like we planned that.
This is another. Yeah, that was actually kind of lucky. So this is another one of those great
(10:18):
examples. Oh, I love. Oh, I see what you did here. Okay, you got to say go ahead and say the title.
You got to say the title. Oh, invention turns our electronic waste into 22 karat gold nuggets
instead of toxic trash. I see what you did there. Catch 22 and 22 karat gold.
Look, man, I am crafty. Look at you paired shit up like your arty.
(10:43):
So this is from earth.com. It's happened to you. So this is one of the cool things. We are
basically taking a waste stream and turning it into a revenue stream, which is a great thing to do.
I love it. Waste not one. Not all that. Absolutely. That's what they're doing.
And it's the weirdest thing, which is another reason it's so great to talk about. It's so weird.
(11:09):
We can't just have awesome. Yeah, no, I didn't. I didn't, I didn't make it weird. They made it weird.
Okay, so without, without, you know, doing the whole backstory about spewing problems from,
you know, gold mining. Okay. Yeah, it's a problem. We all know that. So
(11:34):
we don't get a lot of it recycled. We put a lot of gold in electronics.
Because it's a really good. It's a really good contact. It doesn't corrode. You're going to have
good contacts, electrical contact with with low resistance. It's just, it's the bottom when it
comes to electronics. It is an awesome metal for electronics. No, no doubt about it. And it's hard
(11:56):
to get back out of the electronics because they're tiny little bins and a giant sea of plastic and
boards and filler and all this other stuff. Don't forget solder. Yeah.
You try to get gold. You wind up with solder in it. All kinds of stuff. Now. Yeah, it's fun.
People have wanted to get gold, especially gold, but you know, we put a lot of platinum in it too.
(12:20):
We do. We got platinum and let's just, let's just pretend we don't care about aluminum.
Okay. Or copper. Let's, but we do. But let's just pretend that it's not worth getting those out of
this, right? But platinum, uh, scandium, any rare earths, all this comes back out of this stuff.
(12:42):
If we recycle it, right? And they found a way to do it with cheese.
Who come again?
Wait a minute. What about you are recycling what is termed as e-waste with cheese?
With cheese waste stream, not actual cheese.
(13:04):
With the waste stream from cheese. Yes. It's that great.
So we're recovering waste from a waste stream. That is freaking awesome.
From curds and whey.
Yeah. Oh, we need to do nursery rhyme now.
Okay. Research team, uh, professor Raphael Menzega at ETH Zurich and senior scientist,
(13:30):
Muhammad. Wow. Okay. Give me a second. Pay da yes.
Assembled colleagues in search of a simpler tool than vats of acid and cyanide to get gold back.
Cause that's what we do. That's what you have to do now. Absolutely.
Their unlikely inspiration came from cheese factories. Cheese makers separate curds away,
(13:52):
leaving behind nine pounds of watery byproducts for every pound of cheddar,
which is the single most popular cheese in the world still.
Yes. Absolutely. The way is rich in proteins that twist into hair thin,
amyloid fibrils when warmed in acid, the Zurich group realized these
(14:14):
fibrils could be coaxed into a feather like sponge that prefers gold over other metals
when you are just taking this vat and bubbling pile of recycling and when separated.
So is that a loss to soak up gold?
(14:36):
And it actually gets better. This is the stuff of sci-fi right here. It is. It's awesome.
This is, you know, if McIver tried to do this, she'd be like, get that hell out of here.
He could do it now. That's something McIver would do. I need some gold.
Does anybody have some cheese quade?
A little acid. Cheese white, some acid, man. Come on. We can do this.
(14:58):
The worry we're on the clock. The bones can explode.
So I think most people are familiar with aerogels. So they stirred the fibrils into a gel,
then dried it into an aerogel, which is like basically a nano-scale styrofoam.
The microscopic pores crisscrossing the material, offering miles and miles of surface area in a
(15:20):
tiny little cube size. When the slice of this sponge meets a beaker full of dissolved circuit
boards, the gold ions go into the proteins and cling to them.
Then you, yeah, then you take the aerogel, burn away the aerogel, and you have up to 22 karat gold.
(15:46):
Yeah, they couldn't believe that it was that pure. It is 90.8% pure, which is roughly 22 karat.
Well, that's, that's freaking awesome. Oh, but they're not done. Oh, they're not done yet.
It's so cool. Still more. Yeah. So for a head to head laboratory test, they did this.
(16:09):
They recovered it. They said, yeah, then they decided, okay, what about copper,
nickel, and cobalt? That's still in there. Can we get that out? Yeah. Yeah, you can.
Wait, with the same aerogel or they have to do something different? You make different aerogels.
Different aerogel targeted aerogels. I love it. This is so awesome. So in, in one of their first
(16:36):
tests, they got a 450 milligram lump of gold. It was roughly 9% 91% gold, 9% copper. Okay. And then
they burned it away and under control heat to, you know, get rid of that. Okay. Now they went back
(16:58):
in and they looked at, well, let's look at the sizes and stuff like that. And so they can tailor
them to different sizes to get different metals. So each one will go get a different metal.
So you can make the same sort of sponge could sort out copper, cobalt, palladium, other metals
(17:20):
and batteries and sensors with just this little bit of protein waste that you burn away. Oh,
I love this technology. I want a tour. Yeah.
I that's so great. You can even handcuff my hands behind my back, but I want a tour.
(17:42):
That is so cool. This is, this is what I love. This is what we should be doing all the time.
Everything turn away stream into a revenue stream. Oh, absolutely. Absolutely. Get the most you can
out of what you got. Everything. And finally find a way to recycle electronics efficiently,
(18:05):
cost effectively, efficiently and cost effective. Absolutely. Because we can recycle electronics
now. It is just it's labor intensive. It is caustic. Yes. Yeah. And such low yield for the work
you put into it. But if you could just melt all this shit down, put some sponges in it.
(18:28):
There's still there's still there's still I think they're still dissolving them in assets.
Well, that's what I mean. But you pull it out clean. Like there's my metal. You could just
keep reusing the acid. Take the aerogel. Yeah. Which doesn't dissolve in the acid through the acid.
That's wonderful. Just about need, you know, acid armor from from this stuff. And that's the best
(18:52):
part. You just have different gel blocks. And then they're already sorted. You're it doesn't.
It's not even like all the metals come out in one thing and you have to separate the metals.
Yeah, they separated. They separate themselves. Stir the pot a little. Come on.
Single file, please. Everybody pile into the aerogel. It's like it's like
(19:13):
though, as arc for metals. That's pretty cool. I love that. That is my kind of story.
That is freaking awesome. So with any luck, we'll recycle more of our electronics and get all
these metals back. We don't have to mine as much of them. We won't have landfills full of
dangerous electronics as the metals slowly leech into our water. Yep, which is not where I want
(19:37):
metals. Mm hmm. I want them in my electronics where they belong. Get back in there. All right.
Have that. We take a break. Can do. We'll be right back.
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
(20:02):
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. Connect with us on Instagram at cigars, liquor and war at cigar, Daryl,
and at bill underscore C L M. All right. Well, at 76 dollars, we're not making old
(20:30):
fashions with this. It's just, it's a little too high. I ain't go past 50 to 60, but I'm not
going past 60 to 70. Can't make that leap, can you? Oh, no, it's fine. There's so many good liquors
to make old fashions with. Why use an expensive one? That's all right. Yeah, I got a, I got a
little, I got something to tell you, hmm, since it won't break your heart right now. Oh, we don't
(20:54):
have limited make old fashion. I know we know we still but still not gonna do it. We can do it if
we had it. Ah, have you taken a drink draw? I would like to cover that. Oh, I should do that.
Mm hmm. Yeah. I like, I like what the drink draw does actually. It, um, it gives the fruitiness
(21:18):
to the cigar. It's like, it's almost like the cigar owns it. When you have that finish in your
mouth and you take the draw, it feels natural like that's like it came from the cigar. It's nice.
It's not like you're putting a flavor on top of a flavor. It feels like it came with the cigar.
I don't know why, but I like it. I'm not going to go all there. Not, but I will say I do get some
(21:42):
paper out of it. Mm hmm. Right on the right on the ends, right? When you when you get the finish of
the cigar meeting the finish of the liquor, it just kind of shows up right there for a moment.
Oh, I would like that. I'm not getting that. I love that.
Uh, and I am, as I told you during the break, I am getting now more of the earth, like a, like
(22:07):
a mulchy earth. Pretty damn good. Yeah. I like, I like the mulch years. Poopy years.
You betcha, man. You betcha. So I, so are we good there? Yeah.
Wait, do you have more thoughts about the, uh, catcher in the rye bottle? What is this?
(22:31):
Art Springs too. Art of the spirit. Art of spirit. Um, I need to turn the show notes around. I really
do. I really do love this. Art of the spirit. This is a great bottle. I buy another bottle of this
for sure. Oh, I know you would. Yeah. So is it too porty for you?
Actually, no, it's, it's border and it's getting close to the edge.
(22:55):
The thing that I don't, well, I don't overly care for Tawny ports either. Yep. Right.
Uh, the thing that I don't, I don't like what it leaves behind.
Yeah, the Tawnys tend to be a little drier and I, I'm not a Tawny port fan either.
(23:16):
And actually in a coat that just is,
yeah, thankfully, this isn't all that. No, it's not an actual Tawny port,
but it does taste like they left some Tawny port in the barrel. Um,
no, but to the point, uh, no, it's not, it's not as much for me to say, no, and I would,
(23:41):
I would consider having a bottle on the shelf. It would not be my go to, but,
yeah. And actually as it goes, I don't think we're going to have this bottle on the shelf too long.
I probably going to keep drinking. Yeah. Yeah. Yeah. I got that. I got that. And I bet a whole
crap ton of listeners did too. Yep. Yeah. Um, so what, what about, uh, going back to this gold
(24:11):
thing? Yeah. So is this right now just laboratory conditions? Yeah. I mean, they made 450 milligrams.
But you know, all you've got to do is scream gold and development happens fast. Real fast.
And palladium platinum. I mean, any of those heavy duty transition metals,
(24:37):
yes, sir, you're going to get even copper. They're going to be like, yeah, we'll take the copper too.
They're going to, it's just going to be better. So yeah, it's research. I didn't see anything in
any articles about scale up, but I know what's going to happen. This one, I think will happen.
I think it's going to be a little bit on the, on the downloads. How they're ready to go public.
(24:58):
Yeah. And then they'll, well, they, they published a paper. They published a paper. Yeah. But
you need, it says to partnerships, you need. Oh, no, it didn't say. I, that's the next article.
Oh, they'll get partners. I mean, it's a great, it's a great thing. It's freaking awesome.
(25:25):
Cheese of all things. And we have plenty of cheese water. We do. Yeah, we make a lot of cheese.
Somehow I think this first plant's going to be in Wisconsin.
It probably should be because, you know, you don't want to transport water too far. It's just
expensive. I don't think you want to dry it out before you rehydrate it. That's expensive. So,
(25:49):
yeah, I think the cheese manufacturers are aware that cheese gold factories are going to be.
That's right. That's right. You got a plant there a mile over. We got a plant.
Plus, they're talking about just getting the proteins out of the way. So, I don't think it
matters which cheese. It's just milk. So, if you think about all of the cottage cheese and mozzarella
(26:18):
that's made, that is a monster amount. Cheddar may be the most popular, but I know we make,
we've got with all the pizza out there, we've got to make more mozzarella than cheddar.
I don't know. That's something you should look up. Yeah, a number of pounds per year of each.
Yeah. Actually, it's probably reported in metric tons.
(26:40):
Oh, yeah. Yeah. Yeah. Oh, no, I've got to know now.
No, you're going to look it up? Yeah. Where's our tech support at?
That's such a shame. We just couldn't afford to keep her on staff.
We do not make a lot of money. We need sponsors.
Yeah, we do. But I don't, I don't, you know, I don't want any more commercials than we already
(27:02):
have. We advertise ourselves. I feel like that's fair. Absolutely.
Mm. Yeah. So, like you were saying, I'm not a fan of the Tawny ports. I'm actually not either.
I like the Ruby ports. Yes. The Tawnys are too dry. They're, you know, they're too sharp.
But this, when you add it to a nice, you know, whiskey, I'm not going to say bourbon because I
(27:28):
don't know that that's where they started. But it's, you had the sweetness to the Tawny.
Oh, it's working well. Pottybone. Okay. Wow. Holy crap. Now multiply that by nine
for the volume that comes out for this waste. For the metric ton. Okay. In 2024. All righty.
(27:53):
US cheese production. Okay. Reacher record 14.5 billion pounds,
which was a 0.3% increase from the previous year. Wow. Mozzarella and cheddar are among the
most popular types with mozzarella accounting for a significant portion of Italian production
(28:17):
and cheddar being the most produced in the American style. That's a lot of cheese. Cheddar
is 3.93 billion pounds a year. And mozzarella is more than that mozzarella is more than that.
Wow. Feta is a mere 10.4 million. Oh, so even make it?
(28:40):
So so mozzarella has got to be at least 10 billion. Yeah.
Duda 7.3 million. And that rounds out your top four. Yeah. Wow. Wow. Yeah. So it is
largely mozzarella and cheddar. Wow. Amazing. Amazing. Absolutely amazing.
(29:07):
Oh, man. I just I'm excited that we'll recycle more of this stuff than bury it or put it in a pile.
We have we need to we need this we need this type of technology. Absolutely. Plus we don't need
to buy any more of it. We could just recycle it and we don't have to mine it. We don't have to buy
(29:29):
it from China. We don't have to whatever the smelting is the worst part of it. And this wouldn't
do that. I mean acid is harsh, but it's workable. Absolutely. It's it's better than smelting.
And it's workable in large quantities. Yeah. And smelting is really bad. Oh, it's horrible.
Yeah. I don't say horrible. That's why it all went to China. So this is great. This is this is
(29:54):
wonderful. Skill up production now. You're done. But you know, you know, at bare minimum,
you're talking two years. Oh, yeah. Very good pop. No. You got a I mean, you got a minimum
two years before you start any type of production. Sure. And it could be as long as five. But gold.
(30:19):
I mean, that's got to speed it up. Oh, it's absolutely gold. It's going to speed it up.
Put it off money into it. Yeah. Yeah. I mean, look, look at how long I mean,
we came up with a polio vaccine pretty damn quick. You put it up money and with COVID. That was a
fast that was a fast vaccine. Did you put it up money into it? Mm hmm. How long would the Manhattan
(30:45):
project have taken on its own? Oh, yeah. Long time. Yeah. And here it is. Put it up money into it.
Yeah. We barely we barely have rocket technology, but we we we crack the atom. Yeah. Exactly.
Figured it out. All right. So now I don't remember the last one. But so it's called art of spirit.
(31:12):
And they have artwork on the front of the bottle. Okay. So the first one we got,
it was like a soldier. And I don't know, gave it a different name, you know, because this one,
what was this one called? This one was called a final run. Final. Yeah. I don't remember what
the other one was called with the soldier on the front. But we actually got that at the ABV
(31:35):
barrel, clubs, bars, society, whatever in St. Louis, as what turned me on to them,
because that was a great tasting, great day, wonderful to go there. That was a that's a great
place. All single barrel, great day trip. That was great. And brought a driver. That's the way to go.
It was great. 100%. And so I spotted this. So I'm going to say, I'm going to let me hear
(32:02):
him two for two. If you spot art of spirit, pick one up, because I have not regretted one yet. So
give her a try. I don't know that I don't know that this finish would be palatable to everyone.
Maybe but the other one definitely the one that we had previously, definitely.
(32:24):
Well, let me go to the bottle because I do like going to the box. Go to the
ball. Now, like I said before, this was actually a total wine pick. So this was a single barrel
hand selected by the staff, a total wine. In addition to being a cast strength whiskey to begin with,
they went and picked the barrel. So I mean, maybe there's a couple layers of improvement
(32:50):
made versus a regular bottle, but where is there not a total wine? So art of spirit cast strength,
final run whiskey is matured six years and 53 gallon new American oak barrels followed by
a beauty test in a tawny port cast beauty rest. So it's a gray text on on black background. So
(33:13):
everybody bear with me. This limited edition release showcases a world renowned artist.
David, who UHL wool and his oil painting that inspired by a great depression era outlaws and
(33:34):
lovers Bonnie and Clyde. Oh, so that is on the Oh, that is who's on the cover. There you go. Okay.
So it's a Bonnie and Clyde portrait painted by this David. Let's see. So they've got
this was born a family of engineers and artists, which made particularly suited, huh, for capturing
(34:05):
the life out. So we have an artist who is an engineer. I'm just wrapping my head around that for a minute.
Okay. So this talks more about the artist than the company. Okay, but let's see. Where is this?
(34:26):
Because I saw it earlier and now it's too dark in here for me to properly. Colorado Springs, Colorado.
Thank you. The art of spirit distillery is in Colorado Springs Colorado based business that is
accredited in lessons as well as locally owned and operated longmont Richard Paul.
The founder of artist Springs distillery is a date of a Denver Colorado since 2014. Richard
(34:50):
has put his knowledge, ingenuity and skill and passion into creating and developing a unique
whiskey brand that does not mass produce each release. Okay, you are you ready for this?
So they're all limited releases. Okay, so we are boutique for cigars and liquor, aren't we?
Yeah. Okay, so. Cask strength single barrels, cast strength frogman, straight bourbon whiskey,
(35:23):
cast strength the originals straight bourbon whiskey,
uh, to to to to to Michael Thornton's 18 year cast strength frogman, 18 year whiskey four square
rum finish. Okay. Like in the sound of that we've heard of four square. Yep. Been there too.
(35:45):
Uh, well, I have 10 special forces group 70th anniversary 18 year cast strength, the originals.
I think we had a younger version of that four square rum finish cast strength final run.
All right. They call it Booh rye whiskey. Uh, come on, come on. Uh,
(36:07):
Madeira finished cast strength final run straight rye whiskey. Uh, Ruby port finish cast strength
final run straight bourbon whiskey. Okay, I gotta find that. It literally said I like the rubies
better than the 20 minutes ago. Toni. This one, the Toni port finish cast strength final run and
(36:29):
the bourbon barrel finish cast strength, easy elegance, straight rye whiskey. Nice. So and they
are all paired. I have more to get pictures with either guns, a very or cigars or cigars or both.
Huh. I don't wonder how we stumbled across this. Sounds like it was right up our alley. Like there's
(36:54):
no way to not get this. No kidding there. Well, I'm going to get more. Oh yeah. I highly suggest it.
I may have to reverse course though, since they're all, you know, and boutique runs. I may have to
recommend that everybody else not get it. I love the Tommy gun, the guy smoking the cigar,
(37:16):
the big dog. And of course, the model. Hey, I think that is. Yeah. Nice. Maybe we should call
them. Yeah, I think maybe so. Well, it's in Colorado. I'm going to be long and long gone away from
Colorado Springs though. Oh, this is this is great stuff, man. I want to try some more of this, you
(37:37):
know, I don't know which ones to start today. Is it the cigar or the liquor? I mean, they're both
really good. They're both really good. Because a lot of times one of them ends up being the star,
right? No, yes. It just kind of works out that way. It does. But sometimes we have like a tight,
you know, close finish, win by a nose kind of thing. I think this is one of those win by a
(38:01):
nose days. It's good, good pairing for you. Not for me. I like the scarf. Oh, yeah. It's
maybe a touch to porty for you to touch to Tawny for me. Let's let's see if the Ruby is better.
I got to find the Ruby now. Absolutely. Find that Ruby getter going.
(38:22):
Okay, go baby. So do we we probably should do a final third and then rate because we are kind
of entering the final third. Yes, let's do this. I don't want to miss the final third before we
rate. Do you want to start? Do you want me? Well, okay. So I'll go ahead and go. Cool.
It is a weird dichotomy having a rocket Patel with a band like this. It is weird. That doesn't
(38:49):
say rocket Patel on the band. Mm hmm. That is just super weird. But it is a lovely, lovely dark
brown, almost black wrapper. It is a very dark wrap beautifully smooth everywhere.
A nice, like gray ash to it burning fabulous like you expect a rocket Patel to do.
(39:14):
And I got a great cut on mine. So I've got no good, dry. You got no unravel everything.
It's just all right there. It's awesome. And the the earth on this. So it took me
probably about a quarter inch before I really got, you know, got a great earth flavor going from it.
(39:37):
But once I did, it stayed there and it's just been awesome the entire way. I love this cigar.
I need you like it. That's why I was like, you should have this before we have it on the show.
But you've been slammed at work. I know you have time. Yeah. But I knew you were going to love this
cigar and six bones. I know, right? Six bucks for this cigar. This runs along the lines of the
(40:01):
edge costs, right? So yeah. And I'd rather have this over an edge. But yes, me too. It's a good cigar.
Yeah. No, I got it. I'm beginning to. There's a lot of good edges. I'm beginning to wonder.
I'm beginning to wonder if you go cheaper on the band, does that mean the
scar's cheaper? You still get a great cigar, but the
(40:23):
truth is the band can cost a lot sometimes. And this this doesn't
mention that and the predominant tour. Absolutely. That's expensive. Some of those bands are
expensive. Yeah. Well, when you do the metallic finishes and crap, and all the embossing.
Yeah, I'm telling you, not going on there. But this is super simple, nice little band.
(40:44):
It's just it is it is kind of a catch 22, right? Because you have a great stick at this
awesome price. I find the orange appealing. I like the orange. It's one of those pops, right?
You find orange appealing. Oh, nice. I didn't actually mean to do that.
That was that was unintended. But thank you. Thank you for thinking I meant it.
(41:13):
I do. I think it's pretty cool. It reminds me of the black bird line.
But or the crux line. I mean, so many right? I've gone to the bright, bright bands, right?
Yep. And Rocky hasn't. But this one. Well, he has. Well, he's gone to
(41:34):
he's gone to I mean, the year of the dragon. Well, sure. Yeah, that's a super fancy band. Even
even the even the 60 you could call a fancy band. He's got some out there. Don't don't say he does.
I just mean the bright because it's not just a fancy band. Yeah. Yeah. He doesn't. Rocky doesn't
have a whole lot of bright colors. I give I'll grant you that. But it's nice. It's nice to see
(41:59):
this in lineup. I'd I'm a fan. Yeah. I'm this. There's not a lot of liquors and cigars.
Then when we rate them, we go, yeah, a lot of times you're like, Oh, I like this bottle,
but I like it at 35. Right? Not not 45 or whatever. Right. Or I like this cigar, but I like it at
(42:21):
12, not 20, you know, stuff like that. Oh, I'd love this stick at six. I'd pay I'd pay eight for this
stick. Oh, absolutely. This is an eighth hour stick. And a six hour rapper. I love it. Don't
don't tell Rocky that. Oh, they went they went through a lot to put it right where it is.
Do not go changing that. Yeah, no, they did. They did. Yeah. It's yeah, it is an awesome stick.
(42:48):
Yeah. Okay. Art of spirit. All right. All right.
Art of the spirits. Art of the spirit. I don't tell tell me about it. Tell me about it. We
haven't talked. You haven't talked to me. I am not writing. Tell me about it. I will. I'm super
big fan of barrel finishes. And I feel like even though it's tawny and tawny's are dry,
(43:10):
they paired it up with a whiskey that was sweet enough to overcome that overly tannic that I don't
like in the twenties. Okay. Yeah. That's why I like the rubies. The rubies don't go too tannic.
Oh, yeah. No. At the same time, you maybe some people do want some dryness in their
whiskey. It's not everybody wants a sweet whiskey, although you wouldn't know that from
(43:33):
Buffalo traces popularity. You would think everybody wants sweet, but this, I felt like
the tawny worked. I really want to try the Ruby. Actually, I really want to try all their bottles.
But this, this bottle, well, we, like I said, this is already half a bottle left. We've already,
(43:55):
we've already touched it real hard. And I brought it to infuego and everybody who had it was like,
yeah. You know, some people taking pictures, you know, let me get a picture of that. You know,
that's something, right? Absolutely. So this is an easy decision to put on a shelf, even at 76
for a relative unknown, right? Most people want something to recognize to spend 75 to 100 on.
(44:22):
Yes. But I say, even though you're not recognizes, take my recommendation and get it, especially
if you're a Finnish barrel lover. Yeah. Like if you love the angel envy port, which was,
which is their standard, which was a really good, really well done port finish. Yeah.
(44:43):
Yeah. I feel like this is a bit more porty. Absolutely. To bring gold back into it. That's like the
gold standard of port finish. It really is. Whiskey's. Yeah. Really, really is. So.
Yeah. And I even, even me, even me who is not a tawny fan and you were like, that's not bad. Yeah,
(45:05):
still, you should try it.
For those listeners out there, if you see it, pick it up, try it, especially if you'd like to
finish cats. I agree. All right. We're going to write these things. We are. Now mine fell into a
really obvious place. I could get this. So I put it there. And it's really weird.
(45:35):
Because it could have gone higher. But I have a hard time passing a particular bottle.
All right. Let's see. Where did you go? Oh, number seven slots. Yeah, of course. Yeah. That's the
one I thought you were talking about. So Daryl put this in the number seven slot, the art of this
(45:57):
spirit, a tawny port finish just below the lone Elm white port finish. And just above the rabbit hole
93. Nice spot. Okay. I'm going to go ahead and round out the top five, which is the Eagle Rare
10. The Russell reserves single barrel. The back on his lineage, the 1845 preemption
(46:22):
reverence cast and still number one. So good. Remus volume eight. So good. So good. Yeah. I
literally tried a little remus before I tried some of it. And I was like, okay, I got to know
who displaces the king, right? You got to know you got to have in your mind 100%. All right.
So Bill, you really like this stick. I did. You put it in the number five spot. I did.
(46:46):
Edging out the big guy, bitter root, which to this. Yeah.
To date is still my number once a guy. I love it, which was a difficult decision. Yeah.
Falling in right behind. And I'll round out the top five since you put it.
I put it there. The adventurer Kings gold at four. The AJ man or were Armada at number three.
The adventurer Blue eyed Jackson,
(47:08):
Venge at number two and still number one per domo 20th anniversary. My doodle.
Okay. So I got to tell you it almost made it into number four.
I could see it. I could see it. You you like your earthies. And when you went that earth came in.
(47:29):
You thought about it. Oh, I was 100% there. All right. Well, awesome.
Great show. Great article, man. Oh, man. I love those kind of things.
This is taking aerogel made from cheese, cheese water and
extracting precious metals out of it. Oh, freaking awesome. Couldn't be better.
(47:56):
Oh, my heck. Yeah.
Welcome to today's episode in this episode. We will have the Rocky Patel Catch 22 and with it
(00:07):
we'll have part of the spirit, Tawny Pork Cast Finish. Final run we got it yay!
You're hanging out with Bill and Darryl with cigars, liquor and more.
Okay, the Rocky Patel Catch 22 is a 6x52. It has a Coriolho wrapper, a Nicaraguan Sumatran binder,
(00:34):
and a Honduran Dominican Nicaraguan and Mexican filler. MSRP is $6.6.
Do not dislike that. Not at all. Art of the spirit. They make this Tawny Pork Finish
called Final Run. It is stated six years old and it is cast strength. It was a total wine single barrel
(00:59):
pick, bottled at 102.6 and was only $76. Well, I say only because that's an awful lot for $76.
You're talking about the proof and the year. The proof and the years, yeah. And the finish.
That's a lot of extras. Yeah, a lot of extras going on in there. They aim to please.
(01:23):
And we know this bottle is good because we only have half of it.
Well, you know, some quality control. We had to have. Yeah, yeah. So we're going to have some
Darryl control head down. We're going to leave it at that. We're going to leave it at that.
It's all right. It's OK. Oh, good. That's got a nose on. Oh, I took a cold draw and it was it was
(01:49):
really not too much there. Just a little bit of wood. If cold draw. I'm Zach, cold draw.
Cold draw. I just had a little bit of wood. The nose on this I love. Oh, so rich, so fruity.
It's rich. It almost seems chewy in the nose. I don't know how.
And it doesn't come off as a hundred. Oh, this is a good bottle. The nose does not come off
(02:16):
at a hundred at all. I would not call it chewy. I would call it fruity. Oh, it's got a nice fruity
fresh and fruity fruity fruity. It's definitely porty. It's definitely porty. It's sweet, but not too
sweet. It definitely comes off. Not as porty as that one. No, that's another one. But you definitely
(02:38):
get the port going on. You got the tannics in there much more so than you get of the whiskey
itself, I think, at least at this moment in time. Yeah, yeah, there's a little bit of that happening
now because it is bold enough from it is and being one or two six years old as dark as it is.
I just say it got long finish. I think they had some of the tawny port left in the barrel.
(03:03):
When they when they did this, although still not as porty as the other one.
Oh, this is all porty. It was a port. I'm telling you, they just mislabeled it. This is this is
really, really true to really porty. This is definitely right up your alley. Uh huh. No.
(03:25):
I know. It's it's it's all of Monday and I'm I'm done. Me too. I mean, this Monday night in
all fairness for the week. I am done for the week. Right. You're taking the rest of the week off.
Yep. All right. I have got to start on the cigar. I have got to start. Oh, go, go, go,
(03:46):
with the band. Mm. Very not rocky. This is not a rocky band at all. No, not at all. I mean,
this looks like, you know, it looks like an extreme budget stick. It does. That came from
somebody not rocky. It's orange and red band colors.
(04:09):
Orange and red with some white text. Yeah. Yeah. The white text gets me. Yeah, that's
it says catch 22. It says 22 spells out 22. Uh, yeah. It's almost like this is not a rocky
patel at all. Are you sure this is a rocky? I mean, it says it. I'll say this too though. Um,
(04:36):
it doesn't remind me of a rocky to smoke it either. It's just something different.
Nowhere on this does this say rocky Patel? What are you talking about? I'm looking at
pull at your phone, zoom in on it. Nowhere on this does it say rocky Patel? Maybe that's the catch
22 in order to be a catch. You know, a rocky Patel. Yes. It can't say rocky Patel. Oh, yeah.
(05:01):
It just says 22, but it's a rocky Patel 22. I mean, is it on the back? Nope. I mean,
I don't know how to tell you. It's a rocky Patel. Definitely rocky Patel. I know. I'm wondering,
I want to backstory on this one. So there was a pilot. This is very, this is very 70s, right?
(05:23):
You got the you got the orange and yellow or dual tone orange. Yeah, right. And then you got the
the blue C foam blue or whatever the hell that is and the darker blue. Look how dark this wrapper
is though. Oh, it's super dark. I love the Coro. It is very it is very much approaching black.
(05:47):
The Sumatran binder probably adds I love the flavors in this right up front. It's it's it's
spicy without being peppery. It's most huge probably. Notice the earth. There is some earth in it.
I'm enjoying it's it's earth with some with some baking spices thrown in. See, I wouldn't
(06:09):
mess. I don't know that I call this called baking spices. Really? It's it's got a little
little extra oomph that that what I think of as baking spices just doesn't have
a little cayenne thrown in there. Maybe that's a baking spice. No, no,
it's more like cinnamon. It's mild. It's it's not actually a lot like cinnamon. Yes,
(06:34):
not a peppery. It's not a peppery. No, it's not a peppery. But I like how dark the wrapper is.
Not a nice no, I like the spiciness and and the ashes turning colors. Oh, it's gonna be a nice
nice white ash like you favor. I do favor him. Yeah. How did you know? So it's okay. So is
(06:56):
do you think there's anything else in there? Because I maybe I'm not my my sinuses have been
trashed since the the rain has started about a month ago. So is there anything else hanging
around? Is there any wood? Is there any added? You mean any paper? You mean the late spring
we're getting? Yeah, we're gonna pretty late spring. We got a lot of water landing.
No, no, that's that's really I'm not really getting much wood out of it.
(07:21):
There is definite earth. There's definite spice. Okay. But that's that's like what I'm
gonna get. Yeah, that's really kind of that do some more retrohales, man.
Oh, talk about the retrohale. The retrohale. There is a little pepper in it, but it's really nice.
It adds more flavor. I think I don't always does that for me because with our G's you need to
(07:46):
get as much surface area as you can. See to me, the retrohale is pretty much pepper. Okay.
So you said that up like no, I do another retrohale, which I don't do a lot of anyway.
Do another one is yeah, no. Well, I like it.
(08:13):
That's good, man.
Oh, you know what? I'll do it. I'll do the I'll drink draw review at the midpoint. How about that?
Yeah, give it some time. Give it some time. I did not hit. Oh, so I got something in today,
in the mail, sort of you kind of what you call it Amazon. I got an Amazon delivery.
(08:42):
It's a wedding ring. Oh, and is it was the how many caught that? Yeah, it is.
Silica. Silica. Yeah. Okay.
Silica. And yet it's still kind of shiny. And you know, I have to make it over that knuckle.
But with silicone, I don't need one big enough to go over the knuckle.
(09:04):
I could get one the size of the finger past the knuckle.
I didn't think about that. Yeah. So, you know, it's a little loose, like what I would expect
to ring to be. Have you seen the tungsten rings these days? Yes. God, there are some gorgeous
ones. Yeah, they put a lot of carving and engraving in them. Oh, I still go titanium though.
(09:27):
So I had mine stolen and replaced it with another almost identical titanium one.
And titanium. I'm tight. It's light. So light. So indestructible. You could dissolve tungsten.
Yes. Anyway, you got silicone so you could cook with that. Sure can.
(09:51):
And it's not going to rip my finger off. That's a good point to easier to cut off of thing break
bad. Well, along those lines, you want to want to talk about today? What we're going to talk
about today? Gold. Gold. Gold. Wow. This is almost like we planned that.
This is another. Yeah, that was actually kind of lucky. So this is another one of those great
(10:18):
examples. Oh, I love. Oh, I see what you did here. Okay, you got to say go ahead and say the title.
You got to say the title. Oh, invention turns our electronic waste into 22 karat gold nuggets
instead of toxic trash. I see what you did there. Catch 22 and 22 karat gold.
Look, man, I am crafty. Look at you paired shit up like your arty.
(10:43):
So this is from earth.com. It's happened to you. So this is one of the cool things. We are
basically taking a waste stream and turning it into a revenue stream, which is a great thing to do.
I love it. Waste not one. Not all that. Absolutely. That's what they're doing.
And it's the weirdest thing, which is another reason it's so great to talk about. It's so weird.
(11:09):
We can't just have awesome. Yeah, no, I didn't. I didn't, I didn't make it weird. They made it weird.
Okay, so without, without, you know, doing the whole backstory about spewing problems from,
you know, gold mining. Okay. Yeah, it's a problem. We all know that. So
(11:34):
we don't get a lot of it recycled. We put a lot of gold in electronics.
Because it's a really good. It's a really good contact. It doesn't corrode. You're going to have
good contacts, electrical contact with with low resistance. It's just, it's the bottom when it
comes to electronics. It is an awesome metal for electronics. No, no doubt about it. And it's hard
(11:56):
to get back out of the electronics because they're tiny little bins and a giant sea of plastic and
boards and filler and all this other stuff. Don't forget solder. Yeah.
You try to get gold. You wind up with solder in it. All kinds of stuff. Now. Yeah, it's fun.
People have wanted to get gold, especially gold, but you know, we put a lot of platinum in it too.
(12:20):
We do. We got platinum and let's just, let's just pretend we don't care about aluminum.
Okay. Or copper. Let's, but we do. But let's just pretend that it's not worth getting those out of
this, right? But platinum, uh, scandium, any rare earths, all this comes back out of this stuff.
(12:42):
If we recycle it, right? And they found a way to do it with cheese.
Who come again?
Wait a minute. What about you are recycling what is termed as e-waste with cheese?
With cheese waste stream, not actual cheese.
(13:04):
With the waste stream from cheese. Yes. It's that great.
So we're recovering waste from a waste stream. That is freaking awesome.
From curds and whey.
Yeah. Oh, we need to do nursery rhyme now.
Okay. Research team, uh, professor Raphael Menzega at ETH Zurich and senior scientist,
(13:30):
Muhammad. Wow. Okay. Give me a second. Pay da yes.
Assembled colleagues in search of a simpler tool than vats of acid and cyanide to get gold back.
Cause that's what we do. That's what you have to do now. Absolutely.
Their unlikely inspiration came from cheese factories. Cheese makers separate curds away,
(13:52):
leaving behind nine pounds of watery byproducts for every pound of cheddar,
which is the single most popular cheese in the world still.
Yes. Absolutely. The way is rich in proteins that twist into hair thin,
amyloid fibrils when warmed in acid, the Zurich group realized these
(14:14):
fibrils could be coaxed into a feather like sponge that prefers gold over other metals
when you are just taking this vat and bubbling pile of recycling and when separated.
So is that a loss to soak up gold?
(14:36):
And it actually gets better. This is the stuff of sci-fi right here. It is. It's awesome.
This is, you know, if McIver tried to do this, she'd be like, get that hell out of here.
He could do it now. That's something McIver would do. I need some gold.
Does anybody have some cheese quade?
A little acid. Cheese white, some acid, man. Come on. We can do this.
(14:58):
The worry we're on the clock. The bones can explode.
So I think most people are familiar with aerogels. So they stirred the fibrils into a gel,
then dried it into an aerogel, which is like basically a nano-scale styrofoam.
The microscopic pores crisscrossing the material, offering miles and miles of surface area in a
(15:20):
tiny little cube size. When the slice of this sponge meets a beaker full of dissolved circuit
boards, the gold ions go into the proteins and cling to them.
Then you, yeah, then you take the aerogel, burn away the aerogel, and you have up to 22 karat gold.
(15:46):
Yeah, they couldn't believe that it was that pure. It is 90.8% pure, which is roughly 22 karat.
Well, that's, that's freaking awesome. Oh, but they're not done. Oh, they're not done yet.
It's so cool. Still more. Yeah. So for a head to head laboratory test, they did this.
(16:09):
They recovered it. They said, yeah, then they decided, okay, what about copper,
nickel, and cobalt? That's still in there. Can we get that out? Yeah. Yeah, you can.
Wait, with the same aerogel or they have to do something different? You make different aerogels.
Different aerogel targeted aerogels. I love it. This is so awesome. So in, in one of their first
(16:36):
tests, they got a 450 milligram lump of gold. It was roughly 9% 91% gold, 9% copper. Okay. And then
they burned it away and under control heat to, you know, get rid of that. Okay. Now they went back
(16:58):
in and they looked at, well, let's look at the sizes and stuff like that. And so they can tailor
them to different sizes to get different metals. So each one will go get a different metal.
So you can make the same sort of sponge could sort out copper, cobalt, palladium, other metals
(17:20):
and batteries and sensors with just this little bit of protein waste that you burn away. Oh,
I love this technology. I want a tour. Yeah.
I that's so great. You can even handcuff my hands behind my back, but I want a tour.
(17:42):
That is so cool. This is, this is what I love. This is what we should be doing all the time.
Everything turn away stream into a revenue stream. Oh, absolutely. Absolutely. Get the most you can
out of what you got. Everything. And finally find a way to recycle electronics efficiently,
(18:05):
cost effectively, efficiently and cost effective. Absolutely. Because we can recycle electronics
now. It is just it's labor intensive. It is caustic. Yes. Yeah. And such low yield for the work
you put into it. But if you could just melt all this shit down, put some sponges in it.
(18:28):
There's still there's still there's still I think they're still dissolving them in assets.
Well, that's what I mean. But you pull it out clean. Like there's my metal. You could just
keep reusing the acid. Take the aerogel. Yeah. Which doesn't dissolve in the acid through the acid.
That's wonderful. Just about need, you know, acid armor from from this stuff. And that's the best
(18:52):
part. You just have different gel blocks. And then they're already sorted. You're it doesn't.
It's not even like all the metals come out in one thing and you have to separate the metals.
Yeah, they separated. They separate themselves. Stir the pot a little. Come on.
Single file, please. Everybody pile into the aerogel. It's like it's like
(19:13):
though, as arc for metals. That's pretty cool. I love that. That is my kind of story.
That is freaking awesome. So with any luck, we'll recycle more of our electronics and get all
these metals back. We don't have to mine as much of them. We won't have landfills full of
dangerous electronics as the metals slowly leech into our water. Yep, which is not where I want
(19:37):
metals. Mm hmm. I want them in my electronics where they belong. Get back in there. All right.
Have that. We take a break. Can do. We'll be right back.
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
(20:02):
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. Connect with us on Instagram at cigars, liquor and war at cigar, Daryl,
and at bill underscore C L M. All right. Well, at 76 dollars, we're not making old
(20:30):
fashions with this. It's just, it's a little too high. I ain't go past 50 to 60, but I'm not
going past 60 to 70. Can't make that leap, can you? Oh, no, it's fine. There's so many good liquors
to make old fashions with. Why use an expensive one? That's all right. Yeah, I got a, I got a
little, I got something to tell you, hmm, since it won't break your heart right now. Oh, we don't
(20:54):
have limited make old fashion. I know we know we still but still not gonna do it. We can do it if
we had it. Ah, have you taken a drink draw? I would like to cover that. Oh, I should do that.
Mm hmm. Yeah. I like, I like what the drink draw does actually. It, um, it gives the fruitiness
(21:18):
to the cigar. It's like, it's almost like the cigar owns it. When you have that finish in your
mouth and you take the draw, it feels natural like that's like it came from the cigar. It's nice.
It's not like you're putting a flavor on top of a flavor. It feels like it came with the cigar.
I don't know why, but I like it. I'm not going to go all there. Not, but I will say I do get some
(21:42):
paper out of it. Mm hmm. Right on the right on the ends, right? When you when you get the finish of
the cigar meeting the finish of the liquor, it just kind of shows up right there for a moment.
Oh, I would like that. I'm not getting that. I love that.
Uh, and I am, as I told you during the break, I am getting now more of the earth, like a, like
(22:07):
a mulchy earth. Pretty damn good. Yeah. I like, I like the mulch years. Poopy years.
You betcha, man. You betcha. So I, so are we good there? Yeah.
Wait, do you have more thoughts about the, uh, catcher in the rye bottle? What is this?
(22:31):
Art Springs too. Art of the spirit. Art of spirit. Um, I need to turn the show notes around. I really
do. I really do love this. Art of the spirit. This is a great bottle. I buy another bottle of this
for sure. Oh, I know you would. Yeah. So is it too porty for you?
Actually, no, it's, it's border and it's getting close to the edge.
(22:55):
The thing that I don't, well, I don't overly care for Tawny ports either. Yep. Right.
Uh, the thing that I don't, I don't like what it leaves behind.
Yeah, the Tawnys tend to be a little drier and I, I'm not a Tawny port fan either.
(23:16):
And actually in a coat that just is,
yeah, thankfully, this isn't all that. No, it's not an actual Tawny port,
but it does taste like they left some Tawny port in the barrel. Um,
no, but to the point, uh, no, it's not, it's not as much for me to say, no, and I would,
(23:41):
I would consider having a bottle on the shelf. It would not be my go to, but,
yeah. And actually as it goes, I don't think we're going to have this bottle on the shelf too long.
I probably going to keep drinking. Yeah. Yeah. Yeah. I got that. I got that. And I bet a whole
crap ton of listeners did too. Yep. Yeah. Um, so what, what about, uh, going back to this gold
(24:11):
thing? Yeah. So is this right now just laboratory conditions? Yeah. I mean, they made 450 milligrams.
But you know, all you've got to do is scream gold and development happens fast. Real fast.
And palladium platinum. I mean, any of those heavy duty transition metals,
(24:37):
yes, sir, you're going to get even copper. They're going to be like, yeah, we'll take the copper too.
They're going to, it's just going to be better. So yeah, it's research. I didn't see anything in
any articles about scale up, but I know what's going to happen. This one, I think will happen.
I think it's going to be a little bit on the, on the downloads. How they're ready to go public.
(24:58):
Yeah. And then they'll, well, they, they published a paper. They published a paper. Yeah. But
you need, it says to partnerships, you need. Oh, no, it didn't say. I, that's the next article.
Oh, they'll get partners. I mean, it's a great, it's a great thing. It's freaking awesome.
(25:25):
Cheese of all things. And we have plenty of cheese water. We do. Yeah, we make a lot of cheese.
Somehow I think this first plant's going to be in Wisconsin.
It probably should be because, you know, you don't want to transport water too far. It's just
expensive. I don't think you want to dry it out before you rehydrate it. That's expensive. So,
(25:49):
yeah, I think the cheese manufacturers are aware that cheese gold factories are going to be.
That's right. That's right. You got a plant there a mile over. We got a plant.
Plus, they're talking about just getting the proteins out of the way. So, I don't think it
matters which cheese. It's just milk. So, if you think about all of the cottage cheese and mozzarella
(26:18):
that's made, that is a monster amount. Cheddar may be the most popular, but I know we make,
we've got with all the pizza out there, we've got to make more mozzarella than cheddar.
I don't know. That's something you should look up. Yeah, a number of pounds per year of each.
Yeah. Actually, it's probably reported in metric tons.
(26:40):
Oh, yeah. Yeah. Yeah. Oh, no, I've got to know now.
No, you're going to look it up? Yeah. Where's our tech support at?
That's such a shame. We just couldn't afford to keep her on staff.
We do not make a lot of money. We need sponsors.
Yeah, we do. But I don't, I don't, you know, I don't want any more commercials than we already
(27:02):
have. We advertise ourselves. I feel like that's fair. Absolutely.
Mm. Yeah. So, like you were saying, I'm not a fan of the Tawny ports. I'm actually not either.
I like the Ruby ports. Yes. The Tawnys are too dry. They're, you know, they're too sharp.
But this, when you add it to a nice, you know, whiskey, I'm not going to say bourbon because I
(27:28):
don't know that that's where they started. But it's, you had the sweetness to the Tawny.
Oh, it's working well. Pottybone. Okay. Wow. Holy crap. Now multiply that by nine
for the volume that comes out for this waste. For the metric ton. Okay. In 2024. All righty.
(27:53):
US cheese production. Okay. Reacher record 14.5 billion pounds,
which was a 0.3% increase from the previous year. Wow. Mozzarella and cheddar are among the
most popular types with mozzarella accounting for a significant portion of Italian production
(28:17):
and cheddar being the most produced in the American style. That's a lot of cheese. Cheddar
is 3.93 billion pounds a year. And mozzarella is more than that mozzarella is more than that.
Wow. Feta is a mere 10.4 million. Oh, so even make it?
(28:40):
So so mozzarella has got to be at least 10 billion. Yeah.
Duda 7.3 million. And that rounds out your top four. Yeah. Wow. Wow. Yeah. So it is
largely mozzarella and cheddar. Wow. Amazing. Amazing. Absolutely amazing.
(29:07):
Oh, man. I just I'm excited that we'll recycle more of this stuff than bury it or put it in a pile.
We have we need to we need this we need this type of technology. Absolutely. Plus we don't need
to buy any more of it. We could just recycle it and we don't have to mine it. We don't have to buy
(29:29):
it from China. We don't have to whatever the smelting is the worst part of it. And this wouldn't
do that. I mean acid is harsh, but it's workable. Absolutely. It's it's better than smelting.
And it's workable in large quantities. Yeah. And smelting is really bad. Oh, it's horrible.
Yeah. I don't say horrible. That's why it all went to China. So this is great. This is this is
(29:54):
wonderful. Skill up production now. You're done. But you know, you know, at bare minimum,
you're talking two years. Oh, yeah. Very good pop. No. You got a I mean, you got a minimum
two years before you start any type of production. Sure. And it could be as long as five. But gold.
(30:19):
I mean, that's got to speed it up. Oh, it's absolutely gold. It's going to speed it up.
Put it off money into it. Yeah. Yeah. I mean, look, look at how long I mean,
we came up with a polio vaccine pretty damn quick. You put it up money and with COVID. That was a
fast that was a fast vaccine. Did you put it up money into it? Mm hmm. How long would the Manhattan
(30:45):
project have taken on its own? Oh, yeah. Long time. Yeah. And here it is. Put it up money into it.
Yeah. We barely we barely have rocket technology, but we we we crack the atom. Yeah. Exactly.
Figured it out. All right. So now I don't remember the last one. But so it's called art of spirit.
(31:12):
And they have artwork on the front of the bottle. Okay. So the first one we got,
it was like a soldier. And I don't know, gave it a different name, you know, because this one,
what was this one called? This one was called a final run. Final. Yeah. I don't remember what
the other one was called with the soldier on the front. But we actually got that at the ABV
(31:35):
barrel, clubs, bars, society, whatever in St. Louis, as what turned me on to them,
because that was a great tasting, great day, wonderful to go there. That was a that's a great
place. All single barrel, great day trip. That was great. And brought a driver. That's the way to go.
It was great. 100%. And so I spotted this. So I'm going to say, I'm going to let me hear
(32:02):
him two for two. If you spot art of spirit, pick one up, because I have not regretted one yet. So
give her a try. I don't know that I don't know that this finish would be palatable to everyone.
Maybe but the other one definitely the one that we had previously, definitely.
(32:24):
Well, let me go to the bottle because I do like going to the box. Go to the
ball. Now, like I said before, this was actually a total wine pick. So this was a single barrel
hand selected by the staff, a total wine. In addition to being a cast strength whiskey to begin with,
they went and picked the barrel. So I mean, maybe there's a couple layers of improvement
(32:50):
made versus a regular bottle, but where is there not a total wine? So art of spirit cast strength,
final run whiskey is matured six years and 53 gallon new American oak barrels followed by
a beauty test in a tawny port cast beauty rest. So it's a gray text on on black background. So
(33:13):
everybody bear with me. This limited edition release showcases a world renowned artist.
David, who UHL wool and his oil painting that inspired by a great depression era outlaws and
(33:34):
lovers Bonnie and Clyde. Oh, so that is on the Oh, that is who's on the cover. There you go. Okay.
So it's a Bonnie and Clyde portrait painted by this David. Let's see. So they've got
this was born a family of engineers and artists, which made particularly suited, huh, for capturing
(34:05):
the life out. So we have an artist who is an engineer. I'm just wrapping my head around that for a minute.
Okay. So this talks more about the artist than the company. Okay, but let's see. Where is this?
(34:26):
Because I saw it earlier and now it's too dark in here for me to properly. Colorado Springs, Colorado.
Thank you. The art of spirit distillery is in Colorado Springs Colorado based business that is
accredited in lessons as well as locally owned and operated longmont Richard Paul.
The founder of artist Springs distillery is a date of a Denver Colorado since 2014. Richard
(34:50):
has put his knowledge, ingenuity and skill and passion into creating and developing a unique
whiskey brand that does not mass produce each release. Okay, you are you ready for this?
So they're all limited releases. Okay, so we are boutique for cigars and liquor, aren't we?
Yeah. Okay, so. Cask strength single barrels, cast strength frogman, straight bourbon whiskey,
(35:23):
cast strength the originals straight bourbon whiskey,
uh, to to to to to Michael Thornton's 18 year cast strength frogman, 18 year whiskey four square
rum finish. Okay. Like in the sound of that we've heard of four square. Yep. Been there too.
(35:45):
Uh, well, I have 10 special forces group 70th anniversary 18 year cast strength, the originals.
I think we had a younger version of that four square rum finish cast strength final run.
All right. They call it Booh rye whiskey. Uh, come on, come on. Uh,
(36:07):
Madeira finished cast strength final run straight rye whiskey. Uh, Ruby port finish cast strength
final run straight bourbon whiskey. Okay, I gotta find that. It literally said I like the rubies
better than the 20 minutes ago. Toni. This one, the Toni port finish cast strength final run and
(36:29):
the bourbon barrel finish cast strength, easy elegance, straight rye whiskey. Nice. So and they
are all paired. I have more to get pictures with either guns, a very or cigars or cigars or both.
Huh. I don't wonder how we stumbled across this. Sounds like it was right up our alley. Like there's
(36:54):
no way to not get this. No kidding there. Well, I'm going to get more. Oh yeah. I highly suggest it.
I may have to reverse course though, since they're all, you know, and boutique runs. I may have to
recommend that everybody else not get it. I love the Tommy gun, the guy smoking the cigar,
(37:16):
the big dog. And of course, the model. Hey, I think that is. Yeah. Nice. Maybe we should call
them. Yeah, I think maybe so. Well, it's in Colorado. I'm going to be long and long gone away from
Colorado Springs though. Oh, this is this is great stuff, man. I want to try some more of this, you
(37:37):
know, I don't know which ones to start today. Is it the cigar or the liquor? I mean, they're both
really good. They're both really good. Because a lot of times one of them ends up being the star,
right? No, yes. It just kind of works out that way. It does. But sometimes we have like a tight,
you know, close finish, win by a nose kind of thing. I think this is one of those win by a
(38:01):
nose days. It's good, good pairing for you. Not for me. I like the scarf. Oh, yeah. It's
maybe a touch to porty for you to touch to Tawny for me. Let's let's see if the Ruby is better.
I got to find the Ruby now. Absolutely. Find that Ruby getter going.
(38:22):
Okay, go baby. So do we we probably should do a final third and then rate because we are kind
of entering the final third. Yes, let's do this. I don't want to miss the final third before we
rate. Do you want to start? Do you want me? Well, okay. So I'll go ahead and go. Cool.
It is a weird dichotomy having a rocket Patel with a band like this. It is weird. That doesn't
(38:49):
say rocket Patel on the band. Mm hmm. That is just super weird. But it is a lovely, lovely dark
brown, almost black wrapper. It is a very dark wrap beautifully smooth everywhere.
A nice, like gray ash to it burning fabulous like you expect a rocket Patel to do.
(39:14):
And I got a great cut on mine. So I've got no good, dry. You got no unravel everything.
It's just all right there. It's awesome. And the the earth on this. So it took me
probably about a quarter inch before I really got, you know, got a great earth flavor going from it.
(39:37):
But once I did, it stayed there and it's just been awesome the entire way. I love this cigar.
I need you like it. That's why I was like, you should have this before we have it on the show.
But you've been slammed at work. I know you have time. Yeah. But I knew you were going to love this
cigar and six bones. I know, right? Six bucks for this cigar. This runs along the lines of the
(40:01):
edge costs, right? So yeah. And I'd rather have this over an edge. But yes, me too. It's a good cigar.
Yeah. No, I got it. I'm beginning to. There's a lot of good edges. I'm beginning to wonder.
I'm beginning to wonder if you go cheaper on the band, does that mean the
scar's cheaper? You still get a great cigar, but the
(40:23):
truth is the band can cost a lot sometimes. And this this doesn't
mention that and the predominant tour. Absolutely. That's expensive. Some of those bands are
expensive. Yeah. Well, when you do the metallic finishes and crap, and all the embossing.
Yeah, I'm telling you, not going on there. But this is super simple, nice little band.
(40:44):
It's just it is it is kind of a catch 22, right? Because you have a great stick at this
awesome price. I find the orange appealing. I like the orange. It's one of those pops, right?
You find orange appealing. Oh, nice. I didn't actually mean to do that.
That was that was unintended. But thank you. Thank you for thinking I meant it.
(41:13):
I do. I think it's pretty cool. It reminds me of the black bird line.
But or the crux line. I mean, so many right? I've gone to the bright, bright bands, right?
Yep. And Rocky hasn't. But this one. Well, he has. Well, he's gone to
(41:34):
he's gone to I mean, the year of the dragon. Well, sure. Yeah, that's a super fancy band. Even
even the even the 60 you could call a fancy band. He's got some out there. Don't don't say he does.
I just mean the bright because it's not just a fancy band. Yeah. Yeah. He doesn't. Rocky doesn't
have a whole lot of bright colors. I give I'll grant you that. But it's nice. It's nice to see
(41:59):
this in lineup. I'd I'm a fan. Yeah. I'm this. There's not a lot of liquors and cigars.
Then when we rate them, we go, yeah, a lot of times you're like, Oh, I like this bottle,
but I like it at 35. Right? Not not 45 or whatever. Right. Or I like this cigar, but I like it at
(42:21):
12, not 20, you know, stuff like that. Oh, I'd love this stick at six. I'd pay I'd pay eight for this
stick. Oh, absolutely. This is an eighth hour stick. And a six hour rapper. I love it. Don't
don't tell Rocky that. Oh, they went they went through a lot to put it right where it is.
Do not go changing that. Yeah, no, they did. They did. Yeah. It's yeah, it is an awesome stick.
(42:48):
Yeah. Okay. Art of spirit. All right. All right.
Art of the spirits. Art of the spirit. I don't tell tell me about it. Tell me about it. We
haven't talked. You haven't talked to me. I am not writing. Tell me about it. I will. I'm super
big fan of barrel finishes. And I feel like even though it's tawny and tawny's are dry,
(43:10):
they paired it up with a whiskey that was sweet enough to overcome that overly tannic that I don't
like in the twenties. Okay. Yeah. That's why I like the rubies. The rubies don't go too tannic.
Oh, yeah. No. At the same time, you maybe some people do want some dryness in their
whiskey. It's not everybody wants a sweet whiskey, although you wouldn't know that from
(43:33):
Buffalo traces popularity. You would think everybody wants sweet, but this, I felt like
the tawny worked. I really want to try the Ruby. Actually, I really want to try all their bottles.
But this, this bottle, well, we, like I said, this is already half a bottle left. We've already,
(43:55):
we've already touched it real hard. And I brought it to infuego and everybody who had it was like,
yeah. You know, some people taking pictures, you know, let me get a picture of that. You know,
that's something, right? Absolutely. So this is an easy decision to put on a shelf, even at 76
for a relative unknown, right? Most people want something to recognize to spend 75 to 100 on.
(44:22):
Yes. But I say, even though you're not recognizes, take my recommendation and get it, especially
if you're a Finnish barrel lover. Yeah. Like if you love the angel envy port, which was,
which is their standard, which was a really good, really well done port finish. Yeah.
(44:43):
Yeah. I feel like this is a bit more porty. Absolutely. To bring gold back into it. That's like the
gold standard of port finish. It really is. Whiskey's. Yeah. Really, really is. So.
Yeah. And I even, even me, even me who is not a tawny fan and you were like, that's not bad. Yeah,
(45:05):
still, you should try it.
For those listeners out there, if you see it, pick it up, try it, especially if you'd like to
finish cats. I agree. All right. We're going to write these things. We are. Now mine fell into a
really obvious place. I could get this. So I put it there. And it's really weird.
(45:35):
Because it could have gone higher. But I have a hard time passing a particular bottle.
All right. Let's see. Where did you go? Oh, number seven slots. Yeah, of course. Yeah. That's the
one I thought you were talking about. So Daryl put this in the number seven slot, the art of this
(45:57):
spirit, a tawny port finish just below the lone Elm white port finish. And just above the rabbit hole
93. Nice spot. Okay. I'm going to go ahead and round out the top five, which is the Eagle Rare
10. The Russell reserves single barrel. The back on his lineage, the 1845 preemption
(46:22):
reverence cast and still number one. So good. Remus volume eight. So good. So good. Yeah. I
literally tried a little remus before I tried some of it. And I was like, okay, I got to know
who displaces the king, right? You got to know you got to have in your mind 100%. All right.
So Bill, you really like this stick. I did. You put it in the number five spot. I did.
(46:46):
Edging out the big guy, bitter root, which to this. Yeah.
To date is still my number once a guy. I love it, which was a difficult decision. Yeah.
Falling in right behind. And I'll round out the top five since you put it.
I put it there. The adventurer Kings gold at four. The AJ man or were Armada at number three.
The adventurer Blue eyed Jackson,
(47:08):
Venge at number two and still number one per domo 20th anniversary. My doodle.
Okay. So I got to tell you it almost made it into number four.
I could see it. I could see it. You you like your earthies. And when you went that earth came in.
(47:29):
You thought about it. Oh, I was 100% there. All right. Well, awesome.
Great show. Great article, man. Oh, man. I love those kind of things.
This is taking aerogel made from cheese, cheese water and
extracting precious metals out of it. Oh, freaking awesome. Couldn't be better.
(47:56):
Oh, my heck. Yeah.
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