June 23, 2025 • 47 mins
Bill and Darrell again talk about fuel cell advances. UCLA just published this and it's good to see our own research. They finally have the Savage Feast anniversary cigar and drink the Kohana Hawaiian Agricole Rum.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Oh, welcome to our newest episode.
(00:02):
In today's episode, we will have the
League of Provada 10-Year Savage Feast Limited Run.
And with it, Kohana Hawaiian Rum.
Hawaiian Rum?
Yup.
Yup.
You're hanging out with Bill and Darryl with cigars, liquor, and more.
(00:23):
Alright.
Well, this League of Provada 10-Year Savage Feast Limited Run has been a long time in the
smoking.
I've been holding it since the Savage Feast.
You've been holding it for a while.
You've been holding it out on me, man.
It's a five and a half by 60.
And it is in the, what do you call it?
(00:45):
Perfecto shape, which I love.
Yeah, but it is.
Five and a half by 60.
It's a big perfecto.
It is.
It's a.
It's a.
It's savage, man.
It's savage.
Maduro rapper, Mexican binder, Nicaraguan and Honduran fillers.
Basically this uses the feral flying pig Vatola, which is a five and three eighths by 60
(01:11):
perfecto.
And it will only be available as sales initiative at Drew Estate events that Jonathan drew
attends.
But the men at the SRP for the feral flying pig Vatola is $16.
But ours has the cool band.
Yeah, it says savage.
Yeah, it says savage.
She's man.
(01:32):
And that was we talked about it before you can go.
You're ongoing in check out that episode.
But that was a savage.
It was off the chain.
It was awesome.
I'll go back.
I'll go back and back and back.
I'll go back and go back and go back.
What?
I didn't hear that.
Yeah, I didn't hear that.
You have another event.
(01:53):
I'm going back.
The man is pretty awesome.
Mm.
Nose has a through a party.
Yeah, he does.
All right.
The Kohana Hawaiian.
Agracol rum is bottled at 122 proof.
120.
Yeah.
SRP is $75 for the half bottle.
(02:15):
And it's not your typical rum.
It's rum that is aged in barrels and tastes like a bourbon.
Or at least it was a whiskey.
It specifically states American oak.
Right.
Right.
So, I mean, you don't get that.
And it's color and flavor sounds like first use American oak too.
(02:39):
Yes.
It comes across so much like a whiskey.
It comes across so much like a whiskey.
Okay.
I want to figure out what you took a cold drive.
You took a cold drive, didn't you?
Yes.
Yes, I did.
Say, say things.
Call me out on it.
Say things.
Okay.
There's a reason why I took a cold draw.
(03:00):
Yeah.
Is because my my wrapper is split.
It's got a pigtail.
It comes with a big tail.
My pigtail was kind of flopping a little bit.
And when you pulled it and played.
No, when I pulled it, no, it was split before I pulled it, but I pulled it.
It came off, it came apart just fine.
But I wanted to do a draw, make sure I'm getting, you know, something, something.
And I am.
(03:21):
And that's a little bit of a spicy draw.
Cold draw.
A little bit of a spicy draw.
What?
Spicy on the mouth.
Very, very fermented leaves.
All right.
That's a joke, but it is very dirty and very earthy and very spicy.
(03:43):
Very spicy called raw.
Maybe a portent of things to come.
All right.
Let's grab a nose.
Look at me using words.
Now it, the nose starts mild and then gets real hot.
Like you, whoo, like, whoo.
Okay.
It's 120.
You get that 120 on there.
Oh, yeah, you do.
I just cleared my sinuses.
(04:04):
It will do it.
But it's also, it smells delicious.
So there's that vanilla in it that you get from bourbon and, and, and whiskey's aged in
oak barrels.
It's not super strong.
It's a slight hint of pineapple.
I'm joking.
(04:25):
But it does have almost some kind of fruity note to it.
It does.
On the aroma.
It does.
The 120 when it washes across the palate, there's lights up everything.
Oh, it does.
It does.
And it lasts too.
It lasts really good.
(04:46):
Well, those legs are quick though.
Are they?
Yeah.
Belize that 120, huh?
Oh, yeah, they are.
Geez.
They move fast.
Yeah.
It's not, it's not a, it's not a coder.
This isn't a coder.
Oh, but this, well, not on the glass.
Or the mouth.
Or the mouth.
But the flavor profile is all over my mouth.
(05:09):
It is.
It's all over the place.
And, and, and, and fancy's itself a rum.
Yeah.
Right.
But you don't get that.
You don't get the typical sweet that you do out of majority of rums.
It's not, it's not sour.
It really comes across as a, as a rum tasting whiskey.
(05:34):
Maybe it was a whiskey finish and rum barrels.
Does feel like it.
Kind of does.
So apparently.
But that would mean they put rum in American old barrels.
That's what they did.
We have hand cultivated over 30 different native varieties of sugarcane
brought to Hawaii by Polynesian settlers 1000 years ago.
(05:55):
Harvested and pressed to juice.
That's why this is a rum.
These canes are distilled to perfection.
There you go.
The result is one of the world's finest pure cane rums.
Finished in American oak.
And the cane variety is Mahay Ula.
So it is a rum because they used.
(06:17):
They used sugar.
They used the sugar.
Not the, they didn't grind up the sugar cane.
No.
Yeah.
Not the.
In all fairness, can't really grind sugar cane.
Right.
And not get a syrup.
Still a rum.
But anyway, wouldn't you love to see the press they use?
(06:38):
No, it does.
It does come across more like a whiskey than it does a rum.
And yet.
Officially a rum by process.
By process.
So the flavor that makes it a whiskey is a unique one.
(06:59):
And it's very difficult to nail down.
It's dry.
And it has.
It's as if it was a dry honeysuckle.
Yes.
And then it was, which is really weird.
But not honey honeysuckle.
Right.
Because it's dry.
Yeah.
That's a good description.
There is kind of a dry honeysuckle.
(07:21):
But it's very mild.
Dry honeysuckle.
I like that description.
That that calls it right there.
So.
I'm numb.
Hell yeah.
All right.
Okay.
I need my eyes, which are on top of my head to the cigar.
So we've let it settle in enough.
I feel like we can cover it.
(07:42):
Don't you?
Although I have to admit, I got to get a couple of puffs going through the mouth to get a, you know, passed the whiskey.
Uh huh.
Uh huh.
Cause, uh, it's a coder.
So we were talking.
Prior to, you know, starting the show.
I had said.
(08:03):
A dirty compost.
Yeah.
And you said poop.
And yeah.
So that was on the cold draw.
That was just, that was just smelling the wrapper.
Drawing it across my nose.
Yeah.
Uh, but on the draw, it's not as in your face.
(08:28):
If you're part of the expression as, as the cold draw or just sniffing the wrapper.
It's still earth though.
Oh, it definitely is.
Definitely.
This is an earth cigar.
And even though I've got a split, which did go through the binder, by the way.
Oh, did it.
Yeah.
It's, it's a round cigar.
I tend to twirl, uh, roll round cigars in my finger, but I, I really shouldn't do that
(08:53):
now because I've got one area where I need to pinch so I get a draw.
Nah, okay.
Well, it's a beautiful wrap.
I would like to cover before we go to too many of the flavors.
I like to cover the wrapper and the, and the band cover of the wrapper or the color.
I like, I like, I would like to cover it.
It's a very dark, dark, dark, dark.
(09:18):
It's almost like I didn't pay attention.
It is.
It is very deep, very dark.
It's, it's not black.
It's one of the darkest Maduros.
It's a very dark Maduro.
No, we did one here on the show, not that long ago, that was a dirty, deep dark Maduro.
But this, this isn't that.
But it is very dark.
(09:39):
But I love the band.
Yeah, nice.
A real nice band.
Black with a little silver, whitish silver lettering.
You got the 10 year listing.
And then there's the Savage Feast secondary band.
But even without that, just, you know, the flying pig normal, it's a gorgeous, gorgeous
band and gorgeous wrapper.
(10:00):
Yep.
And that nice signature spelled out Niga Provada.
Mm hmm.
Very well done.
Very well done.
The ash isn't a white ash.
It's gray ash.
Yeah.
Okay.
But it's still nice.
It's still, it's still stacking.
Yeah, it's a smoky cigar.
(10:22):
It's kick, it's a little chimney.
On its own.
Yeah.
Oh yeah.
It's secondary is just trailing.
Yeah.
But even when you draw, yeah.
So it won't go out on you.
Mm hmm.
I suppose so.
Um, okay.
Earth.
But there's some secondary flavors.
And it is a mouth coder.
(10:43):
You give two or three in and you're like, oh, I got myself a coating here.
Yeah.
Without, without rinsing anything down, it does have a mouth coating.
For me, it's really not that bad.
And I kind of like it.
Yeah.
Earth.
And then it finishes with a paper and the retrohills, not that strong at all.
It's a good retrohale.
It's not that bad.
(11:05):
I'm not a.
You're still not a fan.
But yeah, I just don't do a lot of retrohills, but I'm not really getting much out of the
retrohale on this one.
After you mentioned it, I did try it because, you know, savage feast.
But I'm really not getting that much off the retrohale for me.
(11:29):
Well, the cigar finishes with a paper for me.
But when I retrohale, I get even more paper.
So I'm probably going to do a lot of that.
I really do like the paper and the must.
I get more of a graphite.
I know what you're talking about.
It is kind of a dryish.
If you're going to talk about mouth, feel, it's not creamy.
It's dry.
(11:50):
And that tends to bring out like a metallic or graphite kind of feel to it.
Yeah.
Yeah, more metallic.
Yes.
A dirty earth metallic.
I gotta say this.
But not rust.
Not rust.
Just on just getting going.
I'm like 16.
I know the, you know, underground, League of other leading lines, you know, 16.
(12:19):
I know they aged them a lot.
I know it's their flagship.
But I want to see these down in 10 to 12.
10 to anniversary.
Oh, no, no, no, no, no, no, no.
This one.
Yeah, I get that.
But I mean, the regular feral flying pig.
Yeah.
Oh, actually, I don't know if the regular.
I think it's 10 year.
(12:40):
10 year.
I think it's 10 year.
But it depends upon what size you get, right?
That's probably coming at least two sizes.
Yeah.
Oh, yeah.
The feral pigs got that little little guy.
And yeah, so many sizes.
So there you go.
You can get it down to about that.
(13:02):
Maybe.
Yeah, just have a tobacco.
Who wants less tobacco?
So let's see.
Are you looking at that?
So here's the thing.
If you look up the.
I found the feral flying pig in the Unicode series.
So maybe that's a bit more expensive because that's $23 a stick.
(13:24):
That's not better.
No, that's going the opposite direction
that you were intending.
Yeah.
So the unicorn maybe that is the one they're referring to.
It didn't say Unicode in the review.
I say, wait, it doesn't matter.
(13:45):
23 is not better.
And again, I get that this is the premium line.
It's good stick.
Enjoying it quite a bit.
But I can enjoy lots of sticks.
You can.
And you do.
We do put things through the lens of money.
But savage feast.
Hmm.
(14:06):
This was in fact quite a deal to get at the savage feast
because you got a pair of them as part of your ticket.
As a part of your bag.
Yeah.
Yeah.
Which is so awesome.
The it was just such a great event.
I don't want to turn this into that event again,
even though we.
(14:27):
For the skarking.
It's easy to do.
Oh, it's really easy to do.
It was such a great event.
So much food.
So much good food.
Yeah.
Oh, man.
So much good food.
And not just, you know, everyday barbecue.
Right.
I mean, shrimp.
(14:48):
I had a lot of rabbit gator.
Yeah, the gators.
I mean, man.
The charcuterie boards?
Yeah.
I mean, savage.
Uh-huh.
No.
All right.
All right.
Yeah.
That's not do that again.
Time to move on.
We covered this before.
Uh-huh.
All you folks listening out there, you can go search for that episode.
(15:10):
Find it.
You will enjoy it.
And by the way, go.
If he does savage feast again, go.
I don't care.
Anything like it.
His barber is a barn book.
Yeah, the barber.
Whatever event he has, go to it.
They're great events.
Yeah.
He will make your year.
Man knows how to do it.
(15:34):
Okay.
All right.
Lovely.
I need a little refresher here.
Okay.
Well, I'll start reading then.
Okay.
Okay.
UCLA breakthrough extends fuel cell lifespan beyond 200,000 hours paving the way for clean,
long haul trucking.
(15:55):
This is from literally UCLA chemistry.ucla.edu.
Professor, what?
They reported on their own study.
Yeah, sure.
Why not?
Professor Zhang fan, Duan is part of a team of UCLA researchers who have developed a
graphene protected platinum catalyst that significantly extends hydrogen fuel cell lifespan.
(16:20):
So that's what they did is they've they've protected the catalyst.
So the catalyst gets a longer life.
Well, great.
They published this in Nature Nanotechnology.
The innovation could enable 200,000 hours or nearly seven times the DOE's 2050 target.
So we'd be seven times ahead of the 2050 target.
(16:44):
Great.
So this is graphene protected is what they call it for trucks and heavy duty vehicles.
They must travel long distances without frequent time consuming charging stops, batteries
falling short, hydrogen fuel cells are refueled quickly and offer a cleaner efficient alternative.
(17:05):
So they're continuing the research.
Although I've read several articles saying that giving number of reasons why clean hydrogen
is dead.
It'll never happen.
But they were talking about hydrogen, hydrogen, not ammonia.
Right.
So I think they're cheating.
They're not cheating.
(17:26):
They're they're doing what really needs to be done.
They're doing the research as to what needs to be done to make these things viable.
And when it comes to especially long haul trucking, time matters.
Time.
Oh, sure.
Time is money.
You've heard that before.
Well, it definitely is in long haul trucking.
(17:48):
You can't sit there and wait for these big, big, huge batteries to charge overnight so
that you could make another thousand miles.
It's not going to happen.
Right.
So you need to you need to turn and burn.
Yep.
Yep.
So having something like that.
And if they could make these things simple to swap out.
(18:15):
Boom.
Bob's uncle.
Right.
And you don't have they have, you know, on on on tractor trailers right now, they have
the gas tanks on other side, right?
Big cylinders on outside.
They'll be moving that up.
No, that's where you put the that's where you put the fuel sets.
(18:36):
Put it right there.
Make it easy.
Shump, shump, drop it.
Oh, I see.
Easy and easy out.
You're not changing.
I mean, there's going to be more of them than, you know, what those cylinders room the cylinders
take up.
But you know, it's it's okay.
It's okay.
Now, one point they make and I have a couple thoughts on it.
(19:02):
Medium and heavy duty trucks make up only 5% of the vehicles on the road.
But one of the differences is they're on the road a lot more than all the other vehicles.
I know a tractor trailers on the road more than my car.
Absolutely.
But they're only 5% of the vehicles, but they're a quarter of fuel consumption because they're
on the road all the time.
(19:23):
Yeah.
Yeah.
So it makes sense.
It's not just that they burn more because they're carrying 14 tons.
They burn more because they're on the road every day for 12 hours or probably eight.
I don't know what the limit is for truckers.
Yeah, eight or 10.
I don't know what it is.
I'm sure they've set limits on it.
The other thing that they mentioned just kind of at the end of this paragraph, that
(19:44):
makes heavy duty applications an ideal entry point for polymer electrolyte membrane fuel
cell technology.
So they also didn't mention that before.
This is polymer electrolyte membrane.
So this is a semi permeable membrane kind of like your second osmosis kind of thing,
but probably with pressure and a Cadillac catalyst.
(20:07):
And we've touched on a similar technology wrapped around batteries.
Yeah.
So yeah.
On top of that, because fuel cells are sitting a lighter than batteries, which we've talked
about the way the battery made them.
Absolutely.
They require less energy to move.
So you're spending less energy moving your fuel source and more energy moving your product,
(20:30):
which has been a challenge for everything that we do.
Right.
Even even horse and buggy, right?
The horse still has to move itself.
Yeah.
Let alone what it's pulling going into space.
You have to you have to haul up the fuel with you.
Take it with you to get it up there.
So I mean, it's it's been a challenge.
(20:54):
All of our more industrialized life.
If we can go on a backwards trend on that, start getting wider on this stuff, right?
So much the better for those that really, really care about the environment.
This is how you help.
Oh, yeah.
The question is, how do you derive the hydrogen fuel?
(21:16):
Does it come from isolating the hydrogen and pushing to every chemical reaction has to
be pushed the other way?
Are you pushing it the other way back to recharge with electricity generated from?
Coal and oil and or are you generating it from renewables or how are you generating
it?
Right?
That's what it comes down to.
(21:37):
Yeah.
But they did mention that this will have an output of 1.0 a watts per square centimeter,
which comes to the same performance as eight times the mass in batteries.
So it's one eighth of the mass for about the same output.
That's awesome.
That's now starting to feel like a fuel tank, like a regular gas tank kind of weight compared
(22:01):
to batteries.
Mm hmm.
And that's that's critical too.
I would like I would like to know what the volume is compared to regular batteries.
Oh, you mean it's actual dimensions?
Yeah.
Yeah, there's nothing like that.
Mm hmm.
But you're gonna you're gonna need to you're gonna need to package it in such a way that
(22:26):
it's easy to change.
Right.
You're not swappable or fast recharge.
A hot swappable would be so much better.
Right.
Like the Toyota model that we really I really love.
I really love that model.
Oh, yeah.
That is a beautiful model.
Okay.
On that note, let's take a little break.
Okay.
(22:47):
And we'll be right back.
Coolio.
Check out our website cigarslickerandmore.com for more of our podcasts.
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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
(23:10):
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Okay.
Let's let's do a little midpointies.
Let's do it.
(23:31):
Well, I got to tell you for me, the cigar hasn't changed and I'm loving it.
So the now the graphite type flavor, while it hasn't changed, it has kind of muted just
a touch.
Just a touch.
And I'm wondering if that's more me getting used to these flavors and trying to think
(23:54):
more about the the the the dirt earth, then then thinking about the graphite.
Maybe that's what did it.
I don't know.
That just popped into my head.
The the drink draws interesting in that it takes about three drags to get past the rum.
Like you almost don't taste the cigar and tell you about three in.
(24:15):
But then it gets it does give a very different profile.
Like it's a different cigar after this.
Not bad.
Just very different.
Something's up.
Sounds up.
So, well, do a drag drink or draw a draw a drink.
Yeah, you're right.
It does take a little bit to get past does that rum.
(24:39):
Okay.
So maybe the rum isn't the best pairing for the cigar.
Oh, but but still I would say that the majority of it together, even together is is just wonderful
together.
I'm not going to make it a great pairing.
But it's a great, it's okay.
Oh, promo pairing.
Premo.
The now the drag drink actually brings some anise into the rum.
(25:04):
Really?
Yeah, it's getting a little little little liquor issue at the end.
But there you have it.
But again, yeah, it's a flavor I can get even though I don't care for it that much.
But no, I'm not I'm not getting that.
Okay.
The cigar itself on its own without all the drinking does not it had in transition to
(25:25):
a lovely earth cigar.
Nice and smooth.
No, no draw or burn issues lovely.
Well, I'm I'm I'm fraying a little bit because I had I had some splits to begin with.
Yep.
I'm going to blame that on storage.
I'm sorry.
It was in the same box as this one in the same human or is this one directly next to
(25:51):
it.
How many times has it been shuffled about the past three years in a box?
You know, this was a pair.
This is a pair.
It came in its own box of two.
I'm trying.
You're telling you.
I'm trying.
Nothing touched it and was that three years ago?
I want to say it was.
Holy mackerel.
I really had these for three years.
(26:14):
Now maybe two though.
I bet it's been to at least you know what it might be three years.
I think it's been.
I can't believe I held on to these for three years.
I can.
I wasn't thinking about them.
I just put them in the back.
I was like, well, so it's.
So here's the thing you try to save things for a special occasion, but you shouldn't.
(26:35):
I realized I realized if you so I have a special occasion, I'm thinking about the occasion.
I want to sit down and think about the scar.
I should have it on the show and think about the cigar.
So I pulled it out.
Yeah, or or on a porch or right.
Just do it.
Yeah, just do it.
Don't make an occasion event thing.
Yeah.
Yeah.
(26:56):
Because then you're not going to be paying attention to it.
Yeah.
And for something like this, you know, you want to.
You really do.
Right.
So, okay, we we we touch on the cigar.
What about the Hawaiian rum?
Don't say Hawaiian punch.
Definitely a whiskey.
I know.
It's so much comes across.
It's such a really, really does.
(27:19):
Now that being said, it is this is again, what you talk we talk about all the time when
you go to a small distiller, you're paying for an economy of scale on top of that.
All of it is from Hawaiian economy scale.
Yeah.
Yeah, exactly.
And yeah, on an island, expensive island.
Expensive island of that.
So this is $75 for a half bottle.
(27:43):
Did I fail to say that?
I think I made a fail.
No, you absolutely said that.
You absolutely did.
And so at that price, it's definitely a once try.
I didn't know how much it costs until you said that.
And I'm like, what's that?
Right.
So let me let me look at those notes again.
(28:05):
Yeah, it's definitely a try.
It's definitely a try once.
It's interesting.
It's fun.
It's unique.
It's cool bottle.
It really is cool.
It's a square.
Even though it's short, it is really cool.
Has a glass stopper tool.
Yep.
And the cut of the glass or how the glass is formed.
(28:26):
It's nice.
It's a weighty bottom.
It's really nice.
It really is.
You could pull all the stickers off this and it'd be a pretty decent decanter actually.
Yes, yes it would.
That being said, it's a I would get it.
Like if I were in Hawaii and I saw it, I absolutely get it.
How do you not?
Yeah.
(28:47):
But there's no way that this is a day in or day out, $150 a bottle drinker.
No.
Right.
So no.
So I like it, but it's a it's a once purchase.
But I get why.
And I get why and that's why I explained why it's that much.
(29:08):
And it's it's also the the the speciality in it.
Right.
The cane that they even say what kind of cane it was.
Right.
And you can tell that they're proud of their process because they put it on the bottom.
Right.
Absolutely.
So plus they do tell you on the bottle and we've got 30 different varieties of sugar
(29:33):
cane.
Does any of that come across in a distilled spirit?
And the answer is probably no, but it could be fun to try.
Okay.
I'm going to I'm going to harken back to probably 25 years ago.
Ten cane.
Oh, 10 cane.
Oh my.
Okay.
Not the best example of a good rum.
(29:56):
Right.
But an example of a multi cane rum.
Right.
So.
Oh, I meant try.
I would like to try 30 different bottles each with a different.
Yes.
Yes.
I am 100% all on board with that.
I'm not on board with mixing a whole bunch of different.
Right.
Because I've had that.
(30:18):
I didn't care for it.
Right.
But I don't think that was the fault of the cane.
No.
No, no, no, no, no, no, no, no, no, no.
That was the fault of 10 cane.
Yeah, yeah.
I still liked it.
I tried it.
Just like this.
I still liked it.
I tried it.
Right.
Right.
Right.
What I'm going to try some more.
(30:39):
Hey, what what's this over here?
Have you had this before?
No.
Do you want to try some?
Well, yeah, yes.
Of course I do.
You need that a double.
If I'm if I am consistent in nothing else, it is that I'm willing to try a new whiskey.
(31:00):
Or rum.
Yeah.
Yeah.
And that's well, I guess I know not to kill it.
Maybe someday.
We will we've already done to and we just keep putting them slowly into you.
You'll build a resistance.
That was a discount.
That was wasn't quite a tequila.
Slightly different.
Fine.
One tequila, one must go.
(31:22):
But we we could we could eventually like like getting an allergy shot.
So I need to get a little bit a little bit every day, you know, or once a week, right?
Yeah.
You know, just like your shots.
Let me bring a bottle over.
You can have once a week.
And just, you know, yeah, just have a little sippy sip once a week.
It doesn't have to be, you know, a full glass or anything.
(31:45):
Just just a little taste, right?
Yeah.
I agree.
Get it down into the tummy and I'll bring it one.
I'll bring you one.
Yeah.
Because I know you don't have one here.
See where that leads.
No, no, no, no.
Anytime I'm like, you want it to keep?
No.
Yeah.
You're you're asking me, my head's already shaking.
No.
Why not, Bill?
(32:06):
Okay.
All right, man.
So is there okay?
Is there anything else about to fuel cell?
Let me tell you, I'm I'm thrilled about this.
I would love to see now.
I know the truckers of the world are probably like, look, whatever.
(32:27):
I need to stop.
Right.
Right.
How much more expensive are you going to make my trucks?
You know, stuff like that.
Right.
But I think this is really quite awesome.
Yeah.
And I would love to see.
I'd love to see some production come out of this.
(32:49):
I would say to the benefit of the truck drivers, there is nothing good about diesel
exhaust.
It is bad for you.
Yes.
It would be much better to spend your time around than the truck.
And not only do they have to spend money to put fuel in, but they also have to spend
(33:11):
money to put additive in the fuel.
It's like, and if you don't, things don't seem right.
So I mean, oh, and and and you can go to more autonomous vehicles because you're not stopping
at a frigging gas station.
Yeah.
Yeah.
Right.
(33:33):
And then you can have a lot more YouTube truckers, Instagram truckers, fans only truckers,
right, whatever, you know, whatever the social media stuff is, right?
Yeah.
When they start driving themselves.
Yeah.
And then they can just sit in the back and write their, the great American novel.
Learn Mandarin.
(33:55):
Whatever they're doing.
So the last couple of things I mentioned are that the cat, the catalyst exhibited a power
loss of less than 1.1% after an accelerated stress test that simulated whirl or driving
where a 10% loss is still considered excellent.
So very nice.
(34:16):
Very nice.
I'm glad they added in what a good score is.
Right.
I hate that when you don't know.
Yeah.
Now, by addressing these challenges, the, the, they think the adoption of hydrogen powered
heavy duty vehicles may have taken a step forward and may, you know, make them more viable.
(34:39):
Absolutely.
It will.
So that, that is very important to do is to continue incrementally improving every aspect
of it to make it more likely to be adopted.
Now, if they can get this done in, in, in semis, how long until they start doing this
(35:02):
on trains?
Now that is an interesting thought.
Because trains, I mean, you have diesel electric.
It's got electric in it.
Yeah.
Yeah.
But still got diesel.
You know what the fire member, right?
I think they were saying trains like one of the most efficient, you know, they're, they're
(35:24):
talking like one gallon per 200 pounds to get it across the country.
And I'm like, well, that's phenomenal.
So I think they might be the last to adopt it.
I think our cars would get it before trains.
And would probably need it before them.
Well, because they don't want to rebuild a bunch of engines.
They're going to, they want to use those like airplanes.
(35:45):
They want to use them 30, 40, 50 years.
Right.
Well, on the life span.
I think, yeah, I think the engines are going to be the last to adopt it because they're
already so amazingly efficient.
And they're not causing exhaust in cities, right?
Very true.
And that's one of the big drives to get especially refrigerated trucks to end up just idling
(36:07):
in the city for hours on end.
Yeah.
They want electric trucks in the city first because they want to get rid of that idling.
Just just run the AC.
That's all we really want.
We don't want the engine.
We just want the alternator.
100%.
So I think absolutely attractive trailer passenger vehicle.
I would even argue it could be possible that you would see it on airplanes before you saw
(36:32):
it on on train.
Interesting.
Yeah.
Interesting.
The weight because they're trying to do battery planes.
Battery is too heavy.
You go this way, take an eighth of the mast, all of a sudden, you can flip more.
It's not actually floating, but it kind of is.
(36:55):
But so I think it would probably be a good application, especially since it drops so
much mass for planes.
And yeah, I think the train would be last.
I'd like to know what size container housing these would be in to get a tractor or to get
(37:18):
a 18 wheeler down the road.
I'm picturing the backpack cartridge that Toyota was doing and just more of them like
a house.
Probably close to a house.
However, if it took 10 to do a house, it probably put eight in the tractor trailer.
I mean, we're sorry.
(37:39):
We have to take away the sleeper cab because we need room for batteries.
I don't think they do that.
Fuel cell, whatever.
No, no, you don't.
I mean, it's a form of battery.
You call them fuel cells, but they are also an energy storage device.
Yes.
You could still call a battery.
Yes.
Yes.
It's a pretty cool, interesting tech going on.
(38:06):
I do like that they self published.
I mean, yeah, it's UCLA.
God, I hope so.
Somebody there asked them now how to make a website.
Oh, man.
Yeah.
Yeah.
Yeah.
Yeah.
So many.
Okay.
(38:27):
It was interesting, though, that was the School of Engineering, but it was the chemistry
website.
Chemical engineering.
It counts.
It's just that school of engineering.
It didn't say which one, but maybe it was the chemical school of engineering.
I would have thought material science, but I don't know.
It doesn't say.
So much of material science is chemistry.
(38:50):
Yeah.
I have some other shows.
Oh, especially when you go to catalyst.
And now you're you're melting the two worlds pretty strongly.
Yeah.
Yeah.
Material science as a discipline is just awesome.
Because I mean, just it.
What doesn't it involve how many of our topics have been about material science improvements?
(39:13):
Yes.
Absolutely.
Absolutely.
So not a surprise.
I do like that, you know, we brought articles that we would read anyway into a show.
You mean articles that we have read anyway?
(39:35):
Yeah.
You read it before you decide to talk about it.
Yeah.
Well, I mean, before we were doing the show, I was still reading stuff like this.
Yeah.
And we talk about it in Waco.
Yeah.
There you go.
There you go.
Yeah.
I think early on we were even like, why don't we just bring microphones to in Fuego?
(39:57):
Yeah.
That's just an order night.
That would be pretty awesome.
Yeah.
Thanks for all the background.
All those Yahoo's.
Mm hmm.
Yeah.
Not that.
Yeah.
Hey, came to mind.
I know I can't help it.
(40:18):
Boo.
Can't help it.
I do like Yahoo Finance, but the rest of it, I'm not a fan of, you know, who's just not
that great.
You know, I do not remember a single commercial.
Except that.
But I remember the tag line.
Yeah.
Hey, that's all they wanted you to remember.
True enough.
True enough.
(40:39):
How many people still have Yahoo email addresses?
Hotmail.
I know people are hot mail addresses.
Yeah.
Yeah.
The one with an AOL address.
Yeah, I was about to bring up AOL.
Yep.
Man.
Hotmail is older though, isn't it?
No.
No.
Okay.
No.
(41:00):
No.
AOL is older than, than Hotmail.
Would be older than AOL.
I certainly didn't have AOL, but I had email at the time.
What the heck did I have?
I don't remember.
Well.
It was older.
So I was a part of BBS's.
Olds and boards.
(41:21):
I was too.
That's where I got everything.
I didn't have a separate email except at work, right?
At work or at school.
I had one, but no idea what it was.
Those were emails that came through IMS.
Much like it worked.
(41:42):
We had MSG.
Yeah.
Right.
That kind of that kind of email.
It doesn't matter.
I didn't have.
Yeah.
Anyway, let's not go back in time.
You want to do a final third and rate this bug?
Oh, I definitely want to rate this thing.
(42:05):
I definitely want to rate this thing.
All right.
Well, again, no transitions and it's been a really great casual smoke.
And I'm glad we had it where we can think about it instead of saving it for some special
event where we're not.
I mean, totally valid point.
Don't say that.
(42:26):
And I would dare say don't even say liquors for speciality.
Same thing.
Same thing.
Right.
Enjoy it when you have the time to enjoy it.
If you're amongst friends, there you go.
The difference is you can save some of the liquor for a special event.
You really can't save some of the cigar.
Well, yeah, you got there.
(42:48):
You got that, right?
Okay.
I'm telling you, part of the problem I have is that there are a bunch of other earth cigars
on this list as you well know.
But it's not the earthiest.
It's not the earthiest.
And it's not the most flavor packed.
(43:13):
Yet it is still such an awesome stick.
Yeah.
Right.
How do you manage that, right?
Exactly.
Yeah, actually that's tough.
Even though I only have three rooms.
This is kind of tough.
I know you really want to put it with the whiskeys, don't you?
(43:36):
I do.
Okay.
Final, final, final decision.
Final, final answer or whatever it was.
Yep.
Okay.
Same here.
All right.
Same here.
Wait a minute.
I got it.
You don't have to do that.
Okay.
It's fun.
(43:58):
Okay.
So where did Darryl put the Hawaiian rum?
Number three.
I know.
It made it into the top five.
It did.
All right.
I guess technically the top four.
Yes.
So number four is the, I'm just going to go through it.
(44:20):
Number four is the Roble 12 year.
Number three is this one, the Kohana Kila 122 proof.
It's going to be the only one over a hundred proof on this list.
Or over 110 or over 120.
122 number two is the El Dorado 12 and number one, Dipalmatico.
(44:42):
Mato one.
Yeah.
I was debating putting it in the second, but now I know the Dipalmatico is not.
Yeah.
Not Dipalmatico.
Sorry.
El Dorado is, I think is still a little bit better.
Yeah.
(45:03):
I'm, I'm right there with you on that one.
Uh, I, of those four, I think you placed it in the right spot, at least, uh, in my way
of thinking.
Wow.
So as far as the cigar goes, Bill put this in the number five spot.
Was this a surprise to you?
A little bit.
I thought it'd be a little bit lower because again, it isn't an earth bomb, but it is
(45:27):
delicious.
So he put it just above Evan Churikings gold and just below the man of war, Armada.
So number five, tough, tough, tough, tough.
And then number three was the blue eyed Jacks revenge.
Number two is the Perdomo 20th Maduro.
Number one is the man of war, puree authentico Maduro Corona.
(45:51):
What a name.
Did you put it there just so I'd have to keep reading that every time?
Oh, I did not, but that's an awesome reason to put it there.
So I'm actually kind of surprised that, that it went this high.
I mean, because you go through that list and you're, you're talking about ones that are
just jam packed full of flavor.
Right.
(46:13):
And, and yet this one isn't jam packed, right, but the flavor that it is.
It's above the part.
It gets heritage.
The big guy, bitter root.
The rocket, Patel catch 22.
Yes.
And the Evan, sure King's gold.
That's a good neighborhood.
It's an awesome neighborhood.
It's a good neighborhood.
And I was, I was a little bit shocked myself that it, that I put it up that high.
(46:36):
But it's, you look a little bit lower down on the list and it's, it's, it doesn't.
It seems better.
Right.
I hear you.
So yeah, that's the way that it went.
So that's the way that it is.
Sweet.
It's in the books now, baby.
(46:57):
Yeah.
All right.
Sweet.
I feel better.
Thank you.
Oh, welcome to our newest episode.
(00:02):
In today's episode, we will have the
League of Provada 10-Year Savage Feast Limited Run.
And with it, Kohana Hawaiian Rum.
Hawaiian Rum?
Yup.
Yup.
You're hanging out with Bill and Darryl with cigars, liquor, and more.
(00:23):
Alright.
Well, this League of Provada 10-Year Savage Feast Limited Run has been a long time in the
smoking.
I've been holding it since the Savage Feast.
You've been holding it for a while.
You've been holding it out on me, man.
It's a five and a half by 60.
And it is in the, what do you call it?
(00:45):
Perfecto shape, which I love.
Yeah, but it is.
Five and a half by 60.
It's a big perfecto.
It is.
It's a.
It's a.
It's savage, man.
It's savage.
Maduro rapper, Mexican binder, Nicaraguan and Honduran fillers.
Basically this uses the feral flying pig Vatola, which is a five and three eighths by 60
(01:11):
perfecto.
And it will only be available as sales initiative at Drew Estate events that Jonathan drew
attends.
But the men at the SRP for the feral flying pig Vatola is $16.
But ours has the cool band.
Yeah, it says savage.
Yeah, it says savage.
She's man.
(01:32):
And that was we talked about it before you can go.
You're ongoing in check out that episode.
But that was a savage.
It was off the chain.
It was awesome.
I'll go back.
I'll go back and back and back.
I'll go back and go back and go back.
What?
I didn't hear that.
Yeah, I didn't hear that.
You have another event.
(01:53):
I'm going back.
The man is pretty awesome.
Mm.
Nose has a through a party.
Yeah, he does.
All right.
The Kohana Hawaiian.
Agracol rum is bottled at 122 proof.
120.
Yeah.
SRP is $75 for the half bottle.
(02:15):
And it's not your typical rum.
It's rum that is aged in barrels and tastes like a bourbon.
Or at least it was a whiskey.
It specifically states American oak.
Right.
Right.
So, I mean, you don't get that.
And it's color and flavor sounds like first use American oak too.
(02:39):
Yes.
It comes across so much like a whiskey.
It comes across so much like a whiskey.
Okay.
I want to figure out what you took a cold drive.
You took a cold drive, didn't you?
Yes.
Yes, I did.
Say, say things.
Call me out on it.
Say things.
Okay.
There's a reason why I took a cold draw.
(03:00):
Yeah.
Is because my my wrapper is split.
It's got a pigtail.
It comes with a big tail.
My pigtail was kind of flopping a little bit.
And when you pulled it and played.
No, when I pulled it, no, it was split before I pulled it, but I pulled it.
It came off, it came apart just fine.
But I wanted to do a draw, make sure I'm getting, you know, something, something.
And I am.
(03:21):
And that's a little bit of a spicy draw.
Cold draw.
A little bit of a spicy draw.
What?
Spicy on the mouth.
Very, very fermented leaves.
All right.
That's a joke, but it is very dirty and very earthy and very spicy.
(03:43):
Very spicy called raw.
Maybe a portent of things to come.
All right.
Let's grab a nose.
Look at me using words.
Now it, the nose starts mild and then gets real hot.
Like you, whoo, like, whoo.
Okay.
It's 120.
You get that 120 on there.
Oh, yeah, you do.
I just cleared my sinuses.
(04:04):
It will do it.
But it's also, it smells delicious.
So there's that vanilla in it that you get from bourbon and, and, and whiskey's aged in
oak barrels.
It's not super strong.
It's a slight hint of pineapple.
I'm joking.
(04:25):
But it does have almost some kind of fruity note to it.
It does.
On the aroma.
It does.
The 120 when it washes across the palate, there's lights up everything.
Oh, it does.
It does.
And it lasts too.
It lasts really good.
(04:46):
Well, those legs are quick though.
Are they?
Yeah.
Belize that 120, huh?
Oh, yeah, they are.
Geez.
They move fast.
Yeah.
It's not, it's not a, it's not a coder.
This isn't a coder.
Oh, but this, well, not on the glass.
Or the mouth.
Or the mouth.
But the flavor profile is all over my mouth.
(05:09):
It is.
It's all over the place.
And, and, and, and fancy's itself a rum.
Yeah.
Right.
But you don't get that.
You don't get the typical sweet that you do out of majority of rums.
It's not, it's not sour.
It really comes across as a, as a rum tasting whiskey.
(05:34):
Maybe it was a whiskey finish and rum barrels.
Does feel like it.
Kind of does.
So apparently.
But that would mean they put rum in American old barrels.
That's what they did.
We have hand cultivated over 30 different native varieties of sugarcane
brought to Hawaii by Polynesian settlers 1000 years ago.
(05:55):
Harvested and pressed to juice.
That's why this is a rum.
These canes are distilled to perfection.
There you go.
The result is one of the world's finest pure cane rums.
Finished in American oak.
And the cane variety is Mahay Ula.
So it is a rum because they used.
(06:17):
They used sugar.
They used the sugar.
Not the, they didn't grind up the sugar cane.
No.
Yeah.
Not the.
In all fairness, can't really grind sugar cane.
Right.
And not get a syrup.
Still a rum.
But anyway, wouldn't you love to see the press they use?
(06:38):
No, it does.
It does come across more like a whiskey than it does a rum.
And yet.
Officially a rum by process.
By process.
So the flavor that makes it a whiskey is a unique one.
(06:59):
And it's very difficult to nail down.
It's dry.
And it has.
It's as if it was a dry honeysuckle.
Yes.
And then it was, which is really weird.
But not honey honeysuckle.
Right.
Because it's dry.
Yeah.
That's a good description.
There is kind of a dry honeysuckle.
(07:21):
But it's very mild.
Dry honeysuckle.
I like that description.
That that calls it right there.
So.
I'm numb.
Hell yeah.
All right.
Okay.
I need my eyes, which are on top of my head to the cigar.
So we've let it settle in enough.
I feel like we can cover it.
(07:42):
Don't you?
Although I have to admit, I got to get a couple of puffs going through the mouth to get a, you know, passed the whiskey.
Uh huh.
Uh huh.
Cause, uh, it's a coder.
So we were talking.
Prior to, you know, starting the show.
I had said.
(08:03):
A dirty compost.
Yeah.
And you said poop.
And yeah.
So that was on the cold draw.
That was just, that was just smelling the wrapper.
Drawing it across my nose.
Yeah.
Uh, but on the draw, it's not as in your face.
(08:28):
If you're part of the expression as, as the cold draw or just sniffing the wrapper.
It's still earth though.
Oh, it definitely is.
Definitely.
This is an earth cigar.
And even though I've got a split, which did go through the binder, by the way.
Oh, did it.
Yeah.
It's, it's a round cigar.
I tend to twirl, uh, roll round cigars in my finger, but I, I really shouldn't do that
(08:53):
now because I've got one area where I need to pinch so I get a draw.
Nah, okay.
Well, it's a beautiful wrap.
I would like to cover before we go to too many of the flavors.
I like to cover the wrapper and the, and the band cover of the wrapper or the color.
I like, I like, I would like to cover it.
It's a very dark, dark, dark, dark.
(09:18):
It's almost like I didn't pay attention.
It is.
It is very deep, very dark.
It's, it's not black.
It's one of the darkest Maduros.
It's a very dark Maduro.
No, we did one here on the show, not that long ago, that was a dirty, deep dark Maduro.
But this, this isn't that.
But it is very dark.
(09:39):
But I love the band.
Yeah, nice.
A real nice band.
Black with a little silver, whitish silver lettering.
You got the 10 year listing.
And then there's the Savage Feast secondary band.
But even without that, just, you know, the flying pig normal, it's a gorgeous, gorgeous
band and gorgeous wrapper.
(10:00):
Yep.
And that nice signature spelled out Niga Provada.
Mm hmm.
Very well done.
Very well done.
The ash isn't a white ash.
It's gray ash.
Yeah.
Okay.
But it's still nice.
It's still, it's still stacking.
Yeah, it's a smoky cigar.
(10:22):
It's kick, it's a little chimney.
On its own.
Yeah.
Oh yeah.
It's secondary is just trailing.
Yeah.
But even when you draw, yeah.
So it won't go out on you.
Mm hmm.
I suppose so.
Um, okay.
Earth.
But there's some secondary flavors.
And it is a mouth coder.
(10:43):
You give two or three in and you're like, oh, I got myself a coating here.
Yeah.
Without, without rinsing anything down, it does have a mouth coating.
For me, it's really not that bad.
And I kind of like it.
Yeah.
Earth.
And then it finishes with a paper and the retrohills, not that strong at all.
It's a good retrohale.
It's not that bad.
(11:05):
I'm not a.
You're still not a fan.
But yeah, I just don't do a lot of retrohills, but I'm not really getting much out of the
retrohale on this one.
After you mentioned it, I did try it because, you know, savage feast.
But I'm really not getting that much off the retrohale for me.
(11:29):
Well, the cigar finishes with a paper for me.
But when I retrohale, I get even more paper.
So I'm probably going to do a lot of that.
I really do like the paper and the must.
I get more of a graphite.
I know what you're talking about.
It is kind of a dryish.
If you're going to talk about mouth, feel, it's not creamy.
It's dry.
(11:50):
And that tends to bring out like a metallic or graphite kind of feel to it.
Yeah.
Yeah, more metallic.
Yes.
A dirty earth metallic.
I gotta say this.
But not rust.
Not rust.
Just on just getting going.
I'm like 16.
I know the, you know, underground, League of other leading lines, you know, 16.
(12:19):
I know they aged them a lot.
I know it's their flagship.
But I want to see these down in 10 to 12.
10 to anniversary.
Oh, no, no, no, no, no, no, no.
This one.
Yeah, I get that.
But I mean, the regular feral flying pig.
Yeah.
Oh, actually, I don't know if the regular.
I think it's 10 year.
(12:40):
10 year.
I think it's 10 year.
But it depends upon what size you get, right?
That's probably coming at least two sizes.
Yeah.
Oh, yeah.
The feral pigs got that little little guy.
And yeah, so many sizes.
So there you go.
You can get it down to about that.
(13:02):
Maybe.
Yeah, just have a tobacco.
Who wants less tobacco?
So let's see.
Are you looking at that?
So here's the thing.
If you look up the.
I found the feral flying pig in the Unicode series.
So maybe that's a bit more expensive because that's $23 a stick.
(13:24):
That's not better.
No, that's going the opposite direction
that you were intending.
Yeah.
So the unicorn maybe that is the one they're referring to.
It didn't say Unicode in the review.
I say, wait, it doesn't matter.
(13:45):
23 is not better.
And again, I get that this is the premium line.
It's good stick.
Enjoying it quite a bit.
But I can enjoy lots of sticks.
You can.
And you do.
We do put things through the lens of money.
But savage feast.
Hmm.
(14:06):
This was in fact quite a deal to get at the savage feast
because you got a pair of them as part of your ticket.
As a part of your bag.
Yeah.
Yeah.
Which is so awesome.
The it was just such a great event.
I don't want to turn this into that event again,
even though we.
(14:27):
For the skarking.
It's easy to do.
Oh, it's really easy to do.
It was such a great event.
So much food.
So much good food.
Yeah.
Oh, man.
So much good food.
And not just, you know, everyday barbecue.
Right.
I mean, shrimp.
(14:48):
I had a lot of rabbit gator.
Yeah, the gators.
I mean, man.
The charcuterie boards?
Yeah.
I mean, savage.
Uh-huh.
No.
All right.
All right.
Yeah.
That's not do that again.
Time to move on.
We covered this before.
Uh-huh.
All you folks listening out there, you can go search for that episode.
(15:10):
Find it.
You will enjoy it.
And by the way, go.
If he does savage feast again, go.
I don't care.
Anything like it.
His barber is a barn book.
Yeah, the barber.
Whatever event he has, go to it.
They're great events.
Yeah.
He will make your year.
Man knows how to do it.
(15:34):
Okay.
All right.
Lovely.
I need a little refresher here.
Okay.
Well, I'll start reading then.
Okay.
Okay.
UCLA breakthrough extends fuel cell lifespan beyond 200,000 hours paving the way for clean,
long haul trucking.
(15:55):
This is from literally UCLA chemistry.ucla.edu.
Professor, what?
They reported on their own study.
Yeah, sure.
Why not?
Professor Zhang fan, Duan is part of a team of UCLA researchers who have developed a
graphene protected platinum catalyst that significantly extends hydrogen fuel cell lifespan.
(16:20):
So that's what they did is they've they've protected the catalyst.
So the catalyst gets a longer life.
Well, great.
They published this in Nature Nanotechnology.
The innovation could enable 200,000 hours or nearly seven times the DOE's 2050 target.
So we'd be seven times ahead of the 2050 target.
(16:44):
Great.
So this is graphene protected is what they call it for trucks and heavy duty vehicles.
They must travel long distances without frequent time consuming charging stops, batteries
falling short, hydrogen fuel cells are refueled quickly and offer a cleaner efficient alternative.
(17:05):
So they're continuing the research.
Although I've read several articles saying that giving number of reasons why clean hydrogen
is dead.
It'll never happen.
But they were talking about hydrogen, hydrogen, not ammonia.
Right.
So I think they're cheating.
They're not cheating.
(17:26):
They're they're doing what really needs to be done.
They're doing the research as to what needs to be done to make these things viable.
And when it comes to especially long haul trucking, time matters.
Time.
Oh, sure.
Time is money.
You've heard that before.
Well, it definitely is in long haul trucking.
(17:48):
You can't sit there and wait for these big, big, huge batteries to charge overnight so
that you could make another thousand miles.
It's not going to happen.
Right.
So you need to you need to turn and burn.
Yep.
Yep.
So having something like that.
And if they could make these things simple to swap out.
(18:15):
Boom.
Bob's uncle.
Right.
And you don't have they have, you know, on on on tractor trailers right now, they have
the gas tanks on other side, right?
Big cylinders on outside.
They'll be moving that up.
No, that's where you put the that's where you put the fuel sets.
(18:36):
Put it right there.
Make it easy.
Shump, shump, drop it.
Oh, I see.
Easy and easy out.
You're not changing.
I mean, there's going to be more of them than, you know, what those cylinders room the cylinders
take up.
But you know, it's it's okay.
It's okay.
Now, one point they make and I have a couple thoughts on it.
(19:02):
Medium and heavy duty trucks make up only 5% of the vehicles on the road.
But one of the differences is they're on the road a lot more than all the other vehicles.
I know a tractor trailers on the road more than my car.
Absolutely.
But they're only 5% of the vehicles, but they're a quarter of fuel consumption because they're
on the road all the time.
(19:23):
Yeah.
Yeah.
So it makes sense.
It's not just that they burn more because they're carrying 14 tons.
They burn more because they're on the road every day for 12 hours or probably eight.
I don't know what the limit is for truckers.
Yeah, eight or 10.
I don't know what it is.
I'm sure they've set limits on it.
The other thing that they mentioned just kind of at the end of this paragraph, that
(19:44):
makes heavy duty applications an ideal entry point for polymer electrolyte membrane fuel
cell technology.
So they also didn't mention that before.
This is polymer electrolyte membrane.
So this is a semi permeable membrane kind of like your second osmosis kind of thing,
but probably with pressure and a Cadillac catalyst.
(20:07):
And we've touched on a similar technology wrapped around batteries.
Yeah.
So yeah.
On top of that, because fuel cells are sitting a lighter than batteries, which we've talked
about the way the battery made them.
Absolutely.
They require less energy to move.
So you're spending less energy moving your fuel source and more energy moving your product,
(20:30):
which has been a challenge for everything that we do.
Right.
Even even horse and buggy, right?
The horse still has to move itself.
Yeah.
Let alone what it's pulling going into space.
You have to you have to haul up the fuel with you.
Take it with you to get it up there.
So I mean, it's it's been a challenge.
(20:54):
All of our more industrialized life.
If we can go on a backwards trend on that, start getting wider on this stuff, right?
So much the better for those that really, really care about the environment.
This is how you help.
Oh, yeah.
The question is, how do you derive the hydrogen fuel?
(21:16):
Does it come from isolating the hydrogen and pushing to every chemical reaction has to
be pushed the other way?
Are you pushing it the other way back to recharge with electricity generated from?
Coal and oil and or are you generating it from renewables or how are you generating
it?
Right?
That's what it comes down to.
(21:37):
Yeah.
But they did mention that this will have an output of 1.0 a watts per square centimeter,
which comes to the same performance as eight times the mass in batteries.
So it's one eighth of the mass for about the same output.
That's awesome.
That's now starting to feel like a fuel tank, like a regular gas tank kind of weight compared
(22:01):
to batteries.
Mm hmm.
And that's that's critical too.
I would like I would like to know what the volume is compared to regular batteries.
Oh, you mean it's actual dimensions?
Yeah.
Yeah, there's nothing like that.
Mm hmm.
But you're gonna you're gonna need to you're gonna need to package it in such a way that
(22:26):
it's easy to change.
Right.
You're not swappable or fast recharge.
A hot swappable would be so much better.
Right.
Like the Toyota model that we really I really love.
I really love that model.
Oh, yeah.
That is a beautiful model.
Okay.
On that note, let's take a little break.
Okay.
(22:47):
And we'll be right back.
Coolio.
Check out our website cigarslickerandmore.com for more of our podcasts.
Logs 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
(23:10):
the online store for free swag.
The website is cigarslickerandmore.com.
Connect with us on Instagram at cigarslickerandmore at cigardarryl and at bill underscore CLN.
Okay.
Let's let's do a little midpointies.
Let's do it.
(23:31):
Well, I got to tell you for me, the cigar hasn't changed and I'm loving it.
So the now the graphite type flavor, while it hasn't changed, it has kind of muted just
a touch.
Just a touch.
And I'm wondering if that's more me getting used to these flavors and trying to think
(23:54):
more about the the the the dirt earth, then then thinking about the graphite.
Maybe that's what did it.
I don't know.
That just popped into my head.
The the drink draws interesting in that it takes about three drags to get past the rum.
Like you almost don't taste the cigar and tell you about three in.
(24:15):
But then it gets it does give a very different profile.
Like it's a different cigar after this.
Not bad.
Just very different.
Something's up.
Sounds up.
So, well, do a drag drink or draw a draw a drink.
Yeah, you're right.
It does take a little bit to get past does that rum.
(24:39):
Okay.
So maybe the rum isn't the best pairing for the cigar.
Oh, but but still I would say that the majority of it together, even together is is just wonderful
together.
I'm not going to make it a great pairing.
But it's a great, it's okay.
Oh, promo pairing.
Premo.
The now the drag drink actually brings some anise into the rum.
(25:04):
Really?
Yeah, it's getting a little little little liquor issue at the end.
But there you have it.
But again, yeah, it's a flavor I can get even though I don't care for it that much.
But no, I'm not I'm not getting that.
Okay.
The cigar itself on its own without all the drinking does not it had in transition to
(25:25):
a lovely earth cigar.
Nice and smooth.
No, no draw or burn issues lovely.
Well, I'm I'm I'm fraying a little bit because I had I had some splits to begin with.
Yep.
I'm going to blame that on storage.
I'm sorry.
It was in the same box as this one in the same human or is this one directly next to
(25:51):
it.
How many times has it been shuffled about the past three years in a box?
You know, this was a pair.
This is a pair.
It came in its own box of two.
I'm trying.
You're telling you.
I'm trying.
Nothing touched it and was that three years ago?
I want to say it was.
Holy mackerel.
I really had these for three years.
(26:14):
Now maybe two though.
I bet it's been to at least you know what it might be three years.
I think it's been.
I can't believe I held on to these for three years.
I can.
I wasn't thinking about them.
I just put them in the back.
I was like, well, so it's.
So here's the thing you try to save things for a special occasion, but you shouldn't.
(26:35):
I realized I realized if you so I have a special occasion, I'm thinking about the occasion.
I want to sit down and think about the scar.
I should have it on the show and think about the cigar.
So I pulled it out.
Yeah, or or on a porch or right.
Just do it.
Yeah, just do it.
Don't make an occasion event thing.
Yeah.
Yeah.
(26:56):
Because then you're not going to be paying attention to it.
Yeah.
And for something like this, you know, you want to.
You really do.
Right.
So, okay, we we we touch on the cigar.
What about the Hawaiian rum?
Don't say Hawaiian punch.
Definitely a whiskey.
I know.
It's so much comes across.
It's such a really, really does.
(27:19):
Now that being said, it is this is again, what you talk we talk about all the time when
you go to a small distiller, you're paying for an economy of scale on top of that.
All of it is from Hawaiian economy scale.
Yeah.
Yeah, exactly.
And yeah, on an island, expensive island.
Expensive island of that.
So this is $75 for a half bottle.
(27:43):
Did I fail to say that?
I think I made a fail.
No, you absolutely said that.
You absolutely did.
And so at that price, it's definitely a once try.
I didn't know how much it costs until you said that.
And I'm like, what's that?
Right.
So let me let me look at those notes again.
(28:05):
Yeah, it's definitely a try.
It's definitely a try once.
It's interesting.
It's fun.
It's unique.
It's cool bottle.
It really is cool.
It's a square.
Even though it's short, it is really cool.
Has a glass stopper tool.
Yep.
And the cut of the glass or how the glass is formed.
(28:26):
It's nice.
It's a weighty bottom.
It's really nice.
It really is.
You could pull all the stickers off this and it'd be a pretty decent decanter actually.
Yes, yes it would.
That being said, it's a I would get it.
Like if I were in Hawaii and I saw it, I absolutely get it.
How do you not?
Yeah.
(28:47):
But there's no way that this is a day in or day out, $150 a bottle drinker.
No.
Right.
So no.
So I like it, but it's a it's a once purchase.
But I get why.
And I get why and that's why I explained why it's that much.
(29:08):
And it's it's also the the the speciality in it.
Right.
The cane that they even say what kind of cane it was.
Right.
And you can tell that they're proud of their process because they put it on the bottom.
Right.
Absolutely.
So plus they do tell you on the bottle and we've got 30 different varieties of sugar
(29:33):
cane.
Does any of that come across in a distilled spirit?
And the answer is probably no, but it could be fun to try.
Okay.
I'm going to I'm going to harken back to probably 25 years ago.
Ten cane.
Oh, 10 cane.
Oh my.
Okay.
Not the best example of a good rum.
(29:56):
Right.
But an example of a multi cane rum.
Right.
So.
Oh, I meant try.
I would like to try 30 different bottles each with a different.
Yes.
Yes.
I am 100% all on board with that.
I'm not on board with mixing a whole bunch of different.
Right.
Because I've had that.
(30:18):
I didn't care for it.
Right.
But I don't think that was the fault of the cane.
No.
No, no, no, no, no, no, no, no, no, no.
That was the fault of 10 cane.
Yeah, yeah.
I still liked it.
I tried it.
Just like this.
I still liked it.
I tried it.
Right.
Right.
Right.
What I'm going to try some more.
(30:39):
Hey, what what's this over here?
Have you had this before?
No.
Do you want to try some?
Well, yeah, yes.
Of course I do.
You need that a double.
If I'm if I am consistent in nothing else, it is that I'm willing to try a new whiskey.
(31:00):
Or rum.
Yeah.
Yeah.
And that's well, I guess I know not to kill it.
Maybe someday.
We will we've already done to and we just keep putting them slowly into you.
You'll build a resistance.
That was a discount.
That was wasn't quite a tequila.
Slightly different.
Fine.
One tequila, one must go.
(31:22):
But we we could we could eventually like like getting an allergy shot.
So I need to get a little bit a little bit every day, you know, or once a week, right?
Yeah.
You know, just like your shots.
Let me bring a bottle over.
You can have once a week.
And just, you know, yeah, just have a little sippy sip once a week.
It doesn't have to be, you know, a full glass or anything.
(31:45):
Just just a little taste, right?
Yeah.
I agree.
Get it down into the tummy and I'll bring it one.
I'll bring you one.
Yeah.
Because I know you don't have one here.
See where that leads.
No, no, no, no.
Anytime I'm like, you want it to keep?
No.
Yeah.
You're you're asking me, my head's already shaking.
No.
Why not, Bill?
(32:06):
Okay.
All right, man.
So is there okay?
Is there anything else about to fuel cell?
Let me tell you, I'm I'm thrilled about this.
I would love to see now.
I know the truckers of the world are probably like, look, whatever.
(32:27):
I need to stop.
Right.
Right.
How much more expensive are you going to make my trucks?
You know, stuff like that.
Right.
But I think this is really quite awesome.
Yeah.
And I would love to see.
I'd love to see some production come out of this.
(32:49):
I would say to the benefit of the truck drivers, there is nothing good about diesel
exhaust.
It is bad for you.
Yes.
It would be much better to spend your time around than the truck.
And not only do they have to spend money to put fuel in, but they also have to spend
(33:11):
money to put additive in the fuel.
It's like, and if you don't, things don't seem right.
So I mean, oh, and and and you can go to more autonomous vehicles because you're not stopping
at a frigging gas station.
Yeah.
Yeah.
Right.
(33:33):
And then you can have a lot more YouTube truckers, Instagram truckers, fans only truckers,
right, whatever, you know, whatever the social media stuff is, right?
Yeah.
When they start driving themselves.
Yeah.
And then they can just sit in the back and write their, the great American novel.
Learn Mandarin.
(33:55):
Whatever they're doing.
So the last couple of things I mentioned are that the cat, the catalyst exhibited a power
loss of less than 1.1% after an accelerated stress test that simulated whirl or driving
where a 10% loss is still considered excellent.
So very nice.
(34:16):
Very nice.
I'm glad they added in what a good score is.
Right.
I hate that when you don't know.
Yeah.
Now, by addressing these challenges, the, the, they think the adoption of hydrogen powered
heavy duty vehicles may have taken a step forward and may, you know, make them more viable.
(34:39):
Absolutely.
It will.
So that, that is very important to do is to continue incrementally improving every aspect
of it to make it more likely to be adopted.
Now, if they can get this done in, in, in semis, how long until they start doing this
(35:02):
on trains?
Now that is an interesting thought.
Because trains, I mean, you have diesel electric.
It's got electric in it.
Yeah.
Yeah.
But still got diesel.
You know what the fire member, right?
I think they were saying trains like one of the most efficient, you know, they're, they're
(35:24):
talking like one gallon per 200 pounds to get it across the country.
And I'm like, well, that's phenomenal.
So I think they might be the last to adopt it.
I think our cars would get it before trains.
And would probably need it before them.
Well, because they don't want to rebuild a bunch of engines.
They're going to, they want to use those like airplanes.
(35:45):
They want to use them 30, 40, 50 years.
Right.
Well, on the life span.
I think, yeah, I think the engines are going to be the last to adopt it because they're
already so amazingly efficient.
And they're not causing exhaust in cities, right?
Very true.
And that's one of the big drives to get especially refrigerated trucks to end up just idling
(36:07):
in the city for hours on end.
Yeah.
They want electric trucks in the city first because they want to get rid of that idling.
Just just run the AC.
That's all we really want.
We don't want the engine.
We just want the alternator.
100%.
So I think absolutely attractive trailer passenger vehicle.
I would even argue it could be possible that you would see it on airplanes before you saw
(36:32):
it on on train.
Interesting.
Yeah.
Interesting.
The weight because they're trying to do battery planes.
Battery is too heavy.
You go this way, take an eighth of the mast, all of a sudden, you can flip more.
It's not actually floating, but it kind of is.
(36:55):
But so I think it would probably be a good application, especially since it drops so
much mass for planes.
And yeah, I think the train would be last.
I'd like to know what size container housing these would be in to get a tractor or to get
(37:18):
a 18 wheeler down the road.
I'm picturing the backpack cartridge that Toyota was doing and just more of them like
a house.
Probably close to a house.
However, if it took 10 to do a house, it probably put eight in the tractor trailer.
I mean, we're sorry.
(37:39):
We have to take away the sleeper cab because we need room for batteries.
I don't think they do that.
Fuel cell, whatever.
No, no, you don't.
I mean, it's a form of battery.
You call them fuel cells, but they are also an energy storage device.
Yes.
You could still call a battery.
Yes.
Yes.
It's a pretty cool, interesting tech going on.
(38:06):
I do like that they self published.
I mean, yeah, it's UCLA.
God, I hope so.
Somebody there asked them now how to make a website.
Oh, man.
Yeah.
Yeah.
Yeah.
Yeah.
So many.
Okay.
(38:27):
It was interesting, though, that was the School of Engineering, but it was the chemistry
website.
Chemical engineering.
It counts.
It's just that school of engineering.
It didn't say which one, but maybe it was the chemical school of engineering.
I would have thought material science, but I don't know.
It doesn't say.
So much of material science is chemistry.
(38:50):
Yeah.
I have some other shows.
Oh, especially when you go to catalyst.
And now you're you're melting the two worlds pretty strongly.
Yeah.
Yeah.
Material science as a discipline is just awesome.
Because I mean, just it.
What doesn't it involve how many of our topics have been about material science improvements?
(39:13):
Yes.
Absolutely.
Absolutely.
So not a surprise.
I do like that, you know, we brought articles that we would read anyway into a show.
You mean articles that we have read anyway?
(39:35):
Yeah.
You read it before you decide to talk about it.
Yeah.
Well, I mean, before we were doing the show, I was still reading stuff like this.
Yeah.
And we talk about it in Waco.
Yeah.
There you go.
There you go.
Yeah.
I think early on we were even like, why don't we just bring microphones to in Fuego?
(39:57):
Yeah.
That's just an order night.
That would be pretty awesome.
Yeah.
Thanks for all the background.
All those Yahoo's.
Mm hmm.
Yeah.
Not that.
Yeah.
Hey, came to mind.
I know I can't help it.
(40:18):
Boo.
Can't help it.
I do like Yahoo Finance, but the rest of it, I'm not a fan of, you know, who's just not
that great.
You know, I do not remember a single commercial.
Except that.
But I remember the tag line.
Yeah.
Hey, that's all they wanted you to remember.
True enough.
True enough.
(40:39):
How many people still have Yahoo email addresses?
Hotmail.
I know people are hot mail addresses.
Yeah.
Yeah.
The one with an AOL address.
Yeah, I was about to bring up AOL.
Yep.
Man.
Hotmail is older though, isn't it?
No.
No.
Okay.
No.
(41:00):
No.
AOL is older than, than Hotmail.
Would be older than AOL.
I certainly didn't have AOL, but I had email at the time.
What the heck did I have?
I don't remember.
Well.
It was older.
So I was a part of BBS's.
Olds and boards.
(41:21):
I was too.
That's where I got everything.
I didn't have a separate email except at work, right?
At work or at school.
I had one, but no idea what it was.
Those were emails that came through IMS.
Much like it worked.
(41:42):
We had MSG.
Yeah.
Right.
That kind of that kind of email.
It doesn't matter.
I didn't have.
Yeah.
Anyway, let's not go back in time.
You want to do a final third and rate this bug?
Oh, I definitely want to rate this thing.
(42:05):
I definitely want to rate this thing.
All right.
Well, again, no transitions and it's been a really great casual smoke.
And I'm glad we had it where we can think about it instead of saving it for some special
event where we're not.
I mean, totally valid point.
Don't say that.
(42:26):
And I would dare say don't even say liquors for speciality.
Same thing.
Same thing.
Right.
Enjoy it when you have the time to enjoy it.
If you're amongst friends, there you go.
The difference is you can save some of the liquor for a special event.
You really can't save some of the cigar.
Well, yeah, you got there.
(42:48):
You got that, right?
Okay.
I'm telling you, part of the problem I have is that there are a bunch of other earth cigars
on this list as you well know.
But it's not the earthiest.
It's not the earthiest.
And it's not the most flavor packed.
(43:13):
Yet it is still such an awesome stick.
Yeah.
Right.
How do you manage that, right?
Exactly.
Yeah, actually that's tough.
Even though I only have three rooms.
This is kind of tough.
I know you really want to put it with the whiskeys, don't you?
(43:36):
I do.
Okay.
Final, final, final decision.
Final, final answer or whatever it was.
Yep.
Okay.
Same here.
All right.
Same here.
Wait a minute.
I got it.
You don't have to do that.
Okay.
It's fun.
(43:58):
Okay.
So where did Darryl put the Hawaiian rum?
Number three.
I know.
It made it into the top five.
It did.
All right.
I guess technically the top four.
Yes.
So number four is the, I'm just going to go through it.
(44:20):
Number four is the Roble 12 year.
Number three is this one, the Kohana Kila 122 proof.
It's going to be the only one over a hundred proof on this list.
Or over 110 or over 120.
122 number two is the El Dorado 12 and number one, Dipalmatico.
(44:42):
Mato one.
Yeah.
I was debating putting it in the second, but now I know the Dipalmatico is not.
Yeah.
Not Dipalmatico.
Sorry.
El Dorado is, I think is still a little bit better.
Yeah.
(45:03):
I'm, I'm right there with you on that one.
Uh, I, of those four, I think you placed it in the right spot, at least, uh, in my way
of thinking.
Wow.
So as far as the cigar goes, Bill put this in the number five spot.
Was this a surprise to you?
A little bit.
I thought it'd be a little bit lower because again, it isn't an earth bomb, but it is
(45:27):
delicious.
So he put it just above Evan Churikings gold and just below the man of war, Armada.
So number five, tough, tough, tough, tough.
And then number three was the blue eyed Jacks revenge.
Number two is the Perdomo 20th Maduro.
Number one is the man of war, puree authentico Maduro Corona.
(45:51):
What a name.
Did you put it there just so I'd have to keep reading that every time?
Oh, I did not, but that's an awesome reason to put it there.
So I'm actually kind of surprised that, that it went this high.
I mean, because you go through that list and you're, you're talking about ones that are
just jam packed full of flavor.
Right.
(46:13):
And, and yet this one isn't jam packed, right, but the flavor that it is.
It's above the part.
It gets heritage.
The big guy, bitter root.
The rocket, Patel catch 22.
Yes.
And the Evan, sure King's gold.
That's a good neighborhood.
It's an awesome neighborhood.
It's a good neighborhood.
And I was, I was a little bit shocked myself that it, that I put it up that high.
(46:36):
But it's, you look a little bit lower down on the list and it's, it's, it doesn't.
It seems better.
Right.
I hear you.
So yeah, that's the way that it went.
So that's the way that it is.
Sweet.
It's in the books now, baby.
(46:57):
Yeah.
All right.
Sweet.
I feel better.
Thank you.
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Welcome to Bookmarked by Reese’s Book Club — the podcast where great stories, bold women, and irresistible conversations collide! Hosted by award-winning journalist Danielle Robay, each week new episodes balance thoughtful literary insight with the fervor of buzzy book trends, pop culture and more. Bookmarked brings together celebrities, tastemakers, influencers and authors from Reese's Book Club and beyond to share stories that transcend the page. Pull up a chair. You’re not just listening — you’re part of the conversation.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com