Ep. #179: Dunbarton Tobacco & Trust Umbagog Bronzeback (w/ Bruichladdich The Classic Laddie, Steve Saka's Branding Choices, Factory Fire in Nicaragua & Listener Email on Cigar Lounge Etiquette)

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Gizmo (02:47):
Welcome to the Lounge Lizards podcast presented by
Fabrica Five. It's so good tohave you here. It's a leisure
and lifestyle podcast founded onour love of premium cigars as
well as whiskey travel, food,work, and whatever else we feel
like getting into. My name isGizmo. Tonight, I'm joined by
Rooster, Bubba, Senator, Pagoda,chef Ricky, and Bam Bam, a full
house of lizards.
And our plan is to smoke acigar, drink some scotch, talk

(03:09):
about life, and, of course, have

Senator (03:10):
some laughs.

Gizmo (03:11):
So take this as your one hundred and seventy ninth
official invitation to join usand become a card carrying
lounge lizard.

Bam Bam (03:18):
Plan to

Gizmo (03:18):
meet us here once a week. We're gonna smoke a new world
cigar tonight, share ourthoughts on it, and give you our
formal lizard rating. We discussSteve Saka's unique branding
decisions. We learn of a recentfactory fire in Nicaragua, and
we answer a listener email oncigar lounge etiquette, all
among a variety of other thingsfor the next two hours. So sit
back, get your favorite drink,light up a cigar, and enjoy as

(03:39):
we pair Brooke Lottie, theclassic Lottie, with Dunbarton
Tobacco and Trust Umbagog bronzeback.
A Nicaraguan Corona extratonight on the pod from
Dunbarton Tobacco and Trust.This one's the Umbagoge in
bronze back, and it's a 40 ringgauge cigar by five inches long.
And, boys, I am very, veryexcited to smoke this cigar

(04:00):
because there has been a lot ofhype around this release. That
is correct. Apparently, I Idon't if it was a retailer or a
journal put out this was theirnumber one cigar of the year.
Mhmm. I think either Senator orRooster saw it somewhere online,
and we decided to review it asour next Dunbarton Tobacco and
Trust. But definitely a littlehonestly, beautifully made

(04:22):
cigar.

Rooster (04:22):
Yeah. A little rustic though.

Gizmo (04:24):
Yeah, it's rustic.

Senator (04:25):
Yeah, I would say rustic. I think rustic is
beautiful.

Bam Bam (04:27):
Isn't there a glistening to the very little
sheen I'm getting on thewrapper, I think.

Chef Ricky (04:32):
Very Liga Provada esque

Bam Bam (04:33):
to

Chef Ricky (04:33):
Even the smell on the wrapper smells a lot

Bam Bam (04:36):
like The seams are pretty tight.

Senator (04:38):
This is a very veiny wrapper. Veiny. This is not
pretty.

Gizmo (04:42):
I was a little disappointed, honestly, when I
got these cigars in. They feelsmall in your hand. They are.
They don't feel significant.Obviously, it's 48 ring gauge by
five, but I think I was hopingfor something a little bit
bigger, a little bit more thanthis 48 by five we have in our
hand tonight.

Bam Bam (05:01):
It feels a little light.

Chef Ricky (05:03):
There's a slight box press to it too.

Bam Bam (05:09):
I think it's pretty handsome.

Gizmo (05:11):
I'm looking forward to trying it. People love this
cigar. Let's cut this thing,boys.

Rooster (05:15):
See we're getting on the cold draw and the wrapper.
Isn't the name Umbugak namedafter the fishing spot that
Steve Sokka used to go to?Right? That is correct.

Bam Bam (05:27):
Rooster does his research.

Rooster (05:29):
I think. And

Gizmo (05:30):
it could be Toro. No. It's a nickname for a smallmouth
bass. Oh. Toro nickname for

Bam Bam (05:35):
Giz does his research.

Rooster (05:36):
I mean, I do something something about fishing.

Gizmo (05:39):
Well, that's the bronze back. I don't know what Oombegog
stands for, but Coco puffs.Bronze back is a

Bam Bam (05:46):
fishing word. I don't think you're you're far off.
It's got this kind of cereal y

Gizmo (05:51):
It does.

Bam Bam (05:51):
Cocoa type thing happening. Chocolate cereal.
Yeah.

Chef Ricky (05:55):
Chocolate cereal notes.

Poobah (05:56):
The the aroma on the wrapper is terrific.

Bam Bam (05:59):
Yeah. And if you pull hard enough, you're getting some
pretty nice fruit notes

Gizmo (06:02):
on that cold draw.

Chef Ricky (06:03):
This isn't a rush. What are we doing here?

Pagoda (06:06):
Well, I don't know. I'm I'm sorry.

Bam Bam (06:07):
How many episodes are we in?

Gizmo (06:08):
This is episode 179.

Pagoda (06:11):
That's correct.

Bam Bam (06:12):
I've been zoning today. So I'm sorry, I gotta come Yeah,
earlier he, someone asked him aquestion. He was trying to guess
the color of the paint on thewall. All right, all right, I
gotta come I

Gizmo (06:20):
think it's small.

Bam Bam (06:21):
Correct. Look at it. What are getting at the end of
the first third?

Pagoda (06:26):
I was like, I think I'm done.

Bam Bam (06:27):
I'm ready to go.

Gizmo (06:30):
No. The cold draw is very nice. Yeah. Nicaraguan, though.

Bam Bam (06:34):
I I think this will be great.

Gizmo (06:36):
I hope so. Yeah. Alright, boys. And Pagoda, let's light
this thing.

Pagoda (06:40):
Alright. Light it again.

Gizmo (06:41):
Be done pardoned tobacco and trust. Umbugog bronze back.
Again, it's a 48 ring gauge.Corona Extra or Robusto or
Rothschild. Mhmm.
Three different Vitolas. You seeit named different things around
the Internet. And it's aNicaraguan cigar. And the price

(07:04):
on these is just under $11 each.I got them for $10.80 online.
And they were released justabout a year ago at PCA, April
sixteenth, twenty twenty fouraccording to Half Wheel.

Bam Bam (07:21):
That's pretty nice

Gizmo (07:22):
on the light.

Chef Ricky (07:22):
That is beautiful off the light. It's amazing to
me how he could consistentlymake great cigars at that price
point.

Gizmo (07:33):
Yeah, it's very reasonably priced.

Bam Bam (07:35):
Getting like a chocolate covered berry of some
kind.

Gizmo (07:41):
Oh, that's nice. I would definitely say it's full
flavored.

Pagoda (07:47):
Yeah. Full flavored.

Gizmo (07:48):
There's a lot of flavor.

Bam Bam (07:49):
Yeah, but medium bodied.

Gizmo (07:50):
Yeah. It's not kicking you around.

Bam Bam (07:52):
The flavor's full, yeah.

Pagoda (07:53):
I'm getting the dark, dark chocolate. Yeah. Yeah. Very
deep cocoa. Semi sweet for me.

Chef Ricky (08:01):
Yeah. Semi sweet. Mhmm.

Senator (08:03):
To Bam's point about, like, a chocolate covered berry,
it's kind of like a darkchocolate covered strawberry.

Chef Ricky (08:10):
You ever had like those

Pagoda (08:11):
A raspberry.

Chef Ricky (08:12):
Is it Brookside? Those Brookside chocolate
covered berries?

Gizmo (08:15):
Oh, I've had those. Yeah.

Chef Ricky (08:16):
Yeah. That's what it reminds me of.

Senator (08:19):
Flavor's good.

Rooster (08:20):
That's a that's a blueberry, isn't

Bam Bam (08:21):
it?

Chef Ricky (08:21):
Yeah. Yeah. The blueberry. Yep.

Gizmo (08:23):
Is anybody getting a little bit of a salty thing? I
am. I'm getting a salty thing onthe front of my tongue. Not yet.
I like it.

Chef Ricky (08:30):
I'm getting a tingly sensation, I'm guessing, you
know, from the nicotine orwhatnot. There's definitely, I
think, going to be a littlenicotine hit here, obviously,
with it being in Nicaragua andall.

Bam Bam (08:41):
You know, there's something nourishing about this.

Chef Ricky (08:43):
Oh, yeah.

Bam Bam (08:43):
Yeah, really. It's very good.

Gizmo (08:47):
Yeah. I really like this on the light.

Bam Bam (08:48):
Someone has some indigestion I can hear there.

Pagoda (08:51):
That's bug me.

Bam Bam (08:53):
It's from the corner. What did you eat earlier?

Rooster (08:57):
Lamb Broganjosh. Broganjosh.

Bam Bam (09:02):
Hey. Hey. Hey.

Gizmo (09:05):
So this cigar features a very unique band. Of course, a
one off here. It simply saysOompa Gog on it, and it's green
with gold text and a gold bandon it, guess. Yeah. Right?

Bam Bam (09:20):
There's a top gold edge, bottom edge of gold.
Handsome green color.

Senator (09:25):
I just don't understand. This is a Dunbarton
cigar, right? Yeah. I mean, hisother Dunbarton cigars have like
a Dunbarton branded label

Bam Bam (09:33):
on There's seal of some kind, yeah, a logo.

Senator (09:35):
Yeah, and like, I I thought there was some
uniformity to their bands, butis it like every line he makes
like a totally different band?Apparently.

Chef Ricky (09:44):
It seems that way, because he has the Muesta de
Saca. I think that's also a verydifferent band from or the
Dunbarton stuff.

Gizmo (09:53):
The Soper Masons all have

Bam Bam (09:54):
a different band altogether.

Senator (09:56):
Yeah. I'm kinda curious the next time we see him. I just
don't really understand why. Imean, it's cost him more money

Bam Bam (10:01):
to

Senator (10:01):
produce all of these. And if someone picked this up,
they wouldn't even know it's aDunbarton cigar. It doesn't say
Dunbarton anywhere.

Bam Bam (10:07):
It's a great point. Yeah.

Gizmo (10:09):
Especially if it's laid out like it's singles in a
retail shop or something, youwould never know even if you
like Dunbarton that this is oneof those. Yeah. But it's also
the same like you just saidabout the Muestro de Saka. That
comes in a coffin, if youremember, and it's individual
coffins. The red meat loverssays red meat lovers, kinda like
this says oombegog.
No markings on a friend ofBarton. So it is an interesting

(10:30):
marketing choice. You know?

Poobah (10:31):
But it wouldn't but it wouldn't be stocked loose. It
would be stocked in a box withthe logo and the box open.
Right? You would think.

Senator (10:39):
You would think.

Gizmo (10:40):
You would think. Not always. Yeah.

Bam Bam (10:42):
Not a great branding idea if you want to create
consistent branding across allyour products.

Senator (10:45):
Yeah. Just know, there's something the reason I
say it, you know, it's like Ilove when you become a fan of a
particular brand, like, youappreciate that Padron band that
you see across, you know, theirlines, or, you know, Fuente, if
you're a Fuente guy. I just wishthat Dunbarton had, like, a
consistent kind of branded

Bam Bam (11:05):
I'm with you on this.

Senator (11:05):
Band that they use that you know that's a Dunbarton
cigar as soon as you see one.

Bam Bam (11:09):
It's gonna be interesting to hear his answer.

Poobah (11:11):
Well, there's always an internal struggle with branding
and marketing where everybodythinks that everybody's got an
opinion, you know, becauseyou're dealing in the
subjective. So who knows whatinternal arguments went on about
why to make this ban the way itis. To reinforce senator's

(11:33):
point, I mean, I believe inhaving a consistent trade dress.

Bam Bam (11:37):
Mhmm. These come in a box

Rooster (11:39):
or was it a bundle?

Gizmo (11:41):
This came in a 10 pack bundle for me. There was no box
or branding or anything. Iordered a 10 pack. They came
like that. It's like acellophane.
Yeah. Cellophane kind of wrappedbundle of 10. There was no box.
There was no branding on it oranything.

Poobah (11:56):
Oh, I see.

Gizmo (11:56):
I looked at it and I was like, there's literally nothing
there. It just And it lookedlike it was packaged like that
from the manufacturer. It's notsomething the retail shop did,
you know? I see. So I don'tknow.
I find the whole thing very odd.

Bam Bam (12:09):
Yeah. We'll have

Gizmo (12:10):
to ask them about it.

Poobah (12:10):
Yeah. Maybe ask them about it because it's smart to
have consistent trade dress onyour retail goods because it
just reinforces the brand in,you know, on an ongoing basis
becomes familiar to

Senator (12:26):
the customer. Make it easy on the customer. If you
love one Dunbarton cigar and youwalk in a shop and you see other
cigars with a Dunbarton brand aband on it, you're probably
going to try them and buy them.Yeah. If you love Dunbarton and
saw this, you'd have no clue heeven makes it unless you did
some homework.

Gizmo (12:39):
Honestly, when we first spoke with him and we enjoyed
his cigars, I didn't evenrealize he made that red meat
lovers, which a lot of peopletalk about. I didn't even
realize that was one of hiscigars until, you know, sometime
later. Yeah. You know, similarto

Rooster (12:51):
He makes a lot of cigars.

Poobah (12:54):
There's a

Gizmo (12:54):
lot of

Bam Bam (12:54):
different method in his madness with this, so we'll talk
to him about it. It's gonna be agreat question to ask.

Gizmo (12:59):
Yeah. But this is off to a great start for me.

Bam Bam (13:02):
What are you getting on a retro?

Gizmo (13:03):
Little like a nuttiness of some kind. I don't know if
it's it almost tastes likeroasted Roasted.

Poobah (13:10):
Exactly. Like

Gizmo (13:10):
a roasted almond or I wouldn't say it's sweet.

Bam Bam (13:14):
It's like a roasted pine nut

Gizmo (13:15):
for me. Pine nuts. That's fair. Okay.

Bam Bam (13:18):
And it's sweet on the finish for me.

Gizmo (13:20):
I'm getting more sweetness in the traditional
draw than I am through theretrohale. Yeah? Yeah. I think
the retrohale I would call moresavory for me.

Bam Bam (13:28):
I think the aroma is on the savory side for me.

Chef Ricky (13:32):
Yeah. Aroma savory, the retrohale, especially on the
finish, and it might be becauseI've gone a while without a
cigar that everything feelsreally fresh right now for me.
There's a sweetness on the endof the retrohale.

Bam Bam (13:44):
That's exactly what I said.

Chef Ricky (13:45):
That's reminiscent almost to like it reminds me of
hookah, like a berry hookah, buta berry faint. It's not that
profound where and, you know,hookah, it's like, you know, the
flavor is so forward. Wow. Butthere's a lot of sweetness here.
And I don't smoke hookah.
Haven't smoked hookah in years.

Bam Bam (14:01):
I smoked hookah last week. Yeah.

Senator (14:04):
Was gonna say Bam's our resident hookah expert.

Bam Bam (14:06):
I do like a good hookah from time to time. Great. I know
I do.

Rooster (14:08):
What'd you get? Grape mint?

Bam Bam (14:10):
It was mint.

Rooster (14:11):
Just mint.

Bam Bam (14:12):
Just mint. Double

Senator (14:13):
mint. Bam's signature is double fisting a hookah in
one hand

Gizmo (14:16):
and a cigar in the other hand. Are you serious?

Senator (14:18):
I've personally witnessed it through this. You
did that.

Bam Bam (14:20):
Wow. Double fisting the hookah. Was awesome.

Gizmo (14:23):
So do you inhale the hookah?

Bam Bam (14:24):
Yes.

Gizmo (14:25):
Okay. So how do you discern when you're having some
drinks and you're smoking ahookah in one and a cigar in the
other?

Bam Bam (14:31):
That's costly.

Gizmo (14:31):
That's that's really some work

Bam Bam (14:32):
right there. Need to

Poobah (14:33):
be skilled. Is that like bong hitting tobacco kinda?

Bam Bam (14:37):
Yeah. It's more vain. I guess so. But you know, I've
never ever gotten high inhookah,

Poobah (14:43):
but I do Well, not high, but I mean, doesn't it go
through water?

Bam Bam (14:46):
Yeah, it does. Yep. Or milk. And they have charcoal on
top and that it heats from thetop down. It's interesting.
And you have to fully inhale it,so you're taking it all the way
in, and the mark of a goodhookah smoker is how far you can
billow your smoke out.

Chef Ricky (15:03):
Yep. And how

Bam Bam (15:04):
white And you really need to inhale

Chef Ricky (15:05):
white and cloudy it is, yeah.

Bam Bam (15:09):
Satisfying.

Senator (15:09):
Yeah. I'm not a good hookah smoker because I've had
it maybe twice, and I smoke itjust like a cigar. I do a smoke
in my mouth, and I blow it rightback out.

Bam Bam (15:16):
Yeah. It does take some some practice.

Gizmo (15:19):
I learned something about you tonight,

Bam Bam (15:20):
man. Alright.

Rooster (15:21):
You like hookahs.

Poobah (15:22):
Correct. No. There's always there's there's always
multiple things to unpack.

Bam Bam (15:26):
That's also correct.

Chef Ricky (15:28):
There's there's a lot to

Poobah (15:29):
pack in. There's a lot to unpack.

Bam Bam (15:31):
Yeah. There's a lot going on over there.

Poobah (15:32):
Doing a lot of

Bam Bam (15:33):
packing in.

Gizmo (15:38):
So, boys, let's talk a little bit about the story of
the Umbogog Bronzeback. Ofcourse, this cigar was blended
by Steve Sako, who's the ownerof Dunbarton Tobacco and Trust.
The cigar's makeup, it has aNicaraguan binder, a Nicaraguan
filler, and the wrapper is USAConnecticut Broadleaf. And the
Connecticut Broadleaf wrapper isdesignated as what he calls two

(16:01):
LS coming from a lower part ofthe stock than traditional
wrapper. The cigar is advertisedas less dark and less sweet than
his original Umbugag, and that'swhat we're experiencing.

Bam Bam (16:14):
Less dark than this?

Gizmo (16:15):
Less dark and this is supposed to be less dark and
less sweet

Bam Bam (16:18):
Wow.

Gizmo (16:19):
I guess than the other Umbugag that he released.

Chef Ricky (16:21):
Interesting because I think it's it's pretty sweet
and dark in a pleasant way.Yeah. Right. So

Gizmo (16:26):
two l s is and I'm reading from Halfwheel here, so
thanks to them. It's adesignation for the leaves
typically situated between thethe third to the halfway point
on the stock. They sit beneathwhat is called the mediums
according to Saka in a post onhis Facebook Facebook page. This
section of the plant produceswrapper with a different hue and
flavor profile rather than bethose classic sweet, earthy, and

(16:51):
cocoa notes exhibited byBroadleaf. The two LS leaves
typically give the smoker aslightly less sweet but
significantly more pepperysmoking experience.
And like we said, the bronzebackis a fishing reference, a
nickname for the smallmouthbass. Saka says that this cigar
is his homage to the Henry Claycigars that were sold in the

(17:12):
nineteen eighties and nineteennineties. Interesting. Anybody
out there looking for somehistory on Dunbarton tobacco and
trust, We have done three othercigars from Dunbarton, the
Moestro de Saka, the Bewitched,the Cincompromiso Salexio number
four, and the SobremesaCervantes Fino. So this is the
fourth one tonight, and we diddo some history on those other

(17:33):
episodes.
And, of course, the highlightone is episode 128 when we
actually had Steve Saka on theepisode live from PCA. We cut
him in to an episode while wewere smoking his cigar here in
this room, and people seem toreally love our conversation
with him, and I I really foundit to be interesting. We
reference him the time.

Bam Bam (17:54):
Yeah. A lot of fun.

Gizmo (17:55):
So check that out if you get a chance. The other two, one
ten and one forty, have somehistory on Dunbarton. Of course,
Steve is most famous for beingthe president of Liga Pravada,
drew a state for a long periodof time, brought Liga Pravada
into the world with Nick Melloand who's now at Foundation
Cigars, And they brought Ligainto the fold and, of course,

(18:17):
you know, have been verycelebrated industry wide for
their contributions to turningDrew Estate into really a
premier, you know, high levelbrand with that with that line
specifically. So that's that'swhat we got tonight on the
Umbogog Bronzeback Boys.

Poobah (18:31):
I'm impressed with the build. It's it's it's the con
you know, outside looking in, II think the group was kind of
like, oh, it well, it's a littlebit of a rusted wrapper, but
I've got a pretty sharp burn on.

Gizmo (18:46):
I do too.

Bam Bam (18:47):
Same. Yeah. Beautiful bright white ash.

Senator (18:49):
It's well constructed. I agree.

Gizmo (18:51):
I love the smoke output too. I mean this thing is

Bam Bam (18:54):
Nice.

Gizmo (18:54):
Beating some of the big ring gauge expected chimneys
that have failed us in smokeoutput. This thing is a little
48 ring gauge chimney.

Poobah (19:01):
Yeah. The combustion I mean

Gizmo (19:02):
it's crazy how much smoke I'm getting.

Bam Bam (19:04):
One other thing. We were worried about this being a
quick smoke. I don't thinkthat's an issue here.

Gizmo (19:09):
We just got to take our time.

Bam Bam (19:10):
It's satisfying.

Chef Ricky (19:11):
It's satisfying and I think it's a pretty intense
smoke. I think if you try toblow through it, it's going to
kick you in the ass a littlebit.

Bam Bam (19:18):
I just think it's so satisfying. You kind of savor
the moment in between eachstraw.

Poobah (19:22):
Yeah. I'm relaxing with it. It's very approachable.

Chef Ricky (19:25):
Feels good in the hand too.

Senator (19:27):
I agree. The thing I like most about this is just how
much flavor you're getting withsuch an insanely smooth
delivery. And that's Like,velvety, creamy smoke. Mhmm.
Nothing harsh or nicotine heavyabout it.
It's just super pleasant.

Bam Bam (19:45):
And that's that's exactly why you're taking your
time between each straw

Gizmo (19:48):
Yeah. To experience that. And you're satisfied every time.
Totally. Yeah.
The thing too, and I think wetalked about this a little bit
with Steve and we've talkedabout it after we met with Steve
and kind of started to reallydig into to what he does and who
he is, I love that he createsNicaraguan, primarily Nicaraguan
blended cigars that don't punchyou in the face. You know, so

(20:08):
many Nicaraguan Mhmm. Puros. Iknow this one's not a puro.
Okay?
But so many Nicaraguans heavy inNicaraguan, the binder, the
filler, and the wrapper.Oftentimes, you light it. It's a
pepper bomb. It punches you inthe face. He finds a way to
deliver stuff that is smooth,has a touch of sweetness, and
isn't trying to knock you aroundbut is still giving you a really
full flavorful experience.

Poobah (20:29):
Yeah. And may be because of the Connecticut broadleaf.
That may be just balancing outthe blend a little.

Gizmo (20:38):
Yeah. Very well could be. Or just whatever tobacco he's
choosing in that filler. Yeah.It just kinda levels itself out
that it's it's not knocking youaround.
So let's talk about some news,boys. We have a good one and a
bad one. We're gonna start witha good one. This one is
celebrating the Foundation CigarCompany, their tenth anniversary

(20:58):
with a new cigar coming out atPCA. It's a large Salomon made
in Nicaragua by AJ Fernandez,which we're gonna talk about in
a second.
Features a hybrid wrapper grownin Connecticut. Launching, like
I said, a PCA, fifty eight ringgauge cigar by seven inches
long. Dousa. Which is exactlythe same size as the Bahike 58,

(21:22):
except this is a Salomon andthat is a Parejo.

Bam Bam (21:25):
Two baseball bats.

Gizmo (21:25):
Yes. Large baseball bats, of course. Pretty cool. The are
apparently covered in a wrapperfrom the Connecticut River
Valley that Nick Mello, who wejust mentioned, was with Steve
Socke at in their days at DrewEstate, Liga Pravada. He says
that this is a hybrid betweenbroadleaf and Habano seeds grown
in the Connecticut River Valley.

(21:46):
Under that is a Brazilianmatafina binder, and then it's
an entirely Nicaraguan fillerblend, combinations of tobaccos
from Esteli, Jalapa, andCondega. And like I said, most
of the stuff is coming from AJFernandez. This is interesting.
The cigars are gonna be $35 apiece. Wow.
So $350 for the box of 10. Only2,000 boxes will be available.

(22:10):
And then there's an even morelimited 20 count box geared
toward true lovers of FoundationCigar Company, which will be
released for $700, 7 hundred and50 boxes in total. And this is
pretty cool. Look at the boxpresentation on that.
So the trays actually pop out ofit. The two trays of five pop
out of it and then there's 10 onthe bottom of that humidor. So

(22:30):
pretty, pretty cool there.

Bam Bam (22:31):
That's what you're paying for.

Gizmo (22:32):
That's what you're paying for. So

Rooster (22:33):
It's like a humidor.

Gizmo (22:35):
Yeah. Yeah. So like I said, this will be previewed at
the PCA show that we'll be atand then will be available
sometime later this year. Socongratulations to Nick Mallelo
and ten years of FoundationCigar Company.

Poobah (22:49):
Yeah. There's so much unlimited creativity, I think,
that that these blenders can tapinto. Almost like blending
genres of music. You know, youcan I know you and I, Gizmo,
talk about Rick Beato

Gizmo (23:05):
Yeah?

Poobah (23:06):
And and which is a little bit everyone's not gonna
know about him, but who's asound engineer. But it's like
almost like it's an art form.And I think that there's a lot
of blenders out there who arereally they're really trying.
They're trying to push thelimits. They're trying to take
different Nicaraguan tobacco andand and, you know, use

(23:28):
Connecticut broadleaf and dothings.
And and and I think thecreativity in in new world
cigars, there's a lot todiscover.

Gizmo (23:36):
I think also I think that the market has demanded,
especially with the pricing, howthings have gone both in the
Cuban space and the new worldspace, there's a lot of
opportunity for manufacturers tocome in, make some good money,
and, you know, have creativeblending, try different things.
We've tried a lot of thesecigars in the pod that on paper
maybe wouldn't be interesting tous, but then when we smoke them,

(23:58):
completely blow us away. Youknow? And it just comes down to,
like, you know, what chef doesat his restaurant every day.
It's like trying to come up withnew unique things from the
ingredients you have and Mhmm.
Hopefully put something greattogether.

Rooster (24:09):
But you think it's more so now because the Cuban prices
have gone up so much thatthey're trying to come out with,
like, newer blends out of NewYork?

Bam Bam (24:17):
We talked about that at the last

Rooster (24:18):
I mean, the tobaccos have always been available to
them. They're growing a lot oftobacco.

Bam Bam (24:22):
But Steve said that at the last show, there's now an
opportunity worldwide. So Ithink someone like him knows how
to make cigars. He makes theevery man cigar. Cigar for every
guy at every price point.

Poobah (24:35):
I think the Habanos essay prices price hikes have
created some open space maybepotentially.

Gizmo (24:42):
Well, certainly worldwide, that's definitely the
case.

Poobah (24:45):
There's no question. Open space for some creativity.
I think there's open space forCuban you know, lovers of of
Cuban tobacco, Cuban puros whoare looking for maybe more of a
a medium experience but fullbodied that there's open space,
I think, there in the marketpotentially for blenders.

Senator (25:07):
I think even broader. I I think just culturally, there's
just a huge desire forcreativity and innovation and a
greater receptivity of doingthings differently. I mean, you
think about years ago in incigars and like many products,
like, everybody just wanted kindof a large mass produced brand

(25:29):
that was consistent and thatthey were familiar with, and
that's just what they boughtevery single time. I mean, we
used to laugh at our formerlounge, an older guy who would
literally smoke the exact samecigar

Bam Bam (25:39):
Every day.

Senator (25:39):
Twice a day, and would never deviate from

Poobah (25:42):
that. Correct.

Senator (25:43):
And that I think represents kind of an old school
way of consuming certainproducts. I think you look at
now where, like, I've never seenin just my lifetime people more
open to little boutique brands.I mean, I meet people all the
time who tell me about a cigarI've never heard of, a brand I'm
unfamiliar with. I mean, we justdid in April stoic. I had never
heard of stoic.

Bam Bam (26:03):
Yeah. Off the charts.

Senator (26:05):
News to all of us.

Bam Bam (26:05):
Off the charts.

Senator (26:06):
And like they're making a great product, so I just feel
like anyone in the business haslicense to get more creative now
than they really ever had, whereyou couldn't take those risks
before and be rewarded, I feellike now people are very happy
to reward those who are doingthat.

Gizmo (26:21):
And I think there's also been a lot of new entrants, not
only just because of the priceincreases, but also what
happened with COVID wheneveryone was forced to be home.
You know, we saw the demand boomfor cigars because people were
at home and trying new hobbies.I mean, that's where really when
we all came together as a groupand connected. And and I'm

(26:41):
imagining there's a lot ofpeople out there that took that
same opportunity, you know, andnow it's a part of their
lifestyle. So I also kind ofparallel it to what you see with
craft beer, what you see with,you know, new types of entrants
into the whiskey market, both inAmerica and outside America.
Like like to what senator wasjust saying, I think people are
demanding more interestingthings from boutique brands that

(27:04):
they've never heard of, andthey're more receptive to the
idea that something great can becreated by your neighbor. It
doesn't have to be by the bigconglomerate that you've been
hearing about for fifteen,twenty, twenty five years,
especially when thatconglomerate puts the price at
such a point that it'sunreachable for you

Bam Bam (27:22):
and the That's the key. It becomes much more affordable
and available. Exactly.

Gizmo (27:27):
And you feel good about supporting a small business.

Rooster (27:29):
Correct. And they're doing a good job at it. Yeah.
Mean, there's so many cigarsthat we have had lately.

Bam Bam (27:35):
That's what we're smoking tonight.

Rooster (27:36):
Yeah. Mean, right around $10 to between $10 and
$15 and they really deliver.Yeah. And we're scoring them.
They're getting very high scoresbetween eights and tens.

Gizmo (27:46):
Yeah. Even compared to when we started the podcast.

Poobah (27:49):
I was just about to go there.

Gizmo (27:50):
I think I think if you think about our track record as
far as ratings and stuff, and weif you look at the trend there,
I almost feel like we've found away to bring what we're
experiencing as better cigarsinto the podcast. Now, are
people making better cigars? Arethey blending better cigars in
the last few years? I'm notsure, but it seems to me that

(28:12):
more often than not, we sit downwith a cigar we're unfamiliar
with, and we're having a goodexperience.

Bam Bam (28:16):
Correct.

Rooster (28:17):
And it's also a big thanks to our listeners who are
actually doing thisrecommendation for the new
cigars that we would have neverheard of.

Poobah (28:25):
I agree. I I would second that. The I do think that
there's there's more open spacethan ever for creativity. And I
do think that I do think thatblenders are leveraging that and
and they should. You know, youhad these you know, we're all
Habanos oilists, and we'llalways love the catalog and all

(28:45):
the staples within.
However, with all the priceincreases, it's good to keep an
open mind. And and and I dothink that there's there's
opportunity right now that'sunique. But I also

Gizmo (29:01):
I also wanna say too, I think it's bigger than Habanos.
I think we have seen so many ofthese catalogs

Bam Bam (29:06):
Sure.

Gizmo (29:07):
Ramp up their prices to a point that finding a 10 or a $7
cigar, $10 cigar, $12 cigar thatyou love like we did with the
Aladino, like we have withFabrica V, like we did with that
stoic cigar, those are winsbecause A, they're giving you as
good or better of an experiencethan some of these cigars that
are priced in the twenties andthirties. And you can get them

(29:27):
and they're cheap and they'regood and they're consistent.

Poobah (29:30):
Yeah. Sure. They're good. They're consistent. And
it's a good thing.

Bam Bam (29:33):
It's a fun journey, honestly.

Gizmo (29:35):
Yeah. Alright, boys. It's time now to move into our
pairing tonight. We have ascotch, a whiskey. It's called
the Briclotti, and it's theclassic Lotti and a very, very
interesting bottle tonight fromthem.

Bam Bam (29:49):
Looked like a tequila bottle

Gizmo (29:50):
to me. It does look like a tequila bottle.

Bam Bam (29:52):
The turquoise bright turquoise color.

Gizmo (29:55):
Bold white text. So this is a single malt scotch. Cheers
boys. Cheers. See how this is.
I haven't sipped it yet. I knowBam Bam's been nibbling on it.
That's a little hotter than Iexpected.

Senator (30:14):
It's so I'm gonna warn everybody. Yeah. You need ice
for this. Wow. And it opens upvery nicely with ice.
Really?

Gizmo (30:21):
Can you pass it around, please, senator? I'm sorry. It
looks like one of the Jenner'stequilas. Looks like an agave
that you'd find at on the bottomrow at Anejo restaurant in
Tribeca.

Chef Ricky (30:31):
No. No. Not even. You wouldn't even find that on
the bottom row. You'd find thathidden in the basement because
the distributor insisted that wetake a bottle just so we could
try it, but no one ever daresbring it bring it out around me.
So it just stays hidden in thecave somewhere until we decide
to clean clean house, and itbecomes a gift to somebody we
don't like.

Gizmo (30:52):
Alright. So you're saying you don't judge a book by its
cover. Brutal. That's a brutaltake. So boys, we did, we did
pause for a second and put someice in the drink because senator
had sipped it and recommendedit.
This is a hundred proof singlemalt scotch, 50% ABV. So I'm
gonna try it now and see what weget.

Poobah (31:15):
I I like it with the ice in it.

Gizmo (31:18):
Oh, it's definitely good with the ice in

Bam Bam (31:20):
it. Really?

Gizmo (31:20):
Yeah. I like it. I like it with the ice.

Bam Bam (31:22):
Chef, you stay in Isleas tonight? Me.

Chef Ricky (31:24):
I'm staying Isleas.

Bam Bam (31:25):
Me too. Yeah. I kinda

Poobah (31:26):
I don't mind it. The branding is really divergent,
and and somewhat misguided. Iwould not, not somewhat, I would
I would have killed this tradedress in three seconds. I don't
know about you guys, but it's aso for the listener, it's a
matte bottle painted turquoise.And it just it seems divergent

(31:51):
from really what Scotch isabout.
Exactly. And so for me, it hasthis modern all caps topography.
Just seems divergent from thecategory. And I they're probably
trying to be disruptive, but itit it doesn't align with the

(32:15):
tradition of of single maltscotch.

Chef Ricky (32:19):
It almost feels like scotch that's marketed to a more
feminine side of the demographicor something or or maybe hipper

Rooster (32:25):
or Then why make it so hot, though?

Chef Ricky (32:27):
Yeah. Know. It it goes against everything that's

Bam Bam (32:30):
It doesn't even look like a scotch bottle. No. It
looks nothing

Senator (32:33):
like a So I agree with all the commentary. I mean,
obviously, this wouldn't benecessarily my first choice for
designing a bottle of scotch,but I will say, it definitely
stands out.

Bam Bam (32:44):
It stands out.

Gizmo (32:45):
Oh, there's no question about

Senator (32:45):
Whenever I've seen this in an airport, it's the first
thing my eye is drawn to. And Idon't know. There's something I
don't fully hate about it. It'shard to explain.

Rooster (32:57):
Yeah, but do you like it? It's disruptive.

Senator (33:00):
You like the scotch? Yeah. I think it's actually very
good. So ironically, I had thisdo you all remember a good
friend of mine, Lizard Ross, whohad recommended I I spent some
time at his place in DC, and heloves scotch, and I said, just
pour me things I haven't hadbefore. So one of them we
reviewed was the Buna Haben.

Gizmo (33:22):
Yep. Buna

Bam Bam (33:22):
Haben. Buna Haben. Yep. Buna Haben 12.

Senator (33:25):
Yep. And we really like that, and he had recommended I
had never tried it before, andthat did well. This was another
one that he had poured, and Iremembered it was high proof,
and I just had a little bit ofice, and it opened up
beautifully. Like, you know,we're getting to warmer weather.
This is a scotch that like,there's some sweet notes that
you get.
Sure.

Gizmo (33:46):
I would say, Senator, while you're sipping, it's very
thin.

Senator (33:49):
It is. It is. There's like citrus you get

Bam Bam (33:52):
in this.

Senator (33:53):
It's a really nice kinda bright flavor profile for
a scotch that I would absolutelydrink this in the spring and
summertime, and I think it'slike a nice departure from a lot
of the traditional single maltscotches that are out there.
Like, to me, this is a betterversion of, like, a Glen Leavitt
twelve that skews, like,fruitier, lighter. So I I really

(34:15):
like actually what they've done.I think it's pretty unique.

Bam Bam (34:17):
You know, we're drinking this without ice, chef
and I. I'm getting butterscotchon a finish.

Chef Ricky (34:22):
Yeah. I was gonna say I'm getting vanilla
butterscotch here.

Bam Bam (34:24):
Something like that. Me too. Me the heat up front, it
dissipates pretty quickly.

Poobah (34:29):
It

Gizmo (34:29):
does. How many sips did that take you for the heat to
kinda

Bam Bam (34:31):
About three.

Gizmo (34:32):
Three to four. Like your mouth to adopt.

Bam Bam (34:33):
It's more comfortable. It takes a while, but it kind of
keeps your attention, little bitof a punch initially.

Poobah (34:39):
Don't mind it. And I think it's pairing well,
actually quite-

Gizmo (34:42):
I think it's pairing very well with the cigar. There's no
question about that. Correct. Iactually think they're standing
up very nicely next to eachother.

Poobah (34:48):
Yeah. So, I mean, the branding in the bottle aside, I
can put that aside. That's good.But as an advertising guy, it
bothers me. You know?
I would have killed it.

Chef Ricky (35:01):
My daughter loves the color teal and I feel like
she'd asked me to make a lampout of this bottle at some
point.

Gizmo (35:07):
You can take it home with you tonight after we finish it.
Correct. So boys, let's talkabout the classic Lottie for a
second here. This is theirflagship unpeated single malt
scotch. It's designed toshowcase the distillery's
commitment to terroir andtransparency which I have a
question about.
I'm curious what you can seethat transparency. And there's

(35:27):
another component too that's nottransparent. So like we said,
this is unpeated, completelyunpeated, trying to offer a
floral, fruity, and maritimecharacter. It's made with 100%
Scottish barley. They sourcetheir bar barley from various
Scottish farms emphasizingregional differences.
It's bottled at 50% ABV, 100proof, and it has its natural

(35:49):
color and is non chill filteredpreserving its full character.
What's interesting about theclassic Lottie from this maker
is there's no age statement onit. So that's something that
kind of irks me, I guess, when Ihave a single malt scotch is I
like to know at least some sortof component of age as opposed
to having to guess. And then Ithrow it to you guys, is what

(36:13):
age do you think this is sittingat based on how it's drinking
right now?

Senator (36:18):
So I'll just say, I think most of this is 12.

Pagoda (36:22):
You know, 10 to 12, right?

Senator (36:23):
Yeah. Like, you know, the fact that these guys have
this with no ice, and this ishundred proof, I mean, most
single malts that we drink are,you know, 80 proof.

Pagoda (36:33):
80 proof. Yeah.

Senator (36:33):
And a lot of them, meat can drink a little hot. Like, a
lot of us with a single maltwill have like a chip of ice
just to mellow it out a littlebit. So I think for to be able
to drink a hundred proof meat,and I think the fact that I put
a little ice, honestly less thanI put in certain other single
malt scotches, and it is smoothand has opened up beautifully, I

(36:54):
think this has got to be mostlytwelve year. I'll also say, you
know, I share the same sentimentaround you expect an age
statement with single malts.Yeah.
But ironically, like, I was justlooking at my bar just the other
night at, like, random bottles Ihaven't touched in a long time,
and I was really shocked. Thereare a number of scotches that
don't put age statements. Like,there was a Dalmore Portwood

(37:18):
that at some point I was gifted,and there's no age statement on
it. I was like, shocked, becauseDalmore, they have like very
regimented twelve,

Bam Bam (37:25):
fifteen That must be why you got it as a gift.

Senator (37:27):
Clearly. And and clearly from no longer a friend.

Poobah (37:33):
On sale.

Bam Bam (37:35):
By the way, he puts the all the gift bottles with their
name, the

Gizmo (37:38):
Oh, yeah.

Bam Bam (37:38):
You definitely do you

Gizmo (37:39):
have a

Bam Bam (37:39):
spreadsheet in there? He classifies them based

Senator (37:41):
on I wish I did because I couldn't figure out where I

Poobah (37:44):
got this.

Senator (37:44):
But That's funny. And then even some higher end
bottles. I mean, Glen Marengi,the Signet, that's a 200 and
something dollar bottle. Thereis no age statement on that. So,
you know, you see it, I think,more than we realize in the
single malt world, but we're ofcourse accustomed to most of the
time seeing the age statement.

Gizmo (38:00):
So what's interesting having said all that is that
there's actually a code on thebottle called the recipe code,
which is a unique code printedon each bottle that allows
drinkers to look up specificcask composition online.
Obviously, I don't even know ifthere's another manufacturer
that does that. But having saidall that, they're going to that
level but they don't reveal theage. So you can go in and

(38:23):
understand every aspect of thecask except the age on

Poobah (38:26):
it. K.

Pagoda (38:27):
So does it tell you what barrels these are in?

Poobah (38:29):
Yeah. Are they sherry or are they American?

Gizmo (38:31):
Not sherry. You'd have to look at the bottle. I'm not
sure.

Bam Bam (38:33):
Oh, alright. Oh, okay. While he's doing that, do we
know how much this is?

Gizmo (38:36):
This bottle is $60, Bam. Alright.

Chef Ricky (38:38):
Wow.

Gizmo (38:39):
Really cool. Bucks of total wine. I got it.

Pagoda (38:41):
What's about typical Scotch bottles right now? Mhmm.
Winning the average 12 year old.

Bam Bam (38:45):
So, Pagoda, you're a big Scotch guy. Pooba, so are
you. Would you pursue would youhave a bottle of this in your
cabinet?

Pagoda (38:52):
I'd have it, but I wouldn't pursue it.

Gizmo (38:54):
Yeah. Yeah.

Poobah (38:55):
Yeah, it's the same.

Pagoda (38:56):
Mhmm. Okay. The thing is, you know, I like scotches in
the sherry cask mostly.

Bam Bam (39:02):
A lot

Pagoda (39:02):
of them.

Bam Bam (39:03):
You've put ice in your glass, right?

Pagoda (39:04):
Yeah, it is definitely. It's opened up quite a bit. It's
definitely a lot more drinkable.I think for me, knee, the first
few sips just got a lot of heatall the way down in my chest,
and I thought it was a bit hot.So I was, I knew that it was
definitely over 80.

Bam Bam (39:17):
If there's enough for a second glass, I'm gonna try it
with the ice. I can imagine thisbeing a great springsummer
drink.

Senator (39:22):
Yeah. I mean, I'm not kidding. With ice, this is so
smooth. Yeah. You could justguzzle an entire glass of this
and not even think It's chilled.

Gizmo (39:30):
Yeah. It's interesting though for how how it's it's not
viscous at all. At 50%, like,it's it's, like, disconnected
for me. Like, I would think thathow this drinks and how it looks
that it would be closer to 40.Of course, without the ice, you
you realize the heat that's onit, but it's just there it's a
little disconnected for me.
I'm not sure I agree that Iwould reach for this in the

(39:50):
summer because of that 50%

Bam Bam (39:52):
Even with ice?

Gizmo (39:52):
Number. Even with ice. Like, I'm not sure I would go
for this. I want something Ithink a little

Bam Bam (39:57):
You wouldn't turn it down at a party though.

Gizmo (39:59):
I wouldn't turn it down, but I'm not gonna be buying it.
Okay.

Senator (40:01):
Why does the percent matter as far as the season?

Gizmo (40:04):
I'm just saying the heat

Chef Ricky (40:06):
Well, because I no. No. I think that when it when it
warms up, you want something alittle bit a little bit longer.
Why do you keep your

Bam Bam (40:14):
food separate on a plate? That's one of those
questions. No. No. The onlyquestion should be why do you
order shit rare plus?
That's also true. Correct.

Gizmo (40:22):
Keep you on your toes.

Bam Bam (40:24):
All in the same vein.

Poobah (40:25):
Rare plus. That's not even an order.

Pagoda (40:27):
But that's right.

Bam Bam (40:28):
But that question warrants an answer, though.

Poobah (40:30):
Does does that happen? Is that what he does?

Bam Bam (40:32):
I just can answer.

Chef Ricky (40:33):
That's what the giz does.

Poobah (40:34):
It's called medium rare.

Chef Ricky (40:36):
Eats the So

Gizmo (40:38):
for me, like this spirit, I don't know if I'm gonna reach
for a hotter spirit in thesummertime. I'm gonna try to
reach for something that's alittle lower ABV, generally.

Senator (40:49):
Why does the percent matter? It doesn't drink hot.

Gizmo (40:51):
It does without the ice.

Senator (40:52):
Every Scotch does without ice.

Gizmo (40:54):
I have this for you.

Poobah (40:55):
I don't

Gizmo (40:55):
know if I agree with that. Because I can drink there
are some Scotches like the GlenThere are

Senator (40:58):
some. Sorry.

Gizmo (40:59):
Shouldn't say

Bam Bam (40:59):
I have 12.

Senator (41:00):
It's true. I would say most single malts drink hot
meat. I will say is

Gizmo (41:04):
the Glenfiddich 12, which we loved. We reviewed pretty
recently.

Bam Bam (41:08):
Mhmm.

Gizmo (41:08):
That to me is a great summer scotch. Yeah. Right
around 43%. I don't rememberexactly with or without ice.
It's light.
It's not very viscous.

Bam Bam (41:18):
I like the merit of a higher proof spirit that I'm
putting ice in so that it standsfor a while longer

Gizmo (41:23):
Yeah.

Bam Bam (41:23):
As it dilutes.

Senator (41:24):
I mean, the reason I'm asking this question, to me, the
the alcohol percentage has nobearing on what season I drink
it, it's the flavor profile. Sofor me in the spring and summer,
I want something lighter,brighter, citrus fruit notes,
you know, it's when it's hot.Right? Like when it's hot, I'm
not looking for like a reallyviscous, heavy, intense, rich

(41:45):
like spirit, or like somethingsuper peaty. That's like a fall
winter thing to Definitely.
So like in the summer, you know,I would reach for like a lighter
scotch like a Glen Leavitt, orsomething like this, or some of
the other lighter scotches we'vedone. Mhmm. Because I feel like
we all you know, we don't wedrink more single malt scotch
when it's cooler and coldoutside than we do in the summer

(42:07):
months.

Rooster (42:07):
Like some of the Japanese whiskeys, like the
Hibiki. Yeah. Hibiki is nice. Inthe glass,

Bam Bam (42:11):
it almost looks like Hibiki. Kind of. Because

Gizmo (42:13):
the hibiki is lighter. I wonder if they're putting the
matte on the bottle. If they'recoloring the bottle so you can
actually see the spirit becausewhen I poured it for all of us
earlier, I was like, wow, that'sreally not a nice amber looking
spirit. Like, it looked a littlethin when I poured it in the
glass. So I wonder if that'sintentional as far as the

(42:34):
branding here.

Senator (42:34):
Well, ironically, Glenn Levy twelve that I mentioned
comes in a green bottle. Youwouldn't be able to tell what
the spirit looks like either.Yeah. Where there are other,
like, Glenlivet 18, it's clearglass, you see exactly the color
of the scotch. So it's totallyplausible.

Gizmo (42:47):
Yeah. So, boys, we're coming to the end of the first
third here on the DumbartonTobacco and Trust Umbogog
Bronzeback. What's everybodythinking, especially now as we
have the single malt with it?

Rooster (42:58):
There's a little bit of spices coming through now. Yes.
A little pepper. Some pepper.Really?
I'm not Or a little earthyspice.

Gizmo (43:05):
I haven't gotten a pepper thing.

Chef Ricky (43:07):
The sweet's dissipated for sure for me. It's
definitely getting a little bitmore savory. I'm getting some
black pepper notes and even somebell pepper, like roasted pepper
notes.

Senator (43:14):
Really? The funny thing is, so, like, I I got some of
the pepper that Rooster wastalking about, actually, like,
kind of at the back of mythroat, But then oddly, it,
like, shifted back to now I'mgetting some more sweet notes
than I

Rooster (43:28):
am Sweet and spicy. Intermangled almost.

Senator (43:31):
But for me, it was like most of the the first third was,
like, firmly sweet. Sweet. Thenthe start of the second third
for me got spicy, but now No.It's calming into the second
third exactly like Pooba. Itit's calmed down, now I'm
getting more sweet.

Bam Bam (43:45):
I have that exact experience, but instead of the
pepper, it's more the mineralitywas coming in. And right at the
end of that first, third,beginning of the second, third,
there was more of a mineralityfor And

Pagoda (43:57):
why I said like Maduro ish.

Bam Bam (43:59):
But he's right though. I'm right back in that sweet
vein, almost like a molasses,like a deep raisin type thing
happening for me.

Poobah (44:05):
I believe the sweetness the the sweetness that's coming
out in the cigar, and thenthere's there's a fruity notion
to the scotch Mhmm. That it it'sone of these serendipitous kind
of moments that happens on thepodcast all the time, which
isn't planned. It's it's not

Bam Bam (44:26):
You're you're discounting his genius.

Poobah (44:29):
What what what like, I'm getting, like, body gestures
and, like, all kinds of bodylanguage.

Rooster (44:34):
I feel dismissed.

Senator (44:35):
Alright. So I have to ask

Bam Bam (44:36):
credit him. Gizmo, have you had this gush before today?

Gizmo (44:38):
Never, but I read about it.

Bam Bam (44:40):
Right. Poopa's point stands. I'm with you, bro.

Gizmo (44:45):
Yeah. Thank you, Bam.

Poobah (44:46):
Okay. Well, okay. You're a genius, Like, duly noted, bro.

Bam Bam (44:52):
Delicate genius.

Poobah (44:53):
Yeah. Right? It's this was all predetermined. Anyway, I
just think it's one of thislike, again No.

Rooster (45:01):
It's a good match.

Poobah (45:02):
I think it's I think it's these things, like, kinda
happen. It's a littleserendipitous where this this
scotch, as much as I hate thebranding in the bottle, is
really pairing well with withwith this cigar.

Senator (45:17):
Yeah.

Gizmo (45:18):
I will say one one element of of my intention with
this pairing tonight is havingsat with Steve Saka at PCA last
year and seeing what he wasdrinking as he was smoking his
cigars was a higher proof Noah'sMill

Bam Bam (45:33):
Bourbon.

Gizmo (45:33):
Bourbon. So when I was looking at a pairing for this,
that's why I reached forsomething that was 50% because I
was trying to think along thelines of how he drinks and get
something that had a little moreheat on it. That was my only
component to the my intention.Mission not accomplished.

Pagoda (45:49):
And maybe a bourbon would have been a good idea.

Senator (45:51):
Because this doesn't drink like any of those things.

Gizmo (45:54):
Just telling you my I'm telling you my intention here,
Bam.

Bam Bam (45:56):
I will say on the on the nose Delicate. Delicate
genius.

Chef Ricky (46:02):
On the nose, not so

Bam Bam (46:03):
much on the palate because on

Chef Ricky (46:04):
the palate, it does drink very scotch like. But on
the nose, I almost feel like I'msipping an Anejo tequila. Right?
Like on the nose, there's a lotof butterscotch, the Bam's point
and vanilla that I'm gettinghere.

Senator (46:15):
It's true actually.

Chef Ricky (46:16):
And when I combine the two and I get some aroma
from the burn line and I stickmy nose in the glass, it feels
like an egg cream almost. Likethere's this like

Bam Bam (46:24):
I have

Chef Ricky (46:24):
to and that goes around the serendipitous

Poobah (46:27):
There's an inter there yeah. I agree with you. There's,
like, some there's actually,like, a little bit of interplay
here Mhmm. That I think is And IIt's one of these moments where
it's working.

Chef Ricky (46:39):
But that's a benefit that you get from drinking
higher proof spirits. That's whya lot of mezcals and some you
know, a lot of people are goingape shit over higher proof
tequilas now, because they'remore flavorful. Right? So that's
why even though the proof ishigher, I'll drink less rather
than put ice because now I'm

Bam Bam (46:56):
pulling away flavor. Makes sense.

Poobah (46:57):
Well, that's like g four. Yeah. You know, I was I
was out well, g.

Chef Ricky (47:03):
Poop no. Poopa, we just miss you. And we

Bam Bam (47:04):
we we we love

Chef Ricky (47:06):
we love how much you love g four.

Bam Bam (47:08):
We love it.

Poobah (47:08):
So it's yes. Well, I mean,

Rooster (47:10):
do you

Chef Ricky (47:10):
like amazing tequila. I love it.

Poobah (47:12):
I love it. Love Well, g four is a high proof tequila,
but it doesn't drink like a highproof tequila.

Chef Ricky (47:17):
Yeah. No. G four Fortaleza has a still strength.
Magenta has a high proof now.Volan's has a high proof.
I mean, they're they're allreleasing

Poobah (47:25):
I mean, they're all really good. Like, the g four
Blanco is phenomenal. Yeah.

Senator (47:30):
This entire conversation is why the first
time I had this scotch, I wassuper intrigued by it. There's
never been a scotch that I'vetaken a sip of that I mean, what
chef just said is spot on. Like,there are oddly tequila agave
type qualities or notes that youget in this. We've never said
that drinking a scotch.

Gizmo (47:50):
That's true.

Senator (47:51):
And so I just give them a world of credit. Like, this
was so unique and differentiatedin the scotch category. Like, I
still remember. This was a whileback I had this. I think it's
really cool what they've done.
There's nothing like it. Yeah.

Poobah (48:05):
And maybe and, know, and senator, maybe that explains why
they they they they did whatthey did with the branding.

Gizmo (48:12):
It's true.

Chef Ricky (48:13):
Yeah. You think the bottle's colored to avoid
oxidation? That a thing in thescotch world?

Bam Bam (48:19):
I don't think I doubt it. Because a lot of scotch
brands

Gizmo (48:22):
just trying to stand out on the shelf.

Chef Ricky (48:23):
Uh-huh. Yeah. I mean, they definitely do that.

Gizmo (48:41):
So I want to get to some Brooklotti history in a second.
I want to make one morecommentary on the cigar at this
point. I am shocked that we'reabout forty five minutes in. We
have a 48 by five cigar in ourhand. Corona Extra, Rothschild,
Robusto, whatever you want to

Poobah (48:56):
call it.

Gizmo (48:57):
I can't believe at 45, I'm just hitting fifty minutes
almost. Just hitting the halfwaypoint on this cigar. There's
value

Poobah (49:05):
there. Not one touch

Gizmo (49:06):
up. No. Not one lighter has come out.

Bam Bam (49:08):
That's why it's because of what you said very early on
when we first hit this. It'sfull flavored but not full
bodied. Right? So it's verysmooth, but you're getting a lot
on each draw.

Gizmo (49:18):
But also in the blend, he blended it such that he was
gonna give someone who smokesthis properly probably an hour
and a half to an hour fortyminutes of an experience.

Bam Bam (49:27):
It's a great value.

Gizmo (49:28):
Someone who smokes slower even might even get two hours
out of this little cigar.

Bam Bam (49:32):
Like Richard.

Gizmo (49:32):
A five inch by 48 ring gauge cigar, that's pretty
amazing. You know, that's prettyamazing.

Poobah (49:38):
I agree. I've been just taking my time with this and
just enjoying it.

Gizmo (49:44):
Yeah. Let's talk about Brooklotti history. Brooklotti
is a Scottish distillery locatedon the Isle Of Islay known for
its progressive approach towhiskey making while still
respecting traditional methods.Founded in 1881 by the Harvey
brothers, William, John, andRobert, who came from a long
line of Glasgow Distillers.Unlike many distilleries in the

(50:06):
region that focus on heavilypeated whiskey, Brooklotti was
designed to produce a lighter,unpeated style of whiskey using
state of the art Victorian eraequipment.
The distillery operatedsuccessfully for decades, but
then changed hands several timesduring the twentieth century,
including ownership by suchcompanies as Invergordon
distillers and White and McKay.This is interesting. In 1994,

(50:29):
Brooklotti was closed seeminglyfor good. However, in two
thousand, six years later, itwas revived by a group of
investors, and the legendarymaster distiller formerly of
Balmoor, Jim McEwen. Under theirleadership, the company took a
bold new direction focused onterroir driven whiskey,
transparency in production, andas we mentioned earlier, the use

(50:52):
of 100% Scottish barley.
Their new approach emphasizedslow distillation, no chill
filtration, and no artificialcoloring, setting them apart in
the industry. They alsoreintroduced heavily peated
expressions, which they call thePort Charlotte, and super
heavily peated expressionscalled the Octamore, which are

(51:12):
among the most peated whiskeysin the world. In 2012, Remy
Cointreau acquired the company,and the brand remains
independent as far as productionphilosophy and whatnot, but it
is owned by the company thatowns Remy. So flavor profile
wise on this, the classic Latiaswe know we're drinking tonight.

(51:32):
I'm just gonna read some oftheirs, see if we're getting
these.
On the nose, floral citrushoney, malted barley with a hint
of sea breeze. On the palate,green apples, vanilla, creamy
oak, and sweet malt balanced bya slight saltiness. And on the
finish, long, clean, andrefreshing with a lingering malt
sweetness and soft spice.

Bam Bam (51:52):
The malt sweetness is definitely there. No apple for
me.

Chef Ricky (51:55):
Yeah. I was going to say I agree with everything
there above

Bam Bam (51:57):
the Vanilla for sure, and for me it's more of a
butterscotch on a finish. I Iwill say the addition of

Chef Ricky (52:03):
the ice for me brought out more citrus, but it
muted the butternut and vanillaof the the butter.

Bam Bam (52:08):
It actually elevated the sweetness for me a bit.

Senator (52:10):
Yeah. For sure. It's crazy. I I honestly think that's
one of the more accuratedescriptions we've heard from a
manufacturer.

Bam Bam (52:16):
Mhmm.

Senator (52:16):
And for me, like, the floral and citrus was, like, the
first notes I got, like, on thefront of my palate, and then,
like, on the finish, thebutterscotch and some of those
other notes we were talkingabout.

Poobah (52:26):
I mean, it's like as much as I dislike, it's almost
like on this is like on steroids

Senator (52:35):
On steroids.

Poobah (52:35):
Times on I agree. Dowany on steroids times two. It's
almost like what Dowany wastrying to do with, like, that
fruity, light, citrusy But theyfell short. But they fell short
because of the proof in thebody. And this just it's kind of
an feels like almost an elevatedon steroids version of that

(52:57):
maybe.

Chef Ricky (52:57):
I think

Senator (52:57):
it's a perfect comparison.

Bam Bam (52:58):
Totally agree too.

Chef Ricky (52:59):
Give Darwin a used torpedo shaped bats.

Bam Bam (53:02):
Yeah. Like the yanks. Like the yanks.

Senator (53:04):
And you know who actually I think would really
enjoy this grinder? And I saythat because where he and I
disagree, he actually, for alighter Scotch, likes Dalwynnie.
I I really hate Dalwynnie. But Ithink exactly what Pooh is
saying. This is like what thatcould have been.
Is Dalwhinnie steroids. It'sdespite being higher proof,
smoother than Dalwhinnie. I findDalwhinnie have a bite even with

(53:27):
ice. There's like a harshness toit. But this man opens up
beautifully with ice.

Bam Bam (53:33):
That's awesome. It is a completely different experience
with ice. Yeah. It's a littlesweeter. It's definitely cooler,

Poobah (53:39):
more It's really it's actually a really nice option

Bam Bam (53:43):
Mhmm.

Poobah (53:43):
To have in a rotation where you want something maybe a
little bit fruity, a little bitsweeter, a little bit to offset
maybe a Nicaraguan balm or, youknow, or something.

Bam Bam (53:57):
It'll have a cleansing effect on a cigar

Pagoda (53:59):
like

Bam Bam (53:59):
that,

Gizmo (54:00):
I think.

Pagoda (54:00):
Yeah. It does. I think you're absolutely right about
this.

Senator (54:03):
Like a tequila, like Shepard's talking about before.
Like, I think the comparison's

Bam Bam (54:06):
The crazy thing about this, when you add ice, you
don't lose the aroma on thenose. It's still there.

Pagoda (54:11):
No, it's there. Yeah.

Chef Ricky (54:13):
Yeah. It's funny because I put one small cube and
I was trying to let it melt, andI thought it fully melted and
the ice touched my lip and Ialmost gagged.

Pagoda (54:23):
It's water. It's water.

Chef Ricky (54:25):
I know. I know.

Bam Bam (54:26):
I know. It's just such a such

Chef Ricky (54:27):
a foreign concept for me.

Senator (54:30):
We gotta get chef in a pool. Off ice. An ice bath.

Bam Bam (54:36):
Can't get the top knot wet.

Poobah (54:40):
Come over come over the summer. You can jump in the hot
tub. Sounds good.

Gizmo (54:46):
So, boys, let's go to another story actually tied to
that foundation story we talkedabout earlier. This one's an
unfortunate one. There was apretty big fire at the AJ
Fernandez factory in Nicaraguaconsuming, destroying millions
of cigars in Esteli. Whathappened? So apparently, a blaze
broke out in their factory inthe finishing area.

(55:08):
So where cigars were alreadydone and being packaged,
damaging millions of finishedcigars. According to Rafael
Nadal, who of course we mentionall the time because his brand
is Aging Room and he's also thevice president of product
capability of Altadis inTabaklera, USA. The fire began
in the packaging department, anarea of the factory where

(55:29):
finished cigars are labeled, putinto cellophane sleeves and
boxed for shipment. It isunclear exactly which brands
were consumed by the fire, butAJ Fernandez, of course, has
such lines as Aging Room, MonteCristo, Romeo Jolieta, the non
Cuban version, Diesel, andManowar, and as well as his own
cigars, including New WorldSeries, Enclave, and San Latano.

(55:50):
And then there's other brandother brands that are
manufactured there, includingFoundation Cigar Company who we
just talked about before.
So I'm you know, I can't imaginehow devastating this is gonna be
leading up to PCA. Yeah. A lotof finished product has been
destroyed by this fire
at
this

Poobah (56:04):
You know,

Gizmo (56:04):
I can't

Poobah (56:05):
imagine as a business owner, this isn't the first
story we've heard about.

Gizmo (56:10):
No, there's been a lot. There's been a lot. But usually
it's not in the finishing areawhere it's usually in the
fermentation and Yeah, exactly.It's in those the barns and
whatnot.

Poobah (56:20):
The barns and whatnot. But but but regardless, you're
losing raw material or orwhenever you lose raw material
or finished goods, it's it'sdevastating for your gross to
net. I mean, it's devastatingfor a business.

Gizmo (56:37):
And don't forget too, Pooh, but particularly bad right
now because PCA is in a week anda half.

Bam Bam (56:43):
Yeah.

Gizmo (56:43):
You know, like, we're talking about, you know, these
are finished goods that we'reprobably just being prepared to
ship to be distributed andpreviewed at PCA, and now a lot
of those cigars have beendestroyed.

Poobah (56:54):
Yeah. And I can just as a business owner, sympathize
with these business ownersbecause I have no idea what the
insurance on like, how do youunderwrite this? Can they get
insurance in these countries?

Rooster (57:11):
I'm sure they're insured.

Poobah (57:13):
Well, yeah. I'm I'm I'm well, at what premium, though?
And there's variables. And and II I don't know the details. I'm
speculating.
But boy, oh, boy. Look. Just inFlorida to get insurance on
residential homes because ofhurricanes, just to get

(57:33):
insurance on commercialfacilities in Florida and the
wildfires in California and allthat downward pressure, that's
gotta be putting a lot ofpressure on, you know, on
general cigar, on Altatus, onall these companies because you
can you could lose inventory ina snap, which just happened

(57:55):
Yeah. Because of one personbeing dumb.

Senator (57:58):
Yep. Yeah. I think the sad thing is, I mean, every
major new world manufacturer hasdealt with exactly this at some
point in their history. Like afire is a huge I mean Fuente
just went

Gizmo (58:09):
through Fuente just

Bam Bam (58:10):
went through it.

Senator (58:10):
That's right. That's why they had to delay the
release of the Padron Fuentecollaboration, and he lost
apparently a lot of like some oftheir premier, you know, crops.
We've talked about Padron, thatwas a big part of their history
when everything burned down,they had to restart. I mean, you
wouldn't expect with a productthat shouldn't really require
things that involve much fire.

Bam Bam (58:31):
That's so damn combustible. You would think
they take precaution.

Gizmo (58:34):
Well, totally. So an unfortunate thing that happened
there, boys, with the AJFernandez fire. I'm sure we'll
learn a little bit more aboutthat at PCA, and certainly we'll
see the impact of which cigarswere destroyed and which cigars
are gonna be available.

Bam Bam (58:45):
Well, I'm hoping pricing impact is minimal.

Gizmo (58:47):
And I'm curious too if that new aging room that's
Honduras made, the one that'sactually very similar in color
to the Scotch we have, thatWhich like teal box, which

Bam Bam (58:54):
I really wanna We're

Poobah (58:55):
gonna we're gonna have that

Rooster (58:56):
in PCM.

Gizmo (58:57):
Label him. Yes. Exactly. So we'll see if that's affected.
But alright, boys.
We're coming to the end of thesecond third now on the
Dunbarton Tobacco and Trust UmbaGog in Bronzeback. What's
everybody thinking?

Bam Bam (59:10):
Well, Pagoda's favorite thing. The room is full of smoke
right now.

Pagoda (59:13):
It is full of smoke. I'll tell you.

Bam Bam (59:14):
Right?

Pagoda (59:15):
That's why I love Steve Sakha, meaning from Liga Pravada
to a lot of his other smokes.Great construction, great smoke
output. Even to begin with, youcan pick up a cigar and you can
feel really good about at leasthaving the feel of smoking a
cigar. And then obviously, interms of flavor profiles, of
course, and strength, and youknow, that's obviously
subjective.

Bam Bam (59:36):
I'm not surprised at how good this is because every
cigar of his that I've ever hadhas been so freaking satisfying.

Pagoda (59:42):
Sure. Although I tried to smoke really slow, but I did
come to the end.

Bam Bam (59:47):
Yeah, but it's been over an hour.

Pagoda (59:48):
Yeah. And I think, like, a lot of the guys in the lounge
would power through it, youknow?

Bam Bam (59:53):
So that's, I'm glad you said that. This cigar, it's
like, Senator said it earlier,Giz initially made a comment,
you have to you take a draw andit gives you so much
satisfaction between draws. Youhave no choice but to enjoy it
and savor it and then takeanother draw. That takes time.

Gizmo (01:00:08):
So you're saying that if we're not on the podcast under
the microscope, you think you'dblow through this? Hell no.

Pagoda (01:00:13):
I would.

Bam Bam (01:00:13):
You would. But I think

Pagoda (01:00:14):
a lot of I'm definitely gonna go faster.

Bam Bam (01:00:15):
Guys that haven't smoked cigars long enough will
power through a little cigarlike this.

Pagoda (01:00:20):
No, it's easy. You just wanna bring it back and just
take another, you know, ifyou're getting a good smoke
output, you wait for a bed, andthen it's a short cigar and 40 a
drink gauge, meaning it's notlike, I think today, you know,
we are talking, so it slows ourpace down. But when we're out, I
don't know, I tend to smokecigars faster when I'm in the
lounge.

Poobah (01:00:40):
I didn't have a single correction, really.

Gizmo (01:00:43):
No correction. Yeah.

Poobah (01:00:44):
Zero. Which which is a merit. And I thought the finish
was was long enough, and that'sa that's a merit too. There were
no unpleasant notes for me. Theblend was The

Rooster (01:00:57):
blending is good.

Poobah (01:00:58):
Very good. Was really good. Yes, rooster. It was very
good, and and and it wasbalanced for me. It was a very
balanced experience.
And I think that paired withthis unique scotch, which really
I haven't had a scotch like thisever. It's very unique. And I

(01:01:20):
thought the cigar was veryunique. And and and and, again,
not to be repetitive, but Ithought it was very, very, very
nice a very, very nice pairing,which which on this podcast
happens more often more oftenthan we think.

Bam Bam (01:01:41):
Don't hurt the delicate genius.

Poobah (01:01:42):
No. No. Don't know I don't know if that's by design
or or luck or a combination ofboth, but it probably is a
combination. It's all of

Pagoda (01:01:50):
by design.

Gizmo (01:01:52):
I think it's more by luck, but I'll take the
compliment. Yeah.

Poobah (01:01:55):
But I thought it was very nice. It was really a very
nice pairing, and for me, itreally matched up well. And it
was a tremendously enjoyenjoyable experience for me and
money for value I have to say at$11 or whatever it is.

Bam Bam (01:02:10):
Not to interrupt you, but as this is sitting with the
the ice is diluted, it itactually is very reminiscent of
a tequila right now. Yeah. I youknow? It's ridiculous.

Chef Ricky (01:02:19):
I'm I'm here. Must be at a quarter inch. I think
I'm a little ahead of you guys,but I'm this cigar. I'm getting
now some apricot and passionfruit. Some very light notes of
like tropical fruit that'shappening here.
It's fucking awesome. And I putthe scotch down for a little
bit. I just took a sip now. Butyeah, I mean, the journey the

(01:02:40):
cigar is taking us on, it's it'sit's Pretty nice. Right?

Bam Bam (01:02:43):
Love the pairing. It's well packed.

The pairing's on point. I mean, I I have no
complaints.

Poobah (01:02:48):
No complaints.

Bam Bam (01:02:49):
It's not tequila like to use, chef? I'm disappointed.

No. No. No. It is. No.
I I agree with you.

Pagoda (01:02:54):
Yeah. Where do you think he's getting the apricot from?

Bam Bam (01:02:56):
Yeah. I'm just Well, it's coming from knows. Because
I don't know what the hell he'stalking about.

Poobah (01:02:59):
Because it has a little bit of that fruity forward
thing, but it also has this highproof notion to it.

Bam Bam (01:03:06):
And because of the ice,

it's brought down like I said earlier, for me,
adding the cube of ice just kindof brought out more of the
citrus notes. And citrus issomething that's present in

Gizmo (01:03:14):
abergine pattern.

Rooster (01:03:15):
Are you getting the fruity note out of the scotch or
out of the cigar?

I think the pairing. Put the scotch

Bam Bam (01:03:22):
on for a and

I was getting that fruity note, that tropical
fruity note out of the cigar,but even now just taking a sip
of the scotch, it complementedit well.

Poobah (01:03:30):
It's really a nice pairing.

Senator (01:03:34):
Oh, think the pairing's excellent. I mean, the the
fruity notes like we're talkingabout in the scotch, I think
pair with some of what you getout of the cigar, which is kinda
unexpected. I mean, you see adark wrapper like this, you
expect cocoa and nuts andchocolate, but you're also
getting

And you got some of that in the beginning. You did.

Bam Bam (01:03:52):
That's for sure.

Senator (01:03:53):
For sure. But you get a whole lot more, and that's why I
think the the two really justmarry nicely.

Pagoda (01:03:59):
Correct.

Rooster (01:03:59):
It's really well balanced

Poobah (01:04:01):
cigar. Yeah. It was really Steap story. Surprising.

Rooster (01:04:05):
Yeah.

Bam Bam (01:04:07):
It's like the guy knows what the fuck he's doing.

Gizmo (01:04:10):
Alright, boys. Let's go into some listener email now.
This one is from Lizard Rigsey.He says, hey, guys. I'm curious
as to your thoughts on the besteveryman cigar.
I think the one we have in ourhand is a good

Bam Bam (01:04:22):
I said that earlier.

Gizmo (01:04:23):
Good example of that. I love a high quality cigar when I
can get one, but pairing an oldschool Alcazar or a new school
Chill and Moose, which I guessare some cigars that he's been
smoking, with soda have been mymodus operandi for the last
couple of years. I've wonderedabout finding a new world cigar
that's a little nicer forspecial occasions, but I'm
mainly looking for a nicer smokefor the end of the day, and my

(01:04:46):
budget is very tight. Do youguys have any recommendations
for me?

Rooster (01:04:51):
This one. So many.

Yeah. I mean, this cigar, the stoic that we smoked
recently on the pod wasphenomenal.

Pagoda (01:04:56):
Well priced also. Sonata. Sonata.

Rooster (01:04:59):
Mean, not knowing his budget.

Bam Bam (01:05:01):
Maestro del Tiempo.

Gizmo (01:05:02):
I'm I'm thinking it's Aladino. Correct.

Pagoda (01:05:04):
Aladino. Aladino. Aladino.

Gizmo (01:05:07):
I mean, to me, if you're gonna get something that's,
like, not crazy, like a specialoccasion cigar, I would say the
eightieth Amaduro from Padronwould be a good special occasion
cigar and the $30.30 dollarsrange.

Rooster (01:05:17):
Not a budget at all.

Gizmo (01:05:18):
32. Right? Yeah. 32 ish? No.
It's 36.

Bam Bam (01:05:21):
Is it more?

Yeah. Yeah. I'm guessing he's at the 15 to $20
price point.

Bam Bam (01:05:25):
So anything under 20 is there's so many options.

Gizmo (01:05:27):
You can get a you can get the Churchill from Padron
nineteen sixty four. TheDiplomatico Yeah. Is a good one
in Maduro or Natural, whateveryou Just refer to our ratings.
Yeah. Check out the ratingsguide for sure.
Alright, boys. Another one herefrom Lizard John from Boise. He
writes us all the time. He says,hi, Giz. Hope you and yours are
all doing well.
I had a question for my fellowlizards apart from the pod, of

(01:05:50):
course. How often do you guystry out new brands when
purchasing cigars? I know Ioften feel like I should branch
out from my personal favoritesand grab something new from my
local brick and mortars humidor,but I often stick to the brands
that I know and love. Do youguys experience something
similar? There are so many greatnew world sticks out there now,
but sometimes or most of thetime, you just wanna get what

(01:06:12):
you know you're going to get.
Cheers, lizard John from Boise.So outside of this podcast

Bam Bam (01:06:18):
It's a good email.

Gizmo (01:06:18):
How much do you guys venture out from what you know?

Not at all.

Gizmo (01:06:22):
I know what the answer I think is for

Pagoda (01:06:23):
every Not

Gizmo (01:06:24):
at all. Never.

Bam Bam (01:06:25):
That's correct.

Rooster (01:06:26):
You know why? Because we look forward to the pod, and
most of the time we are doing anew new world cigar on the
Correct.

Bam Bam (01:06:34):
So We're fortunate that way. Yeah.

Gizmo (01:06:36):
Yeah. Yeah. We're trying 50 plus cigars a year, a lot of
which we've never had. And aswe've been talking about tonight
and with this cigar that we'venot had, I mean

Bam Bam (01:06:44):
So many of pretty lucky. Many of them become
standards in our rotation.

Gizmo (01:06:48):
Sure. Yeah.

Pagoda (01:06:49):
Yeah. Just check the ratings and go through the new
worlds and, you know, trydifferent cigars.

Gizmo (01:06:53):
Exactly. So this one's interesting. We had talked about
this on the Padron sixtiethanniversary in Maduro, I think I
mentioned this at one point, buta listener wrote, and I can't
even read the username onYouTube. But he says, I bought
my box in early December of thePadron sixtieth anniversary in
Maduro that you guys reviewed.And while it is beautiful, the
lacquer smell is veryoverpowering.

(01:07:15):
I took the cigars out and storedthem in my humidor. I've had the
box airing out for almost fourmonths now, and it still reeks
of lacquer. So I've notpurchased one of these boxes. I
know Senator has, and I knowthat Rooster has. I'm curious if
you guys have had the sameexperience with the box smelling
of lacquer after a certainperiod of time.
I've seen this online a coupletimes.

Bam Bam (01:07:35):
Well, know for sure Senator keeps his outside under
the deck.

Senator (01:07:39):
Yeah, it's a display piece at

Gizmo (01:07:40):
this point. Did you take the cigars out of the coffins?

Senator (01:07:43):
No, no, they're in the coffins.

Gizmo (01:07:45):
They're in the coffins in the tower?

Senator (01:07:46):
Yeah. Okay. And just the box itself I had on display,
but the box doesn't have a funnysmell. The cigars don't have a
funny smell. That has not beenmy experience.

Rooster (01:07:55):
Yeah, same. Same.

Gizmo (01:07:56):
Yeah. Oh, you bought them too, that's right.

I have the lacquer coffins in tower, and the box is
sitting outside because itdoesn't fit in my tower, but I
haven't noticed any off puttinglacquer smell.

Gizmo (01:08:08):
Yeah. So I've seen that online a few times. I I've not
purchased the box, so I'm notsure. But I know that the
coffins themselves, I did takethe cigars out of the coffins
just to put them in my towerjust

Bam Bam (01:08:17):
to

Gizmo (01:08:17):
take up less room.

Bam Bam (01:08:18):
Mhmm.

Gizmo (01:08:19):
But I've not had a negative experience with the
lacquer smell affecting flavor.Alright, boys. Our last one
tonight is our lizard of theweek. This one is from Lizard
Phillip from Southern Germany,First time writer. He says, dear
Lounge Lizards, first of all,thank you very much for your
podcast and for being awesome.
I stumbled on your podcast inearly January and was able to

(01:08:40):
listen to some of your episodesalready, mostly the ones where I
already had a fitting cigar inmy humidor to smoke along with
you. I really enjoyeddiscovering the flavor notes
with you as I listened to youtalk. I recently listened to
episode 82, the Partiga series enumber two with the Belgian beer
pairing. It was excellent.However, during the episode, you
guys talked about warm beer fromSouthern Germany, which being a

(01:09:04):
southern German really got tome.
Please, nobody in Germany likeswarm beer. It is absolutely
disgusting. I also got thefeeling that you do not like
German beer that much, which isfine. No peer pressure. I don't
think that's true.

Bam Bam (01:09:16):
That's not we love. I love braai

Pagoda (01:09:18):
German I love

Bam Bam (01:09:18):
Bittberger. Bittberger. Bittberger. Bittberger.
Bittberger.
Bittberger.

Gizmo (01:09:21):
My father growing up had Lowenbrown on tap. Lowenbrown,
yes. He had Lowenbrown on tap atthe house. However, if you ever
find yourself coming to Germany,contact me and I will prove you
wrong about German beer. Let'sgo there for Oktoberfest.
He says, I have two questionsfor you. I guess most of your
audience is from The US. Do yousee and follow, and did you ever

(01:09:42):
discuss where your audience isgenerally from? It's a great
question. It's actually everincreasingly more

Rooster (01:09:49):
Yeah. Where?

Gizmo (01:09:50):
Outside The US than it is inside the senate.

Bam Bam (01:09:53):
Global recording.

Gizmo (01:09:54):
Global recording. We have a lot of folks inside or in a
room.

Bam Bam (01:09:56):
Nothing's a surprise here.

Gizmo (01:09:58):
We have a lot of folks from outside The US listening,
which is really nice. We lovehearing from everybody. And his
second question here is, as oneof the youngest persons in my
local cigar lounge and shop, Isometimes feel a little bit
insecure regarding topics totalk about with other lounge
members.

You're not alone. So are

Gizmo (01:10:16):
there any no go topics

Bam Bam (01:10:18):
Yeah. She's a youngster.

Pagoda (01:10:19):
Ping pong.

Gizmo (01:10:20):
Apart from the real obvious ones, do you think are
not suitable for a cigar lounge,and what are your favorite
topics to talk about withsomeone you've never met prior?
Keep up the amazing podcast.Thank you, guys. Best wishes
from Southern Germany, LizardPhillip.

Pagoda (01:10:35):
He should talk about the pod. He says he listens to the
pod. This is where you get goodrecommendations, good ratings.
And I think it's a fantasticicebreaker. Yeah.
Know, talk about cigars.

Senator (01:10:46):
Jeff, do you know anything about no go topics

Bam Bam (01:10:48):
to bring up in the cigar lounge? Ice? No. Ice.
Alright.
I take that one.

You know what? As as your ring of friends gets
tighter and closer and and youdevelop that sort of confidence
in everyone and and, know, theconversation is just.

Bam Bam (01:11:06):
Yeah, let's just say nothing's off limits. Exactly,

they take a life of their own.

Gizmo (01:11:10):
Oh, I forgot about that one. Oh, I'm just remembering
now what you're I

Pagoda (01:11:14):
think we like fades in this podcast. The Norelco is a
great, great, great instrument.

Yeah. I tell you, Mondays where where the kids are
home from school, it's notideal. But, you know

Pagoda (01:11:27):
You still need to break that

Bam Bam (01:11:29):
up. Yeah.

Poobah (01:11:30):
I mean, like like like anything else in social
situations, I I always try andstay away from from from
anything divisive. So, you know,when you're when I go to a
lounge and I'm by myself, I I Idon't.

Bam Bam (01:11:49):
That's that's a good that's a good point.

I would say politics is probably enough.

Poobah (01:11:53):
Yeah. I don't bring up politics because I don't care
about any religion.

Bam Bam (01:11:57):
Yeah. Correct.

Poobah (01:11:58):
Yeah. I don't care about it's like a Thanksgiving dinner.
I don't care about anybody'spolitics. I don't care about
anybody's religious point ofviews. I don't care about it.
What I care about is is what Ifind interesting about the other
person or what their passionsare.

Senator (01:12:16):
Or what they think of g four.

Poobah (01:12:18):
Correct. Sure. I mean yeah.

Or marketing.

Poobah (01:12:22):
Yeah. Or G four.

Bam Bam (01:12:23):
Or how much your house costs.

Poobah (01:12:25):
Well, no. I don't care about that.

No. I I think business like, what do you do
for a living is naturalconversation starter. You know,
it kinda gives you some insightabout what the person's into and
what some of their passions are.

Poobah (01:12:38):
Yeah. Yeah. I mean, I think I think most folks in
cigar lounges, they just theyjust wanna have conversation
about, you know, what what whatdrives you or or what what what
do you like? And and and we allhave challenges and and and

(01:12:59):
things in our life. And and andand over cigar, it's it's great
to share those things.
And and and it's it's thesenator's point. It goes back to
what he said years and yearsago, which is cigar the cigar is
kind of a great equalizer. Sowhen you when when you just you
know, you wanna just connectwith people. And I think

(01:13:21):
connecting with people on a on aon a neutral level and and and
connecting and listening andappreciating what the other
person is saying is is what it'sall about.

Pagoda (01:13:34):
Yeah. Get some beer and share it with people.

Bam Bam (01:13:37):
Yeah. You know, the great thing about once you get
close to guys in the cigar club,you're talking about
relationship issues, businessissues. You can talk to your
buddies about those things. Getsome advice. That's what I love
about this place.

Rooster (01:13:48):
And sports. Of course.

Gizmo (01:13:50):
Of course. Of course.

Bam Bam (01:13:51):
That's the easiest topic. But from the point of
view of supporting each other,that happens.

Rooster (01:13:57):
But after after a while, you get to know them.

Bam Bam (01:13:59):
That's right. Right. That's right.

Senator (01:14:00):
To Rooster's point, sports is the easiest topic.

Bam Bam (01:14:02):
Oh,

Senator (01:14:02):
yeah. Every cigar lounge that I've been to on the
road where I don't know peoplethere

Bam Bam (01:14:07):
Correct.

Senator (01:14:08):
How everyone is starting to kinda get to meet
each other, it's always Correct.

Poobah (01:14:13):
Sports is great because it's surfaced and it's a way to
connect.

I'd stay away from polarizing topics. Like if
you're visiting a lounge that'snot your home lounge and you
know, you're going to ask aboutsome local event that's
happening or current event thathappened recently in the news
that might create somedivisiveness. I'd stay away from
that. Yeah, I think if you havea passion, especially something

(01:14:37):
that revolves around food,spirits, beer, or anything that
has to do with things youconsume that you could taste and
smell and things like that, Ithink those are great topics.

Bam Bam (01:14:47):
Talk about cigars.

Gizmo (01:14:48):
I was going to say, yeah, the best thing to do is what
kind of cigars do you like?Exactly. Well, how often do you
smoke? How much do you smoke?Where do you smoke?

Bam Bam (01:14:55):
When someone tells you what they like, it opens up an
entire conversation.

That could be tough because that person could be
early in their journey, right?When I joined this lounge, I
hadn't smoked a Cuban yet.

Bam Bam (01:15:05):
But that makes it interesting, I think.

Yeah, for some, but some people could judge you and
maybe decide like, this guy isnot worth talking to or
something like that. Myicebreaker was tequila in
mezcal. And I made sure thatevery time I came to the lounge,
because we have the privilege ofbringing our own bottles and our
own lockers here and storing it.I made sure to always bring a
good spirit that I could shareand talk about with confidence

(01:15:28):
and knowing that a lot of peoplemay not know about this stuff
yet. So that that was sort oflike, how how can you contribute
to your local lounge?
Yeah. And that was mycontribution.

Poobah (01:15:38):
Precisely. It's it's almost like but I do think cigar
smokers are curious about otherpeople's opinions about cigars
and spirits. And and and I thinksharing those opinions is is is
is kind of a good foundation toto communicate. And and that's
always a nice nice way to to to,you know, to connect. And then

(01:16:01):
generally, in my experience,when traveling and going to
cigar lounges, it's it's andthen once that connection is
made, other things open up.
Then it's kind of like, well,what do you do? And and, you
know, you share what you do andthat person shares what you do.
And guess what? Like, so manytimes you're like, wow. Like,

(01:16:23):
that's very interesting.
You either learn something oryou have, like, a common
connection and you're like,well, wow, I'm in that space
too. And then you learnsomething from the other person
and and that's nice.

Yeah. I think the way you approach any
relationship that you want tobuild is how can you contribute
to that, not pull from it.Totally. So just think about

Bam Bam (01:16:46):
how you're

going to contribute to something and what that is.

Bam Bam (01:16:50):
Don't sit down with an investment idea and try to get
everyone to come back.

Gizmo (01:16:53):
Don't ask anybody for money.

Senator (01:16:55):
Don't hand out business cards.

Bam Bam (01:16:57):
Absolutely correct.

Poobah (01:16:59):
Never. And like listening

Just hand out chocolate.

Poobah (01:17:01):
And like actively Bouchard. Exactly. And like
actively listening to someoneis, you know, is is a good
practice I found in my personallife.

Senator (01:17:12):
Just going back to cigars being an easy entry
point, I don't view it as likesomeone's a novice cigar smoker,
and all of a sudden, that's hardif you're a more experienced
cigar smoker. I think like thoseare the situations where I've
met countless people in loungeswho you could tell in talking to
them, okay, they're a novicecigar smoker. If you have a good
conversation, then you wannashare

Rooster (01:17:32):
Of course.

Senator (01:17:33):
A cigar that you think

Gizmo (01:17:34):
that they would Give them some sugar. Exactly.

Senator (01:17:36):
I mean, the first time I met Gizmo, it's exactly what
happened, right?

Bam Bam (01:17:38):
He was smoking a purchase. I don't remember what
it was,

Poobah (01:17:41):
but It

Gizmo (01:17:41):
was like monocrystal white label or some And

Senator (01:17:43):
to his credit, he said to me, he's like, you know,
consider myself a novice cigarsmoker. I said, have ever had an
ex placebo? No. He smoked one,and he's like, holy shit, this
is life changing. Random peopleon the road, I've done the same
thing with.
So I think and I've also been onthe receiving end sometimes of
So I just think like that's areally easy way to like, show
something you appreciate, see ifsomeone else does, and it like

(01:18:03):
immediately deepens therelationship with that person,
where they're like, oh, wow.You've clued me into something I
never knew about.

Rooster (01:18:09):
Yeah. Who doesn't like a free cigar?

Gizmo (01:18:11):
Totally. A free good cigar.

Pagoda (01:18:12):
Correct.

Gizmo (01:18:13):
Or a great cigar.

Poobah (01:18:14):
Well, yeah. And and and and and I think cigar smokers
are are curious people bynature, and they're social
animals. And generous. Andgenerous. I think most are

And if they're not, this hobby will make you more
social.

Rooster (01:18:30):
Most cigar smokers are

Bam Bam (01:18:31):
journalists. Oh, no. I'm gonna throw this lit cigar
right at your head. How

Gizmo (01:18:39):
do you know I'm talking

Bam Bam (01:18:40):
to you? Oh, I just don't know. Are you are you are

Poobah (01:18:43):
you guys suggesting I make a generalization based on

No. On Bam Bam's accountability? Well,

Poobah (01:18:50):
no. But I This this

Bam Bam (01:18:51):
is a crime that's taking place right now.

Poobah (01:18:53):
No, but I do think

Gizmo (01:18:54):
I disagree with them, Bam, I will say.

Poobah (01:18:56):
Thank you. Do think

Bam Bam (01:18:57):
great. Wish rooster would call this restitution.

Pagoda (01:18:59):
What have I not given you?

Rooster (01:19:03):
Everything. Everything I have is from you. You're very
generous. Of course you are.Everybody is.
I'm just making a generalstatement that most cigar
smokers are usually verygenerous.

Poobah (01:19:18):
They're generous, but I also think they're very curious.
If they're into the hobby,they're curious to learn more.
They're curious to journey out.And I think sharing those
experiences and doing it in anauthentic way. Yeah.
It's like a cool thing to do.

Bam Bam (01:19:39):
You know?

It's obviously the case with this listener because
he's curious about how he couldfurther, you know, his his
knowledge in a in a cigar loungeand how he could enhance his
relationships and

Bam Bam (01:19:51):
Yeah.

Rooster (01:19:51):
You learn from each

Bam Bam (01:19:52):
other. Yeah.

Gizmo (01:19:54):
And I think the senator's point too, if you're fortunate
enough to be able to not onlypack what you're gonna smoke,
but also to bring a few extras.If you were to make contact with
someone that you could sharesomething with that you feel is
worth the time and effort andthe conversation about it, then
that's worthwhile and you'vegiven more than you've taken. I
think that's worthwhile.

Bam Bam (01:20:14):
What a great email.

Gizmo (01:20:15):
Yeah. Very good. Absolutely.

Pagoda (01:20:17):
Quick question. Was it in German or English? Just
checking.

Gizmo (01:20:20):
I didn't have to translate.

Bam Bam (01:20:21):
All right.

Poobah (01:20:21):
Fair enough. Fair I mean, ultimately, at the end of
the day, I do think cigarlounges facilitate authenticity.
You know, for the most part, forpeople who are really love
cigars and love spirits and dothis stuff. If if you're gonna
have a constructive conversationwith someone, it's got to be

(01:20:44):
authentic.

One of my favorite cigars I've ever smoked was with
my son, my older son. And whenhe turned 18, we had a cigar
together. And, you know, thisday and age with cell phones and
everything, it's hard to sitdown with your kids and have
uninterrupted time. And Iinvited him out for a cigar in
the backyard. One night he cameout.

(01:21:05):
We sat there for an hour and ahalf and we had a conversation
and that, you know, he alwayswould ask me, why do you smoke
cigars? So when we were done, Isaid, Well, now do you know the
answer to your question? And Ihad to remind him what his
question was. And I said, Lookat what just happened. We sat
down and we had a conversation,just you and I, for an hour and
a half.
We've never done this. You know?And he's like, Wow, you're

(01:21:28):
right. And to me, that's what acigar is

Bam Bam (01:21:31):
for.

That's what a cigar does.

Poobah (01:21:33):
Yeah. The equivalent.

Senator (01:21:34):
What cigar did you choose?

I don't remember what we smoked, to be honest
with you, but I know it was agood cigar.

Bam Bam (01:21:41):
Was gonna

Rooster (01:21:41):
say means

Senator (01:21:41):
you had a great conversation then.

Bam Bam (01:21:42):
Yeah. Yeah. Correct. No. Didn't have a plastic

Poobah (01:21:44):
Think about how many authentic conversations that
we've had together and how muchwe've shared together. I'm not
talking on the podcast. I'mtalking outside.

After hours. Yeah.

Gizmo (01:21:58):
Podcast after hours. Yeah.

Bam Bam (01:22:01):
Gets dicey after hours around here.

Poobah (01:22:03):
Yeah. No. Well, it doesn't get it does. But, I
mean, it it but but but it alsoI think there's a level of
authenticity to to the dialoguethat the cigar is a catalyst
for.

Yeah. You know, I I actually I I'm going to go back.
I I kind of want to say so. Thiswas early on in me joining the
lounge, and I think it was Bamthat shared a interestingly
enough, even you're likeperplexed by that. Yes, you
shared this.
What

Bam Bam (01:22:35):
did I share?

Pagoda (01:22:36):
You said

I did.

Bam Bam (01:22:38):
I shared my style. No,

Pagoda (01:22:40):
Ben. I am speechless. Like, I did what? What?

Bam Bam (01:22:46):
I'm calculating right

Gizmo (01:22:47):
now. Yeah. Ben's head is like Zach Galifianakis in the
Hangout.

No. Bam gave me my first eye of the shark.

Gizmo (01:22:53):
Oh, very nice.

And I remember What was

Senator (01:22:55):
that like? Wow.

Bam Bam (01:22:58):
I remember

I remember after that.

Poobah (01:23:00):
I don't know. I've never gotten an eye of the shark from
Bam.

It probably the first week I joined here. Bam
gave me an eye of the shark.

Senator (01:23:09):
I paid for my last eye

of the shark from Correct. I did pay for And you

Bam Bam (01:23:13):
always will.

Pagoda (01:23:17):
You probably paid a premium.

Bam Bam (01:23:19):
I gave you guys a deep discount.

Yeah. And I probably didn't give him a great cigar
because it was his first. Itwasn't a bad cigar.

Bam Bam (01:23:28):
I don't remember.

Was, not you, my son.

Poobah (01:23:31):
Oh,

okay. I didn't give you anything other than sharing
tequila at

Bam Bam (01:23:34):
that point. That was very generous as well.

Pagoda (01:23:35):
But the more important part is he sat with you and had
a conversation

with Yeah, no, it was amazing. And for me, that's
what this hobby does. I mean,every single, you know, all of
you being able to sit with youand smoke and have conversations
and get to know you all. Andyeah, anyone that I sit outside
with, you know, even in a randomlounge, bringing a Soho cigar
bar, one sitting and smoking anda guy's asking me why I'm smoke,
but I'm what was it that I wassmoking? And he shared one of

(01:24:00):
his cigars with me.
Complete stranger turned out tobe a casting agent for reality
shows. And then he was trying toget me on some food shelves.
Don't know. I'm good. Thanks.

Senator (01:24:09):
And then he cast you for the podcast. Correct.

So, yeah, I mean, you just never know where this
is going to, you know, I neverwould have thought I'd be on
this podcast. Well, sort of. ButI knew once I adjusted your
opinions on Don Julio, it was itwas all over.

Gizmo (01:24:26):
And ice.

And ice.

Gizmo (01:24:27):
And ice.

And ice.

Gizmo (01:24:29):
Alright. So that was a great email from Lizard Peter
from Germany. We reallyappreciate it. Any lizard out
there can win lizard of theweek. All you have to do is
write us an email.
Tell us what you're smoking.Write us on Instagram, YouTube,
Spotify, whatever you choose.Just reach out and contact us,
and you can win lizard of theweek. So lizard Philip himself
is going to win a little giftpackage from us that I'm gonna

(01:24:51):
send him. And, of course, boys,we are coming to the end of our
evening tonight with theBrooklotti Classiclotti and the
Dunbarton Tobacco and Trust UmbaGog in bronze back.
Any final thoughts before

Bam Bam (01:25:02):
we move into the ratings tonight? Surprisingly
delicious pairing.

Yeah. Great pairing.

Gizmo (01:25:06):
Yeah. Yeah. I thought the pairing was excellent top to
bottom.

Pagoda (01:25:09):
Fantastic. Yeah. You did a good job.

I'm looking at that bottle and I can't believe that
what we drank and enjoyed cameout of that fucking bottle.

Bam Bam (01:25:16):
Correct.

Rooster (01:25:17):
I

Gizmo (01:25:17):
agree. It's it's definitely an interesting bottle
for $60. 60 dollars.

This thing looks like some cream liqueur comes
out it. Just it doesn't looklike a scotch bottle.

Gizmo (01:25:27):
It does.

It looks like I don't know.

Gizmo (01:25:29):
But it was good. Alright, boys. It's time now to move into
the formal liquor rating tonighton the Brooklotti. Classic
Lotti. No age statement on this.
The single malt scotch. Bam,bam, you're up.

Bam Bam (01:25:39):
So my first few sips, I hated it. The heat just took me
completely by surprise. Andthen, you know, and I had it
neat for my first glass, and itgot better and better. And I was
as I mentioned earlier, I didn'tget much vanilla, but a ton of
butterscotch on a finish. Then Iadded ice for the second glass.
It ramped up the sweetness forme, and it became very

(01:26:01):
refreshing. And as I just satwith it, honestly, the very,
very end was very tequila like.As the ice completely melted,
was surprisingly for me, there'sa bit of a journey, and for the
price, I'm giving this a 10.Wow. Wow.
I'm surprised to hear that.Can't Awesome. This is unique.

(01:26:21):
Excellent. I don't think I'veever had anything like this
before.
We've had those experiencesbefore, and those are usually
very highly rated spirits. 10.

Gizmo (01:26:29):
Okay. Chef Ricky?

Bam Bam (01:26:31):
I feel the need to

give this two ratings, and I know formally I
can't, but I'll do it anyway.

Bam Bam (01:26:35):
Pagoda is gonna Pagoda,

Gizmo (01:26:35):
are you ready? Oh, boy. Pagoda's pissed.

Bam Bam (01:26:37):
I'm I'm gonna get disgruntled. With ice

Pagoda (01:26:40):
and without ice, I'd imagine. Yes. And I get to pick.
So

with ice, I'm gonna give it a name. Felt that with
the ice, I lost what I was Solet me preface this conversation
by saying that I enjoy highproof spirits.

Bam Bam (01:27:00):
No need to couch.

I understand why they're made.

Senator (01:27:03):
You do realize that you can rate it based on the way you
prefer it with or without ice.

Sure. But I think for the listener, you know, I'm
I'm gonna my my my actualrating, my formal liquor rating
will be a nine. I'm at an eightwith ice just because I felt
like some of the while thecitrus notes were highlighted,
what I was actually enjoying wasthe butterscotch, the vanilla.
Vanilla is a key component inbutterscotch, just so they're

(01:27:28):
not that far. They're not thatfar off.

Senator (01:27:32):
But Bam bam's going to culinary school.

Bam Bam (01:27:34):
This is an education.

But, yeah, it's it's something that is you know, I I
thought the ice just kind ofmuted it a little bit. And
again, I don't mind the highproof. I look forward to it. So
but yes, I think, you know, ifyou're going to drink it on a
warmer day, you're looking forthat longer drink. This could be
great with ice.

(01:27:56):
This may be an appropriatescotch to drink with water. So,
yeah, either way it's delicious,but I preferred it without ice.
So, yeah, I'm at a nine.

Bam Bam (01:28:06):
You know, honestly, just a quick comment that as I
noted earlier, the ice did notmute the aroma.

No. It did not. It did not.

Bam Bam (01:28:13):
That's pretty unique. Yeah. Yeah. Yeah.

Gizmo (01:28:15):
All right, Pagoda.

Pagoda (01:28:16):
I'm at an eight, and you know, I started off obviously
without ice, and it was a bittoo overpowering for me. I felt
the heat throughout my chest,and I typically don't drink a
lot of really high proof justliquor, just generally. Life.
The other thing is, you know, Ithink in single malt whiskey
that I Just high volume. Justhigh volume.

(01:28:41):
And I also tend to preferthings, you know, like my
favorite scotches are typicallyin a sherry cast, which I feel
rounded off. And this, if you'relooking for a cleaner floral
experience with kind ofessentially, I don't know, for
me it felt like, I think wetalked about it earlier, was
cleansing the palate. Yeah. Itkind of really complemented the

(01:29:02):
cigar, but you know, it's aslightly different take on, you
know, single malts. But overall,a very, very pleasant
experience.
I would drink it with ice,thanks to Senator's
recommendation on that. And, Icould see maybe, you know,
having a bottle this summer, butwhether I'd go and buy it and
put it on my shelf, I'm notsure. It's not something that I

(01:29:24):
would gravitate towards to just,you know, there's certain scotch
that we have, and we say, hey,listen, I'm just gonna go and
put it on my shelf. But this,you know, I'm kind of on the
fence.

Bam Bam (01:29:34):
This won't be a staple for you.

No. I honestly wanna buy it and put it on the shelf
because it's so out there.

Bam Bam (01:29:39):
Yeah. Know? It's so And it's

gonna create a lot of just curiosity. Mhmm.

Bam Bam (01:29:46):
Good commentary though.

Gizmo (01:29:47):
Yeah. Senator.

Senator (01:29:50):
So I'm definitely at a nine. And wildly, I mean, Lizard
Ross is batting a thousand rightnow because the Buna Habain we
all really loved, and none of ushad had before that. And I just
think this is easily one of themost unique single malts I've
ever had. I think that it hascarved out such a distinct niche

(01:30:10):
that like nothing else comesclose to being as satisfying in
this category, what it's tryingto do, which is to be a lighter,
more floral, fruit forwardscotch, not like your typical
richer, more intense singlemalt. And again, for summer

(01:30:31):
months, the summer is when Ipull for scotch the least, the
fall and the winter is when Ipull for it the most.
And the fact that this drinkstequila like, I mean Mhmm. That
I would reach for this duringthe summer regardless of even
the proof. I there's a ton ofmerit to this. Yeah. I think
anyone would be intrigued, and Ivividly remember when I first

(01:30:53):
had this, like this was thebiggest surprise of the things I
had tried that night, and allthis time later, I feel just as
shocked of like, wow, I can'tbelieve this is even a scotch.
So I think they've donesomething really really cool
with this. I I'm at a strongnine. I would definitely
recommend it. And I think someof the hardest scotch to make is

(01:31:14):
lighter scotch. Like, all of us,like, we love Macao, and we love
Balvini.
Those are richer, fullerexpressions.

Yeah. You can't hide behind the age here.

Senator (01:31:23):
Totally. And it's like the lighter stuff is where it's
very polarizing. Like, I hateDalwhinnie 15, Grindr likes
Dalwhinnie.

Gizmo (01:31:30):
Mhmm.

Senator (01:31:30):
You know, Glenn Maranje ten can be polarizing. There's
like a lot of these lighterbodied ones that you love or
hate, and this is one that I Ireally love, and I think
everybody so far has foundsomething to appreciate.

Bam Bam (01:31:42):
It's hard to make something this light this
interesting. Exactly. It reallyis. I think that's what's
compelling about this.

Gizmo (01:31:50):
So for me, it's also a nine. I'm not going to repeat
everything everybody has alreadysaid. I'm completely surprised
by the scotch. Looking at thatbottle, bringing it here
tonight, I was totally ready torip this apart based on the
presentation of it. But how itdrank and how it paired with
this cigar tonight, I thought itwas excellent.
I think the $60 price point isvery, very fair for this. I do

(01:32:11):
wish it had an age statement. Ithink when I think about single
malts, despite what senator saidsome of the others we've done or
some of the others that we mighthave in our cabinet that don't
have an age statement on it, I II often think about a lack of
age statement being with ablended, you know, a a blended
whiskey. But on a single malt,it's weird that it's not there
for me. But overall, I was very,very happy with this tonight.

(01:32:33):
The ice was definitelynecessary. Absolutely necessary.
I think drinking it neat was alittle too hot for me. I know
you guys started like that.

Bam Bam (01:32:42):
Three or four sips in it leveled out beautifully.

Gizmo (01:32:44):
But I'm very very happy with the scotch, and so for me
it's a nine.

Senator (01:32:48):
One last thing that I forgot to mention, I think is
worth noting, the versatility ofthis is outrageous. It is. The
reason I say this, we're smokinga full bodied cigar. We're
talking about a lighter in colorand bodied Tequila,

snouts, Correct. Yeah.

Senator (01:33:03):
You would never think that this could hold up. The
only reason you would suspectmaybe is the alcohol content.

Mhmm.

Senator (01:33:09):
Outside of that, the flavor profile is way lighter
than most single malts. And interms of other cigars this would
pair well with, I think thereare countless Cuban cigars this
would be amazing with, like aCorona's Claro, any of the LGCs
with those floral notes wouldpair beautifully with this.

Bam Bam (01:33:27):
With ice. For For the Cuban. Yeah. Yeah.

Gizmo (01:33:30):
For sure.

Pull out some citrus notes. I'll also say this. I
have a lot of respect for abrand when they are releasing a
higher proof spirit at a decentprice point because they're not
adding water or as much water assomeone who's going down to 80
proof. So, you know, we'regetting a pure spirit and it's

(01:33:51):
still at an approachable pricepoint and it's and it's a great
quality. I I love them for that.

Gizmo (01:33:58):
Absolutely. Alright, Pooba. I'm a

Poobah (01:34:00):
little bit torn. I mean, part of me really loves it, and
then part of me

Don't look at the bottle.

Poobah (01:34:08):
Part of me really think like, was really impressed by
it, but it's this is a tough onefor me. Like, I don't feel like
I can give it a nine. I don'tfeel like I can give it a nine
like I give a balcony.

Rooster (01:34:23):
What about a 10?

Poobah (01:34:25):
No. I'm not it's not a 10.

Hey. And they can still a respectable score.

Poobah (01:34:29):
But it really was it was surprising. It was fruity. It it
was it had body. It had a longfinish. All these merits that
everyone

So can I help you here, Pooba? Yeah. Between the
eight and the nine, would youbuy this bottle for your bar?

Poobah (01:34:48):
I don't know.

Damn. So I was gonna say if if you would buy the
bottle, then I think it deservesa nine. But if you say you
wouldn't buy a bottle

Bam Bam (01:34:56):
But he doesn't he doesn't know. So there's

Senator (01:34:58):
Go to this sounds like some influencing of the rating.

Bam Bam (01:35:00):
Well,

Pagoda (01:35:01):
I don't know. You know, I was thinking about that.

Bam Bam (01:35:03):
I you know? I'm thinking about that.

Pagoda (01:35:05):
You're on your first notice there, buddy. Sorry.

Poobah (01:35:08):
Yeah. It's a it's a really good question, and I
can't I I I can't totally answerit. I mean, the way alright.
Here's how I'm gonna

Bam Bam (01:35:17):
rate it. Sounds compelling.

Poobah (01:35:19):
Here's how I'm gonna rate it. The way it paired with
the cigar tonight and the way itpresented itself tonight That's
what matters. I'm gonna give ita nine.

Rooster (01:35:31):
Alright. Here you go.

Pagoda (01:35:32):
Sent some influence. But

Poobah (01:35:36):
I was teetering. You know what I mean? If I really
had to handicap it, I'd probablygive it like an 8.6, you know,
or something like that.

Pagoda (01:35:45):
So you're

Poobah (01:35:46):
rounding it up, and I know that's not how we score
things.

Bam Bam (01:35:50):
But

But I think at the end

Poobah (01:35:51):
the day But I think it was really The only

Senator (01:35:53):
chef is okay with your rating.

That's all

Poobah (01:35:55):
I have.

Bam Bam (01:35:55):
And Pagoda. Chef, by the way,

chef the lizard rating is gonna prove true. And,
you know, it's gonna

Pagoda (01:36:01):
Yeah. Chef, I do wanna tell you one thing. Today you
gave two bloody ratings. I gaveone And then you another. So you
have three ratings tonight.

Bam Bam (01:36:12):
He's on a pip. You gotta put him on a pip.

Pagoda (01:36:14):
That's it. Your notice, one. Yeah. Three strikes.

Poobah (01:36:18):
I'm gonna give it a nine because I I can't deny that I
did really enjoy it. The the thebranding is troubling, so I'm,
like, having a tough timeconnecting. But at the same
time, on its merit, I you can'tdeny

Senator (01:36:35):
it. Your wife could make a great lamp out of this.
Correct.

You know, I'm thinking if this bottle's on my
back bar, this will be the firstbottle that my younger son tries
to, like, take a sip of justbecause of what it looks like.

Gizmo (01:36:47):
You know? It's a

Poobah (01:36:49):
It's you know, it it it it I I found it very unique. I
found it differentiated, and Ithink that's what they're trying
to do here.

Bam Bam (01:36:57):
I think

Poobah (01:36:57):
that's what they're trying to do with the branding
and the flavor profile.

Bam Bam (01:37:00):
And they

Poobah (01:37:01):
said they did a great I I don't love no age statement.
That kinda is a little bit weirdfor me. But the way it presented
itself tonight, it's hard for menot to give it a nine, so I'll
round it up.

The more I sit here, I'm like, I'm buying a bottle of
this shit. I'm gonna put it

Poobah (01:37:19):
on there. I As much as I hate the bottle Alright.

Pagoda (01:37:23):
Let's get to it, buddy. Nine.

Poobah (01:37:25):
No, no, no, nine. Gave it

Bam Bam (01:37:27):
a nine. I

Poobah (01:37:32):
gave it a nine, but it's like

Gizmo (01:37:35):
an Most belabored nine ever. But

Poobah (01:37:37):
like an 8.6, eight point seven.

Gizmo (01:37:39):
Alright, boys. The formal liquor rating tonight on the
Brooklotty classic lotty is anine point zero. Very, very
strong.

Bam Bam (01:37:45):
Very good score. Good for

Gizmo (01:37:47):
this debut

Pagoda (01:37:48):
on the pod tonight.

Bam Bam (01:37:49):
Perfect score.

Gizmo (01:37:50):
And now it's time to move into our formal lizard rating
tonight on the Dunbarton Tobaccoand Trust Umbugog bronzeback,
Rooster, good luck. Roosters

Bam Bam (01:37:58):
are finally a good talk. This

Rooster (01:38:01):
is another great Product. Very good Steve Sokka
production. Correct. I think itwas really well constructed. Not
a single one of us had any burnissues, had great smoke And I
think the cigar was reallyblended well.
I think it would satisfy a lotof different palates. And I

(01:38:24):
think even a novice cigar smokercan handle the cigar no issue.
You feel at ease recommendingthis to somebody. And the price
point is fantastic. It's rightaround $11

Bam Bam (01:38:36):
Just under.

Rooster (01:38:37):
Just under. And for that reason and I loved all the
flavor notes that we weregetting from the beginning to
the end. It kind of was like atwo or three act play. It kind
of changed in the middle.

Bam Bam (01:38:51):
No harsh notes at all.

Rooster (01:38:52):
No harsh notes.

Senator (01:38:53):
No touch ups, Steve.

Rooster (01:38:53):
Yeah. I think you got a little bit of spice, a little
bit of fruit note at the end,got a little pepper, got a
little leather. So for all thosereasons, I'm at a nine.

Gizmo (01:39:05):
Alright. Very nice. Poobah. Oh, I'm

Poobah (01:39:09):
in a nine. I really enjoyed this cigar. I thought
the I thought it was verybalanced in its delivery for
Nicaraguan filler and theConnecticut Connecticut
Broadleaf wrapper. I thoughtthat maybe balanced it out and
gave it a nice harmonious kindof delivery. So for me, it

(01:39:31):
delivered some sweetness.
It delivered. I smoked it downto the end. I got no rough edges
on the cigar. I I had no noharshness down the stretch. You
know, there was sweetness in thebeginning.
Then there was some pepper. I II think it was basically like a
two a two act play. And I Ireally enjoyed it, so I'm gonna

(01:39:57):
give it a nine.

Gizmo (01:39:59):
Alright. Senator. I'm in

Senator (01:40:00):
lockstep with, the lizards before me. It's
definitely a nine. I thoroughlyenjoyed this cigar. I think,
balance is spot on. You get justit it it leans more sweet, but
you get savory notes.
The spice in there, it's youknow, spice is not a note that I
ever chase in a cigar, but itwas done, like, artfully in

(01:40:22):
this. It's faint. Exactly.

Pagoda (01:40:24):
Very faint too. And it

Senator (01:40:25):
was at like just the right moment where I got like so
much sweetness that then Iactually wanted something to
kinda balance that out, and thenit got back to the sweetness,
but just dialed down a bit. Itwas just that whole journey for
me was perfect. I thought therewas complexity to the flavor
profile. It wasn't like, youknow, a traditional Connecticut
broadleaf where you're justexpecting like a lot of cocoa

(01:40:46):
notes, like, all the way throughbasically. Got berry.
We got a lot of different flavornotes throughout this, so the
complexity was definitely there.The construction was excellent.
Excellent. I mean, I called thewrapper rustic because at least
mine was very veiny. I saw someothers definitely had a nicer
looking wrapper than I did.
Yeah. But the constructionitself, I mean The build

Poobah (01:41:06):
was flawless burn.

Senator (01:41:08):
Dude. Flawless burn.

Bam Bam (01:41:09):
We didn't have to

Senator (01:41:10):
touch it up at all. The combustion was great. My only
complaint honestly is I wishthis were bigger.

Gizmo (01:41:18):
Yep.

Senator (01:41:18):
I just you know, for as satisfying an experience as this
was, this is something that Iactually would slot into moments
in my rotation, but at its size,it's just a bit too small to be
like a regular participant in myrotation where I'd want it to
be. So that's really the onlycomplaint, and I again, when we

(01:41:41):
see Sokka next, I just I'm verycurious why not a bit bigger
because I think this can be likea, you know, a kind of star in
the lineup. It doesn't need tobe like a smaller kind of
finisher or, you know, you're ina a time constrained moment. I
want this to be like the wholemoment.

Bam Bam (01:42:00):
So see, this is an interesting thing. I often ask
myself, would it change theexperience, the flavor profile,
the combustion, and theperformance if it were a bigger
cigar? Because we had such agreat I think

Senator (01:42:11):
an inch extra of length, I don't think it really
ought

Bam Bam (01:42:13):
not It's a curiosity that I've had.

Sure. In general. You're further away from the
burn line. You're further awayfrom the cherry combustion,
whatever. Is that affecting thesmoke, you know, the flavor
you're getting and andeverything?

Senator (01:42:25):
I just say that. I get what you're saying. It's like
it's in an awkward size whereit's not a short smoke. It's
just undersized. But it's notlike a full normal

Bam Bam (01:42:32):
smoke.

Senator (01:42:33):
But how many So it's in this weird in between where I
really never find myself in.It's like either I want like a
full smoke, and I'm gonna spendlike a good hour, hour and a
half with it, or I want a shortsmoke, and I wanna spend a half
hour. I don't ever really findmyself where I'm like stuck in
between wishing I had somethingin the middle of that. So that
that's just the only thing Ihave a hard time.

Bam Bam (01:42:51):
We'll mention it to Steve in a couple weeks.

Gizmo (01:42:53):
Exactly right. So for me, boys, it's also a nine. I'm
blown away by this cigar, firstand foremost, by the value and
the amount of time we got out ofthe smoke. I mean, when I
brought this cigar in, if we hadsmoked this for forty five
minutes or an hour, I would havenot have been surprised.

Bam Bam (01:43:08):
Mhmm.

Gizmo (01:43:09):
But it was a slow burning cigar. It was a well blended
cigar. The construction wasgreat. The burn was great.

Bam Bam (01:43:15):
Full flavor.

Gizmo (01:43:15):
As everybody's already mentioned. And the flavor was
just off the charts. Incredible.Completely blown away. I love
the journey of the cigar.
Yeah. From the first light, thequestions about what we were
getting all the way into thefirst third, into the last
third. I thought it took us on areally nice journey. It was a
little linear, but, you know,there were some moments that
kind of popped, you know, hereand there, which I thought was
great. Really love the blend onthis just being a really smooth,

(01:43:40):
easy easily digestibleNicaraguan cigar.
Mhmm.

Bam Bam (01:43:44):
You know, a lot of times we spoke a

Gizmo (01:43:45):
lot of Nicaraguans. That's not the case. It was the
case tonight. And like I said,you know, the value at $11,
there was a lot of quality timehere for $11. We got a lot of
quality time here.

Bam Bam (01:43:58):
How long have you had those?

Gizmo (01:44:01):
I've probably had them for three months.

Bam Bam (01:44:02):
Really?

Gizmo (01:44:03):
Yeah. Oh, wow. Yeah, they've been in the tower for a
while.

Bam Bam (01:44:05):
And they felt great.

Gizmo (01:44:07):
Yeah, they were definitely well conditioned
because I've had them for quitesome time. Okay, cool. Yeah, so
for me it's a nine. Pagoda.

Pagoda (01:44:13):
Yeah, I'm at a nine as well. I was toying between a 10
and a nine. You know, these arethe kind of flavor profiles I
really like. For me, I likeinitially in the beginning when
I lit it up, I felt like thisdark cocoa chocolate with a
little bit of salt on it. Youknow, it reminded me of like,
you know, how you get those darkchocolates with some sea salt on

(01:44:34):
it.
And then I got a little bit ofthe berry, which, you know,
really like in the front on topof my palate, I felt the berry
was, you know, which I felt afew times, and especially with a
sip of, you know, the whiskeyand all. I don't think, like,
for me, the other thing what Ireally enjoyed was just the

(01:44:56):
overall combustion, theexperience, the feel. You know,
it's like

Bam Bam (01:45:00):
It sounds like a 10. It does. It does.

Pagoda (01:45:03):
That's what I'm

Bam Bam (01:45:04):
saying, sounds like a 10.

Pagoda (01:45:05):
The the only thing the only thing Tell

Senator (01:45:06):
them, chef.

Pagoda (01:45:07):
The only thing the only thing

I'm a fix this.

Pagoda (01:45:12):
The only thing is You remember, you only

Bam Bam (01:45:15):
have two more strikes, chef. Be careful. Dread lightly.
The only

Pagoda (01:45:18):
thing is, you know, there were times that got a
little bit of a littleunpleasant bitter flavor in the
back. And that may be my ownfault because I may be, you
know, there were a couple oftimes I got overly enthusiastic
and puffed a bit quickly.

Bam Bam (01:45:30):
Sucking it down.

Pagoda (01:45:31):
Yeah, so, like I don't know, you know, you know, two
centers point, is it the sizewhich got affected it, where I
was really enjoying the flavorand then smoking it too quick?
There was something that made mefeel that I want a little more
out of it, and I couldn't reallypinpoint what it was. So there
was, And I was really trying toanalyze that, but I couldn't get

(01:45:54):
to it. But it could have beenthe size. It could have been me,
you know, rushing through it.
It's a nine for me, but it's agreat cigar. And I think I will
definitely pursue it a bit.

Gizmo (01:46:06):
Alright. Chef Ricky. Alright. Are you torn?

No. I'm not torn at all. It's it's it's a ten for
me. Wow. Cool.
And, yeah, I I think at

Bam Bam (01:46:18):
this point, I'm just gonna have to get

a jersey with the number 10 on it. Oh, you're
you're making

Bam Bam (01:46:23):
my unbridled enthusiasm.

But yeah, so here's the thing with the cigar for me.
Two or three act play, not superclear in the way it delivered it
because it did bounce back andforth, But I enjoyed it, right?
It was somewhat linear becausethose acts weren't weren't
clearly delineated, obviously.But what I did enjoy about the

(01:46:46):
cigar is how it deliveredeverything that it did in a
delicate manner and so much sothat, you know, on my
retrohales, when I'm reallyenjoying a cigar, I retrohale so
slowly. And then I almost wantto I almost want to bring that
smoke back in.

Senator (01:47:03):
I do that.

Yeah. And and in doing that, you get so much
flavor. And that's when I wasgetting those sort of sweeter
hookah notes. But the way thisthing delivered cocoa, you know,
semi sweet chocolate and slightcoffee in the beginning and then
went into this kind of fruityblueberry berry node. Then I got
apricot and passion fruittowards the end, some leather,

(01:47:26):
some pepper here and there.
The only complaint I had aboutthe cigars like Senator, I wish
it was bigger. All right. Butthen I think about how you guys
love Millennium Pyramids. Butthen you may not love the double
corona or, you know, the largerengage or the longer stick. And,
you know, so yeah, to yourpoint, Ben, there's probably a
possibility that if this thinggot bigger, it might change the

(01:47:48):
flavor and we may not enjoy itas much.
But I think what he did for theprice point at 10, 10 to 11
dollars fully packed cigar,deliciously delivered. Then the
way it paired with the scotch,it was freaking insane. So, I
love it. I love it. I think itwas a 10.
And I love when we come across acigar that I could fill my tower
with without any guilt and andjust have fun with it.

Senator (01:48:09):
I think the thing that's funny about we're all
talking about the the kind ofsize of the cigar. I mean, Sokka
had posted something shortlyafter this cigar was getting
rated highly saying that he wassurprised. Like, he gets
feedback that this is like someof his, you know, top customers,
most loyal kind of Dunbartonsmokers, like their favorite
smoked. Wow. And he didn't seemto expect that, which would make

(01:48:31):
sense.
I mean, he's made one Vitola inthis cigar. In most of his
lines, there are several tochoose from. So I think that's
probably also a bit of theproduct of this size. Like, I
don't know that he thoughtpeople would love this as much
as they did to, you know, givesome more range to the line, but
we'll see obviously when we talkto him.

Yeah. And actually, the point I wanted to make that
I lost in everybody's enthusiasmbehind this was, you know, you
ever go have a tasting at arestaurant or multiple courses,
and maybe it's 20 courses or 19courses per se, but there's that
one course

Senator (01:49:04):
that you just wish you had every weekend, Ricky.

Bam Bam (01:49:07):
Right? Well, for you.

And there's just that one course that you wish
you had more of or that leavesyou remembering that dinner.
Right? You may not remember all19 courses or whatever the case
is, but you might remember oneor two. And to me, this cigar
kind of was like that, you know,like it's going to it's going to
leave. You're going to leavewanting another one or wishing
it was bigger or wishing you hadmore of it.

Senator (01:49:31):
This is, by the way, what I hate about most tasting
menus. The fact that you wouldhave 20 courses and you only
remember one or two of them.

Yeah, that's what happens. And it doesn't have to
be a tasting menu. Oftentimesyou go to a restaurant, the
appetizer is great, the entreeis okay, so it happens. All

Gizmo (01:49:48):
right, Bam Bam.

Bam Bam (01:49:49):
Yeah, so for all of the positive commentary in this
room, I can't give this lessthan a 10.

Honestly,

Bam Bam (01:49:58):
it was a linear cigar.

Pagoda (01:49:59):
Say it Pagoda. Life. Ten, ten wins.

Senator (01:50:02):
He gave two tens today.

Bam Bam (01:50:04):
There's linear quality to this, but after that first
third, I got minerality. A fewguys got pepper, which I never
really got. But I had a ton ofmolasses, a lot of raisin in
that final third. I loved thecigar. It just was it was
delicious from beginning to end.
None of us lit the cigar at all.I mean, everyone made so many

(01:50:26):
incredible comments about it.And for under $11, you know,
it's it's another unicorn. Like,we it's rare to find a new world
in the vast world of new worldcigars that we're all afraid to
try because we don't wanna wasteour money. This has got
incredible merit.
I'm at a 10.

Gizmo (01:50:45):
Alright, boys. That puts the formal lizard rating tonight
on the Dumbarton Tobacco andTrust Umbogog in bronze back at
a 9.3.

Bam Bam (01:50:53):
That's a great score for this.

Gizmo (01:50:54):
Great score. So let's compare that to the other three
Dumbarton Tobacco and Trustcigars we've done on the pod. On
episode 110, the first one wedid was Muestra de Saka, The
Bewitched scored an 8.7. Onepisode 128, the Cincompromiso
Celexio number four scored a9.4. And on episode 140, the
Sobremesa, Surbantis Fino scoreda 7.8.

(01:51:19):
So this is just a touch below

Bam Bam (01:51:21):
Yeah.

Gizmo (01:51:21):
The Cincompromiso, Silexio number four we did.
Doing a

Bam Bam (01:51:24):
seven point Absolutely

Gizmo (01:51:26):
right. So great night tonight, boys. Of course, we
have to thank Lizard Peter, ourlizard of the week, and all the
lizards out there who write usevery week. We love hearing from
you. We have to thank oursponsor, FabricA5.
They are great partners to us.We have some great stuff coming
up with them. And, of course, agreat night, boys. One more time
on the ratings, the BrooklottiClassic Lotti scored a nine

(01:51:47):
point zero, and the DunbartonTobacco and Trust Umba Gog
Bronzeback scored a 9.3. A greatnight, and, we'll see everybody
next week.

Poobah (01:51:58):
Keep smoking.

Gizmo (01:52:00):
Hope you enjoyed this episode. Thanks for joining us.
You could find our merch storeand ratings archive at our brand
new website,loungelizardspod.com. That's
loungelizardsp0d.com. Don'tforget to leave us a rating and
subscribe on your favoritepodcast platform.
If you have any comments,questions, do you wanna reach
out, say hello, tell us whatyou're smoking, email us. Hello

(01:52:22):
at loungelizardspod.com. Canalso find us on Instagram at
lounge lizards pod. We reallyappreciate your time, and we'll,
we'll see you next week.

All Episodes

Episode Transcript

Popular Podcasts

24/7 News: The Latest

Therapy Gecko

The Joe Rogan Experience

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

Episode Transcript

Popular Podcasts

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}24/7 News: The Latest

Therapy Gecko

The Joe Rogan Experience

All Episodes

24/7 News: The Latest