1
00:00:00,080 --> 00:00:00,320
Speaker 1: Wow.

2
00:00:04,360 --> 00:00:08,680
Speaker 2: I am a fan of Michael Herklotz. I think that

3
00:00:08,840 --> 00:00:12,040
Speaker 2: when it comes to attitude, a belief in industry, and

4
00:00:12,039 --> 00:00:15,319
Speaker 2: a belief in self, I think Herklotz has got it together. No,

5
00:00:15,480 --> 00:00:18,680
Speaker 2: don't get me wrong, he's he's a bit of a fashionista,

6
00:00:18,720 --> 00:00:21,720
Speaker 2: and that not one hundred percent of my style. But

7
00:00:21,760 --> 00:00:25,720
Speaker 2: when it comes to cigars all day, it's eat, drink smoke,

8
00:00:25,760 --> 00:00:28,520
Speaker 2: I'm Tony Katz. That right there is America's favorite amateur

9
00:00:28,560 --> 00:00:31,840
Speaker 2: drink our fingers malloy. I first met Michael Herklotz when

10
00:00:31,880 --> 00:00:34,800
Speaker 2: he was working at the Gnat Sherman Townhouse in Manhattan,

11
00:00:34,960 --> 00:00:37,440
Speaker 2: first time I had ever met him. At the pleasure

12
00:00:37,479 --> 00:00:39,320
Speaker 2: to be able to hit that store a couple of times.

13
00:00:39,640 --> 00:00:44,520
Speaker 2: Then when Nat Sherman sold and he was starting Ferry Otago,

14
00:00:44,800 --> 00:00:48,440
Speaker 2: the Generoso, the Allegancia, the Suma, which most people know

15
00:00:48,640 --> 00:00:52,479
Speaker 2: and really really enjoy, he then took back those not

16
00:00:52,680 --> 00:00:57,800
Speaker 2: Sherman names, Metropolitan and the Timeless and started bringing those

17
00:00:57,920 --> 00:01:02,840
Speaker 2: back to the American smoker. Well, he has been very busy.

18
00:01:03,000 --> 00:01:06,520
Speaker 2: Farry Otago is now four years old and he has

19
00:01:06,800 --> 00:01:10,880
Speaker 2: with this The Timeless a TAA exclusive. So this is

20
00:01:10,920 --> 00:01:13,720
Speaker 2: the Tobacconist Association of America. Every now and then you'll

21
00:01:13,760 --> 00:01:16,759
Speaker 2: see cigars that's say taa, that's what it is. This

22
00:01:16,959 --> 00:01:20,480
Speaker 2: was made for them. This is the twenty twenty four Toro.

23
00:01:20,840 --> 00:01:23,479
Speaker 2: This is a six by fifty, which means it's six

24
00:01:23,520 --> 00:01:26,600
Speaker 2: inches long. Always makes fingers from oly laugh. And the

25
00:01:26,680 --> 00:01:28,759
Speaker 2: ring gauge is a fifty the diameter of the cigar

26
00:01:28,920 --> 00:01:32,039
Speaker 2: or how thick it is around again with the laughter.

27
00:01:32,319 --> 00:01:35,080
Speaker 2: A sixty ring gauge is a sixty four ring gauge, sorry,

28
00:01:35,360 --> 00:01:37,840
Speaker 2: is a full one inch around. This is the right

29
00:01:38,240 --> 00:01:41,080
Speaker 2: kind of size. This is made over there in the

30
00:01:41,120 --> 00:01:44,800
Speaker 2: Placentia factory where Michael Herclot's at Ferry Otago does a

31
00:01:44,800 --> 00:01:49,680
Speaker 2: bunch of work. And just this it's this is Nicaraguan

32
00:01:49,680 --> 00:01:53,560
Speaker 2: throughout right. It's is a Nicaraguan puro. That is a

33
00:01:53,800 --> 00:01:57,200
Speaker 2: supple supple wrapper. It's got a little bit of swede

34
00:01:57,280 --> 00:01:59,600
Speaker 2: to it. It's got a little bit of oil to it,

35
00:02:00,160 --> 00:02:02,400
Speaker 2: little bit of a glassy feeling to it all the

36
00:02:02,400 --> 00:02:07,960
Speaker 2: way around U slippery. The wrapper feels buttery and looks luxurious.

37
00:02:08,560 --> 00:02:13,320
Speaker 3: Yeah, the presentation is outstanding. The hand feel is just

38
00:02:13,720 --> 00:02:16,520
Speaker 3: all it's almost a little beefy it's a little beefy.

39
00:02:16,600 --> 00:02:18,160
Speaker 1: Yeah, right, and we like that.

40
00:02:18,880 --> 00:02:21,240
Speaker 2: Here cross a cigar that has some weight to it

41
00:02:21,240 --> 00:02:24,360
Speaker 2: as beefy. If it's too light, it's a whiffleball bat. Yes,

42
00:02:24,760 --> 00:02:26,280
Speaker 2: but we just lit this. We're just in the first

43
00:02:26,280 --> 00:02:27,240
Speaker 2: third of the first third.

44
00:02:27,720 --> 00:02:29,880
Speaker 3: And I don't know about you, Tony, but right away

45
00:02:30,400 --> 00:02:33,120
Speaker 3: I get some some wood notes and a nice bit

46
00:02:33,160 --> 00:02:36,840
Speaker 3: of pepper, and there's a little bit of sweetness that

47
00:02:36,880 --> 00:02:38,360
Speaker 3: I can't quite put my finger on.

48
00:02:38,480 --> 00:02:42,800
Speaker 2: There is an absolute sweetness that hits right off the

49
00:02:42,840 --> 00:02:46,679
Speaker 2: bat and then gets backfilled by a little bit of

50
00:02:47,120 --> 00:02:50,240
Speaker 2: that spice on the front of the tongue and towards

51
00:02:50,280 --> 00:02:52,880
Speaker 2: the back of the tongue. Now not tip of tongue,

52
00:02:53,160 --> 00:02:56,880
Speaker 2: front of tongue, which is most people feel it, you know,

53
00:02:56,960 --> 00:02:57,359
Speaker 2: right there?

54
00:02:57,360 --> 00:03:01,799
Speaker 1: Eh? Right? What was that again? Right there? Okay, this

55
00:03:01,960 --> 00:03:05,000
Speaker 1: is the front of the tongue. Is where this is.

56
00:03:05,720 --> 00:03:08,840
Speaker 1: I think that this is not my first one of these. Ah.

57
00:03:09,960 --> 00:03:13,440
Speaker 1: I want to know in the entirety.

58
00:03:13,000 --> 00:03:16,839
Speaker 2: Of the Phario Tago line where this has been. This

59
00:03:17,600 --> 00:03:22,560
Speaker 2: to me is an absolute freaking winner. First of all,

60
00:03:22,760 --> 00:03:26,000
Speaker 2: that construction is fantastic. The weight of the cigar. I'm

61
00:03:26,040 --> 00:03:29,640
Speaker 2: so glad you pointed that out. It just feels so

62
00:03:29,840 --> 00:03:33,720
Speaker 2: much better. You you are, you are made aware of

63
00:03:33,760 --> 00:03:36,880
Speaker 2: the fact that this has got some density and some depth,

64
00:03:37,360 --> 00:03:40,080
Speaker 2: I'm telling you. And it could be that the black

65
00:03:40,200 --> 00:03:45,240
Speaker 2: and gray band is so absolutely perfect with that little

66
00:03:45,240 --> 00:03:47,520
Speaker 2: bit of gold for the Phariotago and the red riding

67
00:03:47,600 --> 00:03:50,560
Speaker 2: of the twenty twenty four. It's the taa that that

68
00:03:50,680 --> 00:03:55,920
Speaker 2: was the year. It's just everything about this presentation is

69
00:03:56,120 --> 00:04:00,920
Speaker 2: luscious and what you get match, which is the look

70
00:04:01,000 --> 00:04:04,600
Speaker 2: of the cigar, the band, the everything. To me, the

71
00:04:04,920 --> 00:04:07,480
Speaker 2: first thing that hit me after smoking this was this

72
00:04:07,640 --> 00:04:11,040
Speaker 2: was the most truth in advertising cigar that I've had

73
00:04:11,120 --> 00:04:12,000
Speaker 2: in a good long time.

74
00:04:12,040 --> 00:04:14,760
Speaker 3: I'll tell you something that really struck me to when

75
00:04:14,760 --> 00:04:17,159
Speaker 3: we first lit this and as we're getting into the

76
00:04:17,200 --> 00:04:22,599
Speaker 3: first third, is that draws outstanding? Yeah? This, you know,

77
00:04:23,279 --> 00:04:27,320
Speaker 3: I don't want to jump to conclusions and I don't know,

78
00:04:27,680 --> 00:04:29,800
Speaker 3: you know, when we're talking about price point things of

79
00:04:29,800 --> 00:04:32,320
Speaker 3: that nature. We'll get to that later in the show.

80
00:04:32,480 --> 00:04:36,960
Speaker 3: But so far, I'm thinking to myself, Wow, if we

81
00:04:36,960 --> 00:04:40,760
Speaker 3: were ever ranking early on the Cigars of the year,

82
00:04:41,480 --> 00:04:44,719
Speaker 3: so far this this is fantastic and it would be

83
00:04:44,720 --> 00:04:45,520
Speaker 3: in the running for me.

84
00:04:45,800 --> 00:04:46,279
Speaker 1: And now I.

85
00:04:46,560 --> 00:04:49,200
Speaker 2: Will say this. So first this plays in the medium

86
00:04:49,200 --> 00:04:54,120
Speaker 2: full full category. Secondly, this is not for everybody, and

87
00:04:54,160 --> 00:04:56,040
Speaker 2: I could see people saying, no, this is too much

88
00:04:56,040 --> 00:04:58,080
Speaker 2: of this, too much of that. It's weird that this

89
00:04:58,160 --> 00:05:03,440
Speaker 2: has more spice then maybe I normally go for in

90
00:05:03,520 --> 00:05:06,839
Speaker 2: a cigar. But there is something that it is the

91
00:05:07,000 --> 00:05:10,960
Speaker 2: balance rate aspect for me. There's some flavor in there

92
00:05:11,360 --> 00:05:14,279
Speaker 2: that is so moving me in such a way, with

93
00:05:14,360 --> 00:05:17,520
Speaker 2: a lusciousness, with a creaminess and it's I don't I

94
00:05:17,520 --> 00:05:19,480
Speaker 2: don't know if it's nutty, and I don't know if

95
00:05:19,480 --> 00:05:25,280
Speaker 2: it's like if I said a leather cream let sorry,

96
00:05:25,720 --> 00:05:32,400
Speaker 2: a leather custard. That more explains what I get out

97
00:05:32,440 --> 00:05:35,839
Speaker 2: of out of this cigar, uh than anything else.

98
00:05:36,080 --> 00:05:38,280
Speaker 1: That's the kind of flavoring I get.

99
00:05:38,320 --> 00:05:41,680
Speaker 2: So there's that spice there, but there's this richness there

100
00:05:41,920 --> 00:05:46,000
Speaker 2: that's just a little deeper than other things. So when

101
00:05:46,040 --> 00:05:49,520
Speaker 2: I smoke, for example, the generalso from Farry Otago and

102
00:05:49,600 --> 00:05:52,480
Speaker 2: that the spice is really high on that.

103
00:05:52,760 --> 00:05:55,680
Speaker 1: And I can appreciate it. Not for me, right, and

104
00:05:55,760 --> 00:05:56,240
Speaker 1: it used to.

105
00:05:56,279 --> 00:05:57,800
Speaker 2: Be I was kind of more into it, and I'm

106
00:05:57,880 --> 00:06:01,880
Speaker 2: kind of morphed in that way. Uh, it's it's this

107
00:06:02,080 --> 00:06:07,040
Speaker 2: is playing more in in these in these flavors that

108
00:06:07,160 --> 00:06:11,080
Speaker 2: are really are are are are just hitting me beautifully.

109
00:06:11,080 --> 00:06:13,880
Speaker 3: And I'm gonna say leather custard. Okay, we can go

110
00:06:13,880 --> 00:06:14,560
Speaker 3: with leather custard.

111
00:06:14,600 --> 00:06:15,760
Speaker 1: I'm going with leather custard.

112
00:06:15,800 --> 00:06:18,600
Speaker 3: I you know, since I've completely pulled out my jump

113
00:06:18,640 --> 00:06:21,440
Speaker 3: to conclusions Matt today when it comes to the cigar.

114
00:06:21,640 --> 00:06:26,120
Speaker 3: The other thing that I am interested in, you know,

115
00:06:26,160 --> 00:06:29,000
Speaker 3: as far as your opinion is when it comes to

116
00:06:29,040 --> 00:06:33,240
Speaker 3: this is are you worried at all that at this

117
00:06:33,360 --> 00:06:36,440
Speaker 3: point of course, the scar's most like going to change

118
00:06:36,440 --> 00:06:38,320
Speaker 3: as we get into the second third and the final

119
00:06:38,440 --> 00:06:42,159
Speaker 3: Oh gosh, but at this point I would all almost

120
00:06:42,240 --> 00:06:45,839
Speaker 3: be worried about what we would be pairing this with

121
00:06:46,160 --> 00:06:49,920
Speaker 3: because the stick could overpower some things.

122
00:06:50,000 --> 00:06:51,800
Speaker 2: Well, since it's already on the table, if you're watching

123
00:06:51,800 --> 00:06:54,080
Speaker 2: the video, you know, I got a rum for today.

124
00:06:54,520 --> 00:06:58,120
Speaker 2: I have a twelve year rum for us to engage

125
00:06:58,120 --> 00:07:00,960
Speaker 2: and joy with. And chicken is coming up?

126
00:07:01,760 --> 00:07:05,200
Speaker 1: Oh yeah, oh yeah, it's we're full on today. Is

127
00:07:05,240 --> 00:07:06,440
Speaker 1: it in pot pie form?

128
00:07:06,960 --> 00:07:10,520
Speaker 2: It is in Jack Daniel's form. Oh wow, I'm I'm

129
00:07:10,600 --> 00:07:13,960
Speaker 2: not good. And the mashed potatoes were mashed by these

130
00:07:14,000 --> 00:07:16,880
Speaker 2: two hands. If these two hands belong to my wife,

131
00:07:17,200 --> 00:07:23,960
Speaker 2: these two indeed from Farry Otago The Timeless TAA twenty

132
00:07:24,240 --> 00:07:28,400
Speaker 2: twenty four. First, grab your notebook. What did you eat today?

133
00:07:28,480 --> 00:07:30,440
Speaker 2: What did you drink today? All those things are going

134
00:07:30,480 --> 00:07:33,600
Speaker 2: to affect your palette. Then take the cigar, break it

135
00:07:33,680 --> 00:07:36,320
Speaker 2: up into thirds, first, third, second, third, final third. What

136
00:07:36,360 --> 00:07:38,160
Speaker 2: are the flavors you're getting from each third? When you

137
00:07:38,160 --> 00:07:40,600
Speaker 2: try the cigar a month from now, six months from now,

138
00:07:40,640 --> 00:07:42,120
Speaker 2: you go back and you do the same thing, and

139
00:07:42,160 --> 00:07:45,520
Speaker 2: you check your notes, really get your your your through

140
00:07:45,560 --> 00:07:48,120
Speaker 2: line there, what it is the flavors that you got

141
00:07:48,160 --> 00:07:51,840
Speaker 2: out of it. I'm here to tell you this. This

142
00:07:51,920 --> 00:07:54,880
Speaker 2: cigar for me, there is something about how the how

143
00:07:54,920 --> 00:07:59,080
Speaker 2: that spice lays, There's something about that that leather richness.

144
00:07:59,200 --> 00:08:03,520
Speaker 2: I'm calling it a hustard. It just hits me beautifully

145
00:08:03,560 --> 00:08:06,520
Speaker 2: and and it might not hit everybody this way. I've

146
00:08:06,560 --> 00:08:10,040
Speaker 2: heard people give different varying reviews of this stick. I

147
00:08:10,200 --> 00:08:15,040
Speaker 2: just think I just think it works perfectly for my palette.

148
00:08:15,680 --> 00:08:15,960
Speaker 1: Thank you.

149
00:08:19,720 --> 00:08:24,320
Speaker 3: This does really linger on the palette longer, you know,

150
00:08:24,640 --> 00:08:27,760
Speaker 3: per draw it is. It's something that I'm really going

151
00:08:27,800 --> 00:08:31,960
Speaker 3: to I'm really excited to see how this smoking experience

152
00:08:32,080 --> 00:08:34,360
Speaker 3: unfolds as we as we get into the second third, we.

153
00:08:34,360 --> 00:08:35,959
Speaker 1: Will get into the price as well.

154
00:08:36,320 --> 00:08:39,480
Speaker 2: But it's signed for some Jack Daniel's chicken, okay, and

155
00:08:39,760 --> 00:08:46,800
Speaker 2: I'll tell you where you can get it. So there

156
00:08:46,920 --> 00:08:53,880
Speaker 2: we were in our local supermarkets, and in many supermarkets

157
00:08:53,960 --> 00:08:57,719
Speaker 2: they may have a section of things that are discounted.

158
00:08:58,559 --> 00:09:00,959
Speaker 2: You've ever been into the discount section of any of

159
00:09:01,000 --> 00:09:01,760
Speaker 2: those places, of.

160
00:09:01,679 --> 00:09:03,840
Speaker 3: Course, I this is where I get about thirty percent

161
00:09:03,840 --> 00:09:06,280
Speaker 3: of my food. Right seat, drink smoke. I'm Tony Katz.

162
00:09:06,480 --> 00:09:10,080
Speaker 2: That right there is America's favorite amateur drinker, Fingers Maloy. Well,

163
00:09:10,120 --> 00:09:15,480
Speaker 2: in the discount section there there was this Jack Daniels

164
00:09:15,679 --> 00:09:16,960
Speaker 2: pulled chicken.

165
00:09:17,160 --> 00:09:21,840
Speaker 1: Wow, ready made, just heat and serve.

166
00:09:22,000 --> 00:09:23,560
Speaker 2: You can put it in an oven for three hundred

167
00:09:23,960 --> 00:09:25,520
Speaker 2: three hundred fifty degrees for thirty.

168
00:09:25,320 --> 00:09:29,240
Speaker 1: Minutes, microwave three to four minutes, and then and then

169
00:09:29,400 --> 00:09:30,400
Speaker 1: serve it. And that's it.

170
00:09:30,440 --> 00:09:33,600
Speaker 2: And you've got seasoned cooked chicken, and then a whole

171
00:09:33,640 --> 00:09:35,559
Speaker 2: bunch of stuff that I probably shouldn't.

172
00:09:35,160 --> 00:09:35,840
Speaker 1: Read right now.

173
00:09:36,200 --> 00:09:38,000
Speaker 2: All I know is it's two hundred fifty calories of

174
00:09:38,000 --> 00:09:40,000
Speaker 2: serving three servings per container.

175
00:09:40,120 --> 00:09:41,959
Speaker 1: So that's basically what.

176
00:09:41,920 --> 00:09:45,360
Speaker 2: We got out of this four grams of fat and

177
00:09:45,480 --> 00:09:49,959
Speaker 2: thirty four carbohydrates with thirty sugars outstanding. There's a lot

178
00:09:49,960 --> 00:09:52,120
Speaker 2: of sugar. Yeah, it is in this. So what we

179
00:09:52,160 --> 00:09:56,679
Speaker 2: did is we said, does this make a perfect, easy

180
00:09:56,720 --> 00:10:00,520
Speaker 2: to do, grab and fix comfort food food for the

181
00:10:00,520 --> 00:10:01,280
Speaker 2: football game.

182
00:10:01,480 --> 00:10:03,760
Speaker 1: You just need to do something quick, simple. You don't

183
00:10:03,800 --> 00:10:04,320
Speaker 1: want to think.

184
00:10:04,600 --> 00:10:07,960
Speaker 2: Now, we did make the mashed potatoes, yellow potatoes, butter cream,

185
00:10:08,360 --> 00:10:09,080
Speaker 2: half and half?

186
00:10:09,559 --> 00:10:10,400
Speaker 1: Or do we use milk? No?

187
00:10:10,480 --> 00:10:12,920
Speaker 2: Use milk, inness and salt. There's nothing kosher about this

188
00:10:12,960 --> 00:10:15,160
Speaker 2: because you're mixing the milk and the meat. I just

189
00:10:15,600 --> 00:10:17,520
Speaker 2: we have a lot of rabbis who listen. I need

190
00:10:17,559 --> 00:10:21,600
Speaker 2: to let them know. But there's nothing wrong with doing

191
00:10:21,679 --> 00:10:24,960
Speaker 2: something pre made, doing something quick. If you're you're serving,

192
00:10:25,000 --> 00:10:26,640
Speaker 2: you're serving for your family, you serving me a couple

193
00:10:26,640 --> 00:10:29,920
Speaker 2: of friends. Not everything has to be a massive production.

194
00:10:30,080 --> 00:10:33,559
Speaker 2: So saw this, it was like, yeah, absolutely no. You

195
00:10:33,760 --> 00:10:36,079
Speaker 2: you mentioned comfort food and football. The first thing I

196
00:10:36,120 --> 00:10:38,439
Speaker 2: thought of when you brought this over is I can

197
00:10:38,480 --> 00:10:41,960
Speaker 2: imagine a Saturday afternoon lunch because this is something that

198
00:10:42,000 --> 00:10:44,760
Speaker 2: you can throw together quickly. Yeah, where you're you know,

199
00:10:44,800 --> 00:10:47,480
Speaker 2: you're looking outside, the snow's coming down. You want something

200
00:10:47,480 --> 00:10:49,440
Speaker 2: a little bit warm, that'll be it'll be food for

201
00:10:49,480 --> 00:10:51,199
Speaker 2: your soul. You know, this is this is the kind

202
00:10:51,240 --> 00:10:53,880
Speaker 2: of stuff that would really hit the spot. And you

203
00:10:53,920 --> 00:10:55,480
Speaker 2: mentioned shepherd's pie. As you take a bite of it

204
00:10:55,520 --> 00:10:56,880
Speaker 2: right ahead, I want to know what you think of it.

205
00:10:57,280 --> 00:10:57,520
Speaker 1: I did.

206
00:10:57,600 --> 00:11:00,920
Speaker 2: I was having a whole conversation on a radio show

207
00:11:01,240 --> 00:11:03,760
Speaker 2: about shepherd's pie and stew and like, I've never been

208
00:11:03,800 --> 00:11:06,000
Speaker 2: one of those guys. I've never clamored for it or

209
00:11:06,000 --> 00:11:09,080
Speaker 2: anything else. But this is I mean, this is exactly.

210
00:11:09,120 --> 00:11:11,560
Speaker 2: This is a little bit deconstructed, if you will, a

211
00:11:11,640 --> 00:11:14,719
Speaker 2: poor man shepherd pie and a bowl. But this is

212
00:11:14,760 --> 00:11:18,679
Speaker 2: it mashed potatoes and meat with some kind of worthy sauce.

213
00:11:18,960 --> 00:11:20,640
Speaker 1: Aside from the fact that this is too much sugar

214
00:11:20,640 --> 00:11:22,439
Speaker 1: for my life, where are you with this?

215
00:11:22,640 --> 00:11:24,760
Speaker 3: Well, first of all, you can never have too much sugar.

216
00:11:25,240 --> 00:11:30,000
Speaker 3: Having said that, what's amazing about something like this is, uh,

217
00:11:30,440 --> 00:11:32,559
Speaker 3: you know, there's not a lot here. I mean you

218
00:11:32,559 --> 00:11:35,840
Speaker 3: you've got a little bit of mashed potatoes, a little

219
00:11:35,880 --> 00:11:37,840
Speaker 3: bit of chicken. But you know, when you're done with

220
00:11:37,920 --> 00:11:40,880
Speaker 3: this bowl, you're not gonna eat anything else. This is

221
00:11:40,920 --> 00:11:43,319
Speaker 3: this is gonna be hearty.

222
00:11:43,520 --> 00:11:44,800
Speaker 1: You you seem.

223
00:11:44,559 --> 00:11:50,400
Speaker 3: Confused, perplexed, what's wrong? Not this is it's actually pretty good.

224
00:11:50,520 --> 00:11:51,120
Speaker 3: It's wonderful.

225
00:11:51,360 --> 00:11:54,320
Speaker 2: It's actually pretty good. So it's it. First of all,

226
00:11:54,320 --> 00:11:58,000
Speaker 2: it's it is sweet. It is definitely sweet. You definitely

227
00:11:58,000 --> 00:12:02,800
Speaker 2: want something with this. But I could see somebody while

228
00:12:02,800 --> 00:12:05,200
Speaker 2: as I sloppy joeing this. You know, this goes on

229
00:12:06,040 --> 00:12:08,720
Speaker 2: in a king's Hawaiian bun. Yes, with a little bit

230
00:12:08,720 --> 00:12:10,400
Speaker 2: of Coleslaw and your set.

231
00:12:10,559 --> 00:12:15,280
Speaker 3: You could do a grab a whole package of Hawaiian

232
00:12:15,360 --> 00:12:19,800
Speaker 3: rolls and you know, slice them in half. Yep, do

233
00:12:19,920 --> 00:12:24,640
Speaker 3: a whole bunch of chicken sliders. It would be great.

234
00:12:25,400 --> 00:12:29,880
Speaker 3: I'm wondering with the potatoes, if it actually needs something

235
00:12:29,880 --> 00:12:33,640
Speaker 3: else that would be maybe salty to kind of go

236
00:12:33,760 --> 00:12:35,280
Speaker 3: with the sweet of the sugar.

237
00:12:35,400 --> 00:12:37,320
Speaker 2: So you don't think the potatoes themselves are salty? Now,

238
00:12:37,480 --> 00:12:40,600
Speaker 2: uh no, you're saying, my wife makes terrible mashed potatoes.

239
00:12:41,200 --> 00:12:47,520
Speaker 2: Wow wowing, just said that right there. Maybe I think

240
00:12:47,559 --> 00:12:49,480
Speaker 2: that's a personal preference, But I don't think you're wrong.

241
00:12:50,120 --> 00:12:51,840
Speaker 2: I think what could go with this, And the reason

242
00:12:51,880 --> 00:12:53,800
Speaker 2: I think Coleslaw works is a little bit of crunch

243
00:12:54,440 --> 00:12:57,679
Speaker 2: to go with that. As a texture conversation, you can

244
00:12:57,720 --> 00:13:00,920
Speaker 2: also go with with some what what.

245
00:13:01,240 --> 00:13:05,680
Speaker 3: This is going to anger you? A work with me

246
00:13:05,720 --> 00:13:10,120
Speaker 3: for a second. Chrispy onions, crunched up FreeDOS.

247
00:13:11,440 --> 00:13:13,200
Speaker 1: Do you want me see if I have some? No,

248
00:13:13,600 --> 00:13:15,480
Speaker 1: I totally have some. I'll go get some right now,

249
00:13:15,720 --> 00:13:17,240
Speaker 1: don't don't you think would that work?

250
00:13:17,320 --> 00:13:17,520
Speaker 4: Yeah?

251
00:13:17,800 --> 00:13:22,559
Speaker 1: So kind of like walking taco stuff? Yes, yeah, salt.

252
00:13:22,720 --> 00:13:23,480
Speaker 1: That's why I was saying.

253
00:13:23,480 --> 00:13:25,880
Speaker 2: I wasn't joking about crispy onions, which we buy by

254
00:13:25,880 --> 00:13:27,960
Speaker 2: the bag and put them on salads and stuff.

255
00:13:28,440 --> 00:13:30,520
Speaker 1: Most people do that, stuff like on green beans and

256
00:13:30,559 --> 00:13:33,200
Speaker 1: things like that. Absolutely that would work.

257
00:13:33,480 --> 00:13:36,520
Speaker 2: This works, yes, but you're but you're right if it

258
00:13:36,559 --> 00:13:39,080
Speaker 2: had a little bit of a salt crunch kind of

259
00:13:39,160 --> 00:13:41,640
Speaker 2: component to it. By the way, this whole thing and

260
00:13:41,760 --> 00:13:43,640
Speaker 2: this was how many ounces? So this was a pound

261
00:13:44,160 --> 00:13:48,000
Speaker 2: sixteen ounces. This was on sale for five dollars and

262
00:13:48,080 --> 00:13:49,000
Speaker 2: thirty nine top.

263
00:13:49,720 --> 00:13:50,760
Speaker 1: You five point thirty nine.

264
00:13:51,960 --> 00:13:55,960
Speaker 3: It is a struggle to find a hamburger at that

265
00:13:56,160 --> 00:13:59,200
Speaker 3: price a pound let alone. This is already pre cooked.

266
00:13:59,640 --> 00:14:06,080
Speaker 3: I would be interested to do a scientific experiment. Yes,

267
00:14:06,160 --> 00:14:09,240
Speaker 3: you got throwing up, not that, but that would be

268
00:14:09,240 --> 00:14:12,880
Speaker 3: fun too. You know when you when you get stuff

269
00:14:13,000 --> 00:14:15,640
Speaker 3: like this and they give you the heating instructions of

270
00:14:15,679 --> 00:14:20,280
Speaker 3: either warming it up in the oven versus for the microwave.

271
00:14:20,600 --> 00:14:22,960
Speaker 3: I would love to do a blind taste test where

272
00:14:22,960 --> 00:14:25,240
Speaker 3: you try both of them and if you really, if

273
00:14:25,240 --> 00:14:27,440
Speaker 3: the quality of warming it in the oven is that

274
00:14:27,520 --> 00:14:29,320
Speaker 3: much better than putting it in the microwave, do we

275
00:14:29,360 --> 00:14:30,200
Speaker 3: want to place bets?

276
00:14:31,480 --> 00:14:33,920
Speaker 2: Because if you want to place bets, the oven is

277
00:14:33,960 --> 00:14:36,200
Speaker 2: a billion percent better than the microwave every day of

278
00:14:36,200 --> 00:14:37,240
Speaker 2: the week and twice on Sunday.

279
00:14:37,320 --> 00:14:39,120
Speaker 1: Absolutely, I'm not arguing that.

280
00:14:39,320 --> 00:14:44,680
Speaker 3: But is the quality of the dining experience of putting

281
00:14:44,680 --> 00:14:47,680
Speaker 3: that in the oven versus in the microwave and the

282
00:14:47,680 --> 00:14:51,160
Speaker 3: convenience of it, is it worth the extra time to

283
00:14:51,160 --> 00:14:52,000
Speaker 3: put it in the oven?

284
00:14:52,320 --> 00:14:55,400
Speaker 2: I would argue it depends absolutely on what you're doing.

285
00:14:56,400 --> 00:15:00,080
Speaker 2: If you were putting something together for you in a

286
00:15:00,080 --> 00:15:04,880
Speaker 2: couple of guys halftime during the game, microwaves, fine, everybody

287
00:15:04,920 --> 00:15:07,480
Speaker 2: come in, dish themselves some out and be like, oh,

288
00:15:07,560 --> 00:15:10,680
Speaker 2: this is fantastic, especially for somebody like you who sets

289
00:15:10,720 --> 00:15:12,120
Speaker 2: up the whole TV thing outside.

290
00:15:12,440 --> 00:15:14,240
Speaker 1: Yes, which you two, I mean, I never saw that

291
00:15:14,320 --> 00:15:17,640
Speaker 1: until you did that. I did not grow up that way. Honestly,

292
00:15:18,840 --> 00:15:20,880
Speaker 1: I didn't be to it so wow, I.

293
00:15:20,840 --> 00:15:25,800
Speaker 3: Would I didn't grow up like you Hicks. That's what

294
00:15:25,920 --> 00:15:26,840
Speaker 3: you just said to me.

295
00:15:28,360 --> 00:15:35,120
Speaker 1: That is so okay. I now do that. Oh my god.

296
00:15:35,160 --> 00:15:37,320
Speaker 1: It's the greatest. And the kids will hang out.

297
00:15:37,360 --> 00:15:41,240
Speaker 2: It's like, this is awesome, this is fantastic, perfect, perfect.

298
00:15:41,280 --> 00:15:43,400
Speaker 2: You don't have to think about it. The only thing

299
00:15:43,440 --> 00:15:46,760
Speaker 2: I would say is if you're already doing the meat

300
00:15:47,120 --> 00:15:50,200
Speaker 2: ready made, if you will take the time to mash

301
00:15:50,200 --> 00:15:53,160
Speaker 2: the potato. If anything, if you're doing it with family,

302
00:15:53,240 --> 00:15:55,720
Speaker 2: it allows you a family moment. Get the kids in

303
00:15:55,800 --> 00:15:58,160
Speaker 2: on that. It gets them cooking, and I think that's

304
00:15:58,240 --> 00:16:02,120
Speaker 2: really important. Also, you have a better chance of regulating

305
00:16:02,200 --> 00:16:06,080
Speaker 2: some some healthiness of the food. By knowing the contents

306
00:16:06,080 --> 00:16:08,240
Speaker 2: of the mashed potatoes. You can determine that saltiness and

307
00:16:08,280 --> 00:16:10,200
Speaker 2: everything else and lower that and then add it in

308
00:16:10,280 --> 00:16:12,320
Speaker 2: other places with layers and textures.

309
00:16:12,360 --> 00:16:16,800
Speaker 3: What about introducing smoke into this, You mean, like a

310
00:16:16,840 --> 00:16:19,120
Speaker 3: liquid smoke in the mashed potato? No, no, no, no,

311
00:16:19,440 --> 00:16:20,800
Speaker 3: you warm this up on a tragger.

312
00:16:22,880 --> 00:16:27,720
Speaker 1: Honestly, I.

313
00:16:27,800 --> 00:16:30,720
Speaker 2: Now the answer is absolutely, you can do it. What

314
00:16:30,760 --> 00:16:33,160
Speaker 2: would it matter? You just have it out there at

315
00:16:33,280 --> 00:16:35,840
Speaker 2: a number like two fifty or two twenty five. And

316
00:16:36,840 --> 00:16:39,640
Speaker 2: grab grab it when it's done. Just transfer the pan,

317
00:16:39,680 --> 00:16:42,160
Speaker 2: because I think that came in a like a paperish pan.

318
00:16:42,320 --> 00:16:43,920
Speaker 2: You gotta put it in a metal pan or in

319
00:16:43,920 --> 00:16:45,040
Speaker 2: a pyrex to do that.

320
00:16:45,680 --> 00:16:47,600
Speaker 3: But I'd be interested to see if if you get

321
00:16:47,600 --> 00:16:49,200
Speaker 3: real flavor out of it, If you get real flavor

322
00:16:49,200 --> 00:16:52,200
Speaker 3: out of it, if it does something with the smoke

323
00:16:52,280 --> 00:16:54,640
Speaker 3: to negate some of the sweetness, if you feel like

324
00:16:54,640 --> 00:16:55,720
Speaker 3: it's too sweet for you.

325
00:16:56,200 --> 00:17:01,040
Speaker 2: Jack Daniels pulled chicken with their Tennessee Jack Danielson, is

326
00:17:01,040 --> 00:17:04,359
Speaker 2: he whiskey barbecue sauce. Yeah, this was on sale for

327
00:17:04,400 --> 00:17:06,160
Speaker 2: five thirty nine. It's an absolute winner.

328
00:17:06,600 --> 00:17:09,959
Speaker 3: All it needs is a TV outside with football all

329
00:17:10,520 --> 00:17:16,439
Speaker 3: honestly perfect, beyond perfect. It you can you don't have

330
00:17:16,520 --> 00:17:18,960
Speaker 3: to make everything by scratch. You can play with it.

331
00:17:19,240 --> 00:17:21,600
Speaker 3: Add it to the smoker, add some other things to it.

332
00:17:22,119 --> 00:17:29,639
Speaker 3: Check it out, Eat drink smoke It interes cigar Bourbon,

333
00:17:29,680 --> 00:17:31,560
Speaker 3: foody Extravaganza. I'm Tony Katz.

334
00:17:31,680 --> 00:17:34,200
Speaker 2: That is fingers may find everything we do at Eat

335
00:17:34,280 --> 00:17:39,520
Speaker 2: drinksmokeshow dot Com from Farry Otago. This is the timeless

336
00:17:39,600 --> 00:17:44,480
Speaker 2: TAA Tobacco Association of America. This is the twenty twenty

337
00:17:44,480 --> 00:17:49,760
Speaker 2: four Nica Roguin throughout wrapper, binder filler. I'm telling you

338
00:17:49,800 --> 00:17:53,480
Speaker 2: that leather spice, custard, and even with having just having

339
00:17:53,480 --> 00:17:57,240
Speaker 2: the Jack Daniels pulled chicken, which is super sweet, the

340
00:17:57,320 --> 00:18:02,080
Speaker 2: spice is absolutely cutting through. I'm a huge fan of

341
00:18:02,119 --> 00:18:04,879
Speaker 2: this cigar right here, fingers Moy, and I'm blame you.

342
00:18:04,920 --> 00:18:05,480
Speaker 2: I am too.

343
00:18:06,640 --> 00:18:11,600
Speaker 3: That spice for me has dissipated a little bit. There's

344
00:18:11,640 --> 00:18:14,840
Speaker 3: still that wood that I was talking about earlier, that

345
00:18:14,840 --> 00:18:18,480
Speaker 3: that sweetness is still there. Although again, like you said,

346
00:18:18,560 --> 00:18:24,239
Speaker 3: the Jack Daniels chicken medley messing, yeah, is messing with

347
00:18:24,280 --> 00:18:29,560
Speaker 3: my palette a little bit. So listen, We're still in

348
00:18:29,600 --> 00:18:31,840
Speaker 3: the first third of the cigar, but so far it's outstanding.

349
00:18:32,000 --> 00:18:34,800
Speaker 2: Yeah, I'm a very big fan, and I've seen some

350
00:18:34,840 --> 00:18:37,240
Speaker 2: people comment on it be like it's not like a

351
00:18:37,280 --> 00:18:38,280
Speaker 2: regular Timeless.

352
00:18:38,480 --> 00:18:41,119
Speaker 1: Correct. I couldn't see it.

353
00:18:41,119 --> 00:18:43,960
Speaker 2: It is absolutely not like a regular Timeless, But I

354
00:18:44,040 --> 00:18:47,280
Speaker 2: dig it. The question of fingers Moy is this and

355
00:18:47,320 --> 00:18:49,800
Speaker 2: this is a limited run of a cigar. I think

356
00:18:49,840 --> 00:18:53,000
Speaker 2: there are a thousand boxes, nine hundred boxes. They come

357
00:18:53,040 --> 00:18:55,600
Speaker 2: in a box of ten. Is this in your humid

358
00:18:55,720 --> 00:19:00,800
Speaker 2: or for nineteen dollars a stick. Yes, absolutely is and

359
00:19:00,880 --> 00:19:03,600
Speaker 2: I get it. It's expensive, and I'll say it again,

360
00:19:04,240 --> 00:19:07,400
Speaker 2: you'd be a lot happier if this was fifteen bucks.

361
00:19:07,840 --> 00:19:10,080
Speaker 2: Of course, you'd be a fifteen dollars all day on

362
00:19:10,160 --> 00:19:11,520
Speaker 2: this stick in nineteen Mikes, you go.

363
00:19:12,800 --> 00:19:14,600
Speaker 1: And that's where we're at now.

364
00:19:14,680 --> 00:19:19,119
Speaker 2: Later, I'll share my conversation with Michael Hrclottz, who is

365
00:19:19,359 --> 00:19:23,439
Speaker 2: a Farry Otago. He was here in Indianapolis at one

366
00:19:23,480 --> 00:19:27,879
Speaker 2: of our favorite places, Blend Bar Cigar a Blendbarsigar dot com,

367
00:19:28,400 --> 00:19:30,600
Speaker 2: and he was doing an event there and showing off

368
00:19:31,040 --> 00:19:32,800
Speaker 2: some of the new things going on with the Generoso

369
00:19:32,840 --> 00:19:35,240
Speaker 2: in the Algancia. And so we sat down and we talked.

370
00:19:35,280 --> 00:19:40,080
Speaker 2: I'll share that interview with you, but man, I would

371
00:19:40,119 --> 00:19:42,840
Speaker 2: like to see some more of this coming off the

372
00:19:42,920 --> 00:19:45,960
Speaker 2: line from Farry Otago. And we have a beautiful twelve

373
00:19:46,000 --> 00:19:48,399
Speaker 2: year rum. I should I say beautiful. I'm hoping it's

374
00:19:48,400 --> 00:19:50,520
Speaker 2: a beautiful twelve year rum. It's a pair of this

375
00:19:50,560 --> 00:19:51,399
Speaker 2: with that's coming up.

376
00:19:51,400 --> 00:19:54,719
Speaker 1: But it's time Fingers Moloy for News of the week, now, Tony.

377
00:19:54,800 --> 00:19:59,040
Speaker 3: This week, the Federal Reserve cut key interest rate down

378
00:19:59,119 --> 00:20:03,760
Speaker 3: to or by a quarter point, So you know there's

379
00:20:03,760 --> 00:20:04,480
Speaker 3: been speculation.

380
00:20:04,640 --> 00:20:05,479
Speaker 1: No one happy.

381
00:20:06,000 --> 00:20:09,199
Speaker 3: There's been speculation this was coming. There were some who

382
00:20:09,280 --> 00:20:12,480
Speaker 3: thought it may be a half point cut. It was

383
00:20:12,080 --> 00:20:14,320
Speaker 3: a quarter point. But they are going to meet again

384
00:20:15,320 --> 00:20:19,320
Speaker 3: in what October, I believe, so maybe there'll be another

385
00:20:19,440 --> 00:20:21,320
Speaker 3: quarter point cut by the end of the year.

386
00:20:21,920 --> 00:20:27,359
Speaker 2: Maybe maybe. And they have the breakdown of how this went.

387
00:20:27,440 --> 00:20:30,760
Speaker 2: And only one person pushed for the half point. Everybody

388
00:20:30,760 --> 00:20:34,320
Speaker 2: else took the quarter point. Now, there are two things

389
00:20:34,359 --> 00:20:37,760
Speaker 2: to take from this. One is political and one is economic.

390
00:20:38,280 --> 00:20:42,320
Speaker 2: On the political, President Trump, who as we're talking right now,

391
00:20:42,440 --> 00:20:45,639
Speaker 2: is in London with King Charles it's a state visit,

392
00:20:46,080 --> 00:20:50,480
Speaker 2: is gonna lose his mind, is gonna call Jerome Powell,

393
00:20:50,560 --> 00:20:54,080
Speaker 2: Chairman of the Federal Reserve, every name he possibly can.

394
00:20:54,440 --> 00:20:57,600
Speaker 2: It's not enough, it's too late. Why aren't you doing enough?

395
00:20:57,600 --> 00:20:59,280
Speaker 2: And there's a lot of people on wallshoot are gonna

396
00:20:59,280 --> 00:21:01,400
Speaker 2: feel this way. And the market only went up two

397
00:21:01,440 --> 00:21:05,120
Speaker 2: fifty It didn't explode up seven hundred and eighty two points.

398
00:21:05,480 --> 00:21:06,680
Speaker 1: That's tepid.

399
00:21:07,160 --> 00:21:10,320
Speaker 2: The two fifty up, which is nice, is tepid. It's

400
00:21:10,359 --> 00:21:14,119
Speaker 2: a response of this is is not what. This is

401
00:21:14,160 --> 00:21:16,240
Speaker 2: not where we thought you guys were gonna go. This

402
00:21:16,320 --> 00:21:19,400
Speaker 2: is not what we wanted you guys to do. Now

403
00:21:19,400 --> 00:21:22,840
Speaker 2: there's a real conversation, in a conversation about mortgage rates

404
00:21:22,840 --> 00:21:25,520
Speaker 2: and other things, whether or not the cuts are baked

405
00:21:25,520 --> 00:21:28,960
Speaker 2: into the future, as very often, you'll sometimes see markets

406
00:21:29,040 --> 00:21:32,159
Speaker 2: not react the way we think they're gonna react because

407
00:21:32,200 --> 00:21:34,679
Speaker 2: they did that four months ago. They were already future

408
00:21:34,720 --> 00:21:36,439
Speaker 2: seeing and said this is the way things are gonna go,

409
00:21:36,800 --> 00:21:40,080
Speaker 2: and so therefore here's how we're already gonna reprice ourselves,

410
00:21:40,320 --> 00:21:45,800
Speaker 2: rethink ourselves. So that's the political The economics here says

411
00:21:46,240 --> 00:21:51,399
Speaker 2: that the inflation is not gone, and you can't lower.

412
00:21:51,200 --> 00:21:55,399
Speaker 1: Interest rates if the inflation isn't gone.

413
00:21:55,560 --> 00:21:57,639
Speaker 2: Inflation is too much cash in a system and not

414
00:21:57,720 --> 00:21:59,040
Speaker 2: enough stuff to purchase.

415
00:21:59,119 --> 00:22:00,240
Speaker 1: That's what it is.

416
00:22:00,520 --> 00:22:03,480
Speaker 2: And we are still there from just the all the

417
00:22:03,480 --> 00:22:06,960
Speaker 2: spending during COVID, so there's still too much cash in

418
00:22:07,000 --> 00:22:09,399
Speaker 2: the system that manufacturing has been down in the past

419
00:22:09,440 --> 00:22:14,840
Speaker 2: six months. I'm not I'm not going to boo or

420
00:22:14,920 --> 00:22:18,600
Speaker 2: cheer against a cut. I see how it's helpful for

421
00:22:18,640 --> 00:22:20,720
Speaker 2: Wall Street. I see it's how it's helpful from Midwest

422
00:22:20,720 --> 00:22:23,040
Speaker 2: Main Street in the acquiring of capital.

423
00:22:24,760 --> 00:22:25,560
Speaker 1: I ain't gonna lie.

424
00:22:25,600 --> 00:22:29,199
Speaker 2: I am absolutely concerned about inflation, and I'm concerned that

425
00:22:29,240 --> 00:22:32,040
Speaker 2: we're gonna cut too deep, too quick, and the inflation

426
00:22:32,119 --> 00:22:33,480
Speaker 2: is only going to get exacerbated.

427
00:22:33,720 --> 00:22:35,760
Speaker 3: And that's the last thing we need. Yeah, that's the

428
00:22:35,840 --> 00:22:39,000
Speaker 3: last thing we need. It just feels like these are

429
00:22:39,040 --> 00:22:42,399
Speaker 3: strange times because you keep hearing about a labor market

430
00:22:42,440 --> 00:22:46,840
Speaker 3: that continues to soften, and yet you have the inflation

431
00:22:47,640 --> 00:22:51,879
Speaker 3: numbers as well. But retail sales again have been strong

432
00:22:51,920 --> 00:22:54,720
Speaker 3: the last couple of months. They you know, there was

433
00:22:54,760 --> 00:22:58,959
Speaker 3: a it was a point six percent increase in retail

434
00:22:59,000 --> 00:23:03,680
Speaker 3: sales in August. They revised July's gain to a zero

435
00:23:03,680 --> 00:23:07,040
Speaker 3: point five percent according to Reuter. So there are people

436
00:23:07,040 --> 00:23:11,560
Speaker 3: out there. They're still spending money. But everyone acknowledges that

437
00:23:12,800 --> 00:23:14,840
Speaker 3: prices still feel like they're going up. You go to

438
00:23:14,880 --> 00:23:21,000
Speaker 3: the grocery store, you know, ground beef is still ridiculously expensive.

439
00:23:21,680 --> 00:23:24,080
Speaker 3: So number one, everything feels strange.

440
00:23:24,280 --> 00:23:29,000
Speaker 2: Number one, everything is too expensive, and ground beef absolutely is.

441
00:23:29,000 --> 00:23:32,919
Speaker 2: Thank goodness, we've got Defiance Beef. Defiancebef dot com. Use

442
00:23:32,920 --> 00:23:35,600
Speaker 2: promo code, eat, drink, smoke and get one hundred and

443
00:23:35,600 --> 00:23:37,800
Speaker 2: fifty dollars off your cow. You want, you want a

444
00:23:37,880 --> 00:23:38,480
Speaker 2: quarter of a cow.

445
00:23:38,520 --> 00:23:39,159
Speaker 1: I have a cow, a.

446
00:23:39,160 --> 00:23:42,200
Speaker 2: Whole cow butcher the way you like. I'm talking about

447
00:23:42,200 --> 00:23:45,119
Speaker 2: getting some chest freezers or emptying out what you've got

448
00:23:45,160 --> 00:23:48,480
Speaker 2: and get ready for the delivery. With Defiance Beef. They

449
00:23:48,520 --> 00:23:52,600
Speaker 2: come right from Indiana to the butcher to you. That's

450
00:23:52,680 --> 00:23:56,240
Speaker 2: how it works. Cut to your specification, cut to your thickness.

451
00:23:56,359 --> 00:23:58,719
Speaker 2: You want ribbis, you want strips? Do you want tenderlines?

452
00:23:58,840 --> 00:24:01,320
Speaker 1: Ground beef? How much they're gonna get it to you?

453
00:24:01,480 --> 00:24:05,440
Speaker 2: All vacuum packed twenty one day, aged every bit of

454
00:24:05,480 --> 00:24:08,480
Speaker 2: that beef age for twenty one days, so you've got

455
00:24:08,480 --> 00:24:13,760
Speaker 2: a tenderness, You've got a flavor, and man, incredible, incredible

456
00:24:14,320 --> 00:24:17,320
Speaker 2: on the grill. My order is placed. Fingers molloy. I

457
00:24:17,400 --> 00:24:19,680
Speaker 2: am waiting online. I can't wait to show it off

458
00:24:19,760 --> 00:24:25,520
Speaker 2: to you. Defiance Beef. Defiancebeef dot com. Use promo code Eat, Drink,

459
00:24:25,560 --> 00:24:29,240
Speaker 2: smoke and get one hundred and fifty dollars off your order.

460
00:24:29,680 --> 00:24:34,520
Speaker 2: And I am telling you that you take a look

461
00:24:34,560 --> 00:24:36,720
Speaker 2: at those store prices, you take a look at what's

462
00:24:36,720 --> 00:24:40,879
Speaker 2: happening at your local supermarket. I'm surprised more people aren't

463
00:24:40,920 --> 00:24:43,240
Speaker 2: up in arms. And I'm not kidding, I mean, I'm glad.

464
00:24:43,240 --> 00:24:45,320
Speaker 2: I'm thrilled that we have Defiance Beef as a sponsor

465
00:24:45,320 --> 00:24:49,679
Speaker 2: defines beef dot Com. I am hoping that when I

466
00:24:49,760 --> 00:24:52,320
Speaker 2: see this order, I'm like, yup, this is how I

467
00:24:52,359 --> 00:24:55,560
Speaker 2: do it now. I don't buy beef from the store anymore.

468
00:24:55,800 --> 00:24:57,800
Speaker 2: I do it through Definance beef dot Com. I do

469
00:24:57,880 --> 00:25:01,719
Speaker 2: it from that local farm, that local rancher, and I

470
00:25:01,760 --> 00:25:04,640
Speaker 2: am set for light because the economics of buying at

471
00:25:04,640 --> 00:25:07,119
Speaker 2: the store right now, I mean, it's not just beef.

472
00:25:07,280 --> 00:25:08,520
Speaker 1: These prices are nuts.

473
00:25:08,960 --> 00:25:11,040
Speaker 3: Can I share with you a story? I only wish

474
00:25:11,040 --> 00:25:13,840
Speaker 3: that just kind of ties into what you're saying, and

475
00:25:13,880 --> 00:25:16,280
Speaker 3: how wonderful would be to actually have your meat delivered

476
00:25:16,280 --> 00:25:17,600
Speaker 3: to your door instead of having to go to the

477
00:25:17,600 --> 00:25:21,560
Speaker 3: grocery store. I shop at a local chain here since

478
00:25:21,560 --> 00:25:23,080
Speaker 3: I moved. I'm not going to mention the name does

479
00:25:23,240 --> 00:25:25,439
Speaker 3: sound like, no, not going to do it because all

480
00:25:25,520 --> 00:25:28,560
Speaker 3: these no, I'm about to have a big bogers, going

481
00:25:28,600 --> 00:25:31,600
Speaker 3: to have a big gripe publics. I go into this

482
00:25:31,680 --> 00:25:36,600
Speaker 3: store Robertson's No, No, I go into this spor Are

483
00:25:36,600 --> 00:25:40,120
Speaker 3: we done? Can I Bathmark? Can I share? And can

484
00:25:40,119 --> 00:25:42,480
Speaker 3: we grow from the sharing? Can that happen?

485
00:25:42,600 --> 00:25:45,000
Speaker 1: Brand Union? Okay, there it.

486
00:25:45,000 --> 00:25:48,560
Speaker 2: Is, is there available?

487
00:25:50,640 --> 00:25:54,320
Speaker 1: Belves. I go into the store and ben Dixie.

488
00:25:55,080 --> 00:25:59,000
Speaker 3: You know, forget it, foodline, forget it. I go to

489
00:25:59,040 --> 00:26:01,400
Speaker 3: the grocery store and always an enjoyable experience.

490
00:26:01,760 --> 00:26:04,240
Speaker 1: Aren't you impressed? I can name that many supermarkets. That

491
00:26:04,320 --> 00:26:08,280
Speaker 1: is that is impressive. That is that is impressive. All right,

492
00:26:08,440 --> 00:26:12,960
Speaker 1: go hu, tell you tell your story fresh market. No,

493
00:26:13,119 --> 00:26:15,920
Speaker 1: we don't have time. We don't have time. Now, way

494
00:26:15,920 --> 00:26:18,159
Speaker 1: we have time. Wait? Do you want to save it?

495
00:26:18,520 --> 00:26:19,200
Speaker 4: I want it?

496
00:26:19,320 --> 00:26:20,760
Speaker 1: You know, I will save it because it is.

497
00:26:20,880 --> 00:26:23,040
Speaker 3: It is a rant, and I want to see if

498
00:26:23,080 --> 00:26:27,479
Speaker 3: it's just because I have horrible people skills and I

499
00:26:27,520 --> 00:26:32,080
Speaker 3: have a personality that pushes people away instead of embracing people,

500
00:26:32,520 --> 00:26:37,000
Speaker 3: or if I'm justified, justified in my frustration about this

501
00:26:37,040 --> 00:26:38,320
Speaker 3: particular grocery store.

502
00:26:38,359 --> 00:26:40,640
Speaker 2: I'm willing to bet any amount of money without knowing

503
00:26:40,680 --> 00:26:41,200
Speaker 2: the story.

504
00:26:41,240 --> 00:26:45,720
Speaker 1: This is really about you. I will bet all of

505
00:26:45,760 --> 00:26:46,879
Speaker 1: the dollars in my pocket.

506
00:26:46,960 --> 00:26:50,159
Speaker 2: Wow, that is somehow you You did this wrong, and

507
00:26:50,200 --> 00:26:51,359
Speaker 2: you owe somebody in an apology.

508
00:26:51,600 --> 00:26:53,440
Speaker 1: No I do not they owe me an apology? Is

509
00:26:53,520 --> 00:26:56,640
Speaker 1: that right? Yes? They do? Okay, we'll see all right.

510
00:27:01,400 --> 00:27:07,159
Speaker 2: So it's not often that fingers Maloy is complaining. I

511
00:27:07,200 --> 00:27:08,560
Speaker 2: said it because it was funny.

512
00:27:08,960 --> 00:27:09,840
Speaker 1: It's eat, drink smoke.

513
00:27:09,920 --> 00:27:12,760
Speaker 2: I'm Tony Katz and that is America's favorite amateur drinker.

514
00:27:13,040 --> 00:27:16,840
Speaker 2: Fingers molloy. All right, so story time. You know I

515
00:27:16,880 --> 00:27:18,800
Speaker 2: was gonna crack the rum now, but we will.

516
00:27:19,040 --> 00:27:19,640
Speaker 1: We will wait.

517
00:27:20,960 --> 00:27:24,560
Speaker 2: Fingers, Uh, did you have last time we talked about

518
00:27:24,600 --> 00:27:25,440
Speaker 2: a hard experience?

519
00:27:25,480 --> 00:27:25,880
Speaker 1: You had?

520
00:27:26,240 --> 00:27:29,720
Speaker 2: It was at a movie theater called Imagine Yes Uh,

521
00:27:29,760 --> 00:27:32,440
Speaker 2: And they then reached out to us. Turned out to

522
00:27:32,480 --> 00:27:34,959
Speaker 2: be some of the greatest, greatest people, and we are

523
00:27:35,000 --> 00:27:37,680
Speaker 2: working on an event that's gonna be so cool, a

524
00:27:37,720 --> 00:27:41,119
Speaker 2: fantastic fundraiser, and hopefully we'll have details to talk about

525
00:27:41,400 --> 00:27:44,200
Speaker 2: next week. That would be amazing. But honestly, we talked

526
00:27:44,200 --> 00:27:47,159
Speaker 2: about this one movie theater where fingersmloy had the only

527
00:27:47,240 --> 00:27:49,920
Speaker 2: broken seat and we literally got we're getting calls with

528
00:27:49,960 --> 00:27:54,480
Speaker 2: the chief operating officer. It was a fantastic conversation. And

529
00:27:54,520 --> 00:27:56,280
Speaker 2: now we're gonna do some cool stuff and really help

530
00:27:56,320 --> 00:27:59,840
Speaker 2: a lot of people. So is this you griping because

531
00:27:59,880 --> 00:28:01,000
Speaker 2: you really want to help others?

532
00:28:01,200 --> 00:28:03,080
Speaker 1: Yes? Or did something terrible happen to here?

533
00:28:03,160 --> 00:28:06,239
Speaker 3: I feel like I when I share this story and

534
00:28:06,359 --> 00:28:08,200
Speaker 3: I can mention names if you want me to mention.

535
00:28:08,240 --> 00:28:10,560
Speaker 1: This is a public service announcement that you're doing right now.

536
00:28:10,640 --> 00:28:13,120
Speaker 3: I feel like what I am doing is sticking up

537
00:28:13,240 --> 00:28:17,080
Speaker 3: for the American consumer who just wants to go into

538
00:28:17,119 --> 00:28:18,840
Speaker 3: a grocery store and not be hassled.

539
00:28:19,080 --> 00:28:20,440
Speaker 1: I want you to tell.

540
00:28:20,160 --> 00:28:23,880
Speaker 2: The story, and then after the story, we'll decide together

541
00:28:24,760 --> 00:28:27,679
Speaker 2: me and Eatering Smunk Nation, whether you should tell us

542
00:28:27,720 --> 00:28:28,320
Speaker 2: the name.

543
00:28:28,440 --> 00:28:32,119
Speaker 1: Of the supermarket. Okay, so these are two companies that

544
00:28:32,240 --> 00:28:34,440
Speaker 1: have angered me. Two.

545
00:28:35,760 --> 00:28:38,160
Speaker 3: So I go to this new grocery store that is,

546
00:28:38,160 --> 00:28:41,360
Speaker 3: by my story scared. It's not a new grocery store.

547
00:28:41,360 --> 00:28:44,800
Speaker 3: It's new to me, okay, but it is a at

548
00:28:44,880 --> 00:28:48,440
Speaker 3: least in the Midwest, I believe, a very recognizable name

549
00:28:48,520 --> 00:28:50,800
Speaker 3: in the grocery store business.

550
00:28:50,880 --> 00:28:51,280
Speaker 1: Is that right?

551
00:28:51,400 --> 00:28:54,760
Speaker 3: Yes, three times a week I go in there because

552
00:28:55,120 --> 00:28:57,680
Speaker 3: you know, I go in for the family, and then

553
00:28:57,760 --> 00:29:00,400
Speaker 3: Fingers Moly Senior has moved in, and I'm I'm running

554
00:29:00,440 --> 00:29:01,880
Speaker 3: in there to grab a couple of things, and.

555
00:29:01,880 --> 00:29:04,960
Speaker 1: Fingers molloy seeing your shops on his own schedule. That's

556
00:29:04,960 --> 00:29:06,080
Speaker 1: true too, Yes he does.

557
00:29:06,960 --> 00:29:09,760
Speaker 3: But sometimes I run in there on my way home

558
00:29:09,800 --> 00:29:13,080
Speaker 3: from one of the fourteen gigs that I have having

559
00:29:13,120 --> 00:29:15,080
Speaker 3: said that, So I'm in there two or three times

560
00:29:15,120 --> 00:29:20,280
Speaker 3: a week, and yeah they should by Now I go

561
00:29:20,320 --> 00:29:22,560
Speaker 3: to buy the meat section and there are two to

562
00:29:22,640 --> 00:29:24,000
Speaker 3: three people standing there.

563
00:29:25,600 --> 00:29:29,920
Speaker 1: What are they doing trying to get me to switch

564
00:29:30,000 --> 00:29:34,880
Speaker 1: my cellular service? I'm sorry, what now you heard me?

565
00:29:35,400 --> 00:29:40,000
Speaker 3: I'm just minding my own business, leaving the bakery section

566
00:29:40,400 --> 00:29:45,720
Speaker 3: of the grocery store, heading what I get? Oh, pumpkin roll.

567
00:29:46,040 --> 00:29:49,680
Speaker 3: It's fantastic. Although oh like it's kind of like it's like, yeah,

568
00:29:49,720 --> 00:29:55,160
Speaker 3: oh magnificent. Notice it's not pumpkin coffee, but it goes

569
00:29:55,240 --> 00:29:56,960
Speaker 3: well with coffee, the pumpkin roll.

570
00:29:57,000 --> 00:29:58,080
Speaker 1: So you get yourself a pumpkin.

571
00:29:58,240 --> 00:29:58,480
Speaker 2: Yeah.

572
00:29:58,560 --> 00:30:01,520
Speaker 1: Everything is great, every things coming up fingers right.

573
00:30:01,680 --> 00:30:05,520
Speaker 3: And so I'm heading to the meat section and there

574
00:30:05,520 --> 00:30:10,800
Speaker 3: are three guys and they every time, it's like it

575
00:30:10,840 --> 00:30:15,080
Speaker 3: never fails. I walk there, good afternoon, sir, how you

576
00:30:15,120 --> 00:30:17,480
Speaker 3: doing today? And they at this point they have to

577
00:30:17,480 --> 00:30:20,120
Speaker 3: tell by my body language, I'm like, oh, for crying

578
00:30:20,160 --> 00:30:24,200
Speaker 3: out loud, can I just grocery shop? Do I have

579
00:30:24,320 --> 00:30:29,080
Speaker 3: to have an added solicitor while I am walking through

580
00:30:29,320 --> 00:30:34,040
Speaker 3: hassling me. It's not once, it's every freaking time I

581
00:30:34,120 --> 00:30:37,480
Speaker 3: walk in there, and it's always different people because that

582
00:30:37,640 --> 00:30:39,000
Speaker 3: has to be a tough gig.

583
00:30:39,280 --> 00:30:44,000
Speaker 2: So you're in the meat section looking for steak, and

584
00:30:44,080 --> 00:30:46,880
Speaker 2: someone walks up to you and says, what.

585
00:30:47,440 --> 00:30:49,160
Speaker 1: Sir, how are you doing today?

586
00:30:49,440 --> 00:30:54,320
Speaker 3: Listen, we have a great deal in partnership with this

587
00:30:54,440 --> 00:30:57,720
Speaker 3: grocery store chain. We can give you an excellent deal

588
00:30:57,800 --> 00:31:01,320
Speaker 3: on cell service and you can get the data and

589
00:31:01,360 --> 00:31:03,800
Speaker 3: the cell and then we'll give you a phone. And

590
00:31:03,840 --> 00:31:06,280
Speaker 3: I at that point, I said, listen, I said no

591
00:31:07,200 --> 00:31:09,960
Speaker 3: the first time. This is the fiftieth time. And I

592
00:31:10,040 --> 00:31:13,560
Speaker 3: do my best to not get a tulippy with them

593
00:31:13,720 --> 00:31:16,560
Speaker 3: and show my real frustration because, like I said, it

594
00:31:16,640 --> 00:31:19,160
Speaker 3: is a different person every time, because I can only

595
00:31:19,200 --> 00:31:23,040
Speaker 3: imagine how difficult it is to hassle people in a

596
00:31:23,080 --> 00:31:27,400
Speaker 3: grocery store who they already have a phone in their hand.

597
00:31:27,520 --> 00:31:29,960
Speaker 3: Most people at the grocery store don't want to be

598
00:31:30,040 --> 00:31:32,440
Speaker 3: there to begin with. They want to be with whoever

599
00:31:32,640 --> 00:31:35,280
Speaker 3: is on the phone that they're texting or they're getting

600
00:31:35,320 --> 00:31:36,040
Speaker 3: on social media.

601
00:31:36,120 --> 00:31:38,080
Speaker 1: They don't want to be there. And then somebody comes

602
00:31:38,160 --> 00:31:39,280
Speaker 1: up and then says, hey.

603
00:31:39,280 --> 00:31:43,200
Speaker 3: There, Joe, how would you like a great cell phone

604
00:31:43,240 --> 00:31:45,560
Speaker 3: deal from this company? Because you're in this store, and

605
00:31:45,560 --> 00:31:48,520
Speaker 3: I'm thinking to myself, I'm not for long if I

606
00:31:48,600 --> 00:31:51,479
Speaker 3: keep getting hassled about cell service.

607
00:31:51,520 --> 00:31:53,160
Speaker 1: I can go to many other grocery stores in the

608
00:31:53,200 --> 00:31:56,080
Speaker 1: area that don't do this. So is this the only

609
00:31:56,120 --> 00:31:57,000
Speaker 1: store of this happens to you?

610
00:31:57,280 --> 00:32:00,560
Speaker 3: Yes, the only grocery now, But it does happen at

611
00:32:00,880 --> 00:32:02,640
Speaker 3: one of the big.

612
00:32:02,960 --> 00:32:06,920
Speaker 2: Yes, the big box cost code does this. Pj's does this? Absolutely,

613
00:32:07,080 --> 00:32:08,160
Speaker 2: they do.

614
00:32:08,320 --> 00:32:08,480
Speaker 1: Yes.

615
00:32:08,800 --> 00:32:11,080
Speaker 2: And so I'm now going to tell you do you

616
00:32:11,080 --> 00:32:13,480
Speaker 2: want my thoughts on this? Like?

617
00:32:13,600 --> 00:32:15,760
Speaker 1: Is there a question involved here? Are you wrong? Or

618
00:32:15,760 --> 00:32:18,720
Speaker 1: are they wrong? Am I wrong for saying enough?

619
00:32:19,760 --> 00:32:20,960
Speaker 3: If you want to do it on the outside of

620
00:32:20,960 --> 00:32:24,000
Speaker 3: the building where I can completely avoid you, Okay, fine,

621
00:32:24,040 --> 00:32:26,640
Speaker 3: But when you're smack dab in the middle of the

622
00:32:26,680 --> 00:32:30,920
Speaker 3: grocery store, I think at that point the grocery store

623
00:32:31,400 --> 00:32:35,040
Speaker 3: is not being very thoughtful to their customers.

624
00:32:35,240 --> 00:32:39,560
Speaker 5: Okay, I will tell you. I've heard you, you are seen. Yes,

625
00:32:39,960 --> 00:32:45,760
Speaker 5: I hear you. You're a real person, You exist, and

626
00:32:45,800 --> 00:32:50,200
Speaker 5: you have feelings, and I'm thrilled that you feel safe

627
00:32:50,280 --> 00:32:54,160
Speaker 5: here with Eat Trink Spoke Nation to share those feelings

628
00:32:54,880 --> 00:32:58,160
Speaker 5: with us. I would throw the general manager of the

629
00:32:58,200 --> 00:32:58,840
Speaker 5: store in jail.

630
00:32:59,120 --> 00:33:03,840
Speaker 1: Thank you. Thank you. What's the name of the supermarket Kroger?

631
00:33:04,160 --> 00:33:07,280
Speaker 2: You're out of your mind. Kroger based in Cincinnati, right

632
00:33:07,320 --> 00:33:10,840
Speaker 2: down the road. You're out of your mind. Out of

633
00:33:11,040 --> 00:33:17,280
Speaker 2: your mind. Shopping experience includes the ease of shopping and

634
00:33:17,400 --> 00:33:21,000
Speaker 2: someone trying to sell me on AT and T wireless.

635
00:33:21,000 --> 00:33:23,320
Speaker 1: I don't know if it was AT Mobile.

636
00:33:24,080 --> 00:33:27,200
Speaker 2: That's wrong and I'm not against T Mobile, nor am

637
00:33:27,280 --> 00:33:31,320
Speaker 2: I against Kroger. I utilize Kroger not too far from

638
00:33:31,360 --> 00:33:35,640
Speaker 2: where I live, but that is a go to jail offence.

639
00:33:36,840 --> 00:33:39,280
Speaker 2: And by the way, I'm not talking about fun jail.

640
00:33:39,680 --> 00:33:44,600
Speaker 2: I'm talking gen pop. You are wrong, You will always

641
00:33:44,680 --> 00:33:47,600
Speaker 2: be wrong. Make sure this gets to the head of

642
00:33:48,000 --> 00:33:49,520
Speaker 2: mister Kroger himself.

643
00:33:50,360 --> 00:33:51,000
Speaker 1: You're wrong.

644
00:33:51,520 --> 00:33:53,960
Speaker 2: We the people have spoken. We ad eat, drink, smoke

645
00:33:54,080 --> 00:33:59,240
Speaker 2: Nation want you to know that it is such a terrible, awful, miserable,

646
00:33:59,520 --> 00:34:03,400
Speaker 2: very bad idea that I could absolutely see. While I

647
00:34:03,440 --> 00:34:06,880
Speaker 2: am not calling for a boycott, I could absolutely see

648
00:34:07,040 --> 00:34:10,479
Speaker 2: people saying I'm going to shop somewhere else because that

649
00:34:10,920 --> 00:34:11,960
Speaker 2: is uncomfortable.

650
00:34:12,239 --> 00:34:16,640
Speaker 1: Yes it is. And again, you.

651
00:34:14,800 --> 00:34:18,320
Speaker 3: You want to voice your frustration, but you don't necessarily

652
00:34:18,400 --> 00:34:19,840
Speaker 3: want to do it at the people who are just

653
00:34:19,880 --> 00:34:21,839
Speaker 3: doing their job, because, like I said, it's not like

654
00:34:21,960 --> 00:34:25,040
Speaker 3: it's the same guy who you know sees me three

655
00:34:25,040 --> 00:34:28,680
Speaker 3: times a week and is saying, how about now.

656
00:34:29,239 --> 00:34:30,960
Speaker 1: So if I could give you one thing that I

657
00:34:30,960 --> 00:34:32,560
Speaker 1: think you could you could do here.

658
00:34:32,960 --> 00:34:35,680
Speaker 2: I want you to go to another supermarket, like in Albertson's,

659
00:34:36,080 --> 00:34:38,799
Speaker 2: and I want you to grab a bunch of like

660
00:34:38,920 --> 00:34:42,160
Speaker 2: their loyalty cards. And the next time you're at Kroger

661
00:34:42,880 --> 00:34:45,319
Speaker 2: and someone comes up to you and they say, hey,

662
00:34:45,400 --> 00:34:47,520
Speaker 2: how you doing today, you should say to them because

663
00:34:47,520 --> 00:34:48,840
Speaker 2: you'll know because that's the code.

664
00:34:49,000 --> 00:34:51,319
Speaker 1: Yes, you said, oh my gosh, I'm doing great. How

665
00:34:51,320 --> 00:34:52,200
Speaker 1: are you doing? Listen?

666
00:34:52,360 --> 00:34:55,279
Speaker 2: I think you should change your supermarkets. Check out Albertson's.

667
00:34:55,320 --> 00:34:57,760
Speaker 2: They've got all the deals at Albertson's. Oh my gosh,

668
00:34:57,760 --> 00:35:02,319
Speaker 2: have you seen their vegetable selection. It's incredible. Everybody loves it,

669
00:35:02,400 --> 00:35:05,440
Speaker 2: including that guy, that chick who was married to Dean Warmer.

670
00:35:05,600 --> 00:35:08,520
Speaker 1: They love the vegetables over it. That's that's what I

671
00:35:08,520 --> 00:35:08,920
Speaker 1: would do.

672
00:35:09,280 --> 00:35:11,640
Speaker 2: If you want to go create that video of us

673
00:35:12,239 --> 00:35:15,360
Speaker 2: trying to sell the T mobile people on a different supermarket,

674
00:35:15,480 --> 00:35:17,960
Speaker 2: I'm in. I'm quickly what will be thrown out of

675
00:35:18,000 --> 00:35:20,759
Speaker 2: Kroger three point two seconds, well honestly worth it.

676
00:35:20,960 --> 00:35:26,000
Speaker 1: Kroger security. No, you don't want to mess with them

677
00:35:26,120 --> 00:35:28,320
Speaker 1: at all, but at least at at least at Costco

678
00:35:28,960 --> 00:35:31,719
Speaker 1: the area where you don't mess with Joey from the

679
00:35:31,880 --> 00:35:32,760
Speaker 1: oh No.

680
00:35:34,640 --> 00:35:37,880
Speaker 3: But at least at Costco you have a ton of

681
00:35:37,960 --> 00:35:41,560
Speaker 3: room to completely avoid that area because they're always there.

682
00:35:41,880 --> 00:35:44,279
Speaker 3: This is a tight little area where it's like you

683
00:35:44,320 --> 00:35:47,440
Speaker 3: really can't get around. It's like they're there, they're waiting

684
00:35:47,520 --> 00:35:47,840
Speaker 3: for you.

685
00:35:48,560 --> 00:35:48,719
Speaker 4: Uh.

686
00:35:49,000 --> 00:35:52,560
Speaker 2: And the fundamental difference. Costco is the big box store.

687
00:35:52,960 --> 00:35:58,120
Speaker 2: M your local supermarket is your neighborhood place. And when

688
00:35:58,160 --> 00:36:01,320
Speaker 2: you take that away, well then what am I really

689
00:36:01,360 --> 00:36:03,680
Speaker 2: going for? You could argue, well, the prices are lower,

690
00:36:03,680 --> 00:36:05,520
Speaker 2: and I would argue that Kroger does an excellent job

691
00:36:06,200 --> 00:36:10,319
Speaker 2: at pricing. But if I'm inconvenience and I'm hassled, not

692
00:36:10,440 --> 00:36:13,040
Speaker 2: only are you right, I'm sorry that happened to you.

693
00:36:13,160 --> 00:36:16,880
Speaker 1: Thank you. If you disagree with me, leave a comment below.

694
00:36:18,680 --> 00:36:22,480
Speaker 1: It's a podcast at a radio show. Where are they

695
00:36:22,480 --> 00:36:25,560
Speaker 1: gonna leave the comment? We don't need to get into

696
00:36:25,600 --> 00:36:27,280
Speaker 1: all that, Kroger.

697
00:36:29,760 --> 00:36:33,040
Speaker 2: It's time to apologize the fingers muloy. Thank you I mean,

698
00:36:33,080 --> 00:36:34,759
Speaker 2: he's right, He's right.

699
00:36:35,280 --> 00:36:36,319
Speaker 1: That's all there is to it.

700
00:36:41,640 --> 00:36:45,040
Speaker 2: The promise was we'll be doing things more than just bourbon.

701
00:36:45,160 --> 00:36:49,320
Speaker 2: Promises made, promises kept. It's eat, drink, smell. Ca'm Tony Katz.

702
00:36:49,560 --> 00:36:52,440
Speaker 2: That right there is America's favorite amateur drinker, Fingers Maloy.

703
00:36:52,800 --> 00:36:58,239
Speaker 2: And this is Baku rum b acoo. We think we're

704
00:36:58,280 --> 00:37:01,760
Speaker 2: pronouncing this correctly, the Baku rum.

705
00:37:01,920 --> 00:37:05,360
Speaker 1: This is a twelve year old rum out.

706
00:37:05,239 --> 00:37:09,080
Speaker 2: Of the Dominican coming in at forty percent alcohol by

707
00:37:09,120 --> 00:37:14,600
Speaker 2: volume or adiproof. That's yeah, that's very often what you see.

708
00:37:14,640 --> 00:37:18,440
Speaker 2: So this is sugarcane. Of course, they utilize a column

709
00:37:18,480 --> 00:37:23,239
Speaker 2: still aged for twelve years in ex bourbon barrels. So

710
00:37:23,239 --> 00:37:24,839
Speaker 2: when a bourbon barrel is done, remember it can only

711
00:37:24,840 --> 00:37:27,400
Speaker 2: be used one time. It's used in a myriad of places.

712
00:37:27,400 --> 00:37:29,640
Speaker 2: It's used for rum, it's used for Scotch, it's used

713
00:37:29,640 --> 00:37:32,279
Speaker 2: for Irish whisky, Japanese whiskey. It can be used in

714
00:37:32,320 --> 00:37:36,879
Speaker 2: a multiplicity of places, and that's what they use right here.

715
00:37:37,000 --> 00:37:39,840
Speaker 1: First things first, this bottle is gorgeous.

716
00:37:40,719 --> 00:37:44,560
Speaker 2: The label is beautiful, how it marks the twelve year

717
00:37:44,920 --> 00:37:48,520
Speaker 2: in those browns and in those gold tones. The actual

718
00:37:48,520 --> 00:37:51,520
Speaker 2: engraving of the bottle is fantastic, and the color of

719
00:37:52,080 --> 00:37:54,759
Speaker 2: the juice a little bit lighter in the glass. But

720
00:37:54,920 --> 00:37:58,600
Speaker 2: still it looks rich, it looks a little serapy. It's

721
00:37:58,719 --> 00:38:00,920
Speaker 2: not I mean, it's not the abiscus.

722
00:38:01,239 --> 00:38:01,640
Speaker 1: Uh. Poor.

723
00:38:01,719 --> 00:38:03,960
Speaker 2: This is not a thick rum by any stretch of

724
00:38:03,960 --> 00:38:07,919
Speaker 2: the imagination. You like rum, like you, you you find yourself.

725
00:38:07,600 --> 00:38:09,560
Speaker 1: Good with rum in general. I'm fine with it. Yeah,

726
00:38:09,800 --> 00:38:10,080
Speaker 1: me too.

727
00:38:10,640 --> 00:38:10,759
Speaker 4: Uh.

728
00:38:11,280 --> 00:38:13,719
Speaker 3: You bring up the bottle, and if you're the type

729
00:38:13,719 --> 00:38:18,759
Speaker 3: of person that buys liquor to display it, you're absolutely

730
00:38:18,880 --> 00:38:20,520
Speaker 3: right about how beautiful this bottle is.

731
00:38:20,600 --> 00:38:24,279
Speaker 2: Yeah, it's fantastic looking. The quirk is great. And have

732
00:38:24,400 --> 00:38:25,359
Speaker 2: you gone nose yet?

733
00:38:25,400 --> 00:38:27,319
Speaker 1: No? I have not. Go ahead. We should do that.

734
00:38:29,800 --> 00:38:33,320
Speaker 1: We should do that. That is sweet.

735
00:38:33,560 --> 00:38:37,040
Speaker 2: It is, it's almost but that's not it's weird. It's

736
00:38:37,040 --> 00:38:38,880
Speaker 2: more fruity sweet than it is sugary sweet.

737
00:38:39,600 --> 00:38:41,120
Speaker 1: On the nose. It was a little it was a

738
00:38:41,120 --> 00:38:42,239
Speaker 1: little faint. I agree with you.

739
00:38:42,280 --> 00:38:45,319
Speaker 3: There, fingers the first your nose right in there.

740
00:38:45,400 --> 00:38:47,960
Speaker 1: Yeah, we didn't do this in Glenn Cairn glasses. Uh.

741
00:38:48,000 --> 00:38:50,680
Speaker 1: We did these in rocks glasses for for the for

742
00:38:50,719 --> 00:38:51,000
Speaker 1: the rum.

743
00:38:51,040 --> 00:38:54,680
Speaker 3: Right here, this is almost like a little bit to me,

744
00:38:55,000 --> 00:39:00,840
Speaker 3: there's uh, it's fruit and then almost a brown sugar.

745
00:39:01,800 --> 00:39:03,920
Speaker 2: Yeah, I mean, I mean you're talking about rum, and

746
00:39:03,920 --> 00:39:06,759
Speaker 2: I don't find any part of that surprising.

747
00:39:07,360 --> 00:39:09,440
Speaker 1: I actually am feeling that.

748
00:39:09,719 --> 00:39:12,160
Speaker 2: And I could just be, you know, engaging in a

749
00:39:12,239 --> 00:39:14,960
Speaker 2: level bit, a little bit of suggestion.

750
00:39:16,480 --> 00:39:18,880
Speaker 1: You can get some oke in this. Yeah, there is

751
00:39:18,920 --> 00:39:21,799
Speaker 1: some wood underneath this rum, I would hope.

752
00:39:21,840 --> 00:39:24,479
Speaker 3: So, I mean, if it's if it's age twelve years

753
00:39:24,480 --> 00:39:26,239
Speaker 3: in chart oak barrels, you would you would hope that

754
00:39:26,280 --> 00:39:27,279
Speaker 3: you would get a little bit old.

755
00:39:27,480 --> 00:39:31,000
Speaker 1: Right, But enough sniff and figures, Well, are you ready

756
00:39:31,000 --> 00:39:33,520
Speaker 1: for this? I've been ready for this all day.

757
00:39:33,960 --> 00:39:35,799
Speaker 2: He is doing with someone as a Kentucky chew. That's

758
00:39:35,840 --> 00:39:38,040
Speaker 2: what we do for bourbon. Right, take two SIPs. First,

759
00:39:38,040 --> 00:39:40,319
Speaker 2: set the test, set the taste, but second SIPs really

760
00:39:40,320 --> 00:39:42,880
Speaker 2: good idea of flavors. You're moving things around the palate,

761
00:39:43,680 --> 00:39:46,520
Speaker 2: getting an idea for what it is that you're trying here.

762
00:39:46,560 --> 00:39:52,440
Speaker 2: Buck ku be a coo buck ku rum twelve years old.

763
00:39:52,880 --> 00:39:57,680
Speaker 1: Very pretty presentation. Are you pleased? It's wonderful? Okay, that

764
00:39:57,719 --> 00:39:58,399
Speaker 1: fruit is there.

765
00:39:58,480 --> 00:40:00,880
Speaker 3: There is a little bit of a So first of all,

766
00:40:02,520 --> 00:40:07,319
Speaker 3: there is a light sting on the tongue. Nothing more

767
00:40:07,360 --> 00:40:10,640
Speaker 3: than that, and you know, eighty proof. I don't feel

768
00:40:10,640 --> 00:40:14,200
Speaker 3: any warmth in the in the chest, but it is

769
00:40:14,239 --> 00:40:16,919
Speaker 3: that that oak is there. There's a little bit of fruitiness,

770
00:40:17,120 --> 00:40:18,920
Speaker 3: and I, you know, I always like to kind of

771
00:40:19,520 --> 00:40:21,560
Speaker 3: you'll see what other people say about stuff before.

772
00:40:21,400 --> 00:40:21,880
Speaker 1: We review it.

773
00:40:21,920 --> 00:40:25,880
Speaker 3: In one review the barrel Tap, they mentioned toffee, and

774
00:40:25,920 --> 00:40:27,879
Speaker 3: there's totally a toffee finish on it.

775
00:40:28,360 --> 00:40:32,520
Speaker 1: I'm going in. I'm going in Baku rum twelve year old.

776
00:40:32,600 --> 00:40:33,120
Speaker 1: Here we go.

777
00:40:33,200 --> 00:40:35,880
Speaker 3: He's going in, ladies and gentlemen, and he is doing

778
00:40:35,920 --> 00:40:41,240
Speaker 3: what we like to call the saganaw swish, the Memphis munch,

779
00:40:42,239 --> 00:40:43,280
Speaker 3: the Chattanooga chomp.

780
00:40:43,560 --> 00:40:47,640
Speaker 1: Oh, it's wonderful. It's funny.

781
00:40:47,680 --> 00:40:51,280
Speaker 2: When you take the first sip, you almost wonder something

782
00:40:51,400 --> 00:40:56,359
Speaker 2: bitter happening here. Then you realize that's the bitter end

783
00:40:56,360 --> 00:41:03,600
Speaker 2: of the dark chocolate, and then everything else follows. Oh, hello,

784
00:41:05,719 --> 00:41:09,680
Speaker 2: it's not you know, my point of it looks syrupy,

785
00:41:09,760 --> 00:41:12,600
Speaker 2: but it wasn't. I think that holds true because it's

786
00:41:12,640 --> 00:41:17,560
Speaker 2: not as as overall luscious as maybe one would think

787
00:41:17,680 --> 00:41:22,680
Speaker 2: of a rum. But oh, is that happening right there?

788
00:41:23,360 --> 00:41:27,320
Speaker 2: There's this chocolate, there's this fruity. There, there is the wood,

789
00:41:27,760 --> 00:41:29,000
Speaker 2: there is the oak.

790
00:41:31,440 --> 00:41:31,520
Speaker 3: That.

791
00:41:32,520 --> 00:41:35,480
Speaker 1: Oh, that's a good finish too. So what's interesting to

792
00:41:35,480 --> 00:41:37,719
Speaker 1: me is that, Oh, good lord.

793
00:41:37,480 --> 00:41:40,520
Speaker 3: That hint of bitterness you're talking about, I'm getting that

794
00:41:40,600 --> 00:41:42,760
Speaker 3: on the finish where you're saying.

795
00:41:45,160 --> 00:41:47,520
Speaker 1: A second step. Peer should do that, You should do

796
00:41:47,560 --> 00:41:48,799
Speaker 1: that for each drink smoke nation.

797
00:41:48,880 --> 00:41:50,640
Speaker 3: Look at him. Look what he does for you people.

798
00:41:52,520 --> 00:41:55,560
Speaker 3: And I'm telling you you you seem to be really

799
00:41:55,640 --> 00:41:55,960
Speaker 3: enjoying it.

800
00:41:56,000 --> 00:41:59,200
Speaker 2: Oh, that's a lot of fun. That is I know,

801
00:41:59,640 --> 00:42:02,840
Speaker 2: not a rum connoisseur. I'm curious what other.

802
00:42:03,280 --> 00:42:06,560
Speaker 1: Oh that is a good finished dang, dang.

803
00:42:07,640 --> 00:42:10,880
Speaker 2: I don't think my palette's good enough to understand. Taffee

804
00:42:11,800 --> 00:42:15,960
Speaker 2: this toffee like butterfinger. Heath Oh, yeah, I wouldn't be

805
00:42:16,000 --> 00:42:19,160
Speaker 2: caught daddying heath bar. So I don't know that's right.

806
00:42:19,320 --> 00:42:21,520
Speaker 2: Heath bars are terrible. You want to fight me on this,

807
00:42:21,760 --> 00:42:25,759
Speaker 2: I'm all in. I don't even know who you are anymore. Yeah,

808
00:42:26,040 --> 00:42:28,040
Speaker 2: I shouldn't say a terrible it's not my not my style.

809
00:42:28,160 --> 00:42:33,000
Speaker 2: Tutsi rolls are terrible. This baku rum oh, this is

810
00:42:33,000 --> 00:42:36,680
Speaker 2: an absolute winner because there's just there, there's a great

811
00:42:36,760 --> 00:42:40,120
Speaker 2: bit of multi dimension happening here with the bit of

812
00:42:40,200 --> 00:42:42,760
Speaker 2: fruit and there's it's.

813
00:42:42,719 --> 00:42:46,600
Speaker 1: It's not it's not vanilla, but it's still kind of

814
00:42:48,640 --> 00:42:52,719
Speaker 1: milk shaky. That's interesting. By the way, would really be

815
00:42:52,719 --> 00:42:55,400
Speaker 1: good in a milkshake. I'll be fantastic. Do you want

816
00:42:55,440 --> 00:42:59,720
Speaker 1: me to do that right now? Blender will travel.

817
00:43:00,160 --> 00:43:02,160
Speaker 3: No, I don't want you to do that right now

818
00:43:02,200 --> 00:43:04,120
Speaker 3: because I'm doing my best to stay off the carbs.

819
00:43:04,160 --> 00:43:06,520
Speaker 3: Tony and I walk in here and it's it's carb

820
00:43:06,600 --> 00:43:08,880
Speaker 3: city and when I'm walking here, so no, I would

821
00:43:09,239 --> 00:43:10,839
Speaker 3: of course I would love a milkshake, but I don't

822
00:43:10,840 --> 00:43:11,520
Speaker 3: want a milkshake.

823
00:43:12,440 --> 00:43:14,680
Speaker 2: I'm curious about what this is gonna be like on

824
00:43:14,719 --> 00:43:16,280
Speaker 2: a cube, and I will try it on a cube.

825
00:43:16,440 --> 00:43:21,239
Speaker 2: Fingers with oy Baku rum, aged twelve years. This is

826
00:43:21,239 --> 00:43:23,400
Speaker 2: different than other RUMs we've tried. This is different than

827
00:43:23,440 --> 00:43:26,880
Speaker 2: other RUMs that I've had. There's a lot of flavor

828
00:43:26,960 --> 00:43:30,359
Speaker 2: going on here for a non flavored rum. I think

829
00:43:30,400 --> 00:43:34,759
Speaker 2: that's what's most interesting. And it's really pronounced. You can

830
00:43:34,920 --> 00:43:38,360
Speaker 2: pick up a great number of these things. Fingers may

831
00:43:38,800 --> 00:43:44,280
Speaker 2: baku rum. Is this in your liquor cabinet for twenty

832
00:43:44,360 --> 00:43:45,080
Speaker 2: nine ninety mins?

833
00:43:45,120 --> 00:43:48,319
Speaker 3: Oh stop it, Yes, absolutely and I gotta tell you,

834
00:43:48,640 --> 00:43:51,239
Speaker 3: I'm a little concerned about monkeying with this.

835
00:43:52,160 --> 00:43:53,240
Speaker 1: I'm gonna do a cube.

836
00:43:53,880 --> 00:43:56,839
Speaker 2: But I'm telling you this is again I haven't done

837
00:43:56,920 --> 00:44:00,200
Speaker 2: enough RUMs to engage any level of a right.

838
00:44:00,200 --> 00:44:01,879
Speaker 1: I have a basic understanding here. I have a real

839
00:44:02,200 --> 00:44:05,240
Speaker 1: palette for these things. You could do this daily.

840
00:44:06,560 --> 00:44:10,160
Speaker 2: This could be a daily drink if you have a

841
00:44:10,200 --> 00:44:12,399
Speaker 2: daily bourbon or something else and you want to mix

842
00:44:12,440 --> 00:44:15,000
Speaker 2: it up a little bit, because it actually plays a

843
00:44:15,040 --> 00:44:16,440
Speaker 2: little bit in that space, doesn't it.

844
00:44:16,480 --> 00:44:19,040
Speaker 3: Yeah, it does to me feel like an after dinner

845
00:44:19,280 --> 00:44:20,200
Speaker 3: drink if you want.

846
00:44:20,080 --> 00:44:24,719
Speaker 2: Some screw yeah, after work drink, mid afternoon drink with

847
00:44:24,800 --> 00:44:27,280
Speaker 2: your orange juice, whatever it is you need.

848
00:44:28,080 --> 00:44:29,920
Speaker 1: To me, it's it's so sweet.

849
00:44:30,000 --> 00:44:32,080
Speaker 3: It's like one of those things where if you're saying

850
00:44:32,080 --> 00:44:34,440
Speaker 3: to yourself, I want dessert, but I don't want to

851
00:44:34,520 --> 00:44:38,040
Speaker 3: have dessert. This is a nice sweet drink that would

852
00:44:38,080 --> 00:44:38,960
Speaker 3: go great after.

853
00:44:38,760 --> 00:44:41,880
Speaker 2: But but it's it's it's not just sugar. It's it's

854
00:44:41,920 --> 00:44:45,640
Speaker 2: it's very multi dimensional. There's a lot going on. There's

855
00:44:45,640 --> 00:44:47,640
Speaker 2: a there's a fruit aspect, there's another aspect, there's a

856
00:44:47,680 --> 00:44:51,440
Speaker 2: chocolate aspect, there's a there's a an absolute oak There's

857
00:44:51,480 --> 00:44:54,360
Speaker 2: there's more oak on this than I have gotten from bourbons.

858
00:44:54,360 --> 00:44:59,920
Speaker 1: We tried. This is fun baku Rum twelve years. Broviously,

859
00:45:00,000 --> 00:45:02,480
Speaker 1: I'm well played.

860
00:45:03,719 --> 00:45:03,759
Speaker 3: This.

861
00:45:05,160 --> 00:45:11,480
Speaker 1: This might make a list. Oh, this is a really

862
00:45:11,600 --> 00:45:15,400
Speaker 1: interesting drink and one heck of a pairing. Yeah. I

863
00:45:15,480 --> 00:45:17,320
Speaker 1: will get to that cigar in just a moment.

864
00:45:21,560 --> 00:45:24,320
Speaker 2: Now, changing things up a little bit, I'm gonna share

865
00:45:24,760 --> 00:45:27,000
Speaker 2: Fingers and I are gonna share the interview I did

866
00:45:27,080 --> 00:45:30,600
Speaker 2: with Michael Herklott's of Farry Otago as we are smoking

867
00:45:30,680 --> 00:45:36,640
Speaker 2: this timeless from the TA, the twenty twenty four TA exclusive.

868
00:45:36,680 --> 00:45:39,279
Speaker 2: That's the Tobacco Association of America. By the way, I

869
00:45:39,320 --> 00:45:42,200
Speaker 2: got that right, didn't I Tobacco Association of America. Yeah,

870
00:45:42,520 --> 00:45:45,120
Speaker 2: just making sure tea drink smoke. I'm Tony Katz. That

871
00:45:45,320 --> 00:45:48,960
Speaker 2: is America's favorite amateur drinker. Fingers molloy, and we're drinking

872
00:45:49,000 --> 00:45:54,160
Speaker 2: this baku rum twelve year, very very impressed at twenty

873
00:45:54,239 --> 00:45:57,200
Speaker 2: nine ninety nine a bottle, and I did add a

874
00:45:57,239 --> 00:45:59,279
Speaker 2: cube to it. Right now because we're gonna get to

875
00:45:59,320 --> 00:46:01,279
Speaker 2: this interview. It's two You're not gonna want to miss it.

876
00:46:01,560 --> 00:46:01,719
Speaker 4: Oh.

877
00:46:01,920 --> 00:46:08,600
Speaker 2: He goes deep into the conversation regarding the cigar business,

878
00:46:08,760 --> 00:46:10,720
Speaker 2: what it takes to build a brand. What's been happening

879
00:46:10,760 --> 00:46:14,040
Speaker 2: with cigars right now, this moment in time versus history.

880
00:46:14,120 --> 00:46:16,799
Speaker 2: It's it's fantastic. But I threw the cube in there,

881
00:46:17,200 --> 00:46:20,120
Speaker 2: and I want to see what this rum was going

882
00:46:20,160 --> 00:46:23,640
Speaker 2: to do this twelve year that dark chocolate notes Vanillan notes,

883
00:46:24,160 --> 00:46:27,239
Speaker 2: you can really get the oak out of this something else.

884
00:46:27,280 --> 00:46:29,680
Speaker 1: It's an ex bourbon barrel. I'm going in. He's going in,

885
00:46:29,760 --> 00:46:30,320
Speaker 1: ladies and gentlemen.

886
00:46:30,360 --> 00:46:32,480
Speaker 3: And by the way, before somebody carracsus, it's actually the

887
00:46:32,560 --> 00:46:34,720
Speaker 3: Topagonist's Association of America.

888
00:46:34,760 --> 00:46:41,040
Speaker 1: I said, Tobacco Association, my fault. Better so much, so

889
00:46:41,239 --> 00:46:45,520
Speaker 1: much better, so much better. What makes it better? It

890
00:46:45,600 --> 00:46:52,719
Speaker 1: became more luscious, it became more rich. That's excuse me. Oh,

891
00:46:52,800 --> 00:46:55,400
Speaker 1: he's going in again. See I was worried that.

892
00:46:55,800 --> 00:47:01,280
Speaker 3: I oh wow, for me putting water and it's eighty proof,

893
00:47:01,360 --> 00:47:05,600
Speaker 3: I'm worried that it's it's going to really Uh if

894
00:47:05,640 --> 00:47:08,360
Speaker 3: it takes away some of the sweet, I guess that's okay,

895
00:47:08,480 --> 00:47:09,279
Speaker 3: but not for me.

896
00:47:09,960 --> 00:47:12,279
Speaker 1: It's great, Okay. It didn't actually take away the sweet.

897
00:47:12,400 --> 00:47:14,680
Speaker 2: The sweet's still there. It just made it more luscious.

898
00:47:15,600 --> 00:47:18,439
Speaker 2: The the oak finish is still there. It actually brought

899
00:47:18,440 --> 00:47:21,520
Speaker 2: a little bit of heat to the throat really and

900
00:47:21,680 --> 00:47:24,160
Speaker 2: and the very top of the chest is what it

901
00:47:24,239 --> 00:47:25,600
Speaker 2: did it.

902
00:47:26,360 --> 00:47:30,840
Speaker 1: I'm I yeah, this is in the liquor cabinet. This

903
00:47:31,080 --> 00:47:35,080
Speaker 1: is on the table. I can appreciate if you like

904
00:47:35,120 --> 00:47:41,000
Speaker 1: it more neat. But man, oh yay, he's done, he's out.

905
00:47:43,280 --> 00:47:46,640
Speaker 1: I'm a bourbon guy. Yeah you know this. Yes, you're

906
00:47:46,719 --> 00:47:48,520
Speaker 1: you're you like bourbon. I'm a more of a ray,

907
00:47:48,600 --> 00:47:49,399
Speaker 1: you're more of a rye guy.

908
00:47:50,880 --> 00:47:52,720
Speaker 2: This could be an everyday drink for me on thousand,

909
00:47:54,120 --> 00:47:58,080
Speaker 2: one thousand percent. And the I think the key here

910
00:47:58,200 --> 00:48:01,880
Speaker 2: is you're getting flavor. You're not getting overwhelmed with alcohol.

911
00:48:01,880 --> 00:48:04,279
Speaker 2: There's not an ethanol thing, there's not anything else going on.

912
00:48:04,680 --> 00:48:07,120
Speaker 2: You're getting flavor all the way around. What is going

913
00:48:07,200 --> 00:48:12,239
Speaker 2: on because the sting has been enhanced based on and

914
00:48:12,440 --> 00:48:15,200
Speaker 2: that's not what I was expecting at all. This is

915
00:48:15,480 --> 00:48:18,960
Speaker 2: this is why this is different and it's wonderful. And

916
00:48:19,120 --> 00:48:21,560
Speaker 2: at that price point twenty nine dollars did you say.

917
00:48:21,440 --> 00:48:23,839
Speaker 1: Twenty dollars and ninety nine cents? Oh my goodness, Yeah,

918
00:48:23,880 --> 00:48:27,000
Speaker 1: it has to be in your liquor cabinet. Yeah, I

919
00:48:27,120 --> 00:48:31,000
Speaker 1: am duly impressed. But ku be a coobcourum dot com.

920
00:48:31,920 --> 00:48:34,000
Speaker 1: I think you might see that again at the end

921
00:48:34,000 --> 00:48:37,479
Speaker 1: of the year. I truly do fingers more. I found

922
00:48:37,520 --> 00:48:39,880
Speaker 1: a list, and you know we are suckers for lists.

923
00:48:40,239 --> 00:48:45,120
Speaker 2: Here at Eat, Drink Smoke, this is the eight restaurant

924
00:48:45,280 --> 00:48:46,960
Speaker 2: chains that serve the.

925
00:48:47,000 --> 00:48:48,400
Speaker 1: Biggest steaks in America.

926
00:48:48,719 --> 00:48:55,480
Speaker 2: Oh okay, yeah, Now I get all of my steaks

927
00:48:55,680 --> 00:48:59,160
Speaker 2: from Defiance Beef right here in Indiana, delivered to my door,

928
00:48:59,640 --> 00:49:02,719
Speaker 2: all of it, vacuum packed, frozen, ready to go. But

929
00:49:02,920 --> 00:49:05,400
Speaker 2: cut to my specifications, because that's what you get from

930
00:49:05,440 --> 00:49:08,480
Speaker 2: Defiance Beef. Use promo code, Eat Drink Smoke. Get one

931
00:49:08,560 --> 00:49:10,640
Speaker 2: hundred and fifty dollars off your order. A quarter cow,

932
00:49:10,880 --> 00:49:13,760
Speaker 2: have cow, the whole cow you want to fill multiple praezers.

933
00:49:13,840 --> 00:49:18,759
Speaker 2: Oh it got you covered. Defiancebeef dot Com. Use promo code,

934
00:49:18,880 --> 00:49:21,239
Speaker 2: Eat Drink Smoke. Get one hundred and fifty dollars off

935
00:49:21,280 --> 00:49:25,480
Speaker 2: your order age twenty one days, so incredibly succulent, so tender,

936
00:49:25,880 --> 00:49:29,280
Speaker 2: and cut to your thickness, cut your specification. The rabbis,

937
00:49:29,320 --> 00:49:32,399
Speaker 2: the strips, the tenderloins, the brisket. You got ground beef

938
00:49:32,480 --> 00:49:35,240
Speaker 2: of plenty man you are going to love the pricing.

939
00:49:35,600 --> 00:49:38,799
Speaker 2: You are going to love the result, definespeef dot com.

940
00:49:40,480 --> 00:49:42,600
Speaker 2: Are you ready for this list? Fingers more, I'm ready

941
00:49:42,640 --> 00:49:45,359
Speaker 2: for this list? Tone he places the eighth restaurant chains

942
00:49:45,400 --> 00:49:46,960
Speaker 2: that serve the biggest steaks in America.

943
00:49:47,560 --> 00:49:52,520
Speaker 3: Number one is the Texas Roadhouse. Now I'm starting to

944
00:49:52,600 --> 00:49:56,880
Speaker 3: question this list. It said the biggest steak. Yes, it

945
00:49:56,960 --> 00:49:59,680
Speaker 3: didn't say the best steak you'll ever have in your life.

946
00:50:00,160 --> 00:50:03,360
Speaker 3: Just talking size baby. Texas Roadhouse is fine. You have

947
00:50:03,480 --> 00:50:06,760
Speaker 3: a hankering, you don't want to go insane pricing. Texas

948
00:50:06,840 --> 00:50:09,160
Speaker 3: Roadhouse is just fine.

949
00:50:09,280 --> 00:50:12,000
Speaker 1: What's there? Do they have onion pedals?

950
00:50:12,120 --> 00:50:14,160
Speaker 3: I can't remember that because they all they all have

951
00:50:14,320 --> 00:50:19,480
Speaker 3: some sort of onion yeah boom yeah, So you know,

952
00:50:19,960 --> 00:50:22,160
Speaker 3: if you have enough room for the onion, kaboom and

953
00:50:22,200 --> 00:50:24,400
Speaker 3: they can get yourself a twenty ounce, twenty ounce.

954
00:50:24,239 --> 00:50:27,680
Speaker 1: Bone in ribbi. Yeah yeah, that's that stuff, and that's

955
00:50:27,840 --> 00:50:30,560
Speaker 1: under thirty dollars. Okay, the way.

956
00:50:30,719 --> 00:50:36,239
Speaker 2: Longhorn Steakhouse has the Longhorn Porterhouse at thirty four ninety nine.

957
00:50:36,320 --> 00:50:39,800
Speaker 2: It's a twenty two ounce porterhouse, and a porterhouse is

958
00:50:39,880 --> 00:50:44,600
Speaker 2: a strip and a filet, right, and it has to

959
00:50:44,680 --> 00:50:47,360
Speaker 2: be of a certain size, of a certain thickness, and.

960
00:50:47,440 --> 00:50:48,800
Speaker 1: It doesn't match that. I think this, then it's a

961
00:50:48,800 --> 00:50:49,200
Speaker 1: t bone.

962
00:50:49,800 --> 00:50:52,640
Speaker 2: T bone is just a it's a smaller part cut

963
00:50:52,719 --> 00:50:54,640
Speaker 2: of the meat on each side of the bone. That's

964
00:50:54,680 --> 00:50:56,920
Speaker 2: the difference between a porterhouse and a t bow. Now

965
00:50:57,040 --> 00:51:00,400
Speaker 2: the Longhorn Steakhouse, they're onion. I belie it was the

966
00:51:00,560 --> 00:51:05,320
Speaker 2: onion branch. I'm maybe making that out up. Yea outback

967
00:51:05,440 --> 00:51:10,320
Speaker 2: has the twenty two ounce porterhouse or said the porthouse

968
00:51:10,400 --> 00:51:13,360
Speaker 2: is a twenty two ounce flavorful strip and tenderloin together.

969
00:51:13,440 --> 00:51:16,240
Speaker 1: As I said, that's what a porterhouse is. Salt grass?

970
00:51:16,280 --> 00:51:18,040
Speaker 1: Have you ever seen a salt grass steakhouse?

971
00:51:18,400 --> 00:51:20,960
Speaker 3: I saw salt Grass open up through Dixie Chicks in

972
00:51:21,040 --> 00:51:23,880
Speaker 3: ninety eight. It was a fantastic show. Nicely, but no,

973
00:51:24,040 --> 00:51:27,680
Speaker 3: I've never heard of salt grass before on a dish.

974
00:51:28,280 --> 00:51:31,880
Speaker 1: Then also them Porterhouse Flemings.

975
00:51:32,680 --> 00:51:38,600
Speaker 2: Has the USDA Prime Tomahawk thirty five ounces, one hundred.

976
00:51:38,280 --> 00:51:42,920
Speaker 3: And eighteen dollars. Okay, what's the most you've spent on

977
00:51:43,000 --> 00:51:46,840
Speaker 3: a steak that you remember? You and I in Iowa

978
00:51:47,680 --> 00:51:53,239
Speaker 3: we were covering the Iowa Caucuses. Yeah, and we drove

979
00:51:53,320 --> 00:51:54,880
Speaker 3: out there for three days and.

980
00:51:54,920 --> 00:51:58,640
Speaker 2: We went to what I consider to be the best

981
00:51:58,680 --> 00:52:03,200
Speaker 2: steakhouse in America, which is eight O one Chop eight

982
00:52:03,280 --> 00:52:08,640
Speaker 2: O one Chop House, and I figure each of our

983
00:52:08,719 --> 00:52:12,399
Speaker 2: steaks were some at the time, somewhere around seventy five

984
00:52:12,440 --> 00:52:13,040
Speaker 2: eighty dollars.

985
00:52:13,800 --> 00:52:19,320
Speaker 1: This was twenty sixteen. Yeah, yeah, but I have a

986
00:52:19,400 --> 00:52:21,520
Speaker 1: picture of you, Steriga. That's sake, Like, my god, how

987
00:52:21,520 --> 00:52:22,200
Speaker 1: am I gonna eat this?

988
00:52:22,719 --> 00:52:25,480
Speaker 3: I Tony talked me into it because I didn't want it,

989
00:52:25,560 --> 00:52:27,960
Speaker 3: because I knew I wasn't going to finish it. I

990
00:52:28,040 --> 00:52:33,080
Speaker 3: think it was a thirty two ounce prime rib. It

991
00:52:33,560 --> 00:52:36,680
Speaker 3: was crazy. It was as big as my head with

992
00:52:36,840 --> 00:52:38,040
Speaker 3: some of my neck to spare.

993
00:52:38,800 --> 00:52:41,319
Speaker 2: I mean, you could talk about Hugo Seller, you can

994
00:52:41,320 --> 00:52:44,880
Speaker 2: talk about here Indianapolis saying Almos. These are fine places

995
00:52:44,920 --> 00:52:48,560
Speaker 2: with great experiences, but in terms of the actual steak,

996
00:52:49,680 --> 00:52:52,839
Speaker 2: eight on one chop is still the best steak I've

997
00:52:52,880 --> 00:52:54,080
Speaker 2: ever had in my life.

998
00:52:54,360 --> 00:52:57,759
Speaker 1: That was nine years ago and we're still talking about Yeah, yeah, oh.

999
00:52:58,320 --> 00:53:01,399
Speaker 1: If I was back in De Moin, it's not even

1000
00:53:02,000 --> 00:53:05,680
Speaker 1: a question right there on it.

1001
00:53:07,040 --> 00:53:11,880
Speaker 2: Then Ruth Chris has a twenty six ounce cowboy Rabbi

1002
00:53:13,200 --> 00:53:16,799
Speaker 2: that you can get Morton's, which does a solid job.

1003
00:53:17,200 --> 00:53:21,600
Speaker 2: Twenty eight ounce Empire cut Bone in New York, Strip Strip,

1004
00:53:21,800 --> 00:53:22,840
Speaker 2: Ribbi Tenderloin.

1005
00:53:22,960 --> 00:53:25,399
Speaker 1: Where are you? I used to be Strip. I'm leaning

1006
00:53:25,440 --> 00:53:29,000
Speaker 1: more towards Ribbi now I'm totally rebell guy Strip Medium, Rare,

1007
00:53:29,320 --> 00:53:30,040
Speaker 1: Ribbui Medium.

1008
00:53:31,120 --> 00:53:33,839
Speaker 3: The wife and I stumbled into a Morton's fifteen years ago,

1009
00:53:33,880 --> 00:53:35,960
Speaker 3: not knowing what it was. We know, I mean, we

1010
00:53:36,600 --> 00:53:38,800
Speaker 3: wanted a steak and then we walked in and we

1011
00:53:38,880 --> 00:53:41,200
Speaker 3: were like, well, we weren't expecting to spend this kind

1012
00:53:41,239 --> 00:53:45,000
Speaker 3: of money. But Yolo and so enjoyed the whole experience.

1013
00:53:45,040 --> 00:53:48,040
Speaker 1: Did he just finished banging it off? Yes, it was

1014
00:53:48,440 --> 00:53:51,840
Speaker 1: totally worth the twelve years of payments for that stake.

1015
00:53:53,520 --> 00:53:58,680
Speaker 1: Defiancebeef dot Com. That's right, I'm pushing a sponsor. Keep

1016
00:53:58,719 --> 00:53:59,000
Speaker 1: it here.

1017
00:53:59,239 --> 00:54:07,920
Speaker 2: Our interview with Michael Herclots Eat drink smoke, Eat drink smoke.

1018
00:54:08,000 --> 00:54:11,080
Speaker 2: It is your cigar Bourbon FOODI Extravaganza. I'm Tony Katz.

1019
00:54:11,120 --> 00:54:14,400
Speaker 2: That is Fingers Bloy and Michael Hrklotz. A fharryo Otago

1020
00:54:15,000 --> 00:54:18,160
Speaker 2: was in town. Incredible cigars, the Suma, the Generoso, the

1021
00:54:18,239 --> 00:54:21,239
Speaker 2: Alegancia caught up to him. At Blend Barr's Cigars. He

1022
00:54:21,360 --> 00:54:23,640
Speaker 2: was doing a live event. We talked about the business

1023
00:54:23,680 --> 00:54:27,800
Speaker 2: of cigars, Michael Herklotz Or of Phario Otago before we

1024
00:54:27,840 --> 00:54:29,880
Speaker 2: get into the cigar and what you've been doing lately

1025
00:54:29,920 --> 00:54:32,879
Speaker 2: in this I'm gonna call it a rebrand. I don't

1026
00:54:32,880 --> 00:54:36,759
Speaker 2: know if you would, but see things seem different. Uh,

1027
00:54:36,960 --> 00:54:39,840
Speaker 2: talk to me about the cigar world, and we have

1028
00:54:40,040 --> 00:54:43,120
Speaker 2: tariffs galore. We have a very different economy than we

1029
00:54:43,200 --> 00:54:45,120
Speaker 2: had just a couple of years ago during the boom

1030
00:54:45,160 --> 00:54:48,560
Speaker 2: of COVID. What are we because cigars weren't boom because

1031
00:54:48,560 --> 00:54:50,120
Speaker 2: people had free time and free cash.

1032
00:54:50,360 --> 00:54:53,360
Speaker 4: Yes, what's going on? I've been in the industry twenty

1033
00:54:53,440 --> 00:54:56,799
Speaker 4: six years and I've been fortunate enough to be surrounded

1034
00:54:57,880 --> 00:55:01,840
Speaker 4: by UH peer who are a generation ahead of me

1035
00:55:02,920 --> 00:55:07,040
Speaker 4: because I got in so young. And so let's say

1036
00:55:07,120 --> 00:55:12,480
Speaker 4: my perspective is a forty to fifty year understanding of

1037
00:55:12,520 --> 00:55:16,320
Speaker 4: the industry. I can tell you where one hundred percent certainty,

1038
00:55:17,080 --> 00:55:20,120
Speaker 4: there was never a year where anyone said, well, this

1039
00:55:20,280 --> 00:55:24,960
Speaker 4: one was easier, Right, it doesn't exist. So how far

1040
00:55:25,120 --> 00:55:27,560
Speaker 4: back do we want to go to look at the

1041
00:55:27,719 --> 00:55:32,160
Speaker 4: challenges that our industry faces from we were never gonna

1042
00:55:32,160 --> 00:55:34,840
Speaker 4: get through a smoking You can't smoke in a restaurant,

1043
00:55:35,520 --> 00:55:38,160
Speaker 4: you can't smoke on an airplane. What are we gonna do?

1044
00:55:38,520 --> 00:55:42,280
Speaker 4: You can't smoke in a restaurant. What are we gonna do? FDA?

1045
00:55:42,920 --> 00:55:44,759
Speaker 4: What are we gonna do? You know what we're gonna do.

1046
00:55:45,680 --> 00:55:48,480
Speaker 4: We are gonna keep making the best cigars we can make,

1047
00:55:49,200 --> 00:55:51,920
Speaker 4: and we're gonna keep delivering them the best prices that

1048
00:55:52,040 --> 00:55:54,360
Speaker 4: we can and we're gonna do stuff like this, and

1049
00:55:54,400 --> 00:55:58,360
Speaker 4: we're gonna find a way to continue to grow and

1050
00:55:58,480 --> 00:56:01,000
Speaker 4: to wing. And that's what our industry does. We are

1051
00:56:01,200 --> 00:56:05,920
Speaker 4: the most resilient, we're the most misunderstood, we are the

1052
00:56:06,080 --> 00:56:11,440
Speaker 4: most confusing, but we're the most beloved by the people

1053
00:56:11,480 --> 00:56:15,680
Speaker 4: who enjoy handmade, premium cigars. And so we will continue

1054
00:56:15,680 --> 00:56:19,080
Speaker 4: to be resilient. And if it's taxes this year and

1055
00:56:19,160 --> 00:56:21,320
Speaker 4: taris the next year, and a smoking ban here and

1056
00:56:21,360 --> 00:56:24,000
Speaker 4: a thing there, we're going to fight. We're going to

1057
00:56:24,080 --> 00:56:27,040
Speaker 4: try and educate, we're going to advocate, but we are

1058
00:56:27,120 --> 00:56:28,560
Speaker 4: going to continue to persevere.

1059
00:56:28,840 --> 00:56:32,200
Speaker 2: I'm not discussing that the industry isn't resilient, that people

1060
00:56:32,320 --> 00:56:38,080
Speaker 2: aren't resilient, but this this challenge is certainly a unique one,

1061
00:56:38,239 --> 00:56:42,360
Speaker 2: because this isn't so much a question of how you

1062
00:56:42,600 --> 00:56:44,800
Speaker 2: find the smoker. It's a question of whether or not

1063
00:56:44,880 --> 00:56:48,360
Speaker 2: the smoker can afford the thing. The prices have gone up,

1064
00:56:48,400 --> 00:56:49,920
Speaker 2: I mean, that's not really a deniable.

1065
00:56:50,960 --> 00:56:55,000
Speaker 4: Some prices have gone up, But when you look at

1066
00:56:55,080 --> 00:56:59,560
Speaker 4: the full landscape of handmade premium cigars, you can still

1067
00:56:59,640 --> 00:57:05,440
Speaker 4: buy a handmade long filler cigar with good flavor and

1068
00:57:05,600 --> 00:57:10,759
Speaker 4: good burn for five dollars. You can buy lots of

1069
00:57:10,800 --> 00:57:13,880
Speaker 4: cigars for more than that. Even if you look at

1070
00:57:13,880 --> 00:57:18,440
Speaker 4: our portfolio, we are four years old next month in

1071
00:57:18,560 --> 00:57:23,280
Speaker 4: market understanding how Faryotago is ferry Otago. We have brands

1072
00:57:23,320 --> 00:57:25,160
Speaker 4: that are ten years old. We have brands that are

1073
00:57:25,200 --> 00:57:28,280
Speaker 4: almost thirty years old. But when you look at the

1074
00:57:28,440 --> 00:57:32,680
Speaker 4: entirety of our portfolio, you can get into Farryotago at

1075
00:57:32,760 --> 00:57:36,960
Speaker 4: seven dollars and you exit at twenty four. And so

1076
00:57:37,200 --> 00:57:40,040
Speaker 4: even though it's so easy to be consumed by the

1077
00:57:40,160 --> 00:57:43,000
Speaker 4: headlines of one hundred dollars this and five hundred debt

1078
00:57:43,400 --> 00:57:48,680
Speaker 4: and everything is fifty dollars up, it's none. And there

1079
00:57:48,760 --> 00:57:53,480
Speaker 4: are such incredible cigars on the market today for seven

1080
00:57:53,560 --> 00:57:56,320
Speaker 4: dollars and twelve dollars and fifteen dollars and eight dollars.

1081
00:57:57,200 --> 00:57:59,080
Speaker 4: You need to find them, and they're out there.

1082
00:58:00,000 --> 00:58:04,720
Speaker 2: I call Herklot's Pharry Otago Cigars, those brands that you

1083
00:58:04,800 --> 00:58:08,560
Speaker 2: guys have coming over from that sherman as you were there,

1084
00:58:08,720 --> 00:58:10,520
Speaker 2: spent a number of years there. The first time I

1085
00:58:10,560 --> 00:58:15,480
Speaker 2: ever met you was at the at the townhouse. And

1086
00:58:15,680 --> 00:58:18,840
Speaker 2: now introducing you talk about four years. That's nascentce that

1087
00:58:19,040 --> 00:58:22,280
Speaker 2: is that is still fetus level. It's zero years in

1088
00:58:22,400 --> 00:58:25,480
Speaker 2: the world of cigars, the whole Faraoh Tago, the Algancia,

1089
00:58:25,600 --> 00:58:29,080
Speaker 2: the Generoso, the Suma, which I think was well, I'm

1090
00:58:29,080 --> 00:58:33,800
Speaker 2: smoking right now and most people are aware of even

1091
00:58:33,920 --> 00:58:36,640
Speaker 2: for you and the history you have and the history

1092
00:58:36,720 --> 00:58:39,120
Speaker 2: that you then acquired and taking back some of those

1093
00:58:39,120 --> 00:58:42,520
Speaker 2: brands from that sherman. It's the cigarettes sold to other groups.

1094
00:58:42,920 --> 00:58:44,520
Speaker 2: How hard is it to build.

1095
00:58:44,680 --> 00:58:48,720
Speaker 4: A brand And is it harder now, Yes, it's the hardest.

1096
00:58:49,680 --> 00:58:53,479
Speaker 4: It's if you think of any any industry that only

1097
00:58:53,560 --> 00:58:58,200
Speaker 4: gets more mature, it doesn't start over. So you are

1098
00:58:58,760 --> 00:59:02,439
Speaker 4: always your point of entry is always your point of entry,

1099
00:59:02,480 --> 00:59:06,280
Speaker 4: and that's day zero for you. And even regardless of

1100
00:59:06,360 --> 00:59:10,680
Speaker 4: time served, Ferry Otago is four years which is exactly

1101
00:59:10,880 --> 00:59:13,400
Speaker 4: zero years and brand years. We just had a little

1102
00:59:13,480 --> 00:59:16,120
Speaker 4: VIP gathering with folks and I said, think of all

1103
00:59:16,160 --> 00:59:19,200
Speaker 4: the things you love and consume, the cars you drive,

1104
00:59:19,280 --> 00:59:23,560
Speaker 4: the shoes you wear, the clothing you buy, the beverages

1105
00:59:23,640 --> 00:59:27,439
Speaker 4: you drink. How many of those are a brand that's

1106
00:59:27,560 --> 00:59:34,920
Speaker 4: less than five years zero? How do you become relevant

1107
00:59:36,080 --> 00:59:41,120
Speaker 4: to people who are already in love with the brands

1108
00:59:41,160 --> 00:59:45,040
Speaker 4: and blends and that they love. It is a herculean

1109
00:59:45,120 --> 00:59:47,520
Speaker 4: feed And you would think it would be the easiest

1110
00:59:47,680 --> 00:59:51,200
Speaker 4: today because it's the easiest time that we've ever had

1111
00:59:51,240 --> 00:59:54,640
Speaker 4: to speak directly to consumers through social media, through all

1112
00:59:54,680 --> 00:59:58,560
Speaker 4: these other platforms, except those very platforms are against us.

1113
00:59:59,200 --> 01:00:04,320
Speaker 4: Are beautiful little craft thing there against us, right, So

1114
01:00:04,480 --> 01:00:08,200
Speaker 4: I would say it is it is the hardest time

1115
01:00:08,560 --> 01:00:13,000
Speaker 4: ever to create and build a brand in the history

1116
01:00:13,000 --> 01:00:15,479
Speaker 4: of our industry, because our industry is more mature today

1117
01:00:15,480 --> 01:00:21,880
Speaker 4: than it was yesterday. Now, that said, we are very

1118
01:00:22,000 --> 01:00:26,680
Speaker 4: fortunate to have time and market that I've had as

1119
01:00:26,720 --> 01:00:29,840
Speaker 4: a as a person, having the four years we've had

1120
01:00:29,920 --> 01:00:33,440
Speaker 4: in market as a brand, having a great distribution partner

1121
01:00:33,560 --> 01:00:37,640
Speaker 4: like davidov USA representing US throughout the United States, having

1122
01:00:37,720 --> 01:00:43,400
Speaker 4: incredible manufacturing partners like Placentia Casada and Agro Industrious and Unduras.

1123
01:00:44,880 --> 01:00:47,640
Speaker 4: There's also not a lot of new brands that have

1124
01:00:47,880 --> 01:00:54,320
Speaker 4: that kind of foundation. And so that's not to say

1125
01:00:54,360 --> 01:01:02,040
Speaker 4: that it's easier, because with all of that comes higher expectations, right,

1126
01:01:03,280 --> 01:01:06,080
Speaker 4: So I would say that for every action, there's an

1127
01:01:06,080 --> 01:01:10,360
Speaker 4: equal and opposite reaction, and from a branding perspective, having

1128
01:01:10,440 --> 01:01:13,560
Speaker 4: a start like that comes with expectations that are very

1129
01:01:13,600 --> 01:01:17,200
Speaker 4: difficult to meet, which is why we're doing what we're doing.

1130
01:01:17,560 --> 01:01:20,880
Speaker 4: You know, my background is music. You don't just sit

1131
01:01:20,960 --> 01:01:23,880
Speaker 4: in the studio and record. You have to get out

1132
01:01:23,920 --> 01:01:26,920
Speaker 4: and play, and you have to be live, and you

1133
01:01:27,040 --> 01:01:29,600
Speaker 4: play small rooms and you play big rooms, and you

1134
01:01:29,760 --> 01:01:32,920
Speaker 4: play festivals and you play charity events, and you do

1135
01:01:33,040 --> 01:01:37,320
Speaker 4: whatever it takes for people to hear your music and

1136
01:01:37,600 --> 01:01:38,880
Speaker 4: love your work.

1137
01:01:39,240 --> 01:01:40,600
Speaker 1: That's what we do to that ends.

1138
01:01:41,400 --> 01:01:44,080
Speaker 2: Here you are in Indianapolis where I live, and thrilled

1139
01:01:44,120 --> 01:01:46,800
Speaker 2: to see you here at blen Bar Cigar in Indianapolis, Indiana.

1140
01:01:47,360 --> 01:01:48,720
Speaker 1: Were I forget where you were yesterday.

1141
01:01:48,720 --> 01:01:50,040
Speaker 4: I know you're gonna be somewhere else.

1142
01:01:50,400 --> 01:01:54,520
Speaker 2: I forget Tomorrow's at Columbus at Combs, Ohio and you're

1143
01:01:54,520 --> 01:01:57,160
Speaker 2: gonna be somewhere else tomorrow. You are on the road,

1144
01:01:57,280 --> 01:02:01,720
Speaker 2: you are out there meeting the people. Are are other

1145
01:02:02,080 --> 01:02:04,960
Speaker 2: building brands doing that or are they just relying on it?

1146
01:02:05,200 --> 01:02:08,680
Speaker 2: Hopefully they'll have some good posts on name the social

1147
01:02:08,720 --> 01:02:11,120
Speaker 2: media platform that I'll still allow them to post and

1148
01:02:11,640 --> 01:02:12,960
Speaker 2: they might get a hit.

1149
01:02:13,440 --> 01:02:17,600
Speaker 4: I don't know there was a time when I paid

1150
01:02:17,640 --> 01:02:20,480
Speaker 4: a lot of attention to what other brands are doing.

1151
01:02:22,080 --> 01:02:26,480
Speaker 4: I'm in a moment now creatively, and this is particularly

1152
01:02:26,640 --> 01:02:31,880
Speaker 4: inspired as a musician. I never as a drummer. I

1153
01:02:32,000 --> 01:02:35,520
Speaker 4: never wanted to sound like the other drummers. I listen

1154
01:02:35,600 --> 01:02:38,560
Speaker 4: to you that you take inspiration from what they do

1155
01:02:38,840 --> 01:02:43,479
Speaker 4: to develop your own sound. We have our own sound

1156
01:02:43,560 --> 01:02:47,160
Speaker 4: in the blends that we have in market, and so

1157
01:02:47,320 --> 01:02:50,480
Speaker 4: whatever everyone else is doing, I wish them all the

1158
01:02:50,560 --> 01:02:53,560
Speaker 4: greatest success in the world. But I don't know how

1159
01:02:53,640 --> 01:02:56,520
Speaker 4: to do what we're doing differently than how we're doing it.

1160
01:02:57,120 --> 01:02:58,360
Speaker 1: And I believe in.

1161
01:03:00,240 --> 01:03:07,200
Speaker 4: Lives as a way to grow, especially when our the

1162
01:03:07,360 --> 01:03:11,960
Speaker 4: experience of our blends are so unique that it requires

1163
01:03:12,640 --> 01:03:17,320
Speaker 4: a connection between the audience and the artists. We're not

1164
01:03:17,560 --> 01:03:22,600
Speaker 4: playing pop. This is different, and so I'm not sure

1165
01:03:22,640 --> 01:03:26,040
Speaker 4: what other brands are doing. I think we are definitely

1166
01:03:26,960 --> 01:03:31,400
Speaker 4: spending more time in market, talking to retailers and spending

1167
01:03:31,480 --> 01:03:34,760
Speaker 4: time with consumers. We are spending more time doing that

1168
01:03:35,080 --> 01:03:38,520
Speaker 4: than most brands I know, whether they're new or whether

1169
01:03:38,600 --> 01:03:40,080
Speaker 4: their legacy more.

1170
01:03:40,000 --> 01:03:42,800
Speaker 2: With Michael Hurtclotz, A pharryo Otago coming up, Tony Katz

1171
01:03:42,840 --> 01:03:50,160
Speaker 2: fingers for LOOI he drinks Miuth Tony Katz fingers Ali

1172
01:03:50,360 --> 01:03:53,480
Speaker 2: talking with Michael Hurtklotz, A phariyo Otega caught up with

1173
01:03:53,520 --> 01:03:56,880
Speaker 2: him a blend bar cigar in Indianapolis, Indiana. Now talk

1174
01:03:56,920 --> 01:03:59,600
Speaker 2: to me about what we've been seeing with the cigar.

1175
01:04:00,120 --> 01:04:03,120
Speaker 2: I am smoking the Suma right here at the Torpedo.

1176
01:04:03,280 --> 01:04:07,080
Speaker 2: I had a Generosso before this, which hit me as

1177
01:04:07,160 --> 01:04:09,919
Speaker 2: a lot spicier, a lot more white pepper punch yep

1178
01:04:10,040 --> 01:04:11,040
Speaker 2: than I remember.

1179
01:04:11,240 --> 01:04:14,440
Speaker 4: Did Barry Otago go through a reblend so? Elegancia and

1180
01:04:14,600 --> 01:04:19,720
Speaker 4: Generoso we reapproach annually. They are not core. So we

1181
01:04:19,880 --> 01:04:23,120
Speaker 4: started with the twenty twenty one, then we released Aleganzia,

1182
01:04:23,200 --> 01:04:27,000
Speaker 4: Generoso twenty two, twenty three, and this year twenty twenty four.

1183
01:04:27,280 --> 01:04:31,240
Speaker 4: Each approach to those experiences are like a winemaker approaches

1184
01:04:31,360 --> 01:04:35,480
Speaker 4: Charnay and Cabernet, not to replicate the previous vintage, but

1185
01:04:35,680 --> 01:04:38,720
Speaker 4: to make it again the best they can. That is

1186
01:04:38,760 --> 01:04:42,000
Speaker 4: specifically the approach with Alagansi and Generoso, and that gives

1187
01:04:42,080 --> 01:04:46,280
Speaker 4: us some creative flexibility with those two blends. With Ferry

1188
01:04:46,320 --> 01:04:49,919
Speaker 4: Otago Suma and all of Timeless and all of Metropolitan,

1189
01:04:50,360 --> 01:04:54,360
Speaker 4: those are core and so those are designed to be

1190
01:04:54,520 --> 01:04:59,080
Speaker 4: replicated this production to the last last production. So even

1191
01:04:59,160 --> 01:05:02,960
Speaker 4: though it tobacco, my change, we are adjusting the blend,

1192
01:05:03,160 --> 01:05:07,120
Speaker 4: so every time you like those cigars, they are replicative

1193
01:05:07,240 --> 01:05:10,200
Speaker 4: of the last time you had it. Elegancy and Generoso

1194
01:05:10,280 --> 01:05:13,840
Speaker 4: we take a more vintage approach, a winemaker's approach to

1195
01:05:14,040 --> 01:05:17,640
Speaker 4: letting each year have a little bit of uniqueness to it.

1196
01:05:18,800 --> 01:05:22,560
Speaker 2: Talk to me about what we're seeing out of Nicaragua,

1197
01:05:22,600 --> 01:05:24,240
Speaker 2: out of the Dominican, out of Honduras.

1198
01:05:25,000 --> 01:05:26,720
Speaker 1: How is that growing going?

1199
01:05:26,840 --> 01:05:30,000
Speaker 2: You know, if we're talking about having a little bit

1200
01:05:30,040 --> 01:05:34,760
Speaker 2: of change to things, the tehoah changes the soil, the experience,

1201
01:05:34,840 --> 01:05:38,200
Speaker 2: how things are aging, what's available, what isn't, Especially when

1202
01:05:38,240 --> 01:05:41,200
Speaker 2: you're talking about working with some of the biggest tobacco

1203
01:05:41,320 --> 01:05:44,760
Speaker 2: farmers and producers that you deal with. Has it been

1204
01:05:44,840 --> 01:05:47,560
Speaker 2: a challenge considering the amount of people who tried to

1205
01:05:47,560 --> 01:05:50,560
Speaker 2: get in cigars during COVID thinking that this was gonna

1206
01:05:50,600 --> 01:05:52,720
Speaker 2: last forever, which nothing lasts forever.

1207
01:05:52,920 --> 01:05:56,360
Speaker 4: Yes, it's similar to answer to how we started. It

1208
01:05:56,560 --> 01:06:01,080
Speaker 4: never gets easier. But while it doesn't get easier, particularly

1209
01:06:01,160 --> 01:06:04,200
Speaker 4: when you're talking about an annual agricultural crop, you are

1210
01:06:04,240 --> 01:06:08,320
Speaker 4: at the mercy of God every crop. That's an evergreen statement,

1211
01:06:08,400 --> 01:06:13,760
Speaker 4: by the way, but you are also the beneficiary of

1212
01:06:14,120 --> 01:06:25,120
Speaker 4: evolving technology from irrigation to fertilization, to technologies and curing infermentation,

1213
01:06:25,960 --> 01:06:29,240
Speaker 4: and so as we learn more, which is also an

1214
01:06:29,280 --> 01:06:35,160
Speaker 4: evergreen process, you can apply that knowledge to each crop

1215
01:06:35,640 --> 01:06:40,480
Speaker 4: to yield better and yield more, to be more resistant

1216
01:06:40,560 --> 01:06:44,440
Speaker 4: to diseases and molds and pests that are attacking those crops.

1217
01:06:45,560 --> 01:06:50,479
Speaker 4: And so it's not easier, but every year gets better

1218
01:06:51,200 --> 01:06:56,080
Speaker 4: from a process standpoint, which is better for everybody. Now,

1219
01:06:56,240 --> 01:07:01,840
Speaker 4: of course, you're facing different tariffs, your face different governmental issues,

1220
01:07:01,920 --> 01:07:05,840
Speaker 4: you're facing different social issues. All of the countries, particularly

1221
01:07:05,960 --> 01:07:10,320
Speaker 4: in Central America, Nicaragua and Honduras, we're facing mass migration

1222
01:07:10,560 --> 01:07:13,120
Speaker 4: issues of people coming to the United States. Every action

1223
01:07:13,240 --> 01:07:16,640
Speaker 4: has an equal and opposite reaction. It forced factories to

1224
01:07:16,760 --> 01:07:20,720
Speaker 4: spend more time doing social responsibility making life better for

1225
01:07:20,800 --> 01:07:25,640
Speaker 4: their employees. Dominican Republic just did a major wage increase

1226
01:07:26,000 --> 01:07:29,680
Speaker 4: government mandata across all industries. Every action has an equal

1227
01:07:29,720 --> 01:07:33,160
Speaker 4: and opposite reaction. Prices are going to reflect some of

1228
01:07:33,200 --> 01:07:37,440
Speaker 4: those investments. But one can't look at all of that

1229
01:07:37,640 --> 01:07:41,200
Speaker 4: in its entirety and not see the benefit long term

1230
01:07:41,720 --> 01:07:47,400
Speaker 4: to the sustainability of our industry. If people are yielding

1231
01:07:47,800 --> 01:07:56,360
Speaker 4: better tobaccos, have better hiring practices, have better social responsibility practices, Ultimately,

1232
01:07:56,720 --> 01:08:01,080
Speaker 4: that is sustainable for better more consistency over the long term.

1233
01:08:01,480 --> 01:08:04,400
Speaker 4: And if that means it costs a little more, isn't

1234
01:08:04,480 --> 01:08:13,080
Speaker 4: it worth it? Because the alternative is unsustainability. It's no employees,

1235
01:08:13,720 --> 01:08:18,840
Speaker 4: it's dying cross, it's no consistency in production. And then

1236
01:08:18,880 --> 01:08:19,720
Speaker 4: where do we end up.

1237
01:08:20,920 --> 01:08:24,320
Speaker 2: The counter to that conversation, and it is an interesting

1238
01:08:24,840 --> 01:08:28,040
Speaker 2: all encompassing take, is that there comes a moment where

1239
01:08:28,120 --> 01:08:30,360
Speaker 2: we'll talk about the American consumer part of it than

1240
01:08:30,400 --> 01:08:34,479
Speaker 2: let's say the European consumer, where they meet up against

1241
01:08:34,560 --> 01:08:37,439
Speaker 2: a price point and say I can't do that anymore. So, yes,

1242
01:08:37,600 --> 01:08:40,639
Speaker 2: as that price goes up, is it worth it, Well,

1243
01:08:40,680 --> 01:08:42,920
Speaker 2: there's a real question. Let's ask once answer that here.

1244
01:08:43,000 --> 01:08:45,080
Speaker 2: It are about what worth it means.

1245
01:08:45,280 --> 01:08:52,200
Speaker 4: No question, but we can apply that to anything true jeans, sneakers, beer, eyeglasses.

1246
01:08:53,040 --> 01:08:55,760
Speaker 4: There will always be something someone can afford, but there

1247
01:08:55,840 --> 01:08:59,880
Speaker 4: is also a price and value continuum that continue to have.

1248
01:09:00,920 --> 01:09:03,160
Speaker 4: There are very few things in our lifetime that have

1249
01:09:03,240 --> 01:09:07,639
Speaker 4: ever gone down or frankly fluctuated, except for maybe gas oil,

1250
01:09:07,720 --> 01:09:12,720
Speaker 4: golden right. Everything else has always gradually crept up. I've

1251
01:09:12,800 --> 01:09:16,760
Speaker 4: never paid less for the same pair of Levi's the

1252
01:09:16,840 --> 01:09:19,080
Speaker 4: following year. Maybe that's why they call them commodities for

1253
01:09:19,160 --> 01:09:22,560
Speaker 4: a reason. But you counter that with the European or

1254
01:09:22,720 --> 01:09:26,759
Speaker 4: global market. From a price increase standpoint, the global market

1255
01:09:26,880 --> 01:09:33,799
Speaker 4: has experienced price increases on their number one cigar origin,

1256
01:09:33,880 --> 01:09:38,559
Speaker 4: which is Cuba. That is ten x what the American

1257
01:09:38,640 --> 01:09:43,960
Speaker 4: market has experienced with no baseline to support what a

1258
01:09:44,080 --> 01:09:49,360
Speaker 4: previous consumer may have considered affordable. Where that presents opportunity

1259
01:09:49,920 --> 01:09:53,560
Speaker 4: is for the free world companies in Nicaragua, Dominic and

1260
01:09:53,600 --> 01:09:58,400
Speaker 4: Honduras Costa Rica to fill that void with our work,

1261
01:09:58,880 --> 01:10:03,000
Speaker 4: which for decad AIDS has been poop pooed as it's

1262
01:10:03,080 --> 01:10:06,720
Speaker 4: not Cuban. I'm not smoking it, but guess what now

1263
01:10:06,800 --> 01:10:10,040
Speaker 4: you are? And now you are forced to realize that

1264
01:10:10,760 --> 01:10:17,719
Speaker 4: the available pantry of tobaccos equals the available diversity of flavor,

1265
01:10:18,280 --> 01:10:22,600
Speaker 4: which now that the global market is consuming it. The

1266
01:10:22,760 --> 01:10:27,439
Speaker 4: fastest growing markets are now global markets, international markets versus

1267
01:10:27,479 --> 01:10:27,880
Speaker 4: the US.

1268
01:10:28,720 --> 01:10:31,320
Speaker 2: So you had Cuba having its own issues with growing,

1269
01:10:31,640 --> 01:10:35,160
Speaker 2: You had this cost thing, and so what you saw

1270
01:10:35,280 --> 01:10:38,680
Speaker 2: was an opportunity for other types of cigars to get

1271
01:10:38,720 --> 01:10:41,280
Speaker 2: into those European markets, and they seem to be holding

1272
01:10:41,560 --> 01:10:42,880
Speaker 2: like they're holding sir.

1273
01:10:43,080 --> 01:10:46,519
Speaker 4: Of course, that people want to enjoy cigars. It's become

1274
01:10:46,560 --> 01:10:50,320
Speaker 4: a part of their lives. People got into the hobby,

1275
01:10:50,400 --> 01:10:53,360
Speaker 4: let's say, in the last five years when where was

1276
01:10:53,439 --> 01:10:56,960
Speaker 4: free money and free time. There's not anymore. So there

1277
01:10:57,040 --> 01:10:58,800
Speaker 4: was a drop off, no different than there was in

1278
01:10:58,880 --> 01:11:02,240
Speaker 4: the nineties. But we have plateaued above where we begin,

1279
01:11:03,160 --> 01:11:05,879
Speaker 4: and every time there are more people who have discovered

1280
01:11:05,920 --> 01:11:07,519
Speaker 4: the hobby and love it as much as we do

1281
01:11:07,640 --> 01:11:09,960
Speaker 4: and continue to want to discover it. Every wallet, every

1282
01:11:09,960 --> 01:11:14,160
Speaker 4: budget is different, every brand is responding to those things.

1283
01:11:14,840 --> 01:11:17,640
Speaker 4: But if we go back to pop there were a

1284
01:11:17,680 --> 01:11:20,960
Speaker 4: lot of headlines that led with price I think that's

1285
01:11:21,000 --> 01:11:25,120
Speaker 4: serving the wrong master. I've never had a headline with price.

1286
01:11:25,640 --> 01:11:29,640
Speaker 4: We have a headline with product and experience. What you

1287
01:11:29,720 --> 01:11:33,360
Speaker 4: see today are new headlines with price in the other direction.

1288
01:11:34,120 --> 01:11:38,120
Speaker 4: And for larger companies that have the ability to scale,

1289
01:11:38,240 --> 01:11:42,719
Speaker 4: to be agile, to be mobile, you see new brands

1290
01:11:43,080 --> 01:11:48,080
Speaker 4: launching every week on the market today with headlines with

1291
01:11:48,520 --> 01:11:54,800
Speaker 4: more affordable pricing. We are a responsive industry, more responsive

1292
01:11:54,880 --> 01:11:59,519
Speaker 4: than most, I would say, And so to put a

1293
01:11:59,560 --> 01:12:02,960
Speaker 4: button on this idea of affordability, I think it's fair

1294
01:12:03,080 --> 01:12:07,320
Speaker 4: to say that there will always be cigars to satisfy

1295
01:12:07,520 --> 01:12:13,040
Speaker 4: every budget that are acceptable and enjoyable to the consumer.

1296
01:12:14,200 --> 01:12:17,880
Speaker 4: Where we put our focus is to make sure that

1297
01:12:18,439 --> 01:12:21,760
Speaker 4: no matter what we are bringing to market, and no

1298
01:12:22,000 --> 01:12:26,439
Speaker 4: matter the price, that the consumer is always getting the

1299
01:12:26,640 --> 01:12:29,240
Speaker 4: best end of that deal. So when you look at

1300
01:12:29,280 --> 01:12:31,880
Speaker 4: our portfolio today, you mentioned the general so you smoked

1301
01:12:31,920 --> 01:12:37,000
Speaker 4: earlier that MSRP price before any local taxes is twenty

1302
01:12:37,040 --> 01:12:40,880
Speaker 4: four dollars. Twenty four dollars is not an expension for

1303
01:12:41,000 --> 01:12:43,400
Speaker 4: a cigar now, But if we look at it in

1304
01:12:43,520 --> 01:12:47,519
Speaker 4: the landscape of premium cigar pricing today on the American market,

1305
01:12:48,120 --> 01:12:50,519
Speaker 4: and you look at how many cigars have launched at

1306
01:12:50,680 --> 01:12:55,120
Speaker 4: twice that price in the last five years, sometimes four

1307
01:12:55,200 --> 01:12:58,920
Speaker 4: or five times that price. I feel so confident that

1308
01:12:59,120 --> 01:13:03,560
Speaker 4: what you get from Farry Otago at twenty dollars for

1309
01:13:03,680 --> 01:13:07,560
Speaker 4: that sumer twenty four dollars of his Generoso is so

1310
01:13:07,800 --> 01:13:11,920
Speaker 4: much more than what other brands offer for that money

1311
01:13:12,080 --> 01:13:16,320
Speaker 4: that we win. Michael Hurcott's appreciate it. I appreciate you.

1312
01:13:16,760 --> 01:13:19,240
Speaker 2: Find this interview in the videos over there at Eat

1313
01:13:19,280 --> 01:13:22,200
Speaker 2: drinksmokeshow dot com and on the YouTube channel.

1314
01:13:22,320 --> 01:13:24,880
Speaker 1: Just look for Eat Drink Smoke and try yourself a

1315
01:13:24,960 --> 01:13:27,719
Speaker 1: Ferry Otago cigar. Today it's E Drink Smoke