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Carrots vs. Cigars · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds.
• 0:03
  > Good ol’ Boy Barker>And Smokes, we are going to go over Natura, uh, cigars.
• 0:06
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Visionary Jacob Ephraim established a reputation over the course of 35 years for delivering exceptional quality products. Eager to explore new frontiers, he embarked on an innovative journey into the world of tobacco, seeking to create something truly unique. This fusion of agricultural know how and tobacco cultivation led to led us to the highlands of Dominican Republic, crafting distinctive blends that stand out from the rest. Cultivated in Constanza, Dominican Republic, an extended growing period that nearly doubles that of traditional methods. This extra time and attention results in larger leaves brimming with distinct flavors and even new colors.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios.
• 1:21
  > Announcer>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Because that's where the good stuff is. It sips, Suds and smokes with your smokin host, the good old boys. Hey, man, got a light? It's time for smokes.
• 1:59
  > Good ol’ Boy Barker>Welcome to this segment of Smoke's episode where everything good in life is worth discussing. Our host is myself, Good old boy Barger. To my left is good old boy Benjamin.
• 2:09
  > Good ol’ Boy Benjamin>Howdy ho, neighbors.
• 2:10
  > Good ol’ Boy Barker>I got to my right, Good old boy Rich.
• 2:13
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Sitting in sound as good old boy Bobbert. He's not on the mic yet, though. And, uh, we bring in grandpa, uh, to retirement here, Good old boy Mike.
• 2:23
  > >Holy grail. Yeah, you really need to find a happy place.
• 2:28
  > Good ol’ Boy Benjamin>Is that butterscotch in your pocket?
• 2:30
  > Good ol’ Boy Benjamin>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 2:33
  > >Left him warm just for you.
• 2:36
  > Good ol’ Boy Barker>All right, man, so we're. He's tired of us having all the fun. So we're on the best thing on at 2am right before the cops kick down your door. And, uh, because they found the wrong house. And, uh, just after those I Love Lucy reruns.
• 2:52
  > >Oh, you know, about the neighbor stash.
• 2:53
  > Good ol’ Boy Benjamin>I'm not driving, I'm traveling.
• 2:55
  > Good ol’ Boy Barker>That's right. That's right. Independence. Or as you know, and I hope you know, our smoke segments are all about cigars and, well, anything that's smoked. As for today's segment, drumroll, please.
• 3:08
  > Good ol’ Boy Barker>We are going to go over Natura cigars. So strap on and hang in tight. We're gonna have fun today. But don't worry, if you miss anything, you can go download the full episode from wherever you get your podcast. But before we dive into the shallow end of the pool, remember the buddy system.
• 3:24
  > Good ol’ Boy Barker>Where's your buddy?
• 3:26
  > >Hold my hand, Rich.
• 3:28
  > Good ol’ Boy Barker>Uh, buddy, do I have to Buddy.
• 3:32
  > >It'S all about where the pinky's going.
• 3:34
  > Good ol’ Boy Barker>All right, well, if you're a cigar newbie, fret not. We got you covered on our Cigar 101 episode.
• 3:42
  > Good ol’ Boy Barker>What's it called? Smell my feet. Is that the name of our episode?
• 3:46
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Yeah, that's correct. It Smell my feet.
• 3:50
  > >Smell my foot. Oh, it was about the foot of the cigar.
• 3:54
  > Good ol’ Boy Barker>You were like, sorry.
• 3:57
  > Good ol’ Boy Benjamin>The joke loses its pizzazz as you explain it.
• 4:00
  > Good ol’ Boy Barker>Yeah, right. Yeah. Well, go ahead and look that one up and check out our cigar 101 and smell our foot in honors of, uh, my foot. You know, good old boy Benjamin gets to go over our smokes. Raining today. Take it away, Benjamin. Sweet.
• 4:15
  > Good ol’ Boy Benjamin>So today we'll be smoking and discussing these cigars and rating them with our sip suds and smokes, smokes ratings plus our signature sounds.
• 4:23
  > Good ol’ Boy Benjamin>And here are those ratings now. One, this sucked even before it was lit. Two, at least I lit it.
• 4:37
  > Good ol’ Boy Benjamin>Three, I'd smoke this again. Four, how much you don't forum.
• 4:52
  > Good ol’ Boy Barker>Magnificent.
• 4:54
  > Good ol’ Boy Benjamin>And five, where are they? I need a box.
• 5:01
  > Good ol’ Boy Barker>All right, well, we got a little bit of a explanations about Naturus cigar companies.
• 5:06
  > Good ol’ Boy Barker>They're a newer company on the spot. We just ran into them at PCA last year.
• 5:12
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Yeah, our Instagram where I interviewed Jacob, uh, Efric from uh, from Natura. That was a good interview. Rich, why don't you tell us a little bit about Natura?
• 5:25
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin the fresh produce industry. Visionary Jacob Efrok established a reputation over the course of 35 years for delivering exceptional quality products.
• 5:38
  > Good ol’ Boy Barker>Eager to explore new frontiers, he embarked on an innovative journey into the world of tobacco, seeking to create something truly unique. This fusion of agricultural know how and tobacco cultivation led us to the highlands of Dominican Republic. Crafting distinctive blends that stand out from the rest of cultivated. In Constenza, Dominican Republic at an average temperature of 10 degrees centigrade.
• 6:08
  > Good ol’ Boy Barker>That's when you get a word right.
• 6:10
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin for us, uh, guess which one you're gonna get.
• 6:16
  > Good ol’ Boy Barker>Which one?
• 6:18
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin degrees. About 50 degrees 50 for us rednecks.
• 6:25
  > >I can't do metrics.
• 6:27
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin that nearly double traditional methods. This extra time and attention given to our crops results in larger leaves brimming with distinct flavors and even new colors. In cold temperatures, we extend the drying process to twice the duration of Conventional tobaccos. Through this period, we tend to our leaves in a way that allows us. Allows them to preserve more nutrition as they dry, maintaining the rich flavors and characteristics of that define the essence of natura.
• 6:59
  > >Uh, so one thing I found was good marketing meaning.
• 7:02
  > Good ol’ Boy Barker>Yeah. So one's lunch. One thing that I find interesting about this company is, is they're actually started as vegetable farmers.
• 7:12
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 7:14
  > >Welcome to career day. My name is Hank and I want to grow the biggest carrots on the planet.
• 7:21
  > Good ol’ Boy Barker>Uh, you want the biggest carrot? What is that guy from A, uh, crux. He's got that.
• 7:25
  > >Oh, yeah, that's true.
• 7:26
  > Good ol’ Boy Barker>Yeah. Chris. Yeah, of course.
• 7:28
  > >I'm open to.
• 7:29
  > Good ol’ Boy Benjamin>Like, I was going to ask how many blue ribbons they have.
• 7:31
  > >Onions, I don't know. Some other vegetables, I don't know.
• 7:35
  > Good ol’ Boy Barker>Um, but anyway, so they grow at 4,500 square foot above sea level.
• 7:40
  > Good ol’ Boy Benjamin>4,500 square foot.
• 7:42
  > Good ol’ Boy Barker>Square foot, not. Oh, sorry. That was the contractor to me. Um, I got him still in work brain.
• 7:49
  > >Who am I billing for them?
• 7:51
  > Good ol’ Boy Barker>Yeah, that's all I need to know your elevation.
• 7:54
  > Good ol’ Boy Benjamin>Square feet off a bit.
• 7:55
  > Good ol’ Boy Benjamin>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 7:57
  > Good ol’ Boy Barker>Their elevation is 4, 500ft and they're actually the highest elevated growers.
• 8:07
  > >I've been inhaling just a little too much M.
• 8:09
  > >There's one company just making up English words.
• 8:13
  > Good ol’ Boy Barker>So Placencia says that they're third. They're the highest elevated, but they're only at 3,300. I'm not saying square foot again. I'm not doing it at 33. You already did it 100ft above sea level.
• 8:25
  > >Well, that is really unusual because, I mean, uh, you know, tobacco is usually grown on incredible, incredibly flat, you know, soil. Um, it usually is not, you know, unless you have terrorist.
• 8:39
  > Announcer>Ah.
• 8:40
  > >You know, um, terrorists. Terrorist. Terrorists.
• 8:43
  > >Oh, yes, that's different. I know how terroristic.
• 8:47
  > >Someone else does not. So, um, but, you know, so this not only is their growing process unique, I've, um, got to believe that their cultivation process probably presents some challenges as well because, you know, you're not going to get a lot of equipment to go up and down these mountains, you know, so I've got to believe that there's an awful lot of work by hand or by donkey.
• 9:15
  > Good ol’ Boy Barker>There's a picture, um, some of their greenhouses.
• 9:19
  > Good ol’ Boy Benjamin>No.
• 9:19
  > >Yeah, you're not, uh, those are not going to taste the same at the top as they are at the bottom.
• 9:24
  > Good ol’ Boy Benjamin>Viewers out there, Right. Uh, check out this picture.
• 9:27
  > Good ol’ Boy Barker>Yeah, this picture. We'll Give you all the time you need.
• 9:30
  > >Absolutely.
• 9:31
  > Good ol’ Boy Barker>But it was interesting how, you know, a lot of those different. It. What stood out to me in this line is that there were a lot of flavors I was getting from these cigars that I've never had before. And it was, it was just. I think it has to do with the elevation.
• 9:48
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 9:49
  > >I do believe it is probably a combination of several things. Yes, I do believe that it is, you know, aspects of altitude. But I've got to believe their production process has been impacted by a lot of the natural challenges of, you know, basically working on a slope.
• 10:03
  > Good ol’ Boy Barker>Right, right. Well, um, what, what are you guys.
• 10:08
  > Good ol’ Boy Barker>What are your thoughts on this? Just first ripoff thoughts.
• 10:12
  > >Needs more donkey.
• 10:13
  > Good ol’ Boy Barker>Yeah.
• 10:16
  > >I'm still looking for the square foot or something.
• 10:19
  > Good ol’ Boy Barker>Yeah. I can't believe I said square foot. I'm sorry. I'm sorry, listeners.
• 10:23
  > Good ol’ Boy Benjamin>Yeah, I get the elevation thing. The, the greenhouse growing situation. I have many questions about, uh, just it, it's draws, uh, lines to, you know, viticulture and wine growing and for something that is a terroir driven product.
• 10:40
  > Good ol’ Boy Barker>Yeah.
• 10:40
  > Good ol’ Boy Benjamin>You know, outside of the flavor building and you know, the new colors and those type of things that they mention, you know, what is that greenhouse growing effect?
• 10:51
  > >Why. Yeah, that would be my big question. Yeah.
• 10:53
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 10:54
  > Good ol’ Boy Barker>Yeah.
• 10:54
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Well, we'll be right back, folks. Well, we're back. We hope that you enjoyed those commercials.
• 11:05
  > Good ol’ Boy Barker>And we are going to kick this off with talking about the first cigar of the line from Natura Cigars. Uh, the first in the line is the akotechi.
• 11:14
  > Good ol’ Boy Barker>Is that right?
• 11:15
  > Good ol’ Boy Benjamin>Nailed it.
• 11:16
  > Good ol’ Boy Barker>Nailed it.
• 11:17
  > Good ol’ Boy Benjamin>According to YouTube pronunciation.
• 11:19
  > Good ol’ Boy Barker>Oh, uh, I got a ding. Okay, Benjamin, tell me a little bit about this cigar.
• 11:23
  > Good ol’ Boy Benjamin>As exotic as it is alluring, this rare blend is hard to come across but deliver spirited and sweet draws for the most worthy of smokers. The rappers Cameroon, the Bindershipano Filler, Pennsylvania Dominicano, T3 and Patafina.
• 11:38
  > Good ol’ Boy Barker>Okay.
• 11:39
  > Good ol’ Boy Benjamin>Um, yeah, uh, you know, these things. Number, uh, one, the majority of them were a bit larger. Ring gauge or girth.
• 11:49
  > Good ol’ Boy Barker>Yeah. Today we're going to be demonstrating how to measure girth. Girth is a very important measurement when determining sizes. First take your tape measure, place it.
• 11:58
  > >At the center of the shoulder, bring it down through the crotch and back up again.
• 12:07
  > Good ol’ Boy Barker>Well, tell me what you thought about this ago.
• 12:09
  > Good ol’ Boy Benjamin>Yeah, you know, the, the Habano Cameroon, I think created, um, a bit of a, uh, juxtaposition that I wasn't super crazy about. The Cameroon wrapper Being very delicate and having a, A very, almost kind of like floral flavor profile to it. That Habano spice kind um, of cut through a bit for me.
• 12:37
  > Good ol’ Boy Barker>Yeah.
• 12:37
  > Good ol’ Boy Benjamin>Um, so it. Not something, um, that I would have necessarily. Not, um, a flavor profile that I've ever experienced or what have I, you know, put together in my own brain as something to look for, to be real honest. But sure, I think that's maybe one of the, the feathers in the cap of Natura, uh, is, you know, maybe doing something a little different. Right. Uh, right.
• 13:01
  > >They're getting intentionally or maybe unintentionally.
• 13:04
  > Good ol’ Boy Benjamin>Well, so if, if they're, if they're growing all of these things. Right. And this process is taking longer and the colder temperature exposure, you know, maybe they're pulling some different flavor profiles out of those well known cigar, you know, leafs that we know. Um, and, and these things, you know, maybe work a bit better, you know, in their blending panels or labs or however they put that together.
• 13:31
  > Good ol’ Boy Barker>Yeah.
• 13:32
  > Good ol’ Boy Benjamin>Um, but that, you know, that's just kind of where I landed on it. You know, I think a lot of the, you know, they talk about it having like some clove, uh, and some vanilla. I didn't really pick those notes up.
• 13:44
  > Good ol’ Boy Barker>I didn't pick up the vanilla.
• 13:46
  > Good ol’ Boy Benjamin>I did, but the interesting. Okay, Mike.
• 13:49
  > >Geez.
• 13:50
  > Good ol’ Boy Barker>Well, here was my. It was my notes on it. I said it was a great smoke. I enjoyed it. It was really earthy. Like the soil. You could really get that soil taste out of it almost to the point of like you were tasting dirt kind of.
• 14:06
  > Good ol’ Boy Benjamin>Uh, and I think that's a thread of commonality through. Yeah, the, the line.
• 14:11
  > Good ol’ Boy Barker>Yeah. And, and I even put in here, I said some people don't like that, but I do. You know, but it's also. It was smooth. I thought the draw was really good on it. I thought the construction on mine was, was good. I know you. Some of you guys had a little concern.
• 14:25
  > >I had.
• 14:26
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin issues out of.
• 14:29
  > Good ol’ Boy Barker>Yeah.
• 14:29
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin uh, wrapper flaked off. It was real thin. I must have been smoking it too fast.
• 14:38
  > >Right.
• 14:38
  > Good ol’ Boy Benjamin>Put the earth.
• 14:40
  > Good ol’ Boy Barker>Well. I mean, that Cameroon rapper is a delicate rapper. Well, it is knocked in your humidor. It could have just been broken then. Yeah. You know, anything could have happened.
• 14:49
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin I got, I got through it.
• 14:53
  > Good ol’ Boy Barker>Was the WI FI connection good on.
• 14:54
  > >It or use the right password again?
• 14:58
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin pushed through it. I did get a lot of interesting flavors. I. I got a little bit of what I considered maybe some hay or straw. That's the earthy, earthy tone. I think on the website they talk about having a clover flavor.
• 15:15
  > Good ol’ Boy Barker>Uh, yeah, I don't. I don't know. Let's see if Mike picked out the cloves.
• 15:18
  > >I call that earthiness, the aroma of horse. So.
• 15:24
  > >Yeah. Yeah.
• 15:25
  > Good ol’ Boy Barker>So.
• 15:26
  > Good ol’ Boy Benjamin>And here we go.
• 15:26
  > >It's the name of a horse, is the name of the cigar. This whole line, uh, I did pick up on a little bit of wood.
• 15:33
  > Good ol’ Boy Benjamin>Yeah.
• 15:35
  > >And, uh, some clove and, um, something sweet, uh, is what I wrote down. And I. I kind of went back and said, this is probably vanilla. Um, yeah, it's a really interesting combo. Uh, it is that Pennsylvania filler is absolutely the X factor, um, in many of the cigars we're going to talk about. You know, the. The simple word I used was intriguing. You know, um, you know, I just, um.
• 16:02
  > >It's one of those things we run across, and I'm like, this is not like, you know, any other combo that we've had before. And I've got to believe it is, you know, that Pennsylvania, um, leaf that they have in. In their filler itself. That has got to be creating something that we've just never had before, because I don't know anybody else that's using that. Yeah, you know, I think that would probably be, you know, at the top of my list is why did you guys choose to do that? I mean, is. Is that something that grows at altitude? Are they growing that elsewhere and importing the filler in? Um, you know, I. Because it definitely is something that I was like, this.
• 16:39
  > Good ol’ Boy Barker>Hm.
• 16:40
  > >Is. This is something very, very different. And I'm gonna have to say I've had the other things that are, you know, a part of this combo. So I've got to believe that is what is creating something that is really unique here. Yeah.
• 16:51
  > Good ol’ Boy Barker>Yeah. I just. The uniqueness. And I think that it.
• 16:55
  > Good ol’ Boy Barker>My thoughts on it are the soil and the elevation are, uh, really what drive the flavor profiles to be completely different than what we're used to smoking. So let's see what we got here. We're going to rate it a four. Magnificent.
• 17:18
  > >I mean, I. I just thought it was both intriguing and average. But, um, you know, I. I don't know that I would go back to this again, but I'm very glad to have it at least once. I probably would have, you know, after the third stick I would have said, yeah, you know, yeah.
• 17:35
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Yeah.
• 17:36
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 17:38
  > Good ol’ Boy Barker>Yeah. I mean, this is one I would definitely go back to. Um, but up next, Mike, you're going to talk about the Farisian. Is that right?
• 17:45
  > >Reason it's freezing is that freezing is. Is, how you say, Friesian. It is the name of another horse.
• 17:52
  > Good ol’ Boy Barker>Yeah, this whole line is all about horses. That was his whole thing. He loves horses.
• 17:56
  > >Yeah.
• 17:57
  > Good ol’ Boy Barker>Jacob loves horses.
• 17:58
  > >Combining a robust appearance with an enjoyable temperament, this blend of San Andreas and punchy fillers offers a harmonious smoking experience.
• 18:10
  > >Yeah, I think they, uh, the marketing meaning went a little too long. The wrapper on this is San Andreas. The binder is broadleaf, and we are back to a combo of that. Nicaragua, Pennsylvania, Dominican Habano, uh, is what we have on this one.
• 18:26
  > >So, um, let's see. Let me bring up my own notes here on freezing. Um, you know, it was a tad spicy up front. Tons of construction issues. See? You feel better now, Rick?
• 18:41
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin You were smoking it too fast.
• 18:45
  > >Thin draw, some canoeing, uh, roller coaster flavors. Uh, and a partridge and a pear tree. So, um, you know, it's kind of mild in the middle with the, uh, hint of spice, a little bit of wood, and, uh, you know, some faint citrus, which I kind of pegged as orange. You know, it's kind of what I. I picked on. You know, it.
• 19:06
  > Good ol’ Boy Benjamin>It was.
• 19:07
  > >Again, kind of fell in that same category for me.
• 19:10
  > >It was like, this is interesting. I really like whatever is new and different in this, and I'm like, definitely with that many things in the filler. You know, it's like, did you hit it well or did you miss it, or what's going on here?
• 19:26
  > >Exactly.
• 19:27
  > Good ol’ Boy Barker>So I think the San Andreas really made that one pop. This was actually my least favorite in the line, but I think that San Andreas really brought it together.
• 19:37
  > >Yeah, I don't know that I would go back to this one.
• 19:40
  > Good ol’ Boy Benjamin>Yeah, this was probably the most.
• 19:41
  > >I think it was all the construction things.
• 19:43
  > Good ol’ Boy Benjamin>Flavor profile for me from start to finish.
• 19:45
  > Good ol’ Boy Barker>Yeah.
• 19:45
  > Good ol’ Boy Benjamin>Uh, and I think it is the combination of the Habano and San Andreas. Right. The little bit darker wrapper.
• 19:53
  > Good ol’ Boy Barker>Yeah. We'll be right back with the rest of these dots. And we're back, folks. Thanks for having us and keep on listening to us. Benjamin, you want to finish your thoughts on that Friesian? Well, yeah.
• 20:09
  > Good ol’ Boy Benjamin>And then the. I think the other thing that I noticed about Natura cigars is they seem to have a very solid, noticeable kind of base blending.
• 20:21
  > Good ol’ Boy Barker>Yeah.
• 20:22
  > Good ol’ Boy Benjamin>So they all kind of have the same foundation to the cigars. And then they're really. It feels like concentrating in on the binder and the wrapper, and it gives you the opportunity to kind of dial into those larger flavor components, which is something that was pretty cool. Uh, I think it would be a good opportunity and interaction for, you know, a newer cigar smoker or novice cigar smoker to kind of understand the complexity that the binder and wrapper bring to a cigar. Because there's that same kind of common thread of, you know, the Habano, the Pennsylvania leafs, uh, underneath, whatever they're wrapping the cigars in.
• 21:10
  > Good ol’ Boy Barker>Interesting. Yeah. Rich, what do you. What do you think about this?
• 21:13
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin lot of Earth. Earth flavoring. Um, mine was a. It was weird because I felt like it was. It was smooth, but I had a little, like a little string of bitterness in it, which was. Was kind of weird.
• 21:30
  > Good ol’ Boy Barker>But, uh, other than that, I mean, I enjoyed it. It was, uh, it had a lot better construction than the last.
• 21:35
  > >There was something out of balance with this, and I never could really put.
• 21:39
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Yeah, it was like, there's something. I don't know. I don't know exactly which piece of the equation was out of balance, but it. I kept on fighting through so many of the construction issues. I was like, okay, you, uh, know.
• 21:54
  > Good ol’ Boy Barker>Well, you humidify them in their sock drawer.
• 21:59
  > >Someone gave me a pack with a baveta in it, so I left it in there, uh, for, uh, the proper amount of time. Yeah, I, you know, it was. Again, it was.
• 22:13
  > >It was that roller coaster effect of the flavors that I thought was really kind of off putting. And I don't know if just it was having these peak moments and then these valleys, and I was like, you know, where is this going? You know, I mean, I, I remember going through this and going, I can't wait for this to be time. You know, am I at the band yet? Because I'm, um. You know, has it turned? Because, you know, I'm just going to declare its turn, but.
• 22:37
  > Good ol’ Boy Barker>Well, so for me, this, this cigar, it started out really good. Like, I really enjoyed the first. I'd say half of it, and then when I got to the last half, it was just kind of trailing off. And like, the. The flavor profile was not that, uh, San Andreas would just kind of fallen off a little bit if they dropped.
• 22:57
  > >This out of their product line. I would not miss it Fair. Yeah.
• 23:00
  > Good ol’ Boy Barker>Yeah. So what are we going to give it, uh, give it a three. Well, as many of you know, we, uh, we went to PCA this year.
• 23:13
  > >And, uh, the Premium Cigar association trademark trade Show.
• 23:17
  > Good ol’ Boy Barker>Yeah. In New Orleans. And it was myself, Rich and Bobert Nowlins. Yeah. And we had. And Justin. Good old boy Justin was there with us. Shout out.
• 23:26
  > Good ol’ Boy Benjamin>Hey, Justin.
• 23:27
  > Good ol’ Boy Barker>Yeah, we, uh. We had a really good time.
• 23:31
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin We worked a lot. I think we did 51 interviews in three days.
• 23:36
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin day or some. Something crazy like that.
• 23:43
  > Good ol’ Boy Barker>Yeah. 10. 10 miles. Yeah.
• 23:46
  > Good ol’ Boy Benjamin>Ah, yeah. 70.
• 23:47
  > Good ol’ Boy Barker>10, whatever.
• 23:48
  > Good ol’ Boy Benjamin>How many square feet is that?
• 23:49
  > >I don't. Yeah, I don't think that you guys need to use the word clocked in any other world.
• 23:54
  > Good ol’ Boy Benjamin>Okay.
• 23:56
  > Good ol’ Boy Barker>That's right. That's right. But anyway, we talked in.
• 23:58
  > >The word IQ should just literally be.
• 24:02
  > Good ol’ Boy Benjamin>Thousand square feet an hour.
• 24:04
  > Good ol’ Boy Barker>Yeah, we, uh. A lot of square footage in that place. That place was massive.
• 24:08
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin It was like a mile long on the inside.
• 24:12
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin quickly because they.
• 24:15
  > Good ol’ Boy Barker>Don'T put the booth that you want to talk to.
• 24:17
  > >We're here at minus 40ft elevation.
• 24:20
  > Good ol’ Boy Barker>That's right.
• 24:20
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin But it was interesting because we're below the booth. When I found the booth for Natura, uh, I walked up and I was like, thank you guys for making that first harvest that, you know, made my list last year. That was my top CIGAR from the PCA 2023 in Vegas.
• 24:42
  > >Well, you know, I think that there was a fair bit of marketing that, you know, was playing into a lot of the splash with that product. I, um, think people were really intrigued, you know, like, what are you guys doing? Nobody, um, else is doing this in the doctor And I think the novelty of what they were describing, what they were doing, I thought created a lot of unnatural buzz, you know.
• 25:08
  > Good ol’ Boy Barker>Well, what was interesting is the. The When I got the first harvest at 2023, I didn't know any of that stuff. And I had just smoked the cigar, and they only give me one because they were like, there's only 7,000 boxes. And that got produced, period, out of their first harvest. So I was like, okay, well, sure.
• 25:28
  > >It wasn't 7,000 square feet?
• 25:30
  > Good ol’ Boy Barker>Yeah, well, it could have been. Could have been.
• 25:33
  > Good ol’ Boy Barker>But either way, it made. It made my number one cigar of 2023. And I went up to them to thank them for making that cigar, and they were like, we're on your list. Like, who are you? What's your list?
• 25:47
  > Good ol’ Boy Barker>And I was like, I thought we emailed you the, the link. And well, I ended up sending them the link.
• 25:53
  > Good ol’ Boy Barker>It was really funny because they had no idea.
• 25:56
  > Good ol’ Boy Barker>Anyway, I sent the guy the link while we were there and then over the first night, I guess they listened.
• 26:01
  > >To the episode and then it was banned once again.
• 26:05
  > Good ol’ Boy Barker>No, but then when we came back.
• 26:08
  > >You'Re not coming into Dominican Republic no more.
• 26:12
  > Good ol’ Boy Barker>Well, they were like, no more saga for you. They were just super happy and appreciative and it was just really refreshing to be like, you know, they thanking us for doing this and we're just like, thank you for doing what you do. You know, it was really interesting and started a conversation with Alex, which is their head director of. I think he's just the head director there. Yeah. But anyway, Alex is great dude to talk to and we had a good conversation and we did an interview with Jacob E. Frock and it's on our Instagram. I actually made him tear up with one of my questions.
• 26:46
  > >What's your favorite lollipop?
• 26:49
  > Good ol’ Boy Benjamin>Just me. Smell your feet.
• 26:51
  > >Yeah, I ah, really like cream soda, man.
• 26:55
  > Good ol’ Boy Barker>But no, it was, it was a really good time. What, what did you, what was your impressions?
• 26:59
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin the people, they're great people. Um, and you know, we're real warm with us. I guess even, even the first day I think they were interested in what we did. And of course when we came back they were like, clear this, you know, clear the stage. We're gonna do, we're gonna do this. Get out of the way.
• 27:18
  > Good ol’ Boy Barker>I mean they were really cool. And um, yeah, I mean the, you know, the, the interview was um, just. It was just. You could tell that the guy was just really a solid guy.
• 27:30
  > Good ol’ Boy Barker>Yeah. And he was talking to us about his, you know, how their vegetable farms and you know, during COVID what happened with them and they had to, you know, slow down production. They're like, well, we're just going to grow tobacco then. And then it was just like they got into that and man, that dude has just gone on from there.
• 27:47
  > >So why don't you tell us about first harvest a bit more.
• 27:49
  > Good ol’ Boy Barker>Yeah, let me tell you about first harvest. Uh, okay, so first harvest and second harvest were just that. So they released the second harvest. So the second harvest was released in 2024. Now these are 100% pure of only tobacco grown on their farm.
• 28:07
  > Good ol’ Boy Barker>And from farm to seed. Their process for these took about Three and a half years. And once it was rolled, they aged them another six months. So we don't have any information on binder filler wrapper because that's all proprietary.
• 28:20
  > >But man, they are declared puros.
• 28:22
  > Good ol’ Boy Barker>Yep, they are puros.
• 28:24
  > >Yeah. So that means all the products in this are from the Dominican Republic.
• 28:28
  > Good ol’ Boy Barker>Right. Thank you for that.
• 28:33
  > Good ol’ Boy Benjamin>Would it be safe to assume that they're also all from the Natura farms? These.
• 28:37
  > Good ol’ Boy Benjamin>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Greenhouse farms.
• 28:40
  > >I think so.
• 28:40
  > Good ol’ Boy Barker>They are all from the greenhouse.
• 28:42
  > >Unless they got good donkeys on the other side of the mountain.
• 28:45
  > Good ol’ Boy Barker>I love this first harvest and the second harvest.
• 28:48
  > Good ol’ Boy Barker>I liked it a lot, but I had a little bit of issues with it as well. But let me hear. I'd like to hear what your guys thoughts are before I give mine.
• 28:56
  > Good ol’ Boy Benjamin>Uh, for me, the first harvest was the. My favorite out of the entire lineup. I think that they absolutely crushed it.
• 29:03
  > Good ol’ Boy Barker>Yep.
• 29:03
  > Good ol’ Boy Benjamin>Uh, and I think if that's your introduction to a brand like, it definitely sets the bar high. But, you know, uh, no bad comments about the first harvest for me. It also kind of cool that they didn't have any of, uh, you know, it was a limited release, but they had enough to share with us, uh, PCA round two for them.
• 29:24
  > Good ol’ Boy Barker>Yeah.
• 29:25
  > Good ol’ Boy Benjamin>Uh, so just super kind of them to, uh, offer us the. The first harvest to be able to compare to the second harvest, uh, which was a really cool smoking experience.
• 29:35
  > Good ol’ Boy Barker>Absolutely.
• 29:35
  > Good ol’ Boy Benjamin>Um, one. One versus the other. You don't really get that linear experience, I don't think, uh, with a lot of other cigar brands. So a really, you know, singular experience.
• 29:46
  > Good ol’ Boy Barker>Yeah.
• 29:46
  > Good ol’ Boy Benjamin>Not your cigars, Rich, what'd you think?
• 29:48
  > Good ol’ Boy Benjamin>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin was a lot better than the first for me.
• 29:53
  > Good ol’ Boy Barker>All right, well, we're going to come back to that comment just a second. Hey, welcome back to Sip Suds and Smokes. Today we're going over Natura cigars in our smoke segment and we were just talking about the first and second harvest and Rich was telling us. Yeah, some pretty bad news, I think.
• 30:15
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Tell me some more.
• 30:17
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin second harvest was superior than the first harvest. I think the first harvest, um, when I smoked them in order, I did the first harvest and then the next day I did the second harvest. But the first harvest seemed a little muted.
• 30:33
  > Good ol’ Boy Barker>Yeah.
• 30:33
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin bit of issues with it. Um, but the second harvest I really enjoyed. I had, um, some spice, had a little bit of sweetness, um, okay.
• 30:48
  > Good ol’ Boy Benjamin>You know?
• 30:49
  > >Yeah.
• 30:50
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Myr reached out with his hand as he said sweetness. And Barger gestures towards him, and he's like, whoa. Hey, man, it's not gonna happen on my watch today.
• 31:04
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Yeah.
• 31:05
  > Good ol’ Boy Barker>Don't worry, Brian. I'm not gonna hit you.
• 31:07
  > >This is a safe place.
• 31:08
  > Good ol’ Boy Barker>Yeah.
• 31:11
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 31:12
  > >I know we're in the basement, but this is a safe place. Okay.
• 31:15
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Um, the. I was gonna say that the. The flavor profile was definitely unique. It was like I was tasting something and some things, but I just really couldn't place them. But they were very interesting. And I almost wonder if we're getting some of the, um. Uh, you know, I don't know if this is legit or nothing, but any. Any. The previous crops of vegetables, if you get some flavors from that, you getting.
• 31:45
  > >Some celery in there, potentially, you could get some onion.
• 31:48
  > Good ol’ Boy Barker>That's what stuff up in the air with. With, you know, pollination, uh, or what.
• 31:52
  > >But it was.
• 31:53
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin One tobacco, one carrot, one on your mix.
• 31:58
  > Good ol’ Boy Barker>What do you think?
• 32:01
  > >Altura first harvest? Uh, my first words were very tight, kind, uh, of earthy, touch of spice. Um, a little bit of wood. Just a wee bit. That's about that much. Um, we got a.
• 32:15
  > Good ol’ Boy Barker>We got a scale on wood now.
• 32:16
  > Good ol’ Boy Benjamin>Trimming the branches off a little bit here.
• 32:19
  > >Um, I was exhausted from the tight draw. Um, and when I write that in a note, I have been sucking and sucking and sucking and blowing and sucking, and I'm just, uh. If I am.
• 32:34
  > Good ol’ Boy Barker>Can you show us on the doll?
• 32:36
  > >I am telling you, this is the same base in the basement, but I was exhausted. Okay. I don't know what my safe word was that day, but it probably was barger sucks. So, um, you know, there was a bit more spice at the midpoint. I did not like this. Overall. I would.
• 32:58
  > Good ol’ Boy Barker>The first or second.
• 32:59
  > >I'm talking about the first.
• 33:01
  > Good ol’ Boy Barker>Okay.
• 33:02
  > >Yeah. So. And, you know, after reading more about this, I think that I was coming to that, you know, conclusion of, you know, I think the marketing was getting ahead of, you know, the cigar itself. And, uh, I. I don't know. There was just some part of me going, I don't get it. I really don't. And I, you know, was going, okay, well, maybe at some point in time, I will get it, but not today. So.
• 33:29
  > Good ol’ Boy Barker>Okay, well, the first harvest for me, I got to smoke another one because they sent us some, um, aside from smoking 1 in 20, 23. Um, and man, it was consistent. I had great burn, great draw. The flavor was still there. And one of the things I noted was the difference between the second harvest and the first are the second harvest was a super oily wrapper. Like, the wrapper on that was really oily.
• 33:59
  > >I have very different notes on the second.
• 34:01
  > Good ol’ Boy Barker>Yeah. Uh, but. But it was good. It was a good oil.
• 34:05
  > Good ol’ Boy Barker>Like a. Like a. I don't even know. I'm not going to throw another brand or motor oil. No, I'm talking like, you know, strawberry. Yeah. 0, 20, 10, 50, maybe, you know, uh, but upper body oil.
• 34:22
  > Good ol’ Boy Barker>The oils in the first harvest were not as prominent as the oils in the second harvest on the wrapper. Just visually. Um, but, man, the first harvest had that flavor. It was just complex. And I think that's what drew me in, was that the complexity of it. I'd never smoked anything that tasted like that, and it was. I really enjoy it.
• 34:43
  > Good ol’ Boy Barker>So what are we gonna give the first harvest? Give it a four. Magnificent. Now, on the second harvest, what are we gonna give it here?
• 34:59
  > >Um.
• 35:02
  > Good ol’ Boy Barker>Oh, what do we do?
• 35:04
  > >Hey, well, listen to my notes, and then maybe I'll be The, uh, splitter. It was sweet and complex. I had some more fits with construction issues. See, Rich, you were not the only one. Uh, lots, lots, lots of canoeing. Um, so very thin draw. Hints of milk chocolate and vanilla spice and mint. At the midpoint, uh, was a very interesting Dr. Puro. Um, so, um, it poured. It paired very poorly with the Ronizalco 18 rum that I had. So was way too sweet all the way around for. With the two. Yeah. But if you guys want to chat it up a bit more before we, uh, rate it, I mean, I just.
• 35:47
  > >>> Unidentified Good ol’ Boy Benjamin+++ Benjamin with maybe some of the construction issues was. It just felt like it needed a little bit more aging.
• 35:55
  > Good ol’ Boy Barker>That was my opinion. That. That's a good. That's a good point. So. And that was something that Alex even brought up to us. He said, hey, going to give you guys these second harvest here, but what's going to happen? You need to set on them as long as you can before you smoke them, because they've been kind of rushed. Maybe not rushed isn't not the right word, but they need a little bit more time.
• 36:18
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Yeah.
• 36:20
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin To make the pca. And so what's. Uh, yeah. But anyway, we'll go ahead and give it a 3. I am interested in trying it again.
• 36:33
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Yeah, if, if. Because it was a very distinct flavor. Um, now, on the next cigar, Good Old boy Mike's going to tell us about the fifth anniversary.
• 36:44
  > >We have, uh, some brief time to cover the fifth anniversary. I'll tell you the wrappers Dominican, the binder and filler proprietary. Uh, here are my notes on, uh, the anniversary. Quite a bit of cedar up front. Maintain the same cedar till it turned, uh, creamy. And some toasted nuts like walnuts. Uh, the Pennsylvania filler was again, unique and not the typical Dr. Puro. Turned on the band, which I thought was a bit early. It felt really great in the hand. Good construction for this particular stick. I really love all their branding. These embossed bands were really gorgeous. So, um, yeah, I, uh.
• 37:21
  > Good ol’ Boy Barker>Yeah, the branding is on point with this company.
• 37:23
  > >Maybe one more person and then let's rate it.
• 37:26
  > Good ol’ Boy Barker>Yeah.
• 37:26
  > Good ol’ Boy Benjamin>What do you think the cedar know all the way through? Uh, hands down, not overly woody, but that, like, fragrant, nice kind of oily cedar.
• 37:36
  > Good ol’ Boy Benjamin>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin The fifth anniversary, um, and I think this was the third one that I smoked in the lineup and got me really excited to finish up.
• 37:45
  > Good ol’ Boy Benjamin>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin
• 37:46
  > Good ol’ Boy Barker>Hey, this is fours across the table here.
• 37:49
  > >Yeah, I would.
• 37:51
  > Good ol’ Boy Barker>I definitely agree that the, the fifth anniversary is the first harvest and the fifth anniversary were really pushing.
• 37:58
  > >I really like the anniversary a lot. I would go back to that.
• 38:00
  > Good ol’ Boy Barker>I think with a little bit more time. Second harvest will be great. Uh, mine was great. Yeah.
• 38:05
  > Good ol’ Boy Barker>But, you know, I, I definitely want to thank everybody for listening. Tuning in again. This is Sip, Suds and Smokes on our smoke segments. And this is Good Old Boy Barger. And to my left, Good Old Boy Benjamin.
• 38:17
  > Good ol’ Boy Benjamin>Smug him if you got him.
• 38:19
  > Good ol’ Boy Barker>Good Old Boy Mike.
• 38:20
  > >Hey, thanks for joining us on this episode today with Sip, Suds and Smokes. Check out our other episodes on our back catalog. I will ask you to keep on sipping.
• 38:29
  > Good ol’ Boy Barker>Good Old Boy Robert, get back in the corner where we put you. Yeah.
• 38:32
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin Good Old Boy Rich.
• 38:34
  > Good ol’ Boy Barker>>> Unidentified Good ol’ Boy Benjamin+++ Benjamin try these things for yourself.
• 38:39
  > Good ol’ Boy Barker>Yeah, no, I definitely agree. If you care about our opinions, then go smoke what we like.
• 38:46
  > >Do you, uh, do you think them donkeys work well at 45 degrees, 4,900 square feet?
• 38:52
  > Good ol’ Boy Barker>I think everybody should at least give everything a try. What's the square footage? Try.
• 38:56
  > Good ol’ Boy Benjamin>What's the square footage on that?
• 38:58
  > >Uh, well, I mean, instead of using square feet, if I use the, uh, the square alone, does that mean it's like 3300?
• 39:09
  > Good ol’ Boy Barker>This is good old boy bargain to tell you to keep on smoking folks.
• 39:14
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 39:23
  > Good ol’ Boy Barker>Give it a little tappy tap tap taparoo.
• 39:26
  > Announcer>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone Play Podcast Sip, Suds and Smokes. We love your feedback and you can reach us at infoipsuds and smokes.com our tasting notes flow out on Twitter and Instagram with our handle ipsuds and Smokes and our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands, millions and millions of other fans on those social media platforms. Do us a favor, take the time to rate this episode. If you're listening to us online, that's a big help to us and we get to see your feedback as well. Come back, join us for another episode and keep on sipping.
• 40:24
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the the appreciation of some of the finer slices of life from the dude in the Basement Studios. Your host, the Good Old Boys will see you all next time.