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Best of Season 12 · Sips, Suds, & Smokes

0:18
> >Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips suds and smokes with your smoke. And host the good old boys.
0:51
> Good ol’ Boy Barker>Suds. Suds.
0:52
> >Suds. Uh, it's time for more suds.
0:57
> Julianna>Hello, friends. It's time to wrap up our 12th season of Suds segment. Today we're gonna look back at some of the best moments from this past year. I'm one of your hosts, Good o gal Juliana. And joining me today is good ol boy Kendall.
1:13
> >Wow, that's a lot of years.
1:15
> Julianna>Good ol boy Carl.
1:16
> Good ol’ Boy Benjamin>I think I only have 12 pairs of underwear.
1:18
> >Mmm.
1:19
> Julianna>Good m o boy Mike.
1:20
> >That's more fingers than I have.
1:22
> Julianna>And good ol boy Dave.
1:23
> Brent>I have exactly that many fingers.
1:28
> Julianna>So we're gonna play clips in previous episodes and offer a little comment them. And just because it's us, uh, we're also going to be sipping a few of our favorites because of course it's us.
1:37
> Brent>Uh, everything we're covering today was rated a five. Just like me.
1:42
> Good ol’ Boy Barker>Uh, we won't play the full discussion.
1:44
> Brent>On each of these, but you can check the show notes to find the full episode for each of our top picks.
1:50
> Julianna>Okay, let's get going. Do you want some ed drugs with that cider?
1:55
> >Oh, this is great episode. This is a really hard question.
1:58
> Julianna>It was the, uh, sidra Dupont Reserve 2016. Traditional cider matured for six months in Cal.
2:08
> Julianna>Okay, speaking of some good cider hard.
2:13
> >We need to get back to our core topic.
2:15
> Julianna>Yeah.
2:16
> Brent>Cider.
2:17
> Julianna>Let's go to the Dupont reserve from, um, domain Dupont in Vito Pono.
2:27
> >Yeah, France. Sounds good.
2:29
> Julianna>6.9%.
2:30
> >Sounds like something's caught in your left nostril.
2:32
> Julianna>Oh, geez. So the family Dupont family. The famille Dupont family estate consists of 74 acres of orchards in Normandy. Um, and they've been doing this for a very long time. They also produced pomo. Am I saying that right? As well as Calvados.
2:53
> >And, uh, those are varieties of apples.
2:55
> Julianna>Okay.
2:56
> >Yep.
2:56
> Julianna>Gotcha.
2:58
> >I think this episode showed why the French hate Americans.
3:02
> Julianna>Um, it's one of many reasons.
3:06
> >Yeah. Isn't it Calvados?
3:07
> Julianna>Is it?
3:08
> >Yeah, Calvados.
3:10
> Brent>Yeah.
3:10
> >I always say Calvados. That.
3:13
> Good ol’ Boy Benjamin>That sounds like avocados.
3:14
> >Yes, I know. That is correct. Uh, I. It's a slut. It's a southern sling. Yeah, it's a slut. I think it's just a thing with a nut.
3:23
> Good ol’ Boy Barker>I remember that girl Calvado.
3:24
> Brent>She was such a. I love this.
3:28
> >Cider and Every time somebody says, you know, Mike, what is your very favorite cider of all time? It was one of Dupont Reserve is, uh, just hands down the best thing that I've ever, ever had. And I've had a lot of great cider.
3:42
> Brent>If you're going to a cider party, like, I don't even know if that's a thing.
3:46
> >Just take that.
3:46
> Julianna>But you need to bring this.
3:47
> >Yes. And it was, it was great that we had it on the show. Wait, there are cider parties?
3:51
> Brent>Sure.
3:52
> >Oh, yeah.
3:53
> Julianna>Underground.
3:54
> Brent>Yeah. Deep Insider.
3:56
> Good ol’ Boy Benjamin>Underground.
3:59
> >Great start.
4:00
> Good ol’ Boy Barker>Yeah.
4:00
> Good ol’ Boy Benjamin>It's like a punk show. It's in some basement somewhere.
4:03
> Julianna>Oh, boy.
4:04
> >Okay, what's next, jb?
4:06
> Julianna>Moving on. Dookers. Our favorite. Um, it's a dead guy. My Bok.
4:11
> Julianna>6.8% ABV from Rogue.
4:15
> >So I was thinking it's, you know.
4:17
> Good ol’ Boy Benjamin>This is one of the greatest albums.
4:19
> >Of the 90s and really made a.
4:21
> Good ol’ Boy Benjamin>Name for Green day in the 90s. So I went with a beer that.
4:24
> >Also was kind of in the 90s and grew legendary. And that is Rogue's Dead Guy Ale.
4:31
> Brent>Such a good beer too.
4:32
> Julianna>Yeah.
4:33
> >And, you know, it plays along with the kind of somber, grungy thing with the skeleton. But he's also kind of fun.
4:39
> Good ol’ Boy Benjamin>He's holding a beer, he's having a good time. And I thought it just really pairs.
4:44
> >Well with 90s, uh, craft beer with, uh, yeah, 90s, uh, 90s beer.
4:50
> Julianna>Cool.
4:51
> Good ol’ Boy Benjamin>And also a beer that has stood.
4:52
> >The test of time. Thirty years later, we're still drinking it.
4:55
> >Very true. So that was from one of our beer club episodes with, uh, good old boy Kendall shorter format episodes where we all listened, uh, to an album and.
5:07
> Brent>We each pick a beer that we.
5:09
> >Thought paired well with that album.
5:10
> Good ol’ Boy Barker>And that was good ol boy Kendall's pick.
5:12
> Good ol’ Boy Benjamin>Yep.
5:12
> >And we're drinking it right now too.
5:14
> Good ol’ Boy Benjamin>And I still love this beer.
5:15
> >Still great beer. It's such a classic, wonderful beer.
5:18
> Good ol’ Boy Benjamin>And maybe slightly off topic, but what they've done with their can rebranding has also been awesome.
5:25
> >Excellent. Yeah, absolutely.
5:26
> Good ol’ Boy Benjamin>Focusing in.
5:27
> >On the, on the skeleton guy, who's.
5:29
> Good ol’ Boy Benjamin>Having a great time guy. They, they really. And matte black cans.
5:33
> >It's.
5:34
> Good ol’ Boy Benjamin>They, they really brought something from the 90s current into today's market.
5:38
> Brent>Very iconic.
5:39
> >Yeah, absolutely. Yeah. It's really tough to stand the test of time, you know, with one style beer. And especially with my Bach, where, I mean, they're probably, you know, a couple hundred my box that easily have been produced over this period of time. This beer has stood the test. Of time. Especially in the American fantastic beer, the US Craft beer. I think a lot of it has.
6:00
> Good ol’ Boy Benjamin>To do with the guy on the front. That skeleton dude is what sells this beer.
6:04
> Brent>Non, um, threatening.
6:05
> Julianna>He's like the old school king of grunge.
6:08
> >Yes, for sure.
6:09
> Good ol’ Boy Benjamin>I think he's very threatening.
6:10
> >I think it's because I think you guys slept there on site. That's what really happened. That make this work, right?
6:16
> Good ol’ Boy Benjamin>I did sleep at a rogue, uh, facility one time.
6:19
> Julianna>Yes, you did.
6:20
> Good ol’ Boy Benjamin>They did.
6:21
> >They do have an inn, folks. I did not sleep in the bathroom. I passed out behind Black Abbey once.
6:25
> Brent>I'm not bragging about it.
6:27
> Good ol’ Boy Benjamin>You too?
6:27
> >Yeah. Oh, those pumps are so good. Wow.
6:33
> Julianna>Okay, moving on. You are treating your body like an amusement park.
6:38
> >Great episode.
6:39
> Julianna>Oh, my gosh. It was all about the Wiseacre.
6:43
> >I. I will tell you that I love this pack. Before we even get into it, I seek this pack out when I'm going to parties for two reasons.
6:52
> >One, it's. It's Tennessee local.
6:54
> Brent>Yeah.
6:55
> >Two, it's. It's a great pack of vloggers and craft lagers.
7:00
> Good ol’ Boy Barker>Yeah.
7:00
> >And so it is always something just very approachable I can, you know, bring to a party. I know I'm bringing something good and it's kind of, you know, it's something that's approachable for most people, especially Mike. Like you were saying, you have people that are afraid of hops. You know, this is, this is definitely, uh, for a lot of that, uh, beyond Budweiser crowd, um, is how I would describe this.
7:24
> >Uh, the thing that I like about this particular choice is having tiny bomb in any variety pack. I am totally in.
7:33
> >So I, um, consider the tiny bomb. American Lager, uh, from Wiseacre is like one of the top five, you know, standard pilsners for American craft gray beer.
7:48
> Julianna>Right. So this was part of the Wiseacre Logger Life variety pack. Um, we were doing an episode on Mix 12 packs.
7:56
> Julianna>And I mean, Wiseacre like, knocked it out of the park.
7:59
> Julianna>Like, everything in that mix pack was just perfect for the summer life.
8:03
> Good ol’ Boy Benjamin>The Memphis Sands is one of my favorite beers.
8:06
> >And if you're in Memphis, you can buy a 24 pack of 16 ounce cans. It's pretty great. And they just want a GABF Gold for Sky Dog.
8:15
> >Yeah. Wow. It's, uh, they are good for them. Still nailing it on the lagers.
8:21
> Brent>Yeah.
8:22
> Good ol’ Boy Benjamin>Memphis has the softest water in the United States.
8:25
> >It's softer than Pilsen.
8:28
> Good ol’ Boy Benjamin>So the, the water in Memphis is perfect for making this style of beer and Wiseacre absolutely crushes it. Yeah.
8:36
> >Yeah. And, uh, I'm, uh, so glad that we, you know, went through the variety pack because there are just so many great beers that are really.
8:44
> >They're producing on a repetitive basis. But I'm sorry, I'm just going to say the same thing. Tiny Bomb is just the all time pills.
8:54
> Julianna>All right.
8:56
> >Memphis loggers, barbecue stabbing. Yeah, for sure.
9:04
> Good ol’ Boy Barker>Uh, the best thing you could do.
9:05
> Good ol’ Boy Benjamin>In Memphis is go to a bar called the Slider Inn and get a Jameson slushie. You're welcome.
9:11
> >Called the what? The Jameson slushie. Slider in.
9:15
> Brent>That's what she said.
9:16
> Julianna>Yeah. Okay.
9:17
> Good ol’ Boy Benjamin>Two ends.
9:18
> Julianna>Next, Road tripping with Mike, the say no More Logger, uh, from Hudson Valley, which we happen to be drinking today.
9:27
> >I'd love to talk about Beacon a lot more, and there's a lot more to tell, but I want to spend some time and talk about Hudson Valley itself. Great brewery.
9:35
> >Um, I, uh, had 12 beers, uh, to taste while I was there. They were all stunning and even a lot of styles of beer that I don't like, um, I thought were very well made. Um, and I just, it was, uh, it blew me away the level of quality of everything that I had there. And I could not wait to see what I could take home and, uh, package.
10:04
> >Um, and the ratio between what was available on tap and what you could take home for packaging was only about a third of the beers that were on the tap list were even available to take away, um, in packaging. So I will tell you that one of those beers that was not available at the Tap Room was this beer that we're having. I'm going to let Juliana tell everybody what it is.
10:28
> Julianna>Interesting. So Saint no More is only 5% ABV. It is a black lager brew with Tettnang and SA hops.
10:38
> >So there's also, right before this, a.
10:41
> Brent>Very good Mike story about elderly people on the highway.
10:47
> >This is one of the strangest moments I've had with beer acquisition where this guy was traveling down this treacherous two lane road, you know, in town. And, um, it literally just drifted off into the weeds. You know, it was really very strange moment. But oh my gosh, this beer, I just absolutely love it. Even having it today, it just, it's. It's fallen off a little bit. But it just reminds me of how, how good a black lager really can be. Amen.
11:18
> >And yeah, I just, uh, when I had this, I was like, wow, this is like cold brew in a can.
11:24
> >Just, it's just Perfectly balanced. I. I was so grateful when I found this in a package that I got to take back with us and share with everybody back here. And even today, I'm just. I still love this beer so much.
11:40
> Brent>Yeah.
11:41
> >And, uh, actually, I think you brought.
11:43
> Good ol’ Boy Benjamin>Me a can of this.
11:44
> >I did. Um, which.
11:46
> Good ol’ Boy Benjamin>I'm from upstate New York, so the Hudson Valley is my, like, my stomping ground. But this brewery opened after I had moved away, and I was just so.
11:55
> >Grateful to see beer coming out of basically my hometown. That's just absolutely crushing. It is absolutely. Really good. Um, I just like that Juliana kind.
12:05
> Brent>Of found this place. And then we brought some beers back, and Mike fell in love with some.
12:11
> >Of their, like, sour IPAs and stuff.
12:13
> Brent>And, like, that made him sort of.
12:17
> >At some point, a few years later.
12:19
> Brent>Make that part of a cool road trip he had with his dad.
12:22
> >Awesome. I still love these beers.
12:24
> Good ol’ Boy Benjamin>Yeah.
12:24
> >Um. Yeah, well, everything's worth a beer.
12:27
> >Yeah, everything's. Everything's worth a great.
12:29
> Good ol’ Boy Barker>There's one.
12:30
> >Yeah, everything's worth a great trip. And I love the fact that Kendall and I actually got to visit the same place.
12:36
> >Same place. And I'll be there in a few days, actually, for, uh, for this next beer that hit our, uh, best of.
12:41
> Julianna>Okay. The original three way, um, Fresh picks, R D, Italian style pilsner.
12:48
> Julianna>Right before the break, we started talking about the. From the R D series, their Italian pilsner, which is a 5% ABV Italian pilsner.
12:56
> >And I just, uh, asked Kendall.
12:59
> >He, uh, do you, uh, do you go to Italia and get these hops banned, or, uh, do you, uh, ship the hops across the world? Yeah, that is pretty amazing.
13:11
> Good ol’ Boy Benjamin>They're getting Italian hops.
13:13
> >I'm not aware of many varieties of Italian hops that would work for something like this, so it's really cool because, you know, most hops are coming from.
13:21
> Good ol’ Boy Benjamin>A little bit farther north, so these.
13:22
> >Must be grown, I'm guessing, up towards the Alps.
13:25
> Good ol’ Boy Benjamin>Venice.
13:27
> Good ol’ Boy Benjamin>Venice, Erica, is a small city and commune in the metropolitan city of Venice.
13:32
> >That's where they're grown to malt.
13:33
> Good ol’ Boy Benjamin>Right.
13:35
> Brent>That was the hops.
13:36
> >I thought.
13:36
> Good ol’ Boy Benjamin>Oh, no, you're right. You're right.
13:38
> >Sorry. But either way, fantastic beer. I just love this beer. It's one of my favorite they've got on right now.
13:44
> Brent>I just had to include Mike's crappy Italian accent, of course.
13:48
> >I thought that was the best part of the story.
13:50
> Good ol’ Boy Benjamin>That was funny. I thought the best part was Drew getting it wrong.
13:53
> Brent>Yes. Well, that was good, too.
13:54
> >Well, that was Love these guys. Saunder out of Cincinnati is now my new favorite Cincinnati brewery.
14:00
> >And I mean, I love some of the others that are there, but they're just doing some really cool things. I think it's the best Italian pilsner made outside of Italy. It's the best Italian pilsner I've had in the past couple years. Really well done. Really well done.
14:13
> Julianna>And last, but certainly not least, you need to touch it to taste it. This is the Pumpkin spice walla latte 10W40.
14:22
> >A good pumpkin beer.
14:24
> Julianna>Shocking.
14:25
> Good ol’ Boy Benjamin>It's beautiful.
14:26
> Brent>This is nice.
14:27
> Julianna>This is nice.
14:28
> >This is really good.
14:30
> Good ol’ Boy Benjamin>Yeah. I mean this.
14:31
> Julianna>And it's not just because it's compared to everything else that we've had.
14:33
> Good ol’ Boy Benjamin>No, it is complex.
14:35
> >The spice is balanced with the stout. The stout has its own character.
14:41
> >Got a dryness to it.
14:43
> Good ol’ Boy Benjamin>Yeah.
14:43
> >Soothing to me right now.
14:45
> Julianna>Very soothing. But soothing on many levels, you know, because, okay, this is when pumpkin is done, right. Because it's a stout which we can all agree because of the dark color and they make a good stout to begin with.
14:59
> >Yeah, the 1040 is always really good.
15:01
> Julianna>Yeah. Um, okay, we're rating this one a 5 now. For those of you that are trying to catch up, this is the High Wire Spice walla Pumpkin Latte 10W40.
15:17
> Brent>In a world where we drink a dozen pumpkin beers or so, such.
15:23
> >Ah, a bad idea. Yeah, it was nice to actually have something. It was a rough show and I hate pumpkin beers. Everybody knows how much I hate pumpkin beers. I like this beer.
15:33
> Good ol’ Boy Benjamin>High Wire did a really good job. It was enjoyable.
15:35
> Brent>Yeah.
15:35
> >Uh, we've brewed a couple collabs with them and they are such good dudes.
15:39
> Good ol’ Boy Benjamin>And I'm so glad to know them and absolutely, uh, heartbroken about what's happened with them with the floods and whatnot.
15:46
> >But they've been great. Yes.
15:48
> Julianna>Well, that's going to end it for us.
15:51
> >Hey, this is good old boy Mike once again with one of my best of picks for season 12 for coffee.
15:59
> >Um, sorry, we didn't really get to broadcast enough coffee episodes in season 12. And we had some great, uh, episodes and I hope that we'll be able to get back to doing some more of those in season 13. My top pick for season 12 is going to be from Guatemala. Uh, this is from a state called Finca, uh, Vista Hermosa, which is a, um, well known estate, um, in Weiwei, uh, that, you know, produce a lot of good couple of excellence, uh, you know, coffee lots in the past. This particular version is the reserve Lot. And they only made this available, uh, for a very short period of time, um, in the last year.
16:48
> >And I had a chance to be able to pick some of this up. Now I've had, you know, coffee from this estate, you know, quite a bit over a very long period of time. But the first time that I'd had this reserve lot and everything really just kind of got kicked up exponentially. I think probably the flavor profile, you know, from this that I enjoy most of the time is there's a nuttiness that's kind of a, uh, overtone, almost like walnut that's dusted, you know, with just a touch of some kind of sugar. You know, it really just has very unique, you know, flavor profile. It's a bit floral, um, kind of on the nose. Um, but the, the acidity in this, uh, really has almost like a sweet lemon, almost like an Italian lemon. Ah, kind of overtone to it and really fabulous, um, you know, cup of coffee. So I would certainly say if you ever see that up on the board, maybe, uh, as a daily choice, um, or maybe just for a very limited period of time at your favorite roaster or, you know, reach out to your favorite roaster and actually request this bean. So again, it's Guatemalan way, way finca, uh, Vista Hermosa. It is the reserve lot. So be sure and check that. I think you'll be really happy with that. Even if you don't see the reserve lot, I would tell you to embrace, you know, coffee from this estate, uh, either way. But definitely, uh, the reserve lot caught my best of attention for season 12.
18:18
> >For now, this is good old boy Mike asking you to keep on sipping.
18:23
> Brent>Hey. And we're back. And this is our best of the year show. So we're the Sips crew and we're going to be talking about our best Whiskey picks for 2024. We're going to start with Brent. What was your pick of the year?
18:35
> Good ol’ Boy Benjamin>Oh, uh, this was, uh, unanimous.
18:37
> Brent>It was the brown, uh, foreman King of Kentucky. 16, 130.4 proof. Awful stuff.
18:45
> Brent>Awful.
18:45
> >Yeah, this.
18:46
> Brent>I mean, I think when we, when.
18:47
> Good ol’ Boy Benjamin>We tasted it, everybody said like, oh, uh, if we. We could all have this as our.
18:51
> Brent>Our pick of the year for sure.
18:52
> >You know, it's either this or arcane.
18:54
> Brent>Oh, barely beat that out. But this is everything you want in a whiskey and in a bourbon, and it's just beautiful. It's so mouth coating.
19:05
> >The.
19:05
> Good ol’ Boy Benjamin>All the flavors are there. The vanilla, the.
19:08
> >The, uh, tobacco, the wood, the leather.
19:13
> Brent>And it just coats your Mouth, it gives you that big Kentucky hug. I mean, as far as I'm concerned, this is probably up there. I mean, one of the best whiskeys I've ever had. And that says something, you know, I mean, look how many we've tasted. I say, yeah, as much as you drunk. I'm not even talking about the show.
19:37
> Brent>Yeah, it was pretty good. Um, it was pretty good when anything else sort of struck your fancy, Maybe a runner up. Yeah, I have a runner up. I have the, the Bernheim Kentucky straight wheat whiskey barrel proof. The A224. We tried that. That was like a new product. And this is, that's one that really caught my fancy.
19:56
> >Loved, uh, it.
19:57
> Brent>I mean, I might have picked that one if I.
19:59
> Good ol’ Boy Benjamin>If this one hadn't come along.
20:01
> Brent>All right, well, we're going to go.
20:04
> Brent>Harm's, uh, pick was the old potent 21. So we're going to, uh, play a clip from that episode when he was.
20:11
> >Talking green fennel, sandalwood, lemon, orange, licorice.
20:17
> >It just keeps coming and coming. Oh, wow.
20:21
> >Yeah. This is crazy. How soon can you get this Harm creamy note? How soon can you get this? It's Friday.
20:27
> >Skip the mortgage payment. By the.
20:28
> Brent>I hate to admit it, he's right. There is green fennel.
20:31
> >Yeah, it's all there, dude. My fennel is always green. What about you have any fennel at all?
20:37
> >Yeah, none. I mean, to me, green fennel is redundant. It's like saying now that you can get black fennel too.
20:44
> Brent>I mean, we're recording this in January for broadcast sometime later in the year. But, um, we've already, I'm telling you right now, I've already hit one of my candidates for best whiskey.
20:56
> Brent>So that'll tell you right there. We were on in January, so it's the test of time on that one.
21:03
> Brent>Well, um, Justin, what was your pick for best of the year?
21:05
> >It was the Jack Daniels Single Barrel special release Koi hill Barrel House 8. This was a firebomb.
21:16
> >Unbelievable sweetness, heat the finish. It goes on for many minutes. It's an all day sipper.
21:29
> Brent>That's about most words we've got out of him in about five years. That was pretty good.
21:35
> Brent>I'm impressed. I'm not even. I know I'm gonna poke him or anything. I'm afraid he'll, like, take some of them back. Well, we're gonna go, uh, we're gonna go and see what Maury picked. And Maury picked the old Forester birthday bourbon. So let's see what he had to say. About that one.
21:50
> >It's improved in the glass quite a bit. I mean, I thought it was great when I poured it, and it's only gotten better with a little bit of air. Um, it's really just beautiful.
22:00
> Brent>The fruits are juicy.
22:02
> >They jump out in the front palette. The oak, the warm cinnamon. I mean, you guys really nailed it on all the notes. And then the finish just goes on.
22:09
> Brent>And on and on.
22:10
> >That sweet tobacco is really neat. The ground cinnamon, the cocoa, uh, I just think that it's delicious. Uh, is the best birthday bourbon ever. I don't know that I could say that, but it's never disappointing. Cocoa.
22:24
> >I think that's what the guy screamed when 35 went over his house.
22:27
> Brent>How did we let him get away? How did we get away with that? I. I don't care.
22:31
> >Oh, we rip on him now.
22:32
> Brent>Oh, yeah. Well, that's true.
22:33
> >Not too late. It's the best of the year show.
22:36
> Brent: Yeah. It's only 9>00 at night. It's the best rip of the year. So that was, uh, so the Old Forester birthday. That was Maury's pick. And we actually have a pick, uh, with good old boy Mike.
22:49
> >Hey, thanks, Bob. I appreciate it. Every year we have so many wonderful things we get to try here on sip, suds and smokes. And it seems like there's always, you know, an exceptional product that just kind of jumps out at you. And this year it's from Glenmorangie, and it's the ice cream.
23:07
> >Um, it is the tale of ice cream. You know, it's basically remembered by Dr. Bill. And I think that's what I really love about this particular product.
23:16
> >It's just really, um, it's very decadent, it's very sweet, has an awful lot of peaches and vanilla on it. And part of it is that they actually chose to use a toasted, uh, new oak barrel for the first time as a finishing barrel. And, you know, I think for people that are making things in Scotland and, you know, working with new, uh, casks is not something that they do on a regular basis.
23:42
> >So I really enjoyed the innovation. But more importantly, the finished product was just really amazing. So if you get a chance to try this, um, I really think it's a great rendition. It's a tale of ice cream, again by Glenn Morangie.
23:56
> >My SIPs rating for this is going to be a 5.
24:01
> Brent>It's hard to argue with him on that one as that really was an excellent whiskey. I, I got a hold of a sample of that and really, uh, really delicious. So that's going to take us to uh.
24:14
> Brent>My best pick. So my best pick of the year was the William larue Weller.
24:20
> Brent>Um, 2024 release.
24:25
> Brent>Always um, every year for me it's the stag. But this year, oh, that Weller is so good. It's just, it's, it's molasses and toffee and it's just, it just smells dark. But there's just so much.
24:45
> >There'S so.
24:45
> Brent>Many layers to this thing and it just goes on and on and on and on and on. I um, think this is, I mean they've, there's been some great Weller but I think this is one of the better ones I've had in the last four or five years.
24:57
> Brent>This one is, this one is really, really top notch. So um, that's my best pick of the year. But we had some amazing whiskeys this year as well. I mean just looking through the list, I mean that Kavalon Vino Barique private barrel that we had, that thing was insane. I mean just so, really just so well done. Um, and Jack was very kind to us this year not only was that coy hill but we did the twice barreled special release heritage barrel rye if you remember that.
25:31
> Good ol’ Boy Benjamin>That was a really good one too. That was, that one stuck out a lot.
25:35
> Brent>And then we also that same show we had the single barrel barrel proof rye which I'm pretty much convinced. Uh, no, no offense. Just stop making old never seven. Just make that, make nothing else.
25:46
> Brent>Just make that. That's all you ever need to make again.
25:49
> Brent>Barrel proof. Leave it alone. Single barrel, don't do anything else.
25:52
> Brent>And me and Brent will buy pretty much everything you make.
25:54
> Brent>So um, the Ben React 40 this year. Wow. I mean, oh my God. The you know the Jack 10 and 12 year old batch three and two and and I can't go without mentioning that last drop 40 year old 15th anniversary blend.
26:11
> Brent>That thing was amazing.
26:13
> >All ah, the last drops we had this year were off the chain.
26:16
> Brent>Well we did that 32 year old single malt Irish whiskey too. Uh, that was good but that really good. But that 40 was just. Yeah that was other world that was up there. That, that Ben Reocc was just ungodly good. I mean, I mean even I think Harm was even talking about. Hold on.
26:34
> >Color is a beautiful dark amber with reddish glints, the nose raisins and a little bit of heat which was surprising to me at uh, 87 proof. That was before the air got to it. Now with air it's gorgeous. It's surprisingly gorgeous. I mean it's, it's just gotten better. It's raisins and plums and cherries and cedar and some little bit of chocolate on the palate. It's all about stone fruit and uh. Hold on.
27:06
> Brent>Yeah, I mean. Ah, that one was, that one was fantastic. So it's been a good year for whiskey boys, a great year and a really good year for whiskey. So that's our whiskey picks for best of the year. So let's go over and shift to our wine picks.
27:20
> Brent>So Justin, what was your pick for best wine of the year?
27:24
> >So this year I picked the Alpha Omega Cabernet Sauvignon Beck stoper to Cologne 2018.
27:31
> >It's 14.8% alcohol by volume. It's 100% cabernet sauvignon, 90% barrel fermented. 10 stainless steel tank fermented, age 22 months in French oak. 80% of its new 20 from a one year old barrel.
27:50
> Brent>What'd you think about it?
27:52
> >It was really complex but balanced. And those are two really difficult things to pull off.
28:01
> >On the nose I got like lilacs, matchbox, uh, cantaloupe, sawdust, pencil lead, chocolate powder, wet steel underbrush, pencil shavings on. The palette was silky yet fresh. Evolving on fine tannins, lingering to elevated tannins on the finish notes of fruit punch, lavender hints of rosemary, toasted rye bread, uncured bacon, black currant, key lime pie, orange peel, white peach, pomegranate, candied cherry off the chain and to balance all those weird notes.
28:48
> >Wow.
28:49
> Brent>Well, it was definitely, I mean I was extremely impressed with all of their wines. But, but it's, you know, it's a token. It's, you know, it's going to be good. And uh, it did not disappoint.
29:02
> Brent>So let's see what did Harm pick? He picked the Catherine Hall Napa Valley Cabernet Sauvignon 2019. Let's see what he had to say in the episode.
29:11
> >There's a reason I like this wine. I'm just saying, uh, this is all about ripe black fruit, herbs and chocolate and licorice on the nose and so beautiful, earthy, dark chocolatey blackberries, graphite that you know, the, the tannins are there. You get that beautiful grip. Um, it starts out lush and then it gives you, it gives you that good grip that you know you're drinking something with age worthy and the finishes with tobacco and fruit.
29:45
> >And it's long and I could drink this all day. There's a Reason I like this wine.
29:50
> Brent>Yeah, it was, it was fantastic wine.
29:53
> Brent>And, uh, Justin and I went and visited them earlier this year and, and had some other wine there that was just as good, if not better. I mean, it's a beautiful winery. If you're out that way, definitely check out the Hall Winery. They have one in the valley and then they have the one up on the mountain. And so, so our next pick was from good old Galtonise and she picked the Pine Ridge Stag Sleep District Cabernet Sauvignon.
30:16
> Julianna>So, yeah, it should turn into a fabulous wine.
30:19
> >And it is, um, you know, it.
30:22
> Julianna>Has that deep, dark garnet red color, which is just so beautiful. And the nose has a really interesting Coca Cola, I don't know, aromatic, um, presence. And it's also, for me, a little herbal. And I always love herbal notes. I think I've mentioned this several times today.
30:47
> Julianna>So the nose is fantastic. But then when you try it and you get these chocolate covered fruits like.
30:57
> >A deep, dark blueberry or a BlackBerry.
30:59
> Julianna>BlackBerry. And then more herbal notes on the palette.
31:06
> Julianna>But the kicker is the tea. I'm, um, a teetotaler myself. I love tea. I especially love Earl Grey tea. And to get that note into a.
31:16
> >Wine glass is just amazing.
31:18
> Julianna>And I've seen Earl Grey, um, itself blended with many things, even though it's.
31:25
> >Not in here, but you get those notes and I just think that it really balances it out and it just makes it, uh, interesting and delicious wine.
31:33
> Brent>Yeah, that was a good one as well.
31:36
> >Remember we went to Napa and we had that Earl Gray champagne? That M was insane. You wouldn't think it would work, but it worked.
31:44
> Brent>Shandon. Yeah. Yeah. Her description just makes you want to dive into it. Oh, yeah. You know.
31:49
> >Yeah.
31:50
> Brent>Well, and our next, uh, wine for Best of the year was Maury.
31:53
> Brent>And he picked the Croix estate. 12 rose, chartreuse. So let's see what he had to say in the episode about that one.
32:00
> >Thank you, Bob. This is a really light, pale straw color on the nose.
32:06
> >I get all kinds of things going on. I've got some citrus, I've got vanilla. I've got creme brulee on the palette. It's got a beautiful mouth feel. It's got everything I want in a Chardonnay. It's got some butter, it's got some oak, it's got some vanilla.
32:24
> >You didn't get pear. I got pear, too. Everything you said is right. I agree. I didn't get a lot of pear.
32:30
> >But now that you mention it, I.
32:31
> Brent>There's a hint of pear.
32:32
> >It's yellow pears. I just thought it was delightful.
32:35
> >It's got a long finish. It's everything I like in a California Chardonnay. I thought it was well made. I thought it was fantastic.
32:43
> >Um, it's really improved in the glass. It was a bit cold when we first poured it. It's warmed up to room temperature. It's had a chance for a little air in the glass. I find this delicious.
32:54
> Brent>Yeah, that one. I mean, all the wines from Croix.
32:57
> Brent>And we also went to Croix when we were out in January, and.
32:59
> >Oh, yeah, that was.
33:01
> Brent>I love. Uh, it's a little winery. It's sort of like a passion project with Kurt Vangie. And the wines were fantastic. But that Chardonnay was the one that stunned me.
33:11
> >Yeah.
33:11
> Brent>Because I don't think we had that when we were out there. And all the other wines were really good. But compared to that shard, it was that. That thing was far and away just insanely good.
33:20
> Brent>And I'm not a big shard guy.
33:23
> >So cry really blew me away.
33:25
> >I think that's my favorite Sonoma winery.
33:28
> >May not be big, but it's mighty.
33:30
> Brent>Well, that's what I like about it. It's not big. You know, I like. I like the little ones. You know, they're a lot more fun than the big corporate ones, but they'll.
33:38
> >Give you a blanket if you're cold.
33:40
> Brent>Yeah, that too.
33:41
> >That's service.
33:42
> Brent>So for me, my pick of the year.
33:45
> Brent>Well, I had. I had, uh, a couple of runner ups that I thought were particularly good. The Royal State Cabernet Sauvignon was fantastic.
33:57
> Brent>Um, I've had Roy Estate once or twice before, and it was always right, but it was fantastic. That was the 2019 cab. And, uh, recently, I don't even think this shows went out on the air yet. It's going out, I think, before the end of the year, uh, from Stuart Sellers, their 2021 NAPA cab. And it was fantastic. And it was maybe a third of the cost of everything else that was on the table. Yeah, I mean, not inexpensive, but wow, what a punch for the money. But for my pick for best of the year, I got to go with the Dow. Sold the Lion.
34:31
> Brent>Um, that one was absolutely fantastic.
34:34
> Brent>They never miss with that one. Um, they are one of the kings of Paso, and we did that on our Paso Robley show.
34:41
> >And.
34:42
> Brent>But we've been doing Dao now for several years. Thankfully, they're kind enough to always share some of their wines with us, and they're always just off the chain. Great. But that Soul of Lion was fantastic. I mean, 22 months and 100% new French oak.
34:56
> Brent>Um, Cab, Uh, Cabernet Sauvignon, Cabernet Frank, and Petit Verdot. It was just grapefruit and cherries and blackberries and currants and. And just some nice sage and a little bit of, uh, earthiness and maybe a little bit of graphite on it. Um, on the palate, it was just blueberries, tobacco barn, some vanilla, toasted oak. I mean, just so well put together like they always are. But we also had some other great wines as well. I mean, we had, uh, some fantastic wines from the folks at Gargiulo.
35:30
> Brent>Love that winery. Love that winery.
35:33
> Brent>Um, Ehlers Estate.
35:35
> Brent>Um, great wine. Fantastic wine. Their 2019 was just picked as the. As the number two wine of the year by Wine Spectator, and well deserved.
35:44
> >Yeah.
35:45
> Brent>Um, the Tapas Creek, uh, that we did was very interesting from Paso. So it's been a great year, and hopefully 2025 will be a great year as well. So that's our picks for best of the year for best whiskeys and best wines, and that will pretty much do it for us for 2025. And we'll turn this over to the folks, uh, at our other studio up Nashville, to give you their thoughts on their picks for best of the year. Take it away, guys.
36:18
> >Hey, this is good old boy Mike once again with a best of season 12 for another Sips category with Jen.
36:26
> >You know, this is a category that we always love coming back around, and we do. We didn't refresh any of our content on gin this year. That doesn't mean we weren't tasting a bunch along the way. And we've probably had a quite a few, uh, online reviews as, uh, you know, seasons gone by. This particular gin that I'm declaring my best of choice is from Africa. It is Pro Sarah blue dot gin. Uh, I believe that is the correct pronunciation for Pro Cara or Procera. I've heard it both ways. It is from Kenya, and it really has a unique characteristic on most of the, you know, spices. Uh, and, uh, the flavoring components for this gin are sourced in various parts of Africa. And the thing with juniper, um, is very unique, uh, for this particular gen. The juniper they use is from Procera, and it's at a super high elevation in the highland forest of, uh, Kabi. And, um, it's, uh, actually with, uh, Pixi lime and Swahili orange. Uh, for additional botanicals around this, um, they have some other ingredients that come outside the area from Morocco, um, that provide the coriander and the orris root in this, um, there is some pepper, uh, there's some aci honey in this, um, there is a cardamom and mace from Zanzibar and finally pink pepper from Madagascar.
38:03
> >So really fascinating blend of flavoring components in this. This is not particularly a cheap gin, but I think it's well worth the money. Definitely, uh, drink this neat. I wouldn't bury it in a cocktail. Um, just, just, it kind of loses all these wonderful botanical elements that you get to uh, work with. So I would definitely encourage you to uh, find this, seek uh, it out, try it at your favorite bar and uh, then go pick up a bottle. For sure. I think you'll be very happy with this. Well for now, this is good old boy Mike telling you to keep on sipping.
38:42
> >Hey everyone, this is man made Jeff.
38:45
> Good ol’ Boy Barker>Also known as the whiskey fellow.
38:47
> >And one of the most interesting whiskeys I've tried this year is Nearest Green Tennessee Whiskey.
38:53
> Good ol’ Boy Barker>One of the reasons I love it.
38:54
> >Is it showcases Victoria Edie Butler's remarkable skills as a master blender.
39:00
> >Despite being only 84 proof, nearest green.
39:03
> Good ol’ Boy Barker>Can hold its own in a cocktail. However, if you reserve it for mixing.
39:08
> >That'S going to be a huge mistake. For only$30, you're getting a Tennessee Whiskey with real character.
39:15
> Good ol’ Boy Barker>It not only earned my bottle rating.
39:17
> >But also my 2024 budget whiskey of the year award.
39:20
> Good ol’ Boy Benjamin>Cheers.
39:23
> >Hey, good o boy Mike here with my top sips pick for rum in season 12. A very unusual choice. This is not a product that we were able to review on the show this year. And in fact it even hasn't made an online review. This product is Old Monk XXX rum. Now the first thing you're going to be seeing is I've never seen this before. It comes from India. And while it is widely distributed, uh, in and around India itself, it's slowly making its way to other parts of the world as well. So I would tell you to definitely check this out. The uh, other uh, designation on the bottle is uh, very old vatted. And there are several different versions of this and I'm sure that the some of the other versions are equally good, but this one really caught my attention for just how unique it was. So much of the rum that uh, we enjoy here, uh, on the show hails from uh, Caribbean island or from Central America. And uh, this particular product certainly has a very unique flavor profile. Sweet. A uh, lot of vanilla on this. I am probably going to declare this has been adulterated in some way, uh, with some adjunct, um, for flavoring purposes.
40:51
> >But it is very sweet, it's very dark.
40:54
> >It has kind of a coffee overtone to it. So there's a little bit of, I don't know, ah, floral and bitterness, um, that is on top of this, uh, flavor profile. The interesting, uh, thing about this product is the price. It, uh, probably retails for about $20 U.S. uh, so very affordable and uh, certainly if you see it, definitely pick up a bottle and uh, try it out. For now, let's just go to Boy Mike asking you to keep on sipping.
41:25
> Good ol’ Boy Barker>Welcome to this smoke segments as we cover the best of 20, 24. You asked for it. And here we are to fool one another again tonight.
41:33
> >Our host is Benjamin. Did he just call us a fool?
41:36
> >Because that's the way I heard it.
41:41
> >Uh, I think that's what he said. He said.
41:44
> >Did he say you're the fool or I'm the fool?
41:46
> Good ol’ Boy Benjamin>I think he's trying to fool it. Shame on.
41:50
> >Fool me once, shame on me.
41:52
> Good ol’ Boy Benjamin>Fool me m twice, you never go fool me again.
41:54
> >I'll let him introduce the fool.
41:55
> Good ol’ Boy Barker>Yeah, uh, the foolish are good old boy Mike Audi.
41:59
> >I'm here.
42:00
> Good ol’ Boy Barker>And good old boy Benjamin.
42:01
> Good ol’ Boy Benjamin>How's your dog Nelson?
42:03
> Good ol’ Boy Barker>Welcome back, folks.
42:06
> Good ol’ Boy Barker>We are the best thing on at 2am right before you wake up with that damn leg cramp again.
42:12
> Good ol’ Boy Barker>And just after you fall asleep while watching Jeopardy reruns. I'm talking to you, Janet.
42:18
> >I, I, that's the best part of my day is jeopardy.
42:21
> Good ol’ Boy Barker>So yeah, that's the old folks home. We got you locked in. That's far right though.
42:26
> Good ol’ Boy Barker>M. Our smoke episodes for season 12 were epic of great cigars.
42:34
> >They were so freaking good.
42:36
> Good ol’ Boy Barker>So many great brands and so many great cigars. We got the, the joy of being able to, to smoke. Several of our hosts are going to pick some of their top choice cigars. Some of these will be featured on the show and some of these didn't make it on air this season. But still a good smoke and uh, we're just gonna kick right into it and let Mike take it away with his one favorite cigar.
43:00
> >Yeah, so I only picked one cigar is kind of my best of, um, you know, everybody smoked one. No, I, I smoked several.
43:08
> >But you know, this particular cigar we did not have on the show, uh, although it is slated for maybe a, uh, an episode we're going to cover on uh, season 13. It is from Adventura Cigars and it is the Navigator.
43:24
> Good ol’ Boy Barker>Uh, real quick, did you say Ace Ventura?
43:26
> Good ol’ Boy Benjamin>No, bumblebee tuna.
43:28
> Good ol’ Boy Barker>Bumblebee tuna.
43:30
> >So the, uh, the rapper on this is San Andreas, uh, Maduro, the Binder, Sumatra, Indonesia. And the filler is Dominican Republic, Ecuador, Nicaragua. And it's aged for five years. Um, you know, uh, you know, sometimes when I read something like this ran across, uh, you know, kitchen sink is the first thing that runs in, across my mind. And you sure it's not Woody?
43:56
> >We've. We've had a lot of cigars that, you know, have this. A lot of things going on. And it really comes down to, you know, is it really have all of this great balance. I loved this cigar. And I just, you know, the first thing that I really was very oily, was leathery. And, you know, probably one of my favorite cigars is, uh, CEO, uh, Cao's Amazon, uh, Basin. And this was as close to that same taste profile that I really enjoy out of the Amazon basin. And, uh, this is one you can find this, uh, the price point is about half what you would probably have for Amazon Basin.
44:41
> >So that's what I really enjoyed about this. The size that I enjoyed is called Cabral.
44:47
> >That's kind of a new term. It's, uh, 56. No, I know.
44:52
> Good ol’ Boy Barker>Yeah.
44:52
> >So, but listen, uh, it's a very, uh, good cigar. Um, it's an interesting makeup of a retailer, um, out of Switzerland and hooked up with, uh, the guys from the Henderson Ventura is the, uh, blender for this from, uh, Tobacco, Lara William Ventura in the Doctor.
45:15
> >Um, and the retailer is Marcel Noble of, uh, Switzerland. And, uh, so these guys kind of hooked up, you know, to create this line. You know, we've had a lot of things, you know, where the retailer kind of steps into the manufacturing process, and you kind of scratch your head and go, I don't know if this is your calling, man. Uh, but, you know, I think this is the time where it has worked really exceptional. So I hope you'll definitely, uh, check out the Navigator by Aventura Cigars is my top pick for season 12.
45:45
> Good ol’ Boy Barker>Yeah, yeah, it was a good cigars. I don't know. That didn't make my list, but it was a good cigar for sure.
45:52
> >That's okay.
45:53
> Good ol’ Boy Benjamin>Is that because they don't make it in a Petite Lancero?
45:55
> Good ol’ Boy Barker>That is correct. That's right. If they made it in a Petite Lancero, been great.
46:01
> >Well, they do make one that's called the Francis D, which is 44 by 6, which is pretty close to a Petite Lancero.
46:08
> Good ol’ Boy Barker>So I'm listening.
46:09
> >Yes.
46:11
> Good ol’ Boy Benjamin>I think he's more intrigued by Francis's D.
46:18
> Good ol’ Boy Barker>You got me. You got me.
46:22
> >Benjamin, what were some of your top picks?
46:24
> Good ol’ Boy Benjamin>That puts me in the hot seat. So uh, I, I couldn't pick just one. So I've got three, uh, and these were late season picks for me. These are uh, some sticks that I ran to a little bit later in the year, but very glad that I did. The first one is going to be the Belgian Blue by Crown Heads. We uh, all know and love Crown Heads, especially here. It's a local brand for us. It's a good friend of ours, uh, in the industry. Uh, so this one is um, Nicaraguan, it's country of origin Mexican San Andreas wrapper, uh, Maduro with uh, Ecuadorian, Nicaraguan and Dominican Republic binder and filler. Um, this thing is a awesome long smooth sip, man.
47:08
> Good ol’ Boy Barker>Awesome.
47:08
> Good ol’ Boy Benjamin>Um, just all the perfect aged woody tones, the, the leather tones that you want. Um, maybe even a touch of like overripe, uh, like stewed berries to it. This thing hits.
47:25
> Good ol’ Boy Benjamin>Um, but yeah, definitely enjoyed this smoke. Definitely something that uh, I will be picking up as long as it's available now.
47:33
> >I think this was a new introduction, a new product from Crown Heads this year, right?
47:38
> Good ol’ Boy Benjamin>It is a brand new product. Literally hit shelves maybe a month ago.
47:44
> Good ol’ Boy Barker>Yep. Um, that was about a month ago.
47:47
> Good ol’ Boy Benjamin>It came out after the Belgian Blue Bull.
47:53
> Good ol’ Boy Benjamin>So it's a, it's a breed of beef.
47:56
> Good ol’ Boy Benjamin>Um, but yeah man, it's a soft box press situation. Nice, uh, oily wrapper. Uh, and I mean this thing just stacked dimes all the way through from front to back.
48:08
> Good ol’ Boy Benjamin>Um, just well constructed.
48:11
> Good ol’ Boy Benjamin>Um, and, and yeah, I think every time that I've been back in a tobacco shop that has one, I've picked up at least two.
48:16
> Good ol’ Boy Barker>I think they're a 12 count box too.
48:19
> Good ol’ Boy Benjamin>Yeah. So definitely one of those.
48:21
> Good ol’ Boy Barker>Yeah.
48:21
> Good ol’ Boy Benjamin>Um, user friendly situations.
48:24
> Good ol’ Boy Barker>Yeah. You know, under 200 bucks you can get, you know, some good cigars.
48:30
> Good ol’ Boy Benjamin>Yeah.
48:30
> Good ol’ Boy Benjamin>And then the second one for me is the uh, Matilda, uh, special edition 2024. So different than the limited release. Uh, and I was literally in the humidor at our local tobacconist picking up the Belgian Blue. Uh, and our good friend old Nader salad pretty much ran in the humidor and was like, hey wait, you have to smoke this. And I'm like, well I'm smoking both of them. So this is perfect.
48:58
> Good ol’ Boy Benjamin>Um, but this is Ecuadorian Sumatra wrapped, um, cigar with a Nicaraguan, Dominican, Peruvian binder and filler.
49:07
> Good ol’ Boy Benjamin>It smaller ring gauge. So uh, it's a, it's a six by 50. Um, so still a Toro, but that smaller ring gauge. And I think this is probably one of my hands down favorite things about Matilda cigars is it has, if you've ever had any type of seafood dish or if you've ever had any type of, like, Cajun dish with.
49:30
> Good ol’ Boy Benjamin>With the perfect amount of spice, the perfect amount of, like, cayenne pepper, um, that kind of hits on the back end, but then lights your. Your whole palate up in. In the best way possible. That's what this smoke was for me. Um, you know, it's. It's always one of those things where, like, it's a special edition, right?
49:51
> Good ol’ Boy Barker>Yeah.
49:51
> Good ol’ Boy Benjamin>Uh, so, you know, get them while you can.
49:55
> Good ol’ Boy Benjamin>Uh, but this thing is aces.
49:58
> Good ol’ Boy Barker>Matilda's just got bangers of cigars.
50:01
> Good ol’ Boy Barker>All their cigar line is just bangers. And that dude that owns it is salt of the earth, man. Just salt of the earth.
50:08
> >Yeah. I've had some solid sticks from Matilda as well.
50:11
> >I know I haven't had this limited release, but some other ones in their line. Really great.
50:17
> Good ol’ Boy Barker>Yeah.
50:18
> Good ol’ Boy Benjamin>Um, and then last, uh, for me is, um, the Intergalactic Event Horizon from Black Label Trading Company. This is. This is a brand that I'm circling, um, back to. The first couple of encounters that I had with them were some sticks that I didn't necessarily enjoy, uh, that had a lot of height, but I just think they weren't necessarily my palette. Um, but this Intergalactic Event Horizon, um, this is desert island smoke for me. Yeah.
50:47
> Good ol’ Boy Benjamin>100, man. It's in the right size.
50:50
> Good ol’ Boy Benjamin>Um, so I smoked the Petite Corona, uh, so 4.75 by 46.
50:57
> Good ol’ Boy Benjamin>Um, you're really getting the concentration of that Pennsylvania broadleaf wrapper.
51:03
> Good ol’ Boy Benjamin>Um, and it just. All of the. The big, bold chocolate coffee, black pepper, um, you know, kind of also fruit and raisins kind of scenario. It's the perfect mixture of spicy and sweet, um, with the Ecuador Habano and Nicaragua binder and filler.
51:24
> >Easy to find, this one.
51:25
> Good ol’ Boy Benjamin>No, not anymore. It's another, like, it's a yearly release. Kind of like the morphine is for them. Um, so, yeah, actually, uh, had a heartbreaking moment. I was.
51:37
> Good ol’ Boy Benjamin>I was at our favorite, uh, you know, cigar shop here on the east side of Nashville and went in and the box was still there. Right? It was like the last box they had. The last couple times I've been in there, they were out.
51:51
> Good ol’ Boy Benjamin>And, um, one of the guys that works at Brady was like, oh, man, there's one more left in here. And somebody had decided to put back a cigar into this box. That wasn't the cigar that went in the box. And I was like, uh, I'm gonna kick over a shelf. That's it, that's it. I'm about to wreck this thing to.
52:11
> Good ol’ Boy Barker>Do is to play grab bag and just put them back randomly.
52:14
> Good ol’ Boy Benjamin>Dude, I knew it was you.
52:15
> Good ol’ Boy Barker>Yeah.
52:16
> Good ol’ Boy Benjamin>Sly fox. But yeah, very big heartbreak. Um, you know, I normally don't cry in public, but I was really close and uh, if, if I do find them. This is boxworthy only, um, share with close friends. But if you, if you find one, smoke it, smoke it, smoke it, smoke it.
52:38
> Good ol’ Boy Barker>Yeah, no, that's great, man.
52:41
> Good ol’ Boy Benjamin>So, yeah, those are, that's, that's as far as I could narrow it down, uh, without getting in trouble.
52:49
> Good ol’ Boy Barker>So I could talk for days.
52:51
> Good ol’ Boy Benjamin>Yeah.
52:52
> Good ol’ Boy Benjamin>Go over your seven cigars that I've got.
52:55
> Good ol’ Boy Barker>I actually took one out, but I've got a list of my top four now.
53:01
> Good ol’ Boy Barker>Um, and you know the. I did not expect this one to get on my list.
53:08
> Good ol’ Boy Barker>Uh, and I just smoked it a week ago. And a week ago, my God, I. When I tell you angels from heaven start singing when you light this cigar. You better believe it. So from foundation, which is one of my rapidly becoming one of my favorite brands now, it's the High Claire Castle series. And this one's called The CentenJer sin Jer s e n E T J E R um, I'm, you know, I was not a good geologist.
53:44
> Good ol’ Boy Benjamin>Good with the words we know.
53:46
> Good ol’ Boy Barker>Yeah. But it's, it's to celebrate 100th anniversary of this discovery of the Egyptian pharaoh Tutankhamun. His tomb. And so like they come in a tomb shaped box, a sarcophagus box. And it's really cool. Um, now it's, it's interesting the way they do things.
54:05
> Good ol’ Boy Barker>Um, like, so their wrapper is a Habano Ecuadorian 7th Priming and their um, binder is Brazilian Matafina. And they don't disclose the filler, but it's a six, six and three quarter by 52. Uh, and it's like a perfecto. It's got a, you know, um, and it's, it's fantastic. And I'd say if you get a chance to get any of these at your local shops, you need to pick them up because this thing smokes slow and low. It doesn't get, it doesn't get hot on you. It didn't, it didn't get any. The flavor changed beautifully throughout it. It was nice and oily, just very consistent.
54:51
> Good ol’ Boy Barker>And I, uh, was really surprised by smoking it have you guys had a chance to smoke any of them?
54:56
> Good ol’ Boy Benjamin>So I haven't smoked this edition of it, but I smoked the one last year.
55:01
> Good ol’ Boy Barker>Okay.
55:02
> Good ol’ Boy Benjamin>And, and could not echo that sentiment anymore. Specifically from foundation perspective. Nick, uh, and his team, uh, fantastic, absolute bangers, man. And, and everything from something that is very price approachable, um, to, you know, all the high end sticks, you know, that you can smoke, uh, but, but they tend to consistently land somewhere in the middle. From that perspective, man, they couldn't be more accessible, uh, for cigar smokers. And so if you've been out there kind of looking for a brand that's going to do that for you, uh, it's foundation cigars.
55:41
> Good ol’ Boy Barker>Well, we look forward to doing an episode for season 13 coming up, I believe. Yep, season 13. I can't believe it.
55:50
> Good ol’ Boy Barker>Um, next on my list is gonna be the Illusion group of five, which we did in our blind episode.
55:56
> Good ol’ Boy Benjamin>Some of us haven't got a chance.
55:59
> Good ol’ Boy Barker>To listen to that episode where Benjamin missed out.
56:01
> Good ol’ Boy Barker>Just uh, go ahead and circle back and, and type in your comments. The blind episode and it'll bring it. Pop it right up. I can't think of the name of the episode because Mike names them all these funny things and I don't remember them sometimes.
56:16
> Good ol’ Boy Benjamin>Did I miss out or did somebody leave me hanging?
56:18
> Good ol’ Boy Barker>Uh, I think that I might have had a few too many drinks and smoked your blind stick by mistake.
56:24
> Good ol’ Boy Barker>That's my fault and I apologize.
56:28
> Good ol’ Boy Barker>Anyway, so next on my list is going to be natural cigars.
56:34
> Good ol’ Boy Barker>Their first harvest. I don't know if you remember that at all, but it, um, they are in a colder climate. Um, and they're all in like a valley. The, the, all their stuff is grown in the valley of a cold climate. Um, man, I can't think of where they're from, but they are just fantastic cigars. Um, here you go. I got them pulled up right here.
57:05
> >Yeah.
57:05
> Good ol’ Boy Barker>Uh, Dominican. They're grown in, in the mountains of the Dominican Republic at a higher climate, at a higher elevation. And all their greenhouses are open air greenhouses and they control the watering with the nutrition up there. It's crazy. Um, but I got to talk to them at the pca and they had one.
57:22
> Good ol’ Boy Barker>They only give us one of these cigars at the pca.
57:25
> Good ol’ Boy Barker>Which good. Uh, I mean they only made a few 100 boxes of it, so. But man, this cigar will ever be in my memory. Like I smoked it in my front porch, just hanging out and had a good bottle of bourbon with me.
57:39
> Good ol’ Boy Barker>And uh, man, it was just a Fantastic experience. Like, the cigar itself was an experience. And. And they're piros, so I.
57:48
> Good ol’ Boy Barker>And being that colder climate and the soil that is, man, it just makes for a totally different smoke. And, uh, if you guys find those in your cigar in your lounges, it's called the First Harvest. Y'all should pick those up for sure.
58:03
> Good ol’ Boy Barker>And, uh, lastly on my list is going to be Peter. Uh, the. Peter James by Luciano. You guys remember that from PCA and. Which is also on the PCA episode.
58:14
> Good ol’ Boy Barker>We talked about both of these cigars on the PCA episode, which you can go back in our back catalog and listen to those episodes also.
58:24
> Good ol’ Boy Barker>Um, do you guys remember that one? So Peter James has.
58:26
> Good ol’ Boy Barker>Is a. Like a leather. He makes leather goods.
58:30
> Good ol’ Boy Benjamin>Yeah, I think I've got one sitting in my humidor.
58:33
> Good ol’ Boy Barker>Yeah. Yeah, I believe you do as well.
58:36
> Good ol’ Boy Barker>Um, he partnered with him to make a luxury brand, is what they're kind of calling it.
58:41
> Good ol’ Boy Barker>Um, but, man, that's probably the best thing that Luciano's ever done.
58:47
> Good ol’ Boy Barker>And I'm a big. I'm a big fan of Luciano. He makes great cigars.
58:50
> Good ol’ Boy Benjamin>Can we say it looks like it's in a lipstick box?
58:53
> Good ol’ Boy Barker>Yeah. Yeah, it does look like eyeshadow almost, you know, but, like, gold and white. But it's like the luxury. They're going the whole styling for it, so it's like. I wouldn't have thought there was a cigar in that box, but there was, and it was fantastic.
59:11
> Good ol’ Boy Barker>Um, and they don't really tell you much about it either.
59:13
> Good ol’ Boy Barker>Binder, filler, rapper. They don't really tell you much about it, so. But you can listen to what we talked about it on our last back episode, uh, for the PCA of 2024. And we're looking forward to doing PCA of 2025 this year in New, uh, Orleans. Is that right?
59:29
> Good ol’ Boy Benjamin>Yes.
59:31
> Good ol’ Boy Barker>Yeah. And I believe it'll be more than just myself and Rich there this year, so. Looking forward to that. Have a good time with the boys.
59:40
> Good ol’ Boy Benjamin>Yeah. Nolan's in July. Can't wait.
59:43
> Good ol’ Boy Barker>Yeah, I thought it was March. Is it July?
59:46
> >I think it's March.
59:48
> Good ol’ Boy Benjamin>Okay.
59:48
> Good ol’ Boy Barker>Yeah, it's March. Yeah.
59:50
> Good ol’ Boy Barker>But speaking of Rich, we've got his top four up here, too. You guys want to. You guys want to do one? I'll do one. How do you want to do this?
1:00:00
> >I'll start. Uh, so the first one on his list is. Was on the Wildfire episode. We covered the whole product line. And, uh, he, uh, picked the Hook as, uh, one of his top picks. Great cigar and uh, yeah, really, uh, great line.
1:00:17
> >Um, should definitely, uh, check out our episode where we covered the entire product line from Wildfire. And, uh, that was, uh, definitely one of the better sticks in the, uh, lineup.
1:00:29
> Good ol’ Boy Barker>Yeah. And then on his. His next pick was the, uh, Crown Heads Coronada Habano, which was the new release this year for Crown Heads. They did a Habano and a Maduro version of it. Um, both fantastic cigars. I mean, I'm a fanboy of Crown Heads, as we all know. And, you know, I. I'm just. He makes such great cigars.
1:00:52
> Good ol’ Boy Barker>He's got a really, really good palette. And, uh, I love what he's doing. So if you guys get a chance to try those, you guys should definitely try those.
1:01:01
> Good ol’ Boy Benjamin>That's truth. Um, and then the.
1:01:04
> Good ol’ Boy Benjamin>The last one, uh, we already kind of got into foundation a little bit, so the last one on his list, um, is the Herbert Spencer, uh, by Jake Wyatt Cigars. And actually, I. I stole one of these out of your humidor, uh, Barger.
1:01:18
> Good ol’ Boy Benjamin>And I know, um, now you had multiple of them, which is why I chose it, but this thing.
1:01:24
> Good ol’ Boy Benjamin>Dude, this thing rocks. Yeah.
1:01:27
> Good ol’ Boy Benjamin>Beautiful. San Andreas Maduro rapper.
1:01:29
> Good ol’ Boy Benjamin>Demonic Dominican. Dominican binder. Sound like Barger over here.
1:01:35
> Good ol’ Boy Benjamin>Um, can't help it.
1:01:36
> Good ol’ Boy Barker>I just got a tooth pulled.
1:01:38
> Good ol’ Boy Benjamin>Yeah, you just can't read. Dude. It's okay. We still love you.
1:01:43
> Good ol’ Boy Barker>I know.
1:01:44
> Good ol’ Boy Benjamin>Uh, but not. Not only is this a great smoke, man. So it's a beautiful cigar. So, um, it's not a classic barber pole, but on the foot, um, and on, um, the heel of the cigar, there's a lighter wrapper that's just kind of makes this, like, spiral design around, you know, the. The pole ends, uh, of the smoke. And so makes you. It makes you feel fancy smoking it too, because it's got a little bit of that cool artistic flair and is a real nod, um, to the skill of the people that put these things together. You know, uh, these premium tobacco, man, is handmade.
1:02:26
> Good ol’ Boy Barker>Yeah.
1:02:27
> Good ol’ Boy Benjamin>Start to finish. And it takes a real.
1:02:30
> Good ol’ Boy Benjamin>It's a, you know, very akin. It's a trade.
1:02:33
> Good ol’ Boy Barker>Right.
1:02:34
> Good ol’ Boy Benjamin>Like, it's a. It's a learned skill that takes time to perfect. Um, and they've definitely embodied that and paid, you know, homage to it with, ah, with that Jake Wyatt smoke.
1:02:45
> Good ol’ Boy Barker>Yeah. And the Herbert Spencer part of it. Do you guys know a little bit about that as well?
1:02:50
> Good ol’ Boy Benjamin>I went to high school with Herbert Spencer.
1:02:52
> Good ol’ Boy Barker>Well, it's, uh, it's a nod to the, uh, aa Alcoholics Anonymous. It's Herbert Spencer's.
1:03:02
> Good ol’ Boy Barker>I Don't know, Rich. Rich can tell you way more about that than I can, but it's kind of a nod to aaa. And being sober.
1:03:08
> >Huh? Interesting choice.
1:03:09
> Good ol’ Boy Barker>Which is. Which is really cool because, you know, I believe that, you know, the owner of that company is also sober. So, like, it's. It's cool being able to incorporate multiple aspects and avenues into this business.
1:03:22
> Good ol’ Boy Benjamin>You know, uh, Herbert Spencer also originated the expression survival of the fittest.
1:03:29
> Good ol’ Boy Barker>Oh, there you go.
1:03:29
> Good ol’ Boy Benjamin>Uh, which he coined in Principles of Biology in 1864.
1:03:35
> Good ol’ Boy Benjamin>He was in, uh, obviously being heavily influenced by Darwin.
1:03:38
> Good ol’ Boy Barker>Yeah. Oh, Charles.
1:03:44
> Good ol’ Boy Barker>Well, you guys want to take a minute and talk about the state of cigars this year?
1:03:49
> >Yeah, sure. You know, just, uh, there were some continuations of a theme, you know, I think definitely, you know, across the spectrum of a lot of things we cover here on sip.
1:04:00
> >Suds and Smokes are celebrity endorsed products.
1:04:03
> >And I don't think there's been a massive invasion, you know, of celebrity cigars. Um, we covered one, which was the Knucklehead. Um, that was from, uh, Guy Fieri.
1:04:18
> Good ol’ Boy Benjamin>Knuckle sandwich.
1:04:19
> >Knuckle sandwich, right. I'm sorry. Thank you.
1:04:22
> >And, um, you know, I just don't. I don't see a whole lot of those coming into this space. You know, uh, we did one with, uh.
1:04:31
> Good ol’ Boy Barker>We did one with, uh, Escobar.
1:04:34
> Good ol’ Boy Barker>Yeah, well, Escobar did one, but then we also did one with, uh.
1:04:40
> Good ol’ Boy Benjamin>Oh.
1:04:41
> Good ol’ Boy Barker>Oh, what's that? Not. Not Camacho. Starts with a C.
1:04:45
> Good ol’ Boy Barker>Korea. Uh, no, it's one of the, uh.
1:04:50
> Brent>Oh.
1:04:50
> >Anyway, drawing. I think my point is that I just don't, uh. It's been a trickle, and I think it's gonna stay like that.
1:04:59
> >I'm expecting, you know, a lot of continuation of really high quality products that are doctor based.
1:05:05
> >I really think that, you know, that seems to have the hot hand of innovation right now are a lot of tobaccos that are, you know, uh, sourcing.
1:05:16
> Good ol’ Boy Barker>Sorry.
1:05:18
> >Yeah. Thanks.
1:05:19
> Good ol’ Boy Benjamin>Squirrel.
1:05:20
> >Four HOURS later.
1:05:23
> Good ol’ Boy Barker>Come see me, man. I'm sorry.
1:05:26
> Good ol’ Boy Barker>Yes, I. I agree with what you said.
1:05:29
> >I'm sorry.
1:05:30
> Good ol’ Boy Benjamin>What were we talking about?
1:05:32
> Good ol’ Boy Barker>You were talking about the state of cigars and how interesting it's feeling.
1:05:35
> Good ol’ Boy Barker>It seems there's not a lot of celebrity. There's not a whole lot of celebrity intertwining. But, you know, I think if you.
1:05:43
> Good ol’ Boy Barker>If you really take a look there, there's. There's a decent amount, but it's not as heavy as you think. Not as much as the spirits realm.
1:05:49
> >Yeah.
1:05:50
> Good ol’ Boy Barker>Or the beer realm, or any other realm. I think we cover.
1:05:53
> >I think the flood is going to continue for, you know, puro products that are all, uh, the way, you know, sourced, uh, from Nicaragua across the board. And, uh, I just don't know if you can look at, at that approach and say, is the 47th product that is coming, you know, uh, that is a puro across the board, is it really going to stand out? You know, in the humidor? I just feel like that space is just packed, you know, and I, every time I pick one up, I go, okay, so what's gonna be different about this one than the other 46 that I've had?
1:06:33
> Good ol’ Boy Barker>You know, I love puros, man. I, I think so. I, I mean, maybe spicy. Well, our palates are a little different. I like certain things you don't like. And so, like, I pick up on some nuances from puro standpoints, like, you know, elevated in soil, like where it's grown, what region it's from. Like, it makes the difference. And you can, it's subtle, but the same could be said for, for bourbon. You know, it's. You could put the same ingredients in the same type of still in two different places and it come out different. You know, that's just my opinion.
1:07:12
> Good ol’ Boy Barker>Yeah.
1:07:13
> Good ol’ Boy Benjamin>Uh, you know, I, I think it's also from there too. It, you know, the, the thing that, that really also drives that puro, you know, engine is.
1:07:30
> Good ol’ Boy Benjamin>Tobacco is, is terroir driven, right?
1:07:33
> Good ol’ Boy Benjamin>It, it depends on elevation and rainfall and, and soil composition and, you know, so all of these factors are going to change, you know, year over year, you know, depending on what's happening in those regions. Um, and, and then, you know, then they have to go to be, you know, fermented. Right? And then they've got to spend time, you know, mellowing out and becoming the things that, uh, you know, are finally rolled up and we enjoy. Um, and, and so it's also something that you can, you know, if you want to nerd out about it, you can, you can start to deep dive into it. And I think we're seeing especially some of these, you know, newer brands. Um, you know, like, you were, you were talking about the natura being a little bit more transparent about, you know, exactly what's happening. There's a couple of cool, you know, documentaries, um, situations on YouTube where you get to go behind the scenes at, you know, dab it off, you know, fields and, and see these things, you know, come from seed to shop, which I think is incredible.
1:08:38
> Good ol’ Boy Benjamin>Um, you know, but even then, you know, blending is, is still the spice of life and to have the opportunity, you know, to pull things from different regions, um, even though they may, um, really thrive in one region versus the other is, you know, the, the journey to get to all of those complexities that, that you're, you know, trying to nail down when, when you're smoking a cigar. If, you know, if, if you're trying to get into the weeds about it.
1:09:15
> Good ol’ Boy Barker>Yeah, no, I definitely agree with, with all of that. You know, it's, it's flavor distinct. You can tell lots of different things just by, you know, where something's grown and how it's coming out.
1:09:27
> Good ol’ Boy Barker>You know, I think the big question.
1:09:29
> >Mark for me is what is going to happen with the Cubana market with a massive change in administration and approaches on tariffs, uh, in the US Market. And even if those things were to change and alter the landscape, would the, would those, would they choose to distribute to the US because they're just sending the vast majority of those products from Cuba to China and the, you know, so many other parts of the world are just not being able to enjoy those products. And I really wonder if that landscape is going to change and alter. You know, um, that's a big question mark that I have.
1:10:18
> Good ol’ Boy Barker>You know, back when it was opened up or we could go, you know, back and forth, um, there, it never changed in my opinion. I didn't see a big incorrect.
1:10:32
> Good ol’ Boy Barker>I, I honestly I, I see it slowing down almost. And the number of fakes that are being produced right now are outweighing all of the, the whatever they're producing per year down there anyway. And so most of what people are, are getting are second rate, you know, floor cigars with a Cuban wrapper on it or Cuban label and, and packaging. And it's just like, it's so hard to even realize they're making the fakes so good now that, that you, you have to know to be able to tell.
1:11:09
> >Well, and I think the big thing that's entering this space is bang for Buck. And I would say that even if you were to alter and change the distribution lines or the tariff, you know, control elements that are in place right now, would they even, would they even approach to, to have bank for Buck? That would be on par. I mean I, I absolutely would have that adventura cigar all day long over the vast majority of Cubans that I've had.
1:11:37
> Good ol’ Boy Barker>Oh, 100. I would definitely take a Dominican Nicaraguan, uh, over Cubans. And people give them to me all the time. And I'm like, cool, thanks. And I'll just Put up my humidor and smoke something else.
1:11:49
> >Yeah, as. Yeah, we all do that, you know, quite a bit.
1:11:53
> Good ol’ Boy Barker>Yeah. And so it's just like I'll give them to somebody for a Christmas gift if they want, you know. Oh, I've never had this. Well, here, just take that one. You know, Merry Christmas, you know, But I mean, honestly.
1:12:05
> >But don't touch my Bolivias.
1:12:07
> Good ol’ Boy Barker>Yeah, right. That's right. Yeah, leave those alone. But like, the ones that say finka.
1:12:12
> >Uh, aren't for you.
1:12:13
> Good ol’ Boy Barker>Yeah, right, that's right.
1:12:14
> >No touchy.
1:12:16
> Good ol’ Boy Barker>But like, if I'm gonna, you know, day to day smoke cigars, I'm gonna smoke something I like. Like something from crown heads or wildfire or foundation or, you know, Jake Wyatt or, you know, somebody. Even the adventura stuff, I'd rather smoke something that I know. One, I'm gonna enjoy the flavor and taste of and two, it's gonna be consistent.
1:12:35
> Good ol’ Boy Barker>And that's, that's really where it gets me is that if you can get a consistent product and you can do, you know, you can make your point across without having to 1 break the bank or 2 copies what someone else is doing, then you. You got me, you know, Sounds like.
1:12:52
> Good ol’ Boy Benjamin>A pretty well sought after American whiskey brand.
1:12:59
> Good ol’ Boy Barker>Yeah. Uh, which one would that be a.
1:13:02
> Good ol’ Boy Benjamin>Lot of, A lot of hype for?
1:13:05
> Good ol’ Boy Benjamin>You know, some, some things that you can pick up on a more consistent basis.
1:13:08
> Good ol’ Boy Barker>Oh, yeah, you know, does it rhyme with damn tinkle?
1:13:13
> Good ol’ Boy Benjamin>You know, our home, our homies at the, at the Sazerac house, man.
1:13:17
> Good ol’ Boy Barker>Yeah. You mean the Lord and saviors of the bourbon world.
1:13:24
> Good ol’ Boy Benjamin>My fireball, folks. By fireball.
1:13:27
> Good ol’ Boy Barker>That's right. That's right.
1:13:29
> >I personally like the, the, you know, barrel pick fireballs.
1:13:33
> Good ol’ Boy Barker>Yeah. Yeah.
1:13:35
> Good ol’ Boy Barker>So what do you, what are you guys looking forward to next year?
1:13:42
> >Oh, I would just love a, a better measure of innovation. You know, I love the fact that um, there were so many products here, even on our best of that were brand new products that were introduced. But it just, it felt like a trickle, you know, at the end of the day. And I just.
1:14:07
> >Is, is this a shockwave on lack of demand?
1:14:13
> >Uh, you know, in the base of consumers, you know, the onslaught of regulations to consume and enjoy cigars and restaurants and bars and you know, it's just, has just been attacked at every waking moment and you know, are, uh, we still going to be relegated to private clubs and you know, having to always go outside, you know, or something else? And I, I would like to think that there is just there, there are a lot of Things that can be done, you know, in accessibility and enjoyment and innovation. New products.
1:14:57
> Good ol’ Boy Barker>Yeah, and I, I definitely agree with you on the, um. All the litigation and stuff needs to just calm down. You know, like, we're not trying to tell you guys what you can and can't do.
1:15:09
> Good ol’ Boy Barker>We're just trying to have our freedoms. Right.
1:15:13
> >Until it moves in my space.
1:15:14
> Good ol’ Boy Barker>Yeah, that's right. It's just we want to smoke cigars and hang out and. And being so limited in locations of where you can do that is really troubling as well, even for the industry.
1:15:26
> >Well, I'll throw at a topic that we, uh, that, you know, I think is worthy of our, you know, our best of episode here is do you think that THC products are displacing market share for cigars?
1:15:42
> Good ol’ Boy Barker>Well, that's, uh, Absolutely, they are, because you've got younger generations going towards those products instead of quality tobacco.
1:15:54
> >So they're going straight from Swisher Sweets directly to thc. So.
1:15:58
> Good ol’ Boy Barker>Yeah, well, they're using the regulated THC in the swish or sweet.
1:16:02
> Good ol’ Boy Benjamin>And. And I think. I think another piece to that puzzle is, you know, consumption of, uh, alcohol is down in that demographic also.
1:16:12
> Good ol’ Boy Barker>Right.
1:16:12
> Good ol’ Boy Benjamin>Like, you know, and. And where.
1:16:16
> Good ol’ Boy Barker>Because they're smoking more weed, that.
1:16:17
> Good ol’ Boy Benjamin>That handshake, you know, kind of happens is. Is between, you know, a glass of wine or a whiskey or rum, you know, so kind of iconically, if you will, with a cigar, um, you know, you don't. You don't get stoned and then go, man, I'd really like to, you know, spend 40 bucks on this Nicaraguan puro, uh, and.
1:16:39
> Good ol’ Boy Benjamin>And sit here and try to smoke this thing for an hour and a half, two hours.
1:16:42
> >I'm gonna say that that is a. That's effect versus experience.
1:16:46
> Good ol’ Boy Benjamin>Yeah.
1:16:47
> >Yeah. That's the difference between that choice. And I. I think as a consumer, uh, I will choose experience, um, you know, first. And that is probably a component of age, you know, as well.
1:17:02
> Good ol’ Boy Benjamin>100.
1:17:02
> >Yeah.
1:17:03
> Good ol’ Boy Barker>Well, I mean, here's the thing, though. I'm. I'm a purveyor of all things, as we know. I. I dabbled in the THC as long, and I, uh, love my cigars. But those two things can coexist.
1:17:14
> >I like feeling my feet.
1:17:19
> Good ol’ Boy Barker>We'll save that on. I can't swing my golf club for.
1:17:26
> Good ol’ Boy Barker>But no, I think with all things, there's a moderation for sure. But, like, I mean, those two things can coexist, and they can coexist well. And I think that there is a Demographic for that, and we are that demographic. You know, our. I guess my generation would be the demographic that can weave those two things together. And it's up to us to educate the people that are coming into being able to smoke tobacco now and being able to do these things now and to point them in the right direction. You know, I mean, but is it.
1:17:57
> Good ol’ Boy Benjamin>Is it a good thing to weave those two together? Right? I mean, I think that as stringent as, you know, a lot of the legislation is on premium tobacco, um, you know, I think it, especially in our region of the world, tends to be just as much, if not more stringent on, you know, THC derived products.
1:18:18
> Good ol’ Boy Barker>Yeah, yeah.
1:18:19
> >And I think when you get into that, you know, bang for buck, and you talk about it from an ah effect, you know, um, perspective, uh, do I want to spend 20 bucks to get stoned, or do I want to spend 20 bucks to have a nice, you know, leisurely hour smoke?
1:18:39
> Good ol’ Boy Barker>Why can't I spend 10 bucks and. 10 bucks.
1:18:44
> >Good luck with that.
1:18:45
> Good ol’ Boy Benjamin>Yeah, you do. You do whatever you want to with that.
1:18:48
> Good ol’ Boy Barker>You can listen to our $10 blind in our back catalog, and that will help you make a better educated decision.
1:18:55
> >All right, well, uh, let's wrap up, uh, for today. Burger.
1:19:00
> Good ol’ Boy Barker>Yeah, man. I'd like to thank both of you guys for being here. Good old boy Mike. Thank you for being here.
1:19:05
> >Hey, uh, thanks for joining us for this, uh, best of discussion. Come back, enjoy another great episode of Sip, Suds and Smokes. We have a really good back catalog, and I'll ask you to keep on.
1:19:16
> Good ol’ Boy Barker>Sipping and, uh, good old boy Benjamin.
1:19:18
> Good ol’ Boy Benjamin>Dude, it's been, uh, it's been a great, you know, full calendar year with the Sip Suds and Smokescast and hanging out with you guys and really getting to dive into something that was just more of a leisurely hobby that's. That's turned into a really cool passion. And, uh, man, you know, I can't be more of a proponent of people not only checking us out and. And forming their own opinion with all of the rants and side conversations we get into. Um, but I look forward to 2025 and continuing to hang out with you awesome dudes, you know, and as always, man, smoke me if you got them.
1:19:55
> Good ol’ Boy Barker>Yeah, for sure. Yeah. And definitely thank you guys for listening and thank you all the brands that have been a part of our catalog this year of season 12. Hats off to all of you. You've all done a great job in, in making quality, good cigars for this year.
1:20:12
> Good ol’ Boy Barker>And, uh, we look forward to smoking a lot with you this next coming year pca. Getting a handshake and get in yalls faces and tell you what we don't like. You know, and I'm sure you guys are gonna love that too. But you know as for every day I always say keep on smoking no matter what it is.
1:20:33
> Good ol’ Boy Barker>And uh, we're gonna sign off and we hope you all have a good evening.
1:20:39
> Good ol’ Boy Benjamin>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap the subscribe button.
1:20:48
> Brent>Give it a little tappy tap tap taparoo.
1:20:51
> Good ol’ Boy Benjamin>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 ah info at sipsuds 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.
1:21:16
> Good ol’ Boy Benjamin>You'll also be able to interact with the thousands millions of other fans on those social media platforms.
1:21:26
> Good ol’ Boy Benjamin>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.
1:21:48
> >This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the Basement studios.
1:21:59
> Brent>Your host, the Good Old boys.
1:22:01
> >We'll see you all next time.