Latest / Whiskey Chasers / A Overholt Monogahela Rye and Cornell and Diehl riverboat gambler!

Transcript

A Overholt Monogahela Rye and Cornell and Diehl riverboat gambler! · Whiskey Chasers

• 0:09
  SPEAKER_02: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
• 0:17
  SPEAKER_02: All while enjoying a glass.
• 0:19
  SPEAKER_02: I'm Steve.
• 0:20
  SPEAKER_02: I'm Nick.
• 0:21
  SPEAKER_02: And I'm Chris.
• 0:22
  SPEAKER_02: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
• 0:28
  SPEAKER_03: The cork really sets this thing off.
• 0:30
  SPEAKER_03: It's a cool cork.
• 0:32
  SPEAKER_02: What is this?
• 0:33
  SPEAKER_02: We've yet to say.
• 0:34
  SPEAKER_02: Oh, the bottle.
• 0:35
  SPEAKER_02: This is A Overholt.
• 0:37
  SPEAKER_02: A overhold.
• 0:38
  SPEAKER_02: Monga Hala rye.
• 0:40
  SPEAKER_02: Like Abraham, which is his name.
• 0:42
  SPEAKER_02: Abraham Overhold.
• 0:44
  SPEAKER_02: But this is a special release.
• 0:46
  SPEAKER_03: Great rye whiskey.
• 0:47
  SPEAKER_03: Monica Hala Mash.
• 0:49
  SPEAKER_02: Yeah.
• 0:50
  SPEAKER_02: This is the first in the line of A Overholz bottles.
• 0:55
  SPEAKER_02: Uh, it is with Overhold's kind of rebranding and bringing themselves back to Pennsylvania.
• 1:02
  SPEAKER_02: This is their first bottle.
• 1:04
  SPEAKER_01: I was hoping you say back to life, and I was thinking Evanescence.
• 1:07
  SPEAKER_03: I was thinking of uh it's always sunny going back to Philly, Philly, Philly.
• 1:11
  SPEAKER_03: But yeah, it is fancy.
• 1:12
  SPEAKER_03: He still has his face on the top.
• 1:14
  SPEAKER_03: Yep.
• 1:14
  SPEAKER_03: I love it.
• 1:14
  SPEAKER_03: On the just on the top.
• 1:16
  SPEAKER_03: I love how it's red too.
• 1:16
  SPEAKER_03: And everything else?
• 1:18
  SPEAKER_03: Something else, yeah.
• 1:19
  SPEAKER_03: But that cork, it's got like a wood top with a with like different uh like it's been turned on a table kind of it almost looks like it's a screw top.
• 1:29
  SPEAKER_03: Yeah, I thought it was.
• 1:30
  SPEAKER_03: I forgot.
• 1:30
  SPEAKER_03: Then I started trying to screw it and I was like, oh, it's a cork.
• 1:33
  SPEAKER_03: Yeah, because all the other stuff besides the tenure is a is a screw top.
• 1:37
  SPEAKER_03: Really?
• 1:38
  SPEAKER_01: Even the 114?
• 1:39
  SPEAKER_03: Yeah, pretty sure I was a corky.
• 1:42
  SPEAKER_03: A screw top, yeah.
• 1:43
  SPEAKER_03: Okay, all right, all right.
• 1:44
  SPEAKER_03: Yeah, fancy, fancy.
• 1:46
  SPEAKER_03: A overholt rye, monicah mash.
• 1:50
  SPEAKER_03: Yep.
• 1:50
  SPEAKER_03: So like a sour mash, but this is monicahalo mash.
• 1:53
  SPEAKER_03: But Pennsylvania.
• 1:55
  SPEAKER_02: We're going back to Pennsylvania.
• 1:56
  SPEAKER_02: This is 80% rye, 20% barley, malted barley.
• 2:01
  SPEAKER_02: 95 proof, and 80%.
• 2:03
  SPEAKER_01: It's all the monicahala.
• 2:05
  SPEAKER_02: Yes, the the the 80% rye is mongahala rye, which is a type of rye out of Pennsylvania.
• 2:11
  SPEAKER_02: It was the first kind of rye that really gained notoriety.
• 2:15
  SPEAKER_02: It's from western Pennsylvania, it's what was used before the Wicker Rebellion.
• 2:21
  SPEAKER_01: It's considered the traditional, quote unquote traditional.
• 2:24
  SPEAKER_02: This is it's the first type of rye that really gained notoriety.
• 2:28
  SPEAKER_02: This is this is became known as a good rye.
• 2:31
  SPEAKER_03: A good rye.
• 2:32
  SPEAKER_03: It says on the Bible, but the bottle we are receiving our rye's original Monica Hila Roots in honor of our founder, the proudly Pennsylvanian A.
• 2:41
  SPEAKER_03: Overhole.
• 2:42
  SPEAKER_03: Interesting.
• 2:43
  SPEAKER_03: Aged four years.
• 2:43
  SPEAKER_03: For anybody that was wondering, we're gonna smoke with it.
• 2:46
  SPEAKER_03: Why not?
• 2:47
  SPEAKER_03: What are we smoking?
• 2:48
  SPEAKER_03: Why wouldn't we, right?
• 2:49
  SPEAKER_03: Why wouldn't we?
• 2:50
  SPEAKER_03: We're smoking something I have not smoked ever.
• 2:53
  SPEAKER_03: Ever.
• 2:53
  SPEAKER_03: Ever.
• 2:54
  SPEAKER_03: This is something new.
• 2:55
  SPEAKER_03: This is something I've been waiting on.
• 2:57
  SPEAKER_03: This is something from 2016.
• 2:59
  SPEAKER_02: Well, all right.
• 2:59
  SPEAKER_02: So nine years old.
• 3:01
  SPEAKER_02: Yes.
• 3:01
  SPEAKER_02: Aged nine years.
• 3:03
  SPEAKER_03: Riverboat Gambler by Cornell and Deal.
• 3:06
  SPEAKER_02: That's a sweet name.
• 3:07
  SPEAKER_03: Very cool label that you'll have to look at.
• 3:11
  SPEAKER_03: It's just what you'd think.
• 3:12
  SPEAKER_03: Riverboat Gambler says in the tradition of the mysterious Mississippi Riverboat Gambling Men, a flavorful blend of the South's tobaccos, burlies, Virginias, and Pariq with an exotic taste of Turkish leaf.
• 3:25
  SPEAKER_03: The odds are with you when you try this blend.
• 3:27
  SPEAKER_03: So I've never had anything that I can think of that have been that has been, you know, burlies, Virginias, and Pariq with Orientals, which is what this basically is.
• 3:38
  SPEAKER_03: Maybe I have, but I just can't think of like the addition of a Turkish, like an Oriental, it's kind of interesting.
• 3:44
  SPEAKER_03: So and knowing Cornell and Deal, this has got to be heavily burly.
• 3:46
  SPEAKER_03: So we're gonna find out.
• 3:47
  SPEAKER_03: November 2016.
• 3:49
  SPEAKER_03: Let's pop her open.
• 3:50
  SPEAKER_03: That one had some air.
• 3:51
  SPEAKER_03: I can feel it hit my finger when it came out.
• 3:54
  SPEAKER_03: The air.
• 3:54
  SPEAKER_03: I never had this, but this one did get really good reviews back in the day when I bought it.
• 3:59
  SPEAKER_03: So I don't know.
• 4:00
  SPEAKER_03: I like one of those things I bought.
• 4:01
  SPEAKER_03: I bought two of them, put them back, and just never thought about it again.
• 4:05
  SPEAKER_03: So we'll find out.
• 4:06
  SPEAKER_02: So doing some research on Monga Hale rye and kind of what made it it.
• 4:11
  SPEAKER_02: So there's obviously like the strength, like the area and all of that.
• 4:16
  SPEAKER_02: But because of the area, corn was not very plentiful.
• 4:19
  SPEAKER_02: It wasn't the type of thing at the time.
• 4:21
  SPEAKER_02: So it was all very rye forward.
• 4:23
  SPEAKER_02: It was always just a combination of rye and barley.
• 4:26
  SPEAKER_02: There was that's the combination, usually a four to one.
• 4:30
  SPEAKER_02: So like this one, 80 and 20, 80 rye, 20% barley.
• 4:34
  SPEAKER_02: Also, always a sweet mash.
• 4:37
  SPEAKER_02: So they sour mesh was not really a known thing at the time, or at least not regularly used.
• 4:42
  SPEAKER_02: Also, it was usually used in a three-chamber still, which is a combination of a column still and a pot still, so kind of a combination still going on at the time.
• 4:53
  SPEAKER_02: Before you go on, yeah.
• 4:55
  SPEAKER_02: What's the smell of that?
• 4:56
  SPEAKER_02: Muscadine grapes.
• 4:58
  SPEAKER_02: Muscadine grapes.
• 4:59
  SPEAKER_02: Okay.
• 4:59
  SPEAKER_02: I'm curious if Chris agrees.
• 5:01
  SPEAKER_03: It's got a it's got a very pungent smell.
• 5:03
  SPEAKER_02: Okay, and is this an aromatic or no?
• 5:05
  SPEAKER_03: Okay.
• 5:06
  SPEAKER_01: Yeah, sorry.
• 5:07
  SPEAKER_01: It reminds me of muscadine grapes, like muscadine wine.
• 5:10
  SPEAKER_03: Just the blend and the time that it's been allowed to kind of mature is importing its own, at least on the smell, it's imparting its own like flavor.
• 5:20
  SPEAKER_03: So and I think it's gonna go well with this Monica Halo.
• 5:22
  SPEAKER_03: Oh, yeah.
• 5:23
  SPEAKER_03: Because it's almost it's it almost smells aromatic.
• 5:26
  SPEAKER_03: No, that's okay.
• 5:27
  SPEAKER_03: Yeah, you gotta get that in.
• 5:29
  SPEAKER_03: Yeah, no, I think musket the muscadine, the way that that that's kind of the sharp muscadine, yeah.
• 5:34
  SPEAKER_01: It's like sour, sweet at the same time, I think, but very like in your face.
• 5:39
  SPEAKER_03: This is gonna taste like a like a finished tobacco, I think.
• 5:41
  SPEAKER_03: Yeah, I'm pretty pumped.
• 5:43
  SPEAKER_02: Those are kind of the rules of of mangahela rye, or what are kind of known for the time period.
• 5:50
  SPEAKER_01: Those are the rules.
• 5:51
  SPEAKER_01: Is that the rules for Pennsylvania rye too, or let me rephrase the word rules?
• 5:58
  SPEAKER_02: This was the common way of doing it at that time.
• 6:02
  SPEAKER_03: So it wasn't a have to, but like this is how we do it in the 1790s.
• 6:06
  SPEAKER_02: This was kind of the normal of uh how it's just kind of how it was done.
• 6:11
  SPEAKER_01: You said it was a three-column, right?
• 6:13
  SPEAKER_01: Yeah, it's a three-column still, but oh no, but not pot still, not pot still.
• 6:18
  SPEAKER_02: So it kind of starts in a pot and then switches to a column.
• 6:23
  SPEAKER_02: It's kind of a double pot still and then a and then a column after that.
• 6:28
  SPEAKER_02: Kind of like the moonshine, a little bit, yeah.
• 6:30
  SPEAKER_01: But that so that was the traditional way of doing it, not the rules behind it.
• 6:36
  SPEAKER_02: Correct.
• 6:36
  SPEAKER_02: Yes, this was just kind of how it was done.
• 6:39
  SPEAKER_02: So the Monkala Rai does not have rules.
• 6:43
  SPEAKER_02: This is just kind of the way that it was done then, and so it's how they're repurposing it and doing it today.
• 6:49
  SPEAKER_01: Uh sorry, repurposing.
• 6:51
  SPEAKER_01: So there's some companies that might be doing this.
• 6:54
  SPEAKER_01: That's so old over they old overall is doing this.
• 6:56
  SPEAKER_01: Oh, it's that's what they say, is what they're they're probably the only ones doing.
• 7:00
  SPEAKER_02: This is how it was done back in the day, and uh anyone that's trying to come out with a manga halo rye is doing something similar.
• 7:09
  SPEAKER_03: Yeah, this is the new like the old new standard, exactly.
• 7:12
  SPEAKER_02: Yeah, now the still type.
• 7:14
  SPEAKER_02: I don't know if they're all doing that, but the the 8020, the that kind of stuff is probably into probably sweet mash, all that is being followed.
• 7:22
  SPEAKER_02: The still that's probably a little bit more questionable on who's doing it and how.
• 7:28
  SPEAKER_03: You know, the way you just said that, Steve, that makes me think still 630?
• 7:33
  SPEAKER_03: That's a a still.
• 7:34
  SPEAKER_03: Oh, you know what?
• 7:35
  SPEAKER_03: I think it might be.
• 7:36
  SPEAKER_02: I did you ever think about that before?
• 7:38
  SPEAKER_02: That it was a still?
• 7:40
  SPEAKER_02: Yeah, you mean it's not just that it's 6 30 in the morning or 6 30 at night?
• 7:44
  SPEAKER_02: Yeah, yeah, I think you might be right.
• 7:49
  SPEAKER_02: Yeah, I'm sure we talked about it.
• 7:51
  SPEAKER_02: I didn't think that 6 30 was an important part of the state.
• 7:53
  SPEAKER_03: I just thought it was still like it's still it's still like here and it's still there.
• 7:58
  SPEAKER_03: Why you know where else?
• 7:59
  SPEAKER_03: I think still Austin might oh my god, you're right.
• 8:04
  SPEAKER_03: I still it's the way you said it, it finally clicked.
• 8:08
  SPEAKER_03: It only took like years for me to.
• 8:11
  SPEAKER_01: It's a still what there's a capital L in still 630.
• 8:15
  SPEAKER_01: What's that for?
• 8:17
  SPEAKER_01: It's the S T L for St.
• 8:18
  SPEAKER_01: Louis.
• 8:20
  SPEAKER_01: Oh, yeah, yeah, yeah.
• 8:21
  SPEAKER_01: And and what's a 630 for St.
• 8:23
  SPEAKER_01: Louis?
• 8:24
  SPEAKER_01: I I live there and I still don't know what you're talking about.
• 8:26
  SPEAKER_03: Oh, oh, oh yeah, yeah, yeah.
• 8:28
  SPEAKER_03: That does make sense.
• 8:29
  SPEAKER_03: I just never caught it.
• 8:31
  SPEAKER_03: Sorry, I just never caught that it was a still.
• 8:34
  SPEAKER_03: Really?
• 8:34
  SPEAKER_03: Yeah, and even Austin.
• 8:37
  SPEAKER_03: Still Austin.
• 8:38
  SPEAKER_01: Did you just think it was still Austin?
• 8:40
  SPEAKER_03: Like it's why I always made fun of it.
• 8:41
  SPEAKER_03: That's why I always said it's still Austin.
• 8:43
  SPEAKER_02: We're making fun of it because of just that.
• 8:47
  SPEAKER_03: Anytime you think more of me, just stop because it's literally all on the surface.
• 8:52
  SPEAKER_03: Yeah.
• 8:52
  SPEAKER_03: A lot of times people think I'm joking, and it's just no, that's just like I'm being 100% genuine.
• 8:58
  SPEAKER_03: That's just me.
• 8:59
  SPEAKER_03: Anyway, sorry to interrupt, Nick.
• 9:00
  SPEAKER_03: It just caught it caught me unawares that it finally clicked in my brain.
• 9:04
  SPEAKER_01: I want to find more Pennsylvania distilleries that do Pennsylvania rye, Monagahala rye, and see how they do it.
• 9:12
  SPEAKER_01: See if they're following the still rules or the still type?
• 9:15
  SPEAKER_01: The the quote unquote still type, yeah, like because I love Beam.
• 9:19
  SPEAKER_01: Would not put it past a very popular, well-known brand that has to put out stuff to say, well, the reason that we put out this Monica Halo mash is because Monica Halo Rye is so important.
• 9:36
  SPEAKER_01: Not only that, but we also do the three column still method that supposedly they did.
• 9:42
  SPEAKER_01: I love Beam.
• 9:44
  SPEAKER_01: You're not in Pennsylvania anymore.
• 9:48
  SPEAKER_01: But are are but they are they have a they have a welcome center, but they are they have a visitor center.
• 9:54
  SPEAKER_02: Look at the back of that.
• 9:55
  SPEAKER_02: Is that made in Pennsylvania or is it made in Kentucky?
• 9:58
  SPEAKER_02: This one might not be, but I mean maybe they're making it now.
• 10:00
  SPEAKER_02: I don't know.
• 10:01
  SPEAKER_01: I mean, they make it, but is it in Pennsylvania?
• 10:05
  SPEAKER_02: Yeah.
• 10:05
  SPEAKER_01: So they have a welcome center.
• 10:07
  SPEAKER_02: Yeah, the there's a welcome center in Pennsylvania.
• 10:10
  SPEAKER_02: I don't I don't know that anything is actually being made.
• 10:14
  SPEAKER_03: It's still in Pennsylvania.
• 10:16
  SPEAKER_01: I I find that there's a a value personally of of a company that is in Pennsylvania saying we do Monagahala rye.
• 10:25
  SPEAKER_01: I trust that is the traditional way of doing Monagahala.
• 10:29
  SPEAKER_01: If you're a Kentucky company saying we bought a a Pennsylvania brand and we've been doing their stuff for years now, but we just came out with this and we do it the the traditional way, but it's not there.
• 10:45
  SPEAKER_01: I would be it's kind of like baloney, yeah.
• 10:48
  SPEAKER_01: In in every way of the word, in every sense of the word, I would agree.
• 10:53
  SPEAKER_01: You know, you get what I'm saying?
• 10:55
  SPEAKER_03: Because if you've ever had like baloney, but have you ever had like German baloney?
• 11:00
  SPEAKER_03: There's a difference.
• 11:02
  SPEAKER_03: Right?
• 11:02
  SPEAKER_03: This is the way they do it in Germany.
• 11:04
  SPEAKER_03: It's still in America, it's still baloney, but it's German baloney versus like Oscar Meyer from the store.
• 11:09
  SPEAKER_03: It's still baloney.
• 11:10
  SPEAKER_03: There's a difference.
• 11:11
  SPEAKER_02: I I would say any company that is not making strictly rise and strictly Monica Hale Rise is probably not using this kind of still.
• 11:22
  SPEAKER_02: They're probably using either a pot still or a column still, possibly a hybrid of some sort.
• 11:26
  SPEAKER_02: Like there are lots of people that use a hybrid for various reasons, but they're not using a still that is a traditional so so.
• 11:34
  SPEAKER_01: Maybe this brings up the question in my mind is what Beam or what they're saying is the traditional, quote unquote traditional, the actual traditional way, like is that what everyone believes as traditional, or is it the match?
• 11:47
  SPEAKER_02: I don't think Weigel, I don't think Liberty Pole, I don't think any of those places are doing anything other than using a rye from the area and doing an 80-20 mix, and that is what they're calling a Mongahala rye, and I think Weigel and Liberty Pole probably using maybe a traditional rye, beam may or may not even be doing that, but they're using they're doing an 80-20 kind of combo, at least, which is fair.
• 12:16
  SPEAKER_01: So one might be traditional in the sense that it's the monogahala rye for the area.
• 12:23
  SPEAKER_01: One may not be doing that, but at least one's doing it in the way that they did it.
• 12:28
  SPEAKER_02: Yeah, they're using tradition in a pretty loose term, they're saying that in this area, this is kind of the mash bill, and that's and this is how they did it.
• 12:41
  SPEAKER_02: Because they're they're paying homage to the area, not to necessarily the type, I think.
• 12:46
  SPEAKER_03: I guess that's what I'm kind of getting with the baloney, yeah.
• 12:49
  SPEAKER_03: You know what I mean?
• 12:49
  SPEAKER_03: Like it's reminiscent of like the way that it should be, which compared to like the way that it is, it's still tasting a departure, right?
• 12:58
  SPEAKER_03: Like it's a thick-cut German-style bologna versus like Oscarmeyer uh Kroger baloney.
• 13:04
  SPEAKER_03: You know, there's a difference, right?
• 13:06
  SPEAKER_03: At least they're kind of attempting to do this.
• 13:08
  SPEAKER_03: Is the way that it should be kind of a thing.
• 13:10
  SPEAKER_03: They both taste good.
• 13:12
  SPEAKER_01: I mean, all baloney's better.
• 13:13
  SPEAKER_03: All baloney's good.
• 13:14
  SPEAKER_03: Yeah, it's all fake meat, but it all tastes good.
• 13:18
  SPEAKER_02: I only like bologna if it's fried.
• 13:19
  SPEAKER_02: I don't like a baloney sandwich of just like Oscar Meyer, or just like regular baloney.
• 13:25
  SPEAKER_03: If it's fried, I you had the one at the place with the thing.
• 13:30
  SPEAKER_03: Yeah, yeah.
• 13:30
  SPEAKER_03: The one tavern.
• 13:32
  SPEAKER_03: Did you get it with the pickles on it or not?
• 13:34
  SPEAKER_03: Yeah, yes.
• 13:35
  SPEAKER_02: Did you take cash?
• 13:36
  SPEAKER_02: Pickle, pickle.
• 13:37
  SPEAKER_02: That's the only way.
• 13:38
  SPEAKER_02: Uh we take cash.
• 13:40
  SPEAKER_02: Yeah, we don't take cash.
• 13:41
  SPEAKER_03: Pickle and mayo.
• 13:42
  SPEAKER_03: That's it.
• 13:42
  SPEAKER_03: Pickle and mayo and a big old, thick old slice of baloney.
• 13:46
  SPEAKER_03: Yeah, it's good stuff.
• 13:47
  SPEAKER_03: Can't go wrong.
• 13:47
  SPEAKER_03: It's kind of like spam.
• 13:49
  SPEAKER_03: No, it's not.
• 13:50
  SPEAKER_03: It's kind of like what spam in Hawaii.
• 13:52
  SPEAKER_03: In Hawaii, yeah.
• 13:53
  SPEAKER_03: Well, I'm not putting any sort of peanut butter or pineapple on it.
• 13:57
  SPEAKER_03: That's a thing?
• 13:59
  SPEAKER_03: You've never heard of peanut butter spam sandwich?
• 14:01
  SPEAKER_03: It's a good thing.
• 14:02
  SPEAKER_03: Oh, yeah.
• 14:03
  SPEAKER_03: I would try that.
• 14:04
  SPEAKER_03: But I've had a peanut butter and bologna sandwich and actually enjoyed it.
• 14:08
  SPEAKER_03: I also grew up on peanut butter and mayonnaise sandwiches.
• 14:12
  SPEAKER_03: Oh.
• 14:13
  SPEAKER_02: I've heard of that.
• 14:14
  SPEAKER_02: I've never tried it.
• 14:15
  SPEAKER_02: And I I wouldn't try it on my own.
• 14:18
  SPEAKER_02: If somebody gave it to me, I would I would have it.
• 14:20
  SPEAKER_03: But I'm not gonna like make one.
• 14:22
  SPEAKER_03: Well, I will say the cat the caveat for anybody listening is when I say mayonnaise or mayo, talking about salad dressing.
• 14:30
  SPEAKER_03: I do not like actual mayonnaise.
• 14:32
  SPEAKER_03: First time I ever tried mayonnaise, real mayonnaise, I thought it was bad.
• 14:35
  SPEAKER_03: What is salad dressing?
• 14:37
  SPEAKER_03: Like Laura put it on my sandwich and I said, I like spit it out and I said, Oh, it's bad.
• 14:40
  SPEAKER_03: This mayonnaise has gone bad.
• 14:40
  SPEAKER_03: She goes, What are you talking about?
• 14:42
  SPEAKER_03: It's brand new.
• 14:42
  SPEAKER_03: I'm used to the sweeter uh miracle whip, the salad dressing.
• 14:48
  SPEAKER_03: I'm used to that.
• 14:49
  SPEAKER_03: I'm not used to real real mayonnaise is actually kind of I like miracle whip.
• 14:55
  SPEAKER_03: Miracle whip, yeah.
• 14:55
  SPEAKER_03: Yes, the fake stuff.
• 14:56
  SPEAKER_03: Maybe it's a country thing.
• 14:57
  SPEAKER_03: Like that that real mayonnaise is disgusting.
• 15:00
  SPEAKER_01: I grew up, I grew up on miracle.
• 15:02
  SPEAKER_01: Yeah, that's what we always had was miracle whip.
• 15:04
  SPEAKER_01: Mary had the same issue over here.
• 15:06
  SPEAKER_01: So we're all in agreement.
• 15:07
  SPEAKER_01: Why helmens has to be helmets?
• 15:08
  SPEAKER_02: I like real mayonnaise.
• 15:10
  SPEAKER_02: You do.
• 15:11
  SPEAKER_02: I grew up on Miracle Whip because it's cheaper.
• 15:13
  SPEAKER_01: I'm sorry.
• 15:14
  SPEAKER_02: Yeah, that helman's clean.
• 15:16
  SPEAKER_01: Clarify real mayonnaise to Miracle Whip.
• 15:19
  SPEAKER_01: What are you talking about?
• 15:20
  SPEAKER_01: What's the difference?
• 15:21
  SPEAKER_01: You're talking about helmets.
• 15:22
  SPEAKER_02: No, what makes it real?
• 15:23
  SPEAKER_02: Yeah.
• 15:24
  SPEAKER_02: So what real mayonnaise is is a little bit of milk and just eggs, just blended and some vinegar.
• 15:30
  SPEAKER_02: It's egg and vinegar.
• 15:31
  SPEAKER_02: I mean, it's what mayonnaise.
• 15:32
  SPEAKER_02: It's just not as good as miracle.
• 15:34
  SPEAKER_03: It's a little sweet.
• 15:35
  SPEAKER_03: I think there's sugar or something.
• 15:37
  SPEAKER_03: Add sugar.
• 15:38
  SPEAKER_03: All I know is it changes everything.
• 15:39
  SPEAKER_03: Yeah, it's a big so much better.
• 15:41
  SPEAKER_03: They're very different.
• 15:42
  SPEAKER_03: But a miracle whip peanut butter sandwich on cheap old bunny white bread is quite amazing.
• 15:49
  SPEAKER_03: Also, probably what causes cancer.
• 15:51
  SPEAKER_01: I'm telling you, Miracle Whip ketchup bologna, best sandwich you will ever have.
• 15:56
  SPEAKER_01: Is it ketchup?
• 15:57
  SPEAKER_02: Yeah, I'm I'm mustard myself.
• 16:00
  SPEAKER_03: I'll do even everything but french fries.
• 16:02
  SPEAKER_03: If ketchup only belongs on French fries, that's it.
• 16:04
  SPEAKER_03: Period.
• 16:05
  SPEAKER_03: The end.
• 16:05
  SPEAKER_03: I don't even like it on a burger.
• 16:07
  SPEAKER_03: And if you put ketchup on a hot dog or a bratwurst, go after yourself.
• 16:11
  SPEAKER_03: I do.
• 16:12
  SPEAKER_03: Sorry.
• 16:12
  SPEAKER_02: But uh that's on American.
• 16:15
  SPEAKER_02: I I ended up with a surplus of ham recently.
• 16:18
  SPEAKER_02: So because of because of that, I'm having a lot of ham sandwiches for lunch.
• 16:21
  SPEAKER_02: Ham and cheese?
• 16:22
  SPEAKER_02: Yeah, it's ham, cheese, mayo, and mustard.
• 16:25
  SPEAKER_02: There you go.
• 16:25
  SPEAKER_02: Wait, mayo or mirror clip.
• 16:27
  SPEAKER_02: For me, mayo.
• 16:28
  SPEAKER_02: Oh my god.
• 16:29
  SPEAKER_02: But I'll do either one.
• 16:30
  SPEAKER_02: It's what whatever, whichever one's on sale.
• 16:32
  SPEAKER_02: That's the one I'm gonna go with.
• 16:33
  SPEAKER_02: At least throw some pickles on.
• 16:34
  SPEAKER_02: Yeah, pickles.
• 16:35
  SPEAKER_02: Yeah.
• 16:35
  SPEAKER_01: What kind of dill or sweet?
• 16:37
  SPEAKER_01: I could go either or either way?
• 16:39
  SPEAKER_02: Bread and butter, sweet.
• 16:40
  SPEAKER_02: When it comes to pickles, I go either way.
• 16:42
  SPEAKER_02: Yeah, I'm good.
• 16:44
  SPEAKER_02: If it's formerly a cucumber, I'm a fan.
• 16:49
  SPEAKER_02: So even if it's rough, as long as it's formerly cucumber.
• 16:53
  SPEAKER_02: Uh yeah, it doesn't matter.
• 16:55
  SPEAKER_03: A pickle is the cucumber's final form.
• 16:57
  SPEAKER_03: It's right.
• 16:57
  SPEAKER_03: It's the if you're a cucumber, you're not anything until you're a pickle.
• 17:01
  SPEAKER_02: Yeah.
• 17:01
  SPEAKER_02: And I struggle a little bit with the hot ones.
• 17:04
  SPEAKER_02: So, like really spicy pickles.
• 17:07
  SPEAKER_02: You should try mine upstairs.
• 17:08
  SPEAKER_01: You don't struggle with the bread and butter.
• 17:10
  SPEAKER_02: Those are very sweet.
• 17:11
  SPEAKER_02: Those are disgusting.
• 17:12
  SPEAKER_02: They're delicious.
• 17:13
  SPEAKER_02: They're terrible.
• 17:14
  SPEAKER_02: But so my wife didn't know the difference between sweet and bread and butter.
• 17:18
  SPEAKER_02: Oh, there's a difference.
• 17:19
  SPEAKER_02: They both argued for a long time that they were the same thing.
• 17:22
  SPEAKER_02: They are not the same thing.
• 17:23
  SPEAKER_03: One's bread and butter and one's sweet.
• 17:25
  SPEAKER_02: Right, and they're very different.
• 17:26
  SPEAKER_02: And you get sweet, sweet hot.
• 17:28
  SPEAKER_02: Pretty amazing.
• 17:28
  SPEAKER_02: Oh, I like a good sweet hot.
• 17:30
  SPEAKER_02: I love uh my my my grandparents always on like a plate of of whatever charcuterie uh before charcuterie was a thing, always had the little sweet gherkins, the little little petite gherkins that are sweet.
• 17:43
  SPEAKER_02: Freaking love those things.
• 17:45
  SPEAKER_02: I I could just eat a cake, I could just eat a jar of them.
• 17:48
  SPEAKER_02: I love them.
• 17:49
  SPEAKER_02: And now they make them in like um like like the same thing you would do like applesauce or whatever, like individual serving size things, and absolutely love them.
• 17:58
  SPEAKER_03: You want to do yourself a favor, get yourself a garlic pickle, yeah.
• 18:01
  SPEAKER_03: Garlic pickle horseradish on your on your sandwich there, life's changing.
• 18:07
  SPEAKER_02: Not to go too much more on a tangent on our tangent, but like it's one of the reasons I love a deli is for the pickle.
• 18:14
  SPEAKER_02: Yeah, I mean, castingers here in in in Columbus, the fact that you got barrels of pickles out there and you can just have at them, like best thing to tickle the pickle.
• 18:23
  SPEAKER_02: Depends on what pickle is something else, but not that, but food-wise, it's king.
• 18:28
  SPEAKER_02: Yeah, it's good, it's good stuff.
• 18:30
  SPEAKER_02: Anyway, we'll get off the pickle stuff.
• 18:32
  SPEAKER_02: So, uh, yeah, pickles are good.
• 18:34
  SPEAKER_02: But and and this uh this this tobacki here are riverboat gambler, a little bit of parik, it says burley, Virginia's most exotic taste of Turkish leaf, riverboat gambling men from uh off the Mississippi River.
• 18:50
  SPEAKER_03: What do you think about that?
• 18:51
  SPEAKER_03: Love the artwork, you gotta love it, don't I mean they really do a good job?
• 18:55
  SPEAKER_03: That's what I think of when I think of riverboat gamblers.
• 18:58
  SPEAKER_02: I was thinking recently, I've been trying to decide like I would like to learn how to play chess a little bit better.
• 19:04
  SPEAKER_02: Oh, I'll play and stuff.
• 19:05
  SPEAKER_02: And so, like, I've I don't even know how to play chess.
• 19:07
  SPEAKER_03: Dude, I was on the chess team.
• 19:09
  SPEAKER_03: Were you third place in tournament?
• 19:10
  SPEAKER_03: Look at you.
• 19:11
  SPEAKER_03: What team?
• 19:13
  SPEAKER_03: Like in high school.
• 19:15
  SPEAKER_03: Yeah, way back in the day.
• 19:16
  SPEAKER_03: What a flex.
• 19:17
  SPEAKER_02: I was on the chess.
• 19:18
  SPEAKER_02: I was on the chess team.
• 19:19
  SPEAKER_02: Like, I know how to play chess, but I don't know how to play chess well.
• 19:22
  SPEAKER_02: Like, I don't know the rule, I don't know like the the moves like to play a good game of chess, like the known in chess.
• 19:28
  SPEAKER_02: But I was also thinking, like, I I went through a long period where I played a lot of poker, so I I do know I do know how to play poker.
• 19:35
  SPEAKER_02: I love how to play poker.
• 19:38
  SPEAKER_02: Yeah, like a weekly poker.
• 19:40
  SPEAKER_02: I love poker, and so I was like, do I want to put effort into learning chess or do I want to double down on poker and instead go to because both of them are thinking games, and I want a thinking game.
• 19:51
  SPEAKER_03: If you're a gambler, you're just gonna double down, yeah.
• 19:53
  SPEAKER_03: I mean, and I do.
• 19:55
  SPEAKER_03: Could you gamble on chess?
• 19:56
  SPEAKER_03: Let me ask, I suppose.
• 19:57
  SPEAKER_03: Let me let me let me let me ask the best gambler of all time, Kenny Rogers.
• 20:01
  SPEAKER_03: And he said you had to know when to hold him and know when to fold him.
• 20:04
  SPEAKER_03: Yeah, it sounds like you double down.
• 20:07
  SPEAKER_02: I know, yeah.
• 20:08
  SPEAKER_02: So uh I I I went down the rabbit hole in some chess, learning some of that, but I think I might just but the thing is with poker, it you need to have more people that like poker, whereas chase chess, you only need one person.
• 20:22
  SPEAKER_01: You need a weekly game.
• 20:23
  SPEAKER_01: Hold on.
• 20:24
  SPEAKER_01: So there was a moment in time where Chris and I played penny poker with the father-in-law.
• 20:30
  SPEAKER_01: Remember this in Toledo?
• 20:32
  SPEAKER_01: We were locked in, we had uh we had nowhere to go.
• 20:34
  SPEAKER_01: We played penny poker for like two or three nights.
• 20:38
  SPEAKER_02: So my dad was was part of a poker club, and he played like I think weekly, and it was a bunch of guys from Penny Poker's kind of nice because there's enough of a gamble in there you don't want to lose, but like not enough to actually lose your yeah.
• 20:49
  SPEAKER_02: They played with just coins, but it was just it was you know, quarters.
• 20:53
  SPEAKER_01: Okay, I was gonna say coins that meant anything or just fake coins.
• 20:56
  SPEAKER_02: It was like when you say pity poker, it was pity nickel dime, yeah, yeah.
• 21:00
  SPEAKER_02: And so, like, you just he just had a big jar of coins that he took with him, and that's what they play like 50 bucks and change, and you're good to go.
• 21:06
  SPEAKER_02: Exactly, yeah.
• 21:07
  SPEAKER_02: And you know, they just kind of hung out and did their thing, had a little Bible study, whatever.
• 21:10
  SPEAKER_02: And so he just had like a little thing of Tupperware full of coins that he took with him for this.
• 21:15
  SPEAKER_02: It was like that's a great way of playing poker.
• 21:18
  SPEAKER_02: In Delaware, there's a cigar shop that's pretty great and it's a really nice place, but they play poker there at least weekly.
• 21:24
  SPEAKER_02: But the but the bids are kind of higher, you know.
• 21:27
  SPEAKER_02: Well, I shouldn't say they're higher.
• 21:28
  SPEAKER_02: Is it a cigar shop?
• 21:29
  SPEAKER_02: Yeah, it's a cigar shop.
• 21:30
  SPEAKER_01: Here's a cigar, I'll throw in two cigars.
• 21:32
  SPEAKER_01: Yeah, play a cigar.
• 21:33
  SPEAKER_02: They play at night, they close down the place and stay in the back.
• 21:36
  SPEAKER_03: We should do that at the tender box.
• 21:38
  SPEAKER_03: Oh, for sure.
• 21:39
  SPEAKER_03: We just have our own game.
• 21:40
  SPEAKER_03: Yep.
• 21:40
  SPEAKER_03: Uh like he he would have no problem letting us do that.
• 21:43
  SPEAKER_03: We should think about this.
• 21:44
  SPEAKER_03: Anyone listening that's ex like interested?
• 21:46
  SPEAKER_03: We should just do it.
• 21:47
  SPEAKER_03: We'll do a poker night.
• 21:48
  SPEAKER_03: Yeah, whether it's once a month or once a week or once every two weeks, or we'll check out bottles.
• 21:53
  SPEAKER_03: Can we take bottles?
• 21:54
  SPEAKER_03: We can.
• 21:55
  SPEAKER_03: Yeah, most of the time, cigar shops or whatever they it's B sh.
• 21:59
  SPEAKER_02: Yeah, you had to bring.
• 22:00
  SPEAKER_02: Your own, but you're cool to bring in.
• 22:01
  SPEAKER_03: What they really want is for you to kind of patronize the place.
• 22:04
  SPEAKER_03: So maybe bias together.
• 22:05
  SPEAKER_03: Yeah, bias.
• 22:07
  SPEAKER_03: Patronize or patronize.
• 22:08
  SPEAKER_03: Patronize patronize, patronize.
• 22:10
  SPEAKER_03: It's the same thing.
• 22:11
  SPEAKER_00: I don't it's the same word.
• 22:12
  SPEAKER_00: Patronize?
• 22:13
  SPEAKER_03: No, it it's you're gonna be a patron.
• 22:16
  SPEAKER_00: Technically, patron or patronize?
• 22:18
  SPEAKER_03: Technically, depending on how you your attitude is, you could do either or it's really the same thing.
• 22:23
  SPEAKER_03: But either way, you're spending your money.
• 22:24
  SPEAKER_03: The way to really do it is you buy a tin of tobacco and then just bring that every time you come.
• 22:29
  SPEAKER_03: And then if they ask anything, well, I bought this here, I'm still smoking it.
• 22:32
  SPEAKER_03: You know what I mean?
• 22:32
  SPEAKER_03: And they're cool with that because it costs more, you know.
• 22:35
  SPEAKER_03: You know, I've done that before.
• 22:36
  SPEAKER_03: Although I'm a big I like to buy cigars too.
• 22:39
  SPEAKER_03: But you you if you frequent a place enough, they don't care if you buy something or not.
• 22:43
  SPEAKER_03: You're spending money, you're you don't want to go once and not buy anything.
• 22:46
  SPEAKER_03: You gotta cheapo support a local business.
• 22:49
  SPEAKER_03: I love the tinder box, I love any local cigar shop.
• 22:52
  SPEAKER_03: Spend the money.
• 22:53
  SPEAKER_03: Uh, if you have to, you can pay a cutting fee, but at that point, buy a freaking stogie.
• 22:57
  SPEAKER_01: So, what I'm hearing is I could take like uh a guy that doesn't smoke, I could take one of those Sherlock Home ones that's the bubble.
• 23:04
  SPEAKER_01: You could, or or you could buy a cigar, give it to me, and I could give you cash for it, and you're I could just buy tins of tobacco and take it back home, yeah, and store for you guys when you come over.
• 23:14
  SPEAKER_01: Yeah, I could have it selling.
• 23:15
  SPEAKER_03: Those places at the end of the day, if you're not a cheapskate, those guys just like you coming in.
• 23:19
  SPEAKER_03: They don't need you to, they're gonna be open regardless.
• 23:21
  SPEAKER_03: Yeah, they just need somebody in the store.
• 23:22
  SPEAKER_03: That's they want people in there, they want you to bring people in the streets, they need some links there, yeah.
• 23:25
  SPEAKER_03: And you need to, I mean, you need to be in on the thing, you know.
• 23:29
  SPEAKER_03: But yeah, anyway, we should do it.
• 23:31
  SPEAKER_02: We should do it.
• 23:32
  SPEAKER_02: So poker.
• 23:33
  SPEAKER_02: When I first started playing poker, I played five cards dun.
• 23:36
  SPEAKER_02: Yeah, five cards dun.
• 23:37
  SPEAKER_02: Uh five cards draw everything kind of switched to Texas Hold'em.
• 23:41
  SPEAKER_03: That's that's the natural progression of poker, right?
• 23:44
  SPEAKER_03: It just makes sense for big, big numbers of people, yeah, exactly.
• 23:47
  SPEAKER_02: And it was just I was I was before the Texas Hold'em craze, right?
• 23:50
  SPEAKER_02: Because I was playing, I was like 10 because my dad would play on occasion.
• 23:55
  SPEAKER_03: We always played with Bob, we played uh dealer's choice.
• 23:59
  SPEAKER_03: Or yep, so we did follow the queen, dealer's choice.
• 24:02
  SPEAKER_03: Oh, it depends.
• 24:03
  SPEAKER_03: One eye jacks, dealer wild, and dealers, but it uh you could all you could choose Texas Hold'em, you could choose five card draw, five card stud, whatever you wanted.
• 24:11
  SPEAKER_03: And what that kind of keeps it interesting because you might go around the room and all of a sudden you're playing Texas Hold'em, and then you might go around and somebody likes five card stud.
• 24:18
  SPEAKER_01: So you also learned a lot, you do, yeah.
• 24:21
  SPEAKER_03: You know, and if you don't know it, people are cool.
• 24:23
  SPEAKER_03: Yeah, it's not like euchre where it's like get out of here, right?
• 24:27
  SPEAKER_03: You don't know what you're doing, you know.
• 24:28
  SPEAKER_01: It's the that is the one Midwestern thing that people are not friendly about.
• 24:32
  SPEAKER_01: If you don't know euchre, you're done.
• 24:35
  SPEAKER_01: Yeah, you're walking with your dumb.
• 24:36
  SPEAKER_03: Yeah, dude, you could you could be a priest that that specializes in child children's ministries.
• 24:41
  SPEAKER_03: You play Euchre with somebody and you're cussing them out, yeah, and they're like, and it's like, I thought you were a priest.
• 24:47
  SPEAKER_03: Hold on a minute.
• 24:48
  SPEAKER_02: Youchre is such a weird game in that way, because like so mean, even like I went to school in Cincinnati.
• 24:54
  SPEAKER_02: Nobody south of Columbus knows how to play Euchre.
• 24:56
  SPEAKER_02: Yeah, so it's either hearts or spades, yeah.
• 24:59
  SPEAKER_02: That's it.
• 25:00
  SPEAKER_02: So when I was in Columbus, when I was in Cincinnati, I I was I had two friends that were from Columbus that played all the time.
• 25:06
  SPEAKER_02: So the two of them, which were are married, yeah, uh, and me, and so I would bring a date or a friend or whatever.
• 25:14
  SPEAKER_02: We'd spend all night teaching them how to play.
• 25:16
  SPEAKER_02: We'd maybe get one good game in, uh, and then you forget it because you don't play it for and then they were gone, and then I'd either switch up, you know, whatever.
• 25:24
  SPEAKER_02: So we didn't have a standard four people.
• 25:26
  SPEAKER_02: So because of that, you never got a good game in now.
• 25:30
  SPEAKER_02: Uh, you know, Amy and I have a couple of good Greg and his wife, uh, from and he's been on the podcast a couple times from the club and stuff.
• 25:38
  SPEAKER_02: Him and his wife, and me and my wife play Euchre all the time.
• 25:41
  SPEAKER_02: Every time we're together, we play Euchre.
• 25:44
  SPEAKER_02: Because once you have a set of people and you have a partner, I mean, that's kind of a rule of marriage almost in in a euchre family, is that you have to know how to play together.
• 25:56
  SPEAKER_03: Yeah, and not only know how to play, but how to play together.
• 25:58
  SPEAKER_03: Like you learn to play.
• 25:59
  SPEAKER_03: It's interesting because I came from the South where we played Hearts.
• 26:04
  SPEAKER_03: Now, if you've ever played Hearts, Hearts is a four-player game and it's fast.
• 26:09
  SPEAKER_03: The faster, the better.
• 26:11
  SPEAKER_03: Like it is quick, quick, quick, like as quick as you can get.
• 26:13
  SPEAKER_03: Lightning, really, because you're playing for a while.
• 26:16
  SPEAKER_03: I came up here, nobody plays hearts.
• 26:18
  SPEAKER_03: They play Euchre.
• 26:19
  SPEAKER_03: Euchre's slower, but if you mess up, God help you.
• 26:22
  SPEAKER_03: People will scream and and cuss and everything else.
• 26:26
  SPEAKER_03: So I played Euchre for years, and it was one of those things I never played enough to like get good at it, and I always have to remember minded.
• 26:31
  SPEAKER_03: And it was always like the one time that people are like, fine, let's play hearts, and I'm trying to show them how to play hearts.
• 26:36
  SPEAKER_03: And they're like, Yeah, and they're like, Stop yelling at me.
• 26:40
  SPEAKER_03: You're being so mean.
• 26:41
  SPEAKER_03: Like, and I'm like, I'm being nice.
• 26:44
  SPEAKER_03: You guys have been jerks to me for years.
• 26:46
  SPEAKER_03: This is nice.
• 26:47
  SPEAKER_03: This is very you're on your own team, you're not relying on a partner.
• 26:50
  SPEAKER_03: All you have to do, and you're being slow, you need to speed up and like make a decision.
• 26:54
  SPEAKER_03: You're being mean, you're it's like all of a sudden, you're being a whiny baby, you've been berating me for years, like, and you can't even get hearts.
• 27:03
  SPEAKER_03: Like, come on, I don't at least I'm not relying on a partner, just play your hand, you know.
• 27:07
  SPEAKER_03: But I took it.
• 27:08
  SPEAKER_03: Well, yeah, you took it, you didn't play right.
• 27:10
  SPEAKER_03: It's about strategy.
• 27:12
  SPEAKER_03: It's just funny how the tables turn so quickly.
• 27:15
  SPEAKER_02: When I first moved to Columbus, I would I would frequent a pipe store, uh, pipes and pleasures.
• 27:20
  SPEAKER_02: That it's a it's a great pipe shop here in Columbus.
• 27:24
  SPEAKER_02: It's one of the few that is a pipe-centric shop.
• 27:26
  SPEAKER_02: It's more pipe away down south, more pipe than problem with it.
• 27:30
  SPEAKER_02: Yes, it's far away.
• 27:32
  SPEAKER_02: It's more pipe than cigar.
• 27:33
  SPEAKER_02: I don't know if it still is, but it was at the time.
• 27:35
  SPEAKER_02: It was at the time, it's still very pipe forward, but uh, I think they have more.
• 27:39
  SPEAKER_02: But it's still great, still great.
• 27:41
  SPEAKER_02: Um, but there was a group of old guys that sat in the back of the room and played all day, and you know, they're like 80 years old sitting there smoke all day and play cards all day.
• 27:50
  SPEAKER_01: That's all we got a lot.
• 27:51
  SPEAKER_01: When we retire, we have to do that.
• 27:52
  SPEAKER_02: We have to, but it was funny watching them play because one, they're incredibly fast, two, they played half a game because when it's figured out, it's figured out.
• 28:00
  SPEAKER_02: Yeah, they they knew how the game was gonna end.
• 28:02
  SPEAKER_03: That's how hearts is, and you had like three cards still going stuff in.
• 28:05
  SPEAKER_03: You're like, I'm taking the rest, you know.
• 28:06
  SPEAKER_03: Yeah, and so they just ended the most halfway through.
• 28:09
  SPEAKER_02: It was just done, yeah.
• 28:10
  SPEAKER_02: It was just done, and they kept the score and did the thing.
• 28:13
  SPEAKER_02: But I I was there with a friend of mine, and we were watching them play, and we were like, Hey, do you think we could join in?
• 28:20
  SPEAKER_02: And they were like, Absolutely not.
• 28:22
  SPEAKER_02: I love it.
• 28:23
  SPEAKER_02: This group of four people have been playing this game of rethink your life for like you are not welcome at this table.
• 28:30
  SPEAKER_02: This is this is come back in 40 years.
• 28:33
  SPEAKER_02: If you would like to play, there's another group of people coming in later.
• 28:36
  SPEAKER_02: You can play with them, you cannot play with us.
• 28:40
  SPEAKER_03: We should do this.
• 28:41
  SPEAKER_03: We should play poker, and if there's only four people that show up, we play hearts.
• 28:44
  SPEAKER_03: Yeah, exactly.
• 28:45
  SPEAKER_03: Yeah, uh you girl I do.
• 28:47
  SPEAKER_03: We have to mix it up because I do love hearts.
• 28:49
  SPEAKER_03: Nobody plays hearts.
• 28:50
  SPEAKER_03: No, it's it's a I do love that game.
• 28:52
  SPEAKER_03: I just love it.
• 28:53
  SPEAKER_03: It's similar, but it's different.
• 28:54
  SPEAKER_03: It's similar, but it's different.
• 28:55
  SPEAKER_03: You play by yourself, which is kind of nice.
• 28:56
  SPEAKER_02: Yeah, it is nice to not have to rely on a package.
• 28:58
  SPEAKER_02: And it's quick, it's a quick game.
• 28:59
  SPEAKER_03: Yeah, yeah, I like it.
• 29:01
  SPEAKER_02: So I don't know if they play it in Pennsylvania or not.
• 29:03
  SPEAKER_02: I know it's an Ohio and Michigan game.
• 29:05
  SPEAKER_02: I don't know if anyone else plays it other than Ohio and Michigan.
• 29:08
  unknown: I like that.
• 29:09
  SPEAKER_02: And so, yeah.
• 29:09
  SPEAKER_01: I'd be curious to see what uh Pennsylvania Pennsylvania?
• 29:13
  SPEAKER_02: Yeah, Pennsylvanians played.
• 29:15
  SPEAKER_02: Uh they're not sure.
• 29:16
  SPEAKER_02: They probably played no Dutch blitz.
• 29:19
  SPEAKER_01: There is.
• 29:19
  SPEAKER_01: There's a Dutch Blitz.
• 29:20
  SPEAKER_01: Dutch Blitz Blitz, there we go.
• 29:22
  SPEAKER_01: Dutch Blitz.
• 29:23
  SPEAKER_01: My grandma always played Dutch Blitz for all the holidays.
• 29:26
  SPEAKER_01: Yeah.
• 29:27
  SPEAKER_01: She had like so many decks of Dutch Blitz, and we had tournaments for that.
• 29:31
  SPEAKER_01: Yeah.
• 29:31
  SPEAKER_01: Never understood the game.
• 29:32
  SPEAKER_01: But all of this.
• 29:35
  SPEAKER_00: I tried to bring it back to Pennsylvania.
• 29:36
  SPEAKER_00: It didn't work.
• 29:37
  SPEAKER_00: We tried several times.
• 29:38
  SPEAKER_03: All that to say Riverboat Gambler tobacco.
• 29:40
  SPEAKER_03: Riverboat gambler.
• 29:41
  SPEAKER_03: It's good, it's really good.
• 29:42
  SPEAKER_03: So it's the sweet and the Turkish is giving more of the sour than the sweet and sour.
• 29:48
  SPEAKER_01: Would you would you say goes well with this because this is so basic?
• 29:51
  SPEAKER_01: I just the whiskey.
• 29:53
  SPEAKER_01: I don't find this whiskey basic at all.
• 29:55
  SPEAKER_03: Yeah.
• 29:55
  SPEAKER_02: Do you find it basic, Steve?
• 29:57
  SPEAKER_02: I find it finished.
• 29:57
  SPEAKER_02: I don't think so.
• 29:58
  SPEAKER_02: Yeah, I exactly.
• 30:00
  SPEAKER_02: I do get like a finished feel out of it.
• 30:02
  SPEAKER_02: It's very it's pretty sweet.
• 30:03
  SPEAKER_02: It does have some punchiness from the rye, but it's not like overly.
• 30:07
  SPEAKER_03: There's more rye spice in this that's prevalent than the tinure was.
• 30:11
  SPEAKER_03: It's more in your in your brain that there's rye in this, but what I do get is almost a wine-esque finish.
• 30:18
  SPEAKER_03: I can't tell you what wine, but there's a wine-esque finish, while there's not.
• 30:22
  SPEAKER_03: That's what I get.
• 30:24
  SPEAKER_01: But for a rye, consider it a rye.
• 30:27
  SPEAKER_01: Would you consider it basic for a rye?
• 30:30
  SPEAKER_03: No, I just don't.
• 30:32
  SPEAKER_03: No, no, I don't.
• 30:32
  SPEAKER_03: To me, this is reminding me of whipsaw rye a little bit.
• 30:35
  SPEAKER_03: You get what I'm saying, Steve?
• 30:37
  SPEAKER_03: I I've I find this a finished rye, a wine-finished rye.
• 30:40
  SPEAKER_03: This is not basic.
• 30:41
  SPEAKER_03: It's not, it's not like wowser, but it is not basic.
• 30:46
  SPEAKER_01: Oh, so ryes aren't very basic, right?
• 30:48
  SPEAKER_03: Would you rice aren't basic in general?
• 30:50
  SPEAKER_03: So would you but for a for old overhalt, which is kind of a basic rye, this is a departure.
• 30:55
  SPEAKER_03: This is more enticing.
• 30:58
  SPEAKER_03: This is there's something which is actually kind of going along with this tobacco because for a burly Virginia with a little bit of Parik, which is a very common Cornell in deal kind of a thing.
• 31:08
  SPEAKER_03: I don't know if it's the Turkish or it's the thyme, something's going on with this pipe tobacco that's giving it a bit of a departure.
• 31:15
  SPEAKER_03: It's a very basic tobacco, but there's a bit of a, I don't know what's going on, kind of a thing.
• 31:20
  SPEAKER_03: Like a finish, like a finish.
• 31:21
  SPEAKER_03: That's what this is.
• 31:22
  SPEAKER_03: There's this is of a rye.
• 31:24
  SPEAKER_03: This is definitely old old overhaul.
• 31:26
  SPEAKER_03: Like you can't even like I think if you were to not tell me what this is and you poured it in a glass and I tried it, I'd be like, this is old overhaul with a finish.
• 31:36
  SPEAKER_03: This tastes and it tastes kind of sweet, kind of sour, kind of like wine, sweet sour, right?
• 31:44
  SPEAKER_03: Like a matured grape of some kind.
• 31:47
  SPEAKER_02: And when we popped this tin, you said it has smelled like a grape.
• 31:51
  SPEAKER_03: And so I don't know if that's muscadine, which is kind of a sour, sweet kind of uh it's more of like a distinct.
• 31:58
  SPEAKER_01: Yeah, it's a southern Alabama it's tart.
• 32:02
  SPEAKER_01: Yes.
• 32:03
  SPEAKER_03: Muscadine is tart, it is tart, which is also my favorite grape of all time.
• 32:07
  SPEAKER_01: It's like uh as weird as it sounds, like a warm tart.
• 32:11
  SPEAKER_01: You got like uh green grapes up here that are like a sweet tart, or it's like refreshingly tart, if that makes sense.
• 32:20
  SPEAKER_01: Uh muscadine to me is more like a warm tart, almost like apple pie tart.
• 32:26
  SPEAKER_01: It's it's it's a little like uh it's not as bright in the flavor.
• 32:30
  SPEAKER_01: It is it's a bit warmer and tart.
• 32:33
  SPEAKER_02: It's definitely more of a deep sort of feel to it.
• 32:37
  SPEAKER_02: Uh mature, yeah.
• 32:39
  SPEAKER_03: Yeah.
• 32:39
  SPEAKER_03: Which it goes along with the Pennsylvania kind of rye kind of a thing, like an old world.
• 32:44
  SPEAKER_03: Again, we're talking like an old world kind of when I think Pennsylvania, anything, I think old world.
• 32:49
  SPEAKER_03: I think of the beginning of this country, right?
• 32:51
  SPEAKER_03: Like all the old things.
• 32:52
  SPEAKER_03: Monica Hala is a is a word, sounds like something straight out of the revolutionary war, right?
• 32:58
  SPEAKER_02: Yep.
• 32:59
  SPEAKER_02: And the time period we're talking about is this the 1790s.
• 33:02
  SPEAKER_02: So, like that's the time, that's the time period of the uh whiskey rebellion.
• 33:06
  SPEAKER_02: That's when this kind of rias related to the people were still rocking wood dentures.
• 33:11
  SPEAKER_01: So at this point, we've had one other Monagahala.
• 33:16
  SPEAKER_01: Well, we've had possibly two.
• 33:19
  SPEAKER_03: I think we've had a few.
• 33:20
  SPEAKER_01: But we had we had Liberty Pole.
• 33:22
  SPEAKER_01: Liberty Pole's the most recent one.
• 33:23
  SPEAKER_01: And then we had well, we had some.
• 33:25
  SPEAKER_01: I don't think we had why Weigel wasn't a Monica Halo, but we do some Monagahala.
• 33:29
  SPEAKER_01: Well, no, but I thought there was something else we had.
• 33:31
  SPEAKER_01: I think so too, but but Liberty Pole was the most recent one that we've had.
• 33:35
  SPEAKER_01: How would this compare to Monica Hala, the foolproof that we had?
• 33:39
  SPEAKER_01: Granted, it's a it's a different proof point, it's a different mash roll, even because uh they do 80, not 8020, they do unmalted and malted rye than they do red winter wheat and barley.
• 33:54
  SPEAKER_01: So they they they add a bit more, yeah.
• 33:56
  SPEAKER_03: The dip the big difference for me between those two, if you're talking about Liberty Pole, is this is a beam version of the Monica Hala.
• 34:04
  SPEAKER_03: It's it's kind of big brand beam-esque, big brand, that kind of a rye with that kind of flavors.
• 34:11
  SPEAKER_03: The Liberty Pole has these small distillery, Dusty Barn, you know, crazy corn or you know, whatever rye or whatever you want to call it.
• 34:23
  SPEAKER_03: That spice that you don't get from like you get it from small distilleries with that same, it's very much of the similar kind of a vibe, but this you lose that small distillery feel.
• 34:36
  SPEAKER_03: Liberty Pole, you get that, you get that dusty kind of old.
• 34:41
  SPEAKER_02: Which is interesting when you get a dusty corn off of something that doesn't have any corn in it.
• 34:45
  SPEAKER_03: Right.
• 34:45
  SPEAKER_03: I know, I know.
• 34:46
  SPEAKER_03: I and that's why I've said I say dusty corn, but I always put it back to small distillery.
• 34:53
  SPEAKER_03: And it's it's just it's this, it's we've talked about it on this podcast many times.
• 34:58
  SPEAKER_03: But if you've ever grown up in a on a farm, whatever, and you walk into an old dusty barn, it's got that same kind of a vibe.
• 35:05
  SPEAKER_03: It's good, it's the old hay, it's the corn, it's the tobacco, whatever barn you were in.
• 35:10
  SPEAKER_03: It's the old soil.
• 35:12
  SPEAKER_03: I don't know what it is, but you get that on small distilleries only.
• 35:15
  SPEAKER_03: And whether we're talking about a rye or bourbon, you get that sometimes.
• 35:19
  SPEAKER_03: It's more prevalent on the bourbon, and there sometimes there are more corn forward, more sweet.
• 35:24
  SPEAKER_03: But there's that same old dusty, I don't want to say mildew, mildewy, but not I don't want to say moldy either.
• 35:31
  SPEAKER_03: I don't know what the word, yeah, old dry sweat kind of.
• 35:34
  SPEAKER_03: Yeah, it's just an old world kind of a smell and feel and and soil and and earthy.
• 35:41
  SPEAKER_03: You only get that on small distilleries.
• 35:43
  SPEAKER_03: You don't get that from this, you do get that from Liberty Pull.
• 35:46
  SPEAKER_01: Which do you prefer?
• 35:47
  SPEAKER_03: Between the two, yeah, probably Liberty Pull.
• 35:50
  SPEAKER_03: Why?
• 35:50
  SPEAKER_03: Because I well, because I appreciate that.
• 35:52
  SPEAKER_03: I really appreciate that small distillery taste that a lot of people don't.
• 35:56
  SPEAKER_03: A lot of people don't like that.
• 35:57
  SPEAKER_03: Right.
• 35:58
  SPEAKER_03: It's it, but it's for me, it's a uh distinct taste and it's a unique taste that people I think people equate that taste to maybe not quality, not big, big brand, big name.
• 36:09
  SPEAKER_03: I like that stuff.
• 36:10
  SPEAKER_03: It's if you're the kind of guy that would rather pay more at a local hardware store than Lowe's for something cheaper, the same thing for cheaper, then you would appreciate that.
• 36:20
  SPEAKER_03: But there's some people at price is what it comes down to, and big big names is what it comes down to.
• 36:25
  SPEAKER_03: I I'd rather pay more money at a local deli, like we were talking, than a uh a subway for the same sandwich that's cheaper.
• 36:33
  SPEAKER_03: I just would rather that quality, even if it's the same product, I'd rather pay more at a smaller place than less.
• 36:41
  SPEAKER_03: But yeah, that's uh I I just feel like uh for me, anytime you're gonna bring up do you like this over Journeyman, or do you like this over Liberty Pole, or do you like this over French lick, I'm gonna, or this over Jeff the Creedoph.
• 36:55
  SPEAKER_03: You're gonna always gonna go with the craft because for me, there's this raw kind of hand touched aspect that you get on the palate, actually on the taste, that some people don't like.
• 37:09
  SPEAKER_03: I do.
• 37:10
  SPEAKER_03: I do.
• 37:10
  SPEAKER_03: It's the same thing that's something that's overfiltered.
• 37:13
  SPEAKER_03: You get it in in in in in anything that's been overly filtered uh versus like handmade, right?
• 37:20
  SPEAKER_03: If you've ever tried like real soda versus like Coca-Cola products, you get what I'm talking about.
• 37:26
  SPEAKER_03: Again, going back to bologna, like real bologna versus like store-bought mass-produced bologna.
• 37:32
  SPEAKER_03: There is a difference.
• 37:34
  SPEAKER_03: I like pulp in the orange juice.
• 37:36
  SPEAKER_03: I would rather, if you were to like hand-squeezed orange juice, hand-squeezed orange juice or like this, like why would you not want the hand squeezed?
• 37:44
  SPEAKER_03: But some people don't like that.
• 37:45
  SPEAKER_03: I whatever, everybody's different.
• 37:47
  SPEAKER_03: I like the real stuff, it's got more flavor, more intense flavor.
• 37:51
  SPEAKER_02: And an interesting thing with this is that Beam in this particular case said we would like to make a monica halo rye.
• 38:01
  SPEAKER_02: We would like to make a traditional mash.
• 38:03
  SPEAKER_02: We would like to make a traditional monga halo rye, and because of that, we're gonna follow the rules.
• 38:08
  SPEAKER_02: We're gonna do an 80-20, we're gonna make this this.
• 38:11
  SPEAKER_02: Whereas Liberty Pole said, We're gonna make a monaga halo rye, and we're gonna use monica halo rye, but the rest of it, we've got some, we're gonna wiggle a little bit, we're gonna add some wheat to this, we're gonna do some malted and unmalted, we're gonna break some of the rules.
• 38:26
  SPEAKER_02: It's kind of nice to break the rules now and then, but we're actually from the area, so because of that, it's okay for us to do that.
• 38:33
  SPEAKER_02: Whereas Beam said, we're trying to pay homage to the area, whereas Liberty Pole is the area, right?
• 38:41
  SPEAKER_02: So they're not paying homage, they are them.
• 38:43
  SPEAKER_02: So, because of that, they're allowed to break the rules and change things up.
• 38:46
  SPEAKER_03: I find that interesting, that concept in general, because you'll get that with anything.
• 38:51
  SPEAKER_03: You'll get that with uh if Oma were to cook us a German dinner, she might just make it the way it is.
• 38:58
  SPEAKER_03: And if you were to like go buy everything she's doing, it might not be a hundred percent.
• 39:03
  SPEAKER_03: But then you go to a German restaurant, it's like we have to do it this way because that's the way they do it.
• 39:06
  SPEAKER_03: Well, it's like I had it from an actual German who didn't give a crap about that.
• 39:10
  SPEAKER_03: We're following a German cookbook than following a German, yeah.
• 39:13
  SPEAKER_02: Right.
• 39:14
  SPEAKER_03: Sometimes there's corners that can be and should be an R cut.
• 39:18
  SPEAKER_02: Yeah, I I always think about like for Christmas or any holiday, my grandma would make baked apples for me.
• 39:25
  SPEAKER_02: And it was apples like the spice, spice baked apples.
• 39:29
  SPEAKER_02: It was it was it was in a pan, and they weren't the skin on apples.
• 39:33
  SPEAKER_02: They like she took the apples off, she used tapioca in it, and and to like kind of solidify the juices a little bit, kind of gel make more jello.
• 39:43
  SPEAKER_02: And so it made like this thing called and she called the baked apples.
• 39:46
  SPEAKER_02: I have never been able to recreate it.
• 39:48
  SPEAKER_02: And I have grandma's recipe, but grandma didn't follow a recipe, she had it, she knew how much tapioca to use, which that's the issue is the tapioca.
• 39:58
  SPEAKER_02: I either use too much and it becomes jelly, or I don't use enough and it's way too loose and I don't get the flavor.
• 40:04
  SPEAKER_02: And there is no right amount, it's whatever grandma did, and there's no way for me to recreate it.
• 40:10
  SPEAKER_02: It was by far my favorite dish, and it's I try to recreate it every year, and every year I fail because it's not grandma's, and it's never gonna be the same thing.
• 40:25
  SPEAKER_02: Right, and even though I have the recipe, if somebody else were to follow that recipe, they will make it, and it's technically the same thing, maybe, but she wasn't following the recipe either.
• 40:37
  SPEAKER_02: She because the recipe is like cover the bottom and tapioca.
• 40:41
  SPEAKER_02: What the hell does that mean?
• 40:42
  SPEAKER_02: You know, right?
• 40:44
  SPEAKER_02: What's the size of the pan?
• 40:45
  SPEAKER_02: You know, all that's and so there's no way to follow it.
• 40:48
  SPEAKER_02: And that's what gets kind of what this is.
• 40:50
  SPEAKER_02: It's they're following the recipe, whereas Liberty Pole is living it, and so that you're gonna have a different feel for those two things.
• 40:59
  SPEAKER_02: So I would say that anyone is trying that's trying to recreate Monica Hale rye that's not from the area is following a recipe.
• 41:08
  unknown: Right.
• 41:08
  SPEAKER_02: Whereas Liberty Pole is grandma, they're different, they're the same, but they're different.
• 41:13
  SPEAKER_03: Trying is a key term.
• 41:15
  SPEAKER_03: I either make something or I try to make something.
• 41:17
  SPEAKER_03: Like I'm either doing what I do because this is the way we've always done it, and those things vary from generation to generation or whatever from day to day, versus like I'm trying to do this.
• 41:28
  SPEAKER_01: Yeah, I mean, it's the equivalent of saying we have a visitor center for our distillery in Kentucky versus we have a distillery in Kentucky.
• 41:38
  SPEAKER_01: We are visitors, we we we live here.
• 41:41
  SPEAKER_02: Yeah, and for old overhold, that's kind of reversed.
• 41:44
  SPEAKER_02: It is their visitor centers in Pennsylvania.
• 41:47
  SPEAKER_02: Their tradition is from Pennsylvania, but they're no longer the same thing.
• 41:51
  SPEAKER_01: And it's not to say that one is better than the other or one is worse.
• 41:55
  SPEAKER_03: It's kind of interesting that you bring that because I've always so I feel the same way about like, say, we have this big Irish fest in Dublin.
• 42:01
  SPEAKER_03: You'll see people from all over.
• 42:02
  SPEAKER_03: For one thing, they wear kilts, which is kind of interesting.
• 42:05
  SPEAKER_03: And they're all coming in, it's Irish this, Irish that, and they're pushing it and they're pushing it.
• 42:10
  SPEAKER_03: Wow, my heritage goes back.
• 42:12
  SPEAKER_03: Versus like Irish people are just Irish people, right?
• 42:14
  SPEAKER_03: And they're not trying to be extra.
• 42:16
  SPEAKER_03: I mean, that doesn't mean they don't have their own festivals and stuff, but they're not going there being like, I'm Irish.
• 42:22
  SPEAKER_03: If you're Irish, you shouldn't have to say it.
• 42:24
  SPEAKER_03: Like, you know what I mean?
• 42:25
  SPEAKER_03: But you get a lot of people that are kind of Irish that go to these festivals, and for that three days or whatever, it's all they're all about being Irish.
• 42:33
  SPEAKER_03: They're dressing up.
• 42:34
  SPEAKER_03: They're they're they're trying to be something that they maybe are kind of sort of associated with versus like just being the thing, right?
• 42:42
  SPEAKER_02: And so tradition is rarely written down, like in truth.
• 42:46
  SPEAKER_02: Tradition is usually written by somebody outside that's trying to live the right way or trying to live whatever that tradition was.
• 42:54
  SPEAKER_02: So they're using oral tradition, they're using what somebody tells them.
• 42:58
  SPEAKER_02: But rarely is what you say what you actually do because it's so natural to you that you're leaving off steps because it's just the natural way, and you just don't think about telling somebody else to do it.
• 43:10
  SPEAKER_02: Anytime you follow a step-by-step direction, and you'll see this a lot, especially if you talk to older people and you're trying to learn something from them, yeah.
• 43:19
  SPEAKER_02: They're they're starting in the middle or they're skipping steps.
• 43:22
  SPEAKER_03: Because they're they think everything else is already like obviously, yeah, exactly.
• 43:26
  SPEAKER_02: Because they they that's who they are, these are just steps, yeah.
• 43:29
  SPEAKER_02: And so they're they're should have left you because you should just know that exactly, and so you have to fill those gaps, and you may or may not do it correctly because you don't know, you don't live that right.
• 43:41
  SPEAKER_02: So when you somebody else is writing down somebody else's tradition, it rarely conveys exactly what that tradition was.
• 43:49
  SPEAKER_03: Because it's so normal to you that you don't think to write it down because you think that that would be normal to everybody.
• 43:54
  SPEAKER_03: That's just natural.
• 43:55
  SPEAKER_03: That's just natural, it's a natural, normal thing.
• 43:57
  SPEAKER_03: Yeah, that's a good point.
• 43:58
  SPEAKER_03: That's a very good point.
• 43:59
  SPEAKER_03: And so because
• 44:00
  SPEAKER_02: Because of that, anytime you're going to a Irish festival, you're following tradition rules written by other people, not the actual person.
• 44:10
  SPEAKER_02: So in something like a Liberty Pull sort of situation, for them, that's where they're from.
• 44:17
  SPEAKER_02: So it's handed down person to person and it's within the same group.
• 44:21
  SPEAKER_02: And so those trad those those things line up, and what you then the inherent natural is already there.
• 44:28
  SPEAKER_02: Whereas if you're from the outside looking in, you're filling in those gaps with your tradition, whatever that may be, and which is kind of muddling it a little bit.
• 44:38
  SPEAKER_03: It's being mixed, some you're trying to you're trying to force.
• 44:41
  SPEAKER_03: Anytime you're trying to force something, it's not natural.
• 44:43
  SPEAKER_03: I always come back to the analogy I always tell people that if you always brush your teeth with your left hand and you brush your teeth with your with your right hand, you're performing the same act, but you're forcing it.
• 44:55
  SPEAKER_03: It's not natural, and people can pick up on it.
• 44:58
  SPEAKER_03: If you were to watch somebody brush their teeth with their opposite hand, you'd be like, that doesn't look normal.
• 45:02
  SPEAKER_03: Right.
• 45:03
  SPEAKER_03: Because it's not for them.
• 45:05
  SPEAKER_03: It's not for them, but for other people, it is.
• 45:06
  SPEAKER_03: Yeah.
• 45:07
  SPEAKER_02: It's also why, like, I'm left-handed.
• 45:09
  SPEAKER_02: And because I'm left-handed, my handwriting is atrocious.
• 45:13
  SPEAKER_02: I have really bad handwriting.
• 45:14
  SPEAKER_02: Same right here.
• 45:15
  SPEAKER_02: And you'll notice by left-handed people, either their handwriting is incredibly bad or incredibly good.
• 45:23
  SPEAKER_03: Incredibly good.
• 45:23
  SPEAKER_03: Because they've worked so hard to make it perfect.
• 45:25
  SPEAKER_03: And they write with their hand all the way on top so they don't smudge and crooked.
• 45:28
  SPEAKER_03: Yeah.
• 45:29
  SPEAKER_02: So, like the just things aren't made for left-handed people.
• 45:32
  SPEAKER_03: No, yeah, but you but you find the you find the workarounds, and sometimes that makes the difference.
• 45:37
  SPEAKER_03: When we're talking about recipes and stuff, even old school recipes, well, why do you do it that way?
• 45:42
  SPEAKER_03: Because that's what we had, right?
• 45:44
  SPEAKER_03: Like if you look at Oma's bread, right?
• 45:46
  SPEAKER_03: She makes it the way that way because that's the only option she had in World War II.
• 45:51
  SPEAKER_03: And her mom only had that option.
• 45:52
  SPEAKER_03: So so if you were to ch if you were to actually use the right stuff, it'd probably be different.
• 45:57
  SPEAKER_03: Yeah, wouldn't taste the same.
• 45:58
  SPEAKER_03: But that they only had certain things, and that's what makes it good.
• 46:02
  SPEAKER_03: If you look at spetulas, it's basically flour and water, and like they it was the basic stuff that they and it was a gravy made out of basically meat and water.
• 46:12
  SPEAKER_03: Not much because that's all they had.
• 46:14
  SPEAKER_03: Is it delicious?
• 46:14
  SPEAKER_03: Yes.
• 46:15
  SPEAKER_03: Is there more ingredients you could add?
• 46:16
  SPEAKER_03: Yeah, but it would change it, it wouldn't be as good.
• 46:19
  SPEAKER_03: That's what they had.
• 46:20
  SPEAKER_03: That's what they had.
• 46:21
  SPEAKER_03: The peasant food, yeah.
• 46:23
  SPEAKER_03: That's all we had is soup from a stone, you know what I mean?
• 46:25
  SPEAKER_03: Like sometimes overcoming the obstacles makes the thing more special, is what I'm getting at.
• 46:30
  SPEAKER_03: Exactly.
• 46:30
  SPEAKER_03: And that's true when it comes to liquor and bourbon and rye and everything else.
• 46:36
  SPEAKER_02: Yeah, but to a overhold's credit, they're trying to continue the tradition.
• 46:41
  SPEAKER_02: So they you have to create those things, otherwise, it would die off.
• 46:46
  SPEAKER_02: So yeah, it may not be technically traditional, but it's from the area.
• 46:51
  SPEAKER_02: So, like, I'm I'm glad they made the bottle.
• 46:54
  SPEAKER_02: I'm glad they're honoring the thing.
• 46:56
  SPEAKER_02: They're they're paying homage to the area, and I'm really glad they're doing it because they're giving national credit to the area, which is a good thing, and it's something that Liberty Pole can't do, at least not yet.
• 47:08
  SPEAKER_02: So, like, I'm I'm glad that it's a thing.
• 47:10
  SPEAKER_02: I'm glad that it's there, I'm glad they're doing it.
• 47:12
  SPEAKER_02: It's a very good bottle.
• 47:14
  SPEAKER_02: It tastes great.
• 47:17
  SPEAKER_03: If they it tastes great for the price, especially.
• 47:19
  SPEAKER_03: Yeah, if you're not comparing anything, you're just going for this bottle, yeah.
• 47:22
  SPEAKER_03: $30, right?
• 47:23
  SPEAKER_02: Whatever talks about that, but it this is a$30 bottle.
• 47:26
  SPEAKER_02: Uh it's fantastic.
• 47:27
  SPEAKER_02: OE took you, I think, is$29 something.
• 47:29
  SPEAKER_02: I think it's$29.99.
• 47:31
  SPEAKER_02: So, because of that, like that's a killer bottle for$30.
• 47:36
  SPEAKER_02: It is a very cool looking bottle.
• 47:38
  SPEAKER_02: All right, we've had two 700s here.
• 47:40
  SPEAKER_03: It looks a little bit well, you never know with old overall, but it does look a little bit bigger the way that it's shaped, you know.
• 47:46
  SPEAKER_03: But you know what's interesting, we haven't talked about it, is they kind of use that same color.
• 47:50
  SPEAKER_02: Yeah, they're still paying um it's the tenure they did to the to yeah, the tenure's a little bit different.
• 47:54
  SPEAKER_02: They still this the same old guy on the front, and they they kind of are keeping the same color, but it's a little bit lighter.
• 48:00
  SPEAKER_03: Apothecary color bottle, yeah.
• 48:03
  SPEAKER_03: I like it, I think it's great.
• 48:04
  SPEAKER_03: I think for the price, if you like rise at all, this isn't a must on your shelf for the price.
• 48:11
  SPEAKER_03: Why wouldn't you have this?
• 48:12
  SPEAKER_03: For 30 bucks, this is a killer bottle for 30.
• 48:15
  SPEAKER_03: And this is still available, right?
• 48:16
  SPEAKER_03: There's those just yeah, this is this is on the shelves in Ohio, yeah.
• 48:20
  SPEAKER_02: Uh, and relatively available.
• 48:22
  SPEAKER_03: And you're talking about a four-year-old anything four years for 30 bucks, like that's a great ratio, right?
• 48:27
  SPEAKER_02: There it really is.
• 48:28
  SPEAKER_02: And what's the proof on it?
• 48:29
  SPEAKER_02: It's 90 something, right?
• 48:30
  SPEAKER_02: 95, 50, yeah.
• 48:31
  SPEAKER_01: MSRP of 40.
• 48:33
  SPEAKER_01: 40.
• 48:33
  SPEAKER_01: Okay, yeah.
• 48:34
  SPEAKER_02: Totally, totally worth 40.
• 48:35
  SPEAKER_02: Yeah, 40 bucks, it's worth it.
• 48:36
  SPEAKER_02: Yeah, I'd pay 60.
• 48:38
  SPEAKER_03: I think.
• 48:39
  SPEAKER_03: I think I I think it could go up in price.
• 48:41
  SPEAKER_03: I'm glad it's not, but it could go up in price, especially with things that are there's things that that that are on the shelf for 60, 70, 80 bucks that are totally way overpriced.
• 48:52
  SPEAKER_03: This is not one of those.
• 48:53
  SPEAKER_02: This is our final old overhaul bottle, and I would say all of the bottles, with the exception of the 10-year, are underpriced in terms of quality, not not completely, yeah.
• 49:05
  SPEAKER_03: Yeah, value.
• 49:05
  SPEAKER_03: This one's actually worth what it's what it's saying.
• 49:07
  SPEAKER_03: I think the 10 was probably worth what it's saying too, but it's not exactly available in the world.
• 49:12
  SPEAKER_02: At least in our minds, whereas a lot of old overholds are probably underpriced in terms of their value.
• 49:18
  SPEAKER_02: They I I would pay more than what they're asking.
• 49:21
  SPEAKER_02: Nick, what are your thoughts on all that?
• 49:24
  SPEAKER_01: I have a hard uh okay.
• 49:29
  SPEAKER_01: So I have to separate so I've had Mana Gala ry, my idea Mana Gala, true Mana Gala, and then this.
• 49:37
  SPEAKER_01: I have to separate that and then say this is this is commercialized.
• 49:42
  SPEAKER_01: And if I put that in all of the old overhaul series, this is uh the the flavor of this is what I would expect for the rest.
• 49:55
  SPEAKER_01: I would love to see this at uh tenure and cash strength and see what it would get.
• 50:00
  SPEAKER_01: I think the only this is again uh lower proof than that.
• 50:04
  SPEAKER_01: I would say this is the most comparable to the tenure at cast strength flavor-wise, yeah, than any of the others.
• 50:14
  SPEAKER_01: Going backwards just a little bit, the 114, that was the$30, right?
• 50:18
  SPEAKER_02: Yes, is that right?
• 50:19
  SPEAKER_02: Okay, in that case, I think their pricing is exactly the order that I would put these in.
• 50:25
  SPEAKER_02: Yeah, I was gonna say that this is probably because like I I think in terms of like just looking at prices and my order of my preference, I think they're spot on.
• 50:34
  SPEAKER_02: The 10-year is my favorite, this is my second favorite, the 114 is my third favorite, the bonded is my fourth favorite, the 80 is my favorite.
• 50:42
  SPEAKER_03: I agree with that.
• 50:42
  SPEAKER_03: I think that they've a priced these appropriately.
• 50:45
  SPEAKER_03: I think that up to the 10-year, these are still great values for it.
• 50:49
  SPEAKER_01: You could they could be more, and I guess I have a hard time pairing this bottle with the rest price-wise, because somehow the Monacohela mash separates this from the rest, even though it's a departure, it's also differently branded, right?
• 51:08
  SPEAKER_03: And so it's not really an old overhaul bottle, right?
• 51:12
  SPEAKER_03: It is a departure from their other lineup, even the 10-year, it is, but it isn't in my mind.
• 51:19
  SPEAKER_01: I I keep going back and forth of like, yes, I can say it is, no, it's not.
• 51:24
  SPEAKER_03: It's no different than putting sour mash on something versus like a uh something else, you know what I mean?
• 51:29
  SPEAKER_03: I it does impart different flavors.
• 51:32
  SPEAKER_03: I think if you were to, and we have if you tried all these side by side, out of all of them, I mean this is very different.
• 51:38
  SPEAKER_03: This one's very different, even even the 10-year has reminiscent qualities of the regular stuff, just at this proof or this, you know, whatever.
• 51:47
  SPEAKER_03: But this one is like this one at 10 years and cast strength would taste differently than the 10-year cast strength.
• 51:55
  SPEAKER_03: Whereas I think an old overhaul that 10-year's cast strength is pretty much what you're getting out of the 10-year cast strength.
• 52:00
  SPEAKER_01: This is a big enough departure from the rest that I can't compare it in pricing to the others.
• 52:07
  SPEAKER_01: This is like the if they decided uh to continue on a line for this, this would be the uh the 80 proof for the old overall.
• 52:18
  SPEAKER_01: That's what I would say.
• 52:19
  SPEAKER_03: But tell me if I'm wrong, Nick, if you if you would agree with but me and you really enjoy things that are uh distinctively different, and if you can find something distinctively different that we appreciate for a good price from us anymore, that's like a real winner, yeah.
• 52:36
  SPEAKER_03: And I think that this fits that bill a thousand percent.
• 52:39
  SPEAKER_03: Yeah, so something that really and anybody else that would agree with that if you've tried a lot of stuff and you're looking for something distinctively different for a good price, this is something that if you haven't tried, it's really something worth checking out.
• 52:51
  SPEAKER_01: If if you're like us, right, you you've gone through almost every offering that old overall has to offer.
• 52:59
  SPEAKER_01: You've maxed out even at 11 years, right?
• 53:02
  SPEAKER_01: You haven't had the a overhold, you maxed out 11 for old.
• 53:05
  SPEAKER_01: This this is the the starter for the next, yeah, and this is the price for the next, yeah, and it's not a bad price, it's really good.
• 53:13
  SPEAKER_01: And they could do more with this, yeah.
• 53:16
  SPEAKER_02: They will.
• 53:16
  SPEAKER_02: This is the first offering of the a overhold series.
• 53:20
  SPEAKER_02: There will be more.
• 53:21
  SPEAKER_02: I don't know why I don't know what they're gonna look like.
• 53:24
  SPEAKER_02: Sounds so dirty for me.
• 53:27
  SPEAKER_02: Yeah, they could maybe maybe alter that a bit.
• 53:30
  SPEAKER_02: They could have just said overhold Monica Hala.
• 53:32
  SPEAKER_02: I mean, what's the yeah?
• 53:33
  SPEAKER_02: Well, this one is Monica Hala, that's the version they're coming out with.
• 53:37
  SPEAKER_02: But did they have to put an A on it?
• 53:39
  SPEAKER_02: A overhaul, whatever that brand is, that version may or may not continue to be a Monica Hala rye.
• 53:46
  SPEAKER_03: And so, like, they're trying they're trying to differentiate a little bit differentiating themselves from old overhold, although they still have the guy's face and everything.
• 53:54
  SPEAKER_02: Yeah, they're they're creating a new brand.
• 53:56
  SPEAKER_03: I don't know if that's a I don't know if that's a good move.
• 53:58
  SPEAKER_03: I don't know if it's just stick with overhold and just be done and be done with it.
• 54:01
  SPEAKER_03: Yeah, but that that's my opinion.
• 54:03
  SPEAKER_02: Yeah, I don't know.
• 54:04
  SPEAKER_02: I don't know what's gonna happen with the A Overhold series if they're gonna continue on and do other things.
• 54:08
  SPEAKER_02: I know I I take that back.
• 54:10
  SPEAKER_02: I believe they're going to continue on and do other things.
• 54:13
  SPEAKER_02: So uh I'm I I am interested enough in what they're doing with this to be excited about what they may do next in what they do.
• 54:21
  SPEAKER_02: I'm curious if they do anything next in what they do with that.
• 54:24
  SPEAKER_02: I'm sure they're gonna do something else with it.
• 54:26
  SPEAKER_02: They just open that location there as a visitor center, as a visitor center, but they're still they have to have something to do with it.
• 54:32
  SPEAKER_03: Dude, people are gonna go to that visitor center and buy bottles.
• 54:35
  SPEAKER_03: So Beam's gonna put out bottles and put them in that visitor center, and people are gonna buy them, and they should exactly.
• 54:41
  SPEAKER_03: I would.
• 54:42
  SPEAKER_03: If I'm going to Pennsylvania, am I going to old Overhaul?
• 54:45
  SPEAKER_03: Yes.
• 54:46
  SPEAKER_03: So cool.
• 54:47
  SPEAKER_02: So we have gone through the old overhold series, we have introduced the A Overhold series, uh, and I'm curious what they're gonna do with that brand and if they're gonna do anything else with the old overhold series, or if that's gonna kind of die off, other than maybe doing some specialty things like the 10-year.
• 55:07
  SPEAKER_03: I could see them not doing anything further with the OO, but continuing to keep it forever.
• 55:13
  SPEAKER_02: They'll keep it, they'll keep it forever, yeah.
• 55:14
  SPEAKER_02: But they won't like come out with a bunch of specialty top shelf versions like the like the might come out with a double twelve, yeah.
• 55:23
  SPEAKER_03: See, that even sounds cool.
• 55:25
  SPEAKER_02: Double O twelve.
• 55:26
  SPEAKER_02: The double O twelve, dude.
• 55:27
  SPEAKER_03: They have a 0011, you say.
• 55:29
  SPEAKER_03: What if they got up to 007?
• 55:31
  SPEAKER_03: Hey, uh that's gonna go backwards, but I think it's a win.
• 55:34
  SPEAKER_02: A double a double seven at an 80 proof, maybe there is really no reason they don't have a seven year because of that.
• 55:41
  SPEAKER_03: They should do a 007, like a double.
• 55:45
  SPEAKER_03: That would literally be the name of the bottle, the 007.
• 55:47
  SPEAKER_03: It's a seven-year, the 007.
• 55:49
  SPEAKER_03: Just I mean, you can just line that up old overall and then put the seven right there.
• 55:55
  SPEAKER_02: Like, that's perfect.
• 55:56
  SPEAKER_02: It's a win right there.
• 55:57
  SPEAKER_02: So, yeah, I think that at least for me, the the pricing matches my rating of all of these, which just kind of works out.
• 56:04
  SPEAKER_02: That that rarely happens.
• 56:06
  SPEAKER_02: I I feel like I feel on rye.
• 56:10
  SPEAKER_02: I know well, yeah.
• 56:11
  SPEAKER_02: But this this rye is this is a dang good bottle.
• 56:15
  SPEAKER_02: The A overhault, though, I can get that bottle and I will be getting the bottle of that.
• 56:19
  SPEAKER_02: That is a price.
• 56:20
  SPEAKER_02: You bet you're fantastic.
• 56:22
  SPEAKER_02: 40 bucks, I'll for sure get that.
• 56:24
  SPEAKER_02: That and the 114, I mean, up under the top of my list of buys.
• 56:29
  SPEAKER_03: We're finishing the overhault series.
• 56:31
  SPEAKER_03: The oh series, the the all the overholts.
• 56:33
  SPEAKER_03: Yeah, and the thing that I do want to convey to the listener, other than the tenure, because that is something more, is why wouldn't you have all of these bottles in your collection for the price and the the quality that you're getting and the flavor and everything else?
• 56:47
  SPEAKER_03: Unless you absolutely detest rye, you should have these bottles in your collection because they're all great, they're all great priced bottles.
• 56:56
  SPEAKER_03: For a hundred bucks, you can have all four of them.
• 56:58
  SPEAKER_03: You can have all of them on your shelf.
• 57:00
  SPEAKER_03: And yeah, there you go.
• 57:01
  SPEAKER_03: And we're talking about one of them's a leader.
• 57:03
  SPEAKER_02: So I'm the thing about it.
• 57:04
  SPEAKER_02: Yeah, you're gonna have the double O series for like a hundred bucks, with the exception of the tanker.
• 57:09
  SPEAKER_02: So it's well worth it to do old overholds.
• 57:12
  SPEAKER_02: It is a value series for sure.
• 57:15
  SPEAKER_02: Value and quality.
• 57:16
  SPEAKER_02: Yes, it's got the payoff.
• 57:18
  SPEAKER_02: Well, perfect.
• 57:18
  SPEAKER_02: All right, we'll see you next time.
• 57:20
  SPEAKER_02: Next time.
• 57:26
  SPEAKER_02: Thank you for listening to the podcast.
• 57:28
  SPEAKER_02: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
• 57:33
  SPEAKER_02: We can be reached on our website, whiskeychasterspumba.com, with any ideas for the show.
• 57:39
  SPEAKER_02: Thanks again.