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Come on Benjamin, sling that Central American accent · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:04
  > Good ol’ Boy Barker>As for today's segment, drumroll, please.
• 0:06
  > >Uh, let's see. Here we are.
• 0:10
  > Good ol’ Boy Barker>We have Escobar. Escobar cigars. You asked for it. And we are the full one. Another again. Here we are. So what's in the box? What's in the box? What's in the box?
• 0:23
  > >What's in the box? Oh, let's see.
• 0:26
  > >Uh, here we go. I think it sucks.
• 0:28
  > Good ol’ Boy Benjamin>Oh, no, it sucks.
• 0:31
  > Good ol’ Boy Barker>Calm down, people, here.
• 0:33
  > Good ol’ Boy Benjamin>You know, here at Sip, Suds and Spokes, us being somewhat, uh, cigar snobs, right?
• 0:38
  > Good ol’ Boy Benjamin>We have a lot of experience with cigars.
• 0:40
  > Good ol’ Boy Barker>Yeah.
• 0:41
  > Good ol’ Boy Benjamin>This line of cigars are something that you can just kind of light and just enjoy the experience of smoking. Right? Great golf course cigar. This is a good one to cut the grass with.
• 0:52
  > Good ol’ Boy Barker>Yeah.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>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.
• 1:51
  > Announcer>Hey, man, got a light? It's time for smokes.
• 1:57
  > Good ol’ Boy Barker>And welcome to this smokes episode where everything good in life is worth discussing. Today we. Our host, our good old boy Benjamin.
• 2:04
  > Good ol’ Boy Benjamin>What up? What up?
• 2:05
  > Good ol’ Boy Barker>I got good old boy Mike.
• 2:07
  > >I am here as a dialogue coach for, uh, somebody will say Nicaragua correctly today, right?
• 2:14
  > Good ol’ Boy Barker>And pulling in the rear, we got good old boy Justin.
• 2:17
  > >All the way down in the rear.
• 2:19
  > Good ol’ Boy Benjamin>Really?
• 2:19
  > >Right off the.
• 2:20
  > Bob>Good morning.
• 2:21
  > >In the first two minutes of the show.
• 2:23
  > Good ol’ Boy Barker>Hey, man, someone's got to pull it in.
• 2:24
  > Bob>I took it in the rear early this show.
• 2:26
  > >Do you have lube for that today?
• 2:28
  > Good ol’ Boy Barker>Strawberry? So we're the best thing on at 2am M.
• 2:31
  > Good ol’ Boy Barker>Right before you get caught playing Game Boy under the sheets.
• 2:34
  > Good ol’ Boy Benjamin>Guilty.
• 2:34
  > Good ol’ Boy Barker>When you're supposed to be sleeping.
• 2:36
  > Good ol’ Boy Benjamin>Guilty.
• 2:36
  > Good ol’ Boy Barker>Yeah. And just after that same Walker Texas Ranger episode.
• 2:39
  > >Oh, yeah, I feel it coming.
• 2:40
  > Announcer>Banned.
• 2:41
  > Good ol’ Boy Benjamin>Once again, Trivets. My hero.
• 2:43
  > Good ol’ Boy Barker>Uh-huh. As you know, I hope you know, our smoke segments are about cigars and, well, anything you can smoke. As for today's segment, drumroll, please.
• 2:52
  > >Uh, let's see. Here we are.
• 2:57
  > Good ol’ Boy Barker>We have Escobar, Escobar cigars. You asked for it. And we are the full one. Another again. Here we are. So what's in the box? What's in the box? What's in the box?
• 3:09
  > >What's in the box? Oh, let's see.
• 3:12
  > >Uh, Here we go. I think it sucks.
• 3:17
  > Good ol’ Boy Barker>Calm down. So anyway, Coke, Strap on and hang in tight. We're Gonna have fun today. But don't worry if you miss anything. You can download the full episode from wherever you get podcast from.
• 3:28
  > Good ol’ Boy Barker>But before we dive into the shallow end of the poll, remember the buddy system. Where's your buddy? Buddy?
• 3:36
  > Good ol’ Boy Benjamin>Who's your buddy?
• 3:37
  > Bob>Who's your pal?
• 3:38
  > Good ol’ Boy Barker>That's right, if you're a cigar newbie. Fret not. We got you covered on our Cigar 101 episode where all this cigar speak will be decoded. Just search for sip suds and smokes cigars 101, and that episode should pop right up or follow our link in the show notes.
• 3:52
  > Good ol’ Boy Barker>Good old boy Justin gets the honors of going over our smokes ratings today. Take it away.
• 3:56
  > >It's because he can say Nicaragua.
• 3:59
  > Bob>Nicaragua.
• 4:01
  > Good ol’ Boy Benjamin>I'll attempt it at some point. Please don't.
• 4:04
  > >There's only so much editing power we have in post.
• 4:07
  > Bob>Okay, one ring. This sucked before it was even lit.
• 4:18
  > Bob>Two rings. At least I lit it.
• 4:25
  > Bob>Three rings. I would smoke this again.
• 4:33
  > Bob>Four rings. How much you want for them? Um, five rings. Where are they? I need a box.
• 4:43
  > Good ol’ Boy Benjamin>Magnificent.
• 4:46
  > >Now do five.
• 4:47
  > Bob>Five rings. Where are they? I need a box.
• 4:57
  > Good ol’ Boy Barker>All right.
• 4:57
  > >It's the natural Cubano, you know, overtone that he has surrounded by his cultural, you know, uh, influence. I love this, you know?
• 5:07
  > Good ol’ Boy Barker>Yeah.
• 5:07
  > >When you get gasoline, is it. Is the guy at the gas station sound just like that?
• 5:11
  > Bob>We don't talk to the people at the gas station. We have self serve here, man.
• 5:17
  > Good ol’ Boy Barker>All right, well, Mike's gonna start us off with the Habano. Let's take it away.
• 5:21
  > >Oh, dear. All right, well, uh, today again, we're talking about everything from Escobar cigars, and I'm going to talk about the Habano. Designed for those who appreciate a fuller, more nuanced smoking, stoking smoking experience, this medium plus body cigar delivers a complex array of flavors. The Ecuadorian Habano wrapper introduces a bold, bold, bold, bold, earthy richness, while the Nicaraguan bonder and fillers enhance the profile with deep notes of roasted, uh, coffee, dark chocolate, and a touch of pepper. These robust flavors are harmoniously balanced by subtle hints of cedar leather and a smooth, creamy undertone.
• 6:10
  > >Here is the warmth of thickly cushioned.
• 6:13
  > Announcer>Contour seats, available even in fine Corinthian leather.
• 6:16
  > >Reach Colinti and leather. That's correct.
• 6:19
  > Good ol’ Boy Barker>All right, so before we get into rating that, what are your thoughts?
• 6:23
  > Bob>So I love this one, Justin. Coming in, it had beautiful, uh, flavor. It stayed lit. The foot was complicated.
• 6:36
  > Bob>It was very, very nice.
• 6:38
  > Good ol’ Boy Barker>I liked it as well.
• 6:41
  > Good ol’ Boy Barker>I kind of felt the same way. It was a nice habano. Nice run of the mill. Grab a habano and go.
• 6:47
  > >Yeah, I think average is definitely the key word. You know, here it was, you know, just that it was average. Um, it had a lot of the right things going. I like the creaminess around this. And, you know, it had, you know, a little bit of leather on it.
• 7:04
  > Good ol’ Boy Barker>Um, had good smoke coming off of it.
• 7:06
  > >Oh, really? Smoke. Holy smokes.
• 7:09
  > >There we go.
• 7:12
  > Good ol’ Boy Benjamin>Not the spice profile, uh, that I normally expect from, uh, a habano. Habanos are normally a bit spicier for me. This one definitely had a bit more body and a bit more that creaminess.
• 7:24
  > Good ol’ Boy Benjamin>Uh, almost reminiscent of maybe like a. Like a Connecticut plus type of experience.
• 7:30
  > >Yeah, that's a good way of putting it. You know, Was it. Was it a good, average hibano?
• 7:36
  > >But. Yes, but was it on profile? No.
• 7:39
  > >No, it was not.
• 7:40
  > Good ol’ Boy Benjamin>It's one of the hibano tends to be something that I lean into and then look for through any line. Uh, and this was the first one that I smoked out of the lineup that we had and was excited to kind of get into it. And most of the spice, if any, that I got was just off of the retro. Sure. I didn't get really any of it through the full smoking process. A lot more white pepper, uh, so, like, floral spiciness, if any. Uh, black tea, alfalfa, kind of green hay. Notes. A little bit more of a sweet tone to it with a little earthy back tone. Yes.
• 8:17
  > >Yeah, I have s'more specific, uh, tasting notes here.
• 8:21
  > Good ol’ Boy Benjamin>S'more?
• 8:21
  > >S'more.
• 8:22
  > Good ol’ Boy Barker>S'mores.
• 8:23
  > >Yes, yes. Senor, uh, Beanji, man, how can we have s'more?
• 8:26
  > Good ol’ Boy Barker>I haven't had any already.
• 8:29
  > >Wow, man, I tell you, it's just.
• 8:31
  > >All right, so hints of spice and kind of pepper up front.
• 8:37
  > >Um, you know, it was another really, uh, wonderful first ash at, like 2 inches. I mean, you know, this thing had really great construction about it.
• 8:46
  > Good ol’ Boy Barker>Yeah, the burn quality was really good. I found through most of their line.
• 8:49
  > >Kind of an average draw, though, you know, quite mild in the middle, uh, with hints of spice. So, yeah, I mean, it was a good, average hibano. But I really like, you know, Benjamin, the way that you said it was more like a Connecticut plus plus, you know, or it was just, you know, all that creaminess that you, I think, was a little bit out of character for this.
• 9:12
  > Good ol’ Boy Barker>Sure.
• 9:13
  > Good ol’ Boy Barker>So what are we going to rate it out here?
• 9:16
  > Good ol’ Boy Barker>What do you got? Justin, hold him up.
• 9:21
  > >Oh, no, no. Okay. Let's see how he's gonna have.
• 9:24
  > Good ol’ Boy Barker>He going with a four. He just held up four. He held up four.
• 9:29
  > >I am.
• 9:31
  > Good ol’ Boy Benjamin>I think we need to maybe, um. Magnificent sidebar with Barger. How averages work.
• 9:37
  > Good ol’ Boy Barker>He held up four, I held up four.
• 9:39
  > Good ol’ Boy Benjamin>But then you add them together, divide them by the number of people with their input, and then three, and you had a two.
• 9:47
  > >Ah, we got Mr.
• 9:48
  > Bob>Math here. I love it.
• 9:49
  > >I love this. You know.
• 9:52
  > Good ol’ Boy Barker>Well, we can hash this out.
• 9:53
  > >I, I mean, I, I think if I were walking into a humidor, I mean, would I. Would that have been like. Well, you know what? That's habano. I'm going back to that. No, I'm sorry.
• 10:05
  > Good ol’ Boy Barker>I wonder what different. Like maybe if, if they picked a different.
• 10:10
  > >Less cream binder.
• 10:11
  > Good ol’ Boy Barker>Binder or something. You know, whatever could go in. Maybe give it a little more of that spice note.
• 10:18
  > Good ol’ Boy Benjamin>No, no. You know, I think more than anything else, um, the, the ring gauge. The.
• 10:26
  > Good ol’ Boy Benjamin>Probably has a lot to do with that.
• 10:29
  > Good ol’ Boy Barker>Okay. Right.
• 10:29
  > Good ol’ Boy Benjamin>So the one that we smoked, uh, was a Gordo.
• 10:32
  > Good ol’ Boy Benjamin>So six and a half by 58. Um, so it doesn't give a lot of additional room for that wrapper to shine.
• 10:39
  > Good ol’ Boy Barker>Sure.
• 10:40
  > Good ol’ Boy Benjamin>In my opinion, uh, so changing the binder or the filler probably wouldn't have a, um, large impact.
• 10:47
  > Good ol’ Boy Barker>Ah.
• 10:48
  > Good ol’ Boy Benjamin>Outside of there being maybe less.
• 10:50
  > Good ol’ Boy Benjamin>Right. So maybe in a smaller ring gauge.
• 10:53
  > Good ol’ Boy Barker>So maybe bring it down a little bit.
• 10:56
  > Good ol’ Boy Barker>Bring that ring gauge down?
• 10:57
  > Good ol’ Boy Benjamin>Yeah. 100%. So I'm go like a robusto or.
• 11:00
  > Good ol’ Boy Barker>Like a Corona Gorda.
• 11:01
  > Good ol’ Boy Benjamin>Sure.
• 11:02
  > Good ol’ Boy Barker>Something like that.
• 11:03
  > Good ol’ Boy Benjamin>Yeah. I think that that's something.
• 11:05
  > Good ol’ Boy Barker>I do think they have other sizes in the line of all their lines too, so it'd be interesting. I wouldn't mind picking up a Robusto.
• 11:12
  > Good ol’ Boy Benjamin>Yeah. Was.
• 11:14
  > Good ol’ Boy Benjamin>Was watching, uh, some cigar videos through the week and came across, um, another manufacturer, uh, their blender, talking about, you know, girth and ring gauge and.
• 11:26
  > Good ol’ Boy Barker>Did we say girth?
• 11:27
  > Mike>Today we're going to be demonstrating how to measure girth.
• 11:30
  > Mike>Girth is a very important measurement when determining sizes. First, take your tape measure, place it at the center of the shoulder, bring it down through the crotch and back, making sure it's going over the widest part.
• 11:50
  > Good ol’ Boy Barker>I love her description of collectively our widest part is we all have widespread twin your ears.
• 11:57
  > Bob>I'm Jewish, so it doesn't get that wide.
• 12:02
  > Good ol’ Boy Barker>Just short and full of money. Right.
• 12:04
  > >I'm telling you, that gets them all.
• 12:07
  > Good ol’ Boy Barker>Like a plus size pinata.
• 12:09
  > Good ol’ Boy Benjamin>But yeah. So I think that one thing that, you know, we all share in common Here is also, um, being into proof spirits and bourbons and whiskeys and those type of things and how those flavor profiles change drastically as you add water, as you kind of dilute what's in that glass for you. It's the same thing when you're talking about ring gauge with a cigar. So a smaller ring gauge with more concentration of flavor.
• 12:34
  > Good ol’ Boy Barker>Sure.
• 12:35
  > Good ol’ Boy Benjamin>You get a little bit more of the big notes that you're looking for. Whereas those larger ring gauges tend, uh, to kind of, you know, dilute that complexity a bit, um, because of, you know, the addition of the filler on the inside.
• 12:50
  > Good ol’ Boy Barker>Speaking on those, I think that you know, what you're hitting, that's what you put with it too, is what can help bring out certain qualities as well. So like if you had a coffee with it or a bourbon or water or whatever you have with it, gonna help round those things off on your palate.
• 13:03
  > Good ol’ Boy Benjamin>Maybe 100%. It's all it. Every day is different. Right. And so the opportunity to go back and try, you know, some of these options, uh, again, probably in a different ring gauge.
• 13:14
  > Good ol’ Boy Barker>Yeah.
• 13:14
  > Good ol’ Boy Benjamin>Uh, would also bring on a completely different experience.
• 13:17
  > Good ol’ Boy Barker>Yeah.
• 13:18
  > >Uh, like I want, they offer, like I want to combine my morning, my afternoon with a redirect on our score.
• 13:23
  > Good ol’ Boy Barker>Yeah, right, right. Come on now.
• 13:25
  > >We'll be right back.
• 13:28
  > Good ol’ Boy Barker>And we're back. We just got done raiding and talking about the, uh, Escobar Habano.
• 13:39
  > Good ol’ Boy Benjamin>Magnificent.
• 13:41
  > Good ol’ Boy Barker>And we rated it a 4. Justin is going to tell us about their Connecticut once you take it away, Justin.
• 13:48
  > Bob>So let's see here.
• 13:52
  > Bob>The Connecticut is the result of a mild to medium bodied cigar that delivers a harmonious balance of flavors. Each straw unveils a creamy, velvety smoke enriched with notes of cedar, subtle spice and a touch of sweetness, all intertwined with nuanced nuttiness. The craftsmanship ensures a consistent burn and a luxurious smoking experience ideal for both seasoned aficionados and newcomers alike. Whether you're relaxing after a long day or celebrating a special occasion, the Escobar Cigars Ecuadorian Connecticut offers a refined and memorable experience.
• 14:34
  > Bob>My experience with this was somewhat different. Mine went out a few times while I was smoking it. Uh, it had a sweet flavor, it was easy to light, lots of white, big smoke. But, uh, holy smokes only gave it like two rings.
• 14:55
  > Good ol’ Boy Barker>Yeah, well, let's, uh, you know, I kind of had a little bit of the same. I'm not gonna lie.
• 15:01
  > Good ol’ Boy Barker>The Connecticut was probably my least favorite of the bunch.
• 15:05
  > Good ol’ Boy Barker>Um, it, there was a lot of.
• 15:08
  > >Smoke and there was a lot of smoke detected.
• 15:13
  > Good ol’ Boy Barker>And they're. They're, uh, the. I had a little bit of construction issues with mine as well, so. Canoe a little bit.
• 15:21
  > Good ol’ Boy Benjamin>Uh, but that canoodled.
• 15:22
  > Good ol’ Boy Barker>Yeah, I canoodled a little bit.
• 15:23
  > Bob>Would describe that because I don't know what that is.
• 15:25
  > Good ol’ Boy Barker>Like, the burn goes up one side.
• 15:29
  > Good ol’ Boy Barker>A little bit of canoeing is there, like advanced canoodling. Well, we'll talk about that in cigar 102, which once it comes out, you.
• 15:36
  > >Guys, only for people in Iowa.
• 15:38
  > Good ol’ Boy Barker>That's for only fans.
• 15:39
  > >Okay.
• 15:39
  > Good ol’ Boy Barker>Yeah, it's for only fans.
• 15:41
  > >Um, am I the head canoodle?
• 15:43
  > Good ol’ Boy Barker>Yeah, that's right. Mike's in the middle, everybody. Mike's in the middle. Uh, what do you think?
• 15:48
  > Good ol’ Boy Benjamin>I enjoy the Connecticut, um, more than a lot of the other cigars in this lineup. Uh, it was everything that I look for in a Connecticut because it had a bit more body, it had a bit more, um, of those nice, creamy complexities.
• 16:05
  > Good ol’ Boy Barker>Yeah.
• 16:06
  > Good ol’ Boy Benjamin>Um, a little bit of spice. Um, I picked up on the retro, which I like the commonality of that through the lineup with, you know, that little bit of consistency there. So you can kind of a signature, if you will.
• 16:22
  > Good ol’ Boy Barker>Sure.
• 16:22
  > Good ol’ Boy Benjamin>Um, but, um, compared to a lot of the Connecticut's, which aren't normally my flavor profile, definitely prefer more full body, medium plus, you know, smoking experiences. Uh, this Connecticut is actually something that I would keep around.
• 16:37
  > Good ol’ Boy Barker>Oh, nice. What about you, Mike?
• 16:38
  > >M. Well, I thought what was interesting is that, um, you know, the common, uh, thing was this big smoke thing that was going on. Holy smokes.
• 16:51
  > Good ol’ Boy Barker>Well, big smoke we went to already this year, so.
• 16:54
  > >Yeah, but in each of these cigars, I mean, that was really kind of the very predominant, you know, component that I was really seeing. And some of that, I think, was, you know, the nature of. Of some of the draw that was coming off, you know, many of the cigars in this product line. And when I got to the Connecticut, I was like, oh, well, this I did. It wasn't the first one.
• 17:12
  > >I think it was like the third one I had in the lineup. And I was like, oh, I'm expecting more of the same.
• 17:16
  > Good ol’ Boy Barker>Is that your fourth round of 18 holes that day?
• 17:19
  > >And, you know, the, the, you know, I was just, uh, as I was going through the Connecticut, I was kind of anticipating. I was like, I was waiting for this moment and all of a sudden it just kind of fell apart a bit and I was like, oh, wow, this is like just a good old day average, you know, kind of Connecticut, you know, that was coming around and I think when I'm approaching Connecticut, I. I definitely have, you know, several reference cigars.
• 17:45
  > >And at the top, to me is a David off. You know, it's like, is this. Is this, you know, is this where this is today? Okay.
• 17:53
  > >Um. Yeah. Really?
• 17:56
  > Good ol’ Boy Barker>Yeah.
• 17:57
  > >Which microphone are you on? I can just cut that off now.
• 18:00
  > Good ol’ Boy Benjamin>So we're gonna take that for, uh. Me.
• 18:03
  > >Yeah, for sure. But, you know, um, I, you know, that. That I found myself in my head, you know, kind of comparing it to that reference standing, you know, is it a. You know, above or below kind of where that was at? And I think there were a combination of two things that I found myself. I was like, hm, wow, this is not as big and booming as all the other stuff. And if there was anything that I would have, you, uh, know, suspected of being kind of this big, booming, you know, fluffy marshmallow flavor, it would have been the Connecticut. And yet it wasn't right, you know, and so I was just kind of left there going, hmm, okay. Well, that was anticlimactic all the way. You know, I was waiting for something to come back around and not only just to style, but actually kind of, you know, maybe move a little bit through it and a little bit better. But at the end, I was just kind of, you know, sitting there, touching up, you know, a bit of the edges kind of as I was going along and going, I like the drawing. No, I'm not canoeing. And, uh, I don't think they make.
• 19:01
  > Good ol’ Boy Barker>A canoe that large.
• 19:02
  > >You know, for all I know, Rich was probably smoking behind me.
• 19:05
  > Good ol’ Boy Barker>I'm not in one either.
• 19:06
  > >You know, he was, uh. He was encouraging me to huff fast and often, but stroke strokes. Rich is not here to defend himself.
• 19:15
  > Good ol’ Boy Barker>So that.
• 19:15
  > >That really. That's kind of a poor choice. But, uh, you know, I kept on waiting for just more and more and more and more, and it really came. And I just. At the end of the day, I was kind of like, yeah, you know, this good, average, you know, Connecticut. You know, would I. Would I go back to it?
• 19:29
  > >Probably not.
• 19:30
  > Good ol’ Boy Benjamin>I think. I think one of the. The feathers in their cap, though, firm.
• 19:36
  > Good ol’ Boy Benjamin>People here, you know, here at Sip Suds and Smokes, us being somewhat, uh, cigar snobs. Right?
• 19:42
  > Good ol’ Boy Benjamin>We. We have a lot of experience with cigars.
• 19:44
  > Good ol’ Boy Barker>Yeah.
• 19:44
  > >Oh, you want me to turn the snob machine on?
• 19:48
  > Good ol’ Boy Barker>I would prefer you turn up this.
• 19:50
  > Good ol’ Boy Benjamin>This is. This. This line of cigars and the Connecticut especially are something that you can just kind of light and just enjoy the experience of.
• 19:59
  > Good ol’ Boy Benjamin>Of smoking. Right. Just that I'D be okay with that. Draw and exhale, but that would be okay with that.
• 20:06
  > Good ol’ Boy Barker>Yeah.
• 20:07
  > Good ol’ Boy Benjamin>You know, taking the time out to just be and. And smoke. Great golf course cigar. This is.
• 20:13
  > Good ol’ Boy Barker>I've smoked a bunch of them on the.
• 20:14
  > Good ol’ Boy Benjamin>This is a good one to cut the grass with.
• 20:16
  > Good ol’ Boy Barker>Yeah, yeah. Ah.
• 20:18
  > Bob>If you smoke this cigar and you got people playing behind you, they're going to know where you are on the golf course. That's okay for safety. It's good.
• 20:26
  > Good ol’ Boy Barker>Yeah, that's true.
• 20:26
  > Good ol’ Boy Benjamin>There's a lot of things people smoke on the golf course that'll let you know where they are.
• 20:30
  > Good ol’ Boy Barker>So that would be me on the golf course, probably.
• 20:34
  > >Yeah. I don't. I am quite convinced that this cigar would not help your putting. I'm sorry, let me. Let me expand.
• 20:41
  > Good ol’ Boy Barker>My putting is horrible.
• 20:42
  > >Let me expand upon that. I don't believe that there is anything on the planet that would help your pudding.
• 20:48
  > Good ol’ Boy Barker>At least I can drive the new driver.
• 20:50
  > >Yeah, maybe if you tried that hole close to the parking lot.
• 20:53
  > Good ol’ Boy Barker>Yeah, right by your car.
• 20:56
  > Good ol’ Boy Benjamin>Did he just hit it down the street?
• 20:57
  > Good ol’ Boy Barker>Get in your car and just go home.
• 21:01
  > Good ol’ Boy Barker>All right, so what are we going to rate this out? Uh, here, fellas, hold them up. So we're going to go with a two.
• 21:08
  > >Wow.
• 21:09
  > Good ol’ Boy Barker>But let's just say Benjamin gave it a three, which is a good.
• 21:12
  > Good ol’ Boy Benjamin>Probably like a 2.6.
• 21:14
  > Good ol’ Boy Barker>Two and a half. No, no, let's go to. That's fine.
• 21:17
  > >We're not going to do that.
• 21:20
  > >If I wanted to do half these, I would have published half.
• 21:23
  > Good ol’ Boy Benjamin>You would have got a glass of tea.
• 21:25
  > >That's right. So.
• 21:26
  > Good ol’ Boy Barker>All right, well, story time, folks. Let's, uh. Let me just let you all in on a little secret here. We won an award.
• 21:32
  > Good ol’ Boy Benjamin>It was published. It's not a secret.
• 21:34
  > Good ol’ Boy Barker>Oh, it's not a secret. Now we're out. It's out.
• 21:38
  > >Well, you know, we don't read.
• 21:39
  > Bob>It's a secret.
• 21:40
  > Good ol’ Boy Benjamin>That's right.
• 21:40
  > >We've enjoyed a lot of great reward for this radio show podcast, you know, over many, uh, many years. And, um, you know, recently we got one that it wasn't, uh. It was a very nice surprise.
• 21:55
  > Good ol’ Boy Barker>Mike cried, so. He cried when it happened.
• 21:57
  > >Uh, we won the video best, uh, Podcast of Nashville, sponsored by the Nashville Scene magazine.
• 22:06
  > >It's a weekly arts and culture magazine.
• 22:08
  > Good ol’ Boy Barker>Very, very prestigious magazine in the area. Definitely.
• 22:11
  > Good ol’ Boy Benjamin>From a local perspective, don't they summarize.
• 22:13
  > >All the really good strip joints, you know, in the back?
• 22:15
  > Good ol’ Boy Benjamin>Holy moly.
• 22:17
  > Good ol’ Boy Barker>The two for one.
• 22:18
  > Bob>Tell me about the classified.
• 22:19
  > Good ol’ Boy Barker>So the two for One discount code is in the back. You just have to tear it off.
• 22:23
  > >And back page, you know. So, um, yeah, you know, it is, it's a really great, uh, it is a very good publication. And it's a annual contest where, you know, their uh, people, their voters, you know, get to vote.
• 22:37
  > >And yeah, we got voted in. And uh, yeah, I just all of a sudden kind of got this, you know, email out of the blue going, hey, you guys won show up to collect your award. And I'm like, oh, uh, okay.
• 22:48
  > >Yeah, I'm like, uh, what contest was this?
• 22:51
  > Good ol’ Boy Barker>Right? Did I enter this or did someone enter this for me?
• 22:53
  > >Um, you know, is this uh, is this a contest, you know, with uh, cats and dogs and I can send barger, you know, so listen, I'm allergic.
• 23:02
  > Good ol’ Boy Barker>To cats, but I'm in it. If there's dogs, I'm down.
• 23:05
  > >You know, it's definitely not a putting contest that I would send a Barger to, that's for sure.
• 23:11
  > Good ol’ Boy Barker>But I can drive it.
• 23:12
  > >Yeah. But uh, it was just, it was very nice. It was very unexpected. I, most importantly, I'm really grateful, you know, for our listeners, you know, voting for us. Um, I'm glad that you found this one hour show mildly entertaining for 22 minutes. And we're going to continue to hit that incredibly low target, 500kb in the league. By the way, we just passed minute 23. So there we go. We achieve victory again.
• 23:38
  > Good ol’ Boy Barker>Thank you for voting us in, folks. We really appreciate it.
• 23:41
  > >Really really appreciate it.
• 23:42
  > Bob>Thank you very much.
• 23:43
  > Good ol’ Boy Barker>Mike, you can tell that voting, uh, farm, they're, they're good, they're good to go.
• 23:48
  > >Okay. It's a, uh, it's a voting farm in Nicaragua. Okay, I press the button again. I press the button again. I press a button again.
• 23:56
  > Good ol’ Boy Barker>What do you do?
• 23:57
  > >I press a button again.
• 23:58
  > Good ol’ Boy Barker>This one?
• 23:58
  > >I press a button again.
• 23:59
  > Good ol’ Boy Barker>This one?
• 24:00
  > >Yeah. Where do you put that on your resume? Press the button again. I think you put that right in the middle with a big button there.
• 24:07
  > Good ol’ Boy Benjamin>Special skills and talents.
• 24:09
  > >That's correct.
• 24:09
  > Good ol’ Boy Barker>Yeah, that's right.
• 24:10
  > >Yeah. You definitely press a button, Barker?
• 24:13
  > Good ol’ Boy Barker>Sure, I'll press all.
• 24:14
  > Bob>The only question I got right in the bar usually to the people that.
• 24:17
  > >Are on the hole ahead of us.
• 24:18
  > Good ol’ Boy Barker>Yeah, I may or may not have hit somebody. I don't want to talk about it.
• 24:22
  > >You know.
• 24:26
  > Good ol’ Boy Benjamin>Drivers across walk, there was.
• 24:27
  > Good ol’ Boy Barker>A dude with uh, all his buddies were in golf carts and this 70 year old man's he walking a car.
• 24:33
  > Good ol’ Boy Barker>It's not my fault. He needs to get off the Fairway, you know. Right.
• 24:38
  > >He was wearing an adult diaper on the sixth hole.
• 24:41
  > >Seriously?
• 24:42
  > Good ol’ Boy Barker>Well, he did. He did not have high vis colors on, and I didn't see him pulling.
• 24:49
  > Good ol’ Boy Benjamin>The bag of clubs behind him in front.
• 24:54
  > Good ol’ Boy Barker>He was pushing.
• 24:55
  > Good ol’ Boy Benjamin>Incredible, dude. Incredible.
• 24:58
  > Good ol’ Boy Barker>All right, so we're going to go next. We're going to talk about the Maduro, and Benjamin's going to tell us about that.
• 25:04
  > Good ol’ Boy Benjamin>The Maduro.
• 25:04
  > Good ol’ Boy Barker>Perfect.
• 25:05
  > Good ol’ Boy Benjamin>For aficionados who crave intensity and complexity, this full bodied cigar delivers a profound and satisfying smoking experience. The Mexican San Andreas wrapper imparts deep, earthy flavors with a touch of natural sweetness, while the Nicaraguan binder and fillers add layers of dark chocolate, espresso and black pepper.
• 25:24
  > Good ol’ Boy Benjamin>As you progress, you'll discover subtle notes of leather, dried fruit, and a hint of spice, creating a rich and well rounded profile.
• 25:33
  > Good ol’ Boy Benjamin>Um, so for me, this Maduro came in a Corona so 5x42, uh, which is definitely preferred, uh, ballpark for the smokes that I really, uh, get into and enjoy.
• 25:48
  > Good ol’ Boy Benjamin>Had, um, some like, cool, earthy, nutty, uh, chocolatey notes on the cold draw.
• 25:53
  > Good ol’ Boy Benjamin>Um, and then all the way through. Man, this thing was pretty consistent.
• 25:57
  > Good ol’ Boy Barker>Yeah.
• 25:57
  > Good ol’ Boy Benjamin>Um, which, which I really, really enjoyed. There was, there was that, um, baseline profile that I had all the way through with some cool, uh, pops of that pepper and coffee grounds. Kind of had like some, some waxy fruit characters to it.
• 26:14
  > Good ol’ Boy Benjamin>Um, this was the crown jewel of the Escobar cigars for me.
• 26:21
  > Good ol’ Boy Barker>I, uh, really like that.
• 26:22
  > Good ol’ Boy Benjamin>Excited. I had two of them.
• 26:23
  > Good ol’ Boy Barker>Yeah.
• 26:24
  > Good ol’ Boy Benjamin>In my, in my sample pack.
• 26:25
  > Good ol’ Boy Barker>I really like that size. I think that size really does their flavor profile. Well. Yes, I, I had the same, uh, the, like, uh, you know, I've said so far, the Connecticut was the only one I had a little bit of an issue with. But like we talked about with the size being the issue, like, I think if that was in that big of. If that would have been in that size, I don't think there would have been those issues, you know, but their construction quality was great. You know, the overall flavor was consistent, the burn was consistent. So I like this one too. What do you think?
• 27:00
  > >Uh, some of my tasting notes here around this are, um, you know, tons of smoke. Smoke detected. Yeah.
• 27:08
  > >And leather here is the warmth of.
• 27:11
  > Announcer>Thickly cushioned contour seats available even in fine Corinthian leather.
• 27:17
  > >Um, so Maduro's are your favorite, right?
• 27:20
  > Good ol’ Boy Benjamin>Drew's not here.
• 27:21
  > >Yeah, they are, uh, you know, uh, when they're done.
• 27:24
  > Good ol’ Boy Barker>Well, shout out, Drew.
• 27:25
  > >Yeah, so, um, it, uh, was kind of earthy, hint of mint, and a little less earth, you know, kind of at the midpoint, you know, for the cigar. Very nice burn line.
• 27:37
  > >Um, you know, I. That was something I was not writing down a whole lot. Uh, you know, going through this and the construction around this particular stick, uh, it was a very solid average, you know, maduro, uh, the, you know, I'm always a. A sucker for really good, you know, San Andreas wrappers.
• 27:57
  > Good ol’ Boy Barker>I love San Andreas rappers.
• 27:59
  > >And, you know, I keep on. They're, you know, probably one of the rappers. I find myself using the word complex, you know, around quite a bit.
• 28:07
  > >So with this particular cigar, I took the barger challenge against my will.
• 28:16
  > Good ol’ Boy Barker>Oh, yeah?
• 28:17
  > >Yes. So all the time he's like, you know, this is so good with, you know, coffee and, uh, you know, coffee and cigars just go together, you know, really, really, really.
• 28:29
  > Good ol’ Boy Barker>First thing in the morning, you know.
• 28:31
  > >First thing in the morning, like, you know, you apparently clean your sinuses out and it just, you know, it's the magical time to have cigars. I am not a morning smoker, you know, by.
• 28:42
  > Good ol’ Boy Barker>Or person, you know.
• 28:44
  > >Well, that's true. I'm not a morning person either.
• 28:46
  > Good ol’ Boy Barker>I woke up next to you before.
• 28:48
  > >Oh, boy. I just. I don't know what to say about that.
• 28:51
  > Good ol’ Boy Barker>You guys were there.
• 28:52
  > Good ol’ Boy Benjamin>You guys were there.
• 28:53
  > Good ol’ Boy Barker>Let's.
• 28:55
  > >We're not gonna go down that mic.
• 28:56
  > Good ol’ Boy Barker>Okay, so shout out pca.
• 28:59
  > >So. But the, uh. So I was, like, very determined. I'm like, okay, so this is something I'm finally going to try with coffee.
• 29:08
  > >And I had roasted up one of my favorite coffees, a coffee that I've had an awful lot of. And so instead of me concentrating on what's happening with the coffee, it was like, I just need something that I know that tastes profile. Kind of waiting for the cigar to kind of come along and enjoy it. So I actually, you know, I paired.
• 29:29
  > Good ol’ Boy Barker>This with little folders.
• 29:30
  > >It is Indonesian. It's called Bali Belly.
• 29:33
  > >Blue Moon, uh, is the name of this, uh, bean.
• 29:36
  > >And it's one of my favorites.
• 29:39
  > >I've had it, you know, probably well over the last five years on routine and, uh, basis and several different crops and different, you know, roasting, you know, profiles. And so I. I knew that that was the right thing to just simply not get in the way.
• 29:53
  > Good ol’ Boy Barker>How do you have a different roasting profile? Don't it just go in a basket and you flip it?
• 29:59
  > Good ol’ Boy Benjamin>Negative.
• 29:59
  > >Uh, not even close.
• 30:01
  > >So you are not invited to any of the coffee shows.
• 30:04
  > Good ol’ Boy Barker>Oh, uh, okay.
• 30:05
  > >Maybe you should go back and listen to our Coffee 101 episode. Maybe I should, you know, so that you'll wherever you find semi intelligent being on subs and smokes.
• 30:14
  > Good ol’ Boy Barker>Well, I'm not a, uh.
• 30:15
  > >You're definitely not a coffee bean nerd. That is correct. I would never use that term around you.
• 30:20
  > Good ol’ Boy Barker>Yeah. So it ain't five o'clock, it ain't mine.
• 30:23
  > >I. I understand that you're traditional pairing with
• 30:25
  Duncan by 9: 00pm don't you knock?
• 30:29
  > Good ol’ Boy Barker>Duncan coffee. That's great.
• 30:31
  > >Probably your traditional pairing, but I'm more.
• 30:33
  > Good ol’ Boy Barker>Of a Tim Hortons guy.
• 30:34
  > >Gonna pick at that, you know, too hard on, you know, a global radio show. But anyway, um, yeah, so, uh, it absolutely ruined, you know, world class being. I walked away from the whole experience going, you know what? I have taken a concerted effort to finally have coffee with a cigar. And it just completely ruined the coffee experience.
• 31:00
  > >Uh, completely. And I was like, wow. If, if this is a really good idea of appearing, I'm. I'm waiting. You know, if you have a really good bean to suggest that I pair, you know, with a cigar, I am all ears, man. I will, I will listen. If it does not rhyme with the words Dunkin Donuts, I will be. Okay.
• 31:20
  > Good ol’ Boy Barker>Well, listen, listen. Have you tried.
• 31:22
  > >Oh dear Starbucks. If you say the word hazelnut, I'm gonna stab you.
• 31:28
  > Good ol’ Boy Benjamin>What is it? Cafe International.
• 31:31
  > >Get to.
• 31:31
  > >Justin, before we cut out to break here, what'd you think of this, uh, Maduro here, Justin.
• 31:36
  > Bob>So great construction. Flavor stayed lit.
• 31:39
  > Bob>It had a complicated foot. And it paired well with blackjack at the Hard Rock.
• 31:44
  > >And not with. And not with Indonesian Bally Blue moon.
• 31:49
  > Bob>They hadn't. The server hadn't come brought me anything yet. It would have been a Heineken, but didn't happen yet.
• 31:53
  > Good ol’ Boy Barker>All right, so what are we going to rate it?
• 31:56
  > Good ol’ Boy Barker>We got a four.
• 31:58
  > >All right.
• 31:58
  > Good ol’ Boy Barker>Thank you for that rating. That was a good one.
• 32:01
  > Good ol’ Boy Barker>And we're gonna take a break here shortly and go over some of these ads, uh, that you really need to purchase.
• 32:08
  > >I did think this held up well in the overall product line.
• 32:11
  > Good ol’ Boy Barker>I, uh, did too.
• 32:11
  > >Yeah, I, I would. As long as it has enough smoke. Smoke detected.
• 32:17
  > Good ol’ Boy Barker>It's got.
• 32:17
  > Good ol’ Boy Benjamin>Just keep it away from my valley blue.
• 32:19
  > Good ol’ Boy Barker>Yeah, right.
• 32:20
  > >For sure.
• 32:21
  > Good ol’ Boy Barker>We'll be right back.
• 32:22
  > >Don't touch my coffee, man.
• 32:26
  > Good ol’ Boy Barker>And welcome back from the break. I really hope that you purchase whatever that we talked about.
• 32:30
  > Good ol’ Boy Benjamin>Buy it now.
• 32:31
  > Good ol’ Boy Barker>Buy it. You gotta buy it. If we're talking about it, you need it. That's for sure.
• 32:34
  > >Paging HR to conference Room number three. Conference room.
• 32:38
  > Good ol’ Boy Barker>That's right, number three.
• 32:39
  > Good ol’ Boy Barker>Uh, so we just went over the, uh, Escobar Maduro and we gave it a four.
• 32:51
  > Good ol’ Boy Benjamin>Magnificent.
• 32:52
  > Good ol’ Boy Barker>See, I'm learning to wait for that. I horrible about not waiting for that. Magnificent there at the end. But Benjamin keeps holding my mouth closed until it's, it's done.
• 33:05
  > >Staple gun to use.
• 33:06
  > Good ol’ Boy Benjamin>Yeah.
• 33:06
  > Good ol’ Boy Barker>Uh, I use 14, you know, it's a pneumatic stapler.
• 33:10
  > Good ol’ Boy Benjamin>It's a feedback.
• 33:13
  > >I'm waiting till blood draw.
• 33:16
  > Good ol’ Boy Barker>So Escobar has an le and I'll be going over that. It's called the ultra Black.
• 33:22
  > Good ol’ Boy Barker>Uh, so they say. To find the crown jewel of the Escobar cigar line. We have been searching the cigar landscape for several years, trying to find the perfect blend that true cigar aficionados would clamor for. Our aim is to show a cigar to the cigar world that we mean business.
• 33:40
  > Good ol’ Boy Barker>And when it comes to the ultra premium cigars, our ultra black is the limited edition cigar made with the finest five year age tobacco that comes in at a 6, 7, 8 by 54 ring gauge or girth.
• 33:54
  > Mike>Today we're going to be demonstrating how to measure girth.
• 33:56
  > Mike>Girth is a very important measurement when determining sizes. First take your tape measure, place it at the center of the shoulder, bring it down through the crotch and back up again, making sure it's going over the widest part.
• 34:14
  > Good ol’ Boy Barker>Oh. So the company that they partnered with was a dream come true. Epc.
• 34:20
  > Good ol’ Boy Barker>So it's Ernesto Perez Criollo. I'm sure I'm saying that wrong.
• 34:23
  > >Carrillo.
• 34:24
  > Good ol’ Boy Barker>Carrillo. Um, that's, that's who they went with the blender, Master blender for this. Uh, it says a storied cigar company whom has won cigar of the year from Cigar Fish Natto twice in the last four years.
• 34:36
  > Good ol’ Boy Barker>Over the, over the celebrated history of EPC has been manufacturing cigars. They've won every award there is to be one in the cigar industry.
• 34:45
  > Good ol’ Boy Barker>The knowledge and the second. The knowledge and second is second to none. Mastery of the cigar craft is, could be considered arguably the best, the best in history of cigar making. Sorry, I'm butchering this. I was around a cat earlier and really messed my allergies up. But when it came to time to select a blend, we were fortunate enough to have EPC allow us to release a blend that they've been holding on to for a special release of their own. The cigar is guaranteed to blow you away. And we are honored to be the ones releasing the special very limited release cigar to the world.
• 35:19
  > Good ol’ Boy Barker>I Smoked a couple of these ultra black les. Um, both times on the golf course.
• 35:27
  > Good ol’ Boy Barker>Um, well, once on the golf course and once at home.
• 35:33
  > Good ol’ Boy Barker>I. I like this cigar. Like, I think it's a. Ah, it's got the complexity that I like.
• 35:39
  > Good ol’ Boy Barker>Um, you know, I don't have the binder filler wrapper right in front of me right now, but it is.
• 35:48
  > Good ol’ Boy Barker>Got that spicy overtone with that. That subtle and that smooth creaminess to it. And it's got the, uh, the smoke that we like.
• 35:58
  > Good ol’ Boy Benjamin>Did you say smoke?
• 35:59
  > Good ol’ Boy Barker>I did say smoke.
• 36:01
  > >Smoke detected. Holy smokes.
• 36:04
  > Good ol’ Boy Barker>Uh, you know, the burn was. Well, the construction was. Well, I didn't have any canoeing or any issues with it.
• 36:10
  > Good ol’ Boy Barker>Um, both times I've smoked one. It's. It's been a good experience for me. Justin, uh, what do you think?
• 36:17
  > Bob>So I preferred the Maduro to this one.
• 36:20
  > Bob>I expected more out of it.
• 36:24
  > Bob>Um, construction was good.
• 36:27
  > Bob>It lit, but it didn't stay lit.
• 36:29
  > Bob>Um, had a Heineken with it, so it was kind of a neutral product to have with it.
• 36:36
  > Bob>Um, I love these kind of cigars. Normally, this one just didn't hit it for me.
• 36:42
  > Good ol’ Boy Barker>Yeah. Mike, what about you?
• 36:44
  > >I have, uh, decided to dial up our, uh, crack research team, otherwise known as Bubba down in the basement.
• 36:51
  > Good ol’ Boy Barker>Yeah.
• 36:51
  > >And, uh, he got back to me. I said, uh, what's in this cigar? I said, well, there's tobacco in it.
• 36:56
  > Good ol’ Boy Barker>Yeah. Yeah, that's about right.
• 36:59
  > >I said, that's awesome. I said, well, why don't you, uh, talk to your cousin Earl, Ask him what kind of binder filler is this? And he goes, hey, world's dead.
• 37:08
  > Good ol’ Boy Barker>Yeah.
• 37:09
  > >So, uh, I gotta figure it out. So finally, after this engaging conversation, I found out the binder filler wrapper.
• 37:17
  > Good ol’ Boy Barker>There you go.
• 37:18
  > >So the binder is Nicaragua.
• 37:20
  > >Nicaragua. And, uh, the filler is Dominican Republic.
• 37:25
  > Good ol’ Boy Barker>There you go.
• 37:26
  > >And, uh, the rapper is Mexican. San Andreas.
• 37:29
  > Good ol’ Boy Barker>Maduro.
• 37:30
  > >Thank you for coming on by.
• 37:33
  > >Um, yeah. So, um, you know, I. I even thought the way that Justin was describing it, uh, I.
• 37:43
  > >I found myself comparing this, you know, directly to the Maduro, you know, itself. And. And, you know, I think it's very natural, it, you know, having, you know, almost an identical, you know, profile.
• 37:56
  > Good ol’ Boy Barker>Um, but at the same time, it had the.
• 37:58
  > Good ol’ Boy Barker>For me, it had that same profile as the Maduro. But that San Andreas that we had talked about when we were discussing the Maduro, like that San Andreas just kicks it up for me.
• 38:09
  > >Well, it actually kicked it down for me, you know, with this. And, you know, I found myself you know, in some compare and contrast, you know, train of thought to say. I actually like, you know, the Maduro better, I think, combined with. You cannot find this stick.
• 38:26
  > Good ol’ Boy Barker>Yeah.
• 38:26
  > >Um, it is just so hard because it just got so much attention and was, you know, rated exceptionally, you know, by, you know, some other media outlets. And, uh, I just.
• 38:38
  > >I think I got frustrated with, you know, the thought of, you know, chasing this down. I mean, it's not a terribly expensive stick. I thought. I thought it was very well priced. But, you know, at the end of the day, I mean, you're on your 15th call going, hey, do you have these? Hey, do you have these? Hey, do you have these? Hey, do you have this? You know, it's like, wow, you know, am I searching for, you know, fairies that, you know, dance, you know, only twice a year, you know, um, or.
• 39:03
  > Good ol’ Boy Barker>Yeah, those are hard to find.
• 39:05
  > >Yeah.
• 39:06
  > Good ol’ Boy Benjamin>Fairies in general.
• 39:07
  > >But, you know, I. I did find the construction, you know, probably superior to this.
• 39:13
  > >And this was one of the sticks in this product line that didn't have that big booming smoke, holy smokes. You know, it was back to, you know, probably what I would consider a bit more in line. And so when I look at, you know, the construction versus flavor, I would have to say I'm going to give the length, you know, probably a heads up with that and actually enjoy, you know, the, uh, um, the, uh, the Maduro itself, uh, in terms of flavor, but for construction, I actually like the le. I don't even think I touched the burn line once with this.
• 39:53
  > Good ol’ Boy Benjamin>Yeah, this. This thing was a tank from a construction.
• 39:56
  > Good ol’ Boy Barker>Yeah, for sure.
• 39:57
  > Good ol’ Boy Benjamin>Right. Like stacking dimes. This thing burned clean and straight all the way through.
• 40:03
  > Good ol’ Boy Benjamin>Now, compared to that Maduro, because I found myself in, uh, that same train of thought as Mike, uh, it being very similar, um, in look and feel to the Maduro. The.
• 40:15
  > Good ol’ Boy Benjamin>The complexity on this was actually punched up a bit for me.
• 40:18
  > Good ol’ Boy Barker>Yeah.
• 40:18
  > Good ol’ Boy Benjamin>Uh, which had me enjoying the limited edition a bit more. I think that, um, now knowing that, uh, some of those fillers are Dominican definitely, uh, is kind of what kicked that up. Uh, for me. I smoke a lot of, uh, tobaccos out of the Dominican Republic, um, and they bring about this, like, just, you know, you can tell it's a different region.
• 40:41
  > Good ol’ Boy Benjamin>Right, sure. And so that experience for me, uh, put this, you know, at the top of the list. Uh, from Escobar Cigars.
• 40:49
  > Good ol’ Boy Barker>Yeah.
• 40:49
  > Good ol’ Boy Benjamin>Um, not to mention I do tend to like, um, the Creole line of smokes. Uh, and so knowing that this collaboration was happening also. Yeah, Piqued my interest walking into it.
• 41:00
  > Good ol’ Boy Barker>Just on par.
• 41:01
  > Good ol’ Boy Benjamin>Um, and something, you know, that if I could, you know, if you find another one, is definitely worth picking up a couple of them, keeping them around for sure.
• 41:10
  > Good ol’ Boy Barker>And the price point for all their line actually is not terrible.
• 41:13
  > Good ol’ Boy Benjamin>These. These are one of the cigars, you know, that. Never a bad idea to just have a few in the humidor. Right. Because they are priced right.
• 41:23
  > Good ol’ Boy Barker>Yeah. Uh, you're gonna go for anywhere from 10 to 15 bucks. I think the LE is probably 65. Is it 25. I was gonna say. I thought it was like 18 bucks or something, but yeah, even at 25 bucks, I mean, you. For. For a higher end EPC, you know.
• 41:40
  > >Yeah. Like I said, I.
• 41:42
  > Good ol’ Boy Barker>It's a great cigar.
• 41:42
  > >It is a bit of us, you know, some patience and smiling and dialing. But, um, yeah, I mean, definitely at the end of the day when I buy the Maduro over the le. Yeah. You know, for sure.
• 41:55
  > >But, well, let's read up, um, this and then kind of talk about the line a bit.
• 41:59
  > Good ol’ Boy Barker>Yeah. So what do we got here? What do you got? Hold it up. Justin, he's looking for your. All right, well, I guess what are we going to get in the middle?
• 42:13
  > Good ol’ Boy Barker>Meet at his rating.
• 42:15
  > >Yeah, sure.
• 42:16
  > Good ol’ Boy Barker>Yep. We'll go with the four magnificent, I think.
• 42:25
  > Good ol’ Boy Benjamin>Um.
• 42:28
  > Good ol’ Boy Barker>For. For me, what might have pushed that cigar over the edge and made it a. Just a banger of a cigar. But it's a good cigar in itself. But just a banger would have been.
• 42:39
  > >A lot more leather.
• 42:40
  > Good ol’ Boy Barker>A smaller, maybe a Petite Lancero.
• 42:43
  > >Oh, geez, no.
• 42:46
  > Good ol’ Boy Benjamin>If only.
• 42:47
  > >I thought you were going to say a one putt. But anyway, I know that's definitely not in the office.
• 42:51
  > Good ol’ Boy Barker>We all know Petite Lancero is my favorite size.
• 42:55
  > >Yeah, no, I. I think I found myself waiting for some more diverse flavor profile. It's almost like, uh, it was too close to somebody having, uh, you know, very common binder filler, um, and then just exchanging the wrapper out, you know, across a lot of different things. Um, out of the product line, I would definitely go back to the Maduro. Um, it was good bang for buck.
• 43:26
  > >There's a lot of head nodding in the room that, you know, are agreeing with that statement. I don't know. I just for the. Some of the others, I just, you know, if. If I was, you know, probably at a cigar bar and maybe that was my only choice, you know, I wouldn't cringe, you know, um, at the thought of some of the other ones.
• 43:46
  > >Um, but, you know, I, um. I do think that, uh, that Maduro is definitely worth coming back around.
• 43:54
  > >And I can see that this whole line evolving.
• 43:58
  > Good ol’ Boy Barker>Yeah.
• 43:58
  > >Over time. To actually get better with time.
• 44:01
  > Good ol’ Boy Barker>Right. I think this was their second year in maybe. Yeah. Um, and so, like, it's, it's.
• 44:07
  > >It m. Feels very sophomoric.
• 44:08
  > Good ol’ Boy Barker>Yeah. I'm really excited to see what's going to happen. Moving forward and watching closely. Uh, you know, Morgan is local here in Nashville. He's one of the owners. He's here in Nashville. Um, shout out, Morgan. What's up? Thank you for helping us get this product line in and get it, get it, get us everything to us to. So that we can share what we think to the world.
• 44:35
  > Good ol’ Boy Barker>Uh, but, yeah, I'm. I'm really interested in gonna watch them closely to see what they. What they come up with next.
• 44:42
  > >Any pairings?
• 44:43
  > Good ol’ Boy Barker>So what did you guys pair with? Yeah, let's hear. Obviously it was your favorite coffee. So. And it was, uh.
• 44:49
  > Good ol’ Boy Barker>So we had the favorite coffee and then you had what?
• 44:52
  > Good ol’ Boy Barker>Air. After that, you put it with air.
• 44:54
  > Good ol’ Boy Benjamin>Yeah, just a, um. Deep breath.
• 44:56
  > Good ol’ Boy Barker>Yeah, just. Justin, what did you pair with, buddy.
• 45:00
  > Bob>Other than Hein had this at interactive, uh, establishment with a Heineken.
• 45:05
  > Good ol’ Boy Barker>Uh, I believe there's another term for an interactive establishment.
• 45:10
  > Good ol’ Boy Benjamin>Right. Were you trying to catch shrimp in your face?
• 45:16
  > Good ol’ Boy Barker>Just don't try the clam dip.
• 45:19
  > >You stop puffing right now.
• 45:22
  > >It's too much smoke.
• 45:24
  > Good ol’ Boy Barker>Oh, man.
• 45:25
  > Good ol’ Boy Benjamin>Holy smoke.
• 45:25
  > Good ol’ Boy Barker>What about you, Benjamin?
• 45:27
  > Good ol’ Boy Benjamin>It's still been a bit unseasonably warm here, even though it's technically fall.
• 45:32
  > Good ol’ Boy Barker>I love it.
• 45:33
  > Good ol’ Boy Benjamin>M. Yeah, no, I'm here for it. Uh, been a lot of cold brew in my life recently. Uh, so I, uh, was on the.
• 45:42
  > Good ol’ Boy Barker>Train boots in your as well, sweater vest.
• 45:45
  > >I would not recommend this with Indonesian.
• 45:47
  > Good ol’ Boy Benjamin>Uh, it. Everything matches a pumpkin spice latte.
• 45:50
  > Good ol’ Boy Barker>Okay.
• 45:51
  > >I'm just saying do not use those words.
• 45:55
  > Good ol’ Boy Benjamin>Yeah. PSLs, dude.
• 45:57
  > Bob>No pumpkin latte. The diabetics best friend.
• 46:00
  > Good ol’ Boy Barker>Yeah, that's right.
• 46:01
  > Good ol’ Boy Benjamin>Um, but yeah, cold brew, uh, specifically because of the concentrated flavor of the coffee, tends, uh, to kind of help you blind some of the bigger, bolder flavor profiles, uh, of cigars in general. And so you can kind of pick up on the nuance a bit. Um, and yeah, they. I. And. And this is definitely one of those things that is obviously very subjective. Um, but the cold brew was spot on from a pairing profile.
• 46:32
  > Good ol’ Boy Barker>I have a really hard time with cold brew. So my, my problem with cold brew.
• 46:35
  > Good ol’ Boy Benjamin>Is you're using Dunkin Donuts coffee.
• 46:37
  > Good ol’ Boy Barker>Well, no, I've had cold brew a lot of different places. A lot of my travels.
• 46:42
  > >Wait, wait. I wish to register a complete.
• 46:46
  > Good ol’ Boy Barker>That's right. That's right.
• 46:47
  > >Absolutely. Thank you.
• 46:48
  > Good ol’ Boy Barker>I just. I have, uh. It's either it's really good or it's terrible.
• 46:54
  > Bob>Do you make your in between out.
• 46:56
  > Good ol’ Boy Barker>Of the grocery store? No, uh, I go to coffee.
• 46:59
  > >Do you stir right to left or left or right?
• 47:01
  > Good ol’ Boy Barker>Occasionally, I'll get a cold brew clockwise.
• 47:04
  > >Makes all the difference.
• 47:05
  > Good ol’ Boy Benjamin>You know that brewing hot coffee and pouring it over ice cubes isn't cold brew, right?
• 47:09
  > Good ol’ Boy Barker>That's not how it works.
• 47:10
  > Good ol’ Boy Benjamin>No, not even close.
• 47:11
  > Good ol’ Boy Barker>Well, maybe I should Listen to Coffee 101.
• 47:13
  > >I had one constructive, uh, you know, pairing to offer up, so I did have the Connecticut with rum.
• 47:18
  > >I actually had it with a.
• 47:21
  > Good ol’ Boy Barker>He's, uh, assuming I don't have constructive things to pair.
• 47:24
  > >Oh, yeah, you're. You're about to head down the path of talking about coffee, you know. No, I.
• 47:30
  > >I do think I. I like rum in general, with a lot of cigars.
• 47:33
  > Good ol’ Boy Benjamin>Yes.
• 47:33
  > >Um, and I have such a broad range of rums, you know, that I go to, um, actually went after a plantation, uh, rum that I had that. It was like a 20 year, um, plantation rum.
• 47:48
  > >And it was actually a very good pairing. It worked really well with that Connecticut. It kind of tamed, you know, a bit of that, you know, big booming smoke. Smoke detected that, you know. Um, actually, we didn't have big booming smoke with the Connecticut. I forgot.
• 48:05
  > >So. But overall, I actually thought that it elevated that Connecticut.
• 48:10
  > Good ol’ Boy Barker>So, interesting enough, I also paired some of these with rum.
• 48:14
  > Good ol’ Boy Benjamin>Um, Captain Morgan.
• 48:15
  > Good ol’ Boy Barker>Uh, no, actually, um, there was some foursquare and a couple others that, um, I tried and that were fantastic. With these, I thought the sweetness of the rum really pulled out the spice of the cigar.
• 48:26
  > Good ol’ Boy Benjamin>Malibu coconut. Good call.
• 48:27
  > Good ol’ Boy Barker>Yeah, sure, sure.
• 48:28
  > >For sure.
• 48:29
  > Good ol’ Boy Barker>Yeah. Yeah. Talk about cranberry vodka.
• 48:33
  > Good ol’ Boy Barker>Yeah. But, you know, I. I also pair with.
• 48:36
  > Good ol’ Boy Barker>With coffee. So I. I'll pair with a coffee, uh, or, you know, shout out Folgers coffee and coconut. Yeah, that's right.
• 48:44
  > >Winning.
• 48:45
  > Good ol’ Boy Barker>That's. That's awesome.
• 48:46
  > Good ol’ Boy Barker>Well, love it or hate it, this is what we think today. So this is really great stuff, and I want to thank everybody for coming and listening to us. I want to thank our host today, good old boy, Justin.
• 48:58
  > Bob>Thank you so much. Pleasure to be here, huh?
• 49:01
  > Good ol’ Boy Barker>Uh-huh. Good old boy Mike.
• 49:02
  > >Hey, uh, thanks for joining us for this episode of Sips, Suds and Smokes. Pick another episode to listen to as well. From our back catalog, I will ask you to keep on sipping.
• 49:13
  > Good ol’ Boy Barker>Good old boy Benjamin.
• 49:14
  > Good ol’ Boy Benjamin>Good to be here, Justin. Good to see you. Smuggle if you got them.
• 49:18
  > Good ol’ Boy Barker>And uh, as for me, good old boy Barger, I want to wish you good afternoon, good evening and good night.
• 49:26
  > Good ol’ Boy Barker>And keep on smoking no matter what it is.
• 49:29
  > Good ol’ Boy Barker>Unless it's like meth. Don't smoke meth.
• 49:31
  > >Would any of these cigars help your alignment for putting.
• 49:34
  > Good ol’ Boy Benjamin>Maybe, uh, maybe you could start laying them down.
• 49:37
  > Good ol’ Boy Barker>Maybe I can make like a little trough out of cigars to the hole and I could just put it through.
• 49:42
  > >Them like a big puff.
• 49:44
  > Good ol’ Boy Benjamin>Like a canoe.
• 49:45
  > >Like.
• 49:45
  > Good ol’ Boy Barker>Yeah, like a canoe. Right?
• 49:49
  > Good ol’ Boy Barker>Have a good night, folks.
• 49:50
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap, just tap it in the subscribe button.
• 49:59
  > >Give it a little tappy.
• 50:01
  > Good ol’ Boy Benjamin>Tap, tap, tap a roo.
• 50:03
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• 50:28
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• 51:00
  > Announcer>Has been a one tan hand production of Sip, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys. We'll see you all next time.