Podcast Transcription
| Dan: | Welcome to the Library Pubcast, episode number 228 being recorded, 90th and Fort in Omaha, Nebraska. Get over to the Library Pub this coming Wednesday, aka tonight if you’re listening to it on publish day. |
| Chris: | A brand new world you’re living in right now. |
| Dan: | Yep. |
| Chris: | Sorry for- |
| Dan: | Well, actually, you know what? If the world survived the 2024 election, then come on down and try some Macallan, 12-year, 15-year, 17-year, 18-year and rare cask. Man, that sounded really annoying. |
| Chris: | And if riots are happening, it might all be free. I’m just kidding. |
| Dan: | Well, the good news is, he didn’t talk into the microphone, so they didn’t hear that. |
| Mark: | No, no, it won’t because the riots will end and I’ll still have whiskey. |
| Chris: | Yes, they will. |
| Matt: | Maybe. |
| Chris: | Maybe. |
| Dan: | All right, so Whiskey Wednesday, coming up Wednesday night, November 6th, tonight or previous day, depending on when you listen to the podcast. Again, it’s a Macallan vertical, $60 per person. You get a nice, decent amount to do about a couple of sips to try it. You’re not going to get schmammered. There’s going to be no issues. Although if you do have an issue, you should definitely contact Uber or a friend and not drive home. That’s a dumb thing to do. |
| Chris: | Dumb. |
| Dan: | Driving home drunk by the way. Get here at about seven o’clock, a little before, get your seat in the back and we’re going to do a full Macallan vertical on Wednesday night. Make sure to follow the Library Pub Facebook page for the latest events such as the Macallan Vertical Whiskey Wednesday, and then we’ve got another one coming up first of December that we’ll be doing. We’ll get the details out there and then the annual soup herbal party is coming up. |
| Matt: | Yeah. |
| Dan: | I thought about doing maybe- |
| Matt: | Not until February, right? |
| Dan: | Yeah, when the playoffs starts, I thought it’d be kind of fun if maybe we did a lead-up to the soup herbal, and maybe just kind of like a little warm-up tester of trying some different chilis and soups. |
| Chris: | Plate offs? |
| Matt: | Could have a chili off. |
| Chris: | Plate off, sort of the playoffs. |
| Dan: | Not really a contest, but just the regulars that come up and compete in the contest, just- |
| Mark: | The red beans and rice yesterday were so fucking good. |
| Dan: | So good. |
| Matt: | They were very good. |
| Dan: | The only reason why I didn’t eat four bowls was because it was getting low, and then Dan Whaley took it home. |
| Mark: | Should have had another bowl. |
| Dan: | I wanted to. |
| Matt: | I ate two. |
| Dan: | I ended up eating three pieces of that pie yesterday. |
| Matt: | Who brought the pie? |
| Dan: | Me. |
| Matt: | Did you? Okay. I walked over there, and Evan was trying to tell me about it, and I was like, “Why is it so shiny? Why is the pie so shiny?” |
| Dan: | It was a nice honey glaze on top of it. |
| Matt: | It’s a shiny pie. Everyone likes a good shiny pie. |
| Dan: | They do. And everyone’s like, “Where’d you get it from?” I’m like, “That doesn’t matter. It’s delicious.” |
| Matt: | Was it homemade? |
| Dan: | It was Hy-Vee. |
| Matt: | Oh, that’s a Hy-Vee pie? |
| Dan: | Yeah. |
| Matt: | It looked very homemade. |
| Dan: | It was delicious. |
| Chris: | Well, I mean, you can probably live in Hy-Vee and call it your home, so technically- |
| Dan: | Some do. |
| Chris: | Some do. |
| Dan: | Some do. |
| Chris: | It’s a homemade Hy-Vee. |
| Dan: | I definitely lived at a Hy-Vee when I was younger. My first job I would just sleep in the back, and then [inaudible 00:03:23]. |
| Chris: | It was Bakers. |
| Dan: | Yeah. |
| Chris: | It was mine. |
| Matt: | That’s not weird. |
| Dan: | Not weird at all. Weekends, Mark, hold on. Allow me to do this. Ladies and gentlemen, your 2024 World Series champions, the Los Angeles Dodgers. |
| Mark: | Should have been a sweep. |
| Dan: | Whoo. It should have been, but what a hell of a comeback, that game five. |
| Mark: | It was. It was a great game. |
| Matt: | Well, shit, game four, it looked like the Dodgers weren’t even trying to win. |
| Dan: | I turned it on. So, I watched a little bit of game four and when the Yankees just went off, I was like, all right, we can go back to watching something else now. And then I tuned in for game five just because I wanted to see if the Dodgers could win it and support Mark a little bit, because he definitely needs my viewership on his team that pays billions of dollars for their players. |
| Chris: | The Yankees of the West coast. |
| Dan: | Yeah. But anyways, I tuned in and I’m like, oh, okay, it’s going to be this again. We’re going to go to a game six. I tuned in fifth inning with two outs to go, Dodgers on a batting. And right about that time is when the Dodgers just went off. Well, actually, I think the Yankees technically went off because they forgot how to field, how to catch. |
| Mark: | Aaron Judge paid a hundred million dollars a year to drop a junior high five ball. |
| Dan: | Man, I love to give these guys a break. I mean, they do this routine play hundreds of times a season. But of all times to fuck it up, you do it game five of the World Series. I mean, my God. So congratulations, Mark. |
| Mark: | You know who the most pissed off was? |
| Dan: | Troy. |
| Mark: | No. Fox. Cost them $150 million because they were making 75 million a game. |
| Dan: | Yeah, I’m not surprised. Fox needs it. They’re suffering. |
| Matt: | Yeah, they’re struggling. |
| Dan: | Terrible. It’s terrible, man. |
| Matt: | Terrible. |
| Dan: | I mean, they’re not like Wendy’s where they’re closing a hundred and some odd restaurants around the country. |
| Mark: | TGI Friday’s closing all of their stores. |
| Matt: | TGI Friday’s deserves to close though, their food is garbage. |
| Dan: | I kind of feel the same way about Wendy’s. |
| Matt: | See Wendy’s is one of the better fast foods. |
| Dan: | Is it? |
| Chris: | I feel like it is. Yeah. If you gave me a choice of McDonald’s, Burger King or Wendy’s, I’m going Wendy’s. |
| Dan: | Yeah. And by the way, Wendy’s is closing due to whatever. They can’t make any money or whatever it is. McDonald’s, however is thriving even though they just had an E. coli outbreak. |
| Chris: | In Nebraska. |
| Dan: | Fuck. |
| Matt: | Slivered onions. |
| Dan: | It was just in Nebraska? I thought it was nation-wide. |
| Chris: | No, no, no. But it’s Midwest. It was out of one factory in Colorado. |
| Matt: | Yeah, it was slivered onions. |
| Dan: | Brings up another question of, I always thought McDonald’s business model was like, let’s have these amount of products that are sitting in the store, and we’ll reuse them for a lot of other things. So for instance, the patties on your burgers go on all the other burgers. Why is only the Quarter Pounder have this sliver of onion? |
| Chris: | Yeah, it’s weird. It’s weird. |
| Dan: | Just doesn’t make sense to me. |
| Matt: | Well, the Quarter Pounders use a bigger slivered onion than the hamburgers. |
| Dan: | Okay. |
| Matt: | Yeah. |
| Dan: | So maybe the bigger sliver, did they not… Okay. |
| Matt: | I don’t know what the deal with… They were bad. |
| Dan: | They put out out a commitment to their customers. There may still be shit smeared on their bathroom walls, but there will not be E. coli in their food. |
| Matt: | Just a little bit of poo. |
| Dan: | Matt, how was your weekend? |
| Matt: | My weekend was pretty good. What did I do this weekend? |
| Chris: | I’m so sorry. You guys can mark this, but no, I’m sorry. |
| Dan: | What are you doing? |
| Chris: | This is too funny. [inaudible 00:07:14]. |
| Dan: | We’re doing a podcast. |
| Chris: | I know, but Kevin said this. |
| Matt: | It’s all right. |
| Chris: | And it’s relevant. Sorry, Matt. You can look. |
| Matt: | Jesus. |
| Chris: | Come on. That’s just hilarious. |
| Dan: | Always Matt. |
| Matt: | If I was a midget, I’d be pissed. |
| Dan: | I’d be mad too. Yeah. |
| Matt: | I’d be mad as hell. |
| Chris: | Yeah. Too bad you’re probably not listening to this podcast. |
| Dan: | That’s true. You probably tuned it off [inaudible 00:07:35] 160. |
| Matt: | Was at 160 that we did the NASA Midgets? |
| Dan: | Totally taking a guess there. No idea. Matt, how was your weekend? |
| Matt: | It was fine. Did not get to play golf. Did not get to watch the Huskers win. I did get to get a little drunk though. |
| Dan: | Did you get to watch Iowa win? |
| Matt: | I did watch Iowa win. That was actually pretty good game. |
| Dan: | Yeah. I’m gaining more and more confidence that Iowa could win the matchup between Nebraska again. |
| Matt: | Oh, I’m getting pretty sure that… |
| Dan: | Raiola looked really good the first couple of games and I’m like, oh shit. Iowa’s defense is pretty good. Iowa’s offense is, other than the running back, is shit. They’re going to give us a run for our money. And as the season goes on, I’m like, oh. |
| Matt: | Probably not. |
| Dan: | Yeah. |
| Matt: | Probably not at all. Raiola did get hurt. |
| Mark: | Have we heard how bad he’s hurt? |
| Matt: | Maybe we’ll see Heinrich play a little more. No, not Himmler. |
| Dan: | He’s dead right, Heinrich Himmler? |
| Matt: | Yeah. So maybe we’ll get to see him play a little bit this week, which would be nice. I like him. I think he’s a really good quarterback and I think, when he comes in, plays happen and are made, and he does a good job of making plays. But yeah, that’s about it. Sat up here and got a little drunk yesterday. That was fun. |
| Dan: | Just a little. You started out? |
| Matt: | Ate some red beans and rice. Yeah, I started off with a couple diet sody pops. |
| Dan: | How many bowls of red beans and rice. |
| Matt: | I had two. |
| Dan: | Atta boy. |
| Matt: | They were delightful. And I also had two pieces of breakfast pizza. |
| Dan: | I just need him to make that every weekend. |
| Matt: | Danny’s a good cook. |
| Dan: | He’s a fantastic cook. |
| Matt: | He’s a very good cook. |
| Dan: | He won that chili cook off last year, right? The Super Bowl contest last year? |
| Matt: | Did he? I don’t know. I didn’t make it up here for it. |
| Dan: | It was either last year or the year before, I think. I think it was last year he won it. |
| Matt: | I don’t know. |
| Dan: | Packers? |
| Matt: | I never saw a final on it. |
| Dan: | It wasn’t pretty. |
| Matt: | I’m sure it wasn’t. |
| Dan: | And I take full responsibility for the Packers loss. |
| Matt: | Oh yeah. |
| Dan: | Because I pre-batched the Packers shot. |
| Mark: | You did. |
| Matt: | That’ll do it. |
| Dan: | And Evan comes in and I said, “Hey Evan. I was working ahead and I pre-batched the Packers shot.” And he looked at me like I just kicked his dog. And he goes, “Are you fucking kidding? We’re going to die today now.” |
| Matt: | And it sounds like they did. |
| Dan: | And they did die. |
| Mark: | And now I’ve got a shit ton of Packers shots in the refrigerator. |
| Matt: | Nice thing is they don’t go bad. |
| Dan: | Yeah. I told Noah to try to get rid of them last night. I don’t know if he did. They’re probably still sitting in the cooler. |
| Matt: | Knowing him, he just gave them out. |
| Dan: | No, he’s got to sell stuff. Did he have a decent night? |
| Mark: | For a Sunday night it was all right. |
| Dan: | Yeah. |
| Mark: | Not great. |
| Dan: | Not bad. Chris, how was your weekend? |
| Chris: | It was great. |
| Dan: | You definitely went Halloween to the max. I love it. |
| Chris: | Yeah, we do it pretty hardcore. |
| Matt: | They do go hard on Halloween. |
| Chris: | We do pretty hardcore. It’s fun. Friday night Jen had a girls’ night thing, so Howie and I just watched movies pretty much all night. |
| Dan: | Did you have fun? |
| Chris: | No. No. We watched the new Lego movie Piece by Piece, which I didn’t know was a documentary about Pharrell Williams, and it was really freaking good. And Howie was sitting there completely engaged with this because it was Legos and Pharrell Williams being a Lego talking about his life. And I had no idea the amount of influence that that dude had, has currently in the world of hip-hop and the Neptune’s and just everything that he did since high school. |
| Dan: | I know, he’s huge producer. |
| Chris: | Huge, huge, huge. So gave Snoop Dogg his first freaking number one single, Snoop. He’s never had number one until… |
| Mark: | Speaking of producers, rest in peace, Quincy Jones. |
| Dan: | Oh really? |
| Chris: | When did that happen? |
| Mark: | Last night. Yesterday. |
| Chris: | That’s a big time bummer. |
| Mark: | Lesh, the bass player for the Grateful Dead, also dead. |
| Chris: | Yeah, Phil Lesh. Yep, yep. Saw that. Yep. That was last week sometime. |
| Dan: | But yeah, Pharrell Williams, I thought for a long time he had that one song, Happy. Happy. |
| Chris: | That’s what I said to Jen, I was like, I just thought he was just happy. |
| Dan: | And then all of a sudden, for some reason it just kind of popped up on some certain, I was like, wait, he produced that song? Holy shit, he produced that song. He produced that album. Damn. |
| Chris: | Yeah, so Neptune’s, that’s what their producer duo is with him and Chad Ross, I think. But now they’re not speaking. |
| Dan: | That sucks. |
| Chris: | It does suck. |
| Dan: | So that’s a good documentary? |
| Chris: | Yeah, it’s pretty good. I mean, you have no idea the amount of stuff that that dudes, until he talks about it and he’s like, I’m humble now. Oh, you’re humble? |
| Dan: | How does Pharrell Williams have anything to do with Legos? |
| Chris: | He’s super creative. He’s like, when he’s explaining the way he sees music coming out of speakers is he sees it in color. And so he’s like, I just want to be creative and let’s just do Legos and have it be fun. And he’s going to make a hundred million dollars. |
| Mark: | Step on one of the small ones. Which is worse, a stubbed pinky toe or stepping full-on on a Lego? |
| Chris: | Stubbing pinky toe. |
| Dan: | I’m saying stubbed pinky toe. |
| Matt: | I don’t think I’ve ever stubbed my pinky toe. |
| Dan: | Oh my God. |
| Chris: | Oh my God, dude. I’ve bruised my pinky toe or made the- |
| Dan: | I’m sure I broke it off. I looked down and I was like, it’s not there anymore. |
| Chris: | It’s bleeding. Oh my God. Yeah. Only for the simple fact that stepping on Lego goes away very fairly quickly. |
| Dan: | Yeah. Stubbed pinky toe is weeks. |
| Chris: | Not fun. |
| Matt: | I don’t think I’ve ever stubbed my pinky toe. Now I have stepped on a Lego before. |
| Chris: | What about big toe? |
| Dan: | Do you have one of those pinky toes? |
| Matt: | I’ve stubbed my big toe plenty. |
| Chris: | Which hurts. |
| Matt: | It does, but it doesn’t. |
| Dan: | Do you have one of those pinky toes- |
| Matt: | My big toes are kind of numb. |
| Dan: | … That’s firmly pressed against the other side? It doesn’t really stick out very much. |
| Matt: | Well, I mean all my toes point forward. |
| Dan: | I’m going to need you to take your shows off. Shoes off. |
| Matt: | My shows off? |
| Dan: | Yeah. |
| Matt: | You don’t want to see my feet. |
| Dan: | That’s true. |
| Matt: | But I have okay toes that point straight forward. |
| Dan: | My pinky toe is, it’s not like an actual, like well-rounded toe. It’s curved in. |
| Mark: | Yes. |
| Matt: | That means you wear two tight a shoe. |
| Dan: | Probably. |
| Mark: | No, that means Darwin was right and man is losing pinky toes because we don’t need them anymore. |
| Chris: | I think that’s pinky fingers. I think pinky toes help you stand. |
| Mark: | Nope. |
| Matt: | They definitely help with balance a little bit. |
| Dan: | That bone there does more than the pinky, than the actual toe. |
| Mark: | They actually extrapolated at what point man would not have pinky toes. |
| Dan: | He can say that, but cash register? |
| Chris: | Extrapolated. I can’t even say that. |
| Dan: | Extrapolate. That’s a hell of a one. |
| Chris: | It is. |
| Dan: | You nailed it. |
| Chris: | Extrapolated. |
| Dan: | The many things you would’ve never thought you’d have learned while listening to a whiskey podcast. The fact that we’re slowly losing our toe, pinky toe. |
| Mark: | And appendix. |
| Dan: | And then you went out for Halloween on Saturday? |
| Chris: | Yeah, I went to a Halloween party and dressed as Beetlejuice and it was good. It was good. It was good. |
| Mark: | Did you win? |
| Chris: | There was no contest, but there was, yeah. No one could hold a candle. There was one other group that went as a Nightmare before Christmas and she was Sally and he was Jack. The Jack was kind of written in, but Sally was bonkers good. |
| Matt: | Which the party’s Flum goes to and his friends, they all go pretty bonkers for Halloween. |
| Dan: | I’ll still sell you my favorite Halloween costume I ever saw was a woman dressed up as Nick Nolte’s mug shot. |
| Chris: | I know. It’s so good. |
| Dan: | She even had a prosthetic dick that came out of her pants because he got gone for indecent exposure. And that was one of those perfect scenes. It was at the Hooters. It was on 120th and Center. So every other woman that was involved in the contest was dressed up as a whore. So we were having them come up on the stage. |
| Matt: | Well, dressed slutty. |
| Dan: | Yes, thank you. |
| Matt: | It wasn’t like 14 prostitutes and Nick Nolte. That’s his private life. |
| Dan: | So of course this woman shows up and you’re like, ah, it’s a great costume, but she’s never going to win. She gets up on the stage, she’s midway through the group of girls that we’re going through. She gets up on the stage and she’s got a pint of beer, and she’s doing the fucked up face and the swirling, and then all of a sudden she pulls the prosthetic out. The place goes ballistic and she wins the contest. |
| Matt: | Probably could have just stopped the contest right there. |
| Dan: | We might as well. But God, it was awesome. Mark? |
| Mark: | Yes? |
| Dan: | How was your weekend? |
| Mark: | Well, it started off good. The week was good for the pub. I watched Russell Crowe’s Robin Hood yesterday afternoon. |
| Dan: | That’s a little old. |
| Mark: | Yeah, but it came up as suggested for me to watch because I watched- |
| Dan: | What’d you think of it? |
| Mark: | It’s a really different story than you’re used to, but it wasn’t bad. |
| Dan: | I think it was more true to the storyline. Or am I thinking of a different one? |
| Mark: | Different one. |
| Dan: | Okay. There was plans to make multiple ones, but I think it didn’t do well and so they scrapped it. |
| Mark: | Right, because this one actually only goes till he becomes Robin Hood and then stops. |
| Dan: | Yeah. |
| Matt: | It’s like his origin story. |
| Dan: | Right. |
| Matt: | It’s his origin story. Sorry. |
| Dan: | No, you’re good. Yeah. I have to go back and rewatch that. |
| Mark: | The other suggestion I couldn’t quite bring myself to watch was 2008 Starsky and Hutch. |
| Matt: | It’s hilarious. |
| Chris: | It really is. |
| Dan: | Who’s in that? |
| Matt: | With Ben Stiller and one of the Wilson, Owen Wilson. |
| Mark: | Okay. Wow. |
| Dan: | Were we sitting around here talking about that? Where they were like Owen Wilson at this point in time, can’t get his nose fixed because whenever they need an actor with a broken nose, they have to go to Owen Wilson. |
| Matt: | Which I’m still waiting for him to play a boxer. I don’t think I’ve ever seen him play a boxer. |
| Dan: | Right. Yeah. |
| Mark: | Okay. Wow. Yeah. |
| Dan: | He’s probably just a little too peaceful. |
| Mark: | Well, all right. Yeah. All right. Yeah. Wow. |
| Dan: | I can’t believe he tried to commit suicide. |
| Matt: | Everyone has their down days. |
| Dan: | That’s true. He just seems like one of those guys that… And it was same story you hear with a lot of these guys. They were kind of at the peak of their career. |
| Matt: | I don’t understand why anyone in that type of situation would commit suicide. I mean, money fixes a lot of shit. |
| Dan: | Apparently not demons though. |
| Matt: | I guess not. |
| Dan: | I mean, Robin Williams breaks my heart to this day. |
| Matt: | Well, Robin Williams had some serious demons. |
| Dan: | Oh yeah. |
| Matt: | Plus he had some mental issues. |
| Dan: | Yeah. |
| Matt: | So it’s the mental issues that’ll get you. |
| Dan: | That’ll get you every time. Let’s see. Oh, I watched Ghostbusters, the whole series, over the last couple of days, and I think I’ve decided Ghostbusters one is my favorite. |
| Matt: | It’s the best. |
| Dan: | Ghostbusters three, the Afterlife is my second favorite. |
| Matt: | Is that the one with Paul Rudd? |
| Dan: | Yeah, the first one of the Paul Rudd series. |
| Mark: | Do you watch the all female Ghostbusters? |
| Dan: | No. That one isn’t in the catalog. |
| Matt: | I think it’s got some funny parts to it. |
| Dan: | I have a problem with a couple of the female comedians in there. I’m just kind of sick and tired of them. |
| Matt: | Which ones? |
| Dan: | Is it Melissa McCarthy? |
| Matt: | Melissa McCarthy. |
| Dan: | She just annoys the fuck out of me. |
| Matt: | She plays kind of the same character. |
| Dan: | And by the way, it’s not a sexist thing. If Will Ferrell is the lead in any movie, I can’t watch it. I think he’s terrible as a lead. |
| Matt: | What? |
| Dan: | I think he’s hilarious as a support actor. |
| Matt: | You didn’t like him in Elf? |
| Dan: | No. |
| Matt: | Or Talladega Nights? |
| Dan: | No, definitely not. |
| Matt: | Talladega Nights doesn’t surprise me because you’re a race guy. |
| Dan: | Yeah. |
| Matt: | But it’s still pretty goddamn funny. |
| Dan: | It’s got its funny moments. |
| Mark: | Will Ferrell sucks. |
| Matt: | Just tell him you like crepes man. They’re just little pancakes. They’re just little skinny pancakes. |
| Mark: | [inaudible 00:19:35] at least once in every movie he’s got to run around in just his underwear, and that’s supposed to be funny. |
| Matt: | I think it’s hilarious. |
| Dan: | He just doesn’t do it for me. But anyways, so Ghostbusters three is my second favorite. Then I think it’s probably Ghostbusters two is my third favorite. And then Frozen Empire. |
| Matt: | With the slime river? |
| Dan: | Four. Yeah. |
| Matt: | Your love is lifting me higher. |
| Dan: | Again, I have this problem where I go back and watch movies from my childhood that obviously you let things slide. And at one point in time I’m watching it and I’m like, this is one of my favorite things. But it hit me as too much of a realist that I’m like, okay, so they were bankrupt and all doing other things. Two of them were doing parties as the Ghostbusters to try to pay the bills. Within two days New York is haunted again. They’ve got enough technology and money to buy the place, buy their fire department back. They randomly create these guns. |
| Chris: | It’s what’s his name though that is loaded. |
| Mark: | Dan. |
| Dan: | I know. Just let me finish. That shoot the slime all over the inside of the Eiffel Tower. The Eiffel Tower. The Statue of Liberty. |
| Matt: | The Statue of Liberty. |
| Dan: | And then they walk it through the water. |
| Matt: | To Jackie Wilson. |
| Dan: | Somehow doesn’t wash the slime away. |
| Matt: | Doesn’t. Sticky. |
| Dan: | And then they walk it. So I get it. It’s one of the iconic things. I loved it as a kid, but I had such a tough time being like, what the fuck? |
| Matt: | This movie about ghosts is so not real. Slime dolphins. |
| Dan: | No matter what they did, their technology, their efforts, they couldn’t do it. But the Statue of Liberty whacking her hand on the shell over the museum is what cracked it open. But again, I love it. |
| Mark: | People that pick apart movies as being unrealistic, your response has just got to be, yeah, it’s a fucking movie. |
| Dan: | I know. Again- |
| Mark: | These Star Trek and Star Wars people, that’s not part of the lore or whatever they call it. |
| Dan: | Yeah. |
| Matt: | Well like Star Wars and Star Trek, there’s so much backstory to it that has been developed over the years, that I get the big time nerds that are like, well, if you look at the third book. |
| Dan: | Right. |
| Matt: | It’s like, you stupid fuck. |
| Dan: | Even in the first one, the first Star Wars movies, they said some things in there that they contradict them later. And it all ends up coming down to he wrote one movie with the plans of doing a bigger thing, but it all wasn’t fleshed out yet. And after he started fleshing it out, he’s like, well I can’t do it this way. And I love George… |
| Matt: | Lucas. |
| Dan: | Thank you. I love some of his responses of, well, how did Princess Leia survive in space? And he goes, no, it’s my universe. If there’s air in space, there’s air in space. |
| Matt: | At the Skywalker Ranch. |
| Chris: | She was under a force trance. It’s force trance. That makes sense. Force trance. |
| Dan: | If I want air in space, there’s going to be air in space. It’s my universe. |
| Matt: | That’s fair. It wasn’t NASA that wrote it. |
| Dan: | Right. All right, that’s enough. Oh, I also have to say, because we always, we kind of keep up to date on this stuff. We lost another duck over the weekend. |
| Chris: | Oh no. |
| Matt: | I heard- |
| Chris: | Sorry buddy. |
| Dan: | One of our OG ducks, Ellie, was unfortunately crushed by the ramp that goes up to the coop. |
| Chris: | Wow. What? |
| Dan: | It just fell off. |
| Chris: | She was just unlucky? |
| Dan: | And she was underneath of it because she sleeps underneath of it for some reason when it gets cold out. |
| Mark: | Now she died. |
| Matt: | I kind of feel like the chickens probably just [inaudible 00:23:18]. |
| Chris: | Did you feed them to the other ones? |
| Dan: | No. |
| Chris: | Why? |
| Mark: | How long did your girlfriend cry? |
| Dan: | She wasn’t like an all-day balling session, but there was a couple of moments when she had to go clean it up, clean up her body, that she was crying pretty good. |
| Chris: | It was raining. |
| Matt: | Clean up her body. |
| Dan: | Yeah. She had to go pick her out of the mud. |
| Matt: | How bad? Oh, okay. I was going to say, how bad did it… Was it like slam? Then just ooze everywhere? |
| Chris: | Should have just cut her up and fed her to the other… |
| Dan: | I don’t know when you’re going to get the point we’re not going to eat our ducks. |
| Chris: | No, no. You should have cut the chicken up or duck, whatever it is, and fed it to the other ones. |
| Dan: | When your dog dies, why don’t you cut it up and feed it to another dog? |
| Chris: | Okay. |
| Dan: | And then we’ll talk. |
| Chris: | Okay. Okay. I’m also not eating the babies that are coming out of my dog. So livestock, pet. |
| Matt: | Well, they’re not babies, they’re just embryos. |
| Chris: | Livestock, pet. |
| Dan: | These are pets to us. |
| Chris: | Weird. You eat your pet’s kids? |
| Dan: | Yeah. |
| Mark: | Weird. |
| Chris: | You sell your pets kids? |
Tobermory 10yr
| Matt: | Just the chickens and ducks are the pets, not their kids. FTK. Fuck them kids. |
| Mark: | Tobermory 10. |
| Dan: | Thank you sir. Oh, by the way, Chiefs are going eight and O tonight. Fuck- |
| Matt: | Just tonight? |
| Dan: | … I’m editing that out. |
| Matt: | They’re playing eight games tonight? |
| Dan: | I’m editing that out because now I just jinxed it. |
| Matt: | You say it and they’re fucked. |
| Dan: | I might as well have made a Chief shot at a time. Pre-batched a Chief shot. |
| Matt: | Just like a hundred of them. |
| Dan: | Yeah. Mark, Tobermory. |
| Mark: | From the Island of Mull. M-U-L-L. |
| Dan: | Moley, moley, moley. |
| Chris: | Moley, moley, moley. |
| Mark: | Un-peated. |
| Dan: | Moley, moley. |
| Matt: | Moley. |
| Mark: | Sugar. |
| Chris: | I have a mole? |
| Dan: | Yes, I get it. |
| Mark: | A little winter spice. |
| Dan: | I have a mole. Keep going. |
| Mark: | Quite sweet. Very light. You can tell it’s only a 10. |
| Dan: | Again? This is the second day in a row that he’s had to fix a broken cork in a bottle of… Right. |
| Speaker 5: | Might have some chewy parts. |
| Chris: | Chewy. |
| Dan: | Tobermory [inaudible 00:25:30]. I’m sorry. |
| Mark: | Right in front of you. |
| Dan: | Thank you. |
| Mark: | Honey. |
| Dan: | Yes, Sugar? |
| Chris: | Yes? |
| Mark: | Little smoke and black pepper. I’ll offer a $60 bottle of Scotch. Pretty good. |
| Dan: | $60? |
| Mark: | Yeah. |
| Dan: | I thought you said six. |
| Mark: | Well, it wouldn’t be good then. |
| Dan: | Well… |
| Matt: | It could be. |
| Dan: | Don’t jump to judge it. |
| Matt: | Probably not. |
| Dan: | You can’t judge a bourbon or a whiskey based on its price. |
| Mark: | No, but it can give you an indication. |
| Dan: | All right. All right. So Tobermory 10 year single malt scotch with no E on the whiskey. |
| Mark: | Well that’s because it’s from Scotland. |
| Dan: | Scotland. Anything else about it? |
| Mark: | Finish is not bad. A little peppery. |
| Dan: | Very peppery. I wouldn’t say very actually, but yeah. |
| Mark: | Well, keep in mind I’ve been smoking two packs a day, four to five years, so. |
| Chris: | That’s freaking really good. |
| Dan: | It’s got a nice burn to it. I’m going to take that back and say warmth. |
| Chris: | 79 Tobermory. |
| Matt: | Very apple-y, very fruity. I like this. |
| Chris: | I do too. |
| Dan: | This is while the bottle lasts 10 bucks a pour. It’s probably going to be going up when we get another bottle of it, if we get another bottle of it because fucking everything goes up. |
| Matt: | Not everything but this one, as you can tell from the price sticker on it, we’ve had it a while. |
| Dan: | It was peeling. |
| Matt: | Yeah, so it probably will go up a buck or two. Now there’s still over half a bottle left. I like this for 10 bucks. I could see where this could get me in trouble. |
| Chris: | I like this one actually. I really like this one. |
| Dan: | Goddamn. This might be a nice go-to when I need something. |
| Chris: | Oh, this needs to go up right away because this has been discontinued. Just so everybody knows. This needs to go up more. There’s no more of that. |
| Dan: | Did they discontinued it? |
| Chris: | It just said is Tobermory 10 being discontinued? The Tobermory 10 has been discontinued and will be replaced by Tobermory 12 in 2019. So there’s a 12. |
| Dan: | Do we have the 12? |
| Matt: | Yes. Which we have the 12. We tried it a few weeks ago. |
| Chris: | Cannot get anymore. You guys should have a shelf of, cannot get any more stuff. |
| Dan: | I would assume- |
| Matt: | It wouldn’t last long. |
| Chris: | No it wouldn’t. But that’s a lot of money. |
| Matt: | Could be. |
| Chris: | It could be. |
| Dan: | That’s actually, that’s not a bad idea. I think that’d be kind of cool to do is can’t get it anymore kind of a shelf. |
| Mark: | No longer available. |
| Dan: | Yeah. And that way those- |
| Chris: | People aren’t going to be mad that it’s overpriced because they can’t freaking get it anymore. |
| Matt: | The problem is we usually find out that it’s unavailable when we’re trying to get another bottle. |
| Chris: | Right. |
| Matt: | It’s a lot- |
| Dan: | If we know what bottles- |
| Matt: | It’s a lot of leg work. |
| Chris: | It is a lot of leg work. |
| Dan: | Let Brett do it. |
| Matt: | I’m not going to say anything. |
| Dan: | Let Brett do it. He did a great job with the storage room in the back. |
| Matt: | Okay. Again, I’m just not going to say anything. |
| Dan: | I can’t find anything back there. |
| Matt: | I’ll elaborate off mike. |
| Dan: | It’s a lot more efficiently laid out. |
| Matt: | It is laid out much better. There are some things that are not in the correct spot by… |
| Dan: | Kind of like our bourbon in the back. |
| Matt: | No, I don’t mean just out of alphabetical order. I mean we have single malt American whiskey sitting in the middle of Scotch whiskey. That not right. |
| Dan: | That not right at all. |
| Matt: | That not right. |
| Dan: | But I think honestly it would play into these guys that come in and want to drink only the [inaudible 00:29:41]. |
| Mark: | You know how he priced, Matt? Lead the price the same, cut it down to wild sports. |
| Matt: | Not a bad idea. |
| Chris: | Mark that. |
| Matt: | We’re fucking you. Got you fuckers. |
| Dan: | Speaking of prices rising, fuck you all. |
| Chris: | I just love the giggle. You know how we do this? Move it all down to one. |
| Matt: | Oh shit. |
| Dan: | All right. Tobermory 10 year, never available again. |
| Matt: | It’s really good. |
| Dan: | There’s slightly more than a half a bottle is all you’re ever going to fucking get. |
| Mark: | But realistically it’d be a very crowded shelf because all those custom-labeled scotches are not available anymore. |
| Matt: | Yeah. All the Chieftains. All the Murray Mcdavids. |
| Chris: | [inaudible 00:30:29] Make some money. |
| Mark: | Bookers. |
| Matt: | Bookers would have to go on there because most of those aren’t. |
| Chris: | Which is great. You do a Bookers vertical. |
| Matt: | I don’t have a shelf big enough for all the you can’t get thems.. |
| Chris: | You don’t. |
| Matt: | Because the Bookers barely fit on the shelf they’re on. |
| Mark: | That all in all- |
| Chris: | [inaudible 00:30:49] On the other spot. |
| Mark: | … Is a quite pleasant scotch. |
| Dan: | Hey, speaking of that, the new AP poll is out for week number 11 of college football. The Big 10 has four teams in. |
| Matt: | Not Nebraska. |
| Dan: | Where’s Oregon? Big 10? |
| Mark: | Yes. |
| Dan: | Yes. Four teams in Oregon, Ohio State, Penn State and Indiana. |
| Chris: | How does… Penn State just makes me mad, man. That’s the one that makes me mad. |
| Matt: | Just keep kicking people’s asses. |
| Chris: | You literally went through a major, major sex scandal with kids and a coach, and you guys are back to… God, Nebraska really pisses me off. |
| Matt: | I mean, what do you expect? It’s still Penn State. |
| Chris: | I know, but still. Well, we’re in Nebraska. |
| Matt: | Yeah, we stopped being the Nebraska that everyone knows and loves 20 years ago. |
| Chris: | I know that but it’s just- |
| Matt: | Well, more than 20 years ago. |
| Dan: | Also the Nebraska that refuses to move out of the 1920s. There’s never going to be legalized weed in this state. |
| Chris: | Yes, there will. After this next election. |
| Dan: | They finally just approved alcohol sales at Memorial Stadium for next season. |
| Chris: | I know. |
| Dan: | I was talking to somebody about this the other day. Nebraska’s biggest issue is Tom Osborne. |
| Chris: | Old people? |
| Dan: | He is holding the state back. |
| Matt: | I mean it’s true. Osborne and Ricketts. |
| Dan: | Yeah. You mean the person, not the disease? |
| Chris: | One and the same. |
| Matt: | I don’t know what the percentage of… I was going to say. I don’t know what the percentage of people with a Ricketts in… I know that we’re all suffering from Ricketts a little bit. |
| Dan: | All right, I’m going to go back and say that Tobermory is pretty goddamn good. |
| Matt: | It’s good. |
| Dan: | That’s a good pick. |
| Matt: | I like it. |
| Mark: | It’s a very pleasant scotch. |
| Chris: | Trying to find out the hierarchy of Tobermory in the Wizardy. |
| Mark: | I don’t think Tobermory is a wizard. I think it’s a wizard’s assistant. |
| Chris: | A wizard’s assistant? |
| Dan: | Thought you were going to say a wizard sister. I was like… |
| Matt: | He’s a cousin. All he can do is like light magic. |
| Chris: | Who’s the court jester? Someone called Tobermory. |
| Dan: | He’s definitely the emo version of the wizards. Because he definitely shortened his name. He’s like, he’s not Christopher, he’s Topher |
| Matt: | Tober. |
| Dan: | Guys, I asked you weeks ago. Call me Tober. |
| Matt: | If you could just call me Tober. |
| Chris: | He’s Peter Parker. |
| Matt: | He’s Peter Parker in the first time he saw Venom. |
| Chris: | Yes. Dancing through the street. I don’t know. |
| Matt: | Pointing at all the hot blondes. |
| Chris: | Hey, when that fucking scene came, I think everybody in the movie theater was like, what is happening? |
| Matt: | It was a what-the-fuck moment. Yep. |
| Chris: | Anyway. |
| Matt: | Not to mention- |
| Chris: | That one actually kind of gave me a little tears. |
| Matt: | What’s-his-ass just look like a dipshit dancing around. |
| Dan: | Oh, he played that great. That might’ve been the beginning of the killing of his career. |
| Chris: | It had to have been. |
| Matt: | I mean he was great in Seabiscuit, but dancing Spider-Man, not so much. |
| Dan: | Not so much. Mark, what is Scotch number two? |
Macallan Rare Cask
| Mark: | Scotch number two is one of the scotch we’ll be tasting. It is Macallan rare cask. It’s a non-aged whiskey. |
| Dan: | I get some brown sugar caramel notes on the nose. |
| Chris: | Excuse me. Sorry. |
| Dan: | How many months you been smoke-free? |
| Chris: | I actually just passed eight months, literally Saturday at 10 PM. |
| Dan: | That’s awesome. Good job. Do you feel a lot better? |
| Mark: | Fuck you. |
| Chris: | I mean, sure. I don’t know. I think the weight that I’ve gained is kind of like… |
| Matt: | Robbing Peter to pay Paul. |
| Chris: | Yeah. Yeah, because I’m still tired, dude. |
| Dan: | Gaining weight is better than smoking. |
| Chris: | Yeah. Until it’s not. |
| Matt: | Until heart disease kicks in. |
| Chris: | Till not. |
| Mark: | My brother says it’s better to smoke a pack a day than be grossly obese. |
| Chris: | I have doctors that have, multiple doctors that have told me, you smoke cigarettes rather than drink soda, because soda is way worse than cigarettes. |
| Dan: | I can believe that. |
| Chris: | Which is I know. Okay. |
| Dan: | It’s just crazy. Absolutely crazy. All right, Mark. Sorry. Glenn. Nope. The Macallan rare cask. |
| Chris: | The Macallan. |
| Mark: | You can tell it’s aged in sherry because you get a lot of that dry, dark, fruity flavor to it. |
| Dan: | Sherry. |
| Chris: | Mon cheri. |
| Dan: | I’m not getting the… Yeah, no, that’s just… |
| Mark: | Dried fruit. |
| Dan: | It’s a word that starts with an S that we’re not allowed to say. |
| Matt: | Succulent. |
| Dan: | That’s a good word. |
| Chris: | Rob Thomas. |
| Dan: | Very Rob Thomas. |
| Chris: | Very Rob Santana. |
| Matt: | It’s an easy drinker. |
| Dan: | What’s the proof on it? |
| Matt: | 4 million. |
| Chris: | Jesus. |
| Matt: | I know it doesn’t- |
| Chris: | Not driving home after this. |
| Matt: | Does not drink that hot. |
| Chris: | Makes you go blind? |
| Dan: | 86. 43% 86. |
| Matt: | Just in one eye. |
| Mark: | I get a little banana out of it. |
| Dan: | Oh you do? |
| Matt: | Maybe a touch. |
| Chris: | Banana. Banana? |
| Mark: | But just very faint. More on the finish than on the palate. |
| Chris: | I can see that now that you said it. |
| Matt: | So we had some guys drinking rye in here Friday night, that were getting pickle. |
| Chris: | Pickle. |
| Matt: | And I was like, well Dan, one of our other bartenders, gets pickle on just about every rye that he drinks. And they’re like, we never get pickle and then I get pickle. |
| Dan: | Isn’t it amazing, as everybody around this table that has been a bartender or a waiter, the power of suggestion? |
| Matt: | Oh, weak minds. |
| Dan: | Thank you. |
| Mark: | This is really good bourbon and you give them trash and they’ll go, wow. |
| Dan: | Yeah. |
| Mark: | That’s good. |
| Matt: | Last time I had it, it wasn’t this good. |
| Dan: | Yeah. |
| Matt: | Well, yeah. |
| Dan: | The power of suggestion is amazing. Absolutely amazing. And reverse psychology too. |
| Matt: | Oh yeah. |
| Dan: | When you see somebody like those guys that came up and ordered the strawberry pickle beer, which by the way, we are now out of. |
| Matt: | It’s gone. Thank you Jesus. |
| Dan: | I told them they weren’t going to like it and that whatever, because they were like these guys that, if you tell them they’re not going to like something, they’re like, fuck you. I like it. |
| Matt: | Yes I do. |
| Dan: | They all ordered a pint of it. I love it. Anyways, it’s very subtle but just there’s a lot of notes to it. A lot of different complexity, but it’s subtle. It’s crazy. It’s weird. Wow. |
| Matt: | Sorry, my face. It’s just… |
| Chris: | Very warm. |
| Dan: | Is it? |
| Chris: | Very, I’m just warm right now. |
| Matt: | It does have a little nice warmth. |
| Chris: | Warm. This would be a snowy day pour for me. |
| Matt: | It’s like putting a sweatshirt on. |
| Mark: | And this is the cheapest bottle of Macallan you can buy. |
| Dan: | This is? |
| Mark: | Yes. |
| Dan: | It looks like it’d be in the upper echelon. |
| Chris: | It looks like it’s wearing a cloak. |
| Mark: | Less than 80 bucks a bottle. |
| Chris: | Looks like it’s got a cloak. Just put a head up there. He’s wrapped himself in a cloak. |
| Dan: | Are you sure about that? |
| Matt: | The rare cask? |
| Dan: | We’re charging $33 for a pour. |
| Mark: | Must be… I was just looking online. It must be more expensive than that. |
| Dan: | It’s got to be. It’s the last one in the Macallan line that we’re trying, right, on Wednesday night? |
| Mark: | Yes. |
| Dan: | Macallan rare cask. |
| Matt: | The Macallan. |
| Dan: | Sorry. Thank you. Right up there with the Ohio State. |
| Matt: | Fuck them. |
| Chris: | Who do the Chiefs play tonight? |
| Dan: | A team. |
| Matt: | Who they playing? I don’t know. |
| Chris: | God bless you. |
| Matt: | Bless you. |
| Dan: | I know it’s a team that we should definitely win against, but… |
| Mark: | We? When was the last time you suited up? |
| Dan: | Well, the way they’re going through players, not long. The bucks. |
| Matt: | Oh, Tampa Bay. |
| Dan: | So maybe not. [inaudible 00:39:10]. |
| Chris: | I like Baker. Baker is a freaking… Man, I like Baker. I’ve always liked Baker. I always liked Baker making… |
| Matt: | He’s a man. |
| Chris: | He’s a gunslinger. |
| Dan: | I had a plan to save that rare cask and try it later. Then I kind of forgot and drank it. |
| Matt: | Oops. It happens. |
| Mark: | It’s really good. |
| Dan: | Beauty of being a raging alcoholic. Matt, what have you poured for me today? |
| Matt: | Just no impulse control. |
| Dan: | Exactly. That is probably my biggest issue. |
| Chris: | Tobermory, there’s the Tobermory. |
| Dan: | Thank you. |
| Chris: | You’re welcome. |
Baker’s 7 Year High Rye
| Matt: | This is the Baker’s seven year high rye. It’s a brand new one we got. It is 60 to $70 a bottle, 107 proof. And all the Baker stuff are all single barrels. So the bottles are going to change from dump date to dump date. |
| Dan: | Cleanse my palate a little bit. Man, that Macallan is hanging around. |
| Chris: | Yep. I got dill. Just saying. |
| Dan: | I got your dill. |
| Matt: | Wow. |
| Dan: | Yeah. |
| Matt: | Has anyone seen the Kermit the Frog on I think it’s either X or Instagram? |
| Chris: | Yes, yes. |
| Dan: | [inaudible 00:40:32]. |
| Matt: | Which it’s called the Angry Frog or something like that. And he goes on Omegle, which you know what Omegle is? |
| Chris: | Omegle no longer exists. |
| Matt: | It’s a webcam, cam to cam website. |
| Chris: | You don’t know who you’re going to talk to. It’s just random. |
| Matt: | It’s all random. |
| Dan: | I see those pop up every once in a while. |
| Chris: | Anyway, continue. Sorry Matt. |
| Matt: | He goes on and this guy does a great Kermit the Frog impersonation. |
| Dan: | So funny. |
| Matt: | And he will go, “I’ll count backwards from five and I’ll ruin something.” And the female that he’s talking to will be like, “Well, what are you going to ruin?” And he goes, “3, 2, 1, your childhood.” And he sticks a cucumber up like it’s his dick. And goes ah. Yeah. And it freaks all these people out that he’s talking. It’s hilarious. Sorry. It came up yesterday while I was outside smoking, so I brought it in and shared it with some folks. |
| Chris: | It’s so funny, dude. It’s so funny. Yeah, Omegle doesn’t exist anymore because they got in trouble. |
| Matt: | They had some minors that were doing [inaudible 00:41:41]. |
| Chris: | They had some minors and then some adults that found said minors, and now, yeah, not good. |
| Matt: | I do get a touch of dill on this. |
| Dan: | Mark, what do you think? |
| Mark: | I think it’s going to taste like hot rye. The nose is nice though. |
| Chris: | It is a really nice nose. And the dill is subtle. |
| Mark: | Whoo. Hot. |
| Matt: | The nice thing is, it’s only a high rye, so it’s not going to be one of those ryes that just screams at you. |
| Dan: | Thank you, sir. |
| Chris: | You like ryes? |
| Matt: | Which I think this is- |
| Dan: | You like ryes. |
| Matt: | … As far as ryes go, I’m not a huge fan, but I think this is pretty dang good. |
| Dan: | By the way, did I tell you guys the other day that I decided to try to reduce my Sazerac rye inventory at my house, by drinking a little bit of Sazerac rye? |
| Chris: | How much Sazerac rye do you have at your house? |
| Dan: | Three bottles. |
| Chris: | Oh, why? |
| Dan: | Doesn’t matter. |
| Matt: | It’s a great cocktail whiskey. |
| Chris: | Doesn’t matter. |
| Mark: | Samples. |
| Dan: | Yeah, we’ll go with samples. |
| Chris: | Got it. |
| Dan: | It turns out it’s really fucking good |
| Matt: | For a $22 bottle, it’s fantastic. |
| Dan: | I blew through a bottle of it about four days. I made the mistake. So in my office where I sit and do all my computer work stuff and editing for the podcast, it’s around the corner is my bar. So I actually have to get up and refill my glass, which stops me from getting the fourth or fifth glass of whiskey. |
| Matt: | Because at that point walking’s hard. |
| Dan: | With the Sazerac rye, after the second time I was like, I took a bottle back with me. |
| Mark: | You took a bottle back with you. |
| Dan: | Yeah. Anyways, God, again, a lot of the Sazerac products, Buffalo Trace, Blanton’s, Eagle Rare, Sazerac Rye, for their price they’re really good. |
| Matt: | Yes. |
| Dan: | Then you pay the dipshit secondary market and… |
| Matt: | Sazerac rye’s like a $20 bottle, and then you go on secondary with it and your people are paying 60 bucks for it, which is just dumb. |
| Dan: | It is. |
| Matt: | But there again, a fool and his money will soon be parted. |
| Dan: | All right, so that was Baker’s seven-year high rye, right? |
| Mark: | Yep. |
| Dan: | All right. |
| Mark: | Thank you Matt. |
| Matt: | You’re welcome. Chris Flum. |
| Chris: | Wow. |
| Matt: | Oh that rye got to me. Are we waiting for him to come back? |
| Dan: | No, I was just texting. I forgot what I was doing. All right, so once again that was Baker’s seven year high rye as Matt’s pick for the whiskey of the week. And now for our unopened treasure. Ooh. |
Golden Sheaf Creme De La Corn
| Matt: | Yep. This is from our friends at Golden Sheaf. This is their cream de la corn. 70-ish dollars a bottle. |
| Dan: | Cream or creme? |
| Matt: | Same difference. |
| Dan: | Okay, well, creme’s spelled different. |
| Matt: | Creme. Creme de la corn. |
| Mark: | C-R-E-M-E. |
| Dan: | Okay. |
| Matt: | This is a white port cask finish. |
| Dan: | Sorry. |
| Mark: | Which I read that when we got it in last week and it’s like what is white port? |
| Matt: | I would assume it’s made with white grapes instead of red grapes. I did not look it up. I did when we first got it in, I don’t remember what it is now. But the mash bill on this is 55% corn, 20% rye, 19% wheat, and 6% malted barley. So it’s also a four grain. |
| Chris: | Matt is correct, it’s fortified wines made from white grapes. |
| Mark: | I’ve never heard of white port. |
| Chris: | Viosinho grape. |
| Matt: | Yeah. |
| Chris: | I haven’t heard of these grapes either. Malvasia Fina. Codega. Rabigato. |
| Matt: | This one is also 55.1 or 110.2. So it’s going to be a touch warm I think. Ooh. It’s a little astringent up front. |
| Dan: | Grassy. |
| Matt: | But yeah, you get mid palate and back. It is super fruity. That’s nice. |
| Chris: | I don’t get any of the burn. There’s no burn on this for me at all. |
| Matt: | It’s not near as hot as I thought it was going to be. |
| Chris: | This is really good. |
| Dan: | It’s grassy. |
| Matt: | Kind of hay. |
| Dan: | Like yeah… |
| Chris: | Earthy, grassy, whatever. But yeah, that’s good. I really like this. |
| Dan: | Really, really dark. I don’t know if you guys commented that when I was gone. |
| Matt: | No, we did not. |
| Chris: | But you’re right. |
| Dan: | Really dark. |
| Matt: | Which is weird coming with out of white… |
| Chris: | White port. Right? Is it aged anywhere else? It’s just aged in anything else? |
| Matt: | I don’t think so. Which most of his stuff is just blends. I don’t think he does a whole lot of his own distilling. |
| Dan: | Oh my god, that’s good. |
| Matt: | But that’s real nice. Really, really nice. |
| Mark: | He didn’t do any of his own distilling. |
| Matt: | I know he was going to toy with some and decide if he was going to put any out. |
| Chris: | Yellow raisins and smooth coffee. |
| Matt: | Now I think the Tropasti port that they did is a little better than this one, but I think this one’s pretty nice. From our friends in Papillion La Vista. |
| Dan: | Oh, he’s down in Papillion? |
| Matt: | Yep. |
| Chris: | Have you been to the distillery? |
| Matt: | This one? No. No, I have not. |
| Dan: | There isn’t one. It’s just a blending- |
| Chris: | Yeah, it’s a blending room. |
| Matt: | Duh, Flum, duh. |
| Dan: | Sorry, I didn’t mean to point [inaudible 00:48:30]. |
| Chris: | No, no, no. That’s a really good point. I literally just read it on the bottle. So obviously my reading comprehension isn’t the best. |
| Matt: | I knew what you were talking about. |
| Chris: | Have you been to the place of business? |
| Matt: | No. |
| Chris: | Okay. |
| Matt: | I’ve driven past. |
| Chris: | That’d be a fun trip. |
| Matt: | It would be. It was kind of like back in the day when you go out to Lucky Bucket. |
| Chris: | Especially the dude is super cool from there, right? |
| Dan: | By the way, what is going on with Lucky Bucket? I haven’t heard about them in forever. |
| Matt: | Last I heard- |
| Mark: | I don’t like him. |
| Matt: | The original, one of the original partners has purchased the brewery back. |
| Dan: | Golden Sheaf. Hi Kevin. This is… God. He’s doing some good stuff. |
| Matt: | I think it’s pretty good. |
| Chris: | This is really good. I really do want to go to the place. |
| Mark: | The fact that he drops his prices by 30% helped. |
| Dan: | Oh, I didn’t know that. |
| Mark: | They used to be over a hundred for a bottle, and someone finally convinced him that you might be a little bit pricey. |
| Dan: | I think you’re absolutely right. They kind of were a little bit pricey. |
| Mark: | But now with the current line price on them, they’ve become way more worth it. |
| Dan: | So that was Golden Sheaf. |
| Matt: | Creme de la corn |
| Dan: | Creme de la corn. |
| Mark: | Is this a really bad rum sitting next to me? |
| Matt: | I don’t know if it’s bad or not. I haven’t- |
| Dan: | If you act like that, of course you’re not going to like it. |
| Matt: | I haven’t tasted it yet. |
| Mark: | I don’t like a rum first of all. |
| Dan: | You know what? Just imagine it’s got small tits. |
| Mark: | That would help. |
| Matt: | This is my favorite rum ever. |
| Dan: | So this was my co-host for the racing show took a trip over to the Philippines for a couple of weeks. And the family that he stayed with, the father would drink this on a regular basis. We’re not going to say how much. He would drink this on a regular basis. |
| Chris: | Is there a nose? |
| Dan: | Just his everyday liquor, right? |
| Chris: | I’m smelling air. |
| Dan: | Booze, Bourbon. |
| Matt: | You said he went to where? The Philippines? |
| Dan: | Philippines. |
| Chris: | Filipino rum? |
| Dan: | It is a product of the Republic of the Philippines. |
| Chris: | It’s a Philippine rum. |
| Dan: | It’s not available in the United States. It’s only sold domestically in the Philippines, but it is somehow the world’s number one rum. |
| Chris: | What? |
| Matt: | There’s a lot of people over there. |
| Dan: | Right there. You sound like that guy. What? Come on. |
| Matt: | What? |
| Dan: | It says it’s the world’s number one rum. |
| Chris: | I mean that’s their own website. |
| Dan: | I know. I’m waiting for the asterisk of- |
| Mark: | Isn’t the Philippines one of the most populous countries in the world? Oh, that answered that. I just watched Matt take a sip. |
| Dan: | Oh, come on. Just you got to stick it in your mouth once. |
| Mark: | Who says I haven’t? |
| Chris: | Havana Club is what it tells me, is what Google AI tells me. |
| Matt: | That’s good old Cuban rum. |
| Dan: | It says a product of the Republic of the Philippines, for domestic sale only. That’s where I got that information. |
| Matt: | I’m guessing that’s probably the number one rum in the Philippines. |
| Dan: | All right. This rum, by the way, rum for them is spelled with an H. This rum is guaranteed to be oak aged and bottled under government supervision. |
| Matt: | Oh, so it’s bottled and [inaudible 00:51:49]. |
| Chris: | Right there. |
| Dan: | And it’s out of Manila. |
| Chris: | I mean the balls on these people. Well, half of them probably don’t have internet, so hey, there’s no way to… Actually don’t probably whatever, because this is weird. I pull this up and I don’t see it at all. |
| Dan: | What? |
| Chris: | As far as on the top selling rums. |
| Dan: | I know. It’s such bullshit. |
| Matt: | That’s what I imagine the Philippines tastes like. |
| Dan: | The actual island. |
| Matt: | You get off the airplane and it’s- |
| Mark: | Dan, I’m sorry, that’s not bad. |
| Matt: | It’s just in the air. |
| Dan: | What? What just happened? |
| Chris: | Mango Shotta and this. What? Look at the color of that. |
| Matt: | I feel like you get off the plane and you just get a… |
| Chris: | It’s orange. |
| Matt: | You just get a whiff of the air and that’s the taste you get. |
| Mark: | No, I can drink that. I did drink that. |
| Dan: | It’s not over sugary. It’s just kind of, Matt, I can kind of get your aftertaste. |
| Matt: | I could drink it but I’m not going to. |
| Chris: | It tastes like air. |
| Dan: | What if I told you it was six bucks a bottle? |
| Matt: | I don’t give a fuck. |
| Chris: | It tastes like air. I’m not literally, I don’t taste any of the sweet. I don’t taste any sweetness. I don’t taste… |
| Dan: | This is a five year rum. |
| Chris: | Aged in air? |
| Matt: | Aged in glass bottles. |
| Dan: | Guaranteed oak. So I read that on the label. It won… |
| Chris: | What did it win? Facebook. |
| Dan: | The last time it won a medal was 2017. It took silver medal at the Monde Selection. |
| Matt: | What, for best fire starter? |
| Dan: | Previously before that- |
| Chris: | I don’t even think this would start a fire. Fire would be like this is horrible. |
| Dan: | Gold medal at the 1983 Monde Selection. |
| Matt: | That makes sense. |
| Chris: | That’s what they’re… ’83. |
| Dan: | They also won in ’81 and ’75. They won two medals in ’75. |
| Matt: | Wow. Two in ’75. |
| Chris: | Right. Maybe I’m typing in the search engine wrong. Best rhum. |
| Dan: | Got to make sure you have the H in it. |
| Matt: | Does it have the H in it? |
| Chris: | Best rhum world. |
| Matt: | That means it’s made differently also than regular R-U-M. |
| Chris: | Best sipping brands. Let’s see here. |
| Dan: | Well, this isn’t a sipping brand. For six bucks a bottle, this is a chugging- |
| Chris: | Don’t tell people in Philippines. This is not a sipping rum. |
| Matt: | You’re definitely mixing that with snake wine or something. |
| Dan: | So my roommate, my co-host- |
| Matt: | My girlfriend. |
| Dan: | When he called me, he was talking to me about this. He’s like, “Hey, her dad really likes this rum. Do you want a bottle of it?” And I’m like, “Well if it’s not too much, yeah, I’m always up for trying.” So he’s telling me a story this weekend while we were hanging out that, when he got introduced to her dad, they went out to work. |
| Matt: | Now this is like his girlfriend? |
| Dan: | I think so. |
| Matt: | Mail order girlfriend. |
| Dan: | It’s a little complicated. |
| Matt: | Well yeah, you got to make the checks out to the right people. |
| Dan: | I know. We’re going to go with it’s complicated. |
| Matt: | Friend. It’s his Filipino friend. |
| Dan: | He went out to the fields where her dad was working and he goes, so I’m sitting in this break room cottage thing. Her dad comes in, shorts, cut off jean shorts, no T-shirt. Slightly overweight, incredibly suntanned. Sweating his ass off. First thing he does is sit down in the chair, busts one of these bottles open, and take a big old chug out of it. |
| Matt: | My God. |
| Dan: | I’m thinking it’s got to be amazing then. |
| Matt: | Yeah, if they’re drinking it in the fields, you know it’s the good stuff. |
| Dan: | And you know, not the same bottle sign. That’s the double oak. |
| Chris: | That’s actually on one of the number ones. No, that is the number one. The double oak is the number one. |
| Matt: | From these guys? |
Tanduay Rhum
| Chris: | Just in general. This Cosmopolitan Magazines. This is the number one Tanduay double rum. Double rum. |
| Matt: | Double rum. |
| Chris: | Double rum. |
| Dan: | I can’t find their number one. |
| Chris: | This rum’s won all, A-L-L-L-L-L-L, the awards. |
| Matt: | That’s a lot of L’s. |
| Dan: | They have the five year, which I’m pretty sure is the one we were drinking because the labels look as close as- |
| Chris: | This also has Kraken as number three. |
| Matt: | Where’s Captain Morgan on that list? |
| Dan: | Kraken is not bad. |
| Chris: | Ron Barcello is number four. Plantation is number five. |
| Mark: | No. |
| Matt: | No. It’s terrible. |
| Chris: | Chai rum. |
| Matt: | Chai Rum. Is that out of Chicago? |
| Chris: | Blue Chair Bay. It’s a pineapple rum. Appleton State. That’s actually- |
| Matt: | Appleton is good. |
| Chris: | Is actually a pretty good rum. |
| Matt: | And not real expensive. |
| Chris: | No it’s not. Cutwater’s rum mint mojito. They have that. |
| Matt: | Is number nine? |
| Chris: | That’s number nine. |
| Matt: | In the best rum. Okay. |
| Dan: | Fuck water. RTD. |
| Matt: | Bumbu. Which I thought that bottle wasn’t very good. I like the clear bottle better. |
| Chris: | Look at this one. |
| Matt: | It’s very banana |
| Chris: | Red Eye Louie’s rumquila. |
| Matt: | Is there weed in it? Is that why it’s Red Eye Willy? |
| Chris: | It’s either that or tequila. |
| Matt: | Cool bottle. |
| Chris: | It is super cool bottle. |
| Matt: | Red Eye Willy. It’s like it just got a touch of chlamydia. |
| Chris: | It’s the one-eyed Willie’s brother that fell into an outhouse. |
| Matt: | Just a touch. Just enough. Just enough to know you got it. |
| Chris: | Malibu is on this list at number 15. |
| Matt: | Really? Malibu Red? |
| Chris: | And then Bacardi. |
| Matt: | Which I did have someone come in the bar and ask if we had Malibu Red. |
| Chris: | And then Captain Morgan White is number 19. |
| Matt: | I don’t think Malibu Red’s been made for like 15 years. |
| Chris: | Mount Gay should be on there higher. |
| Dan: | Should be. |
| Matt: | Shouldn’t it be Mount Homosexual? |
| Dan: | But it’s got to knock Tanduay off the list first. All right, I think that’s going to do it for us today. Guys got anything else for us? |
| Matt: | No. |
| Mark: | Come to the tasting tonight. |
| Dan: | Oh yeah. Get out to the Library Pub and enjoy some great whiskeys. And then the Macallan Whiskey Wednesday, their five year vertical, five whisky vertical. |
| Matt: | There’s five different years. Four different years. No, five different years. 12, 15, 17, 18 and rare cask. Rare cask. |
| Dan: | Matt. |
| Matt: | Dan. Bye everybody. Have a wonderful week. Or don’t. Or do. Or don’t. We don’t fucking care. Whatever. Yeah, bye. |
