Podcast Transcription
| Dan: | Episode 240 coming at you from Library Pub, home of Whiskey Wednesdays for about three years straight, right? |
| Mark: | For longer than that. |
| Dan: | Straight. |
| Mark: | Straight would be going on three years, but we used to take the summers off. We don’t anymore. |
| Dan: | The Whiskey Wednesday coming up this Wednesday on Publication Day, tonight, 7:00 PM, is a surprising blends. Is that what it says? |
| Mark: | Yes. |
| Dan: | Okay. Surprising blends. |
| Matt: | Or blondes. |
| Dan: | I forgot about that. It looks like blondes, might be wishful thinking. $50 a ticket. It’s going to feature Compass Box, The Canvas and Orchard House blends, the Dewar’s 25 and 32, and then the Johnny Walker Blue. So again, $50 a ticket per person. You’re getting about a quarter of an ounce. It’s about two sips worth. So don’t be like, “Oh my God, I’m going to be drinking so much whiskey. No way I can get home. That’s why I can’t go.” A, there’s Uber or Lyft. B, it’s really not that much. I don’t even get a buzz anymore, but that’s probably because I’m a raging alcoholic. |
| Matt: | It’s because you have a bit of a problem. |
| Dan: | Yep, yep. Weekends, we’ll start with the guy that stayed at the SAC Museum. |
| Chris: | I stayed at the SAC Museum in Maui. |
| Dan: | How’d it go? |
| Chris: | It was great. I mean, it was fun. It was a lot of fun, but I didn’t really get any sleep. |
| Matt: | Oh, I bet. |
| Chris: | It wasn’t because I couldn’t sleep. It was because they shut off the lights, and where we chose to set up, because I am not sleeping on a mat. I’m too old for that, so I brought an air mattress, a big, awesome, comfortable one. |
| Matt: | You didn’t take the cot? |
| Chris: | Did not take the cot this time because Howie doesn’t have a cot. |
| Matt: | I could’ve went and got him one too. |
| Chris: | I know, I know. Anyway, so I slept on the air mattress and lights went out at 11:00, and we just so happened to be right under the emergency floodlights that turned on when the lights went off. So it was right down on us, and both Howie and I were like, “Ugh.” And all the guys next to us were all like, “Ugh.” So we got two hours of sleep maybe, but it was fun. We got there at 7:00, built a rocket, went into the planetarium, shot the rocket, got to go tour all of the restoration projects, which was really, really cool. Yeah, watched a movie. The movie started at like 11:15. |
| Dan: | Was it like an actual movie, or was it like a documentary about- |
| Chris: | We watched Lightyear, so Buzz Lightyear. |
| Dan: | Okay. |
| Matt: | They still have the SR-71 hanging from the ceiling out there? |
| Chris: | That’s where we slept under. That was pretty cool. |
| Matt: | Cool museum. |
| Chris: | We got to hang out there the next day because we didn’t get there until like 7:00, 7:15. So we hung out until about noon the next day and went home and promptly slept for a good four or five hours, which was great. |
| Dan: | Was there an option to move, just a lack of wanting to or? |
| Chris: | No, it was just one little area that we could all sleep in. Yes, we could’ve moved, but all the other spaces, we would’ve been right in the middle of the floor. And I was being weird in the corner. |
| Matt: | How many people were there? |
| Chris: | So our whole troop and their dads. |
| Matt: | Oh, was this a Boy Scout thing? |
| Chris: | So there was about 100 of us, about 100 of us. |
| Matt: | Wow. |
| Chris: | Across the whole age range. |
| Matt: | That’s a lot of people. |
| Chris: | Yeah. So it was fun. It was a blast. Howie had a good time, as did I. Good memories. |
| Matt: | It’s a neat place. |
| Chris: | Yep. So now we got to build his soapbox derby car this week, or whatever they call it, Pinewood Derby. Pinewood Derby. You got to do that again this week, so that’s my main goal. That’s all I did. That was it. That was the weekend. It was good. |
| Dan: | Better weekend than me, I think. |
| Chris: | What’d you do? |
| Dan: | Let me think about it. Matt or Mark? |
| Matt: | Go ahead, Mark. |
| Mark: | We had a weekend at the Library Pub. Freddy was a little slow. Not bad, just a little slow, and the Saturday was dumb, dumb busy. Mose slept a lot, so I watched a lot of World War II documentaries. |
| Chris: | Do you have that? Well, isn’t there a station that is just like World War II in color and that’s all it is? |
| Dan: | The Military channel? |
| Chris: | No, it’s not the Military channel. I’m thinking of YouTube. So it’s just like World War II in color, and you can just go back and- |
| Mark: | There is a series called World War II in Color, and I’ve watched it more than once. |
| Dan: | Have you watched the British version of it? |
| Mark: | No. Oh, that would- |
| Dan: | Actually, it’s really good. |
| Matt: | Does it have the accent? |
| Dan: | Yeah, it’s all done- |
| Matt: | Oh, that’d drive me nuts. |
| Dan: | … all done British, but the only way I figured it out was because it was on Netflix and they spell it with a U. So they spelled it the old English British way. What I took from it, I mean basically the same history, but also it was written from the British perspective. So there’s a couple of things that you’re like, okay, I didn’t quite realize the version I was told of that story is obviously Americanized or at least remembered in the way of the Americans. |
| Matt: | Point of view. |
| Dan: | Right. So it was kind of interesting to watch that. |
| Matt: | Interesting. |
| Dan: | Yeah. |
| Mark: | We don’t do a lot of talking about the fact the British were getting their ass kicked for two years before we got in. The whole battle, the whole Blitzkrieg in London was before we were in the war. |
| Dan: | Oh, yeah. They did a good job holding on. I mean, after Dunkirk they were kind of screwed. |
| Matt: | A great show. |
| Dan: | I just watched that again. I’m back to I didn’t like it. |
| Matt: | You’re weird. |
| Dan: | I know. |
| Chris: | That’s the single-shot one, right? |
| Dan: | I actually looked that up. It’s not a single shot. There is a movie called- |
| Chris: | Old Boy at the Single Shot. No, that’s not- |
| Dan: | Whatever the movie is, it’s a scene. It’s a very long scene about Dunkirk that is all one shot, and they believe that’s where the myth kind of comes from. But because Dunkirk was all different timelines, it couldn’t have been all one shot because it wasn’t all in one location. There was some on the beach, some back in London, some on a boat, some on a plane. |
| Chris: | I think they were talking about- |
| Matt: | Sounds like a Dr. Seuss book. |
| Chris: | That whole beach scene where the walking and everything that he’s doing is all one shot but different camera angles, I think, is what they were saying, even though it had to be done once. |
| Dan: | I see. |
| Matt: | They just said “Action” once. |
| Dan: | Yeah, I see. |
| Chris: | So I think that. I could be wrong. Send us an email. Tell me that I’m wrong. |
| Dan: | I Googled it. |
| Chris: | I get them all day. |
| Dan: | I Googled it and Google said that it’s a common misconception. Wait, what did you say? You’re wrong all day? |
| Chris: | Yeah, I said send us an email. Tell me I’m wrong. I get them all day. |
| Dan: | I was going to make it our bosses telling us how wrong we are joke, but- |
| Chris: | I think I just did. |
| Dan: | You made it. You did it. Let’s see, Friday night I think, yeah, I was working in the office all night watching movies, and I don’t think I drink that much. Then Saturday I had to meet up with a guy late Saturday night to sell him a laptop. So Sarah and I made a date night out of it, and we went to a new-to-us restaurant called Shug’s, Southern comfort food in downtown Bellevue on Mission Ave. |
| Chris: | How is it? |
| Dan: | It’s really good. I had the whole catfish, which as I’m eating it, I’m like, “Why do I order whole catfish?” It’s such a pain in the ass to not get fish bones. |
| Matt: | It’s a lot of work. |
| Dan: | It is. Way more work, and I don’t think it tastes that much better. |
| Matt: | No, just get the nuggets. |
| Dan: | You get a bone-on rib eye or a bone-on pork tenderloin or pork- |
| Matt: | Pork chop. |
| Dan: | Thank you. I think they taste better with a bone. |
| Matt: | Well, it’s the size of the bone. |
| Dan: | Oh, god, right, it’s the size of the bone. |
| Matt: | That’s what counts. |
| Chris: | That’s what Mary Mo thinks, anyway. |
| Dan: | Yeah. |
| Matt: | Well, she don’t eat meat. |
| Dan: | So I don’t know why I do it every time, but anyways, that was just my thing. Sarah got the smothered chicken. So good. |
| Matt: | What’d they smother it with? |
| Dan: | So freaking good. White gravy with some seasonings. That’s what it tasted like to me. |
| Matt: | I do like a good white gravy. |
| Dan: | Oh, man, it was… She gave me a bite of it, and the chicken was perfectly done, tender. It wasn’t sticky to the teeth like some of them get. Oh, it was really good. I really recommend, and it’s like a eight table restaurant. |
| Matt: | Oh, just like a little mom-and-pop place? |
| Dan: | Yeah, and I love it. |
| Matt: | Those are the best. |
| Dan: | Oh yeah, she did us because usually she’s not good about finishing her meals. |
| Chris: | Weird. |
| Dan: | And she ate, she killed it because I’ve started doing this thing lately where I’m like- |
| Chris: | She ate some of yours too? |
| Dan: | She had a bite of mine. |
| Matt: | “Dan, give me some fish now. I am hungry!” |
| Dan: | She’s been so frantic with her appetite that I’ve just started, I’m not even going to bother eating dinner. She makes her dinner, eats about a quarter of it, and then I eat the rest of it. But I looked up and she was picking at the bones. She was chewing on them a little bit, and I’m like, “You really like that, huh?” |
| Matt: | Geez, eating extra, huh? Eating extra. I like to eat extra. Look at me. |
| Dan: | She’s working all of us. |
| Matt: | Yeah, maybe she’s burning extra calories. |
| Dan: | I loved it when we walked in because it was like they didn’t have a pop machine. All your pop is in cans. It’s in a little cooler. It’s very, what do I want to call it? |
| Matt: | Like bare bones? |
| Dan: | Yeah. |
| Matt: | That’s what a good mom-and-pop place should be. |
| Dan: | They focus on the food, not the- |
| Matt: | Probably no TVs up on the walls probably. |
| Dan: | I think there was one. |
| Matt: | Or if they do, maybe one. |
| Dan: | It was to my back on purpose because I needed to just not focus on the tv. |
| Matt: | Pay attention? |
| Dan: | I wanted to have a date night with Sarah, and then, oh, this brings me up to a question I was wanting to ask you, Mark. We walked across the street and met up with a guy at the Century Lounge. |
| Matt: | Oh my God. It’s about how old it is. |
| Chris: | Do you call it Century? |
| Dan: | No. |
| Chris: | Okay. That used to be mine for years upon years. |
| Dan: | It was within walking distance, and I wanted to meet… He was coming up from Plattsmouth, so I was like, “Let’s just meet in Bellevue and Sarah and I’ll get dinner and we’ll meet you. I’ll sit and have a drink and we’ll just wait for you there.” So we walked in, and I did kind of what I have been trained to do in the last three years. I immediately started looking at the back bar, and I asked her how much she wanted for her pour of Blanton’s. They gave me a healthy pour of Blanton’s. It was obviously not an updated price because they might- |
| Matt: | Like eight bucks? |
| Dan: | $11, which most places are going to be $14 to $16. But anyways, and I started looking around, and I’m looking at all this stuff and I’m like, what would I change if I bought this bar? First off, I’d take off all the stupid fucking signs. There’s an extra gratuity if you’ve got attitude or you’re just plain grumpy. |
| Matt: | Oh, the funny signs that the regulars buy? |
| Dan: | Yeah, I’d take those down. I would do all these little things. |
| Chris: | Would you sell the 200 and 375s that they sell? |
| Dan: | Yes. Sarah asked me that. She goes, “Why do they do that?” And I said, “Well, first off, it’s another SKU in here to get allocated stuff, but also you can sell packaged goods.” And there was a guy down the bar that he bought a, was it a 200 mil or a… I think it was a 200 mil- |
| Chris: | I think it’s 200 MLs. |
| Dan: | … of Barton’s vodka, and he bought it and I mean he walked outside and drank it. |
| Matt: | Oh, I’m sure. |
| Dan: | But anyways, what I was going to ask Mark is when you bought the Library Pub, did you have a list of things before? Did you come in here before buying it and were familiar with the bar? |
| Mark: | I’d been in here twice. |
| Dan: | Did you have a list of things right off the bat that you were like, “I can change that, that and that and improve the business”? |
| Mark: | No. |
| Dan: | Did you- |
| Matt: | It’s probably pretty obvious. |
| Mark: | I had no fucking clue at all what I was doing. I’m serious. My description of the evolution of Library Pub is I threw a bunch of shit at the wall. If something stuck, I left it. If it didn’t stick, I threw it out. |
| Dan: | And you don’t mean posters and signs. You mean trying different products like Singe? |
| Matt: | Or live music. |
| Chris: | Or High Noon. |
| Dan: | Sorry, Chris. |
| Mark: | The first major change that we did was we increased from four to 16 taps. |
| Matt: | That’s a big change. |
| Chris: | And you started really focusing on- |
| Dan: | Oh, for some reason I heard 14 to 16 and I’m like, “You added two taps? That is a big change.” |
| Mark: | And we also had like 250 different cans and bottles. |
| Chris: | Yeah, that was our main focus. They had two coolers over here, right? Yeah. Two coolers over here, yeah. That’s a long time ago, man. It’s crazy how this place has grown since then. |
| Dan: | Obviously the regulars back then probably aren’t the regulars today. |
| Mark: | There’s a few. |
| Dan: | There’s a few? |
| Mark: | There’s a few but not many. |
| Dan: | Was there like requests when you bought it like, “Hey, please don’t change this, don’t change that”? |
| Mark: | No. |
| Dan: | These are all just things as I was sitting there drinking, I was going through the evolution in my head. |
| Mark: | But you will note that I still have Bud Light on tap because one of the original regulars was- |
| Matt: | I like Bud Light. |
| Mark: | But back then we were selling a case of Jaeger Meister a week. Now we sell- |
| Matt: | A bottle a week? |
| Mark: | Not even. |
| Chris: | Were you guys doing something with Schwartzhog too? |
| Mark: | We tried. It didn’t work. |
| Chris: | Tried, that’s right. |
| Matt: | Yeah, the only person- |
| Chris: | ULLR was big too. ULLR was huge. You guys were the number one ULLR account in like 500 miles. |
| Matt: | I think we still are. |
| Dan: | I think it’s getting back there. It’s funny to me because just working on Sundays, that regular will start off and have a couple of Monster Bombs, to where before, that was his drink the entire afternoon. |
| Matt: | That was his shot. |
| Dan: | Every time they needed a shot, it was, “Give me a Monster Bomb.” Now they have two or three, and then they switched to ULLR. |
| Matt: | Yeah, ULLR was huge when it first came out, but they put a lot of really good marketing behind it. Hats, flavored Chapstick, shit that blinked. People love shit that blinks. |
| Dan: | Yeah. |
| Chris: | You were so big. This place was so big that ULLR sent you guys- |
| Mark: | A snowboard. |
| Chris: | Snowboard. Yeah, Snowboard. |
| Dan: | Wow. |
| Chris: | Who got the snowboard? |
| Dan: | Wow. |
| Mark: | Brian Weiss. |
| Chris: | That’s right, and deservedly so. He kept ULLR in business for years. |
| Dan: | Was that one of the J Bro’s products by any chance? |
| Chris: | Yeah. |
| Dan: | Was it? |
| Chris: | Yeah, it was. |
| Dan: | Really? |
| Chris: | Yep. |
| Matt: | I’ve got some really nice ULLR winter hats. |
| Dan: | Is it still and I just missed it? |
| Matt: | No. |
| Dan: | Yeah, these are just kind of things as I was sitting there looking at the bar, and the other thing that I’ve talked about several times- |
| Mark: | Now when I walk in a bar, I’ll look around and go, “Well, I’d change that and that’s dumb and why are they doing that?” But when I bought this place, dude, I’d been practicing law for 20 years. I had no idea. |
| Dan: | Yeah. As I’m sitting there and the thing that I have championed about this bar probably as much as the prices and the selection is the music. I’ve talked to so many friends that they’re like, “Where do you want to go and get a drink?” And I’m like, “Well, I’d like to talk to you, so let’s go to the Library Pub. I just want to be able to talk to you.” |
| Matt: | It’s usually only loud on the weekends in here. |
| Dan: | We sat at that place, and the bartender is just as close as any bartender is to the patrons sitting at the bar. And she had to have the patrons repeat themselves several times because she couldn’t hear what they were saying. I just felt like such an old man and go, “How about you turn the fucking music down?” |
| Matt: | Which I have that happen in here, but it’s not normally because of the music. |
| Dan: | Because the crowd level gets- |
| Matt: | Yeah. |
| Dan: | Yeah. There was eight people in there. It wasn’t like it was packed and there was a bunch of people listening to music or singing along or… There was eight people, two of which had never been in the bar before. Six of them have obviously been. Turn the fucking music down. I can’t stand that when it’s like, why do they have to have it so loud? |
| Matt: | Well, just because it’s a bar doesn’t mean it always has to be a party. |
| Dan: | Yeah. That’s one of the things I absolutely love about this place, of the many, is that we can come here with friends or just Sarah and I, or the regular customers, and have a conversation across the bar. If we’re laughing and joking and carrying on, we’re not screaming at the top of our lungs so they can hear us. |
| Matt: | Well, and if you play the jukebox, let us know. We can turn it up. We can also turn it back down. |
| Dan: | Also, I forgot to mention, as Mark mentioned that he’d been a lawyer for 20 years, I can’t remember if I said it on the podcast last week, but I had jury selection duty. |
| Matt: | Yeah, how’d that go? |
| Dan: | Monday night I had to call in at 5:00 and find out if my group had been called, and it was. So I had to report Tuesday morning by 8:45. I got there at 8:30 to be safe and promptly waited around until 9:45 for the judge to arrive, and then a group of probably 150 of us sat in that courtroom as they chose 28 random people to go up and be a part of the 12 person jury plus two alternates. So of the 28, 14 of them got eliminated and 14 of them got jury duty. |
| Matt: | Takes a while. |
| Dan: | Yeah, I think I was out of it like 4:00, a little before 4:00. |
| Matt: | At least you got a day off work. |
| Dan: | And it was really fascinating to watch. I think I came up… Was that Wednesday I came up and had a drink and we were talking about it? |
| Mark: | I have heard this story for the fourth time right now. |
| Dan: | I haven’t told it for the fourth time. |
| Mark: | Yeah, you have. Wednesday, Friday and Sunday. |
| Dan: | I didn’t mention it yesterday. |
| Mark: | Yes, you did. |
| Dan: | Either way, these two haven’t heard it and we’re just having a conversation. |
| Mark: | I’m not picking on you, Dan. I just find it humorous because my history, I don’t find it fascinating at all. I think it’s a bore. The fact that you find that fascinating is interesting to me. |
| Dan: | Yeah, so anyways, yeah, the fact that he’d been a part of selecting juries- |
| Matt: | He lived it. |
| Dan: | I know. That’s why I came up Wednesday and was asking him questions about it because I was trying to find out more about the procedures and the stuff that I didn’t know. |
| Mark: | The other problem is you have the difference between Iowa and Nebraska where the jury system is the same-ish. In Nebraska, you have four levels of juries. In Iowa, I don’t know what they have. In Nebraska, for county court civil is six people. For county court criminal, it’s either six or 12. For district court, it’s always 12, and they do them differently. Where in Douglas County, they call 200 people into the jury assembly room, and then a guy goes in front of the room and starts reading names. “Go to courtroom 10, go to courtroom 12,” and all those people, and if your name wasn’t called, you can go home. |
| Dan: | All of us were called into the same room, and it was so funny. In the afternoon as they were eliminating the 28 and then bringing more of us out of that pool sitting in the back of the room, it kind of felt like Hunger Games. There was a lady behind me audibly telling some of the jury members how to answer the question so they didn’t get eliminated and she didn’t run the risk of getting called up. |
| Matt: | Wow. |
| Dan: | It was fascinating to me, and I’m glad I went through the process. I didn’t have to report. |
| Matt: | When I did it, I thought it was kind of neat. I’d never seen the judicial system from that side. |
| Dan: | Did they sell you on maybe the propaganda of it like how important it is, what you’re doing today? |
| Matt: | They did make it sound like I was going to be a superhero when I was done. |
| Dan: | I took it so seriously that when I got there, I sat in the very back of the courtroom. I moved to the front because they said you have to listen to every question and answer it and remember your answers because if you get called up to replace somebody eliminated, we need to know if you answered yes to any of the questions and eliminate you right off the bat. And I’m like, shit, I got to pay attention. |
| Matt: | Which they asked us questions at random. |
| Dan: | Yeah. |
| Matt: | They would say our name, and then I kind of felt like I was in eighth grade again because they’d say your name, they wanted you to stand up. And it’s like, why the fuck do I have to stand up? And then they’d ask you the question, and then if they liked your answer, they’d ask you to sit down. And if they didn’t like your answer, they’d say, “I don’t want this one.” And then the other lawyer would ask you a question, and then you’d either answer it right or wrong for their tastes. And then they’d ship you off or put you over in the reserve pile. |
| Dan: | Yeah, it was cool to watch. I’m glad I didn’t have to go in though. |
| Matt: | I was there for two weeks, a week and a half, when I had to do it. |
| Dan: | Mine was a domestic abuse and child endangerment case. |
| Matt: | Mine was pedophilia. |
| Dan: | Oh. |
| Matt: | Yeah. |
| Dan: | Wow, wow. All right. |
| Matt: | It was pretty intense. |
| Dan: | Matt, how was your weekend? |
| Matt: | Pretty uneventful. |
| Dan: | Mine went way long. |
| Matt: | Pretty uneventful. Worked Friday. Saturday, didn’t do a whole ton of stuff because I started drinking margaritas at lunch. So I was in bed by like 6:00 and asleep by 6:03, and then yesterday came up here and drank some waters, had a pop. |
| Dan: | Yeah, I don’t think you had any alcohol yesterday. |
| Matt: | I didn’t drink at all yesterday. My body’s not enjoying alcohol the way it used to. |
| Dan: | Yeah. |
| Chris: | Dude, it’s weird. I feel like it’s like they’re doing something to it because it’s the same for me the last year and a half. It’s like, nope, just doesn’t- |
| Matt: | Well, and if I get drunk it just wrecks me. |
| Chris: | Wrecks, wrecks over. |
| Matt: | For like two days. |
| Chris: | That’s why I’ve gone to tequila. It’s the only thing that I’ve noticed that it’s not making me feel crappy. |
| Matt: | Nope, that wrecked me on Saturday. |
| Chris: | What’d you have? What were you drinking? |
| Matt: | Margaritas. |
| Chris: | Oh, well- |
| Matt: | At Hacienda Royale. |
| Chris: | It’s the sugar content. |
| Matt: | They were yummy. |
| Chris: | Probably was. They are really good. |
| Mark: | Where is Hacienda Royale? |
| Matt: | It is the Old Chicago on Cass Street. It used to be the Old Chicago on Cass Street. Now it’s Hacienda Royale, which- |
| Mark: | How’s the food? |
| Matt: | The food’s fantastic and it’s huge portions. It was definitely worth the money we spent there, and it’s not expensive but we drank a lot. |
| Dan: | Yeah. Cool. Anything else? |
| Matt: | Nope, I think that’s it. |
| Dan: | Mark, you have waited patiently. I appreciate that. |
| Matt: | Orchard first? |
| Mark: | Do the other one first. |
The Firkin Whisky – Marsala Cask
| Dan: | What are we drinking today? |
| Mark: | Well, as you’ve noticed in the last month, six weeks, we have been discovering the custom-labeled Scotch shelf. This one is from that shelf. It’s called the Firkin. It is an Ardmore Scotch aged in some sort of red wine. |
| Matt: | Marsala. |
| Mark: | Marsala wine. The problem with these is you could find no information on them because that one there, there’s 309 bottles total in the world. So no one’s going to bother writing a review of something where there’s only 309 bottles. The advantage to that is you’re not presupposed on what you’re getting. It’s not like I read a review and then, “Okay, I’m going to get this, this and this.” We’re truly getting what we get from it. |
| Dan: | I’m getting a little peatiness out of it. |
| Matt: | I haven’t tried it yet. |
| Dan: | Just off the nose so far. |
| Matt: | This is a Highland single malt. |
| Mark: | Lower right corner, believe it’s an Ardmore in the purple there. |
| Matt: | Yep. Ardmore, distilled at the Ardmore Distillery in 2011. |
| Mark: | So it’s young. I would assume it’s 10 year. |
| Matt: | 48.9% ABV. Pretty unassuming nose for being finished in a sweet. |
| Mark: | There’s not much there, and Dan, I don’t get much at all in peat off the nose, but it is that definitely there on the palate. It’s not overly peated. |
| Dan: | Oh, yeah. |
| Mark: | It’s kind of balanced with the fruit from the Marsala. |
| Matt: | So I got a big hit of fruit and then a big hit of peat. |
| Mark: | Yes. |
| Matt: | Oh, and the peat sticks around. I don’t hate it though. |
| Mark: | No, it’s not displeasurable. |
| Chris: | There’s some really nice fruit underneath that peat. |
| Matt: | Yeah. |
| Chris: | If you can get past the peat, well, plug your nostrils off the peat, there’s some really, really nice fruit. |
| Mark: | I agree with Matt. I get the fruit first. |
| Chris: | I don’t. |
| Mark: | And then the peat unfinished and then more fruit after the peat. |
| Matt: | This is really nice, very well-balanced, easy to drink. I could drink a couple glasses of this, even though I’m not a huge fan of peaty Scotches. |
| Chris: | Is this the Compass? Sorry, which one is this? |
| Matt: | No, this is this guy. I think the fruit makes the peat a little more bearable. |
| Chris: | It’s still there though. I still got the Band-Aid-y aftertaste. |
| Matt: | Especially the longer the finish goes. |
| Mark: | Well, and I think that’s aided by the proof being 97 proof, is a little higher than most scotches are. |
| Matt: | Yeah, I don’t hate that. That’s one of the nice things about Hyland Park. They are extremely lightly peated. |
| Dan: | To me, just for my profile, it’s got too much peat for me. |
| Matt: | A little much for you? |
| Dan: | Mm-hmm. And by the way, a teeny bit is too much for me because I don’t like peat. |
| Mark: | And Dan, generally I agree with you. I’m not a peat fan, but as Matt pointed out this and Hyland Park, which is very lightly peated, I like a lot. So I like it. I like peat in balance. |
| Chris: | Do you want to like peat, Dan? |
| Dan: | I think I have given peat a fair shake, and he has fucked me over too many times. |
| Chris: | Okay. |
| Dan: | He’s like that brother. |
| Chris: | The only reason why I’m asking is I had the same feeling about IPAs, and I like IPAs now. But I made it a point that I would go and try a different heavy, hoppy IPA for literally about four months. No, it wasn’t four months, it was more like two months. So it was eight weekends in a row. I would pick a different one, and it didn’t until I got to Fresh Squeeze. That’s where I really started understanding it. So that’s why I’m asking. It could be a thing where you go and try a bunch of peaty Scots, and you might find one that you like and then you understand it. |
| Mark: | Matt, you and I could sit down and split a bottle of that without a problem. |
| Matt: | Probably. Now you’re probably not going to see me for a couple days afterwards, but- |
| Mark: | That’s really good. |
| Chris: | This Compass Box, is that what you’re talking about? |
| Mark: | No. |
| Matt: | We’re finishing up the Firkin. I thought the Firkin was very nice, very well-balanced. Be an easy drinker. We could definitely knock down one of those 300 bottles. |
| Dan: | By the way, Chris, I know you’re slightly distracted today, but the Firkin, is that a wizard or something one of the wizards wears? |
| Matt: | Like a Mirkin? |
| Chris: | It’s definitely something that someone, the wizard wears. |
| Dan: | The wizard wears? |
| Chris: | But it’s like it’s magical. |
| Dan: | It just reminds me of a magical- |
| Matt: | I feel like it’d be like the little animal that lives with him would be a firkin. |
| Dan: | It’s the wizard’s pet. |
| Matt: | It’s like his little baby dragon or whatever. It’s a firkin dragon. |
| Chris: | “Cookin’ here. Get away from my feet, firkin.” Sorry, that’s what we just have to say to Rose all fucking time. |
| Dan: | Guys, we are so excited to introduce our new firkin to the family. |
| Chris: | Aww, abracadabra. |
| Matt: | Getting the kids a firkin for Christmas. |
| Chris: | And I named it Melvin. |
| Dan: | What were you going to say, Mark? Is it past? Did it pass? “And I named it Melvin.” |
| Matt: | This is our firkin Melvin. |
| Dan: | Melvin. It’s our firkin Flum. |
| Matt: | Wow. |
| Dan: | Forkless. It’s our firkin Forkless. |
| Chris: | What is in this first whiskey? |
| Dan: | I don’t know. |
| Chris: | That was literally our first sip we’ve had all day. |
Compass Box – Orchard House
| Dan: | What’s the second one, Mark? What do you got? |
| Mark: | This also is from the custom labeled shelf. It is a Compass Box, and I don’t remember the name. Orchard, I think. |
| Matt: | Orchard House. |
| Mark: | I believe they were going for a fruit bomb on this thing. |
| Matt: | 46%. And I cannot read that. |
| Mark: | Matt, I had my glasses on, tried and couldn’t read it either. |
| Matt: | It’s little tiny writing and it’s not even shiny. Compass Box puts some really good stuff out. |
| Mark: | Wow. I’m going to take an apple and ram it in your mouth and crush it. Here you go. |
| Dan: | Tell me more. |
| Chris: | Just call me a dead pig. |
| Matt: | That could be dangerous. |
| Mark: | At 46%, yes it could. |
| Chris: | Fragrant, sweet and balanced. Would that be- |
| Matt: | That’s the rumor. |
| Chris: | I haven’t tried it yet. Do you think it’s fragrant, sweet and balanced, or should you say sweet, fragrant and balanced? |
| Mark: | I would go sweet and sweet. |
| Dan: | That’s really good. |
| Mark: | It is. |
| Matt: | Yeah, that would get you in trouble really easily. |
| Chris: | Yeah, we could finish that bottle today. |
| Mark: | I got a mouthful of green apple. No peat at all. Not really any smoke to speak of. Background of some other fruits, maybe like a plum. |
| Matt: | Like plum blackberry. This makes my mouth water. |
| Chris: | Seriously. Just so you’ve been smelling it the nose. |
| Matt: | Like really water. |
| Chris: | Yep. That’s how the acidity level is pretty high. |
| Matt: | Yeah, this is nice. Two for two on scotches today. |
| Chris: | Yummy. Yeah, that was good. That was good. I would drink those so quick that I wouldn’t start feeling buzzed until the fourth one. Then like- |
| Matt: | Too late. |
| Chris: | Then I fall down the stairs. |
| Mark: | It’s kind of like that edible where you eat half and go, “Oh well, I don’t know how I’m feeling.” |
| Chris: | I don’t know what you’re talking about. |
| Matt: | I don’t feel anything, and then you eat another one and then you’re like, “I can hear colors.” |
| Mark: | I can’t walk. |
| Chris: | Oh, is that what I did that night? Oh. |
| Matt: | Shit, I thought that was just candy. |
| Chris: | I can’t feel my face when I drink this. |
| Dan: | That is just… What is it a pour? |
| Matt: | 14 |
| Mark: | For a full pour. That is a fucking deal. |
| Dan: | Yeah, I’d happily buy that all day. Thank you. That was Compass Box Orchard House, which you can try tonight, Wednesday, February 5th at Library Pub, starting about 7:00 as a part of the surprising blends. |
| Mark: | You wanted to stay blondes again, didn’t you? |
| Dan: | No, I’m having trouble with surprising this week for some reason. It’s just not registering. Maybe it’s the lighting. |
| Matt: | See, and that one’s written pretty clear. |
| Dan: | Out of my eyes, it’s not. I also see, I see sampling. I see sporting, sporting blondes, I mean blends. |
| Matt: | Sporting blends. |
| Mark: | Damn, that’s good. |
| Dan: | Yeah, that’s a pretty good one. |
| Mark: | Well, you know I’m having fun because so far I finished all of it. |
| Matt: | Mark has seen the bottom of two glasses this morning. |
| Mark: | Which does not happen very often. |
| Matt: | No. |
| Chris: | Okay, I didn’t think so. It’s all right. |
Old Forester 1870
| Mark: | Here’s one I won’t finish. |
| Matt: | This one might not be too bad for you. It’s only 90 proof. |
| Chris: | It’s in its original batch. |
| Matt: | Out of the Whiskey Rose series from Old Forrester brought to you by Brown and Forman. |
| Chris: | A lot of Old Forrester fans. A lot of Old Forrester fans, man. |
| Matt: | I’ll tell you, most of them are just really easy drinkers. They don’t proof them up crazy high. They don’t try to do anything that they’re not. They just make good bourbon, and this series is just different recipes that they’ve made over the years, different mash bills they’ve used. |
| Chris: | Are we going to be selling these? |
| Matt: | This is the original. |
| Chris: | Are we going to be selling this? Are we going to be selling this? I don’t know. I don’t know. |
| Matt: | Maybe. |
| Chris: | Maybe. |
| Matt: | This is the Old Forrester 1870. Bottle price, about $45. It’s a non-age statement, but it is rumored that it’s four to four and a half years old. 72% corn, 18% rye, 10% barley. |
| Chris: | What kind of games do they make you play, Brown-Forman, for any allocations or anything like that? |
| Matt: | I don’t know how much Brown-Forman has that are allocated. They’re barrel proofs, I think. |
| Dan: | Doing a little bit of research or something, Chris? Matt, tell me more about Old Forrester 1870. Bottled in bond? Nope, original. |
| Matt: | This is not. This is the original batch. 1870, George Garvin Brown crafted batches of whiskey at 322 West Main Street, Woolwells Whiskey Row by blending three distilleries’ warehouses to achieve quality and consistency. There you go. |
| Mark: | I am surprised after those two light, sweet scotches, I was thinking I’m going to drink this bourbon and go, “Blah.” This is pretty darn good. |
| Chris: | I think you got your palette right. I think we need to start with sweet stuff, like sweet, sweet stuff. |
| Mark: | This is not nearly as complex or as interesting as the Scotch, but for a bourbon, it’s very good. |
| Chris: | So I know tons of people that have probably not this Old Forrester. Is there another Old Forrester? |
| Matt: | Right now, the 1910 and 1920 are probably, out of this series, are probably the most popular, most well-known. |
| Chris: | This isn’t the low bottom of the barrel tier for them, is it? |
| Matt: | No. No, this is actually a series that they put out, but it’s always available. They don’t do any one and dones with it. Wow, Mark is three and O for today. |
| Chris: | He’s like in the old west bar where they’re at the saloon. He’s like, “Arrr.” |
| Matt: | “Fill ‘er up.” |
| Chris: | “Leave the bottle.” |
| Matt: | “Leave the bottle.” |
| Mark: | I watch those movies and think to myself, “What do you charge for leave the bottle?” |
| Chris: | Yeah, right. 50 cents. It’s probably a lot of money. And how bad was their beer and whiskey back then? I just got to know. |
| Matt: | Oh God, I bet it was horrible. |
| Chris: | I feel like there would be a lot of more blind people just because alcohol, right? |
| Matt: | Because it’s all- |
| Chris: | High proof. |
| Matt: | … crappy moonshine. They were busy with other things like tuberculosis. |
| Chris: | Yeah, there you go. |
| Mark: | Civil War. |
| Matt: | Yeah. |
| Chris: | Having to go outside to take a poo. |
| Matt: | And nothing to wipe with. |
| Chris: | Yeah. Gross. |
| Mark: | My very, very long-term memory of being a little kid on my grandma and grandpa’s farm, we had to go out the side door about 30 yards to the outhouse. They had no indoor plumbing. |
| Dan: | That’s so crazy to me. That’s one of those things that I am so glad I was born when I was. |
| Matt: | Thank God for inventions. |
| Dan: | Electricity and indoor plumbing. |
| Chris: | How bad did the world smell back then? I guess there was probably less people. It’d be much different if it was the amount of population than we have now. |
| Matt: | You toss a little lye on it, and then it wouldn’t smell as bad. |
| Chris: | I mean, not everybody did that. |
| Mark: | In the kitchen- |
| Matt: | I bet it stunk in the summer. |
| Mark: | … they had a pump, and the last thing you had to do when you were getting water was to fill a cup that’s next to the pump because the next person had to re-prime the pump to get water out of it. |
| Matt: | Man. |
| Dan: | This is one of those little factoids that I came across in my times listening to podcasts. The invention of the automobile saved major cities from a really shitty problem. I think the story went that every horse would contribute 20 pounds of manure a day to the city of New York. And there was approximately 200,000 horses walking around the city streets of New York. |
| Matt: | Just wandering around, homeless horses. |
| Dan: | There was, much like a trash collector, there was a group of people that had to go around and scoop the manure every night, clean off the streets,- |
| Matt: | Yuck. |
| Dan: | … dump the manure somewhere. And right about the time that the automobile finally took off, they were having a problem of where to put all this manure. |
| Chris: | So you remember when Bill and Ted went back, and they went to the old west to find Billy the Kid? |
| Matt: | You said it like it’s a documentary. |
| Chris: | It could be. I mean, this is good. So anyway, they’re walking down the street, Ted looks at Bill, and he’s like, “Watch out for the horseshit.” “Oh, thanks dude.” That’s exactly what it looks like. They had to step over it. |
| Dan: | Can you imagine how bad that smelled? |
| Matt: | I can. |
| Chris: | No, because you’re probably desensitized to it. |
| Dan: | Probably, because I get a hint of it when it rains a little bit around our house, and the chicken coop just smells horrible. |
| Matt: | Chicken poop is the worst though. |
| Mark: | No, pig shit is worse than that. |
| Chris: | Pig, yeah. |
| Dan: | We lived across the gravel road, our house. To the south was a cow lot. Now it only had maybe 25, 30 head on it, and it was a large area. |
| Matt: | That’s all it takes. |
| Dan: | But after a light rain and if that wind was out of the south, which it very rarely was, oh my god, was it bad. Just horrible. |
| Matt: | It’s called south [inaudible 00:43:50]. |
| Dan: | There’s another one of those things that you have no idea how good we have it because we don’t have to deal with that much shit in the city streets of Omaha. |
| Matt: | Which in South Omaha, you still can smell the stockyards every once in a while. |
| Mark: | My ex-wife’s grandmother lived in a- |
| Dan: | Shoe? |
| Mark: | … mother-in-law house on her son’s pig farm, and her house was, oh, 100 feet from an industrial pig enclosure. |
| Matt: | Nope. No thank you. |
| Chris: | Yep. Nope, I don’t want to be desensitized to that smell. I don’t want to like- |
| Mark: | When you pull in to visit grandma, it was just gagging. |
| Chris: | Hi, grandma. Blech. |
| Mark: | Within four hours, you didn’t smell it anymore. |
| Chris: | Yeah, that’s your filter on. |
| Mark: | The problem was you get back to Omaha. This was in Dubuque, Iowa. You get back to Omaha, throw your clothes next to the washing machine, come down the next morning and go, “What the fuck is that smell?” |
| Chris: | No. |
| Matt: | No, thanks. |
| Mark: | But that being said, there is nothing cuter in the world- |
| Chris: | Than a baby pig. |
| Mark: | … than a baby pig. |
| Chris: | I know. |
| Mark: | They’re even cuter than puppies. |
| Chris: | Aaron, the guy that used to work with us, he has a pet pig and Hamilton is his… Ham, they call it. |
| Matt: | What would possess someone to get a pet pig? |
| Chris: | They’re smarter than dogs. So I mean, this pig is awesome. He fetches. He might as well fucking talk. It’s smart. It’s smart. So I don’t know. |
| Matt: | Maybe it does talk, just not when anyone’s around. |
| Chris: | Right, maybe, maybe. |
| Matt: | Like in Charlotte’s Web. |
| Chris: | Or Toy Story. |
| Mark: | What are we drinking now? |
| Matt: | You know it’s bad when Mark’s wanting to drink more bourbon. |
| Chris: | Yeah, right. |
Redwood Empire – Pipe Dream
| Matt: | This is the latest release from Redwood Empire. It’s their Pipe Dream, cask strength. |
| Chris: | I have heard nothing but good ones about this, and I liked… Redwood Empire selling that, it’s good whiskey. |
| Matt: | They make good whiskey. |
| Chris: | It’s good California whiskey, which is really weird. |
| Dan: | Nope. |
| Matt: | This bottle is about 75-ish, give or take. I saw it as high as 299 online. |
| Dan: | Holy hell. |
| Matt: | Yeah, that’s what I said. It’s 115.8. It’s a blend of four to 14 years, which is why it’s a non-age statement. 73% corn, 18% rye, 5% malted barley, and 4% wheat. And fun fact about this, the bottle is named after the 14th tallest tree in the world that is 1,340 years old and 367 feet tall. |
| Dan: | I had this last night for my shift drink, and I was not disappointed then. |
| Matt: | I have not had this bottle. I’ve had last year’s release, and I really liked it, which it is also uncut, unfiltered. |
| Dan: | Redwood Empire. |
| Matt: | Yeah, 14th tallest tree in the world, Pipe Dream, which I like this stuff. I think it’s- |
| Chris: | It’s very thick. I can’t get over it. |
| Matt: | Sorry. I’ve been working out. |
| Dan: | Girthy. |
| Matt: | The blood flows better right now. |
| Dan: | You said Pipe Dream? |
| Matt: | Yes. I like this, but I’m also a big fan of four grain stuff. |
| Dan: | I don’t get a lot of burn, heat. I get a nice- |
| Chris: | I get a coat of sweetness over my tongue. |
| Dan: | Yeah, it’s a nice spice. |
| Chris: | Cooking with this would be good. |
| Dan: | Almost like a rye. |
| Chris: | Reducing this down into something for cooking would be fantastic. There’d be so much flavors. |
| Matt: | It’s 18% rye. |
| Chris: | That kind of made my tongue go numb a little bit. |
| Matt: | I’m definitely a little tingly. |
| Chris: | Just a tad but it was good. |
| Matt: | I like this. |
| Chris: | It was completely different from what we just tasted. The three that we tasted before that, it is completely different. |
| Matt: | I think all four of them were very different and all very good. |
| Chris: | Agreed. |
| Matt: | And way more high notes than low notes. So successful whiskies today. |
| Dan: | Yeah, these are all really good. And Mark passed on the last one, right, because I’m drinking it? |
| Mark: | Yes. |
| Matt: | He took one sip. |
| Mark: | It’s going to- |
| Dan: | Oh, you did take a sip? |
| Mark: | I did. |
| Dan: | And you thought it was too hot? |
| Mark: | Yeah. |
| Dan: | That’s fine. |
| Matt: | I really like the finish on this. It’s crazy that there’s only 4% wheat and it finishes so nice and sweet. |
| Dan: | Yeah. All right, anything else? |
| Matt: | Just your top 10 list. |
| Dan: | So thank you. We stalled just long enough for me to complete the top 10. |
| Matt: | Perfect. |
| Dan: | I started with one thing, didn’t like how it was developing, switched to a different thing, and I think I like this one a little bit more. |
| Chris: | Let’s do it. Excited. |
| Dan: | Top 10 candy bars of all time. |
| Matt: | Oh, fuck. |
| Mark: | Dang it. |
| Chris: | Woo, buddy. |
| Dan: | So these are, once again, I have picked… This time I just randomly came off top of my head. I did a little bit of Googling to try to fill in the last couple because I can’t eat every candy bar, but these are- |
| Mark: | Yes, you can. |
| Dan: | … 13. I don’t have that big of a sweet tooth. I can eat. |
| Chris: | It’s not the tooth, but you can. |
| Dan: | I get exhausted by sweet though. |
| Chris: | It’s the belly. Oh. |
| Dan: | Certain sweets. These are 13 that I came up with. By no means are they the end all, be all list. But these are the 13 that you guys have to either veto three. |
| Chris: | Veto three. Okay, that’s what I was wondering. |
| Matt: | To get it down to 10. |
| Dan: | Well, because I came up with 13 and I honestly can’t think of one to knock off this list. They’re 13 solid candy bars. |
| Matt: | Is Mr. Goodbar on there? |
| Chris: | Is Whatchamacallit on there? |
| Dan: | They’re 13 solid candy bars. |
| Mark: | Now what I find funny about this, being the old guy that I am, is at least three of the best candy bars ever are no longer made and you’ve never had one. |
| Dan: | They may not be on the list, yeah. |
| Mark: | Have you ever heard of a bar called Zagnut? |
| Matt: | Yep. Yep. |
| Dan: | That was on one of the lists and I didn’t pick it because I’d never heard of it. |
| Mark: | Oh my God. |
| Matt: | I think you can still get them. |
| Chris: | I’ve heard of it. I’ve never tried it. |
| Mark: | It’s kind of a toasted coconut toffee then. |
| Chris: | Geez. |
| Dan: | So I want to point out these are candy bars. Skittles, Reese’s Pieces, not a part of it. I also did not include one of my top three favorites, which is Mounds, because I do not feel that is a candy bar. |
| Matt: | That’s good because Mounds are gross. |
| Chris: | Yeah. |
| Mark: | Now Almond Joy, Almond Joy in their hand. |
| Dan: | That’s my favorite is, well, Almond Mounds, but Almond Joy Mounds. |
| Mark: | No, there’s Mounds is one candy bar. It has white and red lettering, and Almond Joy is a different candy bar, has blue and white lettering. |
| Dan: | I thought Almond Joy was a variety of Mounds. |
| Matt: | No, no. Almond Joy is basically just a Mound with an almond on it. |
| Dan: | Yeah. |
| Mark: | The difference is Mounds is semisweet, dark chocolate, and Almond Joy is milk chocolate. |
| Dan: | But see, Almond Joy’s are my probably third. I love an Almond Joy, but I didn’t feel like it was a candy bar. |
| Mark: | I quit buying Almond Joy because they cut down to one nut per piece. Should have been two. |
| Matt: | Mark likes more nut in his life. |
| Dan: | Mark likes more nuts on his Mounds. |
| Chris: | That’s funny. |
| Matt: | At least two. |
| Dan: | All right, let’s get to ranking the top 10 candy bars. Again, I have 13 here, so you guys can veto up to three if you feel like it. And we are going to start off with Whatchamacallit. I have never had it before, so- |
| Chris: | Whatchamacallits are good. |
| Matt: | That’s a top three for me. |
| Chris: | It’s a top five for me, but like bottom five because there are four that are better than it. |
| Mark: | I must bow out as I have never had a Whatchamacallit bar. |
| Matt: | Which now they make chocolate ones too. It’s called a Thingamajig or a- |
| Chris: | Thingamajig, yeah. |
| Matt: | Yeah, no, Whatchamacallits are awesome. It’s caramel and puffed rice. |
| Dan: | All right, gentlemen. |
| Matt: | Milk chocolate. |
| Dan: | What do you think? We’ve got a top three vote and a top five vote. Sounds like Chris is leaning the fifth. |
| Chris: | We’re going to go fourth. |
| Matt: | Okay, we’ll do four. |
| Chris: | Mark, are you okay with the four? You’ve never had it. |
| Mark: | I never had it. I’m out. |
| Dan: | But strategically though, you’ve got to talk to these guys about making sure they don’t rank it too high because you know there’s a lot of candy bars to go. |
| Mark: | Well, I’m thinking in my head about I can name five candy bars that belong in the top five right off on top of my head, you know, Snickers, Twix, but Whatchamacallit? Fuck that. Put down eight. |
| Matt: | See, I like Milky Ways more than I like Snickers. |
| Dan: | Yeah, Milky Ways are good. |
| Matt: | Snickers do satisfy, but I like the Milky Way better. |
| Dan: | So what do you think? Where are we at? |
| Chris: | Snickers ice cream bars satisfy. |
| Matt: | Those are great. That’s all. |
| Dan: | Where are we at with the Whatchamacallit? |
| Matt: | I don’t even know anymore. |
| Mark: | There’s six in a box. |
| Dan: | I know. |
| Mark: | Can you eat a whole box? |
| Dan: | Absolutely. Come on. |
| Matt: | No problem. But the truck stop ones are like this long. |
| Dan: | Yeah, they are so long, but I usually buy that and then a Drumstick thing. Be like, oh, and I surprise people with them. |
| Mark: | Okay. What is the best part of Drumstick? |
| Chris: | The way that I eat it though is I’m weird. |
| Matt: | He gets really homoerotic with it. |
| Chris: | I get it… Once the top of the ice cream is gone, it’s down to just the cone, I really like the cone though. So for me it’s the cone, but I’ll bite off the end which is filled with chocolate. |
| Mark: | You’re close. |
| Chris: | And then I’d suck out the rest of the ice cream and then I eat the… I’m so weird. |
| Mark: | The bottom of the cone- |
| Chris: | Yes. |
| Mark: | … filled with chocolate is the best part. You save that for last. |
| Matt: | Yep. |
| Dan: | This went off the rails. |
| Chris: | It did go off the rails. |
| Matt: | We’re not even talking about candy bars anymore. |
| Dan: | All right, where are you putting Whatchamacallit? |
| Chris: | If you’re sticking with fourth- |
| Matt: | Let’s go five. |
| Dan: | Five? Five? Okay. Butterfingers? |
| Chris: | See, that’s my favorite. |
| Mark: | Okay, now we’re presupposing fresh, right? |
| Chris: | Yeah, everything’s fresh that we’re talking about. |
| Matt: | Right off the line. |
| Mark: | Because if you get a Butterfinger that sticks to your teeth, it’s crap. |
| Chris: | Don’t they all stick to your teeth? |
| Matt: | No. |
| Chris: | Really? |
| Mark: | The fresh ones are just incredible. |
| Chris: | Really? |
| Matt: | Listen to how excited Mark is. |
| Chris: | I’ve had more non-fresh Butterfingers than fresh. Who knew Mark stood in the line and read all the best-by dates to get the oldest one. |
| Mark: | I would go number two. |
| Chris: | I’m one or two, and Butterfingers made me like Bart Simpson more than I did. I’m just going to say that, that candy bar, the fact that Bart Simpson is like Butterfingers, all about them. I am all about Butterfingers. So Bart and I are tight. |
| Matt: | Okay, so you’re number one. You’re one? |
| Chris: | One or two. One or two. I’m going to see what Matt thinks. |
| Matt: | I don’t like Butterfingers. |
| Chris: | I thought I knew that about you. So I got to go two. |
| Dan: | Mark? |
| Mark: | Two. |
| Dan: | Two? Two it is. Payday? |
| Matt: | Payday. |
| Chris: | Shit, I haven’t had a Payday in- |
| Dan: | I’m not entirely sure I’ve ever had a Payday. |
| Matt: | I got to think about a Payday. |
| Mark: | A Payday is a salted nut roll covered with chocolate. It’s nougat in the middle, covered with peanuts, dipped in chocolate. I would give it an eight. |
| Chris: | That’s where I’m at. I was going to say seven or eight just because that’s not one that I would pull or even look at at the shelf. |
| Matt: | Which it looks like there’s two different Paydays. There’s one that is actually coated in milk chocolate. And then there is one that is coated in a really thin layer of chocolate. But yeah, I’ve had them. Yeah, eight. |
| Dan: | Seven, eight? Eight, eight? |
| Matt: | Eight. |
| Mark: | Eight. |
| Dan: | Okay. The good old-fashioned Hershey’s chocolate bar. Now this is the plain chocolate divided it up into little rectangles. |
| Matt: | Personally, I’d veto it. |
| Mark: | I’d veto it. |
| Matt: | Because very few people eat a Hershey’s chocolate bar. It’s always on that cookie or on a s’more. |
| Chris: | S’mores, that’s the only reason why we would ever have Hershey’s in my house is because of s’mores. So I’m cool with vetoing that. |
| Matt: | It’s an accompaniment. |
| Chris: | Yes. |
| Dan: | Okay. |
| Matt: | Vetoing it? |
| Mark: | Veto. |
| Dan: | Okay, gone. |
| Matt: | That was a quick veto. |
| Dan: | Twix. |
| Mark: | Ooh. |
| Matt: | Which one? The original, the peanut butter, cookies and cream? |
| Dan: | Well, if I’m having any kind of an influence, it’s the best version, which is the left Twix. |
| Matt: | I like my left Twix. |
| Dan: | Which just, it’s one of my favorite advertising campaigns. How stupid! But let me tell you, I dug through and found the left two Twix’s because I refuse to buy right Twix’s. |
| Matt: | Yeah, they say there’s two different factories. One makes the right Twix and one makes the left Twix. |
| Mark: | I would put Twix at four. |
| Dan: | To answer your question, original Twix. |
| Matt: | I’d probably put it at six. |
| Dan: | Six? |
| Chris: | All right, it’s one of my favorites. I’d probably say four. |
| Dan: | Okay. |
| Matt: | Now how do you eat the Twix? |
| Chris: | I put in my mouth and chew. |
| Matt: | Well, because some people just take a bite of it. Some people eat all the caramel off of it first and then the cookie. Some people eat the cookie and then the caramel. |
| Mark: | You eat Twix in the layers. |
| Matt: | So like corn? |
| Chris: | Yeah. |
| Matt: | I usually just shove the entire fucking thing in my mouth. |
| Chris: | Frozen. I was literally just trying to think of something to say because these numbers would change if they’re frozen, I feel like for me, because a frozen Snickers is way better than a regular Snickers. |
| Matt: | Yeah, until you break your tooth. |
| Dan: | Yeah, I disagree with that. I don’t like any of my candy bars frozen. Chilled? Sure. Cold? Okay. |
| Chris: | Not frozen. You know what I’m saying. |
| Matt: | Out of the freezer. |
| Chris: | It’s not cold. Yeah, it’s not like you’re going to chew on a rock. |
| Dan: | All right, so we’re going Twix, four or six? |
| Chris: | I would go four. It’s one of my favorite. It’s definitely on the higher end. |
| Mark: | I think four would be fair. |
| Dan: | Matt, you give a four? |
| Matt: | I do enjoy a good Twix. |
| Dan: | Speaking of eating in layers, Kit Kat. |
| Matt: | Oh, fuck. That’s one of my late night. |
| Chris: | It is one of mine too. |
| Matt: | If I stop at a gas station on the way home from work or something, yeah. |
| Dan: | And I think they give you a little more than you need. |
| Matt: | Well, no one ever buys the small size anymore. You always buy a king-size candy bar. |
| Dan: | No, I try to stay away from king size because that’s my indulgence. |
| Matt: | No, I get the- |
| Dan: | So getting those four Twix, I’m getting through that fourth one and I’m like, “I’ve had enough.” |
| Matt: | No, I got to eat that, all of it. |
| Dan: | They give me enough to where I could eat more, but I’m also satisfied. Like other candy bars, I sometimes- |
| Matt: | Well, then you have Snickers. |
| Dan: | Yeah. |
| Chris: | I like Kit Kat. I like Kit Kat more than I like Snickers, and here’s my reasoning for it. I have an 8-year-old son that goes Halloween, right? Gets stuff for Halloween. And I get to, because he can’t have a lot of that candy because he’s like his mom, needs a helmet to eat. |
| Matt: | Helmet and gloves. |
| Chris: | So I get to raid his candies and I’m trying to place this. Which ones would I grab if I had the plethora, and Kit Kats are always one of the first ones. I’ll leave the Snickers for last honestly. I’ll grab a Kit Kat and take it downstairs and play video games. |
| Dan: | Are you leaving Snickers for last because you don’t want it or because you’re saving it for last? |
| Chris: | Just because Snickers are so readily available in my life, I feel like. They’re everywhere. You’re getting candy from school, it’s a Snickers. |
| Dan: | Mark, Kit Kat? |
| Chris: | I like Kit Kats though. |
| Mark: | To me, Twix and Kit Kat are interchangeable. So six. |
| Chris: | And I’m okay with a six too on that. I’m okay with a six. |
| Matt: | Yep. |
| Dan: | Six? |
| Matt: | But I’m a big fan of wafer cookies. |
| Chris: | Yeah. |
| Matt: | Remember the vanilla, chocolate, strawberry wafer cookies? |
| Chris: | Yes. |
| Matt: | I could sit down and eat a whole pack of those. |
| Chris: | Whole thing. |
| Matt: | Yeah, no problem. |
| Chris: | Easy. |
| Dan: | 100 Grand bar? |
| Matt: | Oh, my Jesus. That’s probably one of my favorites. |
| Chris: | Oh, 100 Grands are good, dude. Dang, that is one that I buy at the gas station too. |
| Matt: | But you can’t eat them frozen. |
| Chris: | No, you can’t. It’ll break your tooth. |
| Matt: | It’s like eating a deliciously sweet brick. |
| Chris: | Yes. |
| Dan: | 100 Grand bar. |
| Matt: | God, I- |
| Chris: | It’s one of your favorites, and I’m going to say, you tell me yours first. |
| Matt: | I’d almost go like a two on it. |
| Dan: | By the way, we’ve got a 1, 3, 7, 9, and 10 left. |
| Matt: | Then I would go three. |
| Dan: | What are we, halfway through? |
| Mark: | Nine. |
| Chris: | Wow. |
| Mark: | I’m not impressed. |
| Matt: | That kind of goes along your lines with the Butterfingers though. The fresher they are, the better they are. If you get a soft 100 Grand, it’s just heaven. |
| Chris: | I’m cool with a seven on that though. |
| Matt: | If you get the hard 100 Grands, then it’s like a lot of work to eat. |
| Chris: | Yeah, it’s very chewy. |
| Dan: | Keep in mind, you still got two more vetoes you can use. |
| Matt: | Now I kind of want a 100 Grand. |
| Chris: | 100 Grands are good. |
| Dan: | Hey, remember that time you found the money out back? We thought- |
| Chris: | No, it was Mark’s mom that found the money. |
| Dan: | I said we because I thought so too. |
| Matt: | I think there were two $100 bills out of that whole thing that were real, out of the $2,600 of fake money. |
| Chris: | Matt walked in and there was like hundreds of $100 fake dollar bills drying. |
| Matt: | Just laid out. What in the fuck is this? |
| Dan: | All right, 100 Grand. |
| Chris: | Let’s go. |
| Matt: | 100 Grand. |
| Chris: | 100 Grand. |
| Matt: | I’m okay going a little higher with it. |
| Chris: | Yeah. |
| Dan: | 1, 3, 7, 9, and 10. |
| Matt: | For me, I’d go three. |
| Chris: | I’d say seven for me. |
| Matt: | But I’m okay with a seven. |
| Mark: | Nine. |
| Matt: | Seven? |
| Chris: | Seven. |
| Matt: | So seven’s the middle ground. |
| Dan: | Okay, my absolute favorite. Oh, actually, shit. Okay, hang on. I’m sticking with it, but now I’m reconsidering it. Reese’s Buttercup. The reason why I’m reconsidering it is because I wouldn’t count it as a candy bar. |
| Chris: | I mean it’s not any harder. |
| Mark: | Well, they’re crap, first of all. |
| Dan: | You just- |
| Chris: | You are… I don’t know about that. |
| Matt: | I feel like they’ve changed over the years. I feel like it’s not the same peanut butter that it was when I was young. |
| Mark: | Yes. The problem with Reese’s Peanut Butter cups is they use cheap grainy peanut butter. Give me that Hershey and- |
| Matt: | And a tub of Skippy? |
| Mark: | And a tub of Jiff and I’m good. But that cheap grainy peanut butter inside a Reese’s is crap. |
| Dan: | It is a thing of a spoonful of peanut butter on top of the Reese’s cups. |
| Chris: | A spoonful of sugar. |
| Matt: | Ooh, that sounds fattening. |
| Mark: | A spoonful of sugar helps the medicine go down. |
| Dan: | Ooh, that might be another good top 10 list. |
| Matt: | Disney movies? |
| Dan: | Musicals, songs out of musicals. |
| Chris: | I’d crush it. |
| Dan: | Like Greased Lightning. |
| Chris: | I’d crush it. |
| Matt: | Oh wow. |
| Chris: | That’d be a good one. I love musicals too much. I love musicals. |
| Mark: | You know I’m not bragging, this is real pussy wagon, greased lightning. |
| Dan: | It took me a very long time to realize how dirty that song is. |
| Matt: | The whole movie. |
| Dan: | The innuendos are incredible. |
| Mark: | Tell me about it, stud. |
| Matt: | I almost feel like voiding that one. |
| Dan: | It’s so good. I think it- |
| Matt: | Giving it the veto. |
| Chris: | I’m cool with the veto. |
| Dan: | Because I don’t, again- |
| Mark: | Throw it out. |
| Chris: | Veto. |
| Dan: | The title of it to me kind of makes it- |
| Chris: | That’s going to piss some people off. |
| Dan: | It doesn’t qualify. |
| Mark: | Throw it out. |
| Chris: | Throw it out. |
| Dan: | Crunch Bar. |
| Matt: | Like Nestle’s Crunch Bar? |
| Dan: | Yeah. |
| Mark: | Nine or 10 at best. |
| Dan: | 1, 3, 9, and 10. |
| Chris: | 10 |
| Matt: | Yeah, that’d be like 10. It kind of falls under the Hershey’s. |
| Mark: | Except that does have the puffed rice in it so you get some texture. I’d go 10. |
| Dan: | 10? Three Musketeers? |
| Mark: | Nine. |
| Chris: | Veto. |
| Mark: | I’m all right with veto also. |
| Matt: | Yeah, I’m okay with vetoing it. |
| Dan: | Okay. That’s your last veto. |
| Matt: | Damn it. No, I’m okay. |
| Dan: | Baby Ruth? |
| Chris: | Oh god, that’s a nine for me. |
| Matt: | I have a hard time getting through a whole Baby Ruth bar. They’re so sweet. |
| Chris: | Not a fan of them at all. |
| Mark: | What do got left? |
| Dan: | Nine, three, and one. |
| Mark: | Nine. |
| Matt: | Yeah, I would say nine on that. |
| Dan: | Nine? Snickers? |
| Matt: | Three. |
| Chris: | Three. |
| Matt: | Yep. |
| Dan: | Really? Milky Way, number one. |
| Matt: | I’d have to go number one on that. |
| Chris: | I hate Milky Way. |
| Matt: | See, we should’ve gone with- |
| Dan: | All right, what would you guys change? Here it is: Milky Way, Butterfingers, Snickers, Twix, Whatchamacallit is five, Kit Kat, 100 Grand is seven, Payday, Baby Ruth is nine, Crunch Bar is 10. You nixed Hershey’s Chocolate Bar, Reese’s Peanut Butter Cups, and Three Musketeers. Knowing what you know now, what would you change? |
| Matt: | Personally, I would flip-flop Whatchamacallit and Snickers. |
| Dan: | Okay. Put Snickers five, Whatchamacallit three? |
| Matt: | Yep. |
| Mark: | I would do anything to get Milky Way out of number one. |
| Chris: | Yeah, I’m the same. I would even put Reese’s Peanut Butter Cups at one. |
| Matt: | I love, love a good Milky Way. |
| Dan: | I do like a good… Honestly, the minis are better for me. The bars get to be too much. |
| Matt: | Yeah, the king-size ones look like someone shit in a wrapper. |
| Dan: | All right, that’s our list. What did we forget? What did we screw up? And what do you want to hear next? Let us know. Librarypubcast@gmail.com. |
| Matt: | Yeah. |
| Dan: | Comment on the post, or come into the pub and tell us how stupid we are. |
| Matt: | Well, that’s not… Don’t quite do it that way. |
| Dan: | That’s a good point. |
| Matt: | Do it in a nice way. |
| Dan: | Do it in a nice way. Do it in a nice way. Don’t forget to join us tonight, Publication Day, for the Surprising Blends Whiskey Wednesday, 7:00 tonight. $50 a ticket. |
| Matt: | That was a big breath. |
| Chris: | That was a big breath. |
| Dan: | Compass Box and Orchard House. It was a hiccup, half hiccup. Dewar’s 25 and 32. And then Johnny Walker Blue. Five whiskey samples. A lot of fun, a lot of laughing, a lot of joking. Maybe some crying? |
| Mark: | No. |
| Dan: | Okay, no crying. There’s no crying in Whiskey Wednesdays. |
| Matt: | There shouldn’t be. |
| Dan: | There’s no crying in Whiskey Wednesdays. |
| Matt: | There shouldn’t be. |
| Chris: | Depends how much whiskey. |
| Matt: | That’s accurate. |
| Dan: | Matt, close us out. |
| Matt: | We’re closed. |
