Cooking with Kevin

>> Speaker A: On the next episode of Sips, suds and Smokes. >> Speaker B: This is one of our chats episodes. Thank you guys for joining us. Uh, this is where we're going to get to know the manufacturers and the faces behind the cigars that you like to smoke. Or maybe you don't like to smoke because you've never had them broadcasting from today, Smokers Abbey in east Nashville. Shout out to them for hosting. We were going to do this in my basement, and then I decided this might

be a little cleaner. With me today is Kevin Newman from, uh, artista cigars. Is it l artista cigars or is it artista cigars? >> Speaker A: We dropped the l. It's just artista. >> Speaker B: Anyway, we're going to talk about some fun things and topics, get you to know. And we're blind tasting him on a cigar right now that I'm smoking as well with him. And, um, we're going to reveal that at the end where he doesn't know what it is.

>> Speaker A: We'll be right back after this breakup brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sits suds and smokes with your smoke. And host the good old boy. >> Speaker C: Get ready to learn everything you ever wanted to know and a whole lot that you didn't. It's time for a chats episode. >> Speaker B: Hey, man, I'm good old boy barger. And with me today is Kevin Newman from

Artista Cigars. Is it El Artista cigars or is it Artista cigars? >> Speaker A: We dropped the l. It's just artista. >> Speaker B: Last time I said that to Nathan, he was like, it's actually El Artista. And I was like, shut up. Nathan box says artista. >> Speaker A: Well, he's not wrong. >> Speaker B: Well, no, he's not wrong, but he's not right either. >> Speaker A: That's correct. >> Speaker B: So I win.

>> Speaker A: The gringos can say el artista for the most part. >> Speaker B: That's right. That's like, you know, Spain ish for the Nino. I love it. Well, listen for our listeners. This is one of our chats episodes. Thank you guys for joining us. Um, this is where we're going to get to know the manufacturers and the faces behind the cigars that you like to smoke. Or maybe you

don't like to smoke because you've never had them. Anyway, we're going to talk about some fun things and topics, get you to know. And we're blind tasting him on a cigar right now that I'm smoking as well with him. And, um, we're going to reveal that at the end where he doesn't know what it is. So tell us a little bit about yourself. >> Speaker A: Um, well, as you mentioned at the top, my name is Kevin Newman. I'm vice president of artista Cigars.

>> Speaker B: Um, where are they based out of? >> Speaker A: Dominican Republic. >> Speaker B: Okay. >> Speaker A: Just happened to be the largest tobacco leaf grower in the. Dr. >> Speaker B: Okay. >> Speaker A: Yeah. Been doing about 70 years. Not me personally. >> Speaker B: Yeah. Ah, I knew you were getting up there in age, man. >> Speaker A: Lord, can you imagine?

>> Speaker B: Huh. So you guys are farm aging, rolling everything in house. Yeah. >> Speaker A: Vertically integrated from soil all the way out to shelf. >> Speaker B: Okay. And what region are you guys in? >> Speaker A: Well, we have 120 farms across two continents. >> Speaker B: Okay. It's pretty big. >> Speaker A: Yeah. Dr. And Ecuador. >> Speaker B: Okay, well, cool, man. Well, cool.

So tell us a little bit about, ah, where did you find your love for cigars? What started you on this journey? >> Speaker A: It's kind of wild, actually. Um, so when I was in college, um, I didn't do any drugs. I didn't really drink, but just, I was a pretty clean kid. But I got an interest in tobacco, but I didn't want to smoke cigarettes.

>> Speaker B: Yeah. >> Speaker A: So I was over at the Chevron down by my house, and I saw a pack of what looked like very good cigars called swisher sweets. >> Speaker B: Oh, yeah. >> Speaker A: Wood hot. Yeah, buddy. So I lit those up, and they were all right, but my lips kept getting all numb and full of tar. And, um, at the time, I was washing cars for a living. That's what I was doing through college. >> Speaker B: All right.

>> Speaker A: And one of my clients, and they all happen to be, like, really high end folk. I wouldn't say they're rich, but they're just driving really nice cars. And one of the guys saw me smoking a swisher. He goes, you got to put that down. I'm m like, oh, you don't want me around your car with it? He says, no, that's not it at all. That's not very good. I see that you're smoking cigar, but let's get you a real cigar.

>> Speaker B: Yeah. >> Speaker A: So he got me a couple of really nice Cigars, which was nice, but I didn't really know what they were. And ultimately, what they were were upmans. >> Speaker B: Okay. >> Speaker A: From Cuba h. Upman. >> Speaker B: Uh, man, I love h. Upman's. >> Speaker A: I didn't know what I had in my hand. >> Speaker B: Yeah. >> Speaker A: So, again, keep smoking these cigars.

And I continued to smoke for about ten years and didn't know much about the business. I'd read the cigar aficionado every once in a while when I'd be at the dentist or the doctor's office. And I was out of work because the economy fell apart in 2009 and I was looking for a job and a job posting came up for Phillips and King and Creed tech. >> Speaker B: Okay. >> Speaker A: And they just happened to be the largest wholesale distributor

of tobacco products in the US. And they're 15 miles from my house. >> Speaker B: Wow. >> Speaker A: Yeah, that's how I got into the industry, man. >> Speaker B: And then it's just been uphill ever since, huh? >> Speaker A: Well, I mean, yeah, it's been amazing. Um, the industry kind of mimics the people that work in it. >> Speaker B: Sure. >> Speaker A: I think that's true in almost any industry you're in. Um, the latino culture is very open,

very welcoming, very warm. Uh, sit down, have a cup of coffee, have a chat. >> Speaker B: Yeah. I was just at a Latino Christmas party last night, and me and my wife, and there was another couple, there was another two or three couples that were non Latino. And it was just so funny listening to all of them talk. And you want empanadas, you want this, you want this? I'm like, yeah, I'll eat all that. Let's go. I'm down. That was pretty fun.

>> Speaker A: I felt very welcomed into an industry that I didn't know much about, other than that I enjoyed it. >> Speaker B: Yeah. >> Speaker A: And I think that love of it spoke volumes to the people that were running the things, all the factories. >> Speaker B: So what was it that made you latch on and say, this is my ticket, this is what I love? Because like you said, it was just a hobby until you got into the job and then the money

is the obvious. Sure, you get paid well to do what you want to do, but the thing is, uh, uh, aside from being paid or not paid, what was it about the culture and all around people that you fell in love with? What made you fall in love with it? >> Speaker A: It instantly became a family for me. Um, I come from kind of a messed up background. Familial, sure. Like family wise. Um, my folks tried real hard to make sure everything felt normal, but it just wasn't around my

house. So when I walked into this industry, it felt like home to me. Um, it wasn't a particular group of people that did that. It was the whole thing. Uh, from the sales guys to marketing to the factories to everybody. Yeah, it just felt like I was being embraced in a way that I wasn't in my previous career. I started out in finance, which is like a cold embrace. Sure, it was totally

different. And the money is not great. I mean, I'm not going to lie to you, it's not like we're all getting for sure, but there's something more than money when you're in a career, and that longevity, the thing that keeps you coming back, usually isn't the dollar. >> Speaker B: Right? >> Speaker A: It's the relationships. It's the relationships for sure. >> Speaker B: Yeah. And I think that's important, too.

That's almost the most important part, is the relationships. And I think that without the relationships that we've had with our podcast, we wouldn't be where we are. We try to take care of people, and we try to be honest with people, and I think the honesty goes a long way. I'm not just going to give you some rating and tell you that your cigar is great just because I want a cigar. No, I'll go buy a cigar. I enjoy your cigars because I enjoy you as a person.

I don't even have to like the cigar, because you could find something about any cigar that you like, and you could find something about any cigar that you don't like. And we all know taste is subjective. So it's interesting to me just how relational this business is. And it's almost, uh, aside from product, it's 85%, in my opinion, relational. >> Speaker A: 100%. I agree with you on that. I mean, we met each other just last year for the first time. You're sitting down in our booth.

>> Speaker B: Yeah. >> Speaker A: I mean, we're busy at PCA, but I'm not too busy to sit down and talk with somebody. It doesn't matter who you are. Right. And how long did we talk for? Like, 45 minutes? An hour. >> Speaker B: We sat there for, like, an hour drinking rome and talking. >> Speaker A: Just talked about video games, uh, cars. We talked a little bit about cigars, but that was kind of an afterthought. >> Speaker B: Yeah, that was

awesome. And that's kind of what made me. I had been smoking the buffalo tan and a couple others, like the paper boys before the know, those were cigars that I smoked that you guys manufacture, um, beforehand. So I didn't know you guys from Adam, though. And when I came in, it was just like, hey, man, I love this. Like, we did a thing on this once. It know, got to talking to you guys, and you guys are, like, just down to earth, especially, uh, Ram, is it? >> Speaker A: Yeah.

>> Speaker B: Ram. How do you pronounce it? >> Speaker A: It's rodims, but we call him Ram. >> Speaker B: Ram. Okay. All right. Yeah, super chill dude, man. You got me to sit down and talk with him for an hour, too. >> Speaker A: Yeah. >> Speaker B: And that dude is just all about video games. I love it. I can't wait for smash brothers, dude, I can't wait to go down there and just, like, get on in some smash brothers

because I'm terrible at it. If I bring my son with me, though, he might put up a fight. >> Speaker A: It's prickery. >> Speaker B: That's right. So I'm going to be reading some questions here. Not super enjoyable questions, but, uh, wonderful. One of my main questions is, with all the stress and all the things that are in the industry, where do you find joy? >> Speaker A: This right here, man. I mean, not to kiss your butt or

literally this. I mean, I came down, I landed in Nashville, what, Sunday? >> Speaker B: Yeah. >> Speaker A: Okay. Uh, about a week ago. And I've been in Nashville and Dixon, and then I went down to Tupalo, Mississippi, Starkville. I've been all over. And it's a grind. I mean, these are twelve hour days. Um, but it's the shaking the hands, hearing the stories, talking with people. That's where I find the joy, man. Um, last night I met a kid from Morocco. >> Speaker B: He's a ph.

>> Speaker A: D. Candidate over at MSU. >> Speaker B: Okay. Mer State. >> Speaker A: Mississippi State. >> Speaker B: Oh, sorry. >> Speaker A: Yeah, it's all right, man. >> Speaker B: I went to mer State. >> Speaker A: Yeah. >> Speaker B: Sadly. >> Speaker A: And he's living the american dream. He got here in 2019 and he's about to graduate with a phd in aerospace engineering. >> Speaker B: That's cool.

>> Speaker A: That's very cool. And he wants to live in the United States, stay here and do work for the US. >> Speaker B: Really? >> Speaker A: To help us do great work. I wouldn't have known that kid if it wasn't for the cigar industry. Yeah, we weren't talking about cigars. We were talking about him. >> Speaker B: That's awesome. >> Speaker A: That's what gives me joy, man. I love the stories. >> Speaker B: Yeah, I find the

very same thing all the time. Um, we're going to take a quick break here. Just shortly, have a word from a sponsor or maybe a word from me. You never know what's going to pop up. Uh, anyway, you guys enjoy and we'll be right back. And we're back with two bros, one stick. I mean, a chats episode. Thank you for, uh, returning with us. Sitting with me is Kevin Newman from artista cigars. So tell me something interesting about yourself. Tell me something I don't know.

>> Speaker A: I grew up in a restaurant. >> Speaker B: Uh, you lived in the restaurant? >> Speaker A: Well, pretty much. My bed was about 7 miles away. >> Speaker B: Like a Steve Martin jerk kind of thing. >> Speaker A: Yeah, kind of. Cans, right? He hates these cans. Um, no, I grew up in a restaurant, and, uh, from about the age of eight to 18, I assisted my folks in our family restaurant. That's how we made money

and I learned how to wash dishes real well. But one thing I did that was kind of cool is I helped my dad Sunday mornings, do all the prep cook. >> Speaker B: Okay. For the week? >> Speaker A: Well, more like for the afternoon. >> Speaker B: Okay. >> Speaker A: Yeah. >> Speaker B: Veggies and whatnot.

>> Speaker A: Yeah. Eggs, veggies, the whole thing. So get up at five in the morning, get to the restaurant by seven, everything's fired up by 730 and the doors open. Cook it away and just do it. Yeah. And from that base, um, I've become a pretty good cook. >> Speaker B: Yeah. >> Speaker A: It actually helps me in the cigar industry to be honest with you. >> Speaker B: Really?

>> Speaker A: Yeah. So when we're in the blending room, I kind of think of like, okay, this is the salt. Okay, this is the garlic. And here's our mirror pois over here in the corner. You know what a mirrorpois? >> Speaker B: No. >> Speaker A: Really? >> Speaker B: No. >> Speaker A: Okay. It's french. >> Speaker B: Oh, we. >> Speaker A: Yeah. It's a combination of three vegetables.

There's different types of mirrorpois, but you've got a celery, you got a carrot and you got an onion. >> Speaker B: Okay. >> Speaker A: You put that together and that's a marijuana. And that'll be your base for like a soup or a stew or some sort of sauce. Yeah. >> Speaker B: Okay. Well, I learned something new today. >> Speaker A: So that's something about me, man. I love to cook and I really do enjoy it. I got photos on my

phone. It's kind of like my. Yeah, some guys got pictures of feet like you do. >> Speaker B: Uh, well, I mean, you weren't supposed to say that out loud. >> Speaker A: Oh man. You can edit that out, right? >> Speaker B: We'll try. >> Speaker A: Banned once again, right? >> Speaker B: Hashtag feedfinders. What? Well, we'll take them advertisement dollars though. So let me ask, let me ask you something here. Give me your top five cigars. >> Speaker A: Top five.

>> Speaker B: Top five. >> Speaker A: Oh, uh, my gosh. So most guys have a top five, like their stable of cigars that they smoke all the time. I smoke everything. That's the thing. So I know you guys are going to keep this episode for a long time in your back catalog and I apologize to the audience in advance. >> Speaker B: I don't. They'll figure it out.

>> Speaker A: Well, right now what I'm smoking and uh, I'm probably sure like a lot of your folks be confused because I'm not going to mention artista cigars while I'm talking about these other cigars because artista cigar is a good cigar, but it's just not what I'm rotating out. >> Speaker B: Sure. >> Speaker A: Of my humidor. >> Speaker B: Thank you. Yeah. So it's because you send them to my humidor. >> Speaker A: Yeah, I sent a lot of cigars everywhere.

I will check that though. Probably in the top five. I'm going to put the pulitza, uh, 60th anniversario because it's actually really good. >> Speaker B: Really? >> Speaker A: Yeah. Smoking a lot of that. >> Speaker B: Okay. I don't think I've had that one yet. >> Speaker A: Yeah, I think I gave you a. >> Speaker B: Bundle of it then. I will smoke that. >> Speaker A: Yeah.

>> Speaker B: I haven't smoked it, but I will. This is actually my first cigar in two weeks. >> Speaker A: M. Yeah, that's right. You've not been. >> Speaker B: I went to my family's place. My family. My family lives in Kentucky. My wife's family lives in Oklahoma. So we went to Oklahoma and did Thanksgiving and Christmas over thanksgiving and they didn't let me know they were sick before we went and so I got there and was, uh, welcomed to bronchitis for Thanksgiving.

Hooray. >> Speaker A: Some guys get a turduckin. >> Speaker B: That's right. Some guys get turkey and dressing, you get bronchitis. That's right. So what else you got? Four more to go. Let's go. If you could only smoke these cigars for the rest of your life. >> Speaker A: These are always the funniest questions. >> Speaker B: I know, but come on, you got to have something. >> Speaker A: Marlboro red. Camel light. >> Speaker B: Yeah, camel.

Quit it, you're making me cough. >> Speaker A: So I'm not going to order them because that doesn't make any sense. >> Speaker B: Just put five in there. >> Speaker A: The Davidoff Colorado Claro. Oh, that's a great one of my favorite cigars. >> Speaker B: Man, that thing ages really well. >> Speaker A: Incredible. >> Speaker B: So I've had one.

A budy of mine's the rep for Davidoff and he's got a whole bunch of vintage Davidoff stuff that he's just saved over the years and, uh, he'll start bringing them out. And the cellophane's orange and I've had one of them. It was more stuff. Man, that puppy gets good with some age on it. Yeah, I wouldn't think that Davidoff do that because of how mild they are in their flavor profile, but it's so

interesting in how that flavor opens up. I've only had a couple of them that have been that vintage ten years plus age in the cellophane that really just didn't have much flavor at all. But off the list of ones that I've had and the list of ones that I haven't had, the ones that didn't have any flavor were very like two out of 20. What else? >> Speaker A: M. I've been smoking a lot of charter oak okay. Yeah. >> Speaker B: Foundation. >> Speaker A: Foundation, yeah.

>> Speaker B: Ah, that's a great cigar. >> Speaker A: It's incredible. >> Speaker B: And they just released another version of it that's uh, like double, uh, the price. >> Speaker A: Yeah, it's a little bit more upscale on. >> Speaker B: Yeah, they upscaled it on the packaging and I don't know if they changed the blend or anything, but I haven't talked to them. I'd love to get them on too.

>> Speaker A: But that cigar is incredible. Manduro I've smoked probably on this trip, I've smoked like six or seven of them. Yeah, it's wild. Um, beyond that, one of the cigars I smoked a lot when I was younger. When I started getting into cigars was the oyo de Monterey. >> Speaker B: Okay. The Connecticut number two and the red band. >> Speaker A: Yeah. No. >> Speaker B: Or is it m the yellow band? >> Speaker A: The yellow and the gold. >> Speaker B: Yeah.

>> Speaker A: So good. I did smoke one on this trip. Wasn't as good as I remember, but that's not the cigar's fault. I've smoked like 30 cigars on this trip. >> Speaker B: Yeah, 30 cigars in four days. That's great. >> Speaker A: It's been about seven marathon, but I can't smoke in the right. >> Speaker B: All right, you got one more. Let's hear one more. >> Speaker A: One more. Well, there is a cigar from a long time ago. Here it is, project 805.

>> Speaker B: Okay. >> Speaker A: You ever smoked that cigar? >> Speaker B: No. >> Speaker A: There's probably about four people that listen to this podcast that know what I'm talking about. >> Speaker B: Really? >> Speaker A: Mhm. Yeah, it's a good cigar. It had Anduyo in it. Are you familiar with Anduyo? >> Speaker B: Oh, it sounds french. >> Speaker A: It's not. Well, maybe it is, I don't know.

>> Speaker B: But it's like an anduille sauce. >> Speaker A: Yeah, that's exactly the roast beef. The tobacco looks, it's a six foot long and. Okay, you don't know about anduyo? >> Speaker B: No, man, let's talk about. >> Speaker A: Okay, let's talk about anduyo. >> Speaker B: I don't know everything about cigars. I'm just playing on. >> Speaker A: You got to get down to the Dr. This is the problem.

>> Speaker B: I'm down. You're telling me bring you to the. >> Speaker A: Factory or grab you by that red beard and just drag you down. >> Speaker B: You're going to lick it, lick that leaf. >> Speaker A: Well, you could lick anduyo because it's, uh, chewing tobacco. >> Speaker B: I love it. Let's go. >> Speaker A: Yeah. So what they do is anduyo isn't a, uh, tobacco as much as it is a process. And they grow these different types of

species. The one that I used was amarillo parado. That's the species, it's kind of a long skinny leaf, almost looks like a banana. And they take that, you take it right off, they cure it and then they throw it into a thing called a yagua. >> Speaker B: Okay. >> Speaker A: Which I think you're familiar with. What, a yagua bucket? Yeah. >> Speaker B: It's a square tub that's long. >> Speaker A: Well, in this case. In this case it's the, um, palm husk. Palm tree

husk. Yeah. It's about 6ft long. And they take all the tobacco and they lay it in there and they get it real wet. They hit it into boiling water to kill some of the fungus that might be on there. And they wrap it with rope. I've got video of this. I could send this to you. >> Speaker B: I know what you're talking about. >> Speaker A: Yeah. >> Speaker B: Uh. They laugh. The hemp twine or whatever to the rope.

>> Speaker A: Yeah. They wrap it up with the rope and it just sits there and it ferments just like that. That time in pressure cures that tobacco. It can be twelve months, 18 months, 24 months. >> Speaker B: Sure. >> Speaker A: But after it's done, they crack the yagua and they pull it out and it's thick, oily, very rich tobacco. >> Speaker B: Okay. >> Speaker A: And they use it as chewing tobacco and pipe

tobacco in the, uh. Dr. We, uh, put it into a cigar a long time ago called the 805 project. 805. >> Speaker B: Okay. >> Speaker A: It's a canceled project with another company. But it was a good cigar. >> Speaker B: I think you might have sent me some of those. >> Speaker A: I think I did, yeah. >> Speaker B: I need to look through my box. I've got so much stuff to go through. >> Speaker A: It was good. >> Speaker B: Yeah. >> Speaker A: Strong.

>> Speaker B: Yeah. I kind of thought you'd throw that psycho on there. >> Speaker A: I always do that. That's one thing I always say. >> Speaker B: The psycho. Uh. >> Speaker A: Yeah. I think people are tired of it by now. >> Speaker B: I think people are tired of it because they can't get them. >> Speaker A: Yeah. Well, you can still get them. I mean, they're still available. They're out there. Yeah. For those who don't know what we're

talking about. You want to enlighten them? >> Speaker B: Uh, well, uh, to my understanding, it was a project that you did with a couple of other guys, um, in the early two thousand s. And it was seven, uh, leaf, if I'm not mistaken. >> Speaker A: That's right. It's a good memory, man. >> Speaker B: Yeah. Seven leaf cigar and called, uh, the psycho seven. And uh, it was, uh, a hit with a lot of people, but

not a hit enough with some people. And it didn't really take off like it should have. >> Speaker A: Well, we did sell a million. >> Speaker B: Oh, that's a good deal. >> Speaker A: It just wasn't a hit with management. >> Speaker B: Oh, that's what it was. >> Speaker A: It didn't strike, uh, the rhythm that they were looking for with their band. >> Speaker B: Didn't play the David's chord for them. >> Speaker A: Ah, you know what? So

they, uh. I don't think they've phased it out. You could still buy it. >> Speaker B: Can you still buy it? >> Speaker A: Okay. It wasn't the style that they were looking for for that company. >> Speaker B: Uh, it was just loud cigar. It was a good cigar. It still is a good cigar. I mean, I still got half a box at the house. It's a great cigar. >> Speaker A: Yeah. Uh, I'm the k in psycho. That's why we spelled it weird.

>> Speaker B: That's right. Uh, not about his mental stability anymore. >> Speaker A: But that cigar was completely named for me. >> Speaker B: Man, that's awesome. So you had said earlier you used to be a preacher. >> Speaker A: Yeah, so I dabbled in it. Um, I didn't grow up in a church. It depends. >> Speaker B: You get in some parts of the. >> Speaker A: South, dog, they got snakes. >> Speaker B: We're in Mississippi. >> Speaker A: Um, so, yeah,

um, about 16 years old. My buddy will, still my best friend in the whole world, still, uh, love you, Dan garring. You're my best friend, Tubo. Um, but will invited me to church, the assemblies of God. And I just said, okay, let's go. And we started doing youth group, and then I started coming to church on a regular basis. >> Speaker B: Yeah. >> Speaker A: And leadership, uh, over there was like, hey, um, let's give you a microphone and see how you can do.

>> Speaker B: Horrible idea, right? >> Speaker A: The dumbest thing ever. >> Speaker B: And I can only say that because I've been in those shoes as well. I've had the microphone before. It's like the wedding singer when he's, like, crying and he's like, I have the microphone, so you will listen to every damn word I have to say. >> Speaker A: Do you really want to hurt me? Turns out I wasn't afraid of the microphone. >> Speaker B: No, you weren't.

>> Speaker A: Uh, I actually kind of like it. So I went from, um, kind of doing some Sunday school stuff, uh, to full on preaching to 300 kids at Skate street in Ventura, California. Shout out. Um, yeah, it was a fun ride. >> Speaker B: So do you find that in that lifestyle, um, coincides with the cigar industry a little bit? >> Speaker A: Yeah, there's a lot of faith in the cigar industry. Yeah, for sure. >> Speaker B: They living on it right there, baby.

>> Speaker A: Yeah. Um, there's definitely a following on both sides, and, uh, there's some diehards on both sides, but ultimately, it's all about relationships, communication, and love. If you're going to just simplify it, distill it down to its component parts. That's what it is, man. >> Speaker B: Talking about distilling, huh? What do you like to drink? >> Speaker A: Um. I'm going to break your heart right here. >> Speaker B: He is going to break my heart.

>> Speaker A: McAllen, 18. All day, every day. >> Speaker B: You just tickled Mike's pink, but not, uh. I mean, I'll drink it if it's there. Yeah, I'll drink it if it's there, but it's not my forte. It's too peaty. >> Speaker A: Yeah, uh, that's what I hear. A lot of guys who like the bourbon, they don't really like the peat, but I like that sting. I like the burn. >> Speaker B: Mike's yelling at me, said there's no peat, but he doesn't know how sensitive I am.

>> Speaker A: Yeah, well, lately, and thanks to you, um, I've been drinking a lot of that E. H. Taylor. >> Speaker B: That's a good one, man. The small batch is. >> Speaker A: Small batch? Yeah. >> Speaker B: Did you open that single barrel? >> Speaker A: I can either confirm nor, uh, deny that single barrel. >> Speaker B: Well, was it good? >> Speaker A: It's always good. >> Speaker B: Oh, there. You good?

>> Speaker A: Um. Never really been a bourbon guy because out in California, it's kind of hard to find good bourbons. I can get you a tequila. I can get you 40 different types in about an hour. But out where I'm at, it's wine, tequila, gray goose vodka. Um, but finding real good bourbons, even whiskeys, is tough. Unless you go to a high end bottle shop and they're going to charge that high end price. Ah, I can get

that small batch for about a buck 50. A buck 80 a bottle, and I just didn't want to pay that. >> Speaker B: Yeah, that's way too much, man. >> Speaker A: Right. Especially when you see the prices out here. >> Speaker B: The markup dude is so insane. Are you going to stock up on some stuff here? Take it home with you? >> Speaker A: Thought about it.

>> Speaker B: There's a pretty good shop down the street here. About a mile down the road on the left is, uh, main street wine and spirits. They just had their bourbon day, so they've got a whole bunch of bourbons from all over. >> Speaker A: We'll have to make a stop. >> Speaker B: It's on Tuesday. I was wrong, folks. It's on Tuesday. Um, but don't listen to me for the news, because I'm going to let you down every

time. Um, but if you're still here on Tuesday, you can go sit outside and wait overnight with all the people and. >> Speaker A: Camp out, get you a pappy van Winkle. >> Speaker B: First line you could man at retail too. They retail everything on the bourbon day, which is actually pretty good. Their prices are for around here. Problem that I have, and this is not a problem that I have found in the cigar industry yet, because we all know the three tier system,

right? Everything's 100% markup three times. By the time it goes from the manufacturer, it's 100% markup to the wholesale. The wholesale is 100% markup or more to the retail. And then the retail has to mark it, um, up to make a profit. So there's your three tiers right there. So the same with

the alcohol industry is the same. And I know because I've worked in the alcohol industry and I've delivered this alcohol and I've seen the price of these pappy van Weagles from the wholesaler and it's unreal how it's so cheap it is to the store itself. And then the store puts a one, uh, price tag on it and it's just like, guys, how can you do this mentally? Get, uh, the product, push the product, get the product out? That would make more sense, right? And you could make some

money, obviously. Um, but this whole 300, 400% markup game is just crazy. And I've never enjoyed it at all. So what I do for, throughout the years now, I don't even chase bourbon anymore. I just chase store picks. So anytime I go to a store, when I travel around the country and when I travel around, I just go in and what store picks do you guys have? Is it buffalo trace? Store picks? 1792 store picks. Jack Daniels barrel proof store pick.

I'm a squire as well, so I look for Jack Daniels everywhere I go. Stuff that I can't find here. So, um, we just try to just find the good deals because a lot of times if you can find a good store pick and a good profile where you're at, some of these store picks outweigh these bottles that people chase all day long. And that's the thing when, uh, you're talking about you love Taylor like I like, eh, Taylor. Okay. But it's not my know, and it's not something that I'm going to go and

seek after. I'll buy it. If it's available at retail, I wish. >> Speaker D: To register a complete. >> Speaker B: Yeah, I know we all, um, I'll, I love just going and getting them store picks, man. I mean, do you guys get any good store picks out where you guys are at? >> Speaker A: A couple of plastic bottles of vodka. >> Speaker B: Every once in a. Ah, Greg Goose. Some Hennessy maybe? >> Speaker A: No, nothing that nice. >> Speaker B: Oh, no. Oh, shoot.

>> Speaker A: Yeah. >> Speaker B: Got the boot. >> Speaker A: Yeah. I mean, I'm sure there is. Um, like you, I just stopped chasing. If I walk in and I go to a bottle shop, but all the good bottle shops out where I'm at, they've been kind of run out of know. I live in Ventura, California. >> Speaker B: Yeah. >> Speaker A: And that's a nice place.

>> Speaker B: Yeah. >> Speaker A: But because it's a nice place, a lot of folks been coming in, buying up all the land and kind of repurposing it. >> Speaker B: You don't say. >> Speaker A: Turning it into condos. >> Speaker B: Oh, yeah. They don't do that here at all. >> Speaker A: There was a great spot, like old spirit club where I was at, and it's gone now. >> Speaker B: Nashville used to be cool, too.

>> Speaker A: Yeah. >> Speaker B: But we're going to take another break here, and then we're going to come back with Kevin Newman with artistic cigars and keep talking. Hope you're enjoying it, folks. So we're back with Kevin Newman from artista cigars, and we are blind tasting him on a. I think it's a really good cigar, and I haven't smoked in two weeks, and I still love this cigar. M. Well, what are your thoughts on this thing?

>> Speaker A: Well, the first, third, I wasn't really impressed with, but that's probably not the cigar's fault because, like I said, I smoked a lot of cigars this week. Um, as it's opened up, the burns gotten really good. It's starting to cone for me. Um, I'm getting a little bit of the cedar, a little bit of citrus. Not a whole lot of spice, though. Yeah, but it's good. >> Speaker B: It's on your retro. >> Speaker A: Let's check it out.

>> Speaker B: Yeah. >> Speaker A: Mahogany. >> Speaker B: Yeah, that Spice comes out a little. >> Speaker A: Bit more in that retro mahogany and leather. Um, if you can't tell, I'm a little nasally. >> Speaker B: Yeah, no, you're nasally. No. >> Speaker A: Yeah, it's that big old schnaws, man. >> Speaker B: It's like that pug nose you got there. I should see you looking for truffles. Go get it, Kevin. Go get it.

>> Speaker A: Yeah, it's a frenchman in me, man. Uh, French, Irish. >> Speaker B: Love it. Yeah, we talked about that the other day, about your heritage and how we could be related. >> Speaker A: We probably are, man. >> Speaker B: We probably are, man. >> Speaker A: Family come from the same area. >> Speaker B: That's right. It's a small puddle. Kind of crazy man fluids. So, uh, you know.

Oh, yeah, we'll get there. Listen, I got a little, uh, coach, uh, in there. >> Speaker A: Little executive producer action. >> Speaker B: Yeah, you're telling me. Keep talking. So we're going to keep talking. Um, what about your ring gauge on this? What do you think about your girth? >> Speaker A: My girth? It's always so sad, man. >> Speaker B: That's right. >> Speaker A: I got to spool it up just to get it in. That's fine.

On the cigar. It's a good cigar. It's a good size. I, uh, prefer a corona size. >> Speaker B: See, I'm down. I'm the same, bro. Like, a petite lancero is my favorite, but nobody's making them. I mean, that's kind of a kind of one, but, yeah. My car executive producer thinks I'm just the biggest idiot for liking petite lanceros. >> Speaker A: There's nothing wrong with that, man. >> Speaker B: I know. He's all like, give me a. >> Speaker A: With your mimosa, you know?

>> Speaker B: Give me a corona petite corona. Or you like them Churchills. Yeah. So what would you rate this cigar from one to five if you had to? >> Speaker A: We're going one to five now. >> Speaker B: Yeah, we're updating our, uh, ranking here. Sips on the smokes with the time here. Instead of one to three, it's one to five. >> Speaker A: Wow. >> Speaker B: Yeah, we're branching out. All those letters are making way. Keep sending them in, folks, at Mike. Good old

boy. Mike. Sipsosandsmokes.com. >> Speaker A: You want a full integer, or can I give it to you in fractionals? >> Speaker B: Uh, let's hear it. Go ahead. >> Speaker A: I'll give it a 4.5. >> Speaker B: Okay. Yeah, m. I'm about there. Four or five. I think it's a good cigar. Now, can you guess a region from it or a country? >> Speaker A: I'm just not that good with that.

>> Speaker B: Yeah, me neither. I was hoping you'd wow me, make me look like an idiot, I can tell you. >> Speaker A: Sometimes I can look at the rapper and say, I think that's broadleaf, or, I think that's san Andres on m. This. I'm having a hard time. It might be a habano, but I would be dumb sounding if I said I knew what I was saying. I just don't know.

>> Speaker B: Well, let me look this up before I tell you what it is. And, uh, I know what it is, but just so I have all my information, right, it's a little toothy. >> Speaker A: So it might be a san Andres, but again, I'm about to sound real dumb, because you're going to tell me it's something totally different. >> Speaker B: It's all right. This is what we love to do to look dumb in the show here, folks. Uh, should I just go ahead and we'll talk about it there?

All right. So what you're smoking is a Tennessee waltz from crown heads. >> Speaker A: Hubert, good job. >> Speaker B: It's a five and a half by 52 robusto. Um, and this is probably one of the. This is a Tennessee exclusive cigar. >> Speaker A: Okay. >> Speaker B: You can only buy these in Tennessee. Uh, they were part of a four cigar line that John Huber did. And when I spoke to him about these, he said these all had significant relationships.

Each cigar had a significant relevance to his relationship with his wife, either where they're both from, where they met, and where they're married. Um, so there's four of them. One you can only get in Hawaii, which is uh, Paneloa, uh, especial. And it comes out once a year. The, uh, Tennessee waltz, which also, most of these come out once a year. Um, the Texas version is called the yellow rose. And man, I'm telling you, if you have not ate anything that day, don't smoke that cigar.

>> Speaker A: It's a good cigar. I smoke that. >> Speaker B: It is such a good cigar. I love them. And then the buckeye land, which I haven't been able to find any more of those lately. So folks, if you know where you can get them, go ahead and just send me some. I want some buckeyes. >> Speaker A: It's prickery. >> Speaker B: So let's look up here, which is, uh, binder filler wrappers. Uh, so your wrapper is a USA Connecticut broadleaf, your uh, binders,

nicaraguan. And your filler is nicaraguan. Um, doesn't give me anything other than what I would you have ever guessed that this is what you were smoking? >> Speaker A: Yeah, that's why we put bands on the cigars. >> Speaker B: Mhm. >> Speaker A: Because otherwise they're just brown sticks.

>> Speaker B: Just a brown stick, baby. But that's what I love about this man, is that I love to get guys on here and they'd be like, oh, this is like Jeremy from wildfire did our first one of these the other day. >> Speaker A: Okay. >> Speaker B: Or month ago. And he was like, I think this is my cigar. This is one that I did. And blah, blah, blah, and starts going off. I was like, jeremy, I love you, but I, uh, forget what it was. A tatuahe

Fausto. Yeah. And I'm like, I guarantee you've smoked very many of these cigars. And he was like, man, I've smoked so many of these cigars because he used to work in retail as well. I was like, yeah, well, you get to have another one on me and it's great. So I actually had another one to blind you with, but I went with this one because I was almost certain you hadn't had it because it's exclusive, so. And they just got them back in here at the abbey, which is where

we're broadcasting from today. Smokers Abbey in east Nashville. Shout, uh, out to them for hosting. Uh, if you guys get an opportunity, there's four locations. Uh, there's one in Austin, Texas, and the guys that run that shop are amazing. There's one in Memphis. Brad down there is awesome. Um, there's one in East Nashville, which is where we're at right now. And then there's one in Gallatin, Tennessee. And it's actually an old bank, so the bank vault is the humidor with the big steel door and

everything. That's pretty sweet. >> Speaker A: The smoker. Ah, abbey aesthetic is really cool. >> Speaker B: Yeah, it's just chill, man. So their whole vibe is to find rest for your soul. That goes back to, uh, the owner of Smokers Abbey is actually why I live in Nashville. So I actually moved here to be part of his church in 2010 when the flood happened. And, uh, it was, man, my life's

been so interesting since then. Um, wouldn't take it back for the world, but we just love doing what we're. Yeah, this. This is amazing. Um, I hope you're enjoying yourself. >> Speaker A: Oh, it's fantastic. And again, the smokers Abbey guys have been really fantastic to us, especially here in Nashville. They took a chance on us a couple of years ago and they've been selling our stuff. Um, yeah, we're very grateful to them for everything that they can do. Even the accommodation here.

>> Speaker B: Yeah, no, this is big because we were going to do this in my basement and then decided this might be a little cleaner. >> Speaker A: Such a good choice. >> Speaker B: Yeah, it is my basement. My dog starts barking and can't get him to shut up sometimes. Like, stop it. But he's a good boy. He's a good boy. That's right. But, yeah, man. So, uh, what are some things that we talked about? Alcohol a little bit. We

got a few minutes here. Other than your typical drinks, bourbon, you enjoy doing mixology stuff with your drinks, or do you just enjoy neat drinks? >> Speaker A: Most of the stuff I drink is neat. Um, but being from southern California, we have a lot of craft brew where I'm at, uh, between socal and norcal. >> Speaker B: Yeah. >> Speaker A: In fact, uh, one of my favorite, absolute favorite beers I can't find anymore. It's bubble stash by hop valley.

>> Speaker B: Oh, really? >> Speaker A: It's an IPA. It's very good. >> Speaker B: I don't think I've ever had that, uh. >> Speaker A: Oh, my goodness gracious. Little citrusy. It can drink a six pack in an evening, you feel, um, it's a great, it's a great beer. There's other craft beers that I've been drinking. As you know, I'm getting older and the weight comes on easier and goes off a

lot harder. And with all the road travel I've been doing, uh, shout out to the Holiday Inn because they got those ellipticals in that gym. Twenty four seven. I love that. >> Speaker B: Yeah. >> Speaker A: But it's just not the same. It's not the same as my road bike at home. >> Speaker B: The peloton. >> Speaker A: No, I've got a nice cannondale at the house. >> Speaker B: Oh, you ride on the, you know.

>> Speaker A: You think, um, driving around is dangerous. Get on a bicycle. Especially in southern California, they do not respect the law. >> Speaker B: They don't respect anything. >> Speaker A: Yeah, I've been sheared a couple of times, man. It's pretty gnarly. So, uh, a couple of years ago, my wife got me a, uh, GoPro, which I mount to the front. It's kind of like an insurance policy in case

something happens. And I had one guy get a little, uh, weird with me on a road called foothill, which there's not much shoulder at all, so you have to ride in lane. And, uh, he got a little OD and tried brake checking me, which is weird because I got disc brakes on a carbon fiber bike and I'm going. >> Speaker B: To stop just fine. >> Speaker A: I'm 200 pounds. I'm going to leave a skid mark. Anyways, um, I caught his

license plate in full four k. Sixty. I shot it over to VPD and they talked to him a little bit. There's not much they can do. It's not illegal to be a jerk on the road. >> Speaker B: Yeah, unfortunately. >> Speaker A: Um, but, yeah, between 18 wheelers and guys in trucks, they just don't know. You buzz past a guy doing 25 or 30 miles an hour on a bike and you're doing 60 or 65 in a truck, that vacuum wash will pull me right into the road,

which endangers everybody at that point. Yeah, it's kind of wild, but I do love it. >> Speaker B: I can just see with the whole spandex. Spandex with the padded suit, with the helmet that goes backwards and there's no. >> Speaker A: Stupid sexy flanders riffing it out there. >> Speaker B: Hadley Doodley. Hadley Doodley. >> Speaker A: I do do that. >> Speaker B: That's great. >> Speaker A: Um, yeah, I mean, when I first started riding,

I didn't do that. I wore board shorts and a t shirt. But, um, your times get a lot better when you get more aerodynamic. >> Speaker B: Oh, we're talking times now? >> Speaker A: Yeah. Well, it starts to become a little bit of an addiction. >> Speaker B: Okay, you're in it. >> Speaker A: Yeah. So you start looking at your numbers and you're like, well, I can pick up an extra minute on this circuit of 30 miles if I just wore clothes that were

a little bit tighter, a little aerodynamic. Yeah. So, um, my kid, God bless her, um, she got me a gadson flag jersey. Okay, so don't tread on me and big old yellow flag jersey flying out there. Some guys flip me off as they're going by. I guess those California liberals don't, uh, like it when I, uh, tread on them. Well, I don't even tread, man. I'm just promoting, uh, my second amendment right. >> Speaker B: Yeah.

>> Speaker A: And that's true. I have a nice arsenal at the house, and I also happen to wear spandex and ride a bike. >> Speaker B: Yeah, you keep it tucked in your spandex. >> Speaker A: I wanted to get an LCR for that reason. >> Speaker B: Yeah, you should. >> Speaker A: Just put it right in the thunderwear. Just right up front. >> Speaker B: Just be like, we got a problem, bro. >> Speaker A: Exactly. >> Speaker B: That's great.

>> Speaker A: But, uh, out where I'm at, it's kind of tough to get a CCW. >> Speaker B: Yeah, that's sad. But you can always move out here. >> Speaker A: That's true. We thought about it. >> Speaker B: You should. Yeah, we'd have a lot of fun. >> Speaker A: Can you imagine? >> Speaker B: I wouldn't ride bikes with you, but we'd have a lot of fun. >> Speaker A: I'd get you going. You'd be surprised.

>> Speaker B: It's addictive. You might. But anyway, as our old saying here is, all things in life are worth discussing. So we really like to keep going with that. Um, how are we doing on time, sir? Yeah, we're doing a little good on time. So a couple of minutes left before we break for this radio episode, but we'll keep going after that. So if you guys get a chance, um, if you like what you're listening to and you want to finish this episode up, we'll probably have some

more time, um, online. So you have to go online and grab that. Sorry for your radio listeners out there, but thank you so much for your support on the radio, because without you guys, we're nothing. And, uh, you guys support us wholeheartedly, and we definitely appreciate the love from that. But, uh, what's been your favorite thing in Nashville so far, or Mississippi? >> Speaker A: Well, I can tell you, um, the music in Nashville is absolutely incredible, and it is

pervasive. It's everywhere. Um, when I was here for just two days, I was down at the Holiday inn by Vanderbilt, and they have the commodore grill attached to that place. And I would go down to grab my commodores. >> Speaker B: The Vanderbilt's team, for those who don't know. >> Speaker A: Yeah. >> Speaker B: Sports ball. >> Speaker A: I think it sucks. >> Speaker B: I think that's cobalt's. What? >> Speaker A: And they do a live stage show a couple

hours every night. And, I mean, I guess that stage is littered with some pretty top end celebrities, man. >> Speaker B: Yeah. >> Speaker A: And, um, I believe it because the sound setup is pretty good. The sound stage, it's amazing. They got lighting, the whole thing. And you sit down, you order your beer, and you can watch a live performance. And they rotate them out every 30 minutes and they do it seven days a week. And it's pretty

incredible. Just the music in this town. And I love that because I love music. >> Speaker B: Yeah. The one thing we're not missing in Nashville is live music. It is everywhere. Every hotel, bar, everywhere that can have a stage has a stage. And even some places that shouldn't have a stage has stages. But that's pretty indicative of where we are. But we got some top job talent here,

man. And a lot of it's in house bands, actually, which is crazy because you get a lot of these old studio artists and they do house band stuff, and that's their bread and butter. Anyway, we'd like to thank Kevin Newman for coming out, um, and having a chats with us. Did you enjoy yourself? >> Speaker A: I appreciate you, man. I really do. And I always have a good time with you. >> Speaker B: Yeah. Anything you want to say to our listeners before we sign off on this one?

>> Speaker A: Just want to say thank you so much. See if you can find a psycho seven out there on the shelf. But definitely pick up some artista. >> Speaker B: Yeah. Well, thank you so much. Everything in life worth good is worth discussing. I'm horrible at this today. Thanks a lot, bronchitis. Anyway, thanks for listening. This is good old boy Barker telling you to keep smoking and hope you guys have a good evening.

Welcome back to the continuation of our chats episode with Kevin Newman from Artistic cigars. Uh, this is going to be the continuation on our online only release. So thanks, uh, for coming back. Thanks for coming back, Kevin. >> Speaker A: Thanks for helping having me, man. >> Speaker B: And we are actually joining the mic with good, uh, old boy Mike. >> Speaker A: Hey, everybody. >> Speaker B: He couldn't stay away. He just had so much to say today.

>> Speaker D: I really don't. >> Speaker B: Um. But, yeah, I told you about a little bit about the cigar that we're smoking. And, uh, tell me a little bit about your constructive criticism on this, or feedback, so to speak. How'd it burn? What was it like flavor wise? Yeah, tell me a little bit about it. >> Speaker A: The first 3rd was a little rough for me. May just be this one particular cigar, you know what I mean?

Um, but as I got into that second third, it started to open up. The burn started to even out a little bit, started to cone real nice. >> Speaker B: Yeah. >> Speaker A: Um, and beyond that, I started to get some cedar, some citrus, and now in the back third, I'm catching some chocolate, which is an actual pleasant surprise here. Yeah, I'm enjoying it. >> Speaker B: So these cigars, like I said, had been one of their staples for a long time in this,

um, can't. I've smoked so many of these cigars. Um, I absolutely love what Huber's doing. I absolutely love what crownheads is doing. I'm m a big crown head supporter. >> Speaker D: So, Kevin, when you know limited edition cigars, um, do you find that your creative process is energized or you walk into it and you say, this was a blend that I always wanted to come back to, but it just didn't fit with the rest of our product line either. Sourcing was compromised to be able to produce that

time and time again. It's like, I think I can make 100,000 of these cigars, but, um, that's it. And we'll run that for two years or whatever. Um, my question is, is your approach altered when you're going after kind of a limited edition style stick? >> Speaker A: So we don't do limited editions, and, um, that's been a hole in our portfolio for a long time. And part of that is because of this size of artista cigars.

We work with a lot of tobacco and we don't really find these one off type leafs very often because we buy a lot of tobacco out of whack or we grow the tobacco ourselves. So everything that we put into the pipeline up to this point has been production forever. But the conversation around the table lately has been there's been a push in the marketplace for limited Editions. There's a taste for it. What can we get our hands on now?

That push is primarily coming from me because I've been on the consumer side and then, of course, on the sales, retail and marketing and branding side for going on 15 years now. And limited editions are always really fun to play with. The problem with a limited edition cigar from, um, a manufacturer standpoint is if it takes off and it does really well, you're screwed. You really want to keep it going, that

unlimited cigar. Now, it's kind of weird because it's a bad business decision to go from limited to unlimited, but it's also a bad business decision to just cut it off completely. >> Speaker D: So, uh, is it something where I have a bunner and a filler that I've always wanted to work with, and you start with that end of the equation, or do you start with the wrapper and kind of work your way inside? Just kind of curious. What's your thought process?

>> Speaker A: Very good question. I work from the wrapper first. >> Speaker B: Okay. >> Speaker A: Yeah. Uh, there's a wrapper in particular that I really love that ram will roll his eyes at. He does. Every time I mention which wrapper. It's the bahia. >> Speaker B: Uh, okay. >> Speaker A: From m brazil. It's his dark chocolatey maduro wrapper, and

it is so good. And I used it one time on what turned out to be a limited edition cigar, um, for another company, and it was arguably the best wrapper that I had ever worked with. The burn was impeccable. The flavor was incredible, and it looked like a beauty queen. It needed a silk sash and a little crown. It needed a trailer and a small parade. It was incredible. Laser show. Yeah. >> Speaker B: Trans siberian orchestra. Every time you open the box, blah.

>> Speaker A: Ironically, we put it in the absolute worst looking box you can possibly think of. Actually made the wrapper look amazing. >> Speaker B: Yeah. >> Speaker A: Um, but that's how I start, because so much of the flavor does come from the wrapper, but also the draw towards that cigar people buy with their eyes. That's something my dad taught me. In the restaurant, people eat with their eyes. Well, in the cigar shop, people buy with their eyes.

>> Speaker B: Um, we talk about that, too. >> Speaker A: Yeah. Presentation is everything. >> Speaker B: It is everything. 50% of what I buy is something visually appealing. >> Speaker A: Yes, absolutely. If you think about who's buying cigars, it's mostly males. We're visual guys. Um, so that's how I start. What is this wrapper? What is it going to do for the rest of it? And then I like to work backwards. Ram, the president of artista cigars, he'll work

from the inside out. So we'll find some kind of blend that's kind of cool, and we'll break it down to its components. So our process at the factory is very simple. We'll take some base tobaccos, and we'll smoke them as puritos. These little pure, tiny, little cowboy style cigars. And we'll find the priming that works that we like, and then we'll pair that off with a really good binder. And that's kind of how we start to build it up.

>> Speaker B: Sure. >> Speaker A: Um, but I always have the wrapper in mind. The thing is it's like cooking. At some point, you have to find the right blend of all the ingredients that works. Uh, you may think in your mind that this recipe is going to come out real nice, but the wrapper doesn't work. >> Speaker B: Depends on how stoned I am. >> Speaker A: Yeah, no doubt. >> Speaker B: I'm like, that's going to be awesome. Then when you're like, uh, I need some salt.

>> Speaker A: Nowhere is that more indicative than the latest release for artista, which is coming in very soon. And I can't tell you, but it'll be an artista release. >> Speaker B: There you. Ah go. That's good. >> Speaker A: Um, but the thing is, we changed out the wrapper on that thing probably four times. >> Speaker B: Really? >> Speaker A: Because it just wasn't working. >> Speaker D: Wow.

>> Speaker B: So let me ask you. You say you have a process, and ram has his process, and you have your process. Have you guys ever switched processes with each other, been like, hey, look, I found a wrapper I want. You found a filler you want. Let me build a cigar from the filler, and you build a cigar from that wrapper. >> Speaker A: Yeah. >> Speaker B: You've done. >> Speaker A: Uh, their way. All things in the

industry, there's no standards. So sometimes if we're feeling freaky and we want to go in a different direction, I'll pair off with Kiko, which is our master blender, and I'll say, hey, this is what I want. Or I'll ask him, what have you been smoking lately that you've been making that I haven't even seen yet? Uh, and he'll bring me something that's magical, and then we can work off of that as a base. >> Speaker B: Sure. >> Speaker A: Ram's more of a purist. I mean, he grew up in the

factory. He's been doing it since he was three years. Know, he. He definitely has his fingers on the pulse of the factory, on the tobacco, what's coming in, because we have pilots like you wouldn't believe, like, so much tobacco. So he'll know this particular tobacco will be ready for production next year. So let's work with this tobacco.

>> Speaker B: Sure. >> Speaker A: Uh, so I always have to defer to him when it comes to that sort of stuff, because I'm not on that side of the business as much as he is on my side of the business, though, I'll see trends that are coming up, and I'll say, hey, let's try to find something that's in this vein, because people are really kind of gravitating towards this. >> Speaker D: Yeah, I don't get the whole, you know, thing that's in motion right now.

>> Speaker B: Better stop it. >> Speaker A: I think we're at the tail end of it. >> Speaker B: I love a good mexican San Andreas, though, man. It's got that flavor profile. >> Speaker A: It's interesting because San Andreas, to me, is very neutral as a wrapper. Um, it's really the binder that has to carry the weight for those blends, in my

opinion. Yeah, I mean, obviously there's some nuance to that, but it just doesn't have the flavor profile that I would like, necessarily, with all the blends. But ultimately, it's a very good wrapper when it's done right. And we use a lot of it. I mean, if you look at our portfolio, San Andres is at the top of the list for a lot of our top blends. >> Speaker B: Sure. >> Speaker A: But the binder and the filler blend really

carries it. Nowhere is that more indicative of what we do than with the buffalo ten. The buffalo ten, Maduro. It's got that San Andres on the outside, but the binder is Negrito. >> Speaker B: Uh-huh. >> Speaker A: Did I ever tell you about Negrito? >> Speaker B: No, keep talking. >> Speaker A: Oh, man. Negrito is an old wrapper they used to use in the dominican republic in the 1950s and just fell

out of fashion. They started bringing in some other, uh, tobaccos that were easier to work with. And when we were looking through some of the old recipe cards, we kept seeing this word over and over again for this particular type of tobacco. We finally went to an agronomist and asked him about it. The guy's got four teeth in his head, no hair. >> Speaker B: Love it. >> Speaker A: And he says, oh, negrito

lasamillas. And he gave us the seeds for it, but it took us years to kind of bring it back, to acclimatize it to the soil conditions and really get it back, because they hadn't used it since the 1970s, man. >> Speaker D: Uh, that was when DDT was, like, a really good herbicide. >> Speaker A: No mosquitoes, dog. >> Speaker B: No mosquitoes here, man. >> Speaker D: So your left eye fell out.

>> Speaker A: But it's good. It's good tobacco, but as an allure, that binder is very strong, and it's what gives buffalo ten a really good flavor. And then we mix it in with a product called t 13. T 13, uh, does sound like DDT, but it's not. T 13 is a hybrid of San Vicente and another tobacco. And that gives you a little bit of, uh, kind of apricot, like dried fruit on that blend.

>> Speaker B: Sure. >> Speaker A: So again, you're looking at the San Andres, which you would think would carry the weight, but it doesn't. The binder, the Negrito and the t 13 really help, uh, that blend sing. So that's where the masterful understanding of the tobacco, the process and the availability of the tobacco comes in. And that's not me, that's ram, and that's the team down there at artista that know that better than I do.

>> Speaker B: So you were talking earlier about how you love to cook. So, uh, what do you like to cook? >> Speaker A: What do you got? >> Speaker B: Yeah, I have a lot, uh, on my mind or just in general? >> Speaker A: No, I grew up in a restaurant and wasn't a fancy restaurant. My dad, uh, was a cook and a chef, and. Thank you, sir. We've got to cut a cigar here with a really cool knife. >> Speaker B: My budy Robert man makes those knives.

>> Speaker A: Yeah. If you don't know what you're doing, you're going to hurt yourself. >> Speaker B: That thing's sharp. >> Speaker A: Thank you. So you have that ladder. Thank you, sir. So what we learned, the restaurant business, it's a low margin business. It's a very romantic business. A lot of people want to get into it because they see, yeah, well, people just like the cigar

industry. It's the same kind of conversation. Someone says, huh, I want to open up a restaurant and say, you know how to get a small fortune in the restaurant business? Uh, start with a lot. >> Speaker D: Start with a lot more. >> Speaker A: Yeah. But I mean, for the restaurant business, very similar to the cigar business, we're not doing it for the money as much as we are doing it for the love and the relationships and all of the fun

that really comes out of it. And part of the fun for me is being in a kitchen and having just a few ingredients to make something spectacular or something that's different. Um, right now, I've been doing a lot of indian food cooking. >> Speaker B: Okay. >> Speaker A: Yeah. Which is a bit of a challenge, because so much of that is the process and the spice. >> Speaker B: Ah. >> Speaker A: It's not necessarily the protein or the vegetables.

>> Speaker D: So I know indian cuisine a little bit. So is there a particular regional, uh, indian that you really kind of gravitate towards? >> Speaker A: Um, so I couldn't give you exactly a region. >> Speaker B: The indian one. >> Speaker D: North, south. >> Speaker A: Yeah. Uh, I mean, it's just like american cooking. It's like, oh, I love american food. Yeah. Okay, so what region, what kind of american cooking you like? Barbecue. What kind of

barbecue you like? Tennessee barbecue. You like barbecue from? >> Speaker D: Well, maybe this is an easier question. So many, uh, people from India are vegetarians. Do you like inserting proteins, or do you want to stick with a lot of those traditional, um, indian dishes that don't feature a protein. >> Speaker A: Yeah. So I don't shy away from a vegetarian cuisine. It's just got to be palatable, it's got to be delicious. Um, and it's the spices that really do

that. So we'll make our own garam at the house. Okay. We roast the individual spices, and then we blend it up and make it fresh. >> Speaker B: Nice. >> Speaker D: Do you blend your own curries? >> Speaker A: We do, actually. Yeah. >> Speaker D: There we go. >> Speaker B: I need a good recipe. >> Speaker A: Yeah. >> Speaker D: So there's a really cool place that's pretty close to us right here called the spice house. >> Speaker A: Spice house, yeah.

>> Speaker D: Um, and, uh, it's kind of an interesting place. I call it sensory overload. It's kind of like walking through a candy store for a cook, because you walk around, and the thing that you wind up with is you walk out with five or six spices, that when you're in the store, you became enamored with it. And then you get home and you're like, oh, man. It's like I had something in mind to blend these three, but it didn't quite work out the

way that I thought. And so it's a very interesting creative process where you're kind of looking at the same base ingredients, much like the conversation you had about a cigar, where it's like, I'm looking at this one component, and I'm really enthralled with it. And I think, uh, a lot of times, many cooks, and I'm guilty of this, is that I get really enamored with one aspect of that dish, and I forget that I'm really trying to create something that's harmonious around it.

Um, the first time I worked with, uh, harisa was very much that way, where I really became enamored with one particular harissa. And I didn't realize there's, like, 45, uh, globally. And all of a sudden, when I was actually consuming that dish, I was like, this did not come together. The harissa is there, but the rest of it just blows.

So, you know, I think that some of the indian dishes that I've gone after, I think that that's the way that I would probably describe the vast majority of them, is it was, like 60% there. When it all comes together, until you're making that dish, like, 2030, 40 times, do you really get around to like, okay, I'm off the sheet. I'm not following a recipe anymore. I'm actually cooking and tasting and trying to fill out that remaining 40% that I keep on missing the mark on.

>> Speaker A: And doing it over and over again is so incredibly important. >> Speaker D: Yeah. >> Speaker A: Um, we'll start with a base recipe, and I'm a little bit methodical with my cooking. I'll change one thing every time I make it. And we finally get to that two or three dozen mark where we've made it several times, and we go, okay, this is the process. And we change the recipe card for

ourselves. This is how you do it. And it's not just the ingredients, it's also the process, how long things take, the tools you use. Um, the game changer for us was getting a whole new set of cast iron, uh, dutch ovens. >> Speaker B: Cast iron is the way to go, baby. >> Speaker A: And it just maintains the heat and keeps that consistency over time. >> Speaker B: But then you got to be careful with the cast iron because it'll continue

to cook once you take it off. So you got to know that spot that you pull it off and just let the cast iron do what it does. >> Speaker D: So I had an interesting southern moment, um, happen, actually, just this week. We had a relative that passed away. And sure enough, of all the things that we talked, who's walking away with a cast iron skillet? Because these things

had been seasoned with, huh. So many different animal fats that it's like, this one has a certain flavor profile, and this one has a certain flavor profile. This one you make cornbread in, but you don't ever fry anything in it. And it was interesting. Of all the things that the family was generating towards of stuff that they really wanted, it was the cast iron skillets that they were talking about. And that's just such a southern thing, I think. Certainly, as a cook, you're

like, absolutely, man. It, uh, makes a lot of sense. There's no way I'm going to replicate that dish unless I have that know cast iron pan. >> Speaker A: Yeah, I mean, we put the southern. In southern California in my household. So, uh, we've got cast iron pans specifically. Like, you're saying. We have one for the sweet stuff. It never touches anything else besides apple pie, apple brown Betty, blueberry cobbler.

Um, but then we also have the other ones. You have the frying cast iron, and then we have the porcelain covered cast iron. And that's for our italian, uh, dishes or, like, say, a buttered Chicken. It's got the, uh, acidic profile from the tomatoes that you really shouldn't use in enameled cast iron. >> Speaker B: It's really hard because I don't have an enameled cast iron yet. That's my next purchase is an enameled cast iron Dutch oven in a pan.

>> Speaker D: Crustetes are awesome. Uh, but I've actually returned more of. >> Speaker A: Those than I've kept. I've got a lodge, man. >> Speaker B: I got lodges too, man. And then I have an actual old cast iron brand. Cast iron. >> Speaker A: Oh really? >> Speaker B: Yeah. This thing's like 18 inches. It's dope and I cook everything in it. But my wife's five two, tiny woman and she has a hard time lifting them so she hates using

them. So if it's on the stove, she'll use it for whatever. And so I'm like, why are you putting tomato paste in that? >> Speaker D: What's up Kevin? Are you a coffee guy? >> Speaker A: I love coffee. >> Speaker D: So I'm curious, uh, certainly being in the dr. I've got to believe that there are certain coffee varieties that you really enjoy there locally. Uh, do any of your uh, tobacco farms, do they have coffee trees on some of those that you are sourcing from as well?

>> Speaker A: Not that I'm aware of. Um, but I can tell you this, the best cup of coffee I ever had was in Okatal in Nicaragua. That's just a few miles from the border, uh, between Nicaragua and Honduras. >> Speaker D: You know the elevation. >> Speaker A: Yeah, it was pretty high. Yeah, it's about as high as it can get out there. Um, but the coffee came from the mountains that are

above that spot in okotao. Yeah. And the production manager actually was growing those beans and he roasted it himself. And when we came into the factory, um, he said, hey, please sit down. Would you like some coffee? And I was thinking, okay, yeah, sure, not a problem. And oh my gosh, this was the best coffee I've ever had. I mean, I would go back to Okatala just for that cup of coffee.

>> Speaker D: Well, if I ever had to give up a product idea, that would be it, is that there was a particular farm in Costa Rica one time that uh, the local restaurant actually um, sourced everything from this one farm. And so they had livestocks, uh, including uh, pigs and I think they had some cows that were on that farm as well. But uh, they grew, uh, tobacco on that same land. And um, then up on the hills that were surrounding the land, they actually had

several coffee farms. And all of this was sourced

down into one restaurant. And so I call it basically the terroir experience, um, where you would be able, a lot of times you don't really appreciate the full complexity of how farmers work a particular piece of land until you see that they're using everything from the valley to the high point on that piece of land and really taking in basically what sunshine and water is going to give up in the land that's in soil, uh, is going to give up in terms of

what would be a sustainable crop for those areas. And I really love that

concept, but it was a very localized thing. Uh, but I always thought that would be a really cool product that you had like a whole product line to bring the terroir experience to somebody across the board and say, if you really want to understand, in your case, this farm in Dr. We've looked at the whole way they've used that piece of land, and we want to bring that experience to the consumer of is, um, you just don't get one thing from that plot of land in

Dr. You don't get just the tobacco. We want to bring everything. And I thought that was just a really cool idea. Nobody's pulled it off because m how do you coordinate all that? I do cigars, Mike. I don't do pigs. >> Speaker A: Well, I mean, to your point, the family, the Rodriguez family, they do have pig farms that are not necessarily on the same plot of land, but

close. Because when you buy land, as it's been explained to me, when you buy land for tobacco farming, you buy a plot of land, but only a strip of that may be suitable for growing tobacco, especially the tobacco that you're growing. So the rest of it is yours, but it's not usable for the tobacco. So they have pig farms. And, uh, Mike and I were talking about this. But what we'll do is we'll have guys come down, media guys come down to see what we.

>> Speaker B: Yeah. >> Speaker A: And one of the little treats we have is one of our locally, uh, farmed pigs will roast it in the traditional Dr. Style. And that's a real treat. >> Speaker D: You smoke in the, uh, fire barn? >> Speaker A: Yeah. There you go. >> Speaker D: Yeah, that's what I'm talking about. >> Speaker A: That's beautiful. >> Speaker B: So we're going down, Mike. Don't worry.

>> Speaker D: Well, uh, that was kind of the flavor profile that I grew up with, uh, with a lot of the pork products, is that we had, uh, a lot of tobacco farms and in very, uh, close proximity. And the local, uh, barbecue establishments, they actually smoked in the fire barns a lot of times. Um, and they would have the country hams hanging in the same barn. And so that fire barn was like the ultimate flavor profile because you've got all of these things working in there at the same time.

>> Speaker B: I wonder if anyone ever smokes meat while they smoke tobacco. >> Speaker D: I, uh, don't think that would probably work out really well because the smoke profile is different. Uh, but yeah, you would drop hickory wood uh, on the base of a. >> Speaker B: Lot of cigar that you like, that smells like bacon. >> Speaker A: Yeah. >> Speaker B: M come on, now. >> Speaker A: I think you should do that, Mike. >> Speaker B: Yeah, I'd love to.

>> Speaker D: Um, I interrupted a little bit of the conversation about cooking, um, as well. Is there anything Zurich cuisine? You're like, I'm never coming back to that. So you made 40 dishes in indian cuisine. Do you ever find that's like, okay, I'm done with this? >> Speaker A: Well, I'm stubborn. That's part of the problem I have. Yes. Uh, no. Um, if we have a struggle with a thing, I'll shelf it, and then I'll either change it up and continue down that line with maybe

indian cuisine, or we'll just change it up completely. I mean, the kids do get tired. They get tired of the food I keep serving them. That's not so good. But I'll ask them. >> Speaker B: You will eat every bite of that. >> Speaker A: No, I say, if it's not good, don't eat it, but let me know. And that comes directly from, uh, that. >> Speaker D: Is a diehard rule in my house. If it sucks, you better say it sucks.

>> Speaker A: I'll make it again, because otherwise, I'll make it. And my kids have become pretty good critics. Uh, my youngest, she'll tell me it's mid. And I'm like, what's a mid? >> Speaker D: This process is something that I can absolutely relate to. Um, I do it with a lot of things. I think probably the one that catches a lot of people off guard is cocktails. Um, uh, I can't begin to tell you how many cocktails I've made where it's like,

okay, trust me. So, uh, several years ago, I don't know, probably 15 years ago, it was about making the perfect cosmo. I mean, of all the things you could possibly master. Um, I know you say that now, but at the time, cosmos were all the rage. >> Speaker A: Uh. >> Speaker D: I probably went through at least a good 35 recipes to find exactly what vodka to use, what cranberry used. >> Speaker B: I say it was the 80s, but. >> Speaker D: The type of sugars.

>> Speaker B: This was actually two weeks ago. >> Speaker D: No, I have not. We just have to in a long time. >> Speaker B: Let's just get some frame of reference there. >> Speaker D: But I've done that with other things, with old fashions or, uh, I absolutely will tell you, I make the very best mai tai on the free planet. >> Speaker A: Might take you up on that. Yeah. >> Speaker D: Uh, listen. >> Speaker B: Mike makes a pretty damn good my tie.

Yeah, Mike makes a pretty damn good my tie. >> Speaker D: I like. Uh, uh, I will take that for sure. >> Speaker B: I appreciate finally admitted so much that I've asked for the recipe, but he hasn't given it to me. >> Speaker D: There's, uh, a few secret ingredients? No, I've given the recipe up to a couple of, uh, cool bartenders. >> Speaker A: Over time. >> Speaker B: I guess I'm not good enough then. >> Speaker D: Yeah, you'll work your way up to that.

Uh, so you have anything else that's in that trial and error mode right now? You're like, I'm on iteration number ten. I got, like, 20 more to go. I'm not quite there. >> Speaker A: Well, recently we've been making a lot of pork ragu, which is a very simple dish. Most of the stuff we make is, like, full. >> Speaker D: Is that like crab simple dishes or know, simple know, you can screw up a great pilsner.

>> Speaker A: Yeah, for sure. For me, the hardest part has been finding the right tomatoes. I mean, you can go and buy California. >> Speaker B: Uh, right. >> Speaker A: Yeah. >> Speaker B: A lot of tomatoes grow out. >> Speaker A: Yeah, they're great on hamburgers, but not so good in an italian dish. So, uh, we've been buying a lot of San Marzano. But even within the San Marzano line, there's a lot of different

variation. And some will give you, like, a citrusy flavor, uh, profile, and some will give you a deep, rich profile. And just trying to find that consistency is tough. And you can try to grow a San Marzano seed in your garden, but it's not going to come out as San Marzano. It's going to come out as like, a hybrid. And that's been tough. There's been a few where we've made it, and the kids, like, make it exactly like this every single time. And the six of us will take down a seven pound pork

shoulder, uh, in a night. And then there's other times when it's just not so good. Also, the wine makes a huge difference. Okay. >> Speaker B: Because it takes a, like a cooking base wine. >> Speaker A: Yeah. Because you put in about a half a bottle of wine with this recipe. >> Speaker D: Easy marsala. >> Speaker A: Uh, well, we've been using an old vine ziff and, uh. Okay, that really similar taste profile. Yeah. That makes a big difference. We don't

use cooking wine like cooking wine. If it's good enough to drink, it's good enough to cook with. Yeah. That's how we do it. We don't have a separation there. >> Speaker D: Yeah. Um, so I have that same rule with a lot of things that, um, odly enough cookie dough is a thing that out of my mind this week that, um, had a, um, friend that called me out of the blue, and they were like, man, this cookie is not turning out right. And I said, okay, well, let's walk through it for a

second. And I said, uh, okay, well, after you've combined everything, have you tasted the cookie dough? >> Speaker A: And he's like, why would I do that? >> Speaker D: And I go, that's rule number one. >> Speaker A: If the cookie dough doesn't taste good. >> Speaker D: The cookies are not going to taste good. And he's like, really? You eat the raw cookie dough? And, uh, I'm like, absolutely. Uh, I can't even tell you

how many batches I've thrown out of cookie dough. I'm like, that's not right. I am not going to bake these, uh, up. Wine is much the same way. It's like, look, if the base ingredients don't taste good, it's not like you're going to work your way up to making elevating it the way that you want. >> Speaker A: Correct, correct. I mean, for us, again, it's getting the base quality ingredients, just those raw ingredients, that makes all the difference.

We've had to go again. Being in California, we're very fortunate. So I, uh, can get farm grown stuff. And that's nice. That makes a big difference. >> Speaker D: So I have a funny, uh, story, um, that, uh, I always love to tell the story. I'm not going to tell you which relative. I'm not going to embarrass her, but we went to a southern restaurant, and, uh, uh, she's from California. And so, um, we went to this restaurant, and she is just intensely staring,

uh, at the menu forever and ever. And this is a traditional southern restaurant. Everything there comes from the pig. And so she's just like ten minutes going by, she's staring at. Finally leaned over and I said, look, everything on this menu is going to kill you, okay? I said, if we could possibly figure out a way to fry lettuce, we would do it. She's like, okay. So, uh, the waitress came

around. She said, well, um, I'm almost there, but, um, I was wondering if you could tell me what kind of lettuce that you have on this salad. She was like, well, it's green. And I'm like, well, this is a typical California conversation because you get to work with 40 different varieties of lettuce. Southern restaurant. It's like, dude, seriously, whatever came off. >> Speaker A: The Cisco truck, that's what you're getting today.

>> Speaker B: Uh, it's all iceberg. It's cut up differently. >> Speaker D: And I said, if you want it fried, you could ask them to go for it. But I think that's really great. That certainly you're taking in, uh, the ability of working with local ingredients and,

uh, traveling all over the world. That's the one thing I've told everybody is a big difference is when you are cooking with fresh, local ingredients, the flavor intensity as well as the quality is going to go up exponentially. And if you are working with ingredients that have been shipped, stored, shipped, again, packaged, repackaged, I'm sorry, but you're just not going to have the same ingredients to work with. And so I think it's great.

>> Speaker A: You work with a lot of local stuff. Yeah, I mean, it's really interesting traveling because, again, as a guy who loves to cook and we have access to such great ingredients, I love to go into the local and find out what's going on in different markets. Being in the south, it's like bread it and deep fry it. What kind of oil are you using? Lard. And that's cool. I'm definitely going to get that flavor profile of the south this

way. Um, but what's interesting is when I go into a different place is to find something that is non endemic and try that. So I went to a Thai food restaurant in Mississippi. Completely, completely off. Now I was the only person in the restaurant on a Saturday night. >> Speaker B: Love it. >> Speaker A: Which was odd because I figured the place was going to be, it's well appointed, beautiful, nice place, but maybe there's not a taste for Thai in

Mississippi. I don't know. But the food was very good. I have to tell you, the basil rice was off the hook. >> Speaker B: Really? Yeah. >> Speaker A: Uh, and, uh, we do this, ram and I, this is kind of our thing. So in Dusseldorf, of all places, in Germany. Germany, um, there's a culture. There's a place called little Tokyo out that way, and it is the best ramen I've ever had in this little place. >> Speaker B: Really? >> Speaker A: Yeah. Uh, throw down.

>> Speaker D: We got ramen. >> Speaker A: You're going to be hard pressed to. >> Speaker B: Compete complex here, right? >> Speaker A: Yeah. >> Speaker D: There's 1210, Jack. That's right. >> Speaker B: Let's do it. >> Speaker D: I'm serious. >> Speaker B: Tacos right here, too. >> Speaker D: Yeah. Some of the base, uh, stock that these ramen places, they'll take four or five days just to make the base.

Uh, and there's some guys, uh, at, uh, black dynasty, um, I think that they, uh, research, like, ten times the amount of time, actually, to make the dish. I mean, I've sat there and looked at some of their cooking notebooks and the notes that they're taking and stuff, and I'm like, you are going to cook eventually, right? You can't research it forever. Uh, but they're like, well, we're going to layer number 37 of the flavor profile we're really going for. I'm like, okay, great, just make it.

>> Speaker B: That's why a simple bowl of ramen is like $30. >> Speaker A: Yeah, no, for sure. >> Speaker B: You're like, come on, man, this is just ramen. I can make this at home. And then you eat it. You're like, oh, man, this is. Maybe I'm not eating this at home. >> Speaker D: This is a whole new level. >> Speaker B: The over medium eggs is what does it for me. Uh, squishy in the middle, the gel, so good. Let's do it. So how do you find that that translates

your love for cooking? You touched on it a little bit earlier about how it translates to you making cigars. But let's go in a little deeper with that. How does that feng shui work with you in that you find a good base, but how long does it take you to find that good base to build on? You say you start from the wrapper in, right? >> Speaker A: That's how I like to do it. >> Speaker B: So your wrappers are going to be like your spices, your character, or your

overall flavor. Right. So how do you translate those to your inner workings? >> Speaker A: Well, I mean, you said it, a lot of it starts with the good quality ingredients and knowing you can get a good supply of that exact same product year in and year out. And that's the toughest part. No doubt. There's a lot of manufacturers, very good manufacturers, who spend a lot of time ensuring that that sourcing is going to be consistent.

>> Speaker B: Sure. >> Speaker A: Cigars is very unlike, say, wine, where in wine culture, you can have a vintage, uh, say your 2013 is different from your 2014, and everybody expects it. It's the same type of situation with tobacco. I mean, it's exposed to the elements. There's a lot more water, a lot less, a lot more sun, or a lot less. But the

expectation of the consumer is completely different. They expect that cigar that they smoked in 2013 to smoke exactly the same in 2023 32 and all that thing. So the hardest part is, of course, getting that source component, making sure that it's consistent, and things do change over time. >> Speaker D: They do, yeah. That's one thing that I, uh, know. I don't understand why everybody. >> Speaker B: Sticks, uh.

>> Speaker D: With the product line elements that you have, and yet they're a slave to basically the weather and agricultural product. Why don't you have vintage elements for cigars? I've got to believe there is a cigar manufacturer that just gives that up and says, listen, we make these cigars in one season and this is the best stuff we have for that season. And no, you're not going to be able to smoke that ten years from now.

>> Speaker B: See, I think that's where a lot of people, a lot of manufacturers are relying on their Le programs, on their limited edition programs. But I honestly think that if they would just say that this is a staple for this year instead of uh, because everyone comes out with an Le and slaps another few extra dollars on there, when it could just be, this is a great cigar, I don't mind paying more for a cigar. You don't have to slap an

Le on it. You can just say, hey, this was from this season of growing. These are the leafs that we have and once these are gone, these are gone. So we want you to enjoy those as a consumer. And I think that if more cigar manufacturers would approach it that way, that their followings would be a little more heightened. In a sense that, man, dude, they only made 1000 boxes of this and this is their staple for the year. And next year that cigar is not even going to be in existence.

It doesn't have to be an Le for it to be that, you know what I mean? And I think that throwing an Le label on something just kind of. It doesn't necessarily diminish the product, but it puts you in a predicament to where now you're having to cater to the les that you may or may not be producing. You know what I mean? You pigeonholed yourself, so to speak. And maybe I'm wrong in my way of thinking about that. And can you expand on that? What are your thoughts on that?

>> Speaker A: No, I wouldn't say you're wrong at all. Um, so much of what we do in the cigar business is intuitive. It's driven by folks in the manufacturing space who maybe are not as connected to the consumer as they maybe should be. Um, some of it's pencil and paper. We have to actually look at things and make sure the numbers make sense. And a lot of it, again, is driven by the consumer and what they're actually pulling off the

shelf. It's really hard to take a new product from an idea to actually selling. It takes time, minimum time for most manufacturers, at least the ones that I've worked with in the past six to eight months. So I mean, that's a lot of capital investment, resource investment, time investment that you could be spending on something else just to drop a cigar for twelve months. >> Speaker B: Yeah, but do you seem like it's more worth that to sit on.

>> Speaker A: Uh. >> Speaker B: What I would call a rick, I don't know what you guys call them, a, uh, pallet full of tobacco. Is it easier to just let that tobacco age and then find a different product for it? Or is it better to just say, this is what we have and make a cigar with it? >> Speaker A: Well, I think there's been manufacturers who have done that and they found some success with that, no doubt. But your best success are the ones that keep selling year in and year

out. And if you can get a base, and there are manufacturers that do that, they have a base of product that it's available forever. It's the same product. And then you just launch your les for us again. We are the largest tobacco leaf grower, artista is, and we just have the same tobacco all the time. And the consistency is our focus. Sure. Not finding this, uh, one off, one of, one 10th percent of tobacco leaf that we can put into 50,000 cigars and launch that. It's

very expensive to do all that, like I said. So our focus is making a consistent product that's available widely and that people can enjoy. There is definitely a market for that limited edition. Um, on the consumer side, I don't think we're big enough to be able to start commanding high prices for limited edition, but you never know. Um, by the time this podcast comes out, maybe we'll have something.

>> Speaker D: Well, I'm sitting here thinking through the nature of the question, and I'm thinking a lot of the futures contracts that you have are something that actually kind of impedes a lot of that. Take the crop that you think is exceptional and then create something around that. Because a lot of times you have to sign like five and ten year future contracts for, uh, sourcing a lot of the things that you work with, I'm guessing. I think that's a typical set up that I recall.

>> Speaker A: I mean, tobacco is a commodity and it's a business as well. Um, now that doesn't mean that we don't find crops that are just spectacular or particular, um, varietal just doing really well that year in the p loan impermentation. And we go, okay, we're going to set this aside and let's see how this does. And that's essentially what happened with the t 13 that's in the buffalo ten, Maduro. Um, we had that tobacco and it was just performing super well. We never

anticipated buffalo ten to take off like it did. I mean, we've crested a million cigars in just under four years on that. >> Speaker B: It's a great cigar. If you haven't tried it, folks, try it. >> Speaker A: That value line cigar, um, the price. >> Speaker B: Point on it is crazy. It's like eight to $10 or something. >> Speaker A: Yeah, I mean it really depends on what tax jurisdiction you're in. But um, the MSRP on that is $5.85.

>> Speaker D: Yeah, well I saw somebody actually thread this needle recently in a completely different industry and I thought it was ah, very interesting how they went about doing it. Um, and it's somebody that we actually hosted on a chat's episode. Mark Rayner from um, he is now with Waterford Irish, uh, whiskey mark in um, the scotch world for a long time. He was a master distiller at uh, Bunahaman and recently moved uh, to create this line of

irish whiskey. I think probably everybody had the first thought, which is why are you moving back in time, man? Because irish whiskey is the vast majority of is blended and doesn't really hold as much character. Um, there are certainly some irish whiskeys where that is the case. So it's interesting. The way that he actually approached this is that he has one product line, which is the Waterford irish

whiskey. But part of what he does is he actually has traceability components all the way back to the barley that he keeps track of that single malt and which farm it came from and what year it was harvested from. And then he loads all that in a transparent way directly on the bottle so that you know, that that particular taste profile for that irish whiskey, which farm it came from and what crop it came from.

So he's kind of brought this element of vintage component into a product that you would think much the same way that you're describing you want to do with cigars, which is, I want to create the same thing all the time. I want to be very consistent. And he's actually kind of flipped the whole thing on its head and going chasing this thing that we're talking about, which is I want to produce the very best irish whiskey with whatever that barley is.

Um, not to say that I want to create a signature taste profile for Waterford. I want to let the consumer guide, ah, and direct and choose much like you do with wine. So I thought that was very interesting how he solved that from a marketing, um, um, um. Because that was part of what we were like. So what taste profile are you going after with? He's like, I'm not. I'm actually just giving up whatever the barley is going to bring to that taste profile itself. That was really interesting.

>> Speaker B: That's cool. >> Speaker A: Yeah. >> Speaker B: So I got another question I like to ask people. >> Speaker D: Uh oh, music. >> Speaker A: Yeah. >> Speaker B: Ah, your top five albums. Desert island, baby. >> Speaker A: Desert island situation. >> Speaker B: Five albums. >> Speaker A: So, rolling into town today. Um, I was rocking out to AC DC. Greatest hits. >> Speaker B: Okay.

>> Speaker A: Yeah. But I really like the back in black. >> Speaker B: It's a good album. >> Speaker A: Yeah. >> Speaker B: I grew up on that album. >> Speaker A: It's literally, uh, named my dog Angus. >> Speaker B: There you go. >> Speaker A: Because he's a black. >> Speaker B: Yeah. >> Speaker A: Yeah. Um, that's high school for me, for the most part. I wore that tape out twice. That's how old I am.

>> Speaker B: Nice, Michael. Nice. Grandpa over there. >> Speaker A: That Nissan sentra, man, that tape head is pretty good. Um, for me, a lot of it is going to come down to Led Zeppelin. Houses of the holy. >> Speaker B: Oh, man, great. Uh, know, most people start talking, know dark side and whatnot. Uh, of the moon. And, uh, there's a couple of bands. So there's a reggae band, and then there's a metal band that both cover the entire album of dark

side of the moon. One's called dub side of the moon, and the other one's called, um, like, death side of the moon or something. I can't remember. But the reggae album is just so. I don't even like reggae. But, man, that dub side of the moon is awesome. >> Speaker A: Well, talking about covers in Led Zeppelin, another album would be in comium. >> Speaker B: Okay. >> Speaker A: Which, I don't know if you all heard that. No, that is 90s bands

covering Led Zeppelin songs, okay? Including three non blondes. Yeah, man, I think I've heard hootie and the blowfish. I mean, it's pretty spectacular. And it's a time machine now, looking back 30 years. Sure believe that. 30 years. >> Speaker B: Hootie blew them fish. >> Speaker A: Man, I'm glad I never watched that video. >> Speaker B: Uh-huh. >> Speaker A: Um, but, yeah, incomium is going to probably be on that list.

>> Speaker D: All right, I got to bring this up. I got to listen. How do you spell inconium? >> Speaker A: An incomium. >> Speaker D: M-M-I-M-M. >> Speaker A: It's encommium. >> Speaker D: Yeah, here we are. And it's a tribute to Led Zeppelin. >> Speaker A: Yeah. >> Speaker D: All right, let's see here. If I can, uh, play some of this. >> Speaker B: Uh, don't get us in trouble with the, uh, copyright.

>> Speaker D: We can do this, uh, the right way. >> Speaker A: We're 10 seconds. >> Speaker D: This is our commentary about this. Um, that's all it is. Let's see. I see Beth Hart. Um, from Hart. No, uh, I don't see, uh, inconium yet. You guys keep talking, I'll find it. >> Speaker B: All right, there's three. >> Speaker A: That's three. I, uh, hate getting pigeonholed on this type of stuff because my tastes in music change all over the place, bro. It's so wild.

>> Speaker B: Um, I go from EDM to metal to classical. >> Speaker A: Yeah, I mean, I'm all over. I was real hot on, uh, Oliver Anthony for a minute, you know what I mean? I still am jelly roll, too. I heard him on the Jre and. >> Speaker D: I was like, all right. >> Speaker A: I stopped in the middle of the thing and I just started listening. I listened to his whole album, his latest drop. >> Speaker B: Nice.

>> Speaker A: And I mean, one, I really respect what he's doing. Um, I don't know, that would be a desert island one, but man, it sure does sing to the soul, man. >> Speaker B: Yeah, that's his country album, right? >> Speaker A: That's his country album, dog. Like, it's good. It's so good. >> Speaker B: He's local here in Nashville. >> Speaker A: Yeah, that's what he was, um, like some of the

old Johnny cash stuff. Because out where I'm at, uh, he actually had his house out there in Casita Springs. >> Speaker B: Yeah. >> Speaker A: So I'm in Ventura. So like right up like 12 miles from my house is his old place. >> Speaker B: Oh, nice. >> Speaker A: Um, and my grandfather introduced me to Johnny Cash when I was like five or six. And he's like, this is

real music. And he wasn't wrong. At every kind of phase of my life, Johnny Cash just sings to me in a different way. >> Speaker D: All right, so I have inconium's, uh, top songs. Name anything in their top ten. >> Speaker B: I always start with breathe. >> Speaker D: Breathe. That's not on here. >> Speaker A: Are you sure you're looking up the album? >> Speaker D: Uh, those are the songs. So it has the day life came, like, uh, the dawn expression of praise.

M. Uh, let's see, their top song is the day love came. You want to hear it? >> Speaker B: Uh, that sounds like that's a band. >> Speaker A: Yeah. You're going to want to look up ancomium, which is that tribute to Led Zeppelin. Yeah, look for Tangerine. >> Speaker D: All right, Tangerine. All right, I'll keep looking. >> Speaker A: All right, you guys keep talking. >> Speaker B: So you got two more? >> Speaker A: Mhm. Mhm.

Talking about phases of life. Music really is kind of like a chapter book in my life, you know what I mean? I go through all these different phases. Um, when I was younger, when I was in grad school, man, the black keys started. Yeah, like some of that stuff. >> Speaker B: Okay. Yeah, some older black keys. I can dig that. >> Speaker A: Yeah. And the white stripes as well. There's certain things, again I couldn't tell you. National specific album, you know what I mean?

But give me an artist. >> Speaker D: What white stripes is your favorite other. >> Speaker A: Than seven nation army. >> Speaker B: Oh, yeah, of course. >> Speaker A: The NFL song. >> Speaker B: There it is. There's a, uh, norwegian, um, um. Or they might be danish, but they're, uh, like a viking band that does this song. And it's viking metal. And it's pretty good, too. I can't remember the name of that band. I'll have to look it up.

>> Speaker A: So we were doing some work at the house a couple of years ago and our contractor's from Latvia and he was listening to latvian death metal. >> Speaker B: Yeah. >> Speaker A: And the only death metal I've ever heard that has an accordion in it. >> Speaker B: Oh, dude, that's great. >> Speaker A: Awesome. >> Speaker D: Wait a second. I mean, how does that go at the bar? So I'm in a metal band and, uh, I'm the accordion player.

>> Speaker A: I mean, it's a lot like Jethro toll, man. I mean, they busted out that flute. >> Speaker D: Are you saying you are the chick magnet or you are aspiring to be the chick magnet? At that point? >> Speaker B: There's actually a norwegian metal band. Just the guy's name is Isan, right. And he has, um, a bunch of studio musicians along with him. But one of his albums, he's got a song called Heaven's Black Sea that has, uh, a saxophone solo in it.

>> Speaker D: Really? >> Speaker B: So good, so good. >> Speaker A: So unexpected. >> Speaker B: Heaven, black sea Heaven's black sea from Isan. >> Speaker D: All right, ihsan. All right, let's see if I can find this. Heaven's black sea. >> Speaker B: Here we go. >> Speaker A: Just a little bit of this. >> Speaker B: So good. So the drummer from Nargo

Foster is the drummer in it. He goes, I don't know how he does it, but he starts going from triple time to halftime. Just, dude, this drummer is so good. >> Speaker D: I think you can give Neil Perta a run for his money. Yeah, it sounds like he has, like, 4ft going. Needs more accordion.

>> Speaker B: Yeah, right. But when you get down into the three quarters of that song, um, he hits that saxophone solo, man, and the saxophone solo trails off the end of this song and goes, starts the next song. And so the whole next song is just, like, flowing with it. It's so cool. It's so cool. >> Speaker A: When I was in high school, I really dug Metallica. Uh, yeah, right up until they got those friends haircuts. >> Speaker B: Yeah, right, the black album.

>> Speaker A: Yeah. So ride the lightning, master of puppets. >> Speaker B: Kill them all. >> Speaker A: Kill them all, man. >> Speaker B: See, I was a big when I learned to play guitar, so I played metal for 13 years. And when I started playing music, AC DC, Metallica, were all the people that I learned to play. And then as soon as the black album hit, I was just like, yeah, I'm out of that. The black album was good, but it just becomes so overplayed and

overplayed. And then I think after that, then the next best album they had was like, that s and m when they did the, uh. Dude, I love that s and m album. It's so good. Yeah. >> Speaker D: I think that's a song that I would probably be listening to. I'd have to be doing something at the same time. >> Speaker B: I couldn't ever see you putting Metallica on in your mercedes with the windows down.

>> Speaker D: Um, it has happened, I would say sparingly, usually after he gets off the. >> Speaker B: Phone with me and he's angry. >> Speaker D: I don't say that more than three times a week. >> Speaker B: That's right. I already told him once. >> Speaker D: No. >> Speaker B: That'S great. >> Speaker D: Uh, do you keep, like a playlist of all these favorites or you just listen to four albums that are all from inconium in comium? I'm sorry.

>> Speaker A: That's all right. >> Speaker D: Yeah, it's probably right. >> Speaker B: English is hard in the south. >> Speaker A: Yeah, no doubt. >> Speaker D: My ears are full of pork fed, uh. >> Speaker B: Pork is his first language. >> Speaker A: Um. No, I mean, thank God for Spotify, that's all. I've decided I'd be willing to pay that money because

you can just pull stuff up. When I was a kid, we would just pirate the music and I had a nice library of terrible mp3 s encoded at 96 kb. Um, but nowadays I just pull it up and I get a feeling for something and I just throw it on. It's a blade that cuts both ways because the kids will do it, too. >> Speaker B: Sure. >> Speaker A: And, um, a couple of years ago, it was a lot of video, uh, game themes from the kids.

>> Speaker B: Oh, yeah, you got the lo fi. Have you gotten the lo fi? >> Speaker A: Lo fi? >> Speaker B: No, the lo fi video game songs are bomb. >> Speaker A: No. Like eight bit or what? >> Speaker B: Well, it's kind of like a mix between eight and 64 bit, but it's just lo fi chill. Um, and they got some good grooves. >> Speaker D: Like somebody's playing in your apartment complex. And they really are not playing any of the chords correctly. That kind of.

>> Speaker B: No, it's really hard to describe Lo fi for me. >> Speaker A: Ralph. >> Speaker D: Need more accordion. >> Speaker B: Yeah, it's not like an eight bit thing, because eight bit is eight bit, but the lo fi is just like chill, slow down versions of songs that you can just bop to. And it's just strictly chill, like, chill vibes. >> Speaker D: I think I found my new identity in our cast. Now I'm the accordion player.

>> Speaker A: You're the accordion guy. >> Speaker D: No longer the. >> Speaker A: An accordion. >> Speaker D: Not the executive producer anymore. I'm the accordion player. >> Speaker A: Yeah. Put some flowers in your hair, too. >> Speaker B: That's right. Good old boy. Mike Alyankovich over here.

>> Speaker D: Well, um, I wanted to, uh, wrap us up, ah, for this extended conversation with Kevin and, um, really, uh, what a great time we've had with you today, and I really hope our listeners get, uh, a chance to listen to all the conversation we had today. I look forward to tasting your cooking at some point in time in the future. >> Speaker B: If we make it out there, we're coming to eat. >> Speaker D: Yes, sir. Yeah. Well, I want to thank, uh, um, our host here.

>> Speaker A: Good, uh, old boy bar man. >> Speaker B: Thanks for having me. Thanks for everything, listeners. You guys are awesome. And like I always say, keep smoking, for sure. But help us. Tell us what you think. Give us the, like, share and feedback. Put a comment in there. Let us know how we're doing. If you want to hear us ask a certain question, put it in the comments. Maybe we'll hear your question, uh, up on the next chats.

>> Speaker D: Kevin, thanks for joining us today. >> Speaker A: Yeah, thanks for having me, guys. >> Speaker D: Hey, this is good boy, Mike. Thanking you, uh, to join us for this episode. Go back and check out anything in our back catalog. I will ask you to keep on sipping. >> Speaker C: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.

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>> Speaker A: Of the finer slices of life. From the dude in the basement studios. >> Speaker D: Your host, the good old boys. >> Speaker A: We'll see you all next time on.