There’s a lunatic in the house

>> Speaker A: On the next episode of Sips, suds. >> Speaker B: And smokes, we're going to experience our leafs with agonorsa leaf. >> Speaker C: They have a wide variety of things here in the product line we're going to go over today. So I'm looking forward to kind of hopscotching geographically through their product line because I think, much like Drew, I think have some, uh, prejudice against, uh, things that we normally would say, oh,

it's going to be awesome. Just because it's a plus b, you have an opinion? Yeah, for sure. Yeah, it'll be interesting. I don't recall having this bunder and know from alapa, so I think that'll be an interesting discussion for sure. >> Speaker B: Waltz cigars we're going to be reviewing today are the agorsa leaf signature selection corojo, the anniversario, Connecticut box press, the rare leaf reserve maduro and the guardian of the farm, the Sebris.

>> Speaker A: We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips suds and smokes with your smoke and host the good old boy. Hey, man, got a light? It's time for smokes. >> Speaker B: Welcome to Smokes episode, where everything good in life is worth discussing. Today we're hosting as well. I'm hosting. I'm good old boy barger, and, uh, around my table here is good old boy Mike.

>> Speaker C: Greetings. I am here substituting for Nate. >> Speaker B: Yeah, Nate's, uh, off in offwood. Campers, backwoods nate land. Yeah. Um. And good old boy Drew. >> Speaker D: Hello. Is this on for now? All right. >> Speaker B: And good old boy Benjamin. >> Speaker E: Can you hear me now? >> Speaker B: Uh, we are definitely going to miss old Nader salad today. We, uh, are the best thing on at 02:00 a.m. Right before. I'm not

drunk. You are with your local sheriff's department. And just after how to shoot beer with kid rock. As you know, I hope you know, our smoke segments are all about cigars and, well, anything that's smoked. As for today's segment. Drumroll, please. I don't have a drum. We're going to have to get one. We're going to experience our leafs with agonorsa leaf aga. >> Speaker D: What the huh? >> Speaker B: Aganorsa. >> Speaker C: Do I get like a free prize if I say that

correct? Like more than one string? >> Speaker B: Yes. We will talk about it. A for small group. All right. That's right. So strap on and hang in tight. >> Speaker C: Hold my hand while we navigate Eduardo's dream. >> Speaker B: We're going to have fun today. >> Speaker D: Whoa, Nellie. >> Speaker B: But don't worry. If you miss anything, you can download the full episode from where do we.

Anywhere. >> Speaker C: You can download it on any podcast app or right off our website, sipsovensmokes.com. >> Speaker B: But before we dive into the shallow pool without our helmets on, let us remember, if you're a cigar newbie, fret not. We got you covered in our cigar 101 episode, where all of the cigar speak can be decoded. Just search tip suds and smoke cigar 101. And that episode should pop right up wherever you listen to. Anything you listen

to. Well, maybe not everything you listen to, but we'll talk about that later. All right, so today, good old boy Drew has the honors of going over our smokes rating. Take it away, Drew. >> Speaker D: We will be smoking and discussing these cigars and rating them with our sip suds and smokes ratings. Plus our signature sounds. Here are those ratings now. One, this sucked before it was even lit. Two, I would smoke this again. Three, where are they? I need a box.

>> Speaker B: So, a little bit of overview from, uh, agonorsa. In 1998, Eduardo Fernandez went to Nicaragua with a dream to grow the finest tobacco in the world that captured the very essence of cuban cigars of old. To do this, he traveled to Cuba and assembled a world class team of cuban agronomicists. Agronomicist? Sounds like that's an interesting word. >> Speaker D: I'm pretty sure that you just offended an entire island of people. >> Speaker B: Agro namas. Agro agromistus.

>> Speaker E: Agronomists. >> Speaker B: Agronomists. Thank you. >> Speaker D: Oh, it wasn't supposed to be Spanish. >> Speaker B: Thank you. >> Speaker E: Can you use it in a sentence? >> Speaker B: Um, no. >> Speaker C: Negative. >> Speaker B: And anyway, they worked with the highest levels of cuban tobacco, in many cases over half a century, and brought them to Nicaragua. These men oversaw the production of tobacco during the heyday of the

cuban cigars. They knew exactly the taste they were famous for, and they recognized they could recreate the style and aroma of cuban leaf using traditional cuban methods in conjunction with the resources available to them in nicaragua, the tobacco they cultivated is named agorsa Leaf. >> Speaker C: I'm glad you got that last. >> Speaker B: Ah, I nailed that one. So, um, we had the good pleasure to meet them at the PCA. They were really great

people, the whole team. With agonors, it was just really inviting, and it was a good time. Um, we reached out to them. They got us these products, and here we are today to share them with you. How did you guys. Let's just overview this. What did you guys think overall? Give me a little bit of presentation. How did you like the presentation? >> Speaker D: They had me at nicaraguan, man, if you haven't paid any attention, say, when we talked about type cigars,

I generally smoke. Every single one of these was right up my alley. >> Speaker B: Maduro's, right? >> Speaker D: Not normally my, like, not normally I'm not normally a Maduro guy, but you guys converted. >> Speaker B: Hey, this is interesting. Very interesting. >> Speaker D: So when I saw nicaraguan, I was like, oh, okay, this should be good. It'll be nice and medium. Oh, wait, it was not medium really at all, but it was enjoyable. Presentation was great. Box press.

You don't see it often enough. >> Speaker B: Yeah, typically you don't like Maduro, so that's interesting. I'm glad to see you come to the dark side. >> Speaker D: I mean, at least on this, I'm the jury's say. But anywho, Benjamin, I'm a big fan. >> Speaker E: Of know, I think the packaging is put together really, um, know, the foundation of it being in Nicaragua and having the link

back to Cuba, like, the history really intrigues me. Uh, the line itself carries a bit of, um, fresh earth minerality kind of throughout their product. That isn't necessarily my favorite, uh, but it is something, uh, that I thought was interesting and really drove the complexity. >> Speaker D: Maybe of the cigar. I liked. >> Speaker E: Know Nicaragua, classically known for having that diatomaceous earth, right? That lava rock that a lot of these leaves

grow in. It's something that you really pick up, uh, throughout this. It is a terroir driven smoke, if you will. And I appreciate it for that fact, though it may not necessarily be in my go to flavor profile. As far as nicaraguan cigars go. >> Speaker B: Mike? >> Speaker C: Well, I've only had one stick from agonorsa, so I didn't get to, uh, enjoy all of these. But the one that I did have, I was very

impressed. I remember I really enjoyed the construction of it, and it was a good smoke. Um, they have a wide variety of things here in the product line we're going to go over today. So I'm looking forward to kind of hopscotching geographically through their product line because, um, I think, much like Drew, I think we have some things, have some, uh, prejudice against things that we normally would say, oh, it's going to be awesome. Just because it's a plus.

>> Speaker B: B, you have an opinion? >> Speaker C: Yeah, for sure. Um, but yeah, it'll be interesting. I don't recall having this bunder and know from, uh, um, that I think that'll be an interesting discussion for sure. >> Speaker B: Well, cigars we're going to be reviewing today are the agorsa leaf signature selection corojo, the anniversario, Connecticut box press, the rare leaf reserve Maduro, and the guardian of the farm, the sebris. Um, so

let's get into it, man. Let's, uh, take it away, Drew. With the, uh, leaf signature select corojo.

>> Speaker D: So, again, um, my initial perception reading about it was because I like to read what the manufacturer has to say before I get into it. Tell me what it is I'm supposed to think, right? Go ahead and, uh, ruin, uh, the surprise. And I neglected to realize just how dark it was going to be until I actually got it out of the wrapper, put it in my hands, felt the oils. I'm like, okay, I'm probably not in for an enjoyable ride on this. Let me just take a

minute. I did the burger method. I toasted the foot. Uh, I got it nice, warm. I actually kind of toast almost the whole thing, because I was sitting there just like, am I ready for this yet? I had the first draw, and I, uh, was not immediately choked out by just overpowering tobacco. And I stopped and looked at it and was, uh, you know, as Mike alluded to, construction,

I have the worst luck. Uh, almost every cigar that I have in association with this show ends up having some sort of run develop. It doesn't burn evenly. It gets hotter as it gets to the middle and then cools down. Like, it's just really strange. This smoked beautifully, perfectly. There was hardly a change in the profile. I wasn't quite sure how to describe it until Ben mentioned earthiness. And now it was as if you made a cezanne beer into a cigar and lit it on fire. It was delicious.

Um, and terroir. I believe it in wine. I believe it in beer with the yeast. I've never really believed it very much with cigars. I just know the people that I know. It's a thing. And, uh, fond of nicaraguan and cameroonian. I just thought it was the manufacturers I liked were there. But, no, I can taste that for sure. >> Speaker B: Let's see what they have to say about it. >> Speaker D: My apologies. >> Speaker B: Don't apologize. You not to apologize for.

>> Speaker D: So I was just overwhelmed with. >> Speaker B: No, I'm glad. Share the experience, bro. That's why we're here. >> Speaker D: It is a nicaraguan corojo wrapper. It is a nicaraguan corojo binder, and the filler is Creolo 98, nicaraguan corojo. And miedo tiempo. Medio. Tiempo, perhaps. >> Speaker B: Medio. >> Speaker E: Yeah, I nailed it, dude. >> Speaker B: Yes. >> Speaker E: Thanks for clearing that up.

>> Speaker D: I thank you English is not even. >> Speaker B: My strong, let's just be honest. >> Speaker D: But now that I waxed so politically for so long, my apologies. >> Speaker B: That's okay. Well, I remember that cigar, and I really enjoyed it. Um, uh, in fact, there wasn't much in this line that I didn't enjoy. So, uh, what were your take? Hot take. Give me 32nd hot take.

>> Speaker E: Yeah. Specifically, this corojo was something that is a start of the day smoke for me. Uh, this was kind of the first release of this signature selection. Uh, and I think it had enough body and, uh, enough kind of spice complexity to really work for me, which is exactly what I'm looking for, is a little bit more of the complexity. And then, um, having it first thing in the morning like this, crushed with a cup of coffee. >> Speaker D: With coffee, for sure.

>> Speaker B: Uh. >> Speaker E: It may not be the introductory kind of smoke, uh, but it's something that'll keep you coming back for sure. >> Speaker B: Yeah, I think that's a great thing to say. We'll be right back. And we're back. Thank you for sticking with us. This is our agonorsa takeover episode. Uh, we had just talked about the signature selection of the corojo from agonorsa leaf. Uh, let's hear what they have to say about their sticks.

>> Speaker D: So Casa Fernandez rebranded their name and look in 2018, launching some exciting new products. The agonorsa leaf has always been the tobacco arm of Casa Fernandez, but now their cigars will feature the name Aganorza Leaf. That's where the name came about. Uh, owners Eduardo and Max Fernandez, the father and son team behind Agorsa leaf, debuted this cigar, which I was so excited to talk about that I forgot to actually talk about the cigar.

It contains a small amount of mediot m or however the heck we say that, a rare tobacco leaf prized by growers for its rich flavor. The agonorsa leaf signature selection is an all nicaraguan blend, as we outline, comprised of a rosado Claro Corojo 99 wrapper that covers the Corojo 99 binder and a mixture of rich fillers of Creolo 98 and Corojo 99 tobaccos. The filler also boasts a half leaf of rare medio. I am going to mispronounce that about seven.

>> Speaker B: Fine. We're all going to mispronounce it. >> Speaker D: Which are small tobacco leaves that occasionally sprout atop some, but not all, tobacco plants. >> Speaker B: Uh oh, that's cool. >> Speaker D: Making this tobacco ultra rare, the Fernandez, nicaraguan tobacco growing conglomerate is one of the

largest. Most of their farms are located in Nicaraguan's best growing regions, and that allows them to select their very best tobaccos for this limited production cigar. >> Speaker B: Nice. >> Speaker D: Only 500 boxes of each size will be available in the agonura leaf signature selection. And with those numbers and with as good as it was, they may be gone already. >> Speaker B: Yeah, they're probably gone.

>> Speaker E: And I wonder if that has anything to do with how much you enjoyed it, being puro Nicaragua through and through. >> Speaker D: That is a really shade of the. >> Speaker E: Wrapper may, uh, have been a bit misleading, which I think is just a fun tidbit to any cigar smoker out

there. Right. Like, if you're running around looking in your local smoke shop and you can't decide on whether you want something lighter, darker in between, uh, reach out to that person that's working there, ask them some questions, because flavor profile and strength are going to be different, uh, depending on the blend and the manufacturer and what they're sure.

>> Speaker B: So it's funny, because I usually am pretty lengthy on my notes for cigars, but the only notes that I have was it was very mellow, off the light with a hint of spice that blended very well. I actually enjoyed this cigar and didn't take any notes on it. I was just enthralled with that earthy diamysis, or whatever you were saying. >> Speaker E: Diatomaceous.

>> Speaker B: Diatomaceous. Yeah. >> Speaker D: I think you just got him confused with the greek God of wine. >> Speaker B: Yeah. So we'll talk about that in small group, but, yeah, no, you can really taste that earth, that spice that comes with that, uh, extreme, not overpowering, balanced. >> Speaker D: It was very balanced. That was my surprise. >> Speaker B: Good job, Agosa, for that, because that cigar was awesome. Um, let's give it a

rating. So we're going to go with a rating of three. All right. Up next, we have the agonursa leaf anniversary, Connecticut box pressed. Nate. I mean, Ben, take it away. >> Speaker E: Oh, wait, Nate's not here. >> Speaker D: Where's. >> Speaker B: Oh, Nader salad. Oh. >> Speaker E: Uh, man, I thought he was here with us today. I was hoping for him. >> Speaker B: Right.

>> Speaker E: Uh, so the aganorcea leaf anniversario, Connecticut, is, uh, an ecuadorian, Connecticut wrapped, uh, nicaraguan binder and filler. Um, this thing was the box press, uh, that you spoke about, right? Something that you enjoy. >> Speaker D: See it enough. >> Speaker E: Uh, yeah, fair enough. And I've got a buddy that smokes cigars pretty regularly, and he prefers the box press because he can kind of fit it in between his first and second finger and carry on doing

like. It's from a tactile perspective, which I also enjoy. Right. >> Speaker D: I just seem to have better luck with it burning more evenly with box press. Um, not having too much of a flavor change. It just seems to be a more enjoyable, consistent vision of what the manufacturer may have intended. I don't know. >> Speaker B: I feel like I have now this could just be me, but I have more burn issues with box presses than I have with any other cigar.

It's interesting. Uh, maybe I need to spin it more, because when I smoke, I kind of rotate a cigar as I smoke, and I feel like it helps keep that heat turning because heat rises. Right. So you're going to get a burn issue if you don't turn it. That's just my thoughts. There's no science to there, so don't bomb us with, uh. Your science is wrong. >> Speaker D: Probably also depends on how hard you're pulling, how often, so many different variables.

>> Speaker B: I like to let cigars rest every third. >> Speaker D: I like to experiment. If somebody wants to send us more cigars for us to test this hypothesis. >> Speaker B: Yeah. Anyone out there listening wants to send us cigar aguinor. So let's get a box and, ah. >> Speaker E: This is one of those cigars that I had that time to really dial in the tempo, right. And really enjoy smoking this cigar and kind of

pay attention to the burn light. So I'm saying I didn't have any burn issues with this thing. The construction is great. Uh, it's got a little bit of a, um, natural light oiliness to it. But the wrapper itself still has, uh, some rough texture, uh, which I really enjoyed, uh, just because it's got this cool rusticity to it. I think sometimes when you're smoking a cigar, they can be a little bit too pretty, if you will. The heavy, oily, almost waxed over

looking kind, uh, of finish of the leaf. Uh, so I enjoyed the difference in this one. It still has a bit of that kind of rusticity to the outside. >> Speaker D: Felt like it might have been a hand. I mean, it wasn't a hand roll, obviously, it's box press, but you felt like you were transported back in time a little bit, having something a little more authentic. >> Speaker E: Absolutely. The band on this thing is absolutely beautiful. Uh, that kind of like midnight blue and

silver really pops. Uh, it's got the little bit of, uh, tissue paper. I will say their banding, really nice package. >> Speaker B: The banding that they've come out with for their lines is just beautiful. I think elegant would be a word that I would put for it because it's very appealing and it's direct to the point. There's not a lot of fru fru crap on it. Except for the paper. See, I'm not a fan of putting cigars in paper. That's just me.

No offense to anyone in the room that likes paper around their cigars. >> Speaker C: I feel like we were, uh, recreating the can art episode. Um, so, uh, we did a suds episode on, uh, the can art and how it influenced the quality. >> Speaker B: Dude, I'm a sucker for bandit of. >> Speaker C: Uh, what we did. And so you, uh, can go back and look this up in our back catalog. But it'd be interesting to repeat the exercise on, uh, the suds beer episode. What we did is we

just had a bunch of cans and just the can art. And what we did is we said, this one's going to be good. This one's not going to be good. Based on just looking at the can art, you could not have two things more decoupled than you could possibly imagine. And the thing is that we rigged it where it was, like, three really good beers and three really bad beers. >> Speaker D: They did. >> Speaker C: We were not even remotely close at,

uh, mean barker. I think the packaging related to the quality of the cigar is absolutely zero. For sure. >> Speaker D: You eat with your eyes, you buy with your. >> Speaker B: I am such a sucker for branding. Like, I will walk into a humidor, and if something pops on the shelf, I'm going to buy one. I'm going to. Because it's just me. I'm like, oh, that looks cool. And it's a 50 50 chance whether it sucks or I love it.

>> Speaker D: So, barger is the reason we have a problem with marketing and advertising in our country. And I say that as somebody who works in marketing and advertising. >> Speaker B: I'm here for a reason. >> Speaker D: It's fine. >> Speaker B: Uh, we haven't figured out that reason, but when we do, that will pin. >> Speaker E: That to, you know, and just like we were talking about the Maduro in, uh,

that same. And don't let this Connecticut shade fool you, uh, on this box press anniversary. >> Speaker D: There'S a lot going on. >> Speaker E: It's got a punch, right? It's one of those cigars where you get to the final third and, you know, you've smoked a probably, you know, have a little bit of bacon and eggs before, know, sit on the patio with a cup of coffee. >> Speaker D: Just the milk. >> Speaker C: I love the pairing discussion.

>> Speaker B: So, for me, I found it to be a little bit more on the spicier end of a Connecticut. >> Speaker E: Uh, yes. >> Speaker B: And that's that ecuadorian leaf. But this was actually, to be honest, this was my least favorite in the bundle that we got. >> Speaker D: Interesting. >> Speaker B: But I love the branding. And I smoked it. I enjoyed it. I didn't hate it. So we're not going to go there with it, but we'll get to that later.

>> Speaker E: It wasn't a petite lancero. >> Speaker B: Uh, that is correct. Everybody needs to make more petite lanceros. I'll buy them. I'll buy them. >> Speaker D: Or just put it in a shiny favoritism. >> Speaker B: That's right. Well, let's give it our numbers. What do we got? Well, that's going to be a two. That doesn't mean it sucks. So go out and try it for yourself, people. >> Speaker C: Or create your own band art.

>> Speaker B: Create your own band art. Uh, it's the paper which gets me the paper. The paper makes it busy. >> Speaker D: I don't hate it band that you. >> Speaker B: Could draw on, but I feel like, just take the paper. Take the paper. I don't think it lets the cigar breathe. >> Speaker E: Is it because you have a hard time unwrapping it? >> Speaker B: I don't want to. >> Speaker D: It does have big, uh, you know.

>> Speaker B: The opposable thumbs the size of my fingers in this. These viewers don't know that. >> Speaker D: That's why I'm telling them I have to be their. >> Speaker B: It's like, I'm sorry, Mr. Salad fingers, don't. >> Speaker D: Mine are pretty sausagey, too. I know your problem. >> Speaker B: All right, so let's, uh, move on to, uh, the, uh, favorite Maduro here. And, uh, Benjamin, you want to read.

>> Speaker E: That one back up to bat here. Uh, this is the

agorsa leaf rare leaf reserve Maduro. So that's a little bit of a tongue twister on the title there. Mexican, uh, San Andreas Maduro wrapper. Uh, halapa and Esteli Binder and filler. This one was my hands down favorite out of the agreed. Really, really enjoyed this cigar. It's one that I would seek out consistently in my local humidor. This is something that I would recommend to someone, even though it is full strength. Right.

This is definitely a day in smoke. Um, it's got those beautiful coffee notes that I'm looking for. A lot of that kind of cocoa. Um, maybe like, dark hot chocolate. Um, even maybe more like abolita. Right. It's got a little bit of that kind of nice cinnamon and baking spice to it. >> Speaker B: Okay. >> Speaker E: If you've never had abolita, it's a mexican hot chocolate. >> Speaker B: Yeah. >> Speaker E: Uh, it reminded me of for it.

>> Speaker B: It's much like this bourbon I have. >> Speaker D: In my glass, so it reminded me of Westbrook's mexican cake. >> Speaker B: Yeah, 100%. That's a good beer. >> Speaker D: I will say that I like the beer better than the cigar unfortunately. >> Speaker B: Really? >> Speaker D: It was enjoyable. >> Speaker B: Get out. >> Speaker D: I preferred the Nicaraguan. I'm not ready to go all the way dark yet. It smoked well.

>> Speaker B: Killing me. >> Speaker D: Smalls. It didn't kill me. Um. Ah. I ah, won't say I hated it because I didn't hate it. I have put down many Maduros, um, that were just too much. And this was not too much. I would not counsel it as a good beginner's. Maduro. >> Speaker B: No. First off, let's start. What is too much? >> Speaker D: That is a very subjective for you.

>> Speaker B: What is too much? Because I need to know because I'm going to only buy you those cigars. >> Speaker D: This was too much. >> Speaker B: Is it a straight thing? >> Speaker D: Opus X is too much. >> Speaker B: Really? >> Speaker D: Yeah. >> Speaker E: Wow. >> Speaker D: Opus X is definitely too much. You said you were buying only those. >> Speaker C: Where is Drew's mute button? >> Speaker D: Opus X is not too much.

>> Speaker B: Opus is delicious. Good lord. >> Speaker D: If you are a cigar smoker who's not into Maduros, and I am generally not into Maduros, this is not the one to start with. That's what I would say as far as too much. >> Speaker B: What I love is that I think they blended this cigar perfectly. I think that as far as maduros go, this is your quintessential this is a Maduro. Welcome to me. >> Speaker E: This is a Maduro. Smokers. Maduro.

>> Speaker B: Yeah. If you love a full body cigar, pick this thing up on the shelf and you will not be disappointed. >> Speaker E: It was the packaging that got you too. >> Speaker B: Oh God. Yeah. >> Speaker E: That black and gold label looks like. >> Speaker D: It was for a special occasion. I will say the gold made me a little more scared though because just the juxtaposition of how dark it was. >> Speaker B: That's great. It makes it pop. That's what makes

it pop, man. I love it. >> Speaker D: I'm obviously not a target market for this cigar. Well, talk about that. >> Speaker E: Beautifully rolled, oily, delicious. >> Speaker B: The veininess, the consistency. Man, I've smoked many of these and I've smoked many of the rare leafs. The rare leafs is one of the ones that really drew me. >> Speaker E: Consider me a fanboy. >> Speaker B: Yeah, I'm a fan of agonorsa for sure. For sure.

>> Speaker D: I enjoyed agorsa very much. >> Speaker B: Well, let's give our review about it. Uh, we're going to go with a three. We're going to just ignore Drew. >> Speaker D: As usual. >> Speaker B: His views, thoughts and opinions do not reflect proxy. You're uh, just staying on the ones. >> Speaker D: And two, the aggregate. >> Speaker B: Quiet down, Nancy. >> Speaker C: I hated it.

>> Speaker B: How do you need to smoke it? You didn't even smoke it, it's just my default position. >> Speaker C: Dr. Hater. >> Speaker B: Hate it. >> Speaker E: Yeah, it can only go up from there, right? >> Speaker B: Mike hates everything. >> Speaker E: Set the bar. >> Speaker D: You know, that could be an interesting public, uh, access cable show. Mike hates everything.

>> Speaker B: That's right. Yes. That's going to be. We interrupt this program to annoy you. >> Speaker C: And make things generally. >> Speaker D: Queued, uh, up. >> Speaker B: Yeah, it should be like instead of like Clarissa explains it all. It's Mike hates everything. The new Nickelodeon show. Yeah, everyone gets slimed. >> Speaker C: I'm still shopping the theme song. >> Speaker D: I don't know if Nickelodeon would be the right target audience.

I would worry about Nickelodeon. >> Speaker E: Definitely a tv land exclusive. >> Speaker B: Like a nick at night distribution. It comes on at 01:00 a.m. Before we come on at two. >> Speaker C: I could do this with donuts to start with for my target audience. These donuts suck. >> Speaker B: Okay. >> Speaker D: They really thought trace has the, you know, you can do donuts. >> Speaker E: I thought you were going donuts as a whole.

>> Speaker B: Yeah, he likes donuts on the. >> Speaker C: Oh, this will be an interesting discussion. So you like cake donuts? You like yeast donuts? >> Speaker B: All of them. >> Speaker E: Cake donuts. >> Speaker C: What did you say, Drew? >> Speaker D: Cake, cake, cake. >> Speaker C: If you want cake, buy cake. Don't put it in a donut. >> Speaker E: I don't like cake, man. >> Speaker B: I don't like cake.

>> Speaker D: I like cake when it's fried with ridges, texture thick. >> Speaker B: What did you say, mark? I like all donuts. I'm a fat kid. >> Speaker E: Like free donuts. >> Speaker B: One of my first jobs out of high school was I worked for a donut shop. >> Speaker D: Uh, this explains so much. >> Speaker B: I had to be there at 230 in the morning. >> Speaker C: Probably relates why he likes Maduro.

>> Speaker B: I would go out and party and come into the donut shop just drunk and make donuts. And by the time the sun's out and it's 08:00 a.m. And the customers are coming in, I'm like, yeah, what do you want? Buy the donuts or don't. And I'm just sitting here shoveling them in because we get to eat them. I'm just like, hey, donuts, donuts. >> Speaker C: I have a feeling there's a tow truck story with donuts somewhere in your psyche. It is buried in that very rich background.

>> Speaker B: That's right. If you wanted to tip a tow truck driver, buy them donuts. Okay. That's right. Well, I think that, yeah, I'm really saddened. It breaks my heart that you hate maduros. >> Speaker D: I don't hate maduros. >> Speaker B: I hate maduros. >> Speaker D: Hate is such a strong world. >> Speaker C: I do have to say. So this rapper, the San Andreas, it seems like it's a love hate thing I keep on running into.

Um. I like it as a rap. I don't like it as a rap. I run across things that don't work well with binders. With this, I don't know. It seems like I'm constantly fighting to. It's a love hate thing. And I always walk into a Maduro that's using San Andreas as. >> Speaker D: What'S about to happen. >> Speaker C: Um, and I don't know if San Andreas is only sourced from Mexico or if. I don't know if San Andreas actually is grown and utilized as a rapper leaf in some other

parts of the world. But I know that it's been a love hate hit or miss thing for me. >> Speaker E: It's a spice complexity, right? It is complex and it's got to be on the right. When it's complex, it's got to be on the right blend of a Maduro for it to work. Uh, like the mexican cake that you described, right. It's got to be that perfect blend of spicy, but it has to be fried mexican cake. >> Speaker B: No. >> Speaker D: With the ridges cinnamon glaze.

>> Speaker B: And we'll be right back after this. And we're back. Thanks for staying with us. In our chaos. It has been one thing after another today with technical difficulties, but Mike, our beloved guardian, is taking care of us today, and he has invoked many names for all of us. >> Speaker D: There may or may not be rum in his coffee cup. >> Speaker C: There is now.

>> Speaker B: There is definitely rum in his coffee cup. So now we're going to come off of there, and we're going to go into the guardian of the farm, and I'm going to talk to you a little bit about this. Now, I was introduced to this cigar a while back, and, man, I have smoked many of these sabre cigars. I, uh, absolutely love them. It is a nicaraguan corojo from 2012.

And the binder and filler is nicaraguan. And if you'll give me a second through technical difficulties, uh, it is 100%. Come down. There you go. There you go. It's agonurse. And Nicaragua is all tip of Nicaragua. Cappa Nicaragua and capote Nicaragua, man, they just say it all. It's right there. Um, it is a bold, very spice forward cigars. And they say it's a light spice and a rich, smooth body to blend in. The filler included single leaf of rare maduro tempo and

amplified depth and complexity. A truly special cigar. That's what they say about this cigar. But what I say about this cigar is. I freaking loved it. This cigar is fantastic. Um, and I'm interested, extremely interested to hear what you guys had to say about it. So, Drew, what did you think about this cigar? >> Speaker D: Really? >> Speaker B: Yeah. Go ahead. >> Speaker D: You're going to start with me. >> Speaker B: I'm going to start with you.

>> Speaker D: After that intro, we're going to put. >> Speaker B: You on the chopping block here. I hated it. >> Speaker D: Thanks, Mike. Jumping in front of that one for me. Um, Mike's going to throw himself on. Hate is a strong word. I very rarely use hate. I like to say that, um, I enjoy euphemisms. Things are approachable. >> Speaker B: For all intents and purposes, Nate smoked this lineup, not Mike. So his frame of reference is very small.

>> Speaker C: Yes. >> Speaker D: Um, I will just say the shorthand is if, um, the San Andres wrapper was not for a beginner Maduro smoker. This is definitely not for a beginner Maduro smoker. I was able to taste a bit of the spice and complexity and the san Andres, it was very enjoyable. This was, for me, very one note, very, you know, I use the word hot, but it is not know, uh, uh, it's not a heat thing. It wasn't drawing cayenne pepper warmly. Not even cayenne pepper gasoline.

>> Speaker E: Okay. >> Speaker B: Um, see, I wouldn't say cayenne. I would go more of the white pepper route. >> Speaker E: A little bit more floral, a little. >> Speaker B: Bit more floral pepper, a little bit more earth tones to it. Um, uh, I thought this cigar, again, I'm a fanboy, so I'm just going to say I loved it. But, uh, as far as the complexity of it, I put that this thing is nutty, earthy, packed full of flavor and a spice bomb.

>> Speaker D: I will agree with that last. >> Speaker B: Absolutely loved it from start to finish, even from the dry draw, from the beginning, after you cut it, before you light it, you take your dry draw and make sure your airflow is good. Which one thing I'll say to agonorsa, you guys, quality is on point. >> Speaker E: I concur, doctor. >> Speaker D: I would absolutely agree. >> Speaker B: I have not found a knot. I have not found a

run. I have not found anything in any of these. And I talked earlier about runs in Boxpress's cigar. I didn't have that issue with these cigars, which I typically do. So as far as it goes, man, the flavor profile is on point for my palate, and I think I paired that with a, uh, couple of different whiskeys that I enjoy. Some of, um, the bourbon group. This is the way that I'm a part of from Dallas, Texas. We had a honey barrel that we did, um, which we called the poo Delorean.

>> Speaker C: I liked it. >> Speaker B: I like the Pooh DeLorean a lot. And we have our own cigar blend, 1792 single, uh, barrel that we did this year. I put both of those with it. And, man, just pound for pound, it was just each sip, each draw was just on point with this cerberus shepherd. >> Speaker E: The sweetness would balance that out really well. It really does. This was number three out of the four for me, if you rank them, one being the favorite,

four being the least favorite, this was three. So it's the bottom half of my list. Um, definitely, I got the one note, but this is the one that really drove home that. It's kind of dirt floor, earthen flavor, uh, profiles. It's really solid mineral. Um, it's almost got, like, a dryness to it. Right. It's almost got, like, a bit of tooth to it. Uh, and it definitely, uh, isn't my favorite. The guardian of the farm, though. I love the

story behind the brand there, right. The, uh, bulldogs guard the tobacco farms at Agonorsa, and as a bulldog owner, love that. >> Speaker D: I wanted to, like, big, big fan. >> Speaker E: And I think you nailed it on the dry draw, right? Like that dry draw, I was excited. I was like, man, this is something amazing that I'm really going to enjoy. And then on the light, um, it just kind of wanes for me. Right. It's got its own individuality that I do not

necessarily subscribe to. Um, so I would definitely not encourage anyone to not try this cigar. Um, but like I said, it doesn't do it for me. >> Speaker B: See, I think it's a cigar smoker's cigar. Like, if you smoke cigars and you really enjoy that spicy, earthy, kind of mineralistic. >> Speaker D: I use an interesting word, um, earlier, ben, that made me put my finger on it has almost an astringent quality to it that I would use to describe a wine that

clears, um, the palate, m, if you will. And that's actually probably one of the reasons why I probably did not enjoy it as a cigar, because that's not normally something I look for in a cigar from a flavor like, mechanic profile. >> Speaker B: So I would challenge you on the maduro and on the sebris to pick one of each more back up and put them with coffee. I know you're a coffee snob. >> Speaker E: I was smoking this one with a root I think I can dig.

>> Speaker B: But that sasparilla with that root beer, man, sweetness, really draws out that spice and mellows it out. But that coffee. When you put coffee with a good maduro or a good freaking San Andreas or just, are we talking folgers or. >> Speaker E: Are we talking, like, some single origin? >> Speaker B: I'm talking, like, single origin. Some good cupping coffee. Mike knows all about the cuppings. It's his favorite term. >> Speaker C: I do.

>> Speaker B: So I would encourage you to read. >> Speaker D: I'll revisit it with coffee. I don't generally enjoy coffee with cigars as a pairing because it tends to amplify the parts of cigars that I don't enjoy. When I'm smoking cigars, I like things that are. I'm looking more for sweeter profiles from the cigar, generally. Um, sweet is such a subjective term. >> Speaker B: Let's just say this, and I'm assuming you, okay, I'm assuming that when you're drinking a single

origin coffee, you hit them bitter notes. You like that? Bitter? Kind of. Sometimes. >> Speaker D: It depends. Um, actually, generally when I drink coffee, I don't, um, spring for single origin. I just throw, uh, some beans I get shipped from New Mexico in my french press. But if I do get single origin, cram it in your mouth like it's mean, you know? Sometimes we drink for the effect, sometimes we drink for the

taste. Yeah. But, uh, the single origin stuff, I actually usually more enjoy, like the berry notes. >> Speaker B: Um, okay, so more of the floral berry, kind of citrusy. >> Speaker D: I would generally describe that as what I'm looking for when I'm m going single origin, which is also what I'm generally looking for more with a cigar, actually, is more of that floral berry. Like I'm speyside versus. >> Speaker E: Uh, my man's got it right know spaceide.

>> Speaker D: So I say highland, really, if we want to get technical, because you can get both the best of both worlds sometimes. >> Speaker B: But I'm a multi scotch. >> Speaker E: Don't compromise. Make a decision. >> Speaker B: Not a hoppy scotch. So, Mike, what would you say about coffee if you were putting coffee with a cigar? >> Speaker D: I don't think he does.

>> Speaker C: No, I have tried, and I think it's been a lot of barger's encouragement saying that he enjoys the two together. But I think the thing is that single origin to me is, um, akin to a single barrel program for whiskey. Sure. Every single barrel is going to be different. Absolutely. And, uh, with coffee, you have elements that are there that provide some basis of the taste profile based on the soil conditions and the variety of coffee and the elevation

that's associated with it. There's a lot of things, uh, if I had to describe those, that's kind of like the genetic makeup. In other words, it doesn't matter if you put that combination somewhere else, it should contain like 60% of the same way that it would, no matter where it's at. But the other 40% is, it's love and sunshine and rain

struggle. Uh, it's an agricultural based product, and so it's going to have the same elements that you would have with the single barrel program that is also at the behest of weather. And so that's the way I think it's very difficult to describe, to say, well, I love single origins from Guatemala, or I love vista hermosa at 8700ft in, uh, guatemala, or I like way, um, don't tell me in Guatemala.

>> Speaker D: Uh, I guess that's a good point as to why they have the vintages on the harvest, so that you could try to identify. >> Speaker C: So I think when you hear us go through coffees and the reason why we're taking the time to share the complete description of something, um, don't fall into the trap, much like I think cigars fall in, uh, to some element of. Some of the same, um, aspect of genetic makeup.

We just had a discussion about San Andreas as a rapper, and not every crop of tobacco is going to be exactly the same. It's going to have different characteristics. It's seasonal, again, it's at the behest of love and sunshine. Um, even some of the ways in which, um, especially wrappers, broadleaf wrappers, are actually processed post harvest as well. How long were they aged, how were they stacked? Um, how much humidity, uh, were they exposed

to? Um. I've even seen some tobacco warehouses where they're restacking and flipping broadleaf tobacco. After three months, they'll restack the entire pallet so that it ages out completely different. I know some, uh, manufacturers that they actually move their broad leaf around to different parts of the warehouse just to get certain characteristics with it.

>> Speaker B: That's something I hope that we can, uh, go on a tour sometime, maybe do a puro sabor or something, and go check out these facilities and learn a little bit more about the process. >> Speaker C: Yeah. So I think much the way that producers of other products, winemakers, brewers, distillers, are all trying to, uh, navigate all this variability that brings it around to say, every time you have a San Andreas Maduro wrapper, it should have this taste profile with our

brand associated with it. And the same way that winemakers are always struggling to dial in to, you know, last year's vintage was just amazing. So that's exactly what we're going to know once again, if the grapes don't give it up. They don't give it up. >> Speaker E: Yeah. The target is always moving with that. >> Speaker C: Absolutely. >> Speaker B: So for San Andreas, for me, though, I always resort to the staple, which, um, it's hard pressed to find

anymore. But the room 101 San Andreas that he came out with when he first released his brand, that San Andreas, to me, is the staple of what a San Andreas needs to be. And it's like, when it hits those points, man, it's hard to mess up a San Andreas wrapper. >> Speaker C: That's very true. And again, I think that when you're working with a product that especially a first mover, they have the benefit of establishing. What is that profile?

>> Speaker D: This is what this is going to taste like. >> Speaker B: Exactly. >> Speaker C: Yeah. >> Speaker B: When you hit a consistency in your baseline, your product will always shine through. >> Speaker C: Yeah. Um, and you've seen this with just tons of things. The thing I'm thinking of right now is, um, California. >> Speaker B: Ah.

>> Speaker C: Red, um, and cabernet sauvignon. I mean, it should feel and taste like somebody has shoved a bell pepper off your left nose all day long. >> Speaker D: And this is why I'm an Alexander guy. Yeah. >> Speaker C: Um, and a lot of the winemakers in the late 60s, early 70s, they were establishing that big, booming flavor profile, and they were just standing up and give the finger to the French going, uh, we have not finesse. We are going to beat you over the head.

>> Speaker B: Like Robin Williams said, I am french. I give a cigarette to a. >> Speaker C: You know, I think that, uh, the same thing is true. Know, I think, uh, blenders know scar manufacturers and especially those that are venturing out and using, um, new methods. >> Speaker D: New method. >> Speaker C: Uh, the story of, uh, the use of Cameroon wrapper by fuente is one of my favorite storylines. Um, I wish I had another rare.

>> Speaker B: Leap to smoke the cigar. >> Speaker C: There wasn't really anybody that was stepping out and using Cameroon on such a big, uh, broad level until he really created the, uh. >> Speaker D: And did he do it because they just couldn't get the scale they needed from the existing growers? And now it's become a whole class of its own because of simple economic pressure. Who knows? >> Speaker C: And I think the know absolutely set the standard

for Cameron. Rapper. Yeah, speaking of San Andreas, I'm just. >> Speaker B: Going to smoke a San Andreas. All right, well, we're going to take a little break here for our sponsors and ads. >> Speaker C: We're wrapping it up and we're going. >> Speaker B: To wrap it up here. >> Speaker D: All right, you've put up with us for. >> Speaker E: I've, uh, put up almost an hour. >> Speaker B: Let's go ahead and just, uh, say goodbyes then.

>> Speaker C: Well, so would you guys come back around to aguarsa with this product line? Yeah. >> Speaker E: Yes. >> Speaker C: This is boxworthy. >> Speaker D: I would definitely. >> Speaker E: The rare leaf is boxworthy. >> Speaker B: I think they're all boxworthy, to be honest with you. And I think that they are fantastic in what they're doing. And keep up the good work, you guys. Um, so I'd like to thank our host with us today. Thank you.

Good old boy Benjamin. >> Speaker E: No, sir. Thank you for having me. Repeat offender, right? >> Speaker B: That's right. Thank you. Good old boy drew. >> Speaker D: I'm happy that I made it, unlike good old boy Nate. >> Speaker B: Uh, well, good old boy Nader salad. He'll have to be with us on the next ones, but it happens. Good old boy, Mike. Thanks for filling in. >> Speaker C: Well, I tried to punt and probably came up way short.

>> Speaker B: Anyway, lace is out, budy. >> Speaker C: Glad to be here. Hey, come back and enjoy another great episode of sipsuds and smokes. I'll ask you to keep on sipping. >> Speaker B: And this is good old boy barger. Um, I'm signing out, and I'm just going to tell you, keep on smoking. Whatever it is, smoke it. >> Speaker C: What would you pair with a. >> Speaker B: Know, at one point in my life, I'd tell you an orange juice.

>> Speaker C: No, I meant, like, what cigar? >> Speaker B: Oh, what cigar? Oh, man. A good Maduro would probably put it. >> Speaker D: Through the hole while you smoke. >> Speaker B: Probably a petite lancero. >> Speaker D: It would probably fit. >> Speaker B: Uh, good petite lancero. See? >> Speaker D: Uh, you guys, 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. Give

it a little tappy. Tap, tap, tap a root. The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone, play podcast, sipsuds and smokes. We love your feedback and you can reach us at info@sipsudsandsmokes.com our tasting notes flow out on Twitter and Instagram with our handle at sipsudsandsmokes, and our Facebook page is always buzzing with lots of news.

You'll also be able to interact with the thousands m millions, millions of other fans on those social media platforms. Do us a favor. Take the time to rate this episode. If you're listening to us online, that's a big help to us, and we get to see your feedback as well. Come back, join us for another episode, and keep on sipping.

>> Speaker B: M. >> Speaker A: This has been a one tan hand production of sip suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys, will see you all next.