"OGT Cigar Society Smokes The Domain Attenuation!" Ep. 45 8/8/26

It's the first Thursday of the month, and that means we have an OGT Cigar Society meeting! This week we are recapping and highlighting the new Domain Attentuation Toro Grande! This was an exclusive vitola released only through the OGT Cigar Society! Join us for a very special show!

Domain Attenuation Toro Grande LINK:

https://oakglentobacconist.com/product/domain-attenuation-toro-grande-6x60-ogt-exclusive/

Transcript

SPEAKER_00 0:09

Welcome to OGT Cigars Live Podcast, your neighborhood virtual cigar lounge. Each week we share in the cigar experience with the OGT Cigars community. Join Mallory and I as we explore the world of boutique and unique premium cigars. I'm Eric, founder of Oakland Tobacconist and the OGT Cigar Society. I have a deep passion, and some might say obsession, with cigars and cigar culture. Working as an artistic theater director previously inspires me to infuse entertainment into the crafts I love. Learning never stops. And I invite you to follow in our cigar journey.

SPEAKER_02 0:43

I'm Mallory. While I don't ever claim cigar expertise, I've always been a foodie who's obsessed with scent and flavor. I can be counted on to provide bizarre tasting notes, such as the Home Depot Garden Center or Grandma's Basement, which always leads to good conversation. And good conversation is truly my favorite part of enjoying cigars with friends.

SPEAKER_00 1:01

Welcome to OGT Cigars Live, where conversation lights up. Hello, everybody. Welcome back to another episode of OGT Cigars Live, coming to you from the East Coast, North Carolina. We're back at it. It is a Thursday night and we're ready to hang out in the virtual lounge. So if you've uh joined us before, uh thank you for coming back and joining and hanging out with us tonight. If you are new to the podcast, we meet every Thursday night at this time, which is 6 o'clock Pacific Standard Time, 9 o'clock Eastern Standard, where we hang out, we talk about recent releases, we talk about what's coming up. I'm one of your hosts from OGT Cigars, Eric Drazen, and with me tonight my co-host Mallory.

SPEAKER_02 1:44

Hi, how's it going?

SPEAKER_00 1:46

We are super excited about tonight because it is OGT Cigar Society night.

SPEAKER_02 1:49

Yeah, society.

SPEAKER_00 1:51

And if you guys are members, like you probably learned this time, we typically try to target the first Thursday of every month to then smoke the cigar we sent out because every member should have it by then, whether you're on the West Coast, whether you're in the middle of the country or here on the East Coast with us. So we can smoke it all together, bounce ideas, and I am sure tonight's gonna be an interesting episode.

SPEAKER_02 2:12

I agree.

SPEAKER_00 2:12

It's gonna be very interesting. So we've got some comments jumping down as well. As always, please do drop down your comments. What are you smoking tonight? What are you enjoying tonight? Because it's always more of a like cigar lounge feeling if we're all hanging out and everyone's talking about important.

SPEAKER_03 2:29

Yeah. Yeah.

SPEAKER_00 2:29

You don't want to just hear us prattle on the whole time. Well, she doesn't prattle, but I do.

SPEAKER_02 2:34

I just I just laugh.

SPEAKER_00 2:37

Well, and and we're we're excited for tonight. So uh I'm gonna pull up some comments here. Mallory's gonna go ahead and read them, see what we got. Looks like Nick is here.

SPEAKER_02 2:44

All right. Evening. I'm back after practically a full month of being sick. I'm back. Oh no, I'm sorry you were sick for so much.

SPEAKER_00 2:51

Glad to have you back, Nick. Hope you've been doing better. Um sorry. Candler is saying the same thing.

SPEAKER_02 2:57

Been sick with COVID for two weeks. Oh my gosh.

SPEAKER_00 3:00

Man. This is a rough focus. Rough. Oh man. Yeah, we are sorry to hear that as well. I'm glad you guys are.

SPEAKER_02 3:09

I'm so sorry about that. That's the fun.

SPEAKER_00 3:11

Thank you so much for joining us. I certainly hope you guys are all feeling better. So sorry to hear that. Let's see. Uh Faceless Orchestra.

SPEAKER_02 3:17

I haven't lit anything up tonight because I'm spending time holding my brand new grandson. Whoa! Congratulations. Congratulations.

SPEAKER_00 3:23

Awesome.

SPEAKER_02 3:24

Late tonight I'll be having a Placentia 149 to celebrate. Nice. Very nice. That's amazing. Congratulations to you.

SPEAKER_00 3:31

Nice. Nick says.

SPEAKER_02 3:33

Lighting up the drop tonight so far, pepper up front.

SPEAKER_00 3:36

Yes, which you wouldn't normally expect from a Connecticut cigar.

SPEAKER_02 3:39

Expect the unexpected?

SPEAKER_00 3:40

It is. And we are going to try to jump into kind of like how palates expect certain things, how uh how it translates in a culinary sense. We have a lot to cover tonight. Yeah. Which I'm super excited for. And of course, one of those things is what you're smoking tonight, Nick, uh, which is the attenuation exclusive size for the society. Um let's see here. Candler says to Roma de Cuba, Miyamore. Nice.

SPEAKER_02 4:07

Oh, first cigar in two weeks. Okay.

SPEAKER_00 4:09

I haven't had that cigar for probably like seven or eight years. It's been a while. It's been a long, maybe, maybe even longer. Maybe like 10, 11 years. It's been a while. Uh, super solid. Okay, so as I had mentioned, tonight is society night. That's what we're smoking, and that is none other than the attenuation Toro Grande that we just sent out. This is created by Domain Cigars. We're gonna talk a little bit about what makes this blend so special, um, what made it kind of stand out. Uh, and so for that, I think we're gonna need to do a cold draw and light it up with you guys.

SPEAKER_02 4:43

Yeah, for sure.

SPEAKER_00 4:44

So I'm gonna go ahead and pull this right here. Now I get it too. Um there's a lot of firsts with this cigar. Uh, one of them being that it is a Connecticut, and the other being that it is a six by sixty. How do you normally feel about six by sixty?

SPEAKER_02 4:57

Not usually the Vitola I smoke.

SPEAKER_00 5:00

It's true. It's not, it's honestly, I think it's the Vitola. A lot of us normally don't smoke.

SPEAKER_02 5:05

Yeah.

SPEAKER_00 5:05

Um, but I will say the flavor and the draw on this are very, very special. And we're gonna get into that. So let's do a cold draw, see if there's any notes that we're getting. Good open draw. Ooh, a little bit of citrus on the cold draw. Citrus, a little bit of salty aspect to it. A little bit of zing of pepper.

SPEAKER_02 5:25

Reminds me of root beer a little bit.

SPEAKER_00 5:27

Root beer, okay.

SPEAKER_02 5:28

I get root beer on the cold draw.

SPEAKER_00 5:29

Yeah, like a sweet, carbonated, peppery deal. Yeah, yeah. Uh, Nyx is not my go-to either. Uh, it's definitely different for sure.

SPEAKER_02 5:38

And Charlie is saying El Mago James Avenue, Connecticut tonight. Nice. Very nice.

SPEAKER_00 5:43

Nice, nice. Okay, so we're gonna go ahead and get this lit up, as always, and jump into today's cigar is brought to you by the OGT Cigar Society membership. Enjoy a five-pack of premium custom cigars each month at an undeniable price. Join the community and smoke with us on the Oakland Tobacconist YouTube channel as we delve into the rich experience of boutique and craft cigars. You can find out all about the subscription and a whole host of amazing blends by following us on social media. Look for us at Oakland Tobacconist or OGT Cigars. So, as per the usual, uh, as I had mentioned, we normally don't uh light up a 6x60. And so I'm actually still getting uh this toasted. Um so I don't know, Mallory, you got yours lit up first. Are you noticing any notes?

SPEAKER_02 6:36

Yeah, that pepper is definitely still there. Um that uh I think Nick was talking about. Did you see that?

SPEAKER_00 6:46

Definitely pepper up front. I'm still getting mine lit up. I uh feel like while this cigar is not strong, I would not call it strong, but it's definitely got an intense flavor to it and more full on its body, which like smoke texture, weight, it's something that I really appreciate about it.

SPEAKER_02 7:04

The smoke is very buttery. There is a buttery texture to the smoke. And I I think that saltiness you were talking about on the cold draw is also kind of there, like a buttered toast, maybe.

SPEAKER_00 7:16

Yeah, yeah.

SPEAKER_02 7:18

Yeah.

SPEAKER_00 7:18

Man, I I'm not the biggest Connecticut fan, but when this cigar is on, uh this cigar is on. I I think what happens is in the 6x60 format, it makes it feel like the flavor and the body is more pronounced.

SPEAKER_02 7:31

Yeah, which is interesting.

SPEAKER_00 7:32

Yes.

SPEAKER_02 7:33

Because it sometimes it seems like it's the other way around.

SPEAKER_00 7:37

Yes, but I think you got more tobaccos burning, and what what really works with this blend is that you don't have them warring tobaccos, they're not going against the flavor of the Connecticut.

SPEAKER_02 7:47

Right. It's all complimenting.

SPEAKER_00 7:50

Yes, it is a cigar I continue to go back to, even after we sent it out. Um, and I do think I I will be the first to admit, I think first impressions, this m cigar is a little misleading, like, oh my gosh, it's a Connecticut, it's six by sixty, not really into this type of thing. But when you let it acclimate to your humidor and you smoke it, whether it's in the morning, whether it's even late evening like this, I feel like it's got something really special to offer.

SPEAKER_02 8:14

It no, it really does. This is this is a gorgeous cigar. Like I do really enjoy, but I I don't have like as much of a like like I'll I'll smoke a Connecticut every once in a while. So it's I don't have um an aversion to Connecticut. An aversion to Connecticut.

SPEAKER_00 8:33

Yeah. But okay, so let's see here. We got uh Candler's saying Elmago uh is an awesome cigar. I agree a hundred percent. I think Elmago uh is one of the most exciting, like new brands we've brought in. I love everything they do.

SPEAKER_02 8:47

Um Nick is saying smoke output is good, getting the butter and salt on the roof of my mouth. Yeah, no, for sure. It is, it's like in the mouthfeel, I feel like, is the buttery.

SPEAKER_00 8:57

Yes. Yeah. Yeah, I agree a hundred percent. Yeah. And and I also think too, uh, as the cigar continues, which I'm sure we'll get into, it has this uh custard-like sweetness to it.

SPEAKER_02 9:07

Yes, yeah, and it's it's interesting because it's like initially not super sweet, sweet though. Like I think we're used to thinking of like a custard with a super sweet note, but it's almost like a like a Danish or something. Yes, where it's like that sort of um it's it's more neutral, like not too, too sweet.

SPEAKER_00 9:32

Yeah, it's not like overly candied sweet. Um there's a lot going on with a cigar, and I want to I know what it reminds me of.

SPEAKER_02 9:38

Okay, wait, hold on. Um, so we for my birthday last week, we went to a semi-local, like we drove out to Raleigh, but we went to Jack and Paul, which is like an Italian bakery. And there's they have these cream-filled, and I'm I'm gonna butcher the name, so I'm not gonna say it, but they're like Italian cream-filled donuts, different kinds of like you know, their cream filling, their custard filling is like this sweet. It's not super, it's like not a prominent note. Boston cream donut filled, nice, you know, so it's very lightly sweet. That's the kind of custom.

SPEAKER_00 10:14

Okay. No, I can definitely say. We've identified it now. Because it's that what what you and Nick are talking about, that like buttery, custardy aspect to it, um, it's mostly in the body. It's a sensational thing. But then you get some of those flavory notes. Um, yeah, it's exceptional. And I would also say that I I love domain cigars, I love their full portfolio. This to me feels like their most refined blend out of all of them. So when we had the opportunity for putting this in the membership, I was like, oh, 100%. Like, yeah, yes, it's it's it feels very elegant. It does, it does. Okay, so a fair amount of comments here. Okay, let's catch it right here.

SPEAKER_02 10:48

All right. Uh Candler says, How long do you let your cigars acclimate to your humidor before you smoke them?

SPEAKER_00 10:54

Well, this I think is up to the person who receives the cigars. The diplomatic answer is that a lot of people say you should probably wait a minimum of like almost two weeks. Drop it in your humidor, let it acclimate, let it kind of get used to everything of its environment from its its uh humidity to its temperature. That's the diplomatic answer. Do most people follow that? No. Myself, I have a hard time doing that. I will say though, uh, we had these cigars land at OGT, and I was smoking one like every like five days, five or six days, kind of like letting it acclimate. And the more it acclimated, this cigar just completely opened up. And I put up a video saying if you have the opportunity in your like acclimating, let's say you're like, okay, I'm gonna smoke this domain domain attenuation maybe this weekend. I would, if if you can dry box it for at least 24 hours, so you have a much better experience, you have so much more flavor. Because we've talked about this before. If your cigar has too much humidity, it kind of mutes the notes. Right. And a lot of the complexity and the nuance from this cigar, while it is a lighter strength cigar, you might lose some of that if you don't let it kind of like acclimate and kind of dry out. So once you do that, I I I can assure you this cigar is bonkers, it's insane.

SPEAKER_02 12:14

It's really good.

SPEAKER_00 12:15

So that's normally the answer for sure. Uh, let's see here.

SPEAKER_02 12:17

Charlie says I bought a box of the attenuation toro from you a few weeks back, been chain smoking them. We'll place another order soon.

SPEAKER_00 12:24

Awesome, awesome, glad to hear. Well, we have a few things to mention in that aspect, and thank you so much for the support. Uh, as always, if we have the ability, tonight uh is the attenuation toro grande. If you're interested in this, we are running a crazy good deal on it right now at OGT. We haven't announced it anywhere, but we did have several others from this drop. If you'd like to test this against the Toro or even pick up the Toro, but this is available tonight and no one else knows. And there's a few more things to cover because I had someone reach out to me and saying, hey, I missed out on this. I wanted this, I wanted this. So we have two other things really special. I got a lot of requests for Onyx Knight. We had a few tucked away in the vault, so this has also been made available. If you guys are a fan of Onyx Knight, I definitely advise you jump on this while they are available. Again, this is not announced anywhere. Um, I think a lot of people are saying this is their favorite night.

SPEAKER_02 13:19

I've I keep hearing that.

SPEAKER_00 13:21

It's I mean, it's Lee Marshall. I feel like same. I actually yesterday, uh, because I smoked a lot of Onyx, I went through Emerald and Crimson, like smoking them back and forth, back and forth.

SPEAKER_02 13:32

Okay.

SPEAKER_00 13:33

And I'm like, man, this is really, really cool.

SPEAKER_02 13:34

It's a hard call.

SPEAKER_00 13:35

It is very close. Yeah. So if you're interested in Onyx Night, because I had a few requests, that's at OGT. And then finally, it is our anniversary month, so we have to celebrate it big time. And that is why we have put together what we call the OGT Legacy Sampler. These are a collection of exclusives. And if you notice that cigar in the middle, that Renfield in the middle that's been aged for almost two years. It's like the last of the last. Triforium that's been aged. We even got the Onyx and Crimson in there. The whole lineup. That one on the far left is going through the variety. This is really special cigars with exclusivity, but also ones that mean a lot. Crownhead, Stu Lak, Cordoba, and Morales. So these are all available at OGT right now. It's kind of like a big thing. We're like, hey, it's society night, and it's also our anniversary month. Yes. So let's make it special.

SPEAKER_02 14:26

And to celebrate.

SPEAKER_00 14:27

So if you guys are interested, you know where to find them at OGT. Uh, as I mentioned, crazy good deal on the attenuation. Let's see here. Nick.

SPEAKER_02 14:35

Nick says, going to have to see how this smokes with a straight cut try to punch tonight. I really kind of wish I had done like the cross V cut.

SPEAKER_00 14:43

The flower cut.

SPEAKER_02 14:44

The flower cut.

SPEAKER_00 14:44

Yeah.

SPEAKER_02 14:45

That's that's I for whatever reason, when I do smoke something with a larger ring gauge like that, I just prefer it.

SPEAKER_00 14:51

Okay.

SPEAKER_02 14:51

I don't know why. I think it might be that it kind of directs the smoke a little better than if that makes sense.

SPEAKER_00 14:57

There's science behind it too.

SPEAKER_02 14:58

I'm sure there's science behind it, but uh it's just a preference. And I think I did it once or twice at the shop, and I was like, why don't I do this every time I smoke?

SPEAKER_00 15:06

Well, and and it's it's funny you mentioned this, uh Nick. I just put up a reel about uh what my personal favorite cut is, and that's always the straight cut.

SPEAKER_02 15:14

Right.

SPEAKER_00 15:14

Maybe it's vanilla, maybe it's boring.

SPEAKER_02 15:16

But I do No, in general, I I agree.

SPEAKER_00 15:18

It serves the purpose, but I will also say, especially on a six by sixty big ring gauge like this, I pre preferably stay away from punch, bullet punch, because you have this large ring gauge cigar and then it's honed down to that small entry point, which kind of creates more of a uh a buildup in terms of like where the tar can build up. It's a heating up spot because you the outlet is so small.

SPEAKER_02 15:44

That makes sense.

SPEAKER_00 15:44

So I definitely advise you, Nick. Yeah, try it with another cut as well. Uh mob 718 is on. Good evening, Uh. Good evening. Let's see. A60 is big enough for two punches. There you go. There you go.

SPEAKER_02 15:57

And yeah, for lack of a better term, a non-sugar bread custard flavor-wise so far. Yeah.

SPEAKER_00 16:02

Nice. Nice. Let's see here. Charlie.

SPEAKER_02 16:05

You can be dead in two weeks. I've smoked them right off the trucks. OGT ships with Bovida, so go for it.

SPEAKER_00 16:11

Yes. We always ship everything out that way. And then it looks like we got someone really special in tonight. Domain cigars.

SPEAKER_02 16:18

Smoking directly out of the humidity is a modern phenomenon. Dry boxing is a good method of a day case. Uh or dry boxing is a good method or a day case.

SPEAKER_00 16:29

Nice. Nice. Daniel, if you're interested, I don't know if you're in a position or not. I don't want to put you on the spot. But if you'd like to jump on and talk a little bit about the attenuation, what we're smoking tonight, I will send you the link. If you're interested, drop it down in the comments. And I will send. I don't want to put you on the spot. If you're not in a position, don't worry.

SPEAKER_02 16:48

But thank you for being here.

SPEAKER_00 16:49

Yeah, if you want to crash the party, then by all means do so. Okay. Let's see here.

SPEAKER_02 16:53

Uh Faceless Orchestra says, one of the best Connecticut I've had. I get lemon zest, creme brulee, and cinnamon. Yes.

SPEAKER_00 16:59

That is that is on part. There is definitely a citrusy lemony aspect.

SPEAKER_02 17:05

Um says I only have four of these left.

SPEAKER_00 17:07

Well, I'm I'm glad to hear that for sure. Oh, we got Raider Dave just jumping on.

SPEAKER_02 17:10

He said, Good evening, everyone. Eric, you've been wanting a Connecticut for the Society for years, and my friend, you nailed it. Spicy, creamy, sweet, and pairs great with coffee and toasted bourbon. Ooh.

SPEAKER_00 17:20

Nice.

SPEAKER_02 17:21

A toasted bourbon would make a lot of sense.

SPEAKER_00 17:23

I I appreciate you guys dropping those because we have a little bit to discuss about this. So um thank you so much, Raider Dave. Also, congratulations on the soon-to-be move, moving out of state. We know what that's like.

SPEAKER_02 17:34

Yeah.

SPEAKER_00 17:34

So uh hope it all goes well. Let's see here.

SPEAKER_02 17:36

Uh Domain says, I shouldn't. I just told my girlfriend we were going to the bakery, then I saw your live stream pop up. No, you go to the bakery.

SPEAKER_00 17:42

No pressure.

SPEAKER_02 17:43

That's we're we're enjoying a bakery of our own right now.

SPEAKER_00 17:46

Uh just wanted to make certain the invitation was out there.

SPEAKER_02 17:49

Yeah. I'm just so happy to hear all of you enjoying the Connecticut. Well, thank you so much for popping in. We appreciate it. What a nice surprise.

SPEAKER_00 17:56

Definitely.

SPEAKER_02 17:57

Uh so far I don't have build-up, but I am getting straw. Okay. Okay.

SPEAKER_00 18:03

Yes, yes. So I will definitely say um overall, a lot of people have given this cigar high praise. And so I want to sort of shout out the the members of the society because this is definitely a cigar out of sort of the comfort zone of what we're used to. But I also feel like at its root, at its core, isn't that what the society is?

SPEAKER_02 18:25

Yeah.

SPEAKER_00 18:25

Trying new things, trying different things, maybe that we're I mean, I know a lot of people are not fan of Lanceros. We did two Lanceros last year.

SPEAKER_02 18:33

Yeah.

SPEAKER_00 18:33

And so it a lot of the time we are trying to focus on new experiences through the society wheel into two.

SPEAKER_02 18:40

Yeah, right. Yeah. I'm thinking of the nope ropes as a whole.

SPEAKER_00 18:43

Right. We try to offer uh the experience maybe you wouldn't normally go to. And I feel like this cigar, in its elegance, in its refined and its flavor profile, was too good not to. Absolutely. And the key, I think, really, I'm gonna pull Raider Dave's comment up again because the key is in the notes that he had mentioned: spicy, creamy, sweet, pears great with coffee, and toasted bourbon. These are different uh applications for it. I I I'm guilty of this myself. I always feel like, oh, for a Connecticut to actually equal good, it means strong Connecticut. While I do enjoy strong Connecticut, that doesn't mean that's the only avenue.

SPEAKER_02 19:20

Yeah.

SPEAKER_00 19:21

And we've seen this time and time again. I mean, you take uh Sobra Mesa Brulee by Don Barton, you take this attenuation, um, you take some really good Connecticut out there that really like just hit the mark in terms of flavor, and if anything, it's like no, a Connecticut with lots of flavor and enough bodies so it's not like you're smoking paper equals good.

SPEAKER_02 19:42

Yes.

SPEAKER_00 19:43

And that's what I feel like the cigar does.

SPEAKER_02 19:45

Yeah, absolutely.

SPEAKER_00 19:46

And I've had some strong Connecticut's that it does feel like the fillers in the tobacco and all that are at war.

SPEAKER_02 19:51

Kind of shouting over the wrapper. Yeah. Well, yeah, I think that that's the thing. I think this is a a chance for people who may not have normally smoked Connecticut or maybe haven't smoked Connecticut at all.

SPEAKER_01 20:05

Sure, sure.

SPEAKER_02 20:06

Um other than like an initial try to see it done exquisitely well.

SPEAKER_01 20:12

Yeah.

SPEAKER_02 20:13

And I think that it doesn't have to be um Oh, we've got it, we've got a comment here. Sorry.

SPEAKER_00 20:21

Um I lost my train of thought anyway.

SPEAKER_02 20:24

No worries.

SPEAKER_00 20:24

Raider Dave says, Thanks, man. Uh my family appreciates it. I hope it goes smoothly.

SPEAKER_02 20:29

Uh Vicente says, I love Connecticut's because I am lucky enough to enjoy a morning cigar when work is slow. This Connecticut made me want to check out more of their line. Thank you for the opportunity to check them out.

SPEAKER_00 20:40

Awesome. Glad to hear it.

SPEAKER_02 20:41

You would not regret checking out more of Domain's line.

SPEAKER_00 20:43

Domain's cigar. And I was I it's funny because I feel like the rest of their line is more what we kind of see in the society. It's definitely stronger-ish cigars. Um, and so I remember when we we we uh kind of test this a little bit at the PCA trade show, and we're like, oh yeah, this is really good. But the problem is at the PCA trade show, you're smoking like nine cigars a day. It's true. So I think it was like cigar number six, and I was like, no, this is good. I just I got a little bit of palate callus.

SPEAKER_03 21:12

Yeah.

SPEAKER_00 21:12

So it arrived here, and I was doing some work, and as soon as it I mean, again, I gave the diplomatic answer, but the real answer is as soon as it arrived, I lit one up. And I was like working, and it's one of those cigars I kept like, oh my goodness. Like I kept going back to it. And I'm not gonna lie, dropping a Connecticut in the society, this has been one of the most stressful drops of the city.

SPEAKER_02 21:30

It is very nerve-wracking, yeah. Yeah, but I think we trusted too that we have curious and and um open minded. So I think that there's that trust of like they care about the craftsmanship and they take care about looking for flavor, and if it comes from a surprising place, I think for the most part we We've got some like we've just got amazing people. Yes. You know what I mean? So it's like there's that trust there. There is.

SPEAKER_00 22:07

And I and and I will openly say too, there's a few people on Discord or or on social media, they're like, six by six is not my thing. And uh Connecticut is not my thing. So I'm gonna let these sit a little bit longer and see if anything changes, which I also really appreciate. This is all feedback that um I like because we know where people are. Right.

SPEAKER_02 22:27

We want to know whether you like it or not. Right.

SPEAKER_00 22:28

You know, right. Um and I and I think that just yeah, if you want a bit more out of it, if you're feeling, well, maybe it is a little too light or a bit more muted, but dry boxing this really does help um in terms of trying to do that as well. Yeah. Now, what makes this so special is last time we had Daniel on, we we talked about when the attenuation first dropped and uh how not all Connecticut are created equal. And I myself am guilty of this. We kind of put ourselves in a box of how we understand certain tobaccos and certain cigars as a consumer. And the ones we're interested in, those are the ones we try to research. We're like, okay, so Connecticut broadleaf, or is this from Connecticut, or is it a broadleaf from Pennsylvania? There's also one in Nicaragua, there's one from Honduras, which one is it? How what are the flavor notes? And you start deep diving because you enjoy it. Connecticut's it was always kind of like, oh, well, yeah, it's a Connecticut. I get it. So what's next? But there are different types of Connecticut, and the wrapper on this is called a Kahooka, which is, I believe, only grown in Ecuador and limited to a thousand acres. So it ensures quality, it ensures uh consistency, which is the key. And this is not created like most Connecticut, it's a more pricey Connecticut. Um, those things really open my mind to like, yeah, just like any other tobaccos, these gradings as a consumer, we don't really think about all the yeah, yeah, absolutely. So it's it's interesting.

SPEAKER_02 23:52

There's a lot more, there's a lot more to it than I was aware of.

SPEAKER_00 23:56

Yeah, and I again um I get kind of nerdy out about stuff like this, but that is what at the heart of it is what I'm always looking for too from the society. How do we bring more information out there for people to understand? Yeah. So love it. Uh let's see here. Charlie.

SPEAKER_02 24:14

Rocky wants to know what is this Connecticut question.

SPEAKER_00 24:19

Rocky wants to know what is this Connecticut question. Sorry, if you don't mind re-rephrasing, I'm I'm a little confused in in terms of uh the question. So, Charlie, if you don't mind rephrasing the question just so I can understand a bit more. I'm sorry about that. Let's see here.

SPEAKER_02 24:34

Candler saying Just ordered the OGT cigars Legacy 11 pack.

SPEAKER_00 24:39

Thank you, thank you.

SPEAKER_02 24:40

Uh and Nick said same and grabbed a 10 of Onyx.

SPEAKER_00 24:43

I appreciate it. Thank you so much, guys.

SPEAKER_02 24:44

Thank you so much, guys.

SPEAKER_00 24:45

Definitely uh the onyx um is something truly special. This pack too means a lot to me as well, because as I say, we we it's our anniversary month, and very soon we'll be talking about our anniversary cigar, but I wanted to make the first week very special. So I went deep into the vault. Like the Renfield, the the Triforum. Uh it's such a special pack. So it's like watching OGT on a timeline these days. And I I really like it. So thank you guys so much. I really appreciate it. Um, so yeah, you have the not to get too much, but one more thing I want to cover about the tobacco in this. You have the Kahuka wrapper, and then inside is a proprietary tobacco that was hybridized and created by the factory, uh, which is Esteban Diesela in Nicaragua. The domain company uh created a hybridized version that they called Vanguard. So it's a very select amount of tobaccos in this that make it so unique, which I thought was super cool. Uh let's see here. Come on, Brocky from Hail Mary Face Turquoise Speaker Shape. I'm a little bit confused. I'm sorry. I'm sorry if I'm not understanding. Um let's see here. Uh that stoolak I haven't seen in years. That cigar alone is worth the pack. Well, Raider Dave, I will say that's my favorite Stu Lak. It always has been. I can't give too much away, but we got some exciting things coming. So super excited. Um, which brings us a little bit to this month overall. Uh, and some exciting projects coming, and then towards the end as well, um, this has been a like a crazy year for the society, I feel like.

SPEAKER_02 26:29

It has. It has. It's been a whirlwind.

SPEAKER_00 26:31

I feel like it's been really, really cool.

SPEAKER_02 26:35

Oh can never mind. Um yeah, sorry, the comments today.

SPEAKER_00 26:41

Uh I I think that trying new things, going out the gate. Normally, I think I feel like a lot of people like uh with the the membership, I feel like at this point we kind of have like a profile that's going. So I'm I'm happy uh that people are able to try new stuff for sure. Let's see here.

SPEAKER_02 27:02

Hail Mary the movie. Okay. I still have not seen this.

SPEAKER_00 27:06

So Okay, we yeah, we have not seen the movie. I'm sorry.

SPEAKER_02 27:10

Everything makes a lot more sense now. Thank you. Sorry.

SPEAKER_00 27:13

I wonder if the movie was any good.

SPEAKER_02 27:15

Was it any good?

SPEAKER_00 27:16

I don't know. So something I want to mention too culinary aspect. Mallory's the foodie of the family. She, I mean, she's Greek, she makes great food, and when she first met me, uh I was very much the opposite. Yes. I was like, food is fuel, and that's what it's for.

SPEAKER_02 27:33

Yeah, I think you you told me that if you could just inject a lunch and keep moving that you would do that, which was devastating.

SPEAKER_00 27:41

I mean, that that came from that came from like growing up in a like household that didn't really value food as much. And it was just kind of like, well, we eat food and it's more of like we do it together, and that's what makes it special.

SPEAKER_04 27:52

Yes.

SPEAKER_00 27:53

So being married to you for uh now 17 years, then a lot of uh exposure has happened in terms of different food experiences. I found out I love oysters, found out all these different things.

SPEAKER_02 28:06

And so you cook a lot too now. Like you're getting to be pretty uh trying to pretty profesh, yeah. Trying to get all your chef knives.

SPEAKER_00 28:16

Well, and with that, I feel like cigars are the same way. Being exposed to new things. This to me is like a refined, I don't know, like appetizer or like breakfast. Like when you think of a good breakfast, what comes to mind? Like if you go, I mean, I know I think I know where you're.

SPEAKER_02 28:36

If you go into a restaurant, yes, and I want you guys as well.

SPEAKER_00 28:39

It's like, okay, what is one of your number one?

SPEAKER_02 28:42

Yes, what's your favorite breakfast food?

SPEAKER_00 28:44

Yeah, what do you when you go into a restaurant, you're not having to make it yourself, you're not having to worry about it yourself. You would probably go for something like an eggs benedict.

SPEAKER_02 28:52

I love eggs benedict, yeah. But then I always do the thing where I I think if it's a place that does fancy French toast, I think for like like five minutes, maybe I should get the French toast this time. And anytime I do get the French toast, the French toast is disappointing. It's just French toast. Yeah, but anytime I get the eggs benedict, I'm happy. But then somebody has the French toast on a table next to me, and I think, you know what would be the best thing ever is to have a plate as a little bit of bow.

SPEAKER_00 29:19

The eggs benedict French toast combo.

SPEAKER_02 29:22

Eggs Benedict French toast combo is my answer.

SPEAKER_00 29:25

Okay, yeah. Now, I I for me, I'm I'm definitely someone who I mean I intermediate fast for the most part. Uh huh. Sometimes I'll have a breakfast, but when I do, I'm like, it's something that I know I can't really make myself. We have a daughter, she makes French toast. I don't need to have French toast there. So normally it's something like, well, what do I not feel like making? What do we normally not have? That's normally it, but there's a big debate here.

SPEAKER_01 29:48

Yes.

SPEAKER_00 29:50

When you go to a breakfast place and you get potatoes on the side, hash browns, or what is it, country fries? Home fries. Home fries. Which is it? Which do you normally choose out of it?

SPEAKER_02 30:03

And we have a lot of good.

SPEAKER_00 30:04

So let's see here. Pull comments here.

SPEAKER_02 30:06

Uh oh wait, a little further up. Uh okay, yeah. Okay, so this is I was want what Charlie's drinking. Charlie says uh martinis. Uh Candler asks, are you going to have any events or open house? We'll we will come back to that.

SPEAKER_00 30:19

Yes, yes, definitely. Okay, so martinis going on.

SPEAKER_02 30:23

Uh I love martinis party on Charlie.

SPEAKER_00 30:25

So Daniel's on as well. Breakfast food.

SPEAKER_02 30:28

Chili Killies, yes.

SPEAKER_00 30:29

Mallory makes some mean chili kilis.

SPEAKER_02 30:31

Uh I think they make Migas, actually. They're not actual chili kilys, but it's fine.

SPEAKER_00 30:36

Okay. Uh let's see here. Dave Ross. Uh Dave Ross.

SPEAKER_02 30:39

This cigar is amazing. Tried the cross cut, working well so far. I had the attenuation, his eminence earlier this last year, and this is a level up.

SPEAKER_00 30:46

Heck yes. I'm glad to hear that. I'm so glad you like that. I'm glad to hear that. Thank you so much. Uh let's see here. Nick.

SPEAKER_02 30:52

Nick says a good breakfast burger or a loco mochi moco. Loco moco. Oh, okay. Oh, okay. Sorry, I saw from the correction of the book. Yeah, yeah.

SPEAKER_00 31:01

Okay, so we got we got chili killies, breakfast burger.

SPEAKER_02 31:03

We got Chandler says waffles and eggs, bacon from Waffle House. I've only been to a Waffle House once since we got here.

SPEAKER_00 31:09

I feel like we maybe missed Waffle House's glory days.

SPEAKER_02 31:12

Maybe so.

SPEAKER_00 31:13

From what it looks like from now.

SPEAKER_02 31:14

I I think it's always been Waffle House. I think we just haven't tried it enough.

SPEAKER_00 31:18

Okay.

SPEAKER_02 31:19

Uh Raider Dave says Denver omelette. Oh, yes. And hash browns is my go-to.

SPEAKER_00 31:23

Okay. I am on that train with you.

SPEAKER_02 31:25

You're a team.

SPEAKER_00 31:26

Hash browns 100%. What about you?

SPEAKER_02 31:29

Definitely home fries.

SPEAKER_00 31:30

Home fries.

SPEAKER_02 31:31

And it looks like people agree with me. Yeah.

SPEAKER_00 31:33

Everyone's going home fries. Okay, so here's the issue though. Okay. Home fries are what? Essentially diced up potatoes that you're fine.

SPEAKER_02 31:41

Okay, wait, wait, okay. There's potatoes, O'Brien. There's actually three three things we're thinking of here. Okay, so hash browns are the little shredded ones, or sometimes it's a patty, but usually you're thinking of like shredded hash browns that have been, you know, real hash browns. Yeah, okay.

SPEAKER_00 31:57

American.

SPEAKER_02 31:58

Okay. And then home fries, the way that I normally think of them is it's like slices of potato.

SPEAKER_01 32:04

Okay.

SPEAKER_02 32:05

Like thin slices. And sometimes there's onions and sometimes there's peppers, but for the most part, it's like a very thinly sliced potato that gets crispy on the edges. And then there's potatoes o'Brien, which are cubes. And they usually have green peppers and onions.

SPEAKER_00 32:17

But every time you order home fries, it's usually cubes.

SPEAKER_02 32:20

No, it isn't.

SPEAKER_00 32:21

I've gotten I've in Yukaipa, California was.

SPEAKER_02 32:23

Okay, but that's that's a the culinary capital of the California.

SPEAKER_00 32:28

That's right.

SPEAKER_02 32:29

Um I'm just When I'm talking about home fries, I'm talking about slices.

SPEAKER_00 32:34

Okay.

SPEAKER_02 32:35

Potatoes O'Brien's work cubes. Okay, so oftentimes they get mixed up.

SPEAKER_00 32:39

I am then not team Potatoes O'Brien.

SPEAKER_02 32:42

Okay.

SPEAKER_00 32:43

At all.

SPEAKER_02 32:43

Okay.

SPEAKER_00 32:43

Uh Candler saying covered and smothered. I yeah, personally, like hash browns like seem far much more work to go through to try to make them like from scratch at home. So a lot of the time you just buy them from freezer and they're not the same.

SPEAKER_02 32:56

Yes. That makes sense.

SPEAKER_00 32:57

So that's like that's why I look at it. We have a good answer. Oh, there you go, Danny.

SPEAKER_02 33:04

Okay. So we have we have a chef in here.

SPEAKER_00 33:07

Yeah, that's coming from a chef. I agree. So I agree.

SPEAKER_02 33:10

But he does get the last word on that.

SPEAKER_00 33:13

And and um and I think too, I prefer a light breakfast. Things like waffles, pancakes, just too heavy for my breakfast.

SPEAKER_02 33:20

Okay, but potatoes are a little heavy.

SPEAKER_00 33:22

And bacon. Yeah, but you just get a little bit on the side. What now I will also say this is this is the key element. What type of bread for your toast? Are you going with like a biscuit? Are you going with like toast, a specific type of toast? Well, now that we've mostly we have to say biscuit, right?

SPEAKER_02 33:38

Or it's sacrilege.

SPEAKER_00 33:40

Yeah, that's why I guess they'll be. But I want I want to know like what is your choice of like bread? Um, let's see here. Raider Dave.

SPEAKER_02 33:47

All right. Uh my wife loves potatoes, O'Brien. Yuck.

SPEAKER_00 33:51

There you go. I know you're paid.

SPEAKER_02 33:53

Okay. Camilla says, okay, now I'm hungry. Onion says home fries are great.

SPEAKER_00 33:58

Nice.

SPEAKER_02 33:59

Uh Charlie says, Mallory, I'm Greek, so Greek styles for me is the best. Prove me wrong. I'm not gonna prove you wrong. You're right. You're right.

SPEAKER_00 34:06

Good stuff. Very good stuff.

SPEAKER_02 34:08

Okay, one another we were talking about custardy flavors that are not super sweet. And I'm probably gonna say it wrong because I'm third generation, so don't judge me too much. But uh still in the blood. I make the Greek rice pudding in the risogado.

SPEAKER_00 34:24

Very good.

SPEAKER_02 34:25

Custardy and not too sweet.

SPEAKER_00 34:26

No, that's true. When you get a little bit of what cinnamon or not?

SPEAKER_02 34:30

Yeah, yeah.

SPEAKER_00 34:30

Very nice.

SPEAKER_02 34:31

Okay, Nick says Um Then that's just loaded French fries. I love loaded french fries. I once told Eric that the loaded french fries might be the perfect if you think about it, it might be the perfect meal. Like pizza comes close. You know what I mean? But like the loaded french fry, you have so much, you can wrap it, you can put anything on this.

SPEAKER_00 34:50

Okay, I agree, it's very good, but I don't know if you've ever tried carne asada on pizza. That might change your mind. Oh, because you like carne soda fries. Yeah, so there you go. Okay, in terms of bread, we've got a bagel.

SPEAKER_02 35:03

Sourdough. That would probably be my pick. Bagel with cream cheese or a good marble rye. Okay, good buttermilk. Nick says good buttermilk pancakes or buttermilk biscuits, sorry. Uh Kandler says so right. Rizovalo. Okay, yeah.

SPEAKER_00 35:19

Rizavalo.

SPEAKER_02 35:20

Yep. Uh Daniel says my go-to is sourdough. However, if a restaurant makes delicious homemade bread, I'm in, especially if it's a moist and fluffy biscuit. Okay. Yeah, homemade bread, I feel like I think you just take whatever the restaurant has.

SPEAKER_00 35:32

That's true. That's true. I will say I'm the biggest sucker for rye bread. You love rye toast.

SPEAKER_02 35:37

You love rye toasts.

SPEAKER_00 35:38

So I think Dave Ross had mentioned uh a marble rye. Rye like has that zing of like sharp sweetness that counterbalances over like a sheet of like, you know, most of the like intense flavor you're gonna get from a hash brown is like the pepper and salt on it. Yeah. Or the hot sauce. Rye is perfection for me.

SPEAKER_02 35:56

Oh, we got Domaine saying smash the like button for carbs. What'd you get from the bakery? Yes. Inquiring minds want to know.

SPEAKER_00 36:03

What are you having from the bakery? Um so why do I bring up breakfast food?

SPEAKER_01 36:08

I mean, I think we went on a bunny trip. That was a me bunny trip.

SPEAKER_00 36:12

Well, no, no, no. There was there was a purpose. This is all kind of one of the most common things when we were at the lounge and uh Raider Dave and Daniel, when they were hanging out with us at OGT, probably can attest to this. We we try to I would try to steer the conversation to pretty neutral topics. Me being so somewhat of a movie nerd. If we were not talking about cigars, we talk about movies. And then we would talk about how you were disciplined as a child growing up. That was very common. And then secondly, there was uh food. And okay, what are the best restaurants? And it always ended up like, okay, no, you want to know the best restaurant in LA or blah, blah, blah, blah. But it was always being talked about mostly dinner. It was always like dinner food. And everyone loves breakfast, but I feel like it maybe doesn't get the same spotlight. I would like to make the point that Connecticut has a similar type of thing. It is when you have the right Connecticut cigar, it is so pleasing, it is so delicious, it is so good, but we normally don't talk about it enough.

SPEAKER_02 37:10

And so Oh, yeah. I mean, I talk about breakfast a lot, so it's a hard thing for me to wrap my head around. But yes. Why people wouldn't talk about breakfast, but yes, that makes sense. Well, that absolutely makes sense.

SPEAKER_00 37:25

And and on top of that, like we as I'm a song hero of the meals. And we we talk a lot, especially in the society, about like this this Maduro or this Corojo for good reason. I mean, I'm do it all the time. But then I was like, you know, this attenuation, this particular tobacco really is making me rethink how I view tobacco as a whole. And it's not just like the ugly like stepbrother of tobacco. Like it's just so much good stuff. Yeah, good, good stuff. Uh Candler says, Squirrel. Yeah, it might have felt a little bit like that. Right or Dave. Yeah, we did talk a little bit about the ongoing debate. We did talk about it.

SPEAKER_02 38:03

We won't go there today. We can't spiral in that direction.

SPEAKER_00 38:06

Speaking, speaking of uh here, let's take a few more comments. We're coming back to that.

SPEAKER_02 38:11

Let's say domains is latte and trust lecture. Very nice. That sounds great.

SPEAKER_00 38:16

Nice.

SPEAKER_02 38:16

Uh he says you're right on the money.

SPEAKER_00 38:19

Awesome. No, yeah, and thank you. I I appreciate it. Um, it's something that I feel like really opened my eyes to different grades and such, and it's it's awesome.

SPEAKER_02 38:27

I I also think, too, it's interesting because um. Oh my goodness, we have so many comments. I'm sorry, I'm distracted again. But I think it's interesting because it also I think applies to things like like beverages. Because when you first started drinking scotch, for instance, right? I knew you only liked the like smoky, peaty, yes, like RP bombs. You know, our beg LeFroig. And so from there when I would go buy you a gift, I would just be like, usually eyeless scotches, but you know, like this kind of flavor profile.

SPEAKER_03 39:00

Yeah.

SPEAKER_02 39:01

And then as time has gone on, there's a whole spectrum of flavor there. And there's things that you appreciate now that are much more light and delicate than that. You know what I mean? And sometimes it's like it's interesting because some people do their like training montage, right? In smoking cigars or drinking a certain type of beverage and starting with light and moving to more intense. And some people go the other way around.

SPEAKER_01 39:26

True.

SPEAKER_02 39:26

And so I think that it's important to I think at least experience all of it because you get, I don't know, you just learn so much that you wouldn't otherwise.

SPEAKER_00 39:35

No, I I appe uh completely agree. And I will also say there's a caveat to this because if there's one sure rule that I live by when it comes to trying new cigars, new tobacco, is that you're if let's say if you have the ability to keep a minimum of like 10 or 20 cigars in your humidor, and it's a certain type of setting, certain type of day, and in your mind, you know, like I am in the mood for something that's heavy, punchy, like spicy, you don't reach towards Connecticut because it will do the Connecticut injustice. I've always used the term like you're expecting a grape and you get an olive, and you're like, wait a minute, hold on. Where's the sweetness? Where's the and so if you if you're in the mood for something, follow what your palate is trying to say. But I will also say try to find those moments where your palate is open to trying new things, when you're like, you know what? And so for me, especially over the course of the last couple years, I'm like, I mostly smoke medium plus the full stuff. But on the weekend, if it's the first cigar of the day, like nothing beats like Agonorsa Leaf, Connecticut, porcelain, Connecticut, stuff like this. Um prime example, too, is the new knuckle sandwich cigar. Like, I love knuckle sandwich cigars, they're stronger. The avant-garde, like one-off, is a medium strength cigar. It is so unparalleled with coffee. It is so good. And it's the mild one out of the way.

SPEAKER_02 40:57

Well, and it might too, if you're someone who struggles to find tasting notes, it might also enable you to kind of have a little more subtlety in how you pick those things up. You know, because when something's really strong and really intense, um, it's kind of like, okay, yeah, there's pepper. Yeah. Oh, I got it. Yeah. But it kind of is like another, another layer of developing your palate. It is. And we have so many comments. Hold on.

SPEAKER_00 41:21

It is. All right, let's see here. Uh Daniel.

SPEAKER_02 41:23

Daniel says, as well as some barber poles such as the tiger lily, hence, is why I prefer something light like those sticks on my first stick of the day. Yeah. Absolutely. I completely agree.

SPEAKER_00 41:32

Uh in fact, I just had one of those Sundays. It's incredible. Um, David.

SPEAKER_02 41:37

David says, home fries seasoned peppers and onions, salmon eggs, Benedict, and fresh biscuits, fresh brewed black coffee from the solid steak coffee, and then smoke a corona gord or a lawnsdale Roma Craft. Dang. That's perfect. Are we invited?

SPEAKER_00 41:49

Yeah, when are we coming over to the house? Good morning. Try this.

SPEAKER_02 41:51

This is great. That's that's awesome. It's part of your complete breakfast.

SPEAKER_00 41:54

Yes.

SPEAKER_02 41:55

Okay. Uh Nick says a good marbled rye for pastrami sandwich. Yes.

SPEAKER_00 41:59

Honestly, rye, it will just be my always favorite. It elevates any sandwiches. Yes. Uh Domain.

SPEAKER_02 42:04

It says the cafe here does a toasted marshmallow trestle.

SPEAKER_00 42:07

Whoa.

SPEAKER_02 42:08

I'm so hungry.

SPEAKER_00 42:09

Yeah, I know. Everyone's gonna like hit the icebox.

SPEAKER_02 42:13

The icebox, you're an old man.

SPEAKER_00 42:16

Candler says that sounds awesome.

SPEAKER_02 42:18

That sounds awesome. Nick says, Domain, uh, share with the class, that sounds amazing. This has turned into the Foodie and Cigar podcast. That's true. That's true. Yeah.

SPEAKER_00 42:26

Uh let's see here.

SPEAKER_02 42:28

Uh Eric hit right on the head.

SPEAKER_00 42:30

Well, yeah, no, thank you. Thank you. I appreciate it.

SPEAKER_02 42:33

Um Candler says, I've always considered the Connecticut the breakfast of cigars.

SPEAKER_00 42:37

There you go. There you go. And and sometimes, as crazy as it sounds, people like breakfast for dinner.

SPEAKER_02 42:43

That's true.

SPEAKER_00 42:43

Sometimes, like, you know, I I will say this too. Uh, Daniel, you mentioned the tiger lily barber pole. There's also the neon tiger. Something like that, something like this, especially. If you have the, I mean, this is a very difficult thing to pull off, but if you have the ability to pair this with a cup of coffee and something like a creme brulee, or in my case, a baklava pairing, those types of things just pop with this cigar. It's like it's a harmony altogether. So pretty cool. Uh salami and eggs. Oh, nice. Okay. Nice.

SPEAKER_02 43:17

I don't think I've actually tried that.

SPEAKER_00 43:19

David says, yes, pull up. All right. All right, we'll figure out when we make that happen.

SPEAKER_02 43:24

Okay, and Domain says Connecticut can be amazing at the end of the day after smoking strong tobacco, it helps you understand the texture. That is, yes, that makes sense. 100%.

SPEAKER_00 43:33

Like I said, breakfast for dinner.

SPEAKER_02 43:34

Yeah.

SPEAKER_00 43:35

Uh or even candela. Yes. Yeah. These are all aspects. And what's crazy to think about, too, is that it from what I understand, in the American market, Connecticut cigars still are responsible for the most cigars sold. That I think is starting to shift a little bit, but that's what I've last like know to be true. And also, you mentioned Candela, Daniel, in the like Leading up until like early nineties to like ninety-four or something like that, Connecticut and Candela were the most common cigars. And I even have heard some people say, like, you'd be flaunting, like, this is so mild, so creamy, so light. This is what everyone is looking for. So that just shows kind of how like markets change, palettes change. This 6x60, I would say this size was far more common, far more sought after about like five years ago. Like they they still say, and it's it's very true, Robustos and Toros are still the most popular sizes in the American market. But when the company would be like, okay, we're coming out with three new blends, three different facings per blend, it was always uh Toro, Robusto, Gordo. And if it wasn't Gordo, then it was uh a Churchill, because Churchill's used to be a big thing. So the market changes, palette changes, and I think what's important, especially a part of the society, is just try to not, I guess, get pigeonholed into I only like this and I don't want anything else. And there's nothing wrong with having a preference for sure, but there are some experiences I think some people will miss out if you never like move beyond it. So there you go. That was a little bit of on the soapbox, but I I think uh I think in terms of what people have been been enjoying and kind of feedback, I'm glad you guys are enjoying it.

SPEAKER_02 45:21

Yeah, it makes us happy to hear.

SPEAKER_00 45:23

Raider Dave had mentioned uh Tombstone as a side note.

SPEAKER_02 45:27

Oh, we also had a question way back uh, I think from Candler about whether we're doing any in-person meetups for so let me answer Raider Dave real quick.

SPEAKER_00 45:35

Uh speaking of that, we talked about we just dropped Onyx Knight uh one more time on at OGT. This is made by Lee Marsh. Raider Dave, you'll be happy to know that every time I talk with Lee, whether it's texting or calling, he'll even text me out of the blue, like, hey, I was watching Tombstone. I thought about you. Like it's this ongoing thing. So then HDA Cigars, which is Zach, he and Lee have become close friends because they moved operations to the Rojas factory. And I was like, Yeah, Lee's a great guy. He's like, Yeah, he says you guys argue a lot about Tombstone. Like, this is an ongoing thing now. And he even sent me a picture. HDA knows about this. Now Stone Throne knows about this, and and Lee sent me a picture of a poster in his office that is basically like say when or something like that. And he's like, I got this for you. Like, it's ongoing, so it's never stops. Um, okay, so the question was uh when having an open house, I believe. Or if we're having her back here. We're we're still working on brick and mortar situations. Uh however, we're starting to make a lot more progress. So I don't really want to talk about much until like there's something to report. But what when that does happen, we'll be dropping the channel. So thank you. Thank you so much for asking.

SPEAKER_02 46:46

I'd love to see everyone in person.

SPEAKER_00 46:48

Uh see here. Candler.

SPEAKER_02 46:49

Uh, what do you think the next big change will be in cigars?

SPEAKER_00 46:54

What I did notice, and I would actually be curious to hear what Daniel thinks about this as well. Um, but Daniel from Domain, because he's always got his button on the finger on the button. But I noticed a couple years ago Sumatra. Sumatra started popping up a lot more, and I'm happy because I like Sumatra tobacco. But that's another one, mid-90s to I think, well, maybe like 97, 98, Sumatra and San Andreas were considered like the the low-grade, crappy tobacco no one wants. So to see that change now and like, oh, it's a Sumatra. Like you have Dunbarton come out with their 10th anniversary, it's a Sumatra. Um, I like to see those changes. That's really cool. Um, in terms of big changes now, I'm seeing I will not be surprised if we see a bigger push for Dominican cigars.

SPEAKER_02 47:44

Okay.

SPEAKER_00 47:45

And there's a lot under the radar, there's a lot of like things going on, but I would not be surprised at all if we see a lot more demand on Dominican as time continues. We'll see. I don't know, but there you go. Uh Raider Dave saying, well put, Eric, I hundred percent agree. Well, thank you. Wish you agreed on Tombstone. Uh onions.

SPEAKER_02 48:06

Uh talking about Connecticut, your variety pack was great, and I'm not a six by sixty guy.

SPEAKER_00 48:11

Well, thank you. I I I know a lot of people were apprehensive. I'm glad that you do like it. Um, I love this cigar, and uh it's definitely here's the thing. While this this whole uh launch of a Connecticut, a six by sixty was maybe a bit polarizing, people didn't expect it. It still has to meet, in my opinion, sort of the criteria we're looking for in the society. So it's not like we're looking for just any Connecticut to plug and play. This I think is really special.

SPEAKER_02 48:39

This is this was a very we're very lucky to have this.

SPEAKER_00 48:43

Yes, yeah, 100%. Let's see here. Uh Domain.

SPEAKER_02 48:45

Uh 6x60 is one third of the market, but only on developed markets, emerging markets, it doesn't sell. Oh, that's an interesting that is very interesting.

SPEAKER_00 48:53

That's an interesting point. Definitely. Definitely. Uh let's see here, Raider Dave. That's awesome. We will convert never, never, it's never going to happen. Uh let's see here. Daniel, thank you for hanging out with us. Good to see you too as well. Mike Ross is saying late to the party. We are welcome. We are smoking the attenuation. Um so uh I'm gonna get just uh I we kind of ran out of time for news, but I do want to make an announcement, and then also we got a picture to highlight as well. So, as I had mentioned, this is August, and this is our anniversary month. So, very soon here, you're gonna be seeing us announce Oakland Tobacconist's seventh anniversary cigar will be announced in the upcoming weeks. We are waiting to just tie down a few other things to make sure the stars align. I am so excited for this anniversary cigar. This is also gonna be a company that we have yet to work with, and I am super excited. I think you guys are gonna love it. Um and yeah, seventh anniversary. It's crazy to think about that.

SPEAKER_02 49:56

It's very crazy. Yeah, it's nuts.

SPEAKER_00 49:59

It's it's wild. And so next next week we're gonna be talking more about our anniversary cigar. We're gonna be talking about looking back on the other releases, kind of like a look back through the years. It's gonna be a really good show. But keep your ear to the ground because really exciting things coming uh and we will be announcing. Uh, let's see here. Domain.

SPEAKER_02 50:18

It will be big at the show this year because the show is happening so early. The only thing available, so a lot of brands is going to be Habano, San Andreas, and Sumatra this year at the show.

SPEAKER_00 50:26

Okay.

SPEAKER_02 50:26

All right.

SPEAKER_00 50:28

Well, and I think too, there's a lot of like kind of what uh Daniel's getting at is that there's a lot of pivoting due to necessity. But at the same time, there's still quality and attention to that quality.

SPEAKER_03 50:40

Yeah.

SPEAKER_00 50:41

And which I really appreciate. So we will see. We will see.

SPEAKER_02 50:45

Candler says it's going to be a 7x80 cigar.

SPEAKER_00 50:49

I love Agonorsa cigars. I I did not love I did not love their 10x100. So we got that cigar in. I I made the order as a joke. I was like, okay, this cigar comes in a separate coffin. I mean, this is a big ring gauge cigar. It's a hundred ring gauge, 10-inch long cigar, almost a foot. And I was like, I will order five of them because it will be kind of a cool thing. They sold out super quick, and I was like, okay, maybe we'll order a few more. And then a lot of the guys at the shop were like, we need to put together a like a contest.

SPEAKER_02 51:24

This is such a weird night.

SPEAKER_00 51:25

A 10 by 100 contest. So like I had eight people be as crazy as I am to join in this contest. We had judges, and there were rules like how how long can the ash hold?

SPEAKER_01 51:38

I was there taking pictures and then accepting bribe money so that I wouldn't post the pictures anywhere.

SPEAKER_00 51:43

Yeah, because a bunch of dudes sitting around smoking a 10 by 100.

SPEAKER_01 51:47

Just holding it like this so the ash would not fall. Yeah. Like just like the most uncomfortable.

SPEAKER_00 51:51

Because you you lose points if the ash falls other than the in the ashtray.

SPEAKER_01 51:54

It was dying. It was so funny.

SPEAKER_00 51:57

It would never have I smoked so much tobacco and so little a time with so little flavor. I was like, the worst part about the cigar is that so much filler, it's so boring. Like, I cannot continue to smoke it. So we got through it and I immediately lit up a black label after that. I was like, I need flavor. Uh it it was it was nuts. It was nuts.

SPEAKER_02 52:16

So we can safely say we're probably not gonna be sending a society.

SPEAKER_00 52:20

A society. We'd be spending like $20 on each package of shipping at least. So that's not gonna happen. Or we'll just be like, we're gonna cut the.

SPEAKER_02 52:27

You can probably safely promise that that's not gonna happen.

SPEAKER_00 52:30

Or we we take a cigar, 10 by 100, we cut it into five pieces.

SPEAKER_02 52:33

You and several friends.

SPEAKER_01 52:35

We can smoke a hamburger penny.

SPEAKER_00 52:38

Smoke these hockey pucks. You'll enjoy it. Uh yeah. Onion says, no way. Tomain's laughing at a seven by eighty, ten by one hundred is crazy. It is.

SPEAKER_02 52:48

So are you guys doing 12 by 200? No. No. No, probably not.

SPEAKER_00 52:53

Never shall it be done again. It was it was wild. It was wild. But it again, it was just so much filler tobacco. It was like, oh boy. Okay, and then we want to highlight a picture from Joe in our Facebook group posting this really cool picture of Onyx Knight by like a lake or a pond or something.

SPEAKER_02 53:09

Very nice. That looks relaxing.

SPEAKER_00 53:11

Yeah, I'm like, how do you take a picture and convey tranquility? Yes. You take this picture right here. Yeah. Um, beautiful Ash. Yeah, thank you. Yeah, it looks very peaceful. So thank you, Joe, so much. Uh, guys, thank you for posting in the Facebook group, the Discord, tagging us on social media. Again, if you're looking for the uh code for Discord, just let me know. Uh that's starting to grow pretty steadily, which is really cool.

SPEAKER_04 53:33

That is really cool.

SPEAKER_00 53:34

And it's more of like a hub, it's like an organized hub where we can uh have chats open. We have a select uh server for just the society, we have it where we post our blogs, and then even like up to date. Oh, this just dropped on the website uh and you get an alerts there. So it's a really like efficient way to stay up to date.

SPEAKER_02 53:52

Absolutely. Yeah.

SPEAKER_00 53:53

So um, once again, thank you guys for joining us tonight. If you want to try more of the attenuation, it is available at OGT. I dropped it a small amount on the website right now. No one else knows about it. Um, as well as the Onyx Knight, because a lot of people reached out saying, hey, do you have any more Onyx Knight for the Society members? I wanted to make this available if you want to pick that up. But also, don't sleep on our 11-pack legacy sampler. This is filled with so many amazing cigars, aged and ones that mean a lot to us. So check that out. I think we're almost sold out, but take a look while they're still available. It's a really special pack for sure. Uh and domain says, great photo. Thank you. It along with amazing blends, domain has got website, presentation, and photos unlock.

SPEAKER_02 54:42

Absolutely.

SPEAKER_00 54:42

Like, if you if anyone's wondering, like, okay, I want to start a cigar business, if they're ever thinking about it, like go to Domain's website, go to their social media, and be like, There's some good ways to create a brand in a cohesive way that's really like beautiful and it's spread.

SPEAKER_02 54:58

Yeah, you guys' branding is on point.

SPEAKER_00 55:00

Yeah, it's amazing. We were me and my brother were talking about this cigar earlier today. Uh, and he was like, you know, I didn't really realize until now that it's got two bands. That there's two select bands, which adds this like depth to it, and then at the same time, you got a QR code underneath. Everything is so thoughtful about it. Very clean.

SPEAKER_02 55:17

Really well thought out and great. Yeah.

SPEAKER_00 55:20

So, and overall, I think that is man, this cigar is really good. Uh, let's let's do a final check-in real quick in terms of flavor notes.

SPEAKER_01 55:28

Okay.

SPEAKER_00 55:29

This is where I'm in about the second third right now. The the spiciness is pretty subtle at this point. The creaminess, the uh sweetness is coming forward, and I honestly think that like that uh Boston cream pie thing you're talking about is it's on the money.

SPEAKER_02 55:44

It's that like custard again that we were all talking about. But yeah, no, that's basically what I'm picking up. The more sweetness, it's mellowed a little. Yeah, I echo what you say. This is very delicious.

SPEAKER_00 55:56

Nice, nice. Let's see here.

SPEAKER_02 55:58

Daniel says And those are all that's left. We have nothing at the factory, those cigars are gone, only OGT, which we appreciate so much the opportunity to send this to society. And yeah.

SPEAKER_00 56:12

Because I think the first conversation I had with Daniel at PCA was like, we have this membership that we want to try to do really cool things with for other people who haven't really tried stuff like this. And that was like at the very beginning. And so when Daniel called me and said, Hey, we do have this opportunity, I was like, Yes. So thank you so much. Uh Raider Dave.

SPEAKER_02 56:30

Uh, can't wait for the anniversary stick. I have at least one from when you started them. They've all been amazing.

SPEAKER_00 56:35

Wow.

SPEAKER_02 56:36

Wow, so you really have the full legacy. That's awesome.

SPEAKER_00 56:39

We're coming down, coming down to like the end of it. Yeah. I mean, I think that I maybe have one or two of the Stallone. I have like three or four of the Stolen Throne. And those are the things where it's like, I love the cigar, I want to smoke them, but it's also such a part of history. It's hard to do. It's hard to do. Nick.

SPEAKER_02 56:58

Uh, darn almost made it through before it burst due to expansion, but mostly a mellow sweet with constant custardiness and salt.

SPEAKER_00 57:04

Nice. Yeah.

SPEAKER_02 57:07

The citrus is there too in a very, very like candied orange peel kind of way, or like a little bit of lemon zest.

SPEAKER_00 57:14

And I feel is it lemon zest for sure? And I feel like it's on the finish. Like as it clears and finishes for sure. Well, awesome guys. Thank you so much for making uh tonight so special for Society Night. Really encourage you, if you have the opportunity, join us next Thursday evening as we take a look back into OGT cigars and possibly some very special announcements happening uh on the show. Also, if you have the opportunity, as Daniel says, check out Attenuation Toro Grande that is at OGT as well as Onyx Night in our very special limited pack. Um, thank you guys for hanging out with us. It's always great to talk with you guys, smoke with you guys, and uh we'll be back next week.

SPEAKER_02 57:51

So have a good night.

SPEAKER_00 57:52

Have a good night, have a great weekend, and hopefully we'll see you.