This week on Eat Drink Smoke, Tony and Fingers review a Cuban cigar from Benito's Tobacco Farm and Travelers Point Wheated Bourbon.

Topics this episode include:

Are Cuban cigars in as high demand as they once were? Should we feel guilty about smoking a Cuban cigar? 20 comfort food recipes that you should make at the first hint of fall. 9/11, 24 years later. 

Brazen thieves are walking into hotels and enjoying complimentary buffet breakfasts — and getting away with it. The assassination of Charlie Kirk. What is happening to America?

All that, and much more on an all-new Eat Drink Smoke!

Follow Eat Drink Smoke on social media!
X (Formerly Twitter): @GoEatDrinkSmoke
Facebook: @eatdrinksmoke
IG: @EatDrinkSmokePodcast

The Podcast is Free! Click Below!

Apple Podcasts
Amazon Music
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Spotify

This week on Eat Drink Smoke, Tony and Fingers review a Cuban cigar from Benito's Tobacco Farm and Travelers Point Wheated Bourbon.
Topics this episode include:
Are Cuban cigars in as high demand as they once were? Should we feel guilty about smoking a Cuban cigar? 20 comfort food recipes that you should make at the first hint of fall. 9/11, 24 years later.&nbsp;
Brazen thieves are walking into hotels and enjoying complimentary buffet breakfasts &mdash; and getting away with it. The assassination of Charlie Kirk. What is happening to America?
All that, and much more on an all-new Eat Drink Smoke!
Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmoke Facebook: @eatdrinksmoke IG: @EatDrinkSmokePodcast
The Podcast is Free! Click Below!
Apple Podcasts Amazon Music Stitcher&nbsp; Spotify

Eat Drink Smoke is the bourbon and cigar review show for everyone!
You'll get reviews you can use, in a way you can understand them. There's also great takes on the stories dominating the week, but without the anger of social media. Eat Drink Smoke is the podcast that fits into your life because it's just like you - interested in new things, good people and honest, funny conversation.
Eat Drink Smoke is hosted by long-time radio host and entertainer Tony Katz, with co-host Fingers Malloy.

Tony Katz and Fingers Malloy talk amazing spirits, brilliant cigars and great food.

Eat Drink Smoke

It Has Been A Very Weird Week

https://api.omny.fm/orgs/78a347aa-3282-4ac5-837c-a72300032082/clips/09bdd39f-c7e7-4b47-8ca5-b35801825758/transcript

Tony Katz and Fingers Malloy light up the Dunbarton Tobacco & Trust Year of the Duque and immediately get stuck on the most important question of all: how exactly do you pronounce it? Along the way, they break down the cigar’s rich, low-maintenance smoking experience, talk through notes of wood, char, cocoa, and spice, and debate whether a 5x48 stick at nearly eighteen bucks earns a place in the humidor.

On the drink side, they crack open Jack Daniel’s Sinatra Select and ask the big question: Is the presentation, the pedigree, and the price tag worth it? There’s plenty of talk about banana on the nose, cherry, brown sugar, oak, and whether this Tennessee whiskey is a true splurge bottle or just a handsome box with a famous name on it.

Also in the mix: birthday freebies at chain restaurants, the madness of modern tipping culture, mystery hotel fees, sleep advice from the internet, Fingers’ mullet era, and the kind of lounge conversation that somehow goes from cigars and whiskey to transcendental meditation and international politics without ever losing the thread.

Find everything show related at EatDrinkSmokeShow.com

Tony Katz and Fingers Malloy light up the Dunbarton Tobacco &amp; Trust Year of the Duque and immediately get stuck on the most important question of all: how exactly do you pronounce it? Along the way, they break down the cigar&rsquo;s rich, low-maintenance smoking experience, talk through notes of wood, char, cocoa, and spice, and debate whether a 5x48 stick at nearly eighteen bucks earns a place in the humidor.
On the drink side, they crack open Jack Daniel&rsquo;s Sinatra Select and ask the big question: Is the presentation, the pedigree, and the price tag worth it? There&rsquo;s plenty of talk about banana on the nose, cherry, brown sugar, oak, and whether this Tennessee whiskey is a true splurge bottle or just a handsome box with a famous name on it.
Also in the mix: birthday freebies at chain restaurants, the madness of modern tipping culture, mystery hotel fees, sleep advice from the internet, Fingers&rsquo; mullet era, and the kind of lounge conversation that somehow goes from cigars and whiskey to transcendental meditation and international politics without ever losing the thread.
Find everything show related at EatDrinkSmokeShow.com

Year of the Duque, Sinatra Select, and Redemption Windows

https://api.omny.fm/orgs/78a347aa-3282-4ac5-837c-a72300032082/clips/614e9e92-dd3c-42d7-8b71-b407010d15f0/transcript

Tony Katz and Fingers Malloy go hunting for a bourbon they haven’t tried before and come away impressed by Hirsch The Horizon, a 92-proof straight bourbon that brings more to the table than its proof point might suggest.

Sourced from MGP in Indiana and built from two different mash bills, Hirsch The Horizon opens with vanilla, oak, and a little fruit on the nose, then settles into a sip that delivers subtle rye spice, a touch of cinnamon, and an easy, creamy finish.

What Tony and Fingers like most is that it doesn’t try too hard.

This isn’t a punch-you-in-the-face bourbon. It’s approachable, balanced, and the kind of bottle that works whether you’re pouring a glass for yourself or setting one out for the whole room. They also talk through how it changes with a little water, which cocktails it could work in, and whether it belongs in the liquor cabinet at different price points.

And the answer gets a lot easier when the shelf price drops into bargain territory.

There’s also a brief update on the Crux Marblehead, which continues to smoke well and make a strong case as a solid value cigar.

Also in this episode:


Whether classic breakfast cereals still taste the way they used to


A debate over Honey Nut Cheerios, Cocoa Puffs, Corn Pops, Kix, and Count Chocula


A very serious discussion about whether Reese’s Peanut Butter Cups have changed


Olympic hockey, gold medals, and why some people get annoyed when other people enjoy things

It’s bourbon, nostalgia, candy controversy, and the usual wandering detours that make Eat, Drink, Smoke what it is.

Find everything at EatDrinkSmokeShow.com

Tony Katz and Fingers Malloy go hunting for a bourbon they haven&rsquo;t tried before and come away impressed by Hirsch The Horizon, a 92-proof straight bourbon that brings more to the table than its proof point might suggest.
Sourced from MGP in Indiana and built from two different mash bills, Hirsch The Horizon opens with vanilla, oak, and a little fruit on the nose, then settles into a sip that delivers subtle rye spice, a touch of cinnamon, and an easy, creamy finish.
What Tony and Fingers like most is that it doesn&rsquo;t try too hard.
This isn&rsquo;t a punch-you-in-the-face bourbon. It&rsquo;s approachable, balanced, and the kind of bottle that works whether you&rsquo;re pouring a glass for yourself or setting one out for the whole room. They also talk through how it changes with a little water, which cocktails it could work in, and whether it belongs in the liquor cabinet at different price points.
And the answer gets a lot easier when the shelf price drops into bargain territory.
There&rsquo;s also a brief update on the Crux Marblehead, which continues to smoke well and make a strong case as a solid value cigar.
Also in this episode:
<ul data-start="1302" data-end="1643">
<li data-section-id="1xx2kxq" data-start="1302" data-end="1372">
Whether classic breakfast cereals still taste the way they used to
</li>
<li data-section-id="16pcho4" data-start="1373" data-end="1461">
A debate over Honey Nut Cheerios, Cocoa Puffs, Corn Pops, Kix, and Count Chocula
</li>
<li data-section-id="1wihvht" data-start="1462" data-end="1549">
A very serious discussion about whether Reese&rsquo;s Peanut Butter Cups have changed
</li>
<li data-section-id="1b0odmd" data-start="1550" data-end="1643">
Olympic hockey, gold medals, and why some people get annoyed when other people enjoy things
</li>
</ul>
It&rsquo;s bourbon, nostalgia, candy controversy, and the usual wandering detours that make Eat, Drink, Smoke what it is.
Find everything at EatDrinkSmokeShow.com

Happy Hour --  Hirsch The Horizon

https://api.omny.fm/orgs/78a347aa-3282-4ac5-837c-a72300032082/clips/e80b975a-998c-44a2-b5bb-b40600e22018/transcript

Tony Katz and Fingers Malloy light up the Crux Marblehead Toro (6x50) and immediately run into one of the most confusing cigar caps you’ll ever see.

The Marblehead name comes from the 109-style Cuban cap, which sits somewhere between a traditional rounded cap and a belicoso tip. Translation: it looks cool… but it also raises an important question.

Where exactly are you supposed to cut the thing?

Tony and Fingers break down the cap design, the cutting strategy, and whether this cigar might actually be a V-cut kind of smoke. Along the way, they dig into the blend:


Ecuadorian Habano wrapper


Indonesian binder


Nicaraguan filler

Right out of the gate, the flavor profile surprises them. Instead of a spice bomb, the cigar opens with wood notes, a touch of leather, and a balanced spice that stays controlled rather than overpowering.

And here’s the real surprise.

At around $8 per stick, the Crux Marblehead might be one of the better value cigars they’ve smoked recently. The guys even float the idea that it could land on a future value list if the profile holds steady through the rest of the smoke.

Also in this episode:

• A frozen food recall involving possible glass contamination in chicken fried rice
• The ongoing debate over prime rib in a smoker vs the oven
• Whether reverse-searing a steak actually improves it
• The surprising return of an old-school steakhouse memory from a trip to 801 Chop House

It’s cigars, food, and the kind of debates that only happen when two guys sit down with a good smoke and start arguing about meat.

Find everything at EatDrinkSmokeShow.com.

Tony Katz and Fingers Malloy light up the Crux Marblehead Toro (6x50) and immediately run into one of the most confusing cigar caps you&rsquo;ll ever see.
The Marblehead name comes from the 109-style Cuban cap, which sits somewhere between a traditional rounded cap and a belicoso tip. Translation: it looks cool&hellip; but it also raises an important question.
Where exactly are you supposed to cut the thing?
Tony and Fingers break down the cap design, the cutting strategy, and whether this cigar might actually be a V-cut kind of smoke. Along the way, they dig into the blend:
<ul data-start="830" data-end="901">
<li data-section-id="11e8w59" data-start="830" data-end="859">
Ecuadorian Habano wrapper
</li>
<li data-section-id="1lzoics" data-start="860" data-end="881">
Indonesian binder
</li>
<li data-section-id="1jvz1jv" data-start="882" data-end="901">
Nicaraguan filler
</li>
</ul>
Right out of the gate, the flavor profile surprises them. Instead of a spice bomb, the cigar opens with wood notes, a touch of leather, and a balanced spice that stays controlled rather than overpowering.
And here&rsquo;s the real surprise.
At around $8 per stick, the Crux Marblehead might be one of the better value cigars they&rsquo;ve smoked recently. The guys even float the idea that it could land on a future value list if the profile holds steady through the rest of the smoke.
Also in this episode:
&bull; A frozen food recall involving possible glass contamination in chicken fried rice &bull; The ongoing debate over prime rib in a smoker vs the oven &bull; Whether reverse-searing a steak actually improves it &bull; The surprising return of an old-school steakhouse memory from a trip to 801 Chop House
It&rsquo;s cigars, food, and the kind of debates that only happen when two guys sit down with a good smoke and start arguing about meat.
Find everything at EatDrinkSmokeShow.com.
<hr data-start="1880" data-end="1883">

Happy Hour -- Crux Marblehead Toro

https://api.omny.fm/orgs/78a347aa-3282-4ac5-837c-a72300032082/clips/d3305203-a35b-40c9-9845-b40600e1f520/transcript

It Has Been A Very Weird Week

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