Eat Drink Smoke

Tony Katz and Fingers Malloy smoke the Alec Bradley Safe Keepings Toro and find out whether this easygoing Nicaraguan cigar earns a spot in the humidor. The guys talk through the cigar’s smooth, clean profile, the lack of big spice or pepper, and whether a simple, steady smoke at around $13 a stick is enough to make it worth keeping around. They also pour LALO Blanco tequila in place of bourbon for Passover and break down whether this bright, smooth sipping tequila belongs in the liquor cabinet, even for people who don’t usually live in the tequila world. Along the way, they get into Hershey’s returning Reese’s to its original recipe, why companies ruin good things in the name of profit, falling American whiskey exports, professors trying to outsmart AI-cheating students, three women arrested after rushing a plane over a baggage fee, TSA wait time tracking in the United app, and Fingers’ ongoing cast iron skillet learning curve. Find everything at Eatdrinksmokeshow.com. See omnystudio.com/listener for privacy information.

On this episode of Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy pour Two James Spirits Johnny Smoking Gun, a Detroit-made whiskey that immediately sends them down the rabbit hole. Infused with Japanese tea and built to pair with rich, savory broths, this is not your standard bourbon-night pour. The guys break down the strange smoky nose, the herbal and buttery notes on the palate, the almost impossible-to-categorize flavor profile, and whether a bottle this weird and this interesting deserves a place in the liquor cabinet. They also keep smoking the Camacho Corojo Toro, a pepper-forward Honduran cigar with wood, a little sweetness, and enough balance to make it an easy yes for the humidor at under ten bucks a stick. Along the way, they get into airline chaos, long delays, TSA headaches, United’s new sofa-bed seating idea, whether Trader Joe’s really is the best place to work in America, and why some bottles are worth buying simply because they turn into a whole conversation. Find everything at Eatdrinksmokeshow.com.See omnystudio.com/listener for privacy information.

On this episode of Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy light up the Camacho Corojo Toro -- and find out what happens when a cigar sits quietly in the humidor for nearly four years before finally getting its turn. The guys break down the cigar’s oily wrapper, steady construction, black-and-red pepper spice, wood notes, and just enough underlying sweetness to keep things interesting, even if it doesn’t quite land in Tony’s personal wheelhouse. They also stumble into an actual surprise during a Gas Station Find when Big Sipz Chocolate Martini turns out to be far more drinkable than either of them expected. What starts as a joke ends with comparisons to a White Russian, a rare moment of approval, and the shocking possibility that a three-dollar gas station drink might actually be party-worthy. Along the way, they get into rotating cigars in the humidor, frozen burger tricks that may or may not be gourmet, dog walkers treating Fingers’ mailbox like public property, the challenge of talking about Iran when the story keeps changing by the hour, and why this may be the first truly successful gas station find in show history.See omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy smoke the Camacho Corojo Toro and find out that a cigar sitting in the humidor for nearly four years can still bring plenty to the table. The guys break down the all-Corojo build, talk through the pepper, wood, and subtle sweetness in the profile, and debate whether this under-$10 stick earns a spot in the humidor. They also pour Two James Spirits Johnny Smoking Gun, a Detroit-made whiskey infused with Japanese tea that delivers one of the strangest and most interesting flavor profiles they’ve had in a long time. Smoky, herbal, savory, and unlike just about anything else on the shelf, it turns into a full-on tasting-room conversation about whether “weird” is worth $50. Along the way, Fingers brings in a surprise Gas Station Find that actually works, the guys argue about the right way to season burgers, get into neighborhood dog-walking etiquette, talk airline delays and TSA chaos, and take a look at a list of the best places to work in America. Find everything at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

On this episode of the Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy pour George Dickel Barrel Select Tennessee Whisky and try to figure out whether this old-school name still deserves a spot in the liquor cabinet. The guys break down the whiskey’s light profile, subtle oak, faint vanilla, and easy-drinking smoothness, then see whether a little water or a cube can wake it up enough to justify the price. They also keep smoking the Perla Del Mar Maduro Double Toro from J.C. Newman, a budget-friendly box-pressed cigar that brings broadleaf richness, cedar, earth, and just enough depth to make it an easy pick for the golf course, the garage, or a weekend smoke that won’t punish your wallet. Along the way, the guys get into Ruth’s Chris enforcing a dress code, why golf attire inspires irrational distrust, whether social media is quietly making everyone angrier and older, and how dealing with difficult people might actually be aging all of us in real time. There’s also talk of convertibles, Twitter bots, muting people instead of blocking them, and why some overlooked old-school brands are still worth trying before you write them off. Find everything at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

On this episode of Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy light up the Perla Del Mar Maduro Double Toro from J.C. Newman and make the case for why this box-pressed Connecticut Broadleaf cigar belongs in the conversation whenever you’re talking about budget-friendly smokes that actually deliver. At around $7.50 a stick, the guys break down the cigar’s broadleaf richness, spice, cedar, earth, and medium-to-full profile, while also talking through who it’s for, when it works best, and why keeping notes on your cigars can help you figure out your palate over time. They also suffer through a brutal Gas Station Finds review of Reese’s White Eggs, a candy so bad it nearly wrecks the entire cigar experience, and maybe the trust between man and peanut butter forever. Along the way, the guys get into overpriced lighters versus cheap torches, Walmart’s digital shelf labels, and the fear of dynamic pricing, a massive late-winter storm hammering the Upper Peninsula, a report on rising death rates among Gen X and elder millennials, delayed colonoscopies, COVID quarantine memories, and why Tony is now ordering an entire cow from Defiance Beef. Find everything at EatDrinkSmokeShow.com.  See omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy review the Perla Del Mar Maduro Double Toro, a budget-friendly box-pressed cigar from J.C. Newman that delivers rich broadleaf flavor, solid construction, and enough spice, cedar, and earth to make it an easy humidor pick at around $7.50 a stick. They also pour George Dickel Barrel Select Tennessee Whisky, talk through its light profile, subtle sweetness, and how a little water or ice helps bring out more oak, spice, and vanilla — even if it still falls short of earning a permanent spot in the liquor cabinet. Along the way, the guys tear into a disastrous Gas Station Finds review of Reese’s White Eggs, debate Walmart’s new digital shelf labels and the possibility of dynamic pricing, react to a People magazine report on rising death rates among Gen X and elder millennials, and get into whether social media is quietly making everyone older, angrier, and more miserable. There’s also a detour into Ruth’s Chris enforcing its dress code, golf attire, convertible midlife-crisis math, and why some old-school brands are still worth your time. It’s cigars, whiskey, candy, grocery-store paranoia, aging, internet rage, and the usual wandering chaos that make Eat Drink Smoke what it is. Find everything at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

On this episode of Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy pour a bold Indiana bourbon and break down what all those whiskey labels actually mean. They dive into Fenwick’s Single Barrel Bourbon 5-Year-Old Cask Strength, talk through the difference between cask strength, barrel strength, full proof, and single barrel, and then discover a bottle that changes dramatically once a little water or ice gets involved. At 118.3 proof, this one brings big caramel, vanilla, and a serious kick — but also one of the most surprising transformations they’ve had in years. The guys also revisit the Aganorsa Leaf La Validación Habano Toro, talk about where it lands in the strength and flavor profile, and make the case for keeping notes on what you smoke, what you drink, and how a cigar changes from the first third to the final third. Along the way, they get into the Weber grill-brush recall, the dangers of wire bristles, how to clean your grill the right way, and why people will spend serious money on a grill but cheap out on taking care of it. There’s also a detour into McDonald’s gimmicks, a bizarre CEO sandwich moment, and Tony’s behind-the-scenes story from attending the State of the Union, complete with security, checked phones, confiscated cigars, and a view of Congress that turned out to be better than the speech itself. It’s bourbon, cigars, grills, McDonald’s, politics without the politics, and the kind of wandering conversation that makes Eat Drink Smoke Happy Hour exactly what it’s supposed to be.  Find everything at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

On this episode of Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy smoke the Aganorsa Leaf La Validación Habano Toro, and dig into a cigar that brings plenty of spice, wood, and pepper at a very friendly price point. Tony breaks down the Habano wrapper, the cold draw, and why this stick might deserve a spot in your humidor, while Fingers weighs in on the leather, wood, and overall value. Along the way, the guys also try a ricotta-and-almond cake mix hack that somehow turns into a bigger conversation about soft cookies, getting kids comfortable in the kitchen, and whether parents are actually preparing their kids for life. Then it’s on to airline etiquette, as United finally cracks down on passengers blasting audio without headphones, which leads to the only reasonable conclusion: some people should be ejected directly from the cabin. And because it’s Happy Hour, Fingers brings in a true gas-station special: Smirnoff Ice Shorties Red, White, and Berry. The results are... not encouraging. There’s blue raspberry, cough syrup, regret, and just enough alcohol to make everybody wonder how this ever made it into a bottle. It’s cigars, cake hacks, airline rage, gas-station booze, and the kind of chaos that makes Eat Drink Smoke Happy Hour exactly what it’s supposed to be.See omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy smoke the Aganorsa Leaf La Validación Habano Toro and find a cigar that brings plenty of spice, solid value, and a surprising amount of complexity for the price. They also pour Fenwick’s 5 Year Cask Strength Bourbon, an Indiana-made bottle that completely changes character with a little water and turns into one of the more memorable pours they’ve had in a long time. Along the way, the guys get into box cake hacks with ricotta cheese, a brutal Gas Station Finds review of Smirnoff Ice Shorties Red, White and Berry, United Airlines cracking down on passengers who play audio out loud, recalled Weber grill brushes, and Tony’s behind-the-scenes story from attending the State of the Union. Find everything they do at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

During this Eat Drink Smoke Happy Hour, Tony and Fingers pour Jack Daniel’s Sinatra Select, put it neat, on ice, and with a little water, and try to decide whether the whiskey lives up to the legend — or just the price tag. They also revisit the Year of the Duque from Dunbarton Tobacco & Trust, talk through the final third, and land on the question that always matters most: is it good enough to earn a spot in the humidor? Along the way, they get into tipping fatigue, mystery hotel fees, low- and moderate-income investing, and the kind of big-news cigar lounge conversation that starts with whiskey and somehow ends with geopolitics. Find everything they do at EatDrinkSmokeShow.com.See omnystudio.com/listener for privacy information.

On this episode of the Eat Drink Smoke Happy Hour, Tony and Fingers light up the Year of the Duque from Dunbarton Tobacco & Trust and get into everything from the cigar’s rich cedar, char, cocoa, and pepper notes to the eternal question: is it really worth nearly eighteen bucks a stick? Along the way, they talk construction, value, low-maintenance cigars, birthday freebies at chain restaurants, sleep advice from the internet, transcendental meditation, mullets, and the kind of radio detours that make Happy Hour what it is. If you like cigars, bourbon talk, food, and two guys taking a perfectly normal conversation and driving it straight into a redemption window, this episode is for you. Find everything they do at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

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.comSee omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

This week on Eat, Drink, Smoke, Tony Katz and America’s favorite amateur drinker, Fingers Malloy, light up the Crux Marblehead Toro (6x50)—and immediately get distracted by the cigar’s weirdly fascinating 109-style “Marblehead” cap. Where do you cut it? How do you cut it? Do you need a V-cutter… or a prayer? Along the way, they break down the flavor profile (wood, spice, a little leather… maybe saddle… definitely not a handbag). On the bourbon side, it’s Hirsch The Horizon Straight Bourbon (92 proof), a surprisingly easy pour with vanilla, oak, cinnamon, and just enough rye kick to keep it interesting. At the right price, it’s “buy-two-bottles” territory—and a potential milkshake/eggnog bourbon for the right kind of night. Plus, News of the Week hits hard: A massive frozen food recall due to potential glass contamination (yes, glass). Sears is down to five remaining locations, which sparks a road trip idea that is absolutely the dumbest thing… and therefore must happen. Relationship “experts” share what happy couples do on weeknights, and Tony and Fingers (obviously certified romance gurus) take the list apart with love, sarcasm, and a little righteous rage. Breakfast cereals that “don’t taste the same anymore,” including a serious debate over Honey Nut Cheerios, cereal “wine,” and the slow death of childhood. All that—and two guys trying to keep America safe from inferior peanut butter cups. Find more at EatDrinkSmokeShow.com.See omnystudio.com/listener for privacy information.

This Eat Drink Smoke Happy Hour starts exactly where it should: right here in Indiana, with a limited-release bourbon that hits like a freight train and a cigar that absolutely earns its keep. Tony Katz and America’s favorite amateur drinker, Fingers Malloy, pour up the Starlight Distillery Honey Reserve Bourbon — a 106-proof, honey-barrel-finished beast coming in hot at $60 a bottle. Aged five years, blended from two mash bills, and delivering caramel apple, honey, rye spice, and a boy-howdy level of chest warmth that may or may not clear sinuses on contact. Neat? Big heat.On a cube? Still aggressive, but smoother.With water? Opens up… and still punches you in the belly. Fingers puts it through the full Kentucky Chew, Saginaw Swish, Memphis Munch, and Chattanooga Chomp (all medically recognized techniques), while Tony confirms this thing drinks bigger than 106 proof and finishes all the way down to the coccyx. Paired up with the bourbon is the Southern Draw Cigars Lady Killer, created with Privada Cigar Club back in 2021. A 6½ x 46 Lonsdale featuring an Ecuadorian Habano Maduro wrapper and a Corojo/Criollo blend from Nicaragua. Construction? Excellent. Flavor? Rich, spicy, cedar-forward. Band glue? Aggressively committed. Five demerits (new system, just invented). Also on the menu: Whether boneless wings are wings (and why lawsuits are not the answer) Why blue cheese is the only correct wing dressing Kitchen gadgets you should absolutely throw away Why dull knives ruin lives Social media bots, crypto weirdos, and bikini economics The surprising marriage secret of… going to bed at the same time And how Eat Drink Smoke is personally responsible for Valentine’s Day population growth Final verdict:✔️ The Lady Killer is humidor-worthy at $12✔️ The Starlight Honey Reserve is a yes at $60✔️ The heat is real✔️ The opinions are louder Cigars. Bourbon. Food. Culture. Arguments that go places they were never meant to go. Find everything at EatDrinkSmokeShow.comThis is Eat, Drink, Smoke – Happy HourSee omnystudio.com/listener for privacy information.

This week on Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy crack open the humidor and pull out something special — the Southern Draw Cigars Lady Killer, a 6½ x 46 Lonsdale created in collaboration with Privada Cigar Club back in 2021. Don’t ask how it survived that long. Just be grateful it did. Wrapped in Ecuadorian Habano Maduro, packed with Nicaraguan Corojo and Criollo tobaccos from Estelí, Jalapa, and Condega, this cigar delivers spice, cedar, a little cocoa, and just enough richness to make you forget your allergies… unless you’re Tony. In that case, your sinuses are staging a full rebellion. Along the way: Tony debates whether his head is going to explode from seasonal allergies Fingers prescribes a ragweed “toughen up” therapy straight from Grandpa Malloy The guys break down why Lonsdale (46 ring gauge) might be the perfect cigar ratio A spirited argument about tipping culture — from sandwich shops to Texas Roadhouse And a deep dive into civil asset forfeiture and TSA cash seizures (because nothing pairs with Maduro like constitutional outrage) Construction? Impressive.Draw? Easy.Burn? Low maintenance — just the way we like it.MSRP? Around $12 — and yes, it earns its place in the humidor. Plus, news of the week covers Social Security insolvency, government overreach, and why you should always check your bill before calculating the tip. It’s cigars, bourbon, food, culture, and a little righteous indignation — the way Happy Hour was meant to be. Head to EatDrinkSmokeShow.com and subscribe to the Eat, Drink, Smoke YouTube channel for more. Light one up. Pour something strong.And let’s get into it.See omnystudio.com/listener for privacy information.

This week on Eat, Drink, Smoke, Tony Katz and Fingers Malloy do what any reasonable adults would do in the middle of allergy season: light up a cigar and pretend that counts as medicine. They’re smoking a Southern Draw Lady Killer — a special Privada Cigar Club release from 2021 (don’t ask how it showed up… it just did). It’s a 6.5 x 46 Lonsdale with an Ecuadorian Habano Maduro wrapper, a Nicaraguan Corojo ’99 hybrid binder, and Criollo ’98 fillers from Estelí, Jalapa, and Condega. Translation: a lot going on, in the best way. Expect talk of spice, cedar, cocoa, great construction… and also a very serious debate over whether Tony can retrohale without launching an eyeball into low Earth orbit. On the pour side, they crack open something from right here in Indiana: Starlight Distillery Honey Reserve Bourbon, a limited release finished in honey barrels and coming in hot at 106 proof. It’s sweet, it’s creamy, it’s got big heat, and it may or may not temporarily clear sinuses like a courthouse subpoena. Neat, on a cube, with a little water — they run it through the full “this might hurt your sister” testing process. Then it turns into classic EDS chaos: Tipping culture is out of control (and Texas Roadhouse gets dragged into the allegation zone). A deep dive into civil asset forfeiture and a lawsuit claiming the TSA has seized cash from travelers — even when carrying cash domestically is legal. The eternal culture war: boneless wings — wings, nuggets, or a crime against language? Plus kitchen gear, dull knives, gross sponges, and why some people keep dishware like it’s a family heirloom from Chernobyl. Also: Tony gets real about sleep, CPAPs, and why a vending machine grilled cheese might be the last thing you eat before “your ashes are blowing in the wind.” Find the show, the reviews, and everything EDS at EatDrinkSmokeShow.com, and don’t forget to subscribe on YouTube — just search Eat, Drink, Smoke.  See omnystudio.com/listener for privacy information.

During this Happy Hour edition of Eat Drink Smoke, Tony Katz and Fingers Malloy go full “more is more” with a bottle that laughs at your double-oaked phase. They’re drinking Angel’s Envy Triple Oak (92 proof) — finished in a blend of Hungarian oak, Chinkapin oak, and French oak. It sounds like a bourbon and a passport stamp got married, and the result is… surprisingly gorgeous. On the nose, it’s oak-forward but not overpowering, with a fruit-rich note that briefly hints at something wine-adjacent before it settles into dark fruit, bready spice, and a little ethanol peek—even at 92 proof. Then the first sip hits: a touch of sting for Fingers, almost none for Tony, and they immediately realize they’re tasting the same bourbon through two completely different brains. The palate offers dark fruit (cherry/plum territory), vanilla ribbon, and a finish that lingers like it pays rent. Tony calls it lush in the best way. Fingers clocks the sweetness as more “brown sugar sprinkle” than sugar-bomb. And the real test comes when Tony drops it on a cube—spice increases, heat spreads, and the verdict becomes clear: Neat is the move.But at $75 a bottle? Yeah. Still a yes. From there, the episode goes where it always goes: Minute Maid kills frozen concentrate, and the guys mourn childhood like grown men should: loudly and with snacks The eternal war: SunnyD (trash) vs SunnyD (nectar of the gods) Valentine’s Day plans get demoted to Applebee’s riblets, which honestly feels more romantic than it should Home Depot deal season, Solo Stove obsession, and the idea of grilling steak on wood… including the worst possible wood suggestion “Shift sulking” enters the workplace lexicon, which is basically “quiet quitting” with a fresh coat of HR paint And the recurring theme of the episode: personal responsibility—for your attitude, your choices, and apparently your steaks Pour it neat, keep the popcorn out of the freezer, and try not to sulk your way through your shift. Find everything at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

On this Eat Drink Smoke Happy Hour, Tony Katz and Fingers Malloy light up a cigar that might belong on a very short list.  They’re smoking the Plasencia El Año del Caballo (7x58) — the Year of the Horse — a big, beautifully built cigar with a braided tobacco “horse tail” cap that immediately sparks debate—gorgeous presentation, serious weight, and a feel that’s nearly perfect in the hand. Flavor-wise, this one hits early and confidently: cedar and wood, baking spice, a creamy sweetness that leans cocoa and coffee, and a richness that keeps evolving as the cigar settles into its first third. Despite the hefty 58 ring gauge, it burns clean, stays lit, and proves surprisingly low-maintenance. Then comes the real question: Is this cigar worth $60 a stick — or does it earn a permanent spot in the humidor when you can find it closer to $40? Tony confesses to buying two boxes (don’t ask about the mortgage), and the guys break down exactly where the value line is — and why this is a cigar you don’t rush. From there, Happy Hour does what Happy Hour does: An FDA recall of M&M’s (yes, really… because peanuts) A spirited argument over personal responsibility A serious test of whether freezing popcorn actually makes it better And why some influencer advice is just trying way too hard Big cigar. Big opinions. Zero patience for nonsense. Light one up, pour something good, and settle in. Find everything at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

This week on Eat, Drink, Smoke, Tony Katz and Fingers Malloy ride into the Year of the Horse with a cigar that might actually earn a spot on “the list.” They’re smoking the Plasencia El Año del Caballo (7x58) — a gorgeous, heavy, beautifully-presented stick complete with a braided “horse tail” accent. The guys break down the first-third flavors — cedar/wood, baking spice, creamy sweetness and cocoa — and get into the real question: is it worth $60 a stick, or is the sweet spot closer to $40 if you can find a deal? On the pour side, it’s the Angel’s Envy Triple Oak (92 proof) finished in Hungarian, Chinkapin, and French oak barrels. Dark fruit, vanilla ribbon, big oak structure — and a surprising twist when Tony drops it on a cube and the spice kicks up. Then the episode takes its usual sharp turn into “what is wrong with everyone”: an FDA recall of M&M’s because the candy may contain… peanuts (yes, really), the ongoing fight over personal responsibility, and the question of whether parents can sue social media companies because their kids got addicted to doom-scrolling. Plus: Minute Maid frozen concentrate gets discontinued, Tony goes full elitist with “fresh squeezed,” Fingers defends SunnyD, and the guys finally test the viral “freeze your popcorn” hack (spoiler: someone at Allrecipes might be tipsy). Also in News of the Week: job numbers, beer sales slipping, Costco’s $20/hour minimum, and the latest workplace trend with a name that makes Tony angry on principle: shift sulking. Find everything at EatDrinkSmokeShow.com.See omnystudio.com/listener for privacy information.

It’s a rare day on Eat Drink Smoke Happy Hour when the guys say, “Let’s try a bourbon,” and then immediately pivot to… American single malt. Tony Katz and Fingers Malloy crack open Clermont Steep from the Beam folks — an American single malt whiskey, aged five years, 94 proof, and weird enough (in a good way) to throw both of them off their normal tasting lanes. The nose hits sweet, rich, and ethanol-forward… but the palate lands ridiculously smooth, warm, and surprisingly layered. They chase notes like honey, toffee, pear, and that unmistakable “malt” character that makes it feel like it’s playing in a totally different sandbox than bourbon. Then they do what any responsible show would do:They add a cube, add a little water, and argue about what just happened to the flavor like it’s a playoff call. Also in this episode: The eternal question: Do you have to talk to your Uber driver? Tony and Fingers compare their rider ratings like it’s a credit score News of the week, including UPS job cuts, AI creeping into everything, and why that’s both fascinating and horrifying Pepsi’s snack-price moves and what they might say about the economy The correct hierarchy of junk food (and why Cheetos are underrated) And the continued push to turn Costco into an accidental sponsor If you want something different for the cabinet — or a bottle that makes a killer “try this” gift — Clermont Steep might be your move. Find everything at eatdrinksmokeshow.com.See omnystudio.com/listener for privacy information.

This week on the Eat Drink Smoke Happy Hour, Fingers Malloy goes full bargain hunter and somehow drags Tony Katz along for the ride. The guys light up the Ave Maria Excalibur, a Cameroon-wrapped cigar that’s big, beefy, and not exactly subtle — and they do it for one simple reason: Fingers scored a five-pack for about $16.50 total on CigarBid. Yes, total. Roughly five cigars for the price of one. That leads to a two-part breakdown: The CigarBid experience (not a sponsor… and they’re still upset about that) Whether the Excalibur is actually worth it once you get past the insane price Wrapper, binder, filler, draw, spice, sweetness, cracked wrappers, notebook cigar reviews, and whether this is a $16 cigar you’d ever pay full price for — it’s all on the table. From there, the show does what it does best: Why big game parties are terrible for people who actually want to watch the game The correct hierarchy of game-day food (and why boneless wings are just nuggets) The most dangerous “lazy” football dips known to man Valentine’s Day gift ideas that range from surprisingly thoughtful to absolutely questionable It’s cigars, food, bourbon, bargains, and the kind of arguments only people who’ve known each other too long can have. Find everything at eatdrinksmokeshow.com.Light one up and hang out.See omnystudio.com/listener for privacy information.

This week on Eat, Drink, Smoke, Fingers Malloy goes full bargain-hunter mode… and somehow drags Tony Katz into a cigar experiment that starts with one simple question: How cheap is too cheap? Fingers scored a five-pack of the Ave Maria Excalibur on CigarBid for about $16.50 — a price that’s borderline suspicious when the same cigar can run roughly $16 a stick. So the guys break down the whole “Free Fall” bidding experience (and yes, they make it crystal clear: CigarBid is not a sponsor… which they find disturbing). From there, it’s a real cigar review:Cameroon wrapper, Habano binder, Nicaraguan filler… and a smoke that comes out swinging with spice, heavy tobacco, and a “big cigar” presence that may or may not justify the premium price — unless you get it at “five for one” levels. Then the show swerves into everything else you didn’t know you needed: Why big game parties are terrible for people who actually want to watch the game The sacred truth that a boneless wing is a nugget A tour through lazy snack recipes (including a dip that should come with a bathroom warning label) A Valentine’s gift guide featuring Lego roses, shower steamers, and the eternal question: should romance ever be described as a puck? And for the pour: the guys try something different — an American single malt, Clermont Steep (from the Beam family). It’s sweet on the nose, smooth on the palate, and somehow delivers pear, honey, oak, and warm chest heat… then changes again once you add water or a cube. Also in the mix: bourbon industry turbulence (Kentucky Owl’s parent company moving toward liquidation), layoffs and AI creep (UPS cutting jobs), and the weirdest economic indicator of all — snack prices dropping. Find everything at eatdrinksmokeshow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Happy Hour starts the way a lot of good pairings do—by accident. Tony Katz and Fingers Malloy reach for Old Soul High Rye Bourbon from Cathead Distillery without knowing what cigar it’s supposed to match, and end up finding something worth slowing down for. The nose comes in sweet—vanilla cake, bakery notes, and frosting—before the palate flips the script with rye spice, cinnamon heat, and a surprisingly layered finish that doesn’t behave the way the nose promises it will. Neat pours, second sips, third opinions, and a full debate over sweetness versus spice follow. Fingers runs the Kentucky Chew. Tony goes back for seconds. Water changes the profile. Oak shows up for one of them and refuses to appear for the other. At just under $45, the real question becomes simple: does this belong in the liquor cabinet? From there, Happy Hour does what it always does. The conversation wanders into cooking at home, why easy doesn’t mean cheap, why time matters more than fancy techniques, and why a long cook, a quiet night, and a cigar by the smoker still count as therapy. Winter grilling dreams, wood choices, brisket philosophy, and the value of doing things yourself all make their way into the mix. It’s bourbon-forward, cigar-adjacent, food-heavy, and intentionally unpolished—exactly what Happy Hour is supposed to be. Pour something. Sit down.This one’s about finding the surprise instead of forcing the pairing. Find everything at EatDrinkSmokeShow.com — and follow along for more episodes, videos, and subscriber-only extras. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Happy Hour kicks off with a box-pressed Robusto and a simple question: what happens when a cigar everyone’s been whispering about finally gets lit? Tony Katz and Fingers Malloy fire up the OZ Family Cigars Karatoba Robusto, a 5x52 that wastes no time making its case. Early impressions land on wood, white pepper, and a creamy, nut-forward profile that quickly turns into what may be the most accurate tasting note of the night: chew the cashew. Cedar spice, nutty creaminess, and a steady, easy burn make this one worth slowing down for—and worth revisiting as it moves through the thirds. From there, Happy Hour does what it does best. The conversation drifts into humidor reality, not humidor mythology—why there is no universal “right” humidity, how winter messes with everything, and why results always vary depending on where you live, what you store in, and how much control you actually have. Rules get challenged. Dogma gets tossed. Notes get written. Then things loosen up. Winter storms, busted snowblowers, regional weather envy, and the emotional toll of shoveling your own driveway all make an appearance. So does a surprising deep dive into restaurant bankruptcy, food-court nostalgia, and the sudden realization that Hot Dog on a Stick is a real place with real uniforms and very real debt. It’s cigars, weather, food, business, and chaos—exactly the way Happy Hour is supposed to feel. Pour something. Light something. Pull up a chair.This one’s for letting the conversation wander and seeing where it lands. Find everything at EatDrinkSmokeShow.com — and follow along for more episodes, videos, and subscriber-only extras. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy light up a cigar that’s been getting a lot of buzz: the Oz Family Cigars Karatoba Robusto (5x52 box press)—Ecuadorian Sumatra wrapper, Nicaraguan binder, and Nicaraguan/Dominican filler. Early impressions land in the sweet spot: cedar spice, nutty creaminess, and that “chew the cashew” texture that turns into an instant running joke. At around $12, the big question becomes simple: is this a daily-humidor staple? Then they pour something neither of them expected to like as much as they do: Old Soul High Rye Bourbon (90 proof) from Cathead Distillery (with MGP in the mix). The nose screams vanilla cake, but the palate surprises with rye spice, tongue-tingle heat, and a cinnamon edge—plus a full debate over whether oak is even present. Water changes the profile, the pairing clicks, and both hosts land on the same conclusion: at about $45, it’s a yes. Also in this episode: The winter weather misery report (and Fingers’ snowblower betrayal: reverse-only) Why humidor “rules” are mostly nonsense—and why your perfect humidity is whatever makes your cigars smoke right A restaurant empire with $1.3 billion in debt and a portfolio that reads like a food court fever dream (Fatburger, Johnny Rockets, Fazoli’s, Twin Peaks, Smokey Bones… and yes, Hot Dog on a Stick is real) A quick hit on Real ID and the new $45 TSA fee for travelers without a compliant ID U-Haul migration rankings: who’s leaving, who’s winning, and why The “classy person” list that somehow turns into Frasier, jealousy therapy, and “don’t be weird” It’s cigars, bourbon, winter frustration, humidor truth, bankrupt restaurant chains, and just enough nonsense to make it feel like home. Find everything at EatDrinkSmokeShow.com — and follow along for more episodes, videos, and subscriber-only extras. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy crack open one of their first new bourbons of 2026: 15 Stars First West Toasted Oak Kentucky Straight Bourbon Whiskey — a 98-proof blend of 5, 6, and 7-year bourbons out of Bardstown. The nose comes in sweet and easy — caramel, vanilla, oak — with no ethanol bite. The palate? Lighter and thinner than expected. But then the finish shows up late with oak, spice, warmth, and just enough intrigue to start an argument about value. Is this a $70 bottle?Or is it a very solid yes at $51? Tony and Fingers break it down neat, with water, and with a cube — debating thin palates, delayed gratification, and whether people are willing to wait for a bourbon to do its work. Then Happy Hour does what Happy Hour always does: Fancy cocktails allegedly explode stomachs Liquid nitrogen becomes the enemy “Lunch meat” vs. “cold cuts” turns into a regional civil war Kroger’s AI-powered shopping carts summon Skynet Indiana football glory gets its moment The NFL tries to stretch the season (and the players) And somehow, Defiance Beef fixes everything Bourbon opinions, cultural irritation, and conversations that refuse to stay on topic. That’s Happy Hour. Find everything at EatDrinkSmokeShow.comPour something good and hang out. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy light up the Room 101 Farce. Connecticut Super Toro (6x56) and immediately derail the show by debating pronunciation, ring gauge philosophy, and whether this thing is way bigger than anyone actually wants. And the cigar itself refuses to behave like a traditional Connecticut.Instead of creamy and mild, it comes out swinging with wood spice, cocoa, coffee-adjacent bitterness, and enough personality to raise questions about aging, draw issues, and whether Tony is suffering from… the yips. Along the way: Fingers becomes a confirmed “fitness influencer” Notebook cigar science makes a comeback The humidor becomes a metaphor for happiness Goodwill donation rules spiral into a flea market fever dream “Flea market table fruit” is born (and should probably be avoided) A long-overdue cigar giveaway apology is issued (seriously… we’re sorry) GameStop store closures turn into Atari nostalgia Tariffs, car prices, gas prices, and beef all collide in one conversation Backup cameras, emissions standards, and $1,000 car payments get dragged into the light Plus: a reminder that cigars should never feel like work, slowing down matters, and sometimes the second third is worth fighting for… even if the first one made you question everything. Find everything at EatDrinkSmokeShow.comLight up, pour something good, and settle in. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Tony and Fingers light up the Room 101 “Farce” (or is it Farce) Connecticut Super Toro 6x56 and immediately get derailed by the pronunciation, the bands, and the reality that this “Connecticut” is coming in way more wood-spice / cocoa / coffee than anybody expected. Tight draw. Uneven burn threats. Pinch-and-roll diplomacy. Plus: Tony’s humidor drama turns into the cigar version of the yips, and we try to talk him off the ledge with a notebook, a weather report, and basic human patience. Then we pour something new for 2026: 15 Stars — First West Toasted Oak (98 proof), a blend of 5/6/7-year Kentucky bourbons that smells sweet, drinks a little thin… and then shows up big on the finish. At $70 it’s a debate. At $51 it’s a different conversation. Ice changes the whole mood. So does the “tum-tum.” News of the week gets weird in a hurry: Goodwill has to remind America: please stop donating wet, mildewed, moldy items (and apparently… food?) A Florida flea market becomes a lifestyle brand, featuring table deodorant and the legendary phrase: “flea market table fruit.” GameStop is closing hundreds of stores, because the future is apparently buying a download on a card Amazon’s Andy Jassy says tariffs are creeping into prices. Kroger is rolling out AI shopping carts, which is definitely not the first step toward wrist chips, definitely not IU wins the national title, and the Hoosier pride gets loud And the NFL starts sniffing around 18 games plus mandatory overseas games… because money never gets tired, only players do Eat Drink Smoke. Cigar. Bourbon. Food. News. And one more reminder: your giveaway prizes are coming… just maybe don’t expect them with a side of fruit. Find everything at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Happy Hour continues at Big Hoffa’s Barbecue in Westfield, Indiana, and things only get louder, looser, and more opinionated. Tony Katz and Fingers Malloy are still on location, still surrounded by barbecue, and still working their way through Old Forester 1897 Bottled-in-Bond, this time with a full room behind them and brisket disappearing by the pan. Joined again by Madison Tragesser from Old Forester, the conversation shifts from tasting notes to bigger questions—history, hype, and what actually matters when people buy bourbon. They dig into: why Old Forester is a brand everyone knows… and some people still skip how “heritage” competes with Instagram marketing whether high proof is overrated (and who that opinion offends immediately) how suggestion and groupthink creep into bourbon reviews and why some tasting notes deserve a little side-eye From there, Happy Hour does what it does best—wanders. The brisket conversation turns serious with Adam Hoffman, owner of Big Hoffa’s, breaking down: what makes Midwestern barbecue different why trimming matters more than people think how smoke, heat, and fat actually work together and what it takes to turn out 50–60 briskets a day without losing consistency Then the episode swerves again—into NFL chaos, coaching patience (or lack of it), and finally a casino story that starts with a quiet 7 a.m. gambling floor, briefly becomes profitable, and ends with a sentence no human should ever overhear before breakfast. There is bourbon.There is brisket.There are opinions.And there are two hot dogs that were, allegedly, worm-free. Happy Hour, Part 2 from Big Hoffa’s. Eat. Drink. Smoke.More at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy head out of the studio and straight into Happy Hour at Big Hoffa’s Barbecue in Westfield, Indiana, for an Old Forester night that quickly turns into a master class in bottled-in-bond bourbon, brisket philosophy, and ketchup-related outrage. With cigars off the table, the focus stays on Old Forester 1897 Bottled-in-Bond (100 proof) from the Whiskey Row series. Fingers breaks down what he’s getting on the nose and palate—pepper, dark fruit, oak, and a touch of cinnamon—while Tony debates where the warmth actually lands, ultimately confirming it’s not the chest… it’s the tum-tum. The conversation stays loose and local as they talk: what “bottled-in-bond” really means whether $50 is fair in this economy why Old Forester is a brand you don’t skip and why trying to describe floral notes can go sideways fast From there, Happy Hour does what Happy Hour does best—veers wildly: the Costco hot dog as a life-changing experience Heinz’s new French fry “dipper box” and why it may be the dumbest innovation of all time ketchup loyalty lines being drawn in Indiana and the proper (and improper) way to eat fries while driving It all happens live, loud, and surrounded by bourbon, barbecue, and a room full of people who absolutely made the right decision coming out that night. Eat. Drink. Smoke.Happy Hour style.Find more at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy leave the studio and go live on location at Big Hoffa’s Barbecue in Westfield, Indiana for an Old Forester night—because if they’re going to do remote, it should involve bourbon and a smoke-ring. Since cigars aren’t allowed inside the restaurant, the show focuses on one bourbon: Old Forester 1897 Bottled-in-Bond (100 proof) from the Whiskey Row series. Fingers pulls pepper, dark fruit, oak, and a hint of cinnamon, while Tony finds the pour bigger than expected and debates where the warmth actually lands—eventually settling on the now-official tasting location: the tum-tum. They’re joined by Madison Tragesser from the Brown-Forman family (Old Forester, Woodford Reserve, Jack Daniel’s) for a crash course in Old Forester history, the legacy of George Garvin Brown, and why the Whiskey Row series is meant to be a “taste through history.” The conversation also turns to what bourbon drinkers obsess over that may not actually matter—high proof—a take that does not go unchallenged. From there, it’s all barbecue. Adam Hoffman, owner of Big Hoffa’s Barbecue, breaks down what it takes to produce consistent brisket at scale—flat vs. point, trimming fat so smoke and heat can do their job, slicing against the grain, and how a restaurant turns out 50–60 briskets a day without letting anything subpar hit a plate. Also in this episode: the great Heinz “dipper fry box” debate (and an Indiana ketchup line drawn in the sand) a look at NFL coaching shakeups and the patience problem in modern sports and Fingers’ early-morning casino trip that ends with the most unsettling sentence ever overheard in public Eat. Drink. Smoke.Find everything at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

It’s Cigars of the Year time — and the guys do it the only way that actually makes sense. No points.No rankings spreadsheets.No pretending they can quantify enjoyment with decimals. On this Happy Hour episode of Eat Drink Smoke, Tony Katz and Fingers Malloyoffer part 2 of their annual Cigars of the Year conversation by laying out the rules, the philosophy, and the reality of how these lists actually get made. The short version:They like what they like — and what sticks, sticks. Along the way: Why Eat Drink Smoke waits until the year is fully over before doing year-end lists The only real requirement for Cigars of the Year: we had to review it on the show Why price, size, wrapper, and hype don’t decide anything by themselves A deep pour of Woodford Reserve Double Oaked and why it’s an always-in-the-cabinet bottle Dessert debates that spiral into crème brûlée, dried fruit, and general confusion The claim that America is “falling out of love with pizza”… and why that doesn’t pass the smell test Shrinking restaurant chains, rising prices, and what people are actually reacting to Cable TV viewership collapsing — not because people stopped watching, but because they stopped watching that way And why Happy Hour exists: so the show can wander a little and still land on its feet More episodes, cigar reviews, and show info are available at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.

They do it the right way. No shortcuts.No calendar cheating.No pretending December 15th is “close enough.” On this Happy Hour episode of Eat Drink Smoke, Tony Katz and Fingers Malloy kick off their Cigars of the Year conversation — after a full year of reviews, arguments, surprises, and more than a few humidor debates. Along the way: Why Eat Drink Smoke isn’t just a bourbon show (and never really was) The only real rule for Cigars of the Year — did it move you? Why price, size, wrapper, and hype don’t decide the list A deep pour of Woodford Reserve Double Oaked and why it’s an always-there bottle Cream, caramel, dried fruit, crème brûlée… and whether any of us know what dessert we’re actually talking about How a $9 cigar nearly stole Cigar of the Year Why surprise matters more than pedigree Tony’s early reveal of his #3 cigar of the year Fingers’ philosophy: value first, enjoyment always And a brief, spirited disagreement over whether America could ever fall out of love with pizza This is the relaxed, wandering version of the show — part cigar talk, part spirits talk, part food world detour — exactly how Happy Hour is supposed to be. Light something up.Pour something you like.They'll take it from there. More episodes, cigar reviews, and show info are available at EatDrinkSmokeShow.com. Follow Eat Drink Smoke on social media! X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcastSee omnystudio.com/listener for privacy information.