As excited as I am to welcome in the new year, I cannot help but reflect on some of the greatest moments from the previous year. One particular moment which still stands out to this day is a cigar and whisky dinner held at the Monarch Bistro in the Hotel Zaza. This was the most profound tasting I’ve been to! It excites me to see such amazing talents working together, and inspires me for an even greater future for food and cigar lovers alike.

This tasting was a collaboration between Chip Hight of Hight cigars, The Balvenie, and Executive Chef Adam West of The Monarch Bistro. The communication between these masterminds was elegantly displayed in a profound work of art. Each course took into consideration the whisky and cigar to be paired with the dish, and when appropriate even included them within the ingredients.

The first course presented to us was a small cup of soup. The appearance was simple, but the taste spoke volumes. It was a sunchoke soup, but it had notes of vanilla char, certain subtleties that were reminiscent of the cigar itself (The Benchmark “Blue Label”  Hight cigar), and even a drop of The Balvenie Doublewood 12 year whisky.What an amazing and clever way to begin the meal!

And it didn’t stop there. The Petite Veal Osso Buco (amazing!) had a suprising nicotine finish with a sauce that included a full cup of Balvenie whisky for two cups of sauce. Again the combination of the cigar and whisky were artfully combined and presented in a balanced manner. It wasn’t forced, but truly complimented the dish. Not every course included the actual direct influence of the cigars or whiskies, only when felt to be appropriate. The dedication to thought for each course became very clear as Chef Adam West introduced each dish as they were placed before us, and took the time to not only explain what the dish was, but how it was created , what he was looking to achieve, and why each element was present. I must say I am thoroughly impressed and still smiling just thinking about the experience again in my mind.

Each course kept us excited and involved- there wasn’t a peak too soon. In fact, once the third course was presented we knew that we could trust each plate presented to us after to be just as exciting and delicious, if not more.

Next was a beautiful raw scallop which had been cold smoked with a Hight Primitivo cigar. There was a slight sweetness accompanied by black pepper with an intriguing flavor from the cigar. In this dish, the nicotine was not as present as it had been in the Osso Buco, rather the natural flavor characteristics of the cigar really shined through. It was delicate like the scallop, and a very elegant meal. I must say I really enjoyed the texture of the thinly sliced raw scallop with the flavor of the smoke. The scallop almost disappears in your mouth just like the silky nature of cigar smoke itself.

How do you follow up a cigar smoked raw scallop? With a perfectly prepared White Pekin Duck Breast course, naturally! The meat was cooked to precision, giving the right texture to follow the silkiness of the scallops before. Notes of coriander, tea, vanilla, and a maple syrup which had been aged in bourbon barrels for 6 months were present, giving an aromatic addition that paired nicely with the Balvenie whisky.

I liked that there were familiar notes throughout the meal, such as coriander, black pepper and vanilla, to keep the story flowing and the cigar and whisky characteristics in mind.

Next we have a peanut butter and jelly course. Okay, not really but it is a play on the familiar flavors! We have a Proscuitto wrapped South Texas Antelope with a Carrot-Cardamon Pudding, Pistachios, and Huckleberry. The carrot-cardamon pudding, pistachios, and huckleberry brings the “peanut butter and jelly” element in with a sweetness to pair to the savory prosciutto and Antelope medley. Delicious!

Now it is time for dessert, but not time to end the experience. For our final course we are presented with a Dark Chocolate-Caramel Tart with Vanilla Sea Salt and Hazelnuts. Mmm, rich without being too sweet- an ideal way to end the meal and guide us into the right mentality for lighting up our Hight cigars on the patio, a Balvenie 21yr Portwood whisky in hand naturally. The dark chocolate with the vanilla, the sea salt, and the hazelnuts made for the perfect setting to not only close the meal but to begin our after dinner indulgences.

From start to finish, this was an amazing meal I not only will not forget, but will inspire me to discover more. At our table, we were fortunate enough to have existing friends and make new friends who we all now share a very strong bond with. That’s the beauty of cigars, whisky, and food on their own- when you combine them the bond is magical.

I want to thank Chip Hight and Balvenie for hosting such an incredible event, and Chef Adam West for including us in such a profound and elegant meal. I also want to thank the entire staff of The Monarch Bistro for their great hospitality. I will definitely be back to dine again, even if it is with a small group of friends sitting outside with a Hight Cigar and Balvenie whisky to remember the occasion!

The evening began as we walked in, welcomed by the sounds of a bagpipe playing the tunes of Scotland. We were offered a glass of Glenfiddich 12 year, Balvenie Doublewood, Hendrick’s gin, or a Blood and Sand cocktail to begin the evening with. Hors d’oeuvres found their way into our hands as we met wonderful new people, discussing the excitement of the evening which had only just begun. Displayed in the middle of the bar was an ice sculpture mirroring the bottle placed before it- the Glenfiddich 50 year. There are only three bottles which made it to the United States, and only one of them may be purchased in shots. This makes Gigi’s very special, not only offering the complete portfolio of Glenfiddich but also being the only bar in the U.S.A. to offer shots of the 50 year. If you ever desire a taste of this rare whisky, now is your opportunity.

Mind you this rarity comes with a price, as do all rare and wonderful things. The bottle alone goes for $15,000 (and has gone for more in auctions), making the $1,200 shot a special opportunity.

Once we were all ready to begin our journey, we were called into a dining room surrounded by cherry blossoms which appeared to be floating from the ceiling and a wedding style dinner setting. We found our name cards, were seated, and became acquainted with our fellow dinner guests. Then the meal began with a pleasant pour of the Glenfiddich 21 year paired with a raw vegetable terrine  with arugula and buttermilk. As we took our final bite and last sip, the 30 year Glenfiddich followed with a plate of pan fried Veal sweetbreads with silken rice noodles and fermented black beans. This was probably my favorite course of the evening, as I am very fond of sweetbreads. They were beautifully done and well balanced with the whisky. For me the 30 year always makes me crave a particular cigar, perhaps because it is what I was smoking when I first tasted it almost a year ago. Nevertheless it comes right back to mind, and that is the My Father Le Bijou in a Petit Robusto. For me the two work beautifully together- the spice of the cigar with the smooth subtle sweetness, dark chocolate, and warm delicate spices of the Glenfiddich 30 year. The finish is long and smooth, making the next sip a quick and easy one. It has a velvety mouthfeel that coats the palate beautifully as well.

Next we moved on to a very rare whisky, the Glenfiddich 1978 Reserve Cask. The rarity of this particular whisky is that it is of a single cask, producing only 184 bottles, making this whisky extremely limited in availability. It is also very nice to be able to taste a whisky produced of a single cask. When we discuss a “Single Malt Whisky” what that means is that the whisky of that bottle came from a single distillery, rather than being a blend. But that whisky can come from different casks within that distillery. A single cask whisky is quite a rare treat and something I was very excited to be able to taste, keeping in mind the properties a single barrel can produce. This particular dram was paired with a Liberty duck with licorice, beet, and skin.

As I savored my final sip, I was presented with a taste of the Glenfiddich 40 year and a filet rossini. The 40 year is rich with heavier spices, a fuller body, and a lingering finish that makes you want to wait a moment before the next sip (just to savor and let the complexity keep building in your mouth). I really enjoyed this one! The notes of dried fruits, spices, tobacco, nuts, and overall complexity really meet my palate. Like a cigar- it’s the nose and finish I savor most.

As we all finished our dinner we were called back into the bar and presented with the star of the evening, the Glenfiddich 50 year. Two names were drawn to be selected to taste this fine Scotch, and though my name was not called I was blessed enough to be offered a nose and a sip from the winner (thank you, Sarah!). I was quite surprised, but very welcomed by the softer more delicate notes and styles present in this whisky. Where the 40 is rich and medium to full in body with dense flavors, the 50 year has a very elegant quality with dominant floral and oak notes. There was a soft sweet taste with a touch of vanilla, herbs, and again the floral and oak qualities. It was silky on the palate and absolutely beautiful. I’m grateful for the taste and especially for being invited to be a part of the evening.

All I could think about with every taste, was the history behind each one and the people involved. Each whisky, like a cigar, has a story to tell and brings you into the community of those who created it. It’s all about being a part of the experience, and  a dram does just that- it brings you into the experience. I highly recommend getting involved with tastings and allowing your palate the adventure of finding your favorite whisky, and meeting great new people along the way. I want to thank everyone at Gigi’s for hosting such an amazing event, and everyone from Glenfiddich for allowing us the chance to be part of this special tasting. I also want to thank Freddy May for keeping the night lively with song and giving us the knowledge to enjoy and appreciate our whisky even more!

Building up to the Holiday for me this year has meant being fortunate enough to attend some very special spirit focused events, including a Balvenie tasting (with a bottle of The Balvenie 40 yr present in the room) at Downing Street Pub, a Bruichladdich tasting with Jim McEwan (wow!), a Cognac Ferrand tasting, and an infused tequilla tasting at El Gran Malo.

First, let’s begin with The Balvenie Tasting at Downing Street Pub.

Nicholas Pollacchi was our wonderful host for the The Balvenie Tasting at Downing Street Pub. The tasting began with a classic cocktail, The Blood and Sand, using the 12 year Doublewood. I adore the Doublewood on its own, mixing it in a cocktail definitely brought the cocktail up a level. For those who are curious, a Blood and Sand cocktail consists of scotch, orange juice, sweet vermouth, and cherry brandy. It’s a classic cocktail which gets its name from the 1922 Rudolph Valentino film, “Blood and Sand”.

Moving right along we began tasting the 14 year Carribean cask, 17 year Peated cask, and 21 year Portwood. For those who are not too particular about peat, I will say that staying in the Balvenie style, this is balanced and shouldn’t overwhelm you. It is a nice ingredient that gives the whisky a beautiful characteristic without dominating the palate. Peat is definitely present, but non-peat drinkers may still enjoy this beautiful whisky. The 21 Portwood has been a personal favorite of mine for some time now, well- that is until this evening.

Once we had gone through the tasting, Nicholas made a speech and produced a taste of The Balvenie 30 year and revealed the bottle of the 40 year. I want to thank Nicholas and everyone at Downing Street Pub for allowing me a smell and a sip of this beautiful Scotch. The 40 year was an amazing treat I am still thinking about right now. It is extremely limited in availability and worth tracking down if you can. It will be on my mind for some time… at almost $400 a shot I’m truly considering it. There is only one bottle of The Balvenie 40 year in Texas, and it is located at Downing Street Pub. I might regret telling you that but now you know.

The next tasting of the week was a Bruichladdich tasting at the downtown Spec’s location featuring Jim McEwan! Jim McEwan is a legend, having started in the industry at the age of 15 with Bowmore where he stayed for 38 years, he is currently the “madman” behind the newest Bruichladdich creations.

We began the tasting with the Bruichladdich Rocks which is their unpeated edition. Though unpeated, there is a wonderful taste of the Islay characteristic present which is very lovely. For me, when I think of Islay I think of the sea- I love the smell and taste of the ocean. The whisky is matured in cellars by the sea in Islay giving it a truly unique characteristic. Peat provides a very smoky taste, and the intensity can vary. If you are not a fan of peat I wouldn’t rule out everything with peat all together as there are some fantastic whiskies in which peat is a complimenting ingredient rather than the dominant flavor.

Having said that, Bruichladdich is now known for breaking barriers and bringing new styles of Single Malts that both new and existing whisky drinkers may appreciate. They very proudly distill, mature, and bottle their whisky in Islay and do not chill-filter or add any coloring. As a cigar smoker I can especially appreciate this because the natural minerals and oils in a cigar equal flavor (and color has very little true meaning in translation of flavor). The same is true of whisky.

During the tasting we had the pleasure of being among the first to taste the Bruichladdich 10 year, in celebration of their ten year anniversary since the distillery was resurrected. This was a special treat to be able to enjoy with Jim McEwan himself in the room. When he noses and tastes this drink, he thinks of the people both past and present who were involved in the creation of this new child. At 10 years of age, this whisky has remarkable complexities. Being a part of the launch was priceless.

The next tasting of the week was a Cognac Ferrand tasting with Hugo Chambon Rothlisberger and was hosted by our dear friend, Bob, better known as “The Whisk(e)y Man”. This was a great education on not only the details involved in making Cognac, but of the history, the people, the land, the laws, and the options involved in creating such a beautiful spirit.

One of my favorite things about this tasting is that Hugo shares the different soils and explains their natural characteristics and the effect that translates to the grapes.  Pierre Ferrand Cognac consists  100% of grapes from the Grand Champagne region, which is rich in a chalk quality that absorbs the natural water beautifully and allows the characteristics and acidity that contribute well for making Cognac. Hugo also shares with us the different barrel options from the grains within the wood to the various toasting levels. It’s wonderful to be able to touch the soil, feel the wood of the barrel, and then nose and taste the cognac for the complete story.

It was also very lovely to have a cigar outside with the Pierre Ferrand “Cigare” (which even has a cigar band on the bottle- love it) and a glass of the Selection Des Anges. The Cigare would balance well with a variety of medium to full bodied cigars as it has enough character to compliment and keep up. It made me crave a cigar as I had my first sip, mostly because I was mentally looking for how certain flavors would combine. I’m very delighted to see this become more available, and as lovely as it is alone it is exceptional with a cigar.

What was most exciting for me from this tasting was a sampling of the soon to be released Pierre Ferrand 1840 1st Cru de Cognac. This is a cocktail focused spirit which looks to recreate what cognac would have tasted like in 1840, and the significance that those flavors and characteristics had in the cocktail scene. One of my all time favorite cocktails is the Champs-Elysées which calls for a nice portion of Cognac. When I tasted the new 1840 1st Cru de Cognac, the first thing that came to mind is how much better my favorite cocktail is going to become. From the association I have, I could almost taste the Green Chartreuse, lemon, simple syrup, and bitters… or at least imagine each ingredient becoming a part of the drink. This cognac is meant to be a part of the cocktail, rather than to be sipped alone. I am very excited!

A week of spirits comes to a close with a night at El Gran Malo, or “The Big Bad..” with an amazing assortment of infused tequilas. They begin with 100% Agave tequila and add fresh, organic ingredients. The infusions available are an impressive list, with everything from pumpkin, vanilla, sea salt, black pepper, cucumber, celery root, and more. I noticed a beef jerky infusion in the works, so there is much to still look forward to. My favorite of the night was a beet and thymus infused tequila, which also made a magnificent margarita!

I also really enjoyed having the tequila in its original state as a side by side comparison to the infused creations. I would recommend ordering a shot of the tequila sans infusion for comparison as well. You can definitely still appreciate the original tequila’s qualities and see how the infusions are enhancing rather than replacing flavors. This is a sipping tequila- so please do enjoy a taste rather than a quick shot. If you must shoot it, at least have one sip before you do, ha.

One special treat we had was a sampling of the Pumpkin Pie infused tequila. Wow, I’ve never had a beverage in my life so much remind me of food. Each sip tasted as though I had just finished a bite of pumpkin pie- the mouth feel was creamy and flavors were reminiscent of everything from the spices to the crust. Very impressive.

As someone who tends to prefer bitter flavors over sweet ones, I love how they have experimented in all directions. There is something for everyone, and you are bound to find something that will feel as though it was designed purely for you. The use of natural, seasonal ingredients truly shines through.

..and now for the cocktail I mentioned! I enjoy searching for new recipes, especially ones focused around a certain season or celebration. The weather for Halloween here was lovely and cool, but not cool enough for a Hot Toddy or Tom and Jerry cocktail. So I wanted something with character that would meet the mood for the night. I discovered “The Devil’s Own” cocktail from Sloshed, and I must say the cocktail truly smells and tastes of Halloween. I don’t even think that last statement will make sense until you taste it and see for yourself.

1½ oz Zaya rum
½ oz Fernet Branca
¼ oz Gran Gala
1tsp vanilla syrup

lemon zest/twist
Absinthe, Pernod or Herbsaint (to rinse glass)

Rinse your cocktail glass in Absinthe or absinthe substitute and then set aside. In a glass with ice, mix all the remaining ingredients (except for the lemon zest) and stir until chilled. Strain into your Absinthe rinsed cocktail glass and squeeze the lemon twist over the cocktail to release the oils. Disregard the remaining lemon and enjoy your cocktail!

Also in celebration of Halloween, I decided to light up this year’s Monster series from Tatuaje: The Wolfman. It’s fun to involve your drinks, cigars, and attire with the theme of a holiday or special occasion. It keeps things fun and interesting!

Please share your Halloween cigars, spirits, and costumes in the comments! I’d love to hear how you celebrated the evening.

And so Musubi and Whisky Tuesday was born. A day that begins with a fantastic food truck, involves friends at a whisky tasting, and cigars which finish the evening either on their own or with the quest for more delicious food.

First- the “what is musubi” question.

I first discovered musubi from the Phamily Bites food truck. It is a popular treat in Hawaii and now an addiction I happily admit to. Musubi consists of spam (yes, I said spam), rice, and nori. The seaweed wraps the grilled spam and rice, keeping it together and making it easy to eat. Phamily Bites offers theirs with a fried egg in the mix. One of my rules with food is that if you can add an egg or bacon to a meal- you do it. This is no exception- do it, it’s delicious!

The traditional Musubi as well as the option of an egg or spicy musubi are consistently available on their menu @PhamilyBites. Every now and then they break out specials with their own twist, such as pork belly fat or tuna poke. They also have yummy Vietnamese eggrolls, banh mi sandwiches, and pho cups.

Once the musubi fix is taken care of, we move on with the day and get ready for some whisky.

Reserve 101 hosts a whisky tasting every Tuesday. These tastings are informative as well as delicious, and give you the opportunity to taste whiskies and spirits you may have not considered before. It helps develop your palate and find which styles are best for you.

The first photo from the set above was from the Balvenie tasting and had a special treat included: a barrel-aged cocktail the bar has been working on. The cocktail was a bacon infused Manhattan which was aged with wood chips within the barrel. This gave the Manhattan a distinct smokey flavor along with the sweetness and complexities of the bourbon and remaining cocktail ingredients.

Now, when it came to the Balvenie tasting I was already very familiar with the brand and can tell you there isn’t a Balvenie I don’t love. The 12yr Doublewood and 21 Portwood are two of my favorites. But what was really beneficial about this tasting was learning about the history of Balvenie, the people involved, and the details involved in the creation of their whiskies. It adds a whole new layer of appreciation to the experience. Even if it is a whisky you already know you enjoy, there is always something new to discover about it.

Every week is a different whisky or spirit, and on some occasions multiple brands and styles within a single tasting. The tastings are complimentary and a treat you will definitely want to be a part of.

Since they are located within the city limits they are restricted by the smoking ban, but are in the process of having a patio put into place which will welcome cigars to accompany your beverage. In the meantime we either enjoy a cigar outside or move on to the next spot in our evening.

Now, the next location brings together all three factors: great food, cold beer, and welcomes cigars. This would be Moon Tower Inn, a haven of wild game hot dogs and great craft beers. How can you not love a place whose site is “www.damngoodfoodcoldassbeer.com“? Their hours are “till we run out of food or it’s too late to sell beer” which makes it a great stop to finish the evening.

I adore wild game, and these certainly are not your typical dogs. You can select your own toppings but I always go with the “chef’s choice” since they know what they are doing. I’ve learned that it is best to order two right away. Halfway through the first one you will want another, and because this isn’t fast food you will have to wait for that second one, especially if there is a line. Remember, order two- instant satisfaction.

I like coming here on any day and at any time, but it’s really nice to finish off an eventful Tuesday with some great food, beer, and cigars with friends as we discuss the whiskies we just tasted and the ones we are looking forward to at the next event. As you can see from the first photo of the set, you walk up to order and all the tables are outside. Outside = smoking for now, so I will take advantage of it as much as I can.

Having said that, Moon Tower just announced that after this weekend they will be closing for 3 months due to renovations. Knowing them I’m sure it will be worth the wait, and in the meantime we have a new food truck to look forward to: The Moon Tower Meat Wagon.

Look for more posts soon featuring great food destinations that welcome cigar smokers. If you have a place to share or a ritual of your own, please include your stories in the comments! I know there are some great gems waiting to be discovered.

As someone who enjoys pairing spirits with cigars, wine has been an increasing item of interest. Just this past year at the IPCPR cigar trade show, I discovered that indeed many of the manufacturers are enjoying wine as their pairing of preference as well. There is a curiosity factor for me to discover more, and with so many parallels between the making of wine and the making of cigars, the pairing seems to be very appropriate. I think the varieties and styles lend themselves to compliment the notes of a cigar and the cigar to compliment the wine. Naturally, what is most important at the end of it all is our preference and taste.

My friend, Jonathan Fiant, then introduced me to someone who focuses on just that- the individual’s taste: Vintners Own.

Vintners Own is a specialized custom crush facility making “small lot” barrel productions. Their grapes are sourced from California’s Wine Country and are cold-storage-shipped directly to their facility in Houston. They are very particular about their grape selections and maintain the highest quality throughout every step of the process.

This means you can visit their facility and become part of the wine making process with your very own wine. Select your varietal of choice and their master wine maker will assist you to find the perfect path to the creation of your own wine. And from crush, to barrel tasting, to the labeling of the bottles- you are involved all along the way. The result is a true wine to reflect your taste.

I had the pleasure of visiting their facilities and getting the full tour. Wow, they are very passionate about what they do! And after a few tastings, I can see their passion follows throughout their entire production. When you walk into their facilities, the first thing you will notice is this beautiful sorting table and conveyer belt.

This assists in separating stems, leaves, and any other MOG (materials other than grape), which is done all by hand. This is a step that generally takes place  only in premium wine making. Removing MOG produces clean grapes to then be crushed and create a better wine. Once crushed, it is on to fermentation, barrel aging, blend and tasting, then finally bottling!

One of the recommendations they make when you are beginning the creation of your own wine is to bring a bottle of your existing favorite wine for their master wine maker to taste. This gives everyone involved a solid point of reference and helps to maintain the qualities you are looking for. Part of the process also includes determining your preference of alcohol content, tannin levels, ‘oakiness’ and acidity you want in your wine.

Taste is very personal and intimate, and when you are making your own wine you want it to be as accurate to your preferences as possible. This is something that Vintners Own understands and respects, and one of the reasons they allow you to become as involved as you want with an expert by your side.

And this is just the preview- I’ll be following up with another visit including video of the process happening in action! (I cannot help but think of cigars the whole time- from sorting, to removing the stems by hand, fermentation, aging, and blending. There is much in common).

You can discover more about Vintners Own and their Barrel Ownership Program at:
www.vintnersown.com

This year the annual cigar trade show- IPCPR, was held in the Venetian in Las Vegas. It was an amazing show and was the first year the IPCPR granted membership opportunities to the media. I was honored to officially become a member in the company of the manufacturers and retailers of whom I have a great respect for.

There were so many great moments to share from the show, both on the floor of the show and at events afterward. And since it was Vegas- sleep was not something on the agenda for most! But a great time was certainly had by all. You’ll be seeing the great moments from the show soon as I begin posting the videos. There are many to go through and I look forward to you experiencing the show with me. Right now I wanted to share with you some of the great moments that occurred after the show as well as my photos of the booths.

There were incredible dinners and cocktail events happening each night after the show. The first night in Vegas was spent at a party hosted by Alec Bradley the day before the show. Alan Rubin was there and introduced me to a sneak peak video of a roller working in the factory on their latest project. As I was watching the video… wow, I saw him use nine leaves on a single cigar, grabbing tobacco from a different table because they wouldn’t all fit on his. It was a treat to see, hopefully he will be sharing it online, too. If not maybe when enough people ask he will (hint, hint).

cigars and drinks with friends (love how many drinks are in front of us, ha-no, not all ours)

The next morning was the first day of the show followed by a cocktail reception hosted by Zino Platinum, then dinner with William Paley of La Palina Cigars at Cut. What a treat! The meal was amazing and the people made the night that much more spectacular. I had the pleasure of getting my hands on the much anticipated El Diario, too! I’ve been excited about this new addition for quite some time and was delighted with the cigar. This is a medium plus bodied cigar with more spice, however the La Palina elegance is still present in the finish. During dinner  I had the fortune of meeting Brian and Terry Chinnock of Chinnock Wine Cellars. As we were talking and wine was being poured, someone noticed the bottle and made the announcement: we were having two bottles from Chinnock Wine Cellars tonight- a 2007 and a 2006 Merlot. It’s a great moment when you not only meet some amazing people, but get to enjoy their own creation the the company of great friends. I had the pleasure of smoking Brian’s “Little Havana” cigar the next day at the show with a glass of 2007 Cabernet Sauvignon and it was an incredible pairing. I’m still thinking about it. I’m hooked on that “Little Havana” and am anxious to see it in stores. I was really impressed with the flavor and balance of the cigar as it complimented the wine. William Herrera (formerly of El Titan and now with Drew Estate- so excited about that by the way, we have some incredible things to look forward to there) blended the cigars for Chinnock Cellars.

Following dinner on the same night (like I said- it’s Vegas and the entertainment never ends) we were on our way to a blogger party hosted by Drew Estate! It was nice to relax and catch up with the bloggers while having a cigar and overlooking the Las Vegas strip.

The next evening began with the Toraño Hospitality Suite! Drinks, cigars, and great conversations were had as we relaxed and celebrated the end of the first day of the show. It was great to see Charlie and catch up with Oliver, Liza, and Gabriel from Toraño, too. I also had the pleasure of catching up with the beautiful Christine Morgan (@LadyoftheStick)!

From there it was on to a wonderful dinner hosted by Ashton Cigars at Postrio. Everything Ashton does is first class, and their dinner was no exception. I had the honor of sitting with Sathya Levin and enjoyed many great cigars, cocktails, conversation, and a beautiful dinner I will not soon forget!

Another special treat that occurred in the evenings that followed the IPCPR was enjoying a cigar and mojito at Casa Fuente. This particular experience was made even more personal as I smoked an aged Opus X Maduro Lancero that was given to me by Carlito Fuente from his own collection. This is a cigar that was rolled 8 years ago and will not be brought into production. Wow, it was amazing! I still remember the bittersweet chocolate powder notes of flavor… not to mention smoking this cigar with Carlito at Casa Fuente. Incredible.

Many great moments were had this year, and there is much more to look forward to! Videos are being uploaded now and will continue to be posted here on the blog. Speak with you soon!

One of the greatest connections I have experienced recently is the relationship between whisk(e)y and cigars, and the people who strengthen that bond. It is an amazing thing when your passion directs you to some truly great people who are on a similar path. While on the hunt to learn more about rye, bourbon, scotch, cognac and whiskey and seeing which tastes combine with which cigars, I discovered something else I wasn’t expecting. And though unexpected, in the end it really isn’t surprising when I look back.

That discovery is that both cigars and scotch have a culture around them that at the heart of it is about bonding. Because we are talking about personal tastes, there is a level of intimacy into our personal perspectives that both scotch and cigars give a comfortable link to. There is no wrong answer when it comes to what your favorite scotch or cigar is- or even how to drink or smoke it. Yes- I know I am definitely opinionated on the matter but I am also able to realize that just because something is my preference doesn’t make it the only way. As long as the item is being thoroughly enjoyed by the consumer, what else matters?

What is fun though is watching someone else enjoy your favorite scotch or cigar for the first time. Then seeing what you have in common as far as taste profiles are concerned and then each discovering something new to try. It’s exciting just talking to someone about it and making the comparisons.

While hunting for some of my favorite selections (particularly the ones that are rare releases or no longer in production) I have met some passionate scotch connoisseurs. One gentleman in particular I got to know while smoking cigars at a scotch tasting at a local Cigar bar. Needless to say the conversation was one with lots of excitement over the different styles of whiskeys and cigars. And it didn’t end there. It turns out he brings people together at his house once every month or so and hosts a tasting. Most times, he encourages everyone to bring a bottle (hopefully of something others may not have had yet) and everyone shares a taste of something new. His name is  Bob and he is an excellent host. He is very knowledgeable and organizes the selections into a tasting order, then gives a bit of history on each item prior to tasting. Cheese and crackers, as well as water, are provided throughout the evening to encourage a clean palate between tastings as well as keeping everything in order. Afterward, it is off to the patio with our favorite selection of the night to be paired with a cigar.

The friends I have made there I have gotten to know better through the events we attend- primarily focused on cigars or a particular spirit. And each event it isn’t unusual for us to meet another who will join us in our tastings. It ends up feeling like a big family. That is what cigars and scotch do, though. Food and wine do it as well. They make bonds between people as the passion for the hobby is strengthened as well. It is more than a social gathering- it is a culture.

One of the fun new elements that has found its way into my lifestyle is hunting down a special rye, bourbon, scotch, or cigar for one of my friends. It isn’t just about me- we look out for each other and look forward to sharing our finds together. It’s about bringing something into our little community. There is a sense of victory about it that strengthens the connection not only between us as a group, but with our passion for taste.

The pictures here are a preview of a few of my favorites from my personal collection. Each bottle has a story- from the distiller and from my own personal memories. I love that combination and enjoy bringing that into my cigar smoking experiences. Look for some of these bottles in my next cigar video pairings. In the meantime, if you have a favorite scotch, rye, bourbon or whiskey you would like to share please do in the comments! If there is a particular pairing you favor I would love to hear it as well. This could be a fun experiment!

A special thank you to Allen, John, and Christy and to Freddy, David, and Hugo. You know why

I love walking into a restaurant’s patio on a beautiful day, people are laughing from table to table enjoying themselves, and then seeing a group of cigar smokers welcoming your arrival as they hand you a cigar and offer you a drink. It is almost a dream. Then you realize that you know those faces well, and that the dream is a reality. With so few places permitting smoke these days, this was an important event for me to see come through. The enthusiasm behind the event really inspired me and made me feel confident that greater things are to come.

The night consisted of three steakhouses with two hour visits at each location, cigars sponsored by Chip Hight and scotch provided by Chivas. Bring in some really cool people and you have an amazing night going through the city with a cigar in hand all throughout the night. The restaurants (in this case: Del Frisco’s, Sullivan’s, and Smith & Wollensky) were all very hospitable and took the evening to the next level. It had me thinking of more ways to enhance the cigar smoking experience. A cigar crawl, it was brilliant!

The past few weeks have been filled with wonderful nights of wine tastings, cigar events, and scotch events- but it is always rare when you have the combined dream of food, spirits, and cigars. I’m very grateful to have friends in each of these industries, and more so now to see things begin to come together. Lines are ready to be crossed. It is about time- and it is going to be big. Are you ready to get involved?

I am delighted to introduce to you a new magazine from the creator of CigarFriendly.us. First of all, if you haven’t visited CigarFriendly.us then you need to now. This is a site that is consumer driven and lists places in your area where cigar smoking is welcomed. From cigar shops, restaurants, to bars- this is a great database to discover places you didn’t know were in your neighborhood or for when you are looking for the right place while traveling.

The new magazine is The Cigar Network, and I am honored to have an article featured in the first edition. Also featured in the magazine are articles from the great bloggers of our community as well as the introduction to a consumer based rating system.

Discover more about The Cigar Network on their site at http://thecigarnetwork.com or Click Here to view the first edition. (You will find my article on page 40).

Also featured in this edition you will find the beautiful photography of Tracy Tesmer! Thank you Tracy for being a part of this with me- it is a treat to have your photography featured in my article! To view more of Tracy’s work visit www.tracytesmer.com and also be sure to view her cigar photography and insights at www.smokeandcelluloid.com.