I first fell in love with Andre Garcia when I spotted the Ostrich and Buffalo horn cigar carrying case at a local cigar shop. It wasn’t until IPCPR that I would get an in depth view of the entire collection (view more details here).

From lightweight modern styles of carbon fiber to traditional leather and woven styles, Andre Garcia brings a new luxury to traveling with cigars. Each carrying case provides elegance with a crush-proof design to keep your cigars protected.

The Zodiac collection presents the opportunity to customize your travel case with either a laser etched or hand carved engraving of your zodiac sign. Decorating the top of this cigar case is a beautiful camel bone, a thick and gorgeous material that allows hand carvings to be possible. Below is the Zodiac Cigar Case in St. Browns Cognac personalized with a laser etched Capricorn sign:

Next is the briefcase- and it is true elegance! This is for the serious cigar smoker who wants an added luxury brought to their travels. This case keeps your cigars secure and organized, and includes a compartment for a humidification pouch or device to maintain proper humidity during your travels.

This is a wonderful gift to reward yourself with or present to the cigar smoker who “has everything”.  Larger briefcases are available, such as the Ludwig collection, which provides you with a classic design in the best quality of material. These cases provide enough space for a laptop all while keeping your cigars protected and humidified.

Cigars are a very important part of my lifestyle, as is fashion and luxury. Collections done with so much thought and respect such as these prove the significance cigars have in this world. I like to show off my cases in public (all my cigars and cigar accessories) and remind the world that the cigar culture is beyond just “tobacco,” there is a passion involved and even a place for style.

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!

This is an experiment I have been very anxious to play with: lighting multiple cigars of different strengths and styles, and testing them with multiple whiskies all at once. Normally when I do a tasting the focus is one cigar to one or more whiskies, but this way I was able to experience the subtle differences that come alive when you are comparing flavor notes moment by moment, rather than from an hour or day ago.

The opportunity to do this was born after meeting The Glenrothes ambassador, Ross Hendry, who challenged me to test out how cigars pair with three selections of Glenrothes whiskies. Instead of experimenting on my own and featuring a single cigar and whisky pairing, this time I wanted to include you in the adventure.

As for the cigars, after a special event at Santa Barbara Cigars in Houston which headlined special guest, Lissette Perez-Carrillo of EP Carrillo Cigars- I knew exactly what I was going to be pairing with my whiskies. I adore the Carrillo family and have a great respect for their history in the industry as well as their passion for making the perfect and balanced blend. In the video below, I had the honor of talking to Lissette and learning more about their family, their cigars, and how the two are one and the same.

If you have explored your own cigar and whisky pairings, I would love to hear your results! Taste is subjective, and we all have our own preferences- but there are enough of us out there with common tasting profiles that if you share, someone is bound to discover something new to enjoy.

Cigar and Whiskies featured in this video:

EP Carrillo New Wave Connecticut:
Wrapper: Ecuador (Connecticut)
Binder: Nicaragua
Filler: Dominican Republic, Nicaragua

EP Carrillo Core Line:
Wrapper: Ecuador (Sumatra)
Binder:Nicaragua
Filler: Dominican Republic, Nicaragua

EP Carrillo Maduro:
Wrapper: Connecticut (Broadleaf)
Binder: Ecuador
Filler: Dominican Republic, Nicaragua

The Glenrothes Select Reserve, The Glenrothes Vintage 1998, and The Glenrothes Vintage 1994

Tonight’s the night! Open the taps presents their Inaugural Craft Beer and Cigar pairing tonight.  Our featured pairing for the evening is the Ryan Sullivan Imperial Stout from Moylan’s and the Primitivo from Hight Cigar. Tickets have been sold out for this event, however if you missed out you will want to sign up and become a member of Open the Taps and help Texas change laws and regulations surrounding the craft beer industry in our state.

Membership starts at $35 and gives you access to special events! Discover more at:

www.OpenTheTaps.org

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.

Mike’s Cigar Room celebrated their 2nd Anniversary celebration with special guest Michael Giannini of La Gloria Cubana. Part of the celebration included the opportunity to smoke special blends and sizes from La Gloria that are available only during events. This particular blend in the Artesanos de Tabaqueros style features two wrappers from two different regions: a Dominican Connecticut Broadleaf wrapper and a Honduran Sumatra wrapper.

This is a great tasting experience to compare the influence of the wrapper as well as the transition from one to the next. And in this particular case, we are comparing styles as well as regions. I’m also delighted to see a Rothschild size (48 ring gauge) available for tasting the blend.

You can meet Michael Giannini and experience this event only blend for yourself during the Retro Tour. I want to congratulate Mike and Nancy of Mike’s Cigar Room on their shop’s 2 year anniversary and thank them for being wonderful hosts!

This pairing takes the smoking experience to the next level. Beyond the combination of textures and tastes, when combined each of the components stand out individually and enhance the cigar’s natural characteristics. I’m very impressed with this one, and I believe that this scotch was made for this cigar!

The San Cristobal Elegancia features an Ecuadorian Connecticut wrapper, Nicaraguan binder and fillers and is a mild plus to medium bodied cigar. On its own, I taste notes of cedar, nuts, and earthy qualities along with a pleasant spice through the nose. The smoke is very creamy and is very rich in flavor.

Now, when you introduce the different elements from the pairing- magical things happen!

With the introduction of the walnuts, a subtle sweetness became more pronounced as did the natural flavor of the walnuts in the cigar. The spice faded more into the background, until you take a bite of the dried fig. Wow, with the dried figs the spice becomes very prominent! I find that the body of the cigar with the fig tastes more on the fuller medium bodied side as well. Taking another bite of the walnuts mellowed out the spice yet again and made for a lovely comparison of flavor notes. I found my attention bouncing between the tastes that were becoming more noticeable.

Then enter the scotch- beautiful! Everything really comes through when all of these items are brought together, it’s amazing. The scotch both separated and brought all the flavors together at the same time. Each flavor was very definite, but all were equally prominent. This enhancement of the taste along with the texture of the smoke made for a great experience of the senses. The tongue being coated with the previous flavors of the walnuts and figs, then the scotch was the perfect set up for the smoke.

The experience became more personal as now I have a direct connection with each of the components involved, and how they interact with one another. I highly recommend you enjoy this tasting at home and especially during the next Ashton event at your local cigar shop. It’s nice to be able to enjoy a tasting with other cigar smokers in your community.

Take your time with each of the ingredients and see how your taste transitions from one to the next. Change up the order, experiment, and have fun with this pairing.