CigarsLover Spring 2017 MAGAZINE blind tasting: 40 cigars 18 whiskeysthe cigar cigar foot:festivals all the secretsof 2017 mexico: discovering agavetoday and tomorrow rumasbel morales
TEAM & EDITORIAL LCoigavrser Magazine Editor: Luca Cominelli Deputy Editor: Michel Arlia Graphic Designer:Graphic Designer Assistant: Mario Amelio Renz Mauleon Authors: Didier Houvenaghel Photos: Federico Bosco Marketing: Giuseppe Mitolo Translations: Luca Cominelli Cigars Blind Tasting: Michel Arlia Nicola Ruggiero Whisky Blind Tasting: Roberto Canzi Simone Poggi Mario Amelio Luca Cominelli Michel Arlia Rachelle Mauleon Simone Poggi Aaron Reddy (U.S.A.) Daniel Hardinger (U.S.A.) Giuseppe Mitolo (Italy) Max Augustus D’Anastasio (U.S.A.) Luca Cominelli (Italy) Michel Arlia (Switzerland) Nelson Campos (El Salvador) Nicolas Joseph Bevilacqua (U.S.A.) Richard Frazier (U.S.A.) Sebastian Hefel (Austria) Alder Repizzi (Italy) Federico Bosco (Italy) Luca Cominelli (Italy)3 CigarsLoverMagazine | Spring 2017
EditorialThis first publication of 2017 coincides with the launch of a new section, which will be continue being pre-sent in the future releases of the magazine, becoming essential part of CigarsLover Magazine. Followingthe several requests from you as valued readers, we decided spirits to have more space, not only ascigar pairings, but also as enjoyable pleasures when no pairing is available. For this reason the usualcigar blind taste, including in this number three dimensions (petit corona, lonsdale and gordos), is flankedby an extra blind tasting on spirits. The chosen ones are this time whiskeys. Eighteen bottles have beentested and rated.The first quarter includes all the celebrations and the most important cigar world events. In slightly diffe-rent periods compared to previous years, the three most important and representative events took placein Cuba, Nicaragua and Dominican Republic: the Festival del Habano, the PuroSabor and the ProCigar.These three events are similar regarding many aspects, even though keeping different peculiarities;however the main essence of all of them is the passion and love for cigars. In addition to creating severalworking opportunities and improving many countries economy, during these events funds are collectedto be donated to charity or social organizations. This bears a strong sentimental and moral value, whichgoes beyond the pleasure and enjoyment we share.Enjoy reading! ”Passion moves us!”CigarsLoverMagazine | Spring 2017 4
INDEXContentsTeam 13 CigarsLover people ..................................................... 3Editorial thoughts about the magazine ................................ 4Rating how to read the scoring scale ............................... 8The cigar foot 17 which story it can tell? ............................................ 11Reinforcing the foot un’astuzia tutta al naturale .................................. 13Diluition with water the diluition with water ........................................... 15Angled flame power and precision ................................................ 17Asbel Morales the Havana Club Mastro Ronero ....................... 19The untouchable five 19 must-have accessories .......................................... 275 CigarsLoverMagazine | Spring 2017
Agave 31 Tequila and Mezcal .................................................. 31Margarita Mexican drink ............................................................. 37Food for Gods honey .............................................................................. 39Smoking vice versa 44 italian cigars in reverse .......................................... 42Whisky blind tasting ................................................................. 44Cigars 53 blind tasting ................................................................. 53Ritz-Carlton hotel lounge at Pechino ......................................... 67Festival 2017 the cigar events ......................................................... 70Vocabulary & Sections 70 what you can find on the magazine .................. 83 CigarsLoverMagazine | Spring 2017 6
THE BEST HUMIDIFICATION SYSTEM Available on CigarsLoverStore.comSECOND GENERATION. EVEN MORE EFFICENT.
INFORatingHOW TO READ THE SCORING SCALEThe cigars/distillates reviewed are valued using a 100 point scale. This helps giving every cigars/distil-lates a sharp rating, collocating it in a wide scoring scale. The final score results by the average scoresof the tested products given by the people in the panel.The products tested in the blind tasting are tried without bands/labels, to have the most objective pos-sible evaluation. The final score and the description are the result of the comparison of different tasting.95-100: memorable. Great product under every single aspect. It delivers a pleasure tough to forget. 90-94: excellent. High quality cigar/drink, very satisfying. 86-89: very good. Despite some little defects, it is very enjoyable. 81-85: decent. The product exhibits both virtus and vices. <80: mediocre. Not very enjoyable, due to a lot of poor characteristics. best buy. Excellent quality/price ratio.CigarsLoverMagazine | Spring 2017 8
SMOKES FROM THE WORLD9 CigarsLoverMagazine | Spring 2017
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SLOW ATTITUDEThe cigar footWHICH STORY IT CAN TELL?by Giuseppe MitoloWhen purchasing a cigar (or a box) many are the tactile analysis can be devoted to this part, deter-factors influencing and finally determining the deci- mining if the storage humidity level has beension. Somebody is used to choose on the basis of correct. Making sure to use a gentle touch, thethe wrapper color, choosing the most appealing foot of the cigar is the most elastic part, and canand stimulating shade, or preferring the product better sustain the compressions.with the least evident manufacturing defects.Others prefer to leave the choice to the nose: if Sight is however the sense which allows us to cap-the aroma is captivating, intense or coherent with ture the most of the info, mainly from the boquilla.the expectations regarding the future smoke, this First of all is immediately evident how filled thewould be enough to trigger the purchase. cigar is with tobacco, being that generous or insuf- ficient, up to the extremes.In addition to these important indicators, only fewsmokers are taking the time to analyze the foot of As one can imagine, if the foot appears very pres-the cigar, even though it can tell several stories sed and no “air windows” (the spaces amongconcerning the smoke to come. leaves allowing air to pass through) can be iden- tified, most probably that stick may provide aBesides the standard aroma perception, the difficult, even completely blocked draw.11 CigarsLoverMagazine | Spring 2017
On the contrary too much space among the rolledleaves talks to us about a cigar burning quic-kly, since a higher oxygen supply will cause thetobacco to burn faster. The analysis on how muchtobacco torcido has been used, evident from theboquilla, is ultimately the most important one todetermine our final purchase selection.A careful visual inspection can also appreciate thethickness of the wrapper and binder leaves, or thecorrect positioning of the ligero leaves. This leave,providing the cigar its strength, is the least readyfor burning, due to its chemical and physical cha-racteristics, and due to this reason is placed atthe center of the filler.The ligero, sometimes, is visible at the foot of thecigar since this is the darkest of the leaves and isplaced at the center of the cigar cross section.A specially trained aficionado could even be suc-cessful in detecting additional info, obtaining extrainsides on the manufacturing process, whichare less critical for the purchase, as they will notimpact on the smoke fruition. One of these is thetorcida technique, the two most commonly usedbeing: plisado and entubado. With the plisadotechnique (literally meaning folded) leaves arebent “accordion” style, and then wrapped into thebinder. The entubado technique, on the contrary,consists of rolling each filler leaf on its own, andthen wrapped again in the capote. However, thetorcida according to one or the other techniquedoes not provide significant differences duringthe fruition.In conclusion: it is important to start in the correctway, which in Italian slang translates into: “with thecorrect foot”! CigarsLoverMagazine | Spring 2017 12
SLOW ATTITUDEReinforcing the footA SMART WAY TO MAKE THE CIGAR MORE RESISTANTby Luca CominelliDuring our visit to Nicaragua we had the chance This is the rationale behind the extra bands placedto visit some manufacturers and, wandering on cigars foot.among the desks, we noticed specific strategiesused during rolling cigars. One that really impres- Some manufacturers however went beyond thissed us is a smart yet minor trick. strategy, thinking out of the box and developing an invisible, yet subtle solution that seems toWe all noticed the most delicate part of the cigar: work. If you have seen a cigar being rolled, youthe foot. This is in fact the earliest to show impro- certainly realized not the entire capa leave is used.per storage condition damages, and thus it is the From one of its parts the tobacco portion usedmost accurately protected. Many companies are to seal the cigar head is obtained, but in someapplying a second band on the cigar foot, not only cases we have detected an extra portion of thefor decoration purposes. This band keeps the cigar capa being used to better strengthen the cigarfoot tighten,ed avoiding an excessive swelling. foot. How? In a very simple way. The cigar foot is wrapped in a thin ribbon of capa (approximately 2When the humidity level in our humidor increases, cm wide) and then the cigar is rolled in a traditio-or when temperature increases even with same nal way. The extra layer can not be detected fromhumidity level, the cigar absorbs extra water, thus outside, but grants additional resistance; it is notstarts swelling. The wrapper leave, selected for as decorative as an external band at the foot, butits elasticity in addition to its beauty, features an definitely cheaper.intrinsic limit. If that is passed, as a first step it willshow bumps and then cracks. The most common A simple and smart way to make the cigar morewrapper cracks are on cigar foot. resistant, in the most natural way.13 CigarsLoverMagazine | Spring 2017
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DRINKS Water or “cask strenght”? THE DILUITION WITH WATER by Federico Bosco Having a direct approach to whiskey is not an easy task: it is a beve- rage with a minimum of 40 degrees, a quite higher ABV if compared with other drinks, such as beer and wine for examples. Whiskeys feature the benefit that they can be diluted with water. This is a good starting point. It is worth noticing that adding water is an “irreversible process”, modifying the intrinsic characteristics of the product we are tasting. As a secondary point, the absolute quality of some whiskeys can only be perceived by tasting them full strength, thus by adding water we might alter the inner nature a product, as thought by the manufacturer, should unveil. Let us consider as examples “cask strength” Ardbeg, such as Corryvreckan and Uigeadail. Adding water we “domesticate” them, but we also modify the characteristics: alcoholic intensity, persistency and aromas that only cask strength can deliver. It is worth reminding, especially to beginners, that it is not always simple to be confronted with pure spi- rit, not even taking into account the cask strength (also called full strength) ones. Even 40% ABV can be tough to face if we do not have the right expe- rience. We run the risk to ruin the experience. Our suggestion is the following: try, try, try. Start with low % ABV, 40, or 43, or 46, maybe also diluting these products at the beginning, with some drops of water up to 1/3 of the total, in order to reach a comfor- table alcohol intensity. Later on, when the palate will get used to these sensations, we could approach the full strength samples: several products are available on the market which can be considered as suitable for this task, in addition to the alre- ady mentioned, Ardbeg Glendronach Cask Strength, Lagavulin 12 years, Aberlour A’Bunadh and Glengoyne Cask Strength cannot be forgotten. These are excellent products, all of them, and with a good price/quality combination, which will be discussed later on. And keep in mind: the journey has to start from somewhere.15 CigarsLoverMagazine | Spring 2017
Triple-aged & hand-selected by all the Maestros del Ron CubanoFrom left to right:Juan Carlos GONZALES, Manuel CALDERON,Cesar Augusto MARTI, Asbel MORALES,Maestros del Ron Cubano Taste our know-how wisely. CigarsLoverMagazine | Spring 2017 16
TOOLS Angled17 CigarsLoverMagazine | Spring 2017 flames POWER AND PRECISION by Luca Cominelli The jet flame lighters are the most common ones when talking about our hobby. Since the cigars started increasing in dimensions, the lighters have, in parallel, started to increase in power, which means a larger number of flames. From the mono flame it moved to two, then three and four flames. Increasing the firepower, the lighter is able to light the cigar up quicker, usually at the expense of the precision. As easy as it is to light a cigar up, it is difficult to make precise corrections during the smoking progress. This was until the introduction of a new system. The flames stayed the same, but what changed was their angle. Making them converge at one point, the lighter is able to unleash the same power, but with greater precision. This solution allows a quadruple flame to be precise enough to light a Lancero without a problem and a Gordo without losing time. Now, you might be prompted to think that it makes no sense whether you choose a double, a triple or even a quadruple angled flamed lighter. Given that precision is not a problem anymore, better choose a lighter that is also able to pro- vide the maximum power. That may be true, but take into account the consumption of the gas. Choosing a quadruple flame means having a lighter with shorter autonomy. Therefore, think about the typology that best suits your routine, keeping in mind that a quadruple flame is not that powerful anymore, as long as you opt for the lighter with the angled flames.
Modern in spirit, fuller in flavor and stronger in attitude. Specially designed and blended for those who want more.www.joyacigars.com @joyacigars #JoyaBlack MEDIUM MEXICAN SAN ANDRES NICARAGUAN BODIED WRAPPER BINDER & FILLER CigarsLoverMagazine | Spring 2017 18
INTERVIEWAsbel Morales THE HAVANA CLUB MASTRO RONERO by Nicola Ruggiero and Federico Bosco19 CigarsLoverMagazine | Spring 2017
At the beginning of this year, we had the plea- of the Guild of Cuban Rum Masters. Thanks tosure to be able to ask some questions to Asbel the long preparation time I had, I acquired theMorales, the Havana Club Mastro Ronero. Some knowledge required for each of the stages of theof the questions made were targeted to both the rum production process, it means, I was ready toRum available nowadays and the one of the future lead the distillation, aging, purification and blendgenerations. This to better understand what to process, recognizing in each stage the most signi-expect for the next years. ficant details to get what is distinctive in Cuban Rum and to perform any necessary corrections. How did you become Mastro Ronero? What do you like most about your job?In Cuba there is a Guild of Rum Masters whichworks directly with the most important distilleries It´s difficult to give an answer because beingof the country. They are in charge to preserve the Cuban Rum Master represents a special distin-Cuban rum tradition and guarantee its continuity. ction and, before anything, a moral compromise. At every stage of the rum process I live an expe-After I concluded my studies in beverages, I had rience, an emotion that we can modify, design orthe opportunity to begin my career in the Villa understand in favour of rum benefits, for that rea-Clara Distillery. In just few years I became an aspi- son I love all that I do.rant for Cuban Rum Masters by enquire of theFirst Cuban Rum Master Don José Navarro. In What are the criteria behind thethat position I faced several tasks given samples barrels choice?of my skills and aptitudes. Just in 1997, after9 years of very hard work, I obtained the title of For Cuban Rum the first criteria to select a caskCuban Rum Master with the unanimous decision is that it must be done using white oak. In second CigarsLoverMagazine | Spring 2017 20
INTERVIEWplace, it must have formerly aged another spirit ready when it complies with a culture, a tradition,(like whisky). Also there are other technical crite- which identifies this rum for its exclusive aromaria, some of them base on the sensorial judgment and taste, that is only possible to obtain usingof the Rum Master. With a mere taste and smell natural aging and making some blends with theof the last liquid aged in the barrel, the Master Master supervision. Depending to the rum kind,knows which blend should go into the barrel to we can appreciate distinctive colours and aromas,achieve what it´s desired. that come from the sugar cane, that highlight a dry and sweet sensation at the same time. When is a rum ready to be bottled? Also in the factory there is a special team of sen-The answer might be very simple if we say, “when sorial evaluators (tasters), trained by a minimumthe rum complies the technical specifications”, of 3 years. They are in charge to determine if thebut to be honest, it is much more than that. It´s rum they are evaluating is ready to be bottled21 CigarsLoverMagazine | Spring 2017
according to a series of parameters the final pro-duct must have. Talking about Cuban Ron, how did it change during the years? And why?I can confirm that rums have evolved a lot.Let´s go back to the the half of the XIX century:there was just the “tafia”, better known as thecorsair rum, a product with a very strong anddisgusting flavour and aroma notes. It´s in Cubaat the second half of this century where a newrum was born: “El Ron Ligero Cubano”. In a veryshort time this made the rum famous around allthe Caribbean Islands and worldwide.Without a shadow of a doubt the scientificknowledge obtained during the XX Century andthe usage of new technologies, combined withthe traditional way of rum making, have made theCuban rum one of the finest spirits of the world.For instance, for the first time in the second halfof the XX Century Havana Club 7 Años was pro-duced becoming the first extra aged rum openingthe door to our range of prestige rum, known asHavana Club Icónica Collection.For Cubans rum is not just a distillate, but it´sa significant part of our cultural expression, it´sidentity. An example of this, is the Havana ClubSelección de Maestro, which is the result of thecollaboration and collective work of the eightCuban Rum Masters. What can we expect in two generations? What will improve?Undoubtedly, the next generations will preservethe legacy of the Cuban Rum. They will evolve therum we have today to a much better and refinedspirit thanks to new technologies, the gatheredknowledge and the richness we have today in ourcellars, in term of aged rums.I assure you that the next generations will sur-prise the most exclusive palates with unique rums,which will be the result of the work of Rum Masterfrom past, present and future. CigarsLoverMagazine | Spring 2017 22
INTERVIEW Fermentation, aging, yeast and blending. How do these four procedures influence the final product? At each stage, always lead by the Cuban Rum Master, some crucial transformations happen to obtain a rum with its own personality, different to the rest. In our case, the results are in great extent determined by the origins of the ingredients (100 % Cuban) and the climate condition of Cuba, under which the aging process takes place. A Ron to be mixed and a Ron to be enjoyed straight. What do you suggest? If I have to recommend a rum to mix I suggest Havana Club 3 Years. As its name says, its younger drop has aged for a minimum of 3 years, offering a magnificent sensorial profile that enri- chens the cocktail. To drink neat, I enjoy Havana Club Selección de Maestro, a smooth rum with an incredible persistency.23 CigarsLoverMagazine | Spring 2017
DISCOVER THE FLAT FLAME.Soon on CigarParadise.ch CigarsLoverMagazine | Spring 2017 24
25 CigarsLoverMagazine | Spring 2017
“I don’t need an Iron Man suit. I’m already a weapon of mass seduction.” Robert Downey, Jr. CigarsLoverMagazine | Spring 2017 26
TOOLSThe untouchable fiveMUST-HAVE ACCESSORIES FOR NEWCOMERS AND EXPERTS!by Giuseppe MitoloEach aficionado has purchased more or less rationale and easily transportable humidor. Cigaruseful accessories, often only seldom used or sub- passion was just a flash in the pan? No panic, yourstituted with a better performing alternative. But investment so far was thirty-forty euros. Goingwhere to start from? for a larger humidor? No problem, your portableWhich are the accessories that a new cigar smo- humidor will become a beloved travel friend.ker should purchase with no hesitation?These are the five products which can not be mis-sed, fundamental both for the beginner as well asfor the most expert aficionados.PORTABLE HUMIDOR – Made of ABS plastic,hermetic, shock-resistant, produced by variousbrands (Cigar Caddy, Lotus, Xikar…). Its purchaseis suggested even before investing in a full deskhumidor. Reason is simple: without spending largeamounts, it is possible to have a small, efficient,27 CigarsLoverMagazine | Spring 2017
CIGAR CUTTER – Price will make the difference:a cutter can be purchased for few euros, but thecut will not be precise and the blades sharpnesswill not last long. This accessory, investing the cor-rect money amount, will pay you back by lastingforever. We suggest a double blade model, easyto use, and capable of cutting large ring gaugecigars. What about the cigar puncher? Very use-ful as well, however as beginners it is better tobuy a device capable of cutting every cigar shape,figurados included.JET FLAME LIGHTER – Even though starting witha traditional flame (long matches or conventionallighters), sooner or later you will reach the pointof buying a jet flame lighter, very useful when smo-king outside.As a first purchase, we suggest to dedicateyour attention to relatively cheap (rechargeable)models: on the market several high quality modelsbelow thirty euros are available, certainly fittingyour needs. Experience will bring you to buy moreexpensive models, too, however trust in us: yourfirst jet flame will never be exiled at the bottom ofone of your drawers.SMOKES BOOK – For both beginners as wellas aficionados, keeping records of your smokesis a task requiring constant work and dedication.However this does not mean being challenged bytechnical tastings or having to put extra efforts inthe fruition. Several apps are available for the mostcommonly used OS, otherwise a simple medium-sized book, where anillas could even be attached,can well make the job. This tool constitutes agreat exercise for newcomers to help memorizingbrands and sizes, while the most experienced afi-cionados can keep memories of specific smokeswhich could otherwise gone forgotten.HYGROMETER – Digital and small in dimensions,there are several models available on the market,fitting humidors without taking too much space.The hygrometer, together with the travel humidor,becomes the top tool to control the humidity. Atthe same time it can be used to “train” the tactileskills to determine if a cigar is humid or dry. This isanother purchase which can last for a long time. CigarsLoverMagazine | Spring 2017 28
SMOKES FROM THE WORLD29 CigarsLoverMagazine | Spring 2017
VISITWWW.CUBADORO.CH
DRINKSAgave TEQUILA AND MEZCAL by Nicola Ruggiero31 CigarsLoverMagazine | Spring 2017
Acknowledged by Unesco as Human Heritage, The picture of this article are made by Vincent Longand by myself as Lost Paradise, the Tequila zonein Mexican Jalisco is the region of the agave, star-ting point of a unique and unmistakable tastingand sensory journey.I visited this land many times, but only a monthago, from my last travel, I can say I really lived theTequila world fully. CigarsLoverMagazine | Spring 2017 32
DRINKSAs a finalist of the Tequila Patron Perfectionists main component.World competition, I had the opportunity toobserve Mexican traditions and costumes, Agave is a plant that can be found from northwithout forgetting the main reason of the travel: to south Mexico, and the name includes severalthe Tequila. different species, characterized by particularly fleshy, pointed, rich in retained water leaves. It isIf you imagine thousands of blue and green so versatile it has been always used for differentswords contrasting a clear sky, you are not very usages, the most common being paper, vinegar,far from the view you would be confronted with sweets and last (but not for importance) threewhen reaching the agave plantations, the Tequila products which are making the Mexicans very33 CigarsLoverMagazine | Spring 2017
proud: Tequila, Mezcal and Pulque.Already in pre-Hispanic times, Mexicans worship-ped a type of agave known as Maguey(American agave), considered as the representa-tion of Mayahuel, goddess of inebriation, feedingher 400 sons with the pulque released by herseveral breasts.From the fermentation of the heart of the Magueyagave, a sacred beverage was obtained whichonly during particular events could be tasted byTlatoans (which means the Emperors), priestsand old ones. For the most curious ones, it is stillpossible today to drink pulque in local “bars”, theso-called Pulquerie.Today, tequila is protected by controlled originconsortium. This means that it is possible to callTequila the only distilled beverage made of blueagave, so the Agave Tequilana Weber, grown andharvested in the Jalisco state.Tourism brought to the birth of the Tequila Express,the train that even nowadays links Guadalajara tothe most important haciendas tequileras fromJalisco and to the Ruota del Tequila, and also rea-ches several small cities where different tequilatypes can be enjoyed.This liquor has always featured quite an intensetaste, perfect marriage for the Mexican meaninggiven to the word Tequila, which means party,pride, friends empathy, since with the few warmTequila sips the best nights can be enjoyed withgood friends.Tequila can be enjoyed to celebrate successesand not to think about failures, to peacefully nar-rate and share life stories or also in special events.Mezcal, on the other side, is a product made ofthe ripe agave, when the same is harvested soonbefore flourishing, characterized by a unique pro-duction process.The plant is severed in a net way, leaves are eli-minated to “free” the Maguey heart (the so-called CigarsLoverMagazine | Spring 2017 34
DRINKS35 CigarsLoverMagazine | Spring 2017
“piña”), for this to be cooked for almost four days “reposado”or “anejo”. Aging time can vary fromin a quite rudimental underground oven fueled by less than two months up to more than a year forwood. After this cooking phase, it is minced in the the Añejo.Tahona, and left for fermentation for approxima-tely eight days, depending on the producer. Then Mexico is also very peculiar for another aspect:it is distilled two times, using a traditional copper food. Street food is a stronghold of the country.alembics (in the most developed areas) up to the At every corner of each city different meals canmoment an alcoholic grade of 40° or slightly supe- be enjoyed, often delivered from a car or a van.rior is reached. Tradition is so strong that people belonging to every social level are involved. The most commonThe result is a unique, intense and smoky hints specialties are veal tongue or belly tacos, andproduct. Mexicans made this beverage unique tamales, wraps made of corn cob or avocado lea-but also created aromatic Mezcals, such as the ves, and filled with stuffed masa (corn paste), thenchicken breast one (Mezcal de Pechuga), which steamed or stewed. Elotes, salty or sweet, areis traditionally drunk the day of the mezcaleros’ also popular choices: tasty corn on the cob to bedeath or in sacred rituals. Depending on the mandatorily munched on the street. A humble butsugar content, and on its aging process in simple tasty food. At the end of the meal, diners sharewood or in holm oak casks, Mezcal can be “joven”, the same oily fingers due to the cooking fact. CigarsLoverMagazine | Spring 2017 36
DRINKSMargarita• Tequila - 50%• Triple Sec - 25% Margarita is the• Fresh lime - 25% name of the most widely spread, World-famous Mexican cocktail of international visibility. There are many varie- ties used, mainly due to the slightly different proportions of the ingredients. It is moreover possible to made it in a normal shaker or in a blender, giving this way birth to the Margarita on the rocks or to the frozen Margarita respectively. What is on the other side unchangeable is the tra- ditional sombrero hat glass and the salt dressing up the borders. To round up the lime edges, a suggestion is to add a very small sugar quantity (a coffee spoon of is more than enough). Depending on the used Tequila type, both regarding alcoholic grade and aging/vintage, our Margarita’s hints will be different. For the cocktail, we suggest to use a Tequila joven, aged for no longer than two months. One element, mostly considered as pure decoration, can be used to create innovative and interesting contracts: the salt. Moving away from the common cooking salt, to Himalayan or Persian salt, different contrasts can be achieved. A mix of salt and chili pepper can create an explosive blend for your taste buds. Are you interested in the original Mexican recipe? Then the only thing that matters is to obtain some Gusano salt. The Gusano is the maggot sometimes found in the Mezcal bottles. This salt is obtained by mixing together chili pepper, dried and grated maggot (not really cheap!) and salt. Enjoy!37 CigarsLoverMagazine | Spring 2017
Importato e distribuito da Compagnia dei Caraibi | www.compagniadeicaraibi.com | [email protected] CigarsLoverMagazine | Spring 2017 38
PILLSFood for GodsHONEYby Roberto CanziEvolution brought mankind to appear on Earth During the centuries many ethnical groupsapproximately a couple million years ago, while used honey as sweetener, for food and not only:bees between 50 and 25 million years ago. Sumerians used it in the creation of beauty creams, Greeks and Romans as medicine andCave paintings show that even in those days the cosmetic. Honey was thus given a dual role, fromfirst men already knew bees and their delightful kitchen to beauty room.honey, which they were used to source with thehelp of fire and smoke. Back to our days, starting from the 70s, honey celebrated the beginning of a new era: “unifloral”During mankind evolution, when nomadism was (meaning originating from a single botanical spe-abandoned in favor of sedentary, tribes learned cies) honeys appeared.how to grow bees in different material hives, star-ting from straw and clay up to cork or terracotta. Tasting honey, we could identify specific simila- rities to cigar tasting: in both cases, involvingHoney was originally a food only reserved to high both nose and palate, a real explosion of aromaslevel ranks and to nobles, priests, pharaons and and flavours are given off. It is in fact frequent toGods: traces found in the bandage used in the describe the aromas provided by tobacco usingmummification of corpses dated 2400 AC are a terms reminding of honey, sometimes even spe-clear sign of this. cifying its variety.39 CigarsLoverMagazine | Spring 2017
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SMOKES FROM THE WORLD41 CigarsLoverMagazine | Spring 2017
PILLSSmoking vice versaITALIAN CIGARS IN REVERSEby Giuseppe MitoloCan the pre-light orientation of an Italian cigar, on the contrary seemed slightly tighter than theshort filler and ammezzato (half cigar), influence other sample. Aromatically, no difference.the smoke? More specifically, are there aspects Once lit, the draw resulted regular in both thein lighting an ammezzato from the more tapered samples. The cigar smoked on the contrary didn’tpart, the designed one to be put in the mouth, that return any data (strength, flavor and draw) thatcan be positively appreciated? differed from the other sample, except the tem- perature of the smoke. It appears that the smokeThe hypothesis, underlying a short filler smoke, of cigar tried “unusually“ is perceived as less hot:makes us hold out in believing that there aren’t hypothetically, we attributed this difference insubstantial differences in flavor depending which temperature to the circumstance that the com-way you light it. However, we decided to experi- bustion was minor compared to the ammezzatoment on a practical level, testing multiple cigars at smoked normally.the Niesenboim, contemporary that is. The testswere conducted by three different aficionados, on The smoke, on the contrary, didn’t bring substan-different Italian cigar brands, were univocal. We tial differences than the one smoked “classically“,are faced with an unanimous result, which isn’t but we invite you to try this singular method, eventhe result of any synthesis or medium. if only to test a way of smoking that is far from traditional patterns to which we were used to byUnlit, the cigar that was prepared to be smoked decades of history of the Italian cigar. CigarsLoverMagazine | Spring 2017 42
SMOKES FROM THE WORLD Smoking Drinking Kills Kills Driving Money Stress Kills Kills Kills Thinking Love LIVE! Kills Kills Fallon & Nicarao ©Balance. Character. Passion. 43 CigarsLoverMagazine | Sprinwg 20w17 w.laleycigars.com
BLIND TASTINGWhisky BlindAll the tested products share a price below The top score goes to a Scotch whisky, a pro-100€. The peated whiskeys performed particu- duct with no age statement (which means nolarly good at these price level, occupying four out indications about the aging), a category thatof the first six placements. nowadays is more and more appreciated.LEGEND€ - below 50€€€ - below 100€€€€ - below 250€€€€€ - over 250€ CigarsLoverMagazine | Spring 2017 44
BLIND TASTING 89 91 90 ARDBEG UIGEDAIL (54,2%) - € € LAGAVULIN 16 yo (43%) - € € MACALLAN EDITION N°2 (43,2%) - € €NOSE A great concentration of spi- Intense peaty notes dominate at Tobacco and red fruit scents ces, especially black pepper. first the aromatic palette. Then are the first delvered. Then spi- Then intense peaty and smoky they are followed by marine ced aromas of black pepper get notes, red fruit and licorice get scents and an explosion of developed, together with cherry, developed as well. Hints of herbs spices. Hints of seaweed and strawberry and black cherry. complete the aromatic palette. cherries are also perceptible. Last, comes the milk chocolate.PALATE The first impact is peaty, then It delivers peat and spices, black At first notes of bacon, ginger notes of red and yellow fruits pepper in particular. Then is the and tree nuts reach the palate. come to the palate. There are time of leather and wood aro- Then it is the time of red fruit also rich spices, among which mas. Sweet. There are also rich (in particular cherry). Lastly, aromas of black pepper and smoky notes perceivable, but notes of dark chocolate com- paprika stand out. Hints of citrus they are never overwhelming. plete the aromatic bouquet. complete the bouquet. Almost chewable. Round and rich.RATING FINISH Very long and intense. It delivers Long. Marine notes with a Long. It exhibits notes of cocoa, rich notes of peat, spices and pinch of salt, wood and peat milk chocolate and red fruit red fruits. get delivered. (cherry and black cherry). Peaty and with an ample and Very balanced. Peaty and explo- A solid whisky. The aroma- structured aromatic palette. sive to the palate, it gives rise to tic palette is wide and very Intense and very satisfying, due a intense and satisfying aromatic interesting, delivering a good also to the high ABV. palette. Fulfilling. complexity. Captivating. 45 CigarsLoverMagazine | Spring 2017
88 88 87CAOL ILA 12 yo (43%) - € LAPHROAIG QUARTER CASK (48%) - € GLENGOYNE 15 yo (43%) - € €Rich mineral notes, peat and Rich peaty aromas are the first At first, cereal and malt notescitrus, especially lime. Then to reach the nose, followed by reach the palate, followed bya marine note is followed by young wood. Then citrus (lemon hay and wild herbs. Then it is thesmoke, wood and floral hints. and lime) get developed, toge- time of a fruity aroma, especiallyPeaks of licorice are perceivable ther with smoky and spicy (white red apple. There are also someas well. Intense. pepper) notes. mineral hints perceivable.Peat and pepper are in the The peaty and smoky notes are Spicy at the beginning, it deli-forefront, followed by aromas very present, accompanied by vers a lot of spicy notes (amongof citrus and oak. The marine liquorice, wood and salt. The them black pepper, cinnamonnotes are given off once again white pepper is still present and and paprika). Then it exhibits yel-after only a few moments, fol- now is joined by aromatic herbs. low fruit (apple) and tropical fruitlowed by smoke and licorice. The wood completes the aroma- (pineapple and banana) fruit. OilyFresh and oily. tic bouquet. and round.Medium long. It delivers peat Medium long persistency. It deli- Medium persistence. It developsand spices, with citrus and rich vers young wood, peat, white spices, black pepper, cocoa, cin-marine notes. pepper and liquorice. namon and yellow fruit.Balanced, fresh and powerful. The ABV is good. Despite its Overall is warm and captivating.The aromatic palette of this young age, this Scotch whisky is It shows a nice balance, andScotch whisky is intense and intense and satisfying. It results it presents a very good sensevery satisfying. very fresh. of satisfaction. CigarsLoverMagazine | Spring 2017 46
BLIND TASTING 86 86 86 BALVENIE 16 yo (40%) - € € NIKKA COFFEY MALT (45%) - € € AMRUT RAJ IGALA (40%) - €NOSE At first is the alcoholic compo- It releases intense notes of ripe At first white grapes and mine- nent that reaches the nose, fruit, apple and pear. After a ral oil reach the nose, followed by followed by aromas of banana while they are followed by a spicy aromas of red fruit and almonds. and pear, accompanied by malt. aroma of white pepper, together Dried figs and honey are then Then come the spices: black pep- with a balsamic mint vein and added as well. Sulfurous hints per and cinnamon. hints of licorice. are the latest perceivable.PALATE The spicy component is more Light spices and rich aromas of Slightly oily. Notes of mineral and present now, being remarkable. ripe fruit. Sugary notes, apple, ripe fruits are then followed by The black pepper is followed by pear and white grapes com- honey, almonds and nuts (walnut notes of fruit (apple and pear in plete the aromatic bouquet. in particular). Dried figs and rai- particular). Hints of cinnamon This Japanese whisky results, sin arise after a few moments, complete the aromatic palette at the same time, simple but completing the aromatic profile of Scotch whisky, very enjoyable. of this Indian whisky.RATING FINISH Medium persistency. Fruity Medium long persistency. Traces Short. Oily. It delivers red fruits, notes of pear and a lot of spices of wood, then spices and ripe fru- honey and nuts. A way sweeter (black pepper). its are delivered. than dry. Balanced. A product showing Good whisky. A particulary refined It results more interesting to various aromatic layers. Suitable product, with a good complexity the nose thant to the palate. The for newbies, but definitely not to it. A meditation malt. Excellent complexity is good. Satisfying only for them. especially at the nose. and fulfilling. 47 CigarsLoverMagazine | Spring 2017
86 85 85KAVALAN PODIUM (46%) - € € KILCHOMAN SANAIG (46%) - € € TALISKER 10 yo (45,8%) - €At first is the alcoholic compo- The peaty and smoky notes gives At first it delivers light peatynent that is perceivable; then the first impression. Then it reve- notes, followed by smoky andfollow notes of apple, pear and als bacon aromas, followed by marine aromas. Seaweed,wood, accompanied by honey vanilla and citrus (lime in parti- honey and citrus follow shortly.and caramel. Hints of white pep- cular but light hints of cedar are Last, ripe fruit (in particular pear)per are perceptible as well. perceivable as well). get developed.Spicy notes, especially white Selts and citrus. The lime and Peat, spices and black pepperpepper, are in forefront. It also cedar are now accompanied by notes reach the palate at first,reveals aromas of yellow fru- tangerine. The peat is always followed by caramel and grapesits and apple, followed by citrus present, but is never overwhel- aromas. Sugary notes, malt andand suave hints of wood. Almost ming. Notes of black pepper salt, together with ripe fruit, com-imperceptible, but present, is the and mineral hints complete the plete the aromatic bouquet of thiscinnamon note. aromtic bouquet. scotch whisky.Medium persistency. Spices, in Medium long persistency. It Medium long persistency. Itparticular black pepper, then yel- delivers peat, black pepper and develops peaty notes, wood andlow fruits and hints of citrus. citrus aromas. caramel hints.Round and balanced. It results Round and captivating. It is gen- A good product. Peat and spi-slightly dry to the palate, but tly peated and very fresh, due ces are well present and fullythis Taiwanese whisky is a very to the omnipresent citrus note, characterized this whisky.enjoyable one. accompaning every sip. The ABV is good. CigarsLoverMagazine | Spring 2017 48
BLIND TASTING 84 85 84 WHITE OAK AKASHI (46%) - € BRUICHLADDICH LADDIE 8 (50%) - € € GLENFIDDICH 18 yo (40%) - € €NOSE It starts out with notes of yellow Crème brûlée and light aromas Initially, it develops notes of apple fruits, malt and spices, including of citrus (lime) get delivered at and red fruits, then it turns to green pepper. Then wood and first. Cereal and malt arise after spices, white pepper in particu- vanilla get developed, together a while, followed by yellow fruit lar. Honey and orange jam follow, with honey , suave hints of pastry and light spicy notes. Hints of together with hints of wood in cream and butter biscuits. peat are perceivable as well. the background.PALATE Very spicy, with rich notes of Rich spicy notes of black pepper, Slightly oily, it exhibits notes of black pepper at first, and then are then followed by slight smoky white pepper and cinnamon, white pepper. Hints of cinnamon. and peaty aromas. Citrus, orange followed by ripe fruits and nuts It reveals also citrus, orange and in particular, and yellow fruit get (hazelnut and walnut). Figs and mandarin, followed by vanilla and developed after a few seconds, raisin come then to the palate, caramel. A pinch of ginger and together with salt. Nuances of completing the aromatic bou- balsamic notes. honey are also perceptible. quet of this Scoth whisky.RATING FINISH Medium persistency. Notes of Medium persistency. It releases Short persistency. It reveals black pepper, cereal, citrus and notes of citrus, peat and salt, notes of cereal, nuts and red fru- ginger are delivered. accompanied by smoky hints. its. Sweet. The alcoholic component is It is way more satisfying to the Balanced and with a good alcoho- perceptible, but it is not overwhel- pala-te than to the nose. A very lic component. It results more ming. More intricate on the buttery and smooth Scotch whi- interesting to the nose than to palate than on the nose. sky. Round. the palate. 49 CigarsLoverMagazine | Spring 2017
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