LCoigavrser - No. 11 - Magazine spirit Cigars andthe 15 pairings Dessert of the year Line review el güegüense Freyjaawards 2015
La Casa del Habano Milano Via Anfossi, 28, - 20135 - Milano www.casadelhabano.it [email protected] +39.02.59900973 La Casa del Habano RomaVia Colonna Antonina, 34 - Romawww.fincatolacasadelhabano.cominfo@fincatolacasadelhabano.com +39.06.6785508
TEAM & EDITORIAL LCoigavrser Magazine Editor: Luca Cominelli Deputy Editor: Michel Arlia Graphic Designer:Graphic Designer Assistant: Mario Amelio Renz Mauleon Authors: Didier Houvenaghel Collaborators: Giuseppe Mitolo Photos: Heiko Blumentritt Luca Cominelli Marketing: Michel Arlia Nicola Ruggiero Editing: Roberto Canzi Translations: Giovanni Bolzonella Blind Tasting Panel: Mario Amelio Luca Cominelli Michel Arlia Giovanni Bolzonella Roberto Canzi Rachelle Mauleon Aaron Reddy (U.S.A.) Giovanni Bolzonella (Italy) Giuseppe Mitolo (Italy) Kaarel Kluge (Estonia) Luca Cominelli (Italy) Michel Arlia (Switzerland) Michel Van Wingerden (Holland) Roberto Canzi (Italy) Sebastian Hefel (Austria) Thomas Hoebe (Holland)3 CigarsLoverMagazine | No.11
EditorialThe last issue of the year, the one that carries the overall thought about what we smoked during the pasttwelve months. The issue of the evaluations, of the ranks, of the AWARDS. This issue brings suggestionsfor the next purchase and reveals which cigars will be rewarded. In a few words, the most awaited andwished issue.Due to the upcoming Christmas time, we wanted to make an issue mainly for the right pairings, becausewe know that this is where the aficionados focus their attention in this time of the year. There is a spe-cial article on the spirits, divided per typology, where we gathered more or less known and easy to findliquors. From the easier paring to the most sought-after one, from the most common products to therarest ones.However, we wanted to go further. We wanted to find something more, in culinary terms. The celebra-tions are well known for their desserts, for that something more that comes at the end of the meal. Ajourney among the Christmas cultures of many countries, going through typical and popular sweets,keeping in mind just one question: “which ones are the best cigars to pair it with?”.Many are the cigars we tried and reviewed during 2015 and here are the best ones. Two, as usual, willbe the lines we are going to talk about in details. Both are new and they will definitely have something tosay on the market soon. One is a Dominican news, with roots in the North of Europe. The other one isproudly 100% Nicaragua!The 2015 has been an exceptional year for CigarsLover Magazine. We just wish our more than 15.000readers the best celebrations, looking for the right pairing! And to not just say “long ashes to everyone”,in this issue you will also find why smokers always wish “long ashes”! ”The passion moves us!”CigarsLoverMagazine | No.11 4
INDEXContentsTeam 9 CigarsLover people ..................................................... 3Editorial thoughts about the magazine ................................ 4Rating 13 how to read the scoring scale ............................... 8For a Fistful of cm... mouthpiece for italian cigars .................................. 9Freyja the norse mythology enclosed in a cigar ....... 13Removing the ash 17 the big mistake? ....................................................... 17El Güegüense interview with Nick Melillo .................................... 19 195 CigarsLoverMagazine | No.11
El Güegüense 27 line review .................................................................... 23Christmas desserts dessert-cigar pairing ............................................... 27Spirit 53 the 15 pairing of the year ..................................... 37Awards 2015 the best cigars ........................................................... 45Dunhill Cabinetta among the sought after cigars ........................... 67Vocabulary meaning of the terminologies used .................. 61Sections what you can find on the magazine .................. 62 55 CigarsLoverMagazine | No.11 6
BEADSTHE BEST HUMIDIFICATION WAYAvailable on CigarsLover.com
INFORatingHOW TO READ THE SCORING SCALEThe cigars reviewed are valued using a 100 point scale. This helps giving every cigar a sharp rating, whichcollocates it in a wide scoring scale. The final score results by the average scores of both the cigar smo-ked and the smokers evaluations.95-100: excellent smoke. The cigar has all the components that distinguish a remarkable smoke: intensity of the aromas, balance, complexity, finesse, evolution, quality of construction, persistence and a constancy of the production. 90-94: great smoke. The cigar shows numerous qualities of excellence, but not quite showing them to the maximum. It’s nonetheless a cigar that proposes a high level of satisfaction. 86-89: good smoke. The cigar has considerable qualities of a high level, also having some slight flaw in the parameters of the evaluation. It’s nonetheless a recommended cigar with a high rate of satisfaction. 81-85: decent smoke. The cigar convinces in parts, shows both quality and flaws inherent to the different parameters of the evaluation. It’s nonetheless a cigar to smoke with appreciable continuity. <80: meager smoke. The cigar proposes numerous flaws throughout the arc of the parameters of the evaluation. The merits are not eligible if not in a ludicrous way and marginally, the smoke is classified as absolutely not recommended. cigars with a really good quality/price ratio. They show high level characteristics and are really competitive price. We defenitely recommend the purchase.CigarsLoverMagazine | No.11 8
SLOW ATTITUDEFor a Fistful......of centimetersMOUTHPIECE FOR ITALIAN CIGARSby Giuseppe MitoloThe use of a mouthpiece for cigar smokers is Before analyzing pros and cons, it is necessary toa rather rare practice and, for some, almost analyze the form and the use of this instrument.sacrilege! Nothing in the aficionado’s mind could Essentially, the mouthpiece can be made up byseparate him from the physical contact of the a single piece or an assembly of two pieces. Incigar head and its wrapper. this second option, one of the pieces is the real mouthpiece, the part that goes between the lips,Still, even if there is the will in trying a different smo- and the other one is the “body” or “pipe”, whichking method, finding a mouthpiece for Caribbean links the first one to the cigar.cigars is very difficult. The reason is easy: dueto the cigars shapes and sizes, the tobacconist The most common materials are woods (root,should have a huge number of mouthpieces to walnut, ebony or exotic woods), meerschaumcover all the cigars ring gauge size, but also shape (better known as “sea foam”), but also horn and(figurado and parejo). methacrylate. In some mouthpiece model there is even the possibility to apply a replaceable filter,Less unusual is the use of a mouthpiece among made of balsa or activated charcoal.Toscano smokers or the other Italian productslike Ambasciator Italico, Mastro Tornabuoni or The described technical characteristics associateNostrano del Brenta (these cigars share a similar this gadget to the pipe. Thinking to the pipe, it issize and shape). easier to understand what the mouthpiece can9 CigarsLoverMagazine | No.11
provide, especially with small cigars. Nevertheless, for a good quality product made completely in wood or methacrylate, the price isIn the pipe, the shank (the part connecting the between 10 to 20 euros.bowl to the mouthpiece) has the job to cool downthe smoke, to let the smoker appreciate every aro- The one we described above, are the meritsmatic nuance; the part that is put between the lips or, if you want, the benefits of smoking with theis the mouthpiece (removable and often made of mouthpiece. The negative elements concernmethacrylate or ebonite) that has more a strictly the practical area and comfort. Certainly it ishygienic function, since the contact of the lips and an accessory that the cigars smoker (Italianso the saliva could damage the wood after some cigars, it’s worth notice this) doesn’t feel “his” ortime, even modifying the smoking experience. indispensable like a guillotine or a good lighter,This function of cooling down the smoke, in the therefore, it’s not regarded as a necessary ele-cigar case would be made by the mouthpiece, that ment. Furthermore, having to take along anothercombines the function of the pipe shank and the smoke gimmick (which reminds a feminine way tomouthpiece. In particular, smoking an Ammezzato smoke, due to the noble dames of the 18th andproduct (a half Italian cigar), the few centimeters 19th century, that were usually pictured with theof our gadget will allow the smoke to cool down mouthpiece on their cigarettes) clashes with theeven when we reach the final part of the cigar, idea of immediacy that characterizes the smokingwithout having the tongue and the mouth mucou- of the Italian cigar.ses warmed up. However, in the comfort of your home, office orA similar experience is possible if the Italian cigar studio, in a moment of total relaxation, the useis smoked at “la maremmana” (without cutting it in of a mouthpiece may surprise and change yourhalf): the more the burn ring advances, the smoke habitual smoking experience of your Italian cigar.gets increasingly heavier and hotter. Adding themouthpiece will allow the Ammezzato cigar five At last, an advice: in the case you would opt formore centimeters to better express aromas and a mouthpiece entirely made of wood, sometimesflavors, that otherwise would get lost or overtaken happens that the finished product isn’t well trea-by the too high temperature. ted (in particular for handcrafted products). This means that during the first couple of times thatThe price of the mouthpieces is tied to the the mouthpiece will be used, there could be a amaterials used, to the shapes or the design, the very distinct wooden note during the smoke, thatmaterials used (for example the sea foam), the however will disappear with the usage.luxury finishing (even mother-of-pearl, gold orsilver) or the brand that produce it (like marketleaders in the pipe sector), the more the pricewill be high. Because of this, defining a maximumprice limit can be quite fearful. CigarsLoverMagazine | No.11 10
SMOKES FROM THE WORLD The FTinheesFtiPnhesitliPphpiilnipepCinigeaCrsigSairnscSein1c8e8118.81.HEAD OFFICE ALOHA HOTEL MANUFACTURING U.S.A. DISTRIBUTION6/F Alphaland Southgate Tower Unit F, Corta Bitarta Tabacalera Incorporada Daughters & Ryan Inc.2265/F8AClphhinHaolEa2RAn2o5dD8cSeOCosFThuAFiMEtnhvILoaCgePk(a.RE6ahtco3etioilc2ipCrTe)p3oEsiti1wynDA0ee1vS-s2re5A3.02c4o7r EDSUAnAitLFO,HSCAtorTerHEteaMLOt Ba(T6liEat3SatL2ertr)t,ea5Me2ta5n-3ila266TechnToalPMTboeeagAcocyNhpanlUlCeeoC’ForslTaoaArTEr.gCmIeyCLncToco(hCnU6omna3orRop,p2rl.IoCo)lNe5CrgaxGa8oyv4dAmiCt-aev4poe3l4men11xpu61Ale6evxeSnEueZ U2D0.aS7u.gAJ2ho.F0TthDeA7EnKrIXsSsLJetonTo(&(h99lRnyn11R,Is9P9BNyt))aoUaC22rnnTk882PwI44I7Ona--a522cNry4k0.32w5085ayMakati TCEitLyE1F2A3X2(632)310-5047 Malate, Manila People’s Technology Complex SEZ Kenly, NC 27542Philippines TEL (632) 525-3266 Carmona, Cavite 4116 TEL (919) 284-2058TEL (632)310-5047 TEL (632)584-4316 FAX (919) 284-2305TELEFAX(632)310-5047 www.tabacalera.com.ph [email protected] www.tabacalera.com.ph [email protected] CigarsLoverMagazine | No.11
The Finest Philippine Cigars Since 1881.The Finest Philippine Cigars Since 1881. CigarsLoverMagazine | No.11 12
LINE UPFreyjaTHE NORSE MYTHOLOGY ENCLOSED IN A CIGARby Luca CominelliAfter over ten years of experience in the tobacco in the Norse mythology and is the God of thunder.world, Emma Victorsson has finally decided to Valkyrie is a divinity at Odin service.make her own cigars, products completely cre-ated by her idea and linked to her own origins. The band and logo chosen represent an oilLet’s fly to Northern Europe, in Sweden to be pre- painting, created by a Macedonian artist, Janacise, where among the Norse mythology is that Jovanova. A praise goes to the cigar band, madeof Freyja, Viking goddess of love, fertility and war. with a thick and rough paper, very pleasant to theNot only the name of the line, but all formats touch and beautiful to the eye.reflect the Norse mythology. There are four cigarsbelonging to Freyja: Sessrúmnir, Valhalla, Thor Among the used tobaccos, the wrapper is aand Valkyrie, respectively Corona Larga, robust, Dominican Criollo ‘98, the binder is a San AndresToro and Pyramid. There aren’t oversized cigars (Mexico) and the filler is a blend of Nicaraguan andin the line, but the chosen formats don’t reflect Dominican leaves. All the tobaccos are aged fromtoo much of the trendy sizes. Wanting to identify four to five years. The decision to use leaves fromin every cigar name the mythological meaning, Nicaragua and the Dominican R. was stronglywe have Sessrúmnir, goddess at Freyja service; supported by Emma, who explained us how theseValhalla is the place where who died with glory in tobaccos mix very well with each other, resultingwar goes to; Thor is one of the most popular God in an exceptional pair.13 CigarsLoverMagazine | No.11
DOMINICAN R. Sessrúmnir Corona Larga Size: cepo 42 x 146 mm (5,75”) Wrapper: Criollo98 | Binder: San Andres | Filler: Nicaragua, Dom. R. EUR: - € (IT) | 8,5 € (EU) | USD: 7 $ Box: 21 cigars Year: 2015 The cigar is dressed up with a colorado shade wrapper. To the touch it is well constructed, with a uniform and generous filling. - pre lighting - The cold draw releases nut and spices. - first third - The opening develops leather and black pepper notes. The first third opens up with leather, nut, hint of liquorice and black pepper in the aftertaste. The strength is medium to full (4/5). - second third - The smoke turns to earthy notes, with some black pepper and piquant peaks. The intensity is remarkable and every puff is a riot of flavors. The strength doesn’t change. - third third - The last section brings to the palate earth, black pepper and piquant peaks. The finale is satisfying and with a long persistence. - conclusions - A cigar that shows a great aromatic intensity and balance. The evo- lution is good and the aromatic palette is well harmonious and fine. SCORE PAIRINGS 91 Alcoholic: Gin & Tonic Analcoholic: Green tea42 CigarsLoverMagazine | No.11 14
LINE UP 90/100 Valhalla Size: cepo 50 x 140 mm (5,5”) EUR: - € (IT) | 11 € (EU) | USD: 8 $ Medium to full strength. The aromatic palette is good, and the balance great, as well as the harmony. Good evolution and complexity. • Aromatic palette: herbs, anise, coffee, white pepper and roasted notes. 89/100 Thor Size: cepo 54 x 152 mm (6”) EUR: - € (IT) | 11,5 € (EU) | USD: 9 $ Medium strength. A well balanced smoke, with an uncommon aromatic palette. The harmony is great, the persistence decent and the complexity good. The evolution is decent. • Aromatic palette: herbs, anise, green pepper, cumin, earth and wood. 85/100 Valkyrie Size: cepo 52 x 165 mm (6,5”) EUR: - € (IT) | 12 € (EU) | USD: 10 $ Medium to full strength. The cigars shows a nice evolution and complexity. The intensity is good, as well as the persistence. • Aromatic Palette: pink pepper, earth, hazelnut, coffee, mineral and piquant notes.15 CigarsLoverMagazine | No.11
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SLOW ATTITUDERemoving the ashTHE BIG MISTAKE?by Didier HouvenaghelThe interest to keep or remove the ashes during to measure their relative influence. More impor-the cigar tasting is technically debatable. When tantly, the ashes might concentrate and releasean average to poor cigar is tasted, the aficionado aromas slower over time and thus creating awill not have the choice as the bad cigar struc- more consistent aromatic diffusion. Keeping theture will not allow keeping the ashes longer than ashes on the cigar act like some sort of catalysta few centimeters. They will inevitably and sponta- and improve the aromatic delivery of the tasting.neously disintegrate. With good cigars – wherethe quality of both the raw material and the rolling Emotionally, nice long ashes contribute to theare there – the ashes will remain for some time magic and beauty of tasting. It is really beautifuland the aficionado can take the decision whether and enjoyable, but this still can remain subjecti-to remove them or to let them longer. vely perceived. Objectively, looking at the ashes and taking care of them will unconsciously forceSome will say that ashes isolate the burning point the aficionado to slow down the tasting. And thisand thus keep it at a higher temperature, thus is very good! Reducing the speed of tasting incre-acting as a protection around the focal point. ases the quality of the aromatic delivery, and helpsOthers will argue that no ash – thus having no the taster to breathe slower and thus relax more.barrier – will ease the access of oxygen to theburning point and will increase the quality of bur- And also when ashes fall on the floor, the legendning. Both effects are positive, and it is difficult says that it brings good luck to the place!17 CigarsLoverMagazine | No.11
Smoking Drinking Kills KillsDriving Money Stress Kills Kills KillsThinking Love LIVE! Kills Kills Fallon & Nicarao ©Balance. Character. Passion. www.laleycigars.comCigarsLoverMagazine | No.11 18
INTERVIEWEl GüegüenseINTERVIEW WITH NICK MELILLOby Michel Arlia El Güegüense is the first creation of the master blender Nicholas Melillo, since he started his com- pany “Foundation Cigar Co”. We had the pleasure to talk about this new line with Nick, who explained us what he wanted to achieve and what have been his choices for these cigars production. Tell us the story behind El Güegüense, what brought you to create this line?Nick Melillo My experience over the past 12 years in the cigar business has been living and breathing the curing, sorting, blending, production, packaging, and management of what has become the lar- gest cigar factory in Nicaragua. I have not been on the sales end of the business, which tend to be worlds apart. As a debut brand, I knew I wanted19 CigarsLoverMagazine | No.11
to bridge these worlds and share my experience Was everything already planned in your headwith connoisseurs around the world and what a or did you decided things step after step?better way to do this than through a brand.I knew I wanted to do a blend different than I knew I wanted to blend a 100% Nicaraguananything else I did in the past and I wanted it to be puro. Not to long after I left Drew Estate, I had met100% Nicaraguan – filler, binder, and wrapper. a good friend of mine Dion Giolito from Illusione Cigars in Nicaragua. I told him my ideas of 100%Nicaragua has become very popular in the market Nicaraguan cigar and starting a company and heplace throughout the past ten and more years, so told me I should come check out TABSA whereI wanted the consumers to see the heart and soul he had recently started making some of his pro-of its culture. The imagery of El Güegüense can be duction. TABSA is owned by Eduardo Fernandezseen everywhere in the country – murals, restau- whom I have known and purchased tobacco fromrants, shops, government buildings, graffiti, etc.. since 2003. I was familiar with his tobacco butI had been seeing this imagery for the past twelve not so much with their production facilities. Dionyears but it wasn’t until last year I obtained a set up a meeting with Eduardo and he opened upcopy of the play in its original language Nahuatl, his tobacco vaults to me and the rest is history.Spanish and English. Eduardo is one of the few that grows a beautifulAfter reading the story it was like I found the Nicaraguan Corojo 99 leaf in the Jalapa Valley.missing puzzle piece in my experience living in It is not easy to grow Nicaraguan wrapper leafNicaragua. It connected all the dots and I under- due to the climate and sun exposure. Nicaragua isstood more than ever the roots of the Nicaraguan known for its rich, heavy, filler tobaccos but not forpeople, its culture and history… high yielding wrapper grade crops. Eduardo andAt this point I knew there was nothing better that his tobacco company, Aganorsa, grows some ofcould represent my first brand. the most beautiful oily wrappers in the country and they do so under shaded tents which filters the light providing for a thinner, silkier leaf with a tremendous amount of flavor. It is not always the most razor sharp burning tobacco, but for me, I really don’t mind touching up a leaf here and there if the wrapper is delivering tons of great flavor. About the cigars size, I knew I wanted to keep them traditional from the beginning and I admired the tradional Cuban style filette packaging. What are the tobacco leaves you are using to produce El Güegüense? What about their aging? Each bale of tobacco that goes into this cigar is hand selected by myself with the filler leaves coming from a special vintage crop from year 2011 and 2012. Wrapper: Corojo 99, Finca Puntalito Jalapa Binder: Corojo 99, Finca San Jose Jalapa Filler: Criollo e Corojo da Esteli e Nicaragua CigarsLoverMagazine | No.11 20
INTERVIEWThese cigars are made with a blend of Cuban to the market ready to smoke. Every smoker hasCriollo 98 and Corojo 99 varieties. Harvested in his or her own preference in aging cigars but Ithe areas of Jalapa and Esteli. Leaves from the intended the blend to be as it is when it is releasedthird, forth, sixth and medio tiempo primings were to the market.used to obtain good strength, aroma and flavor. In the line, there are no oversize cigars. The With how many fermantation do the leaves bigger one is the Toro Huaco, which is a 6” x go through and are there any extra fermanta- 56. The size is far away from the big cigars tions for specific leaves? ligero for example? that keep on hitting the market nowadays. What do you think about them? Will there beThese tobaccos go through the classic Cuban stylefermentation. Aganorsa has its own trade secrets an oversize El Güegüense in the future?and style in how they ferment tobacco to hold theleaves essential oils which in turn maximizes its Personally I am not a fan of large ring gauges andflavor and strength. I can’t get into detail about it was even a stretch for me to come out with athe process but the final product speaks for itself. 56, but I recognize and respect those that enjoyAll the tobacco selected in El Güegüense I review a large ring vitola. I am always very surprised tobale by bale. I am also monitoring the fermenta- see how many people love 60 + ring gauges andtion pilons of the new crops to see their progress to see how fast our 56 Toro Huaco is selling. Atfor the selection when they are ready to go. this point, there is no plan of making a larger ring than the 56, unless there is a large outcry from Let’s talk about your cigars in an aging pro- the market to make one. spective. How the aging can improve the “El When you created the blend, did you follow Güegüense”? your personal taste for the final liga or did you consider the market trends? How manyThis cigar uses a lot of heavy/upper priming lea- people were involved with the blending of Elves in the blend which for me means it’s going tocontinue to get better and better with age. In a few Güegüense?of the vitolas you will notice the first third to startwith more spice through the retro hale and this This cigar was blended 100% for my personalwill tend to merry and round out with time. I think taste and preferences. This is a very personalafter one year of aging, you’re going to find them project for me from the blend to the packaging,to become more cubanesque in flavor profile. so I didn’t really consider the market trends and I think this is very reflective by the name I chooseThis cigar was blended and aged to be released This is not a cigar for everybody. This is a cigar with roots, with depth, with cha-21 CigarsLoverMagazine | No.11
racter from the blend to the package it is held in. is the Foundation of my love for Nicaragua and this will never change.It is not a gimmick, it’s the representation of Also, if it wasn’t for the people of Esteli, I wouldn’talmost 20 years of my life in the cigar industry. still be living in Nicaragua. They welcomed me toIt is a true boutique product. We have dedicated their country as if I was one of their own and haveour life to the sacred leaf and hope that connois- treated me with great respect and shown me aseur around the world will explore this brand. lot of love. The cigars show a great body and they are What do you want to achieve with Foundation incredibly well balanced. They are all but a Cigar Company? What is the concept? bomb of strength. Where did you focus your Foundation Cigar Company is dedicated to quality, attention on during the blending? consistency, balance, flavor, and building brands with heart and soul. We are merging old worldI wanted to develop a blend that was Cubanesque traditions with modern day styles and customsbut at the same time distinctly Nicaraguan. Thiswas my main focus. I wanted to develop a blend to produce unique premium cigars. Our goal isthat was completely different than anything I did to work with specially selected tobacconists whopreviously for Drew Estate. All of the gentlemen I recognize our passion and dedication for qualitywork with in Nicaragua come from the Pinar del artesian products. We have developed strong rela-Rio growing region in Cuba and travel often back tionships with some of the best tobacco growersand forth to Nicaragua. Their seeds are incredible throughout the world and with artisans in Esteli,and the climate and farms in Jalapa and Esteli are Nicaragua. Foundation has no limits in where weperfect for growing black tobaccos that rival that can go and we have not ruled out developing pre-of Cuba. For me, balance is very important when mium infused brands for those that enjoy theseblending a cigar. It is very easy to use heavier leaf blends. I can guarantee, we are going to makeand make a bomb of strength which essentially things interesting in the market place...covers up a lot of nuances of the blend. It is muchmore difficult to balance the blend in a way thatevery leaf is properly displayed in the flavor profile.This is the kind of cigar that you don’t feel as abomb of strength, but don’t let it deceive you. Afteran hour on an empty stomach, I guarantee whenyou stand up you will begin to feel its strength. Your love for Nicaragua is shown not just in the product itself, but also by the name you gave it, and the image of the line. Tell us why Nicaragua is so important to you? Not strictly talking about tobacco.Well, on a personal level, Nicaragua has an extraspecial importance and place in my heart becausemy daughter, Xola Rosa was born here in May of2003, God rest her soul. She was born with avery rare chromosome disorder and passed awayin 2008 in the USA but some of her ashes arespread on the tobacco field where we used to livejust outside of Esteli. That field is blessed and nowgrows some of the best tobacco in the world.This CigarsLoverMagazine | No.11 22
LINE UP El GüegüenseNICARAGUA Torpedo Size: cepo 52 x 159 mm (6,5”) Wrapper: Corojo 99 | Binder: Corojo 99 | Filler: Corojo 99 e Criollo 98 EUR: - € (IT) | - € (EU) | USD: 11,5 $ Box: 25 pz Year: 2015 Wrapped in a maduro shade leaf, it shows an amazing construction. Solid to the touch, the filling is generous and uniform. - pre lighting - The cold draw releases rich spices and wood. - first third - The opening gives off green pepper, fine wood and acidulous hints. Going through the first third, the base gets sweet and the cigar deve- lops cocoa and fine wood. The strength is medium to full (4/5). - second third - The base is slightly sweet and aromas of fine wood, nutmeg and black pepper alternate continuously. The strength doesn’t change. - third third - The last sector turns to green pepper and earthy notes. In the background there are even notes of tubers, which makes the aro- matic palette definitely uncommon. The strength increases (4,5/5). - conclusions - A cigar with a character. It develops an intense smoke, supported by a full strength. The balance is great and since the first puff the strength never overwhelms the aromas. The evolution is well perceivable, but the complexity is the true strength of this Torpedo: amazing. SCORE PAIRINGS52 94 Alcoholic: Aged Rum Analcoholic: Italian coffee23 CigarsLoverMagazine | No.11
91/100RobustoSize: cepo 55 x 140 mm (5,5”)EUR: - € (IT) | - € (EU) | USD: 10 $ Slightly over the medium strength. The cigar is well balanced and with a nice complexity. The aromaticpalette is great and the evolution perceivable. Creamy and with a long persistence. • Aromatic Palette: cocoa, vegetal notes, white pepper, leather, almond, aged wood and earth. 91/100Corona GordaSize: cepo 46 x 142 mm (5,6”)EUR: - € (IT) | - € (EU) | USD: 9,5 $ strength. Great balance and great intensity. It develops a wide aromatic palette and a nice evolution. Thecomplexity is remarkable and the persistence long. Creamy and satisfying. • Aromatic Palette: black pepper, cedar wood, cocoa, coffee, floral hints and piquant peaks. 90/100Toro HuacoSize: cepo 56 x 152 mm (6”)EUR: - € (IT) | - € (EU) | USD: 11,5 $ Slightly over the medium strength. The cigars is balanced and with a long persistence. The aromaticintensity is remarkable. Great complexity and decent evolution. • Aromatic Palette: spices, wood, cocoa, black pepper, honey and earth. 88/100 ChurchillSize: cepo 48 x 178 mm (7”)EUR: - € (IT) | - € (EU) | USD: 10,5 $ Full strength. Powerful cigar, with a balance on the edge in some puffs. The intensity is great and thearomas deep. The evolution is linear. • Aromatic Palette: spices, cocoa, black pepper, honey, coffee and vegetal notes. CigarsLoverMagazine | No.11 24
SMOKES FROM THE WORLD25 CigarsLoverMagazine | No.11
SUPERIORE MATURAZIONE: La massima espressione del sigaro italiano Confezione “Superiore” con cofanetto da 7 pezzi COD. 3351 € 35,00 a scatola (€ 1.000,00/kg)Il fumo danneggia gravemente te e chi ti sta intorno CigarsLoverMagazine | No.11 26
PAIRINGChristmas dessertsDESSERT-CIGAR PAIRINGby Roberto CanziDuring Christmas time there are plenty the typical desserts that are enjoyed after dinner. The dessert isone of the last plates brought that precedes, for us aficionados, the long awaited cigar. Why not pairingthe cigar with the dessert then? More precisely, why not pair it with the most famous Christmas des-serts? Here are our suggestions and curiosities on the more popular sweets, each one flanked by twocigars, the first one that pairs well with the flavors and the aromas of the dessert and second one thatinstead creates a pleasant and net contrast.• Romeo y Julieta Wide Churchills Panettone• Don Pepin Garcia Blue Label Lancero Typical dessert from Milan. Legend has it that this dessert has his origin by pure chance. During the Christmas dinner, the chef forgot the dessert in the oven and it burned. Toni, a young kitchen skivvy, saw the desperation of the chef and told him: “With what remained in the cupboard, flour, butter, eggs and can- died citron, this morning I baked this dessert. If you don’t have anything else, you can bring it to the table.” The chef, having no other choice, agreed and anxiously awaited the response of the guests. They were unani- mously pleased and they wanted to know the name of this delicacy; the chef revealed his secret: “L’è ‘l pan del Toni” (its Toni’s bread), or the “panettone”.27 CigarsLoverMagazine | No.11
• Trinidad Fundadores Pandoro• Padron Serie 1964 Diplomatico The name could derive from “pane de oro” that in the 1800 was served to the tables of the rich Venetians. Born as the evolution of the “Nadalin”, a dessert from Verona. In 1894, Domenico Melegatti, founder of the homonymous confectionery, deposited at the Patent Office the recipe of a soft dessert with the characteri- stic body in form of a star with eight spikes, work of the impressionist painter Angelo Dall’Oca Bianca. The dough is fluffy and of golden color, coming from the notable presence of eggs, and smells of vanilla. The ingredients are: flour, sugar, eggs, butter, cacao butter and yeast.• Joya de Nicaragua Joya Red Short Churchill Torrone• Liga Privada No.9 Parejo Robusto In the 11th century, the Arabs contributed to the dif- fusion of this dessert in the Mediterranean and in the ancient crown of Aragon. The first written testimonials of torrone dated back to Catalonia in 1221. The pro- duction was held in Catalonia and in the kingdom of Valencia: the city is today the major producer in Spain. In the Cremonese version, the first torrone was served on the 25th of October 1441. The dessert, according to the tradition, reproduces the form of the Torrazzo, the bell-tower of the city, from where it tooks its name. Torrone is made of egg whites, honey, and sugar, and fil- led with almonds, nuts, peanuts and toasted hazelnuts; oftentimes covered by two rice paper pieces.• Ramon Allones Allones Gigantes Mince Pies• Drew Estate Nica Rustica “ElBrujito” In USA the different ethnicities have held on to their tra- ditions and in some cases they have become national desserts. The most famous is the Christmas pudding, the Brownies and an assortment of Mince Pies, small shortbread cakes seasoned with dry fruits. According to the Americans, the later dessert is the favorite of Santa Claus; on Christmas eve, before going to bed, the American children leave one or two cakes on the side of the chimney to thank Santa Claus for the gifts, the reindeers get carrots as offerings. The Eggnog is also recommended, a typical Christmas beverage. CigarsLoverMagazine | No.11 28
PAIRING Buche de Noël • Oliva Melanio Robusto We move to France, where the typical Christmas • Plasencia Reserva Organica Corona dessert is the Buche de Noel. Covered largely with a chocolate and coffee cream icing and a jam filling. • Por Larranaga Petit Corona The legend narrates that in 800, Napoleon I proclaimed • Bolivar Belicoso Fino the closer of the chimneys in Paris during the winter and it’s just for this reason that the French chefs chal- • Cumpay Churchill lenge themselves to the invention of this dessert. • My Father Robusto In fact, the “Buche de Noel” was born to substitute the real logs used in the chimneys, where the French fami-29 CigarsLoverMagazine | No.11 lies gathered around during the Christmas festivities. Zelten In Austria, the meal is finished with the Zelten: a type of not so sweet Sienese cake, made of dried fruits (figs, pears, grapes, almonds, hazelnuts) candied fruits, cin- namon, clove and bread dough. The name originates from the German word “selten” (rare), indicating the special occasion of its preparation that happens during the Christmas period. In fact, the Zelten was born as a winter dessert, the period where it was the easiest to get dried fruits. Christstollen Continuing our journey we arrive to Germany where they celebrate with the Teutonic Christstollen, or just Stollen: this dessert is noted since the 14th century; originally in the Dresden area, it’s made up of yeast- based sweet dough, particularly rich in butter, dried fruits (especially almonds), candied fruits, raisins, gra- pes from Corinth, candied lemons and oranges, often covert with sugar and veil. The name derives from the name Christ and Stollen, symbol of the garbs in which baby Jesus was wrapped in at his birth.
iBnluspeiprriinngt bolfenandBLENDING IS IN OUR DNA For Macanudo Inspirado our Master Blenders used tobaccos from Honduras, Nicaragua and Dominican Republic and is held together by a binder from the Jamastran Valley in Honduras. Wrapped in an oily and rich Rosada leaf from San Agustin, Honduras, you will surely get inspired with great ideas while enjoying Macanudo Inspirado. CigarsLoverMagazine | No.10 30
PAIRING Churros • Quesada 40th Anniversary Toro In Spain we find again the torrone and the Churros: • Hoyo de Monterrey Epicure No.2 dough simply compost of flour, water, sugar and salt. Equally simple as the preparation: put the dough in a • Partagas Lusitanias churrera (a type of pastry bag with the typical small • Camacho Triple Maduro Figurado star shape opening) and press it in a bowl of frying oil in a rotating motion. • Alec Bradley Connecticut Toro The spiral of dough has to fry for less than a minute on • AVO Heritage Short Torpedo each side, until it becomes slightly golden brown; cut into small pieces, sprinkled with sugar and served in a31 CigarsLoverMagazine | No.11 bag. Usually, the Churros are served with a cup of hot chocolate. Christmas Pudding In the Anglo-Saxons countries the typical dessert is the Christmas pudding or plum pudding. This original des- sert with its round form is made of eggs, bread, flour, almonds, candied fruits, brown sugar, rum and spices. Prepared during the advent period and served on the 25th of December, it is usually served flambé and is decorated with holly leves. There are various supersti- tions tied to the Christmas pudding, for example, the one that it has to contain 13 ingredients and has to be prepared and mixed counter clockwise, from all the family members. This dessert is quoted in the famous Christmas song “We Wish You a Merry Christmas”. Joulutorttu Heading north we get to Sweden, Denmark and Finland: these nations are acuminated by the presence of clas- sic biscuits with ginger and cinnamon on the table: the Piparkakku (in form of flowers, half moon, stars, pigs and pixies) decorates the Christmas tree, or the tasty Joulutorttu in form of Christmas stars garnished with plum jam. Other Scandinavian Christmas dishes are the Risgrynsgröt or the Risengrad depending on the country; rice porridge, seasoned with raspberry or cin- namon jam. These Christmas desserts are enlightened with typical beverages like the Glögg, a type of vin brulé made from vine, almonds, sultanas and cinnamon.
NUOVO DAVIDOFF ESCURIOUNA NOTTE A RIO ISPIRA UN VIAGGIO NEL GUSTONOSTRI MASTRI HANNO RAFFINATO LE FOCOSE FOGLIE DI CRIOLLOCUBANO PER POI ACCOSTARLE A UNA MATA FINA BRASILIANA, CHEPULSA AL CENTRO DI QUESTA MISCELA ORIGINALE I TABACCHIDOMINICANI E LA CAPA ECUADORIANA CREANO UN EQUILIBRIOPERFETTO UN CONNUBIO FRA DOLCE E SPEZIATO COME RIOAL CALARE DELLA NOTTE, VIAGGIO TRA SENSAZIONI INASPETTATERI TMO INTRIGO ORIGINALITÀSCOPRI DOVE PUÒ CONDURTI ESCURIO davidoff.comNuoce gravemente alla salute 32 CigarsLoverMagazine | No.11
PAIRING Pryaniki • Davidoff Millenium Robusto En route to Russia; here, the tables are prepared with • CAO Flathead 554 Camshaft the Pryaniki, those are glazed biscuits (it exists also a version in form of a loaf) with honey and spices. • H. Upmann Sir Winston The Pryaniki were created in the 9th century, originally • A. Fuente Opus X Perfecxion no. 4 with rye flour, honey and berry juice. In the 12th and 13th century, in conjunction with the commercial chan- • Cohiba Siglo IV ges with the Middle East and India, there were ulterior • Señorial Paco Robusto spices added: clove, ginger, citrus, pepper, nutmeg, mint, anise; these made them tastier and ambit for the33 CigarsLoverMagazine | No.11 local population. Christopsomo Our world tour continues to Greece where we can taste typical dessert like: Kourambiede (butter base, almonds and covert in sugar and veil), Melomakarona, originally from Epirus (with honey and pistachios), and Diples, similar to the frappes, original dessert from Creta (that during the Turkish occupation were prepa- red to celebrate the birth a son). The most significant dessert, that represents the coming of Christ for the Greeks, is the Christopsomo (Christ’s bread); it’s a spicy bread stuffed with grapes, nuts and peanuts, con- sidered sacred by the Greek Orthodox church: it’s told that it ensures the well being for the whole year for the family that consumes it. Pavlova In the southern hemisphere you find the tasty Pavlova, a typical cake from New Zealand and Australia. According to the most accredited hypothesis, this des- sert was created in 1926 from a chef in a Hotel in Wellington, New Zealand, and is named in honor of the ballet dancer Anna Pavlova. Some researched suggest that it could have been born in the same period in Australia, only the dedication to the famous ballet dancer stays, since she was touring both countries at the time. Composed of a soft merin- gue base inside and crispy outside, a whipped cream and fruit filling (usually strawberries), the Pavlova is definitely an eye-catching dessert.
• Cohiba Piramides Extra Kurisumasu Keki• AJ Fernandez New World Almirante Christmas is not a traditional Japanese holiday, and• Bolivar Royal Coronas so is the desserts baked to celebrate this recurrence• Muwat Kentuchy Fire Cured Chunky in the Land of the rising sun. The Christmas period is however appreciated by the population and in the• Rocky Patel Royale Toro month of December, the cities are filled with decora-• Nicarao Exclusivo Rodolfo tions and illuminations that don’t have to hide behind any principal European capital. The Kurisumasu Keki, one of the most popular cakes is a revisitation of the American Christmas cake: made from sponge cake, butter and cream, decorated with strawberries and others. Rosca de Navidad Entering South America: in Argentina, Bolivia and Mexico the most loved dessert is the Rosea de Navidad or the Roseno de Reyes, a donut stuffed with candied fruits. In Argentina it’s accompanied with a drink, instead of champagne, called “Sidra” (local honey based sparkling wine); the neighbor Patagonia is a popular producer of apples. The dried fruits version is a delicacy from Brazil: the Bolo de Natal, the Christmas cake, is a typical dessert of the Brazilian cuisine with a mixed flour base, sugar, eggs, butter and minced walnuts. Rosquillas de Navidad In Nicaragua, the Rosquillas de Navidad are famous (Christmas donuts), the Christmas festivities in Nicaragua start officially on the 6th of December. On the 7th December they celebrate the “Purisima” or better the immaculate conception of the Virgin Mary: thousands of people, in particular the youth, go from house to house to sing hymns in honor of the Virgin Mary; the master of the house show appreciation and gratitude by offering donuts, donkey milk, oranges, lemons and brown sugar to the performers. In the nearby Honduras, the hot chocolate paired with a slice of panettone is widespread. CigarsLoverMagazine | No.11 34
SMOKES FROM THE WORLD Penelope Cruz enjoying a cigar.35 CigarsLoverMagazine | No.11
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PAIRINGSpirit THE 15 PAIRING OF THE YEAR Article: Nicola Ruggiero Pairings: Giuseppe Mitolo The last gift of the year or a present for yourself, for the more passionate and demanding experts of spirits that can conclude the ongoing year and start the coming year in the best way. We dedicated ourselves to the quest of finding the best products to accompany the smoking, trying to find on a major number of different types of spirits, so to satisfy also the more refined palates. Cognac: Camus XO Borderies L’ eaux-de-vie (produced by fermentation and double distillation) used for the realization of the CAMUS Borderies Cognac XO has a surpri- sing aroma intensity and a velvety consistency. Produced by the more prestigious vines in the keep of the CAMUS Domains, the vine is distil- led on yeasts before aging in barrels of oak. Every step in the aging process improves the already rich and complex range of aromas of this Cognac. Produced in limited quantities, the CAMUS Borderies XO offers a rare and exquisite tasting experience. TASTING: potent, rich, creamy and velvety. Reveals sweet and intense aromas of pastries with notes of cinnamon, dried fruits, aged port and violet flower. A long lasting finish and persistence with a distinct taste of almonds. PAIRED WITH: Davidoff Winston Churchill Toro Cohiba Behike 54.37 CigarsLoverMagazine | No.11
Brandy: Pedro Ximénez Spinola Cigars Club No.1 It is obtained starting with wine grapes from Pedro Ximénez with the quality and the delicate expression of a finished wine, which then is distilled and re-aged in barrels of oak for a minimum of 25 years with the “Solera” method. With three increasing levels of alcoholic degrees (42,59%, 44.78% and 46.12% respectively for the Cigars Club No.1, 2 and 3) and an annual production of only 350 bottles, numbered for each of the three typologies (36 bottles per type are reserved for the Italian market), it is probably the rarest Spanish Brandy on today’s market. A product for real connoisseurs! TASTING: mellow start and distinctly sweet, gives aromatic notes of fine intensity, follow by scents of raisins and figs, ideal for accom- panying medium bodied cigars.PAIRED WITH:Plasencia Reserva Organica ChurchillMaya Selva Lancero Calvados: C. Drouin Hors D’age Aged for more than 15 years in little barrels of oak. The cider is exclu- sively produced from tall apple trees and used 30 different qualities of apple, divided in the categories: Doux, Amer Doux Amer and Acide; each one gives the product a specific characteristic. The Doux brings sugar and therefore alcoholic degree, the Amer Doux Amer brings tannins (give body to the distillatate), the Acide instead brings the aro- matic component. The fermentation takes place in wooden foudres of 100 hl. The first distillation is done with a heated still with fire to the wood. Refined in barrels of sherry as well as in Port Pipas. TASTING: complex and balanced bouquet, aromas of fruit, wood and spices. Round and long persistence in the mouth. It needs good oxygenation and it is advised to serve it in a large glass or to wait a couple of minutes before drinking it.PAIRED WITH:Hoyo de Monterrey Epicure No.2La Ley Robusto. CigarsLoverMagazine | No.11 38
Largest and Best Range of Quality Tobacco and Cigars in the UK C.Gars Limited Est. 1997 16-18 Kingsgate Place, London, NW6 4TA 0207 372 1865 www.cgarsltd.co.uk [email protected] Turmeaus Tobacconist Mayfair 1 White Horse Street, London W1J 7LB 0207 495 7330 [email protected] Turmeaus Tobacconist Est. 1817 32-34 Fenwick Street, Liverpool L2 7NB 0151 236 3802 [email protected] Turmeaus Tobacconist Est. 1817 34 Watergate Street, Chester CH1 2LA 0124 434 8821 [email protected] Turmeaus – Norfolk Hall Farm, Martham Road Rollesby, Great Yarmouth Norfolk NR29 5DR 01493 749 710 [email protected] La Casa Del Habano 32 Watergate Street, Chester CH1 2LA 01244 348 821 [email protected] ALSO AT: TURMEAUSThe uk‘s Pr&eTEmoSibeTarc1Cc8o1ig7Maerrchant Whisky and Cigars by Robert Graham Ltd LONDON •LIVERPOOL•CHESTER•NORFOLK 4 Broadwell Parade, Broadhurst Gardens, West Hampstead, London NW6 3BQ 0207 624 3351 [email protected] Robert Graham Ltd 9 Sussex Street, Cambridge, CB1 1PA 01223 354 459 [email protected] Robert Graham Ltd Est. 1874 194A, Rose Street, Edinburgh EH2 4AZ 0131 226 1874 [email protected] The Treasurer by Robert Graham Ltd 254 Canongate, Edinburgh EH8 8AA 0131 556 2791 [email protected] Robert Graham’s Global Whisky Shop 111 West George Street, Glasgow G2 1QX 0141 248 7283 [email protected] Orchant and Johnstone Family Business Member of the AICS Association of Independent Cigar Specialists39 CigarsLoverMagazine | No.11
Rum: Gosling’s Family Reserve Old Rum Gosling’s Family Reserve Old Rum has an antique recipe from 1858 that is born from the blend of three different Rums of Caribbean ori- gin, namely Jamaica, Barbados and Trinidad. It ages for 12 to 16 years in barrels that contained bourbon, until it acquires a balanced complexity, comparable to the best scotches and cognacs. Every bottle (that recall those used for the champagne) is numbered and sealed by hand with sealing wax. TASTING: first scents typical to molasses from English rums and notes of licorice, the aromas remind of chocolate and hazelnut. The final is rich and complex with aromas of leather, pepper, vanilla and tobacco.PAIRED WITH:Cuaba SalomonesEl Gueguense Torpedo Rhum: Agricole Vieux Reserve RQL In 1916, the family Reimonenq on the Isle of Guadeloupe founded the distillery Musee de Rhum. It is one of the smallest distilleries in the Antilles and produces a very limited quantity of Rhum. The main production is that of the agricultural Rum, distilled with sugar-cane juice from pure sugar. VIEUX RESERVE RQL refines for 10 years in barrels previously made for cognac and bourbon, and is successively bottled with a 44 degree; this brings fuller character. This Rhum is produced in very limited quantities. TASTING: dark coppered color with sparkling reflections, with notes of ginger spices. Full in the mouth, with notes of peanut butter with dry finish.PAIRED WITH:Pitbull CarlitoRamon Allones Gigantes CigarsLoverMagazine | No.11 40
SMOKES FROM THE WORLD41 CigarsLoverMagazine | No.11
Whisky: Talisker Skye Born on the Isle of Skye, in Scotland, that represents varied village and a succession of breathtaking panorama: from the soft banks to the dark and Scottish cliffs from Cuillin, to the remote peninsula of the north. The Talisker Skye is single malt that combines this said con- trast. Born from the combined aging in barrels of toasted American oak and a second and third passage, a procedure that accentuates the sweeter notes and citruses, restituting delicate aromas of peat and a broad sapid flavor. TASTING: soft, sweet, covering and stimulating on the tongue, with slight notes of peat. The sweetness quickly gives way to the flavor, with a subtle peat note and a marked spiciness with notes of herbs. Long and warm, but at the same time fresh, with an ample spicy finish and a late trace of sweet peatness.PAIRED WITH:My FatherToroMuwat Kfc Flying Pig Burbon: Bulleit In 1987, Thomas E. Bulleit realized his life long dream: to revive an antique bourbon family recipe. Inspired by his great grandfather Augusto, who made a high rye whi- sky from 1830 to 1860, he started working to realize the Bulleit Bourbon, whisky in which only high quality ingredients are used. The finesse and the complexity of the Bulleit Bourbon come from the unique mix of containing a lot of rye, mais and barley malt, together with strains of special yeast. TASTING: amber-colored, has a slight spiciness and aromas of oak wood. Soft to the palate with maple and nutmeg undertones. Long, dry and a satin finish with a hint of caramel.PAIRED WITH:Joya de Nicaragua Short ChurchillPartagas Serie P No.2 CigarsLoverMagazine | No.11 42
PAIRING Gin: Filliers Dry Gin 28 Barrel Aged Filliers Dry Gin 28 is made in Belgium, with 28 carefully selected bota- nicals, like the ginepro that comes from Italy. Based on the authentic recipe of Firmin Filliers (1888-1965 third generation of distillers). The gin rests for four months in barrels of Limousin that previously contained cognac. After this period of maturation the product affirms its taste, developing a deeper character and a vanilla creaminess. This Gin is produced in small quantities and is distilled in small lots, with traditional copper stills. DEGUSTAZIONE: complex to the nose, with a scent of oak, dried herbs and floral notes with smidge of peach. Creamy and surprisingly light to the palate, tending to spice and floral notes with hints of lico- rice, wood, citrus and herbs. The finish is long and full-bodied.PAIRED WITH:El Rey del Mundo Choix SupremeDavidoff Escurio Toro Tequila: Corallejo 99.000 Horas The Tequila Corralejo 99,000 comes from Casa Corralejo in Mexico, founded in 1775 by Don Pedro Sanche de Tagle. The Weber Blu type agave, chosen for this tequila, is the most valua- ble type. It is grown in the state of Guanajuato, surrounded by lemon trees; it is from here the citrus characteristic note that distinguishes it. This tequila refines for 18 months in barrels of oak, that doesn’t contain more than 200 liters each. The name “99.000 Horas” (99 thousand hours) is the time neces- sary for the product, from the cultivation of the agave to the bottling. TASTING: intense aroma of herbs, mint and agave. Notes of citrus (grapefruit), apples and lime. The taste is full-bodied with a mix of woods and sweet fruits, giving rise to a silky and well-balanced finish. PAIRED WITH: Arturo Fuente Opux X Perfexion No.4 Bolivar Corona Gigantes43 CigarsLoverMagazine | No.11
Grappa: Nardini Acquavite By Vinaccia Riserva 60 Gradi Nardini Acquavite di vinaccia is produced using two methods: the vapor stills with discontinuous flow and in small vacuum boilers with continuous flow Monastier columns. At the base of the distillation, there are selected majority marks of red grapes typical of the Mountainous Venetian and Friulian region (Cabernet, Sauvignon and Merlot), characterized by an intense aromatic and complex profile, creating a unique blend with white grapes (Pinot Blanc and Friulian). A Grappa of decisive aromas, persistent and rich in nuances, aged in oak barrels from Slavonia for at least 3 years. TASTING: clear look, with intense coppered reflections, intense taste, elegant and persistent. Covers the palate and with its majestic taste, combines meditation.PAIRED WITH:Ambasciator Italico SuperioreToscano 1815PAIRED WITH: Vermouth: Carpano Antica Trinidad Fundador FormulaPadron 85 Years Carpano Antica Formula is the icon of the Italian vermouth. Due to the work of Benedetto Carpano back in 1786, it gave rise to the market category of vermouth. Carpano Antica Formula is in fact the Italian vermouth for excellence, the first vermouth of the history composed of white vine, Moscato from the Piedmont and rich vines from the south of Italy. Its characteristic aroma comes from a mountain herbs infusion. It is produced in limited quantities and filled in fine bottles of blown glass, closed with cork caps and protected with precious packaging. The label has remained original from 1786. TASTING: strong hints of vanilla, it follows the notes of spices and dried fruits like star anise, bitter orange peel and dates. It is ideal to taste cold as an aperitif or after the meal. CigarsLoverMagazine | No.11 44
PAIRING Sake: Akashi-Tai Sake Honjozo Genshu Akashi-Tai Brewery started its production of Sake in 1918 in the city of Akashi, which at that time was a little more than a fishing village. With the passing of the years Akashi-Tai has been constantly moder- nized in order to increase its productivity. Akashi-Tai favors the use of the best local raw materials, like the Yamada-Nishiki rice, which grows in the north part of Akashi. It is produced with Nihon Baré rice reduced to 65% of its own volume. Drinkable either warm or cold. The Genshu, contrary to a lot of sakes, doesn’t get diluted which makes it one of the full-bodied products in respect to other products. TASTING: predominantly sweet notes, aromatically recalled rice, some starch, vegetal hints and notes of dairy. It is drinkable warm or cold, during every phase of the meal. PAIRED WITH: Hoyo de Monterrey Double Coronas Davidoff Doble R Elisir by China S. Maria Novella The Elixir from China is antique liquor from Cinchona extract, a plant originally from Peru and known for its febrifugal properties. The etymology of the term China is attested in the Pre-Colombian age in the area of Peru. A lot of anecdotes are told: one of the more curious reports that the wife of Viceroy from Peru was cured from a malaria fever just because of the China powder. The bottles are presented in the most classical traditional pharma- ceutical, squared and with a pale blue label. TASTING: balsamic with some menthol notes revealed to the palate, licorice and clove. Bitter aftertaste with very long persistence. PAIRED WITH: Senorial Paco Robusto Toscano Antico45 CigarsLoverMagazine | No.11
La Venenosa Raicilla Sierra Del Tigre The Venenosa Raicilla was the first Raicilla to enter the American market legally. The variety is ample, but we focus on the Venenosa Sierra del Tigre: produced by Maester Taberenero Don Luis Contreras together with his sons, in the village of Manzanilla de la Paz (Mexico), situa- ted in 2,000 meters over the sea level. It is composed by the Agave Inaquidens, locally known as “Bruto”. The distillation, still very rudimentary, justifies only a very low quantity of production: about 700 liters a year. TASTING: hints of smoke to the nose, cherries and roast, the same are perceptible on the palate: aromas of dairy, earth and herbs. Such an amazing spirit only common to itself.PAIRED WITH:Joya de Nicaragua Dark Antaño AzarosaPartagas 898 Mezcal; Ilegal Mezcal Añejo For almost a decade, a small group of artists, musicians, writers and travelers have drunk the Ilegal Mezcal, an artisan brand from Mexico with a noteworthy story that include contraband and a clandestine bar in Guatemala. Ilegal Mezcal Anejo (the most aged in the variety) is made with 100% Agave Espadin and is a product with an aging of 13 months in a mix of American and French oak barrels. Being a small artisan distillery, the production of the Ilegal Mezcal Anejo is limited. Every bottle is wax sealed and has parchment style label, numbered by hand. TASTING: notes of maple, clover and aromas of bitter orange on the nose. Dark chocolate and agave on the palate. A complete and rich product, best tasted with slow sips.PAIRED WITH:Nica Rustica El BrujitoFreyja Sessrúmnir CigarsLoverMagazine | No.11 46
AWARDSAwards 2015On the next pages follows the CigarsLover other minor country producers (Bahamas, CostaMagazine 2015 Awards. We strongly wanted to Rica, Philippines, Mexico, USA, Panama, ecc.).split the them in terroir, to guarantee the right For every group we have four sections, to rewardspace to every producer country and to their the Top 5 cigars of 2015, the best line, the bestcigars. news and the TOP 3 Best Buy.We defined five groups, made by the four main Follows the best smokes, the suggested ones, theproducer countries (Cuba, Honduras, Nicaragua e ones that more amazed and satisfied us in theseDominican Republic) and by the collection of all the 12 months.47 CigarsLoverMagazine | No.11
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AWARDS Trinidad Fundadores Size: cepo 40 x 192 mm (7.6”) - EUR: 20 € (IT) - 20 € (EU) | USD: - $ Wrapper: Cuba | Binder: Cuba | Filler: Cuba Initially produced as a Diplomatic gift, it later became a regular production cigar, on February 1998. From 2003 it started being dressed up using the current band. The size is Laguito Especial and it is available in 24 count box. Medium strength. It develops an incredibly balanced smoke. The evolution is remarka- ble and the aromas keep on changing during the whole smoke. Creamy and elegant. 1/3: coffee, honey, citrus and vanilla. Sweet base. 94/100 2/3: coffee, honey, ripe fruits and walnut. Sweet base. 3/3: ripe fruit, nut, cocoa, coffee and panbrioches. Sweet base.49 CigarsLoverMagazine | No.11
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