CigarsLover Magazine Autumn 2017

MAGAZINE

HOW NOT TO GET FOOLED BY COLOR

Autumn 2017

CigarsLover

THE MOST IMPORTANT 2CL OF WHISKY

UMAMI TASTE

2017 INTERTABAC

SPIRITS TASTING: ALL THE PHASES

FIX CRACKED WRAPPERS

JOYA DE

NICARAGUA

JUAN I. MARTINEZ

BLIND TASTING: 40 CIGARS - 18 WHISKY

CigarsLoverMagazine | Autumn 2017

CigarsLoverMagazine | Autumn 2017

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TEAM & EDITORIAL

Lover Cigars

Magazine

Editor: Deputy Editor:

Luca Cominelli Michel Arlia

Graphic Designer: Graphic Designer Assistant:

Mario Amelio Renz Mauleon

Authors:

Marketing:

Translations:

Cigars Blind Tasting:

Whisky Blind Tasting:

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Federico Bosco Giuseppe Mitolo Kaarel Kluge Luca Cominelli Michel Arlia Nicola Ruggiero Roberto Canzi Simone Poggi Luca Cominelli Michel Arlia Rachelle Mauleon Simone Poggi Aaron Reddy (U.S.A.) Daniel Hardinger (U.S.A.) Dustin Wall (U.S.A.) Giuseppe Mitolo (Italy) Luca Cominelli (Italy) Michel Arlia (Switzerland) Nelson Campos (El Salvador) Nicolas Joseph Bevilacqua (U.S.A.) Richard Frazier (U.S.A.) Sebastian Hefel (Austria) Simone Poggi (Italy) Alder Repizzi (Italy) Federico Bosco (Italy) Luca Cominelli (Italy) Davide Bettini (Switzerland)

Editorial As usual, CigarsLover Magazine Autumn issue features the Intertabac fair of Dortmund, which is the biggest European event regarding cigars. The presentation of new brands and lines that soon will hit the market, always brings a lot of expectations and emotions to the aficionados.

Among the participants, by many years now, there is a Nicaraguan brand with the deepest roots in its country: Joya the Nicaragua. It went through a lot of innovations and new products in the recent years, and we talked about this with Juan I. Martinez, president of Joya de Nicaragua and prominent personality in the world of tobacco In the interview, we are going to unveil the story of the brand and the growth of Nicaraguan cigars in the international market.

A mix of curiosities is collected in a series of articles covering many aspects of the cigar world: until when smoking a cigar and how to repair a damaged product are just a couple of them.

A guide on how tasting the spirits in the right way brings us to talk about the color, which can cheat both the spirits and cigars aficionados.

We featured 60 products in this issue, all of them reviewed blind: 42 cigars and 18 whiskies.

Enjoy the reading.

�Passion move us�

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INDEX

Contenuti Team

CigarsLover people ..................................................... 3

11

Editorial

thoughts about the magazine ................................ 4

Rating

how to read the scoring scale ............................... 8

Victorinox

more than a multitool ................................................ 9

13

The dismissal time

when to put down a cigar? ................................... 11

Cracked wrappers

how to fix them? ........................................................ 13

Umami

19

new or rediscovered taste? ................................. 19

Joya de Nicaragua

Juan I. Martinez ......................................................... 25

Delhi

Oberoi Gurgan Hotel ............................................... 31

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2cl to take care of

cork and bottle level ................................................. 35

35

Spirits tasting

all the phases ............................................................. 39

Color cheats

how not to be fooled ................................................ 45

Mint

one of the most valuable plant ............................ 47

39

Whisky

blind tasting ................................................................. 52

Cigars

blind tasting corona gorda .............................................................. 61 miscellaneous ............................................................ 65

45

piramides ..................................................................... 69

2017 Intertabac

the biggest European tobacco fair ................... 75

Vocabulary & Sections

what you can find on the magazine .................. 83

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THE BEST HUMIDIFICATION SYSTEM

Available on CigarsLoverStore.com

SECOND GENERATION. EVEN MORE EFFICENT.

INFO

Rating

HOW TO READ THE SCORING SCALE The cigars/distillates reviewed are valued using a 100 point scale. This helps giving every cigars/distillates a sharp rating, collocating it in a wide scoring scale. The final score results by the average scores of 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 possible 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.

excellent. High quality cigar/drink, 90-94: very satisfying.

good. Despite some little defects, it 86-89: very is very enjoyable.

decent. The product exhibits both virtus 81-85: and vices.

Not very enjoyable, due to a <80: mediocre. lot of poor characteristics.

CigarsLoverMagazine | Spring 2017

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TOOLS

Victorinox MORE THAN A MULTITOOL

by Giuseppe Mitolo

If the market for cigars accessories wasn’t already vast enough, for the last couple years also renowned brands, from different sectors, have dedicated products to the cigar smoker. It is the case of Victorinox, the Swiss firm leader in the production of multitool knives. They made three pocket knives for cigars.

four, instead of the scissors it sports a puncher with three different diameters (6mm, 10mm and 12mm). Strong point of this product is the easy handling, given its reduced size and the possibility to have a triple cigar puncher.

Flaw: no keychain ring and it can’t cut figurado sized cigars.

Cigar 79 (60 Euro - side image)

Definitely three equally valid and reliable products.

If you don’t have a single multitool knife, you can opt for the completeness of the Cigar 79 or, viceversa, for the basic Cigar 35. If you tend to go for parejo sized cigar and you prefer utility without giving up on elegance, then “the Cigar Cutter” could be the right compromise.

The most complete product of the line, with its 15 features. It measures 85 mm in length, weights 96 grams, and comes in the classic Victorinox livery: glossy red sides, in high quality ABS plastic, with an ergonomic handle. Among the features, there are cigar cutting scissors, with a rounded profile capable to cut any typology of form and size. It provides a great cutting quality, guarantied by over a century of experience from the company in this sector.

Flaw: there are difficulties in putting the right amount of strength on the thumb, when it comes to cutting oversized cigars.

Cigar 36 (25 Euro)

More compact if compared to the previous one, although identical in looks, this one has lesser features (declared by the producer). This means that, although being equal in length (85 mm), the weight is significantly reduced (59 grams) and it is more pocket friendly. The scissors are the same and, quality wise, they don’t have to hide behind their bigger brother. Flaw: for those that appreciate a multitool knife, this one could result rather basic in its functions.

Cigar Cutter (60 Euro)

75 mm in lengths and with shiny metal sides. The total features are

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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 BODIED

MEXICAN SAN ANDRES WRAPPER

NICARAGUAN BINDER & FILLER

PILLS

The dismissal time WHEN TO PUT DOWN A CIGAR?

by Luca Cominelli

During the smoking of a cigar, from the moment of the light up, the smoke passes through the cannon to then exit from the head, either through the punch or the cut that we have made. The filler of the cigar, made up of leaves, acts as a filter, withholding gas and unburned compounds that are part of the smoke. This phenom is practically imperceptible in the first part of the smoke, but gradually becomes less and less negligible with each puff.

The unburned particles settle in more and more, even creating a sort of patina on the inner leaves, which alters the taste. For this reason, in the final part of the smoke, it often appears a bitter or tannic note, which isnâ&#x20AC;&#x2122;t particularly pleasant. To reduce all this, a purge can be executed, or rather the technique consisting of blowing through the

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head, while pointing a flame on the foot of the cigar. This method is a way to eliminate, by removung them, parts of the unburned particles, that are literally blown out the cigar, making the smoke less affected by the appearance of the much hated bitterness.

Sooner or later, it comes the point in which the smoke turns and becomes less pleasant. This is exactly the moment in which the cigar indicates that it has given its all and it is time to put it away and leave it in the ashtray. If you insist on continuing the smoke, the bitterness revealed will not only give rise to an anything but pleasant finish, but it will completely ruin the post smoke aromas leaving you with a unpleasant aroma on the palate.

Better to take a few puffs less, but being left and then be left with a much better memory.

For Don Tomás Nicaragua, Master Blender Leader Agustín Garcia worked closely with the blending team in Estelí, Nicaragua and with tobacco grower Pedro Gurdian, who specializes in growing tobacco within the virgin soils of the Nicaraguan regions Jalapa, Condega Pueblo and Estelí. Filler tobaccos from these regions are blended with Dominican Piloto Cubano, held together by a binder from

Arapiraca, Brazil and covered with a shade-grown wrapper from Jalapa.

Don Tomás Nicaragua showcases a nice, spicy and nutty flavor, paired with sweetness, woody, and salty notes and has nicely defined colors and very little, thin veins. It has significant body and features fantastic construction which leads to the perfect smoking experience.

SLOW ATTITUDE

Cracked wrappers HOW TO FIX THEM?

by Giuseppe Mitolo

Each of us has at least once experienced a cigar showing wrapper cracks. When this happens at purchase point, everybody is normally opting for a different stick, mentioning this to the seller.

What has to be done, however, in case we are made aware of the problem only after removing the cigar from our humidor?

First of all it is important to clarify that most of the wrapper damages are caused by physical or hygroscopic problems. The former, as it can be easily understood, is strictly linked to the manual handling of the sticks, and even long-time smokers can experience it: a simple squeeze, if exercised on a slightly weak point of the cigar body can cause a damage (even though not a visible one) of the

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wrapper. Without excluding real, non-deliberate traumatic events, such as crashes or collisions.

The latter cause, on the contrary, is due to humidity. The difference between two storage humidity conditions can generate wrapper cracks in a cigar, often concentrated on the foot, the most fragile and less elastic part. This specific cause can act in addition to another cause, especially if the cigar features weak points or micro lesions of the wrapper.

Experience has taught us that wrapper cracks on the foot (eventually including the binder) are of minor importance, since they will have a minimal impact in the fruition. However, if there is the intention to store a masterpiece of craftmanship

art craft showing these lesions, we suggest to keep the crack under control, avoiding extensions and involvement of larger body portions.

The situation is slightly more complicated when the fissure involves more central areas or even the head of the cigar. It is however possible to repair minor damages affecting our cigars, by simply using the right tools and a good dose of patience, and also by carefully following the stepby-step procedure mentioned here below.

To perform the repair, which is going to take approx. 15 minutes (this time is going to be reduced significantly with practice) you will need: needles or thin pin, scissors, transparent film, small, flat brush (in case the glue bottle would be without) and a cigar repair natural glue, which can be found in the most important tobacco shops.

(In case this would prove to be difficult to find, you

could opt to use food glues which are commonly used for cake design, which are vegetable-based, odor-free, tasteless and share the same texture) with the cigar repair glue.

PHASE 1

Once the crack in the capa has been identified, lift and keep in position the wrapper portion with the help of a couple of pins or needles.

The space to be created is just a few millimeters, enough for the brush to be inserted. This is the most critical phase, as rushing or not paying enough attention could increase the damage (Pictures 1 and 2).

PHASE 2

Brush the binder with a thin layer of glue, right below the wrapper kept lifted by the pins (Pictures 3 and 4).

1

2

3

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SLOW ATTITUDE PHASE 3

PHASE 4

Let the glue dry out for a few seconds (not more than a minute), so that it can work as mastic. You could note that the glue will lose some brightness compared to the same when applied (Pictures 5 and 6).

Carefully remove the pins and push in position the previously lifted capa for a few seconds. Do not worry if a small amount of glue comes out of the repair. Apply an extra thin layer of glue using the brush (Picture 7). Let it dry out for a minute.

5

6

7

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PHASE 5

Cut a few centimeters piece of transparent film, enough to wrap the portion where the repair has taken place. Three rounds of wrapping are the minimum necessary, providing enough force for it to work as a bandage, without tightening the cigar too much (Pictures 8, 9,10 & 11).

Let the cigar rest outside of the humidor for 24 hours. After that, remove the film and leave it in

open air for 24 hours. Before putting the cigar back into the humidor, check the humidity difference between the area where you have repaired it and the humidor not to be a major one.

As shown in the picture, it is possible to perform wrapper repairs (even on cigar head) and sometimes even to correct small binder lesions for which, even with most careful attentions, some luck is requested to ensure correct draw.

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9

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SLOW ATTITUDE

Umami

NEW OR REDISCOVERED TASTE?

by Giuseppe Mitolo

In the last few years the attention towards taste aspects has gained more and more attention, oriented to new or rediscovered sensorial stimulations. For sure food is always on the leading edge, since all of us, in potentiality, are capable of tasting, more or less objectively, a specific dish.

The rush towards the glorification of umami taste has unleashed many international chef’s fantasies and, since some years ago, even the initiative of few cigars manufacturers.

But what is umami? It is properly classified as fifth taste, and why is it considered a taste to be rediscovered?

Even though it is discussed only since few years ago, the “discovery” of umami dates back to the

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beginning of the last century. In 1908, Dr. Kikunae Ikeda, professor at the University of Tokyo in chemistry, was the first one to isolate glutamic acid (the most important element responsible for the umami perception) in the konbu seaweed, even though, already in 1825, Anthelme BrillantSavarin, French gourmet, classified this taste as “meat taste” or “osmasone”. Following the discovery of Dr. Ikeda, other researchers, in 1913, also found that other nucleotides such as guanosine5-monofosphate, the inosine-5-monofosphate and the adenine-5-monofosphate generate to the

palate sensations which are similar to the ones generated by the glutamic acid.

rowed forehead, shaken head, closed eyes, etc.) and compared the former with the ones induced by glutamic

However only in 1985 umami was recognized as one of the basic tastes by the scientific community since it fulfilled the following criteria: 1) being different from the other basic tastes; 2) being universal in common food; 3) being identifiable on neurophysiological basis.

And the basis of these last two points the game that has been played, and it is still played, regarding how easily umami can be recognized. Explaining in words what is or how to recognize a primary taste without comparing it with a specific food is quite a challenge. Nevertheless, knowing the acid or the nucleotides which are mainly involved in umami perception, it was possible for the researchers to identify them into specific food items, starting from these latter ones, trying then to codify and explain the taste. These lab tests made it clear that the glutamate is the most abundant among the free amino acids within milk: in particular, the glutamic acid amount which is present in maternal milk is 53,7 mg/dl, compared to 1-2 mg/dl of cow milk.

Dr. J. E. Steiner performed a study monitoring the facial expressions of newborns as a response to administration of bitter or acidic food (fur-

acid enriched food. In fact the satisfaction facial expressions towards the latter ones have been found to be the same of breast-feeding. The surprising paradox of doctor.

Steinerâ&#x20AC;&#x2122;s researches is based on the fact that umami seems to be the first of the tastes which we are exposed to once we are born, which we are able to detect, and that we forget when we grow up, and that we later on fight to identify (or to rediscover)!

In addition to milk, many different foods can help in detecting umami. The Italian Parmigiano Reggiano cheese, as an example, has a glutamate concentration which varies among 1200-1600 mg/100g (Emmenthal, to compare with, is below 307,5 mg/100g).

Among the vegetables, on the other side, peas, tomatoes, asparaguses, broccoli are quite rich in glutamic acid and, generally speaking, in 5â&#x20AC;&#x2122;-monofosphat groups. Mushrooms, moreover, depending on the type, include more or less glutamate: shiitake mushrooms, a typical ingredient of Chinese and Japanese cuisine, and in particular the dried ones, contain 1060 mg/100g, compared to 77 mg of Italian dried Porcini mushrooms. Meat and fish (in particular anchovies paste), in a very varied amount, are also having quite a relevant amount of the acids and nucleotides, which are responsible of the perception of this taste.

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SLOW ATTITUDE Soy sauce, moreover, is a very rich in glutamate dressing. Among the three most important countries which are producing soy sauce (Korea, China and Japan), the Korean one is the richest in glutamate, with 1260 mg/100g concentration, compared to 782 mg/100g of the Japanese one. However, if you are seeking a real hyper-dense “umami taste” experience, it is enough to use stock cubes, very frequently used in Italian cuisine to enrich other foods taste: in their labels, quite often, it is transparently mentioned monosodium glutamate as one of the ingredients.

Now that we know what this is, let us try to understand how to better experience it. Umami, as all the tastes, is experienced in the mouth and in particular by the taste buds. Thanks to a 1994 research by Maruyama and Yamamuchi, we know more about the specific tongue area which is devoted to the perception of umami. Using a piece of paper soaked in an umami-rich liquid, they noted that the threadlike taste buds area (in the lateral segments of the rear part of the tongue) was the most sensitive tongue region.

During the same tests, the two researchers also noted umami to be a nonimmediate perception taste, but rather a later time experienced one, which could be perceived sometime after having the same in contact with the mouth or even after swallowing, being this the reason why many people associate it

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with aftertaste.

This technical-scientific introduction is critical to better understand how umami could be named as a taste to rediscover by an adequate sensorial and palatal education. Glutamate or 5’-monofosphat group rich foods allow us to memorize this taste, to be later able to identify it also during smoke.

Royal Danish brand has been the first one to market an “umami blend” line, based on binder and filler from Nicaragua and a Habano Ecuadorian wrapper, in the claro and maduro versions.

These two cigars (with 4.5’’x 56 identical dimensions) are thus only differing for the wrapper.

The “green label” line uses a wrapper leaf coming from the top leaves of the tobacco plant, while the “pink label” line uses leaves which are coming from the lowest and central levels of the tobacco plant, and are thus giving off a more (or less) robust smoke respectively.

The way they obtained an umami sensation enriching blend is a mystery, however they revealed to us that they add specific “bacteria” during the third leaves fermentation process, increasing the glutamate concentration. This procedure reminds of the wine production one, where yeasts are selectively added to the wine must.

Anyhow, despite specific tobacco blends created with the firm intention to increase umami perception, we believe that a good practice and a careful tasting, first of all regarding food (where tastes identification is simplified) and then cigars, could allow to rediscover this taste also in other cigars, where it went unnoticed due to lack of training.

SMOKES FROM THE WORLD

“Time goes on. So whatever you’re going to do, do it. Do it now. Don’t wait”.

Robert De Niro

INTERVIEW

Joya de Nicaragua JUAN I. MARTINEZ

by Michel Arlia

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Joya de Nicaragua is a Nicaraguan Institution. The very first Nicaraguan cigar factory has a storied past, but has recently undergone a rejuvenation.

We had the pleasure to talk to one of the man behind the successful modernization of this famous Nicaraguan brand, the Executive President of Joya de Nicaragua, Juan I. Martinez.

Your family owns Joya de Nicaragua since 1994. How was it growing up in a tobacco factory?

My family is not a tobacco family; my father is an Economist and he has loved cigars for many decades, and after being involved politically in the Nicaraguan revolution that lasted until 1990, he was faced with the opportunity of working with the best cigar makers, (and back then the only cigar makers) of Nicaragua. Back then the company was name Nicaragua Cigar Company and later was renamed to Joya de Nicaragua. Since 1994 we were surrounded by cigars and cigar smokers. We visited Esteli quite often, but I lived in Managua and was in school there. So I didn’t spend too much time in the factory, but I remember tobacco and cigars always being present at home, in the table and in all activities that we were involved in. During that time it was not as usual, as it is today, for a Nicaraguan to always be smoking cigars, so my father was always know as “el hombre del puro”, or the man with the cigar. So, even though I wasn’t born under the shade of a tobacco plant, as many of my colleagues, I have been surrounded by cigars and tobacco almost all my life.

You studied Economics and Political Science, but you chose the cigar industry.

Why did you make this choice?

From a very young age our parents always taught us to aspire to do things that have a positive impact on people and in the world. And they always inspired us to do our things and follow our own paths. My sister became a Doctor and my brother a Cinematographer…and artist. And I decided to study Economics, which later turned into business. However, I didn’t plan to go into cigars.

I always wanted to do my own thing and saw Joya

de Nicaragua as my father’s project; his achievement, his superb milestone. I wanted to save the world and have an impact in my own way. I then went to live to Canada and study, and even after I graduated I didn’t expect to come to work at JDN. After I graduated I started doing some consulting work and slowly started helping my father in the family business, Joya de Nicaragua. At first it were small things in the administration, or financial or legal aspects of the business… but slowly I started to get more and more involved, and started getting to know the people, our team, their families, our clients and customers, our partners and distributors. More importantly I started to understand more and more about tobacco and cigars and started falling in love with all the aspects of the business… in what other business can you actually craft a product that is designed to increase the pleasure for life, while at the same time work with so many great and talented people and selling it around the world, representing the name of your country???… I could have a positive impact in a business with more than 300 peoples whose family’s wellbeing depended on it. this was around 2007-2008, and by 2011 I was head deep in the business. It went from doing a “support job” to a Passion and almost a Mission.

The Nicaraguan industry has grown tremendously and is close to become the largest cigar producer in the world. It also gives back to their people. What does the cigar industry mean to Nicaragua?

2016 was a record year for the cigar industry in Nicaragua; we exported around U$200 million in premium cigars, a +10% growth versus the previous year, and the highest that we have gotten.

Last year we also tied with DR at number 1 as exporting country to the USA, the largest cigar market in the world according to the CAA, and we expect to overcome that this year. Moreover, 5 of 10 cigars that are considered the best in the world are hand-made in Nicaragua and many more use Nicaraguan tobacco, and our cigars are enjoyed in more than 80 countries around the world, although for Nicaraguan cigars the USA continues to be the largest market, with 80% of CigarsLoverMagazine | Autumn 2017

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INTERVIEW our exports. That basically means, that our cigars are perhaps the best known Nicaraguan products in the world as brands. For Nicaragua, that translates into world class companies making world class cigars.

Employment in our industry is of around 35 thousand direct and permanent employees; each one is a head of an household. If you consider that an average household in Nicaragua has 5 members, weâ&#x20AC;&#x2122;re talking about more than 175 thousand people that are directly and indirectly benefited by our industry. And this employment is not only about the numbers but also about the quality. Esteli, which lives and thrives because of cigars, is the second city in the whole country with a high formal employment rate, only after Managua, the capital; and the 2nd city with the highest formal employment rate for women.

We then have the investment in factories and tobacco plantations, the security and stability, and even the tourism with thousands of people coming to Nicaragua to experience our rich tobacco and cigar culture. The Puro Sabor festival is one example, but we have visitors year-round. Our industry has become so important for Nicaragua that last year our government declared tobacco and cigars as a strategic agroindustrial sector for the country, with the aim to continue promoting its consolidation and growth.

You have used, from early on, social medias and its technologies to your advantage.

How have they changed working at Joya de Nicaragua?

For us its very simple, early on we came to understand that as regulations become more strict

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around the world, our spaces for communication and promotion become smaller and smallerâ&#x20AC;Śin some cases non-existent. Furthermore, as we grew our distribution to so many countries around the world, and we continued to developed distribution partnerships we realized that because we are sort of a B2B company, our direct contact with the cigar lovers is very limited, because between us and them we have the distributor and the retailer and many thousands of miles between us, specially for us being located in Esteli, Nicaragua.

So its not easy for us to have a conversation and enjoy a cigar with our customers around the world. So social media opened up the doors for us to have a direct connection and engagement with cigar lovers around the world. It basically eliminated all barriers of distance and of time, and thanks to social media we can now communicate with anybody, anytime, understand their wants and needs, listen to their opinion, or simply give them thanks for their trust. The power to do this, with so many persons and communities, has really changed the way we understand our product, the way we make our cigars and the way we market them. I can safely say that today Joya de Nicaragua is 50% a different company than what it was 5 years ago, and great deal of that change, if not all of it, is the result or has been related to the change in mentality that social media has allowed us to experience.

Joya de Nicaragua has undergone a sort of rejuvenation in the past couple years. The launch of Joya Red in 2014, followed by the redesign of Cabinetta and the addition of Joya Black in 2016. What do you want to achieve with these modern lines and will there be any expansions to this family in the future?

As we evolve as a company, we continue to organize our portfolio of products better. Each product and each family of products needs to have a reason of being. We try not to make cigars for the sake of having another brand out there, because we already have many great brands in the humidors. We make cigars so that they satisfy a purpose for us and for cigar lovers. We try to have cigars for all type of consumers in terms of profile and in terms of price. That’s why our brands are organized into family of brands. We have the traditional family that includes the Antaños, the Clásico, Cuatro Cinco etc, that basically is the group of fuller bodied and very Nicaraguan cigars, very traditional and classic in their look and message. And then we have the JOYA family, whose objective is to bring to the consumer friendlier and more diverse alternatives, in terms of profile, flavor and strength and in terms of prices. the JOYA family includes Red, Black and Cabinetta

and it has been designed for the contemporary and younger cigar smoker. More importantly, while the traditional family focuses specifically in the use of Nicaraguan tobacco, the JOYA family allows us to experiment with blends using tobaccos from different origins.The JOYA family will continue to grow and by 2019 we will have 5 or 6 members of that family, each cigar accompanying the contemporary smoker in their journey of cigar enjoyment, from a mild smoke like Joya Cabinetta, to a medium one with Joya Red to a more sophisticated, complex and intense one with Joya Black and so on with the rest of the future members.

How was the blending process of Joya Red and Joya Black and how long did you work on the cigar and the concept?

The whole concept of the JOYA family was developed in 2013 and since the very beginning we had clarity on where we wanted to go and what type of cigars would make up this family. However, we decided to introduce them gradually so that we can actually accompany the contemporary cigar smoker throughout their cigar journey, because we expect everybody’s palate to evolve and change over time. We decided to start with Joya Red, whose name actually comes from the expression “Rediscover Joya”, which is sort of the claim of the brands. Blending Joya Red took us a couple dozen blends and a little more than a year in development. But from the start we were clear on what we wanted from that cigar: a friendly medium bodied cigar at a great price point and with with a youthful message. Being clear on that, it was then easy for our production and marketing team to come out with the product. Joya Black was a little bit easier because we intended to build upon the experience of Joya Red in all aspects, that is, to have Red as a benchmark and then grow up in experience, in profile and in message. And that’s what we did. We also had the blend ready for a few years before launching it; however, we delayed it because we wanted to respect our US distributor coming to market with a blend using the same wrapper as used in Black which is Mexican San Andrés Negro (hence the name, Black, Joya Black). So that allowed us to give enough time to produce a spectacular blend.

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INTERVIEW So you may have started with Joya Red and then moved up to Joya Black but always at the same fantastic price point!

This year you have chosen also to refresh the look of an existing brand, the Antaño Dark Corojo, and bring back the Antaño Gran Reserva. Tell us about your thought process and why you focused on the Antaño line?

In 2018 our factory and company turns 50 years; it’s quite a special and important milestone and achievement not only for our company, but for the whole Nicaraguan tobacco and cigar industry. Remember, before Joya de Nicaragua there existed no Nicaraguan cigar. So, looking forward to that milestone and to the next 50 years, we decided that for 2018 all of our brands would have received a facelift, an improvement or an update. And this was also incentivized because of all the packaging changes we have to do with the new regulations in Europe (TPD2) and in the USA (FDA); so if we’re forced to make changes to our packaging, why not make the best possible changes? In the case of Antaño Dark Corojo, we wanted to align the whole Antaño family, so that when you get to the shelf you would see a unified product.

Antaño in particular is our legacy brand; it’s not only our best selling brand in the USA but one of the most important brands in the marketplace. It’s one of those exceptional brands that everybody knows; that’s the favorite of so many cigar lovers around

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the world. But as we have focused in expanding our portfolio of brands we have sort of put our legacy brands in the back seat. Of course, we have many constraints and it is difficult to promote everything at once. Now it’s the turn of Antaño Gran Reserva, inspired on the limited edition cigar of the same name that we launched in 2005.

Actually one of the first limited editions from Joya de Nicaragua. This cigar is an upgrade of the Antaño experience, full in body and flavor but not as strong. Much more refined and smooth, thanks to the extra aged tobaccos we are using.

By 2018, you will see a stronger and more consistent portfolio of products from Joya de Nicaragua.The least we can do is celebrate our milestone showing respect and love to those brands that took us there!

Joya de Nicaragua, as a factory, produces also cigars for many different clients (Drew Estate, Fratello, DTT). Why do you think they chose to work with you and how is your approach to each individually?

I think all of these guys choose to work with us for a variety of reasons, but most importantly: trust in our team, our factory and trust in the quality of our products. We don’t consider any of them just “clients”, for us Steve, Omar and the Drew Estate guys are more than partners, almost like family. Their focus is to sell and build brands, so they need to take their minds off of what happens at the factory and with their shipments. So that’s why they rely on us, and we try always to fulfill that commitment. Of course, last but not least is the fact that their products are being made at one of the world’s most recognized Premium Cigar factory is also a plus, I imagine!

As a factory not growing exclusively its own tobacco, how do you source it?

We do grow our own tobacco since 2014. We have close to 300 hectares of land in Jalapa dedicated to tobacco growing. Historically, after the end of the Nicaraguan revolution in 1990 the factory was separated from the tobacco growing operation in the privatization process

(before, the growing, processing and factory were all under the same state-run-enterprise).

When my father got into the business, in 1992, he knew little about making cigars and nothing about growing tobacco. So he decided to start one step at a time. Then came the cigar boom and cigars needed to be produced. He went to the fields to grow in 1998; sadly, that same year a category 5 hurricane, called Mitch, hit Nicaragua, and devastated great part of the northern part of the country, particularly tobacco growing regions.

The hurricane destroyed the tobacco farm and everything was lost and immediately after, the cigar boom ended putting the whole industry at risk. From then on, my father tried to stay away from the fields, because it’s a whole different ball game. Until 2013, when we decided to go back to the origins, in Jalapa, under the leadership of Leonel Raudez, who oversees our agroindustrial operation. Even with that, we continued to source some of our tobacco from great growers, locally and internationally, like ASP, the Plasencia family, and many others. Today, given the diversity and complexity of blends that, we no longer can only have one unique source. That’s why you can find in our bodegas tobacco leafs from all the regions of Nicaragua, but also tobacco from Honduras, the USA, Peru, Brazil, and many other places.

You have been present on the European market for many years and you also produced lines exclusively for this market. What is the difference between Europe and America?

Which market, that you are not in yet, intrigues you the most for the future and why?

rapidly as more and more Europeans are enjoying Nicaraguan cigars and finding in them an ideal price/quality relationship… which is always key!

We see now places like Cigaragua in Amsterdam, a specialty store dedicated only to Nicaraguan cigars. Going back to your previous question, I think that social media has done a great job in democratizing and informing smokers around the world, and Europeans want to try what Americans are smoking and the other way around. More importantly, social media and the internet have opened up the eyes of many smokers into what is truly a quality product. Now you can see as many cigar geeks in Italy, Holland, Spain as you can see in the USA and that is great. There still are, however, important differences. The European markets continues to be more focused on the product and less on the personality and the marketing. If you’re popular in the US, in Europe almost nobody knows you…unless , of course, you represent and make a great cigar. This evolution has been transparent to us in particular, as we’ve been selling Joya de Nicaragua for decades in almost all of Europe. As Nicaraguan cigars continue to grow in popularity in Europe we will see a convergence in smoking preferences… a democratization of Cigars overall.

Joya de Nicaragua is currently being sold in more than 50 countries around the world. Asia, of course, is still quite unexplored. I think there are many misconceptions and myths regarding cigars and culture in that region, but I think that too will change with the democratization of cigars. So for us, the next frontier is Asia.

5 years ago my answer would have been that the European and American markets where polar opposites. What used to sell well in the US didn’t sell well in Europe and vice versa. We would have said that the European smoker is more traditional, etc etc… Smokers have been used to different products, as what Europeans regularly smoked wasn’t available, at least legally, in the USA. However, recently we have seen how the taste profile of Europeans has gravitated towards that of the US smoker and in some ways, vice versa. Of course, Europe is still a small market, compared to the US, for Nicaraguan cigar makers, but that is changing CigarsLoverMagazine | Autumn 2017

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LOUNGES

Delhi

OBEROI GURGAON HOTEL PIANO BAR & CIGAR LOUNGE

by Simone Poggi

“The only form God can take in front of a starving population is job and promise of food” Mohandas Karamchand Gandhi (Porbandar, 1869 – Nuova Delhi, 1948)

India is first of all a continuous contradiction. From one side traveling by taxi in the hyper-crowded Delhi streets, where the strangest types of cars are zigzagging among trucks, carts, bicycles, pedestrians and even cows, most of the times avoiding bumping, but only tirelessly beeping, is one of the best examples of the ancestral and unexplained repulsive force which is certainly allowing each vehicle to exit with no damage this Dante’s Inferno. From a different perspective, it cannot be denied that one of the regions in the World with

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highest population density would rather require an extraordinary human beings attractive force to let them survive as packed as they can be in such tiny places such as airport rooms or buses. The social relationships of the extremely large Indian families are also confirming that this affinity, brotherhood and sharing feelings cannot be battled, even by the modern times progress, which is knocking at the door to enter into every aspect of the Indian life, to enjoy the harvest of the huge market.

Persuasive and mellow modernity, promising better conditions (and jeans and deodorants & new hair look), but that will finish by stealing this great heritage culture of hospitality and sharing.

The Oberoi Gurgaon Hotel is extremely modern as well, nestled in the Gurgaon city, which was

previously split from Delhi, but that after reaching the status of technological hub of the Indian capital, and observing the settlement in its offices of the big communications colossuses, has grown to a level that it creates nowadays a seamless continuum with Delhi. In this America in Asia the taxi drives us on a slow rise in the middle of a re-created small jungle, artificial yet pleasant, preluding to a very elegant, minimalistic style hotel, with glass, steel, cold and perfect furniture, Kenzostyled colorful flowers. Again a major contrast with street India, but also with the most renowned hotels, always very opulent in their decorations.

The Piano Bar is a nice room with view on the below swimming pool, enjoying a wide glass wall and a luxurious grand piano, which is only seldom played, a real pity. The open view bar is very eye-catching.

The Cigar Lounge has been obtained from a corner of the Piano Bar itself and shares with it the architectural idea, with only a glass door to separate smokers from non-smokers. Couches are nice leather ones, comfortable and pretty new, a wellwritten drinks menu is available on a small table, but with relatively commercial labels and high prices for the 30 ml which are offered as standard.

Air conditioning and filtering system is very effective, and the aficionados already smoking are not creating overwhelming smoke clouds on top of the room, a good sign we will be able to also wear tomorrow the jacket we have tonight. The real disappointment comes with the cigar locker: only few Cubans are present, possibly also from the most famous brands (Cohiba, Partagas, Romeo y Julieta, Hoyo de Monterrey, Montecristo), and even some Behikes. These cigars are however showing the effects of major storage problems,

with cracked or unrolling capas, and even a Behike appears to be roughly cut wrong and kept into the box, as if some customer would have had a mistake (and a major one!) in removing the head of one of Cubaâ&#x20AC;&#x2122;s best cigars, and the owner would have decided to naively accept to put it back in the box, ready to offer a large discount to the new customer ready to smoke it in these conditions.

It is thus not for us to spend approx. 100 euro (prices are really exaggerated) for that Behike, and we rely on the Macanudo Inspirado Mareva which we brought with us; we are responsible for the maintaining of this one, and it is much better decision. The cigar burns quickly, and the draw is maybe a little on the open side for us, but the fruition provides a spicy large volume of smoke, pretty savory, with a medium body which makes it a very nice companion of the night. Akashi Red whisky, the one we have chosen to pair the cigar, features a not extremely intense aromatic palette, and the slightly sweet base on top of which some light fruity notes can be perceived, makes it most probably not the best choice, as the cigar overwhelms the spirit, despite the first being not a full-bodied smoke. We are wondering how Tomasz Zoladkiewicz could smoke an identical cigar in 180 minutes and 26 seconds, when for us the smoke is just longer than one hour and we are already burning our fingers; needless to say, this is the very recent World record...

India is for sure not the easiest country to visit and some of its aspects may even force the traveler to turn his head in the opposite direction, but the charm of its contrasts does not allow indifference, and this will be missed by anybody who had the chance to experience it.

POSITION

REACHABILITY

CIGARS

SPIRITS

SERVICE

peripheric

not difficult

few and with suspected

many spirits

normal

to be found

maintenance problems

among the most commercial ones

INFO The Oberoi, 443 Udyog Vihar, PHASE V, Gurgaon - 122 016, Haryana, India http://www.oberoihotels.com/hotels-in-gurgaon/restaurants/piano-bar

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VISIT WWW.CUBADORO.CH

DRINKS

2cl to take care of CORK AND BOTTLE LEVEL

by Kaarel Kluge

Most whisky aficionados are aware that, unlike wine, a bottle of whisky should be stored upright.

But why is that? What happens to a whisky during its years (or decades) in a bottle? And what else is important to know when getting into older bottlings of whisky?

Itâ&#x20AC;&#x2122;s all rather simple, really, coming down to one magic word: evaporation (or rather oxidation, which is the main cause of evaporation). With a perfectly sealed bottle, the whisky would change very little over the course of the years. In reality though, very few bottles are in this condition.

The cork is the most common sealant these days and it is a natural product affected by

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environmental factors surrounding it, such as temperature fluctuations or its contact with highalcoholic spirits, for example. The continuous contact between whisky and cork (not to mention the adhesive used to attach the cork to the top of the stopper) will almost always result in breakage or disintegrations in a rather short period of time.

Thereâ&#x20AC;&#x2122;s are many groups on Social Medias that share their misadventures with corks, where people post photos of their whisky related cork failures, with some bottles on display having been bottled just a few years ago. The problems are much more common with older bottlings though, especially the ones having spent part of their lives stored on their sides.

So why do distillers continue to insist on using cork and not others type of closure?

Aluminum screw-caps were widely in use up until the mid-nineties. Plastic screw-caps are popular with Japanese distillers even today. The most common answer to this is either value, as well as romanticism of using a natural product. Also, the screw-cap is not perfect either.

There are many older screw-capped bottlings with a very low neck-levels, the most obvious sign of evaporation. When a natural cork moves slightly, it’s not going to destroy your whisky but when you lose tightness with a screw-cap, the effect is similar as if you had opened the bottle.

So what can one do to limit the evaporation process in the bottle?

When buying a recent bottling there is no real way to know the condition of the cork. The best that can be done is storing the collection standing upright in a dark and cool place with minimal temperature fluctuation. You can use the “Parafilm M” to seal all the bottles you are not planning to open in the next few years. It is a rather cheap and simple procedure, so there is no reason not to do it.

Finally, when buying older bottlings it is foundamental to keep an eye on the neck fill level of the bottles. It is probably the most important indicator of how the bottle has been stored and its cork condition. It might not be the absolute truth of course, some of the best whiskies I’ve ever had, have been from bottles with low neck fill levels.

That said, I have seen the exact same whisky sell for 5.000 and 7.000 euros at the same auction with the only difference being about 1 cm in neck fill level.

And while it might seem like paying 2.000 euros for just an extra 2cl of whisky, in reality though there is a good chance that the whisky in one of these bottles will be very close to what it was when it was originally bottled,

while the whisky in the other might be a little oxidized (not always a bad thing). This 2cl are, without any doubt, the most important in the whole bottle, due to the fact they are capable of giving off a lot of informations.

SMOKES FROM THE WORLD

SLOW ATTITUDE

Spirits tasting ALL THE PHASES

by Federico Bosco

Tasting a spirit is not that simple to face without a certain training and planning. Not all the moments in the day are recommended and specific situations are better if compared to others. The target is to analyze a product and being capable of identifying as many taste variations as possible.

even more for distinguished products.

In order to best enjoy the spirits which are involved in the tasting, it is necessary to experience them with a clean palate, which means it is highly recommended to enjoy it quite some time after meals, and without them involving spicy food.

1. Before tasting

First of all let us decide the number and type of products to examine. It can be a simple after dinner dram or a more structured one, eventually with more people. Anyhow, to perform a â&#x20AC;&#x153;technicalâ&#x20AC;? tasting and not to only enjoy a moment of pleasure, it is useful to have a minimum of planning. Let us reserve a rather extended amount of time to dedicate to each spirit, 20-30 minutes or

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The ideal tasting moment of the day is in the morning, couple of hours after breakfast; the second part of the afternoon before dinner is also quite a good moment. If a multiple tasting is planned, let us try to create an harmonic program based on increasing body and alcoholic % spirits.

Another attention useful when tasting whiskies: the peated ones are always to be considered as

aspect to be considered is weather temperature: let us avoid the very hot summer days of course.

Glasses: we strongly recommend using tulipshaped glasses, several ones are available in the market. Tumblers are discouraged for the specific shape, not fully suggested for tasting events especially for perception to the nose. Let us now pour the liquid in the glass; extensively aged products are requiring some minutes to best express all the aromas: let us also calculate this particular aspect when planning.

2. During the sampling

last ones and, when multiple peated samples are involved, choose the order based on age and peat intensity (parts per million).

Drinking a lot of water, before, during and after the tasting is also recommended: this practice will allow us to decrease the % ABV of the spirits, and will wash the mouth when moving from one product to the next one. Pay attention not to select a too cold water, which could anesthetize the palate and thus diminish the aromas perception capability.

Some are used to drink an espresso coffee (without sugar) half an hour before the tasting: this is a very individual practice, which we suggest to experience before making it a routine. Another

This is the highest moment of expectations: glasses are in front of us, liquids are claiming our complete attention.

The technical tasting is composed of three parts: nose (everything that can be perceived by smelling), mouth (when introducing a sip in the mouth), finish (spirit persistency when swallowed).

- nose: let us move the glass nearby to our nose.

Thanks to the high alcoholic percentage, it is not necessary to rotate the glass to cover the internal part of the glass with the spirit, as it happens with wine. At the same time, the high alcoholic percentage will prove to be tough to face: do not give up, and favor brief smells, without fully dipping the nose in the glass. Let us also try to use both the nostrils, alternating them. In order to identify different aromas, our perfumes memory, associated

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SLOW ATTITUDE to many different events in life, will help us: our job will consist in connecting these memories to something concrete to whom a name can be given. It is not by chance that we can reconnect to our past life as infants by aromas, maybe unique ones which are not that easy to codify, since they relate to very personal experiences. Many different tastings experiences will enrich the vocabulary, improving precision in the identification of the aromas.

Let us start from a milestone: aromas are not identical for everybody. We can not assume everybody to identify the same aromas in the same glass, mainly due to specific personal experiences. Talk to your tasting buddies and verify on important websites or by reviewing the manufacturerâ&#x20AC;&#x2122;s tasting notes. Sharing is very important during this phase. Compare the products we have in front of us: which one we like best, which one is

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the most complex and multi-faceted, which one is more or less appealing to us.

- Mouth: it is now time for the first sip. This is probably the most delicate moment of the tasting, since our mouth is generally not used to the high alcoholic percentage, and this may jeopardize the tasting. Initially a small sip, really a small one. Leave the spirit in the mouth for a few seconds to then slowly swallow it. The impact of the liquid will be remarkable, however much less than a generous sip. Eventually, if we are moving our first steps, we can dilute the spirit with water to decrease the alcoholic percentage, at least for our first tastings.

Later on we will be able to more freely interact with the spirit, which means with more generous sips and longer time in the mouth without exaggerating. Spirits are not all identical, even when alcoholic percentage is similar: some are very powerful right at the beginning, others require

some time to reach the best performances: let our palate decide. The suggestion is however to swallow little sips, with no rush: tastings are not for cow-boys!

and which ones), evolution in mouth sensations.

The sensations to the palate are also very important tasting components: here as well we need support from our memory in identifying main and secondary components, which may be given off a few seconds later. Sensations can be different from one place to another: from the tip to the rear part of the tongue, up to the edges of the mouth to the palate itself. Let us concentrate on these details, in order to obtain a full picture of the tasted product.

Later on we can create a tasting note of the product: which component is in our view the best one?

Is the product well balanced, which means are the different components well integrated or are they split and separated? How was the overrall alcoholic impact? A further element is represented by discussion, in the case we are tasting with others. We can also verify on websites, books and newspapers if our sensations are shared by other tasters. If we are sampling more than one product, let us try to create a personal ranking based on the criteria above described: which product we enjoyed the most and why? We could also try to assign marks, using letters or numbers: this is however a complex task, a topic we are going to deeply approach another article.

- Finish: this part provides important info on product quality. Once swallowed, what remains to the mouth and palate is the so-called “finish”, the remembrance of the product. Persistency can be quite long, reaching hours; intensity varies from product to product.

- finish: persistency (duration of the sensation), and aromas (which ones and how many).

3. After tasting

Curiosity

Done, we have taken our first sip of the tasted spirit. Let us immediately evaluate the experience: did we like it? Was it negative? Which virtues and flaws did we identify?

- Could be interesting to taste using a blind method, thus without knowing what we are experiencing.

This is useful to train our taste without the interferences generated by branding. Sometimes the rating can change when the tasting is done in a blind way, compared to a standard one.

Our evaluation is based on the sensations we experienced and on our senses, and the best way to improve our knowledge is experience, as well as comparing one product with the others.

Experience means enlarging the tasting vocabulary, thus search for new spirits to test, as well as the creation of a personal history which can be a great tool to analyze the products.

We can try having a less subjective tasting by paying attention to some particular aspects: - nose: aromas, not fully pleasant smells, alcoholic intensity, aroams intensity, evolution, different aromas integration, was the product multi-faceted (few or many aromas?).

- palate: first sensations pervading the mouth (intense/light), alcoholic intensity, alcohol and aromas integration, flavors and aromas (how many

- professional tasters, before getting started, often sample a basic, known product, to evaluate how ready their senses are. We suggest to use this technique if you are willing to experience very important products. When facing a “bad” day, just postpone!

- cold and drugs are not helping the tastings: try to taste in good health.

- out of curiosity: continuous search attitude will drive you towards increasing your experience, navigating among different spirits. Once you have started tasting with attention, it is difficult to go back. Curiosity and passion will enrich you; do not forget sharing, which is useful to highlight the spirit value, also as a social aggregator.

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SMOKES FROM THE WORLD

The Finest Philippine Cigars Since 1881.

HEAD OFFICE 6/F Alphaland Southgate Tower 2258 Chino Roces Ave. cor EDSA Makati City 1232 Philippines TEL (632)310-5047 TELEFAX(632)310-5047

ALOHA HOTEL Unit F, Corta Bitarta Street Malate, Manila TEL (632) 525-3266

MANUFACTURING Tabacalera Incorporada Technology Cor. Complex Avenue Peopleâ&#x20AC;&#x2122;s Technology Complex SEZ Carmona, Cavite 4116 TEL (632)584-4316

www.tabacalera.com.ph cigars@tabacalera.com.ph

U.S.A. DISTRIBUTION Daughters & Ryan Inc. 207 Johnston Parkway Kenly, NC 27542 TEL (919) 284-2058 FAX (919) 284-2305

The Finest Philippine Cigars Since 1881.

SLOW ATTITUDE

Color cheats HOW NOT TO BE FOOLED

by Luca Cominelli and Federico Bosco

Spirits and premium cigars share many aspects.

Both are very wide to explore worlds, requiring time and dedication to be fully understood. At the same time they are capable of inspiring great passions. Experience get developed whit time and what can be initially misleading, step by step becomes an alarm, a sort of sixth sense helping the aficionado posing himself extra questions.

Color is one the initial very confusing aspects for people approaching cigars and spirits. Even the most experienced aficionados are not insensitive to it, and manufacturers are quite aware of this power: this is the reason behind the development of artificial techniques to obtain an eye-catching, appealing color, driving the consumer towards precise choices. Law on whisky, compared to

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other spirits, is particularly strict; despite this, in addition to water dilution, it is allowed to add to the finished spirit only one extra substance: caramel. Water can not dilute the product over 40% ABV, while restrictions on caramel are meant not to change the product aroma profile, which translates into using only substances modifying the product color, thus only impacting the spirit appearance. E150 is the coloring caramel used, the one used for instance in Coca-Cola. In particular, the specific whisky variety is named E150A, differing from B and C, which are also used in the food industry. In the cigar world, on the contrary, there are at the moment no rules requiring declaration of the coloring substances.

However, what is the reason behind â&#x20AC;&#x153;coloringâ&#x20AC;? a

spirit or the wrapper leave of a cigar? The main motivations are two. The first one is the intention of maintaining a year after year, batch after batch, constant color; concerning cigars, it is in this way possible to give an homogeneous color to all the cigars belonging to the same box. The second purpose is however more important: in the spirits the target is to mimic a longer aged product when compared to the label age statement, while in the premium tobacco world the strategy is devoted to let the cigar be more attractive, thanks to a more oily, higher quality wrapper.

box. As it has always been, cigars to be placed inside a specific box are selected based on the wrappers color. In the manufacturing companies specific professionals are given the task to verify cigar wrappers color and select them to ensure best possible homogeneity.

Let us make a step back, and re-examine the first of the two reasons behind coloring. When talking about spirits, manufacturing companies often need to re-create the same products year after year, or even month after month. Consider a classic one: Lagavulin 16, an exceptional quality/price ratio product, widely spread across the globe, available even in supermarkets. This single malt whisky is made using several different barrels. If you buy it today, it is practically impossible to find the same batch of one year ago. Keeping the same color, however, gives the manufacturer the opportunity to inspire trust in the consumer, who is used to the aromas, but also to the color of the spirit. For this reason the manufacturer, in the phase before final bottling, verifies the spirit color and, if required, adds the proper pigment in order to reach the desired shade.

The same spirit, when showing a darker color, can be seen as a product which has enjoyed a longer maturation process, and thus can be associated with a superior quality, having an intrinsic higher value. Talking about cigars, an oily, uniformly colored, no defected wrapper leaf communicates to the aficionado the superior quality, which is supposed to be obtained by a very careful tobaccos selection. It is nowadays rather obvious that the wrapper leaf is one of the most important components, playing a crucial role the purchasing process; it is thus the most expensive of the cigar components, and the one experiencing a selection procedure which can not even be compared to the other leaves. Artificial coloring reaches an important target: manufacturers can spend less choosing a lower quality wrapper, making it more appealing by coloring it.

Regarding cigars, this first motivation is more devoted to homogenize the wrappers color, which has to be as similar as possible inside one single

Pay attention to color. As it often happens, what seems too attractive to be real, in the end is not real at all.

The second mentioned reason, is on the contrary the one providing a wrong perception to the consumer, moving him into a specific decisional process which is often based on esthetic parameters, which are often difficult to ignore.

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DRINKS

Mint

ONE OF THE MOST VALUABLE AROMATIC PLANTS

by Nicola Ruggiero

Have you ever tried to guess how many and which types of mint exist? Have you ever considered which is the right one for your drink?

Taking into account what Mr. Lawrence writes in his monographic work titled “The Genus Mentha”, since 1753 more than 3.000 nomenclatures have been published.

If we want to be solid in scientific explanations, mint is a perennial aromatic herb, stolonic, belonging to the Mentha genus and to the Laminacea family. It produces lateral branches, from which more and more borns. Leaves are simple and bound directly to the trunk, mainly oblong spear or oval in shape, and in some species covered in light downy hair. Flowers are small, white, pink or

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violet colored, grouped in inflorescences named “verticillasters”.

Currently it is agreed that Mentha genus includes 18 species and 11 hybrids, the latter created by crossbreeding among different mints, each one with its own properties. It is in any case pretty difficult to determine the different mint species only by the morphological aspect, as in many cases, they look really very similar.

The aspect which has contributed so much in making mint so important, is its essential oil, used both in the pharmaceutical world as well as in the food one. For your mint-based drinks, in addition, it features a fundamental role. The correct choice and usage is thus of utmost importance

for specific drinks such as Mojito and Mint Julep.

Let us see which one is the correct one for us.

Many times we can read about yerba buena (or hierba buena) however, since this is not a scientific name, this does not identify a specific variety or hybrid mint; it is however widely spread all over America, and in particular in Cuba, where this is the most commonly used mint to prepare mojito.

It can be identified as “Mentha nemorosa”. Also when preparing a Mint Julep yerba buena / “menta nemorosa” can be recommended.

Pay attention not to confuse this one with the other common species, such as peppermint, often confused as the main drink ingredient, but not recommended due to its high menthol content, which provides a very strong balsamic taste to our drinks (this mint type is primarily used in the manufacturing of beverages and cosmetics, mouthwashes, toothpastes and chewing gums).

Black mint and white mint are also available, featuring very similar characteristics.

Moreover “roman” mint (mentha viridis), is a bushy plant typical of the countryside, and is often used in garden decoration. Calamint is on the other side mainly used when preparing traditional dishes, and in the remote past it was also used as one of the main remedies to treat several health issues. Menta aquatica on the other side grows in humid places, near to the water. It gives off a very nice fragrance, which is also a repellent for mosquitos.

and a low tumbler or, even better, a julepcup for your Mint Julep. The next step is to pour the nonalcoholic ingredients in the glass, melting down the sugar before adding the alcoholic part (sugar does not fully melt down in alcohol) and adding a whole mint branch and finally the spirit.

With a long spoon (bar spoon) mint has to be carefully massaged, this way is the best one to extract the essential oils, which are soluble in alcohol. Ice has to be added only after this step, as the cold temperature slows down the aroma release.

Pay attention to the large leaves: being the most aromatic ones, they provide the drink with extra flavor, and thus they have to be privileged if compared to the small ones.

By carefully reading the above you should have noticed that crushing mint leaves is not recommended, even though this method is so common that it is almost trivial to continue without questioning. On the contrary, mint essential oils are mainly given off by the inferior part of the leave, the so-called tricoma glandes; this means that a gentle massage is sufficient to release the aroma component. Crushing mint, in addition to not increasing the aroma perception, can only add a slightly bitter taste to the drink, which can be not very pleasant.

Anyhow, let us take a tour in the past, from ancient times to today: Hippocrates used mint as aphrodisiac, ancient Greeks and Romans as perfume, while we use it in our drinks. It can not be denied that usage of this highly appreciated plant has had a major evolution in the years.

Two drinks, Mojito and Mint Julep, are the ones best suiting our needs. For their preparation is always recommended to use a high tumbler for your mojito

48

DRINKS

MINT JULEP • • • •

2 barspoon of white sugar 1cl mineral water 1 mint branch 6 cl Bourbon Whiskey

PROCEDURE

Melt down the sugar in water, then adding mint and Bourbon. Carefully massage mint in the spirit, in order for the aromas to be released. Complete with shaved ice, mix it and decorate with a nicelooking mint branch.

Optional decoration: a sprinkle of icing sugar and berries

MOJITO • • • • •

2cl freshly squeezed lime juice 3 barspoon of white sugar 1/2 mentha nemorosa branches 5cl young Cuban Rum soda to complete

PROCEDURE

In a high, 40 cl tumbler, melt down the sugar into the lime juice, add mint and Rum. Carefully massage mint with bar spoon. Add ice cubes and complete with soda. Mix it carefully. Decorate with a nice-looking mint branch.

Mojito was born in Cuba and in the original recipe no ingredient is crushed. Shaved ice is also very commonly used, however I recommend to use the classical cubes.

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DISCOVER THE FLAT FLAME.

Available on CigarsLoverStore.com

Triple-aged & hand-selected by all the Maestros del Ron Cubano

From left to right: Juan Carlos GONZALES, Manuel CALDERON, Cesar Augusto MARTI, Asbel MORALES, Maestros del Ron Cubano

Taste our know-how wisely.

BLIND TASTING

Whisky Blind Tasting The tested products in this blind tasting originate from six different countries: Japan, Wales, India, Italy, Scotland and Taiwan. Prices of the bottles range from 40€ to almost 250€.

There are also some Cask Strength whiskies (with the same Alchool By Volume that the product had in the barrel), not diluted with water.

LEGEND € - below 50€ €€ - below 100€ €€€ - below 250€ €€€€ - over 250€ CigarsLoverMagazine | Autumn 2017

52

BLIND TASTING

NOSE

Reveals intense flavors of raisins, red fruits (a mix of strawberries and cherries), with rich notes of dark chocolate. Followed by caramel, black pepper and hints of coriander.

Reveals rich notes of sherry and a well amalgamated mix of dark chocolate, vanilla and red fruits, accompanied by spices and herbs. A light note of wood is perceptible as well.

At first, the peaty component is powerful and covers every other aroma. Later, its develops notes of black pepper, diesel, wood and suave notes of red fruits. Hints of balsamic herbs.

PALATE

Despite its high ABV, this Taiwanese whiskey can be enjoyed at full grade. It reveals a rich mix of exotic (dates in particular) and candid fruits, with an intense note of aromatic balsamic herbs in the background.

Warm and enveloping. Intense notes of red and ripe fruits (cherries, figs, dates and plum), followed by cocoa, vanilla and herbs (cloves). Black pepper aoimas are the last to reach the palate, coming in in the end.

The peat takes the lead in the forefront, accompanied by black pepper. Rich notes of ashes overtake after a few instants.

Then comes aromas of smoked wood, licorice and balsamic herbs. Bitterish.

FINSH

Persistency is medium long.

Balsamic, with the omnipresent notes of dates.

Long and intense. Notes of cocoa, black pepper and coffee beans. Hints of wood.

Very long persistency. It develops ash, wood, black pepper and balsamic herbs.

SCORE

GLENDRONACH 21yo (48%) - € € €

90

OCTOMORE 7.02 (58,5%) - €€€

91

KAVALAN SOLIST VINHO B. (57.8%) - € € €

92

Great aromatic intensity. The bouquet is harmonious and the aromatic palette is structured and deep. Very satisfying.

Structured and equipped with a deep and well amalgamated aromatic palette. Great harmony and complexity. Satisfying.

Explosive, be it for its high ABV or the incredible peaty impact. Not easy to drink, it requires maximum attention. Complex.

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89 NIKKA TAKETSURU 17 yo (43%) - € € €

89 AMRUT PORTONOVA (62.1%) - € €

TALISKER 18 yo 7.02 (45,8%) - €€

90

Elegant and refined: develops notes of citrus (lemon peal) and fine spices, which are outlined around white pepper. A trace of wood and notes of ripe and dried fruits is perceptible.

The alcoholic component comes in at first, then followed by intense notes of almonds and caramel. Cocoa and coffee bean complete the aromatic palette of this whisky.

This Japanese whiskey develops a mix of red fruits, ripe fruits and fig jam. The aromatic palette continues on nuts (hazelnut in particular). Spices and a light note of peat are also present.

Immediately spicy. This Scotch whiskey develops white pepper and a hint of spiciness is perceptible, accompanied by wood and fruits (apple and pears), with a slight hint of red fruits (raisins).

Lastly, a light smoky note.

Great impact. The aromatic palette reveals rich notes of red fruits (cherries and plums), accompanied my intense flavors of black pepper, cardamom and cinnamon. A hint of coffee bean is also perceptible.

Warm and round. It reveals notes of red fruits (cherries) and spices (cinnamon and white pepper). Hints of wood and creme brûlée complete the aromatic palette of this blended Japanese whisky.

Medium to long persistency. It results very spicy, outlined by cocoa and nuts.

Long persistency. Cocoa, red fruits and spices are reproposed, together with coffee beans.

Of medium long persistency.

Wood and spices, then mou candy. Lastly, aromatic herbs.

The balance is excellent and this Scotch whiskey results refined and elegant, as well as pleasant to try.

Not an easy product to drink at full grade, but equipped with a good balance. Very intense and extremely satisfying.

An easy product to appreciate, that reveals a very balanced aromatic palette. It resulsts satisfying as well.

CigarsLoverMagazine | Autumn 2017

54

BLIND TASTING

NOSE

At first, it develops note of fruits (red apple) and rich flavors of cocoa. Spices follow, that are outlined by black pepper and cinnamon. Hints of cereal and faint balsamic notes.

Sweet and refined, it develops honey and spices (acacia honey and white pepper). It reveals notes of wood and cocoa, that are followed by rich hints of fruits and malt.

The first impact is peaty.

Following, the aromatic palette develops notes of vanilla and honey, all this accompanied by refreshing notes of citrus (citron and orange peel).

PALATE

ANCNOC RASCAN (46%) - € €

86

It almost immediately results spicy, mainly white pepper, as well as slight notes of saffron.

Smoked wood quickly follows.

Afterward its the turn of yellow fruit and light citrus notes (lime and citron).

Enveloping and soft. This Scotch whisky delivers notes of wood and dark chocolate, accompanied by cloves and hints of fruit (red apple). A suave note of brioches complete the aromatic palette of this Scotch whisky.

At first impact it results peaty and spicy (white pepper), with a hint of vanilla. It is then the time of suave notes of red fruit and citrus (citron). The aromatic palette is completed by roasted coffee notes.

FINSH

GLENMORANGIE BACALTA (46%) - € €

87

Medium long persistency. It reveals spices (white pepper) and balsamic herbs.

Medium persistency. Spices (white pepper and chili), fruits and hints of honey.

Medium persistency. Peaty and spicy, it presents also a faint licorice component.

SCORE

HIGHLAND PARK FIRE

(45,2%) - € € €

88

A well balanced whisky, equipped with a good harmony. The aromatic palette isn’t particularly ample. Intense.

Extremely easy to appreciate, this Scotch whisky results very delicate and refined, as well as incredibly balanced.

Overall a peated Scotch whisky, but not in an excessive nor dominant way. Well balanced and very satisfying.

t

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85 PUNI SOLE BATCH 01 (46%) - € €

85

BALBLAIR 2005 (46%) - €

JOHNNIE WALKER BLUE L. (40%) - € € €

86

It initially develops flavors of fruits (apple and pears), followed by notes of mineral and cocoa. Light spices and nuts, are followed by hints of ginger, which complete the aromatic palette.

Floral notes and honey are the first flavors to be perfected, followed by smokey notes and a light marine sensation. A faint flavor of vanilla and a distant semblances of licorice are also present.

Notes of fruits (green apples and pears) are immediately perceptible, accompanied by vanilla and hints of roasted nuts (hazelnut). Hints of spices are also perceptible

This Scotch whisky results oily and round. It reproposes notes of fruits and cocoa, perceived to the nose, now accompanied by spices (white pepper). A malty and nutty sensation complete the aromatic palette.

Round and slightly dry. It reveals notes of ginger, fruits and vanilla, followed then by balsamic herbs, that are outlined around clover and hints of anise. Citrus flavors (lemon peel in particular) result present as well.

The aromatic palette reveals vanilla and plum flavors, that are followed by a hint of fresh wood.

After a moment, it also develops a spicy mix that is outlined around black pepper, cardamom and paprika.

Medium persistency. Spices (white pepper), citrus (lemon peel) and a touch of ginger.

Medium persistency. Honey and citrus (citron and lemon peel alternate). Spicy.

Medium persistency. Vanilla and honey. Closed out by notes of wood and spices.

Albeit the aromatic palette isn’t particularly ample, this Scotch whisky results well amalgamated and harmonious.

Balanced and equipped with a good harmony, it is easy to appreciate. Also suited for those that are just approaching whiskies.

An Italian whisky with a particular aromatic bouquet, equipped of a good complexity. The harmony is leveled as well.

CigarsLoverMagazine | Autumn 2017

56

BLIND TASTING

(40%) - € €

NOSE

Intense notes of red fruits, that are outlined around strawberries and cherries, followed by raisins and hints of honey. Flavor of black pepper complete the aromatic palette.

Marine and peat flavors, not particularly intense, soon make room to aromas of black pepper.

Cocoa, citrus and smokey notes are also perceptible. A pinch of tropical fruits.

The aromatic palette is made of reach peaty notes, followed by aromas of medicinal herbs and a pinch of vanilla. An intense wood flavor, is later followed by hints of fruits.

PALATE

The impact of this Scotch whisky is spicy: it reveals black pepper and a hint of paprika; red fruits are immediately perceptible again, accompanied by wood.

Also perceptible are notes of balsamic herbs.

An accentuated alcoholic note is present, even though the spirit doesn’t present a particularly elevated gradation.

Feeble notes of peat followed by suave notes of citrus and cereal are perceptible.

It reveals wood and vanilla, with spicy notes of white pepper in the background. Fruits are also perceptible, but not particularly structured. The peaty components is present, but as a spectator.

FINSH

Medium long persistency. Red fruits, green pepper and rich notes of balsamic herbs.

Medium persistency. Peaty and smokey flavors, black pepper and licorice. Phenol perceptible.

Medium persistency. Spices (white pepper) and hints of fruits.

Some peaty notes.

SCORE

ABERLOUR 18 yo (43%) - € €

84

LAPHROAIG FOUR OAK

84

ARDBEG KELPIE (46%) - € € €

84

A well balanced Scotch whisky.

Although the harmony isn’t its strong point, it results intense and satisfying.

A Scotch whisky that presents a precarious balance. Interesting on the nose, but it lacks deepness on the palate.

A not very explosive nor intense Scotch whisky, but it shows a good harmony and a very good balance.

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83

82

TOKINOKA (40%) - €

THE DALMORE VAULT (40%) - €

PENDERYN CELT (41%) - €

84

Yellow apple at first and then green apple, open up to notes of balsamic herbs (mint), that get developed on a rich spicy base, made up of white pepper and cinnamon.

It reveals notes of fresh wood, followed by aromas of fruit, green apple peel and banana in particular. Then it is the time of spices (white pepper and hints of saffron).

Outlined by suave aromas of nuts (walnut in particular) and fruit flavors (rich pear). It then follows an oily and herbal sensation, with aromas of caramel. It is very dialed back.

This Welsh whisky warm and round. Spices result perceptible, that are outlined on black pepper and paprika. A ripe fruit component is also present (pear and banana). A straight forward and intense whisky.

Notes of spices, white pepper and paprika, result perceptible, followed by red fruits (apple and strawberry). The aromatic palette is completed by a hint of rabarb and cardamom, which add deepness.

This Japanese whiskey is well rounded. It develops notes of dried fruits and nuts (hazelnut) are present. It reveals flavors of caramel, cereal and honey.

White pepper completes the aromatic palette.

Medium persistency. The alcoholic component is perceptible.

Notes of cereal and fruits. Wood.

Medium long persistency.

Developing cocoa, red fruits and a pinch of dried fruits.

Medium persistency. Wood, coffee beans and nuts again.

Nuances of licorice.

Interesting to the nose and satisfying to the palate. In the finale the alcoholic component it results too perceptible.

It doesn’t reveal its good side on the nose: more performing on the palate, it gives rise to a leveled and satisfying finale.

A easy to drink whiskey, revealing a limited complexity and a not very deep nor structured aromatic palette.

CigarsLoverMagazine | Autumn 2017

58

LIFE IS SHORT TAKE THE TRIP SMOKE A CIGAR

HAVE A COFFEE ENJOY YOUR LIFE WELCOME TO OUR WORLD.

Gurkha

www.importadoracorazza.ch

BLIND TASTING

Corona Gorda Tra i Corona Gorda testati spicca un Nicaraguense, relativamente giovane considerando che il brand è stato immesso sul mercato nella seconda metà del 2015. Stiamo parlando del Protocol, che ha fatto registrare un solido 92/100.

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In seconda & terza posizione troviamo rispettivamente “All Out Kings”, che nasce dalla collaborazione tra Drew Estate & Caldwell, & “Adventura, The Explorer”. Podio by legno per il Montecristo No.3.

Protocol Corona Gorda - Nicaragua

Size: cepo 46x143 mm (5,6”) - EUR: - | USD: 10 $ Wrapper: Ecuador | Binder: Nicaragua | Filler: Nicaragua Elevated strength. A cigar of great intensity. The aromatic palette is deep and structured, characterized by an exceptional harmony. A very satisfying smoke.

Flavors of leather, green pepper and a mix of earth and wood start out the smoke. Then follow honey, ripe fruits and herbs, accompanied by cinnamon. Earth and cocoa complete the aromatic palette.

92

/100

All Out Kings Give Me Your Lunch Money - Nicaragua Size: cepo 46x146 mm (5,7”) - EUR: - | USD: 13 $ Wrapper: USA | Binder: Indonesia | Filler: Dominican R., Nicaragua & USA

Medium-full strength. Balanced and harmonious, its aromatic palette isn’t too ample, but the aromas variate in intensity and well alternate throughout the whole the smoke.

The beginning is spicy and reveals notes of black pepper. Cocoa and vegetal aromas reach the palate, followed by earth and balsamic herbs. The finale is spicy, with peaks of chili.

91

/100

Adventura The Explorer Corona Gorda - Dominican R. Size: cepo 42x152 mm (6”) - EUR: - 11,5 € | USD: Wrapper: Dominican R. | Binder: Indonesia | Filler: Dominican R. ed Ecuador

Slightly over medium strength. A very balanced cigar, capable to reveal a well amalgamated aromatic palette. Creamy.

It starts out with earth and spices notes, accompanied by aromas of cocoa. Nuances of hazelnut and cream are perceptible aswell.

In the second half it develops leather.

91

/100

Montecristo No.3 - Cuba

Size: cepo 42x142 mm (5,6”) - EUR: - 11€ | USD: Wrapper: Cuba | Binder: Cuba | Filler: Cuba Medium strength. Intense, well balanced and equipped with a good harmony. The evolution is linear and the further you get into the smoke, new aromas get developed.

Cedar, roasted coffee notes and spices kick off this smoke. Nutty flavors are also perceptible in the middle section. Balsamic herbs are added in the finale.

90

/100

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62

BLIND TASTING

Smoking Jacket Favoritos - Dominican R. Size: cepo 46x146 mm (5,7”) - EUR: 7 € | USD: Wrapper: Dominican R. | Binder: N/A | Filler: N/A

Strength is mild-medium. A very refined smoke equipped with a creaminess that is exceptional. Great harmony and balance.

Creamy notes of wood start out this smoke, quickly accompanied by cappuccino and spices (including cinnamon). Hazelnut aromas complete the aromatic palette.

90

/100

Caldwell Anastasia Caspia - Dominican R. Size: cepo 43x146 mm (5,7”) - EUR: - | USD: 12,5 $ Wrapper: N/A | Binder: N/A | Filler: N/A

Medium strength. Refined and elegant cigar, equipped of an harmonious and very balanced aromatic palette. Aromatic intensity is pronounced.

Flavors of caramel and maple syrup are followed by cinnamon and peppery notes. Continuing, nutty aromas are added (walnut and almond). Hints of cocoa in the finale.

89

/100

Herrera Esteli Miami - Nicaragua

Size: cepo 48x146 mm (5,7”) - EUR: - | USD: 13 $ Wrapper: Ecuador | Binder: Ecuador | Filler: Dominican R. & Nicaragua Full bodied. Masculine cigar, with an explosive start. The aromatic palette, although not being among the most ample, is very intense.

A blaze of black pepper and spices open up the smoke. Earth and cocoa are also perceptible, gradually moving to the forefront, which is due to the weakening of the spicy component.

89

/100

Buena Vista Reserva Corona - Dominican R. Size: cepo 46x130 mm (5,1”) - EUR: 7 € | USD: 6 $ Wrapper: Ecuador | Binder: N/A | Filler: Dominican R.

Strength is mild-medium. Pleasant and satisfying., it is a very balanced and with a discrete harmony cigar. An easy and not too complex smoke.

Cedar, earth and vegetal notes start out the smoke. Then comes the white pepper and the cocoa. The final part is sapid notes, with hints of salt that accompanies the earth and wood.

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88

/100

Matilde Renacer Corona - Dominican R.

Size: cepo 44x140 mm (5,5”) - EUR: - 8 € | USD: - 8 $ Wrapper: Ecuador | Binder: Dominican R. | Filler: Dominican R. & Nicaragua Strength is slightly over the medium. Aromatic intensity and strength parallel increase to each other, giving rise to a great balance. The final third is rather bitter.

It reveals aromas of nuts (hazelnut) and spicy notes of black pepper. Coffee is then added. In the final third, it develops a bitter vein, and the leather reaches the palate.

87

/100

Padron 1964 Anniversary S. Corona Nat. - Nicaragua Size: cepo 42x152 mm (6”) - EUR: 13 € | USD: 10 $ Wrapper: Nicaragua | Binder: Nicaragua | Filler: Nicaragua

Strength is full. A very masculine and full bodied smoke. Although the aromatic intensity is remarkable, the balance results in parts on the knife’s edge.

Rich roasted coffee notes kick off the smoke, remaining the main aroma until the end. Earth and rich spicy notes of black pepper get developed aswell through the smoke..

87

/100

My Father Vegas Cubanas Corona - Nicaragua Size: cepo 44x140 mm (5,5”) - EUR: - | USD: - 6,5 $ Wrapper: Nicaragua | Binder: Nicaragua | Filler: Nicaragua

Medium-full strength. A rustic smoke, with a good intensity. The aromatic palette isn’t particularly harmonious. At the halfway point it develops a bitter vein.

A mix of wood, herbs and bitter hazelnut starts out the smoke.

Spicy white pepper notes are perceptible in the background. The last third of the cigar is earthy and a bit bitter.

86

/100

Sacra Folium Malus Corona Gorda - Honduras

Size: cepo 48x152 mm (6”) - EUR: - | USD: 10 $ Wrapper: Criollo ‘98 | Binder: Honduras & Nicaragua | Filler: Honduras & Nicaragua Medium strength. It showcases a precarious balance. The aromatic palette is rather contained and the evolution is very linear.

It reveals flavors of balsamic herbs, followed by notes of earth and rustic wood. There aren’t many changes throughout the smoke, which make it a bit boring.

83

/100

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64

BLIND TASTING

Miscellaneous One of the few Double Figurados made in Cuba takes the top spot of this blind tasting. The Partagas Salomones results a way better performing compared some years ago, when it was released on the market, in 2008. The other two cigars that take the higher places in the list, are a classi Dominican, the AVO XO Maestoso, and a nice format: the Culebra by Brun del Re.

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Partagas Salomones - Cuba

Size: cepo 57x184 mm (7,24”) - EUR: 17,5 € | USD: - $ Wrapper: Cuba | Binder: Cuba | Filler: Cuba Medium-full strength. Very satisfying smoke, with a nicotine component not to underestimate, due to the dimension of the cigar. Intense and with a prolonged persistency.

It opens up with aromas of cedar and spices (white pepper).

Continuing, the spices decline a bit and notes of leather and hazelnut appear. The finale is spicy and earthy.

90

/100

AVO XO Maestoso - Dominican R.

Size: cepo 48x178 mm (7”) - EUR: 10,5 € | USD: 12 $ Wrapper: Dominican R. | Binder: Dominican R. | Filler: Dominican R. Slightly over the medium strength. Well balanced from the first to the last puff, it develops a weill defined aromatic palette discreetly ample.

Hazelnut, aged wood and floral hints start out the smoke, accompanied by white pepper. The smoke is “buttery“. In the second half it develops notes of nuts.

89

/100

Brun del RE Culebras - Costa Rica

Size: cepo 44x178 mm (7”) - EUR: 8 € | USD: - $ Wrapper: Ecuador | Binder: Indonesia | Filler: Costa Rica, Nicaragua Medium strength. Easy to appreciate, due to an excellent balance and a strength level always under control. Wide aromatic palette.

A mix of spices, wood, leather, coffee and cocoa are developed almost immediately. Afterwards, the cocoa moves to the forefront, followed by nuts. The last third is spicy, woody and earthy.

89

/100

Arturo Fuente Añejo Reserva No. 888 - Dominican R. Size: cepo 43x171 mm (6,5”) - EUR: - € | USD: 11,5 $ Wrapper: Connecticut Maduro | Binder: Dominican R. | Filler: Dominican R.

Slightly over the medium strength. The smoke is well balanced and paired with a good complexity. The aromatic palette is discreetely ample.

The smoke develops around a sapid base. At first, it reveals earth, leather and nuts; a peppery component is added afterwards. Herbs and hints of metal in the finale.

88

/100

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BLIND TASTING

Camacho American Barrel Aged Gordo - Honduras Size: cepo 60x152 mm (6”) - EUR: 15 € | USD: 13 $ Wrapper: USA | Binder: USA | Filler: USA, Honduras

Medium strength. Intense and equipped with an ample and well amalgamated aromatic palette. Great balance, that never showcases any flaws, not even at the end of the smoke.

Wood, cocoa and white pepper are the first delivered. Very creamy.

Afterwards, notes of leather and earth are added. In the finale, it develops a mix of cinnamon and coffee beans.

88

/100

Padron Damaso No.15 - Nicaragua

Size: cepo 54x178 mm (7”) - EUR: 16 € | USD: 15 $ Wrapper: Nicaragua | Binder: Nicaragua | Filler: Nicaragua Light-medium strength. The smoke is well balanced and equipped with a discrete aromatic intensity, while the evolution and persistency are equally contained.

Sugary notes and hazelnut open up the smoke, that quickly turns to herbs. Then come hints of mineral, that accompany the appearance of earth and coffee.

88

/100

Alec Bradley Puntalanza No.5 - Honduras

Size: cepo 52x130 mm (5,1”) - EUR: 10,5 € | USD: 8,5 $ Wrapper: Honduras | Binder: Honduras | Filler: Honduras & Nicaragua Medium strength. Good intensity, that reveals a deep and structured aromatic palette.

The evolution is not amongst the most ample.

Spices, herbs (with balsamic nuances) and hints of vanilla in the beginning of the smoke, that presents a sweet base. It then turns to earthy flavors.

87

/100

Gurkha Cellar Reserve Solara - Dominican R. Size: cepo 58x127 mm (5”) - EUR: 12,5 € | USD: 9 $ Wrapper: Dominican R. | Binder: Dominican R. | Filler: Dominican R.

Medium strength. Well balanced and equipped with a good harmony. The evolution and the aromatic palette are not particularly ample, not particularly satisfying.

Initially, it reveals a mix of hazelnut, spices and coffee. Progressing in the smoke, herbs reach the palate. The base becomes sapid and the second half of the cigar doesn’t present any changes.

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87

/100

Winston Churchill Late Hour Churchill - Dominican R. Size: cepo 48x178 mm (7”) - EUR: - € | USD: 20 $ Wrapper: Ecuador | Binder: Mexico | Filler: Dominican R. & Nicaragua

Mild strength. The cigar is very balanced, but the aromatic palette developed is rather subdued, considering the generous length of this format.

It initially reveals notes of cocoa and earth, accompanied by a suave pepperiness, that stays in the background. The base is slightly sapid. Flavors of wood and hints of smokiness.

86

/100

CAO America Blue - Dominican R.

Size: cepo 36x150 mm (5,9”) - EUR: 2,25 € | USD: - $ Wrapper: Ecuador | Filler: Nicaragua & Kentucky Medium strength. A simple but pleasant smoke. The evolution is practically absent, but from beginning to end the great balance never unravels.

The smoke develops around a sapid base: white pepper initially, it then reveals wood bark, earth and walnut. In the finale, it releases flavors of wood, that close out the smoke.

84

/100

Paradiso Quintessance Majestic - Nicaragua Size: cepo 60x152 mm (6”) - EUR: 8 € | USD: 9,5 $ Wrapper: Ecuador | Binder: Nicaragua | Filler: Nicaragua

Strength is medium-full. The aromatic intensity is good, while the evolution is rather contained: in parts it lacks a change of rhythm.

Flavors of wood resin, earth and a light note of hazelnut start out this smoke, which is particularly creamy. Afterwards, nuances of walnut are added.

84

/100

Tabacalera Double Corona - Philippines

Size: cepo 50x217 mm (8,5”) - EUR: 8 € | USD: 8 $ Wrapper: Java (Indonesia) | Binder: Philippines | Filler: Philippines Mild-medium strength. The evolution is rather contained, but the balance is great, not showcasing any flaws until the end of the cigar.

It reveals vegetal notes and coffee, which make their way on a slightly sapid base. Wood and walnut are added afterwards. The finale reveals balsamic herbs, that complete the bouquet.

83

/100

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BLIND TASTING

Piramides The El Cedro Purple Dye Maduro wins the Piramides blind tasting format.

Follows a very interesting â&#x20AC;&#x153;tripleteâ&#x20AC;? with the same

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score: Bolivar Belicos Finos (a classic Cuban), Capa del Sol Piramides No.5 (made by E.P. Carrillo) and the Tabernacle Torpedo (Foundation cigars, which means Nicholas Melillo).

El Cedro Purple Dye Maduro - Dominican R.

Size: cepo 54x152 mm (6”) - EUR: - | USD: 8,5 $ Wrapper: San Andres (Mexico) | Binder: Dominican R. | Filler: Dominican R. & USA Medium-full strength. Great intensity, it is balanced and harmonious, with a deep and structured aromatic palette. Very satisfying.

It deliver rich notes of walnut and roasted coffee bean aromas, the latter in the background. The base is slightly sapid. Chili spices are also perceivable.

91

/100

Bolivar Belicosos Finos - Cuba

Size: cepo 52x56 mm (6,1”) - EUR: - 11,9 € | USD: - $ Wrapper: Cuba | Binder: Cuba | Filler: Cuba Strength is medium. “Softer“ and less powerful compared to the Belicosos Finos from a few years ago. Balanced and equipped with a discrete complexity.

Wood and white pepper start out the smoke. Followed quickly by aromas of fruits and the spices turn to black pepper. Herbs close out the smoke.

90

/100

E.P. Carrillo Capa de Sol Piramides No.5 - Dominican R. Size: cepo 52x146 mm (5,7”) - EUR: - 10 € | USD: 9 $ Wrapper: Ecuador | Binder: Nicaragua | Filler: Nicaragua

Full bodied. Great harmony, revealing a well structured and deep aromatic palette. Very creamy and perfectly balanced.

A mix earth, underwood and mushrooms are accompanied by black pepper and hints of chili. Coffee beans are added afterwards.

Cocoa and vegetal notes appear in the final part.

90

/100

Tabernacle Torpedo - Nicaragua

Size: cepo 52x115 mm (4,5”) - EUR: - | USD: 10 $ Wrapper: Conn. Broadleaf | Binder: Mexico | Filler: Honduras & Nicaragua Full bodied. Quick, intense and satisfying. Strength never becomes overbearing and the cigar never unravels, not even in the finale.

It reveals notes of earth and black pepper, followed by hints of chili.

Balsamic herbs are added in the second part, becoming more accentuated in the finale.

90

/100

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BLIND TASTING

Caldwell Long Live the King Lock Stock - Dominican R. Size: cepo 52x127 mm (5”) - EUR: - 11 € | USD: 11 $ Wrapper: Dominican R. | Binder: Dominican R. | Filler: Nicaragua & Peru

Medium strength. It is equipped with a great aromatic intensity and good complexity. The construction is perfect.

It develops roasted coffee bean notes and milk chocolate. Then come wood and peppery notes. Almonds and cocoa complete the aromatic palette.

88

/100

Fratello Boxer - Nicaragua

Size: cepo 52x159 mm (6,2”) - EUR: - | USD: 9 $ Wrapper: Nicaragua | Binder: Ecuador | Filler: Nicaragua & Peru Medium strength. Balanced and equipped with a good intensity. The aromatic palette isn’t among the most ample.

It delivers rich notes of earth, walnut and bark, which ged developed around a sapid base. Roasted coffee notes are outlined in some puffs.

88

/100

La Flor Dominicana Chisel Double Ligero - Dominican R. Size: cepo 54x152 mm (6”) - EUR: - | USD: 9,5 $ Wrapper: Ecuador | Binder: Dominican R. | Filler: Dominican R.

Full strength. Intense and satisfying, it reveals a masculine smoke. The aromatic palette is contained, but well amalgamated.

It reveals notes of earth and black pepper, to which roasted coffee and wood are added. The spice component becomes increasingly stronger as the smoke carries on.

88

/100

Padron 1964 Anniversary S. Piramide Nat. - Nicaragua Size: cepo 52x175 mm (6,9”) - EUR: 20 € | USD: 15 $ Wrapper: Nicaragua | Binder: Nicaragua | Filler: Nicaragua

Medium-full strength. It performs better in the first half of the smoke, where the aromatic palette is ample and of great harmony.

Chili spice and notes of walnut open up the smoke. Followed by a mix of milk chocolate and black pepper. The intensity decreases in the second half of the smoke.

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88

/100

Cumpay No. 15 - Nicaragua

Size: cepo x mm (”) - EUR: - 8 € | USD: Wrapper: Nicaragua | Binder: Nicaragua | Filler: Nicaragua Medium strength. Harmonious and well balanced throughout the whole smoking period.

It is equipped with a good complexity.

The aromatic palette is made of hazelnut, cedar wood and roasted barley notes. Earthy aromas are also perceivable in some puffs, especially in the second half.

87

/100

La Aurora G. Leon Fam. Reserve Belicoso - Domin. R. Size: cepo 52x159 mm (6,2”) - EUR: - 8 | USD: 10 $ Wrapper: Ecuador | Binder: Cameroon, R. D. | Filler: Brazil, R. D.., Nicaragua & Peru

Medium strength. Great balance and discrete harmony. Persistency is prolonged and the aromatic palette is well structured in the second and more performing half.

Initially it reveals roasted notes and cedar. Continuing in the smoke, hazelnut, black pepper and hints of chili reach the palate. Notes of espresso are also perceptible.

87

/100

Romeo y Julieta Belicosos - Cuba Size: cepo x mm (”) - EUR: - 12,2 € | USD: Wrapper: Cuba | Binder: Cuba | Filler: Cuba

Strength slightly over the medium. The smoke has two sides: calm and enjoyable in the first half, masculine and satisfying in the second.

The aromatic bouquet is made up of cappuccino, earth and notes of black pepper, accompanied by hints of vanilla. Continuing in the smoke, the cedar wood appears aswell.

87

/100

Villiger 1888 Torpedo - Dominican R.

Size: cepo 52x152 mm (6”) - EUR: 8,5 € | USD: Wrapper: Ecuador | Binder: San Andres | Filler: Dominican R. & Nicaragua Mild-medium strength. Easy to enjoy, it is a very balanced and harmonious smoke. A very creamy cigar.

The aromatic palette centers around a rich coffee bean note, that are followed first by nuts and woodand then by spices (black pepper) and carob.

87

/100

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BLIND TASTING

Montecristo No.2 - Cuba

Size: cepo 52x156 mm (6,1”) - EUR: 14,5 € | USD: Wrapper: Cuba | Binder: Cuba | Filler: Cuba Medium strength. A balanced cigar, showing a rather contained intensity. Very harmonious, but equipped with a limited aromatic palette.

It reveals notes of cedar and nuts, hazelnut in particular. Also present is a suave spiciness (black pepper). In the second half it becomes earthy, with hints of underwood.

86

/100

San Cristobal de La Habana La Punta - Cuba Size: cepo 52x140 mm (5,5”) - EUR: 11,5 € | USD: Wrapper: Cuba | Binder: Cuba | Filler: Cuba

Mild-medium strength. It gives rise to a not particularly ample aromatic palette, but well amalgamated and equipped with good harmony.

It reveals a mix of nuts and roasted notes of coffee, followed by a light spiciness. Then come walnut and a slight bitterness in the last few puffs.

86

/100

1502 Ruby Torpedo - Nicaragua

Size: cepo 52x152 mm (6”) - EUR: 9,3 € | USD: 12,5 $ Wrapper: Ecuador | Binder: Nicaragua | Filler: Nicaragua Medium-full strength. The aromatic intensity is remarkable, but the balance is in parts on the razor’s edge. The evolution is very limited, as well as the aromatic palette.

Earth and spices (in particular black pepper) are revealed in the beginning. In some puffs there are hints of cocoa perceptible. In the second half appear hints of chili pepper.

85

/100

Bossner Maduro Cleopatra - Dominican R. Size: cepo 50x178 mm (7”) - EUR: - 15 € | USD: Wrapper: Brazil | Binder: Dominican R. | Filler: Dominican R.

Mild-medium strength. The aromatic palette is contained and some imbalances are present. There is also an annoying bitter note perceptible.

Almonds and minerals notes are perceptible in the first half of the smoke. You have to wait until the finale to perceive a chance: some hints of wood.

73

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82

/100

EVENTS

2017 Intertabac THE BIGGEST EUROPEAN TOBACCO FAIR

by Michel Arlia

September means it is time for another Intertabac fair in Dortmund, Germany. For those who donâ&#x20AC;&#x2122;t know, the Intertabac is the biggest international fair regarding smoking goods.

This year the fair expanded its size from hall 2 through hall 8, which made it the biggest it has

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ever been. The numbers of exhibitors and visitors increased as well. 560 exhibitors were present, which is a boost of almost 25 % compared to last year, and the fair was visited by 12â&#x20AC;&#x2122;500 visitors, registering an 8 % increase to last year.

One thing very surprising was the Friday, very busy

compared to the past year. We had even difficulties in finding a parking space, which was also due to the work in progress on the entrance and north face of the Westfallenhalle.

Another different thing this year was Davidoff, which started their own German distribution at the beginning of this 2017, not being in the Arnold Andre booth anymore. As compared to the last few years there weren’t a lot of new American brands present, but most of last years first time exhibitors were back this year.

Juan I. Martinez – Joya de Nicaragua

There were also plenty new releases showcased: La Volcano from La Flor Dominicana, La Preferida from Didier Houvenaghel, Casa de Torres 20 year from Schuster Zigarren, Alma del Campo from Plasencia, Antaño Gran Reserva from Joya de Nicaragua and the list goes on.

Also interesting were some of the European exclusive, which have gained in popularity over the years, releases: Pete Johnson from Tatuaje Cigars showcased the RC line extensions and mentioned another European only release called Clos Eglise and Petit Eglise, both scheduled for a release next year. Roma Craft Tobac presented three new vitolas in the Neanderthal line, the JCF, the KFG and the HS. Oliva launched the Serie V Melanio Edicion Limitada 2017.

As many personalities were present this year aswell, some absences were also evident. The recent hurricanes that afflicted many Caribbean islands were the reason, certainly not a lacking of interest in the European market.

Joya de Nicaragua stand

Balmoral stand

Balmoral stand

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SMOKES FROM THE WORLD

Brun del Re Awards

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Christan Eiroa

Jan Visisten â&#x20AC;&#x201C; Royal Danish

Reyes cigar stand

Reyes cigar stand

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Rick Rodriguez â&#x20AC;&#x201C; CAO

STG stand

Didier Houvenaghel

Arturo Fuente Stand

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SMOKES FROM THE WORLD

Liana Fuente

Padròn stand

Sam Morales – Drew Estate

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Aj Fernandez stand

Maya Selva

E.P. Carrillo

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INFO

Vocabulary

MEANING OF THE TERMINOLOGIES USED Anilla: paper band on the cigar, which is used to identify the brand.

Calibre (cepo or ring gauge): diameter of the cigar.

Capa (wrapper): the leaves used to wrap the Tripa and the Capote.

Capote (binder): the leaves used to wrap the Tripa.

Catadores: from the factory assigned employees, which try the cigars on a daily bases, to verify the quality.

Cepo: ring gauge.

Claro: tonality of the light brown color of the wrapper.

Colorado: tonality of the chestnut brown color of the wrapper.

Colorado claro: tonality of the light brown color of the wrapper.

Colorado maduro: tonality of the dark brown color of the wrapper.

Figurado: a cigar which presents a pointed end.

Fortaleza: the sensation of the strength, which the smoke provokes in the throat of the smoker with every puff.

Galera: a place where the cigars are prepared.

I.S.: International Shape.

Largo: length of the cigar.

Liga: the mixture of the leaves used, which characterizes the cigar.

Ligero: leaves that are harvested in the higher part of the tobacco plants and that give the strength to the cigar.

Maduro: tonality of the mahogany-dark brown color of the wrapper.

Medio tempo: leaves that are harvested in the top part of the tobacco plants.

Puro: a cigar, which is exclusively prepared with leaves from the resulting country.

Seco: leaves that are harvested in the interim part of the tobacco plants and give aroma to the cigar.

SLD: short for Slide Lid Box. Tercio: ball of untreated tobacco.

Thirds (first, second and third): parts in which the cigar gets divided.

Torcedore: employee who rolls the cigars.

Tripa (filler): leaves which compose the filling of the cigar.

Tripa corta: a filling which is composed of the cuts, pieces and damaged leaves.

Tripa larga: a filling with whole leaves.

Vitola: module or format of the cigar with an established diameter and length.

Vitola de galera: unique name which is attributed to distinguish the different formats, independent of the name which is will be given to the cigar (Marevas, Prominentes, etcâ&#x20AC;Ś).

Vitola de salida: name attributed to the commercial end and changes from each brand (Siglo VI, Serie D no. 4, etc...).

Volado: leaves which are harvested at the bottom part of the tobacco plant. Fundamental for the combustion of the cigar.

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Sections

WHAT YOU CAN FIND ON CIGARSLOVER MAGAZINE DRINKS The better beverages reviewed and explained. The new products and the old fascinated ones, with a hint of history.

PAIRINGS The best alcoholic and non alcoholic drinks which perfectly match with cigars. When pairing becomes a source of absolute pleasure.

EVENTS The main international events.

Fairs, meetings and everything having the cigar as the main character.

PILLS A brief article that goes straight to the heart of the matter. A topic to be read in one breath, a small pill.

FAMOUS SMOKERS Biographies and curiosity about famous people of present and past days, that all have in common just one this: a huge passion for cigars.

SLOW ATTITUDE Technical ar ticles for a better understanding of the product cigar secrets and insights of use for both beginners and aficionados.

INTERVIEW Stories of passions narrated directly by the protagonists: interviews with insiders, tobacconists, importers, collectors, and so on and so forth.

TOBACCO HISTORY Stories from the tobacco world: the big brands, the crops, the manufacturers of the past, and the city grew on the tobacco business.

LINE UP Insights, reviews and evaluations about all the cigars that belong to the same line, plus details about its making.

TOOLS Accessories are an essential element for the modern smoker: cutters, humidors, lighters, cigar holders, furnishing accessories.

MADE IN ITALY Reviews, discussions and insights regarding the cigars made in Italy. The tradition of Tuscani, the novelty of Nostrano del Brenta and more!

VINTAGE The world of collecting: cigars aged for decades, the great classics of the past and rarest cubans.

The charm and the quality of the impossible.

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