Shauna Bass — Breahna Heimstra — Benjamin Ellis — Jesse O’ Connell — Gemma Z. Price
Photography Contributors
Daymond John: Photographer: Brendan Forbes; Make-up: King Kass; Styling: Jay Deslay
Comisario Tequila: Photographer: Bryant Bruzos
Chazz Palminteri: Photographer: Yolanda Rinab
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Luxury is Manners - Timeless Manners in Business
True luxury often conjures images of material wealth and high-end products, but it extends beyond tangible possessions. It also includes the timeless manners that create lasting impressions and foster genuine connections. In the fast-paced world of business, these principles of etiquette are the true markers of sophistication and success.
Good manners in business are not merely about following a set of outdated rules; they are about treating others with the respect and dignity that we ourselves wish to receive. They serve as the foundation for effective communication, collaboration, and conflict resolution. Here are ten enduring principles that embody the elegance and sophistication of good business etiquette:
1. Punctuality: Being on time is a simple yet powerful way to show respect for others' time. It reflects reliability and a commitment to professionalism. It shows that you value their schedule as much as your own, setting a professional tone.
2. Polite Greetings: A simple “Good morning” or “Hello” can set a positive tone for the day. Acknowledging colleagues when you see them fosters a friendly and welcoming atmosphere.
3. Listening Actively: Paying full attention when someone else is speaking, without interrupting, shows respect and appreciation for their input. Active listening leads to better understanding and collaboration.
4. Gratitude: Expressing gratitude not only uplifts others but also nurtures a culture of appreciation and motivation. A simple thankyou can go a long way in strengthening bonds.
5. Proper Attire: Dressing appropriately for the business environment conveys respect for the company and its culture. It also demonstrates professionalism and attention to detail.
6. Politeness in Communication: Using “please,” “thank you,” and “excuse me” in conversations and emails maintains a respectful and courteous tone, essential for professional interactions.
7. Confidentiality: Protecting sensitive information is crucial for maintaining trust and legal compliance. Discretion and careful handling of confidential matters reflect your integrity and respect for privacy.
8. Offering Help: Volunteering assistance to colleagues when they are struggling or have a heavy workload promotes teamwork and shows a willingness to support others.
9. Apologizing Sincerely: When mistakes are made, a genuine apology can go a long way in maintaining trust and respect. It demonstrates accountability and a commitment to rectifying errors.
10. Acknowledging Others’ Achievements: Recognizing and celebrating colleagues’ successes, whether big or small, fosters a positive and encouraging work environment.
Adhering to these timeless manners in business doesn't just enhance professional relationships—it elevates the entire business experience, embodying true luxury through considerate and refined behavior.
Lincoln Salazar
Redefining Luxury with Electric Power: The all-new Rolls-Royce Spectre
The Spirit of the Tropics: A 101 Guide to Rum and Its Origins
Velvet Standard: 10 Questions with Tequila Comisario
Vision. Drive. Victory. Inside the Mind of Daymond John
The Future is Now: Inside Apple’s New iPad Pro— “Outrageously Fast” M4 Chip
Taste Test: The 12 best spirits you can buy right now.
The Barman's Dirty Little Secret: How a Martini Mishap became the Mother of Mixology Invention.
Crowning Glory: Zaya Younan's Blueprint for El Septimo's Seventh Sense Cigar Legacy
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INTRODUCING COHIBA RIVIERA
TAKE IT ALL IN
The newest addition to our collection represents new territory for Cohiba. It’s the only box-pressed offering in our portfolio, as well as the only Cohiba to feature an exquisite Mexican San Andrés wrapper.
Bask in luxury with the all-new Cohiba Riviera.
REDEFINING LUXURY WITH
ELECTRIC P OWER
THE ALL-NEW ROLLS-ROYCE SPECTRE IS A ROLLS-ROYCE FIRST, AND AN EV SECOND.
WORDS BY BENJAMIN
ELLIS
In the world of automotive excellence, Rolls-Royce has always been a name associated with unparalleled luxury and craftsmanship. With the release of their latest masterpiece, the Rolls-Royce Spectre, the renowned British automaker has taken a monumental leap towards a sustainable future. This all-electric vehicle showcases the perfect blend of opulence, cutting-edge technology, and zero-emission performance. Let's delve into the extraordinary features that make the RollsRoyce Spectre so special.
The Rolls-Royce Spectre exudes elegance and sophistication in every detail. From its iconic Spirit of Ecstasy ornament to the hand-polished stainless steel grille, this electric vehicle is a testament to the brand's unwavering commitment to flawless design. The sleek and aerodynamic silhouette seamlessly merges the timeless essence of Rolls-Royce with futuristic touches, capturing the attention of onlookers at every turn. The Spectre's interior is a sanctuary of luxury, with sumptuous leather, exquisite woodwork, and customizable features that cater to the most discerning tastes.
Beneath its elegant exterior, the Rolls-Royce Spectre harnesses the power of electricity to deliver a thrilling driving experience. Equipped with a state-of-the-art electric powertrain, this luxury vehicle accelerates effortlessly, delivering instant torque that propels it from 0 to 60 mph in just a few seconds. The advanced battery technology ensures an impressive range, allowing for extended journeys without compromising on performance. Furthermore, the Spectre boasts regenerative braking, recapturing energy to recharge its batteries and maximize efficiency. Rolls-Royce has seamlessly blended sustainable mobility with their signature "magic carpet ride" comfort, setting a new industry benchmark for electric luxury vehicles.
The Rolls-Royce Spectre incorporates cutting-edge technology to enhance both driver and passenger experiences. A suite of advanced driver-assistance systems ensures safety and peace of mind on the road, including adaptive cruise control, lane-keeping assist, and automated emergency braking. The luxurious interior is equipped with state-of-the-art infotainment and connectivity features, seamlessly integrating with smartphones and other devices. Passengers can enjoy a fully immersive entertainment experience, courtesy of the rear-seat entertainment system and the Rolls-Royce Bespoke Audio system, delivering crystal-clear sound quality.
Rolls-Royce has embraced a greener future with the Spectre, championing sustainability in the luxury automobile industry. By transitioning to an all-electric powertrain, the brand significantly reduces its carbon footprint, ensuring a cleaner and more sustainable mobility solution. The Spectre's eco-conscious design incorporates responsibly sourced materials and emphasizes energy efficiency, making it a conscientious choice for discerning customers who value environmental stewardship without compromising on luxury.
The Rolls-Royce Spectre heralds a new era of automotive excellence, combining opulence, advanced technology, and zeroemission performance. With its breathtaking design, electrifying performance, and commitment to sustainability, Spectre represents the pinnacle of luxury electric vehicles, setting a new standard for the industry.
www.arturofuente.com
THE future
NOW
INSIDE APPLE’S NEW IPAD PRO— “OUTRAGEOUSLY FAST” M4 CHIP AND AI MEETS AFFLUENCE
WORDS BY SHAUNA BASS
In an era where the boundaries of technology continuously blur into the realms of art and luxury, it's clear that the new 2024 iPad Pro isn’t just an upgrade; it's a complete re-imagination of what a tablet can do. Unveiled at Apple's "Let Loose" event, the new iPad Pro dazzles with its sleek, thin, and light design in 11-inch and 13-inch models, each featuring a host of pioneering advancements that set the stage for the future of high-performance technology blended with unrivaled portability.
But it's the Ultra Retina XDR display that truly steals the show, promising visuals so crisp and immersive, they seem to leap out of the frame.
PIONEERING DISPLAY TECHNOLOGY: ULTRA RETINA XDR
Apple's prowess in display technology has not gone unnoticed, and the new iPad Pro continues this legacy with the Ultra Retina XDR display. A first for iPads, it brings to life images and videos with astonishing color accuracy and detail, nudging it beyond a mere visual interface to a window into new worlds. Creative professionals and enthusiasts will find the display to be more than a tool—it's a landscape for their imaginations to roam free.
Featuring Ultra Retina XDR technology, these displays utilize a tandem OLED structure which combines the light from two panels stacked one atop the other. This innovation allows for a staggering brightness of up to 1,600 nits for HDR content and 1,000 nits for SDR, ensuring vivid, eye-catching details even in the most demanding lighting conditions. The optional recycled glass is etched to scatter ambient light, permitting use in bright outdoor environments—an impressive feat of engineering.
LET’S TALK ABOUT POWER
Underneath this stunning display lies the heart of the beast: the pièce de résistance is undoubtedly the M4 chip. The iPad Pro’s M4 Chip doesn't just outperform its predecessor, the M3; it utterly outshines it, boasting up to a 25% performance boost. Apple chose to skip a generation past the M3 chip featured in its new MacBook Air laptops, and go straight to an M4.
The M4 chips also include several graphical improvements aligned with the launch's emphasis on video editing and design. Besides including ray tracing technology for the first time, the M4 is four times faster at rendering graphics than the M2, according to Apple. Notably, the M4 will come with the iPad Pro but not the 2024 iPad Air models, which still feature Apple's M2 chips.
This isn't just about speed; it's about a seamlessly fluid experience, whether you're navigating between apps, indulging in the latest high-definition entertainment, or unlocking new realms of creativity. With its enhanced AI capabilities, this chip doesn't just keep up with your demands; it anticipates and accelerates your workflow, offering a fluidity that feels almost futuristic.
RECORD-BREAKING THINPOSSIBLE DESIGN
Lighter than ever. Sleek design meets supreme performance. Thinness and lightness are hallmarks of luxury, and the new iPad Pros do not disappoint, with the 13-inch model measuring a mere 5.1mm in depth, making it Apple's thinnest device yet. Rolling out their space black finish this time alongside their expected silver color. This design innovation extends to the weight, with the 11-inch model tipping the scales at just under a pound. Despite their slim profile, these tablets are designed to be luxe and robust — “Bendgate?” Don’t know her.
STAGE MANAGER HAS ENTERED THE CHAT
Apple’s innovative redesign of multitasking capabilities. Stage Manager supports overlapping windows and multiple external displays, transforming your iPad into a multifunctional hub capable of studio-level task handling. With features like the updated camera system on the front, the TrueDepth camera system moves to landscape, and the Ultra Wide 12MP camera with Center Stage makes video conferencing a little more bearable. Not to be outdone, there are now four studio-quality mics, True Tone flash adaptive tech, live multi-cam in Final Cut Pro, sync up to four different video sources for a comprehensive video editing experience.
CREATIVE COMMAND: APPLE
PENCIL PRO AND MAGIC KEYBOARD
Enthusiasts and loyalists, remember the last time Apple refreshed its iPad Pencil and Magic Keyboard? It seems like a distant memory, doesn't it? Well, the wait is over. Alongside the iPad Pro, Apple introduces the new Magic Keyboard, 11-inch $299 and 13-inch $349 and iPad Pencil Pro, $129.
Enhancing creativity with the improved Apple Pencil Pro, they've added haptic feedback and a new "barrel roll" function that allows intuitive selection and UI navigation. It's perfectly complemented by the revamped suite of creative apps optimized for the iPad Pro. With enhancements in apps like Shapr3D, ZBrush, Final Cut Pro for iPad, and Logic Pro, powered by the M4 chip’s advanced capabilities, your creative workflow will be seamless and more efficient than ever.
These launches introduce new levels of AI capability previously unseen in tablets, enabling features like realtime video editing and complex 3D modeling, which were once the domain of high-end desktops. Similarly, the improvements in the Apple Pencil Pro and Magic Keyboard reflect Apple's commitment to user-centric design, focusing on ergonomics and functionality to meet the demands of a dynamic user base ranging from creative professionals to business executives.
To the skeptics pondering the worthiness of prices starting at $999 for the 11-inch model and $1,299 for the 13-inch model, consider this: the new iPad Pro isn’t just a gadget. This isn’t merely a launch; it’s a cultural reset—a reimagining of what technology can be when it’s crafted not just with ingenuity. It’s a bold declaration of Apple’s relentless pursuit of perfection and commitment to innovation that sets a new standard for what technology can achieve.
CREDITS
11-Inch iPad Pro Wi-Fi Model, in silver or space black starts at $999
11-Inch iPad Pro Wi-Fi + Cellular Model, in silver or space black starts $1,199
13-Inch iPad Pro Wi-Fi Model, in silver or space black starts at $999
13-Inch iPad Pro Wi-Fi + Cellular Model, in silver or space black starts $1,199
Apple Pencil Pro, in white $129
Magic Keyboard in black or white; 11-inch model $299 and 13-inch model $349
Smart Folio, available in black, white, denim finishes 11-inch model $79 and 13 inch model $99
All products available: apple.com or bestbuy.com
THE SPIRIT OF THE TROPICS
A 101 GUIDE TO RUM AND ITS ORIGINS
WORDS BY JESSE O'CONNELL
An often overlooked spirit in today’s agave-driven market, rum has been fueling sailors, pirates, and party-goers for centuries. Distilled from fermented sugarcane byproducts like juice or molasses, rum boasts a variety of styles and flavors depending on its origin and production methods. The complicated and, at times, dark history is heavily marked by the colonization of the Caribbean, where rum was first born.
Throughout its history, it has gone from a drink of (at times) ill-repute and outright legal bannings to a premium spirit enjoyed alongside fine cigars and at high end cocktail lounges. So grab a glass (and perhaps a cigar), sit back, and let’s take a dive into the world of rum.
NOT SO SWEET ORIGINS
While the earliest form of cane spirit was documented in India over two thousand years ago, it was on Barbados, where rum as we know it was first distilled. Sugarcane was the white gold of global trade for expanding empires, and colonists brought it with them when they arrived in the New World. Sugar colonies expanded throughout the Caribbean, where the sunny skies, warm climate, and high humidity created the perfect growing conditions.
Unfortunately, several hundred years ago, this meant the use of slave labor. During the notso-glamorous years of the transatlantic slave trade, rum was even used as currency to purchase slaves, who were then forced to work sugarcane plantations to produce even more rum. Millions of slaves were brought to the region over a several hundred year period.
Thankfully, rum evolved beyond this dark chapter, and today it’s enjoyed for its flavor and not its role in human suffering, but these actions left an indelible mark on the region and the lives of millions, and it is impossible to talk about the spirit without mentioning this tumultuous history.
THE CLASSIFICATION PROBLEM
Classifying rum is a bit of a nightmare compared to more straightforward spirits like tequila, bourbon, or scotch. It is hugely diverse, with all manners of origins and production methods. All classification methods fall short in some way.
The most common way you will hear people classify it is the color system: white rum, gold rum, dark rum, spiced rum.
This is the worst way to classify rum. These are poorly defined categories–there can be major production and aging differences within one color, rendering this classification system inadequate and oversimplified.
In recent years, the so-called “colonial classification system” has become a popular, if somewhat imperfect, way of understanding rums.
This classification system is based on the historical origins of rum production and categorizes them according to their colonial heritage. Rums under each of these powers generally followed different methods of production which affect their taste, and this classification system has three styles (and each style has more varieties within it):
1. ENGLISH RUM
These molasses based rums come from the former British colonies, such as Jamaica, Barbados, and Guyana. They often use pot stills, an older method of distillation still used for products like scotch, mezcal, and cognac. Pot stills impart a fuller, bolder flavor. Examples of English rums include Appleton Estate from Jamaica, El Dorado from Guyana, and Pusser’s from the British Virgin Islands. Jamaican rums often have strong funky and fruity notes–overripe banana, pineapple, and tropical fruits, thanks to the use of dunder pits in fermentation (dunder is leftover liquid from distillation; it is then kept in a brick or concrete lined trench where it’s allowed to ferment and then added to new runs of rum). Barbadian rums are generally less brash, with notes of vanilla, caramel, and oak from bourbon barrel aging. Guyunese rums tend to have rich, dark flavors with notes of molasses, toffee, and chocolate.
2. FRENCH RHUM
Originating from French territories like Martinique and Guadalupe, column distilled French agricole rhums are defined by their grassy, vegetal flavors, thanks to the use of fermenting sugarcane juice rather than molasses as its base. Think peanuts and plantains. Rhum JM and Clement are classic examples of this style.
3. SPANISH RUM
Produced in former Spanish colonies like Cuba, Puerto Rico, and the Dominican Republic, Spanish style rums are lighter and more delicate in flavor than either the English or French styles. They generally use column stills, which produce a cleaner, smoother spirit. They often have hints of vanilla and citrus and are easy to sip. This style includes Flor de Cana from Nicaragua, Bacardi from Puerto Rico (originally Cuba, but that’s a whole article to itself), and Havana Club.
This system is leagues better than the color system, but it’s not without its faults. It may work well for French rhum, thanks to the strict regulations enforced by the French government, but there are still variations within the English and Spanish styles. It’s also perhaps a bit distasteful to continue to link now independent nations to their colonized pasts.
Over the past few years, other rum enthusiasts and experts have offered up several different classification systems that can get a little complex and perhaps overly technical in a way that is unfriendly to the average consumer. One such system is known as the Gargano system, which is rather dull and technical. Martin and Rebecca Cate, of the famous Smuggler’s Cove Tiki bar, have proposed their own that is a marked improvement on the Gargano system, as has Matt Pietrek in his book Minimalist Tiki, which focuses on the type of sugar, the type of still, the amount of aging, and whether something is blended or not.
I believe the most effective way to navigate your way through the rum world is to use the general guidelines of the colonial classification system and then dive deeper into the various brands and products available, trying rums with different aging statements, production methods, and origins. The category is massive, with something new and delightful to try around every corner. It’s good work if you can get it, and I guarantee you’ll find some favorites along the way.
Here are some recommendations to get you started:
FLOR DE CANA
One of the oldest brands in Central America, this Spanish style rum is made with molasses and water filtered through volcanic rock, which is believed to influence the character of the rum. They offer age statements from 4 years to 25 years. A good starting point is the 7 year, which is a nice balance of aging for the more transparent style of Spanish rum, showcasing notes of baked apple, toasted coconuts, nuts, and caramel.
APPLETON ESTATE
Operating since 1749 in Jamaica, they have a range of rums, from the vibrant yet delicately complex Signature Blend that boasts notes of stone fruit, tobacco, berries, and caramel, to the robust 21 year that adds more oak and nuttiness to the equation. A great English style rum.
RHUM JM
An agricole style produced in Martinique, they produce and harvest their own sugarcane, which is pressed for its juice within one hour of harvesting and then distilled in copper column stills. Vegetal and grassy, and a phenomenal example of the French agricole style.
DIPLOMATICO
Produced in Venezuela, Diplomatico is known for its sweet and rich taste. The Reserva Exclusiva is aged for up to 12 years, resulting in a sweet, velvety rum overflowing with notes of toffee, vanilla, and dark chocolate, with some fruity and citrusy notes coming along for the ride.
POT STILLS
• Pot stills are traditional, batch-style vessels made of copper or other materials.
• They produce a more flavorful and aromatic spirit because they retain more of the congeners (flavor compounds) from the fermented liquid.
• Pot stills are less efficient than column stills and produce smaller quantities of spirit per batch.
• They are often used for artisanal or craft spirits where flavor and character are paramount.
COLUMN STILLS
• Column stills, also known as continuous stills, are tall, vertical structures that continuously distill a liquid.
• They produce a lighter and more neutral spirit because they separate out more of the impurities during distillation.
• They are more efficient than pot stills and can produce a larger volume of spirit in a shorter amount of time.
• They are commonly used in large-scale distilleries for producing spirits like vodka and gin.
Taste Test
THE 18 BEST SPIRITS YOU CAN BUY RIGHT NOW
WORDS BY SHAUNA BASS
With no shortage of exceptional new releases in the spirits industry hitting the market in every category, we’re always on the lookout for the perfect sip. Enthusiast Report has rounded up the best collection of spirits we've tried in 2024 (so far) that you can get your hands on tonight. Celebrating bold and distinctive craftsmanship, we've sampled everything from La Aurora’s 110th Anniversary rum release, Rum E. Leon Jimenes, to Mexico’s own "Queen of Tequila," Leyenda de México, and the elevated experience of Breckenridge Distillery, famed as the world’s highest distillery where thin air enriches its spirit. We've done more than our fair share of sampling, so whatever your preference, we've got you covered. Because friends don’t gatekeep, here are the 12 favorites the team is loving right now.
Double Gold Spirit Rating
Double Gold Spirit Rating
Retail: $134.99
ABV: 40%
• Rating: Double Gold
CASTLE
Retail: $99.99
ABV: 45%
• Rating: Double Gold
Retail: $49.99
• ABV: 45%
Rating: Double Gold
Retail: $49.99
• ABV: 40%
Rating: Double Gold
Double Gold Spirit Rating
Retail: $90.00
ABV: 40%
• Rating: Double Gold
Retail: $44.99
ABV: 40%
• Rating: Double Gold
• Retail: $50.90
ABV: 43%
Rating: Double Gold
• Retail: $45
ABV: 47.6%
Rating: Double Gold
GOLDEN EAGLE VODKA
PAPA’S PILAR RYEFINISHED RUM
NOLET’S SILVER
DOUBLE
Gold Spirit Rating
PAPA’S PILAR LEGACY
Retail: $114.99
ABV: 44%
• Rating: Gold
CAZCANES NO.10 STILL STRENGTH BLANCO
Retail: $99.99
ABV: 54%
• Rating: Gold
Retail: $29.99
ABV: 43.5%
• Rating: Gold
Retail: $26.99
ABV: 47%
• Rating: Gold
BOMBAY SAPPHIRE GIN
Gold Spirit Rating
BRECKENRIDGE
BOURBON WHISKEY
• Retail: $42.99
ABV: 43%
Rating: Gold
DESERT DOOR ORIGINAL
• Retail: $39.99
ABV: 40%
Rating: Gold
Enthusiast Report is a trusted spirits and luxury brand that focuses on spirit ratings worldwide.
The Enthusiast Report tasting panel boasts over 100 years of combined tasting experience. Each issue, we put the top spirits in the world to the test.
Each product was blind tested on a 100-point scaling system and categorized as Double Gold, Gold, Silver or Bronze. Here are some of this year’s Gold and Double Gold rated spirits!
STANDARD
10 QUESTIONS WITH STEVE RICE AND LUIS COTA OF COMISARIO TEQUILA
Tequila Comisario stands at the intersection of tradition and innovation in the heart of Jalisco's Highlands, setting a new velvet standard in the luxury spirits world. This ultrapremium tequila merges artisanal craftsmanship with a dedication to unparalleled quality, redefining what it means to indulge in sophistication. (Need proof? Tequila Comisario's distinction as "The Most Awarded Tequila" sets the velvet standard for excellence and commitment to quality, solidifying its stature as a beacon of luxury in the spirits realm). Enthusiast Report caught up with the brand to find out —what ignites their creativity, the personal tales behind their pursuit of perfection, and how they blend life's flavors into the art of tequila making.
1.
2.
Tequila Comisario has a rich history. Can you share the story behind the brand's origin and how it has evolved over the years?
From a years long idea to create a brand that would set a benchmark, to a multiyear search for the right package and the right “place” to create it from, Comisario took over a decade to come to fruition. Dr. Roy Morita’s vision to do it right and spare no expense resulted in the most awarded brand since its release, with a heritage and partnership with the Aceves family – 3rd generation Master Distillers, steeped through those generations with the uniqueness of The Highlands of Jalisco, now competing at the very top of the category in the Ultra-Premium segment.
Tequila-making is an art. How does Comisario distinguish itself in terms of craftsmanship and the meticulous process involved in creating its tequila?
The Tequila making process, as with many spirits, is fairly standard – Harvesting, Cooking, Juicing, Fermentation, Distillation, Aging… and Comisario does all of those and a few extra ones. We harvest at 6 to 7 years of age, far longer (by years) than most of our competitors. At Distillation we rid ourselves of 45% of heads and tails (negative gases & solids), while most others rid of only 20% to 25%, thus we keep the purest part of the distillate. We then oxygenate (very few do that given the expense) that liquid to ensure smoothness and creaminess, without losing the agave flavors of earth, pepper and spice and finishing it all off with an amazing barrel aging program.
3.
4.
Every tequila brand has a unique flavor profile. What makes the blend of Tequila Comisario distinct, and how do you ensure consistency in taste across different batches?
In keeping the authenticity of Tequila we strive to maintain true agave origin flavors, yet giving it a smoothness that is unparalleled. Tequila Comisario has achieved that and it has become its trademark – a smooth creamy flavor, with agave alive, complimented by complex flavors from the barrel program.
Tequila Comisario is often associated with luxury. Can you elaborate on the brand's commitment to offering a premium experience and how it caters to a discerning audience?
From world class packaging, genuine Portuguese corks, to heavy flint glass, furthered by selecting aged agave, aging 2 to 3 times longer than competitors with a selection of French, American and Cognac oak, we ensure that our consumer will get an incredible experience upon tasting Comisario.
5.
Aging is a crucial aspect of tequila production. Could you shed light on the specific aging process employed by Tequila Comisario and how it contributes to the final product?
Tequila regulations require 2 months of aging for Reposado,12 months for Añejo and 36 months for Extra Añejo. Comisario ages for 7 months, 23 months and 84 months respectively, with our forthcoming limited and allocated release of Extra Añejo at 9 years, in a 100% crystal, hand polished bottle.
6.
Tequila Comisario has collaborated with various luxury brands. Can you share any notable collaborations or partnerships that have helped elevate the brand's presence in the luxury market?
We’ve had a number of collaborations with celebrities in the Hollywood and Nashville world (Chris Young, Colt Ford, Denise Richards, etc.) and recently blowing up in Las Vegas: Peter Luger restaurant (an astonishing 120 years in business in New York) opened a new location at Caesar’s in Las Vegas, with their Black Cherry Comisario cocktail one of their top 5 drinks offered. Bellagio hotel has Comisario in every bar and hotel, and the newly opened Fontainebleau has Comisario in 6 restaurants, all of above appealing to the most discerning and affluent customers. And of course, our ad campaign over the run of F1 a few weeks ago speaks to the style of partnerships that are part of Comisario.
7. 8.
9. 10.
Tequila is versatile in mixology. Are there any innovative or unique ways you recommend enjoying Tequila Comisario in cocktails or sipping experiences?
Having a Blanco in our repertoire certainly adds to mixology, from making world class margaritas to a unique Lemon Drop cocktail (Blanco spiciness adds tremendously to the “citrusness”of a Lemon Drop. An Old Fashioned made with Comisario Añejo is just plain fabulous.
Sustainability is increasingly important. How does Tequila Comisario approach environmental responsibility in its production processes, sourcing, and packaging?
Comisario makes sure that every part of our process is sustainable – from the agave fibers recycled to the remaining solids used as fertilizer, nothing goes to waste. And of course Comisario tequila is gluten free, lowest glycemic count, with no sugar.
Collector's editions often capture the attention of enthusiasts. Have there been any special or limited editions of Tequila Comisario that stand out, and what was the inspiration behind them?
We are about to release our 3rd edition of our Extra Añejo program – it will be the crowning point of Comisario. 100% Crystal, hand polished, 9 years of barrel aging (French and American oak) with a beautiful balance of subtle agave flavors and wonderful barrel complexities of vanilla, nougat, cream, and wood, all marrying together for an exquisite flavor experience.
Looking ahead, what is the vision for Tequila Comisario? Are there any upcoming releases, projects, or initiatives that consumers can look forward to in the near future?
Añejo has become our flagship. We now believe that given new filtering processes that do not dilute the complexities and multiple flavor notes, that we will in fact produce a Cristalino (Cristalinos are Añejos that have been filtered to become crystal clear).
Dirty THE BARMAN’S
LITTLE SECRET
HOW A MARTINI MISHAP BECAME THE MOTHER OF MIXOLOGY INVENTION
WORDS BY JESSE O'CONNELL
If you ordered a dirty martini prior to the early 2000s, there was the unfortunate chance that your bartender picked up the small plastic tray the olives spent all day bathing in (and that customers had picked at all day) and poured a small amount of savory, salty juice into his tin. Lord knows where that brine had come from or how many times it had been topped off with water to make sure the olives stayed submerged and not dried out. This was the way, although some discerning bartenders at least guarded their olives from the fingers of their clientele and poured the juice into squeeze bottles tucked safely behind the bar. The juice was low-quality filler, just meant to keep the olives from going stale.
The cocktail resurgence jump-started in the mid 2000s by Sasha Petrosky led to an emphasis on simple, high quality ingredients–fresh juices, premium spirits, real fruit. This elevation of the industry can be seen and tasted in establishments across the country. You’ve probably tasted it in your dirty martinis as well, thanks to the brand Dirty Sue.
One night at the iconic restaurant Jones in West Hollywood in 2003, a group of patrons ordered a large round of dirty martinis. Bartender Eric “ET” Tecovsky grabbed his olive garnish tray, only to discover no juice remained. Running to the back to grab more from the jug of olives, he found that this too had been cleaned out. Disaster! But also an opportunity for a great idea. Why had no one thought to start bottling olive juice? And thus, Dirty Sue was born.
It took a year to hit production. Working with a family of olive growers, Eric perfected the formula, releasing Dirty Sue Premium Olive Juice in 2004. What started as a business operating out of his Los Angeles apartment the first few years (the storing and shipping the bottles part–not the juicing process; that happens in New Orleans) has now become the most popular premium bottled olive juice brand on the market, poured in bars across the country. It has since expanded into a full-fledged premium garnish company, featuring olives stuffed with all manner of cheeses and peppers, the best cocktail onions on the market (including one stuffed with jalapenos), and most recently, whiskey cherries from the Pacific Northwest.
If you’re a cocktail connoisseur who likes entertaining guests at home, Dirty Sue products are a must-have. There is of course, the onion brine, perfect for a dirty martini (.5 oz of Dirty Sue brine, 2.5 oz of vodka/gin is the best starting point), but I’m a sucker for a good Gibson, and the cocktail onions are a great addition to your home bar if you’re similarly inclined. Just don’t make the mistake of many bartenders and only add the cocktail onion as a garnish–throw in .5 oz of onion brine to 2.5 oz gin. Spiced nuts, popcorn, or a sharp cheddar cheese are a perfect snack pairing if you’re entertaining. Maybe don’t kiss anyone for a while, though.
If you’re not a martini person, don’t despair. Saline solutions have become a little hack bartenders have begun using in recent years to take the sharp bite out of citrus. If you’re making a margarita or a paloma at home, a dash of Dirty Sue brine mellows out the lime juice and adds a slightly savory pleasant aftertaste. Garnishing a margarita or paloma with an olive adds an interesting twist to the drink that will probably give you some weird looks from guests until they take a bite and then a sip and realize that you have indeed been a genius this entire time. The jalapeno stuffed olives and onions are another fun option to play around with to add a kick to a variety of cocktails.
It’s been 20 years since the cocktail renaissance began, and 2024 is the 20th anniversary of Dirty Sue. We’re no longer in the dark ages of corn syrup margarita mixes thanks to innovators like Sasha Petrosky, Eric Tecovsky, and the many hardworking purists behind the bar destroying their knees and most likely any hopes of sobriety to bring you great drinks and products. You can purchase the full line of Dirty Sue products online at dirtysue.com or at discerning liquor stores across the country.
Vision
.
Drive. Victory.
INSIDE THE MIND OF DAYMOND JOHN
INTERVIEW BY LINCOLN SALAZAR
EDITED BY BREAHNA HEIMSTRA AND SHAUNA BASS
Daymond John's journey is underpinned by his extraordinary vision, first ignited when he saw an opportunity in the humble beginnings of FUBU. "I didn’t see just clothes; I saw culture, identity, and an underserved market," he recalls his early days of hustling in the fashion world. "I saw a void in the market, a brand identity that was still to be formed, a story that was yet to be told," he says passionately. John's vision was crystal clear, from crafting to carving a whole new segment in the fashion industry.
"One has to look beyond the surface to envision what others can’t see," John often emphasizes. "The colors, the fabrics were more than products. They were manifestations of a culture waiting to find its rightful representation."
A VISION BORN FROM CULTURE
The world of FUBU wasn't created overnight. It was born from a dream deeply rooted in the culture and vibe of the streets of New York. "I looked at my community and saw vibrancy, resilience, and an untold story," John reminisces. "I realized early on, that true vision isn't just about seeing what's in front of you; it's about imagining what could be."
"Vision is the art of seeing the invisible," John asserts, encapsulating the foresight that guided him to launch a brand that would revolutionize streetwear. "People weren't just looking for clothes; they were seeking identity, authenticity, and representation." This insight led him to pour his soul into FUBU, a brand emblematic of a culture striving for recognition.
"In those early days, my vision was met with skepticism. Many didn't understand the culture we were tapping into," John recalls. Despite the naysayers, he persevered, fueled by a belief in his vision. "Every 'no' brought me closer to the 'yes' that would change everything."
FUELED BY UNWAVERING DRIVE
Daymond John's ascent was anything but easy. Each step was a testament to his unparalleled drive. "There were moments of despair, of genuine struggle," he admits. His home was mortgaged, his savings depleted; every penny was a bet on a dream that seemed elusive. "But," he emphasizes, "it was my drive that saw me through. Drive is about pushing even when the path disappears."
John vividly describes nights turned into mornings, sewing machines that never stopped, and a vision that never wavered. "We were powered by an insatiable drive to make our mark, to say, 'We are here,'" he says, recounting the tireless work that went into building FUBU.
"This drive wasn't just about survival; it was about thriving. It was about creating a legacy that would outlast us." This relentless push against the currents of doubt, financial insecurity, and industry gatekeepers eventually created a crack through which FUBU burst onto the global stage.
Any conversation with John, and it becomes unmistakable: His vision set the direction, but it was his unrivaled drive that truly powered his journey. "Drive is a force that propels you through the storm," he asserts, "No matter how many doors slammed on my face, I was fueled by an inner drive that just wouldn't let me give up."
"Failure is life’s way of directing you. It's a detour, not a deadend street. The only thing that kept me going was my drive, my unwavering belief in my vision." This mantra helped John turn setbacks into comebacks as he forged his path toward success.
Anyone can count the seeds in an apple, but only a true visionary can count the apples in a seed. “ ”
THE TRIUMPHS: THE FRUITS OF VICTORY
The taste of victory was sweet for Daymond John, albeit hardearned. "When FUBU finally took off, it was a vindication of every risk we had taken," John reflects. Each milestone, from securing crucial investments to monumental deals with iconic retailers, was a harbinger of the victories to come.
"There was this moment, an inflection point, when I realized that we had not just built a brand but had sparked a movement," he says, recalling how FUBU transcended its commercial aspirations to become a cultural beacon. A significant victory came when music and cultural icons donned FUBU, cementing its status in the annals of streetwear and beyond. "Each celebrity endorsement was a testimony to our brand's resonance, but more importantly, it was a victory for every kid in every neighborhood who saw themselves in us."
John's victories weren't without their lessons. He speaks of the ebbs and flows, the instances of almost losing it all only to bounce back stronger. "With victory comes the understanding of its fragility, the importance of strategy, and the value of never taking success for granted.”
BEYOND THE TANK: A MENTOR FOR THE NEXT GENERATION
In "Shark Tank," Daymond John found a new arena for his entrepreneurial spirit. "My role as a 'Shark' is not just about investments; it's about imparting wisdom," he states. John sees his experience on the show as an extension of his journey, an opportunity to guide, to challenge, and, importantly, to inspire.
"I've faced the entrepreneurs that stand before me. I've lived their fears, danced with their doubts," he says, articulating his empathy for those who pitch their dreams in the tank. John's involvement goes beyond mere financial stakes; he invests in people, in their dreams, and in their potential to disrupt industries.
"In each entrepreneur, I see a reflection of my past self—a blend of hope, ambition, and undying spirit." He treasures the successes of those he's mentored, viewing their achievements as victories in their own right, a testament to the cycle of giving back that defines his philosophy.
“In each entrepreneur, I see a reflection of my past self—a blend of hope, ambition, and undying spirit. I have walked that path, so my insights come not just from knowledge but from lived experiences. While I'm a Shark, I see myself as a mentor first. I strive to give back what I learned on my journey."
THE MINDSET OF A TITAN: NURTURING RESILIENCE
One of the most significant insights from John is about the mindset of an entrepreneur. Absolute resilience, unshakeable belief, and an ardent drive are what he often highlights. "The entrepreneurial journey is like a rollercoaster. You have to cultivate a resilient mindset to survive the lows and thrive during the highs," he explains.
Daymond John's advice to aspiring entrepreneurs is imbued with the wisdom of his journey. "Entrepreneurship is more than an endeavor; it's a state of mind,” he notes “Your mindset determines your trajectory. Cultivate resilience, adaptability, and perseverance."
Reflecting on his path, John highlights the importance of learning from failure. “Failure, setbacks, roadblocks have all faced me. But the mindset I cultivated helped me overcome and learn from each one." His timeless advice to those embarking on their journey is, "Your most valuable asset is your mindset. Nurture it routinely, and you'll conquer unimaginable heights.
"Each setback has been a lesson, a pivot point. It's about leveraging what you learn in the face of adversity to forge ahead," he asserts. This mindset, according to John, is what distinguishes the successful from the rest.”
VISIONARY HORIZONS
Daymond is looking ahead, envisioning a future and where his journey will take him. "The entrepreneurial landscape is continually evolving. The future is digital, but the human element will always be irreplaceable. Today, it's about harnessing technology, social media, and global networks," he observes, hinting at his strategy for future investments.
The emphasis he places on the balance between technology and human touch is clear. "Technology is a powerful tool, but it's the human vision, drive, and potential that truly drives innovation and progress." For John, the essence of entrepreneurship remains unchanged. "No matter the advances, at the heart of every successful venture is the human element—vision, drive, and grit." He sees future opportunities in bridging technology with humanity, exploiting digital advancements to foster real connections and solve tangible problems.
“I want to empower individuals to take control of their destinies to charter their interpretations of success. And if I can be a beacon, a guide, or a mentor in that journey, I will consider my mission accomplished.”
THE IMPRINT OF AN ENTREPRENEURIAL MAVERICK
"I want to be remembered not just for the businesses I've built, but for the lives I've impacted, the dreams I've helped actualize," he muses.
He envisions a future where his story serves as a beacon for dreamers, a reminder that no apex is unreachable, no dream too audacious.”
Daymond John is proof that in a world filled with noise as the new norm, true entrepreneurship beckons the bold. For those who dare to dream, there is a transformative power of entrepreneurship, and he stands as an indefatigable beacon of inspiration for aspiring dreamers and entrepreneurs all around the globe.
Clear vision, relentless drive, and a taste for victory, offers a roadmap to the realization that barriers can be broken, no summit is insurmountable, no dream unattainable, and a lasting legacy can be built.
CROWNING GLORY
ZAYA YOUNAN'S BLUEPRINT FOR EL SEPTIMO'S SEVENTH SENSE CIGAR LEGACY
INTERVIEW BY LINCOLN SALAZAR
Lincoln Salazar (LS): Let's start with a little bit about El Septimo cigars. Tell us about how the brand started.
Zaya Younan (ZY): Well, the brand started back in 2000 in Geneva, Switzerland. It was founded by a French winemaker who decided to move to Switzerland and produce ultra-premium cigars. These cigars use the finest tobacco, aged for an extended period, and incorporate the best tobacco from various regions worldwide to create something exceptional.
LS: Interesting. So, they started in 2000, and the first cigar was released in 2005. What was the market like during that time?
ZY: From 2005 until we purchased the company, they mainly produced cigars for the Middle East and Europe. Their limited market share included a customer base of royal families that bought their production years in advance. They were making a limited number of cigars, close to only 100,000 sticks a year, primarily for royal families in the Middle East and Europe.
LS: That's fascinating. What was your first exposure to El Septimo?
ZY: My first exposure was in the United States. The very first El Septimo cigar given to me was from Saudi's royal family. Back then, it used to be called "Cigars for Kings."
LS: Tell us more about where the cigars are made currently and the meaning behind the El Septimo brand.
ZY: The cigars are assembled in Costa Rica. We chose Costa Rica because some of the best rollers from Cuba work there, attracted by higher wages and a stable environment. The high altitude in Costa Rica also allows for extended fermentation without concerns about diseases. We use the best tobacco from regions such as the Dominican Republic, Nicaragua, Ecuador, Honduras, Peru, and Brazil. El Septimo means "the seventh," symbolizing the ultimate feeling of satisfaction associated with the number seven.
LS: That's a unique perspective. How does smoking El Septimo help achieve the seventh sense?
ZY: We believe smoking El Septimo helps you reach your seventh sense, the ultimate feeling of satisfaction. That's what the name comes from.
LS: Fascinating insight. Tell us a bit about the factories where your cigars are currently assembled.
ZY: We have two factories, both in Costa Rica, where the cigars are assembled. When we talk about making cigars, it's not just the final assembly; it involves the entire process from planting the seed, growing and harvesting the tobacco, to fermentation and aging. The final assembly happens in Costa Rica, where we have two separate plants. The tobacco comes from Costa Rica and other regions we mentioned.
LS: Could you elaborate on the process of making an El Septimo cigar and what sets it apart from other cigars in the industry?
ZY: More important than manufacturing is the entire process, from where it's planted to how it's farmed and harvested. We use precision farming, a technology we've been involved with for 35 years. We select locations for tobacco based on soil testing. We inspect every batch of leaf visually and scientifically, ensuring it meets our standards. We analyze the leaf's color, uniformity, and overall quality before purchasing it.
EXPENSIVE. BUT WORTH EVERY DAMN PENNY.
Every award-winning bottle of Garrison Brothers is overflowing with the finest, gourmet-grade ingredients on the planet. The nectar inside is made from a sweet mash bill and heat-forged in the scorching Texas sun, extracting all the flavor possible from our new American white oak barrels, yielding a darker, richer and fuller bourbon than any out there. We’d love to have you down to our distillery in Hye, TX or simply share a drink with you next time we cross paths. Salud!
LS: How do you maintain the quality of the tobacco throughout the process?
ZY: We age the leaves for a minimum of five to fifteen years after they reach a minimum of five years of age. The blending process is crucial, and we have two sets of blenders—one who blends by smelling and the other by smoking. We ship the blends worldwide for focus group studies, getting feedback from consumers in a controlled environment. This helps us finalize the blend before turning it into a cigar. After making the cigar, we ferment it for a minimum of 12 months, sometimes as long as five years, before releasing it to consumers.
LS: That's quite a meticulous process. What makes the El Septimo cigar stand out in terms of flavor and experience?
ZY: The meticulous process and attention to detail contribute to the unique flavor and experience of El Septimo cigars. From the selection of the best tobacco from various regions to the careful blending process and consumer feedback, we ensure a premium and satisfying smoking experience.
LS: Fantastic. Tell us about the blending process and how you ensure the final product meets the expectations of consumers.
ZY: The blending process involves combining selections from different regions. We have blenders with sensitive noses and experienced smokers who work together to create blends. These blends undergo focus group studies worldwide to gather feedback from diverse consumers. This ensures that the final product meets the expectations and preferences of cigar enthusiasts.
LS: It sounds like a comprehensive approach to delivering a premium cigar experience. So, with your extensive range of blends, could you highlight one of the top three blends and share some details about what makes it unique?
ZY: First of all, the recipe isn't as simple as saying we have tobacco from the Dominican Republic or Nicaragua. What makes the recipe is how you blend them together, how you age them, how the tobacco is grown. It's a far more complex process than what the industry is used to talking about.
Some in the industry say they like Nicaraguan or Dominican tobacco, but by themselves, they mean nothing. Nicaraguan tobacco, for example, is too harsh, too aggressive, with a lot of nicotine. Dominican tobacco, on the other hand, is lighter and more mellow. So, we use a combination of tobaccos from various regions to create a perfect blend. We have 46 different blends, and each cigar is unique.
LS: That's quite a diverse range and it’s clear that El Septimo takes a unique approach to crafting cigars. How do you respond to the perception that Cuban cigars are considered the best in the industry?
ZY: The perception that Cuban cigars are the best is entirely wrong. The New World, using technology, data, analysis, and investing in quality control, has created cigars far superior to Cuban tobacco. The myth about Cuban cigars being the best is outdated. The New World's approach, backed by innovation and investment, produces cigars of higher quality.
LS: Your emphasis on innovation and quality control is evident. What message would you like to convey to consumers about choosing and enjoying El Septimo cigars?
ZY: Don't worry too much about the specific recipe or origin of the tobacco. Like buying shoes, you don't ask about the source of leather or wood. Cut, light, and smoke the cigar. If you like it, continue enjoying it; if not, explore other options. We want to change how people perceive and enjoy cigars, educating them on the unique experience El Septimo offers.
LS: Thank you for sharing these insights, Zaya. Given your success in various industries, what motivated you to venture into the cigar industry with El Septimo?
ZY: I've been a cigar enthusiast since a young age, and being in the automotive industry, smoking cigars became a part of the culture. About two and a half years ago, I decided to buy El Septimo. I had been supporting the brand for 40 years as a consumer. El Septimo was known for catering exclusively to royal families in Europe and the Middle East, and the production was always sold out. The only way for me to enjoy the product was to buy the entire company, and I'm glad I did. Now, El Septimo is one of the fastest-growing premium cigar companies globally.
LS: It's fascinating how personal passion led you to acquire El Septimo. Can you share some insights into the current market trends and challenges in the premium cigar industry?
ZY: The premium cigar industry is growing, and there's a trend toward handmade, high-quality cigars. Consumers are looking for unique experiences, and El Septimo fits well into this trend. However, challenges include regulatory issues, taxes, and anti-smoking sentiment in some regions. We focus on providing a unique product and experience to overcome these challenges.
LS: With your extensive background in technology and innovation, how do you incorporate these aspects into the traditional art of cigar making at El Septimo?
ZY: Technology plays a crucial role in our precision farming methods for selecting the best tobacco. Our soil analysis and selection process involve cutting-edge technology. Additionally, we use data, analysis, and invest heavily in quality control to ensure a superior product. While cigar making is a traditional craft, we believe in leveraging technology to enhance and perfect the process.
LS: El Septimo has seen significant growth under your leadership. What are your plans for the future of the brand, and how do you envision its trajectory?
ZY: We aim to continue El Septimo's growth globally. We plan to expand further into Asia, Europe, and the United States. We're also developing new blends and products to meet the diverse preferences of consumers. Our goal is to make El Septimo a well-known and respected brand worldwide.
LS: It's exciting to hear about your plans for the brand's expansion. What message would you like to convey to enthusiasts and potential consumers of El Septimo cigars?
ZY: I want consumers to focus on enjoying the experience of smoking El Septimo cigars. We are committed to delivering a unique and exceptional product. Cut, light, and smoke the cigar; if you like it, continue enjoying it. We're here to change the perception of cigars and provide a luxurious and enjoyable experience.
LS: Zaya, let's rewind a bit. Can you share with us the story of your first cigar experience, the one that kicked off your journey into the world of cigars?
ZY: Absolutely, Lincoln. My first cigar experience dates back to 1983. I was working for General Motors, and they threw a party for me to celebrate a new concept I had developed. At the age of 20, I smoked my first cigar, a Cuban cigar from Habano. It was a robust and strong cigar, but as they say, when you're young and strong, you can handle a powerful cigar, and the stronger the cigar, the more flavor it has. It was a memorable start to my journey into the world of cigars.
LS: Fascinating! So, you've had this long-standing relationship with cigars, including Cuban cigars. When did you start noticing changes in the quality of Cuban cigars, and how did that influence your journey into the cigar industry?
ZY: Around 1995, I began to notice a significant drop in the quality of Cuban cigars. The rush in production, driven by the country's economic needs, led to a decline in quality. They were fast-tracking cultivation, aging, and fermentation processes to bring products to market quickly. This was a turning point for me, and it fueled my desire to contribute to the industry by creating cigars that focused on quality and taste.
LS: Fast forward to El Septimo. In the next three to five years, where do you envision El Septimo, and what are your aspirations for the brand?
ZY: We're on track to become the biggest premium cigar maker globally. We've made an impressive start, currently operating in 58 countries, and our growth is accelerating. In two years, I see us not just as a premium cigar manufacturer but the largest one in the world. El Septimo has gained unprecedented recognition in just two and a half years, and I'm confident we'll continue this trajectory.
LS: That's ambitious and exciting. Moving to a more personal note, Zaya, what legacy do you hope to leave, whether it's a personal legacy or one for El Septimo?
ZY: I've always aimed to be remembered more for the products I've contributed to the world than for my name. People tend to forget names, but they remember the impact and contribution to society. Whether it's developing the airbag, VoIP technology, or premium cigars with El Septimo, I want my legacy to be associated with meaningful contributions that enhance people's lives.
LS: A profound perspective, Zaya. As we conclude, is there anything else you'd like to share or add?
ZY: From time to time, people tell me they appreciate how El Septimo is spreading worldwide, elevating and disrupting the industry. I want to clarify that we're not here to disrupt but to correct flaws in the industry, ensuring our products meet the highest quality and taste standards. That's our focus.
LS: Thank you, Zaya, for providing such valuable insights into El Septimo's journey and future endeavors. It's been a pleasure to learn more about your vision for the brand and the premium cigar industry.
ZY: Thank you, it's been my pleasure. I appreciate the opportunity to share the story of El Septimo.
20 THE TOP CI GARS OF 2023
Welcome to the Enthusiast Report Magazine’s exclusive unveiling of the “Top 20 Cigars in the World” for 2023. Prepare to be captivated as we present the pinnacle of luxury and refinement in the realm of cigars. From exquisite blends to unparalleled craftsmanship, join us on a journey through the finest cigars that have earned the esteemed honor of being crowned the best in the world. Indulge your senses and immerse yourself in the epitome of cigar excellence with us.
#2
#3 2023
FUENTE FUENTE
OpusX Reserva D’Chateau
• Size: (7 x 48)
• Wrapper: Dominican Republic
• Binder: Dominican Republic
• Filler: Dominican Republic
• Strength: Medium-Full
#1
ROCKY PATEL Sixty
• Size: (5 ½ x 50)
• Wrapper: San Andres
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Medium
Riviera
• Size: (6 ½ x 52)
• Wrapper: San Andres
• Binder: Honduran Connecticut
• Filler: Honduran, Nicaraguan
• Strength: Medium
COHIBA
PADRON 1964 Anniversary
• Size: (6 ½ x 60)
• Wrapper: Nicaragua marudo
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Medium #4
EL SEPTIMO Botticelli
• Size: (7 ½ x 58)
• Wrapper: Undisclosed
• Binder: Undisclosed
• Filler: Undisclosed
• Strength: Medium #5
DREW ESTATE
Blackened
• Size: (6 x 52)
• Wrapper: Mexican Maduro
• Binder: Maduro
• Filler: Nicaragua
• Strength: Full #6
ROOM 101 14th Anniversary
• Size: (6 x 52)
• Wrapper: Nicaragua
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Full #7
J.C. NEWMAN
Angel Cuesta
• Size: (5 ½ x 56)
• Wrapper: Ecuador
• Binder: Undisclosed
• Filler: Undisclosed
• Strength: Medium-Full #8
#9
MIAMI CIGAR Don Lino Africa
• Size: (5 x 50)
• Wrapper: Ecuador Habano
• Binder: African Cameroon
• Filler: Dominican, Nicaragua
• Strength: Medium-Full
#10
ALEC BRADLEY Magic Toast
• Size: Toro (7 x 54)
• Wrapper: Nicaragua, Honduras
• Binder: Nicaragua, Honduras
• Filler: Nicaragua, Honduras
• Strength: Medium
#12
MONTECRISTO
1935 Anniversary
• Size: (6 x 54)
• Wrapper: Nicaragua
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Medium-Full
AGING ROOM Nicaragua
• Size: (6 x 52)
• Wrapper: Nicaragua
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Medium-Full #13
TATUAJE Miami Havana
• Size: (6 3/8 x 43)
• Wrapper: Ecuador
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Medium-Full #11
LA AURORA 120th Anniversary
• Size: (5 x 50)
• Wrapper: Dominican Habana 92
• Binder: Dominican Republic
• Filler: Cibao Valley
• Strength: Medium-Full #14
#15
E.P. CARRILLO Allegiance
• Size: (6 7/8 x 54)
• Wrapper: Ecuadorian Sumatra Seed
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Medium-Full
LA FLOR DOMINICANA La Nox
• Size: (6 ½ x 50)
• Wrapper: Brazilian
• Binder: Mexican San Andres
• Filler: Dominican
• Strength: Medium-Full #16
#17
OLIVA Serie V Melanio
• Size: (6 x 60)
• Wrapper: Ecuador
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Full
#19
PLACENCIA
Alma Fuerte
• Size: (6 ¼ x 54)
• Wrapper: Nicaragua
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Medium
#18
MY FATHER CIGAR The Judge
• Size: (6 x 56)
• Wrapper: Ecuador Sumatra
• Binder: Nicaragua
• Filler: Nicaragua
• Strength: Full
#20
GURKA 35th Anniversary
• Size: (6 x 54)
• Wrapper: Ecuador Habano
• Binder: Nicaragua
• Filler: C9, Nicaragua Esteli
• Strength: Medium
Chazz Palminteri's
Bronx Tale Cigar
A PASSION BORN FROM HERITAGE
INTERVIEW BY LINCOLN SALAZAR
In an exclusive interview with Lincoln Salazar of The Enthusiast, Chazz Palminteri unveils the story behind the Bronx Tale Cigar, made by Epic Cigars, a project close to his heart. The actor, known for his iconic role in "A Bronx Tale," expresses gratitude for the opportunity and dives into the origins of the venture.
Chazz's love for cigars and wine serves as the initial spark, but it's his connection to his grandfather, Collogio, a devoted cigar smoker, that propels the project forward. The idea of creating a cigar dedicated to his grandfather becomes a personal mission, intertwining family heritage with a universal immigrant experience.
Reflecting on the profound impact his grandfather had on his life and the creation of "A Bronx Tale," Chazz emphasizes the broader narrative—the universe his grandfather crafted by immigrating to the U.S. in 1912. This perspective shapes the Bronx Tale Cigar into more than just a premium product; it becomes a symbol of shared immigrant stories, transcending cultural boundaries.
Chazz's commitment to excellence, honed through his experience in the restaurant business, influences the approach to crafting the Bronx Tale Cigar. He stresses the importance of not only creating a great cigar but also making it accessible to a broader audience, even those who may not be regular cigar smokers.
The actor turned entrepreneur details the meticulous three-year process of blending the cigar, ensuring a premium product that aligns with his vision. The collaboration with Paul DeSilvio and Epic Cigars elevates the project, providing the necessary support and expertise to take it to the next level.
Chazz's narrative expands beyond the cigar itself, encompassing the universal theme of immigration and the hope that Bronx Tale Cigars will contribute to the widening diversity of the cigar industry. The actor's partnership and full trust behind Epic Cigars, akin to a "Shark Tank 101" move, ensures not only a great product but also the backing to make it a success.
THE BIRTH OF "A BRONX TALE" AND DEFYING HOLLYWOOD NORMS
As Lincoln Salazar explores the intricacies of Chazz Palminteri's journey, the conversation unfolds to reveal the depth behind the Bronx Tale Cigar creator's legendary career.
Chazz delves into the profound dedication to his grandfather, Collogio, clearly visible on each cigar box. The immigrant story resonates deeply with Chazz, as he narrates his grandfather's journey from Menfi, Sicily, to New York City in pursuit of a better life. The Bronx Tale Cigar becomes a vessel to share this narrative, aiming to turn even non-cigar smokers into ambassadors of their heritage.
In a strategic move reminiscent of Hollywood marketing, Chazz explains how the iconic status of "A Bronx Tale" played a pivotal role in naming the cigar. With the movie celebrating its 30th anniversary, the connection adds another layer of resonance, making it a global phenomenon from Saudi Arabia to Japan.
Lincoln inquires about the inception of the story, leading Chazz to recount the roots of "A Bronx Tale." A one-man show that he performed on stage, Chazz played all eight characters, an audacious move that catapulted his career to new heights. However, when Hollywood came knocking, they wanted a star, not the relatively unknown Chazz Palminteri. Despite tempting offers, he staunchly refused to part with his creation, taking a bold stance against industry norms.
Chazz's recounting of the pivotal moment when Hollywood offered him a million dollars to walk away is filled with dramatic tension. His unwavering commitment to playing the lead role, Sonny, and writing the screenplay, despite financial struggles, becomes a testament to the conviction of a true artist. Chazz's persistence, reminiscent of Rocky's story, sends shockwaves through Hollywood, challenging the industry's conventional wisdom.
A DREAM REALIZED: CHAZZ'S JOURNEY FROM STAGE TO SCREEN
The tale takes an exhilarating turn as Chazz recounts the pivotal moment when Robert De Niro discovered his one-man show. Packed crowds, a standing ovation, and the unexpected appearance of a Hollywood icon set the stage for the transformation of "A Bronx Tale" from stage to screen.
Robert De Niro's belief in Chazz's vision becomes evident as he proposes a partnership that defies Hollywood norms. Instead of sidelining the relatively unknown Chazz, De Niro suggests he write the screenplay and play the lead role of Sonny, an unconventional move that sets the stage for the movie's creation.
Chazz's dream of telling an authentic story becomes a reality through this collaboration. The legacy of "A Bronx Tale" is not just about fame or fortune; it's about leaving behind something meaningful. As Chazz reflects on his already established fame and financial stability, he emphasizes the importance of legacy— the lasting impact on people and the world.
The conversation seamlessly ties into the creation of the Bronx Tale Cigar, representing another chapter in Chazz's legacy. The passion for good things in life, like wine, cigars, and the shared experiences highlighted by The Enthusiast magazine, becomes the driving force behind this new venture.
In a poetic reflection on legacy, Chazz underscores the significance of bringing people together. The Enthusiast Report, like the Bronx Tale Cigar, serves as a vessel to unite individuals over shared passions— be it wine, cigars, fashion, or travel. Chazz's commitment to preserving the brand and the essence of a good life adds a profound layer to his multifaceted legacy.
LEGACY AND LIFE WISDOMS: LOVE, RESPECT, AND UNFORGETTABLE MOMENTS
The conversation takes a delightful detour into the timeless wisdom embedded in "A Bronx Tale," exploring iconic lines like "opening the door for the girl" and the age-old question of whether it's better to be loved or feared.
Chazz delves into the profound significance of simple gestures, emphasizing the romantic symbolism behind opening a door for a girl. The act is not just about chivalry; it's a heartwarming expression of thoughtfulness and consideration. As he paints a vivid picture of the girl leaning over to lift the button, the sentiment becomes clear—it's about the little things that speak volumes, conveying genuine care and connection.
The discussion seamlessly transitions to another classic from the movie: "Is it better to be loved or feared?" Chazz acknowledges the complexity of this question, evoking the character of Sonny, for whom fear carries a certain power. Yet, the wisdom imparted in the film suggests that, for a father, love holds greater value.
This dichotomy sets the stage for a broader reflection on life's priorities. Chazz draws parallels between these profound moments in the film and the real-world choices we make. Whether it's in relationships, business, or personal growth, the enduring lessons from "A Bronx Tale" resonate beyond the cinematic realm.
As the interview progresses, the exploration of legacy and life principles becomes a thematic thread, weaving together the narrative of Chazz Palminteri's journey. The anecdotes, wisdom, and genuine passion for storytelling create a rich tapestry that goes beyond the screen and extends into the heart of human connections.
With each revelation, Chazz offers not just insights into the making of a classic film or the creation of a premium cigar but a glimpse into the philosophy that guides his life—a philosophy rooted in love, respect, and the celebration of shared experiences.
In the upcoming segments, the narrative promises to delve deeper into the legacy Chazz wishes to leave behind, inviting a reflective exploration of his multifaceted impact on the world. The journey continues, with each revelation adding a layer to the captivating story of a Bronx Tale, the legacy of a brand, and the timeless wisdom encapsulated within.
CELEBRATING LIFE: THE ESSENCE OF "THE ENTHUSIAST" MAGAZINE
Chazz Palminteri expresses his appreciation for "The Enthusiast" magazine, emphasizing its unique approach that transcends a singular focus on cigars or wine. To Chazz, the magazine is a celebration of life itself—a lifestyle publication that encapsulates the essence of good times, camaraderie, and the richness of experiences.
In this spirited exchange, Chazz commends the magazine for its holistic perspective. It's not confined to a specific niche; instead, it embraces a broader canvas that includes travel, leisure, and the pleasures of life. The magazine, as Chazz sees it, aligns perfectly with his philosophy—a philosophy centered around enjoying the good things life has to offer.
This sentiment resonates deeply with the overarching theme of legacy that has woven through the conversation. Just as Chazz seeks to leave a legacy with his movies, cigars, and various ventures, "The Enthusiast" magazine appears to share a similar vision by capturing the multifaceted tapestry of a life well-lived.
As the discussion continues, the synergy between Chazz's insights and the magazine's ethos becomes increasingly evident. It's not just about a particular product or industry; it's about the shared joy of savoring life's pleasures, connecting with others, and creating lasting memories.
THE ESSENCE OF LEGACY: CHAZZ PALMINTERI'S PERSONAL REFLECTIONS
In this segment, Chazz Palminteri opens up about the legacy he aspires to leave behind. He delves beyond professional accomplishments, emphasizing his desire to be remembered as a man of service, goodness, and, above all, a good father. Chazz believes that accumulating material wealth is secondary to fostering genuine connections, embodying love, and being loved in return.
Expressing a philosophy rooted in family values, Chazz reveals that his legacy centers on service to others and the pursuit of goodness. He rejects the notion that success is measured by possessions, asserting that the true measure lies in the love one shares and receives. This perspective aligns seamlessly with the overarching theme of the interview, emphasizing the significance of relationships and the impact of a positive, service-oriented approach to life.
Chazz shares the influence of his father, a hero in his eyes, and acknowledges the paradoxical nature of Sonny, a character he played based on a real-life figure. Sonny, despite being a "bad guy," was a mentor and someone who cared for Chazz. This complexity, mirrored in "A Bronx Tale," reflects Chazz's belief in learning from the best aspects of those around us to grow into one's own person.
As the interview concludes, Chazz underscores the significance of drawing inspiration from various influences, shaping oneself into a person of integrity. The enduring themes of mentorship, family, and personal growth echo profoundly, offering a profound insight into the layers of Chazz Palminteri's values and principles. Bronx Tale Premium Cigars encapsulate Chazz's lifelong memories, decisions, and sentimental values, serving as the foundation for this new venture in the premium cigar industry.
BOUTIQUE CIGARS OF 2023
Welcome to the Enthusiast Report Magazine’s exclusive unveiling of the “Top 10 Boutique Cigars” of 2023. Prepare to be captivated as we present the pinnacle of luxury and refinement in the realm of cigars. From exquisite blends to unparalleled craftsmanship, join us on a journey through the finest cigars that have earned the esteemed honor of being crowned the best in the world. Indulge your senses and immerse yourself in the epitome of cigar excellence with us.
In an industry where tradition intertwines with innovation, Mitchell Fox, founder of Fox Cigar, is carving out a niche promising a future where luxury is accessible yet distinguished. With an astute eye for detail and a relentless passion for quality, Fox’s journey from liquor store owner to cigar magnate reveals a devotion to crafting not just moments, but experiences. More than just selling cigars, he’s curating exceptional bespoke customer experiences and redefining what it means to indulge in the finer things.
Lincoln Salazar (LS): What inspired the creation of Fox Cigar, and what sets your online store apart?
Mitchell Fox (MF): Originally, I started with liquor stores but shifted focus to premium cigars due to my growing passion for them. Traveling to cigar-producing countries like the Dominican Republic and Cuba deepened my appreciation for the culture surrounding cigars. Samantha, my business partner of 25 years, and I opened Fox Cigar Bar with locations in Gilbert and Old Town Scottsdale, AZ. Now, we've expanded to Surprise, AZ, to create the nation's premier bar for spirits. Our online platform, foxcigar.com, offers personalized service and unique cigar kits, providing an engaging unboxing experience we call "The New Way to Cigar."
LS: Could you describe the unique experiences offered at your current cigar lounges?
MF: Our cigar lounges are renowned for our staff's passion and dedication to serving our guests, many of whom have become part of the Fox family. With specialists in our humidors, patrons never select blindly. We cater to a diverse clientele, including newcomers, ensuring they have a proper introduction to the cigar experience. Our tobacconists guide each customer with expertise and care, preventing off-putting choices. Additionally, our bartenders craft classic cocktails like Old Fashions and Manhattans with meticulous care, adding an extra touch of craftsmanship that our customers cherish.
LS: Tell us a little about your upcoming lounge with the largest whiskey collection. How will it enhance the cigar aficionado experience?
MF: Our upcoming lounge will be a sanctuary where every guest leaves with an exceptional experience, cherishing the moment. We believe in the sublime pairing of fine cigars with exquisite spirits like bourbon, whiskey, scotch, and tequila, challenging outdated notions. Expanding our spirits selection allows us to offer patrons a chance to explore beyond the ordinary and craft personalized encounters that cater to their preferences. We're passionate about selecting distinctive barrels for our Fox barrel picks, enhancing both the cocktail experience at the lounge and offering bottles for purchase to enjoy at home.
LS: What differentiates your upcoming cigar membership from traditional club models, and how do you envision your innovative membership program shaping the future of cigar memberships?
MF: Our cigar membership stands out from traditional models by offering a curated experience focused on top industry brands. Each month, we feature a different company's cigars, curated directly with the brand's owner or principal. Members receive a kit containing ten cigars, including nine regular production cigars and one exclusive limited edition stick, many of which are exclusive to Fox. Subscribers also receive a bonus for the 13th month, which is free, featuring all exclusive Fox sticks from the previous year. The subscription months come in a custom cedar-lined travel humidor case, adding a unique touch. This innovative approach allows customers to explore cigars from specific manufacturers indepth, emphasizing quality over quantity and avoiding the "bait and switch" tactics of other mail-order services.
LS: Balancing business success with a lavish lifestyle can be challenging. How do you manage this balance?
MF: It's all about balance and enjoying the moment. I work hard but also make time to savor life's pleasures, like enjoying a bourbon and cigar during moments like this interview. Success has allowed me to indulge in hobbies like collecting cars, especially Ferraris, and recently, a Porsche 911 Targa. I find joy in watching the process and relishing each experience, whether enjoying a fine spirit or dressing well. Traveling to beautiful destinations is another passion, always ensuring a welcoming spot to enjoy a cigar. It's about respecting both smokers and non-smokers while finding the right time and place to enjoy life's luxuries.
LS: In navigating the evolving cigar industry landscape, particularly between digital online sales and brick-andmortar establishments, how does Fox Cigar strategize to maintain relevance in both arenas?
MF: Balancing luxury and accessibility is key in the cigar industry. While brick-and-mortar stores remain essential, especially for building relationships with customers, online sales serve a vital purpose, particularly for those in remote areas. However, I'm not a fan of deep discounting, as it undermines the industry as a whole. Fair pricing is crucial, whether online or in-store, and I've maintained consistent pricing across all locations to uphold this principle. Our customers recognize and appreciate this approach, and many online patrons become brick-and-mortar visitors and vice versa. Looking ahead, I'm excited about the possibility of expanding our experience to other states, maintaining this balance of luxury and accessibility wherever we go.
LS: How important do you think luxury is to the cigar and spirits industry?
MF: Certainly, when it comes to luxury, many associate it with high prices. However, at Fox, we believe luxury should be accessible to everyone. We focus on providing great cigars at various price points and strive to understand our customers' comfort levels. Luxury, to us, is about enjoying the experience rather than spending a large sum of money. Unfortunately, in recent years, the essence of luxury has been overshadowed by profit-driven motives in some industries. We aim to deliver both value and a luxurious feel to every consumer, regardless of their budget.
LS: What initially drew you into the cigar industry, and what sparked your interest in cigars personally? Could you share the story of your first cigar experience?
MF: Reflecting on my journey, my fascination with cigars traces back to childhood memories of my uncle's peaceful pipe-smoking rituals. Those moments taught me the value of finding tranquility in the midst of life's chaos. As I grew older, I stumbled into the cigar industry, initially through liquor stores. However, my true entry point was sparked by a humble Phillies Queens cigar inspired by the legendary George Burns, whose devotion to cigars left a lasting impression on me. Despite lacking Burns' talent, his passion for cigars ignited my own journey into the world of premium smokes.
LS: Looking ahead, what excites you most about the future of Fox Cigar and the broader cigar industry?
MF: The future for Fox Cigar looks incredibly promising, fueled by the momentum of our engaged customer base. We're excited to introduce new initiatives like the cigar of the month club, catering to both brick-and-mortar and online customers. Innovation remains at the forefront as we expand collaborations and explore new locations. Additionally, we're eager to venture into our own line of spirits, with plans underway for an exclusive launch before the end of the year. We'll share more details with you as we progress, and our next conversation may very well be centered around the unveiling of Fox Cigar's inaugural spirit.
PARADISE FOUND
A STAY AT REEF HOUSE ON VOMO PRIVATE ISLAND OFFERS ALL-INCLUSIVE LUXURY IN SPADES: BUTLER SERVICE, DESTINATION-WORTHY FOOD, AND STAFF THAT SING AND DANCE A WELCOME.
WORDS BY GEMMA ZOË PRICE
Marine biologist Laisenia “Lai” Rokoua slips below the surface of the warm, cerulean water, pointing out a cloud of tiny, electric blue devil damselfish sheltering in the lee of a coral colony and clownfish in their anemone home before disappearing through a submerged opening in the reef. When Lai emerges 20 feet away, I wonder why he’s banging a couple of small rocks together as he skims the polychrome coral—until three reef sharks cruise over to investigate the source of all the fuss. They circle curiously for a few minutes before determining our snorkeling pod offers zero interest. They glide languorously away into open water, fins shimmering in the sunlight, lancing the depths until they disappear entirely.
We take a surface pause so Lai can explain more about his native waterways and their inhabitants. “Don’t worry, they won’t hurt us—they are friendly sharks,” he says. Of course, they are: respect and love for the ocean are intrinsic to Fijian culture, and Fiji is famously one of the most welcoming places in the world.
As beach-and-water lovers increasingly seek out low-impact adventures that actively conserve the world’s precious marine ecosystems, there’s been an uptrend in sustainability-focused “blue travel.” VOMO Island, a private island escape on clan-owned land in Fiji’s Mamanuca island group, offers 5-star Gold Palm PADI center diving and myriad other ways for guests to explore the surrounding South Pacific waterways and legendary Fijian hospitality first-hand.
When Fiji reopened its borders after almost two years of pandemic-era closure, VOMO was the first resort to host guests and location for Fiji’s “Open for Happiness” campaign, the staff welcoming a marooned Rebel Wilson with an exuberant “Bula!” and fresh coconut before the actor sets off to explore the island’s 225 acres.
VOMO was previously an adults-only property but now is a destination for families, couples, and groups of friends— something that standalone resorts with a limited footprint often struggle to realize but is possible here due to VOMO’s acreage and thoughtful design.
You can mingle over a beach lunch of coconut milk ceviche kokonda or join an evening sing-song with live music at the lively bar. You can choose to enjoy a day of quiet reading or romantic bliss at one of eight pools, including adults-only beach club hideaway The Rocks—even parents traveling with children, as VOMO offers four hours of complimentary childcare for newborns and up at the secluded kids club. For those who want to escape, VOMO’s motu beckons offshore, an exclusive-use private island where you can enjoy private picnics or a full day of activities, with or without family and friends (no judgment).
Likewise, accommodations meet a range of needs. Guests can choose from charming timber-paneled resort villas, most beachfront and fronted by a private deck, or the resortwithin-a-resort experience: expansive private residences with a dedicated butler and destination-worthy cuisine.
Each of the six luxe residences has its own character. Still, Reef House, a five-bedroom, Oceania-aesthetic-inspired clutch of villas designed by Mark Richi, co-founder of the award-winning Architecture Building Culture, is the newest, largest, and arguably the most jaw-dropping. A sweeping private driveway delivers you to a “long house” with an indoor-outdoor living space beneath a vaulted ceiling where tiny lights twinkle like stars. An expansive charcoal-tiled lap pool runs the length of its communal spaces and rooms, fronting more than 300 feet of palm-treelined beachfront, the sun glinting off impossibly blue water and the Yasawa Islands out to sea.
Our butler Vani and staff members Tim and Tili welcome us with song and smiles, draping a lai around my neck and passing me a refreshing cocktail of ice-cold ginger and fruit juice before guiding me to my room, a minimalist dream defined by neutral woods, stones and textiles and layered to blend seamlessly with the gardens and swathe of beach beyond.
As with the rest of the property, the nightly rate includes everything—guided snorkel safaris and unmotorized water sports, unlimited access to the nine-hole golf course and tennis court—and private culinary programming.
Vani has set out a breakfast spread that could feed 20 people: smoked fish, charcuterie, and an array of cheeses; yogurt and muesli; french toast; and fresh pawpaw, pineapples, and bananas picked from the gardens that morning. Before it was a resort, the land-owning clan grew fruit and vegetables for the table of Tui Vuda, the paramount chief; alongside gardens, the island also features 60 mature mango trees, 10 breadfruit trees, and several hundred coconut trees.
For dinner at the villa, chefs treat us to a Michelin-Guide-aspiring multicourse degustation meal showcasing more of the island’s bounty, starting with smoked walu paired with island-grown eggplant, spiced tomato, and tamarind, then onto a pan-seared walu, accompanied by a lasagna of mud crab and prawns, sambal, raita, and charred capsicum. Bush lemons do double duty in a pre-dessert soufflé (why did nobody tell me about pre-dessert before?) and meringue with citrus ice cream.
Like Rebel Wilson posits, instead of searching for happiness, isn’t it better to simply open up to bula and put ourselves in a place where happiness finds you? VOMO is that place.
HOW TO GET THERE
Counter-intuitively, Fiji is a day ahead but due to the time zone feels only four hours behind California—you barely feel jet lag after a 10-hour overnight flight in business.
Non-stop Happiness: Fly direct from SFO or LAX to Nadi; or from Dallas, New York, Denver, Fort Lauderdale, Honolulu and more with one stop via Fiji Airways VOMO is accessible from Nadi via speedboat or a 15-minute helicopter ride.
Reef House is priced from $7,862 USD per night, which includes all meals and non-alcoholic beverages at the resort’s restaurants and bars for up to 10 guests, along with butler service from 7am to 11am daily. Roll-out beds are available in rooms for additional guests and children.
Escape THE HEAT
WHY LAKE TAHOE'S WINTER MAGIC IS WORTH THE WAIT WORDS BY GEMMA Z. PRICE
As the summer sun shines brightly, Lake Tahoe transforms from a winter wonderland into a vibrant summer paradise. It might seem odd to think about snow-covered slopes and winter retreats but hear us out. While the warm weather and beach days are in full swing, most are soaking up the sun, but savvy travelers are already booking their spots in this winter paradise. Anchored by the sapphireblue waters of North America’s largest Alpine lake, Tahoe draws visitors year-round but is arguably most beautiful in winter. After the first snow arrives in November, gently blanketing pine forests and lakeshore towns in gleaming coverlets of white, skiers and snowboarders arrive soon after, lured by the heady mix of luxury, adventure, and pristine powder at the region’s 13 resorts.
To the north, Palisades Tahoe—host of the 1960 Winter Olympics, when it was called Squaw Valley—is Tahoe’s largest resort, spanning 6,000 skiable acres across the Palisades and Alpine Meadows mountains, now connected by gondola. It also has one of the nation’s longest ski seasons, typically open from the first dump until mid-May.
Family-owned Sugar Bowl, one of the region’s smaller resorts, perched at the top of Donner Summit on the Sierra Crest, is one of my favorites as it acts like a driftnet for anything the sky happens to throw and offers big rides that prompt big feelings. Northstar California Resort is a surefire crowd pleaser for its long, cruisey, impeccably groomed runs and on-slope Champagne and apple cider toasts. School and progression sessions are in, with lesson programs for every level and 3,100 skiable acres of glorious runs and terrain parks, encompassing jumps, flawlessly maintained rails, and pristine halfpipes where you can get back into your freestyle groove after some time away from the slopes.
Pitched 6,225 feet above sea level, Tahoe typically receives more than 400 inches of snow over the season and 300 days of sunshine annually. Shared by California and Nevada —the state line bisects Tahoe north to south — and where and when you choose to visit will likely be influenced by your inbound direction, given that the north and south shores offer luxurious ski-in, skiout accommodations, standout resorts with myriad routes for carving down the mountains, and abundant aprés ski hangouts.
The Ritz-Carlton, Lake Tahoe, located mid-mountain at Northstar, underwent a complete revamp in 2023, cementing its status as the most luxe ski-in, ski-out base on the north shore. Meticulously groomed slopes and top-notch rental outfitters make this an unforgettable choice for skiers and snowboarders of all levels; for folks who love the scene but not the slopes, the spa is a destination in itself, offering 17 rooms, natural healers such as CBD oils and collagen masks as enhancements, and a year-round heated lap pool with panoramic mountain views. After a day shredding on the slopes, I love to warm up with complimentary hot toddies on Fireside Terrace or book a fire pit surrounded by the towering evergreens of the property’s backyard, where plush fur-lined chairs make inviting perches for cocktails, S’more packages, and roasted chestnuts before dinner. Manzanita restaurant is equally appealing to couples or groups for its Pacific Northwest-inspired menus with Mexican influences, and wine lovers shouldn’t sleep on sommelier-led experiences that take you on a 90-minute curated tasting of California’s most notable productions.
To the south, seek accommodations at the storied Edgewood, a legacy property settled by ranchers the Park family 150 years ago and later transformed into a lakefront hospitality haven. Its Tom Fazio-designed golf course opened in 1968 and has hosted the American Century Championship, among various national tournaments. In 2017, the LEED-certified Lodge debuted 154 rooms that conjure the cabins and retreats of yesteryear’s American West through rustic stone and wood finishings, layered with a luxury spa and salon, contemporary dining, and other modern comforts. Villa Suites, which fringe the eighth and ninth fairways, welcomed the first reservations in 2022; this season, guests will receive complimentary ice skating on Tahoe’s only lakeside rink, a private two-hour guided snowshoe tour, and Ski Butler services, including in-suite fittings, ski tuning, ski valet and shuttle service to the Heavenly Village gondola, less than 10 minutes drive.
Suppose you want to venture a little farther afield. In that case, Sierra-at-Tahoe has bounced back after being ravaged by the Caldor Fie wildfire in 2021, delivering 47 trails of high-octane runs across the front and back side of the mountain, while Kirkwood invites adventurous skiers to check their egos with their winter boots. While some 2,300 skiable terrain here is accessible for beginners, the majority is for advanced skiers and one-fifth for experts. Expect 2,000 feet of vertical drop and hair-raising cornices and cliffs.
But Heavenly, home to the largest and tallest Lake Tahoe mountain at 10,067 feet and crisscrossed by 28 chairlifts, lives up to its name for skiers of every ability. Choose from 97 trails across 4,800 skiable acres to glide between on-piste and sidecountry runs, slalom between trees skiing, or white-knuckle the West Coast’s largest vertical drop of 3,500 feet.
Positioned on the opulent Nevada side of the state line, Heavenly is surrounded by prestigious casinos that resonate with the allure of sophisticated nightlife and dining extravaganzas. When it’s time to transition from the slopes to high society, make reservations at the distinguished Ciera Steak + Chophouse at Bally’s Lake Tahoe, the elevated 19th-floor Sage Room steakhouse at Harveys Resort and Casino, or the illustrious Gordon Ramsay's Hell’s Kitchen, each setting the prelude to a night spent amongst the glittering tables or within the pulsating heart of elite clubs.
