The Stogie Guys

The world can be split into two types of people: those who know about Pappy Van Winkle bourbon and those who don’t. Say “Pappy” around those who know, and they’ll start talking about how they procured a rare bottle or the time they saw it on a shelf at a bar. Everyone else just gives you a funny look and says, “Pappy what?”

Pappy Van Winkle’s Family Reserve bourbon (some of the oldest bourbon around at 15, 20, and 23 years) is notoriously difficult to find. If you’re lucky, you might get on a waiting list for some of the rare nectar, which pretty much never makes it to a store’s shelf because it’s always sold out in days.

Still rare, but not as impossible to find is the Van Winkle Special Reserve, which at 12 years old is still old by bourbon standards and sells for anywhere from $50 to $90. Called “Lot B” (even though nothing they make is called “Lot A”), the Special Reserve uses no rye, but instead uses wheat along with a majority of corn that’s required to legally be called a bourbon.

The resulting bourbon is bottled at 90.4-proof and deep copper in color. The nose features butterscotch and vanilla. The bourbon starts out with oak, caramel, toasted corn, vanilla, and just a hint of nutmeg and pepper spice. There’s also plenty of heat from the 45.2% alcohol content. It’s thick on the palate with a long, soft finish that features citrus and oak.

Perhaps not quite as extraordinary as the older Pappy Family Reserve lines, the Van Winkle Special Reserve 12 Year is certainly an excellent spirit. It has the depth of flavor to stand up to even the most full-bodied cigar. So if you’re on the waiting list for the older and rarer Pappys, you could do far worse than the Van Winkle Special Reserve 12 Year Bourbon. It’s one of those special spirits that every bourbon fan should try at least once.

-Patrick S

photo credit: Stogie Guys

[Editors’ Note: The following is written by Martin, a friend of StogieGuys.com who lives in Scotland and writes at WhiskyCritic.com.]

Oh dearest, dearest pocket. I sincerely hope you can forgive me once more for digging too deep, collecting the very last you had to offer, for no reason other than my own decadence. Forgive, and recover. I’m sure most, or at least many, fellow whisky lovers of less than unlimited means will have been in a similar situation at least once: You know you shouldn’t buy something, but equally you know that there is absolutely no chance of you not buying it.

Well that’s the situation in which I now find myself. I was in the shop the other day to pick up a couple nice beers and, as I approached the till, my eye immediately went to the lovely selection of whiskies stashed behind it—the sneaky buggers always know how to get you, don’t they? Put yummiest stuff by the till and any flesh and bone human is instantly rendered unable to do anything but make an unplanned purchase.

That is basically the unnecessarily long story of how I ended up buying a bottle of Aberfeldy 21 Year Old, at just over £90 ($140) for the bottle.

I had been wanting to try it for quite some time and my local pub hasn’t had it in stock, so my basic line of reasoning (ever so refined, as always) was, “Why the heck not?” With my quite considerable expense in mind, expectations were high. The nose on the toffee-colored spirit didn’t disappoint, presenting a bouquet of flowers, oak, and an exotic sweetness which I can only describe as somewhere between Brazil nut and coconut. So far so very good. The palate is light and has a bit more kick to it, starting off with a pinch of spice, followed by heathery honey, oak, and sweet citrus—which I suppose might make it orange, though I’m not sure I actually want to be that precise about it. Oh well, too late now! As for the finish, it’s basically long, dry, and carries a mild spiciness all the way through, and it’s delicious.

The question which will undoubtedly be on everyone’s mind at this point (assuming you all share my exact thought pattern) is: Was it worth the ninety-odd pound? The answer is yes, and no, and maybe, and oh I don’t know! I don’t have any regrets because it is a delicious whisky—very nicely balanced, very drinkable, all in all very pleasant. But then again, it is a quite expensive whisky, and I can’t say that I wouldn’t be able to get an equally nice bottle for half the price. It’s a tough call, but if you like a light, well-balanced, slightly sweet and spicy whisky, and it’s within your price range, then I’d say go for it.

-Read more from Martin at WhiskyCritic.com.

photo credit: The Whisky Exchange

I’m often on the lookout for a bourbon to try, bourbon being my go-to spirit in the winter.

Johnny Drum Private Stock caught my eye the last time I was at my liquor store. I decided to pick up a 750 ml. bottle since the price was right. At about $30, the cost places this 101-proof spirit comfortably between the lower-end bourbons and the most expensive bourbons. For me, this middle ground is the most fruitful to explore.

Most of the information I wanted to learn about Johnny Drum Private Stock could be gleaned from the label or the tiny pamphlet that comes affixed to the bottle’s neck. Without even browsing the web, true or not, I discovered that the spirit is named for a young lad who served in the Civil War as a drummer boy. “At the end of the war, legend has it that Johnny returned home to settle amongst the rolling bluegrass knobs of his native Kentucky, where he staked his claim among a beautiful spring,” reads the pamphlet. “Johnny soon learned the importance of finding a way to convert his excess corn crop into a profitable item…and it wasn’t long before Johnny’s determination produced an exceptional bourbon whiskey.”

Today, Johnny Drum Private Stock is produced by the Johnny Drum Distilling Company of Bardstown, Kentucky. It is charcoal-filtered and aged for 15 years before it is packaged in wax-topped bottles. (That wax, by the way, is pretty darn hard to get off, and underneath is a disappointing plastic screw top.) The spirit is a dark reddish color in the bottle and amber when poured in a glass. It has a very faint honey aroma with a buttery creaminess. I found very little spice on the nose and virtually no alcohol bite—all of which makes this bourbon seem very approachable based on first impressions.

Sipping the Private Stock neat, the first thing you notice is the tingly spice on your lips and the front of your tongue. As this spice lingers, a smooth sweetness moves in that’s reminiscent of toffee and nougat. There are also some charry burnt notes present that add balance. But the overall affect is fairly light and vanilla-like for a bourbon.

This lightness makes Johnny Drum Private Stock quite versatile as a cigar companion. In my experience, it works well with both fuller-bodied maduros and milder Connecticut-wrapped smokes. I think the Illusione cg4, for instance, pairs really well. But I encourage you to pick up a bottle and do some experimenting of your own.

-Patrick A

photo credit: Stogie Guys

Cigars and scotch go together like peanut butter and jelly, but rarely is the connection so explicit as with Dalmore Cigar Malt Reserve. According to Dalmore’s website, “the body and character of this extraordinary expression is the perfect complement to a fine cigar.”

You might remember the discontinued Dalmore Cigar Malt (an excellent value at around $50), but this new Dalmore Cigar Malt Reserve is a different whisky. The old Cigar Malt, 40% ABV and made with 60% sherry casks and 40% bourbon casks, was discontinued, allegedly in part because some consumers either thought the scotch only went with cigars or was somehow made with tobacco. (The original Cigar Malt has, depending on who you ask, been rebranded as, or slightly changed to become, Dalmore’s Gran Reserva.)

The new Cigar Malt Reserve is similar to the original, but with a few notable changes, mainly that it ups three things. First, it goes from 80-proof to a slightly stronger 88-proof. Second, it increases the percentage of Oloroso “Matusalem” sherry from 60% to 70%. Third, the price is considerably higher at $120 for a 750 ml. bottle.

The new Cigar Malt Reserve pours a deep amber color. The nose is heavy, with toffee, chocolate, roast cashew, and a hint of the Oloroso sherry.

I tasted the whisky neat and found it to be similar on the palate to its profile on the nose. There’s oily roast nuts, sweetness from dry cocoa and toffee, and plenty of wood and earth. More subtle is a hint of citrus, black pepper, and perhaps some fermented maduro tobacco. The finish is long with lots of wood and fleeting spice.

I can see why this is billed as a “Cigar Malt” as it does indeed pair well with a fine cigar. It also feature more flavors (wood, earth, pepper, chocolate, toffee, etc…) in common with cigars than any whisky I’ve ever tasted. And it pairs with a wide range of cigars, from oily maduros to spicy Nicaraguans to subtle Cameroon-wrapped Dominicans.

For me, the result is an excellent scotch that is best appreciated neat with a good smoke. It’s also a unique, gritty, character-filled blend; not at all peaty, but also not overly sweet or light. Beyond those admirable attributes, the proud connection with cigars certainly makes me inclined towards the Cigar Malt, even if the price might make it a rare indulgence.

-Patrick S

photo credit: Dalmore

Bulleit has been making bourbon since 1999, but its rye is a new and welcome development. Introduced last March, Bulleit Rye is a new twist on that classic American spirit, rye whiskey.

Bulleit is most notable for it’s high rye content. In order to be a rye, a whiskey must use at least 51% rye mash, supplemented by corn, barley, and wheat. Bulleit surpasses that minimum by leaps and bounds with 95% (the highest of any production rye), with just 5% barley.

The result is a whiskey full of character that is quintessentially rye. It has a deep copper color with a nose of fruit, toffee, and oak.

On the palate, the Bulleit Rye Whiskey really begins to shine. It has the spice I’ve come to expect from rye, but not the overwhelming amount that you’d think a spirit made with 95% rye would. Instead, it’s a remarkably balanced, somewhat dry combination of crisp apple, pepper, wood, rock sugar, wood, and toffee. The finish has sweetness, nuts, and woody pepper.

All in all, there’s everything to like about the Bulleit Rye, including the price, which is a most reasonable $25. For that price, the balanced, complex rye is a tremendous value.

The complex spice makes for an excellent accompaniment to a cigar. Spicy Honduran smokes (like the CAO OSA or Humo Jaguar) and earthy Nicaraguans (like the Tatuaje Brown Label or Padrón 1964) go equally well. Spicier Dominican smokes like the Fuente Opus X and La Flor Dominicana Double Ligero also make for a good pairing.

No matter your choice of cigar, whiskey fans—whether bourbon aficionados, Scotch connoisseurs, or rye enthusiasts—should give the Bulleit Rye a try. It’s the rare combination of cheap, tasty, and unique, which has quickly made it a staple in my collection.

-Patrick S

photo credit: Stogie Guys

We spend a lot of time writing about spirits you can pair with a cigar. Rum, scotch, bourbon, beer, and wine have their place, but sometimes nothing beats a cup of coffee.

Whether in the morning, after lunch, or at the conclusion of dinner on a chilly night, a strong cup of coffee is often times more appropriate, or just plain better, than something stronger. On the other hand, bad watery coffee can ruin not only the immediate experience, but coffee in general. Coffee certainly isn’t the most exotic drink (over half of all Americans consume it everyday, and the per capita consumption is 1.6 cups a day) but a fine cigar paired with a good brew can turn the average to the exotic.

And the flavors in a good cup of coffee are highly complimentary to fine cigars. Vanilla, mocha, chocolate, and roasted notes, nuttiness, and earth, can all be found in both cigars and coffee. In fact, tasting wheels used for coffee tasting would help any cigar smoker identify flavors in tobacco.

But much like bad cigars, too often when people think of coffee they think of bad coffee, like that sludge they serve at your workplace. But doing so would be like thinking that all cigars are like Phillies. To fix that, here are a few tips I adhere to for making a proper cup of coffee.

First off, you need good beans. There are many good ones out there and plenty of boutique roasters to explore, but these days my go-to is Major Dickason’s blend by Peet’s, a full-flavored multi-region blend. Best of all, it’s easy to find (my local supermarket carries it) so I don’t have to order it through the mail or worry about when I’ll be able to pick some more up.

The biggest improvement the average person can make to their coffee experience is grinding them at home immediately before brewing the coffee. Burr grinders are best, as they evenly grind the coffee without burning the grinds like blade grinders do, and these days you find a decent one for $50 or $60.

Of course, some people take it a step further, roasting their own beans, and buying thousands of dollars worth of brewing equipment. But such a setup isn’t necessary for good coffee. I use one of the cheapest methods, a Melitta pour over a coffee maker that makes one cup at a time and uses easy-to-find paper filters.

When it comes to a cigar with your proper cup of coffee, there are as many good cigars to choose from as there are exotic coffee blends. Mild Connecticut smokes in the morning, dark full-bodied maduros later, is an easy rule of thumb, but you shouldn’t feel bound to any particular rule. Just don’t overlook coffee when it’s time for a cigar. And let us know your favorite coffee and cigar pairing below in the comments.

-Patrick S

photo credit: Stogie Guys

As it gets colder outside, my preferences for a spirit to pair with a fine cigar change with the seasons. For me, scotch always seems like the appropriate drink for a chilly winter night.

When it comes to single malts, I enjoy many different varieties. I’m particularly a fan of peaty whiskies, such as Talisker and Laphroaig. Still, sometimes a more classic single malt seems appropriate.

And it’s hard to find a more classic expression of a single malt scotch whisky than Macallan 12 Year. Made in Moray, Scotland, in the Speyside region, it’s the third best-selling single malt in the world behind Glenfiddich and Glenlivet.

This particular Macallan is aged 12 years in sherry casks, which is how all Macallan’s were originally aged until they more recently added the Fine Oak range which uses both sherry and American bourbon barrels. It’s bright golden amber in color and the nose shows the sherry, along with some spice and orange peel.

On the palate, the Macallan 12 features ample nutty flavors, raisins, sherry, oak, and cream. It’s perfectly balanced, with impressive depth and complexity. The finish is long and warm with a bit of sweet toffee.

“Simply the best 12-year-old single malt around” is how renowned whisky writer Paul Pacult described Macallan 12. I’m inclined to agree, and you won’t be surprised to know that I think it makes for a terrific accompaniment to a fine cigar.

Nearly any medium- or full-bodied would go fine, but I think that balanced Dominican cigars are particularly ideal. The Davidoff Millenium Blend and PG 15th Anniversary come to mind.

Available for around $50 a bottle, it’s become a staple in my liquor cabinet, particularly in the cold months of winter. If by some chance you haven’t tried this classic single malt, I highly suggest you do so.

-Patrick S

photo credit: Stogie Guys