I’ve won more than a few bets with bartenders and others by knowing that bourbon, by definition, need not be from Kentucky. Hudson Baby Bourbon, made in the Hudson Valley an hour north of New York City, is case in point.

While certainly identified with Bourbon County, the truth is bourbons have to follow only a few non-geographical rules. Most notably, it must be made from 51% corn and aged in new, charred oak barrels.

Tuthilltown Distillery takes those rules to an extreme with its Hudson Baby Bourbon Whiskey. Made from 100% corn whiskey (a rarity for a bourbon),  it is then aged less than two years in a new oak barrel.

Using a 3-gallon barrel, instead of the industry standard 53-gallon barrel, the spirit absorbs flavor from the barrel via more surface area by volume. This results in a copper appearance and sweet flavors more characteristic of bourbon aged at least twice as long.

Still, perhaps because of the limited aging, this spirit had a nose of fresh citrus  and mint. And not surprisingly this whiskey is all about corn and oak.

Sweet corn, vanilla, and oak are the dominant flavors. It’s hot on the roof of your mouth with a bit of smokiness. There’s also a subtle gin-like element with pine and juniper. The finish is long with maple syrup sweetness tempered only by the oak.

The result is a lively spirit unlike many bourbons, but interesting and delicious nevertheless. Instead gaining depth from lots of subtle flavors, the real action with the Baby Bourbon is in the interplay between the few intense flavors, most particularly the oak imparted from the small barrel.

While I’m sure it would make a fantastic Manhattan, this is a whiskey that deserves to be enjoyed neat and unadulterated with, at most, a few drops of distilled water. At $35-40 for a 375 ml “half fifth” size, it’s not cheap, but I’d go so far as to say that every bourbon lover should give it a try.

Those who like cigars with their bourbon will find this a most amicable spirit for pairing. Medium- to full-bodied smokes without too much peppery bite go particularly well. My recommendations include the Ashton Virgin Sun Grown, Cohiba Siglo VI (Cuban), Nestor Miranda Special Selection 20th Aniversario Rosado Danno, Paul Garmirian 15th Anniversary, and the Ramón Allones Specially Selected. Whether with a cigar or without, as a long time New Yorker I’m proud to say that the Empire State makes this fine bourbon that stands proudly next to the best Kentucky has to offer.

-Patrick S

photo credit: Stogie Guys

If, for you, Canadian Club conjures images of something your dad used to drink or a simple whiskey to mix with Coke, you’re not alone. But the brand is challenging that stereotype with its new Sherry Cask Whiskey.

On the heals of other higher end releases like the Canadian Club Classic 12 Year and Canadian Club Reserve 10 Year, this one offers a new twist on Canadian whiskey: a sherry cask finish. According to Canadian Club, it is made in small batches, aged a minimum of eight years in white oak barrels, and finished in old Jerez sherry casks.

The Canadian Club Sherry Cask comes in a classic bottle, complete with a traditional wood and cork top. Each bottle of the 82.6-proof spirit is labeled with the individual cask that the whiskey came from.

The whiskey is a deep amber color with a slight reddish tinge. The nose is maple syrup.

When sipping the Canadian Club Sherry Cask, I find a pleasant toffee sweetness, and wheat notes with some subtle spice flavors. While there’s a hint of smooth sherry sweetness, I was pleased to find it not overwhelming. The finish is smooth with rye flavors and more hints of peppery spice.

This is an excellent spirit to prove that Canadian whiskey can be so much more than just an ingredient in a Manhattan. I recommend drinking it straight or with just a splash of water.

It also goes well with cigars, particularly those with a peppery spice. Full-flavored smokes like the Opus X, CAO Lx2, EO 601 Red, or  J. Fuego 777 Corojo all stand up well.

Available for around $25-30 a bottle, this is a whiskey that punches above it’s weight class, especially compared to scotch or bourbon of similar cost. And the price also means you won’t be too be disappointed if it ends up in an old fashioned.

For a change of pace for the bourbon or scotch drinker, the Canadian Club Sherry Cask Whiskey is well worth a try.

-Patrick S

photo credit: Stogie Guys

Since I wrote about it last March, Buffalo Trace has become my go-to sipping bourbon. It is complex, affordable, approachable, and downright delicious with notes of vanilla and honey. Highly recommended.

So, on my most recent trip to the liquor store, I decided to try my luck with another product of the Buffalo Trace distillery, which is located on the banks of the Kentucky River near Frankfort. My choices included Blanton’s, W.L. Weller, Old Charter, and Van Winkle—a lineup that has helped Buffalo Trace win more international awards since 1990 than any other North American operation, not to mention Whiskey Magazine’s “Distiller of the Year” award in 2005 and 2007.

Remembering some word-of-mouth praise, I decided on a bottle of Eagle Rare Single Barrel and purchased it for just under $25. This brand was introduced in 1975 as a 101-proof bourbon in the Seagram family of liquors. Then, in 1989, it was sold and moved to Buffalo Trace where the multi-barrel, more potent original recipe was re-blended in 2005.

Today, Eagle Rare is offered in two varieties: a 17-year-old “Antique Collection” that sells for upwards of $70 per bottle, and a standard 10-year-old. Both, according to the back of the bottle, honor a creature that symbolizes the “freedom, spirit, and independence of the individual.”

Sampling the 10 year variety, I find a golden bourbon that smells of sweet oak and leather as it is poured from its slender bottle. The aroma is soft yet bright with background notes of melon and banana. But first impressions can be misleading.

The taste, as you might have guessed, is decidedly more powerful than expected with a well-rounded profile of sweet corn, charred steak, and raisin. Oily then blazing, the finish of toast and nuts drags for what seems like days. Bourbon enthusiasts who can embrace black pepper flavors will be captivated while others may be scared off after the first sip.

While many will no doubt disagree, I happen to think Eagle Rare is a bit too powerful to sip on its own. Paired with a full-bodied cigar, however, it suits nicely. Good complements include the Illusione 2, PG Soirée Connoisseur, Patel Bros. Toro, and the Nestor Miranda Oscuro Ruky. Proceed with caution.

-Patrick A

photo credit: Stogie Guys

I was recently reading an issue of Wine Spectator in which Jack Bettridge of Cigar Aficionado wrote: “I would further steer clear of cocktails of any heat at all—excepting Irish coffee…Hot punches or toddies are just too hard to pull off in any volume, and something about heating a spirit tends to kill it.”

Well allow me to disagree. It’s mid-January, which means we’re right smack in the heart of winter. Now is the perfect time to try a cocktail with some heat beyond the proverbial warmth that a strong spirit of any temperature provides.

Last year I wrote about the Stonewall Jackson, a mix of hot apple cider and bourbon. For those looking for less sweetness and more warmth though, allow me to recommend another winter favorite: hot buttered rum.

Sure, the idea of melted butter mixed with rum may sound strange. After a tasty combination of sugar and spices, though, it’s a warming treat that goes well with a cigar on a cold evening.

The key to hot buttered rum is a good batter, and making one isn’t all that difficult. Simply mix a soft stick of butter with eight ounces of brown sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of fresh-grated nutmeg, and a few dashes of vanilla extract. After the batter is thoroughly whipped, place it in an airtight container while it cools in the refrigerator, where the batter will stay good for a few weeks. (Place it in the freezer if you plan on keeping it longer.)

To make yourself or a welcome guest a hot buttered rum, simply put a spoonful of batter in a coffee mug with two parts boiling water and one part rum, stir well, and garnish with a cinnamon stick.  I like to use a golden rum like Bacardi Gold or Mount Gay Eclipse.

Hot buttered rum goes well with cigars, although the spices mean that you probably won’t be able to appreciate the subtleties of an overly complex smoke. So I recommend a medium- to full flavored-cigar with toasty notes like the Reyes Family Vintage, EO 601 Red, or Davidoff Special R.

No matter what cigar you choose, I hope you give hot buttered rum a try the next time you’re in the mood for a beverage that will warm your body and soul on a frigid winter day. Despite what some say, I think you’ll be glad you did.

-Patrick S

photo credit: Stogie Guys

As I’ve written before, beer is often an under-appreciated beverage to pair with a fine cigar. And winter is a great time for beers that go well with cigars.

As the weather turns colder, a number of breweries release winter beers that have rich flavors that can stand up to the flavors of a fine smoke. Recently, I picked up a selection of such seasonal beers to see what cigars would pair well with each:

Anchor 2009 Christmas Ale — Since 1975, Anchor Steam has produced this coffee-colored seasonal ale. After an aroma of nutmeg and cinnamon, you find a spicy, malty beer with a tinge of spearmint. It’s not too heavy, so I’d suggest a medium-bodied smoke that’s nice and balanced like a Tatuaje Havana VI.

Winter Hook Winter Ale — Made for 25 years by Red Hook brewery in New Hampshire, this copper ale produces a small amount of head and a malty aroma. This beer, not as heavy as Anchor, has toasted wheat flavors and some floral elements. Go with a mild smoke with this one, like an Ashton Classic.

Samuel Smith Winter Welcome Ale — With a bright amber hue, this British winter ale has a nice head and a toffee and apple aroma. It’s balanced and lager-like with toffee, grass, and caramel flavors, and a clean, hoppy finish. I’d suggest pairing this beer with a Connecticut-wrapped cigar, like the CAO Gold or Fuente King T.

Dogfish Head Olde School Barleywine — While not an ale like the rest, this Barleywine, released in late November by Dogfish Head, is a kick above the competition at 15% ABV. For such a bold brew, the nose is surprisingly tame with a hint of apple cider. On the palate, the beer is a syrupy combination of intense raisin, toffee, and apples. Being a barleywine, it can stand up to a more full-bodied cigar, like an Ashton VSG or a Davidoff Millenium Blend.

-Patrick S

photo credit: Stogie Guys

While Scotch gets most of the glory, we’ve made no secret of the fact that Irish whiskey can be an equally exciting spirit. But unlike the Jameson blends we’ve praised before, Michael Collins is a single malt whiskey, an attribute more commonly associated with Scotch.

Still, with a name like Michael Collins, there’s no mistaking that this spirit comes from the Emerald Isle. Collins was an leader in the fight for Irish independence from Great Britain. Known affectionately by the Irish (but not necessarily by the English) as “The Big Fella,” he was later assassinated in 1922 at the age of 31 by factions in Ireland who opposed the treaty of independence he signed with the British.

Collins’ image emblazons the tall tapered bottle and, if he happened to be a smooth yet bold character, his spirit would certainly be captured within. This single malt is a most exemplary whiskey, as evidenced by the Double Gold it won at the San Francisco World Spirits Competition. (Note: A blended Michael Collins Irish Whiskey is also available, although it doesn’t seem to be as widely available.)

The first thing that strikes me about Michael Collins is its bright bronze hue, which, while dark, isn’t at all cloudy. After pouring a few fingers in a glass, you’re greeted with a nose of peat, citrus, honey, and oak. The oak is imparted from the 8-12 years that the whiskey is aged in oak barrels.

When I enjoyed it neat I found flavors of peat, a hint of spice, and a toffee-like sweetness. It’s a warm, balanced combination that is very smooth. The finish is long with a bit of vanilla bean.

For those who can’t handle a bit of heat on the tongue, though, Michael Collins also does well with an ice cube or two. But drinking it on the rocks will spoil  some of the subtleties this whiskey has to offer.

Either way, this $35-40 spirit goes great with a cigar. I found medium- to full-bodied smokes to be the best paring. The Paul Garmirian Soiree, San Cristobal, and EO 601 Red all went very well. If you’d prefer something from that certain island south of Miami, light up a Hoyo de Monterey Epicure Especial, Hoyo No. 2, or Montecriso Petit Edmundo, pour a bit of Michael Collins Single Malt, and enjoy.

-Patrick S

photo credit: Stogie Guys

Generally speaking, I often prefer the bold, rustic taste of American bourbons to Irish, Scottish, or Canadian whiskies. I suspect many of you have the same preference. But, taking a small step outside my comfort zone, I decided to check out the affordable Reserve 10 Year Old from our neighbor to the north.

Poking around on Canadian Club’s video-intensive website, I was surprised to learn that this 150-year-old company isn’t as foreign as its name might suggest. It was founded in 1858 by an American, Hiram Walker. Fearing the temperance movement in his home country, which ultimately culminated in an ill-fated 13-year criminalization of alcohol, Walker built a distillery across the Detroit River in Ontario, Canada. From there he exported his popular “Club Whiskey” to high-end bars, restaurants, and golf courses around the world.

Any company this old is bound to have some history, and Canadian Club is no exception. Legend has it that Winston Churchill’s future mother, visiting New York in the 1870s, requested a cocktail consisting of Club Whiskey and sweet vermouth—inadvertently inventing the first Manhattan. And Canadian Club helped fuel Prohibition-era speakeasies in the U.S. by dealing directly with Chicago gangster Al Capone.

Today, Canadian club’s whiskies, including the Classic 12 Year Old, are sold in over 150 countries globally. They are made from a combination of corn, rye, rye malt, and barley malt that’s uniquely blended before aging to enhance the marriage of flavors.

The Reserve 10 Year Old is aged in once-used white oak. These American bourbon barrels were chosen because, by the time they are used by Canadian Club, they’ve lost their aggressive oak profile—making them well-suited for a mellow spirit.

So it isn’t surprising that the nose is bit tough to pick up, especially for a whiskey. But, after a low viscosity pour, careful attention yields elusive aromas of smoke, butterscotch, honey, and citrus. The bright and crisp taste includes oak, vanilla, corn, and toffee. And while the finish is impressively long and warm, the overall effect is nonetheless soft and slightly dry.

Most will enjoy the Reserve 10 Year Old neat or on the rocks—especially for a whiskey that sells for $15-18 per 750 ml. bottle (80 proof). Those of you who are more accustomed to hearty bourbon flavors, though, may find it approachable yet too mellow on its own. So try it in a highball, old fashioned, whiskey sour, Manhattan, or with a splash of Coke.

The success of various cigar pairings will likely depend on your cocktail of choice. But, in its most straightforward form, I can recommend medium-bodied smokes like the Montecristo No. 2, Cuban Crafters Cubano Claro, PG 15th Anniversary, and the La Aurora Barrel Aged.

-Patrick A

photo credit: Stogie Guys