The Stogie Guys

As I’ve said before, crisp fall evenings tend to make me want to pour a few fingers of scotch whisky. And so on a recent such evening I decided upon a bit of Highland Park 12 Year, a single malt from Highland Park, the northern-most distillery in Scotland.

Highland Park is one of seven Island Single Malts, which are technically part of the Highland Region. Island Single Malts vary greatly from distillery to distillery, and Highland Park is one of the few distilleries to malt its own barley, using locally cut peat.

The 12 Year expression was first produced in 1979 and has been received ever since to high acclaim. Available for around $50 a bottle, it is affordable, at least as far as scotch goes. Highland Park uses both used bourbon casks and sherry casks, which results in a rounded, balanced whisky, especially considering its young age for a single malt.

The color is golden amber and the nose is distinctly sweet with heather, honey, and fudge notes. On the palate, the Highland Park 12 reveals peat and smoke, along with the sweetness of honey, malt, and subtle tropical fruit. The finish is short and clean, with a good amount of smokiness.

All in all, this is an excellent whisky for the price. And the combination of balanced sweetness and smokiness makes it an excellent spirit to be paired with cigars. I fired up a Cuban Bolivar Belicosos Finos and found it to be an excellent choice. Although completely different, the Corona Cigar Company exclusive Little Boris was another great choice, leaving me to think that almost any good medium- to full-bodied smoke will go well with this versatile single malt.

Tasty, balanced, complex, and affordable, the Highland Park 12 Year is a strong contender for best single malt for your buck (the other, in my opinion, is the Macallan 12). Any scotch whisky fan should make a point of trying it. Personally, it’s a regular in my liquor cabinet.

–Patrick S

photo credits: Stogie Guys

When it comes to choosing a sipping rum, I almost always prefer a gold rum, which obtains its color from barrel aging. Some of my favorite gold rums include Plantation, Ron Zacapa, El Dorado, and Zaya. These exemplary spirits always seem to strike the right chord when prepared neat or on the rocks as a cigar companion.

These days I rarely reach for spiced rums, which usually have gold rums as bases but add in extra spices for flavor. Perhaps because of the most prevalent rum in the category, Captain Morgan, I don’t think of spiced rums as sipping rums. Instead, I think of them as components of cocktails, like rum punch or Cuba libre.

The folks over at The Lash are aiming to change that. Dubbed “the reinvention of spiced rum” (a tagline I can’t help but compare to Drew Estate’s “the rebirth of cigars”), The Lash is comprised of a 70-proof, 4-year-old rum from Trinidad and Tobago that’s aged in oak and finished in The Netherlands by adding a proprietary mix of spices. Unlike most other spiced rums, so I’m told, The Lash doesn’t add artificial colors or liquid flavorings to the recipe. A bottle sells in the affordable $25-30 range.

After popping the synthetic cork and pouring the dark, viscous rum into a glass, the thickness of the spirit is immediately apparent, as is a nose of vanilla, burnt sugar, mulled spice, and nutmeg. Since the spices aren’t distilled (they’re mixed into the rum with hot water), you may see some sediment in the bottom of the bottle or in the glass, but I hardly noticed this.

Once sipped, the taste is intense, syrupy, and characterized by cinnamon, vanilla, oak, and licorice. At the risk of having my palate called into question, the finish reminds me a little of Jägermeister, which isn’t a spirit I’m particularly fond of. That said, this is a dark, spicy rum with a ton going on in the flavor department. I can see this being a hit with people who are looking for a rum with a forceful mixture of spices.

Despite the intentions of The Lash’s creators, for me this rum is better suited to cocktails than sipping neat or on the rocks. I found it to produce a unique taste with Diet Coke and a little lime—one that’s predictably more spice-forward than, say, Captain Morgan. I can also see it making an interesting cable car, or maybe even using it as a replacement for bourbon in a Stonewall Jackson during the winter months.

–Patrick A

photo credit: The Lash

I had planned on providing more coverage of the new releases unleashed at the IPCPR Trade Show today, but decided after pre-IPCPR coverage, live updates from the show, and post-show coverage that yet more coverage will have to wait for next week. Instead, I decided to sit down with some bourbon and, of course, a few cigars.

My bourbon of choice on this warm summer evening is the Willett Pot Still Reserve. The unique pot still-shaped bottle reminds you that it’s made with a pot still, although the first step in the distillation uses the more common column still.

The 94-proof bourbon is bottled from a single barrel (mine is bottle 100 of 263 from barrel 8,564). I purchased it for about $40. Willett is an old name in bourbon making, harkening back to just after prohibition, but the Willett distillery was converted to ethanol and gasoline production during World War II, after which it closed. Today Willett, introduced in 2008, is made by Kentucky Bourbon Distillers in Bardstown, Kentucky, which makes other bourbons like Corner Creek and Michter’s.

The light, amber-colored whiskey has a crisp nose with apple, oak, and some lingering pepper. It’s woody on the tongue. With 6-7 years of barrel aging, the bourbon shows off a combination of apple, cherry, oak, buttered corn, and toast flavors. It’s not a hefty bourbon, but it isn’t overly light either. Try it neat or with a splash of water.

While I don’t see this replacing any of my staple bourbons (Booker’s, Knob Creek Single Barrel, Hooker’s House, Blanton’s) it’s still very pleasant. I paired it up with the new Cuenca y Blanco cigar (introduced this past week by Joya de Nicaragua) and very much enjoyed the result. Bourbon enthusiasts should consider doing the same.

–Patrick S

photo credits: Stogie Guys

Difficult to find and made in small quantities, Hoooker’s House Bourbon is a classic bourbon with a twist. As explained on Prohibition Spirits’ website: “After spending time in a Kentucky Rick House, the bourbon was double barreled and additionally aged in neutral pinot noir barrels here in the Sonoma, California.”

The bourbon is named after General Joseph Hooker, a civil war general who, according to some stories, is the reason that prostitutes are now called “hookers.” The General was known to improve soldier morale with the help of some ladies of the night. Hooker was a Sonoma, California, resident who (in addition to being a ladies’ man) was known as a big fan of whiskeys, hence this distinctly American spirit that bears his name.

Made with a mash bill of 54% corn and 46% rye, the result is an almost ruby-colored spirit that is massively affected by the pinot noir barrels it is finished in before being bottled. The nose is rich with toffee, cassis, and a hint of spice.

On the palate, Hooker’s reveals deep viscous flavors. Cherry, toffee, clove, and cinnamon are all apparent in the rich, balanced spirit.

I was pleased to find that while the wine cask finishing adds an interesting element to the bourbon, it doesn’t overwhelm the underlying bourbon. The finish continues with some of the wine notes, along with muted oak and more clove.

It’s a fantastically delicate, yet interesting bourbon. It’s very unique, subtle, and smooth, and a welcome addition to my liquor cabinet.

Like so many fine bourbons, it goes well with a fine cigar. I think it benefits from being paired with a balanced, full-bodied cigar. The Casa Magna Domus Magnus went great, as did the Sentidos Maduro (a boutique Nicaraguan smoke made at the Raices Cubanas factory and sold at my local Cigar Connection shop).

I picked up my bottle for $44 online, but it’s not easy to find. Still, I think it’s well worth seeking out. It’s not a classic or traditional bourbon, but it’s interesting and different, and an excellent pairing with a fine cigar.

–Patrick S

photo credit: Stogie Guys

During my college years, my father explained that there’s bourbon beyond shots of Jim Beam. His favorite bourbon, he told me as he shared a taste, was Knob Creek. The bourbon has been a favorite of mine ever since, even as I’ve tried plenty of other “craft” bourbons.

So when I saw Knob Creek was adding a third line (their second was a Single Barrel that I think very highly of) I knew I’d have to try it. I saw that it was on sale for $35 (normally $38 for a 750 ml. bottle) and quickly picked it up.

Knob Creek’s Rye was released this spring and quickly garnered praise, earning “Best Rye Whiskey” at the 2012 San Francisco Spirits Competition. The rye (which means at least 50& of the mash is made with rye, as opposed to bourbon which must be at least 50% corn) is bottled at 100-proof. According to its label it is “patiently aged” with the whiskies being as old as 9 years.

The result is a hearty rye with a deep amber color. The nose is filled with overwhelming spice and wood. The taste also reveals quintessential rye flavors: oak and pepper, with subtle dried fruit and tobacco. The finish is long, smooth, and savory.

Taken straight it’s spicy and explosive, but one or two ice cubes tames the beast. That makes it very versatile. It’s plenty good enough to drink on its own, but it also has all the makings of an excellent component to a Manhattan (a cocktail which, although regularly made with bourbon, is traditionally made with rye).

The spicy characteristics of this whiskey go great with a cigar. Almost any medium- or full-bodied cigar would work well, but I found the PG 15h Anniversary (pictured) and the Tatuaje Verocu to be particularly ideal pairings.

All in all, the Knob Creek Rye was highly enjoyable. It’s up there with the Bulleit Rye and Michter’s as my favorite rye whiskey, and certainly worth a try for anyone who enjoys or wants to explore rye whiskey.

–Patrick S

photo credit: Stogie Guys

When it heats up in the summer, a beer can be a tremendous refreshing beverage to enjoy with a cigar. But while I enjoy a Mexican beer with lime as much as the next guy, when it comes to pairing up a cigar with a summer beer, I prefer something more flavorful.

On a recent trip to the store, I browsed the seasonal section in search of summer beers that could be simultaneously refreshing and flavorful. Two distinct styles stood out as possessing both characteristics.

Saisons, light pale ales often bottle conditioned and unfiltered, were first brewed in Belgium so farm workers would have something to drink during the late summer harvest, making them excellent summer beers. Meanwhile, Altbiers are a German beer first brewed in the Rineland area that take on many of the lighter, crisper qualities of a lager but maintain some fruity notes.

I selected three Saisons and two Altbiers by American craft brewers, none of which I had tried before, to see how they paired with cigars:

Brooklyn Sorachi Ace

Made by Brookly Brewery, a favorite beer maker of mine (no doubt in part because of my Brooklyn roots), it’s made with rare Japanese Sorachi Ace hops and sells for $8 a bottle (22 oz.). The pour is a hazy golden color and it features citrus, hops, subtle coriander spice, and grass flavors. It’s lemony, crisp, rich, and refreshing. At 7.6% ABV, it’s no lightweight, but it keeps a dry balance that make it an excellent summer beer to pair with cigars.

New Holland Golden Cap

This Saison ($2 for a 12 oz. bottle) features a hazy appearance, medium carbonation, and almost no head. It is heavier than the Sorachi with more hops to accompany pine, lemon, grapefruit, wheat, and yeast. Less complex and crisp than the other Saisoins, it would be a good choice with a yard gar.

Yards Brewing Saison

Brewed by Yards Brewing Company in Philadelphia, this Saison ($2 for a 12 oz. bottle) pours a yellow straw color and generates a medium amount of foam. From my experiences with Saisons, it’s a pretty traditional rendition of the style. Zesty, citrusy, bready, and spicy. It’s far from the most complex beer I’ve ever tried but I think it’s an excellent candidate for pairing up with a medium-bodied Ecuadorian Connecticut wrapped-smoke.

Lagunitas Lucky 13 Alt

If it didn’t have “alt” in the name I certainly wouldn’t associate this May release ($6 for 22 oz.) with the style. Instead, it’s a classic hoppy brew (8.9% ABV) from Lagunitas, who is known for intense, hop-dominated beer. A powerful aroma is followed by a lively combination of caramel, grapefruit, and malt flavors all in excellent balance. This will be a beer I return to often, most likely with a broadleaf maduro cigar.

Full Sail Phil’s Existential Alt

This member of Full Sail’s Brewer’s Share collection is a far more classic interpretation of the Altbier style than the Lagunitas with a 5.1% ABV and a $5 price. Copper-colored and malty, it’s very balanced with hints of caramel, coffee, toast, and citrus. This would make an excellent introduction to anyone who has never before tried an Altbier. As for cigars, something about this works perfectly with a Ecuadorian Habano-wrapped blend.

–Patrick S

photo credit: Stogie Guys

Woodford Reserve Distiller’s Select bourbon has been on the market for 15 years. It is known for having a relatively high percentage of rye in its recipe, as well as for having very little sour in each batch to enable the mash to remain crisp.

This spring, Woodford Reserve released its Double Oaked expression. Like Distiller’s Select, it is made at the Woodford Reserve Distillery, a National Historic Landmark that dates back to 1812 when it was called the Labrot & Graham Distillery. The operation is credited with improving such vital bourbon processes as sour-mash fermentation, pot still distillation, and barrel maturation.

Double Oaked is essentially the same bourbon as Distiller’s Select. But after Distiller’s Select is fermented, distilled, and aged in new, charred, white oak barrels, the bourbon that’s designated for Double Oaked bottles is re-barreled in heavily toasted oak barrels at 110-proof for another 6-12 moths—essentially doubling the spirit’s exposure to oak. The final product is 90.4-proof.

“The re-barreling of mature Woodford Reserve…allows the spirit to extract an additional amount of soft, sweet oak character without the aggressive charred notes obtained from typical bourbon barrels,” says Chris Morris, Woodford Reserve’s master distiller. “This unique practice has created bourbon that is rich in honey, chocolate, marzipan, and spiced apple character.”

Double Oaked is a dark amber in the bottle and slightly lighter in the glass. Its aroma is oaky and buttery with faint cinnamon and brown sugar. Once sipped, the flavor reminds me of dry wood, vanilla, apple, candied walnuts, and honey. The complexity is more pronounced than Distiller’s Select, and the smoothness and drinkability of the spirit makes it easy to appreciate the nuances of the taste.

Double Oaked would no doubt be a treat for any cigar/bourbon enthusiast, especially since the flavor pairs so well with a balanced yet full-bodied cigar like the Tesa 312. For me, though, it will have to be an occasional indulgence because the price is often $50 or more per bottle. In fact, the bottle I purchased for this review cost me $66 here in Chicago.

If you’re looking for an everyday bourbon, I’d recommend Distiller’s Select or one of the many other fine bourbons that are available for around $30. If you’re looking for something special, though, Double Oaked is a fine choice that won’t disappoint.

–Patrick A

photo credit: Stogie Guys