The Stogie Guys

In 1964 Bourbon was declared America’s Native Spirit, and the most popular bourbon around is Jim Beam. Indeed, Beam’s ubiquitous white label and square bottle is behind every bar in America. But today I examine a rarer Beam: the “Distillers Series,” a limited release in celebration of over two centuries of Beam distilling and the 75th anniversary of the repeal of prohibition.

The concept behind Distillers Series is to celebrate seven generations of master distillers: from Jacob Beam, founder of the Jim Beam name who first made Old Jake Beam Sour Mash in 1795, to Frederick Booker Noe III, who oversees production today. The clear special release bottle features a photo and a brief blurb about each of the seven generations of Beam distillers.

You’ll have to forgive me, though, if I’m more concerned with what is in the bottle than what is on it. Inside is a new Beam recipe that’s aged seven years and distilled to 90 proof, making it slightly stronger than Beam’s regular seven-year bourbon. That bourbon is a deep golden amber color. On the nose the Distillers Series has plenty of sweet honey, some oak, and a bit of pepper.

Upon sipping this copper-colored Kentucky spirit I find that same honey, classic corn flavor, oak, char, and muted pepper. It is remarkably smooth and easy to drink either straight up—where it’s fiery finish comes through—or on the rocks for a long, warm, smooth finish.

Like any bourbon good enough to be enjoyed on straight up, the Distillers Series pairs well with a variety of cigars. The Coronado by La Flor paired particularly well, as did a CAO Brazilia. I would shy away from particularly mild cigars that would be overpowered.

Overall, the Jim Beam Distillers Series is an impressive bourbon considering its $21 price tag. While it isn’t as complex as many of the small batch premium bourbons available today such as Knob Creek—a personal favorite of mine and another Beam company bourbon—the Distillers Series is a smooth, pleasant sipping bourbon that, due to its price, won’t bring you to tears if your friend wastes some by mixing it with cola.

So if you appreciate the history of the worlds best-known bourbon, or just want a good Kentucky whiskey to pair with cigars at a reasonable price, I suggest picking up some Jim Beam Distillers Series before if disappears from shelves at the end of the month.

–Patrick S

photo credit: Stogie Guys

I’ve long been familiar with Mount Gay Eclipse Rum. Mixed with some tonic water, the Mount Gay tonic is a summer favorite of mine, or for that matter any other time that I want a refreshing mixed drink. As a former sailing instructor and college sailor, the brand also holds a special meaning to me given Mount Gay’s longstanding support of the sailing community, where its red caps are ubiquitous.

Despite all that, before tasting it for this article I wasn’t all that familiar with the Mount Gay Extra Old, sometimes called Mount Gay Black. Both the Extra Old (XO) and the Eclipse are made in Mount Gay’s Barbados distillery, where rum has been made since at least 1703, making it the longest continually produced brand of rum in the world. While the Eclipse is top notch mixing rum, the Extra Old is more of a sipping rum, best appreciated straight up or on the rocks.

Blended from rums with a range of 12-17 years of age, Mount Gay Extra Old is aged in charred oak barrels, like bourbon. More expensive than the Eclipse, but still quite reasonable compared to the price of other premium spirits, the Mount Gay XO retails for around $35.

The first thing you notice about the Extra Old is its deep copper color. The photo at right (of the newly redesigned bottle and label) doesn’t do justice the brilliant amber hue. Next, I took in the nose, which featured an inviting combination of charred oak (no doubt imparted from the bourbon barrels) and ripe bananas.

The taste starts out with molasses and honeycomb sweetness, lots of oak, a touch of charcoal, and some creamy caramel. But perhaps the most distinguishable feature of the Extra Old was the smooth, long, lingering finish that ends with a peppery burst that creeps up on you. Truly unique, that spicy ending seems to kick in a few seconds after you think the rum’s taste is only a recent memory.

All in all, the XO is a fantastic sipping rum which makes it an excellent choice to pair with a fine cigar. It also strikes me as an extremely versatile spirit to pair with cigars.

A smooth and mild Macanudo gold, a rich Padrón maduro, and a cedary spicy Cameroon-wrapped Fuente Hemingway would all go well. In fact, with perhaps the exception of powerhouse cigars that so overwhelm the palate that the rum’s subtleties will go completely unnoticed, I think you’d be hard-pressed to find bad pairing (unless of course the cigar itself is already unpleasant).

Truth be told, I tend to prefer whiskey to rum when it comes to drinking spirits straight up with cigars. However, the Mount Gay Extra Old is a reminder that fine rum can bring just as much to the table.

–Patrick S

photo credit: Stogie Guys

As I wrote in early November, I’m a big fan of Jameson’s original blend. Aside from bearing my middle name, the spirit is an excellent, top-notch, reliable whiskey that doesn’t command an unreasonable price.

But maybe you’re looking for something a little more exquisite this holiday season. Whether you’re shopping for yourself, a friend, or a loved one, I don’t think you can go wrong with the new Jameson Irish Whiskey Gold Reserve.

Gold Reserve was released in March as part of Jameson’s expanding Reserve Line of whiskeys. At about $65 per 750 ml. bottle, it’s more affordable than Rarest Vintage Reserve ($250) and the 18 Year Old Limited Reserve ($85), but pricier than the 12 Year Old Special Reserve ($35). Don’t let that ranking fool you, though; this is one phenomenal spirit that shouldn’t be overlooked.

Pernod Ricard, Jameson’s distributor, had this to say when Gold Reserve joined the Jameson Family: “Jameson Gold Reserve is a unique blend of three whiskeys of advanced years, one of which is matured in virgin oak barrels lending a satisfying complexity and honey toasted sweetness.”

Not unlike the original blend, the pour is crisp and clean with an amber hue. I find fresh oak, syrup, and sweet sherry on the nose. The complex taste features a wonderful interplay between spice and honey, and the slightest tinge of vanilla fades in and out to keep things interesting. Intricate and enjoyable.

The black pepper finish is extremely long and warm, a welcome characteristic that I think makes this whiskey easily compatible with most mild- to medium-bodied cigars. Since the sturdy flavor lingers long enough to take and taste a puff of smoke, you’ll have ample time to explore the relationship between the spirit and your cigar. Let me recommend trying Gold Reserve with a CAO Black, Davidoff Grand Cru, PG Gourmet II, or an Oliva Serie G.

Either way, whether you’re picking out something for that whiskey connoisseur on your list or rewarding yourself for conquering your Christmas shopping early, Jameson Gold Reserve will not disappoint.

–Patrick A

photo credits: Stogie Guys

When it comes to top shelf bourbon, A.H. Hirsh holds a special place in the hearts of many connoisseurs. With every sip of the stuff, there’s a little less of it around that can never be replaced. Literally.

A.H. Hirsh is the last of the bourbon made at Michter’s Distillery in Schaefferstown, Pennsylvania. Today, a series of whiskey is made under the Michter’s name, but none of it comes from the original Pennsylvania distillery.

Originally distilled in 1974, A.H. Hirsch is the oldest pot stilled bourbon available in the U.S., at least since the 20-year-old version sold out. Today it is distributed by Preiss Imports, which bought all the remaining reserves of the Michter’s Distillery when the historic Pennsylvania site went bankrupt in 1988.

Given those limited reserves, it is no surprise that A.H. Hirsch is quite expensive and getting pricier every year. Two years ago bottles were available for around $80. Today, with decreasing supply and Preiss’s decision to raise the wholesale price as their reserves dwindle, expect to pay well over $100 for a 750 ml bottle.

The 34 year old bourbon—after 16 years it was transferred to steel barrels to stop it from aging any further, hence “16-year-old”—comes highly praised. According to renowned F. Paul Pecult’s The Spirit Journal, A.H. Hirsch is the only bourbon to receive the “5-Star” rating.

With all that high praise I, needless to say, was excited to try this bourbon. After pouring a few fingers of the copper-colored spirit, I was greeted with an abundance of vanilla.

The bourbon is refined and balanced with tons of oak and fruit and hints of mint, walnut, and maple syrup. The finish is long and spicy, with pepper, oak, and cedar. While the nose is strong straight out of the bottle, just a drop of water opens up the flavors, letting apricot and other subtle notes shine through. I would not, however, recommend spoiling this spirit with ice.

When it comes to pairing the A.H. Hirsh 16-Year-Old Reserve with cigars, you’d be hard pressed to go wrong with any good stick. For me a cigar with an abundance of cedar, such as the Montecristo Petit Edmundo or a Fuente Sun Grown, do particularly well. I should say, though, that such earthy cigars as an EO 601 Green or a Cuban Hoyo de Monterrey Petit Rubusto also paired well.

Ultimately for bourbon lovers, of which I consider myself one, I would suggest getting your hands on some A.H. Hirsch. If the prospect of dropping a Benjamin on a bottle of bourbon is too much for you, find a good establishment with Hirsch on their spirit list and drop the $20 for a pour. It’ll be well worth the opportunity to taste this historic bourbon before it is too late.

–Patrick S

photo credit: Stogie Guys

When winter comes the cigars get shorter and the drinks warmer. So when I recently lit up a petit corona, and plugged in the space heater to fight off the cold on my front porch, I went in search of a warm drink.

Now some say that enough alcohol itself has warming qualities—and having had my fair share of tequila and whiskey I’m not sure I disagree—but I’m looking for an immediate and obviously warm drink. At times like this I often turn to a reliable warm apple cider and bourbon, also known as a “Stonewall Jackson” (so named because the revered Confederate General reportedly enjoyed the drink).

The basic recipe is really quite simple: warm cider and bourbon usually in a three- or four-to-one ratio to taste. But there are many variations that can improve the drink greatly. Various recipes recommend a variety of spices that can be added. At the very least, I think a cinnamon stick or two add depth.

The proper way to heat the cider is in a saucepan on a stove, not in the microwave (although I’ll admit on occasion I’ve broken this rule). Use low heat and slowly increase the flame until steam begins coming off the top. High heat will cause the cider to separate. Then add bourbon, stir well, and use a punch ladle to serve.

While the traditional recipe calls for bourbon, I’ve come across many that use other whiskeys—some even rum. While I can’t vouch for rum-based hot cider (although it sounds tasty enough, particularly with spiced rum), I can tell you it tastes just fine with Tennessee whiskey like Jack Daniels, or with a rye whiskey like Old Overholt. Still, in my opinion, the sweetness of bourbon works best with the sweet cider and subtle cinnamon.

That sweetness, though, makes pairing a Stonewall Jackson with a cigar challenging; if you’re not careful the sugar will run over your cigar. So I recommend a smoke with strong flavors. The 601 Oscuro “Green” Robusto works well, as does the Rocky Patel Vintage 1992 Petit Corona. The Macanudo 1968, CAO Brazilia, and Arganese ML3 also come to mind as prime pairings.

Ultimately, no matter what cigar you pick, I think you’ll find the Stonewall Jackson to be the perfect drink to warm you up for those cold cigar-smoking nights.

–Patrick S

photo credit: Stogie Guys

Call me what you will, but last night, as I watched the political pundits attempt to analyze the election results with their fancy maps and roundtables of “expert” commentators, I could think of no better activity than drinking whiskey. And since the whole election experience had me craving something strong and reliable, I turned to the trusted brand that bears my middle name.

Founded in 1780 by John Jameson in Dublin, this is a very popular whiskey that probably needs no introduction. Jameson has been crowned the fastest growing international whiskey in the world, with sales reaching 2.6 million cases in June.

Jameson is made exclusively from Irish barley, both malted and un-malted, all grown around the company’s modern distillery in the southern Ireland city of Cork. Kiln-fired then triple distilled, the “grain to glass” strategy is meticulously executed with the goal of balance. This helps the original blend remain “true to the pot still whiskey tradition laid down by John Jameson in the 18th century. The current Master Distiller, Barry Crocket, continues this great distilling tradition by ensuring that John Jameson’s high standards are upheld.”

The original blend‘s pour is amber-gold with a brilliant clarity. Swirl the glass to notice the great “legs” (i.e., high viscosity) and the rich aromas of malt and wood. If you pay closer attention, you’ll be rewarded with more delicate notes of honey, grass, and oak. But don’t breathe in too deeply; the smell of the alcohol will overpower the whiskey’s aromatic subtleties.

Fortunately, you won’t find much alcohol in the flavor profile. Jameson is extremely smooth with a gentle sweetness and an enjoyable interplay between wood and nuts. The warm finish is long enough to chew.

Full-bodied stogies would drown out this spirit’s subtle balance of flavors, and I think most mild cigars are better suited for beer or wine. So, for pairings, look to the medium-bodied spectrum. My recommendations include the Isla de Cuba Classic, Bolivar Royal Corona, Gran Habano #3, Romeo y Julieta Short Churchill, and Cuesta-Rey Centro Fino. Any of these will make excellent companions for this fine whiskey, which retails for $25-35 per 750 ml. bottle (40% alcohol).

No matter what cigar you pair it with or how you drink it, I think you’ll agree that Jameson is an excellent way to get top-notch, reliable whiskey for a reasonable price. Heck, if it’s good enough for my middle name, it’s good enough for your liquor cabinet.

–Patrick A

photo credits: Stogie Guys

Chances are, if you enjoy a drink from time to time, you’ve had one made by the Diageo. The largest spirits company in the world owns such varied brands as Guinness, Smirnoff, Ketel One, Gordon’s, Tanqueray, Captain Morgan, Crown Royal, Bushmills, Cuervo, Goldshlager, and Baileys. And their Scotches include single malts and blends from every scotch-producing region of Scotland, including Johnnie Walker.

But being owned by a multi-national conglomerate doesn’t mean you can’t produce a fine single malt scotch. Case in point is the Dalwhinnie 15 year, a fine example from the Highland region. According to its website, geography (the distillery is the highest in Scotland) plays a central role in the scotch Dalwhinnie produces:

“The source, Lochan an Doire-Uaine, (Gaelic for ‘lake in the green grove’), lies at 2,000 feet in the Drumochter Hills. From it, all the pure spring water used in distilling Dalwhinnie flows over rich local peat through Allt an t’Sluic, the distillery burn. No other distillery may use the water from this source—therefore no other distillery is able to yield Dalwhinnie’s uniquely clean, accessible, malty-sweet taste, giving way to a smooth and smoky Highland mouthfeel.”

Marketing hype aside, I find this is indeed a sweet accessible single malt. The nose is sweet with some watermelon notes, and the color is a light and golden.

On the palate, the Dalwhinnie 15 has plenty of peat and smoke. There was also malty sweetness with some oak, almond, and spice. The finish is long and sweet with just a touch of heat to remind you that you’re drinking an 86-proof spirit.

Like most fine scotches, this will pair magnificently with cigars. The wood and sweetness of the Dalwhinnie would make a cedary cigar an excellent choice. I paired it with the Cuban Ramón Allones Specially Selected and it worked perfectly.

Other cigars that should go particularly well are the Partagas Spanish Rosado, the Montecristo Petit Edmundo, the EO Cubao, or the Don Pepin Garcia Blue Label. A riskier pairing, but potentially with a high upside, would be a maduro to match the Dalwhinnie’s sweetness.

Ultimately, no matter which cigar you go with, or even if you pass on the cigar all together, the Dalwhinnie 15 Year single malt scotch will be an excellent choice.

–Patrick S

photo credit: Stogie Guys