Carlos Torano Virtuoso

Tonight's smoke was a Virtuoso from the Torano Cigar Family. The Torano's have been a staple in the cigar world for decades, with roots reaching back to Cuba prior to the US Embargo. The cigar utilizes a Nicaraguan Maduro wrapper and a three-country blend of filler tobacco. Though the company doesn't provide the recipe, the three tobaccos used taste like Dominican, Nicaraguan, and something exotic, maybe from Bangladesh...? Regardless, the cigar seems to be fairly well made upon first inspection: a nice dark, almost chocolate-Maduro hued wrapper, with a nice cap, though a long and intricate vein running from cap to foot definitely lost this cigar some points in the appearance category. After snipping and toasting the foot, the smell of cedar and an almost dark chocolate were present, certainly an enticing smoke. The first inch was a solid tobacco flavor, complemented with cedar and coffee. After about an inch and a half, the cigar turned a spicier and sweeter flavor, bumping this stick into the full-bodied category. The last couple of inches saw a creamy, almost espresso flavor with more spice through the nose. The cigar had a dry finish with an earthy/tobacco flavor. The cigar burned evenly throughout with an ash lasting for at least an inch and a half. Overall, the Virtuoso was a full-bodied smoke with a few distinct flavors, though lacked any memorable complexity. I'd give it a 6.5-7/10. Not a bad smoke by any means, though certainly not anything special.

Whisky Part 1

This first post is dedicated to Kelsi Cooke, Amanda Markert, and Brittany Lincoln who's exceptional conversation at Dinner got me interested in this.

Whisky (literally translated to the Water of Life) has been a staple in the world of spirits for thousands of years. It dates back nearly 15 centuries ago, when Irish Missionaries first began to ferment grains throughout Europe. This process continues today, though there is no set type nor amount of grain necessary for distillation. In fact, the use of different kinds of grains (as well as different ratios of said grains) yields the extremely different tastes found throughout the different kinds of Whisky.

Whisky, like the term cocktail, is the broad name for several key varieties. Irish Whiskey, is whiskey produced and bottled throughout Ireland and is often distilled three times to maximize fermentation. It is often accompanied with peat and earthy notes; usually a very smooth spirit. Scottish Whiskey (referred to as Scotch) is produced and bottled in Scotland. Scotch is usually treated with peat smoke, resulted in a smoky spirit, with spice through the nose. Japanese Whisky is very comparable to Scotch Whiskey and is often made in single malt production. Canadian Whiskey (the weakest of the class IMO) is made similar to Scotch Whisky, though is often much lighter than its counterparts. Finally American Whiskey (known primarily as Bourbon, although Rye Whiskey and Corn Whiskey can also be found) is produced solely from cereal grains. American Whiskey often displays sweet and smoky noted, often pairing well with with sugar and meats.

Another way to classify Whiskey is by its "Type". Whiskey comes in several key "types", usually delineated by it's quality or the type of grain used to produce its. Malt Whiskey is made solely from grains. Grain whiskey combines different kinds of grains, primarily barley. Single Malt Whiskey is made from one batch of ingredients and is vintage (or made in one specific year). These types are often the most expensive and often hard to pair with food or cigars. That being said, they are among my favor it and when I find a pairing that really "works", I have partners for life. Blended Whiskey is whiskey containing numerous different batches from different years, yielding a complex flavor. Blended Whiskey gets downplayed a lot as it is much cheaper and more accessible, though I find it to be excellent for pairing, especially with cigars. With so many different nuances throughout the blend, it is easy to find an accompanying cigar or dish to pair.

More to come later...