Brew Hops & Wine Stops

One of the greatest things about cigars and the cigar business is the people you meet. Whether it's the cigar producers, sales reps, or just the avid smokers, the industry is made up of some of the nicest people you will ever run into. It is a shame that the cigar industry often gets lumped in with big tobacco because there couldn't be two more polar opposites in business philosophy than the premium cigar trade and the cigarette industry.

Whether you travel to the Dominican Republic, Nicaragua, or Honduras, or you get the opportunity to meet a cigar maker or blender at your local tobacco shop, you will quickly learn that cigars are not just a business, but a passion. You will also see this in the people who buy the cigars. I can't imagine a place on this planet more laid back and relaxing than a good cigar bar.

This friendly spirit I'm describing was on display last weekend in Jacksonville, FL as Aromas Cigars and Bar hosted Stogie Fest 2013. A week earlier I received a call from friend and fellow "brother of the leaf" Dave Rigdon of Champion Brands and he asked if I planned on going. That was an easy yes, especially when he informed me that he would be there pouring some of his company's finest craft beers. Dave is a good guy to know, a craft beer expert who also loves and is knowledgeable about premium cigars.

I knew the day was going to be a good one when Dave popped open a 99 rated Big Eddy Russian Imperial Stout and then sparked up an Opus X just to get things going at 11 A.M. Obviously beer wasn’t the focal point, as this day was all about the cigars. There were cigar representatives from 20 different manufacturers including Gurkha, Drew Estate, Oliva, Romeo y Julieta, Perdomo, Comacho, Arturo Fuente among many others.

There were also plenty of libations to sip on. In addition to craft beer, there was plenty of single malt scotch, and other premium spirits for everyone to sample. There was also Cuban inspired cuisine including pork, rice, plantains, and what I believe was yuca. I have only had yuca on trips to the Dominican Republic, so my experience with this potato-like vegetable is very limited. It was very delicious, nonetheless.

The cigar vendors were more than happy to pass out many free cigars and those of us in attendance wasted little time lighting up. A few lucky patrons were treated to a pre-release sample of Gurkha's new Rogue cigar. The Rogue will not be released for sale until the IPCPR show in Las Vegas this July, so it was really nice getting a sneak peak at what could be the next best seller from Kaizad Hansotia. I must say, I found the Rogue quite enjoyable and on the medium to full bodied side, which I do enjoy. I promised not to review or discuss the cigar in detail until it is released... so, sorry guys, enough about that.

It was also a great afternoon of college basketball, as the NCAA tournament was in full swing and every television in Aromas was tuned in to a game. I was on cigar number three when Ohio State hit the three-pointer at the buzzer to squeak by Iowa State, and judging from the reaction in the room, everyone must have Ohio State going as far in their brackets as I do.

Sadly, the best thing about Stogie Fest was just the ability to hang out with a lot of like-minded folks, watch college basketball, and smoke cigars. Finding a cigar friendly establishment these days is a chore and with the Government threatening even tougher restrictions, it doesn't seem as if things will get any easier. That's why events like Stogie Fest are important. Not only is it a good time, but it also shows there are a lot of us cigar lovers in the voting populous.

If you are a fan of relaxation, then I strongly encourage you to attend one of the many cigar events hosted here in Florida. You don't have to wait until Stogie Fest 2014, but if you do then I will see you there. Just look for the big guy smoking a cigar.

 

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

Beer Mixology is the art or skill of crafting cocktails that use beer as the main ingredient and spirits,  liqueurs, wine or aromatic bitters as mixers. Beer Mixology started when beer was used to replace effervescent beverages such as soda and champagne in some cocktails. And I have found myself amazed with craft cocktails, even ones as simple as a shandy or radler, which is a mix of beer or cider with lemonade or any other sweet carbonated soda. Bar Congress Bar Manager Jason Stevens exaplains, "When you add hops directly to spirits, or make a hop tincture, you insolate specific flavor characteristics in the green hop instead of the often "cooked flavors" in complete beer. Whether you prefer popping open a can, mixing up a simple shandy, or going the advanced route with hop infusions, there are no limits to the ways beer and its flavor components can be enjoyed, integrated with other flavors and used to enhance other drinks."

What is your favorite craft beer mixology? Comment below or tweet me using #ABCbeercocktail

Nadine Sweeten, Beer Consultant at ABC on Bee Ridge Road in Sarasota

Follow her on Twitter @abcbeernadines

 

My first trip to the “real” California Wine Country was anything but a disappointment. ABC may consider themselves to be Wine Country, but there is no part of Florida that can hold a candle to the beautiful
mountainous views of Napa, Sonoma and Lake County! In February some members of the Marketing team, along with Director of Wine Sales Brad Lewis, spent a few days visiting wineries and touring vineyards—finishing our tour with Shannon Ridge, way up in Lake County, CA.  The view from Shannon Ridge’s Vigilance tasting room was one of the most breathtaking I have ever seen—competing that from the top of the Eifel Tower (you’re welcome, Clay Shannon).

As soon as we arrived at Vigilance, Clay Shannon and his crew took us for a drive in their pick-up trucks up a mountain to the Shannon Ridge Home Ranch with a bottle of Sauvignon Blanc where, when we reached the top, we talked about wine and Clay cracked jokes. Then we got a lesson in pruning. The
vines were ready to be pruned and I guess Clay thought we looked a little too comfortable, because out came the shears and before I knew it he was telling me where the vine needed a trimming. There is a science to pruning…they even have a “two bud” rule to follow as to where to cut—and became so fond of this phrase, Shannon Ridge has since produced Two Bud Zinfandel.

Following our lesson in the vineyard we met the rock stars of Shannon Ridge (aside from Clay, I suppose), who I had been so anxiously awaiting to see—Clay’s sheep! The sheep are kept in the vineyards to help with Shannon Ridge’s sustainability practices and are later sold for meat. But they
were so cute, it was tempting to hop the fence then and there! Clay calls his method of the sheep pruning the vines “sheeping”—clever!

The vegetarian in me wasn't so happy later on in the day when dinner was served back at Vigilance and the rest of the team was chowing down on lamb burgers. I couldn’t help but think back to earlier in the afternoon and those sheep “baahing” out in the vineyard. Although, everyone did rave about those burgers all the way back to Orlando.  

 

Hannah Grantz, Marketing Copywriter

Notice the influx recently of California Red Blends? In the past few years, many have discovered the simple joy of this category of wines that offer plenty of flavor, good structure and usually a sensible price. But this style is nothing new; in fact it has been around for quite a while longer than most varietal wines from the Golden State. Long before California's vineyard average was given over to Merlot, Cabernet and Chardonnay, the typical bottle of red was what we call today "field blend" and was the result of vineyards planted with many varieties, mostly intermixed, although usually with some pattern in mind.

Zinfandel, Alicante and Barbera were planted with Petite Sirah and a little of just about everything else available. At harvest, the different varieties were harvested together, fermented together and turned into a single, singular wine. Rich fruit, spicy flavored and a good degree of alcohol was present in every one.

With the popularity of Cabernet and other more favorable grapes, most of these vineyards have since been pulled up and planted with single varieties. But fortunately, some of these vineyards still exist, or at
least some producers still have a taste for these blends, and continue to grow all of these 'other' grapes...ferment them separately and blend the finished wines to help recreate this once again popular wine!

I believe Ridge has still maintained the Geyserville Vineyard with grapes other than just Zinfandel, and their Geyserville bottling is an excellent indication of this style, if a little pricier than most.

Next time you are in ABC, look for these values! Try Shannon Ridge Wrangler Red, a blend of Grenache, Syrah, Mourvedre, Cabernet, Petite Sirah and Zinfandel...ripe and supple fruit, spicy fresh fruit and lots of bang for the buck!

Shayne Hebert, Central Florida Wine Supervisor

Follow me on Twitter @abcwineshayne

Let's be honest, we've all had our fair share of "misses" when it comes to pairing wine with food. Chef Boyardee is hardly the Italian cuisine you’d want to pour expensive wine—or even box wine for, for that matter. Despite this, what I have discovered is that I am not the only one who loves a good junk food with a little Chardonnay.

Ray Isle, Food & Wine’s Executive Wine Editor, wrote an entire article for CNN.com on the best wines to pair with doughnuts and Slim Jims. If you don’t trust me, trust this guy—he’s got a better title than I do. He recommends the elegant combination of Champagne and French fries.

And he’s not the only one. Foodandwine.com, huffingtonpost.com, and foxnews.com also threw out little articles to highlight the best combinations for the junk food eating wine lovers. I know it’s a far cry from oysters and caviar, but believe me:  after your first introduction, you’ll never want to eat beef jerky without red wine again.

And who knows? Maybe you’ll start out the same way I did that fateful night when the only things in my refrigerator were a half-emptied bottle of White Zinfandel and an unopened, one-pound tub of Twizzlers; a combination, by the way, I highly recommend.

So, what do you like to eat with your wine when no one is watching? Comment below and tell us your favorite snack and wine combinations!

 

Meghan Guarino

 

Released by San Diego-based Green Flash Brewing Company in January, Palate Wrecker Double IPA
is advertised by the brewer to “challenge the tongues of even the most serious hop head.”  We decided to take that challenge with their 100+ IBU brew that they call the “the most complicated West Coast inspired IPA we have ever brewed—mashing and sparging with hopped wort, in addition to our hop laying regimen for IPA.”

On a quiet Friday afternoon in the Marketing Dept. we grabbed our in-office Beer Consultant, Topher (it’s about time we got one of those) and cracked open a bottle of Palate Wrecker to embark on this “palate challenge.”

Topher’s initial thought upon tasting this brew is that the Palate Wrecker is in is top ten beers of all time. That’s a bold comment to make! He said it has “tons of hops… but there’s enough malt in the background that gives it that sweet taste.” The Palate Wrecker has “very earthy hops… not as much citrus. It has a little citrus on the nose. I enjoy earthy hops…I’ve definitely always liked the earthy.”

“I don’t think you could sit down and enjoy one of these quickly…” adds Meghan—saying so because of Palate Wrecker’s 9.5% ABV.

Topher’s expression implied he thought differently. “It’s high, but you don’t notice it in the taste. If you can taste it, there’s something wrong. This is easy to drink—you don’t get that boozy taste which I really like.”

Follow Topher on Twitter at @ABCBeerTopher

Cheers,

Hannah and Meghan

 

One of the most common questions I get concerning cigars is "how do I select a good cigar?" To me, that is really two questions. The first version is asked by someone who is a beginner and knows nothing about cigars. The second is from someone who has some familiarity with cigars, knows what they like, and just wants to make sure the cigar they pick is of good quality.

Let me start by tackling the question from the novice smoker. I consider what I’m about to share with you an unlikely situation, but worst case scenario, nonetheless. Let’s say a guest walks into a humidor, they have never smoked a cigar in their life, and there is no one there to help them pick out their first smoke. As highly unlikely as this is, especially where I work, there are a few things the consumer can do to make sure they walk away with something they are going to enjoy.

First of all, if you are new to the cigar world, don't get enamored with cigar ratings or prices. Highly rated or expensive cigars are usually that way because they are full of complex flavor profiles and rich, creamy smoke, which is something that would be wasted on an undeveloped palate. Just imagine your first glass of wine being a first growth Bordeaux. I hardly think that you will truly be able to appreciate the wine, especially if you are the one paying for it. Secondly, you want to go mild. If you smoke a cigar to
celebrate Thanksgiving and it turns you green, you taste it for another four weeks, and it makes you too sick to eat Christmas dinner, then I can safely bet that your cigar smoking days are behind you.

So how do you find that mild cigar? Well, when selecting a cigar it is important to understand the three major components that it is made up of. There is the filler tobacco, the binder leaf and the wrapper leaf.
The filler is what makes up a majority of the cigar; it gives the cigar its body, its strength and most of its character. The binder leaf is what holds the filler together. A premium hand-rolled cigar isn't just a bunch of finely chopped, burley tobacco that is treated with chemicals and then wrapped in paper like a cigarette. The filler is made up of actual leaves of tobacco that are rolled and placed together in the hands of the torcedor. The binder leaf is then wrapped around the filler to give its shape and hold everything together. The binder does impart some flavor, but in most cigars, its primary role is to keep the cigar from unraveling.  The final piece of the cigar puzzle is the wrapper. The wrapper leaf is often the most important leaf and is almost always the most expensive. It not only has to be very durable and strong, but it also has to flawless in appearance, as it is the finished coat on the work of art you will soon light up. The wrapper, since it is the only one making contact with your mouth, is also going to provide
most of the taste.

It is important to understand these components because where they come from and their shade of color will almost always tell you what the strength of the cigar will be. Most will say that if you pick a light cigar
over a dark one then you will be getting a more mild smoke. This is correct more often than not, but just because a cigar is lighter in color doesn't mean you won't end up smoking that Thanksgiving cigar I mentioned earlier. More important than the color of the cigar is the region in which the tobacco came from. Tobacco from the Dominican Republic, Jamaica, and the United States tend to be on the milder side, while Nicaragua and Honduras tend to be stronger and are used in the more full-bodied smokes. I used the word tend twice not because I am lazy and have a grudge against synonyms, but I wanted to point out that, like the English language, there are always exceptions to the rules. You can increase the strength of these usually mild tobaccos in several different ways but, 9 times out of 10, these cigars will live up to their regions’ reputation.

So if you pick up a cigar that has a Connecticut (USA) wrapper, with a Dominican Binder, and Dominican Filler, then I can not only almost guarantee that you have a mild cigar and you are also the proud owner of a Macanudo. Many people's first cigars were Macanudos and although I enjoy smoking those "Turkey Day" sticks, I still have a fond appreciation for a good Mac. Almost all tobacco shops have labels or descriptions that will let you know the makeup of the cigar. Many cigar boxes have this information actually printed on the box itself.

Now that you have a basic idea on what the mild tobaccos are, you can take one step lower on the “mild ladder” by buying the smaller ring gauge. Ring gauge describes the thickness or diameter of the cigar and I urge the novice smoker to stay away from the big 6x60's in the beginning. Start down and work your way up. It is amazing how much differently a cigar will smoke based on just the slightest change of size or shape. Of course, as you develop your palate, then you can move up the ladder in size, then eventually start experimenting with stronger cigars. Just be patient and take your time. The terms “rush” and “hurry” should never be used when discussing or smoking cigars.

Now for the second version of the original question. You are someone who loves a great cigar, has a favorite, but wants to make sure that the stick you grab isn't a dud. The answer to this isn't as complicated as the quest of the novice. The first thing you want to do is visually inspect the cigar. Does it have discoloration, cracks, blemishes, blotches, etc. Cracks mean the cigar is dried out and hasn't been humidified correctly. This could have happened to the particular box in shipping. Blotches or discoloration could mean a bad wrapper leaf or it could be a sign of mold. Look around the room -- if you see these same traits in other boxes of cigars, then the proprietor of the shop is probably having some issues with his humidifier. If you notice little holes or tunnels in the cigars, not only do you not want to buy those cigars, but should immediately earn your Good Samaritan badge and bring it to the attention of the shopkeeper. It could be the start of a beetle problem and if doesn't get addressed quickly it could
lead to a beetle party, and not the kind with Ringo and Paul.

Once you have visually inspected the cigar, gently squeeze it. Now, please remember you are not buying melons so don't thump it or squeeze it too hard. Just a gentle squeeze will provide all the feedback you will need. The cigar should be firm, but with enough give so it doesn't crumble in your hands. Please don't roll it in your fingers. You may have seen people do this on TV or in the movies but it can damage the wrapper, so be careful.

Now that you have found a cigar that passes your visual and physical inspection you are ready to enjoy it. The only thing missing is a few good friends to share your cigar experience with. I don't suggest using the same test above to determine your friends’ smoke worthiness; you'll just have figure that one out on your own. I do know that a great cigar can relax you and reduce stress, no matter who you decide to share the moment with.

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole 

There once was a beer from Nantucket...Cisco Brewers Island Reserve Lager to be exact. This is something a little different for me; it is an oak-aged Bohemian-Vienna style lager. I am used to big beers like Imperial Stouts, double IPAs and Barley Wines going through the oak aging process. This is a limited release clad in a 22-ounce bomber with a picture of some oak barrels on the label.

Appearance  

Pouring it chilled in my Strongbow tumbler. It is a nice sunset orange-yellow with an enormous bubbly white head even after a slow decant.

Smell

Big oak, orange peel, grass and a candied fruit sweetness. It is quite woody with a fresh cut oak quality.

Taste

Sharp oak notes with a crisp finish. Earthy hops poke their head through every now and then. The oak is nice and not overpowering but definitely assertive. It is very smooth and quaffable. 

Not bad at all. It is certainly for oak lovers. Look for a Cisco’s Island Reserve Tripel and Island Reserve Saison Framhouse Ale at select ABCs.

Adam Shugan, Beer Consultant - Archer Road, Gainesville.

Follow him on Twitter @abcbeeradams

As those of you who have followed my blogs over the past few months will know, my trip to South Africa last year for Cape Wine 2012 truly opened up my eyes to the sudden leap in quality in their wines. Well,
some of those wines are now beginning to arrive at your local ABC stores, so I wanted to spend my next few blogs spreading the good word about a few particular favorites.

First up: Black Pearl Oro 2010 from Paarl. We carried this once before at ABC but for whatever reason—bad timing perhaps—few of us really jumped on it. Don’t make the same mistake this time because this blend of 77% Cabernet Sauvignon and 23% Shiraz shows rich ruby tones, hints of clove and spices, and plum, dark berry and licorice flavors. The color and concentration are truly amazing.

Paarl, which is South Africa’s third oldest European settlement (after Cape Town and Stellenbosch), is now home to the delightful Mary Lou Nash of Black Pearl Vineyards. Mary Lou, an American originally from  New Hampshire, relocated to Paarl in 1995 and is currently chief winemaker, viticulturist, tractor driver, marketer and general ‘Jill of all trades’ at Black Pearl. She also makes a mean home-brew beer as we learned when we visited the Nash home (with its spectacular view of Table Mountain) last year.

Black Pearl Vineyards is a single un-irrigated vineyard on the slopes of Paarl Mountain. It comprises 4.5 hectares of Shiraz and 3 hectares of Cabernet Sauvignon planted in deep, well-drained Oakleaf soil. Mary Lou carefully picks the grapes by hand, ferments in open tanks, basket presses and ages the wine in oak barrels for one year. The high trellising system, severe pruning and canopy management ensure low-yielding, stress free, phenolically ripe fruit. The remaining 185 hectares of Black Pearl’s land is made into a nature conservation area to preserve the last 4% of the remaining renosterveld (one of the most threatened types of vegetation) in the world.

Give Black Pearl Oro a try. You won’t be disappointed!

Bill Stobbs, ABC Wine Supervisor

Follow me on Twitter @abcwinebills

Découvertes en Vallée du Rhône is a wine fair created by Inter Rhône in March 2001; this year was the seventh edition of this prestigious event.

Over 2000 wine trade professionals attended the four day event March 11-14:  two days of tasting at Palais des Papes in Avignon for the Grenache-based wines from the Southern Rhône, and two days in Tain-l’Hermitage and Ampuis for the Syrah and Viognier wines of the Northern Rhône Valley.

Our ABC Wine Team was present. This type of event helps us to learn the specifics of the new vintages, understand and follow hot trends, discover new emerging (quality-wise) domains, find the
highest quality wines and negotiate the best deals.

This time was no exception. After sampling through hundreds of wines, we retained a few jewels that will be showing on the shelves at your favorite ABC store in the very near future, including a stunning organic Châteauneuf du Pape and several other wines in different Côtes du Rhône appellations.

In fact, the big surprise for me this year at Découvertes was the growing number of Certified Organic and Biodynamic wine domains. Many of these estates were farmed without the use of pesticides, herbicides and artificial fertilizers for many years but only now getting certified organic. Many of their neighbors are following in their footsteps and are in the process of organic conversion, a process that lasts three years before certification.

Another trend was the increasing quality of the white wines of the Southern Rhône. Certainly the quality of the wines from the Rhône Valley is higher than ever, and the prices, for the most part (especially for
Grenache), have not changed much in the past few years making these wines great bargains and top priority on my personal shopping list.

Specifics to come in future blogs and on Twitter.

Atanas Nechkov, ABC Wine Supervisor

Follow me on Twitter @abcwineatanas

 

I was trying to come up with something interesting to blog about when I noticed this two-pack of canned wines sitting on my dresser that I had just received as a gift of sorts. I shook my head and started to think about all the different ways wine is packed--shape and materials. I looked around my house and found a bunch of interesting types of containers used for holding wine. I was at the South Beach Wine & Food event a few weeks ago and came home with a stackable, foil covered, individual packaged plastic “glass” of wine (I haven't tried it yet, I just have it!). Another crazy (am I allowed to call it that) wine
container is the ever useful, plastic bladder lined, paper wine purse. No worries Michael Kors, I think you’ll survive the certain drop in sales this wine purse will surely cause you. This 1.5 liter wine purse from Volere comes in Pinot Grigio, Rose or Merlot/Pinot Noir…the perfect accessory for any special occasion.  

In Europe there are more and liquid products being packaged in Tetra Paks. This Swedish company’s
innovative “aseptic” packaging process is being used for packaging everything from milk, fruit juices, broths, tomato sauce to wine. You will find wines packaged in all sizes from 187ml to a 750ml in Tetra Pak. This environmentally conscious package uses up to a 46% smaller carbon footprint than its glass cousin and is being seen more and more on American retail shelves.

You can also buy wine in all sizes of bottles from the little twist top 187ml, a 375ml half bottle, the
common 750ml, a 1.5 Liter bottle or a 3 liter double-magnum bottle. Now, even the names get quirky like a 6-liter Methuselah, a 9-liter Salmanazar, the 12-liter Balthazar, a 15-liter Nebuchadnezzar--this one bottle is equal in volume to 20 of the common 750mL bottles of wine...I wonder how many come in a case? The real showstopper is the 30 liter Champagne bottle Melchizedek. That’s right, one bottle that is equal in volume to 40 common 750’s of Champagne…over three cases of wine in one bottle! The right size bottle for every party.

Well, I guess it doesn’t matter what your wine comes in, as long as you have a good friend or, in the
case of the Melchizedek, about 100 good friends to enjoy it with. So open your favorite bottle, cup, Tetra, purse, goat skin or can with someone you love. Cheers!

Ken Amendola, ABC Wine Supervisor

Follow me on Twitter @abcwinekena

Not long after I joined ABC Fine Wine & Spirits in 1994, my friend and colleague Shayne Hebert shared with us a trophy wine from his private collection. We were at one of our monthly wine consultant meetings at the Orlando corporate office. To this day I'm still not sure what I was more impressed by, Shayne's generosity or the wine itself.

The wine was a large format (3 or 4 liter) bottle of Mastroberardino Radici Riserva Taurasi. I had never tasted a Taurasi before and was not sure what to expect. I knew from studying wine that Taurasi was produced from the Aglianico grape. Aglianico is a black grape grown in the Basilicata and Campania regions of Italy. It originated in Greece and was brought to the south of Italy by Greek settlers. It is rarely seen outside of southern Italy where the warm climates and volcanic soils produce the best Aglianico.

The Mastroberardino family deserves much credit for the commercial success of Aglianico. In fact the first time I tasted this wine, Mastroberardino was the only producer available in the US.

Today much has changed as a new generation of Italian producers are working hard to bring this ancient grape to our shores. One of the rising stars of the region is Tenuta Cavalier Pepe. For several generations the Pepe family has been producing wines made with Aglianico.Their new state of the art winery and devotion to producing wines of the highest quality combine to make this an estate worth seeking out.

The Terra Del Varo Aglianico is a blend of 85% Aglianico and 15% Merlot. It shows aromas of blackberry, red currant and pleasant spicy notes with velvety tannins.

The Opera Mia Taurasi is 100% Aglianico. A full bodied, complex nose of ripe red fruits, dried prunes and spices...brings me back to that first taste of Aglianico many years ago. If you're a fan of bold, powerful, complex red wines, you don't want to miss these.

Paul Quaglini, Wine Supervisor

Follow me on Twitter @abcwinepaulq

I was very pleased a few weeks ago when I received word that we would be picking up two of the Oliva
V Series Melanio cigars. I have really enjoyed smoking these over the past year and have lobbied strongly for their inclusion into our portfolio. With some help from one of the hardest working cigar guys in the business, Albert Sosa from Oliva Cigars, we were able to convince our buying team to add the
Torpedo and Churchill  vitolas to our humidors. Their exact arrival date is not yet known, but I am told we should have them before the end of April.

For those of you familiar with the Oliva V series Cigars, the Melanio is a "gran reserva limitada" that features some precisely aged Nicaraguan Habano tobacco from the Jalapa region, expertly encased in a beautiful and spicy Ecuadorian wrapper.

The cigar is named for Melanio Oliva, the founding father of Oliva, who first grew tobacco in Pinar Del Rio, Cuba in 1886. The V Series Melanio is a fitting tribute to the patriarch of one of the most storied family names in cigar history.

From the first pre-light draw one can already taste the pepper and sweet undertones of this box-pressed Robusto. I can hardly wait to get the foot toasted, but I still take my time getting it lit. My patience is
rewarded with some pleasant pepper notes with a mild hint of cocoa. Although this is a full-bodied cigar, the creaminess of the smoke really softens the edges.

As I complete the first third of the cigar, the pepper notes intensify, but a nice coffee flavor begins to come through. The burn is perfect as the creamy smoke continues to flow over the palate.

Working through the second third, the pepper flavor continues along with some pronounced coffee notes. Cedar and a hint of leather join the palate party. All of these flavors are blended perfectly and this is my favorite part of Oliva V Melanio experience. The complexity of this cigar is really showing off at this point.

As I pass the first band and start the final third, the coffee notes and cedar fade away and the pepper becomes the dominant force with leather softly hanging on. With both bands now removed, the smoke remains cool and the only downside is that I am about to run out of cigar.

This is definitely a cigar I encourage everyone to try. Don't let the full-bodied description scare you away if you are one who prefers a mild to medium-bodied smoke. This is a well-crafted, expertly blended cigar
that will be a welcomed addition to anyone's humidor. This 5x52 Robusto took just over an hour to finish and was a cool, creamy smoke right to the very end.

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

It is generally believed that beer, mead and wine had a major part to play in the formation of civilization.
It is impossible to tell which came first, so I am not going to even touch that. Most early fermented beverages were mixtures of fruits, barley and honey. This makes perfect sense because barley and honey taste nice and fruits add nutrients that help fermentation (not to mention that yeast grows on grapes naturally).

In early civilization, these hybrid styles were simply called “Mmm good” or “delicious,” but in our advanced times, we feel the need to differentiate styles with rules and classifications. Two important hybrid styles are the Braggot and the Melomel. A Braggot is a mead/beer hybrid and a Melomel is a mead/fruit (wine) hybrid. Inside of those classifications, it can get a bit crazy. This was the case at the last Homebrew Association of Manatee and Sarasota (HAMS) meeting.

In HAMS, we have what we call the EDGE project. This is basically where we focus on a particular style or ingredient and meet to compare our creations. Think mad scientists all trying to outdo each other. At the March meeting, we had two EDGE project tastings on the same night. I am going to focus just on the mead hybrid creations from both projects.

We had three Braggots with varying amounts of honey added to them. The fun part is that they all started off with the exact same barley malt. Scott’s Braggot had the least amount of honey in it and sour cherry added to it. His was sour/tart with an excellent carbonation and color profile. Arne’s Braggot was 50% grape seed blossom honey. His had a big malt taste and a strong noticeable alcohol taste. Arne is an expert mead maker and currently awaiting his Beer Judge Certification Program (BJCP) Mead Judge certification. He knows more about meads than anyone I have ever met and yes, Arne is his real name. Our final Braggot came to use from the HAMS club president, Mr. Mike Wood. Mike has been brewing for longer than I have been alive, and at the Best Florida Beer competition this year, he won 11 awards including a 2^nd Best of Show. His Braggot had the best aroma and most prominent honey taste of the three. He used 3lbs of orange blossom honey—a personal favorite of mine.

Finally, we had two Melomels in the group. Martin brought his cranberry/raspberry Melomel and it was
fantastic. The cranberry and raspberry flavors melded with the honey so well. The color was beautiful and the aromas were spot on. The only bad thing we could taste was a bit too much alcohol flavor. Second, was a blackberry Melomel presented by yours truly. I started with 3lbs of orange blossom honey, 64oz of apple juice and a small container of blackberries. This turned out fantastic. The color was beautiful and the taste was like honeyed apple cider with a hint of blackberries. The only issue with mine was a slight sherry-like taste on the finish. This can be helped by boiling the mixture before fermenting.

I would definitely suggest that anyone curious about home brewing should start with a mead. Once you
gather the ingredients, the process takes less than 30 minutes and you almost always come out with a tasty finished product. The Melomel project got me into mead making and now I have a 6 gallon batch fermenting with locally grown lemons. If you are curious about home brewing, find your nearest homebrew club. They will be glad to help you get started.

Beer blogger Alex Smith is a Level 1 Cicerone Certified Beer Consultant at ABC Fine Wine & Spirits on 37th St in Sarasota. Follow him on Twitter @abcbeeralexs

Throughout my sojourn across Spain last week was there was a constant.  Yes, the terrific regional wines were the starring attraction and the trip as a whole was a welcome opportunity to taste those from places that I had yet to visit, specifically Rueda and Calatayud.  But another mainstay of the trip was the king of dry cured hams, jamon iberico.

At virtually every meal (including breakfast), midday snack, or simply as a palate chaser, there was a platter of thinly, expertly sliced jamon somewhere in the immediate vicinity at every winery, restaurant, bar or rest stop we visited.  If we Americans take pride in our love affair for beef (actually the Argentines eat more), then you get an idea of how much the Spanish enjoy their jamon.  Want more proof?  Well, within a few city blocks of my hotel in Madrid, I counted four jamon establishments, including two Museo de Jamon locations.

Jamon iberico de bellota comes from the black footed pata negra pig that subsists on a diet of wild acorns.  It differs from other quality hams like Italian prosciutto di Parma or French jambon de Bayonne by its unusual food source and how long the meat is cured: usually a minimum of 36 months.   The flavors of iberico are creamy, nutty, rich, moist and sublime.  And due to consuming all those acorns (and the long aging), it’s actually healthy for you: iberico de bellota is high in oleic acid (just like olive oil), which apparently is good for lowering bad cholesterol.

One final anecdote: should you travel to Spain via Barajas Aeropuerto in Madrid, you can purchase a whole designer suitcase of jamon (black hoof and all) at the duty free shop.  You’re then free to take your delicious jamon luggage with you virtually anywhere in the world…except the USA!! :(

 

 

 

Jim Greeley, SW Florida Wine Supervisor

Follow me on Twitter @ABCWineJimG

Tasted a bevy of interesting wines over the past week, all from one producer in the Campania region, near Naples, in Southern Italy. I have always had a liking for the wines from this area, both red and white.

Taurasi Riserva DOCG from Mastroberardino was one that I remember from as far back as 25 years, but they had fallen off my radar until recently. We just added four wines from the region, from a producer I have not tasted before, and was very excited to have: Tenuta Cavalier PEPE.

Many of the varieties from the Campania have Greek roots, some brought here by Greek settlers, and some cultivated by Greek slaves during the Roman Empire. All are quite rare--some have even bordered on extinction until recently. I spent a day in Pompeii years ago with Carlo Mastroberardino and a few others, during a government sponsored project where they were identifying ancient varieties, and replicating them from DNA they unearthed. Facinating!

Some of the ‘only in this corner of the earth’ varieties you should search out for history, experience and to simply joy are: Aglianico, Falanghina, Coda di Vople, Piedirosso, Greco (red and white, although the white Greco di Tufo is easily found) Fiano and a few others. Fans of oak can stay away, but if you love purity and authenticity, you need to try these gems! Don’t let the price of the Taurasi fool you! This wine is considered the Barolo of the South and is well worth
the price. Just open it a few hours in advance!

Tenuta Cavalier Pepe Falanghina Beneventano ‘Lila’ IGT - $12.19

Tenuta Cavalier Pepe Greco di Tufo ‘Nestor’ DOCG - $17.29     

Tenuta Cavalier Pepe Aglianico ‘Terre del Varo’ Irpinia DOC - $13.99

Tenuta Cavalier Pepe TAURASI ‘Opera Mia’ 2007 DOCG (Aglianico) - $39.99

 

Shayne Hebert, Wine Supervisor

Follow me on Twitter @abcwineshayne

How many times have you heard how wonderfully red wine and chocolate go together? They make a great gift for Valentine's Day or Easter, but how about a red wine and chocolate recipe for the hot Florida climate or just a refreshing summer treat?

Have you ever tried RED WINE FUDGESICLES?!

Ingredients: 

 1 small box instant chocolate pudding                           

 1 cup cold milk

 1 cup cold DALLIANCE red wine

Directions: 

Follow boxed pudding directions, except replace cups of cold milk with cold red wine (Dalliance)

Work quickly or pudding will set up too fast

Pour into molds and let set up completely before serving

(Thanks to "Food & Recipes")    

Marie Griffin, North/West coast Wine Supervisor   

Last month, we put out an all-call to ABC staff members for their best recipes in the guise of a contest. If we’re being honest, we just wanted an excuse to try a new cocktail.

And boy did the submission come pouring in! From the B.O.S.S. to the Koconut Killer, a panel of marketing team members judged each entry based on ingredients, mouth-water inducing ability and creativity. And there was one that definitely stood out among the pack: The Beachside Bonfire submitted to us by Nathaniel Palm at store 81 in Oviedo. Nathaniel went above and beyond by even creating the drink himself and submitting photos of the finished product alongside his entry.

Dying to try this tantalizing treat, we mixed and measured and shook and strained and added a little splash of blood orange liqueur. We skewered the fruit and rimmed the glasses, all while drooling over the intoxicatingly sweet scent of the mango and pineapple rums.

So if you’re looking for a Monday evening cocktail after a stressful day, we highly recommend taking a stab at this cocktail—it’s easy to make and beautiful to look at, not to mention delicious. It tastes a lot like vacation, and if you close your eyes while you sip it, we swear you can’t tell the difference.

 

Beachside Bonfire

1 1/2 oz Palms Pineapple Rum

1 1/2 oz Palms Mango Rum

1/2 oz - 1 oz Dekuyper Blood Orange Liqueur

6 oz pineapple juice

Reduction of orange juice 

Brown sugar

Adornments:  wooden skewer, pineapple wedge, orange wedge, cherry

Directions 

Rim a highball glass with the orange juice reduction and brown
sugar. We’ll admit that we used cherry juice for this.

In a cocktail mixer with ice, shake Palms Pineapple Rum, Palms Mango Rum and pineapple juice together.

Pour directly into center of glass so not to disturb the brown sugar rim.

Add a splash (anywhere from ½-1 oz) of the blood orange liqueur to the center of drink, so that it will sink to bottom and begin to rise.

Add one piece of pineapple, orange and cherry to wooden skewer and place on top of glass.

Optional:  light tips of skewer on fire, let burn and blow out for effect.

Watch the flames rise and enjoy a moment at the Beachside Bonfire.

 

Great job, Nathaniel! And thanks for the new recipe!

 

Cheers!

Hannah and Meghan

I spent this past week opening up our new store in Gainesville. It is always a lot of hard work, but I do enjoy seeing the transformation from an empty building to magnificent market in just a few days. This experience really reminded me of just how much ABC Fine Wine & Spirits has improved its cigar business since I started with the company back in 1995.

When I walked into my first ABC store, I recall seeing a pair of wall cabinets well stocked with the days' top brands. As a matter of fact, almost all stores had at least a desktop humidor on their counters and a select number of stores sported the wall units. In 1995 ABC was already in the early stages of replacing many of these cabinets with walk-in humidors as we began our transformation away from the lounge-liquor store era. Although the humidors today really make what we used to do seem archaic and amateur-ish, ABC was really ahead of its time concerning the coming "cigar boom". I started with the company just three years after Marvin R. Shanken first published his now iconic magazine, Cigar Aficionado. I can recall going to a very popular local tobacco shop and not really finding much that we didn't carry at our stores. The switch to walk-in humidors was a huge step in increasing our image in the cigar industry. As we replaced the cabinets in all of our big stores, we then turned our focus on the
smaller ones. Today one would be hard pressed to find an ABC store without a walk-in humidor. In the Jacksonville market we have 19 stores and only 3 of them are without humidors. 

If upgrading from the wall cabinets to the walk-in humidors is akin to us going from steam to gas engines, then our new Cigar Room design has us going light speed in the Millennium Falcon. Considering what we are attempting to do for our guests, I don't believe one could design a room any better than this. The thing I love most about the new design is its minimalist approach. It is really just a wall of glass with glass shelves that gives the illusion of cigars boxes floating freely. This is brilliant because there is simply no need to get fancy or over-creative with art and design. The cigar makers do such a wonderful job of creating these great cigars, adorning them with artistic labels and placing them in very ornate, handcrafted boxes. Our new humidors allow the cigar to be the star. They add nothing, nor do they take anything away.

Of course a well-designed humidor is no good unless it is filled with quality cigars. This is another area in which ABC has come a long way. As stated earlier, ABC has always carried good quality sticks, but we have not become complacent and have done a great job of growing with the trends. It is no secret that we are not a cigar specialty store, nor do we pretend to be. But just because we sell top shelf spirits and the world's finest wines, doesn't mean we can't offer our guests some of the most popular, as well as most sought after, cigars available today.

Over the last few years we have brought in some really super premium and very limited cigars. It really makes me happy when a guest raves about finding a Liga Privada 9 series cigar in one of our stores. Our buyers are very proactive in searching for just the right products, making sure we have cigars for all types of smokers. It is our goal to provide a humidor that a first-time smoker, novice smoker, or cigar connoisseur can find something to make them happy. After all, we are in the celebration business and making sure everyone can enjoy a celebratory cigar, no matter their taste preference, should be priority number one.

I can't wait until July when I head out to the trade show to assist our buying team in selecting some new editions for our stores.  If you haven't visited one of our humidors in a few years, please gives us a visit. Even if it’s an older style humidor, I am certain you be happy with our current selection. And it is only going to get better.

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

The Black India Pale Ale or Cascadian Dark Ale is an up and coming style of beer that a lot of brewers have been showcasing recently. It combines the malt roastiness of a porter with the bitter hop bite of a regular American IPA. I do enjoy that marriage of flavors.

Today I will sample Blue Point Brewing Company’s Toxic Sludge Black IPA. This was featured at my recent beer tasting and was a hit with the hop heads. It comes in a 16oz can complete with a skull and crossbones and green toxic residue all over it.

Appearance

I am serving it chilled in my new, awesome Dogfish Head special IPA glass. It pours a black coffee brown with a crowning tan head. Not as black as I expected it to be but not a bad color.

Smell

Touch of cocoa powder, herbal hops and some biscuit notes. There is the faintest hint of chai tea.

Taste 

Not overly bitter with the hops but a nice roasted taste. It is super smooth and very easy drinking. Some brown bread notes are in the finish.

It is not an in your face hop explosion like a lot of American IPAs, but it has a very nice flavor and smoothness for days. Look for this one, Stone’s Sublimely Self Righteous
Ale, Southern Tier’s Iniquity, Avery’s New World Porter, Heavy Sea’s Black
Cannon,  Widmer Brother’s Pitch Black IPA,
Tommyknocker’s Hop Strike Black IPA, Rogue Ale’s Daddy’s Little Helper Black IPA, and Left Hand’s Fade to Black at select ABCs.

 

Beer Blogger Adam Shugan is a Beer Consultant and store manager at ABC on Archer Road in Gainesville.

Follow him on Twitter @abcbeeradams

I love to tell this story because it’s a story with a moral.

Some of us here in ABC Wine Country are lucky enough to be able to travel the great wine regions of the world. We taste wine and are taken out to top restaurants. We are sometimes privileged to taste the greatest and most expensive wines in the world and dine at some of the most famous restaurants. But this story has nothing to do with that.

We were traveling in Tuscany--my colleagues Marie Griffin, Paul Quaglini and myself--and after a rather hectic two weeks of winery visits all over north and central Italy we had a few days that allowed us to visit wineries but also gave us time to drive around, stop where we pleased and take in the soul of the countryside.

Our hotel--for convenience sake rather than for esoteric beauty--was in Scandicci, very near the airport. Like most suburban areas near airports, the hotel was first class but the neighborhood itself left a lot to be desired. Basically the hotel was in the middle of block upon block of cheap apartments that all looked very much alike, relieved only by a few sorry looking strip-malls.

On our penultimate evening we returned to our hotel a little tired and didn’t fancy the drive into the Centro of Florence, so we inquired if there was a pizza place nearby. The receptionist gave us directions to one that was about four blocks away and off we walked. Sometimes a change is as good as a rest and
after weeks of fine wine and gourmet food it was a pleasure just to sit with friends and enjoy some pizza and beer. But this is where the story takes a turn.

The owner/head chef of the pizza restaurant--a young man named Mauro--got to talking with us and, learning that the following night would be the last of our visit, suggested that we return to his restaurant
and he would prepare a special meal for us. How could we refuse?

So we returned the next night and found ourselves at a table right next to a wedding party of about sixty people. Everyone was in high spirits and the talking and music and noise was a joy to hear. A little
boy of about seven or eight stood on his chair facing me and questioned us in very loud Italian and with a beaming smile about our names. “Maria...Paolo...Guglielmo.”

Mauro allowed us one choice--whether to have beef or fish--and said he would take care of everything else. To be honest, we didn’t know what to expect and couldn’t guess what we would be charged. But it was an adventure! And Mauro didn’t let us down. He personally served us a four course meal that I will
remember all my life. Nothing fancy, but honest, fresh, well-prepared family-style food. We all chose to have the fish, and I’m ashamed to say that in the joy and excitement of the moment none of us remember what the fish was. Likewise the wine. Mauro wouldn’t let us order from the wine list. He chose a local wine made from a local white grape that none of us had heard of or can remember and, yes, it paired perfectly with the fish. And when the bill arrived it was so miniscule that we felt happily obliged to leave a very large tip. Shaking his hand upon leaving I just had to say “Mauro, we have had many fine meals at many fine restaurants in Italy, but we have enjoyed no meal more than this one tonight.”

So what’s the moral? Well, I think it’s that the finest wines and gourmet meals may be wonderful, yes, but sometimes the things you truly remember come from a more simple sense of humanity--enjoying a meal with good friends at a pizza restaurant you can’t name, eating a fish you can’t remember, with a wine you
never heard of.

Speaking of which, our dear friend and colleague Marie Griffin will be retiring later this month. It will be difficult to imagine ABC without her. She is quite irreplaceable and we thank her for her knowledge, her friendship and for having a heart as big as the world. Stay in touch, Marie!

Bill Stobbs, ABC Wine Supervisor

Follow me on Twitter @abcwinebills

Founded in 1957, the Cave de Vacqueyras is one of the youngest cooperative wineries in France. It is located on the great terroir of Vacqueyras, in the Southern Rhône Valley, which obtained the “Cru” appellation in 1990. In 1997, the Cave invested in a second winery in order to vinify grapes from individual owners separately under their own estate names. This enables the Cave de Vacqueyras to offer authentic estate wines at reasonable prices.

Domaine Caroblelle is one of those estates, owned by the Vautour family and situated in the foothills of the Dentelles de Montmirail in the Southern Rhône Valley, at an altitude of 900 to 1,500 feet. The soil is composed of limestone covered with round pebbles and sand. The vines are of an average age of 50 years old, yielding a respectable two tons per acre. 

The 2010 Domaine Carobelle Vaqueyras, a blend of Grenache, Syrah, Cinsault and Mourvèdre, exhibits an attractive garnet-red color with brilliant highlights and aromas of sweet raspberries, strawberries and field flowers. The palate is well balanced and round with red and black fruit flavors and licorice overtones. Pair with roasted red meats, pasta dishes with meat and tomato sauce, mixed salads and aged hard cheeses. Drink over the next 6-8 years. 

The 2010 Domaine Carobelle Vaqueyras is currently available at ABC Fine Wine & Spirits for only
$20.29.

Atanas Nechkov

Wine Supervisor Central Florida

I had the chance last weekend to take in the fun and chaos that is the South Beach Wine & Food Festival in Miami Beach. I had heard and read about this once small charity event for the Florida International University--it is now one of the premier wine and food events in the world. So when I had the opportunity to drive down and give Paul Quaglini and his sidekick (Wine Consultant) Villu Maldur a helping hand (which, by the way, they didn’t really need), I couldn't decline. These two have it down to wine science. Except for the fact that it is 20 times larger and covers an area that could hold two or three Super Bowls, it's not much different than many other wine events.

Had a chance to see some of the famous Food Network Chefs like Anthony Bourdain, Nigella Lawson,
Andrew Zimmerman and well, you know, all them cooking people. If you have the time and the money, this is a great event. It isn't cheap, but you could see a hundred different seminars, cooking demonstrations and assorted tastings, though you pay for each a la carte. All profits go directly to the University's programs. This is the event for anyone who has any interest at all in the world of food, wine or the celebrities associated with each. If you ever get the chance, I highly recommend you make your way to South Beach next February and see it for yourself.

Ken Amendola

North Florida Wine Supervisor

Follow me on Twitter @abcwinekena

 

The beautiful Tuscan hilltop town of San Gimignano is one of those places that should be on everyone's bucket list. Know as "the town of fine towers," San Gimignano is famous for its medieval architecture. The well-preserved tower houses and encircling walls form an unforgettable skyline from a distance.

Once inside the town you will want to explore the many fine examples of Romanesque and Gothic churches and medieval fortifications. After a hard day of sightseeing, there is nothing more enjoyable than sitting down in a piazza and enjoying some of the local vino.

Our professional wine tasting team is about to embark on just such a task.

In San Gimignano we find a distinctive dry white wine made from the local Vernaccia grape. On the rolling hills surrounding the town there are a number of high quality producers of this indgenous grape. It is on one of these hills that the Torre Terze estate is located.

Torre Terze is the home of one of Italy's most dynamic wine producers, Bruna Baroncini. She has built a small empire of great estates but she has never forgotten her roots in San Gimignano.

The Torre Terze Vernaccia di San Gimignano is a classic example of this wine. Apricot and crisp apple notes are followed by bright acidity and a lemon, almond tinged finish. Enjoy this wine with appetizers and seafood whenever you happen to be in San Gimignano.

 

 

Paul Quaglini

Follow me on Twitter @abcwinepaulq

 

"What is your favorite cigar?" is a question that I have been asked many times. It is one that there is no
simple answer for.  It's like asking a parent to choose their favorite child. The biggest problem, if you can call it a problem, is that there are so many different cigars in all shapes and styles. This makes it very difficult to single out just one stick.

If you really want to see a head explode, ask a wine person their favorite wine. The answer you would probably get would be in line with how I would answer the cigar question. "It depends on the occasion and the type of smoking experience one is looking for."

Someone who loves and truly appreciates wine will find something good in almost all styles. If you went to a nice restaurant and wanted a great bottle of wine with your dinner, you wouldn't want a sommelier who hates white wine and only drinks Cabernet. I have always been amused by "cigar people" who only
like or promote a single style of cigars. I'm certain you have spoken with or read an article written by one of these people. A true connoisseur appreciates a wide range of types, styles and vintages.

When it comes to cigars, I love all styles and strengths. What I think makes a great cigar is what the person smoking it is looking for in that cigar. If I want a full-bodied cigar with lots of rich tobacco flavor, with notes of coffee and cocoa, then I am going to be very disappointed after I light up a Macanudo Lords Cafe. The Macanudo Lords Cafe is a wonderfully constructed, mild cigar which would serve one well for an early morning or pre-meal smoke, but it hardly contains the rich flavors I expect out of a full-bodied cigar. Having those same expectations, but this time lighting up a La Gloria Series R #7 Maduro, will make me just like Phil Robertson on the opening day of duck season:  happy, happy, happy. What makes a cigar great is how it fulfills your expectations of what you think it should be. If it does, then it is a great cigar.

Now back to the subject of favorites. The fact that I have mentioned the La Gloria Series R #7 Maduro is no coincidence. If I had to pick a favorite then LGSR7 Maduro would be my "go-to" cigar.  I made my first trip down to the Dominican Republic in 2006 with a few friends from work. Our guide on that trip was Rick Rodriguez, who, these days, is the master blender for CAO. It was a great trip where we met great people and learned a lot about the processes involved in making a premium cigar from the field to the humidor. I recall taking a handful of LGSR7 Maduros with me on this trip. Of course, I know taking cigars to the DR is like taking a trip to Napa with a bottle of Cabernet in your luggage. I guess I just wanted to make sure I had enough for the ride from the airport to the hotel.

It was great to be smoking a LGSR7 Maduro in the factory as the rollers and bunchers were making that very cigar. It was also worth noting that the atmosphere in the room where they make the La Gloria's was much different than the other parts of the factory. They seemed to be a lot more loose and a lot more of the workers were smoking their finely crafted work.

Fast forward six years and I am at the same factory. It was nice to see many of the same faces from my previous visit. I couldn't wait to stroll into the La Gloria section. When we finally made it in there, I mentioned to one of my hosts how the LGSR7 Maduro was my favorite cigar. This was overheard by Yuri Guillen, General Cigar's Manager of Manufacturing, and after giving me a big hug, he explained to me why he loved that cigar so much. Although he is responsible for the manufacturing of all General Cigar and El Credito brands and oversees more than 1200 employees, La Gloria is where Yuri got his start and he is very passionate about this cigar. Yuri made that trip really special, as he let me sample some of his special blends not yet slated for production.  It is at La Gloria where many of the artisanal blends for the General Cigar Portfolio are created. But despite the many new cigars and creations, there is just something about that LGSR7 Maduro that makes it a special cigar.

The La Gloria Series R #7 is a full-bodied smoke that gets its punch from the Nicaraguan Ligero filler that packs this 7 x 58 Dominican monster. The strength of the Ligero in the filler is softened a bit by the Dominican Olor binder, but not too much. The cigar is completed with its dark and oily Connecticut Broadleaf wrapper. With three distinctly different tobaccos making up this cigar, they work well together to create a strong, but balanced, smoke. The cigar starts off strong right away so expect dark, rich coffee notes early on.There is also a nice undertone of cocoa and a mild sweetness in this cigar. It's not a spice bomb, and if that is your fancy, then give the Natural a shot. It has the same filler and binder as the Maduro, but covers itself with an Ecuadorian Sumatra wrapper, which is well known for its heavy spice flavors. As you get into the latter stages of smoking the LGSR7 Maduro, the smoke remains cool and the flavors really blend together with no taste profile bullying the other. I have seen others complain in reviews of burn issues, but I can't recall having one with this cigar—ever. It has always given me a nice even burn along with a nice tight ash that doesn't drop off until the first quarter of the cigar is completed.

So, the next time you have two hours to sit down and relax, let me suggest that you give the La Gloria Series R Maduro a shot. I can't guarantee that this will become your favorite cigar, but I am willing bet you will want to add a few to you humidor.

 Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

While I must admit that “blogging” is somewhat new to me, I confess that I look forward to sharing thoughts from my perspective as C.E.O. of ABC Fine Wine & Spirits. ABC has been known for “having a store on every corner” for many years and in the mid 1990s that company philosophy changed. With the proliferation of new products, guests shifting their buying patterns between wine and spirits, and our desire to offer a more friendly and pleasant shopping environment to our guests, ABC felt the need to shed our “liquor store” image and begin to build a more modern “wine & spirits” retail store. We began the process of moving store locations to population growth areas, building larger stores, and remodeling existing buildings by removing bars and converting the entire space to retail; that process continues today.

Our newest stores offer thousands of choices in wine and spirits, large selections of craft beers and micro brews, wine sampling areas, walk in humidors for cigar lovers, gourmet foods and cheeses, gift baskets and gift wrapping, and most importantly friendly and knowledgeable staff to help you with your selection.

Our Service Philosophy is “to make your everyday celebrations better by providing an exceptional atmosphere for our team members and guests”.

Please look for our two newest stores: Gainesville (5820 NW 34th Blvd.) is expected to open its doors within the next week and Ft. Lauderdale (3355 N. Federal HWY Oakland Park) will be opening in late March.

Cheers!

Charles E. Bailes III, Chairman and C.E.O. of ABC Fine Wine & Spirits