Archive for August 2013

Home Archive for August 2013

This is certainly an exciting time of the year. We have so many new products enroute to our humidors. Although our warehouse manager would not agree, I really wish they would all come in at once. It’s like having opened only one Christmas present a day starting on December 25 and finishing sometime in March. Yes, you spread out the joy, but I don’t always exhibit the most patience in these matters. I hate to sound like Veruca Salt from Charlie and the Chocolate Factory, but sometimes you want your Oompa Lumpa NOW!

One of these very cigars that I have been patiently waiting for, the La Gloria Series R Estelí arrived in the mail last week. Along with a few other goodies from my friends at General Cigar, the late week delivery is hopefully a sign that these wonderful cigars should be on our store shelves in the very near future.

For those of you who are big fans of the La Gloria R Series, you will have to give this new blend a try. You may have seen these on the internet advertised as Series Black, but that is a cigar specifically made for the E-Commerce sites. The Estelí is a cigar that you will only find in the Brick and Mortar locations.

Some of the new items from the La Gloria family that we will soon have in our humidors.

The Series R Estelí is a venture into uncharted waters for La Gloria. This cigar is a Nicaraguan puro, which is quite the departure from the previous blends. There aren’t a lot of specifics out there concerning the make-up of this cigar. The folks at General have been fairly vague stating only that “A top priming Jalapa Sol wrapper, rounded out by a combination of visos and ligeros.” When I asked my friend Yuri Guillen, one of the masters behind the La Gloria brand, he answered with “It’s a Nicaraguan puro.”

I can tell you from smoking it that the tobacco used for this are definitely on the full-flavored side. The Sun grown Wrapper from Jalapa may be the mildest thing in this stick. The cigar bears the name Estelí because that is the location of the factory where it is produced, but I get the feeling that there is some Estelí ligero in this blend. This is definitely a cigar that should be enjoyed over an extended period of time. If you try to finish this off during your 30 minute lunch break, I promise that you won’t have a very productive afternoon at work.

Don’t take this the wrong way; I don’t want to scare anyone. For whatever punches the Estelí packs in strength, it equally matches in flavor. Also at no time did the cigar ever become bitter. It was a nice creamy smoke which provided plenty of rich coffee, cocoa, and tobacco flavors that I come to expect in a quality oscuro cigar. There is a nice bit of pepper spice in the cigar as well.

This cigar is due to be released in early September so check with your local ABC. The distribution on these cigars is not limited to just a few stores. If your neighborhood store carries the Series R Natural and Maduro now, then they should have the Estelí as well.
Rejoice all La Gloria fans, for you have a new cigar to enjoy. And as long as our friends at La Gloria keep churning out new ones, we will be stocking them on our shelves.

Long Ashes,

Chris Gwaltney, ABC Fine Wine & Spirits North Florida Regional Manager and Certified Tobacconist and Cicerone Beer Server. Follow me on Twitter @abccigarchris.

We’re all aware, I’m sure, of how popular Malbec from Argentina is these days. And deservedly so. But have you tried the wonderful white wine of Argentina yet--Torrontés?

Cultivated in the Argentine provinces of Catamarca, La Rioja, Mendoza, Salta, San Juan and Rio Negro, Torrontés has become the emblematic white wine of Argentina. For all intents and purposes it is a wholly Argentine variety (unlike Malbec which originated in southern France).

What can you expect from this delicious wine? Well, Torrontés has enticing aromas of peach and apricot, and of flowers such as roses, jasmine and geraniums. On the palate it shows pleasant fruit flavors, good structure and acidity, and sometimes hints of honey and oregano. With all those fruit and floral aromas, you might assume the wine is sweet, but actually it is quite dry. And it’s a great pairing for picnic meats, mild- to medium-strong cheeses and seafood, as well as Indian, Chinese and Thai cuisine.

Actually there are three types of Torrontés grapes--Torrontés Riojano, Torrontés Sanjuanino and Torrontés Mendocino--though it is the first-named that is the most-planted, the most aromatic and the highest quality. This variety can sometimes be reminiscent of Muscat and Gewurztraminer. All three types belong to the Criollas group of grape varieties--that is, American-born cultivars of the European grapevine Vitis vinifera.

Because traditionally in Argentina many different kinds of grape varieties were planted together it is difficult to trace the exact history of Torrontés. The first record of it was in the 1860’s in Mendoza. Recent DNA profiling shows it to be a genetic crossing of the Mission grape (originally called Criolla Chica) and Muscat of Alexandria. It is definitely not the same grape as the one called Torrontés in Galicia, Spain. There is a small amount of Torrontés grown in Chile (where it is also known as Moscatel de Austria) but this may be the Sanjuanino or Mendocino and/or even the Galician version of the grape, and it is mostly used to make the Chilean brandy wine called pisco. There is also a much rarer red version of Torrontés, sometimes called Tarrantes or Turrundos.

But anyway--hey!--summertime is here in the northern hemisphere: the perfect time to enjoy this wonderful, dry, fruity, floral wine. Torrontés doesn’t age well so you might want to drink it right away--no problem there. (You’ll find the price is right, too!) Just chill it down, pour yourself a decent glassful, sit back and enjoy the sunshine.

Cheers all!

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

I admit it. I'm spoiled when it comes to my wine travels. By spoiled I'm not talking about flying first class or staying in five star hotels. Of course, being pampered never bothers me, but I'm referring to the opportunity afforded me once I get to the vineyard or winemaker I set out to visit.

Soon after returning home from my last trip to Italy I was glancing over the June 30, 2013 issue of the Wine Spectator. Having just visited Montalcino I was curious to read the featured artical titled, "Brunello Di Montalcino: What to Buy Now." As I opened to page 93, there was Alberto Passeri's handsome mug staring at me. Alberto Passeri is the managing director/wine maker for one of my favorite wineries, La Gerla. Apparently Bruce Sanderson of the Wine Spectator feels the same way because on the top of his list of Brunello to buy now was La Gerla Brunello Di Montalcino Riserva gli Angeli 2007 (97pts).

It was only a few short months ago that the ABC group was feasting on homecooked Italian cuisine prepared by the owner of La Gerla, Donatella Rossi. Mrs. Rossi not only spent all day preparing a dinner fit for any five star restaurant but insisted on serving us as well.

Alberto Passeri was our personal sommelier for the evening, pairing various vintages of La Gerla with the cuisine. For the main course, Alberto chose a comparison of his 1997 Brunello Riserva from magnum and 2007 Riserva gli Angeli...yes the same wine that just scored 97pts. Did I mention I'm spoiled for life?

This wine will not be available in Florida until later this fall, but I suggest you contact your local wine consultant to reserve a bottle or three. In the meantime if you have not tasted the wines from this gem of a property, there is no need to wait. Just stop in and ask for La Gerla.

The ABC group with Alberto Passeri in his spectacular Brunello vineyards.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

Sometimes a name says it all. The three words Diamond, Crown, and Maximus are the perfect terms to associate with the cigar I am reviewing today. This is a rare gem that can almost exclusively only be found in Diamond Crown Lounges, but our friends at JC Newman have graciously allowed us to feature these beauties in some of our top cigar stores. Now please, before you rush out to your neighborhood ABC, let me first say that we don’t have them yet. I know they are coming soon and will be placed in ten humidors throughout the state. We will try and make sure all parts of Florida are covered, but as I stated before these cigars are in extremely short supply.

The Maximus is encased with a gorgeous sun-grown El Bajo Ecuadorian wrapper. The vitola I have chosen, the Robusto 5 x 50, is the personal favorite of co-owner Bobby Newman. Bobby was nice enough to send me some of the Robustos after I raved about the Toros he gave me at a dinner he hosted in Las Vegas last month. They are pretty tight-lipped about the binder leaf and the blend in the filler, only saying that is from the Dominican Republic, but I can tell you—whatever it is, it works.

The cigar starts off quite nicely, with a hint of cocoa and some mild pepper notes. In my opinion, it starts off on the medium side, but builds into a full-body cigar after the first third. Complexity is a word that often gets overused in describing cigars, but this one truly lives up to that billing. The spice flavors come from both sides of the flavor wheel. Usually when I get black pepper, the sweeter side of the spice spectrum is generally not there. This one has both pepper and some nutmeg flavors. It’s amazing how both of these flavors come together along with the coffee and light cocoa flavors.

Diamond Crown Maximus paired with a Unibroue La Terrible

As the cigar builds in strength at the halfway point, these wonderful flavors are still there and well balanced and the smoke remains cool and very pleasant. In my observations it’s not uncommon for a full-bodied Robusto to get a little harsh on the back end. This is a pleasant smoke through the end.

I would have loved to pair this with a nice oatmeal stout, but not having one on hand I opted for a Unibroue La Terrible Black Ale. I expected the Belgian Style dark ale to be a little fuller, but its sweet finish added something I didn’t expect to the Maximus. I perceived it to bring out the sweet flavors in the cigar. I always caution those pairing beer with cigars to make sure the strength of your cigar is dialed down a little from the strength of the beer. This was not the case here, but it managed to work anyway. Maybe it was the “farmhouse ale” qualities in the finish of this beer that made the difference.

For those who are not fans of craft beer and prefer a more traditional pairing, a Vintage Port would be my suggestion. A few months ago I was fortunate to have one that was 30 years old and what I wouldn’t give to have a little bit of that now to go with this great cigar. I am very fortunate to have a few more of these cigars in my humidor so maybe I can find someone willing to make a trade.

Whether it’s with port, a great beer, or just a glass of water, I definitely recommend these cigars. I have smoked some great cigars in my day and this one certainly resides amongst the best.

Long Ashes,

Chris Gwaltney, ABC Fine Wine & Spirits North Florida Regional Manager and Certified Cicerone and Tobacconist

Source: barleysangels.org

I recently got in contact with a person who is a craft beer enthusiast, home brewer, as well as an aspiring artisan cheese maker. If that doesn't make them sound busy enough, they are about to start a craft beer club...ladies only.

That's right; Lisa Colburn is beginning a Tampa Bay chapter of Barley's Angels, a craft beer club where women can learn more about craft beer, brewing and gain an overall knowledge of one of the fastest moving scenes in the beverage world. I had a few questions for Lisa, who thankfully took the time to answer them and it went a little bit like this:

After doing some research, I came to find out that Barley's Angels is actually an international organization. How did you first hear about them and what made you decide to open a chapter yourself?

I first heard about Barley's Angels about a month ago while I was home for a family reunion in Wisconsin. The local news had a segment on women brewers in Minnesota. Of 50 breweries there were only 3 female brewers, which hit home with me. I recalled a time when I had applied for a position as a server at a chain of brewpubs. I am a craft beer enthusiast, home brewer and Cicerone certified beer server, but when I stated that I would be interested in eventually learning large-scale brewing they looked at me like I was crazy and the manager at the next table almost fell off of his stool. Barley's Angels was highlighted in that same news clip and I knew that this group was something I needed to be a part of, and if there was not one functioning in the Tampa Bay area yet, that I was going to start one!

What should women expect from these meetings?

Definitely some high quality craft beer. Outside of that, every meeting has to have an educational aspect. Whether it be learning about a particular style of beer, or how beer is made and the history of beer, or a simple lesson on beer and food pairing. There will also always be some form of food to slow the absorption of alcohol so that everyone will make it home safely after the meeting.

Is this type of group more for the experienced craft drinking lady or is it welcoming to any women?

Absolutely all women are welcome That is the goal really--to get the novice craft beer drinker who may just want to learn about beer styles tasting right alongside say, someone who works in the industry and wants to get in touch with what the common woman is drinking, or someone who may want to work in the industry and doesn't know how to get started. I think it's a fantastic idea to give them a place where they can co-mingle and learn from each other and have fun while they are at it!

When and where will you host the first meeting? How long will it run for? How often do you plan on hosting meetings?

I am proud and thrilled to report that we just finalized our first meeting date and location! It is going to be September 17th at Southern Brewing and Winemaking. Exact time is still TBD. Special thanks to Cindy at Southern for being so awesomely helpful and accommodating. There is no set meeting length--it will run as long as people are enjoying themselves (or until Southern kicks us out). Meetings will be held monthly at various locations around the Bay area on a Tuesday or Thursday pending what works best for the venue.

Is there anything you can advise women who are interested in joining Barley's Angels?

Bay Area Barley's Angels updates and meeting information can be found on Facebook or I can be reached by email at bayareabarleysangels@live.com. We currently have 32 chapters in 6 countries--including 3 more in Florida--which can be located at http://barleysangels.org/.

Rebecca Vars, ABC Fine WIne & Spirits Beer Consultant - Tampa

Follow her on Twitter @abcbeerrebeccav

It is amazing to me how powerful something as simple as the sense of smell is… how the scent of something can instantly take you back to a memory years old—like seeing an old friend after many years. You smell hundreds of different aromas on any given day, but every so often one catches your attention and brings back memories of things past. I remember years ago, when wine was a great mystery waiting to be discovered, and every bottle had something to say. Most of them were enjoyed and promptly forgotten, always another new discovery just around the corner.

Me and Pierre Varenne

Every once in a while, tasting through new this and up-and-coming that, with a few traditional wines mixed in, one passes my glass—or more accurately, my nose—that instantly reminds me of one of those wines whose aromas and charms I had thought I had forgotten about not long after discovering it. Turns out, some of those wines back in the day were classics, true in every way to their place and traditional style, and when I taste one today that reminds me of those old ones, it automatically makes me smile and without even thinking much about it, I already know the wine is for me. I am not sure if those wines in the formative years were better than they are today, or if those aromas and flavors were the ones I first associated with the wine’s origins, but I think they are better for it.

In the big picture, most wine regions, including the famous ones, have all adopted technology and moved toward optimum ripeness, more extract and softer tannins, which many of the wines 25 plus years ago did not always offer. They relied on a different balance of fruit/acids/tannins to produce those aromas that I can’t seem to forget, rather than many of the wines today, which can be, regardless of origin, more alike than different. Global warming? Might be. I opened a simple Cotes-du-Rhone this week, and as soon as my nose was in the glass, I knew I really liked this producer. No black fruit here, no oak, no berry and spice. The wine was like smelling a bowl of fresh roasted red peppers with some cracked pepper, and it is a smell I immediately associate with Rhone reds, although I don’t often find it much anymore. I remember drinking Brusset Gigondas years back and thinking, this aroma is so sweet and pure and obvious, anyone tasting this wine would see it. Domaine de Pallieres also made a Gigondas that was similarly striking and memorable.

You might stop by and check out the wines of both Pierre Varennes’ Domaine du Grand Bourjassot GIGONDAS and the Domaine de l'Obrieu VISAN CDR Villages.

The great wines of the world, regardless of price, are made to capture place…not cash, not ratings, but place!

Shayne Hebert, Central Florida Wine Supervisor. Follow me on Twitter @abcwineShayne

I’m back and I’m still working on my (what seems like) 100 course dinner. We move slowly so don’t fill up on anything too soon. Today we look to appetizers. I’ll tackle a couple of white wines and a red during this course.

Everyone knows about my love of Sauvignon Blanc but for this we are going to go in a different direction. The first appetizer we will work with is a sweet chili shrimp. Whenever you are working with heat, one of the best pairings is something sweet. I like to go fruity sweet rather than sugary sweet. Something with lower alcohol, vibrant lychee fruit and pear—Two Princes Riesling! The sweet cleanses the heat when you take another bite. Besides, the the story of Two Princes is amazing. It’s from the Nehe region of Germany and is made from two vineyards owned by two actual princes! So go make your shrimp and tell your guests they will drink like royalty tonight!

Is it just me or is there a worldwide phenomenon with the crab cake? I can’t talk about appetizers without pairing this beauty. The great thing about crab is that it is a delicate, sweet meat. Hey let’s stay in the area and go for something a little different, like Alsatian Pinot Gris. We carry one at ABC so you don’t have to go too far. Just ask for Zinck from Alsace. Go ask your wine consultant and get to pairing!

Finally, I will give you a nice small plate to pair with red wine: eggplant ravioli. Something vegetarian, light but fried. I don’t know if any of you have had this wine before, but Anarkos red blend from Italy would be an amazing match! This wine has an undertone of fruitiness that would be amazing with this appetizer. This wine carries black and red berries that combine with eggplant, not to overdo but to blend flavors for a perfect match!

Now go on out there and find some appetizers for yourself and pair away! As I always say, wine is subjective and that’s why I love it, so these pairings are suggestions. Try mine and then add a few of your own.

Bon appetit

Kathleen Anderson. North/West FL Wine Supervisor--Follow me on Twitter @ABCwineKat

Psst…we have a little secret…

On Saturday, August 24, from 2:00-4:00 p.m. we’re hosting complimentary tastings of Loire Valley wines in 50 of our locations across the state.

Made up of four main sub regions, the vineyards of the Loire Valley stretch from the middle of France to the Atlantic coast following the westward flow of the river. The main grapes grown in the 30,000 hectares of vineyards are chenin blanc, sauvignon and cabernet franc, and this region alone produces nearly 400 million bottles of wine each year.

We will be pouring a variety of the best wines from this region, which is known for producing fresh, crisp wines—both red and white.

Domaine de la Chauviniere Muscadet- Characteristic for its pale green color, a complex and intense nose and long finish, dominated by white flower fragrances.

Chateau Moncontour Vouvray- A well-balanced, off-dry Vouvray. It has almond as well as ripe pear and apple flavors, laced with the acidity, although never losing its delicate sweetness.

Domaine Serge Laloue Sancerre- The basic Sancerre is from Sauvignon Blanc grown on clay and limestone soil with a little flint in the mix. It’s a classic Sancerre with bright yellow/green color, grapefruit and floral notes, a load of mineral from the soil and a long, zesty finish.

Chateau Coudray Montpensier Chinon Rouge- Soft wine, with a smoky aroma and ripe red berry fruits. The tannins are gentle, rounded, lying easily over the fruit and the hint of acidity coming through the toasty, tobacco character.

Jonathan Didier Pabiot Pouilly Fume- Jonathan Pabiot is dedicated to organic farming. That isn't easy in the Loire where rain will come. His wines show the result of all of his effort in the vineyards with white flower, peach, citrus and honeysuckle notes carried on a framework of bright acidity and minerality. This is one of the best values for a super seafood wine.

For more information on these tastings, and for a complete list of participating stores, visit our website here.

We hope you can make it!

Cheers,

Meghan & Hannah

I have always been a fan of H. Upmann. It's is definitely a name that has long been associated with fine quality cigars. Today, as with many of the original cigar names, there are both Cuban and non-Cuban cigars that proudly wear the Upmann label. For today's review I will be smoking the non-Habano variety.

For my review this week I have chosen the new H. Upmann Legacy. I must say when I first saw this cigar in Las Vegas during our meeting with Altadis, I was very excited. My cigar cohort, Steve "Big Mungo" Mungeer and I had just been discussing the fact that we just didn’t have a lot to offer from Upmann in our portfolio. After we were handed an info card and a sample of the Legacy, we both smiled simultaneously and nodded in agreement that this one would soon be in our humidors. It was one of the easiest sales pitches at the show. We saw it and we immediately wanted it.

The H. Upmann Legacy is a slick looking cigar with its double band and rich chocolate colored wrapper made of Ecuadorian Sumatra. I just love what the mountains of Ecuador do to the flavor of whatever tobacco is grown there. The clouds give the tobacco many of the same characteristics found in shade tobacco but without the hefty price tag. What also makes the tobaccos used in this cigar extra special is that they are all from 2008. This is a vintage cigar at a very affordable price.

The rest of the recipe is somewhat secret as they only divulge the binder being Nicaraguan and the filler a mix of Nicaraguan and Dominican. My palate tells me the Dominican filler is Habana Piloto seed and its Nicaraguan component is probably a mixture of Esteli and Condega tobacco. It's much harder to guess filler so I am not 100% on that one.

The strength of the cigar is on the medium to full-bodied side, and it has an assortment of flavors that come through. There is a nuttiness to the cigar along with some nice muted coffee flavors. By muted I
mean coffee with cream, not the heavy espresso flavors you get in a lot of Maduros. I don't get a lot of pepper in this one as what spice is there seems to be on the sweet side. A hint of cinnamon along with a little nutmeg make this a great cigar for any occasion.

While doing this review I drank a nice cup of espresso, which probably brought out the coffee notes a little more than the blender intended. There is also a touch of chocolate in this cigar, but the sweetness
is very subtle.

I think that Big Mungo and I hit a homerun on this one. I can't wait to get these in our humidors. If it's been a while since you smoked an Upmann, give the Legacy a try. You won't be disappointed.

Long Ashes,

Chris Gwaltney. Follow me on Twitter @abccigarchris

The world of white wine is an interesting one. For some, it can be as easy as Chardonnay, Sauvignon Blanc and Pinot Grigio, common grapes grown pretty much everywhere. But some people want more.

Some want the adventure of finding creamier, crispier, more succulent wines, wines off the beaten path. To these people I offer the following: DRINK ITALIAN. The world of Italian white wine is wider than most have ever imagined, and with varietals spanning across the flavor spectrum, there of course is something for everyone.

The big question now becomes, where do I start? Greco di Tufo, Falanghina, Soave (garganaga), Gavi (cortese), Orvieto, Vermentino, Vernaccia, the list goes on and on. One of my personal favorites is the fruity, full-bodied Greco di Tufo. Believed to be of Greek origin, Greco di Tufo is grown heavily in the Campania region. Aromas of peaches, fresh green foliage, almond and apricot on the nose, while the palate offers vibrant, balanced acidity with flavors of white flowers and washed stone fruit. I recommend the Teunta di Pepe Nestor Greco di Tufo ($17.29), a whole lot of wine for under $20.

On the slightly lighter side of the lesser known Italian white wines is the grape Vermentino. Grown widely in Sardinia and Corsica with some plantings in Tuscany, Vermentino is delightfully aromatic, and pairs beautifully with seafoods. The Querciarossa Vermentino from Tuscany ($19.99) is a perfect summer afternoon, aperitif or shellfish wine. Open floral and apple notes carry this wine with deep, crisp acidity. Just try it, you'll thank me later.

For those of us who enjoy minerality and long finishes, Garganega from the Soave region of Veneto is a
great choice. Though not all Soaves are 100% Garganega (Chardonnay and Trebbiano are widely planted), a good one will rule the roust. Well-planted and tended Garganega can yield wines of real character, offering from crisp acidity all the way to pungent wines that can be aged in wood. The La Cappuccina Soave Classico Fontégo ($15.19) comes from a single vineyard site with aromas of apples, flowers and citrus. Rich apple and mineral notes dance through a long, ripe finish. Pair this with fish, pasta with white sauces and light meats.

Now please understand, I'm not knocking Chardonnay, Sauvignon Blanc or (gasp!) Pinot Grigio; I am simply stating that there are loads of other interesting and delicious white wines out there. The lesser known Italian white wine world is not only diverse, but impressive. Stop by an ABC and speak with one of our wine consultants (myself included) and take a risk, try something new. You won't be disappointed.

Nathan Dale, ABC Fine Wine &Spirits Wine Consultant - Boynton Beach

Follow him on Twitter @abcfwsnathand

I know many who follow my blog may have been a little surprised at my post last week. Even my friends asked me, “Cigars and art, really?” But let me begin by saying that it was a piece that I had written a few weeks earlier and I thought it would be a nice change of pace. After all, I spent an entire week talking about my IPCPR 2013 adventures and I just felt that maybe there was a little too much, “look at how much fun I am having” for one week.

Of course after writing about art, a subject that required a bit of research on my part, I had to think of the perfect subject that would bring me back to my comfort zone. Not that there is anything wrong with art, but it was time for me to pull my man card out of my wallet and show it to everyone. What better subject to get me back in the good graces than cigars and beer. To tell the truth, the subject of today’s blog is something that just happened by accident. I grabbed a great new beer from one of our stores and when I got home went straight for a cigar that I thought would pair well with this beer. The beer in question is Gentlemen’s Club Bourbon Barrel, a collaborative effort between Cigar City Brewing of Tampa, Florida, and Widmer Brothers of Oregon. The companion smoke is a Sam Leccia Black.

First let’s discuss the beer. It doesn’t get more macho than a beer made by Cigar City, named after the town’s stellar reputation in the adult entertainment industry, and just happens to be aged in bourbon barrels. Another interesting thing about this beer is that it is probably the only beer you will read about this week in the State of Florida that’s not named New Belgium. Now don’t get me wrong, I love Fat Tire, but we have an army of beer consultants that have this Colorado brewery’s much anticipated rollout into the Sunshine State covered. There have been so many roll out parties and red carpet events for New Belgium this week, someone would think that George Lucas was premiering his version of Friday the 13, Jason vs. Darth Vader. Settle down SciFy Channel lovers and Sharknado fans, Jason vs. Darth Vader is not a real movie.

Back to Gentlemen’s Club, it is an exquisite beer very worthy of its own release extravaganza. The bottle will tell you that it is 90% ale brewed with cherries, lemons, and oranges and aged in bourbon barrels and 10% ale. I’m not sure if those proportions are correct and if I should take that to be the literal recipe, but I will tell you that it works quite nicely. The oak and citrus work well together and make this beer well balanced and not leaning too strongly to one side of the taste spectrum.

So where does the cigar come in. Let me first say that the first time I smoked a Sam Leccia Black I was amazed at the nice flavor the fire cured tobacco gave to the cigar. It was a new touch, something that hasn’t been used a lot in premium cigar production in recent years. The filler in the Black is a blend of Nicaraguan, Honduran, Brazilian Mata Fina, and a touch of Dark-Fire. Dark fire is the name for the tobacco that is fire-cured, meaning that oak is burned during the air curing process, which gives the tobacco a woodsy-whiskey aroma. The wrapper is a beautiful Ecuadorian Habano, and the binder is Nicaraguan Rosado.

I must admit that when I first smoked this cigar I thought to myself, this is a perfect match for a glass of bourbon. The two were meant for each other. My only question was, what ever gave Sam the idea to do this? Not only did he decide to incorporate a very unique tobacco to this cigar, but he did it for his first new release since his two year hiatus from the cigar world. When I had an opportunity to talk with Sam about his choice of tobaccos and what gave him the idea, his answer was quite simple. It seems that he
already had an idea for the blend of the Black well before the idea of using “Dark-Fire” ever entered into the equation. He decided to add some into the blend and see how it would enhance things. He didn’t want to overpower the original blend, just add a little something extra. It wasn’t until I smoked the new Fire-Cured stick from Drew Estate that I realized Sam did exactly what he sat out to do. Don’t get me wrong, I like the MUWAT Kentucky Fire Cured from Drew Estate, but Jonathon Drew was definitely looking for a more pronounced oak flavor in his cigar while Sam wanted just the nuance. Both accomplished their mission and I am glad that both decided to experiment with this tobacco. Consumers will have a choice in a cigar, that before this year, there were none on the market. I can’t wait to get my hands on a few more KFC sticks so I can do a comparison with some bourbon. I may need a well-aged Pappy to compliment JD’s bold oak flavors.

Back to the Leccia Black, pairing it with this beer was an absolute homerun. A cigar with a hint of oak and hand crafted ale with the same qualities is a match made in heaven. It’s like peanut butter and jelly, not too complicated but brilliant at the same time. But let me say that the cigar is a joy by itself. I smoked three of these alone before paring with the Gentlemen’s Club and it is one that I strongly recommend. It’s a medium to full-bodied smoke, which not only provides a nice oak flavor, but there is a subtle sweetness that I am certain is attributed with the Mata Fina. I can’t wait to get these into our stores, for I smoked my last one while working on the blog. You may need to go out and buy a few of these Gentlemen’s Club beers as they will probably get snatched up well before the Leccia Blacks are adorning the shelves in our humidors.

Long Ashes,

Chris Gwaltney. Follow me on Twitter @abccigarchris

When you hear the words “beer cocktail,” what’s the first thing that you think of? Is it “gross” or “that sounds interesting” or is it something else? Well when I hear it, I think, “this could be the future.”

Let’s take a look at what the word means and break it down. First we have “beer.” According to Webster’s Dictionary it means an alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation. Second we have “cocktail,” an iced drink of wine or distilled liquor mixed with flavoring ingredients. So we take beer mix it with other ingredients and flavors, and there you go. But it’s not quite that simple—you have to get the mixtures just right or have the right balance of different flavors or else it will be a disaster.

The first beer cocktails were the Black Velvet and Black and Tan. A Black Velvet is a beer cocktail made from stout beer and sparkling white wine, traditionally Champagne. The drink was first created by the bartender of the Brook’s Club of London in 1861, to mourn the death of Prince Albert, Queen VIctoria’s Prince Consort. It is supposed to symbolize the cloth armbands worn by mourners. A Black and Tan is a drink made from a blend of pale ale and a dark beer, such as a stout or porter. Sometimes a pale lager is used instead of ale; this is usually called a Half and Half.

Another beer cocktail you might have heard of is a Shandy. A Shandy, or Shandygaff, is beer mixed with citrus-flavored soda, carbonated lemonade, ginger beer, ginger ale or cider. The proportions of the two ingredients are adjusted to taste, usually 50/50. Nonalcoholic Shandies are known as Rock Shandies. A perfect example is the Leinenkugel's Summer Shandy.

Now step out of the 1800s and step into the future. Here’s where things get really interesting. I’m going to take you on an adventure and have you step into my mind for a second: I like to make my own beer cocktails. The first cocktail is a mix of Samuel Smith’s Organic Chocolate Stout and Lindeman's
Framboise Lambic. Take a pint glass and fill it with stout about ¾ or ⅔ of the way, then add ¼ or ⅓ of the Lambic depending how sweet and fruity you want it to be. You now have chocolate covered raspberries—a great dessert beer.

The second cocktail is actually a Beer Mimosa: Shock Top and orange juice. Take a Champagne flute and fill it halfway with Shock Top and top it off with orange juice. It’s a nice change for spring and summer brunches!

The third cocktail I am going to introduce is another one that I like to call a game changer: the Wild Dog Smash. It’s 12 ounces of Wild Blue Blueberry Lager, a shot of Smirnoff Watermelon, and a splash of Dekuyper Watermelon Pucker. Line your glass with crushed watermelon pop rocks and garnish with a speared watermelon cube with a blueberries on each side. This is one of my favorite cocktails. The Pucker sweetens it up to cut through the vodka harshness.

I challenge you to not only try these recipes, but to play with your alcohol, beer, food and drinks. Step out of normality, step into a little crazy and step into the future. Comment below and let me know what you think of these recipes!

John Wood, ABC Fine Wine & Spirits Beer Consultant – 4^thStreet, St. Petersburg

Follow him on Twitter @abcbeerjohnw

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