Cigar & Spirits Magazine - Nov/Dev 2023

NOV EMBER / DECEMBER 2023

SIGNORE JOE MANTEGNA MEETS SENOR RIO

NOV EMB ER / D EC EMB ER 2023

PUBLISHED by TOP HAT MEDIA GROUP, LLC RANDY M. MASTRONICOLA

JIM TONER

EDITOR & PUBLISHER

CHIEF EXECUTIVE OFFICER

SHAHID GHANI

JOE REDMOND

CHIEF FINA NCI A L OFFICER

CRE ATIVE DIRECTOR

CODY CHO

AUDREY PAV IA

CHIEF M A RK ETING OFFICER

CONSULTING EDITOR

DERRICK RILEY

ELISA JORDAN

CHIEF DIGITA L OFFICER

EDITOR AT L A RGE

K EV I N K IM

MOLLY HEADLEY

DIGITA L MEDI A DIRECTOR

SENIOR W RITER

PHOTOGRAPHY FOR JOE MANTEGNA

by Brett Erickson CONTRIBUTING WRITERS Sean Chaffin Molly Headley Greg Mays Audrey Pavia K HOSRAW MANSOORY SENIOR ACCOU NTA NT

BELLA JURDI

SIRVARD MANASYAN

DIRECTOR OF EVENTS

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& A DMINISTR ATION K IBLER FOW LER & CAV E LLP OV ID RIJFKOGEL

LEGA L

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@CigarAndSpirits

C&S

CONTENTS 12

THE LOWDOWN

LIFESTYLE

12

THE LOWDOWN

The Marker Hotel San Francisco Allison Parc – Dancing to Distilling Holiday Book Spotlight: New York Bars at Dawn The Slow Sip | Essential Wine Books

EXCLUSIVE

28

SCHOLARS OF CORK AND SMOKE

40

A Sommelier Combo Creates The Perfect Blend

JOE MANTEGNA

ADAMVS WINERY

ON THE COVER

102

Rustic Luxury in Napa Valley

ABOUT OUR COVER Cigar & Spirits Magazine met with Joe Mantegna this past summer at a funky studio space in Long Beach, Calif. The location proved to be a cool setting for a free and easy photoshoot. (left to right) Ellis Augustinus, Audrey We’d like to thank photographer Brett Pavia, Randy Mastronicola, Joe Mantegna, Erickson, digital technician Bobby Barbara Lamelza and Debbie Medina Gach Jackson, producer Pete Crombie, groomer and stylist Barbara Lamelza, C&S editor and writer Audrey Pavia and C&S staff assistant Ellis Augustinus for their collaborative efforts.

A special thank you to Dan Ramm of Acquaviva Productions and Señor Rio Tequila founder and co-owner Debbie Medina Gach who helped put our two teams together.

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EXCLUSIVES

40

ON THE COVER

Signore Joe Mantegna Meets Señor Rio

86

JEFF HOGG OF WHISKEY MYERS

Our Fave Drummer Talks About His Band’s Cool Uncle

NOVEMBER / DECEMBER 2023 28

SCHOLARS OF CORK AND SMOKE

CIGARS

22

FEATURED PAIRINGS

Perfecto Pairings to Expand Your Palate

110

58

COCKTAIL CORNER

FOR YOUR HUMIDOR

92

Essential Cigars to Smoke This Winter

BEHIND THE LEAF

92

BEHIND THE LEAF

Zaya Younan of El Septimo Cigars A Locomotive on a Mission

SPIRITS

72 102

FOR YOUR HOME BAR

Essential Selections From Across The Spirits Universe

ADAMVS WINERY

98

ICONIC BRAND SPOTLIGHT

Keeper’s Heart Irish + American Whiskey Global Brand Ambassador Ger Garland

110

COCKTAIL CORNER

Soho Cigar Bar’s Jared Bailey

86

WHISKEY MYERS

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PUBLISHER’S NOTE

Photo credit John Russo.

A-F-L I ATTENDED THE MANTEGNA FAMILY FOUNDATION “Havana Nights” event in Burbank, Calif., this past fall. Joe and his wife, Arlene, created the foundation to help adults with intellectual, physical and developmental challenges. The foundation benefits families through grants for education and social services. This is not surprising if you know Joe. He’s worked in a number of ways to give back, most notably with Gary Sinise on the annual National Memorial Day Concert, which honors the fallen and their families.

Andy Garcia and Carlito Fuente were essential to the event, acting as co-hosts. Some big names like Arnold Schwarzenegger, Chris Noth and former NBA star John Salley attended and shared in the moment. Cigar industry luminaries like Fuente and J.C. Newman’s Bobby Newman were gracious in sharing their fine cigars with attendees. The Cuban food and tequila tasting was off the charts, and entertainment was provided by Andy Garcia and the CineSon All Stars, with jazz legend Arturo Sandoval on trumpet.

This was all good stuff. Incredible stuff, actually. The event proved to be meaningful and memorable.

Celebrity brushes are all well and fine. We’ve had more than our fair share throughout the years in collaborating with our cover stars. Some, like Joe, have become friends of our publication.

For me, the biggest stars of the evening were Lieutenant General Ronald S. Coleman and Lieutenant General Willie J. Williams. Ron and Willie are two of the first three African-American Marines to wear the rank of three-star general. We chatted a lot about the United States, about the benefits of easing into our skin as we become older-school guys, and the gratitude we have for where and how we live. Not surprisingly, cigars and spirits were topics as well. It struck me funny that these two high-ranking Marines seemed impressed by the knowledge my friend and I were offering on these latter two topics. These humble guys spent their careers protecting me, mine, you and yours. They did so for those of us who are unwilling or unable to do it. Joe’s cause, along with cigars, tequila, Cuban food and music brought us together, and I’m grateful for that.

I was told the day after the event that Ron and Willie were looking for copies of our magazines, which had been placed throughout the event area. Apparently, all the copies had been scarfed up by the time they were about to leave. (I suppose that’s a good sign.) It humbled me that these men took a liking to me and the work I do. Although I value my position as editor and publisher for Cigar & Spirits Magazine, I’m certain it’s not vital to our nation’s security.

We don’t talk politics in our magazine, but regardless of where you land in all of that, you’d likely agree that the holiday season is a good time to re-connect to the idea that we are here to help one another and serve one another. We exist to give and receive Acceptance, Forgiveness and Love.

Obviously, the people of the Middle East, Ukraine and others around the world who are living their lives in the midst of conflict will not have a peaceful holiday season. Some in our own country fight the war within and without, as well—losing hope and living in desperation, subjected to harsh judgment, and feeling forsaken.

Holiday celebrations, gatherings with special food and drink, gift giving and receiving provides us with immense joy. I’m hoping I can figure out how to share bigger and beyond the I, Me, Mine, given the fortunate life I have. My sense is we all have to dig deep into our personal thoughts on A-F-L and figure it out this upcoming year, so the next one and the one after that takes us to a place of peace.

There’s still time. Not much, but some.

I wish each and every one of you a whole lotta acceptance, forgiveness and love this holiday season.

Sincerely,

Randy Mastronicola Editor & Publisher @cigarandspirits

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ALLISON PARC – DANCING TO DISTILLING HOLIDAY BOOK SPOTLIGHT: NEW YOR K BARS AT DAW N THE SLOW SIP | ESSENTIAL WINE BOOKS

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Photos courtesy of The Marker Hotel San

THE MAR K ER HOTEL SAN FR ANCISCO

the lowdown

THE MARKER HOTEL SAN FR ANCISCO From Jack Kerouac and Jack London to Ansel Adams and Jerry Garcia, San Francisco has been home at various times to an eclectic mix of artists, musicians and eccentrics. For those going to San Francisco, as The Mamas and the Papas once sang, The Marker Hotel may just be the perfect spot to lay your head when not checking out the city’s hotspots.

The Marker, in fact, may just be a hotspot unto itself. The hotel was built in 1910 and is located in the famous Union Square area in the city's Theater District and pays homage to the classic film noir The Maltese Falcon from the names of different rooms to the overall aesthetics. The property has over 200 rooms including 42 suites and recently received a facelift to make the experience even better. In the hotel rooms, expect pops of color meshed with subtle design elements that will make guests feel right at home—or perhaps even better than hanging out at home.

The exterior features a classic Beaux-Arts architectural design, giving the hotel a bit of a Parisian feel right in the heart of downtown San Francisco.

Whether on business or pleasure, guests appreciate a vibrant laid-back decor inside the hotel with contemporary soft whites and pale grays. Grab a chair in the spacious and relaxing lobby, perfect for sitting quietly and cracking open that copy of London’s White Fang or Kerouac’s On the Road. Or head out for some shopping, a cappuccino, or maybe a nice smoke at a nearby cigar bar (there are several great options close by including Occidental Cigar Club and The Cigar Bar & Grill). The options seem limitless with The Marker as a base of operations in this bustling burg.

The hotel has been a critical part of the neighborhood for more than a decade. Union Square features numerous world-class restaurants, but a stay on site also comes with a great dining experience. The hotel’s Tratto offers authentic Italian cuisine with homemade pastas and pizzas, but also dishes like panseared swordfish, butter rosemary chicken, and skirt steak with fried polenta. Breakfast offers some tasty options as well—from simple avocado toast on sourdough to brioche French toast with Vermont-style maple syrup.

And who could forget a cocktail in such a historic locale? The Tratto Spritz features blood orange amaro, italicus, housemade orangecello, ginger beer, and sparkling wine. Numerous craft beers and fine wines are also served. When that perfect pasta dish arrives, Tratto’s “jug of wine”—house white or red—is also a stellar pairing option.

Considering a trip to the West Coast? A stay at The Marker is undoubtedly an excellent addition to the itinerary. Like the late, great Tony Bennet, you may just leave your heart in the city by the bay. It’s truly a golden stay in the golden city. themarkersf.com – Sean Chaffin

THE MAR K ER, IN FACT, MAY JUST BE A HOTSPOT UNTO ITSELF. THE HOTEL WAS BUILT IN 1910 AND IS LOCATED IN THE FA MOUS UNION SQUAR E AR EA IN THE CITY'S THEATER DISTR ICT...

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the lowdown

TO RUN MY OWN BUSINESS BY THE TIME I WAS 30, AND I KNEW THAT IF I WENT INTO BUSINESS FOR MYSELF, I WOULD NEED TO KNOW HOW TO RUN THINGS.”

ALLISON PARC – DANCING TO DISTILLING Many people dream of the stage—that rare space where all eyes are on you and time slows down. For Allison Parc, founder of Brenne French Single Malt Whisky, it’s home.

“There’s a performative aspect to selling and promoting a brand that you've created,” Allison says, reflecting on her journey from being a professional dancer to creating her signature craft whisky brand. “[As a performer, I learned] that the show must always go on. It's about embracing mistakes. But it’s also about understanding intrinsically in your body, in your voice, that you have to do eight shows a week for six months at a time, but the audience is new every time. You’re like a chef putting out the same dish. It's up to you to constantly find the freshness of the experience for the person who's across the whisky glass, or sitting in the auditorium, or on the other side of the dinner plate.”

This ability to reinvent the traditional is the cornerstone of Brenne and Allison herself. She’s spun across continents and careers, from her days as a ballerina and a singer in a NYC rock band to founding the world’s first 100% French

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single malt in a third-generation farm distillery in Cognac, France. Her journey into the world of spirits began after she made the difficult decision to trade in the stage for a role as a national sales trainer. After her first day on the job, she found herself in a bar for after-work drinks with a colleague.

“It was the early aughts, Sex and the City had just come out, and the cocktail trend had just started,” she says. “So, my colleague ordered us Cosmos. I’m a dancer. I move a lot. I talk with my hands. The cocktail goes flying out of that damn martini glass. And I realized, ‘Oh, this is not my drink. This is definitely not my glassware.’”

Allison came to whisky at that exact moment, for no other reason than because she needed to know what was served in a rocks glass. That was the beginning of a beautiful relationship. Her first drink was a Dewars Scotch. The second was a stroke of luck. The bartender offered her a Yamazaki 18 because “back then Japanese whiskys were just collecting dust. It was a ridiculously lucky second pour.”

(Left) Photo credit Mari Uchida. (Right) Photo credit Sarah Baumberger.

“MY GOAL WAS

the lowdown

ALLISON WAS THE FIRST WOMAN TO BE NAMED THE WORLD WHISKY BR AND AMBASSADOR OF THE YEAR IN 2017, 2018, AND 2021 BY WHISKY MAGAZINE’S ICONS OF WHISKY, USA, AND THE ONLY THREE-TIME WINNER. BRENNE WAS ALSO A FOUR-TIME WINNER AT THE WORLD WHISKY AWARDS.

That Yamazaki 18 changed everything. Allison came from a family of scientists, and science is all about asking questions.

So, she started to ask questions. Why did she like the Japanese whisky so much more? Is it because it was a single malt? Is it because it was made outside of Scotland? She didn't know those answers yet, but the experience took her on a deep dive into single malts made in non-traditional countries, and it turned out there weren’t a lot of them being offered in the US. She was about to change that.

“My goal was to run my own business by the time I was 30, and I knew that if I went into business for myself, I would need to know how to run things.” She transitioned from her role as a sales trainer to other luxury goods to running a whisky company which, over three years, she took from grossing $400,000 to $3.2 million.

Ready for her second act, she started a business importing the whiskys that she personally wanted to try, which were nontraditional single malts using ingredients local to their areas.

However, the scarcity of such whiskys in the US prompted her to consider crafting them herself, a bold decision that required both courage and capital.

Photo credit Mari Uchida.

“I have a college degree in contemporary dance, which I distill down to saying I have a degree in jazz hands,” Allison says. “I didn't know anything about fundraising. I had around $86,000 to my name. I wired my distiller, this guy in Cognac, 82 of my $86,000 and that's how it began. I hustled, distributing the first bottles via Citi Bike throughout Manhattan. 15 years later, I'm so grateful to be sitting on this side of it and going, ‘Holy moly. The dream worked.’”

‘Worked’ is an understatement. Allison was the first woman to be named the World Whisky Brand Ambassador of the Year in 2017, 2018, and 2021 by Whisky Magazine’s Icons of Whisky, USA, and is the only three-time winner. Brenne was also a four-time winner at the World Whisky Awards.

What makes Brenne special? The spirit undergoes a proprietary dual aging process (six years for the Estate Cask and ten for Brenne 10) in French Limousin oak followed by Cognac casks. The golden-toned single-malt has notes of tropical fruit, blueberry muffin, and crème Brulé that are as surprising as its founder.

In 2022, Allison decided to pass the torch, selling Brenne to Heaven Hill Distillery. Her role transitioned into that of a brand ambassador and consultant, allowing her to continue sharing her passion for Brenne with the world. brennewhisky.com –Molly Headley

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the lowdown >> Nurse Betty

>> Heineken River Deck Pier 17

NEW YORK BARS AT DAWN Most of us have experienced that cinematic cliché of walking down a street at night and succumbing to the voyeuristic pull to gaze from the shadows into the warm lights of the bars along our routes. We’ve taken in the clinking of glasses, the bodies pressed into bar stools or against one another, the volume of the voices rising ever louder to compete with the music. Maybe we wished we were there, in the midst of it all, or maybe not. Regardless, the super-charged atmosphere of revelry would have added a bit of electricity to the air, drawing power from the hum of conversations and connections, cocktails, and confessions.

But what of a bar with no people in it? Would they still have the same ability to draw our eyes and spark our imaginations?

This is the question that Daniel Root asked when he embarked on a visual journey to capture the soul of New York's legendary bar scene during the hushed hours before sunrise. The result is a mesmerizing photographic collection of empty spaces in his book, New York Bars at Dawn.

Root's photographic odyssey began unexpectedly: “While on an early morning walk, I happened to look in the window of 7B/ Horseshoe Bar and noticed the unusual lighting of a bar after closing time. A lone light left on over the cash register, the glow of the exit sign, the beer sign, neon—it seemed to call for a photograph. Out of curiosity I looked in at Niagara, the next bar on my walk, and they, too, had a weird mix of lighting and shadows. It was a world I had never noticed before, and another photo was taken. With that, a photo project evolved. I photographed about 1,200 bars over a six-year period with “New York Bars at Dawn” containing about 200 of the most iconic, beautiful, unusual, and/or popular bars; empty bars where their essence comes to life in their silence.” >> Dr. Clark

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Photos courtesy of Abbeville Press.

>> Planet Rose

the lowdown >> White Horse Tavern

ROOT'S TALENT LIES IN CAPTURING THE ODDLY EXPECTANT ATMOSPHERE THAT TR ANSFORMS THESE BARS INTO MORE THAN JUST LOCATIONS. THEY SPEAK WITH ONE VOICE: WHAT HAVE THESE WALLS SEEN? AND WHAT WILL HAPPEN NEXT? >> ReVision Lounge and Gallery

These atmospheric portraits show a new side to the city’s iconic watering holes.

Centuries-old landmarks like Fraunces Tavern and Ear Inn share space within the pages with literary haunts such as the White Horse Tavern, upscale restaurant bars like Balthazar, historic gay rights bars, sports bars, commuter bars, dive bars and more— Root's lens has captured them all. Each one is devoid of people and, therefore, the life that gives them purpose. Instead, they seem paused in time. Resplendent with their neon-lit corners and well-trod floors, architectural quirks, and upturned chairs. Root's talent lies in capturing the oddly expectant atmosphere that transforms these bars into more than just locations. They speak with one voice: What have these walls seen? And what will happen next?

New York Bars at Dawn makes a perfect end-of-year gift for anyone interested in cocktail culture and the rich tapestry of New York's nightlife. It’s available through Abbeville Press for $40. –Molly Headley

>> The Nines

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the lowdown

THE SLOW SIP I ESSENTIAL WINE BOOKS Wine connoisseurs who appreciate good design as much as a great vintage will love these six coffee table books that explore the world of vino through captivating narratives, gorgeous photos, and impeccable craftsmanship. From European wine guides and global wine bars to prestigious champagne collections and edgy bottle designs, these books will transport you deep into grape terroir, page by page, slow sip by slow sip.

The Impossible Collection of Champagne Immerse yourself in the sheer magic and sophistication of champagne with this extraordinary book by one of the world’s top publishers of luxury lifestyle coffee table books—Assouline. Curated by World's Best Sommelier Enrico Bernardo, this exclusive selection spans three centuries of champagne production. Encased in a handcrafted wooden clamshell case, this limited-edition volume is a must-have for champagne lovers who appreciate the utmost in luxury. Publisher: Assouline ($1398)

New French Wine: Redefining the World's Greatest Wine Culture Embark on a lavish journey through the world's most renowned wine region with this newly released deluxe two-book boxed set. Written by James Beard Award winner and renowned food & wine journalist Jon Bonné, this comprehensive resource introduces readers to 800 producers and over 7,000 wines. This set is beautifully presented in a deluxe slipcase with a surprising pop of pink and electric blue that will make its mark on your shelf. Publisher: Ten Speed Press ($135)

150 Wine Bars You Need To Visit Before You Die Discover the world's most extraordinary wine bars with this upcoming book by Jurgen Lijcops, author of the bestseller 150 Bars You Need to Visit Before You Die. From Bordeaux to Sydney, each selected wine bar offers a unique blend of exquisite decor, breathtaking views, and exceptional service. The book's elegant design and meticulous attention to detail, make it a must-have for nomadic oenophiles. Publisher: Lannoo Publishers ($39.99)

Burp–The Other Wine Book According to Bas Korpel and Jur Baart, authors and illustrator of Burp—The Other Wine Book, “A wine tastes better when you know the story behind it.” This unique book intertwines storytelling with graphic art to tell the stories behind the labels of 40 exceptional wines.

With contributions from renowned winemakers such as Château Mouton Rothschild and Francis Ford Coppola, and illustrations by Jur Baart, Burp is perfect for those who like their wine with a side of pop culture. Publisher: BIS Publishers ($40)

Slow Wine Guide USA 2023: A Year in the Life of the Vineyards and Wines of the USA Slow Wine Guide USA 2023 delves into conscious wine choices in this revolutionary guide.

More reference book (think Michelin Guide) than coffee table book, it still deserves its place on this list for its meticulous reviews and emphasis on the unique stories of people, vineyards, and grape varieties of California, Oregon, New York, and Washington and more.

Publisher: Slow Food Promozione ($25)

Cheers! Wine Cellar Design III There’s a reason that every high-end home seems to come with a built-in wine cellar these days—they’re practical, gorgeous, and the ultimate mark of sophistication. Take your architectural inspiration from this book (imagine curved walls and bespoke lighting showing off the bottle collection of your dreams), which is filled with wine cellar designs from some of the top design agencies in the world. Publisher: Artpower International ($25) -Molly Headley

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>> Nexus Chain Bracelet in 14K Gold by Miansai

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D A I K A N YA M A • M E L R O S E • N E W P O R T B E A C H • S O H O • A OYA M A • M A D I S O N S Y D N E Y • S A N F R A N C I S C O • R O D E O D R I V E • L O N D O N • PA R I S

W W W. D I TA . C O M

C&S

Friends Stock/Shutterstock.com

FEATURED PAIRINGS

PERFECTO PAIRINGS TO EXPAND YOUR PALATE

by Greg Mays

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NOVEMBER NOVEMBER // DECEMBER DECEMBER 2023 2023

J.C. N E W M A N BL ACK DI A MON D M A N DA L A E XTR A A Ñ E JO TEQU IL A J.C. Newman’s family in Florida has had a very close relationship with the Fuentes in the Dominican Republic for decades. Many of Newman’s famous blends are at the hands of the Fuentes, and the Black Diamond is no exception.

Aged and blended at five years, the Black Diamond is dark as night, and the wrapper has a bittersweet chocolate nose before lighting. On light, there’s an earthy high note and a long walnut finish. I’d suggest walnut as the prominent flavor here, though brown sugar does come along in the final third.

I paired the Black Diamond with something equally as beautiful in presentation: Mandala Extra Añejo Tequila. If you’ve seen this tequila in the stores, you’ve definitely admired its beautiful presentation. Packed in a slightly large (1 liter) hand-painted bottle, it’s a sight to behold. Mandala is a sweeter tequila, with notes of vanilla and honey, and as you would guess, that’s an excellent flavor profile to accompany the Black Diamond. Undercurrents of vanilla and sugar dance on the palate while the finish is sweet and nutty.

It’s easy to pair the Black Diamond and the Mandala as the two are so similar in their flavor profiles. The tastes fit well and these two make for a lovely pairing.

SIZE: 5¼ X 56 MARQUIS | WRAPPER: CONNECTICUT BINDER: DOMINICAN | FILLER: DOMINICAN | STRENGTH: MEDIUM MSRP (CIGAR): $20 | MSRP (TEQUILA): $200

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L A A ROM A DE CU BA M I A MOR CHICK E N COCK DOU BL E OA K W HISK E Y A famous brand from pre-revolution days, La Aroma de Cuba has been made by Don Pepin Garcia of My Father fame for several years now. An award-winning lineup with ornate and elaborate packaging, the LADC family has a lot of offer.

There is a slight box press to the robusto version of Mi Amor, which has a smooth and slightly toothy wrapper that’s rolled perfectly. There is a chewing tobacco aroma pre-light with overall sweetness on the nose. Upon light, a sweet and nutty flavor kicks in—like salted peanuts on vanilla ice cream. As you approach the halfway point, flavors become more coffee and leather, retaining a bit of the saltiness from the start.

I paired the Mi Amor with a whiskey I expected to complement its flavors well— Chicken Cock Double Oak 8-year-old straight Kentucky whiskey. Double Oak has a really interesting interaction with cigars, and I tried it with a few to see. This whiskey has some sweet notes followed by big woodiness, as can be expected from a doublebarreled drink. However, when enjoyed with a cigar, it actually drinks quite dry and even woodier than sipped alone.

I found this made it a great companion to the Mi Amor, which brought sweetness and spice to the party while Double Oak brought spice and wood.

These two made for a very bold smoking experience—almost like another helping of dessert in its richness. I enjoyed these together with a group of friends over a late night out and it proved to be an experience that everyone relished.

SIZE: 5 X 50 ROBUSTO | WRAPPER: MEXICAN SAN ANDRÉS BINDER, FILLER: NICARAGUAN | STRENGTH: MEDIUM/FULL MSRP (CIGAR): $11 | MSRP (WHISKEY): $100

L A AU ROR A PR EF ER IDOS 1903 EDITION SA PPHIR E PER F ECTO (TU BO) GL E NG OY N E L EGAC Y SER IES CH A P TER THR EE SCOTCH It’s always a pleasure to revisit cigars from the original cigar factory in the Dominican Republic: La Aurora. Their doble figurado tubos are arguably the most visually recognizable cigars in the industry. The iconic cigars are available at brick-andmortar stores in a rainbow of colors, the presentation is unique and as a result they make great gifts.

The differentiating feature from color to color is the cigar wrapper itself. The cigar features a Connecticut wrapper. Pre-light smells of the wrapper are fresh hay, and when cutting and lighting, the hay notes blend with a sugar cookie flavor. I’d swear you could taste the grains of sugar as you go. As the smoke progresses, the hay flavor remains, and those dry crops remain on the tip of your tongue. The cigar is creamy and burns well.

I paired the La Aurora Sapphire with a limited release for Glengoyne: the Legacy Series Chapter Three. Nosing this Scotch will give you barley, plus similar crops as the La Aurora. Sips, however, give you some tropical flavors: banana bread with raisins, mango and fresh bananas as well.

The breadiness of both cigar and Scotch, from cookie notes to banana bread, make for a balanced pairing that’s light and smooth. The strength of either is not overpowering, and this pairing would go down easy over lunch or a late-morning snack.

SIZE: 5 X 54 FIGURADO | WRAPPER: ECUADORIAN CONNECTICUT | BINDER: DOMINICAN FILLER: BRAZILIAN, CAMEROON, DOMINICAN | STRENGTH: MILD/MEDIUM MSRP (CIGAR): $26 | MSRP (SCOTCH): $100

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BLENDED TO ELEVATE ANY DAY. INTRODUCING BARRELL FOUNDATION.

DON L I NO A F R IC A K IFA RU M I A M I CIGA R & COM PA N Y A R DBEG BL A A ACK SCOTCH W HISK Y Has anyone else noticed some amazing cigars coming out in recent years that highlight African/Cameroon tobacco in wrapper or binder? The flavor of African tobacco is extremely unique, and when blended by masters like AJ Fernandez and Nestor Miranda, like the Don Lino Africa, you get an awesome cigar.

On light, there’s instantly a sweet tea note, somewhere between earthy green tea and richer black. As you progress, there’s a tasty sweet jammy-ness, like raspberries, on top of a drier, meaty flavor of brazil nuts.

A special and complex cigar like the Don Lino Africa is best complemented by something equally multi-dimensional. Ardbeg Blaaack is a Limited Edition Ardbeg in a black bottle, with a black sheep on it, bottled in celebration of the 20th Anniversary of the Ardbeg Committee, something like a “fan club” for Ardbeg.

Blaaack is finished in Pinot Noir casks and is a complex and bold blast of Islay. With astringent nose and flavors of peat and sour cherry, Blaaack is bold enough to sip neat with a strong cigar. The pairing of Africa and Blaaack is certainly an experience, and your palate will likely need a nap after all the excitement.

KIRAFU (BELICOSO) 6 X 52 | WRAPPER: ECUADORIAN HABANO | BINDER: CAMEROON (AFRICAN) FILLER: DOMINICAN, NICARAGUAN | STRENGTH: MEDIUM/FULL MSRP (CIGAR): $10 | MSRP (SCOTCH): $140

SER I NO ROYA L E M A DU RO X X BA R R EL L VA N TAGE W HISK E Y Serino has made quite a name for itself as a well-known craft cigar manufacturer, and they wear that badge with pride. Generally, Serino sources tobacco from the Dominican Republic and Nicaragua. Their blends are premium artisanal, but very accessible with reasonable price points.

The Serino Royale Maduro XX celebrates the 20th anniversary of the company with a bold, yet balanced and flavorful cigar in the robusto extra format. It’s a half inch longer than a robusto. The nose detects very sweet tobacco from the wrapper and well-aged leather. When lighting the cigar, I noted dark cherry and chocolate notes as well, and found the strength to be a bit less than I expected.

I paired the Serino with Barrell’s Vantage whiskey, a bourbon that’s finished in French oak, toasted American oak and Mizunara oak casks. The result is a warming spice flavor profile coupled with dry cedar and traces of pecan. At cask strength, this is a bold whiskey that matches the bold Royale Maduro XX’s chocolate and leather profile very well. A cedar profile in a whiskey is always a good choice when smoking a cigar, and this is no exception.

SIZE: 5 ½ X 50 ROBUSTO EXTRA | WRAPPER: ECUADORIAN BINDER, FILLER: NICARAGUAN | STRENGTH: FULL MSRP (CIGAR): $12 | MSRP (WHISKEY): $100 Greg Mays is a Certified Consumer Tobacconist (CCT) and the Executive Editor of SimpleCocktails.net.

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Maksym Fesenko/Shutterstock.com

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SCHOLARS OF CORK AND SMOKE A Sommelier Combo Creates the Perfect Blend

by Molly Headley

LEATHER, OAK, VANILLA, PEAT, HONEY, TOASTED BREAD, BITTER ALMOND, SPICE…a sommelier’s lexicon is infused with poetry. The words have rounded edges, inviting listeners to breathe them in, to sip or smoke them, finding their secrets within a labyrinth of flavors. Like poems, the words are often lost on the ears of novices. After all, how is one to understand the rhythm of Shakespearean verse, any more than the complexities of the phrase “mouth feel” without having studied them?

The role of sommeliers (or somms) has existed for centuries. These super-tasters started off as wine stewards—people in charge of bringing the right bottle from the cellars to the tables of the nobility they served. They learned their trade through trial and error. Now, sommeliers attend extensive certification programs, through organizations such as the Wine and Spirit Education Trust (WSET) and rise up through the ranks with the hopes of eventually obtaining the ultimate distinction of Master Sommelier. Yet, wine is not the only industry that requires an immense knowledge of flavor notes, retro-olfactory sensations, and the aforementioned mouth feel. The “scholarification” of other goods is on the rise, with master tasters holding court on everything from bourbon to beer, coffee beans to cigars.

In particular, there are many crossovers between the worlds of wine and cigars. More than with other luxury products, the effects of the terroir, the climate, and the artisan’s skill can make or break the final results. Largely still handmade and familyowned, both industries were born from the heritage and savoir-faire of generations of agriculturists and artisans. The aromatic complexity and flavor variations that can result from humidity or drought, aging, and rolling, were once only in the minds of the producers. But now sommelier certification courses such as the IACS (International Association of Cigar Sommeliers) have made cigar expertise as quantifiable as wine knowledge.

As the hospitality industry evolves and becomes more competitive, many professiona ls are realizing that when it comes to creating memorable experiences for their clients, it pays to broaden their knowledge. Whether by obtaining dual degrees as both cigar and wine sommeliers or simply digging deep into their passions and gathering the necessary mastery through personal experimentation and peer education, the somms interviewed on the following pages have put in the work.

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Photo courtesy of Eylon Bart.

EYLON BART Eylon, a level 3 WSET sommelier with an immense cigar knowledge, agrees. “The cigar world and the wine world share a lot of similarities.

When we talk about wine and cigars, we're talking about flavors, about experience, about history. It goes hand in hand. I believe it's very important for people who work in the high-end hospitality industry to have as much knowledge as possible, in order to provide guests with the best experience they can get, to make them feel comfortable...to open up new worlds for them.”

Photo courtesy of Miguel Macias

Yamir is a pioneer in cigar education; he co-created the Habano Sommelier concept thirty years ago. He currently holds positions as President of the American Gourmet Academy (AGA), Director of Education of the International Association of Cigar Sommeliers (IACS), Honorary Maître of the Republic of Cuba, and was awarded “Best Sommelier of 2017” by Excellencias Group.

Miguel Macías is Executive Director of the International Association of Cigar Sommeliers.

They responded in unison, writing that: “In the past, some wine schools included cigars as part of their curriculum. However, due to increasing regulations, this practice has been eliminated from the programs offered by most globally recognized wine academies. Additionally, the world of cigars has become increasingly complex, with non-Cuban cigars, often referred to as new world cigars, experiencing growth in terms of quantity, quality, and availability. Consequently, cigar sommeliers should not limit their focus solely to Habanos (for which specific training is provided to retailers). While there are shared concepts between the certifications, such as tasting and organoleptic analysis, the majority of the content is quite distinct. Therefore, our recommendation is that individuals aspiring to work with cigars should pursue a certifications as a cigar sommelier, at the very least. However, if one has the opportunity to supplement their credentials with a wine sommelier certification, it will significantly enhance their ability to excel in exceptional pairing. Exposure to a wider variety of wines and spirits would undoubtedly contribute to this skill.”

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Left: Photo courtesy of Miguel Macias. Right: Photo courtesy of Yamir Pelegrino

YAMIR PELEGRINO AND MIGUEL MACÍAS

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OLIVIER GERSHONY

“Cigars are a completely handmade product,” Gershony says. “The terroir, climate, soil conditions, all these things run parallel to the wine and whisky worlds, but cigars at their origin are more...spiritual.”

Photo courtesy of Olivier Gershony.

Olivier, a certified (IACS) cigar sommelier and founder of Cigaring Advisory, an international cigar consultancy that works to foster growth for professionals and businesses in the hotel, bar, and cigar industries, believes that as the luxury hospitality business matures, companies will continue to look for more targeted professionals to help act as flavor guides.

“There are very few cigar sommelier schools around,” he continues. “It's just the beginning. Unfortunately, not everything is on par yet with the wine industry. But one thing to take into account is that to become a master cigar sommelier, you have to have extensive liquor and wine sensory knowledge anyway, because you have to make pairings.”

PAIRINGS–REINHARD POHOREC Pairings, of course, are at the heart of any somm’s metier. Whether one is pairing wine with food or the perfect sticks with the ideal beverage, the ultimate goal is to create an experience that is greater than the sum of its parts. This concept of personalizing memorable moments for customers has become even more important since the hospitality and F&B industries were ravaged by the global pandemic.

“I think drinks, cigars, and food all tie into [those experiences],” Pohorec says, “and a true sommelier has to be capable of creating cross-references and holistic experiences.”

Pohorec began his career in the hospitality industry with an advanced certificate from WSET, focusing on spirits in particular and fortified wines. He became an expert on sherry through El Consejo Regulador and is also an official BNIC cognac educator. “Beverages were my first professional endeavor before venturing into the world of premium cigars. For me, combining them, is not only a no-brainer, but also a passion. I find [pairings] mostly rely on stereotypes, like with a cigar you have to pour a glass of scotch or rum or cognac. Whereas I prefer beverages that are lower in ABV because alcohol is a challenge for the palate and so is the smoke, thus I prefer something elegant and refined that brings out the nuances and the complexity of both products in a beautiful way.”

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Photo courtesy of Reinhard Pohorec.

Reinhard, vice president of Meerapfel Cigars, believes high-end hospitality and luxury places will have to double and triple down on curating top-class experiences.

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Photo courtesy of Reinhard Pohorec.

PAIRINGS II And of course, this brings us to the all-important question: What do our sommeliers suggest in terms of wine and cigar pairings?

Wine aficionados start their classification of a bottle before they even taste it. Visual cues such as the color, which relates to age, or the “tears” as the liquid slides down the side of the glass, give a sense of the alcohol and sugar content. Similarly, cigar appreciation begins with the appearance of the stick, its humidity level, the color and texture of the wrapper, and the scents that lift off of it before it is even lit. The taste sensations of a good cigar, or a good wine, are multi-layered, opening up their bouquet over time. When the complexity of a specific wine complements this evolution, it can be magic, adding depth to the experience.

Bart recommends a cigar and a wine that provide a “full” experience in which the two items complement each other and fill the gaps in between.

“For example, a very popular cigar, the Montecristo Petite Edmundo, is a medium-strong-strength cigar.

The first third shows notes of leather, earthiness, cedar, and spice. On the second third, we get some pepper and some toasted notes as well. I would pair it with a full-bodied Port wine, such as Offley Porto LBV 2014. On the nose, aromas of dark cherry, plum, blackcurrant, smoke, oak, and raisin. On the palate, black fruits and dried fruit, and notes of dark chocolate and charred oak. [These notes] will complement the leather notes of the cigar, while the pronounced fruitiness will lift up the over-all spicy characteristics of the cigar.”

Reinhard Pohorec loves to go with “a creamy, mellow, well-aged champagne” or “a hidden gem” like sherry. “You could play around with sherry and pair a lighter Connecticut Shade wrapped cigar, with an Elegante Fino sherry. And the absolute banger, like my top pairing of all time, would be the Meerapfel MeirasterBlend in the Churchill vitola size with a well-aged Palo Cortado sherry.”

Pelegrino and Macías write that “In the realm of wines, it is often possible to make generalizations, such as a French Merlot being an ideal companion for filet mignon. However, cigar pairing is not as straightforward. Each third of a cigar presents a distinct flavor profile, with the first third differing greatly from the last. Therefore, pairing with cigars should be approached in a course-like manner, with each third requiring a different companion. Additionally, one can explore various

elements such as spirits, wines, tea, coffee, or even chocolate. Each element should be carefully selected to either contrast or complement the nuanced flavors offered by the cigar. The ability to craft a pairing that tells a compelling story is one of the key value propositions of a cigar sommelier.”

Gershony doesn’t like to name specific pairings because, for him, it is about the moment and the person in front of him. It depends on a customer’s personal preferences; for example, he could recommend a spicy cigar with the absolutely perfect vintage, but if your client dislikes the flavor notes in that particular cigar from the beginning, the pairing will fall flat.

“As for general trends, I don't necessarily see wine pairing becoming more popular,” Pohorec says. “I think they’re an acquired taste and require quite a bit of understanding. And also, I wouldn't dare call it a more elaborate palate, but just a more experienced palette. Regardless, I don't think that wine and cigars have been explored to their full extent yet.”

One thing is certain, however, lovers of fine cigars and wines are ready for the journey.

Molly Headley holds a master’s degree in creative writing and Literary Criticism from the University of Oxford.

Her work can be seen in a wide range of publications, from Bloomsbury Press, Glénat Editions and Al Jazeera Media to magazines focusing on Arts & Culture, Food & Beverage and Travel. She's lived and worked in Los Angeles, London, Saigon and Paris–endlessly hunting the best places to enjoy the finer things in life.

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TEQUILA CABAL

THE GROWTH OF A NOBLE SPIRIT “CLASS IS EARNED, NEVER PURCHASED.” These are the words of CEO and founder Everado Gonzalez of Tequila Cabal.

When we sat down to speak with Everado, we learned the meaning of the Spanish word “cabal,” and how important it is to the integrity of the emerging brand. Cabal refers to diligence, sincerity of word and consideration of others. Cabal is nobility by way of action for Everado and generations of agave farmers at home in Mexico. “It’s how we interpret class. It’s earned each day through our actions."

The culture of Jalisco, Mexico, is the original culture of tequila. It’s also home to Campo Cabal’s agave fields, where the family agave harvesters work meticulously through a six-year process in developing the tequila.

The final tequila product is forfeited if the farmers don’t pay constant attention throughout the process. In order to do right by the agave and the tequila, the core diligence of the Tequila Cabal culture is crucial. Everado compares this to raising horses. “To grow into a noble steed, a horse must be raised with love and care from a young age,” he notes. “The same is true for agave. To grow into a noble spirit, the agave must be raised with love and care from the start.”

Everado believes that cabal culture is what drives communication and understanding between cultures. While an understanding comes from Everado’s Mexican roots, he knows honesty and integrity can be found everywhere.

The goal of Tequila Cabal is to bring this global ideology of purity back into the spirit market. In late 2012, Everado was approached by a friend who was making RTD cocktails (ready to drink cocktails) and wanted to add in a tequila. After considering this collaborative project, he decided to start a brand of his own. Everado saw an opportunity to bring the culture of cabal to the United States. “Growing up, half in the U.S. and half in Mexico, I realized that tequila was going in a direction that felt unfamiliar.

At home, there was always tequila in big jugs at parties and weddings. We understood the process, and we appreciated the taste.” He continues, “In the U.S., I noticed everyone taking tequila shots in a rush. Why are you drinking tequila if all you want to do is drink it fast and hide the taste? I wanted to make a tequila that people like to drink.”

Tequila Cabal is a gorgeous product from sip to style. Their award-winning “Cabal Horse Head” bottle designs are made from 100-percent recycled glass. This intense detailing aligns with the brand’s overall aesthetic. Everado wished to have the vessel for the tequila be just as well done as the tequila itself. He notes, “There’s a stigma within the tequila community that a nice bottle equates to a crappy juice. Because they invested in the bottle and not the juice. Why not have both?”

Tequila Cabal offers Blanco, Reposado, Añejo and Extra Añejo expressions. tequilacabal.com -Mary Jane Clark

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PLEASE DRINK RESPONSIBLY. KETEL ONE Vodka. Distilled from Grain. 40% Alc/Vol. © Double Eagle Brands, B.V. Imported by Ketel One USA, Aliso Viejo, CA.

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I N T E RV I E W

SIGNORE JOE MANTEGNA MEETS

SEÑOR RIO

by Audrey Pavia | portraits by Brett Erickson

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“I LIKE TEQUILA BECAUSE YOU GET A EUPHORIA WITH IT. THERE'S SOMETHING SOMEHOW PSYCHEDELIC ABOUT IT.”

JOE MANTEGNA HAS BEEN AT THE ACTING GAME FOR A LONG TIME. He started his career in the theater back in the late 1960s and is most well-known to film and TV buffs as Joey Zasa in Godfather III, the voice of Fat Tony in The Simpsons, Dean Martin in The Rat Pack and since 2007, as FBI Supervisory Special Agent David Rossi in Criminal Minds. But when it comes to the tequila business, Joe is a newcomer—and a passionate and knowledgeable one at that.

Earlier this year, Joe became co-owner of Señor Rio, a brand of small batch tequila that got its start in

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Gilbert, Ariz., in 2009. Founded by Debbie Medina Gach and her husband Jonathan, Señor Rio was named after Debbie’s father, who developed the tequila in Mexico. When Jonathan passed away a few years ago, Debbie ran the company alone—until Joe came along.

We sat down with Joe at a studio in Long Beach, Calif., to ask him about his new co-ownership of Señor Rio, his work on Criminal Minds, and his life-long dedication to charitable causes.

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THE INTERVIEW Cigar &Spirits Magazine: So, you are a partner in Señor Rio tequila now. How did you and co-owner Debbie Medina Gach come to work together?

Joe Mantegna: Actually, through a mutual friend.

A fellow named Jack Maxwell from the show Booze Traveler. It was on a few years ago on The Food Channel, I believe, and he would travel around the world. He met Debbie through that because she was in the tequila business. He then ran into her again some years later and she happened to confide in him that she had been through some things. Her father had passed away, her husband had passed away, and she's now running this tequila business 100 percent on her own. And that she was basically looking for a partner, maybe somebody in show business, somebody who would embrace it, understand it and understand her situation. Jack in his kindness and wisdom thought of me. When I met with her, she almost had me at, “Hello.” I wasn't looking for this kind of a thing. I have a day job and a good one, but her story and what she was about and her situation, and then the quality of the product. I'm at that point in my life where I'm not looking to be chasing criminals all my life on Criminal Minds.

I thought in every respect, it was a good fit. And this is a woman who was trying to do something for special-needs children on top of it. I said, “You know what Debbie, let's do this. Let's give it a whirl.” I've been involved just for a short period of time—months now—and it's been great. I really enjoy everything about it, and I'm very proud of it. I'm going to do my best to be a strong ambassador for this brand.

Where you a tequila drinker before?

I always liked tequila. I'm not a big fan of mixed drinks. I like something just to sip, as opposed to a brandy or a scotch or a whisky. I like tequila because you get a euphoria with it.

There's something somehow psychedelic about it. Especially if you do it straight and you don't mix it with sugar and this and that. In our tequila, there's no additives or anything. Not that you're drinking copious amounts, but you're drinking enough to be social, and you don't have to worry.

You don't feel like the next morning you’re going to be like, “Oh, what did I drink last night?” You don't feel that because it's pure.

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“WHEN I MET WITH HER, SHE ALMOST HAD ME AT, ‘HELLO.’ I WASN'T LOOKING FOR THIS KIND OF A THING. I HAVE A DAY JOB AND A GOOD ONE, BUT HER STORY AND WHAT SHE WAS ABOUT AND HER SITUATION, AND THEN THE QUALITY OF THE PRODUCT. I'M AT THAT POINT IN MY LIFE WHERE I'M NOT LOOKING TO BE CHASING CRIMINALS ALL MY LIFE ON CRIMINAL MINDS.”

It's good stuff.

Yes, the essence of the agave. It's a whole different thing. It's just a different ball game than you have with a lot of other spirits. That's my thing. I'm a wine drinker but when I'm willing to drink something like a spirit, yes, it's going to be a tequila. So, to finally be part of a company that I think makes a premium brand, a really quality product, to me was a nobrainer. It was serendipitous.

I just had a taste. It went down smooth.

We've got different varieties. There's the Blanco.

There's the Reposado. There's the Anejo. I tend to go between the Reposado and the Anejo, but then my wife loves the Blanco. I love to see their faces when they try it, even people who aren't tequila drinkers. They'll try it and they'll say, “Oh, man. I didn't expect this.” Then tequila drinkers will say, “Well, yes. This is really a quality tequila,” which is what you want. That’s what you're looking for.

Do you like the Café Elegancia? The coffee liqueur?

I love it.

I'm dying to try it.

Anybody who buys a bottle of Señor Rio tequila will also want to buy a bottle of this. The price point is incredible. We're talking about $20. It makes Kahlua seem like Pepsi Cola. The first thing that hits you is that incredible coffee flavor, then the aftertaste.

You get that tequila undertaste after a few seconds, which is unique.

You don't usually get that with the liqueurs, a cordial.

It's like the best of both of those worlds. It’s great as an after-dinner thing. I've even poured it over ice cream. I think it's spectacular. I mean, to me, it's one of the real highlights of the company is that particular product. I'm convinced if you try both, you'll walk away with a bottle of each. The tequila of your choice, and then a bottle of the Elegancia as a dessert wine or to put in your coffee in the morning.

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Debbie recommended it with almond milk over ice.

Yes. You can do that. That's right. She even has a few recipes. She has a few names for different things she's created. I can see that it’s endless what you can do with it. When you try it, you let me know, because every single person who's ever tried it looks at me and goes, “Oh my, oh my goodness. I could get in a lot of trouble.” [chuckles] It sounds like something you can just keep drinking.

It’s only 18% alcohol. But a lot of people say, “I’m not a tequila drinker,” but they drink this, it’s like “wow.”

So, what do you think sets Señor Rio apart from all the other tequilas out there?

At end of the day, people are going to go by taste. If they like something, they like it. If they don't like it, they don't like it, they move on to something else.

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It’s a premium brand of tequila. I think the taste of all three varieties speak for themselves. Plus, we have a double barrel Anejo that's almost like the next step up and then a special Anejo version—we offer a little variety. At the end of the day, for me, it's a combination of these things.

One of the big factors is that Debbie and I have a very strong association with special-needs children and families. I've had a special-needs daughter for 36 years. Debbie has a couple of grandchildren who are special-needs, so we both have been part of that community. I've been part of that community for the majority of my life, as has she. We donate a portion of our sales to a the We Care Crusade, a special-needs foundation. To me that's important.

As the business hopefully thrives, a portion of this is going to a good place.

SCAN ME

SCAN FOR SUBSCRIPTION INFORMATION

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“I FIGURED, YOU KNOW WHAT, WE'LL START THIS FOUNDATION BECAUSE NOW WE'RE STARTING TO DO BIGGER EVENTS. I CAN EASILY GIVE ALL THE PROFITS OF SOMETHING LIKE THAT TO DIFFERENT CHARITABLE ORGANIZATIONS. NOW AT LEAST I KNOW EXACTLY WHAT'S GOING WHERE.”

How did you and Debbie get involved with We Care Crusade?

Is it something that you guys created for this?

Well, the We Care Crusade is something Debbie had already created. Now I have the Mantegna Family Foundation. It's a similar kind of a thing. We work in conjunction.

It's just been a few months, right?

Yes, just a few months with the two of us. We're not at the Jerry Lewis Telethon stage yet, but who knows? [laughter] You've been involved with philanthropic ventures for a long time. Can you tell me about the Mantegna Family Foundation?

That's actually fairly new. For a long time, especially since my daughter was diagnosed with autism like 35 years ago, I’ve lent my name and support to all kinds of different groups, organizations and functions. In fact, Easterseals Chicago has an incredible autism school there, and they were very sweet to honor me just a couple nights ago because of that. Now it's gotten to the point where I'm often doing certain things where I'm an MC of this or a representative of that.

I figured, you know what, we'll start this foundation because now we're starting to do bigger events. I can easily give all the profits of something like that to different charitable organizations. Now at least I know exactly what's going where.

You're intimately involved with that process, making the decisions?

Yes, I am. Me, my wife and my daughter are the foundation. The Mantegna Family Foundation and that's it. There are no other officers.

The direction's going to a be a little different. Partly because I think special-needs adults don't get as much attention as the children. As a parent of a daughter who is 36 years old, I'm well aware of it.

I have the wherewithal to take care of her and to provide for her. I look at these other families. Yes, when they're little babies and little children, there's all these kinds of programs and things, and they go to school.

They have the IEPs where they go to. Regional centers help them in this, that. Almost in many instances, you start reaching, you get a lot of high school age, and it's like, “Well, that’s it. Good luck.”

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“ALL YOU GOT TO DO IS WALK ON THE STREETS OF LOS ANGELES OR ANY MAJOR CITY. YOU THINK ALL THOSE HOMELESS PEOPLE ARE JUST PEOPLE WHO ARE OUT OF WORK? SO MANY OF THEM ARE ACTUALLY SPECIAL-NEEDS INDIVIDUALS THAT JUST HAVE NOWHERE ELSE TO GO BECAUSE THEY AGED OUT. SO THAT'S A FACTOR.”

I’ d never thought of that.

Those people don't go away.

They still need help.

They need help and they're going to be adults a lot longer than they were kids. Now what do you do?

Where do they live? Because they're getting older, they're not going to maybe have the same family support group. They're going to lose their parents.

What's going to happen? All you got to do is walk on the streets of Los Angeles or any major city. You think all those homeless people are just people who are out of work? So many of them are actually special-needs individuals that just have nowhere else to go because they aged out. So that's a factor.

Let's switch to Criminal Minds. Why do you think the revival of the show has been such a big hit?

Well, I think in some ways some of the restraints were off in a sense. With network television, there are certain restraints you have. First of all, there's a time restraint. You have 44 minutes to tell the story because you have commercials. With streaming we don't, so we're able to tell an hour's worth of story.

Second of all, you have none of the FCC restraints, meaning language. Things like that I understand when you've got just a regular television that anybody can flip the channel to. But if you're paying for something else, you're making that choice. We're able to then tell the story with a lot more realism. Let's face it, sometimes people use different words that you might not hear on network television. Especially with my character, they figured Rossi, every once in a while, might lose it and might say something. [laughs] Let one fly.

You might let one fly. You can't do that on CBS, but you certainly can do it on Paramount Plus. I think the show has matured. It’s a little deeper, has more of an edge. It's darker, a little edgier. I think we've upped it. I think the responses we get have been that way, too. It's like, “Oh my, you guys.” We’re also able to tell the story in a little bit more linear vein.

Rather than just taking these single episodes and telling the beginning, middle and end. You can stay on the story, which we did over the last season. It blends through 10 different episodes.

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Do you have any other projects coming up?

Well, I've got a few things in the hopper. I've been on a show called Gun Stories.

We've been doing it on the Outlaw channel for 13 years now. It's not as ominous as it sounds. What we do is we trace historical firearms, a lot of history.

That's cool.

We're working on a few other different projects. That's the excitement of my business. I didn't know when I got that phone call from Criminal Minds that I was going to go do that for the next 15 years. I could get a call on Monday that on Tuesday changes your whole life. Right now, we're in the middle of the actors strike. When the strike is over, I go back on Criminal Minds, which I'm happy to do.

I love the people.

I'm pretty busy now. My goal is to just try to build this company up as big as we can for Debbie and me. I'm not the youngest guy in the room. I want to use whatever time and energy I got left to just have a good time and move forward.

Audrey Pavia is an award-winning writer living in Southern California.

She has authored twenty-three nonfiction books, and she is a consulting editor and contributing writer for Cigar & Spirits Magazine.

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C&S PROMOTIONAL

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4701 Meridian Avenue, Miami Beach TheResidencesMiamiBeach.com 305.953.9500

Douglas Elliman Real Estate, a Licensed Real Estate Broker, is the Exclusive Sales Agent. The Ritz-Carlton Residences, Miami Beach are not owned, developed or sold by The Ritz-Carlton Hotel Company, L.L.C. or its affiliates (“Ritz-Carlton”). 4701 North Meridian, L.L.C. uses The Ritz-Carlton marks under a license from Ritz-Carlton, which has not confirmed the accuracy of any of the statements or representations made herein. This graphic is an “artist’s rendering” and is for conceptual purposes only. THIS OFFERING IS MADE ONLY BY THE OFFERING DOCUMENTS FOR THE CONDOMINIUM AND NO STATEMENT SHOULD BE RELIED UPON IF NOT MADE IN THE OFFERING DOCUMENTS. THIS IS NOT AN OFFER TO SELL, OR SOLICITATION OF OFFERS TO BUY, THE CONDOMINIUM UNITS IN STATES WHERE SUCH OFFER OR SOLICITATION CANNOT BE MADE. PRICES, PLANS AND SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTICE. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, REFERENCE SHOULD BE MADE TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. Additionally, for New York offerees, the complete offering terms are available in an offering plan available from Sponsor. CD16-0120.

C&S

ESSENTIAL CIGARS FOR THE WINTER As influencers in the cigar and spirits industries these past thirteen years, we’ve had the good fortune of sampling the finest premium blends throughout the world, and we’ve relished sharing them with you. We encourage you to drink what we drink, and smoke what we smoke.

Here are some of our top-reviewed and some revisited cigars over the past year that will add to your winter enjoyment.

58 58 // CIGAR CIGAR & & SPIRITS SPIRITS NOVEMBER NOVEMBER/ /DECEMBER DECEMBER2023 2023

Chepe Nicoli / Shutterstock.com

FOR YOUR HUMIDOR

A .J. FERNANDEZ

95

NEW WORLD DORADO TORO 6 x 54 Toro Wrapper: Nicaraguan Binder: Nicaraguan Filler: Nicaraguan Strength: Medium/Full

CIGAR RATING

Notes: The golden-banded Dorado edition of the New World lineup is a Nicaraguan puro available in four formats. The cigar is tangy and nutty throughout, and there are evident tastes of leather along with the Fernandez signature peppery spice with a chocolatey finish.

ARTURO FUENTE ARTURO FUENTE HEMINGWAY WORK OF ART 4 7/8 x 46-60 Figurado Wrapper: Cameroon Binder: Dominican Filler: Dominican Strength: Medium

95

CIGAR RATING

Notes: A classic Fuente cigar with a unique perfecto shape. You shouldn’t be fooled by the length of the Work of Art because it routinely surpasses an hour of smoking time.

Flavor notes are earth and nutmeg with a bit of tasty spice from the Cameroon wrapper.

BLACK LABEL TRADING COMPANY MEMENTO MORI 5 ½ x 42 Corona Wrapper: U.S.A. (Pennsylvania Broadleaf) Binder: Ecuadorian Filler: Nicaraguan Strength: Full

88

CIGAR RATING

Notes: The flavor profile is stout and earthy. It’s burnt toast taste is tough on the palate at times. The draw is fine, and there’s a surprising spiciness at the final third that pulls the cigar back together somewhat.

COHIBA RIVIERA 6 ½ x 52 Toro Box-Pressed Wrapper: San Andrés Binder: Connecticut, Honduran Filler: Nicaraguan Condega, Nicaraguan Esteli, Honduran La Entrada, Honduran Jamastran Strength: Medium/Full

94

CIGAR RATING

Notes: The Riviera is the only box-pressed offering in the Cohiba line. It’s a handsome and refined cigar in the hand. This tasty cigar features a vanilla silkiness and it’s undoubtedly a creamy smoke with some earthy notes mixed in. The abundant smoke output has a pleasant citrus scent. The draw and burn are stellar.

DAVIDOFF NIC ARAGUA DIADEMA 6 ½ x 50 Perfecto Wrapper: Nicaraguan Binder: Jalapa Filler: Nicaraguan Strength: Medium/Full

93

CIGAR RATING

Notes: The Diadema is salty and buttery with notes of wood and nuts as well. The draw is magnificent and there’s aromatic smoke in abundance. The subtle white pepper and cedar at the finish line create an inspiring cap to the smoking session.

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DON REYNALDO 70TH 6 ½ x 48 Belicoso Wrapper: Dominican (Corojo) Binder: Nicaraguan Filler: Dominican, Nicaraguan Strength: Medium

89

CIGAR RATING

Notes: This is well-balanced cigar that hits the sweet spot–right down the middle. It offers scents of peppercorn and sticky white rice from the start. The unique tastes of buttered popcorn, cocoa and caramel make for an enjoyable smoking session. The burn was about as even as even can be—a very smooth cigar.

DREW ESTATE CIGARS BLACKENED CIGARS “M81” 5 x 50 Robusto Wrapper: Mexican San Andrés Binder: U.S.A. Connecticut Broadleaf Filler: Nicaraguan, U.S.A. Pennsylvania Strength: Full

90

CIGAR RATING

Notes: THE "M81" is a dark, rich and tasty cigar with a well-crafted diversity of Maduro leaves. The tastes are mesquite, charred beef, espresso and leather. It’s a wonderful match with a quality tequila reposado.

EMPERORS CUT NATURAL PLEASURE TORO 6 ½ x 52 Toro Wrapper: Nicaraguan Binder: Ecuadorian Filler: Nicaraguan Strength: Medium/Full

91

CIGAR RATING

Notes: This finely crafted artisanal cigar has distinct tasting notes of buttered toast, coffee and caramel throughout the session. It’s a long-lasting smoke meant for a leisurely summer night. This cigar offers a fine draw and was such a pleasant surprise that it will consistently be in the rotation during warmer months ahead.

E.P. C ARRILLO ALLEGIANCE CONFIDANT 6 x 52 Toro Wrapper: Ecuadorian Binder: Nicaraguan Filler: Nicaraguan Strength: Medium/Full

92

CIGAR RATING

Notes: The Allegiance Confidant is another recent standout in master blender E.P. Carrillo’s portfolio. Expertly crafted floral, spicy, earthy and leathery notes are the benchmarks hit throughout the first half. The nutty sweetness with finessed hints of red pepper on the finish take the cigar to rarefied air.

EPIC CIGARS LA RUBIA 5.5 x 52 Robusto Wrapper: Connecticut Shade, Ecuadorian Binder: Mexican San Andrés Filler: Dominican, Nicaraguan Strength: Medium

91

CIGAR RATING

Notes: The Connecticut wrap and Colorado Claro colors make for a handsome cigar. It’s a tasty blend with sweet citrus, black licorice and rich coffee tastes.

60 / CIGAR CIGAR & SPIRITS SPIRITS

NOVEMBER NOVEMBER//DECEMBER DECEMBER2023 2023

The

TRUE SPIRIT of the WEST Distinctive from start to finish

90 POINTS

drinkammunition.com

FERIO TEGO TIMELESS PRESTIGE ESPECIALES 6.25 x 38 Lancero Wrapper: Honduran Binder: Dominican Filler: Dominican, Nicaraguan Strength: Medium/Full

94

CIGAR RATING

Notes: This elegant lancero delivers scents and flavors of earth and wood at the start.

The nuttiness makes for a tasty combination when it fuses with citrus, and espresso.

The Dominican and Nicaraguan filler offers a pleasant mouth feel. The burn is stellar.

HOOTEN YOUNG MA DEUCE . 50 CALIBER TORPEDO 6 1/2 x 60 Wrapper: Ecuadorian, San Andres Maduro, U.S.A. Connecticut Binder: Nicaraguan Filler: Nicaraguan Strength: Medium

93

CIGAR RATING

Notes: The Ma Deuce pays homage to the longest-serving weapon in the U.S. military arsenal—the .50 bullet. The Deuce smokes evenly with a fine ash. The floral and herbal notes play nicely off the peppery, chocolatey and creamy tastes throughout the smoking session. It’s a masculine cigar deserving of its name.

H. UPMANN MAGNUM 54 Robusto Extra 4 ¾ x 54 Wrapper: Cuban Binder: Cuban Filler: Cuban Strength: Mild/Medium

93

CIGAR RATING

Notes: This classic, short and stout cigar is a bit too light through the first puffs so it’s hard to define the flavor profile at the start. Minor complaint. The perfect draw keeps you going as a more delicious and definitive experience ensues. The wonderful nutty characteristics and brown sugar lead into sweet leather and oil. The wrapper is oily, thick and eye-catching. It finishes nicely with some earthy and sweet citrus oomph notes at the finish line.

HVC BLACK FRIDAY 2022 5 ½ x 50 Robusto Extra Wrapper: Ecuadorian Binder: Nicaraguan (Habano 92) Filler: Nicaraguan Strength: Full

89

CIGAR RATING

Notes: This HVC in the Black Friday line opens nicely with evident flavors of black licorice, coffee and spice. You’ll likely need to even out the burn lines but the pleasantly aromatic scent of clove offsets that bit of work.

ILLUSIONE ULTRA OP. NO. 8 6 3/4 x 48 Churchill Wrapper: Nicaraguan Binder: Nicaraguan Filler: Nicaraguan Strength: Medium/Full

93

CIGAR RATING

Notes: This Churchill offers serious notes of leather, oak and nutmeg at the start. There are subsequent hints of cardamom, roasted peanuts and a pinch of raisin on the finish.

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PLATINUM MEDAL Beverage Tasting Institute

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POINTS

Ultimate Spirits Challenge

DOUBLE GOLD

TO L

EAR N

OR

SC A N

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Pr%f Awards 2022

M

J. C. NEWMAN CIGAR CO. PERLA DEL MAR COROJO 6 x 60 Double Toro Wrapper: Ecuadorian Binder: Nicaraguan Filler: Nicaraguan Strength: Medium

92

CIGAR RATING

Notes: The cigar offers a potpourri of flavor–earth, wood, hints of dried fruit, and red pepper. The smoke gradually develops in flavor, expanding on the earth notes and closes with the peppery spice and subtle dried fruits and wood.

LA AURORA 120TH ANNIVERSARY TORO 5 ¼ x 54 Toro Wrapper: Dominican Habana 92 Binder: Dominican Filler: Dominican (Cibao Valley) Strength: Full

95

CIGAR RATING

Notes: La Aurora’s 115th Anniversary offering was the Cigar of the Year for this publication. The brand has created a more-than-worthy successor with its 120th cigar.

The blend comes through with tastes of hot chocolate and cashew from the start. The nuttiness intensifies as it serves up a smoky roasted honey taste at the finish. The hint of black pepper adds a bit of zing as well. The draw and burn are sublime.

LEAF BY OSCAR SUMATRA LANCERO 7 x 38 Lancero Wrapper: Nicaraguan Binder: Honduran Filler: Honduran Strength: Medium/Full

94

CIGAR RATING

Notes: The distinctive tobacco of Leaf by Oscar brings us a classic lancero format that’s bold and earthy. The cigar is available in four wrapper types. The Sumatra notes feature damp barnyard, creamy mushroom and rich leather.

MONTECRISTO LINEA 1935 LEYENDA 6.4 x 55 Gordo Wrapper: Cuban Binder: Cuban Filler: Cuban Strength: Medium/Full

91

CIGAR RATING

Notes: A flagship of this colossus of a brand, the Leyenda is a huge smoke, so take one up only when time allows you to fully enjoy its scope and depth. Long finish, extraordinary flavors.

MY FATHER NO. 4 LANCERO 7 x 38 Lancero Wrapper: Nicaraguan Binder: Nicaraguan Filler: Nicaraguan Strength: Medium/Full

95

CIGAR RATING

Notes: This gorgeous lancero is one of many standout cigars from the Garcia family and offers a classic My Father flavor profile. You’ll experience evident tasting notes of rich earth, coffee, black pepper and allspice.

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NOMOS CIGARS NOMOS LONSDALE 6 x 42 Lonsdale Wrapper: Cameroon Binder: Indonesian (Sumatra) Filler: Dominican, Nicaraguan Strength: Medium

92

CIGAR RATING

Notes: The smooth draw brings in cayenne-spicey tastes, sweet cedar and citrus hints.

The oil and leathery undertone are surprisingly sublime. The abundance of smoke, even burn and dark chocolate notes are memorable.

OLIVA SERIE V MELANIO MADURO FIGURADO 6.5 x 52 Figurado Wrapper: Mexican Binder: Nicaraguan Filler: Nicaraguan Strength: Medium/Full

95

CIGAR RATING

Notes: This box-pressed figurado is formidable—tapered top and bottom—a handsome cigar. There are notable tastes of chocolate malt, citrus and sweet molasses. It offers a wonderful burn, and a boatload of sweet smoke.

PLASENCIA CIGARS 149 COCHESA TORO 6 x 52 Toro Wrapper: Honduran Binder: Honduran Filler: Honduran Strength: Medium/Full

96

CIGAR RATING

Notes: The Cosecha 149 is a rich, balanced puro and the first all-Honduran cigar from Plasencia. Evident notes include sweet cream, dark chocolate and earth with backpalate notes of crisp cedar.

PLATINUM NOVA CIGARS LEO 12 6 ¼ x 56 Toro Wrapper: Ecuadorian Binder: Dominican Filler: Dominican Strength: Medium

90

CIGAR RATING

Notes: The abundant flavors of graham crackers, brown sugar and cocoa inform this delicious cigar. The drawback was the re-light factor but the palate pleasure more than made up for a bit of inconvenience. Aromatic scents of cedar capped a very pleasant smoking session.

SEGOVIAS DE ESTELÍ HABANO OSCURO ROBUSTO 5 ½ x 52 Robusto Wrapper: Ecuadorian Binder: Nicaraguan Filler: Nicaraguan Strength: Medium

91

CIGAR RATING

Notes: Wrapped in the Mexican San Andrés leaf, the construction is flawless. It offers creamy notes of leather, coffee, vanilla bean and spice. This refined cigar feels elegant in the hand and features a silky smooth draw.

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SERINO ROYAL MADURO XX 6 ¼ x 54 Wrapper: Ecuadoran Havana 2000 Oscuro Binder: Jalapa Criollo '98 Filler: Jalapa Criollo '98 Medio Tiempo, Estelí Corojo '99, Criollo '98 Strength: Full

93

CIGAR RATING

Notes: This lauded Serino is a beefy cigar with a pleasant aroma of charred mesquite.

The tastes are meaty, smoky and offers an espresso quality that sneaks up on you at the halfway point. The draw is sublime.

TABAC TRADING CO. MILK & HONEY Wrapper: Connecticut Shade Binder: Undisclosed Filler: Corojo, Criollo, Nicaraguan Habano Strength: Medium 5 1/8 x 55 Robusto

92

CIGAR RATING

Notes: Sweet and spicy scents and tastes are evident throughout the smoking session.

The M&H is creamy to the core with hints of molasses and walnuts, featuring a minty finish. The draw is stellar throughout.

TATUAJE C APA ESPECIAL COHETE 4 x 50 Short Robusto Wrapper: Ecuador Binder: Nicaragua Filler: Nicaragua Strength: Medium

92

CIGAR RATING

Notes: There are distinct tastes of nutmeg, cumin and black pepper throughout the first half of the experience. The cigar has a surprisingly sweet cream and leathery tone as you work it through. This Tatuaje features the customary pleasant close and aftertaste on the palate.

UNITED CIGARS RED ANCHOR THE ADMIRAL 6 x 52 Toro Wrapper: Ecuadorian Binder: Dominican Republic Filler: Dominican Republic Strength: Medium

90

CIGAR RATING

Notes: This rustic cigar features a strong aroma of cedar and cashews throughout. It has notes of leather, cocoa, black coffee and rich vanilla bean leading into citrus and earthy sweetness at the finish line.

WARPED EAGLES DESCENT TORO ESPECIAL 5 ½ x 52 Parejo Wrapper: Nicaraguan Binder: Nicaraguan Filler: Nicaraguan Strength: Full

91

CIGAR RATING

Notes: This well-balanced cigar has bold notes of earth, white pepper and cherry pits.

There are nuanced hints of brown sugar and coffee bean as you close out the smoking session. The draw was slightly tight at times.

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C&S PROMOTIONAL

# sip mandala

NEAREST GREEN DISTILLERY • SHELBYVILLE, TENNESSEE •

BOOK YOUR TOUR AT UNCLENEAREST.COM 70 / CIGAR & SPIRITS

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E X P E R I E N C E

3125 US-231 NORTH, SHELBYVILLE, TN 37160 Uncle Nearest has won more than 520 awards in the last three years. Drink Honorably™ Uncle Nearest Premium Whiskey, 50%, 55.5%, 46.5%, and 59.2% Alc/Vol, Nearest Green Distillery, Shelbyville, TN. © 2023 Uncle Nearest, Inc.

SCAN TO BOOK TOUR

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C&S

ESSENTIAL SELECTIONS FROM

ACROSS

THE SPIRITS

UNIVERSE 72 72 // CIGAR CIGAR&& SPIRITS SPIRITS

NOVEMBER / DECEMBER 2023

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FOR YOUR HOME BAR

COGNAC HENNESSY PARADIS BESPOKE ‘HENNESSY HANDS’ BOTTLES MSRP: $1,724.00 | ABV: 40% This beautifully crafted bottle is elegant and pays tribute to the sophistication of the Hennessy Maison, combining craftmanship, innovation and personalization. A supple, silky texture leads to a persistent finish, with flavors of honey, dried rose petals and truffle, and delicate hints of cinnamon, cardamom and preserved fruits. It’s a truly masterful blend and sipping experience.

SCOTCH C AISTEAL CHAMUIS BLENDED MALT SCOTCH WHISKY MSRP: $49.99 | ABV: 46% A classic ‘Island style’ Blended Malt Scotch Whisky—smoky— with an amicable double cask finish that balances the heavy Island peat notes. This whisky offers an easy access into the occasionally challenging world of peated whiskies. This is a distinctive whisky, blended from a meticulous selection of fine Single Malts, all distilled on the islands of Scotland and re-casked in first-fill bourbon barrels for added depth and a full oak spice finish.

ISLE OF SKYE 8 YEAR OLD SCOTCH WHISKY MSRP: $39.99 | ABV: 40% Inspired by historic Scottish island of Skye, this blended scotch has been aged for 8 years in an oak cask. This whisky is well rounded with a balance of sweetness and subtle smoke.

If features a high malt content for an ultra-smooth taste.

ROSEBANK 31YEAR OLD LOWLAND SINGLE MALT MSRP: $2,424.00 | ABV: 48.1%

The floral sweetness of this Rosebank stands out, through its grassy, orangey and caramelly notes. The Oaky notes with plenty of green apple scents and a subtle hint of mango and nectarine.

A creamy mouthfeel with sweet and fruity touches. It's honeyed with hints of grilled pineapple, mangoes and apricots. It offers a medium finish, with a lingering orange peel and gentle oak spices and finally some pear and crushed mint.

TALISKER 10 YEAR SCOTCH MSRP: $69.99 I ABV: 45.8%

This Talisker is rich in malty flavors, clouds of smoke and dried fruit. There’s a large, drawn-out, peppery finish with a delicious sweetness.

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WHISKY GREAT JONES DISTILLERY EXCLUSIVE X JEAN-MICHEL BASQUIAT MSRP: $150.00 | ABV: 45.5% This unique whiskey has dry corn and vanilla, vegetable and white pepper notes. The palate is enveloped with a toasty upfront note of creamy vanilla and another peppery finish with a light, medium body. The bottle serves as yet another illustrative example of Basquiat’s masterful artistic eye.

GARRISON BROTHERS LAGUNA MADRE MSRP: $349.99 | ABV: 50.5% This Garrison Brothers expression is an elite bourbon. Laguna Madre is named after the Texas Gulf Coast’s blue waters, and it’s a fitting lead into this excellent sipper. Laguna Madre is an aromatic 101 proof bourbon that offers tasting notes of root beer, vanilla bean, hazelnut, saltwater taffy with a chocolatey finish. The tasty taffy and chocolate comes through most notably when sipped neat.

HIRSCH SELECTED WHISKEYS CASK STRENGTH FINISHED IN COGNAC BARRELS MSRP: $199.99 I ABV: 62.5% The nose features dark plums and rich baking spices. This leads into wonderfully blended tastes featuring mild cinnamon and black cherry. This Hirsch finishes with a touch of heat. It’s a rich, complex and well-rounded spirit.

LOG STILL RATTLE & SNAP MSRP: $38.00 | ABV: 47% Rattle & Snap Tennessee Straight Whiskey opens with a light and pleasant aroma. It’s punctuated with a strong scent of Bazooka Bubble Gum (WOW!) helps bring back nostalgic memories. In tow are a light mix of apricot, peach, and vanilla.

UNCLE NEAREST SINGLE BARREL WHISKEY MSRP: $79.00 | ABV: 60.5% This single barrel is a different whiskey and has the most distinct flavor profile of any of Uncle Nearest’s whiskeys. The blend is bottled at barrel strength to capture every nuance of this one-of-a-kind spirit, the smooth character is what distinguishes it from all others in the portfolio. There are hints of ginger and graham cracker, with a rush of heat, baking spices and chocolate, this rich and bold whiskey tops off with a toffee and leathery, long finish.

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SCAN FOR SUBSCRIPTION INFORMATION

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BOURBON 15 STARS FINE-AGED BOURBON WHISKEY PLATINUM MSRP: $279.99 | ABV: 49% This bourbon is careful is perfect in its mature oak content.

There are subtle fruit notes on its palate, but not completely devoid of them—they are definitely put on the back burner.

With a privation of overall range in flavor, the bourbon makes up for it with its pleasantly dialed-in oak note. It’s a standout when sipped on the rocks.

BARREL BOURBON BCS CASK STRENGTH FINISH SERIES AMBURANA MSRP: $89.99 | ABV: 58.21% The BCS offers scents and tastes of strawberry salt-water taffy, Bing cherry, raspberry, prickly pear, lychee, blood orange, grapefruit marmalade, plum and subtle tomatoes. Its freshness is balanced by a hint of paraffin and scorched earth.

It works best neat so the aromas pop distinctly.

HEAVEN'S DOOR “HOMESICK BLUES” MINNESOTA WHEATED BOURBON MSRP: $79.99 I ABV: 61.35 This Heaven’s Door expression pays homage to Bob Dylan’s birthplace of Duluth, Minnesota. The cask-strength wheated bourbon has been aged for seven years in the extreme temperature fluctuations of Minnesota’s North Country. The influence of Minnesota’s weather imparts a distinctive flavor of honey, caramel, dried fruit, vanilla and nutmeg, all culminating in a long, mellow finish.

LOG STILL MONK’S ROAD MSRP: $99.99 | ABV: 50% Its flavors are brash right out of the gate with a tinge of clove, nutmeg and allspice. It follows with hints of coconut, apple, vanilla, and caramel and a firm mouthfeel of considerable maturity. You’ll be sure to include this blend in your afterhours nip rotation.

REDWOOD EMPIRE PIPE DREAM BOURBON MSRP: $36.96 I ABV: 45% Strong aromas of vanilla, honey and sweet maple are recognizable. It has roasted pecan, vanilla and lingering char and woody flavors on the palate–deep, rich, and complex. On the finish, there’s a faint whiff of black pepper.

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RYE BLUE RUN KENTUCKY STRAIGHT WHISKEY HIGH RYE MSRP: $99.00 | ABV: 55.5% Blue Run Kentucky Straight High Rye Bourbon is a small-batch whiskey. It’s the first Blue Run product with Bourbon Hall of Famer Jim Rutledge. The crafted aromas of pralines and orange peel fill the air, with a little bit of white pepper that slowly moves to stone fruit and dried apricot on the palate. The lengthy finish progresses into an herbal white tea, peach and clove highlight.

MAYOR PINGREE RED LABEL BATCH SERIES MSRP: $54.99 | ABV: 47% This Mayor is aged at least four years and selected from exceptional barrels of Valentine’s very own Ferndale, Mich., triple pot distilled bourbon. It’s non-chill filtered and bottled at 94 proof. Definitely pair a glass with a plate of smoked pork, some salty snacks or dried fruits.

TINCUP MOUNTAIN WHISKEY TINCUP RYE MSRP: $30 | ABV: 45% This spirit is a straight rye whiskey with notes of sweet vanilla, fresh tobacco and caramel. It’s distilled and aged for three years before being cut to proof with Rocky Mountain water.

It’s been crafted to honor the original rye recipes that were enjoyed by settlers and miners in Gunnison County.

RUM APPLETON ESTATE 15 YEAR BLACK RIVER C ASKS RUM MSRP: $60.99 I ABV: 43% This flavorful, full-bodied rum has undertones of molasses, creamy vanilla, powerful orange peel, and delicate hazelnut in addition to toasted almond and hazelnut scents.

TWO JAMES DOCTOR BIRD PINEAPPLE RUM MSRP: $36.99 I ABV: 57% The epitome of a summer rum. Two James melds potent flavors of butterscotch, coconut, pineapple, mango and passionfruit.

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TEQUILA 7 SIETE LEGUAS TEQUILA BLANCO TEQUILA MSRP: $50.00 I ABV: 40% Cooked agave, black pepper, butter, olive, yeast, and a potent cola flavor dance around the palate with perfect execution.

CANTERA NEGRA TEQUILA CANTERA NEGRA REPOSADO MSRP: $66.99 | ABV: 40% This artfully blended Tequila embodies slightly smoky tastes of butterscotch, oak and pepper. The Reposado expression offered here is perfectly smooth while maintaining the clear presence of roasted agave. Neat and a pinch of orange rind takes it to a sublime level.

FUENTESECA COSECHA 2018 HUERTA SINGULAR BLANCO TEQUILA MSRP: $139.99 I ABV: 45.7% This stellar blend offers strong minerality with citrus aromas.

The aromas are present throughout and the tastes are creamy with cooked agave flavor.

LALO BLANCO TEQUILA MSRP: $44.99 I ABV: 40% Cooked agave, sweet potatoes, cinnamon, and a trace of dulce de leche in the upper notes are evident. You’ll appreciate and savor the notes of citrus and tropical fruit.

PUEBLO VIEJO BLANCO MSRP: $16.99 I ABV: 40% You shouldn’t let the price point fool you. The blend features herbaceous flavor with subtle citrus undertones. The rich mixture of fruit notes and caramel flavor of cooked agave are offered on the palate.

TEQUILA OCHO PLATA MSRP: $46.49 I ABV: 40% Very ripe agaves and candied fruit are prominent on the nose, which is sweet and flowery. On the palate, there are flavors of citrus, cinnamon, dried fruit, almond, and a lingering trace of spearmint.

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DOWNTOWN’S NEWEST HOT SPOT MOXY LOWER EAST SIDE NEW YORK, NY New York City’s center of gravity has shifted decidedly toward Downtown. Younger travelers in particular are less interested in traditional draws like Rockefeller Center and Central Park, and more excited to experience “living like a local.” To them, the prospect of delving into a micro-slice of the city, be it the Lower East Side or East Village, is more appealing than a Broadway show — which is still just a short subway ride away. These urban explorers need a place to stay, and the series of Moxy hotels developed by Lightstone in New York City over the past few years has ser ved as their home bases for neighborhood after neighborhood from Times Square and Chelsea, to the East Village and Brooklyn.

In 2022, Lightstone debuted Moxy Lower East Side, a new 303room eclectic and stylish pleasure garden in the city’s most electrifying neighborhood. Inspired by the Lower East Side’s histor y as a crossroads of entertainment and culture, and its present-day role as an incubator of innovation, the hotel entices with endless amusements enlivened with the spirit of the absurd, among them, Sake No Hana, a modern Japanese restaurant; Silver Lining, a piano lounge; The Highlight Room, a rooftop bar; The Fix, an all-day café and Tao Group Hospitality. With interiors by Michaelis Boyd and Rockwell Group and architecture by Stonehill Taylor, the hotel’s design feeds the curiosity and dazzles the eye, layering references to the Lower East Side’s eclectic social histor y with the vibrancy of today. Cleverly designed rooms, tech-savvy amenities, co-working spaces, and flexible meeting studios meet the needs of the pluggedin modern traveler, all at an affordable price.

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JEFF HOGG OF WHISKEY MYERS OUR FAVORITE DRUMMER TALKS ABOUT HIS BAND’S COOL UNCLE

by Randy Mastronicola with Molly Headley

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Photos courtesy of Monahan PR. >> (left to right) Jamey Gleaves–bass guitar, Tony Kent–percussion keyboards, Cody Cannon–lead vocals/guitar, Jeff Hogg–drums, John Jeffers–vocals/lead, slide, lap, steel guitars and Cody Tate–vocals, lead and rhythm guitars

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HE SOUTHERN ROCK AND COUNTRY POWERHOUSE known as Whiskey Myers has been soundtracking the American South for over a decade. Their soulful melodies and raw authenticity have created an impressive discography that spans six albums. With their critically acclaimed "Tornillo" and an onstage stint with none other than The Rolling Stones, the band has firmly established themselves as a musical force to be reckoned with. More recently, their creative endeavors have extended out of the recording studio and into oak barrels, resulting in a band-branded spirit made in partnership with Bespoken craft whiskey maker.

Uncle Chicken's Bourbon Sippin' Whiskey is for folks who don’t take themselves too seriously. Whether you want to go straight country and howl at the moon from the back of a pick-up truck or you’re just down for the butterscotch and black pepper tasting notes, get ready for a sensory experience as rich as Whiskey Myer’s music. Recently, we sat down with drummer Jeff Hogg to delve into their musical journey, the inspiration behind the name of their whiskey brand, and what the future holds for these six musicians from Palestine, Texas.

Cigar & Spirits Magazine: Developing a whiskey is appropriate given your band's name. Are all you guys whiskey enthusiasts?

Jeff Hogg: It took me a while to come around on whiskey because we started the band in our 20s. With the band name, strangers would bring warm well-shots of whiskey to the front of the stage. You had everyone watching you… you had to take them. I drank a lot of really bad whiskey in my 20s, so I didn't really appreciate it until I got into my 30s. It's actually my favorite drink now. My go-to is an old fashioned; but usually if I'm making a drink, it's just going to be on the rocks. Maybe just a splash of water, or I’ll just let the ice melt.

Is there a specific band member who has the most knowledge, or maybe one who imbibes more frequently and has cultivated his palate?

It would probably be me, and I'm still a novice as far as identifying flavors and stuff like that. Some of the guys, for lack of a better term, they just drink it. It tastes good.

If it tastes good, that's all that really matters.

Have you gone through the spectrum from scotch to Irish to bourbon to rye, etc.?

Yes. [laughs] Actually, I think I tried moonshine before I even tried scotch. I can't remember which scotch it was, but it was proper because we were in Scotland. It was a gift from a venue, and they wouldn't have gifted us a terrible scotch. I remember trying it, and it was different from

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what I thought it would be. Obviously, it's got its own characteristics, but it's not really my vibe. I'm more of a bourbon guy, but I could see how other people would appreciate scotch.

Like I said, it's appropriate for your band to choose whiskey. You probably wouldn't go with tequila.

Yes, the marketing wouldn't work out as easy. Our manager was in touch with the people at Bespoken. He had a sample—it obviously wasn’t named at the time— and we all tried it, and everyone was very impressed with the taste. They let us pick the name and the look of the bottle, and they provided the juice.

Tell me a little about your passion for the product. Are you surprised regarding the success of the launch?

The launch has been great. We've heard nothing but great feedback so far from everyone who has received the bottles. The first round of bottles isn’t exactly what the final run will look like. The labeling process was a little different on this run, but the final product will be a little higher end, with more embossing on the labeling, and a couple of extra things on the bottle.

I like the bottle art. It’s a little trippy, and it’s creative.

It’s hard to stand out because there are a lot of bottles on the market. So, we just went for it.

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“WE APPROACH EVERYTHING AS AN ACTUAL BAND. THERE'S NOT ONE PERSON THAT DICTATES WHAT GOES ON. EVEN WHEN IT CAME DOWN TO THE NAME, WE ALL CAME UP WITH IDEAS. IT WAS A GROUP EFFORT AND THAT'S THE SAME WAY WE DO OUR MUSIC.”

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In terms of the backstory, the inspiration. I know that there’s the mysterious friend of the band. Can you speak a little about that?

When we first started playing, we did a lot of local gigs around Texas. One of the towns that we really started to have a good following in was a town in Nacogdoches.

We ended up becoming friends with a family there named the Pennys. It got to the point where we would play shows on Saturday and make sure we were off on Sunday just to hang out and relax with them. We kept hearing stories about this guy—I don’t know if he was the Penny’s actual uncle or a family friend—they just referred to him as Uncle Chicken. I never met him personally, but Cody [lead singer and guitarist Cody Cannon of Whiskey Myers] and a couple of the other guys did.

He was a legendary person around that family, so the name just stuck.

You like sipping the whiskey with a rock or two?

Yes, on the rocks, let it sit for a couple of minutes. That's how I drink after the show.

I try not to drink too much before the show anymore. I'm not a very good drummer when I drink. [laughs] You got to be able to handle it, man.

Yes, so I drink it afterwards. It helps me relax and calm down.

Do you see any connection between you and the band utilizing its creative juices for this project and how you craft a great record?

There are still four original band members, and we've been together for 16 years. Then there are two other guys that have been with us for seven or eight years.

We approach everything as an actual band.

There's not one person that dictates what goes on. Even when it came down to the name, we all came up with ideas. It was a group effort and that's the same way we do our music. Someone will have an idea for a song, and then we all sit down and hash out our parts, and it all comes together that way. It's pretty much the same process.

Were you guys always on the same page?

If someone has a strong opinion about something, we all talk about it, and if

the group agrees, then that's fine. We all have an idea of what the other people are thinking most of the time. That just comes from being around each other for so long.

Even before we were in the band, we were all from the same area, so we've all known each other for longer than we've been in the band. The main town is Palestine, but a couple of the guys are from a couple of other towns about a 15-mile radius around Palestine. That's where we all met and hung out. Some of the guys have known each other since they were five and six years old Yeah, in this way, you got the same sensibility. I always call them the “Stand By Me” years when you're young and forming bonds. What’s next?

We want the whiskey to stand on its own, so we're behind the curtain a little bit right now. Maybe in a little bit, we'll take it to the next level. We don't want people to buy it just because it's ours. We want people to buy it because it's good. A lot of people buy stuff just because it's so and so's and we're trying to avoid that. Once the bourbon establishes itself and gets legs under it, then maybe we'll be more upfront about the partnership, but right now, we want it to be liked for the drink itself.

Just curious, are you guys cigar smokers?

None of us are really cigar smokers, but I was actually going to ask you if you had any recommendations for getting into cigars.

Yes, I'm going to start you with one of my favorites...Padrón 1926 80th Anniversary.

Natural. Start there. I'm going to spoil you. [laughs] Ok. Cigars and bourbon, they just seem to go together.

Timeless. I'm just curious as a music fan. What was it like being with the Rolling Stones?

That’s one I would like to do all over again, obviously. It was overwhelming. It almost went by so fast that I didn't get to really soak it all in. It was just really surreal—like out of body.

Legendary.

Randy Mastronicola is the Editor & Publisher of Cigar & Spirits Magazine.

Molly Headley holds a master’s degree in creative writing and Literary Criticism from the University of Oxford. Her work can be seen in a wide range of publications, from Bloomsbury Press, Glénat Editions and Al Jazeera Media to magazines focusing on Arts & Culture, Food & Beverage and Travel. She's lived and worked in Los Angeles, London, Saigon and Paris–endlessly hunting the best places to enjoy the finer things in life.

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Photos courtesy of El Septimo Cigars.

Behind the Leaf: El Septimo Cigars

ZAYA YOUNAN IS A LOCOMOTIVE ON A MISSION

by Randy Mastronicola with Molly Headley

THE ROMANS SAID, AUDENTES FORTUNA IUVAT. FORTUNE FAVORS THE BOLD. Forget the Romans. Today, there’s no one bolder in the world of cigars and spirits than Zaya Younan.

From his humble beginnings in Tehran to his multibillion-dollar business portfolio to his transformation of the niche cigar brand El Septimo into an international symbol of luxury, everything the Iranian-American entrepreneur has done is a masterclass in innovation. And he’s not done, yet.

Zaya is rewriting the conversation with no apologies.

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>> The highly lauded Sacred Arts line is a luxuriant choice in the El Septimo portfolio.

Cigar & Spirits Magazine: You’ve said that fear is the enemy of success. Does this statement still resonate with you now that you've become so successful?

Zaya Younan : I think fear is an emotion that determines your next action.

In my case, I didn't have a lot of fear at the beginning because I had nothing to lose. I grew up in a poor environment, son of a truck driver. I took risks at an early age. I learned that fear energizes you.

It's fight or flight.

Exactly. Fear makes me more intelligent. Fear keeps me on my toes, because if you don't have fear, you have arrogance. If you have arrogance, stupidity will come in, and that's not a good situation. It gives me power to do groundbreaking things, to develop products, to create industry that isn’t there, or elevate an industry that hasn’t been elevated in hundreds of years.

You’ve stayed connected to that inspiration, even though you've come so far…

You have to be, I think. At a young age, I invented an airbag—I was working for General Motors. I worked for other industries, then I launched three of my own companies from scratch. I sold those, and then, an idea came to me. Within four years, I built the biggest privately held real estate portfolio in America. When I do something, I want everything to be perfect, because I had an imperfect life. When you’ve had an imperfect life, you want to live differently, and it’s the same thing with the cigar industry.

I saw an opportunity with this brand. When I tasted it, I knew it was unique. I’d never tasted a cigar like that in my life. I'm 60 years old, I've been smoking for 40 years, so I know cigars very well. When I bought the company, I said, "I'll have this company just produce cigars for me and my family and my friends, and it doesn't need to go beyond that."

El Septimo.

Yes. El Septimo was established in 2005. But it was a niche cigar, using some of the rarest aged tobacco in the world. Because the tobacco was very rare, they couldn't produce a large quantity. They were only producing 100,00 sticks a year, and all of those went to the royal families of Europe and the Middle East.

They used to call El Septimo “Cigar of Kings” because only kings were able to smoke them. The very first El Septimo given to me was given to me by King Abdullah—the previous king of Saudi Arabia who passed away—because I was working on an oil refinery project for them and the Persian Gulf.

The night our project ended, we had dinner, and he offered me an El Septimo cigar to smoke. I was mesmerized when I smoked it. I said, "Oh my God, this is not a cigar, it's something beyond a smoke."

It jumped out at you that this is at a totally different level.

Oh, absolutely. I've smoked multiple cigars a day for the last 33 years, and I call it a great habit. I'm fine; I'm healthy. I'm not on any medication. I rarely see a doctor, and I feel tobacco has a lot to do with it.

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>> The Augustus is a standout in El Septimo’s Emperor Collection.

How so?

The tobacco nicotine plant is part of the nightshade family. A nightshade plant is the same plant as red tomato, potato, eggplant, green pepper, cauliflower, all of these have natural nicotine in them. Actually, an average-sized tomato has 7.1 milligrams of nicotine in it. If you Google—‘Does red tomato have nicotine in it?’—the answer is yes, it does, and it's the same nicotine compound that you find in the nicotine plant. Nicotine actually has a lot of health benefits. It reduces stress, it delays progression of dementia, heart disease, strokes.

Also, inflammation.

I haven't spoken with anyone who's taken the idea in that direction.

There’ve been no studies done on whether smoking a natural cigar is bad for you. I only talk about natural cigars because cigarettes are not in the same category.

Not at all. A cigarette has over 600 chemicals added to it, right?

Right. What's addictive in a cigarette is the sugar.

They add artificial sugar in it to make it addictive.

Cigarettes are bad for you, I'm 60 years old, and I’ve never smoked a cigarette in my life.

Same here.

Nicotine as a whole, prior to the 15th century, is one of the herbs most used for medical improvement in the entire world. We actually did a scientific study, 40 pages with our scientists in Germany, where

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they reference point everything that I said to you in a medical research paper. I’ll send it to you.

Wonderful. What your motivation was for getting into the spirits realm?

We've been making wine now for 10 years, much longer than we've been making cigars. We obviously have a large portfolio of hotels and restaurants, and when we started making wine, we wanted to create a wine so unique that people would travel across the world just to taste it. Up until recently, the only place you could buy or taste the wine was in our hotels.

We picked the toughest region to compete with, which is Bordeaux Saint-Emilion. That small region of vineyards produces more perfect wine than any place else in the world. We have five vineyards, five different manufacturing facilities, and over 400 acres of the best wine-producing land in the world. We’re making cognac. In the city of Cognac, we bought a distillery. We're going to introduce our vodka pretty soon, which will be the first vodka in the world produced in the copper distillery. It will be in the market by mid-October.

Everything we do is a journey to perfection. We have that mentality that allows us to produce some of the best luxury products and services in the world.

We're a very bold company. When we got into the cigar industry, and we felt we had the best cigars in the world, I was the first one to tell that to all my competitors.

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“AT THE END OF THE DAY, WE DON'T WANT TO BE LIKE EVERYBODY ELSE, WE WANT TO BE DIFFERENT IN A GOOD WAY. WE WANT TO OFFER THINGS PEOPLE HAVE NEVER HAD. THE MIND IS A POWERFUL THING. THE BEST WAY TO EXERCISE THE CAPACITY OF YOUR MIND IS TO STRETCH IT AS MUCH AS YOU CAN. BEAUTY INSPIRES PEOPLE.”

I'm sure that went over well. [laughs] It went very well because they’ve learned that they can’t argue with us—with the facts. We say we produced the only luxury cigar in the world, and nobody’s challenged us.

How do you put across that messaging without alienating people?

People can take this however they want. At the end of the day, we’re trying to produce the best product for the people. Our intention is boldness, not arrogance. When we created a $5.5 million lighter and a $10 million ashtray, our intention wasn't to create an ashtray or lighter to sell. Our intention was to show a stretch of the imagination.

At the end of the day, we don't want to be like everybody else, we want to be different in a good way. We want to offer things people have never had. The mind is a powerful thing. The best way to exercise the capacity of your mind is to stretch it as much as you can. Beauty inspires people. A product that you smoke has to taste good, has to look good, has to feed a lot of other things. At the end of the day, a cigar is in your hand or your mouth for an hour and a half. It's not a product you smoke, and it's done.

It's organic.

Exactly. I’m shocked the cigar industry has grown with the current players because there has been no evolution; no creativity and I'm not afraid to say it. I'm going to change that. I don't think any person in the cigar industry could stop this locomotive from going forward because our company as a whole is far bigger than all the biggest cigar makers in the world put together.

Obviously, you have a lot of things under the umbrella of the Younan Company. Is this your number-one passion right now?

Oh, this is my passion. Cigars are our smallest business by far.

We’re an oil and gas business, real estate, hospitality, luxury spirits and wines, and on and on and on. But I spend most of my time on this product because I love it. I want to be the one who writes a new book about the entire cigar experience.

It will be totally different from any other book that has ever been written.

What I'm hearing from you is that you're devoted to your messaging.

Exactly. I'll be putting the facts on the table and let consumers decide if smoking a cigar is the same as smoking a cigarette.

It's been sugarcoated. It's been feared. It's going to stop here.

I’m going to be championing this down the road.

We need this industry to have innovative voices…

Call it a disruptor. We're determined. We’re doing it, and we're going to continue to do it.

You and I meet 30 years from now. What’s your legacy?

I think I want to produce a cigar that can fit anybody and everybody's requirements; to create the world’s most recognized cigar brand. I’m on the path. We’re in 57 countries, 490 cities right now. I'm not going to achieve that in 30 years, like you said. I'm going to get there by the end of next year.

How bold is that?

We have the capacity, we have the energy, we have the resources. I’m so determined about El Septimo. I think about it when I get up in the morning. I think about it before I sleep.

Who the hell's going to stop this locomotive?

Randy Mastronicola is the Editor & Publisher of Cigar & Spirits Magazine.

Molly Headley holds a master’s degree in creative writing and Literary Criticism from the University of Oxford. Her work can be seen in a wide range of publications, from Bloomsbury Press, Glénat Editions and Al Jazeera Media to magazines focusing on Arts & Culture, Food & Beverage and Travel. She's lived and worked in Los Angeles, London, Saigon and Paris–endlessly hunting the best places to enjoy the finer things in life.

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KEEPER’S HEART IRISH + AMERICAN WHISKEY GLOBAL BRAND AMBASSADOR GER GARLAND

by Elisa Jordan

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Photos courtesy of O'Shaughnessy Distilling Co.

ICONIC BRAND SPOTLIGHT

GERARD GARLAND, Global Ambassador for Keepers Heart Irish + American Whiskey, is a native of Dublin, Ireland. He has over two decades of experience, and his passion and expertise are highly regarded in the industry.

In 2017 Gerard was awarded Irish Whiskey Ambassador of the Year at Whisky Magazine's inaugural Icons of Whiskey Ireland Awards. He was awarded again in London in 2018.

His career has blossomed, and he recently shared his thoughts on his brand and the spirits industry with Cigar & Spirits Magazine. >> Ger Garland

Please tell us about how you became affiliated with Keeper’s Heart.

I’ve spent over two decades immersed in the world of whiskey, and in my past role I worked with renowned Master Distiller Brian Nation at Midleton Distillery. During my time there, I represented renowned master distiller Brian Nation and the distillery. The impressive lineup of brands included Redbreast, The Spot Whiskeys, Powers, Midleton Very Rare and occasionally Jameson.

When Brian decided to leave Irish Distillers and embark on a new venture at O’Shaughnessy Distilling Co. in Minnesota. I thought that was that. I unexpectedly crossed paths with Brian and one of our founders, Patrick O'Shaughnessy, at the Cork Whiskey Fest this March. It was there that they shared the captivating story of Keepers Heart, and I was hooked. Just a few months later, I was honored to be approached with the opportunity to become the Global Ambassador for Keepers Heart Irish American Whiskey.

How rewarding is it for you that you represent Keeper’s Heart and that it’s now recognized as an exemplary brand in its category?

It’s incredibly rewarding for me. I’m proud to share the remarkable story of Keepers Heart with both bartenders and whiskey enthusiasts. Recently, I had the pleasure of attending an event in New York City, where I was delighted by the overwhelmingly positive feedback from both the attendees and organizers.

The word quickly spread throughout the event that Keepers Heart was an absolute must-try.

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“THE COMBINATION OF IRISH AND AMERICAN WHISKEYS WAS ONCE A COMMON PRACTICE IN THE UNITED STATES BEFORE PROHIBITION. LOOKING BACK AT WHAT WORKED IN THE PAST CAN OFTEN GUIDE US TOWARDS INNOVATIVE IDEAS THAT WORK WONDERS IN THE PRESENT.” How does your blend combine the best of the Irish and American whiskey making process?

Our home is in Minneapolis, but our heart is in Ireland.

The combination of Irish and American whiskeys was once a common practice in the United States before prohibition. Looking back at what worked in the past can often guide us towards innovative ideas that work wonders in the present. This combination works fantastically.

Our Keepers Heart Irish + American brings together the smoothness of triple distilled Irish Grain, the richness of Irish Pot Still, and the spicy sweetness of American Rye Whiskey. Our Irish + Bourbon combines triple distilled Irish Grain, triple distilled Irish Pot Still, and American bourbon whiskey.

Why would a new consumer or a seasoned connoisseur select the brand?

I think Keeper’s Heart Whiskey is unique but has broad appeal and is very accessible from a taste and brand perspective. It appeals to both those new to whiskey and to those who are seasoned whiskey fans—combining the best of Irish and American whiskey.

These both sell really strongly because they appeal to the main whiskey styles that are popular in the United States. Whether it's the rich flavors of American bourbons and ryes or the smoothness of Irish whiskey, these options offer great value.

We’re humbled by the fact that our portfolio has been recognized with over 100 awards since launching in 2021. One award we’re particularly proud of is being named Irish Whiskey of the Year. This award was for our first age statement 100% Irish Whiskey, the “Keeper’s Heart 10 Year Old Single Malt finished in Malaga Wine casks,” at the renowned 2023 San Francisco Worlds Spirits Challenge.

Brand fans can customize their own bottle of Keepers Heart on your website. How has that been received?

Oh, thank you for bringing this up. Everyone I know that’s tried it, really loves the idea. You can visit our website and personalize your own label for a bottle of Keepers Heart Whiskey.

What should we be on the lookout for in 2024?

We have an exciting partnership with the Dan Patrick Show that will activate during the Super Bowl and St. Patrick’s Day. We’ll also be launching two new very rare expressions and continuing to expand our footprint in the United States as well.

Thank you for filling us and your brand fans in, Ger. Absolutely. Cheers to you and them as well! @keepersheartwhiskey @Gerard Garland

Elisa Jordan is a freelance writer in Southern California. She specializes in history, architecture, travel and pets.

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Photos courtesy of Aspire PR.

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ADAMVS WINERY

RUSTIC LUXURY IN NAPA VALLEY

by Jim Toner

MY INVITATION to write about my experience at ADAMVS Winery and Meadowood Resort has proven to be an absolute pleasure. The time my wife and I spent there turned out to be a remarkable journey through a world of wine and rustic luxury. The impeccably crafted wines we sampled at ADAMVS were each little masterpieces in their own right—balanced, structured and offered lasting distinction.

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T

he accommodations provided by ADAMVS Winery were an experience like no other. The ADAMVS Winery offering visitors a stunning mosaic of ten small vineyard blocks on an 80-acre estate in Howell Mountain, nestled in the picturesque Napa Valley.

The moment my wife and I arrived at our room at the Meadowood Resort, we were blown away by the personalized monogrammed pillowcases and chilled champagne courtesy of ADAMVS Winery. It made for quite the warm welcome.

ADAMVS IS AN ENCLAVE OF RUSTIC BEAUTY. THE GENIUS DESIGN

BY ARCHITECT KURT MELANDER, WITH

A fantastic cocktail party at Meadowood awaited us that evening and little did we know that we were about to meet some truly impressive individuals behind this label.

DENISE'S ARTISTIC

Owner Denise Adams is elegance personified. Whether she is in her overalls on the farm or in an evening gown, she carries herself with grace and poise. The more we learned about her, the more enamored we became. An artist with an MFA in oil painting, Denise infuses her creative passion into every aspect of ADAMVS.

SPACES OF NUANCED

The land captured Denise and her husband Stephen's hearts due to its unrivaled potential and they purchased the property in 2008.

Denise and Stephen lovingly and patiently tended the land at ADAMVS, replanting nearly one-third of the vineyard.

ELEMENTS.

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VISION, CREATED BEAUTY, HARMONIZING MODERN AND CLASSIC

KRISTOFF.COM

TO RESPECT THE DIVERSITY OF THE LAND, AND TO ACHIEVE ITS FULL POTENTIAL TO CREATE UNPARALLELED WINES, ADAMVS IS CULTIVATED AND CERTIFIED BOTH ORGANIC AND BIODYNAMIC. DENISE WAS WAY AHEAD OF HER TIME AS AN ORGANIC FARMER, AND HER DEDICATION TO ENVIRONMENTALLY FRIENDLY PRACTICES IS INSPIRING.

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F

or six years, the Adams worked tirelessly to build their extraordinary winery, tasting room, wine library and chef ’s kitchen. 2014 saw the culmination of their devotion with the official opening of ADAMVS, an architectural phenomenon showcasing their 100-percent estate grown wines.

ADAMVS is an enclave of rustic beauty. The genius design by architect Kurt Melander, with Denise's artistic vision, created spaces of nuanced beauty, harmonizing modern and classic elements. The architectural wonder of the Cypress House Tasting Room and Wine Library left my wife and I in awe.

To respect the diversity of the land, and to achieve its full potential to create unparalleled wines, ADAMVS is cultivated and certified both organic and biodynamic. Denise was way ahead of her time as an organic farmer, and her dedication to environmentally friendly practices is inspiring.

The powerhouse team behind ADAMVS creates a harmonious blend of customer service and expertise with consulting winemaker Philippe Melka and winemaker extraordinaire Alberto Bianchi leading the way.

On top of all this, the winery features my favorite wines, Cabernet Sauvignon and Sauvignon Blanc, and every vintage we tasted was a delightful experience.

We were quite privileged to experience some amazing culinary delights as well. Although we did visit some Napa Valley area restaurants, nothing held a candle to the extraordinary cuisine and pairings offered at ADAMVS. Everything from the charcuterie boards at lunch to the extravagant sunset dinner prepared by Chef Charlene Nicholson, were impeccable. Many ingredients are sourced from the vineyard, and it is obvious with every delicious bite.

Meeting all the wonderful people at ADAMVS made this trip feel like a gathering of lifelong friends, rather than a simple request to write about my experience and share them with our readership.

I welcome the opportunity to become an ADAMVS member and enjoy their exceptional wines in my own home.

I can't wait to see what the future holds for ADAMVS Winery.

Cheers to unforgettable experiences and remarkable wines!

Please be sure make to book a private tasting the next time you are visiting Napa Valley. adamvs.com

Jim Toner is the Chief Executive Officer of Cigar & Spirits Magazine.

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C&S

COCKTAIL CORNER Soho Cigar Bar’s Jared Bailey photos by Margaret Pattillo

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ARED BAILEY is one of the premier bartenders in the cocktail capital of the world—New York City. He currently pours his wares at the historic Soho Cigar Bar in Lower Manhattan as head bartender and manager.

Jared continues to be an in-demand media personality making national television appearances on FOX & Friends and featured in The Wall Street Journal. He’s also a Certified Cigar Sommelier Tobacconist, making him an expert at cigar and spirits pairings.

Jared has entered and won numerous cocktail competitions which inspired his knowledge of spirits and speed. He’s perfected the classic cocktails we’ve all come to know and love, and he’s a craft cocktail artisan who creates new adaptations of the classics.

Here are a few of Jared’s newest holiday drinks—created exclusively for Cigar & Spirits Magazine—that you can work into your seasonal cocktail rotation.

Kickin’ it ‘Round the Fire Serves 1 Ingredients: • 2 oz dark rum • ¾ oz Heering Cherry Liqueur • 1/4 oz green chartreuse • 2 dash molasses bitters Directions: • build all ingredients in a mixing glass • add ice • stir until well-chilled • strain into a martini glass • garnish with a lemon peel • serve up in a Nick and Nora Martini glass

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SOHO PRO TIPS We venture into the baking aisle again to make use of some not-sotraditional ingredients to gather new ideas and tastes.

• Don’t hesitate to play around with ideas when crafting your own cocktails. Trust your instincts and use non-traditional methods of accomplishing your goal like I did with the Yuletide Ballet.

• Although these cocktails have names more reminiscent of Christmas and the December holidays–get to it now and try them out before the snow is falling.

Happy Holidays to our readers from all of us at the SoHo Cigar Bar!

Christmas in SoHo Serves 1 Ingredients: • 2 oz Bespoken Bourbon • barspoon of maple syrup • ½ oz Benedictine • ¼ oz lemon juice • ¾ oz orgeat syrup • 2 dashes orange bitters Directions: • build all ingredients in a shaker • add ice • shake until well-chilled • strain neat into a Nick and Nora Martini glass • top with apple cider • garnish with an orange peel

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Winter Wonderland Serves 1 Ingredients: • 2 oz añejo tequila • 1¼ oz cranberry juice • ¼ oz lime juice • barspoon of maple syrup Directions: • build all ingredients in a shaker • add ice • shake until well-chilled • strain neat into a cinnamon-rimmed rocks glass with ice • garnish with an orange slice

Sleigh Bells Jingling Serves 1 Ingredients: • ½ oz Aperol liqueur • ½ ginger liqueur • Prosecco Directions: • build in a champagne flute • top with Prosecco • garnish with a cherry

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TIME TO RAISE YOUR SPIRITS

E N J O Y R E S P O N S I B LY NOLET’S® Silver 47.6% Alc./Vol. (95.2 Proof) ©2023 Imported by NOLET’S US Distribution, Aliso Viejo, CA. *Per 1.5 Fl Oz. - Average Analysis: 117 Calories, 0g Carbs, 0g Protein, 0g Fat

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