OPEN TAB

God of Fire

by Don Carlos Toro Cigar

Iam one to usually stay away from Super high-end cigars, they just seem to cost too much. One day while drinking with some high-net-worth friends one specific buddy stood up went to the front of the Cigar Lounge. He purchased a box of high-end cigars were named God of Fire, by Don Carlos Toro cigars. I had never heard of it but I could tell by the way they came to the table that this was going to be something special.

I must say there is a difference between $12 cigars and $200 cigars. The burn of the cigar was slower. There was no tobacco sting in the cigar. The taste was extremely smooth had a nutty flavor, an earthy flavor, and almost a cinnamon caramel hint. If I were to say there was some maple in there- I don’t know if I would be challenged. What I would say is this was the best cigar that I’ve ever had and I look forward to one day trying it again

All God of Fire cigars can be considered mediumbodied, and all deliver a smooth, refined character and a satisfying, full flavor. Beyond those common traits, though, no further generalizations can be made. One must sample all of the God of Fire cigars to experience the wealth of flavors this line offers.

Le Malbec the best Cigar Pairing

The pairing of a nice cigar and a bottle of wine is as old as the ritual of “talking to your friends”. Red wine has become a favorite of Evanston Magazine. This Malbec from -Le Malbec has stolen my heart. The flavors brought out by the combination SWARTHY natural comb of a fine cigar and this wine should only be enjoyed by the person who has earned the opportunity. The hard working high value executive is to enjoy- a fine glass of wine and a smooth cigar.

Originally from the south-west of France, the Malbec grape goes by a number of different names including Auxerrois and Côt. It is said to be the result of a cross between the Magdeleine Noire des Charentes and the Prunelard Noir.

Malbec is a powerful and fruity varietal. It produces a masculine red wine with a lively, frisky character and Latin spirit. The Malbec thrives on the clay and limestone hills of the western Languedoc, terroirs that help it to obtain perfect maturity.

This wine is a joint venture between Vianney Castan and JP Bourgeois. Vianney owns the Chateau St Jean d’Aumiere, neighbor of the Mas de Daumas Gassac in Gignac. This wine is created under the watchful eye and extensive knowledge of Florencia Stoppini.

S S E E II Q Q U U E E R R C C E E W W II N N E E S S ,,

A A N N A A L L L L E E G G II A A N N C C E E T T O O T T H H E E L L A A N N D D

The hills of Northern California are unique. They’re golden and round, speckled with groves of lush green shrubs. They smell of eucalyptus and dry grass, sweet and spicy and warm. On the hottest days, it smells of straw so strongly that the air can feel thick and humid.

In 1897 a family bought a piece of land in these hills, in more specifically what is now the famed Alexander Valley. At the time it was even more rural than it is now, and while agriculture was the major industry of the area, it wasn’t until 2010, when the current (and only second) owner, Hal Hinkle discovered the true potential for this land… to make wine. And ‘make wine’ he has.

After a few years of selling their fruit to the most prestigious labels in Napa and Sonoma, in 2014 Hal Hinkle and winemaker Jesse Katz released their first vintage. They named the estate Sei Querce after the six oak trees that pepper the center of the property and knew at first sip that they had crafted something pure and beautiful.

Among Sei Querce’s outstanding wines are two elegant Cabernets: Six Oaks and Ranch House. Both are distinguishably unique, but each is as delightful as its other half. Six Oaks, made from grapes harvested first, is silky and smooth with pronounced notes of boysenberry, pomegranate, marzipan, and chocolate. Ranch House, made from grapes picked a few weeks later, is warm and toasty, with notes of sage and orange peel. At my first tasting, I was determined to declare a favorite, but after countless sips back-and-forth, the only declaration I could make was that these wines are intoxicating.

Beyond the exceptional quality of the wine, something of even greater importance lingers beneath the label – a vow to care for the land. Hal has made every decision based on sustainability and is working tirelessly to produce the country’s first certified carbon neutral wines. They use bottles that are made from 40% recycled material which weigh the smallest amount legally possible, reducing waste and allowing for a lighter load in the shipping process. They have eliminated the traditional cork enclosure, keeping one additional piece from our bins, and in an attempt to keep their footprint as small as possible, Hal and Jesse use a communal

Images Courtesy of Sei Querce

winemaking facility instead of building their own.

Wine is a luxury, and the price should not be paid by the land. In our time, it is not enough to make something delicious if it depletes the earth. And it is not enough to feed the earth if we are left unnourished and uninspired. Hal understands this. In celebration of the land, he will leave it better than he found it, and while he’s at it, he will give us a glass of something impressive to toast it with.

It seems to me - and I would wager to all who have tasted these remarkable wines - that Hal Hinkle has struck gold in the magical hills of Northern California. How sweet it is to have your wine and drink it too.

Sei Querce is imported by JP Bourgeois. To find Sei Querce wines near you, please contact: Anna@JP-Bourgeois.com

A B O U T J P B O U R G E O I S I M P O R T S

JP Bourgeois is a highly specialized wine importer of French, Spanish, Slovenian, and US wines, focusing solely on handcrafted, sustainably farmed, and certified organic wines.

Written by Anna Henscey, Midwest Account Manager for JP Bourgeois Imports. Henscey grew up in San Francisco and currently lives in Chicago, IL with her fiancé Nick and two dogs, Garcia and Mavis (named for two of her favorite musicians). Henscey is a WSET Level 3 Award recipient and feels inspired to make wine a more approachable topic for all.

F O L L O W U S : @ J P . B O U R G E O I S

Dobie Maxwell : Author

The Great Jackie Mason

(Born Yacov Moshe Hakohen Maza; June 9, 1928 – July 24, 2021)

Well deserved tributes continue to pour in for the great Jackie Mason, and here is an article that appeared in the Chicago Tribune. Here is an especially compelling quote from Jackie:

“A person has to feel emotionally barren or empty or frustrated in order to become a comedian,” he told The Associated Press in 1987. “I don’t think people who feel comfortable or happy are motivated to become comedians. You’re searching for something and you’re willing to pay a high price to get that attention.”

Comedians (the best ones anyway) are traditionally dented cans, and that’s what drives us through what can be a jungle of a journey that most “normal” people could never endure.

We keep going because we have no choice but to plow forward.

Here’s hoping Jackie was at peace with himself at some point, and is reaping his just rewards for the laughter he brought to so many.

The sacrifices a comedian makes over a lifetime are enormous.

Know that as you get started, and whatever you decide may it be the correct choice for you.

Jackie Mason paid his dues and then some.

Let the tributes continue, he earned every one. I was fortunate enough to be sidled up at Dave Letterman’s desk for 17 years during every commercial break on The Late Show. I got to meet many of the guests because of my proximity to them at the taping. As a result I got to interact with some of the greatest cultural figures of our time. Most of the interactions were brief, yet thrilling.

I have had hundreds and hundreds of experiences that I never dreamed would come true, and I reminded myself often to never take them for granted. As a staff member at the Late Show, we were asked not to bother guests in their dressing rooms, unless we knew them. If we ran into the guests in the green room or in the hall, we were welcome to chat with them, as long as they seemed willing. (by Dobie Maxwell)

Anthony Bonazzo

Staying Positive In Comedy is So Hard

Staying positive in Comedy is so hard. But you have to. There is so much behind the scenes work of endless emails, no responses, Bookers overlooking you, seeing peers advance and feelings of jealousy. I laugh when a comic talks to me about how a club isn’t responding to them or they are frustrated, like I am not familiar with it. I’ve been doing stand up for almost 13 years. I have experienced every high and low there will ever be. And truly the only way to be happy in this is to love it so much you don’t let anything else get in the way. Of your pursuit of it, and your love for it. You literally have to be like a running back looking only ahead of you and not what’s behind you or on the sidelines. The moment you spiral into “How did they get that?” you will be caught in a downward spiral of unproductively. And trust me, it’s toxic. Instead be honest with yourself. Are you really working as hard as you think you are? Are you pushing yourself to be a better writer? Are you challenging yourself? Are you becoming an undeniable performer? Do you have a website? Busniness cards? Merch? If the answer is no, don’t worry about what anyone else is doing and work on yourself. You are a business: The CEO, Marketing Director, Payroll. Chicago is one big Playground to fail, get up, and fail again. Utlilize it!

I don’t think comics realize it’s OK to be happy for other people and their success. Trust your time is coming. You are on your own path. Right now I am on the verge of popping in my career. I can feel it. So I am caught somewhere in the middle of trying to trust and manifest, and steer the ship. But sometimes, like when you are on stage, you just have to ride the wave. And try and enjoy it. Trust in yourself, the process, your hard work, God, the universe, whatever you believe. Everyone’s time will come, and you want to be ready. There are so many wonderful things you will may miss along the way: Your growth, your performance, your comfort level, and your belief in yourself.

I am not saying any of this advice is easy. And I still struggle with it. But when I find myself in a wallowing moment, I dust myself off and get back to work. Because I am in love. And nothing will stop me. And I am learning to trust I am exactly where I need to be.

This quote sums it up perfectly: “Something Deep in my character has allowed me no other option but to take the hits, get up, and then get on with trying to win”