After a six week break from reviewing and blogging, we are finally back!
Why the break? The usual sort of excuse: a new job, new responsibilities, and a ton of new things to learn edged blogging out (but only by a little).
So we open our 2020 reviews with a review of the Padron Family Reserve 46 Years Maduro. If you’ve been to any high-end cigar retailers, chances are you’ve seen at least a few editions of the Family Reserve line. In this case, the 46 year celebrates 46 years of Padron in business. The cigar features tobaccos aged from 8-10 years. If that doesn’t sound like a long time, you’re probably a scotch drinker. In the cigar world, even two years is a long time to age tobacco, so 8-10 is remarkable.
All that said, let’s get to the review.
Blend Specifics
Cigar Reviewed: Padron Family Reserve 46 Years Maduro
Wrapper: Nicaragua
Binder: Nicaragua
Filler: Nicaragua
Size: 5 1/2 x 56
Appearance & Construction
Just a marvelous sight. The gold and maroon band complements the rustic dark brown maduro wrapper that’s got a oily sheen and some minor veins. When squeezed, the cigar is very firm, with just one slight soft spot near the foot of the cigar.
Off of the foot there are strong barnyard notes and far less sweetness than I’m used to sensing on most Padron maduro cigars. After clipping with a straight cut, the draw reveals itself to be fairly restrictive, about an 8/10 in terms of amount of restrictiveness. The cold draw is understated, with some oats and barnyard. I’m now curious to hear what this cigar has to say given how different it is from some of the other family reserve lines I’ve smoked.
Flavor & Smoke Characteristics
The Padron Family Reserve 46 Years Maduro kicks off unlike most Padron’s I’ve smoked. Instead of a blast of spice and dry wood, I’m greeted by lush, creamy smoke that has just a minor edge of spiciness to it. Flavor-wise, it leans more toward sweet, with notes of cappuccino, deep dark chocolate, light pepper and some baking spices. The texture is something like chocolate cake (it’s good). The cigar has no problem producing ample smoke, and it has one of the most comfortable draws I’ve encountered, with even a gentle pull producing lots of smooth, cool smoke. A great medium-bodied start.
After about an inch and a half in, the flavor profile shifts to a balance between sweet and bitter flavors, with bitter espresso, wood and smooth black pepper layering on top of the sweeter notes from the first third. Strangely, the smoke production starts to wane a bit, though that corrects itself after about 10 minutes. The ash up to this point has dropped in inch and a half increments, with a razor sharp burn.
The Family Reserve 46 Years doesn’t change much throughout the second third, providing more of the great experience evidence in the first. The final third is different though. Strength and body both start inching up past medium, with a bit more of that classic Padron spiciness building on the palate. The flavors aren’t as nuanced as earlier in the smoke, but it’s not a bad way to end.
Conclusion
The Padron Family Reserve 46 Years Maduro is–perhaps unsurprisingly–a great cigar. Definitely complex, though it struggled at times to retain the flavors that made the first half of the smoke so great. Still, absolutely a cigar I recommend picking up, even at the higher price point.
It was the worst of lists, it was the best
of lists. We had little before us, we had everything before us.
Please forgive the Charles Dickens inverse
thievery but a recent evening evoked those thoughts. Price of a college degree,
I guess!
It all started with a Board of
Directors dinner at Bobby Van’s 50th Street in Manhattan. This is not a food review although you
can pretty much eat a fine meal at any BV location and ours was no different.
But we FTNYC folks revel in great spirits. So, let’s skip the eating part and
go straight to drinks.
You should know that when I go to a
restaurant, I make a bee line to the bar to check out their whiskies. I love
gazing at each place’s wall of fame to find those gems that are unlisted! So, I
stroll over to the line of bottles.
Ruh-Roh! It’s clear this meat palace has a scant focus on Scotch and Bourbon.
Let’s play a game called “spot the bonehead moves”. I’ll give you a hint, you’re a winner if you get three out of the many!
Ok? Done? Here you go!
First, where the hell are the costs?
Look, if they featured Macallan “M”, Balvenie 50 or Craigellachie 51, I get it. If you have to ask…
But that’s not the issue at BV. They have some nice spirits, but no prices? Really? Second, Glenrothes is great. I think some of their labels are way under loved and the Ardmore Port Wood Finish gives any brand a run for its money.
But which one are you selling guys? To find out, I bellied up to the bar, but I could only see the front row. Note to ownership: If you want to sell good whisky, please show us what you have!
Third, if the boss limits the line up
to a handful of marks, you need more variety. Glenmorangie is fine but if you
only have seventeen single malts, four of them shouldn’t be the same brand. By
the way, it’s spelled Quinta Ruban NOT Ruben. (Bonus points to eagle eyed
spellers in our group!)
Don’t even start me on the Bourbons and
Ryes. The list is short with only two Ryes. Uggh. Sure, the cocktail list is good
but what restaurant in NYC is not these days? Did they keep their gins and
vodkas in a freezer to create undiluted ice-cold martinis? Nope, nothing
special. I think that’s the bottom line here. RE: whisky, there’s nothing
special.
Oh, in case you wanted to know,
Macallan 18 was $65 and Quinta Ruban was $25. The bartender had to get the amounts
from his machine.
Ok, rant’s over. So, what did I mean by
“the best of lists”?
Just a quick 5 block walk over to 10th Avenue and 49th is On the Rocks. Don’t be put off by the lack of a printed list. Bartender Josh has a mind that rattles off prices at the drop of a hat. He multi-tasks through making cocktails, pouring samples, telling stories and giving costs. One guy, octopus arms and encyclopedic knowledge!
And the whiskies? The stuff of legends! Notice, you see all of the bottles!
Yes,
you saw the words, “pour samples”. If you’re not clear what to order after Josh
tells you about various brands, he’s always pleased to pour you a nip. And
unless we’re talking about a $5000 bottle (they have them), he’ll help you pick
out the right one. What’s most important to our stalwart host is that you treasure
your choice and become a force for whisky good.
Yes,
OTR is out of the way but you found one of the darkest, sexiest bars in the
city. (It’s in my NYC bar guide too!). People
go there for the love of spirits and the friendship that awaits at every seat.
The brainchild of owner Howard Ostrovsky, it is the essence of class and
care. My choice that night? The latest
William Larue Weller.
So, on this cold December Tuesday New York night, I noticed the bottle of William Larue Weller, 2019 release. I then asked Josh whether he tried it.
Answer? Oh boy, yes!
He then proceeded to describe the flavor profile and his thoughts. Some folks behind the counter share opinions I value. Josh is one. He is considered and honest. It means a lot to anyone who pays a good sum to try the most sought-after whiskies on the planet.
As for my dram, the WLW out of the bottle transports you on a cloud of caramel, nougat and almonds. I almost didn’t want to drink it. The scents mesmerized me. But I rose to the challenge and drained a few drops, enough to coat my palate before the main event.
WOW! The aromas magnified as the high ABV strength burst in my mouth. I was drawn to the next sip even before I could think further. While hot, the balance showed through. Each of the smells became tastes and the poise of the distiller’s art gave way to a full mouth feel and a complex cinnamon finish.
True to my practice of also tasting with water, I discovered that all those stable flavors morphed into a kaleidoscope of extracts. I stared at the glass. What is this thing? I now had a chameleon in my hands.
William Larue Weller is a great chance for any Apprentice, Enthusiast, or Adventurer to enjoy life’s grand pleasures neat or with a meal. Each of your senses will welcome the prospect to pair whiskey with different foods. That doesn’t come along too often.
In short, forget about the steakhouse bereft of common sense with the numbskull list. Have a quick dinner first. Then go to OTR or find your own special bar that carries this gem. You’ll remember the outing.
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Uni-Directional Fan
Mountain Climber
Dessert or Afterwards
Chameleon Lover
Hedonist
With a Cigar
Whisky
Advocate Rating: A
decadent whiskey with deep aromas that unfold sweet pipe tobacco, cedar cigar
box, hot caramel sundae, candied peanuts, toasted coconut, and hints of
paraffin. While the oak is here in abundance, it is in lovely harmony, with
juicy, dark blackberry balanced with long, leathery oak. The finish rolls on
and on, with waxy fruit and a cascade of spices ending in drying oak tannins
laced with dark chocolate. Masterful. —Jeffery Lindenmuth
Distiller
Rating: The nose is a bit tight showing a buttery, biscuit profile
along with some raw sugar. After adding water, these same notes are softened
along with baked apples and cinnamon joining the party for a full apple pie
experience. Leather also appears. The flavor on the palate follows suit with
moderate barrel spices and a tangy oaky finish. Recommend to try with water to
allow these notes shine. – Stephanie Moreno
Breaking
Bourbon Rating: Year after year, William
Larue Weller is a standout for me. Full-flavored yet still well-integrated, it
strives to impress with a more unique flavor profile than many other bourbons
due to its age, proof, and wheat as the secondary grain as opposed to the more
common use of rye. This year’s William Larue Weller reminds me why I still get
excited about the Antique Collection, as it exemplifies many of the traits I’ve
come to expect from what is typically some of the best American Whiskeys
produced each year. -Nick
Up for review today is the Protocol Sir Robert Peel Natural from Cubariqueno Cigar Co. Produced at the La Zona factory in Esteli, Nicaragua, the cigar features an Ecuadorian rosado wrapper over Nicaraguan binder and filler tobaccos.
Blend Specifics
Cigar Reviewed: Protocol Sir Robert Peel Natural
Wrapper: Ecuadorian rosado
Binder: Nicaragua
Filler: Nicaragua
Size: 6×50 toro
Appearance & Construction
The outer rosado wrapper that drapes the Sir Robert Peel Natural has a few minor veins and a slight sandy texture to it. There’s a moderate amount of springiness to the cigar when squeezed, though I don’t detect any inconsistencies in the rolling. The draw is perfect, about 7/10 in terms of amount of restrictiveness. On the tongue, the pre light draw produces some spice, bright citrus, and oats. Taking a whiff off the foot, there’s a blast of aromas, with bright spiciness, sweet hay, cedar strips, and coffee bean.
Flavor & Smoke Characteristics
After toasting the foot for some time, I light up. The first few puffs of the Sir Robert Peel Natural are rich, spicy and aromatic. Wood hits the palate first, followed by sweet spiciness, coffee, and butter. The aroma is something else, a great mix of baking spices, chili powder, oak, and vanilla. All in all, a complex and very well balanced start, with strength at medium plus and body at medium.
By about an inch in, the burn on the RobertPeel Natural begins to stay enough to warrant a touch up. The smoke loses some of its aggressiveness, taking on a more buttery complexion and adding a sweet nougat note that I really enjoy. The retrohale still has some oomph to it, showcasing confectionary spices and a bit of chili powder. The Peel produces about an average amount of smoke, but the production increases as the cigar hits the halfway mark.
At halfway, black pepper enters on both the palate and the retrohale—and it’s perfectly balanced and harmonious. It’s an excellent development and really helps the cigar tell an interesting story. Otherwise, the profile is anchored by wood, nougat, chili powder, and Mexican chocolate. Both strength and body continues to increase, with both landing at medium plus by the end of the second third.
In the final third of the RobertPeel Natural, the strength continues to build all the way up to just past medium-full. Black pepper and charred wood make up the bulk of the flavor profile while bitter sweet notes of coffee, baking spices, and leather play beneath. The retrohale on the other hand shifts toward charcoal and black pepper. As the cigar edges towards the end, the heat on the smoke does pick up, but it doesn’t stop me from smoking the cigar down to the nub.
Conclusion
The Robert Peel Natural puts forward strong but harmonious notes of wood, coffee, Nougat, chili powder, black pepper and baking spices. It’s got everything that I look for in a regular smoke: tons of flavor, well balanced complexity and a lot of flavor movement as the cigar progresses.
Alec Bradley cigars are almost always associated with a fuller bodied cigar in terms of strength. Alan Rubin, the founder of Alec Bradley wanted to create a different kind of product that could be enjoyed by the everyday smoker. The Medalist successfully carried out that profile by using a shade grown Honduran wrapper, Honduran binder and a mixture of Honduran and Nicaraguan tobacco fillers.
Blend Specifics
Cigar Reviewed: Alec Bradley: The Medalist
Wrapper: Honduran
Binder: Honduran
Filler: Honduran & Nicaraguan
Size: Robusto 5×52
Appearance & Construction
The band on the cigar is very thought out when designed. It incorporates a traditional AB logo in maroon and gold with a complex tan background. The cigar I’ve received had a small crack on the head of the wrapper that I hope won’t affect my experience, and two minor veins on the front and back side of the cigar. As I cut into the cigar, a small part of the wrapper undone itself which was expected due to the crack previously mentioned. However, it didn’t affect the structure of the cigar in any way.
Flavor and Smoke Characteristics
At the foot of the cigar, there was a light scent of tangerine, bread, hay and milk coffee. The flavors solidified as I took a dry pull with a nice addition of spicy pepper notes at the tip of the tongue.
As the cigar was being lit, the white silky smoke danced around my hand and I was overwhelmed with an image of a cool fall afternoon and the scent of warm pie as the ember grew at the foot of the cigar.
The first puff of the Medalist solidifies all the presumptions I had. The smoke was ample, cool, and silky with a nice creamy texture. At the forefront of The Medalist, a pleasant taste of nuttiness, hay, vanilla and Hawaiian roll with a hint of white pepper spice at the exhale. This left a tingly sensation at the tip of my tongue. The retro-hale was light just like the cigar, with a nutty and citrusy taste.
Half an inch in, a new taste of a French vanilla latte was introduced due to the vanilla and nutty flavor combination. I’ve also realized the burning has become uneven. I promptly set the cigar down, hoping it would fix itself. A few minutes passed and the burning became even again which was a win in my book.
During the second third, a crack appeared along one of the veins, but it wasn’t significant enough to affect the smoking experience. Hay and toasted bread dominated the flavor profile with a lite flavor of leather and vanilla at the finish. Usually I don’t purge the cigar this early on into the smoke, however, I purged it in attempt to prevent any other cracks or mishaps that happen for the duration of the smoke. As I took a longer pull from the freshly purged cigar, the creaminess and sweetness of the Hawaiian roll reappeared alongside some bitterness from the hay and leather profile.
As I reach the final third, the sweetness of bread is completely gone. All that’s left is hay, leather and charcoal in the profile. In my final attempt extract any flavor the Medalist has left to offer, I decided to purge the cigar again. Luckily the charcoal flavor subsided, and the hay, cream and nutty flavor was revived to provide a proper ending for the smoke.
Conclusion
Alan Rubin achieved his intent for the Medalist. The smoke was mellow throughout the whole experience, even though there were few hiccups along the experience (might only be this specific cigar since there aren’t any other construction complaints from other people) and not as complex as I hoped for. Overall, it was a great stick for your everyday smoke.
It’s December, and that means we’re wrapping up our reviews of new cigars released in 2019. Of course, we can’t get to all of them, partially due to time, and partially due to the spotty availability of many cigars released each year. So we have to be choosy, and that often means prioritizing blends from companies like Davidoff.
So today we’re reviewing the Davidoff Small Batch No. 7, just one blend in the new “Small Batch” line from the company that features nine new blends made with small batches of rare tobaccos. And they’re priced that way too, with the range running from $32 to $38 before taxes.
Blend Specifics
Cigar Reviewed: Davidoff Small Batch No 7
Wrapper: Ecuador
Binder: Dominican Republic
Filler: Dominican Republic
Size: 6 x 55 Toro
Appearance & Construction
The Davidoff Small Batch No. 7 is a nearly flawless looking cigar and has a nice weight in the hand. The outer wrapper is a light chocolate brown with a somewhat basic looking secondary band. There’s only a slight give when squeezed, with no soft spots. Off the foot are notes of light black pepper, barnyard, and cedar planks. The draw is similarly unassuming, with just a bit of tingling spice, and sweet earth.
Flavor & Smoke Characteristics
Once lit, the Davidoff Small Batch No 7 delivers an unmistakably Davidoff profile. Light on entry and gentle on the tongue, there are notes of dusty wood, fresh bread, grass, slightly bitter oak, and a very light, creamy cocoa that rounds the oak and grass out. Overall, it’s a profile balanced between bitter, sweet, and spicy (in that order). The retrohale is up next for evaluation, and its a mix of black/white pepper and paper. The strength and body of the smoke sit just above mild, though I sense (and hope) there might be more strength up ahead. Construction wise, the cigar is effortless to smoke, delivering copious amounts of cool smoke.
By the end of the first third, the Davidoff Small Batch No 7 is the first cigar I’d label an oak bomb. Very light on the palate, non aggressive, but very woody and round. There’s even a slight caramel note that creeps in on a few puffs which is quite nice. That said, I’m hoping for some more complexity as the smoke continues (it is nearly $40 after all).
It isn’t until halfway that my hopes are answered, but they are. The balance of flavors finally begins to shift, with sweetness replacing bitterness as the dominant flavor category and the smoke creeping past mild. Up first is oak, followed by creamy coffee and powdered sugar, with a nutty spiciness hitting last. The change is evident in the retrohale as well, with sugared toast and black pepper. Construction remains flawless, with the ash hanging on for well over two inches.
In the final third, the Davidoff Small Batch No 7 continues building in strength all the way up to medium. And the flavors are delicious, with a slightly sweeter oak followed by toasty black pepper, charcoal, sweet grass, and a light vanilla.
Conclusion
As much as I enjoyed the first half of the Davidoff Small Batch No 7, the second half stole the show. Not only did it dish out some much needed strength (the lack thereof in the first third is my only critique), but the transition from a mostly bitter profile to more sweetness was masterful, especially given that the cigar never fell out of balance.
Throughout the smoke, flavors range from bitter and sweet oak to coffee, powdered sugar, black pepper and spices. They’re flavors you can get with other cigars, but it’s the way they are woven together that make the flavor profile overall something special.
