Springtime Pairing: La Historia E-III and Heaven Hill Wheated Bourbon

Whew! What a week (and a half) it’s been! The renovation of our screen porch and deck is underway. That means people are now walking around just outside our kitchen door, and the house echoes with the sounds of hammering and construction. But when we finally sit down for dinner in the evening after the crew has packed up, the peacefulness is downright palpable. Despite the current disruption, the upgraded space is sure to be well worth it. The screen porch is being transformed into a three-season room, which will make it much more comfortable for cigar smoking in the cooler months.

Speaking of cool weather, temperatures dropped sharply over the past week. With the porch out of commission and the heaters already put away, I haven't spent much time outside. But by Friday, the warm weather had returned, and according to the 10-day forecast, it looks like it’s here to stay — at least for a while. With construction dominating the backyard, I decided to enjoy a smoke on the front porch, a seldom-used part of our home.

For the evening’s smoke, I chose the E.P. Carrillo La Historia E-III, which has been resting in my humidor since early December. After four months, it was undoubtably more than ready to be enjoyed. I paired it with Heaven Hill Grain to Glass Wheated Bourbon, a rich counterpart for the cigar.

Right away, the La Historia E-III felt light in the hand — surprisingly so. It had a soft, slightly under-packed feel. The Mexican San Andrés wrapper was rugged, with light chocolate mottling over a darker base. A few folds and wrinkles showed in the box-pressed body, giving it a bit of a rustic look, as if it hadn’t quite filled out the mold during pressing. The cigar measures 6 7/8 x 54, with an Ecuadorian binder and Nicaraguan fillers completing the blend.

As expected, the initial draw was open and airy. While E.P. Carrillo cigars typically perform well, I had some early doubts about this one based on the draw alone.

But those doubts were short-lived. From the first light, robust notes of bitter cocoa and coffee came forward. As the cigar developed, I picked up more dark chocolate and even a bit of espresso bitterness. A touch of mixed nuts joined the profile, adding depth. By the second half, a subtle underlying sweetness lingered at the back of my throat.

To my delight, the draw tightened slightly as the cigar warmed, and smoke production became thick and flavorful. The rich, dark flavor profile made for a full-bodied experience overall.

Despite the good smoke output later on, the cigar inexplicably went out on two occasions and needed to be relit. The burn line was wavy but never to the point that it needed correction.

Heaven Hill’s Grain to Glass Wheated Bourbon is made with a mash bill of 52% corn, 35% wheat, and 13% malted barley. The corn, grown in Central Kentucky, is a high-starch variety selected specifically for this release. Bottled at 121 proof and aged for six years, this bourbon promises an exciting experience.

Even on the breezy porch, aromas of vanilla, walnut, oak, and a gentle white fruit sweetness wafted from the glass. A deeper sniff brought the telltale heat of the high proof.

The flavor profile is just as complex — vanilla, oak, nuts, molasses, apple, and pear emerged at different moments while sipping. The finish is sweet and long, with a lingering white pepper tingle on the palate.

The complexity of both the La Historia E-III and the Grain to Glass Wheated Bourbon made for an especially rewarding pairing. Each offered deep, evolving flavors and long, satisfying finishes. They complemented each other beautifully, creating a rich and memorable tasting experience.

The smoke lasted an unexpected hour and forty minutes, far exceeding what I’d anticipated from such a featherweight stick. Enjoying the quiet, the sun and a gentle breeze in a short-sleeved shirt is hopefully a sign of more beautiful weather to come.

Cheers!

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Good Friday: Limbo

A 3:00 thought for Good Friday.

The ancient greyness shifted suddenly and thinned like mist upon the moors before a wind.

An old, old prophet lifted a shining face and said:

“He will be coming soon. The Son of God is dead; He died this afternoon.”

A murmurous excitement stirred all souls. They wondered if they dreamed

save one old man who seemed not even to have heard.

And Moses, standing, hushed them all to ask if any had a welcome song prepared.

If not, would David take the task?

And if they cared could not the three young children sing the Benedicite,

the canticle of praise they made when God kept them from perishing in the fiery blaze?

A breath of spring surprised them, stilling Moses’ words.

No one could speak, remembering the first fresh flowers, the little singing birds.

Still others thought of fields new ploughed or apple trees all blossom-boughed.

Or some, the way a dried bed fills with water laughing down green hills.

The fisherfolk dreamed of the foam on bright blue seas.

The one old man who had not stirred remembered home.

And there He was, splendid as the morning sun and fair as only God is fair.

And they, confused with joy, knelt to adore

Seeing that He wore five crimson stars He never had before.

No canticle at all was sung. None toned a psalm, or raised a greeting song,

A silent man alone of all that throng found tongue — not any other.

Close to His heart when the embrace was done, old Joseph said,

“How is Your Mother, How is Your Mother, Son?”

-- Sister Mary Ada

I know I share this every year on Good Friday. I find the reflection very moving and it hits me right in the feels every time.

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The Algonquin Cocktail

There was some leftover pineapple juice in the house this weekend from making a pork tenderloin marinade. Since it’s not a juice I’d normally drink on its own, I wondered if it could find a place in our Sunday afternoon cocktails.

Most classic cocktails that feature pineapple juice lean toward rum or tequila — piña coladas, margaritas, mojitos, and the like. But the Algonquin stands apart as a whiskey-based drink. Named after the Algonquin Hotel in New York City, this three-ingredient cocktail is built around rye whiskey.

The Algonquin

• 1 1/2 oz Rye Whiskey
• 3/4 oz Dry Vermouth
• 3/4 oz Pineapple Juice

Add all ingredients to a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass.

For our version, I used Bulleit 12-Year Rye (the Algonquin Hotel uses WhistlePig Rye according to their website). The aroma from the glass was pineapple-forward, as expected. On the palate, the rye’s spice cut through, but pineapple remained the dominant note. The drink was slightly bitter, light in body, and overall, quite refreshing.

I enjoyed the Algonquin, though I felt it was missing a little something for my taste. As I sipped, I couldn’t help but wonder if a dash of orange bitters might brighten things up. While the classic recipe sticks to just three ingredients, further digging revealed variations that include orange or Peychaud’s bitters, lime juice, or even a touch of simple syrup.

It’s certainly a cocktail worth experimenting with further.

Cheers!

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Six Weeks In: Patience, Pain, and the Promise of Healing

I wasn’t sure when — or if — I’d write another post-op update. But early Sunday morning, with a cup of coffee and my laptop in front of me, I found I had nothing else to write about. So here we are.

It’s hard to believe it’s been a little over six weeks since my back surgery and lumbar fusion. I wasn’t certain I’d share another update, but as this recovery journey continues — slowly but surely — I find myself needing frequent reminders to be patient, stay mindful, and not rush the process. Writing it all down helps reinforce that intention.

The pain that plagued me for over a year is, thankfully, mostly gone. But it’s been traded for new, unfamiliar aches. Some days, the new pain rivals the old; other days, I’m surprisingly (though relatively) pain-free. These ups and downs bring alternating moments of joy and frustration.

At the five-week-and-two-day mark (yes, I’m counting), I saw the surgeon and had x-rays taken. He walked in smiling and said everything looked great and that healing was progressing normally. When I mentioned the new leg and back pains, he explained that it was typical. They had to “manipulate” muscles and nerves to do what needed to be done. That, along with gradually increasing leg activity after months of minimal use, was likely the cause.

He reminded me that it could take at least three months before I notice significant and sustained improvement — and that full recovery could take six months or more. I knew that going in, but now that I’m in it, three months feels like a long time. So yes, patience continues to be the theme of the season.

I got to see the hardware now holding me together—screws, rods, and a spacer between the vertebrae. I was amazed at how deep the screws run into the bone, stopping just short of the other side. Considering the ratio of bone to titanium, it’s surprising the vertebrae don’t split like wood. Thankfully, my bones are healthy — even if they were out of place. Pointing to the x-ray, the surgeon noted signs of “early vertebral disc space fusion healing.” That was reassuring to hear, though I had no idea what I was actually looking at.

It’s frustrating to rely on my wife for so many simple tasks, though I’m immensely grateful she’s both able and willing to help. I never realized how often I drop things—until I couldn’t pick them up. And during the rare moments when pain is minimal, I have to remind myself not to break the rules by bending or lifting. Thankfully, Colleen is very alert and keeps a close eye on me to prevent any careless movements.

Normal, everyday activities like tending to my indoor light garden have become a team effort. Colleen hands me the plants I want to work with, helps with daily watering, and manages the tasks I can’t do myself. I often find myself staring out the living room windows, yearning to get back to yard work and the projects that will likely have to wait until next year.

As the weather warms, our daily walks have become a cornerstone of my recovery—both physically and mentally. Until I’m cleared for physical therapy, walking (including stairs) as much as I can tolerate is the best prescription the surgeon can offer. The distance increases a bit each day, though I remain purposefully cautious not to push too hard.

At this point, the pain is very cyclical — coming and going without a clear pattern. Trying to sleep often brings out the worst of it. That’s frustrating, as I’ve always believed that it’s during sleep that the body heals. Still, even that’s improving; sleep is becoming less sporadic. Some mornings, I even wake up and almost pop out of bed without a second thought—though that’s when I have to be the most careful. Morning stiffness and pain are still present, but the intensity is noticeably decreasing.

Lately, there are times, usually in the afternoon and evening, when I can almost forget the pain. Those relatively pain-free moments still feel surreal, and I relish them.

Being able to drive a little has helped. I can run errands, and we occasionally go out for a meal. Strangely enough, my car’s driver seat might be the most comfortable chair I use. I know I won’t be hitting the range anytime soon, but I’ve been enjoying the occasional cigar and drink — with a bit more moderation than usual, balancing the healing process with the joys of life.

Small things — like a trip to the store with my dear wife to carry the bags, or getting a haircut — add welcome variety to the monotony of healing. I even made a visit to the cigar lounge recently. And to my great joy, I’ve been able to attend Sunday Mass the past few weeks. I’m still limited in my ability to kneel, bow, or genuflect, but even with those restrictions, it’s been a meaningful and welcome return.

My next check-in with the surgeon is in five weeks. I’m looking forward to seeing more bone growth on the x-rays. I also hope to report a decrease in pain and discomfort — and, per the doctor’s orders, a significant increase in my daily walking distance. I’m very much looking forward to being cleared for physical therapy so I can start regaining lost strength.

I take it as a good sign that some of my biggest frustrations lately have been with the weather, not with pain. I am anxious for Spring to arrive, and stay. I'm tired of cold weather! We’re in the middle of having our deck and screen porch renovated, which means the protected porch is unavailable. Cool, rainy days hinder my ability to enjoy a cigar or simply be outside.

Despite the limitations, the aches of healing, and the occasional bout of boredom, I remain very optimistic about the future. Progress is being made. Even with the ups and downs, the overall trajectory is upward. A friend recently told me, “The day will come when you wonder when the pain stopped.” That resonated deeply, and I remind myself of it often.

My back will heal — eventually — and I’ll once again enjoy many of my favorite activities. And we’ll finally be able to get this retirement phase of life into full swing.

Patience.

Cheers!

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Five O'Clock Friday: Scarpetta

I never knew it had a name. Leave it to the Italians!

*randomly collected internet image -- credit will be given upon request

Cheers!

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Back in the Lounge: A Quiet Hour with the Killer Bee

It’s hard to believe it’s already been six weeks since my back surgery and lumbar fusion. The recovery journey continues—slowly but surely. I often find myself needing gentle reminders to stay patient, stay mindful, and not rush the process. There are occasional bouts of boredom, especially on those days when the ebb and flow of post-op pain settles on the lower end. Short errands, daily walks, attending Mass, and even getting a haircut help break up the monotony of pacing around the house.

One pleasure I’d been especially looking forward to was getting back to the cigar lounge — seeing friends, sinking into a big leather chair, and enjoying a relaxing smoke indoors.

After a few days of noticeably reduced pain, I did just that. After lunch mid-week, I jumped—or rather, carefully slid — into the car and headed over to the Hogshead Cigar Lounge. I spent a little time browsing the walk-in humidor, selecting a few cigars to add to my home humidor, along with one to enjoy on the spot.

Hogshead features a wide selection of cigars from Black Label Trading Company, one of my favorite brands, especially when I’m in the mood for something flavorful and full-bodied. I’ve smoked most of their line over the years, in nearly every vitola. These cigars pair exceptionally well with a strong bourbon — though that was moot for this outing. I opted for a smaller vitola than usual for lounging: the Black Label Killer Bee in Robusto.

The Black Works Studio Killer Bee Robusto is a 5 x 50 stick featuring an Ecuadorian Maduro wrapper, accented with linear strips of lighter tobacco around the cap to give it a decorative bee-like striped appearance. The foot is neatly closed with the same wrapper leaf. Inside, aged Nicaraguan tobaccos make up the binder and filler.

The Killer Bee launches straight into the medium-to-full-bodied range. Right out of the gate, notes of white pepper, dark roasted coffee, and cedar spice coat the palate. The strength builds steadily throughout the smoke, settling firmly into full-bodied territory by the second half. Despite the boldness of the profile, the cigar never turns harsh. A subtle, creamy sweetness lingers in the background, tempering the spice nicely. The burn is razor-sharp and consistent, with heavy smoke output that adds to the richness of the experience.

The lounge was quiet that afternoon. I stayed for about an hour, enjoying the cigar and some light conversation — a refreshing diversion from the repetitive rhythm of recent days. I did have to remain conscious of my posture in the comfortable chairs, making sure not to slouch and aggravate my healing back.

After a tease of warm weather last week, it looks like colder temperatures are returning for a while. I may find myself back at the lounge again soon for another cozy indoor smoke.

Cheers!

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A Fire Pit Evening: Cigar, Stout, and Spring’s Edge

After a wonderful meal out on Saturday afternoon, I was eager to enjoy a fire in the backyard that evening. Our time around the fire pit has been severely limited over the past year. Although the temperature lingered around 80° even as the sun set, my enthusiasm was undiminished. The forecast for the following week called for a return to daytime temperatures in the 30s with plenty of rain, so this was likely one of the last good opportunities before the truly hot days of spring and summer arrived.

I had a Quesada Oktoberfest Das Boot from the 2024 release resting in my humidor since it arrived from Luxury Cigar Club last August. I last smoked cigars from this line in 2021, pairing them variously with coffee, an Oktoberfest beer, and whiskey. After selecting the cigar for the evening, I rummaged through the downstairs beer fridge for a suitable companion and settled on an older bottle of Bourbon County Stout — specifically, one from the 2022 bottling.

With Colleen’s help, I gathered some wood and built a small fire in the pit. Once everything was ready, I settled in with my cigar and beer, watching the sun begin its slow descent below the horizon.

The 2024 Quesada Oktoberfest Das Boot is a 6 x 52 Torpedo with a sharply pointed cap. I made several cuts to open up the draw. Made entirely of Dominican tobaccos, the cigar features a shiny maduro wrapper. Medium-bodied, its flavor profile offers notes of dry wood, sweet bread, and nuts. A hint of cinnamon emerges later in the smoke, but otherwise the flavors remain consistent throughout.

While the burn was strong with a straight char line, the smoke output was a bit on the lighter side. The Quesada Oktoberfest is designed to pair with an Oktoberfest beer — a style known for low ABV, sweet malt, and minimal hop bitterness — and in that regard, my experience is the cigar delivers on its intent.

The Bourbon County Stout I chose for the pairing, however, offers a bolder profile than a traditional Oktoberfest. This bourbon barrel-aged Imperial Stout from Goose Island Brewing clocks in at 14.7% ABV. Its flavor is rich and complex, yet surprisingly approachable. Deep notes of dark caramel, coffee, chocolate, and molasses delight the palate. A pronounced sweetness borders on cloying but stays just under the threshold of overwhelming. A subtle boozy edge complements the richness, and the mouthfeel is viscous and indulgent.

The pairing between the Quesada Oktoberfest and the Bourbon County Stout was generally harmonious. I think a cigar with a fuller smoke output might have stood up to the stout even better, but overall, they worked well together. 

As the cigar came to an end, I sipped the last of my beer in the dark, gazing into the glowing embers of the fire. It was a deeply relaxing end to the day — a moment in which, if only briefly, the aches of post-surgery recovery could be forgotten.

Cheers!

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Finally Tried FoodE and We Can't Wait to Go Back

We decided to have lunch out on Saturday and wanted to try someplace new. There’s a long list of food and drink establishments in the area that we’re always talking about checking out. However, when it comes down to it, we usually end up at one of our regular spots. This weekend, we held firm and finally ventured into something new to us — FoodE in downtown Fredericksburg.

FoodE is a well-acclaimed local restaurant we’ve long meant to try but just never got around to, even though they’ve been around since 2011. Technically, we’ve eaten from a FoodE menu before, as they also run the kitchen at 6 Bears & A Goat Brewery. Still, we were excited to experience the main restaurant’s menu firsthand.

Founding Chef Joy Crump has an impressive résumé — she’s appeared on Top Chef and has cooked at the James Beard House in both 2016 and 2017. Along with running the 6 Bears & A Goat kitchen, she also co-owns two restaurants in Fredericksburg. FoodE is located in a former bank building, complete with the old walk-in safe still intact.

After navigating the usual Saturday afternoon traffic, we spotted an empty parking spot right in front of the restaurant — a small miracle that made for a very short walk to the door. At the hostess stand, we were told there was about a 1.5-hour wait for a table (we really should’ve made a reservation). But our good luck continued! Two seats opened at the bar just as we were debating our options, and we happily took them. Bar seating is our go-to for casual dining anyway.

We ordered beers to sip while looking over the menu. Colleen chose a Rogue Honey Kölsch, and I went with the Fresh Nectar Hazy IPA from Peak Organic Brewing. The beers were poured from cans into glasses — glasses thankfully not frosted over with ice. 

The bright orange, hazy IPA had a lovely citrus aroma. The flavor delivered ripe citrus notes with a crisp, juicy finish — not too tart. A touch of resinous sharpness lingered, but overall, the Fresh Nectar was refreshing and flavorful. I limited myself to just one beer with lunch.

A quick side note on the “Hazy” or “New England” IPA trend: I’ve noticed that many restaurant beer lists are dominated by this style. There’s a serious lack of clear IPAs and Pale Ales these days. It makes me wonder — are craft beer fans truly that enamored with hazies, or are brewers just taking the easy route? Maybe the beer buyers are stuck in a rut. In any case, the monotony has pushed me to explore more pilsners and kölsches lately. Still, I enjoyed the Peak Fresh Nectar, even if it’s a bit redundant.

With food ordered, we turned our attention to the impressive bottle selection behind the bar. FoodE boasts an extensive array of bourbons and whiskeys, including a number of allocated and lottery-only bottles. Since I wasn’t planning to sip whiskey in the afternoon, I didn’t dive deeper — but we definitely made a mental note to come back soon for a proper tasting.

Before long, my All American Smash Burger arrived, paired with Old Bay Fries. The burger was stacked with American cheese, burger sauce, and red onion, served on a sesame bun. The patties were juicy with a flavorful char. Despite the simplicity of the ingredients, the burger was bursting with flavor and deliciously messy. The fries were golden and crisp, generously seasoned with Old Bay and salt. Frankly, I couldn’t have been more pleased.

Colleen ordered a Frittata with a side of greens and a Buttermilk Biscuit served with butter and jam. I didn’t sneak a bite from her plate, but she assured me it was all delicious.

With our plates cleared, we decided to end the meal with cappuccinos. We had been sitting right by the espresso station, and I’d been eyeing a coffee since we arrived. Sure, ordering a cappuccino after 11:00 a.m. is a faux pas in Italy — but hey, we’re not in Italy. The cappuccinos were spot-on and a great way to wrap up an excellent lunch.

It took us a long time to finally visit FoodE, but I can already tell it won’t take us long to return. There are plenty more tempting dishes on the menu — and let’s not forget that bourbon list.

Cheers!

Picture from the FoodE Facebook Page

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