Old Elk and All Saints: A Backyard Review

When a friend was visiting last week, we spent some time outside enjoying an afternoon smoke and drink. In selecting a cigar, I kept the recently deceased Pontiff in mind and chose the All Saints St. Francis to honor him. When then-Cardinal Jorge Mario Bergoglio was elected Pope, he chose the name Francis in homage to St. Francis of Assisi—after whom this cigar is named.

The All Saints St. Francis is rich with Catholic imagery. The dominant symbol on the band—a gold cross on a white shield with red trim — is the Cross of Saint James. Fittingly, St. James is the patron saint of Nicaragua, where this cigar is crafted at the Rocky Patel Tavicusa factory. The band also bears the Latin phrase “Pax et Bonum,” meaning “Peace and Goodness” — the traditional greeting of St. Francis of Assisi.

To accompany the cigar, I poured some Old Elk Cigar Cut Bourbon. It’s one of the few bottles I actually “nurse,” indulging only on special occasions. Generally, I believe bourbon — like cigars — is meant to be enjoyed, not shelved. But when it’s something I particularly enjoy and it’s hard to find, I try to make it last.

The St. Francis cigars have been resting in my humidor for just over six months. This box-pressed 5 1/2 x 50 stick features an Ecuadorian Oscuro wrapper over Nicaraguan binder and fillers. It’s a medium-to-full-bodied smoke with notes of black coffee, chocolate, and black pepper. At times, the coffee leaned more toward espresso, and the chocolate toward cocoa.

I found the profile more balanced than I remembered from the fall when I last smoked one. The pepper had mellowed, letting the coffee/espresso and dark chocolate notes shine through. The burn was occasionally wavy, and we both had to relight our cigars a few times.

The Old Elk Cigar Cut Bourbon was a treat to savor. It’s a masterful blend of bourbons finished in a variety of casks: Sherry (1.5 years), Armagnac (1.25 years), Port (3–8 months), and Cognac (3–6 months). It greets the nose with inviting aromas of caramel, vanilla, toasted oak, and spiced fruit. The palate offers layers of dark chocolate, toffee, and baking spices, with subtle notes of tobacco and leather lingering on the finish. As a fan of port- and sherry-finished bourbons with cigars, I found the added complexity from the multiple cask finishes especially pleasing.

We enjoyed our smokes and sips in the backyard beside the unlit fire pit. The screen porch and deck are still under renovation, but the yard itself was peaceful — the moderate temperature, light breeze, and low humidity made for an ideal setting. 

Cheers!

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Five O'Clock Friday: Sensible Budgeting

I'll admit it. This is exactly my thought process when shopping. However, cigars and bourbon bring me way more joy than any utilitarian purchase ever could.

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

Cheers!

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Smoke and Spice: Rojas Street Tacos Cinco de Mayo 2025

Although the afternoon weather was particularly pleasant, I decided to head over to Hogshead Cigar Lounge to enjoy a smoke this Wednesday. There’s always something new to try at the lounge, and this week, I went with the newly arrived Rojas Street Tacos Cinco de Mayo 2025. I’d spotted the announcement on their social media earlier in the week and made a mental note to check it out.

The Cinco de Mayo marks the second release in this limited edition series from Rojas. This 6 x 54 Toro features a slick, brown Ecuadorian Habano wrapper, a San Andrés binder, and Connecticut Broadleaf filler tobacco that was aged for seven years before rolling.

In the opening minutes, the Cinco de Mayo delivered a dry, somewhat chalky smoke with mild notes of earth and clay. It was more peculiar than unpleasant. Before long, hints of baking spices and cedar entered the profile, adding some needed roundness. As the cigar progressed, I picked up flavors reminiscent of charred wood and grilled meat, with a touch of black pepper. And then — believe it or not — I swear I caught a flavor that reminded me of mole sauce.

That mole-like note added a bit of quirkiness to the overall experience. I’ll admit, I’m not a huge fan of mole, so that might have colored my impression. Still, I genuinely enjoyed the Rojas Cinco de Mayo. It produced dense, flavorful smoke, had a consistent burn, and lasted a satisfying hour and forty minutes.

The lounge itself provided a calm, relaxing afternoon. I passed the time with a bit of reading and some casual conversation. The indoor setting was a welcome escape from the pollen-heavy spring air outside.

Cheers!

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The Bishops Blend Novemdiales: A Timely Smoke

When I awoke Monday morning to the news that Pope Francis had died, I knew exactly which cigar I would be lighting later. The Black Label Trading Company’s Bishops Blend Novemdiales seemed tailor-made for the occasion.

Novemdiales refers to the nine-day period of mourning in the Catholic Church following the death of a Pope. I had just one stick from the 2023 release left in my humidor, and this felt like the right moment to finally smoke it.

The Bishops Blend is an annual release from Black Label Trading Company, typically featuring a consistent blend year to year. But for their 10th anniversary in 2023, the company created something special. Enter the Novemdiales: a reimagined Bishops Blend sporting a Pennsylvania Broadleaf wrapper instead of the usual Ecuadorian Maduro. It kept the traditional Ecuadorian binder and filler tobaccos from Connecticut, Nicaragua, and Pennsylvania.

The 5 x 50 Robusto is distinctive, with its sharp, cone-shaped cap and closed foot. This full-bodied cigar offers a rich and complex flavor profile, opening with bold notes of dark fruit and bitter espresso. Deep undertones of dark coffee and cocoa provide a solid foundation, while a subtle molasses-like sweetness adds a layer of balance. Strong cedar and a moderate to pronounced peppery spice round out the experience — though after resting for 18 months, this particular stick had mellowed, softening the spice just a bit.

The Pope’s passing — not wholly unexpected after his long illness — came during the Easter season. As part of our Easter Sunday preparations, Colleen had made chocolate-covered peanut butter “egg” candies. I decided to enjoy one alongside the coffee I was sipping with the Novemdiales.

I’ve paired cigars with chocolate and mixed nuts before, but I was genuinely surprised by how exceptionally well this particular combination worked. The interplay of sweet and bitter flavors in both the candy and the cigar seemed to elevate each other. I devoured the candy far too quickly, but managed to resist the temptation for a second. I’ll try to enjoy another one with a smoke before they’re all gone.

An hour and a half on the porch, watching a flurry of birds — especially the hummingbirds at the feeder — and soaking in the mild spring air made for a truly peaceful evening wind-down.

Cheers!

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Easter: Hope in the Midst of Battle

The Easter Sequence - Victimæ paschali laudes

Christians, to the Paschal Victim

Offer your thankful praises!

A Lamb the sheep redeems;

Christ, who only is sinless,

Reconciles sinners to the Father.

Death and life have contended in that combat stupendous:

The Prince of life, who died, reigns immortal.

Speak, Mary, declaring

What you saw, wayfaring.

“The tomb of Christ, who is living,

The glory of Jesus’ resurrection;

bright angels attesting,

The shroud and napkin resting.

Yes, Christ my hope is arisen;

to Galilee he goes before you.”

Christ indeed from death is risen, our new life obtaining.

Have mercy, victor King, ever reigning!

Amen. Alleluia.

"He is not here."

With those words, spoken by the messenger of God, the reality of the Resurrection was revealed to the world. The empty tomb proclaims that death and sin have been conquered. Every time I reflect on the Resurrection, I’m struck by the awe the women at the tomb must have felt that morning — confusion, fear, and overwhelming joy. I also wonder what went through the minds of those who persecuted Him. 

And yet, even in the light of the Resurrection, the Prince of Darkness continues his work in this world. His followers — willing or unwitting — carry out his will by twisting truth, sowing confusion, and offering false promises. Evil is repackaged as good; deception cloaked in virtue. As the enemy works to blur the lines, we see morality mocked and genuine love labeled as hate. Through relentless attacks on our faith, our freedoms, and the sanctity of life, we witness the spiritual battle that still rages.

But today, we celebrate the fulfillment of Our Lord’s promise. On this most glorious day, our fears are vanquished and our hearts are lifted. The Resurrection reminds us that the ultimate war between good and evil has already been won. For three days, it seemed like Satan had triumphed — but three days are nothing compared to eternity. Easter is our strength and our hope. It empowers us to persevere through trials, resist temptation, and stand firm in the face of persecution.

So today, we rejoice. Easter is the fulfillment of Christ’s promise of eternal life. It is the triumph of good over evil. Easter calls us to live with courage, to remain vigilant, and never to surrender to darkness.

Wishing you a blessed and joy-filled Easter. May the light and joy of the Resurrection remain in your heart all year long.

Happy Easter!

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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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