A Stout and a Cigar

Kicking off the weekend, I grabbed a dusty bottle of Hardwood Bourbon Barrel GBS from a dark corner  of the basement. I didn't see a date on the caged and corked bottle, but it's at least five years old if not more. I wasn't sure what cigar to pair but I had an urge to smoke another El Centurion H-2K-CT by My Father Cigars, so that was the selection.

Immediately upon opening the bottle of stout, I could smell sweet aromas of chocolate and bourbon wafting through the kitchen. Bourbon Barrel GBS is Harywood's Gingerbread Milk Stout that has been aged in bourbon barrels for twelve weeks. The base Gingerbread Stout is spiced with vanilla beans, cinnamon, baby ginger, and honey. The barrel aging adds even more complexity to the finish. The finished 11.5% ABV stout has a complex flavor profile of chocolate and spices with a pleasing bourbon undertone. The beer is incredibly smooth with enough "warming" character to take the chill from a cool evening.

As mentioned, the My Father El Centurion H-2K-CT is a cigar I've enjoyed many times. The box-pressed 6 x 52 Toro has an oily, brown H-2K-CT Connecticut wrapper. This leaf is a Cuban-seed strain of tobacco grown in open sunlight and cultivated in the Connecticut River Valley. Nicaraguan binder and fillers complete the picture.

The El Centurion consistently has given me a 90 minute smoking time. The burn throughout was even and required no touchups. The smoke give flavors of creamy vanilla, nuts, caramel, roasted coffee, dark fruit note, with a very light pepper touch.

I've paired the My Father El Centurion H-2K-CT with both bourbon and wine previously. It also proved a delightful accompaniment for the Hardwood Bourbon Barrel GBS too.

Cheers!