Perdomo Legacy Maduro & Pikesville Rye: A Bold Pairing

My Friday began with some long-overdue work clearing downed brush and trees in the woods around the house. Back issues over the past 20 months have kept me from keeping up with routine maintenance, so it felt both satisfying and exhausting to finally be out there again — even if only for a couple of hours. By evening, I was more than ready for a well-earned “sip and smoke” on the screened porch.

I had been eyeing the Perdomo Legacy Nicaraguan Maduro resting in my humidor for about four weeks, waiting for the right moment. Having now reached the minimum rest I like to give new arrivals, it was time to light one up. Figuring a full-bodied cigar deserved a bold companion, I poured a glass of Pikesville Rye.

The Perdomo Legacy Nicaraguan Maduro was created by Nicholas Perdomo III as a tribute to his father. It features a 10-year-aged Cuban-seed Nicaraguan Maduro wrapper that spent an additional 14 months aging in bourbon barrels. A shade-grown Nicaraguan binder — a hybrid of Cuban and Cameroon seeds from the family’s Finca Natalie estate — holds fillers from Perdomo farms in Estelí, Condega, and Jalapa Valley.

The wrapper on the 5 x 54 Robusto vitola is oily, smooth, and shines in the evening sunlight. The cigar is flawlessly rolled and dressed in an ornate gold, red, and blue band. Eventually I force myself to stop admiring the cigar and actually light it up.

From the first draw, the blend’s complexity shines. Notes of semi-sweet chocolate, espresso, caramel, and spice greet the palate. As the cigar develops, espresso deepens into black coffee, while a chocolate-covered almond nuance teases in the background. Cedar and pepper linger pleasantly on the finish.

The pairing could not have been better. Pikesville Rye, one of my favorite bold ryes, offers dark cocoa, baking spice, and molasses — a perfect match that stands confidently alongside the Maduro’s intensity.

The Perdomo Legacy Nicaraguan Maduro is a full-flavored, complex, and thoroughly rewarding smoke. Even halfway through, I was already considering grabbing some larger vitolas to stretch out the experience. At the end of the surprisingly long 80 minute burn, I lamented its finish.

The combination of rich cigar, bold whiskey, and a clear evening made for a truly satisfying close to the day — even if I was contemplating the remaining brush cleanup that still needed to be dealt with in the future.

Cheers!

A Vieux Carré, a Cigar, and a Quiet Sunday Evening

Sunday afternoons are our time to relax, reflect on the past week, and prepare for the one ahead. It’s still not quite warm enough outside for Sunday afternoon cocktails on the deck, accompanied by a cigar, but the “apéritif” tradition continues. Since there was a football game being played in New Orleans that evening, we paid homage to the city by mixing up some Vieux Carré cocktails to enjoy with a snack.

The Vieux Carré originated at the Hotel Monteleone in New Orleans in the 1930s. The name, French for “old square,” refers to the city's renowned French Quarter. It’s a more complex cocktail than our usual Negronis or Old Fashioneds, but I had all the necessary ingredients on hand. Though the recipe appears lengthy, it’s actually quite simple to make.

The Vieux Carré

• 3/4 ounce rye whiskey
• 3/4 ounce cognac
• 3/4 ounce sweet vermouth
• 1/2 ounce Bénédictine liqueur
• 2 dashes Angostura bitters
• 2 dashes Peychaud's Bitters
• Cherry or lemon twist, garnish

Combine all the ingredients in a mixing glass with ice, stir to chill, and strain into a glass. I prefer serving it over a large ice rock with a Luxardo cherry garnish. For the whiskey component, I used Pikesville Rye — its 110-proof strength adds a nice spice balance to the bitter and sweet elements.

The balance of sweet, spice, and citrus made for a refreshing drink. We enjoyed ours with a simple spread of cheese, crackers, and mixed nuts. 

After finishing our drinks, I decided to head out to the deck for a quick cigar before sunset. The Black Label Trading Company Bishops Blend cigars in my humidor had been calling my name, especially since I still have samples dating back to 2020. I grabbed one of the 2024 sticks to enjoy.

The 5 x 48 Robusto features an Ecuadorian Maduro wrapper, an Ecuador Habano binder, and a blend of Nicaraguan, Connecticut Broadleaf, and Pennsylvania Broadleaf filler tobaccos. It delivers rich flavors of coffee, cocoa, and dark fruit, with a hint of black pepper adding depth to the profile.

The weather was pleasant, though I turned on the heater for a bit of extra warmth. I kept things simple, pairing the cigar with just a glass of water while acoustic blues played softly on the radio. After about an hour of peaceful relaxation, I headed back inside, where Colleen was preparing a delicious "Seven Layer Mexican Hot Skillet Dip." We feasted on that while half-watching the football game — muting the halftime “performance.”

It was a great way to start what promises to be another cold, wet, and snowy week. Hopefully, we’re nearing the end of this long season.

Cheers!

Between the Heaters: A Liga Privada T52 and Pikesville Rye Pairing

Even in retirement, Friday evenings hold a special excitement—they mark the perfect time to unwind. This week, I started the weekend as I often do: savoring a good cigar, a delicious whiskey, and blues music on the screened porch. The cool evening air carried a hint of the strong afternoon winds, but my two propane heaters kept the chill at bay.

Earlier in the day, I browsed my humidor in anticipation, selecting the Liga Privada T52 for the evening’s smoke. For the pairing, I chose the nearly empty bottle of Pikesville Rye—a whiskey I had been reluctant to finish, knowing how rare it is to find in Virginia. I shared one of the last pours with my wife, who reminded me we’d soon be traveling to other states where I might find another bottle to replenish my stock.

Pikesville Rye is a throwback to the Maryland Rye of pre-prohibition days. Pikesville Rye was produced in Maryland as far back as the 1890's. Though surviving that dark time of oppressive alcohol regulation, it is no longer produced in Maryland. The historical recipe is now made in Kentucky by Heaven Hill. The whiskey is aged for six years and bottled at 110 proof. The straight rye shines a brilliant copper color in the glass. Notes of caramel, honey, and vanilla waft from the glencairn glass, backed by rye spice and a hint of dark cherry.

Sipping brings a pleasant warmth to the mouth. Sweet from caramel and butterscotch start things off. Soon black pepper and cinnamon join in. The rye spiciness lingers, with black pepper, cinnamon, and nutmeg contributing to a warm finish.

After a few sips of the Pikesville Rye, I turned my attention to the Liga Privada T52 from Drew Estate. The 6 x 52 Toro is cloaked in a beautifully mottled stalk-cut Habano Oscuro wrapper. This wrapper is produced by cutting the entire plant and hanging it intact to cure. This method allows the leaves to absorb more nutrients and oils, resulting in a rich flavor profile. A Brazilian Mata Fina binder and Nicaraguan and Honduran tobaccos complete the blend.

The smoke starts off with notes of black pepper, roasted nuts, and black coffee. As the cigar progresses a mild sweetness comes in, joined by hints of espresso. The robust spice of the start backs off slightly but remains to the finish along with hints of molasses and cocoa. The cigar, which had been resting in my humidor for three months, had a slightly tight draw but burned evenly, although it did require the occasional triple puff, and one relight, over the one hour and fifty minute smoking time.

The sweet rye spice of the Pikesville Rye was a fitting pairing for the robust Liga Privada T52. Even after taking a puff from the cigar, the flavorful finish of the rye remained on the palate.

My cozy spot between the heaters created the perfect setting for an evening of flavorful smoke and drink. I can’t wait to do it again.

Cheers!

Pikesville Rye and BLTC Bishops Blend

On a recent evening, I was looking for a strong and flavorful beverage with which to sit and relax. Opening my liquor cabinet, the obvious choice was Pikesville Rye. This one of my favorite ryes, but one that I enjoy rather infrequently, in no small part due to the 110 poof bottling. The obvious choice to accompany such a bold whiskey was another bold favorite, Black Label Trading Company 2020 Bishops Blend. 

 

Historically, Pikesville Rye was first produced in Maryland as far back as the 1890's. Prohibition killed the Maryland rye industry, the lone exception being Pikesville Rye. No longer produced in Maryland, this historical recipe is now made in Kentucky by Heaven Hill. Exhibiting a brilliant copper color, the rye looks as good as it tastes. Rich honey and caramel is backed by the strong spiciness of rye. The 55% ABV is noticeable but smooth and palatable. 

The 2020 limited release of Bishops Blend from Black Label Trading Company is one that's gotten a couple mentions here recently. It's one of my favorite cigars from 2020. I almost cringe when I light another of my dwindling stash, but cigars are meant to be smoked and enjoyed, not sit in a humidor being admired. 

Bishops Blend features an EcuadoranMaduro wrapper, Ecuador Habano binder, and a blended filler of Nicaraguan, Connecticut broadleaf, and Pennsylvania broadleaf tobaccos. The smoke features full bodied notes of coffee, cocoa, dark fruit and pepper.

I smoked this one down almost to burning my lips and fingers. Despite any numbness brought on my the rye, I played it safe and put it down before any ill effects. I'll certainly keep my eye out for a chance to restock before they are all gone from the store shelves.