Maple, Cedar, and a Summer Evening

We’ve experienced a very wet summer this year, with more days of rain than sunshine. Or at least that’s how it has felt of late, even if we’re told the region is still rated “extremely dry.” For my part, I know there are new washouts in the yard that weren’t there before, and the grass still needs mowing every week.

When the sun does shine for an entire day, it’s an occasion to get outside. On a recent weekday evening, I took advantage of the sunshine to listen to some music, sip a fine whiskey, and enjoy a delicious smoke. Despite temperatures in the upper 80s, with a “feels like” reading pushing 95°, the porch was surprisingly comfortable thanks to a gentle natural breeze and a couple of fans.

I selected the Arturo Fuente Don Carlos Robusto for the evening. The 5 x 50 stick is a relatively short smoke, offering about 45 to 50 minutes of enjoyment. A dark African Cameroon wrapper encases a binder and filler of Dominican tobaccos, with vintage filler leaves aged for as long as ten years. The cigar delivers a medium-bodied profile featuring cedar, sweet coffee, and roasted nuts, with just a touch of pepper on the finish. A natural creamy sweetness remains at the forefront, while the darker, spicier notes provide balance and depth. After six months of rest in the humidor, the cigar performed flawlessly.

Redwood Empire Lost Monarch is an American whiskey created from a blend of 60% straight rye whiskey (aged three to five years) and 40% straight bourbon whiskey (aged four to twelve years). This “bourye” combines bourbon’s sweetness with rye’s spice — the best of both worlds, if you will. On the nose, Lost Monarch offers familiar aromas of vanilla, cinnamon, and a hint of citrus zest. It’s on the palate, however, that the whiskey truly distinguishes itself. Vanilla and maple syrup arrive first, followed by honey and orange peel. The finish brings oak and pepper while allowing the maple sweetness to linger. At 90 proof, it’s smooth and exceptionally easy to sip — perhaps a little too easy.

I chose Lost Monarch to pair with the Don Carlos because its easy-drinking profile seemed well suited to both the cigar’s smoking time and the warm evening. As it turned out, the combination was exceptionally well suited to the occasion. Rather than competing for attention, the cigar and whiskey each emphasized the other’s sweeter side, making for a relaxed, uncomplicated pairing that was perfectly suited to a hot summer evening. The cedar, cream, and gentle coffee notes of the Don Carlos allowed the whiskey’s maple sweetness to shine. The maple syrup note was greatly enhanced compared to when I have sipped the whiskey alone. As the cigar progressed toward richer coffee and espresso notes, the maple character continued to deepen as well, though it never became overly sweet or cloying.

The coffee, maple, and cinnamon notes of the pairing soon had me thinking about breakfast — specifically, a plate of French toast dripping with butter and maple syrup. The flavors in a cigar or whiskey don’t have to be exact matches for the foods they bring to mind. Sometimes the images and memories they evoke are just as enjoyable. It’s all part of the fun.

Cheers!

The Overnighter: A Bold Cocktail and Cigar Pairing

The Overnighter cocktail is a four-ingredient drink that’s right up my alley as a fan of bitter and sweet combinations. It’s a flavorful, well-balanced cocktail that’s every bit as enjoyable as it is easy to make.

The Overnighter

• 1.5 oz Rye Whiskey
• .75 oz 22.5 ml Campari
• 1 oz Dry Vermouth
• .25 oz Bénédictine
• Orange wheel for garnish

Combine the liquid ingredients in a mixing glass with ice and stir until well chilled. Strain over a large ice cube into a rocks glass and garnish with the orange wheel. Some recipes call for a smoked orange wheel, which would undoubtedly add another layer of complexity.

I used 90-proof Sazerac Rye for my drink. The Overnighter is moderately strong and meant to be sipped slowly, allowing its contrasting bitter and sweet notes to unfold with each taste.

I’ve seen some versions of the recipe call for ¾ ounce of Bénédictine. I tried one using ½ ounce and found the resulting drink a bit too sweet for my taste. The quarter-ounce measure keeps the herbal liqueur in balance, adding depth without overwhelming the other ingredients.

A bold cocktail like the Overnighter calls for an equally bold, well-balanced cigar. I reached for the El Pulpo by Artesano del Tobacco, a cigar I’ve enjoyed often and was one of my favorite cigars of 2025.

The cigar’s rich notes of dark chocolate, black coffee, and roasted nuts paired beautifully with the Overnighter. It had been a while since I’d smoked an El Pulpo, despite still having an unopened box resting in the humidor. This smoke served as a welcome reminder to crack open that box in the near future.

Cheers!

An Unexpected Encounter with Abraham Bowman Rye

This past week I attended a “Whiskey & Cigars” event hosted by Locovore, a new restaurant in downtown Fredericksburg. The gathering was held on the restaurant’s rooftop bar and, unlike the event I attended the previous week, the weather fully cooperated.

The local A. Smith Bowman Distillery was one of the featured participants. As Bowman is one of my favorite producers, I was especially looking forward to sampling some of their special releases.

As it turned out, the evening was quite different from what I had expected — less a whiskey tasting and more a rooftop cigar social with some excellent bourbon available at the bar. 

When I arrived, I joined a couple of other attendees at a table. While we waited for the event to begin, I ordered an Old Fashioned from the bar to ease into the evening. With no sign of the program starting, a couple of us wandered over to where Olde Towne Tobacconist had set up a table displaying a nice selection of cigars. Nearby, the Bowman representative was handing out an assortment of distillery swag.

We asked if there would be a presentation or guided tasting of the bourbons and were told there would not. We were simply to order whichever Bowman expression we wanted from the bar. The representative was available to answer questions, but he wasn’t there to lead a tasting.

At that point, I grabbed a couple of cigars to smoke that evening. My table companions decided to leave in search of food when they learned they could only order from a limited appetizer menu, although I later saw diners being served other dishes as well. As bourbon enthusiasts rather than cigar smokers, they seemed a bit disappointed that the evening lacked the guided tasting or presentation they had expected.

I lit a Padrón 3000 Natural to enjoy while I finished my Old Fashioned. The 5½ x 52 Nicaraguan puro is a mild-to-medium bodied smoke with notes of cocoa, coffee, and wood. It proved to be a pleasant companion to the cocktail. The cigar lasted only about 40 minutes, but that brief smoke was fine as I was ready to move on to something a bit more exciting now that I understood the evening was going to be more of a casual cigar gathering than a guided whiskey tasting.

The menu listed four Bowman products: John J. Bowman Single Barrel, Isaac Bowman Port Barrel Finished, Abraham Bowman Rye, and A. Smith Bowman Cask Strength. The first two are readily available expressions, but I was especially interested in the rye.

Abraham Bowman Special Release #26 Rye Whiskey is a new and limited release from the distillery. To my knowledge, it has only been available through the distillery’s lottery system. Unfortunately, I was not selected in the most recent drawing held in May. In fact, the rye does not even appear on Virginia ABC’s website.

Aged for 11 years and bottled at 110 proof, the rye is exceptionally smooth and easy to sip. Notes of vanilla, butterscotch, and stone fruit are accompanied by a subtle sweetness. While there is a hint of rye spice on the finish, it remains gentle and supporting, allowing the butterscotch and fruit notes to take center stage.

I sipped the Bowman Rye while enjoying a Perdomo Lot 23 Maduro. I expected the cigar to pair well with the whiskey, as it has complemented a variety of spirits for me in the past. The Nicaraguan maduro wrapper is aged in bourbon barrels for about 14 months, while the binder and filler are also Nicaraguan. The flavor profile features cocoa and dark chocolate, espresso, and spicy cedar that grows more prominent toward the latter stages of the smoke.

My prediction proved accurate. The Abraham Bowman Rye paired beautifully with the Perdomo Lot 23 Maduro. The whiskey’s maple sweetness and mature oak intertwined with the cigar’s cocoa and espresso notes. Toward the end of the smoke, the cigar’s growing pepper spice might have challenged the rye, but I had long since finished the glass by that point.

The folks at the event seemed to be enjoying themselves, and the cigars from Olde Towne Tobacconist appeared quite popular. However, there seemed to be limited interest in the whiskey tasting aspect of the evening. I saw a couple of people order flights of the four Bowman expressions, but they were entirely self-guided. Most others appeared content to explore the bar’s cocktail menu.

While the lack of the advertised guided tasting was somewhat disappointing, I was especially excited for the opportunity to enjoy the hard-to-find Abraham Bowman Rye. Had I realized the format of the evening beforehand, I probably would have started with the rye, skipped the Old Fashioned, and tried the A. Smith Bowman Cask Strength as well.

The event may not have been the whiskey-focused experience I anticipated, but it did provide a rare chance sit with a pour of the elusive Abraham Bowman Rye while enjoying a good cigar. For that opportunity alone, the evening was worthwhile.

And now, Abraham Bowman Special Release #26 Rye Whiskey has moved to the very top of my wish list.

Cheers!

Rye and Broadleaf Against the Cold

After nearly two weeks of resorting to the cigar lounge for a smoke — mostly due to bitter cold temperatures — I was finally able to spend some time enjoying a cigar and drink on the porch this past week. As enjoyable as the lounge is, I prefer selecting from my own humidor. As the sun was beginning its descent, the outside thermometer read 31° — “mild” enough to be counteracted by the propane heaters.

I grabbed a Mi Querida Triqui Traca No. 652 and a pour of Buzzard’s Roost Cigar Rye to accompany the cigar.

The Dunbarton Tobacco & Trust cigar had been sitting in my humidor for five months. A dark, USA-grown Connecticut Broadleaf maduro wrapper sits tight and smooth over a Nicaraguan binder and fillers from Nicaragua and the Dominican Republic. The blend includes some ligero leaf among the filler tobaccos.

The cigar comes in solidly full-bodied, with deep, rich notes of dark chocolate and espresso right off the bat. A bit of black pepper joins in as the cigar warms. Joined by a dark sweetness, the spice never dominates but instead adds depth to the profile. The bold, rich flavors remain steady and consistent throughout the smoke.

The Buzzard’s Roost Cigar Rye is a pour I’ve enjoyed on numerous occasions, as evidenced by the declining level in the bottle. Batch 2 of the line was released in the fall of 2022 and takes a different path from many so-called “cigar blend” whiskeys. Rather than relying on secondary finishes in cognac, port, or wine casks, this expression begins with a mash bill of 95 percent rye and 5 percent malted barley and is bottled at a moderate 105 proof. The whiskey is matured in specially treated barrels — including char #1 oak and finishing techniques designed to introduce subtle smoky and tobacco-like nuances — an unusual step that hints at the profile to come.  

The rye spice arrives first on the sip, followed quickly by notes of tobacco, char, and a touch of citrus brightness that keeps the whiskey lively. Caramel and citrus-tinged rye notes settle into the foreground, while gentle smoke lingers for quite some time on the palate. The smoky finish is mild, evocative of tobacco and seasoned wood rather than a campfire.

I initially had some apprehension that the potent flavors of the Mi Querida Triqui Traca might overpower the subtle smoky accent of the rye. However, I found the pairing to be quite delightful. There’s enough spice from the rye to stand up to the bold cigar, and its smoky accent is not lost. In fact, I felt that the charred wood notes in the Buzzard’s Roost were actually lifted somewhat by the cocoa and pepper of the cigar.

The nearly two-hour smoke was a relaxing and refreshing diversion from the bitter cold and ice-covered landscape we’ve been experiencing. The heaters did their work well, though I suspect the cigar and rye deserved most of the credit.

Cheers!

Smoke and Stillness at Advent’s End

Advent unfolds with a familiar rhythm — candles lit, days counted down, anticipation slowly building. And yet, when Christmas week arrives, it always seems to come sooner than expected.

Here we are, just a few days out from the big day. Despite the usual last-minute to-do lists, there’s still time to pause and enjoy a good smoke and sip. Even the weather is cooperating — at least by December standards — with comparatively warmer temperatures.

From the humidor, I selected a Black Label Trading Company Bishops Blend in the Corona Largo vitola. The Bishops Blend line is one of my all-time favorites, and my humidor typically holds a selection of sizes. This 6 1/4″ × 46 cigar offers an enjoyable 90 minutes or more of flavorful smoking.

Released annually in limited numbers, the Bishops Blend consistently hits my preferred flavor profile and often finds its way into these Musings. The blend features an Ecuadorian Habano Maduro wrapper, an Ecuadorian Habano binder, and a filler combination of Nicaraguan tobacco along with Connecticut and Pennsylvania Broadleaf. Medium-full bodied, the cigar delivers rich, complex notes of dark chocolate, cocoa, pepper, and espresso, balanced by a touch of sweet earthiness.

The accompanying pour for the evening was a Virginia ABC single-barrel selection of Sazerac Rye. This is a rye I frequently use in Old Fashioneds and other rye-forward cocktails. It’s budget-friendly, moderately spicy, and also quite enjoyable neat. This particular single barrel carried the familiar Sazerac profile, though I noticed a distinct spearmint-like note on the finish.

With Advent nearly complete and Christmas close at hand, the brief stillness lingered as the evening came to a close — offering a moment of reflection and relaxation before the season turns fully toward celebration.

Cheers!

A Leisurely Pairing: In Cold Blood and the Belgian Blue

I’m always on the lookout for an interesting cocktail recipe to try. By “interesting,” I mean it’s preferably bourbon- or rye-based, easy to make, and requires just a few ingredients. Those ingredients should also be things I already have on hand — or can easily find — not obscure items that end up gathering dust because they’re only useful in one drink.

Not too long ago, I came across a cocktail called In Cold Blood. It checked all the boxes and sounded quite delicious, so we mixed up a couple this weekend.

In Cold Blood

• 1 oz Rye Whiskey 
• 1 oz Cynar 
• 1 oz Sweet Vermouth 
• 1 Pinch Salt

Add all ingredients to a mixing glass with ice and stir. Strain into a rocks glass over a single large cube and garnish with a small twist of lemon rind.

Simple, right? For this round, I used the Bulleit 12 Year Rye I had on hand.

The cocktail delivers a pleasing balance of spice from the rye and sweetness from the vermouth, with a touch of herbal bitterness from the artichoke-based Cynar. It’s a fun riff on the Boulevardier (whiskey, sweet vermouth, Campari), a drink I’ve been enjoying frequently of late.

I sipped my In Cold Blood alongside one of my favorite cigars from Crowned Heads, the 2024 Belgian Blue. This full-bodied cigar offers a rich balance of pepper, caramel, and roasted nuts, pairing beautifully with the cocktail — neither overpowering nor being overshadowed.

A few shortbread cookies on the side rounded out a most pleasing, leisurely afternoon on the screen porch.

Cheers!

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!

Elegance & Power: H. Upmann 180th Anniversary Meets Knob Creek Bourbon x Rye

I first smoked the H. Upmann 180th Anniversary Churchill back in May. The cigar impressed me then, and I suspected it would only improve with some rest in the humidor. After nine months of humidor rest, it was time to find out.

Released in July 2024, this limited edition celebrates 180 years of the H. Upmann legacy, a brand founded in 1844 by German banker Herman Upmann in Havana, Cuba. The Churchill is an elegant 7 x 50 cigar dressed in a chocolate-hued Nicaraguan medio tiempo wrapper — a rare leaf that appears on only about two percent of plants. Typically used sparingly in filler blends, medio tiempo is prized for its concentrated strength and flavor, making it a unique choice for a wrapper. The binder and fillers are also Nicaraguan, lending further depth and character.

From the first draw, the cigar opened with rich notes of chocolate and dark raisins, soon joined by a complex medley of black coffee, pepper, and cinnamon, underpinned by a creamy fruit sweetness. Full-bodied, flavorful, and refined, it proved worthy of the 180-year milestone it commemorates.

For the pairing, I reached for Knob Creek Bourbon x Rye Whiskey, bottled at 113 proof. Knowing this would be a long smoke, I wanted a spirit that could keep pace. Introduced in July 2024, this “Bourye” blend combines 30% 9-year-old Kentucky straight bourbon with 70% 7-year-old Kentucky straight rye. On the nose, rye spice and caramel sweetness greet you, while the palate leans rye-forward — bold pepper and cinnamon backed by brown sugar and dark fruit. I’ve enjoyed it neat before and find it a hearty pour on its own.

As the cigar progressed, I noticed the whiskey’s palate-coating spice was starting to overshadow some of the cigar’s subtle sweetness. A few drops of water changed the equation. After resting a moment, the whiskey softened, allowing more fruit and brown sugar to emerge — and that’s when the pairing truly clicked.

The H. Upmann 180th Anniversary Churchill delivered nearly two hours of steady, satisfying smoke with a flawless burn that needed no touch-ups. The extra time also left room for a second pour of the Knob Creek Bourbon x Rye, making for a thoroughly enjoyable evening.

Cheers!

Refined but Not Tame: Smoking the BLTC Royalty Robusto

It’s no secret that I’m a frequent fan of Black Label Trading Company cigars. This boutique brand is produced at Oveja Negra (Spanish for “Black Sheep”), a factory located in Estelí, Nicaragua, and founded by James and Angela Brown. In addition to Black Label, the factory also produces the co-brand Black Works Studio and makes cigars for a few other boutique lines — including Hermanos de Armas, which I recently wrote about.

Interestingly, James Brown worked as a sommelier before turning to cigar making, and I suspect that background plays a role in the unique and flavor-driven profiles found in many of his blends.

This particular cigar — the Black Label Royalty Robusto — had been resting in my humidor for about eight weeks. I also smoked one at the lounge when I picked it up, and it was ready to go right off the shelf.

The 5 x 54 stick features an Ecuadorian Corojo wrapper over a Honduran binder and Nicaraguan fillers. The wrapper leaf is oily, well-applied, and visually appealing. After clipping the cap, the draw was nicely open with just the right amount of resistance. Once lit, the cigar produced a generous amount of smoke immediately.

The medium-bodied Royalty delivers a well-balanced mix of cedar, leather, cocoa, coffee, and sweet nut notes. As it progresses, touches of mild pepper and additional cedar come through. There’s also a subtle oak dryness to the smoke that adds a bit of structure to the flavor profile. Compared to some of Black Label’s bolder offerings — like Last Rites or Bishops Blend — the Royalty leans more nuanced and approachable, but still offers plenty of depth.

I paired it with a Rye Old Fashioned, which complemented the cigar nicely. The cocktail’s spice and sweetness mirrored similar notes in the smoke, making for a harmonious combination.

Black Label also offers an event-only version of the Royalty, sometimes referred to as the “Black Label” edition. I’ve picked up a few at past events. The tobaccos used in that version are aged longer and tend to deliver a spicier profile than the standard “White Label” release. It’s definitely worth seeking out. Black Label reps are quite active, especially on the East Coast, and James and Angela Brown frequently make appearances. Their events are worth attending — if only to get access to the various event-only cigars they produce.

Cheers!

Smoke and Spice: Noble Act Two with Rabble Rouser Rye

This past weekend brought a welcome taste of fall. After weeks of oppressive heat and seemingly endless rain, we were treated to dry, sunny days with temperatures hovering in the mid-70s — perfect weather for an evening on the deck.

For the occasion, I reached for a cigar I’ve mentioned before: the Noble Cigars Act Two. Noble Cigars, founded in 2022, currently offers three lines — Act One, Act Two, and Intermission — each in a 6 x 52 Toro format. Of the three, I’ve only smoked the Act Two, and it continues to impress.

The Act Two features an exquisitely smooth, dark brown Mexican San Andrés wrapper, with Dominican binder and filler. Noble classifies the blend as a full-bodied “Doble Ligero,” and this particular cigar had been aging in my humidor for fourteen months.

Construction and performance were flawless — as has been my experience with every Act Two I’ve smoked. The cigar burned slow and even for nearly two hours, producing a solid white ash , speckled with white mineral dots — a sign of well-cured, high-quality tobacco.

For the evening’s “sip and smoke,” I paired the cigar with Catoctin Creek Rabble Rouser Rye. This Virginia-based distillery, founded in 2009 in Purcellville, honors its founders’ Scottish heritage by using the “whisky” spelling.

Rabble Rouser Rye is distilled from 100% rye, aged for six years, and bottled in bond at 100 proof. It pours a rich red-amber and offers bold aromas of fruit, honey, and rye spice. The palate delivers candied fruit, caramel, tobacco, and a touch of pepper, finishing long and warm with lingering spice. It’s one of my favorite ryes to sip neat — and also shines in a Rye Old Fashioned.

Though it’s traditionally released each February, I try to secure a bottle every year before it sells out. While it’s a lottery-only item in Virginia ABC stores, it’s been easier to find lately through the Catoctin Creek website.

The pairing of the Rabble Rouser Rye and Noble Act Two delivered a remarkable experience. The cigar’s sweetness and spice played beautifully with the rye’s rich, fruity complexity. While I typically prefer to experiment with new combinations, this pairing is one I’d happily revisit.

Cheers!

Celebrating Recovery: Liga Privada H99 and Basil Hayden's Dark Rye

Friday morning, I went in for my three-month check-in with the back surgeon. Good news: I’ve been cleared to start bending and doing light lifting again — slowly and carefully over the next six weeks as I ease back into a more normal routine, realizing that full recovery could take an entire year. (The surgeon also reminded me that I’m not 20 anymore. Harsh, but fair.) He also gave me a referral for physical therapy, which I’m genuinely excited about. I’m more than ready to start rebuilding strength.

I celebrated that evening with a special — and large — cigar. The Liga Privada H99 line from Drew Estate was introduced last year. I picked up a box of the event-only 7 x 54 Corona Doble vitola  a year ago as a retirement gift to myself.

A hybrid Connecticut-grown Corojo wrapper encases a Mexican San Andrés Otapan Negro binder. The filler is a blend of tobaccos from Honduras, Nicaragua, and Pennsylvania. The minimalist band leaves plenty of the beautiful wrapper on display, and the lengthy cigar makes a bold statement.

I used my PerfecPunch to open up the end of the cigar. The draw was somewhat loose at first but developed into perfect resistance as the cigar warmed up. Smoke production was plentiful throughout the long session.

Flavors opened with hints of pepper and toasted bread. Brown sugar sweetness gradually built alongside notes of dark chocolate, and graham cracker. It stayed consistently in the medium-bodied range, with occasional dips into full-bodied territory. The flavors remained balanced, smooth, and consistent throughout. Even toward the end, the Liga Privada H99 never exhibited any harshness — a flavorful and thoroughly enjoyable smoke.

I’ve only smoked a few from this box over the past year. The two-and-a-half-hour (or longer) smoking time requires some commitment. I did have to relight the cigar a couple of times when I briefly stepped away.

I paired the Liga Privada H99 with Basil Hayden’s Dark Rye — a bottle that’s been on my shelf for several years, as evidenced by the “Basil Hayden’s” label. Around 2020, the brand dropped the possessive “’s” and now goes by “Basil Hayden.”

Basil Hayden’s Dark Rye is a unique expression blending Kentucky straight rye, Canadian rye, and California port wine. The result is a dark red rye with a wine-like, fruit-forward flavor — more sweet than spicy, and at just 80 proof, very approachable.

The sweet fruit, caramel, and mild rye spice notes of the Basil Hayden’s Dark Rye made for an exceptional companion to the Liga Privada H99. While it’s never been a favorite sipper on its own, I especially enjoyed it with this cigar.

The small amount left in the old bottle wasn’t enough to last through the entire long smoke, so I eventually poured some Four Roses Single Barrel Bourbon — coincidentally another bottle with just one pour remaining.

Four Roses Single Barrel is a go-to for both cocktails and sipping. Its profile — dark fruit, brown sugar, and spice — is more intense than the sweeter initial rye pairing. For this particular experience, the Basil Hayden’s Dark Rye was the better match for the H99. That said, I’ll still likely be restocking the Four Roses before replacing the Basil Hayden Rye.

Cheers!

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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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Tatujae and Redwood Empire: Notes from the Healing Journey

I decided to celebrate a good checkin with the surgeon with a quick smoke and sip. (It's my logic, don't judge.) Friday was a delightfully warm day, even if a bit cloudy most of the afternoon. But as luck would have it, the clouds gave way to sunshine before sunset. Even more reason to head out and soak up some Vitamin D3 for my healing bones.

From the humidor, I selected the Tatuaje Havana VI Nobles that came as part of the December Luxury Cigar Club package. It is a cigar I have not smoked in several years but remembered it fondly. After perusing the bottles on the shelves, I grabbed a pour of Redwood Empire Lost Monarch — a Bourbon and Rye blend, also known as a “Bourye.”

Redwood Empire Lost Monarch blends 60% rye (aged 3 to 5 years) with 40% bourbon (aged 4 to 12 years). The result marries the sweetness of bourbon with the spice of rye. On the nose, there are notes of vanilla, cinnamon, and a hint of citrus zest. The palate opens with vanilla and caramel, followed by a lingering peppery finish.

It’s difficult to pick out distinct bourbon or rye flavors — the blend is neither one nor the other, yet somehow both. On the long finish, the rye component seems to take the lead. The overall profile is unique and thoroughly enjoyable. At 90 proof and priced under $35, Redwood Empire Lost Monarch is an easy pick for an everyday sipper.

Tatuaje Havana VI Nobles is a 5 x 50 Robusto wrapped in an oily, reddish-brown Ecuadorian Habano wrapper. Nicaraguan binder and filler tobaccos complete the blend. Thanks to the rolling and blending techniques employed in production, the Havana VI line is often compared to classic Cuban cigars of the past.

It had been a while since I last smoked one, though I remembered enjoying it. Checks notes… yep, confirmed. Back then, I paired it with a delightful Porter, and I approached the current whiskey pairing with high expectations.

The cigar opens with sweet molasses, caramel, and nutty notes. As it burns, earthy tones, cedar spice, and creamy coffee come into play. The medium-bodied smoke is well-balanced. While it didn’t overpower the spice of the “bourye,” it held its own nicely. I did alternate the whiskey with sips of water before puffing, which helped keep the flavors distinct. Altogether, it made for a flavorful and satisfying pairing.

The Tatuaje Havana VI Nobles comes at a reasonable price, especially in today’s world of ever-rising cigar costs. Like the Redwood Empire Lost Monarch, it’s a strong contender for a regular rotation. Honestly, it’s as if the two were made for each other. 

Cheers!

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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!

Hamlet Tabaquero and Knob Creek Rye: A Flavorful Winter Escape

For Friday evening’s deck time, I had my cigar picked out early in the day, but when it came time to choose a drink pairing, I was torn. On a whim, I reached for the Hamlet Tabaquero Toro and serendipitously paired it with the Knob Creek Single Barrel Select Rye. With those decisions made, I bundled up, lit the heaters, and stepped outside to enjoy the evening.

The Tabaquero line, created by renowned Cuban roller Hamlet Paredes in collaboration with Rocky Patel, has been a staple in my humidor. Back in 2022, when I learned that Hamlet Paredes was leaving Rocky Patel and the Tabaquero was being discontinued, I acted quickly and secured a box online. Two years later, I’ve smoked through half the box, and the cigar remains a favorite.

This cigar boasts a San Andrés wrapper, a blend of Nicaraguan fillers, and dual binders of San Andrés and Brazilian Mata Fina. Measuring 6x52, it’s smoothly rolled, dense, and rich in flavor. From the first draw, it delivers a creamy sweetness complemented by notes of milk chocolate, cedar, earth, and oak. While earlier sticks from this box had burn issues requiring frequent touchups (leading to some bitterness), two years of aging have transformed it into a balanced and full-bodied experience.

The Knob Creek Single Barrel Select Rye was a Virginia ABC pick from summer 2023. This barrel was filled on June 12, 2016, giving it a robust 6.5-year age. With a mash bill of 55% rye, 35% corn, and 10% malted barley, and bottled at a hearty 115 proof, it’s an ideal companion for a cold evening and a bold cigar.

From the rocks glass, the aroma is mild, offering hints of cocoa, vanilla, citrus, and rye spice. On the palate, it opens with flavors of butterscotch, cocoa, and dark fruit, layered with nuts and an assertive rye spiciness that lingers on the tongue. Despite its high proof and bold spice, the drink is exceptionally well-balanced and surprisingly easy to sip.

The Hamlet Tabaquero paired beautifully with the Knob Creek Rye, the boldness of the cigar harmonizing with the robust, spicy sweetness of the whiskey. Interestingly, as I was reflecting on this pairing, I discovered an earlier blog entry noting that I had enjoyed this exact combination back in March. Even subconsciously, I must have remembered how perfect this pairing is.

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!

Rocky Patel A.L.R. 2, Again and Again

The Rocky Patel A.L.R. Second Edition is a cigar I find myself coming back to time and time again. The name stands for Aged, Limited, and Rare, though mentions of it in my musings are anything but rare. Over the years, I’ve enjoyed this cigar in several vitolas and with a variety of drinks. On a recent evening, I paired one with a glass of Sazerac Rye for a perfect wind-down.

The vitola for this smoke was a 6 1/2 x 52 Toro. It’s a box-pressed cigar, wrapped in a rich, dark chocolate brown Mexican San Andrés wrapper. Underneath, you’ll find a Nicaraguan binder and filler made up of Nicaraguan tobaccos from Estelí and Jalapa. Most of the cigar’s beauty is hidden behind a large informational band and a shiny, embossed gold label. This particular stick had been aging in my humidor for nearly two years.

As for the pairing, I opted for Sazerac Rye. It’s a go-to for cocktails in my house, but since the bottle was nearly empty, I decided to finish it off with the smoke. Sazerac Rye is an easy-drinking 90-proof whiskey, reportedly aged for around six years, though the bottle lacks an official age statement. It offers flavors of sweet, dark fruit, caramel, and vanilla, with a finish full of rye spice, char, and a touch of cinnamon.

The aged A.L.R. cigar burned beautifully. Espresso, cocoa, and roasted nuts dominated the flavor profile, with a bit of the signature cedar spice still present, though mellowed by time. The nearly two-hour smoking experience paired wonderfully with the Sazerac Rye, making for a relaxing and flavorful evening.

Cheers!

Wise Man Maduro With Bulleit 95 Rye

Bulleit Rye was one of the first ryes I drank regularly, so when I saw this Bullet 95 12 Year Rye on the shelf last spring, I grabbed it without hesitation. I enjoyed a pour early on, but then overlooked the bottle for a many months.

The 95% rye mash bill is aged for a long 12 years and bottled at 92 proof. Bulleit 95 has a spicy, dough-like aroma, that's surprisingly on the lighter side. There are notes of cinnamon and vanilla as well. Sipping brings sweet notes of toffee, vanilla, and brown sugar. The alcohol presence is more noticeable than in the aroma. There's a pleasing warmth that does not burn or overwhelm the flavor. A nice rye spice, along with oak, lingers in the finish. This is an enjoyable sipper. I'm somewhat tempted to try it in a cocktail, perhaps a Rye Old Fashioned.

I paired the rye with a newly redesigned Wise Man Maduro from Foundation Cigars. This cigar has been resting in my humidor for about four months. I smoked one previously upon delivery and found it to be quite spicy. I was interested to see how some age would affect the blend.

This Wise Man Maduro vitola is a  6 x 52 Toro. The dark red, Mexican San Andrés wrapper is smoothly applied over two Nicaraguan binders — from the Nicaragua Estelí and Jalapa regions — with a mix of fillers from Estelí, Condega and Jalapa.

The flavor started out in the medium range, but processed to a full bodied smoke by the second half. Bountiful notes of spice, toasted nuts, earth, and sweet chocolate made for a flavorful experience. The spice had a cedar aspect for most of the smoke, which progressed into the black pepper realm towards the last third, which predominated the profile for the rest of the smoking time. Smoke production was copious and the burn even and consistent.

The Bulleit 95 12 Year Rye is an exceptional pour for the $60 price tag. The spicy sweetness of the rye matched well with the similar spice and sweet profile of the Foundation Wise Man Maduro. Despite a warm nub, the cigar was smoked to the very end. A few extra sips of the rye topped off the enjoyable smoke.

Cheers!

Liga Privada H99, Rye, and the Humidity

"Now everyday is Saturday." I've heard that frequently from friends since I retired. However, "the weekend" is still something I look forward to. (I no longer get the Sunday evening downer though.) We had our typical Friday planned — meaning we were staying home. Colleen enjoyed baking and I enjoyed a cigar and drink on the deck. Life is good.

After it had a three month rest in the humidor, I decided to crack open the box of Liga Privada H99 Corona Doble I picked up at the Drew Estate event in May. The hefty 7 x 54 cigar promised a long and flavorful smoke. The Connecticut River Valley Corojo wrapper is grown exclusively for Drew Estate by a single farmer in Connecticut. The leaf is a hybrid of Habano and Corojo tobaccos. A Mexican San Andrés binder and a blend of  Honduran and Nicaraguan filler completes the picture.

My whiskey shelves have gotten overcrowded of late, so I've been working on finishing off those nearly empty bottles. One such forlorn bottle was the Sagamore Spirit Sherry Finish Rye. I enjoyed a wee pour to kick off the smoke.

This Sagamore release is of a blend of four year old ryes which is aged for 18 months in PX Sherry casks. Delightful aromas of figs, cherries, and raisons greet the nose. The sherry influence on the rye comes to the forefront right from the start, along with a hint of citrus and rye spice. The 106 proof is well masked. I've enjoyed this one with a number of cigars over the past couple years and find it to be an excellent accompaniment to a rich cigar.

The Liga Privada kicks off with heavy does black pepper. The complete flavor profile quickly comes up as the cigar gets going. I get dark chocolate at the forefront as the pepper moderates. There are light brown sugar and fig notes also in the rich, thick smoke. The dark fruit and a slight sweetness complemented the Sagamare Sherry finished rye nicely. I didn't have any open bottles of another sherry-finished whiskey to pour next, so completed my smoke with a pour from a bottle of Angel's Envy Rum Finished Rye. That too paired well.

The cigar required a few touch ups to keep an even burn line, and the smoke output occasionally waned until a quick touch with my torch. I think the extremely high humidity outside, from the remnants of Tropical Storm Debbie, had an adverse effect on the performance. The Weather Bug app was reporting 98% humidity to go along with the mid-80º temperature. My drink glass was coated with condensation and I kept a paper towel nearby dry my hands after each sip.

I am extremely glad I chose to buy this special box of cigars as a retirement gift to myself. I look forward to smoking many more in the near future.

Cheers!

Sagamore Spirit Sherry Finish Rye, CAO V660, and the Heat!

Our heat advisory reached its peak over the weekend, but that didn't stop my enjoyment life's simple pleasures. While the wall thermometer read 98° on Friday evening, the "official" temperature was a mere 94°. It's all in your attitude and perspective really. To my mind, outside is preferred over inside, especially when I can add a cigar to the mix.

A CAO Flathead V660 and some Sagamore Spirit Sherry Finish Rye, enjoyed with multiple large glasses of ice water, was the order of the evening.

The CAO Flathead V660 is a cigar I had not explored in a while, though I've had some resting in my humidor since last August. It's a big cigar and as such requires some devoted time to enjoy in its full measure. The 6 x 60 box-pressed dark chocolate hued Connecticut Broadleaf wrapper covers an Ecuadorian Connecticut binder and Nicaraguan fillers. The flavor profile offers rich, semi-sweet chocolate, and espresso notes. The cap of the V660 is quite flat and I always use a punch to open it, rather than attempting a standard straight cut. Despite its heft, the cigar has a wide open draw. I have used a V cutter on one in the past and found the draw too open for my preferences.

The Sagamore Spirit Reserve Series Sherry Finish Rye goes especially well with a full bodied cigar. This is a 4-year old straight rye whiskey which is further aged for 18 months in PX Sherry casks, and bottled at 106 proof. The rye is a brilliant a deep burnt orange color. Aromas of figs, cherries, and raisons greet the nose, foretelling the flavors to come. Upon lighting an immediate hit of cinnamon spice starts things off. A dark sherry impression soon arrives, joining the dark fruit notes. The sherry finished rye is quite flavorful with just a hint of alcohol in the smooth finish. I've had this bottle for about two years, and after this outing there is only a small amount remaining. I chose not to finish it off, just to be able to savor one more pour, probably in the near future.

A couple of cooling fans moderated the heat on the porch ever so slightly. Despite the temperature, I experienced an enjoyable evening, watching the occasional firefly showing off, while enjoying a two hour smoke and sip.

Cheers!