Year of the Horse and a Barrel-Proof Evening

I picked up this Rocky Patel Year of the Horse when visiting a cigar lounge back in June. I’ve been looking forward to smoking it, and after more than three months of rest in the humidor, the time had finally come. We were experiencing some early fall cool weather, with the thermometer reading 60° and a “feels like” temperature of just 53°. A bold cigar and drink seemed like just the ticket.

The Year of the Horse is a limited-edition, box-pressed 7 x 48 Churchill made for the Chinese Zodiac’s Year of the Horse. It features a Mexican San Andrés wrapper, Nicaraguan binder, and Honduran and Nicaraguan filler leaves. The black, gold, and red sleeve and band give the cigar an impressive appearance. Sliding off the large sleeve reveals a chocolatey brown San Andrés wrapper that’s a bit rustic in appearance. The roll is neat and even, although the tobacco has some visible veins.

I was a little apprehensive about the draw through the long, slender Churchill, but the airflow had just the right amount of resistance. Smoke production was good, and the burn remained even, requiring no touch-ups throughout the long 95-minute smoking time.

After some deliberation, I decided on an Elijah Craig Barrel Proof (Batch A124) pairing. This particular pour is one of my favorite non-cigar-blend bourbons to sip with a full-flavored cigar. Eventually, I’ll have to look for another choice, as the level in the bottle is steadily dropping.

Batch A124 was the first of Elijah Craig’s three annual barrel-proof releases from 2024. Bottled at 119 proof and carrying a 10-year, 9-month age statement, it’s one of the younger and lower-proof releases in the series. It delivers a robust sipping experience of brown sugar, dark caramel, vanilla, and charred oak, with lively cinnamon and rye spice building toward the finish. Vanilla and a hint of tobacco linger alongside the oak and spice, resulting in a long, sweet finish that’s satisfying without becoming syrupy.

I figured the dark, rich combination would provide a nice counterpoint to the chilly, steady rain of an early fall evening.

The cigar kicked off with earth, espresso, and some sweet spice notes, jumping out of the gate solidly in the medium-bodied range. The initial sips of the bourbon, with its caramel, vanilla, and oak, were more pronounced, and the Elijah Craig took the lead despite the richness of the cigar.

The pairing became more balanced as the Year of the Horse progressed and the flavors continued to develop. The cigar moved into the full-bodied range as a more roasted and spicy character evolved. I started sipping the bourbon a bit more frequently as the cigar gained strength. The components were working in harmony now.

As the smoke neared its conclusion, the pairing took on even more intensity, with the Elijah Craig’s 119 proof providing a long, warming counterpoint to the espresso, cocoa, and toasted flavors of the Year of the Horse.

Indeed, this was a near-perfect combination for a dark and damp early fall evening. There’s warmer weather predicted for the upcoming week, but the evening was a reminder that more cool nights are on the way.

Cheers!

A Little Impatience: My Father La Lealtad

I first smoked the My Father La Lealtad a couple of months ago during a visit to John B. Hayes Tobacconist in Winchester, VA. The smoke was a little rushed due to time constraints, so I didn’t get to really dive into the cigar. It’s only been a week since I acquired a few La Lealtad for my humidor, but I lit one up recently, giving in to a little impatience.

The La Lealtad debuted in late April 2026 and is the second My Father cigar produced at the company’s Honduran factory, following the My Father Blue release in 2025. The wrapper is a shiny Ecuadorian Habano Rosado Oscuro leaf, while the double binder combines Honduran and Nicaraguan tobaccos. The filler also uses a mix of Honduran and Nicaraguan tobaccos. Interestingly, this is the first My Father blend to combine Honduran and Nicaraguan tobacco in both the binder and filler.

My cigars are the 6 1/8 x 52, box-pressed and sharply pointed Torpedo vitola. The rose-shaded wrapper enhances the presentation of the classic My Father bands.

A couple of cuts from the pointed cap gave me a nice draw with just the right amount of resistance. The smoking experience begins with a hefty dose of earth and cedar. As the cigar progresses, black coffee and espresso emerge, joined by cocoa and baking spice. As the smoke continues, the chocolate and coffee combination develops some leather along with an underlying sweetness that helps balance the darker flavors.

I paired the La Lealtad with a Rye Old Fashioned. In addition to J.H. Bards Rye, I used Blackstrap Old Fashioned Syrup from the Blacksburg distillery. A few dashes of Angostura bitters, a Luxardo cherry, and an orange peel completed the drink. It was a refreshing cocktail that paired nicely with the La Lealtad.

The 90-proof rye has enough proof and character to stand up to the La Lealtad without overwhelming the cigar’s flavor nuances. The rye cocktail brought oak and vanilla that complemented the coffee and cocoa notes from the cigar, while the sweetness from the blackstrap syrup helped round out the darker flavors. The combination worked particularly well as the cigar developed.

The cigar’s quality and construction also proved well-suited to a long smoke-and-drink pairing. The short rest time in the humidor did not appear to be a detriment. At one point, I was able to step inside and mix a second drink before returning to the cigar without needing to relight it or make any burn corrections. That’s an important quality when enjoying a cigar alongside a drink that you don’t want to rush.

Cheers!

HDA Veiled Mutiny with Blade & Bow: A Warm Evening Pairing

After enjoying the Hermanos de Armas Sentinel Limited Edition recently, I recalled that I had several other releases from HDA in the humidor. They’ve been there for more than a year, though certainly not forgotten.

I decided to light up an HDA Veiled Mutiny. Interestingly, HDA recently switched production from the Oveja Negra factory to Noel Rojas’s factory in Estelí. The cigars I have are the “vintage” ones made at Oveja Negra.

The Hermanos de Armas Sentinel Veiled Mutiny features an Ecuadorian Maduro wrapper, with binder and fillers from the Condega, Jalapa, and Ometepe regions of Nicaragua. The Toro I smoked measures 6 x 54, and it also comes in a 5 x 48 Robusto.

The cigar features a nice cocoa and bitter chocolate flavor profile. Medium-bodied, it also has an earthy leather character with mild spice underneath.

I poured some Blade & Bow Bourbon to go along with the cigar. Blade & Bow is a well-balanced sipper with notes of caramel, white fruit, and mild charred spice. It’s not an overly sweet bourbon, and its caramel notes seem to be accentuated by the cigar’s flavor. The bourbon’s flavor is prominent enough to be enjoyed, but it doesn’t overpower or mute the medium-bodied cigar.

The air was quite warm this evening, yet the Hermanos de Armas Sentinel Veiled Mutiny and Blade & Bow Bourbon pairing was light and flavorful, and perfectly sippable in the mildly stifling air. It was just the after-dinner cigar and bourbon combination the evening called for.

Cheers!

Ten Years in the Making: Old Elk 10-Year Bourbon

It’s been about six weeks since I saw the news of the upcoming 10-Year Collection from Old Elk Distillery. I immediately placed my pre-order for a bottle of the 10-Year Straight Bourbon. I waited, somewhat impatiently, for its estimated mid-September arrival, and the bottle arrived earlier this week.

I’ve enjoyed several other releases from Old Elk Distillery, formerly based in Fort Collins, Colorado. In May 2025, Old Elk Distillery was acquired by Middle West Spirits of Columbus, Ohio. It took nearly a year for the transition to be completed, and the 10-Year Collection is the first expansion of the Old Elk portfolio under the new ownership. The new lineup includes a Straight Bourbon, a Straight Wheated Bourbon, and a Straight Wheat Whiskey.

The Old Elk 10-Year Straight Bourbon is bottled at 105 proof. Its mash bill is 51% corn, 34% malted barley, and 15% rye. That high malted-barley content is both unusual and intriguing.

The aroma from my Glencairn offered notes of fruit — fig and pear come to mind — along with cocoa and a hint of honey. On the palate, the bourbon presents a pleasing candied-fruit sweetness. The dark-fruit impressions remain, accompanied by subtle rye spice. The finish brings more stone fruit and caramel-candy sweetness. It’s a surprisingly gentle sipper, with the 105 proof well masked and the high malt content contributing a caramel sweetness without becoming cloying.

I’d spent several days contemplating cigar-pairing options for the new Old Elk bourbon. On the warm afternoon when I finally opened the bottle, I opted to light up the La Antiguedad Toro that had been in the humidor for about six months. Though I was very tempted to grab one of the newer releases awaiting my attention, I thought the La Antiguedad would make a nice accompaniment without the distraction of exploring a new cigar at the same time.

The La Antiguedad Toro is a 5 5/8 × 55, softly box-pressed cigar from My Father Cigars that’s been in regular production for more than twelve years. The wrapper is Ecuadorian Habano Rosado Oscuro, with Nicaraguan Criollo and Corojo binders and Nicaraguan filler from San Rafael, Las Quebradas, and San José that was aged for at least 3½ years. The La Antiguedad Toro proved to be a complementary pairing, adding its own chocolate, coffee, and cedar notes without overwhelming the bourbon or masking its flavors.

While I’ve only had a small pour or two, I very much enjoyed the Old Elk 10-Year Straight Bourbon. It’s an enjoyable sipper on its own and offers the potential for some interesting cigar pairings going forward. After all, I still have a list of other smokes on hand to match with it.

Cheers!

Foundation Wise Man Maduro Meets the Revolver

I’d been eyeing my last Foundation Wise Man Maduro, which had been aging in the humidor for about 16 months. I’m not sure how it managed to avoid consumption for so long, but its time had finally come. Thinking about a beverage accompaniment, my mind was drawn to the Revolver.

I’ve enjoyed the Wise Man Maduro many times, paired with bourbon, stouts, coffee, and even cream soda, so the Revolver offered something different. Despite the warm day, a coffee-flavored cocktail still seemed inviting.

The Wise Man Maduro is a standout smoke from Foundation Cigar Company. The 6 x 52 Toro features a dark, reddish Mexican San Andrés wrapper over Nicaraguan binders from Estelí and Jalapa, with fillers from Estelí, Condega, and Jalapa. Medium to full in body, it opens with bittersweet chocolate and bold espresso, accompanied by a subtle red-pepper spice. As the smoke progresses, the chocolate becomes creamier and a dark-fruit sweetness emerges, adding depth and a dessert-like quality to the profile. The spice gradually builds, shifting toward cedar before developing into more pronounced black pepper in the final third.

I initially questioned my desire to pair the cigar with a Revolver. The drink usually comes to mind as an evening cocktail rather than something I’d reach for on a hot afternoon. The combination of bourbon, coffee liqueur, and orange bitters creates a drink that is rich and concentrated. I used an extra dash of orange bitters, along with expressed oil from an orange peel, to lighten and brighten the drink. After mixing it over ice to chill it thoroughly, I served it over a large ice cube.

I was even more pleased with the pairing than I had anticipated. The coffee element reinforced the cigar’s espresso character, while the orange bitters added a welcome contrast to the richness of the combination. A dark coffee-bean note complemented the cigar’s chocolate sweetness in a dramatic fashion. At times, the pairing brought to mind memories of the Chocolate Orange ball candy I enjoyed so often over the Christmas holidays.

The Foundation Wise Man Maduro is a cigar I’ve enjoyed many times in the past, yet it never gets boring or uninteresting. It continues to prove its versatility when it comes to pairing options. The Wise Man Maduro is one of those cigars that, when I finish one, leaves me thinking, “I should get more of these.”

Cheers!

On the Road Again: Bourbon, Cigars, and Football

It may still feel like summer, but college football is kicking off, signaling the arrival of fall. This past weekend, we made the first of several planned trips this season to Blacksburg, VA, for Virginia Tech football. As much as I enjoy the weekends with family and watching the Hokies play, I also greatly look forward to enjoying good drinks, food, and cigars outside of my usual environs.

Our first stop was a Friday afternoon visit to J.H. Bards in downtown Blacksburg. The cocktail menu at J.H. Bards always features some interesting drinks, along with variations on the classics. Their Rye Old Fashioned is one we enjoy regularly.

On this visit, I tried a cocktail called the Archetype. This riff on the Old Fashioned adds Averna to the mix. The amaro brings dark caramel, orange, and bitter herbal notes to the usual sweetness. It was quite enjoyable — I made a note of the ingredients and watched the bartender make several — and I’ll be experimenting with this one soon.

After enjoying a few drinks at J.H. Bards, we caught up with our son and his wife for pizza at another “every time” stop, The Beast. After filling up on food and beer, it was time to return to the hotel. While the rest of the family rested, I headed outside to enjoy a relaxing cigar on the hotel patio.

Along with a generous pour of Maker’s Mark from the hotel bar, I settled in with an Oliva Serie V Maduro Robusto.

Knowing the hotel bar’s selection was quite limited, with Maker’s Mark the usual option, I brought along the Serie V specifically to go with the bourbon’s sweet wheat, vanilla, caramel, and soft spice. Combined with the cigar’s rich coffee, dark chocolate, and earthy profile, the pairing produced a satisfying, dessert-like combination.

The parking lot was active with families arriving for the weekend and college students coming and going as they picked up food orders from nearby restaurants. Despite the activity, the atmosphere was relaxing. It was the perfect way to unwind after the long drive — and a bit of quiet time before the excitement of the game the next day.

And for those following along, the Hokies took care of business the next day, beating VMI 73–3.

Cheers!

A Bold Cigar, A Gentle Bourbon

I’ve had a few of the new Rocky Patel Sapphire cigars in the humidor for about five weeks. I pulled one out on a warm evening recently to enjoy with a glass of Michter’s US*1 Small Batch Bourbon.

The Rocky Patel Sapphire was introduced in June 2026. The brand continues the “jewel” theme established with the Gold Label and Emerald cigars introduced previously. A Mexican San Andrés wrapper surrounds two binders — one from Estelí, Nicaragua, and the other from the Jamastrán Valley of Honduras. The filler is Nicaraguan, with tobacco from Estelí, Jalapa, and Condega. Much of the filler was aged six to seven years and, except for the wrapper, all of the tobaccos used were grown on farms owned by Rocky Patel.

As with so many of his cigars, Rocky Patel hides much of the cigar beneath a decorative sleeve. Removing the adornment reveals a dark brown, slightly rough wrapper encasing the sharply box-pressed stick.

Upon lighting, the smoke begins with dark coffee and espresso. The initial flavor is bold and sharp, but caramel and sweet chocolate soon join the mix. The overall profile is smooth and balanced, with the darker flavors of coffee, espresso, and chocolate countered by caramel and sweet spice. Solidly medium-bodied to start, the cigar creeps into the medium-full range later in the smoke. Smoking time was longer than expected, lasting about 75 minutes in total.

At a moderate 91.4 proof, Michter’s US*1 Small Batch Bourbon is a relatively soft and well-rounded bourbon. It offers a classic bourbon profile of mellow caramel, vanilla, and stone fruit. Not an overwhelming bourbon, Michter’s allows the Sapphire to take the flavor lead. The cigar’s coffee and espresso notes blend particularly well with the bourbon’s caramel and vanilla.

The darker, more robust flavors of the cigar took center stage in the pairing, but the bourbon held its own and provided a pleasant counterpoint. Still, I came away thinking the Sapphire could handle — and perhaps even benefit from — a more assertive bourbon. That’s an experiment I look forward to trying in the future.

Cheers!

Taming the Full Proof: Liga Privada H99 Meets 1792

The Liga Privada H99 Corona Doble is not a cigar that I smoke on a whim. The 7 x 54 stick is a two-hour commitment. This hearty cigar rewards a little anticipation and pairs especially well with a flavorful bourbon. It’s the sort of cigar I’ll think about earlier in the day, knowing that two hours of pleasurable smoking awaits. I’ve often enjoyed it with a moderate-proof bourbon, but for a recent smoking session, I decided to step things up and reach for something with a bit more punch. After some deliberation, I settled on 1792 Full Proof Bourbon.

The 1792 Full Proof is a VA ABC selection I picked up back in 2022. It’s not a bottle I reach for often, but I always enjoy it when I do. Like the Liga Privada H99, it’s not something I reach for casually.

1792 Full Proof is bottled at 125 proof. That’s the same proof as the distillate when it entered the barrel for aging and is the highest proof currently offered by 1792. The aroma has brown sugar, caramel, vanilla, and baking spices in abundance. A slight alcohol burn emerges with a closely held nose, though it is surprisingly restrained for a bourbon at this proof.

But 1792 Full Proof is more than a powerhouse. Bright caramel and vanilla mingle with cinnamon and baking spice, while dark fruit and oak add depth. The finish is long and warm, with lingering caramel sweetness and spice.

After a few sips of the high-proof bourbon, I lit the H99 and settled in. 

The Liga Privada H99 Corona Doble features a shiny H99 Connecticut Corojo hybrid wrapper, from which the cigar gets its name. The leaf is a hybrid of Habano and Corojo ’99 tobaccos, grown in the Connecticut River Valley by a single farm specifically for Drew Estate. A Mexican San Andrés Negro binder encases filler tobaccos grown in Nicaragua, Honduras, and Pennsylvania.

All the examples I’ve smoked have had moderately loose draws, especially during the first half of the smoke. The cigar is on the mildly spicy side, with pepper and lightly toasted bread. As the smoke progresses, the cigar develops a richer chocolate and coffee character, with a sweet earthiness underneath.

As I began alternating between drink and smoke, the rye spice aspect of the bourbon initially stood out. But as the cigar developed, its rich chocolate, coffee, earth, and sweetness seemed to emphasize the bourbon’s fruit, caramel, and vanilla notes while softening the sting of the alcohol on the tongue.

As the cigar entered the final couple of inches, it developed a more noticeable dry leather and earth profile, with less sweetness and chocolate. In those concluding moments, something unexpected happened. Despite the cigar becoming drier and more earthy, the bourbon seemed to brighten rather than become heavier. Its familiar fruit, caramel, and vanilla notes suddenly became more vivid and pronounced. The flavors hadn’t changed so much as become more clearly defined. Once the cigar was finished, its effect on the bourbon lingered as I poured myself one final sip.

I’ve smoked the H99 in smaller vitolas, but I’ve always enjoyed the Corona Doble the most. The long smoking time offers more opportunity to appreciate its transitions and its interactions with the paired beverage. The H99 and 1792 Full Proof made for an exceptional pairing and a most enjoyable two hours. 

The H99 doesn’t require a high-proof bourbon — I’ve enjoyed it with lower-proof whiskeys in the past — but it certainly seems well suited to one with enough proof to keep up with it. At the same time, the cigar isn’t merely standing up to the 125-proof bourbon; it may actually be helping to tame it.

Cheers!

A Sweet Counterpoint: Micallef Green and Barrell Mizunara

Looking for a quick after-dinner smoke, I reached for a Micallef Green in Robusto. The Green is a flavorful cigar featuring a Brazilian Mata Fina wrapper over a Mexican San Andrés Negro binder, with Nicaraguan tobaccos in the filler. At 5 x 52, the Robusto feels small in the hand and suggests a shorter smoking time — just what I was looking for.

I decided on a small pour of Barrell Cask Finish Series: Mizunara Bourbon to accompany the early evening smoke.

The Micallef Green begins with notes of cocoa, coffee, and a subtle, sweet earthiness. There’s an underlying creaminess and sweet nuttiness to the profile. Medium-bodied, the cigar offers enough complexity to maintain interest without becoming a demanding smoke.

At 116.42 proof, the Mizunara Bourbon is rich in flavor but doesn’t overwhelm the cigar. The initial sip is spicy and warming, followed by notes of raisin, black cherry, caramel, vanilla, and honey. A woody spice emerges on the finish, adding another layer of interest.

The Barrell Cask Finish Series: Mizunara Bourbon and Micallef Green proved to be a delightful pairing. Rather than simply echoing one another, the contrasting flavors complemented each other. The cigar’s coffee, cocoa, and nutty notes provided an enjoyable counterpoint to the fruit, sweetness, and spice of the bourbon. Its underlying creaminess seemed to tame the bourbon’s spice, making the Mizunara finish feel sweeter and more approachable. The result was a pairing in which neither component dominated, allowing each to retain its own character.

The Green finished in just about 50 minutes. The smoking time was exactly what I was looking for after dinner, although the combination was enjoyable enough that those 50 minutes seemed to pass even more quickly than the clock measured.

Cheers!

The Last Pour: 2026 Bishops Blend and Barrell Vantage

I've mentioned in the past the growing selection of “almost empty” bottles of whiskey taking space on my shelves. Most often it's a single pour, or less, that for some reason just wasn't finished when the bottle was last opened. These remnants tend to get passed over when I'm selecting something to enjoy with a long evening smoke as I generally don't like to switch pours mid-smoke. I've never been interested in creating an infinity bottle. So, what’s a whiskey drinker to do?

One answer came recently on a weeknight when I was sitting down with a Black Label Trading Company 2026 Bishops Blend Robusto. The small 5 × 48 stick seemed like the perfect opportunity to finish the lone pour left in my bottle of Barrell Craft Spirits Vantage Bourbon. Not only was the cigar size a match, the bourbon and cigar pairing I knew would be fitting. In fact it's the same combination I enjoyed back in July, 2023. 

The Bishops Blend (And yes, there is no apostrophe.) has been a highly anticipated annual release from Black Label Trading Company since 2016. The 2026 edition marks the 10th anniversary of the blend, which warranted a tweak to the original.

This release sports a double-wrapper, combining the usual Ecuadorian Maduro with a Connecticut Broadleaf for a barber-pole effect. The binder is Ecuador Habano, with Nicaragua, Connecticut, and Pennsylvania Broadleaf completing the filler blend. As usual the cap is pointed and the foot is closed. 

The 2026 version did not disappoint. From the start, the familiar black coffee, dark chocolate, leather, pepper, and an underlying sweetness provided a full flavored treat. In all honesty, I couldn't say definitively that this year's release was substantially changed, although I did get the impression of an enhanced, and lingering, dark sweetness in the finish.

Vantage is a blend of bourbons aged in Mizunara, French, and toasted American oak casks. This bottle is marked at 114.62 proof though I've read the proof can vary between batches.

The high proof bourbon is remarkably easy to sip. Stone fruit and espresso predominate, joined with vanilla, cinnamon, and maple sweetness. The finish brings a bit of spice along with a buttery, crème brûlée-like character

The Barrell Craft Spirits Vantage Bourbon proved, still, to be a fine complement to the Bishops Blend. Vantage’s caramel and vanilla rounded the darker cigar’s dark chocolate and maduro sweetness. The bourbon’s higher proof stands up well to the cigar's bolder espresso and chocolate notes. 

Nursing the remaining pour gave me just enough bourbon to accompany the roughly 60-minute smoke. The long, lingering finish of the Vantage bourbon allowed for slow sipping while still enjoying the flavorful pairing.

The Bishops Blend has long been a favorite smoke. I try to grab some each year when they come out, and still have examples from several past years on hand. While they do tend to lose a bit of their bold edge with time, I find they retain much of the full-bodied coffee, espresso, and pepper notes which is a testament to the blend.

Sometimes an almost-empty bottle isn’t a problem — it just needs the right cigar.

Cheers!

Crowned Heads Moonflower Toro and a Bourbon-Forward Boulevardier

Preparing for some Sunday afternoon relaxing on the screened porch, I turned to the humidor to select a cigar to light up. I spied the Crowned Heads Moonflower cigars I had picked up exactly one month earlier. I’d been anxious to try them, and now that they had reached my preferred minimum rest time, that moment had arrived.

Earlier in the day I had been thinking about making a Boulevardier to sip while enjoying a leisurely afternoon, and it still seemed like a good match for what I had in mind for the Moonflower.

The Crowned Heads Moonflower is a new regular-production cigar introduced earlier this year. A Nicaraguan Corojo wrapper grown in Namanji, double binders from Estelí and Jalapa, and fillers from Estelí, Jalapa and Condega make up the substantial 6 × 54 Toro size that I had picked up.

The Moonflower opened with sweet cream and nuttiness. The draw was more open than I prefer, and the cigar started out a bit muted. As it warmed, soft hints of white pepper and cedar joined the mix. The last half of the cigar picked up a blend of milk chocolate and coffee.

Since I expected the cigar to feature sweet and creamy notes rather than the darker, espresso-leaning profile typical of a Nicaraguan puro, I made the Boulevardier a bit more bourbon-forward, using a 2:1:1 ratio of bourbon, Campari, and sweet vermouth. I selected Michter’s US*1 Small Batch Bourbon as the whiskey component.

The cigar’s pepper notes were light and well-balanced. Still, I thought the bourbon-forward Boulevardier rounded that spice and helped amplify the cigar’s creamy, nutty sweetness. The bitterness of the Campari kept the combination from becoming too sweet.

The Toro provided an enjoyable 80-minute smoke, giving the flavors plenty of time to develop. The Moonflower smoked quite well despite the relatively short humidor rest. I did need to relight it once, though that was likely a result of enjoying the conversation with my wife rather than paying attention to the cigar.

The Moonflower and Boulevardier turned out to be a better match than I’d anticipated, particularly with the bourbon-forward recipe and touch of orange bitters. It’s a combination I’ll happily revisit.

I had initially thought about smoking a well-aged Foundation Wise Man Maduro Toro with the Boulevardier before diverting to the Moonflower. I think that cigar will also make an interesting pairing for the tweaked Boulevardier.

So many choices, so little time.

Cheers!

A Study in Contrasts: The Regina Pius X, a Negroni, and Old Elk Cigar Cut

As noted in the previous post, the Feast Day of Pope Saint Pius X was celebrated on August 21. I’ve had several Pius X cigars from Regina Cigars in the humidor since spring, and recently smoked a couple on consecutive days.

The cigar is a 6 × 52 Toro and sports a dark, oily maduro wrapper. The specifics of the blend are not disclosed by Regina, other than to say the cigars are blended by Noel Rojas and produced at his factory in Nicaragua. Rojas also produces the popular Rojas Street Tacos line of cigars.

The cigar band features a picture of Pius X and includes a prayer from the saint on the inside.

I had debated my beverage choice for the pairing, initially thinking that something with an Italian lean would be appropriate. To that end, the first of the cigars I smoked was enjoyed with a classic Negroni. I shared one of the Pius X cigars with a friend while we enjoyed our aperitif before meeting a group of friends at a local restaurant for an Italian meal, appropriately enough.

Regina Cigars describes the profile of the cigar simply as having “rich flavors of cocoa & coffee with gentle spice tones.” With no leaf specifics, there are few presumptions to guide my expectations.

Upon lighting the cigar, I was treated to the promised mix of bitter cocoa and espresso, with just a touch of pepper. The cigar was medium-to-full in body, with ample smoke and a consistent burn throughout. I did initially wonder how the cigar’s dark, roasted character would play with the Negroni’s bitter-sweet profile.

As it turned out, the bitterness from the Campari combined with the vermouth’s sweetness provided enough contrast to bring out a pleasing sweetness in the Pius X. Rather than competing with the cigar, the Negroni acted almost as a foil for it. It seemed to reveal a sweeter side of the cigar that wasn’t immediately apparent on its own.

After the afternoon spent enjoying the Negroni and Pius X combination, I was looking forward to trying the cigar with a bolder pairing. On the next evening, I did just that. For an after-dinner smoke, I poured a bit of Old Elk Cigar Cut Bourbon to sip with the cigar.

Old Elk Cigar Cut is a wonderful blend of bourbons finished in Sherry, Armagnac, Port, and Cognac casks. On the nose, there is an inviting aroma of caramel, vanilla, toasted oak, and spiced fruit. Sipping brings out layers of dark chocolate, toffee, and baking spices, while subtle notes of tobacco and dark fruit linger on the finish.

In this combination, the cigar retained the dark cocoa, and espresso notes I had noticed previously. However, the sweetness highlighted by the Negroni was nearly absent. Rather than the contrast noted previously, the bourbon’s oak, richness, and darker flavors reinforced the cigar’s roasted and creamy characteristics, bringing those notes further forward.

The two different beverages enjoyed with the Pius X provided an interesting study in contrasts. The Negroni seemed to reveal something in the cigar, while the Old Elk amplified something already there. The Negroni brought the cigar’s sweetness forward, while the bourbon emphasized its darker cocoa and espresso character.

I wouldn’t necessarily call one pairing better than the other. They simply offered two very different perspectives on the same cigar. That’s one of the things I enjoy most about exploring cigar and beverage pairings. The experience isn’t simply about identifying particular flavors in a cigar, but about discovering how another beverage can change the way those flavors are perceived.

In this case, the Pius X proved to be an excellent example: the Negroni revealed, the bourbon reinforced, and both made for an enjoyable cigar.

Cheers!

Blue Cheese, Chocolate, and a Little Imagination

The AJ Fernandez Blue Cheese is a cigar I’ve been wanting to try for some time, and finally picked one up last week during a visit to Slow Burn Cigar Co. Instead of the resting period I typically give new acquisitions, I smoked this one just a few days after bringing it home.

The cigar is the result of a collaboration between Privada Cigar Club and AJ Fernandez Cigars. Despite the name, the cigar is not infused with blue cheese. The moniker is a reference to the blue security ribbon on modern U.S. $100 bills, a theme repeated in the cigar’s band. The 6 x 52 Toro uses Nicaraguan Habano for the wrapper and binder. The filler leaves are also Nicaraguan, primarily from Estelí and Jalapa.

I opted to make this a culinary-based pairing and selected Maker’s Mark Private Select “Hint O’Chocolate II” to accompany the smoke.

The Hint O’Chocolate II is a Virginia ABC selection from 2022. The Private Select is part of the Maker’s Wood Finishing Series and was selected by, or for, Virginia ABC. It is bottled at a hearty 107.9 proof. Fruit and oak notes start the sipping experience. Notes of sweet cream and milk chocolate arrive in the finish. The mild chocolate note is brief, dispersing shortly after each sip.

The Blue Cheese smoke begins with soft chocolate, espresso, and some roasted almond. After a few puffs on the cigar, I began sipping the Hint O’Chocolate. The caramel and vanilla from the Maker’s Mark complemented the cigar’s creamy character. The bourbon’s mild chocolate was a subtle reinforcement of the same notes in the cigar.

The flavor profile remains much as it began until about the midpoint of the smoke. This is when the cigar shifts to a more earthy and dry wood profile.

I’ve seen some reviewers describe the cigar’s earthy, savory character as a tangy “blue cheese funk.” Perhaps that’s the power of suggestion, but cigar tasting notes are based more on impressions and thoughts they invoke than on actual flavor matches. My impression was less specific. Toward the end of the smoke, the earthiness remained, though now it was spiced with some black pepper. The sweeter chocolate notes from the bourbon provided contrast and remained in the lead.

I enjoyed the pairing of the Maker’s Mark Private Select “Hint O’Chocolate II” with the AJ Fernandez Blue Cheese. The flavor notes started out balanced, with some striking similarities. As the Blue Cheese developed more pepper, earth, and that elusive savory/tangy character, the chocolate-and-oak character of the Private Select became increasingly dominant.

There was nothing quite so specific as my past impressions of chocolate-covered cherries or maple-drenched French toast, but the food-themed name added to the fun of the experience.

Cheers!

Starlight Cigar Batch & Belgian Blue: A Sweet Pairing

During our visit to Chicago earlier this summer, I picked up a bottle of Starlight Distillery Cigar Batch Bourbon, Batch 0003. Other than recognizing the distillery name, I knew little about it. Starlight products are not available at Virginia’s state-run ABC stores. In all honesty, it was the “cigar batch” on the label that attracted my attention. As it turns out, that spontaneous purchase was a good one.

Starlight Distillery is a farm-to-glass distillery in Borden, Indiana, with a record of producing award-winning bourbons. The Cigar Batch Bourbon was recognized with a Double Gold award at the 2026 World Spirits Competition in San Francisco.

Of course, I learned all this after arriving home and researching my purchases from the trip. The 5–7 year aged whiskey is finished for 3 to 6 months in Brazilian Amburana casks. The relatively short time in the Amburana wood allows the bourbon to retain its character while adding distinctive spice and sweeter wood notes.

Upon pouring the bourbon in a Glencairn glass, I was struck immediately by the depth of the aroma. Sweet cream, tobacco, and caramelized sugar provided a delight to the nose. The unique and sumptuous aromatic treat had me returning nose to glass repeatedly.

Taking a sip, the pleasures continued. The first sip brought a distinctive array of vanilla, sweet cream, and dark fruit. Chocolate, sweet tobacco, cinnamon, vanilla, and toasted wood all came in to play as the whiskey coated the tongue. The profile is rich and expansive, and I found myself taking repeated sips to find all the flavor notes. The finish is mildly syrupy and lingers on the palate for an extended time.

I was so intrigued by the flavors in the bourbon, not to mention the aromas, that I almost forgot to light my cigar. So I poured a bit more Cigar Batch and lit the Crowned Heads Belgian Blue 2024 Limited Edition I had pulled out. I had recently enjoyed a Belgian Blue from the 2025 release and decided to compare it with one from the 2024 initial release that I still had on hand.. 

The original Belgian Blue was a 2024 limited-edition release from Crowned Heads, limited to just 2,000 boxes. It’s a 6 x 54 box-pressed Toro, featuring a Mexican San Andrés Maduro wrapper over an Ecuadorian binder. The filler is composed of Nicaraguan and Dominican tobaccos, 75% of which are ligero leaves, the strongest leaves from the tobacco plant.

Perhaps due to the extended humidor time — two years vs. one year — I found the 2024 cigar to be slightly milder in profile than the 2025. Although the blend is the same in both releases, the 2024 measures 6 x 54, the 2025 re-release is shorter and slightly thicker at 5½ x 56. I noted more chocolate-leaning notes in the 2024, while the latter was heavier in spice and coffee, though all those flavors were present in both in varying amounts. Caramel, roasted nuts, and oak also make their presence known in the medium to full bodied smoke.

Those cocoa and mocha notes were a great addition to the pairing with the Starlight Cigar Batch. The richness of the whiskey kept the top billing throughout. I found the bourbon's burnt-sugar and caramel notes softened the cigar’s more assertive tobacco and spice notes, and brought the cigar’s darker cocoa notes forward.

The most notable flavor interaction occurred when I took a puff on the cigar immediately after enjoying a sip of the bourbon. It was then that a strong dark chocolate flavor took the lead. That, combined with the sweet cream and dark fruit components, made me think very vividly of Dark Chocolate Covered Cherry Cordials, especially those with the very liquid centers.

Although blended to be paired with a cigar, the Starlight Distillery Cigar Batch Bourbon is very enjoyable on its own. When enjoyed with the chocolate, espresso, and dark sweetness of the San Andrés Maduro wrapper and ligero blend of the Crowned Heads Belgian Blue, the distillers’ intention became clear. It's a bourbon I look forward to pairing with more of my favorite cigars soon.

Cheers!

When Toasted Oak Meets Dark Tobacco

As I prepared to head out to the screen porch for an evening smoke and sip, I was in the mood for an Old Fashioned. I quickly mixed the drink right in the glass and dropped in a large ice cube. In the interest of brevity, I skipped grabbing an orange peel. A dash of orange bitters made up for its absence. I did not, however, forgo the requisite Luxardo cherry.

For the spirit, I opted for Elijah Craig Toasted Barrel, hoping its toasted oak and caramelized character would give the cocktail a slightly smoky edge. Despite the mixologist shortcuts, the drink proved enjoyable and flavorful.

I selected an Aganorsa Leaf Rare Leaf Reserve Maduro to accompany the Old Fashioned. The cigar uses a Mexican San Andrés Maduro wrapper over Nicaraguan binder and filler. It’s a full-bodied cigar that delivers rich and complex flavors of dark chocolate, coffee, and cedar, with mild pepper and a touch of sweetness emerging on the finish.

The Toasted Barrel Old Fashioned brought a mild smoky, caramelized character that echoed the dark, sweet profile of the cigar. Early in the pairing, the cocktail’s vanilla and caramel notes balanced the cigar’s sweeter chocolate and creamy notes. As the smoke progressed, the Aganorsa’s darker espresso, cocoa, and spice notes increasingly came to the forefront.

The tobaccos combined to produce a substantial, earthy Nicaraguan core beneath the cocoa and coffee. Even as the cigar became richer, the toasted oak and vanilla of the Old Fashioned complemented that richness while adding a subtle lift to the pairing.

Overall, this was a natural match. The maduro’s dark, sweet tobacco character paired especially well with the toasted oak and caramel notes of the cocktail, with the whiskey’s vanilla helping to soften and balance the cigar’s deeper flavors. The compact cigar also made for a relatively short smoke, lasting just about 50 minutes — long enough to enjoy the pairing without turning it into an all-evening affair.

Sometimes taking a few shortcuts is worth it.

Cheers!

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 Benefits of Procrastination

Lately, as I’ve looked back over many of my cigar and beverage pairings, I’ve noticed an unintended trend. Many — if not most — of the cigars I’ve been enjoying recently had been resting in my humidor for at least a year, and often closer to two. That got me wondering why.

While I regularly pick up new releases that catch my interest, I don’t always get around to smoking them right away. Even after my usual month-long rest following travel, many cigars — new releases and old favorites alike — end up waiting patiently for their turn in the rotation.

As it turns out, that delay isn’t necessarily a bad thing. Several cigars I’ve smoked recently had been aging quietly for more than two years, and nearly every one has been outstanding. (I’m not talking about the truly old “special occasion” cigars that have been tucked away for sentimental reasons. Those are a different story altogether.) Time has generally been kind to these forgotten treasures.

The same phenomenon has crept into my whiskey cabinet. I’ve slowed my bourbon purchases recently, mostly because the shelves are already full. It’s time to work through a few of the older bottles before bringing home more. Whenever I post a picture showing a partially empty bottle, someone inevitably comments, “Looks like you need to replace that one.”

Unlike cigars, opened whiskey doesn’t really improve with age. But stretching a bottle over months — or even years — does have one advantage. Every revisit offers another opportunity to discover a new cigar pairing that I might have missed the first time around.

I recently came across a meme that perfectly summed up my approach to whiskey buying:

I had to laugh because it’s true.

If I’m honest, I’m generally much better at resisting a bourbon purchase than I am at walking away from a cigar shop empty-handed. In fact, I was much better at resisting cigars before I bought the large humidor. Apparently, empty space has a way of convincing you it needs to be filled.

Maybe the solution isn’t to buy fewer cigars.

Maybe I just need more shelves for whiskey.

After all, serious problems call for creative solutions.

Cheers!

Still Has the Muscle: When Boldness Finds Balance

There are evenings when only a full-bodied cigar will do. With plenty of time to relax on the porch, I reached for the lone CAO Flathead V660 remaining in my humidor. After two years of rest, I was curious whether the big Broadleaf-wrapped cigar had mellowed or if it still possessed the muscle that made it memorable.

With its Connecticut Broadleaf wrapper, Ecuadorian Connecticut binder, and Nicaraguan fillers, the cigar delivers rich notes of semi-sweet chocolate and espresso. Sweet molasses and vanilla undertones balance out the dense, darker flavors, and a bit of pepper adds further interest.

The box-pressed 6 x 60 stick is heavy in the hand, and the red and silver American muscle car-themed banding over the dark chocolate-hued wrapper adds to the imposing presence. Although 60-ring-gauge cigars look impressive, they are not comfortable to hold and smoke in my opinion. However, the box-pressed shape narrows one dimension enough to make it feel noticeably less cumbersome in the hand and between the teeth.

Knowing the Flathead’s reputation for bold flavors, I wanted a bourbon with enough proof and richness to avoid being overshadowed. Elijah Craig Barrel Proof seemed the obvious choice.

This bottle is Batch A124, the first of the three releases for 2024. Bottled at 119 proof and aged 10 years, 9 months, it is one of the lower-proof and younger releases in the series, making it especially approachable. The proof is high enough to add interest but never becomes overwhelming. I’ve greatly enjoyed this bottle and will surely miss it once it’s empty.

This bourbon treats the palate with a robust profile of brown sugar, dark caramel, vanilla, and charred oak, along with a moderate cinnamon-laced finish. Vanilla and a hint of tobacco linger in the finish, which is sweet without becoming syrupy, and there’s just enough rye spice to provide a lively finish.

The Flathead’s black pepper and espresso notes dominated the pairing initially. As I slowly sipped the Elijah Craig Barrel Proof, its caramel and brown sugar notes began to balance and soften the cigar’s pepper. Soon, I found myself thinking of richly caramelized crème brûlée.

As the smoke moved into its second half, the cigar's darker espresso and cocoa notes came into the forefront. The crème brûlée impression gave way to chocolate-covered espresso beans as the culinary imagery continued to fill my thoughts.

The CAO Flathead V660 and Elijah Craig Barrel Proof proved to be a balanced and thoroughly satisfying pairing. Even after two years in the humidor, the Flathead had lost none of the muscle that first made it memorable, standing up easily to the bourbon’s richness and proof. In turn, the bourbon’s sweetness tempered the cigar’s pepper, allowing notes of dark chocolate, espresso, cinnamon, and crème brûlée to shine.

Cheers!

An After-Dinner Pairing: Angel’s Envy & Perdomo Reserve Maduro

The run of pleasant weather offered another opportunity for an after-dinner smoke and sip on the screened porch. I reached into the humidor for an aged Perdomo Reserve 10th Anniversary Maduro Epicure, one remaining from a purchase about two and a half years ago. After that extended rest, I expected the cigar’s flavors to have melded beautifully.

The Epicure vitola is a 6 × 54 box-pressed cigar featuring a six-year-old Cuban-seed Nicaraguan Maduro wrapper that spent an additional 14 months aging in bourbon barrels. The binder and filler are also said to be 6-year-aged Cuban-seed Nicaraguan tobaccos. Remembering the espresso and nutty sweetness I’d enjoyed from this cigar in the past, I searched for a bourbon with a similarly dessert-like profile.

I selected an old favorite, Angel's Envy Bourbon Port Wine Barrel Finish. One of the first examples of secondary barrel finishing in American whiskey, Angel's Envy helped popularize the concept. The bourbon undergoes a standard four to six years of aging in new charred oak before spending an additional six months in Portuguese ruby port wine barrels. Although bottled at a modest 86.6 proof, the added layer of dark-fruit richness never obscures the bourbon’s familiar caramel, vanilla, and oak character.

The bourbon barrel aging of the wrapper leaf for the Perdomo Reserve 10th Anniversary Maduro adds a layer of sweetness, softening the darker notes typical of the Maduro wrapper. That added sweetness, combined with the dark fruit and vanilla of the whiskey, created an indulgent pairing for this evening's repast.

The Perdomo cigar kicks off with espresso and cocoa notes. Alongside Angel’s Envy’s vanilla and caramel sweetness, the pairing felt decadent from the first draw. As the cigar developed, the molasses and dark chocolate notes became more pronounced. The bourbon’s candied fruit gently softens the cigar’s peppery edge. As the pairing continues and the fruit, chocolate, and coffee notes intertwine, my thoughts drifted to crème brûlée and tiramisu.

The cigar picks up more of a roasted character toward the finish. Rich tobacco and dark chocolate move to the forefront. The rich fruit sweetness from the Angel’s Envy lingers alongside those flavors, bringing to mind dark chocolate-covered coffee beans and cherries.

Secondary barrel finishing has become increasingly popular in recent years, helped in no small part by the growing number of “cigar blend” whiskies. Whether bourbon- or Scotch-based, I can rarely resist these releases when I spot them on store shelves. As I savored this after-dinner pairing this evening, it struck me that Angel’s Envy is particularly well suited to cigar pairing, even though it wasn’t conceived or marketed with that purpose in mind.

“Dessert-like” may be an overused description in bourbon, cigar, beer, and cocktail reviews — even here in these Musings. In the case of Angel’s Envy Bourbon Port Wine Barrel Finish paired with the Perdomo Reserve 10th Anniversary Maduro, however, the description seems entirely appropriate.

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!