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A very nice SLR DC Nov’05.... Sent from my iPhone using Tapatalk

Romeo y Julieta Churchills ASO Nov 2016 This Romeo y Julieta Churchill represents a curious and rare scenario because this particular one was smoked on a night where three different people smoked one from the same box (code) and all three came to different conclusions. Aah, the joys and pitfalls of Habanos cigar smoking! I split this box with @jay8354 (thanks @Raskol for making it possible) and he had one and I gifted one to my son, George. Jase found the flavours too subtle (or muted) for his liking, George found his bland toasted tobacco (or wood) and mine...well, okay it was supremely sensational! Yes, cherry, anise, turkish delight, cocoa and toasted tobacco from the get go and in perfect balance. And when did we come to our conclusions? Well, from the very beginning and our cigars stayed the same way throughout. Thus, I concede that the RyJ Churchill, for me, has been a cigar that has been excellent of late, yet, when they are bland...yes, they are ordinary. However, I'd be willing to admit that my propensity to suffer the ordinary ones is a bit higher than the average enthusiast. (The same would apply for the Punch Punch.)

Unless my memory is faulty, my first Juan Lopez - a JLS1 bought as a single, so no idea of of the box date. Super dark wrapper. I get the reason for the buzz for this marca - a very complex smoke. More "tang" than "twang" - citrus, a bit of salt, quite a savory palate on the whole. Strength slowly builds from just below medium to medium-full. And who doesn't love a good corona gorda? Edit: It's goooood.

C&C Time! El Principe to start the day... Have A Great Weekend! FOH! Sent from my SM-G965F using Tapatalk

MEG FEB 16 Connie A. Outstanding Sent from my iPhone using Tapatalk

QdO 54, early 2018. Needs a longer nap. First third is mongrel city, calmed down for second third.

JL1 from 16 can't put them down! They are smoking too good!

ERDM choix supreme for breakfast Sent from my iPhone using Tapatalk

BRC A/T '09 Excellent. Great black ash!

I would like to take a minute to publicly acknowledge all those who made my first trip to Sydney so memorable. Huge thanks, gents, for generously sharing of your time, your cigars, and, I suspect, a small portion of your liver that you’re never getting back. @Luca - for his terrific organisational skills, and being a cracking point-man throughout my trip @JohnS (and his lovely family) - for being such a generous host and welcoming me into his home, and, as ever, his humidor @Fuzz - for all the marvellous, tasteless jokes, and his heretofore unknown moonlighting as an early morning taxi driver @IanMcLean68 - for the epic Lithgow commute and the refreshing wine shower @baragh and Ryan for coming along to share cigars with a complete stranger @leighm2222, my best mate, who, owing to endless work travel, I rarely get to see, and who, by some coincidental cosmic alignment, also just happened to be in Sydney. And finally, of course, @El Presidente - not just for providing the wonderful Puntillas and committed attitude to alcohol consumption, but for giving us the gift of FOH. Over the years, FOH has brought so many of us, from so many different backgrounds and countries, together under the common banner of Cuban cigar appreciation, but it is the friendship, the generosity, the humour, and warmth of spirit that is the real gold of FOH. Cheers Rob.? And thank you all!

QDO Capitolio and Death Wish Coffee TPO OCT 17 Esplendido

2001 Monty Tubos

Connie A 2017....such great flavor in a light bodied package Sent from my iPhone using Tapatalk

LGR Jul 17 long and skinny for lunch today.

Size: Belvederes 39 x 125 (4.9") I didn't wait for the Panetelas Review Competition. Today I wanted Partagas. These “babies” are in my opinion one of the most underrated cigars coming out of the small size. The cigar is full filled, has a hard draw. 1/3: strong coffee with milk, dark caramel (or molasses), salt, wood bitterness, hazelnut skin. Strength is above average, a full body. Very fragrant. Cigar causes profuse secretion of saliva, I call this taste "juicy smoke”. 2/3: the smoke is very viscous as dark caramel. There was a clear taste of fried hazelnuts. The cigar reached the peak of strength. 3/3: here the profile does not change, but the tastes are mixed, pleasant smoke. Conclusion: for me, this cigar is a concentrate of d-series taste. I started Smoking a box at the age of the year and smoked almost all of it in a year. Excellent tobacco, well evolved, full body, long filler, no ammonia. I can see that this cigar is not popular, but I assure You it deserves attention. 5/5 stars from me

One of the best robustos from Cuba in my humble opinion...

This examples construction is good particularly for LGC, smooth velvety wrapper, though not super oily. Veins are not too pronounced of and just a few discolorations. Draw is a bit loose for a cigar so thin but that’s just where I like it, and it's still not a wind tunnel. After cutting and testing I get leather and sweet hazelnut from the cold draw 1/3 The initial base flavor seems to be mainly leather. The cigar is fairly sweet from both a hazelnut cream flavor and a bit of fruityness, maybe tart grape and a bit of peach with the grape being dominant. Some woodiness is present on the retrohale (perhaps oak) which I'm not getting on the palate. In the background just a touch of peperriness and smooth cream. The smoke remains smooth on the palate in spite of the pepper. The burn is slightly angled but this self corrected by the end of the first third. This particular cigar, while not necessarily strong for the MDO generally is rather strong for this box, most of which have been on the mild side of medium. At this point I'd call this one solidly medium. 2/3 Woodiness becomes more prominent with regular puffing. The fruity flavors take a back seat at first, but then fade in and out, with the peach now stronger than grape. Pepper grows a touch both on the palate and in flavor, but overall the cigar is still rather smooth, particularly for its strength. Around the halfway point the pepper and heat begin to dominate the retrohale, making it unpleasant (for me) despite the smoke remaining smooth on the palate. Leather comes back in towards the end of the second third. Brown sugar and maple syrup Sweetness comes with it, though the hazelnut cream has largely faded. Strength is now medium full. . 3/3 I ash around the beginning of the final third with further strengthens the pepper. It and wood dominate the final third with a bit of the hzelnut from the cold draw, though the creaminess of this flavor is gone. Sweetness isn’t gone but fades further into the background. Right around the nub, it does return a bit. The final third was probably the least enjoyable to me, though the return of the sweetness was nice, so I smoked it down until it became uncomfortable to hold. This third was perhaps just shy of full strength. I'll give this cigar a 92, as it wasn't quite mind blowing, and I've enjoyed other examples from this box more, but it was still really good, and I would be hard pressed to fault it much. Primary criticisms are the initial angled burn, and the pepperiness dominating other flavors for part of the final third, and being just a touch harsh on the palate. Though this effect wasn't bad, in other examples from this box, I have found flavors to be better balanced and mixed, and to retain prominence even as the cigar ramped up in strength. Similarly, other examples have remained smoother on the palate even as they gained spice and strength.

I got in another five, 5 count boxes of Partagas Serie E No. 2 “UAO NOV 18” (EL Laguito Factory Code) ? This makes a total of three sets of five, 5 count boxes of Partagas Serie E No. 2 with the (EL Laguito Factory Code) that I have gotten; “UAO MAR 18”, “UAO SEP 18” and “UAO NOV 18” in the past year. ??? The wrappers are gorgeous deep golden Colorado and the smell is amazing I will put these away for at least 3 years before I would even consider smoking one. I will probably not smoke one until 5 years old though to do them justice.

Near DFW tonight. Sent from my iPhone using Tapatalk

Monte No 5 from 24:24 a few weeks back. UEB NOV 2017 4 days after delivery smoking like a dream. Will definitely be stocking up on these.

MSU NOV 17 with my Stella Rose Sent from my SM-N960U using Tapatalk

This beautiful example of why Bolivar is one of my favorite marcas was very generously gifted to me by @Jay_Habanos. This OMR SEP 14 Bolivar Ponderosas is a prime example of why Habanos should be expanding the Bolivar marca and not shrinking it. Another good example is BBFs I have been hunting a nicely ages BBF to sample for sometime to compare against the box of 2018's I have and i have had the hardest time finding well aged BBFs. Why, Because they are so dang good they've all been smoked up already. That and I'm sire some other reasons that i may not be aware of idk. My appologies for the rant, but it seems every couple years I read Habanos is cutting a vitola from the Bolivar marca and o cant figure out why when everyone I talk to love them. Maybe im just not talking to enough people idk. Either way, paired with a little Eagle Rare. The weekend is upon us everyone hope you all have a great one. Sent from my SM-N950U using Tapatalk

San Cristobal De La Habana El Morro (2001) Sent from my iPhone using Tapatalk

HDM Palmas Extras I like to go nude early. Sent from my iPhone using Tapatalk

Nice sheen on these babies.

I was excited to read recently that the prez felt these guys hit their stride at the 3 year mark. I was fortunate enough to pick up a 10 box a few days later while in Switzerland for work. Only about 10 days of rest on this guy, but I was anxious to try it out. First third: started out just slightly harsh, but that dissipated quickly. Cocoa, coffee, biscuit - this cigar is tasty and damn smooth. Second third: slight harshness is back, but the flavors mentioned before are still prominent. Construction on this thing is beautiful. First CC of my last 10 or so that was completely self sufficient in the burn department. Final third: I've bought too much Monte. My goal as a newbie is to try a bit of it all to attempt to land at a sweet spot with a few favorites. Montes are just hitting that spot for me really early on. I just picked up a 6'er of Medio Corona and this cigar just took it to a new level at that mark or thereabouts. Same flavors, just magnified. Overall: not incredibly dynamic or complex like I felt the PLPC is, not a crazy flavor bomb like a SCDH Principe, but far more consistent and full of class than those. Score: 90 of 100

Dolma It is a dish of the peoples of Transcaucasia. If Armenians are present at the forum, I will not argue and immediately agree that your grandmother/Mother/sister or aunt prepares the best dolma in the world. Dolma is a classic recipe: * grape leaves (fresh or salted) 40-50 PCs * water or meat broth (lamb, beef or chicken) for cooking dolma 500 ml * For minced meat: minced meat (lamb; lamb + beef or pork + beef) 500-600 g; rice kruglozerny (any variety of starchy round rice for cooking porridge) 4-6 tbsp. * onions (medium or large) 4-5 PCs * butter 50-70 g * vegetable oil 50-70 ml * Basil greens, mint, dill, cilantro in a small bundle * Zira (ground or pounded in a mortar) - pinch * freshly ground black pepper * Sol * For sauce: sour cream, natural yogurt 1 Cup; garlic 4-6 cloves; Basil, cilantro, dill or parsley; salt to taste My Children are very picky about food and do not like complex dishes with herbs and spices, for me it is a constant torment. But here their tastes coincide with the requirements for cigar snacks: a minimum of spices not to spoil the taste of cigars. At the same time, if the cigar snack is greasy, the fat residues on the receptors will absorb the taste of smoke and enhance the taste of the cigar. So my cigar-children's dolma quite simply, a little spice of black pepper and salt. I gathered grape leaves in my garden. I did not scald them with boiling water, because I took young and soft. Meat - beef rump with the addition of pork fat. The main feature of dolma - rice should be half ready, then it will absorb the juice of meat. The grape leaf will keep the minced meat juicy. My kids don't eat leaves, they just unwrap and take out a cutlet. Dolma can be cooked in the oven or simply on the stove. It does not need to fry, so it is quite a dietary dish. Traditionally it's cooked in meat broth, but I just add a little water and steam it. As a sauce, I use a simple cold sour cream. Also this dish can be eaten cold. Dolma is good for a buffet/fourchette, you can stick in her skewers or take hands.

Just picked up

(NC) My Father - La Opulencia HDM LCDH Elegantes I love the look. Screams Bugs Bunny cartoon. Tastes great. Classic HDM chemistry. Sent from my iPhone using Tapatalk

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First time I think i’ve ever found anything foreign in one of my cigars....

1st third was cedar, leather and light sugar sweetness with dark berries on the retrohale. 2nd third was leather, toasted tobacco and burnt sugar. Final third was dark chocolate, burnt sugar, a scotch-like flavor and some floral on retrohale. I really want to let these sit for a couple of years before I have another one but it will be tough as it is a decent little cigar right now. I give it an 88 currently but better clarity of flavors and promise of burnt sugar to caramel transformation has my mouthwatering.

Everybody needs a smoking cat

Cheese maturing rooms built into the mountain side of Roquefort Sent from my iPhone using Tapatalk

Quintero Favorito, tighter draw than i’d like, but very tasty

Mag 50 x 10

So good!

PSP Bolivar Belicosos Finos

Pretty excited about this box

Hoyo Epicure Especial, PSP/HQ (don't know which this is, box isn't marked) off the recent 24/24.

Okay, so here we go, Sauerkraut and Bratwurst Sandwiches. First thing I need to get out of the way is that you are porbably doing sauerkraut all wrong. No, seriously, you don't just buy a bag or can of the stuff and dump it into the pan while you're cooking your brats. This ain't no Triple-A baseball, this is the major leagues, so get with the program. First thing you need is some good quality bratwurst from a local german butcher (hopefully you have one near you). And for the love of god, please pronounce it "brat-vorst." I personally like it smoked, but if you like it raw (and I know some really like it raw), that will work too. Next thing you need is a fair amount of good quality fermented sauerkraut, along with a red onion, a couple red potatoes, a good dark beer, perhaps some chicken stock, salt and pepper, bay leaves, and whole juniper berries. The juniper berries are key; if you dont have them, you might as well get pissed before eating it because it's not going to be too flavorful. First thing, cut the red onion in half, peel it, and slice it into long thin slices. Put this aside for later. Heat up a large braising pot and start browning the sausage. While you are cooking the sausage, start shredding the potatoes (unpeeled, the skins give a better grip). Do not do this before browning the sausage. Why? Because potatoes start turning brown fast and no one wants to eat brown potatoes. After shredding them, lay them out on a couple of towels so as to absorb all of the moisture. This is key otherwise they will just turn into a mashy mush when you sauté them. By this time, the sausage should be finished, so remove them from the pot. Next thing, add in the onions, with some salt and pepper, and start cooking them. After they start to soften, add in the potato shreds along with some more salt and pepper. Potatoes have very little salt naturally, so you need to use a lot of salt to make them taste flavorful. By a lot I don't mean a pinch or two, I mean like a tablespoon. Make sure the pan stays hot too, otherwise things will stick. After you get the potatoes cooking, you will probably notice some of the mix browning and sticking to the bottom of the pan; this stuff is gold. Deglaze the pan with some beer by pouring the beer into the pan to cool it down. Then really scrape these brunt bits of heaven off of the bottom and mix them in. Add in the sauerkraut, more beer, cooked sausage, enough stock to cover and 2 or 3 bay leaves. Then grab 15 to 20 juniper berries and smash them open with the flat edge of a knife. Throw these in as well. Bring to a boil, lower to a LOW simmer and simmer partially covered for a few hours. After 3 or 4 hours, this should start to smell amazing and will be ready to eat, but you could let it go all day, so long as the simmer is really low. Now all you need are some rolls and course ground mustard. Viola, a bratwurst and sauerkraut sandwich! And in case you're wondering, you don't put cheese onto a bratwurst sandwich. What are you, American? If you want some cheese in your sandwich, buy some Kasewurst instead (that word just does not look right without the umlaut). Last time I had this, I choose to make Spatzle (another word that does not look right without the umlaut) for my starch instead of a roll. Enjoy!

Some very cool and interesting breakfast entries so far. I like it. As for me and my family, every Saturday used to be "pancake Saturday." This recipe always comes out fluffy and crisp around the edges. The trick is to not over mix the batter. Add some whipped butter, a whole bunch of maple syrup, and a side of bacon, and it's a perfectly rich, sweet, and savory morning experience. Unfortunately, I had to pick up an extra shift on Saturday mornings b/c 1) growing kids means increasing expenses, and 2) my stinkin' cigar habit. In the end, it's all worth it.

At first glance I thought this is the new Rocky Patel ad

My second from this gorgeous box of aged Boli PCs courtesy the host. Stored at 65%, rested for one week after delivery. Pairing: Wilkinson's "Tan-san" tonic water Classic Bolivar flavors - straightforward as they get. A touch of barnyard, a touch of leather, nutty richness. Not as sweet as the one I smoked ROTT, but this was smoked outdoors on a hyper-humid Japanese "mushi atsui" summer day with a fair bit of wind and thunderstorms in the offing. As a result the burn got wonky around the midway point and it became a losing battle. The essence of a great aged PC is in there = depth, richness. Body medium-full, great creamy smoke output while the burn held. I'd give this one 88/100 but the conditions knocked at least 3 points off that, I'm sure.

Sorry, that was inspired by the stein. Back to nicer programming. Rabat:

In stacks

Had to grab these MCs, perfect age in my mind. Weak print but AME MAY13. Also a box of aged Aristocrats, for some reason my phone won't let me upload the photo of the actual cigars. Very dark however. Sent from my SAMSUNG-SM-G891A using Tapatalk