GavLew79

Members
  • Posts

    743
  • Joined

  • Last visited

About GavLew79

  • Birthday 02/13/1979

Profile Information

  • Location
    Worcester, UK
  • Interests
    RF Electronics Engineer by day. Food&drink, St. Bernard dogs, American football (Raiders fan), Film, books, music, watches (Panerai and Bell&Ross) science and personal finance by night and weekend!

Recent Profile Visitors

3,254 profile views

GavLew79's Achievements

Campanas

Campanas (3/5)

  1. Back for my second N8, and if you told me this was a larger Fonseca No.1 I'd be hard pressed to say different. Nougat and crème brulée. Delicious. I'll be back for another 25 when funds allow. 👍🏻
  2. Is it fair to say they are blending for strength/body Rob, rather than flavour? It's normally the ratio of volado to seco to ligero that gets talked about by the master blenders. Don't get me wrong, I'm enamoured with the Cuban flavours, but it's not like one particular finca goes into brand A, and another into brand B. There is no "single estate terroir" as far as I know, it's all from over the Vuelta Abajo, and getting distinct (and consistently so) flavours, from the individual leaves that may end up in any particular brand, seems improbable. It's more likely that the tobacco is largely the same for all brands, from all over the region, not selected farms per brand, and the blenders are aiming for strength & body profile (which they can control via ratios), rather than flavour profile (which they can't control). Happy to be talked-down from here, but I think it's a pretty reasonable and robust assumption.
  3. Bingo. They are not blending minis to a particular profile. I'd argue, the same stands for the premium sticks. With a galera full of rollers working with the same tobacco delivery, on different brands, I'd propose "Marca profile" is indeed a myth. In none of the gallery videos do you see them sorting leaves by brand. They are sorted by type and colour. Granted, I've never been and seen it first hand, but blind tasting results generally corroborate my theory.
  4. 48 hrs off the truck (I know, I know)... amazing. Biscuits, shortbread, baking spices, chocolate, coffee. Delicious. 92/100 already. Kudos Pres and Hammy. 'kin good work. 👏🏻
  5. A shout out to Fonseca, and our host. Fantastic salted caramel crème brulée. 2018, before prices went nuts/bananas/cuckoo.
  6. 100%. I used to play in a band. Loved it. Gibson SG, Les Paul, Mesa Boogie head and cab. Haven't played in years. When I do I'm shit. I miss it.
  7. "On the piss" is a euphemism for "on the sauce" or drinking heavily. Hence the past participle is "pissed" 😉 🤣
  8. I quite like the guy, TBH. Yes, there are some faux pas, but he's from a different culture. Texas and old-money London must be vastly different. We have a proponent of Cuban tobacco, with 700k followers. Surely he's the one laughing (to the bank)? 🤷🏻‍♂️
  9. Why do you drop the past participle of Chill? Naturally, you would say "I am feeling stressed" or "I am stressed". You wouldn't say "I am stress". So, why the hell do you say "feeling chill" or "I am chill"??? Surely, "feeling chilled" or "I am chilled". No? It drives me bananas. WHY???
  10. My off the radar pick would be Deutz, Rosé NV. Served on our honeymoon and it was delicious. We had a fantastic grower champagne rosé a month back, but I'm damned if I can find the picture. 😐
  11. Someone gave me a 2022 RASS in a trade. Smoked it not expecting much... ...97 pointer. Blew me away. Sweet, fruity, creamy, nubbed it. Amazing. Best cigar for a long, long time.

Community Software by Invision Power Services, Inc.