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  2. No expert on the subject but I beleive two things can cause this..... rough travel.....cigars not secured and consistantly rattling around in the box/tube/cab and even worse....rapid change in humidity/temp somewhere in the shipping process. I pick out the cracked ones first for test burning.
  3. Been smoking cigars for over 20 years, got into cubans less than a year ago. After finding this forum I decided to start aging cigars. Bought a cabinent humidor i never dreamed I'd fill. Well, as of last week its full. Havent counted, but around 35 boxes.
  4. Du Prince TOR SEP 16, very good already. Gesendet von meinem CLT-L29 mit Tapatalk
  5. I like the Hoyo DC and the Party Lusitania better than the PDC. But that's just me.
  6. Today
  7. Funny story to go with this cigar. I just left the coffee shop, got into my car, stuck my unlit cigar in my mouth and looked down at my phone to check the notifications. I was startled by a tapping on my window. I looked up to be startled again to see Alec Baldwin was the one tapping. For a second, I didn't know whether to open the window or not. I thought maybe I did something to piss him off. So I open the window, and said "Hey Alec, what's up?" He points his finger at my cigar and says "It's been a long time since I've had one of those in the morning. He then walks away saying. "A long time. A long time." 😂😂😂
  8. Found couple of boxes being in Spain, and was happy to buy them, because I love that vitola very much. I had enough time at lovely summer evening and some Kopke LBV 2012 Porto as a pair and decided to smoke one for the contest. the cigar itself looks beatyfull: minimum veins, smells terrific. first third some citrus, dried fruits, light sweetness. second - fried toas, same dries fruits and some cinnamon. last third sweetness is gone, added peanut and coffee. I would say it's amazing cigar, very delicious, one of the best prominente. my rate is 94/100
  9. SLR (2017) - 24:24 Sent from my SM-G965F using Tapatalk
  10. On overaging - I definitely think there is a point where older doesn't equal better. It's not just limited to the high end of the age scale either - to my tastes some distillers spirit is better with less time in wood. I did a tasting of Old Pulteney recently and Old Pulteney 12 seemed better to me than there older expressions which took on too much influence from the wood which took away from the briney tastes of the 12. Like cigars older doesn't always mean better!
  11. this all touches bang on one of my early points - and it reveals the massive hypocrisy in sports, all nature. in rugby and league, we see players claiming tries and celebrating only for video refs to expose them as fibbers - not even close sometimes. in cricket, i mentioned the appeals for lbw and caught behind when the players know that it is not out, putting it into the hands of the ump. that is accepted as part of the game. and yet, claiming a catch you did not take (yes, i'm looking at you joe root, but leave that aside) is absolutely seen as cheating. if i was asked to explain the reason or difference, i could not.
  12. This restores my faith in the universe. Thanks for the link Ken. Looks like they presented it really nicely too. Just need to mortgage the house now. Great write up too, hats off
  13. I think it's really interesting to look at modern day rugby union with regards to this, and how we perceive and evolve with the rule books of different sports. These days when a winger has a flailing effort to dab the ball down in the corner, and he knows (he 100% knows) he's lost the ball before crossing the whitewash, they often get up celebrate wildly, then go on to slightly grimace to the ten, and tells them "try and take the conversion quickly" To me this is pretty similar, the player knows they've not scored, but they has abrogated their responsibility as an honest sportsman to assist the ref. These days this is done in Rugby Union, with a cheeky wry smile and a "ah well, I had to try my hand". I think if this particular part of the discussion on cheating has taught us anything, it's that the publics obsession with wrong decisions whether is be Tennis/Cricket challenges, Rugbys 4th official, or VAR, is increasingly dissolving the players personal responsibility to govern their own actions, and thats a sad thing. As for Kens, "you can't be a little bit pregnant", I think thats true...... but you can be very, very pregnant.....and it doesn't look like a pleasant place to find yourself haha!! and I think thats what we should keep a grip on. Some cheating like Neil Back, slapping the ball out of Peter Stringers hand into the Leicester Tigers defending scrum, was hilarious as spectator with no team in the game, and many look back on this as almost and admirable 'dark arts' rougish act. I'm sure many supporting Munster would not agree. There is a sliding scale of severity, and we need to be honest to it The reality is, the real arbiter of how bad something was, is not the ref, or the players, It's us as fans of the game. Regardless of who we support, we should chew the fat be reasonable, and point out what is BS when we see it. The history books will self govern the legacy any particular team or player will forge for themselves, all that will take care of itself.
  14. Ah I didn't realise the trunk was 200mls! Thanks
  15. They do it in a series called The Family Casks but I'm not aware of a bottling from single cask at different ages or in mini bottles. But it would be a great idea!
  16. you are welcome to follow up as often as you like. they do both. i have seen their 1971. cracking stuff but a full bottle about $5K. excuse the blatant self promo but this will give some more info on their vintage releases. these are 200mls. https://quillandpad.com/2019/04/04/glenfarclas-family-cask-trunk-and-the-1971-vintage-whisky/
  17. Are they as specific milestones though Ken?. i.e 12, 15, 17, 20 etc? what I'm talking about, is every year from the barrel (including a small bottle of the raw spirit, then 1yr, 2yr etc etc. you could argue that potentially 6 bottles of the 30 bottle package may not be very pleasing, but for true whisky enthusiast, it would be a great tool for learning. If this is what Glenfarclas are doing excuse the follow up message
  18. i know glenfarclas does - that said i am not so sure how easy they are to buy. i think they do collections. i have a heap sitting in front of me, right up to 40 year old. i see quite a few as easy for samples. but they definitely have some. in europe, it might come down to EEC regulations. i know that the bureaucrats prevented champagne from using the 500ml bottles, though that has recently changed.
  19. In all the fabulous, and not so fabulous things distillers are playing around with, I'm surprised nobody (that I'm aware of) has drained off a cask in mini bottles over its whole life, say 30yrs for example. It would be so interesting to buy 30 mini bottles, to get to see the full life of a single cask, the full evolution. For those interested in the ageing process, it would be a wonderful resource, especially if it came with distillers notes.
  20. Wow.....many thanks FOH!! as ever, you are the greatest. Good an everyone who took part, the band less box of Bolivar was my favourite.
  21. found this interesting. thoughts? Why Ultra-Aged Spirits are Ripping You Off If I may be frank, most super-old Scotches are super awful. Here’s why: Most good Scotch is bottled starting at around 12 years old. Fantastic offerings can also be found up to the 18- to 21-year-old range. Beyond that, the oak tends to overpower everything else going on in the bottle. The effect can be even more pronounced with spirits that tend to age more quickly, like Bourbon. If you sip a 40-year-old Bourbon or 50-year-old Scotch, you’re basically sipping on oak tannins, bragging rights, a sense of history and little else. Which is why it’s so perplexing to see producers and others rolling out bottles that are decades past drinkability—think stunt Scotches like a 72-year-old Macallan single malt, produced in 1946 and that fetched $110,085 at auction. It’s an interesting nod toward history to own a World War II-era whiskey but forget about drinking it. After 72 years, you might as well go suck on an oak stave. If you sip a 40-year-old Bourbon or 50-year-old Scotch, you’re basically sipping on oak tannins, bragging rights, a sense of history and little else. Yet, every barrel-aged spirit has a sweet spot in terms of the maturity where it tastes best. Two key factors dictate how a spirit will mature: the barrel used to age the spirit (new barrels age a spirit fastest), and the climate where the spirit is aged (heat can accelerate the aging process). The rules aren’t always hard-and-fast, but it’s easy to tell when your pour is past its prime: as Four Roses Master Distiller Brent Elliott explains, it’s “when the barrel influence is so strong that it has become bitter, astringent and has lost complexity.” Here’s a guide, informed by input from the experts, on when some of the most-gifted spirits categories are likely to hit their stride. For those seeking a special bottle to commemorate a specific year, this may help in finding a vintage-year pour that’s not just enjoyable, but possibly exceptional. Getty Bourbon and rum: Best aged 5–12 years By law, Bourbon is made in new, charred oak barrels. That means the distillate extracts flavors from the wood relatively quickly, so Bourbon matures faster than most other barrel-aged spirits. “The majority of barrels peak in the 5–10-year range,” says Elliott. “In this range, all of the immature character of the white dog is gone, but there are still a lot of the bright and delicate flavors from grains and fermentation that have developed in the barrel, and with the barrel, to create that perfect balance.” Beyond the 12-year range, says Elliott, “there will be fewer and fewer that are still ‘improving’ each year.” A unicorn does sometimes appear. Orphan Barrel’s line of rare whiskeys has included some very good Bourbons aged around 20 years. Also, keep an eye out for single-vintage rum bottlings. Very few producers do this; most include a blend of rums of varying ages. But single vintages can be found from producers such as Diplomático, Foursquare and Plantation, including some 10–12 years old. Rum aged in warm climates, like the Caribbean, age two to three times faster than a spirit in a cold climate, experts estimate. How Wine Affects Your Whiskey Scotch whisky: Best aged 12–25 years Since Scotch whisky is aged typically in used barrels, it takes longer to extract vanilla or caramel flavors from the wood. The late distiller Dave Pickerell once described this as “the tea-bag effect.” The second time that a tea bag is used, there’s less flavor left to draw out, so it needs to steep longer. Scotland’s humid climate also slows down evaporation, so the spirit isn’t as concentrated as those aged in drier climates, like Bourbon. The problem with pinpointing an ideal age for Scotch, is “it all depends on the style of whisky you want to bottle,” says John Glaser, founder and whiskymaker for Compass Box, which releases primarily blended Scotch whiskies. He deems a Scotch too old when the wood notes overtake the distillery character and flavor compounds that have developed over time. In other words, “the whisky loses its cohesiveness,” he says. Scotches aged 30, 40 and older can be sourced, but know that means paying a substantial premium for whisky that may be past its best years. Note: These ages only indicate the number of years the spirit has been in the barrel. Unlike wine, once bottled the aging process for spirits stops. For those who seek to commemorate a benchmark birthday with a bottle, Armagnac may be your best bet. Armagnac: Best aged up to 50 years You’ll almost never see a single-vintage Cognac, because it’s made with a blend of ages, with the designation signifying the youngest distillate in the blend. By comparison, many Armagnacs are sold as blends, but some producers also choose to release single-vintage bottlings when they are deemed exceptional. Some of these may be decades old. For those who seek to commemorate a benchmark birthday with a bottle, Armagnac may be your best bet. According to Christine Cooney-Foubert, owner of Heavenly Spirits, an importer of French spirits, Armagnac can age longer than Cognac because it is distilled just once, as opposed to twice for Cognac. This strips fewer fatty acids from the distillate, enabling “more sustainable aging” over longer time frames, she says. It’s also not unusual for producers to reuse barrels over and over again, often to the point where the barrel no longer contributes tannins, but instead acts as a container that enables the brandy to “keep breathing and get rounder.” “Normally, we don’t leave an Armagnac in the barrel for more than 40 or 50 years,” Cooney-Foubert says, “but some Armagnac will age gracefully” for longer periods in such barrels. Is there a ceiling, even for Armagnac? Yes, Cooney-Foubert says. “I have tasted Armagnac that had rested in barrels for 100 years and it was my opinion that they were too ‘old.’”
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