mk05

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Everything posted by mk05

  1. Maybe, just maybe, the plan for the 58 had been in the works for so long as to save the medio tiempo for its production. Maybe, just maybe, Habanos had been saving the medio tiempo for a special Festival Humidor and accompanying numbered production of 50 to 450 humidors containing the Behike 52-58 range...you know, for the upcoming 10th Anniversary of the Behike. In other note, the tasting forum was simply to figure out the fortaleza people preferred while smoking such a long stick.
  2. I am a consumer, consuming a good that is in a consumer industry. I buy what I think is good. I do not care about the price point, the vitola, or wrapper - as long as I like it. In my time, I hear from people that they are "value oriented," and thus mock those willing to spend $100+ on a cigar. The same people have very nice houses, boats, cars, or bought their wives diamond rings. I generally just nod my head and tell them they are very rational and astute.
  3. Dom Perignon or Mouton would be your best bet.
  4. All grade A wrappers were allocated for the Habanos Festival cigars. If that is from a city fabrica like LGR, the wrappers are from the backstock of problematic tobacco.
  5. This is not possible, given that Cuaba is one of the only marcas left that is only rolled at one factory. It is consistent YoY, more than many other marcas in the Habanos portfolio. If you like the Cuaba taste, try PLPC, as that is the same idea from the same factory. If you like the Divinos size, try a Divinos from 2005 or earlier. It is an older ideology, from Briones Montoto, and you may end up becoming addicted to that fabrica's ideology.
  6. Will give Dag a high-five if he can convince 10ct box of Trinidad Robusto Extra from EL instead of FD. They are light, but there is a reason for that.
  7. Only thing that is 100% fact is that there was no person named "Silvio Jimenez" who was interviewed for this article.
  8. Festival wrappers are special wrappers, usually found on grade A to A+ Habanos.
  9. Beauty is in the eye of the beholder. With Habanos, there is something for everyone.
  10. I am sure Habanos will do something interesting for San Cristobal.
  11. Surprising on SW, they're usually everywhere. Yes on special things. I think the regional is a Puch Robusto.
  12. Hmmm a "budget Cubans list" without Reloba, Bauza, or Coloso.
  13. From what I gather, the photos are a function of frequency. People either can't afford those restaurants on regular basis, or the restaurants are too difficult to visit on a relatively constant basis (distance, reservation, etc), thus they seek to capture those precious memories. You don't see people taking photos at MCD, do you? So in that manner, I understand the reasoning, thus I don't judge these people. I believe this is an example of the trickle down theory based on what I call the "Bourdain Phenomenon." Guys like Bourdain made cooks popular - much more so than the Golden Years of FoodTV where Emeril and Mario had their own shows - evolving the historical relationship between customer and chef. This changed gastronomy to what we perceive nowadays. Think about how many "chef-driven" restaurants you see nowadays...even pubs. Chefs (regardless of objective talent, let us be real for a second) want the customers to experience their perspective on gastronomy, because largely, most people have horrible taste (true). While this statement may shock most, it is an objective truth. Top chefs (even bad ones) achieve years, decades of *professional education and field experience* on what most people pass through as a daily routine. Therefore, what is going on now is that chefs are seeking to teach the public about how to understand the concept of food. Before people get defensive and say "I have x experience in eating, I know what I like," think about the atrocious beers and pink wines you used to drink in your earlier years; You don't know anything. Approach with the open mind that you know nothing. One could make the argument that those who disagree would also make the platitude that a sorority girl-turned housewife with 30 years of drinking experience has the same level of experience in oenology as Robert Parker. As for asking to remove an ingredient, a customer may simply want to experience the lesson that the chef is trying to provide, but is unable to partake fully. It depends on the person, so I can't judge that. Whatever minute the community, if the base becomes saturated enough, there will be a following of a sort. Certain chefs have attained that following, and for some "foodies," it's kind of like meeting a celebrity. I am sure you experience the same sometimes Rob. I could say the same for any sort of gathering in crowded spaces, ie airplanes. Who wants to start a 18yr+ airline!?

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