• Posts

  • Joined

  • Last visited

Everything posted by semery74

  1. Who has time to get the cigar cutter anymore. Using a knife I score just below the shoulder and remove the cap cleanly with my teeth.
  2. And he is still in politics! His constituents must relate really well to his past.
  3. Coincidentally I'm also in the market for a new set of cutlery. After 25 years my Henckel's Professional Series Set has seen better days. The steel held up great until this year when I mysteriously lost the tip of my blade on the 10" Chef and the handles on most have cracked or broken off. Most if not all are in the process of being refurbished with some rosewood handles in my shop. But they may become a secondary set if I purchase something new. My big question is it even worth the extra money for the Damascus steel blade. My choices thus far are between the American made Benchmade Prestigedge, the Wustolf Classic or Kershaw Shun
  4. The Feel of a wrapper is far more important than visual characteristics. I'm always guaranteed a good cigar if the wrapper is velvety.
  5. Nothing goes better with a fermented product like another fermented product such as tea. My personal best is a Aged Ripe Pu'erh with a 10+ year old havana.
  6. Jason55555, I never had a Blah cigars, only Blah Days. If they're young you offer them something strong to drink, if they're old, better get them tea or water. Piggy, Aging cigars is like watching your kids grow up. You enjoy those precious moments over the years; providing all that is necessary so that they continue to grow. Personally, I don't mind if they out live me, I just hope they are enjoyed by all who care to partake. Diamondog, A wise man once said, "knowledge about the ageing characteristics of different cigars is non-existent in any published source I can find." It may not exist in any material able to be referenced, but it does exists in all of us who enjoy a good cigar.
  7. I wonder what that 64 ring dergible weighs? Probably has more tobacco than a gran corona.
  8. Ken, Perhaps you should of expanded on some good Australian Bubbly. Here on the East Coast of the US I'm able to find a few Australians, by Thorn Clarke and Greg Norman. I've been a growing fan of Blanc de Noirs, I find them Medium-Dry, which is in my desired range. There are some really good Sparkling Wines coming out of New Mexico of all places, Gruet being one of them. All of which are fantastic with any cigar and any time of year. What are your thoughts on sparkling Shiraz and Australia's potential for competitive champagne blend style wines?
  9. Maybe not to speed it up or slow it down, but to keep it going so it doesn't stall. A lot of home brewers would attest that there are nuances to fermentation such as sugar levels, nutrients and PH to create the proper conditions for successful fermentation.
  10. I undoubtably believe too much cedar is a bad thing. Spanish cedar saw dust is extremely bitter. Matter of fact the only cedar you get in a cab or dress box is a thin slice veneer the has been washed with so much water during the cutting process that it has very little mobile tannin left to affect the cigars. After working with a multitude of species over the past decade I've decided the most pleasant wood for tannin infusion is white oak. American white oak provides bourbon its signature aroma. French white oak instills a vanilla character. I built our bedroom set out of red oak and the signature aroma was that of a rose. Mahogany is flavor inert. I think it may be time to post the results of my wood tannin experiment.
  11. Bethune sounds synonymous with Petune.
  12. I don't think anyone really waits 15yrs for any cigar. One day they just appeared, as I scratched my head in conclusion, I realized I'm OLD too!
  13. The secret ingredient is always time. These don't begin to scream with flavor until 15yrs. Less than 10yrs, they are subtle with long tannins. Less than 5yrs they are muted and sour. This I believe, is why you used to see so many Sanchos and Coronas Gigantes held in bond for 5-10yrs. I wonder if the final 2006 boxes are remaining on the shelves at this point. They have stuck around for this very reason, because they are Tabacuba's best long game. Wrap some of these up tight and forget about them until then. I guarantee you'll say,"I wish I put more of these away."
  14. Time to breakout those Hamlet customs that you have been hiding from Smithy all these years.
  15. Anything that utilizes yeast in preparation of the product will remain analogous to Cuban cigars in my book.
  16. 1. Each of you smoke your best regular production cigar 2. Wet the entire cigar for a brief period under running water. Don't half arse the job, all or nothing. 3. Smoke the cigar that you love to enjoy. 4. All follow the same technique. And yes Ken must participate.
  17. Wilkey This must of happened when you were finishing grad school, but I remember Van and Tampa just loosing it at the mere mention of MRN's technique
  18. This topic has been proven too taboo for further public scrutiny. Although I still believe it is a valuable technique for cigars of all ages. Rob?
  19. The core value to Spanish Cedar is it's ability to act as a hygroscopic insulator to humidity.
  20. Frankly I'm not sure why Kiwis are so upset that Australians were voted the happiest people in the world. Looks to us that you'll soon be running from your fun in your skivvies. New Zealand Herald
  21. My favorites are the ones with velvety Colorado Claro wrappers between 5-10 years of age. I've had a few with 20+ years and they were about the same as a 2 year old. Either sick or in their second childhood.
  22. Another possibility is the age difference between the wrapper and the filler. I love quoting MRN, since it creates so much controversy everytime his name is brought up, but one thing he mentioned was this. The nature of aging havana cigars will bring this age difference in to balance after a few years.

Community Software by Invision Power Services, Inc.