It was the perfect storm of cigar events. If you didn't go, you should be both sad and jealous. While we're waiting for you to finish the sadness and jealousy, we'll let you enjoy the first of Will's many antics at the event.
|We all received a four-pack of cigars at the event. |
Mine went missing. Will feigned innocence.
Better? Good. As an aside, I find snacks always make the sad or the jealousy better.*
Drinnan Thornton, our friendly neighborhood Alec Bradley rep, brought many gifts for many folks. There was much rejoicing!
|Caution: DDT doing the Drinnan|
(Drinnen, Doc, Tino)
Valentino started with this delight:
I'd be an Alec Bradley groupie if that were a thing. Wait. Is that a thing? It totally should be.
According to CI, the "Connecticut boasts an array of big-time flavors, all while remaining pleasant and tame in body. Dressed in a seamless Ecuadorian Connecticut shade wrapper, and chock full of Honduran and Nicaraguan long-fillers, Connecticut produces a highly satisfying mild to medium-bodied experience. Plumes of creamy and cool smoke coat the palate as notes of cedar, nuts, and toast enter the fray before a slightly sweet finish. It's a lot like a light beer that tastes really damn good."
It really is damn good. Because it was an AB event, I was surrounded by like-minded smokers, many of whom started with the Connecticut. As a result, I got myself a snout full of woodiness, which sounds weird when say it like that. Like the woods of Dunsinane** marched right into my face. Well, when that happened, they also brought some pepperiness and creaminess, so...yeah.
Then this happened:
|Will was the official Guardian of the Meat.|
We have more than once proclaimed our unending joy for any and all foods created by Joe, he of Opa fame. For this event, we had a million tons of food, but you only need to know about my most favorite, the thing that if we're passing by the restaurant, smoking a cigar as we wander around the mean streets of Federal Hill and Tino needs*** raw kibbeh--my favorite thing is hummus with ground meat and pine nuts on it with fresh pita bread. Oh gawd, that sounds great right now.
We ate until we almost--and really, we were thisclose to literally busting a gut--at maximum food capacity.
In order to aid digestion, Valentino moved on to this:
I fell in love with the Coyol at first smell. Actually, even before that.
Drinnen told us about how the cigar honors one particular farm. "Sometimes tobacco has great aroma or great flavor, but rarely does one have both," said company president Alan Rubin in Cigar Aficionado. "That is what makes Coyol so unique. The blend for this new cigar is designed around the Coyol tobacco, which is why I had to name the cigar Coyol." Oh, come on. You know by now that I like a story to go with our cigars.
According to CI, the cigar is a "bold, medium-bodied profile with notes of earth, leather, and spice flourish around the palate from first light. Subtly sweet notes of cherry and nutmeg are also present on the finish. Yet another masterpiece from Alec Bradley…par for the course these days."
Mr. Rubin, you had me at the sweetness. Perfect for after that fantastic meal.
In the meantime, some other folks were doing this, which lots of folks do at Habanos. I think it looks like a lot of work, but that's just me. Too many contraptions for the likes of me. And way too many things to remember and then mess up. But Will sure did like it:
|Now if I only had a cheese plate...|
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*That is not a sign of a problem. You should be quiet.
**The blog's first Macbeth reference! Woohoo!
***Neeeeeeds, by way of me suggesting it