It’s a hot summer day so I want something different in a cigar and in the wine that will accompany it. I’m not a flavored cigar smoker but decided to try an Acid Wafe cigar just to see what it’s like. Drew Estate makes them and they are known for their flavored cigars. Not knowing what to expect from the Acid Wafe, I opened a bottle of Obtainers Montoya 2005. This is a Spanish red wine that is decent tasting as a summer red. I’ve had it before and it’s a bargain for the price.

The Acid Wafe cigar has a flat box-pressed shape. In the mouth it reminds me of the end of the wood tip of those machine-made cigars that come in cardboard packages. Not the taste but just the feel. You can tell the cigar is sweetened when you touch it with the tongue.

I poured the wine a little while ago so I think that it should have aired out enough, being a 2005. The wine’s bouquet is cherry like and lightly sweet. The taste has fruit tones with structured tannins. Very good for a cheaply priced Spanish wine. I guess when you pay $6 for a bottle of Spanish red wine you expect less, so I can say that it exceeded my expectations. It has a nice mouth-feel that I predict will complement the sweet taste of the Acid Wafe cigar.

The Wafe smokes well, notwithstanding the cigar’s shape. You taste the bold notes of the Nicaraguan tobacco, along with the honey flavoring. It’s slightly creamy and has coffee notes in the background. It smokes well and also pairs well with the Montoya Obtainers Spanish red wine.

The wine is pretty consistent, and so is the cigar. The sweetened tobacco taste plays well with the cherry notes of the wine. You can tell this wine is barrel aged, giving it a little oak.

The cigar is short and burns quicker than I am accustomed to. That might be the result of the box pressing and such a flat girth. I guess that it has less tobacco than the regular box-pressed cigars. I am almost down to the end and am impressed that I’m fully smoking a flavored cigar. This one is different than others that I have tried and does not knock you in the mouth with sweetness.

This wine pairs well with the Wafe. It balances my taste buds between the wine’s light acidity and firm tannins, and the cigar’s sweet honey and creamy notes. It’s a nice combination for those who enjoy flavored cigars.

My first time with a Carmel Valley Zinfandel was an excellent experience. Joullian Sias Cuvee Zinfandel 2004 is produced in small batches at the Joullian Vineyards of California. At first pouring, it has a very dark garnet color with a ruby rim around the glass. The aroma is slightly spicy with a bit of vanilla-tinged cherry, raspberry and rose petals. The first time it touches your mouth you will sense black pepper, lots of raspberry that broadens into a red currant, plum and rhubarb mid-palate. It all leads into an elegant, crisp and spicy-vanilla finish. All in all an incredibly delicious wine.

I kind of did the pairing a little different than I should have.  First I smoked a Cuban Crafters Cabinet Selection Robusto. A full body and extremely tasty cigar with rich earthy and floral tastes. About 2 hours later I opened and poured the wine. Drank a little just to get me ready, and then decided to have a herb-crusted filet mignon with a special rice combination that I like to call Bahamian rice.  If you have ever been to the Bahamas you will know what I am talking about. It’s rice with small red beans, a small amount of other beans, and what makes it special is a dash of Tabasco sauce. The Tabasco gives it a little kick. The Joullian wine was perfect for the meal, but I rationed it so that I can finish what was left with the cigar.

Cuban Crafters Cabinet Selection is a great cigar. While it’s full bodied, it’s so smooth that it does not overwhelm you. My problem with some full-body cigars is that as you smoke them they can overpower your taste buds to the point that you no longer enjoy it. This one, on the other hand, has so many complex tastes that you don’t want it to end. It’s one of my faves.

So I finish the meal, take a break, watch NUMBERS on TV and now it’s time for the cigar. As usual, the cigar lights nicely. I generally keep my cigars at around 60 to 65% humidity. Drier cigars burn better and taste better. It’s something that Rolando Reyes, a prominent cigar maker, taught me. The old man is amazing and he, along with Don Kiki, were the ones that got me into cigars.

The lighting has earthy tobacco taste with some floral and coffee tones. I also sense some leather and sweet notes. This cigar is made with Nicaraguan long-fillers from Esteli. Tobacco grown in Nicaragua’s Esteli tends to be earthy and sweet. That’s what made cigars from Nicaragua so popular. It is the fastest growing cigar exporting country, even in these economically challenging times.

The wine’s powerful red berry taste and peppery notes at first make the cigar taste milder than it really is. It also gives the cigar a sweeter taste than the first Cuban Crafters Robusto cigar I had today. About a quarter of the cigar is gone and now the flavors are starting to kick in. Chocolate and coffee are kicking in. I am starting to sense some tobacco taste in the wine. I’m pretty sure that it’s the wine itself and not the cigar fooling my taste buds. The cigar is now getting richer with more profound floral and chocolate notes. It plays perfectly with the peppery vanilla-cherry bold taste of the wine.  Both are now in perfect harmony. This is what you call the best part of the cigar, and the wine. Why couldn’t it be like this from the beginning? I guess if it did then you wouldn’t have a “best” part.

This is the worst part, the cigar is down to the nub and the experience is about to finish. It is one of those cigars that you want to chew at the end to get the last bit of flavor. You just don’t want it to finish. I still have a little wine left in the glass and it now has a little more pepper than it did before. This might be as a result of the cigar, or of allowing the wine to sit and oxygenate. All in all it’s a bold experience that’s not recommended for the faint at heart. This powerful wine was wonderful with the Cuban Crafters Robusto but might be better with a rougher tasting maduro broadleaf cigar. I’ll have to give it as shot and will report back.

Cigar tax after cigar tax and I’ve had enough. While this blog is for pairing cigars with wines,  the situation with cigar taxes is getting out of control, with increases at the federal and state level.

On April 1, 2009 the Federal cigar tax went up from 4.75 cents a cigar to 40.26 cents a cigar. That’s an over 800% increase! The largest cigar tax increase in history of America. This tax increase was for President Obama’s program that provides health care insurance to children in families with an annual income of about $80,000 or less. It was funded through a $32.8 billion increase in tobacco taxes and added about $10 per box of cigars.

Now the states are looking to increase the cigar tax to levels that are unprecedented. The Florida Senate has passed the state budget with a $1 per ounce tax on cigars. Based on the average weight of the cigars I smoke, that’s an additional $16 per box of 25 cigars. Florida is from the state with the largest concentration of cigar companies and cigar industry employees. Nearly 90% of the U.S. cigar manufacturing industry is based in Florida.

The impact of the tax on Florida’s economy could be the loss of about 50,000 jobs directly and indirectly related to the cigar industry. If approved by the House and the Governor, the tax compounded with the recent federal cigar tax increase, has the potential to drive companies and retailers out of business, and crush Florida’s cigar industry! Florida’s Governor Charlie Christ is a cigar smoker from Tampa. He is opposed to the tax and knows the detrimental impact that it will have on the state. I’m counting on him to stand up and force the Senate to back down from the tax.

The government is bailing out companies with trillions of dollars, yet they continue to create taxes and policies to exacerbate the unemployment problem. It just does not make sense! While the House of Representatives has not accepted the cigar tax in Florida, the state budget problems and lobbyists for certain industries might push them towards it. What can you do? If you live in Florida you can contact your State Representative and let them know that you are opposed to this tax increase. If the Representatives hold their position, the tax will be defeated.

In New York, the state has approved an increase in the cigar excise tax from 37% to 46%. So now cigars and tobacco products (other than snuff) imported into, or manufactured in the state, on or after April 7, 2009, will pay a tobacco excise tax of 46% of the wholesale price. That means that the retail price will be even higher than the 9% tax increase. Cigar smokers in New York can expect to pay an additional 15% for their cigars.

In Maryland, the State Assembly is currently set to consider two bills that propose to increase the state’s current cigar excise tax rate from 15% to 90%. That’s a whopping 600% tax increase!

Michigan’s Governor may be considering a doubling of the current 32% cigar tax rate. The 32% is based on the manufacturer’s wholesale price, therefore the tax increase would increase the price of a substantially more at the retail level. Arkansas approved an increase in all state tobacco taxes, specifically more than doubling the excise tax on cigars from 32% to 68%.

I can keep on going about the taxes but all of a sudden I’m feeling the need to smoke a cigar before it costs me more. Someday the cigar smokers in the USA will get together and do what the liquor industry did after prohibition, make a pact to “never again” let it happen.

Rioja wine is known for its rich color and taste, and a wine that goes well with some of the more flavorful Cuban cigars. Not too many outside of Spain know Bodegas Consejo de la Alta, located in the heart of Rioja Alta, Spain. This small winery produces small batch Tempranillo wines.  They are always in high demand in Spain, and throughout Europe. One Rioja wine that caught my attention is their Cata de Consejero from the 2001 vintage. I actually felt privileged to drink a bottle with a friend, as only 6,000 bottles were produced. I guess that there may be a few hundred bottles out there that are not yet opened, mostly in collectors’ hands. This Rioja red was aged for 20 months in French and American Oak barrels and an additional 12 months in the bottle before being released. It’s been a few years since it was released so this bottle had lots of years on it. We carefully opened it and the cork required some muscle but eventually came out clean, a good sign. The color was an intense deep red and the aromas that came out of the bottle reminded you of spices and figs, letting you know that this is not a lightweight. We decided that decanting and letting it sit for about half an hour would do it justice.

So there we are, staring at the decanter and waiting for the half-hour to pass us by. It gave us an opportunity to discuss the cigar that would match a wine of this caliber. It came down to two, the Padron 1964 Anniversary  Diplomatico (7 inches long with a ring gauge of 50) and the J.L. SALAZAR y HERMANOS Reserva Especial Churchill (7 1/4 inches long with a ring gauge of 52). Both are handmade with habano tobacco from Nicaragua, are box-pressed and have received very good reviews.

We lit up the cigars and cut a deal that I get the first half of the J.L. Salazar y Hermanos and he gets the first half of the Padron 1964 Anniversary cigar. I believe that the cigar scissor was invented for just that purpose. To cut the top part of the cigar that has saliva after someone else smoked it when passing a cigar from one smoker to another. Sure you lose a good half-an-inch from the cigar, but it allows you to smoke a cigar that was half-smoked. Remember that the purpose is to match wines with cigars.

Both the Padron and the J.L. Salazar started with a mouth full of rich smoke, the Padron 1964 Anniversary was a little milder while the J.L. Salazar was more full-bodied. The taste of both cigars was somewhat comparable, the J.L. Salazar having more of a floral touch and the Padron having more cream. Both smoked well and evenly. About one-quarter inch down, the iPhone alarm went off. It’s time for wine!

Consejo De La Alta Cata De Consejero 2001 has received rave reviews. Wine Enthusiast Magazine awarded 91 points to this Rioja wine. Wine Spectator gave it 89 points, with a stellar review. But the true test is what we think (because we are drinking it) and how it pairs with our cigars.

Swirling it around the glass, you can see the wine does not have the tension that it had when we first poured it into the decanter. The aromas have also loosed up a bit. They are still intense but now show more elegance. At first taste, it has smooth blackberries, a little blueberry, sweet plums, light touches of fig and an earthy background that is hard to identify. It felt firm and silky, completely complementing the cigars. I started to detect sweet cured tobacco and coffee in this complex wine. The Rioja wine continued to get smoother, meaning that we obviously did not let it air enough. Good thing that we waited and drank slowly. After a few more minutes, we refilled our glasses. 

Glass two and we were both eager to exchange cigars in order to compare our notes, but we weren’t half-way through. The wine started showing some toasty notes that blended wonderfully with the cigars. The floral notes of the JL Salazar y Hermanos accented the dark berries in the wine. The Padron 1964 Anniversary, on the other hand, started showing mouth-covering cream that went well with the wine’s coffee notes. It was clear that the characteristics of this special red wine meshed well with those of the cigars.

Finally switching time came. I generally enjoy the last half of the cigar more than the first half, but only if it is a truly good cigar. If the tobacco was not properly fermented and cured, then the opposite applies. In this case, there was nothing to worry about and I eagerly waited for the trade. I started smoking the Padron and my buddy the J.L. Salazar. We compared notes and while the Padron was creamy with light sweet notes, the J.L. Salazar had opened up a little more to reveal chocolate notes. The Padron was medium-bodied at this point, as compared to the full-bodied J.L. Salazar. Maybe it was the extra quarter inch of the JL Salazar over the Padron. There was something in the Padron that I picked up but could not identify. It was a blend of cocoa, coffee and cream that made it hard to put the cigar down. The Salazar had also developed a sweet chocolate, flower and earthy taste that also grabbed you. The Cata De Consejero’s smooth and intense taste added to the enjoyment.

We were almost out of wine and the cigars were reaching the nub. The extra quarter inch of the Salazar was important now. The Padron’s taste did not intensify during the last two inches, while the Salazar’s taste did. Both were delicious and kept us smoking them until we can no longer hold them. Comparing notes, we decided that both cigars had many similar characteristics. Among the differences, the Padron had a creaminess that was missing in the Salazar. On the other hand the Padron was lacking the Salazar’s floral and chocolaty taste that intensified as the cigar got smaller.

We finally drank the last of the wine and both agreed that we could not have had a better combination. Absolutely beautifully. It’s too bad that so few bottles of this Rioja wine were produced. If I knew the wine’s match with the cigars would be so wonderful, I would have saved it for a special occasion.

Recently I’ve had the pleasure of watching the movie “El Benny”, which is based on the life and career of Benny More, one of Cuba’s most talented and famous musicians in history. The movie is centered around the span of his career ranging between the mid/late 1940’s through the early 1960’s. The score throughout and the scene scapes are reminiscent of the golden age of Cuba.
As a perfect match while watching the film, I started up a Medina 1959 Miami Edition Corona Gorda cigar. I picked up a box of these incredible cigars that were just recently released and have been thoroughly satisfied since. Going through the spectrum, the Corona defines a medium body smoke. There are tastes of mild spices, toasted nuts and a hint of butterscotch with sweet malt cream that makes it a superb and enriching experience.

Both the film and the cigar reminded me of the luxury and romance of the Cuban deco years. In 1959 particularly, it was an historic and monumental year for the country. With the rise of Fidel Castro, we watched many things change. In 1959, we watched the peak of an explosion of Cuban culture that entered the mainstream of other continents as the country hosted legendary talent in art, music and industry.

It was also during this time that one of those talents, Manuel Medina, began rolling cigars. Working as a roller in Cuba for H. Upman, it was obvious from the start that his talents were an asset. Shortly thereafter, Medina began his role as the factory’s Master Cigar Maker and to this day continues as a true visionary of his trade.

The Cuban Crafters Medina 1959 Miami Edition Corona Gorda is a genuine staple of the pre-Castro Cuban cigar era of creating cigars. The combination of tobacco was blended by Medina to match the exact taste that legendary Cuban cigars were made of.

“El Benny” revisits a time where Cuba was a global destination and glowing with vibrance and energy. It follows the life of a Cuban with passion, skill and determination that demanded (and received) attention. It’s only fitting to be able to smoke a cigar that plays tribute to this theme. The 1959 Miami Edition cigars are a perfect addition to any cigar collection for those who desire the definitive quality only a true Cuban master roller could produce.

Yesterday I had the Opus One wine and matched it up with an Arturo Fuente Opus X cigar. Since I was drinking alone, I didn’t drink all of the Opus One wine. With about ½ of the bottle left, I removed as much air as I can and sealed the bottle with a wine saver rubber cork. Wine can be stored in the refrigerator for a few days, but Opus One is too special to leave it uncorked or to leave it in the refrigerator for a few days. What a shame if it lost its character. 

I opened the refrigerator and pulled out the chilled bottle. I setup the wine glasses and asked a friend to join me. We talked about the cigar that would best go with this wine. After rummaging through 4 humidors, we decided that the taste of a Don Kiki Brown Label cigar would probably complement this exquisite wine. Don Kiki Brown Label is one of the best medium to full bodied cigars out there. The fact that they only cost about $2 each is an extra perk. You just can’t find a cigar this good at this price. My friend had a chance to see my previous post on the Opus Opus match and made it clear that I should have never paired the Opus X with the Opus One. Where was he yesterday?

We both lit the Don Kiki Brown Labels and started puffing them. He smoked a Churchill and I smoked a Toro. Rich clouds of smoke quickly covered the room. The smell of Nicaraguan tobacco, with its characteristic floral notes, blanketed the room. No one complained. As we started drinking the wine, the cigar’s tobacco taste started to develop. It went from earthy to licorice and cocoa. The Toro smoked beautifully and his Churchill started to burn a little too fast on the left side (his left). We quickly noticed that he had turned on the air purifier when I initially told him that we were smoking cigars, and the clean air from the purifier was hitting him on his left side. Fixing the burn issue of his Churchill was easy. We turned off the purifier and the cigar started to even out. We expedited the fix-up with a torch lighter.

The Opus One wine tasted a little different than it did yesterday. Some acidity was noticeable but not much. My buddy couldn’t sense it, but since I had drank it yesterday I was able to compare the wine’s taste from one day to another. The blackberry and smoky tobacco taste of the wine was still there, and went perfectly with the cigar. The cigar’s taste had developed into a complex combination of cocoa cream and toasted nuts. This paired well with the wine’s lush mouth-feel and deep dark berries taste. What a great combination.

As my Toro got shorter, the flavor intensified and was so smooth that I decided to put it down to saver the moment. Figuring that since my cigar is shorter than his Churchill, I needed to pace myself. We compared notes and his Churchill had a mild spice taste that I just couldn’t pick up in my Toro. It could be that since I tend to chew the cigar’s head a little and he doesn’t, I was picking up the stronger flavors that were being condensed as a result of my cigar’s wet head.

Savoring the wine, I proceeded to empty the bottle evenly between us. He gave me crap about his cigar being longer and therefore he deserved more of the wine. Since I had put my cigar down for a while, I showed him that we were down to about the same size. That’s a normal exchange between us. We tend to outwit each other to see who wins. It was my wine and my cigars so I won.

A Brown Label’s finish is a bittersweet moment. The taste intensifies and gets smoother, but on the other hand you know that the experience is about to end. Having finished the cigars, we drank what was left of the wine and both agreed that it was a very good match. We also decided that while this cigar and wine match was excellent, it may have been better with a cigar that has a creamier taste profile. We agreed to meet next week and see if this match can be outdone.

Today the stock market made a comeback. How long will it last? Nobody really knows but enjoy it while it’s there. Time to celebrate so I took out an Opus X cigar and smoked it while drinking Opus One wine. First about the Opus One wine. It is so smooth and coats your mouth with such delicious flavors that it made me think twice about lighting up the cigar. I just had to try the Opus Opus match so I lit up the cigar.

The cigar is wrapped in a cedar sleeve and has a red velvet cover at the bottom. It looks elegant, but at the price that they charge for them I want more than looks.  It is a very well made cigar and you can tell that the typical Cuban hand making process was used. The cigar was constructed using dry tobacco leaves and each one folded like an accordion. They call this style of rolling “abanico” and it is used in Cuba to make the higher priced cigars. It takes longer to make the cigar using this method, and obviously costs more. 

I lit the cigar and exhaled my first pure puff of smoke. The smoke was plentiful and had a heavy body. A good sign so far. The taste was floral with some notes of toasted nuts. It was smooth so the beginning went well with the Opus One. I kept drinking the lush wine that coated my mouth with delicious tastes of plum, blackberry and smokey tobacco. It was thick and overshadowed the cigar’s taste. The thick berry taste and a creamy mouth-feel of this wine just overwhelmed the mouth to the point that the cigar was just an afterthought.

I noticed that the cigar started burning unevenly so I put it down with the faster burning side facing down in an effort to have the burn problem correct itself. This usually works but after a few minutes it did not fully correct the burn, so I used my torch lighter to even out the burn. This had to be repeated a few times leading me to believe that the cigar’s wrapper or binder was not properly cured. The taste continued pretty much the same until I hit the half way mark. While the cigar’s taste turned a little more to the cream side, I noticed that some mild spices and peppery notes started showing up. They continued and by this point enhanced the wine’s taste a little.

I continued to indulge in the Opus One wine, a sip at a time. It’s an interesting wine that is made up of various different types of grapes. While it’s at least 80% Cabernet Sauvignon, it also has Merlot, Cabernet Franc, Malbec and Petit Verdot grapes. The blending of these grapes was clearly the work of a highly skilled winemaker. I will not tell you the vintage year of the wine because you’ll call me a hog for drinking it by myself. The smoothness of Opus One is unmatched by any other California red wine. Sure the price is steep, but heck the stock market is up today.

All in all the wine was spectacular and the cigar was good for a medium-bodied smoke. In my opinion a full bodied cigar with a creamy cocoa taste, like a Padron Aniversario or a J.L. Salazar y Hermanos would have been a better choice, as this cigar felt like it was lacking the complexity that this wine requires. The cigar just wasn’t what it’s been built up to be. I’m not saying it wasn’t good, it just lacked something that I can’t put my finger on. On the other hand, this wine is everything and more than you expect.

I was part of a historic stock market crash, and so were you. You see how people still talk about “The Great Depression” and people jumping out of windows? Well that’s what our next generation will say 20 years from now about today, except we no longer jump out of windows when things don’t go our way. Instead we drink wine and smoke cigars. With an over 777 point drop in the Dow Industrial Average and about one trillion dollars in market value disappearing into thin air, I decided to drink a 2002 Vintage Crianza from Spain. Crianza wines are kept in oak barrels for over a year before being bottled. I let it sit out for about 30 minutes and wanted to air it for an additional 15 minutes but the market kept dropping so I just had to start drinking. It went well with a Don Kiki Brown Label Toro. It probably was not the best wine match for this cigar. The Brown Label Toro is a must for anyone who enjoys a rich and smooth tobacco taste. It has a dark and shiny Criollo wrapper and is extremely well made. For the price, it’s one of the best deals out there.

The first half was very good and extremely smooth.  Rich in chocolate notes and earthy tones with a naturally sweet tobacco taste. The second half was incredible and highlighted the chocolate but with an extremely smooth leathery tobacco taste surrounded by cream. I just couldn’t put it down, except to drink the Crianza wine that had by now properly aired its 6 years of aging.

Now I know why the Don Kiki Brown Label got a 9.4 rating by Smoke Magazines’ tasting panel. I’m not sure if the Crianza was the perfect wine for this medium to full bodied cigar. A Merlot may have been better as it felt that I was missing those berry tones that Merlot wines have. It would have complemented the Brown Label better, but that could just be in my mind. Next time I smoke a Don Kiki Brown Toro, I’ll try it with a nice Merlot and report back. Hopefully it’ll be a celebration cause the stock market bounced back and the economy is back on track.

Tonight I finished setting up the blog. My hat is off to Wordpress. Setting up and making customized changes to the code is fairly simple, even for me. As a cigar smoking (chomping sometimes also) wine drinker who is not a programmer, I was surprised at how easy it is. 

Interestingly enough, as I did the setup, I had an opportunity to smoke a Don Pepin Garcia My Father cigar. Mild to medium with a smooth smoke. After an inch down, it did not build up but had a nice cocoa and earthy cream taste that grabbed you. About half way down the creamy and smooth flavors started to develop into a richer smoke. Smoked it with a beer from Lithuania called Gedimino. This Pale Lager is about 4.7% alcohol.

While not a wine, it’s what I drank so here’s some info about Gedimino beer. It’s got a golden yellow color and when served in a chilled tall glass it has a decent white head that stuck to the rim.  It smelled slightly fruity with malt scents that hit the nose. A mild beer with a refreshing taste that was partly sweet with laces of corn malts. Definitely a mellow beer that complemented the Don Pepin Garcia My Father Toro. Now mind you that the beer’s bottle is larger than normal as it is based on European standards so it is 1/2 a liter, about 16.9 ounces. It’s enough to last throughout the cigar smoking session.

The Don Pepin was very good and delightful towards the three quarters mark. Since I tend to chew the head of the cigar while I smoke (I like the juices), I was able to get additional flavors that get trapped in the moist head. The cigar is very good and has a taste that lingers for a few hours. The cream definitely stays with you, even after drinking the last of the beer in my glass. I did not want the cigar to end but then I did not want the beer to end either. Both complemented each other and the smoothness and light crisp notes of the beer made the experience extremely enjoyable.

My recommendation is that if you smoke a Don Pepin My Father cigar, that you do it with a beer that complements the creams, such as the Gedimino or Sam Smith’s Pale Ale from the UK. I don’t think that it would go well with a white wine as any sign of citrus would have ruined this wonderful experience.

Welcome cigar smokers and wine drinkers. I’m a drinking and smoking Python. After searching for websites that perfectly match cigars with wines and beers, I came to the conclusion that the only way I’ll find one is if I created it myself. Some of us enjoy drinking wine and beer as we smoke our cigar. I have noticed that the wine or beer you are drinking has a direct impact on the taste of the cigar that you are smoking. Interestingly enough, it does not work the other way around. I have not noticed that the cigar affects the wine’s taste or that of a beer that much. Maybe it’s just me and my taste buds, but try it and let me know what you experience. Anyway, if you smoke handmade cigars and like to drink wine and beer, share your experiences with me and the rest of the world.