Search

theScotchlife

Enjoying Scotch Whisky and a few other things

Category

Spirits and Cigars

Ligero, Seco, Volado? Cigar smoker? An education awaits!

A recent trip to a Tobacco shop in Northern Virginia became an educational event for me. I’ve smoked cigars for years and have never fully understood the differences in cigars beyond size, color, etc….. My trip to Leesburg Cigar & Pipe was one done somewhat reluctantly and turned into a damn good decision.

Reluctant? Well, I was hoping to go there during the Rocky Patel event which was being held at 3:00p.m. and I was tied to an earlier appointment that couldn’t be moved during that time frame. The General Manager, Bill White, informed me that the vendor wasn’t showing up until then with supplies so the sale could not start until then.

Somewhat disheartened, I did what most everyone does, head towards the humidor for “the sweep.” I call it the sweep because it’s what I always do. I start left or right, depending on configuration of the humidor and look at the products. I’m not really tied to one brand, though I do like Rocky Patel products (this store has its own house-brand which is made by Rocky). While doing my sweep Bill came in and offered me a basket since I had two handfuls of sticks. I then started asking him to give me some information on each of the products I’d picked out. This led to a discussion of my love of Scotch and “The Scotch Life” blog. Since he saw that I was more of a connoisseur, his words, than a simple consumer he gave me an education in the tobacco leaf plant. Finally, some useful information. I told him that while developing my palate on various scotch whisky’s, there are more than you think!, and I likewise wanted to develop my palate for cigars. I’ve often been asked by friends what wines to choose with food, I find this easy, but do not have that kind of knowledge or developed opinion when it comes to pairing whisky and cigars or whisky and food.

Bill educated me on the differences of the leaf types, Ligero, Seco, and Volado. The effects of nicotine and flavor with each type is very different and if you care about taste, you will want to understand the differences. A simple Google search led me to this page that does, on the surface, a very good job at describing the differences and architecture of a cigar. One aspect that hit home was that the Ligero leaf, which is the top leaf of the plant is the spiciest, and more flavorful of all of the leafs. The bottom leaf, Volado, tends to be popular with the Macanudo crowd and others that prefer a less flavorful experience. This knowledge can help you from picking a cigar that isn’t going to agree with you and therefore not giving you the experience you are looking for. I personally like flavor, but there are times I want an uneventful smoke. I do like variety and it makes me appreciate the art of cigar making much more. The same can be said for Scotch.

Well, I walked out with a handful of cigars, like I needed more! And more importantly walked out better educated on the craft of cigar making. I will try in the future to get some more comprehensive links and information to share. I intend on making a chart of cigars and what whisky and food to pair with them.

So please, do frequent your local cigar shops and don’t be afraid to quiz them on their knowledge of the products. If you do not find the kind of education I came across then go to another one! A local tobacco shop shouldn’t be just a retail outlet but an educator in my opinion.

Light ’em up!

Pairing: Famous Grouse with Top Sirloin Steak, flavored rice

Riding home today I was thinking I need to pair some food and whisky tonight. After my last post with The Glenrothes Select Reserve and rockfish, which @TheGlenrothes wanted to have more information, I thought I’d give a little more detail on the fish. Rockfish are a common fish, close to shore and are similar to bass in structure and taste. This is a popular fish in Asia and is gaining popularity in America. I have always found the fish pleasing, and easy to cook. It is usually cheaper than other premium fish also. I cook fish usually the same way every time. I usually heat up a griddle with some vegetable oil of the healthy variety and season the fish with either a sea salt mix or a mix that is popular in New Orleans called Zatarain’s. On this occasion I used Zatarain’s lightly on the fish and it gives it a nice little kick. It was a nice combination with sweet potato.

So tonight I swept by one of my grocers and picked up a top sirloin steak that was on sale and had been well seasoned with green pepper, black pepper and other unidentifiable seasonings. Anyhow, I grilled it outside on the gas grill for roughly 8-10 minutes on no more than 300 Fahrenheit, which gave me a nice medium rare steak. I tossed some rice with broccoli in the microwave and steamed it.

As for the whisky, I was bent on using Lagavulin but at the last-minute switched to The Famous Grouse. Now, this is, as I understand it, the most popular whisky in Scotland. In the liquor store it is displayed and marketed to where one would believe this is a slightly inferior product. I had a dram of it in Las Vegas in a chocolate pairing class (will write about later) and was quite surprised with how well a product it was.

Tonight was no exception. Wait, let me back up. I poured a generous dram of it while I was cooking and though I did not have the proper nosing glass did pick up on a sweet candy like smell. Sweet, maybe syrup. Anyhow, tasting it was only confirming the nose and maybe some light oak coming through. I enjoyed the texture. Slightly silky and very well-rounded. Smooth, but not creamy.

After I set the glass down it swirled and left perfect legs dripping down the glass like it had rehearsed it before. I did add some water to it later and the nose diminished but the texture turned slightly more creamy.

The pairing balanced well. I felt that neither the steak or the whisky were fighting or negating each others existence. I found the pairing pleasing, nothing to WOW about but certainly satisfying. If I were smoking a cigar tonight I would go for a medium wrapper, I think a Connecticut wrapper would be too light but a maduro too much.

The finish of the two, plus the rice and veggies, left a toasty caramel with sautéed mushrooms impression with me.

So, go out and get yourself some steak, some Famous Grouse and enjoy! And if you are unsure of the cigar choice, go for a medium blend and I think you will have a pleasing experience.

Cheers!

 

 

Blog at WordPress.com.

Up ↑

The Malt Activist

A personal whisky journal

Buffalo Whiskey Guild

Learning, appreciating and enjoying the art of drinking whiskey

Bill Mullins' Weblog - Tech Thoughts

Security and System Tools and Tips. Software Reviews, News, Views, Downloads and Links.

9to5Mac

Apple News & Mac Rumors Breaking All Day

TED Blog

The TED Blog shares news about TED Talks and TED Conferences.

BECKY SAYS THINGS

Becky says things about things and other things

Sadie Hasler

Playwright | Actor | Columnist | Co Founder & Artistic Director of Old Trunk Theatre Company

Cask Tales

Enjoying Scotch Whisky and a few other things

Alcohol And Aphorisms

Whisky and Beer Discussion In A Relaxed, Yet Slightly Pretentious Fashion

%d bloggers like this: