Juan Santos 12-year rum

Juan Santos Rum

One of the best evenings I had in 2014 was with the fine folks at the Vancouver Cigar Company as we shared a host of genuine Cuban cigars and a terribly fine bottle of Colombian rum courtesy of Juan Santos. Latin music drummed in the background and the machismo energy was on overdrive as we savored the world-class spirits, smokes and slick rides. It was impossible not to remember the year before and the massively brilliant evening shared by hundreds of cigar aficionados.

Simon Yang of Vancouver Cigar Company

And it got me to thinking: there's an art to smoking great cigars! Notice my friend Simon Yang, customer service-extraordinaire at Van Cigar Co, and the way he lights this beautiful Cuban tobacco; the time he takes, the attention to detail... every bit as much an artisan as the inspired rum that comes from Juan Santos. I've long been a fan of their work and wanted this chance to share with you the why: why do I love the rum, why are they working so hard and why haven't you tried it yet?

But I can't do that.

It seems that, for all my research skills, I can't find any proof that the distillery for Juan Santos exists. Or, at least, that it exists in Colombia. I started wondering: "Why would the importer not want to link their website to the website of the distillery?" but it goes further than that... they won't even name the distillery, or the name of the family who theoretically own the business. Why would that be?

I know that the label Juan Santos has been created solely for the Western Canadian market and so, should you live outside of that, there is the very good chance that you will never try this rum. Or will you? It turns out that a colleague of mine who writes about rum prolifically was gifted a bottle of aged rum from Cuba. Now he ascertains that the company producing Juan Santos is Casa Santana and they claim to have started their company in Colombia in 1994 - having come from Cuba.

It's a good story and might very well be true and, yet, it immediately raises a red flag: how did a distillery started in 1994 start releasing a 21-year rum in 2012: 18 years later? And how did this colleague of mine, who was gifted the rum from Cuba, end up with a bottle that looked and tasted identical to Juan Santos? The Cuban distillery I speak of Ron Santero and they may very well be the producers of Juan Santos rum. Cuba does, after all, share a bilateral free trade agreement with Colombia.

Well enough of my "Conspiracy Theory"... at the end of the day all I know for certain is that an importer bringing beautiful rum to a population of 10,000,000 people (Western Canada) hasn't figured out that they need to share Who the producer is. As if, somehow, the Who and the Why aren't as important - or even more important - than the What. A shame... I'm betting money that there is a great story in this and one that I sincerely hope I get to share with all of you one day.

For today, I'll let the tasting notes stand on their own. Quality spirits, and quality cigars, are meant to be shared. Indeed, to me, that's where most of the pleasure comes from; seeing a friend, a brother, a colleague, your sister - try something truly special and savor the moment. Every time I've been to the Vancouver Cigar Company I have been wholeheartedly impressed with the consummate professionalism and the unquenchable enthusiasm these master tobacconists display. Their functions are memorable, as was the rum, and I hope I have the pleasure of bumping into you the next time I'm down there.

[cincopa AwFAMPsnrOGR]

the 90+ point Juan Santos 12-year

Anejo 12 anos / aged (for) 12-year

89+ points on its own/90+ points with a dram of water: Very Good Value

... warm caramel and toffee pudding. Summer flowers growing in the garden - the aroma wafts through the kitchen window as you snooze on the couch. These are the kind of  inviting aromas that surge from the glass; a plethora of sweet-welcome, like the beautiful girl you dated in college. Slightly hot alcohol hiding beauty; the palate conveys strength and discipline: the (expected) caramel tones warm the tastebuds to open for mineral tones, hints of peach and apricot and the savory edge of Macadamia nut. Very well balanced, with good structure and medium+ length, this has just passed the realm of mixed drinks and entered the "land-of-rocks" because, really, we should only enjoy this just with a glass or "on-the-rocks" with an ice-cube if you must (a dram of water does a better job). For rum aficionados this is a must to show yet another dimension to artisanal rum.

the smiling faces of Van Cigar Co have kept customers returning for years

And so what have I learnt through this? I admit, I was a little jealous of my friends and colleagues down at Van Cigar Co when they started talking about the Cuban cigars we were smoking. It seemed like for every cigar that was lit there was a story about "the last trip to Cuba" or "remember when that cigar-roller visited us a few months back?". I was so proud of the fine rum that I'ld brought but had no story to share. Maybe it shouldn't matter! Maybe I should be able to look beyond who made a product and where and just concentrate on the quality of what's in the bottle. Right?

But we human beings aren't like that; we aren't so analytical. In fact we're anything but. We make decisions impulsively and with our hearts. We yearn to hear a fantastic tale of a "David" slaying the mythic "Goliath"... without this human connection consumers are soon left cold and move on. This is a lesson that Van Cigar Co learnt a long time ago and is why, in a sea of non-smoking legislation, they not only survive but continue to thrive. My hope is that other businesses will learn from their success.

Many thanks to The Liber Group for the very generous sample bottle of Juan Santos and to (General Manager) Trevor of the Vancouver Cigar Company for their incredible hospitality. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:

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Pusser’s Rum, British Virgin Islands, West Indies

www.PussersRum.com

Pussers Rum Public House, Tortola

I’m a man who craves routine; yearns for some semblance of pattern in the chaos that is life with a two-year old, and so, it is with no small amount of nervousness that I recount the tale of 330 years of tradition, routine and pattern, shattered.

The British Navy had issued it’s fighting men a daily dose of rum for centuries and, suddenly, while reading this I can understand the allure of leaving home to sail the sea for years at a time. Waves, the tropics and a bottle of rum? Heck yeah! But in 1970 that all changed when the Navy quoted Bob Dylan by stating that “The times had changed…” though I’m sure even Bob didn’t know they were changing this much. And so to this day sailors re-enact the dark day the rum stopped in an annual ritual which is well attended and draws the finest sort of people. My kinda people.

So it’s 1970 and the rum ends, but a few sailors keep the odd bottle and such in a footlocker for a rainy day. Enter to the story a Mister Charles Tobias ( www.CharlesTobias.com ) who crossed the British Navy on a (metaphorically) rainy day in 1978: taking his ship from Gibraltar to Barbados, a small pump stopped working. Not an optimistic way to start a long voyage, the Navy is close by and so Charles hails them, hoping for a spare part. Whilst convening with the ship’s captain, said captain offers Charles a parting gift to soften the rough trip ahead: a 2-gallon cask of Pusser’s Rum. Now remember: this had never been sold privately before, and had been “off the market” for 8 years! It’s a challenge for me to keep rum in my house for a year… so a treasure to be certain.

Well the rum didn’t last as far as Barbados and Charles ended up with the happiest crew in the Atlantic that month. But beyond that, Charles had an experience; for he had never tasted rum with such depth, such dimension, such character.How, how could he get more???

He couldn’t. The producer had closed, the patent locked, the recipe in the hands of the Admiralty. Hopeless. Well, being a rummy myself, I understand all too well the impetus for Charles to march himself to said Admiralty and ask for the recipe in order to restore the vintage Pusser label back-to-life. As anyone who has ever dealt with government, much less military government, will understand: I admire Charles Tobias for his tenacity, and must believe that he has angels looking out for him that it only took 2 years for the British Navy to accept Charles’ proposal.

And the part that clinched the deal for Charles and the re-born Pusser label was the commitment from Charles to donate a significant portion of every sales dollar back to the Navy sailor’s fund. How significant? Over a million pounds Sterling since 1980, making it the biggest source of income for the Fund outside of it’s seed-money. That’s not window-dressing, that’s not publicity, that’s genuine, responsible business… to give back to our community is one of the truest marks of profitability.

But let me get off the soap-box and back to the rum!

wooden pot still, circa 1792

What makes it so flavorful? So full of life and energy? Well a little secret, that I’ve written about before, with two parts: the pot-still and the wooden-still. Pot-stills are shunned by many (read: most) large distillers due to it’s low efficiency and slowness of production. On the flip-side, master-distillers and connoisseurs adore pot-stills for their ability to evolve the production of a spirit into a work of art. Column stills, in general, produce a lack-luster product that is bereft of dense flavors, but technical sound, and do so in a matter of minutes as opposed to hours.

And then there is the matter of wood over metal: as anyone who knows wine will well understand, wood imparts flavor on liquids be they wine or spirit. A wooden still which has some age to it can then impart nuances of flavor from each and every successive vintage before… Pusser’s Rum is not the only distillery to adopt this practice, but they certainly are in the upper-echelon of practitioners with this behemoth which has been in constant production since approximately 1792. It’s craftsmanship like this which yields a rum so full of flavor and dimension that there are no additives. 100% natural product. And what difference, really, can such tools and such dedication make to the end result?

The results are in the glass~!

British Navy Pusser’s Rum

92+ points

$50+ CAD in BC

Gold Medal Winner, Best Dark Rum, London 2001
Gold Winner, San Francisco World Spirits Competition 2005
Double Gold Winner, San Francisco World Spirits Competition 2003
Gold Medal Winner, IWSC International Wine and Spirits Competition, 2011
Double Gold Winner, The Fifty Best, New York 2012
Double Gold Winner, The Fifty Best, New York 2012
Gold Medal Winner, IWSC International Wine and Spirits Competition, 2011
Gold Winner, San Francisco World Spirits Competition 2005
Double Gold Winner, San Francisco World Spirits Competition 2003

• TO THE EYE:   beautifully rich amber/gold liquid, light apricot tones
• ON THE NOSE:   full bodied aromas of Winter spices, molasses, hard-candy, ripe peaches and apricots
• ON THE PALATE:   Intense! Big, bold flavors ranging from aged tobacco to warm apricot compote to salt-water toffee. Brilliant structure and balance, I find that at 42.5% ABV it benefits from a dram of water like great single-malt
• How to serve it?:   rum like this needs no fruit juice or soda to make it quaffable and I delighted in this bottle on its own, with the barest whisper of water. Ice I find dulls the aromas. I sat on the veranda many times with the rum and a good cigar, and with a friend was the perfect treat at the end of the week.

British and Russian sailors celebrate Victory Day

So what the heck does Pusser’s mean anyways? It’s slang for purser: the officer on-board who was responsible for handling the ship’s money. And while this bottle certainly was a bit of money, it was a worthy investment. All the more so now that I learn that I’m not alone in my appreciation of the decidedly artisanal approach this company has taken. I’m also not alone in appreciating that, quietly, they have also been supporting the men and women of the British Navy for decades. I don’t pretend to be vigilant enough with my consumer dollars… I need to research more and spend less much like many (read: most) North Americans. That being said, it made me smile to see the photo of a few crusty sailors having one last kick-at-the-can with a bottle or three of Pusser’s rum. It’s a privilege, to me, when we can repay those who have served our society selflessly. That I can help by choosing a great bottle of rum – well that’s just dandy with me!

As always, I look forward to your thoughts, comments and questions. Here, or:

on Twitter @AStudentofWine

on Facebook @www.facebook.com/TheChefandTheGrape

Ron Barcelo "Imperial" Dominican rum

http://www.ronbarceloimperial.com/english.html

When I read that the BTI (Beverage Tasting Institute) of Chicago has rated a rum 97 points not once, but twice, then I take notice. You see, 97 points is the highest score they have ever given a rum.

So I do some digging, find out that they guys at Ron Barcelo have accumulated a succession of medals that would make any distiller dizzy with pride: 10 gold medals, a double-gold medal in Miami where it was also voted "Best in Class". The list goes on... pretty good legacy for the company that Julian Barceló started in 1929 when he emigrated to the Dominican Republic from Spain.

The company grew out of a vision of quality, quality, quality. So much so that even the locals ditched their hither-to favorite libations in deference to the Barcelo brand. Time passed and the natural progression of a company with strong vision and the support of the community: Barcelo rum became the most popular brand in the country! Impressive! But there's always room to grow, right?

In 1980, Miguel Barcelo (?grandson to Julian?) created the new icon: "Imperial" label. A testament to the family/company values, only the best would do and the company invested heavily in their infrastructure: from the sugarcane plantations to the molasses refinery to the labs to the aging cellar. Quality because more then a catch-phrase for the Ron Barcelo company (Barcelo Export Import S.R.L.), it became the Prime Directive.

The led to great accomplishments: the company earning the first ISO 9001:2000 Certification in the Dominican Republic spirit industry and the second in all of the Caribbean, international expansion to 10 countries in the 1990s,  the company winning a team of highly skilled, highly motivated Spanish rum professionals and by 2010 a distribution plan the extends to over 50 countries world-wide.

The massively accelerated growth can be directly linked to that 97-points I started talking about: it's the octane in the Barcelo fuel. But obviously grandson Miguel would never have been able to push such dramatic expansion without the leg-work of grandfather Julian. When a company starts with such a determined vision or goal then anything is possible.

My one challenge with the Barcelo company propaganda is that they state the "Imperial" is made in "limited quantities to maintain its mystique... its uniqueness". The Barcelo company is immense, employing many thousands of people, and exporting its own ocean of distillate to over 50 countries. To a country-lad such as myself, this doesn't seem much like "limited production". That being said, the spirit is quite good, so let's move straight to the tasting-notes:

"Imperial"

no age given: research shows from 6 to 10 years, but flexible depending on the year

91 points

$42+ CAD (Quebec)

$35+ US (Washington)

• TO THE EYE: a pretty rum, it shows so well in the glass with it's dark coppery hued amber tones
• ON THE NOSE: it displays rich, unique salt-water toffee, young pineapple and mild Szechuan pepper aromas
• ON THE PALATE: is where the score starts to dip for me: clean flavors of dark toffee, coffee and warm wood-tones are reminiscent of great Bourbon (positive) but some of the spirit in the blend is a tad juvenile/rough and clumsy and burns (negative). The structure is quite good, but not all of the flavors truly seem to marry together and this particular vintage seems to have some bits and pieces sticking out on their own. Well made but perhaps benefiting from further maturation.
• How to serve it? Too good as a blender with cola or fruit-punch, too much ice will also dampen the more subtle aromas and leave it somewhat mono-dimensional. I found that room temperature, with a splash of water allowed it to open more in the nose and left the palate in better balance.

So a good little sipping rum, from a company with a strong history of over-delivering. Just the type of company I like to support! This rum is a great gift for you celiacs out there who find yourselves missing a splash of Bourbon or Kentucky whiskey... similar flavors and will do in a pinch on your veranda one lazy afternoon. 

As always, I look forward to your thoughts, comments and questions. Here, or:

on Twitter @AStudentofWine

on Facebook @www.facebook.com/TheChefandTheGrape

El Dorado rum, Guyana

www.TheElDoradoRum.com 

Rum used to be the providence of sailors, buccaneers and ne'er-do-wells... in the 1700's rum-drinkers were the fringe of society and were marked as such.

How much has really changed in 300 years? Well in some parts of the world, it would seem very little!

Imagine that, like me, you live in North America... in the northern part of North America. Little enough rum drinking here and, what there is, seems focused around mixing mediocre distillate with cola beverages and copious amounts of ice. The more adventurous may put a lime wedge in as well, probably to the derision of their cohorts.

I always cosied up to the idea of rum, buccaneers and sunny-climates, but never found a tribe of like-minded people who shared my passion until my wife decided that we needed a vacation, and Cuba was the place to go. The first thing we were told on the bus from the airport to the resort was that "Vitamin R" would cure all of our woes and the only thing better then rum was more rum.

I was in Heaven!

And I returned from that adventure a changed man; devoted to all things excellent in rum (much to the chagrin of my wife and my wallet). It took years, and over a hundred different bottles of the sugar-based spirit, but I began to develop not only an appreciation - but my own sense of palate. And this education took many forms: from the professional-level tastings at New Product Salons, to the very very informal sessions held on my front-porch late in the Summer evenings, where invitations were based on people's preference in cigars...

But both types of teaching had a distinct influence on me, and, I'm more fluent in the language of rum because of them. Do you prefer light, golden or dark rum? Aged? If so - how long? Cuban? Dominican? But to me just as important as deciphering what one likes, is learning the why behind it.

I've discovered that I usually prefer a dark rum with a hint of elegance to the structure, which often comes as a result of long aging (12 years or longer). I enjoy the notes of orange, exotic fruit, wild floral tones that only come from certain regions and certain styles. I learned this over the course of a few years and know that it will take decades to truly come to any deep level of understanding of the process. What then can I say about a region that has invested centuries in it's understanding of rum, and of it's own capacity to produce World-Class spirit?

When Christopher Columbus came to the Americas in the late 1400's, he came here with some very serious financial backing. The fiscal powers-that-be weren't just funding Old Chris for the sake of a Grande Olde Adventure... no, no. These people were in business, and their business was about taking a dollar and turning into two. Sugar was becoming a very lucrative commodity in Europe and was expected to keep doing so. If Columbus was sailing along the equator, he was bound to find land suitable to the production of sugar.

They didn't know the half of it!

Sugarcane made its way from the Canary Islands to Guyana in the 1600's, and soon the British and the Dutch were working their new-fangled distillation miracles with the sugar water. Well, by the 1700's there were over 300 sugar plantations in Guyana, each and every one of them with it's own distillery. And what came out of this new addition to the landscape? Not only did the distilled spirit start developing such rich characteristics and stable quality that the British Navy began a ration of rum, daily, to each and every sailor (starting a hundred years of drunken sailing... "No, No Admiral," they declared, "we have no idea how we crashed the ship!") but something else just as marvelous happened.

300 distilleries started developing their own sense of style! Some lighter, some darker, some aged longer, some bursting with freshness but all of them creating their own sense of self, their own identity. Flash forward a few hundred years and the Demerara Distillers Limited (parent company to El Dorado rum) decide to capitalize on this unique history. They develop a new brand of premium and ultra-premium rum starting the world's first 15-year aged rum.

Two things to remember about aged rums: 1) the age indicated is the youngest aged rum in the blend and 2) aging of spirits in the Tropics happens twice as quickly as in Northerly climates (ie: Scotland, Wales, Ireland, France)... meaning that a 15-year rum has many of the same characteristics as a 30-year cognac (in terms of its aged character). Significant facts my friends!

But wait a second! Isn't rum just for the ne'er-do-wells? The ruffians and vagabonds? Well the good people at Demerara Distillers had faith that the rum-connoisseurs of the world were just waiting for something new, something a bit more polished and a bit more... grown-up. Turns out - they were right! Now El Dorado has one of the most distinguished line-ups of aged rum anywhere. And arguably the largest warehouse of aged rums as well.

Let me show you one such example:

El Dorado 12-year special reserve

$35 CAD (www.BCLDB.com) 

91+ points 

• visual:   clear; medium+ golden amber core
• nose:   clean; medium+ intense orange/tangerine citrus tones infused with soft notes of exotic wild-flowers, caramel, aged honey and some exotic fruit such as mango/ripe strawberry-papaya
• palate:   clean; medium+ body, medium+ alcohol (40% ABV), medium+ intense flavors that match the nose quite well; there is a burst of bright orange citrus tones that is followed quickly by notes of exotic flowers and fruit... some dried apricot characteristics as well lend considerable complexity to a low/mid-priced spirit. Very good to excellent balance, great structure and length
• conclusion:   a stunning value for the money, I can see why the BC liquor board customer ratings are presently at 4.7 out of 5... simply one of the best rums for the price on the market. Period.

So now we know the what: That Demerara Distillers wanted to create a world-class line-up of rums and they succeeded. Brilliant! We're all applauding the result, but how did they make it happen? I could say that it was a result of generation upon generation of blood, sweat and tears and I wouldn't be lying. But? But there's more to it then that.

Passion, talent, dedication.

George Robinson

It was the Passion of people like George Robinson, Master Distiller and brilliant cricket player who was the guiding vision behind El Dorado's climb to heights unparalleled in the world of rum distillation. George is sadly no longer with us, but he had a deep faith that "If you build it, they will come" which proved to be more then true... El Dorado is now a global label and has truly set the standard for ultra-premium aged rums.

Talent took the form of  Amar Seweda, Master Blender who has the arduous task of combining the multitude of flavors into one coherent form... currently El Dorado has an arsenal of 8 different stills to create 8 completely unique styles, or marques, of rum. From this plethora it is Amar's job to create one unified vision for each of the separate age categories and colors and maintain its consistency year after year. This is a true master-craftsman's task and is exemplified in the 21 year rum which has been categorized by the Chicago Beverage Institute as being “A monumental aged rum that is one of the world’s greatest rum drinking experiences!”

I'm looking forward to my next taste of its little brother, the 15-year, which should be right about now :)

El Dorado 15-year 

$50++ CAD (in BC, only select private stores)

93+ points

•  visual:   clear; medium+ aged honey/golden amber core with copper highlights
• nose:   clean; medium+ intense aromas much like the 12-year but with more finesse... the exotic floral tones are abundant/layered/textured, the exotic fruit bouquet is opulent and has more guava tones as well as papaya and there is a savory sweetness to it - like candied yams
• palate:   clean; medium body, medium- alcohol (40%, enjoyable straight at room temperature), medium+ intense flavors brilliantly inline with the aromas; crisp exotic fruit drive a palate awash in floral tones, and with the salty-sweetness of salt-water-toffee... brilliantly clean finish and persistent. Excellent balance and structure, long length
• conclusion:   Stunning. I'm forced to ration myself with this bottle as the last bottle of this I had emptied itself in one evening with only a few friends and some great conversation

So I've explained how and why this company delivers exceptional quality and exceptional value, but I didn't tell you about their secret weapon! World-class staff are an integral part of the puzzle, but great craftsmen (or women) need world-class tools to work with...

"Say hello to my little friend..."

This is one of the oldest functioning stills in the world! Originally designed in 1832 by an intrepid Irishman by the name of Aeneas Coffey. The still, then, is know by the eponymous name The Wooden Coffey Still. This is the last one of it's kind still in operation, and is much the same as it would have been when first put into production around 1880... it's a kind of magic, when you think of it, that we are tasting from this piece of history much the same style of rum as people were over 200 years ago. Simply amazing.

Demerara Distillers (and El Dorado) have a combined total of 8 unique stills, all producing their own style (marques) of rum. This is the secret weapon; some old, some new, pot-bellied stills to produce ripe, round flavors and column stills to preserve freshness and some of the oldest stills in the world preserving a tradition that in this part of the world goes back centuries.

Blending the old and the new isn't a goal, it's a journey. I have the highest admiration for companies, like El Dorado, who are on this journey with such high intentions. In a time when "following suit" seems to be a requisite skill for growth, here is a company who bucked the social norms and created their own path. I only hope that when it's my turn to take a stand, I do so with as much finesse... and I hope there's a bottle of El Dorado waiting for me at the end!

As always, I look forward to your thoughts, comments and questions. Here, or:

on Twitter @AStudentofWine

on Facebook @www.facebook.com/TheChefandTheGrape

CINCIN~!!!     SLAINTE~!!!     CHEERS~!!!

---------------------------------------------------------------------

16th January, 2014

*addition

Today I found tucked away in a corner a wee dram of rum that I'ld saved for a rainy day. As it happens, the sun was shining and the birds were singing. But I figured to myself that somewhere it must be raining, and so I ended up with a few ounces of the ever-delightful El Dorado 5-year for my troubles.

In most portfolios, the 5-year would not only be an entry-level product in terms of price, but also in quality. Not so with this distillery! Though there is certainly less concentration, less layering and nuances of flavors and aromas, this is a spirit that drinks on it's own with ease and mixes like a dream... there's a reason I had to hide the bottle from myself, remember?

But enough talk! There's only one place to find empirical evidence: In The Glass.

5-year

Under $30 CAD in BC

89/90 points

TO THE EYE:   pale amber/honey core with light gold highlights

ON THE NOSE:   rich yet not overly complex aromas of honeyed apricots, vanilla, warm flowers

ON THE PALATE:   smooth, with just a hint of alcohol burn at the mid and end-palate (at room temperature). Flavors are much like the nose with some exotic honeyed fruit tones, mild vanilla and floral. Well balanced and enjoyable on it's own

How to drink it?   as in all things, this is personal taste. I don't personally mix rum with cola, but if I did - then this would be my stand-by. Inexpensive enough that I wouldn't care who mixed what with it and smooth enough that I could serve it to my father with a straight face.

Another feather in the cap for El Dorado and another reminder to myself why I keep a bottle of this in the house at all times... I may save the 15-year for my best friends, but I know for a fact that I've made more then a few friends pouring this at a party.

SLAINTE~!!!

Vancouver Cigar Company *Grand Opening*

Last month I had the distinct pleasure of being invited to the Grand (re)Opening of the Vancouver Cigar Company ( http://www.vancouvercigaraccessories.com/ ) right here in the Lower Mainland of BC.

I can remember the old days of "The Company" when they were lodged in the hip-district of Yaletown and walking into that shop was like walking onto a film-set. Not only for the leather couches, rows upon rows of ultra-premium Cuban tobacco, but also for the regular clientele of visiting stars. I brushed past Stallone one day, just missed "The Governor" another time and made a point of missing Charlie Sheen on several occasions (only joking Charlie).

Smiling Staff (right) and client at Van Cigar Co.

Yes, it was a bit like being invited to an Old-World gentleman's club, New-World style. Courteous staff - that was before I knew the difference between Robusto and Maduro (I thought they were both cigar sizes)... these guys (and gals) took me by the hand and led me through their maze of riches. They showed me how to season my humidor properly, gave advice on purchases, and picked my brains more then once on wine pairings with what I was smoking currently. Nice folks, and a great place to have a chat.

Well then the laws changed in BC, and cigar-smoking was put on the same executioners block as cigarette-smoking. I could digress and begin a rant on the differences between the two, but I must assume that my readers, since obviously literate, are also more intelligent then the law-makers who put such drivel into practice.

BUT~!!!

But rising  like a phoenix from the ashes (almost literally) came the resurrection of the company back into public-life and a great big smoke-off to start things with a bang! I called Trevor; fellow raconteur and General Manager, and asked him a few questions about this exciting and by-law defying event!

KRISTOF
Trevor cigar-sales have taken quite a beating over the past 5 years; what separates you from your local competition?

TREVOR
Well first off, I have to give credit back to the company for being one of the first to deal only in premium and ultra-premium Cuban tobacco, starting in 1996... to us old guys sometimes that doesn't feel like that long ago, but in reality that's almost 20 years of business and that means we're doing the right kind of things.

Secondly I would have to give kudos to the staff here; I'm surrounded by people who are not only passionate about cigars, but passionate about learning and sharing their acquired knowledge. The staff are selfless when it comes to this and I'm quite proud of them.

Lastly I'ld have to say that our merchandise speaks for itself. Cuban cigars are widely regarded as the best in the world, and we only deal with the best from Cuba.

KRISTOF
An interesting line of thought as I, personally, enjoy many Dominican cigars as well... what makes Cubans "The Best" in your opinion?

TREVOR
Well obviously it's only my opinion, but the richness of Cuban-soil, the high iron content, the perfect mix of moisture, sun and wind... not to overlook the obviously vast cultural heritage that goes along with the cigar industry there... this is a place and a people uniquely qualified to produce constantly top-scoring cigars.

A beautiful Bolivar I smoked to the last inch

KRISTOF
An interesting point-of-view, and valid points... going back to business for a minute - if the average person learns from repeated mistakes, the wise person from one mistake and the genius learns from watching someone else make a mistake - what has the Vancouver Cigar Company learnt from its competitors over the past few years?

TREVOR
You know, above and beyond all other things, we're really embracing that to be successful in this economic climate we need to A) never quit and B) always be willing to try new things. It's the companies who are too old, too big, too slow or too comfortable to try new concepts who are, inevitably, failing.

KRISTOF
And what would you consider to be the greatest challenge to your business here in BC/Canada?

TREVOR
Obviously the new anti-smoking laws have had the most devastating effect on cigar sales across the country. When we combine that with some of the highest tobacco taxes in the world - cigars have become something that most people are associating with wealth. Which is silly when you think of the simple pleasure a cigar can bring, and the absolute accessibility of the average person to cigars in most parts of the world.

KRISTOF
Most parts of the world... are you thinking of anywhere in particular?

TREVOR

Me, with two beauties at Van Cigar Co.

Well like many people, I have very romantic memories of my time in Havana. I've been lucky enough to spend some time there and know this little restaurant... there's a wrought-iron staircase that takes you up to the second floor with these tiny balconies that overlook the city - they're almost like mini gallerias - I sat there with a beautiful girl, had a great meal - then enjoyed a fantastically fresh hand-rolled cigar with some truly world-class beer and spirits.

Of course, walking the seawall around English Bay with a friend is a great way to spend an hour or so, and I still have good memories of our old store in Yaletown and long talks over cigars in the over-stuffed leather chairs!

KRISTOF
I actually share similar memories of Cuba - different place, but the same vibe... but smoking here in Canada is now illegal virtually everywhere; I'm sure it seems like an obvious answer, but what changes would you like to see in the cigar industry here?

TREVOR
You know the biggest issue I have with the current laws isn't that we have new laws protecting non-smokers, it's that they put cigars and cigarettes on exactly the same level.... it's blatantly false and I just wish the government would recognize that. I wish more cigar-lovers would speak up! Send an email to your MP or MLA, start a petition, contact a senator -

KRISTOF
- yes, I think I know of one senator who's for sale these days...

Well Trevor thanks for your time and thanks for inviting me to the grand (re)opening - it's been great having this chance to pick-your-brain.

TREVOR
A pleasure Kristof - thanks for making the time to come out!

.....

I would like to say that I was diligent in my work after that. I would like to say that I took copious notes on the cigar(s) I smoked, and remembered to ask people about their experience, etc etc...

The truth is that the Cuban music was pumping, the cigars were beautiful (as was much of the company), there was a complimentary scotch tasting with a master of the industry; all situated in the middle of one of the most eclectic car collections I've seen in years. A particular Bentley caught my eye... I have to drive that one day! My wife says it's a bargain at $85,000 used.

I wish.

At at the end of the night, as my energy was waning and I was faced with an hour long drive home, they even made me a genuine Cuban espresso... a little cup of paradise with my end-of-night Fonseca *(mild start but rich finish and scoring a solid 89 points).

Yes, 'tis true that the climate in Canada these days might not favor cigar-smokers as in days of yore... ah those heady hay-days of the 90's. Would that I could have enjoyed that time with the appreciation that it wasn't going to last. But now - a glimmer of hope.

A new beginning... an "underground" cigar-smokers club? Pop-up cigar lounges? Will there be a cigar-police car trailing after me? If so - I'll seek sanctuary in my new oasis;

Vancouver Cigar Company

I look forward to your thoughts. 

Write to me on Twitter @AStudentOfWine

CINCIN~!!!     SLAINTE~!!!     CHEERS~!!!

Abuelo Anejo 7anos rum, Panama

I love a good story... who doesn't? And what could be a better story then one of a stranger to a new land - defying the odds and making a success of himself?

   In 1908 a young man by the name of Don Jose Varela Blanco landed in the newly established Republic of Panama by way of Spain. He ended up in the small town of Pese (population approximately 10,000) and opened the first sugar plantation amid the lush sugarcane fields rampant in that central part of the country. He did what many people (including myself) dream of: he opened a business, ran it well and started a family.

   Fast forward almost 30 years and in 1936 Don Jose finally succumbed to the fervent wishes of his three sons (Jose Manuel, Plinio and Julio: los Hermanos Varela www.VarelaHermanos.com) and started the regions first sugarcane distillery.

   Sugarcane has a long history in the Americas... turns out that Christopher Columbus brought sugarcane on his return visit and it turned into a massive cash crop virtually wherever it went. Sugarcane became such a commodity that France even traded part of what it controlled in my dear old Canada to the British Empire for their islands of Guadeloupe, Martinique and St. Lucia~! 

   Well times change, and sugar became overproduced and less of a commodity. It all came to a head for such countries as Cuba when the former Soviet Union dissolved and Cuba's sugar production found itself without a market. So what does one do with sugarcane when no one wants sugar? Make alcohol young man...

   But alcohol isn't the only use... sugarcane actually gets used in non-alcoholic drinks, in food and candy, and nowadays in ethanol production. To wit - Brazil is the largest grower of sugarcane in the world and is also co-incidentally the largest producer of gasahol which is a blend of ethanol and gasoline.

   Back to Abuelo rum and Varela Hermanos S.A., who made a name for themselves by creating a premium sugarcane spirit where before it had been rough and clumsy. The company, in it's third generation as a family owned and run business, now produces over 1,000,000 boxes of spirit annually or over 90% of the nation's liquer.

   Now that's a good story.

Ron Abuelo Anejo 7-anos

$51 CAD (BC)   *** Good Value ***

maturation:   7 years in small white oak barrels

• visual:   clear; light coppery-gold throughout
• nose:   clean; fully intense spice with orange zest, light clove notes and dried summer and exotic flowers... rich background of aged honey and light butterscotch... molasses is felt keenly
• palate:   clean; taste is reminiscent of a fine Scotch: light oaky-vanilla opens the palate to dried apple, dried florals and the faint buzz of orange peel in the background... the finish is smooth with a hint of spice sparking the tongue and a rich, robust earthiness. A sipper, I found the flavors turned to nothing quickly with too much ice and I much prefer this as a quality Scotch: neat. If you must add ice, let it be one cube only.
• PAIRINGS:   the sweetness in rum usually lends itself to certain types of cigars, but because to me this drinks like a Scotch then it must be paired with other cigars. Suggestions anyone??

As always, I welcome your comments and questions.

CINCIN~!!!     SLAINTE~!!!     CHEERS~!!!