For this installment of Fan Mail Q&A, we’ve compiled some of the more interesting cigar questions we’ve received about retrohaling, pigtail caps, cigar mold and controlling RH – and we thought our answers were worth sharing out loud. Watch now!
CA HAPPY HOUR: Lagavulin Distillers Edition & CAO Flathead Cigar Pairing
OK, I’ll admit it – the last few pairings we featured were adventurous, even by my standards. So for this edition of Happy Hour, we’re getting back to the basics with a single malt…and going to class it up, while we’re at it. A box-pressed Maduro sensation, CAO Flathead is practically a household name; and paired with one of the best Islay Scotch expressions in the world, we’ve got a feeling you’re going to like this one. Consider this pairing to add some warmth to those blustery fall nights, and take your palate down a path lined with exquisite flavors…
THE CIGAR: CAO FLATHEAD V660 CARB
With hot rods, pin-up girls and old school panache for inspiration, CAO Flathead has captured the heart and palates of cigar smokers as a beefy-sweet cigar with near-universal admiration. Aside from the flair, this puts up a big front with huge rips of cocoa sweetness, coffee, earth and cedar. Medium-full bodied and exceedingly rich and smooth, this premium cigar is sure to rev your engine up.
Wrapper: Connecticut Broadleaf Binder: Ecuadorian Habano Connecticut Filler: Nicaraguan Ligero & Piloto Cubano Ligero
Body: Full Customer Rating: 94
Spirit: Lagavulin The Distillers Edition
Since 1816, Lagavulin has been known as the Islay Scotch that likes to take its time. While the 16 year is a fan favorite, this Distiller Edition uses peated malts, a slow distillation process and a double aging process in Pedro Ximenez wine casks. Pedro Ximenez is an Australian wine that brings a sweet and fruity backbone to this smoky, peaty Lagavulin. When paired with Flathead you’re in for a treat, but Lagavulin goes a step further recommending an aged cheese such as Gorgonzola or fresh oysters.
Proof: 86 (ABV: 43%)
Rating: 4.5/5 (distiller.com)
That’s it for this week’s edition of Happy Hour; comment below when you give this pairing a try. Until next time…Skol!