Afternoon Indulgence: Cake, Coffee, and a Cigar

It was a lazy afternoon—but in my defense, there was cake. Colleen had made an absolutely delectable Coconut Pistachio Layer Cake when our son and daughter-in-law visited last weekend. She set aside a couple of slices for us before sending the leftovers home with them. We decided to enjoy the cake with our afternoon coffee, and the thought of a sweet treat gave me the urge to follow it with an afternoon cigar.

Perusing my humidor, I came across a Zino Nicaragua. This cigar arrived in January as part of the Luxury Cigar Club monthly package and had been resting since. Zino is a budget-friendly line from the Davidoff company. In all honesty, it hadn’t intrigued me when it arrived, and I had mentally categorized it as a light afternoon option with coffee. But with the sweet cake in the mix, now seemed like the right time to light it up.

The Zino Nicaragua Toro is a 6 x 50 stick wrapped in a smooth Ecuadorian Connecticut Shade Habano leaf. A Nicaraguan binder encases a blend of Dominican, Honduran, and Nicaraguan fillers. The cigar gives off a faint hay aroma, and once lit, the smoke is thin and mild. Right off the bat, I pick up muted notes of sweet cream and salt. There’s a bread-like quality that persists throughout—think Wonder White Bread crust. In the second half, a touch of white pepper tingles the tongue, adding a bit more interest. The mild sweetness lingers, even leaving a light coating on my lips toward the end.

The Zino Nicaragua burned well, requiring no touchups despite the mild afternoon breeze—or even after I set it down to fetch more coffee. I imagine it would be a fine smoke for those who enjoy milder cigars. While it paired nicely with the rich Coconut Pistachio cake and complemented my coffee, I found it somewhat pedestrian for my tastes.

Still, I thoroughly enjoyed my afternoon smoke, and coffee while doing a bit of reading in my yard by the unlit fire pit. The light breeze and dappled afternoon sun filtering through the trees made for a relaxing repast. The trees were alive with birdsong and activity, creating a peaceful setting for a cool spring afternoon.

Cheers!

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A Taste of Spring: Southern Draw Firethorn and Bulleit Bottled in Bond

With the forecast predicting warm weather for the weekend, I was looking forward to enjoying a relaxing cigar and whiskey on the screen porch Friday evening. I’m allowing myself only limited moments with these pleasures as I continue healing from surgery.

The anticipation built over the afternoon, marked by several visits to my humidor as I debated what to smoke. With so many tempting choices, it was a pleasant dilemma.

I decided to revisit something I’d smoked before rather than sampling one of the newer acquisitions from the past few months. Another priority was selecting one of the older cigars in the humidor. I generally prefer not to age cigars for more than a year or so — I find that full-bodied smokes can lose some of their boldness with extended aging. Of course, there are exceptions. Eventually, I chose a Southern Draw Firethorn Pome, presented in a Lancero vitola.

The Firethorn was part of a Southern Draw Lancero pack I picked up in September 2023, meaning it had aged about 18 months in my humidor. This 6.5 x 40 Lancero features a delicate pigtail cap and a closed foot. Its Ecuadorian Habano Rosado wrapper encases a Mexican San Andrés binder and Nicaraguan filler. It’s an elegant, luxurious-looking cigar that feels just right in the hand.

Once the closed foot was burned, the draw offered ideal resistance. The initial flavors were a robust blend of pepper and cinnamon, softened by a creamy nuttiness. As the Firethorn progressed, notes of mixed nuts emerged, complemented by a creamy coffee essence. Throughout, the pepper and spice profile remained pleasantly present.

I typically enjoy Lanceros with an afternoon coffee. The format demands a certain level of attention to maintain an even burn without overheating. Since I wasn’t overly focused on the cigar this time, I did need to relight it twice over the 90-minute smoke, though it still delivered plenty of rich smoke.

Choosing a beverage for the evening was an easier decision. A few weeks ago, I picked up a bottle of Bulleit Bottled in Bond Bourbon — the distillery’s first Bottled in Bond release, which hit shelves in February 2025. Distilled in the spring of 2017 and aged for seven years, I was pleasantly surprised to find it available so quickly at Virginia’s ABC stores. I had been eagerly waiting to crack it open and had a good feeling it would pair well with the Firethorn.

As per Bottled in Bond regulations, the bourbon is bottled at 100 proof. While the law only requires a minimum of four years of aging, Bulleit chose to age this release for seven years.

Upon pouring, rye spice, vanilla, and sweet chocolate greeted my nose. Using a Glencairn glass for my initial tasting helped concentrate the aromas, making the nosing a delight. On the palate, the first sip delivered a distinct dried fruit sweetness, with apple and date standing out. Layers of vanilla, brown sugar, and dry nuts soon followed, balanced by a vibrant rye spice. The finish was long, with the warmth of spice and lingering sweetness.

The Bulleit Bottled in Bond Bourbon was thoroughly enjoyable. It took some discipline to resist pouring another glass. Given its limited release and the surprising seven-year age statement, I think I’ll be on the lookout for a backup bottle. At under $60, it’s well worth it and could easily become a regular sipper while it’s still available.

The pairing with the Southern Draw Firethorn was exceptional. The bourbon and cigar complemented each other remarkably well. Combined with the warmth of the sun on my neck, the evening on the screen porch was a delightful preview of spring. It was a welcome interlude amid the limitations of my ongoing recovery.

Cheers!

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A Porchside Tradition: Cigars, Seasons, and the Vase That Knows

I’ve been tossing cigar bands into this flower vase for a while now. It gets filled, emptied, and filled again, time after time. I’m not entirely sure why I started, but it does add a touch of cigar-themed décor to the porch.

When I retired last May, I emptied the vase, and since then, it’s slowly filled back up. Not every cigar I smoke ends up contributing to the collection, but most of the ones enjoyed on the deck or porch do. Now, it’s time to empty it once more and start the cycle anew. With the arrival of warmer weather and a return to regular cigar smoking, I expect it will fill faster than it did over the winter.

Cheers!

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A Birthday in Lent: Quiet Moments and Simple Pleasures

My birthday each year falls somewhere within the season of Lent. That means any celebrations are typically subdued, with the occasion often more notably marked after Easter. This year, the day landed on a Friday in Lent, and combined with my ongoing recovery from back surgery, the observance was especially low-key.

But that doesn't mean the day wasn't enjoyed. After a relaxing afternoon, we had a simple dinner of fish and chips. As is proper, a tall glass of Guinness Stout Nitro accompanied the meal. While it didn’t quite have the same magic as enjoying a pint in a pub in Ireland, it was still thoroughly satisfying.

During this post-surgery period, I've been limiting my indulgence in both alcoholic beverages and cigars. Part of that is simply because pain and disrupted sleep diminish the enjoyment of those finer things. However, marking another completed year—an accomplishment not without its challenges—certainly warranted a special treat. Or two.

I had, not surprisingly, been anticipating the pleasure of a cigar and bourbon for some weeks. I wanted something flavorful but not exceptionally strong, so had a while back had decided on an Oliva Serie V Melanio. The selected cigar, a perennial favorite, is a box-pressed 5 x 52 Robusto with a chocolatey Ecuadorian grown Sumatra-seed wrapper. It has a Nicaraguan binder and the filler leaves are a blend of Nicaraguan Habano tobaccos from the Jalapa region. 

The rich blend of aged tobaccos produced a smoke brimming with creamy notes of chocolate, coffee, and toasted bread. Subtle hints of black pepper and sweetness lingered in the background, and the finish left a pleasant nuttiness alongside the spice. It's a cigar that pairs wonderfully with sweet bourbon or even a black coffee.

For my drink, I spied a bottle of Old Grand-Dad 114 with just a small pour remaining. It seemed like the perfect choice for a relaxed evening. This high-rye bourbon, bottled at 114 proof, offers an aromatic nose of spicy rye and brown sugar with a noticeable yet not overpowering alcohol warmth. On the palate, it delivers a delightful blend of brown sugar and caramel, accented by bold rye spice and a touch of cinnamon. The long and satisfying finish leaves a lasting impression of warmth and spice. At under $35 a bottle, Old Grand-Dad 114 deserves to be a staple on my shelf, and I’ll be sure to replace this one soon.

I savored the cigar and bourbon while enjoying a peaceful hour on the screened porch. The springtime air had a slight chill, comfortably mitigated by the propane heater nearby. It's likely this will be the last time the heater sees use until the fall. While my enjoyment of cigars will remain limited and sporadic over the next few months, this celebratory interlude was deeply appreciated and thoroughly enjoyed.

Cheers!

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Irish Cheer at Home: Cocktails, Comfort Food, and Classic Cinema

As I continue to recover from back surgery, the days have started blending together. But the Feast of St. Patrick provided a welcome break from the routine. Even the simple act of getting a ride to the barbershop in the morning felt like a treat! However, the highlight of the day was undoubtedly the food and drink enjoyed in celebration of the Feast Day.

To kick things off, I prepared a pre-dinner cocktail — a twist on a bourbon classic called the Revolver. This variation, the "Irish Revolver," features Irish Whiskey instead of bourbon. I used 2 ounces of Jameson Black Barrel, half an ounce of Mr. Black Coffee Liqueur, and a few dashes of orange bitters. The ingredients were combined in a rocks glass over a single cube of ice. To finish, I expressed and garnished with an orange peel. The result was a sweet, coffee-forward drink that was quite enjoyable.

Next came our traditional St. Patrick's Day dinner of Irish Beef Stew, served alongside Irish Soda Bread. The brown stew, made with Guinness Stout, was hearty with tender potatoes and carrots. True to tradition, we enjoyed it with an extra scoop of mashed potatoes, a custom we picked up during our travels to the Emerald Isle. Colleen had actually baked the Soda Bread over the weekend, and we had already been savoring it with our morning coffee for a couple of days. Thankfully, the stew promises to be just as delightful in the form of leftovers over the next few meals.

And what’s a feast without dessert? Colleen prepared a decadent Chocolate Whiskey Cake to round out the evening. This dark chocolate indulgence, made with both coffee and whiskey, was a perfect ending to our meal. I was pleasantly surprised that the Irish Whiskey's flavor remained distinct and enjoyable. Despite its rich appearance, the cake was wonderfully light and moist.

We concluded the evening by watching The Quiet Man, starring Maureen O'Hara and John Wayne. In just a couple of days, we’ll be celebrating the Feast of St. Joseph, when our culinary traditions will shift toward Italian fare.

Coincidentally, my birthday soon follows these Feasts each year. While that personal celebration will certainly be enjoyable, it will remain subdued compared to the grandeur of the Saints' Feasts—it’s not quite deserving of a break from Lenten sacrifices.

Cheers!

Sláinte to St. Patrick (and No, It’s Not ‘St. Patty’)

Lá fhéile Pádraig sona dhaoibh!

It's that time of the year when a Saint revered by many, especially in the Irish-Catholic community, is embraced by people of all backgrounds. As a Catholic of Irish decent, I can find little fault with people bettering themselves. :-)

This year, the feast day falls on a Monday — I suspect many restaurants and pubs that typically close on Mondays will stay open. As we typically do, we’ll avoid the local pubs on the 17th. I don’t drink green beer — and I’m fairly confident St. Patrick wouldn’t have either. But do as you wish. For my celebration, I’ll stick with a dark Stout or an Irish Red Ale. And surely a wee pour or three of Irish Whiskey will be enjoyed. In our house, there’s always homemade Irish Soda Bread and Irish Beef Stew served as well.

While you’re in the midst of your celebrations, I hope you’ll take a moment to think about the man behind the Feast Day. Whether you accept the traditions associated with St. Patrick’s life or not, there’s no denying the good he did. Some of the stories can’t be proven — but they can’t be disproven either.

Kidnapped as a young boy and sold into slavery in Ireland, Patrick grew to love the Irish people. Later in life — around the age of 60 — Saint Patrick returned to Ireland to teach and convert the people had come to see as his own. Certainly that is worthy of our respect.

Our family has long had a devotion to St. Patrick. That admiration was made all the more tangible when we were blessed to make two pilgrimages to the Emerald Isle, in 2012 and again in 2019. During those visits I was reminded just how much the Irish love Patrick. Over there, he’s far more than just a marketing gimmick.

Each year, leading up to the holiday, I feel compelled to remind people (and pubs) that St. Patrick was a man — not a woman. His name is Patrick, which comes from the Irish, Pádraig. Shorten his name to Paddy if you must. But we do not, under any circumstances, celebrate “St. Patty’s Day.” Patty is short for Patricia — a lovely name, but not his.

Feast-related debauchery is one thing, but turning our Saint into “St. Patty” is a step too far. As much as it pains me, I refuse every year to take advantage of “holiday discounts” from businesses using discount codes like “STPATTY.” I take it as a sign that there are probably no real Irish folks running the event. I’ve also enjoyed the small satisfaction of seeing a local establishment correct their marketing after a gentle reminder.

Let’s all celebrate the memory of St. Patrick. Enjoy a drink or two and some good food. There’s nothing wrong with bringing a little revelry into the world; God knows we need it. I enjoy a good party as much as anyone and I can appreciate a good Irish drinking joke. Drink your green beer if you must. Dress up in silly clothes. (But remember: St. Patrick was a man, not a leprechaun.)

Remember the reason for this feast. Take a moment to honor the man and all the good he did. In our house we'll raise a drink of uisce beatha — the water of life — and say a prayer in honor of St. Patrick and his beloved Ireland. These days, as Ireland navigates profound cultural shifts — from the rapid secularization of a once deeply Catholic nation, to the challenges brought by immigration and an evolving national identity — the people of Ireland could use St. Patrick’s courage and clarity more than ever.

All the children of Ireland cry out to thee:

Come, O Holy Patrick, and save us!

Sláinte!

Raise a Glass: Study Finds Alcohol May Boost Good Cholesterol

These days, we could all use some uplifting news. A recently published study by Harvard University researchers suggests that alcohol consumption may have a beneficial effect on cholesterol levels.

The study tracked a cohort of 57,691 individuals undergoing annual health checkups in Japan.

According to an Ars Technica summary of the study:

Researchers found that when people switched from being nondrinkers to drinkers during the study, they saw a drop in their "bad" cholesterol—aka low-density lipoprotein cholesterol or LDL.  Meanwhile, their "good" cholesterol—aka high-density lipoprotein cholesterol or HDL—went up when they began imbibing. HDL levels went up so much, that it actually beat out improvements typically seen with medications, the researchers noted.

On the other hand, drinkers who stopped drinking during the study saw the opposite effect: Upon giving up booze, their bad cholesterol went up and their good cholesterol went down.

The cholesterol changes scaled with the changes in drinking. That is, for people who started drinking, the more they started drinking, the lower their LDL fell and the higher their HDL rose. In the newly abstaining group, those who drank the most before quitting saw the biggest changes in their lipid levels.

While previous studies have suggested health benefits associated with alcohol consumption, this Harvard study may be one of the largest to date.

That said, while these findings may be encouraging, it remains essential to weigh the risks of excessive alcohol consumption. Still, this report gives me one more reason to look forward to responsibly enjoying a good bourbon—once my post-surgery healing progresses a bit further.

Cheers!

The Spirited Origins of Instagram

I ran across this fun tidbit recently — Instagram’s roots are soaked in whiskey!

Back in 2010, Kevin Systrom, a Stanford University graduate and self-proclaimed whiskey lover, launched an iPhone app called Burbn. The app was designed to let users check in at bars, plan whiskey meetups, and share photos along the way.

As fate would have it, Burbn didn’t catch on — at least not for its intended purpose. Users weren’t particularly interested in the check-ins or event planning features. What they did love was sharing photos.

Seeing this, Systrom and his team decided to change the app's focus. They reworked Burbn down to a simplified photo-sharing platform, creating a streamlined app that put photos front and center. That app became Instagram.

From The Rise Of Instagram: From Burbn To A Billion-Dollar Buyout:

The initial prototype of Instagram was called Burbn, inspired by Systrom’s love of fine whiskeys and bourbons. It allowed users to check in, post their plans, and share photos. However, after receiving seed funding of $500,000 from Baseline Ventures and Andreessen Horowitz, Systrom and Krieger decided to pivot towards creating a photo-sharing app. They studied Hipstamatic, which lacked social media-sharing capabilities, and decided to build an app that bridged Hipstamatic and a social media platform like Facebook.

Burbn was stripped down to its photo, commenting, and “liking” functions, and was renamed Instagram. Their focus was on creating a minimalist app that would require as few actions as possible from the user. After eight weeks of fine-tuning the app, they gave it to friends to beta test and evaluate its performance. On October 6, 2010, the Instagram app was launched, and it had 25,000 users in one day. At the end of the first week, it had been downloaded 100,000 times, and by mid-December, the number of users had reached one million.

Today, Instagram has more than 2.1 billion monthly active users worldwide — all thanks to one guy’s love of whiskey.

If you’re one of those 2 billion Instagrammers, I invite you to follow my own whiskey and cigar adventures over at @va_sigfan.

Cheers!