// By Richard // On February, 01st 2010 // 2:50 pm

Having just reviewed our favorite smokes of 2009, the questions begs; how do you rate a great cigar? Is a great cigar a cigar that is expensive, rare or produced in very limited quantities? Does it's intended status of rare or limited guarantee it to be a great cigar? My personal belief is no. I have smoked many cigars that were produced in very limited series or were only produced for one specific event (Dinner of the Century, Habanos Festival, etc..) and they have not been great smokes and in many cases, these tended to be pretty average smokes. Does a properly aged cigar guarantee a great smoke? Again, difficult to say yes or no. The positive side is that when you smoke an aged cigar you will get the bouquet intended by the blend master when the blend was developed. But most people palates are not tuned to the subtlety of aged blends and find them light and lacking in depth. An aged cigar can be frustrating as they often suffer from draw problems. The criteria we used for classifying a great smoke is simple; Was it a memorable smoking occasion? I believe that the cigar itself is one aspect of this experience and it is the environmental influences that make the smoke great or not. I have smoked many regular production cigars that have been memorable experiences because of whom I smoked with and where and why I was smoking. On the other hand I have smoked special cigars (limited lines or aged) that have given me the ultimate 'Cigar smoke'. My belief is that there are special cigars and that there are special smokes. Both bring different pleasures and both could qualify as being great. Your memory will dictate which of the above ticks the boxes for your idea of great. Give us your thoughts.

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// By Richard // On January, 27th 2010 // 4:17 pm

Following a busy Christmas and New Year, we saw that there were delays with deliveries times during these high volume, holiday periods. Although this is beyond our control and to be expected at this time of the year, we would like to thank you all for your patience, good nature and understanding. Apart from a few members, who seemed under the impression that TopCubans.com could some how influence the workings of Postal systems round the world, your realism and and serenity was a breath of fresh air in this age of 'blame someone else'. This attitude has re-energized our belief in the TopCubans.com Club and its memebers round the world. We look forward to a special year and hope you will join us on this ride. Enjoy and good smoking!

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// By David // On January, 15th 2010 // 4:22 pm

Hi everyone,

I'm David and I'm new to the team here at TopCubans. I thought it be appropriate to introduce myself to everyone, my background, how I know Richard and my take on the world of cigars!

I've been travelling and working in and around Cuba for the last 18 months since graduating from university 2 years ago.

Richard an old family friend here in Switzerland gave me the idea of Cuba and Central America as an interesting place to visit for someone who has spent most of their time in Western Europe and the States! If I'm honest I did not have Richard's passion for cigars before I went, but spending a solid 9 months in Cuba and then also Nicaragua, Honduras, Costa Rica and Mexico gave me a real first-hand insight into the effort that goes into the making of a hand-rolled cigar and also the great variety of tastes and blends on offer. A passion was born!

Through Richard I spent 9 enjoyable months working as an intern for Habanos in the heart of Havana, learning about the different brands, eventually spending some time at the H. Uppman factory which is of course where they make the most popular brand, that of Montecristo. I am a huge fan, so apologies in advance for any bias I show to the Monte brands!

For any passionate cigar smoker Cuba is a delight so my first piece of advice I will give on these pages is to get over there for a holiday. It's a beautiful and enchanting place, with great people, great food and the best of the best cigars!

I think the most important thing in this multi-cultural world is to keep an open mind and a willingness to learn. Curiosity drives passion which makes for a truly enjoyable life. The happiest people I know are the ones who have passions, whether that be sports, travelling, train-spotting or cigar smoking!

I look forward to getting to know you and to sharing our passion and experiences with each other. Richard and I are hitting the slopes this weekend so need to go and make up a box to take up in the travel humidor. a few Monte Edmundos'll be in there for sure!

I would like to make a toast, a cigar toast to the pursuit of happiness - cheers!

David

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// By Richard // On December, 30th 2009 // 12:02 pm

On behalf of the entire TopCubans.com team, I would like to wish you and your family a wonderful New Year and hope that 2010 will bring all your wishes to fruition.

Make the most of our current New Year offers, as well as -15% across all regular production full boxes and designated Sample packs.

Enjoy,
Richard

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// By Richard // On December, 01st 2009 // 2:16 pm

It's the Holiday Season once again and on TopCubans have pulled out all the stops this year to make it the best one yet!

Christmas Promtional Code - get a free packs of three Partagas Series D No.4 Tubos by simply enterig a code. Easy!

Christmas Deals - loads of your favorite Cubans at cut prices

Richard's Smokes - my suggestions for great Holiday smokes

Christmas Calendar - a new cigar on deal, everyday, for one day only throughout the Holiday Season.

Secret Santa - new this year, see how far you $'s can go, with the best value packs of Cuban cigars available on the web!

Christmas Combo Offers - get more Cuban cigars for less money.

Christmas Samplers - mixed boxes of Cuban cigars, perfect for Christmas Gifts or Holiday Season smoking. Look out for the new Edicion Limitada's 2009.

We wish you all an wonderful shop and hope these offers will make this Christmas, the most smokin' one to date!

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// By Richard // On October, 30th 2009 // 1:59 pm

Now Available on TopCubans.com!!!!

The Cohiba Siglo VI Gran Reserva

Factory size (Vitola de Galera): Cañonazo, ring 52 x 150mm
Comercial Name (Vitola de Salida): Cohiba SigloVI Gran Reserva 2003
Presentation: 5000 numbered boxes containing 15 cigars, double banded Cohiba and Gran Reserva

'Habanos S.A is pleased to present the "Gran Reserva", launched for the first time ever in "Cohiba", the most prestigious premium cigar brand in the world. It is the first ever Habanos Gran Reserva elaborated with the best Cuban tobacco leaves from San Juan y Martínez and San Luis harvested in 2003, and carefully aged for five years before reaching the cigar rollers hands. The eagerly awaited Cohiba Gran Reserva reaches finally the most select markets in the World. This first ever Habanos Gran Reserva enhances the unique character of Habanos as a “Denominacion de Origen Protegida” (protected Denomination of origin). The Gran Reserva concept means the best of what Habanos has ever made. The best Cuban tobacco leaves harvested in 2003 have been selected, fermented and inspected for a long period of five years. All the leaves used to make up a Habano -the wrapper, the filler and the binder have undergone this meticulous 5 year process. Those precious leaves, after five years of care, are then laid in the skillful hands of Cohiba´s expert Cuban cigar-rollers at "El Laguito" factory in order to create this exquisite Habano for the most distinguished smokers. Furthermore, the emblematic vitola "Siglo VI" (girth 52 x 150mm length) has been chosen for the production of this first Habanos Gran Reserva. Every part of the process respects the criteria that one would demand of such a unique product. From the careful process of fermentation using the best tobacco from San Juan, Martinez and San Luis, to the exquisite blend selection process supervised by 50 testers, all elements are checked to combine so as to respect the unique character of Cohiba.'

Habanos.com

You can see:
Habanos S.A.
C.A.'s James Suckling rates the Cohiba Gran Reserva 100/100

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// By Richard // On October, 23rd 2009 // 12:43 pm

The 2009 Game Season is now in full swing, which means that it is time for the traditional TopCubans.com Game Recipe – This year, Rick and I will prepare Daube de Sanglier (Slow Cooked Wild Boar). Please find below the full recipe for this dish and above the photos from our hunting trip during which we got our Boar. Try it and give us your feedback -

Ingredients

1.5kg/3lb 5oz boneless shoulder of wild boar
For the marinade
2 bay leaves
4 large thyme sprigs
3 x 18cm/7in rosemary sprigs
1 fat celery stick, roughly chopped
300ml/10½fl oz gusty red wine such as a Cabernet Sauvignon or the Corsican Niellucciu
8 cloves
2 medium onions, sliced
6 garlic cloves, lightly crushed
12 black peppercorns
1 tbsp juniper berries, lightly crushed

For the stew

4 tbsp extra virgin olive oil
200g/7oz small chorizo sausage or figatellu sausage, cut into 4-5mm/¼in-thick slices
2 tsp tomato purée
2 tsp plain flour
100ml/3½fl oz red vermouth, such as the local Cap Corse
450ml/15¾fl oz beef stock
50g/1¾oz dried porcini mushrooms
50g/2oz chestnuts, cooked and peeled and vacuum-packed
1 tbsp butter
200g/7oz mixed wild mushrooms, including some chanterelles, wiped clean and sliced if large
salt and freshly ground black pepper
handful parsley, chopped, to garnish

Method

1. Cut the wild boar into 5cm/2in chunks and put the pieces of meat into a large bowl. Add all the ingredients for the marinade, mix together well, cover and leave to marinate in the fridge for 24 hours, stirring it occasionally.
2. The next day, set a colander over another clean bowl and tip in the marinated meat. Drain well and reserve the wine collected in the bowl.
3. Separate the meat from the rest of the marinade ingredients and set aside. Heat half the oil in a large flameproof casserole dish and fry the meat in batches until it is browned all over. Season as you go and add a little more oil if needed.
4. Return all the meat to the casserole dish with a little more oil if necessary. Add the chorizo or figatellu and fry for a minute or two until lightly golden. Add the remaining marinade ingredients reserved in the colander and fry until soft and richly browned.
5. Stir in the tomato purée and fry for another minute. Stir in the flour followed by the red vermouth, the reserved wine from the marinade, beef stock, porcini mushrooms, 1 teaspoon salt and ten turns of the black pepper mill. Bring to the boil, cover with a tight-fitting lid and leave to simmer gently for 1-1½ hours.
6. Add the chestnuts to the casserole, replace the cover and cook for another 20-30 minutes or until the meat is very tender.
7. Shortly before the stew is ready, heat the butter in a large frying pan, add the wild mushrooms and some salt and freshly ground black pepper and fry briskly over a high heat for 1-2 minutes. Stir them into the casserole, sprinkle with the parsley and serve.

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// By Richard // On October, 03rd 2009 // 3:59 pm

Naturally, any strength definition of a cigar will be subjective and depends entirely on the smoker’s personal impressions. The terms used and accepted general guideline definitions are there to assist the smoker with his choices. Strength is a measure of the nicotine content of a cigar. A very strong cigar will deliver a forceful amount of nicotine giving a heavy impression in the smoke. Examples of this type of cigar would be the Bolivar Belicosos Finos or the Partagas Lusitanias. Most smokers, even the experienced ones, will get a nicotine ‘rush’ from smoking this type of cigar. The effect of the strength on the smoker will vary depending on a number of environmental factors; regularity of smoking, physical size of the smoker, smoking on an empty stomach or not, etc.. These very strong cigars can produce either very pleasant feelings or very unpleasant ones, like feeling dizzy or nausea. Aside from its heady kick in the smoke, nicotine can frequently be noted as a peppery or warming tingle on the lips and tongue and this even before the cigar is lit. To enhance your smoking experience, try tasting your cigar right before you light it up. Simply let your lips and tongue moisten the freshly clipped foot of your cigar. It's a quick way to judge the strength of the smoke to come. It's also worth noting that young or "green" cigars (less than 3 months old) are at their peak nicotine concentrations (or strength) and will smoke in an almost harsh manner.

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// By Richard // On September, 30th 2009 // 3:12 pm

Do you picture Oktoberfest as a quaint but lively get-together of rosy-faced Germans, wearing lederhosen, clinking beer steins and yodeling in pleasant harmony? Forget it!

The largest beer festival in the world has become a hugely commercial orgy of brewery tents, food vendors, brass bands, costumes and carnival rides. Some 7 million liters of beer are consumed, worn and sloshed about during a 16 day period. Besides quenching their thirst and inebriating their spirits, the over 7 million visitors also use the beer to wash down hundreds of thousands of sausages and rolls. Named "Oktoberfest" because it ends on the first Sunday in October. Known by the locals as the "Wies'n" a reference to its historic origins. Great place to expand your cigar pairings!

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// By Richard // On September, 28th 2009 // 2:03 pm

A ban on smoking in public places will return to Switzerland's Geneva canton after being approved in a referendum Sunday (27 Sep 2009), a year after a court ended a first bid to prohibit lighting up. Geneva's residents voted 81.77 percent in favour of bringing back the ban, with only 18.3 percent voting against. A canton-wide smoking ban in public places was originally introduced on July 1, 2008, after the state government used a first referendum as grounds for pushing through the move. But the smokers were allowed to light up again at the end of September last year in bars and restaurants following the ruling. A year on, the smoking ban will once again come into force after the canton's lawmakers passed legislation and had it overwhelmingly approved in Sunday's referendum. Federal Tribunal ruled three months later that the ban should not have been passed by the canton's lawmakers before the state's government enacted legislation. The law therefore had no legal basis, the tribunal found. Geneva's The new rules allow bar, hotel and restaurant owners to fit out special smoking rooms in their establishments, which the original ban did not. Supporters of the ban are opposed to this compromise, however, and said Sunday they would appeal to the Federal Tribunal. (Physorg.com)

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