Posted: Feb 25, 2011 12:00am ET
By 10 A.M, I had the full Cuba buzz going on. Three cups of black Cuban coffee, a small corona size Partagas Mille Fleurs, and then a Behike BHK 52 lit in my hand got me up to full speed. Now, don't get me wrong. It was a good buzz, and when you´re in Havana, it is the only way to start the day. Somehow, it all seemed sweeter, lighting up that first cigar of the day sitting on a terrace outdoors in February overlooking a pool.
Marvin, Dave and I began with a private tour of El Laguito, the home of Cohiba. Our hosts gave us the full tour—Dave and I had done it in December—but for Marvin it was a trip down memory lane. Like every time we've visited, the workers smiled and waved and showed the pride they feel in making one of the world´s great cigars. The factory manager, Arnaldo Ovalles Brioñes, who has run the fabrica since 2009, proudly flipped through the pages of the January/February issue of Cigar Aficionado and took a long look at the page with the Cohiba Behike BHK 52, the number one cigar of 2010. He already knew about the honor, but the smile on his face said it all. And his oversight of the factory is clearly working; on a wall in one room was a tally for the month's production and they were meeting all their targets. The world should be glad to know this because the demand for Behike is overwhelming. We haven´t seen one box yet on the shelves of the five Casa del Habanos that we have visited.
From there, we headed off to the convention center and the trade show part of the festival. There were impressive exhibits from Habanos and Havana Club, and the aisles were filled with cigar lovers and cigar industry people from around the world. The seminar rooms were quiet yesterday morning as most festival attendees were off on factory tours in the city. We then headed to lunch at Cocina de Lilliam, one of the oldest paladars in the city, to meet with some local representatives in the spirits industry. Dave was at the Festival working hard—drinking rums and matching them up with cigars. See his blog later today about the seminars. We ordered the malangas fritas, a tuber kind of vegetable and eggplant lasagna to start off the meal, and then I had a fantastic baked dish of shrimp in garlic. We washed down the meal with mojitos.
Posted: Feb 23, 2011 12:00am ET
I started out with a Bolivar Belicoso Fino. Marvin had a Paratagas Serie D No. 4. David Savona had a Romeo y Julieta Wide Churchill. We all had an icy cold Bucanero beer. They were our first cigars in Havana today.
We arrived shortly before noon, and by 1 p.m. everyone was starting to crave that first smoke. The first time you light up in Havana, it always seems the cigars are better, and then, the world seems right. You are in Havana, smoking a great cigar. We sat around a small table at the Melia Habana Casa del Habano, talking about where we wanted to visit and what we wanted to do during our visit to the Habanos Festival.
Lunch was lobsters and shrimp at a great little restaurant in Miramar called Vista Mar. We had a table looking out at the Atlantic Ocean, watching the waves roll in and the windsurfers zipping across the water. The water was so blue it melded into the sky on the horizon.
We left and touched down briefly at several cigar shops, the fabulous establishment run by Carlos Robaina at 5th Ave. and 16th St. Then, we dashed off to the Club Habana run by Enrique Mons, one of our oldest friends in the cigar shop world.
We checked out the shelves, which by midweek here at the festival had been stripped pretty clean by cigar lovers from all over the world. Robaina, in fact, showed us boxes of cigars that had arrived in his shop today to replace the inventory that he had sold.
Finally, it was time for a rest. We retired to a terrace and lit up Montecristo No. 2s, from November 2009. They are still quite young and could use a little time resting before reaching peak smoking performance. But with a glass of Havana Club 7 year old and the soft, late afternoon breeze, the cigar still tasted great.
Just another day in Havana. And, the night is young.
Posted: Feb 3, 2011 12:00am ET
Any time reporters head home after a productive trip, there is a final assessment of what made it into a story and what didn't. You've gotten pretty much everything that Dave Savona and I tapped into on our last trip to Cuba, but there are a few things that haven't seen the light of the day ... some never will, but that's another story.
There is also a story slated for the March/April issue of Cigar Aficionado that came from a great morning spent with the top officials of Habanos S.A., Cuba's global marketing company for its cigars. But here are a couple of items that work better at this point as stand-alone items.
Cigar Roller Ratings
Cuba evaluates the cigar rollers at every factory in the country on a monthly basis. As a roller becomes more experienced and qualified to roll unusual shapes or the country's best cigars, those ratings can rise up a scale that used to top out at nine. So, a roller charged with making a Cohiba Esplendido might be touted as a "9." There's been talk in Cuba that the ratings have been changed so that the top rank is now an "8." Sources say a roller doesn't necessarily stay permanently at the top level, because if their performance rating isn't good enough, they can be moved back down to a lower rating. Some rollers also like to specialize in certain cigar sizes that earn them a particular rating, such as a level 7, and they prefer to remain at that level, instead of being moved up to a higher rating where they might be asked to roll a different size cigar.
"We want to make one thing very clear, we only use natural hybrids for our cigar tobacco. Nothing is genetically engineered," said Buenaventura Jiménez Sánchez-Canete, the co-president of Habanos S.A. He said that any new tobacco hybrids that are being used are the result of a natural cross-pollination between plants that have been selected by the experts. He said it can 10 years to produce a new hybrid using this method, but it is only way they believe in producing the new seeds. He declined to specify which hybrids are currently being used in the fields, but in conversations with several local growers, they said they were planting for the 2010-11 crop both Criollo ‘98, and some Corojo '92, which has been known to have some susceptibility to blue mold infestations. Jiménez Sánchez-Canete of Habanos did say that all the current hybrids are directly derived from traditional Cuban black tobaccos.
Posted: Dec 14, 2010 12:00am ET
Let’s make one thing clear from the beginning—you shouldn’t go to Havana for the food. Decades of isolation and ongoing issues with agricultural production make it extremely difficult for restaurants to provide anything close to what we would call haute cuisine. At its worst, the culinary reality can result in really abysmal offerings. At their best, however, Havana’s restaurants can turn out simple, good-tasting fare, especially if it is seafood or poultry-based, and, every now and then, you end up with a dish in front of you that surprises, either because it is so innovative and creative, or just because you could find it in any restaurant in New York, or Miami. Wine lists are fairly limited, but a few places have been building their cellars to the point that you can easily find something good to drink, especially if you prefer Spanish or South American wines. And, for the most part, service is professional and friendly, even if you are a Red Sox fan like me; if you’re a Yankees fan, like Dave, you are treated like a king.
What has changed—again—in Havana is the advent of the paladars, the private restaurants created by the government years ago, then banned, then allowed to reopen again, and now finally being encouraged to stay in business. The paladar landscape is changing rapidly and new openings are occurring every month. Since the only real guide is the city’s word of mouth grapevine, don’t reject a recommendation if no one else has heard of it. You may just find a gem.
Be sure to get precise directions from a concierge, and verify that your taxi driver knows the place. There are no big signs for most of these restaurants, and you could easily drive past some of them situated in residential neighborhoods half a dozen times before finding them. And bring cash—for the most part, these are not establishments that take credit cards.
We ate at five different restaurants, going to El Aljibe, a fine roast chicken restaurant, twice because of its ease and relative low cost. El Aljibe is kind of like your favorite country diner; you know the food is not going to blow you away, but it is always well-prepared, there won’t be any unpleasant surprises and the welcome is always warm. Stick to the roast chicken. Order all the sides, including the chicken gravy for the rice. Get ready to be offered seconds and thirds, in other words, as much as you can eat. The restaurant also has what everyone calls the best wine cellar in Havana; it is big and temperature controlled, and it goes beyond the usual Spanish and South American fare, with a smattering of French labels; for instance, a 2006 Joseph Drouhin Gevrey Chambertin for $140 Cuban pesos. We went back twice because it is a quick, no-fuss meal, and at $12 Cuban pesos per person, before wine, the price can’t be beat. Both nights we selected Spanish albarinos, one my favorite white wines.
Posted: Dec 12, 2010 12:00am ET
The name had barely slipped off the comedian’s lips when the crowd erupted in applause and shouts of admiration echoed in the small bar. A woman dressed in black, with shiny black hair down to her shoulders and eyes as big as round brown saucers shuffled toward the stage with the microphone already in her hand. The guitar player struck up the distinctive chords of Cuban music, in a syncopated rhythm to the percussionist’s seductive, body-moving beat. The singer launched into her first song, unfamiliar to a foreigner, but clearly memorized by most of the crowd. Ela Calvo’s midnight set at the Gato Tuerto had begun.
My last night had begun no less auspiciously. I couldn’t really lead this blog with the scene, because Dave and I have talked about it repeatedly all week long: waves crashing over the seawall on the Malecon and driving huge geysers of water up through the drains in the middle of the road, a cool northeast wind bringing out the local versions of ski parkas (I even saw many folks with woolen caps pulled down over their heads) and low threatening clouds. The rains finally came, too; there had been intermittent showers all day long, torpedoing our afternoon plans for a daylight walking tour of Habana Vieja, the stunningly renovated Spanish colonial sector of the city. After a quiet afternoon of writing and taking stock of our week’s reporting, we headed out amid the drizzles and low-hanging clouds for an 8:30 date at a new paladar called El Gijones, with the accent on the last e. Every one who heard we were heading there agreed; it’s one of the best restaurants in Havana today.
It takes a while getting used to driving in Havana at night; the streetlights are dim at best and often just absent. You turn onto dark, narrow streets that are either rutted or littered with potholes or what remains of the surface powdered into rubble, leaving only an uneven dirt surface. People hang out in the dark in front of buildings, the soft yellow incandescent light spilling out from inside to cast faint shadows on the curbs. I didn’t really know where we were headed in a still unfamiliar city, but the maze of streets in the Centro and Habana Vieja, the latter mostly closed to vehicle traffic, was beginning to fall into some kind of rational layout in my head. The cab pulled up in front of a building with stone arches forming a colonnade and the familiar patchy stucco exterior with entire sections simply fallen away and never repaired. A young lady waited by the front door, behind her a huge two-story courtyard where young girls in leotards were getting flamenco lessons. She asked if we had a reservation. A Mojito order later, we were happily ensconced on a third floor terrace overlooking the dark tops of buildings in old Havana. The wind whipped loudly outside, more than once driving a few drops onto the terrace, but for the most part, it stayed dry and warm enough.
Posted: Dec 9, 2010 12:00am ET
The first tobacco leaf of the 2010-2011 Cuban tobacco harvest was picked today, and tonight it is hanging in a curing barn. It wasn’t just any leaf.
The first “libra de pie,” the bottom priming of the tobacco plant, came from the Robaina plantation in San Luis, the finca Cuchillas de la Barbacoa. In the wake of the death of the plantation’s patriarch Alejandro Robaina last spring, his grandson, Hirochi, is now in charge of production. Dave Savona and I visited the plantation today, mostly to give our condolences to the family, but the timing couldn’t have been better. We saw the first leaves hanging inside the barn, and we saw the field from where they had been harvested.
“I have a favor to ask,” Hirochi said to us. “Please let the world know the Robaina tradition continues.”
The Robaina name is renowned, both around the world and in Cuba, because of the legacy created by the patriarch, Alejandro. His name become synonymous in post-revolutionary Cuba with the finest wrapper leaves used on the most prestigious brands. But like any family business, when the next generation takes over, it would be easy to assume things were going to change... for the worse. It only takes a few minutes around Hirochi to feel his passion, to feel his determination to build upon the legacy of his grandfather, and to continue to the tradition of the family which began growing tobacco 165 years ago.
One example is how the Robaina plantation became the site of the first leaf picked for this harvest. “We planted on October 20, the first plantation in the Pinar del Río to put tobacco in the ground,” he said. But we asked whether it was risky to put tobacco in the ground while the hurricane season was still in full force.
Hirochi explained that on September 21 the weather had changed, and winds shifted to the north, bringing the first cool nights after the long hot summer. “My grandfather had always said that when the north winds begin, there will be no more hurricanes in Cuba.” So, he decided to take the risk and began his seed beds, and when they were ready, he put the plants in the ground—before any other grower in the region.
Posted: Dec 7, 2010 12:00am ET
I smoked one of the best cigars of my life last night. I don’t know its name; actually, it doesn’t have one. You can’t buy it. I can’t buy it. It is a private blend made in quantities that wouldn’t amount to more than two or three boxes a year. But like a parting kiss from the most beautiful woman in the world, or the last bottle of your favorite wine in your cellar, or the greatest meal you ever ate at a restaurant, the memory of the experience will linger long after you’ve given up hope of ever having it again.
When I was handed the cigar, I knew immediately it was something special. The heft of the canonazo size, as it is called in the factories here—a corona gorda girth with a bit more length—felt perfect in my hand. The darkish wrapper, leaning toward what the Cubans define as maduro, was sleek to the touch, the oils giving not only a visible sheen but a slight oiliness in my hand.
I clipped it carefully, and the cigar resisted the cut just a little bit, like it wasn’t ready to be smoked. Too little tobacco and a cigar will often squeeze under the cut; too much, the cut almost snaps the end off. But a perfect fill resists the cutter’s blade just a little bit. I lit the cigar, and it took the burn easily and quickly, getting that full red glow around the tip almost without effort.
My first impression wasn’t the flavor, but the completeness and complexity of the smoke. It was mouth-filling, triggering a salivary festival, without a touch of dryness. The attack on my tongue was smooth and rich, and the finish lingered all the way to back of my mouth. I’ve seen cigarmakers gesture with their hand, a kind of full moon circle, describing how a cigar can stimulate every part of the mouth. This cigar had that quality.
The flavors had a smooth earthiness, with just that touch of sweetness, one that I describe often as cocoa bean. It wasn’t overly powerful or strong; it didn’t have that mind-bending quality of many cigars today, with too much nicotine in the leaves. As the cigar burned past the halfway, the intensity of the flavors built and then turned a bit more toward earth and spice, but again, without a touch of dryness.
Posted: Dec 6, 2010 12:00am ET
After a long delay in Miami, and then yet another long delay in Havana immigration, Dave Savona and I finally made it to the Hotel Melia Cohiba, our base for the next five days. It was almost nine o’clock. My day had started at 4:30 a.m. But hey, man has to eat. And, what’s a first night in Havana without a dinner at El Aljibe. The locals say it isn’t what it used to be, but Dave and I shrugged our shoulders and said, let’s go.
It’s a 10 minute cab ride from the hotel out to El Aljibe, a large open air restaurant. While it’s a complete menu, there’s really only one thing to order—the Pollo Asado, and it comes with rice, black beans, a cucumber and tomato salad and French fries and deep fried plantains. The tab? About $15. We ordered a bottle of Spanish Albarino, a delicious, tart white wine. When I asked for the wine list, they simply said, follow our sommelier and off we went to what everyone says is the finest cellar in all of Cuba—it’s temperature controlled. He said they had bottles from 15 to 1400 in the local CUCs, the local convertible peso. It’s about .8 to the dollar.
The chicken arrived. The rice and beans were perfect. The French fries crisp. The wine, a perfect accompaniment to the food. We ate our fill, and managed to avoid all the other temptations, including dessert. It was back to the hotel and, of course, what’s the first day in Havana without a cigar and a glass of rum? We headed up to the El Relicario cigar bar in the hotel. We both ordered a Havana Club 7-year-old, one of my favorite rums in the world. And we picked out two Punch Punch from the humidor—just the right size for a pre-dreamland smoke. It took about 12 seconds and we looked at each other, smiled and said, “What could be better than this?”
So, our first four hours in Havana were almost over. We were both about ready to drop. But there’s no doubt about it. We are in Havana. Can’t wait for tomorrow.
Posted: Dec 5, 2010 12:00am ET
The check-in line at the Miami International Airport was already stretching out at 11 A.M. for a 3 P.M. flight. Everyone seemed to have two or three pushcarts filled with luggage, boxes of stereo equipment and at least one bag wrapped in fluorescent green plastic wrap, a gaudy attempt at making it a little more difficult for someone to rifle through the contents.
Dave Savona and I had taken an early flight out of New York to ensure we had plenty of time to make our flight, and God forbid, deal with any questions about why two gringos like us were headed to Havana. No need to worry; by the time check-in started at 11:30, the first thing the woman behind the counter said was, ‘You know we have a two-hour delay."
I first went to Cuba in 1995, an exciting trip for Cigar Aficionado with Marvin R. Shanken that covered all the bases: the top cigar shops, the best factories in Havana and a trip to Pinar del Rio. But Cuba had been part of my professional life since the late 1970s, when I was a foreign correspondent covering the Sandinista Revolution in Nicaragua and then the guerrilla civil war in El Salvador. Cuba was always the elephant in the room, the Latin American nexus of the Cold War between the Soviet Union and the United States, and the suspicions about its support, at least psychologically if not materially, for the revolutionary movements in Central America.
We paid attention to the pronouncements coming out of Havana with every bit as much attention as we did the news from the governments in Central America and Washington. Even then, we made more out of the Cohibas in the hands of Sandinista commandants than they probably warranted, but nonetheless, it was a sign of the unadorned admiration for all things Cuban in the post- Anastasio Somoza era in Nicaragua.
Posted: Nov 15, 2010 12:00am ET
The Las Vegas Big Smoke this past weekend reminded me of one of the enduring realities of being a cigar smoker. There is a huge community of us. And, it seems that everyone experiences our hobby, or passion—however you prefer to describe it—in much the same way. We have a lot like-minded folks out there who revel in the camaraderie that comes with a fine hand-rolled cigar.
I told the audience that in my personal world, I have cigar smokers around me all the time. My physician. My dentist. Even my car dealer. They are all cigar smokers who understand and share in some of the same pleasures that I have. It’s not that I’m out looking for cigar smokers among the people that I have to see for various reasons all the time. They are just there. And, I would bet that if you asked a few questions as you go about your daily business, you’d find some cigar smokers too. I remember a few years ago, I walked into a local hardware store with a jacket sporting a cigar brand logo. I had been in the store before, but there are other hardware stores around my community too. The man behind the counter spoke up and said, “I like that cigar a lot, but I usually smoke [another brand.]” Well, we talked cigars for a few minutes, and he helped find the items I needed that day. Now, when I have a choice of hardware stores, I always go back there.
If you ever wonder whether cigar smokers are all the same, all you need to do is come to a Big Smoke (and you can read all about what happened this weekend right here on this site, starting tomorrow.) You’ll find men and women from all walks of life, and from all over the country walking around sampling the cigars, the fine spirits that are being poured and the great food offered up by the local restaurants. It’s a true meeting place where all the pretensions of whatever one does outside the doors are stripped away, and people bond around their love of a good cigar. Some come dressed in costumes. Some are wearing suits. Some are in jeans and sneakers. But everyone is happy and smiling, and just having a good time.