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[Thomas I. Kim]

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[pemazel]

Dear Thomas,

I think I could spend a couple og houts with you: Tallisker before and Lagavulin after dinner.Monte Christo 4 before and a Davidoff Chateau Margaux after ...

Paul

[Thomas I. Kim]

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[pemazel]

Tom,

A couple of years ago I ent hunting in Scotland with a couple of friends. Standing at the top of a hill at dusk we could see 21 Speyside distileries (and no grouse). From them - but I do not know them all - Macallan is my absolute favourite. At the time I do not have an Orkney favourite; I'll have to try them again.

Paul

[Thomas I. Kim]

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[alden]

Tom,

Speysides are peaty and smoky. You may want to avoid cigars that have the intense wet earth, peat, leather and smoke flavors such as Bolivar, Punch and Partagas.

Instead you might try cigars that contrast the Speysides dominant flavours, looking for notes of nuts, coffee, spice and chocolate. In this regards you will find the Ramon Allones "Gigantes" a wonderful smoke. If you don't want a two hour cigar, you will get some of the same impressions from their "Specially selected" robusto.

In the same register, you would be encouraged to try the Vegas Robaina "Don Alejandro" a 2.5 hours long run masterpiece.

Last but not least, find a few Hoyo de Monterrey "Doble Coronas" for after dinner.

So there you have it, three Prominentes worth investigation.

Let us know what you think.

Cheers

[Thomas I. Kim]

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