Thursday I had the privilege of attending a media event at the Davidoff of Geneva Brookfield Place shop in New York City for a meet and greet with Davidoff’s Global CEO, Hans-Kristian Hoejsgaard. We were instantly greeted by the attentive staff as well as Laura Peet, whose company handles the media relations for Davidoff. The shop is gorgeous, of course, only being about a year old, and located in a mall in the financial district with views of One World Trade Center from the comfortable lounge. I spoke with Hans-Kristian for a bit, but was unable to pry any secrets out of him. I asked about future Davidoff Lounge locations in the US and he was tight-lipped. When he spoke to the assembled crowd he said that they had just opened their 78th lounge, with seven of those in the US. The cigar of the evening was the incredible Chef’s Edition, which is a 6″ x 54 toro with a Habano 2000 wrapper, Ecuador Connecticut binder and a filler blend of San Vicente Mejorado Seco, San Vicente Mejorado Viso, Piloto Viso, and San Vicente Viso. This cigar is a collaboration between Davidoff of Geneva’s master blenders and six of the world’s most renowned chefs, Peter Knogl, Cheval Blanc of Grand Hotel Les Trois Rois (Basel, Switzerland), Renato Wüst of Bad Ragaz Grand Resort (Switzerland), Ali Güngörmüs, of Le Canard HH Pageou (Münich, Germany), Léa Linster of Restaurant Léa Linster (Frisange,Luxembourg), Michel Trama of Relais & Chateau (Puymirol, France) and Maria Marte of Club Allard (Madrid, Spain),with nine Michelin stars among them. Amazingly, only four of the six chefs are cigar smokers. Here’s what Davidoff has to say about the cigar:
The Davidoff Chefs Edition is Davidoff’s version of a culinary masterpiece. Just like the perfect meal, it begins gently with complex layers of subtle flavors and builds up to a sublime and unforgettable crescendo. The wrapper is oily and smooth and everything about it, from its flawless composition to its elegant color, whets the appetite for the cigar’s initial aromas, both nutty and sweet. The flavors become richer and more uplifting in the second third, with hints of citrus, bloomy fruit, sweet corn and a refined aftertaste that is both oily and creamy. In the last third, the cigar’s beauty and vitality erupt into an intense, peppery yet meltingly sweet and gratifying Grand Finale, just as a gastronomic experience is crowned by a superb dessert.
I smoked the cigar at the event and it was spectacular, and they had a spread of chocolates and hors d’oeuvres there that did compliment the cigar nicely. Some of the chocolate treats were amazing on their own. I missed the corn component in the cigar, granted a cigar event isn’t exactly best place to pick up subtleties, but I was talking with Greg Mattola of Cigar Aficionado who explained to me that to him it was more of a corn flavor one would get in a bourbon, something I have no frame of reference for. They were also sampling some Camus Cognacs, which I passed on, but they also had some very good coffee on hand. I am looking forward to smoking the Chef’s Edition again when I can really sit down and concentrate on it. Hans-Kristian did say that the next limited edition Chef’s Edition would feature input from American and Asian chefs. Davidoff has some very interesting thematic cigar lines. Rudy and his staff at the lounge were very attentive and this is a must visit if you find yourself in lower Manhattan. Prices were high, but it is New York, and it is Davidoff. It was a quick trip to the city for my wife and I, but we met a bunch of great folks including Ted Hoyt from Smoke Magazine and John Nubian of YRB Magazine, and had a very nice time. My wife even enjoyed a Davidoff 2000 while there.
I could probably stop here and nobody would complain, but I did have a couple of cigars yesterday worth noting. Yesterday I watched the second period of the Flyers game on the back porch with the new Partagas Heritage Rothschild, a 4½ x 50 cigar with the rosado colored OSA wrapper from Honduras, a Connecticut Broadleaf binder and a filler blend of Honduran Jamastran, Dominican Piloto Cubano and Mexican San Andres. This is is a cigar that is going to age well, not that it isn’t ready to go now. It has a spicy, tannin flavor that really wakes up the palate. The burn and draw are excellent, and the rounded head, a signature of cigars made by General Cigar, allows for pinpoint control of the cut, allowing a punch-like cut with a guillotine or scissors. I liked it, it was different from every other Partagas cigar I’ve had. The band could be better, a simple, red band with Partagas Heritage on it, from a distance it might look like the Partagas Serie D No.4 Habano, which is probably the point. Recommended, along with the Partagas Ramon y Ramon.
Last night I grabbed a lonely Arturo Fuente Hemingway Classic Maduro from the humidor. I was going to smoke a regular old Hemingway Classic Cameroon, but this Maduro had a couple of cracks that were concerning, so it had to go. I got a few of these on a visit to Holt’s in Philly last fall some time, and it traveled home with me on the train in a baggie and might have gotten dinged up a little. To the Fuente’s credit, these cracks, the most concerning of which ran from the band to the cap, caused absolutely no problems. I feared and explosion, and the only explosion I got was that great Hemingway flavor with the sweet broadleaf wrapper on top of it. It’s amazing that a cigar can taste the same year after year, which is why I feel compelled to pick up a few Hemingway maduros when I see them at Holt’s, which seems to be every time, and for the $6 or 7 that they cost it’s a no-brainer. What put the Fuente bug in me yesterday was reading about the theft of a 40′ container of Fuente cigars, which really takes some planning, I would think, how does a whole container get stolen? Fuente’s are going to be in short supply for a while, I think, but the company has faced adversity before, and will overcome.
That’s enough out of me for today. Looking forward to another nice spring day, so we’ll see what gets smoked today! Don’t forget you can follow @cigarcraig on Instagram and Twitter to see what I’m smoking, not that anyone should really care…Until the next time,