Produced: 1981
Made by: Coronas Gordas
Vitola: 505
Shape: Parejo
Ring Gauge: 46
Length: 5 5/8 inches
Purchased: Davidoff, London, UK, 2006.
Date: September 30th, 2006
Time: 6:00pm Pacific
Location: 2006 San Francisco Greek Food Festival, San Francisco, California
Conditions: Overcast, Temperate 68 degrees
The Locations
I’m starving! This frickin organic-vegetarian-natural-fiber-low-carb-low-fat-green-tea-mumbo-jumbo diet that L has me on is driving me nuts. I want some meat and fat… and I want it now! I’m desperate and if I suggest a steak at Harris’s or a burger at Myth she’ll cotton onto me. And so I deftly suggest: “Hey honey, how about we do something cultural & ethnic tonight and experience the Greek Festival”? By carefully omitting the word “Food” from the festival description, we were on our way down to the Mission District with visions of Souvlaki dancing in my head.
As we crossed over Market Street and approached the Annunciation Greek Orthodox Cathedral (alarm bells will ring if I cross the threshold), I could see the billowing smoke from the open BBQ pits. Oh joy, this is going to be good.
The Greek culture really focuses on family and enjoying food and although I am not Greek, I really enjoy the cuisine. There’s something about the wine, food and erhhhh, their friendliness that is very inviting. Having grown up in a city that has the largest Greek population outside of Greece, I have an appreciation for mixing meat and yoghurt (not kosher, right?). The first person to correctly email me the identity of that city will receive a Cohiba Siglo VI!
As we entered the Cathedral grounds, I conducted a quick reconnoiter and started salivating. Food glorious food! BBQ’d Lamb, Pork, Octopus, Chicken all basted in amazing herbs and spices on open grills. At each station there were these elderly Greek gentleman (most of them named Nick or Nicky or Nicholas or Con) eagerly throwing meat at me as if they knew of my dietary purgatory.
We wandered around squeezing through the attractive all Greek crowd sampling the Pastitsio, Moussaka, Spanakopites, Tiropites, Stuffed Bell Peppers, Dolmathes, Greek Style Green Beans, and my favorite, a variety of spreads: taramosalata and skordalia. We had some mediocre Greek beer and then finished off with some spectacular pastries: Koulourakia, Galatobouriko, Baklava, Kataifi, Melomakarouna, Kourambiedes…. Pass me the pepto..
I grabbed a table near the fountain and watched the children dressed in their traditional costumes practicing for their upcoming dance performance. As L ran off to get some of those fried donut balls that are drizzled with honey and walnuts, I enjoyed the moment knowing full well that my menu for the next week would consist of wheat grass juice, cold tofu and raw grains…. It was at that point I reached for this Gonzalez.
The Smoke!
Muddy tan in color the cigar has a slight green tinge spot near the tip. It has solid construction with a beautiful yet understated cap. One hardly notices the band as the thin brown strip melds into the cigar. The lettering is miniscule and I struggle to read it even with my 2.5 multiple glasses.
This vitola is generally recognized as the best cigar made by Gonzalez. The full name of the brand is “Flor de Rafael Gonzalez Marquez” and it was created by a Spaniard named Marquez Rafael Gonzalez in 1928 for the British market. Once again, pandering to the British Empire! I guess back in those days when there was an empire, if you made it there, you could make it anywhere.
By 1936 the brand was acquired by Rey del Mundo Cigar Company and production was suspended in the early 1960’s to be resurrected in 1965. In the UK and especially by the guys at Davidoff it’s always been very highly regarded and was recommended by Zino Davidoff as an essential part of any aficionado’s collection. 
I apply a cat’s eye cut and quickly get this smoke going. Initially it has a grassy flavor and a slight salty taste. The first third of the smoke is very pleasant and strong. As I progress, it starts to transition from a very good smoke to a truly outstanding experience. Not a subtle smoke, the flavors turn sweet with a floral and herbal taste. The salt is still on the lips (very different experience) but the herbal aroma is exquisite.
The folks at Davidoff told me they peak after about 10 years of ageing, so I’m very interested to see if this has faded since it’s over 20 years old. The final stage is even more pronounced and quite persistent. Still strong it becomes woody and sweet….this is an OUTSTANDING smoke that does not require any more ageing…. Clearly it should be enjoyed NOW.
L returns with the donut balls and they are absolutely wicked. We wander some more and I notice some interesting glances at me….”there is no bloody way I am extinguishing this smoke”….Oopah, better head for the exits before things get ugly.
Rating: (4) OUTSTANDING
(5) Classic, (4) Outstanding, (3) Very Good, (2) Average, (1) Don’t Bother
Humidor: SMOKE NOW
Smoke Now, Smoke Soon:1–3 Years, Put Away:3–7 Years, Vault:7-12 Years, Inheritance Gift:12+ Years
No comments:
Post a Comment