From locals 33 Books, 33 Cigars is a handsome new journal for chronicling your voyages through the charms of cheroot, with each page featuring stogie self-review tools like a designated area to paste in labels, spaces for notes and info like maker and length, and perhaps most awesomely, a "flavor wheel" on which you graph palate pleasures ranging from "tropical fruit" to "leather", leading Chris Berman to storm in, steal your cigars, and have sex with them in a motel. Since making even the most educated "tropical fruit" notes is useless without really understanding stogie smokin', we got the 33 guys to dish out some tips to get you up to speed:
- Start by getting a whiff (of the wrapper, precut end, and more aromatic fresh-cut head), visually noting oiliness/ color, and feeling for internal structure, which should be slightly soft throughout, though the cigar swears this has never happened before.
- Toast the tip pre-light by holding it at a 45-degree angle over a flame until it develops a slight char, which should eliminate first-drag bitterness, but never erase the shame of being caught playing "dress-up".
- Take most body notes in the first few puffs when things are fresh, then enjoy the rest of your smoke maintaining a good 3/4in of ash at the end, which should keep it lit; accomplish the same for yourself with
Zima, but in a goblet Scotch.
Because you're classy now, 33's teamed up with The New School blog's beer genius to create a night of beer/ smoke/ food pairings at East Burn this weekend, featuring three cigars including a Gurkha Evil alongside top-notch beers like aged Arrogant Bastard -- who, if he tries to run up on your leather again, you should really tell to get back-back-back-back-back out of here!!!