Boston Common - Niche Media - A side of Boston that's anything but common.
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PHOTOGRAPH BY TK; ILLUSTRATION BY TK PHOTOGRAPHY BY SETH OLENICK (CIGAR BOX) BAR EXAM continued from page 72 Dewar's senior global brand ambassador Stephen Marshall explains: "A single malt is the product of one distillery and is a single grain. A blend is when we take lots of single malts and single grains and mix them to get a broader flavor spectrum." The advantage to a blend is that the distiller can often fill out the flavor profile to create a smoother Scotch. Marshall describes Dewar's Aberfeldy single malt as having more individual char- acter, whereas Dewar's Aberfeldy blends are more balanced. Derived from the Gaelic word for "water of life, something the Scottish take seriously. " whisky is Scotland has nearly 100 operating distilleries, and each region is associ- ated with specific taste profiles, but single-malt ingredients are the same: malted barley, yeast, and water. Whiskies vary based on the source, the warehouses they are produced in, and variations in the fermentation and distillation processes, but the most important dis- tinction comes from the cask, which by law must be oak. Cask-aging can play an important role in the end product, as the warehouse's temperature fluctu- ation affects the expansion and contraction of the wood, releasing flavor into the spirit. Scotch ages gracefully in the temperate climate of region, often up to 20 or 30 years. Kentucky bourbon, for example, tends to age faster in the hot, humid South. the Ley believes personal taste is paramount. He introduces new Scotch drinkers to polar opposites to get a sense of their palates. "A big, caramel Highland Scotch on one end and a smoky, leathery Islay on the other end—a 21-year-old Balvenie PortWood next to a 16-year-old Lagavulin is my go-to," Ley says. "Taste a guest on these two, and you show them both ends of the spectrum." Local bartenders have perfected their own art of blending Scotch in cocktails, particularly in classic revivals such as the Blood and Sand from the 1920s: a mix of Scotch, Heering Cherry liqueur, sweet vermouth, and orange juice. "The great thing about Scotch in cocktails is that it adds a layer that other spirits can't because of the peatiness and smoke, and the different floral notes that it brings," explains Johnnie Walker Blue Label, Dewar's Signature, and the 16-year-old Lagavulin. events director at Stoddard's Fine Food & Ale. He's also a fan of No. 9 Park's Scotland the Brave, a smoky mix of 10-year-old Laphroaig, Fernet-Branca, Punt e Mes, and orange liqueur. So whether you enjoy your Scotch straight up, on the rocks, shaken, or stirred, this island malt is the master of many forms. From the uniquely defining characteristics of single malt to the masterfully mixed nuances of a blend, Scotch in any note is music to your mouth. BC 74 BOSTONCOMMON-MAGAZINE.COM Jamie Walsh, beverage and Sir Winston Churchill took to cigar smoking when he visited Cuba in 1895. A NEW LEAF Forget size—Bostonians are looking for harder-to- find boutique cigars. BY BRANDY RAND Blame it on Sir Winston Churchill, rarely seen without a robust cigar, or modern-day hip-hop stars and their hazy entourages: Many believe the bigger the cigar, the bigger the man. Not true, says Stephen Willett, owner of the 142-year-old L.J. Peretti Company in Boston, who oversees a $1 million cigar inventory. "Gentlemen don't smoke thick cigars, in my opinion." He notes the popularity of big, strong cigars—usually Gigantes or Presidentes with ring gauges nearing 60, or an inch—among his younger clients, but says a true cigar aficionado knows better. Thinner cigars (with a ring gauge closer to 42) are more flavorful because you taste more of the wrapper leaf as it burns. These days knowledgeable Bostonians are preoccupied with the quality of the tobacco and brands that are focused on small-batch production. Charissa Rohde, director of operations at Boston's Cigar Masters, notes, "Our customers are discerning and are more interested in the hard-to-get brands, such as Tatuaje and Regius." Many of those brands are returning to the traditional, Cuban box-press style of rolling cigars, which gives them a square shape. While round-barrelled cigars can be more comfortable to smoke, these hand-rolled box-press cigars can allow for a more consistent flavor. When it comes to choosing a cigar, many factors come into play: types of tobacco leaves, region, fermentation, aging, and more. The similarities to Scotch production make the pairing a natural. "It's important to choose the right cigar with the right Scotch," stresses Willett, who likes the peatiness of an Islay malt like Laphroaig, because it is assertive enough to stand up to the flavor of a cigar. Look for his new favorite to be released later this year: Arturo Fuente's Casa de Cuba, a spicy-sweet choice in three sizes to please all from hip-hop hopefuls to gourmand connoisseurs. Cigar Masters, 745 Boylston St., 617-266-4400; cigarmasters.com. L.J. Peretti Company, 2½ Park Sq., 617-482-0218; ljperetti.com