The per­fect blend

VIR­TUOZ­ITY’S CLUB LIMATADA PAIRS TWO EX­CEP­TIONAL CIGARS WITH THE FINEST WHISKEY, WINE AND CUTS OF STEAK “Also on of­fer to guests was the Bo­li­var Royal Corona, a thick hand­made ro­busto with a ring of 50mm that was voted the num­ber one in the top 25 of 2006

Virtuozity - - Event -

FOL­LOW­ING A FES­TIVE BREAK, Vir­tuoz­ity’s Club Lim­i­tada held it’s first event of the year with a spe­cial tast­ing ses­sion at the Ma­rina So­cial in the In­ter­con­ti­nen­tal Dubai Ma­rina, a venue fast be­com­ing a favourite des­ti­na­tion among cigar en­thu­si­asts

Through­out the evening mem­bers were able to pair a cu­rated se­lec­tion of Trinidad Topes with a spe­cial se­lec­tion of whiskies and wines. The cigars were the Club Al­lones limited edi­tion 2015 and Bo­li­var Royal Corona, while for the whiskey we part­nered with Old Pul­teney whose brand am­bas­sador, James Bate­man, was on hand to guide guests through the 12, 17 and 21 year olds on of­fer.

With wines also pair­ing per­fectly with cigars, when se­lected prop­erly, we teamed up with MMI to sam­ple the best on of­fer from Zuc­cardi. These also matched with the food on of­fer as guests were in­vited to sam­ple four kinds of Angus beef and the finest salmon as pre­pares by chef Tristin Farmer.

THE CIGARS

The Ro­man Al­lones Club Al­lones limited edi­tion 2015 was a vi­tola that was unique in size com­pared to the rest of the cigars of the same brand. Char­ac­terised by in­tense and com­plex fla­vors, it firmly es­tab­lished it­self as

a cigar for those who en­joy full fla­vors right down to the nub. It was paired on the night with the two Angus steaks on of­fer.

The Club Al­lones is con­structed beau­ti­fully, with an oily wrap­per and a deep sat­u­rated brown colour. There are a few veins that can make the ap­pear­ance of the leaf wrinkly, but these have largely been smoothed out giv­ing the in­di­ca­tion they are meant to be there. Tightly packed, this thick-gauge stick has a hefty ap­pear­ance that makes it ex­tremely sat­is­fy­ing to hold.

The first third hits you im­me­di­ately with a cho­co­late note and then be­comes fruitier, with spicy notes even start­ing to come into play. As you con­tinue the spice be­gins to take over and the other flavours fade slightly but by the sec­ond third you are hit with ex­otic wild pep­pers that con­tinue to take the sweet­ness away. In­stead it is the cho­co­late notes that be­gin to re­turn.

By the fi­nal third you will find more com­plex­ity in the af­ter taste, with the tangy flavour evap­o­rat­ing and mel­low­ing out. The thick smoke also of­fers an al­lur­ing aroma and helps com­plete the ex­pe­ri­ence. Even down to the nub this cigar main­tains its strength and you will be left with some in­ter­est­ing flavours. Dif­fer­ent to all other Cuban cigars, it has an ex­quis­ite taste and even bet­ter is that this lit­tle beauty will only get bet­ter with age, mak­ing it a must for all Ra­mon Al­lones lovers.

Also on of­fer to guests was the Bo­li­var Royal Corona, a thick hand­made ro­busto with a ring of 50mm that was voted the num­ber one in the top 25 of 2006. A hugely pop­u­lar cigar that is short and stout, it gives you a per­fect in­sight into the fla­vors and tex­tures that a well blended Cuban brings to the ta­ble. Known for its con­sis­tent draw and burn, the Corona is ex­tremely light in the hand and looks ab­so­lutely fan­tas­tic. The wrap­per is a red­dish brown colour and it has a nice oily feel­ing on the wrap­per. It has also clearly been ex­pertly rolled and fea­tures im­pec­ca­ble con­struc­tion.

The first third makes a se­ri­ous state­ment, with the rich to­bacco flavour im­me­di­ately hit­ting you. There is a hearty ro­bust­ness and a very no­tice­able earthy wood note that of­fers a com­plex rich­ness and depth. As you con­tinue to the sec­ond third that deep fla­vor con­tin­ues to build and there are more pow­er­ful taste of cedar and even a hint of sweet­ness. For­tu­nately, the strength matches ex­pertly with the flavours which makes it an all-to­gether en­joy­able ex­pe­ri­ence. The rich to­bacco does not weigh you down and the in­ten­sity grows, en­sur­ing you smoke this right down to the nub.

In the fi­nal third it all comes to­gether beau­ti­fully. The rich­ness re­mains right to the very end and you will even be­gin to taste a black-tea flavour as you near the end of this smoke. It may not con­tain lay­ered com­plex flavours or tran­si­tions, but thanks to the cor­rect bal­ance of strength and flavour, you will not mind one lit­tle bit. The ge­nius of the Corona is that you will be more than sat­is­fied with the well aged to­bacco and

“The first third hits you im­me­di­ately with a cho­co­late note and then be­comes fruitier, with spicy notes even start­ing to come into play.”

sim­ple flavour – it is a work of art. It goes with­out say­ing that this be­longs in the hu­mi­dor of ev­ery cigar en­thu­si­ast. THE DRINKS MMI pro­vided a fab­u­lous spread of wines from Zuc­cardi, in­clud­ing a Chardon­nay and Mal­bec from Zuc­cardi’s Q range, which stands for ‘Qual­ity.’ The grapes for these wines come from the old­est and most uni­form plots of each vine­yard and only the best are se­lected to go into each bot­tle. The em­pha­sis here is on fruit and va­ri­etal ex­pres­sion so min­i­mal in­ter­ven­tion is the key. Im­pres­sively both of these wines have 91 points from Luis Gu­tier­rez who writes for Robert Parker. Es­tab­lished in 1963 by Al­berto Zuc­cardi and lo­cated in the Uco Val­ley at the foot of the An­des, the com­pa­nies mis­sion is to pro­duce wines which ex­press their true ori­gin, through the con­tin­u­ous ex­plo­ration of the re­gions ter­roir.

For the whiskey, we sam­pled 12, 17 and 21 year olds on of­fer from Old Pul­teney. Se­lected to pair per­fectly with the cigars and the steak, these whiskies have been

tra­di­tion­ally crafted us­ing tech­niques that other dis­tillers have long since aban­doned. Aged in Amer­i­can and Span­ish oak casks, the mid-range 17 year old strikes the per­fect bal­ance be­tween ma­tu­rity and the dis­tillery’s coastal style. All three com­pli­mented the flavours of the cigars and the food, though their lux­u­ri­ous ex­pres­sion also makes them per­fect for an af­ter-din­ner treat.

THE FOOD

Pro­vided by Les Gas­tronomes, a Meats and Fine Foods web-bou­tique that de­liv­ers the most ex­quis­ite prod­uct to your door, guests were in­vited to sam­ple lo­cally smoked salmon that used Amer­i­can In­dian tech­niques to de­liver sen­sa­tional flavour. Fol­low­ing the salmon course were four va­ri­eties of steak, each with their own dis­tinct ap­pear­ance and taste. Fea­tured were the Grainge Angus Mar­ble 2+ which was 150 days grain fed to de­liver a tex­tured and meaty steak that is packed with a moist, rich flavour. The Black Onyx Angus Mar­ble 3+ was 270 days grain fed and de­liv­ered a con­sis­tently juicy bite with a depth of nutty fla­vor, while the Rangers Val­ley Wagyu Mar­ble 5+ was a cross Bred wagyu that was 450 days grain fed and of­fered a sub­tle mix of min­eral and but­tery fla­vor. Fi­nally there was the Mar­garet River Wagyu Mar­ble 8+ which was 450 days grain fed and de­liv­ered a juicy bite that turns into a dis­solv­ing sen­sa­tion with a caramelised nutty flavour.

“Aged in Amer­i­can and Span­ish oak casks, the mid-range 17 year old strikes the per­fect bal­ance be­tween ma­tu­rity and the dis­tillery’s coastal style.”

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.