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
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 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.
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.”