Trinidad La Trova (RAG AGO 17) – Wild Turkey Master’s Keep 1894 Bourbon - Kahlua - Homemade Ginger Beer
A real range of drinks to try as a combo with this classic and cracking cigar, the Trinidad ‘La Trova’ from RAG AGO 17. I checked the records after smoking it and found that this is the third time I have done a Kenfessions with it. On one occasion, paired with the Yamazaki 12-Year-Old Japanese Malt. On the other, and I swear I did not know this, or at least did not realise it, before I selected the drinks, the Wild Turkey ‘Master’s Keep’ ‘1894’ Bourbon. By pure chance, or divine intervention, same choice.
In keeping with the trend of late, tried the cigar with more than the single drink. So some of my very own homemade ginger beer and also Kahlua.
Cigar first. Most of us think Fundys when we talk Trinidad and who doesn’t love those elegant superstars? That said, every time I try a La Trova, I am in raptures. These are glorious cigars.
As most will know Trinidad came along to fill in for Cohiba when it went commercial, if one may put it rather crudely. It was established in 1969, but only launched as a commercial cigar in 1997. Trinidad was named after the city of La Santísima Trinidad (the Holy Trinity, apparently), established in the 16th Century. The range has slowly expanded over time, but the Fundadore is usually seen as the pinnacle, despite the descent to barbarism, also known as the ignominious trend to short, fat cigars.
This appeared to be superbly constructed, and so it proved, with only one or two tiny touches needed throughout. No need for it to be ‘reliten’ as whipcrack would say. I am really put off by the uncomfortable size – ring gauge – of these, but one’s prejudices are overcome when one starts smoking. They are too good to hate. Balanced from the start, under medium throughout but such a great texture. So soft and velvety. Spices and cream. A hint of nougat. Then in came a lovely light dusting of caramel. Towards the end, some toast. Just a lovely cigar. 95.
The first match – near perfect – and forgive me for plagiarising myself here. The Wild Turkey ‘Master’s Keep’ ‘1894’ is a pointy-end Bourbon from a name better known for mass production. Wild Turkey’s Master distiller, Eddie Russell, who took over from his legendary father, Jimmy, is behind the ‘Master’s Keep’ bourbons. This is their premium range, limited to just 10,000 bottles each. ‘1894’, which is named for their oldest warehouse (and the place where Eddie decided that he really did want to join the family business), is the third in the series, following on from ‘Decades’ and the ’17-Year-Old’ before it. The biggest surprise is that apparently, ‘1894’ will be exclusive to Australia. To create ‘1894’, Russell travelled to Jerez in Spain to source old oloroso barrels for further ageing, after the initial 12 to 15 years in new charred American oak.
The ‘1894’ is all bread and butter pudding notes, with white chocolate, honey, toffee, nectarines and a fine slippery texture. Some pepper on the finish and a little caramel. Crème Brulee and baked custard. A cracking Bourbon and worthy of the tag, premium. The material used has received extensive ageing, which makes the price of a bit over A$200 a relative bargain, if you can find it.
Next, the homemade ginger beer. Very proud of this. Made it myself from ginger I grew. Very dry. The recipe says the alcohol level will be around 6% but to be honest, I have no clue. Perhaps a bit too dry for the cigar.
Finally, Kahlua. Be honest, when was the last time anyone drank Kahlua (do they even make it anymore?). I found it in the back of the spirits cupboard (it is a big cupboard and things get lost for years). It had the protective sheath one got at duty-free around it so I suspect that someone gave it to me years and years ago. Incredibly sweet (I think I now have diabetes), with strong dark chocolate and coffee notes. Some molasses. Too sweet for me. I assume people use it for cocktails?
Anyway, the winner by far as a match was the Bourbon.
KBG
