Smoke-N-Spirits

Cigar Ratings

There are four components used in the system developed by CIGAR AFICIONADO™ for assigning a rating number to a cigar:

APPEARANCE AND CONSTRUCTION
(15 of the possible 100 points)

Visually, a premium cigar should have a smooth, flawless wrapper and be consistent in color and shape. When held, it should feel firm and give off a slightly oily moistness. Points are deducted if the wrapper has areas of large veins or if the cigar feels dry or firmer in some parts than others.

FLAVOR
(25 of the possible 100 points)

Although each premium cigar has a distinctive taste, all premium cigars should taste smooth and rich. If a cigar leaves a bitter or harsh taste on your lips, tongue or mouth, points are deducted.

SMOKING CHARACTERISTICS
(25 of the possible 100 points)

A perfectly made and stored premium cigar should light and burn easily and evenly. The draw should be comfortable and the same throughout the cigar. The smoke should be cool in your mouth. Points are deducted if the cigar burns too quickly, if it burns faster on one side, and if you have to pull hard to get a mouthful of smoke or if that smoke is unpleasantly hot.

OVERALL IMPRESSION
(35 of the possible 100 points)

This is the most heavily weighted category because it is the most important.

We will also use our own quick and dirty rating system for your referencing pleasure.

Quick and Dirty Cigar Ratings

The Quick and Dirty Cigar Rating System was developed by Daniel Tyack® through years or hard research.

“Special Occasion” Special Occasion smokes should be reserved for just that. You know stuff like “I’m a Dad” or “My Son just graduated from College” or I just spent $25 on a cigar kind of special occasion… That said the brand of “Special Occasion” will be reserved only for those premium cigars that would make Winston Churchill come knocking at your door.

“Evening Smoke” This is the Cigar the may fall into either the Special Occasion category or the Everyday Smoke. Regardless this cigar is going to be good, despite the price.

“Everyday Smoke” Smoke it in the car, playing golf, fishing, you get the picture. If your roaming around and don’t have time to really enjoy the nuances don’t bother with anything else. Usually these are acquired for a good price and are most likely not premium. However, there are many everyday cigars out there that taste like a premium stick but with a whole lot nicer price tag!

“Give it to a Friend” I don’t care if you’ve known the guy since grade school every connoisseur has there stash of “Give it to a Friend” cigars. They know that if that friend didn’t bring his own stick he probably doesn’t know the difference between a dried turd and a premium Cuban.

“I think I forgot to take the Cellophane off” The “I think I forgot to take the Cellophane off” cigar tastes well… Like a cigar that you forgot to take the cellophane off of.

Wine Ratings

The Wine Advocate Rating System – One of the most respected wine rating systems is the one developed by Robert Parker in The Wine Advocate. The scale goes from 50 to 100 and awards color, appearance, aroma and bouquet, flavor and overall quality a set number of points. Wines over 80 are very good and over 90 are excellent. Of course a 95 is a better score than a 90. Not everyone agrees with all of Parker’s ratings, but if your tastes merge with his anything over an 85 will make you happy.

96-100 An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume.

90-95 An outstanding wine of exceptional complexity and character. In short, these are terrific wines.

80-89 A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.

70-79 An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.

60-69 A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor, or possibly dirty aromas or flavors.

50-59 A wine deemed to be unacceptable.

Tasting Notes and Ratings

When possible all of my tastings are done in peer-group, single-blind conditions, (meaning that the same types of wines are tasted against each other and the producers’ names are not known). The ratings reflect an independent, critical look at the wines. Neither price nor the reputation of the producer/grower affect the rating in any manner. I spend three months of every year tasting in vineyards. During the other nine months of the year, six and sometimes seven-day workweeks are devoted solely to tasting and writing. I do not participate in wine judgings or trade tastings for many reasons, but principal among these are the following: (1) I prefer to taste from an entire bottle of wine, (2) I find it essential to have properly sized and cleaned professional tasting glasses, (3) the temperature of the wine must be correct, and (4) I prefer to determine the time allocated to the number of wines to be critiqued.

The numeral rating given is a guide to what I think of the wine vis-à-vis its peer group. Certainly, wines rated above 85 are very good to excellent, and any wine rated 90 or above will be outstanding for its particular type. While some have suggested that scoring is not well suited to a beverage that has been romantically extolled for centuries, wine is no different from any consumer product. There are specific standards of quality that full-time wine professionals recognize, and there are benchmark wines against which others can be judged. I know of no one with three or four different glasses of wine in front of him or her, regardless of how good or bad the wines might be, who cannot say, “I prefer this one to that one.” Scoring wines is simply taking a professional’s opinion and applying some sort of numerical system to it on a consistent basis. Scoring permits rapid communication of information to expert and novice alike.

The score given for a specific wine reflects the quality of the wine at its best. I often tell people that evaluating a wine and assigning a score to a beverage that will change and evolve in many cases for up to 10 or more years is analogous to taking a photograph of a marathon runner. Much can be ascertained but, like a picture of a moving object, the wine will also evolve and change. Wines from obviously badly corked or defective bottles are retasted, since a wine from a single bad bottle does not indicate an entirely spoiled batch. Many of the wines reviewed have been tasted many times, and the score represents a cumulative average of the wine’s performance in tastings to date. Scores, however, do not reveal the important facts about a wine. The written commentary that accompanies the ratings is a better source of information regarding the wine’s style and personality, its relative quality vis-à-vis its peers, and its value and aging potential than any score could ever indicate.

Here then is a general guide to interpreting the numerical ratings:

90-100 is equivalent to an A and is given only for an outstanding or special effort. Wines in this category are the very best produced of their type. There is a big difference between a 90 and 99, but both are top marks. As you will note through the text, there are few wines that actually make it into this top category because there are not many great wines.

80-89 is equivalent to a B in school and such a wine, particularly in the 85-89 range, is very, very good; many of the wines that fall into this range often are great values as well. I have many of these wines in my personal collection.

70-79 represents a C, or average mark, but obviously 79 is a much more desirable score than 70. Wines that receive scores between 75 and 79 are generally pleasant, straightforward wines that lack complexity, character, or depth. If inexpensive, they may be ideal for uncritical quaffing.

Below 70 is a D or F, depending on where you went to school. For wine, it is a sign of an imbalanced, flawed, or terribly dull or diluted product that will be of little interest to the discriminating consumer.

In terms of awarding points, my scoring system gives every wine a base of 50 points. The wine’s general color and appearance merit up to 5 points. Since most wines today are well made, thanks to modern technology and the increased use of professional oenologists, they tend to receive at least 4, often 5 points. The aroma and bouquet merit up to 15 points, depending on the intensity level and dimension of the aroma and bouquet as well as the cleanliness of the wine. The flavor and finish merit up to 20 points, and again, intensity of flavor, balance, cleanliness, and depth and length on the palate are all important considerations when giving out points. Finally, the overall quality level or potential for further evolution and improvement—aging—merits up to 10 points.

Scores are important for the reader to gauge a professional critic’s overall qualitative placement of a wine vis-à-vis its peer group. However, it is also vital to consider the description of the wine’s style, personality, and potential. No scoring system is perfect, but a system that provides for flexibility in scores, if applied by the same taster without prejudice, can quantify different levels of wine quality and provide the reader with one professional’s judgment. However, there can never be any substitute for your own palate nor any better education than tasting the wine yourself.