Teed off: Golf course smoking bans anger golfers

Hello fellow cigar smokers! Here is a little story I found that I thought I should post in the recent light of Michael Jordan getting fined $100 for smoking on a public golf course in San Francisco. (Harding Park to be exact) It's Ironic that you can't smoke a cigar "outside" on a golf course...how much more outside can you get!!! OMG!!!

There is still plenty of cigar smoking going on and it's getting more popular everyday especially with the smoking bans popping up everywhere. As you read this story you can see that there is even a cigar vending machine with premium hand rolled cigars, so the courses don't want you to smoke cigars but there is a Humidor Vending Machine with them there to tease you? How fair is that!

The machines are not at every course but it's a cool idea and at most courses there is usually a place to buy cigars anyway! I say let a man have something to do that he enjoys on a Saturday afternoon with the boys, I mean what is next? No golf balls on the course because you might hit a bird or squirrel and mess up the local eco-system!!! It's outside in a park for Christ Sake!!! In my opinion not every course should be No smoking!!!

Smoke Em' If You Got Em"!!!

BlkCigarCzar

For the cigar-smoking golfer, 18 holes and a stogie rank with peanut butter and jelly or gin and tonic among life's ideal combinations.

For the cigar-smoking golfer, 18 holes and a stogie rank with peanut butter and jelly or gin and tonic among life's ideal combinations.
That's why recent efforts across the country to ban smoking on public golf courses are being greeted by those players like a triple bogey. In the balance between individual rights and public health, weekend duffers feel authorities have become unreasonable.

The city of Spokane just tried to ban smoking on its four public golf courses, only to be stymied by an outcry from players and smoking rights advocates.
"Golf and cigars go together like a hand in a glove," said Dale Taylor of Tacoma, president of the Cigar Association of Washington, a smokers' rights groups. "That may be the only time some people smoke."

Washington state is among the least hospitable places for smokers, with no smoking allowed in any public indoor space, or outside within 25 feet of a door or window. But the proposed smoking ban on public links has struck a nerve, in part because of the vastness of golf courses. Playing a typical 18-hole course, such as Downriver in Spokane, means traveling easily more than three miles.

"If I was just walking and somebody was 300 feet away, I'm bothering them?" avid smoker and golfer Greg Presley told the Spokane parks board during a public hearing. "We've got to have some common sense."

Evidence of the illnesses caused by second-hand smoke has led to widespread bans on indoor smoking nationwide in recent decades. The great outdoors is now at the forefront of campaigns led by smoking opponents, and hundreds of places ban it in outdoor restaurants, parks and beaches, said Annie Tegan, of the Seattle office of Americans for Nonsmokers' Rights, which seeks to limit smoking.

NYC City Cop Enjoy A Cigar During His Day

Because bans are enacted at the local and state levels, it is difficult to determine their exact number of them. Tegan knew of about a dozen communities that have banned smoking on public golf courses, including San Francisco, Glendale and Pasadena in California; Hawaii County, Hawaii; Bloomington, Minn.; Goshen, Ind.; Abilene, Texas; and Arvada, Colo.

The Hilo Municipal Golf Course is the only public course on the big island of Hawaii, and last year's ban on smoking in all public parks, beaches and other recreation facilities has not been popular, said assistant pro Sharol Ayai.
"There's big-time complaining," Ayai said. "The golfers will still smoke because most feel it is unfair. We all pay taxes."

Ayai said the ban, which does not apply to private golf clubs, has not had much impact on the number of rounds played at the course, in part because it is ignored.
Some communities that tried to ban smoking on golf courses, like Thousand Oaks, Calif., relented after complaints by golfers, whose fees support the facilities.

"You really have to stretch things to imagine you are offending anybody when you are outside smoking cigars," said Gordon Mott, executive editor of Cigar Aficionado magazine, which includes a monthly feature on smoking and golf.

Some non-smokers oppose outdoor smoking bans as intrusive government.
"It's a disgusting habit, but people have a right to make choices," Spokane resident Joel Bark told the local Parks Board during the public hearing. Miquel Jimenez Enjoy A Stick or Two

Patrick Reynolds of the Foundation for a Smokefree America acknowledged that moving the anti-smoking fight from indoors to outdoors was "cutting edge."
"But these are in fact reasonable laws," Reynolds, grandson of tobacco pioneer R.J. Reynolds, said. "Second-hand smoke causes lung cancer."

The bans also are aimed at reducing litter, he said. Smoking bans also have been imposed on spectators at pro golf tournaments. Last month, there was a no-smoking zone for the first time at the Masters. The U.S. Open in 2008 at Torrey Pines banned smoking by spectators because San Diego had banned smoking in its parks, beaches and public golf courses. But players were allowed to smoke.

With little advance notice, the Spokane parks board voted in March to ban smoking in all city parks, including golf courses. An existing law already prevented people from smoking near playgrounds, swimming pools or other parks facilities, so the board didn't think many would care when it decided to ban smoking entirely, parks spokeswoman Nancy Goodspeed said. They were wrong.

The outcry from smokers and libertarians was swift, and prompted the board in April to stay the ban on golf courses while it studies the issue further.
"We heard from everyone and their brother, on both sides," Goodspeed said.

The board will wait for people to calm down before taking up the issue of smoking on golf courses again, she said, adding that may be a year or more.
Presley, who said he has smoked and played golf for five decades, hopes it never comes up again.
"There's plenty of fresh air out there to share," Presley said. "Everyone pays taxes."

By NICHOLAS K. GERANIOS
Associated Press Writer

City tells Jordan to keep it clean (air)

A city official has asked the PGA Tour to remind Michael Jordan that he can't smoke cigars at Harding Park during the Presidents Cup.

Jordan, inducted into the NBA Hall of Fame last month, is serving as an honorary assistant to U.S. captain Fred Couples. A photo of Jordan smoking his cigar during a practice round, published Tuesday in the San Francisco Chronicle, caught the attention of city officials.
Harding Park is a public facility, and smoking is banned.

"I've already sent an e-mail to the PGA Tour director," Recreation and Park general manager Phil Ginsburg told the newspaper. "It was a gentle nudge reminding them that smoking is illegal and that we would appreciate their support."


Jordan apparently is aware of the regulations, saying in an interview with PGATour.com that he "heard this is a public place, so they limit what you can smoke. I'm not even supposed to be smoking, but this was a practice round and no one said anything."

Ideally, Jordan said, he would like to smoke "a minimum of three" cigars per round, according to the Chronicle.
In 2006, the city Board of Supervisors voted to include public golf courses among the parks that would ban smoking. A violation could net a $100 fine.

"But don't expect me to ask him for it," city attorney's spokesman Matt Dorsey told the Chronicle.

A Little Scotch Knowledge Goes A Long Way!!!

Hello all, as we enjoy smoking cigars many people always ask "What's the deal with scotch?" I can explain a very basic overview of scotch pairing with cigars as well as other spirits. Scotch is not for everyone nor is it required to drink scotch with a cigar but it's just another way to further enhance your smoking experience. What I have done is went to a website that breaks down a little history behind scotch. There link is below in blue so you can review their site directly and they have also added the pairing of cigars which I have not done because my cigar pairings and tasings will be done seperately by me. So here is some info that will give you a little bit better understanding about scotch (single malt's) so the next time you have a stick, maybe you can give a glass of scotch a try too! You never know, you might just like it!!!

If you got it smoke it!!!

Thanks to the guys at Scotch and Cigars for the information.

Link: Scotch and Cigars

There is no right or wrong way to drink Scotch whisky - it's all down to personal taste.

We prefer our Scotch neat, and our rankings are based on this. However, here are a few suggestions: Many who take their Scotch neat say they don't want to spoil the taste by adding water.

Conversely, an equal number say that adding a touch of pure, soft spring water serves to enhance the particular aroma and flavor of a whisky. Ordinary tap water may contain high amounts of chlorine and therefore would not complement any whisky.

Your best bet is to opt for bottled Scottish mineral water, ideally the same spring water used in the making of the particular whisky!Adding ice to a whisky is a shame because it dulls the fine taste and wonderful aromas. Similarly, carbonated water is not an ideal accompaniment for whisky as it may interfere with the aromas also.

Adding mixers like ginger ale, soda, and cola is a popular trend. However, it begs the question- why bother drinking good Scotch if you intend to mask the taste?Americans generally have trouble with the correct pronunciation of some Scottish names, so we've found a link that features Pip Hill, founder and chairman of the Scotch Malt Whisky Society, pronouncing all of those mysterious names.

Imagine our horror when we found that we had been ordering "Glen-fid-ditch", while the correct pronunciation is actually closer to "Glen-fid-dich", with a very soft "ch"! We haven't worked up the nerve to order Bruichladdich yet!

Tasting Scotch

It is normal to follow the undiluted nose with a sip, to assess texture, viscosity and initial flavors. The smokiness of the whisky will really come out with this, and the dryness or sweetness too.
Tasting the diluted whisky will give you a final indication of the flavors and quality of the whisky. The texture of the spirit will still be apparent even if it has been diluted - note the viscosity especially. The balance of main flavors is what you should be concentrating on now especially - sweetness, sourness, dryness and saltiness.

The water ought to be soft and, as far as possible, tasteless. Tap water is fine if you are lucky enough to live in a society which regards the provision of good water as one of the elements of civilization. Otherwise, use still water from a bottle.

The glass should be tulip-shaped, with a narrow opening. The nosing glass is best, then the sherry copita, brandy snifter and wine glass in descending order of desirability. The open-mouthed cut glass article that is traditionally called a whisky tumbler is not suitable at all. The mouth is for pouring the whisky into for the purpose of tasting. The tongue and palate, both of which are located within the mouth, detect the primary tastes: sweet, sour or acidic, salty, bitter or dry.

The size and shape of the mouth are irrelevant, but prior to tasting they should not be encumbered by other flavors such as lozenges, tobacco, etc.The nose is far and away the most important bit of kit when you are evaluating malt whiskies. Our most sensitive organ—there are a mere 4 primary tastes and 3 primary colors, but there are 23 primary aromas—it can pick up scents diluted to one part in a million.

The eyes are not essential, though they are useful to be able to see the color of the whisky. Having said that, we would advise tasters that, because the eye is such a dominant sense in humans, it often misleads. Since dark whiskies appeal more to the eye, professional tasters often use cobalt blue glasses and red lighting to disguise the color of the whisky.

The procedure for inspecting malt whiskies is simple. Look at the stuff in the glass, sniff it, add some water, sniff it again and taste it. The water is essential in tasting full-strength malts. Not only does it soften the influence of the alcohol, it draws out the nose of the whisky to an astonishing extent. When tasting whiskies, try to divest yourself of expectation and concentrate on the present experience. Casks are infinitely diverse, and often very different from what you would expect from a particular distillery.

Tasting whisky should be an informative experience, but the main thing is that you enjoy it. As I said at the start, the idea should be to decipher the complex characteristics of a particular whisky, so when you come to drink it in a more conventional way you'll be aware of much about the drink. Cheers!

The Aroma of Scotch

Nosing is a true delight, and reveals much about a whisky’s true character. Every whisky has a distinct bouquet, but a few characteristics are easily identifiable: Islay whiskies will smell smoky, and sherry casks usually give a sweet or caramel smell. The bouquet can change remarkably as water is added. There are seven main scent groups: esters, phenols, aldehydes, sweet associated, cereals, oils and woods.

Esters: fruit, flowers, peardrops

Phenols: medicinal, peaty, smoky

Aldehydes: hay, grass, leather

Sweet associated: vanilla, toffee, honey

Cereals: malt, bread, wheat Oils: butter, hazels, walnuts

Woods: cedar, pitch-pine, resin

There are many combinations of the above, which is what makes malt whisky so fascinating. On the other hand, there are many fine whiskies where the scents are so well integrated that they are almost impossible to unravel.

Adding water to a spirit really opens up both the flavor and the aromas. Just a drop or two of water is all that is required, and this will allow you to inhale the vapors more easily. There are only 4 primary flavors and 3 primary colors, but there are 32 primary aromas for you to get to work on. Not only that, but the nose is a fiendishly sensitive device and it can identify scents diluted down to one part in one million. The range of smells is huge, from wine and sherry smells, through nuts, vanilla and honey to more astringent smells such as carbolic, pear drops and citrus oils.

Viewing Scotch

Examining the color of a whisky before a drop even passes your lips can tell you a lot about it. A deep color indicates it has picked up a lot of the character of the cask that it's been stored in. Sherry and port casks often have this effect. Of course, some whiskies are colored with caramel, which can render the color deceptive.

It is also possible to gauge the relative viscosity (known as oiliness) of a whisky by swilling it around the glass and seeing how the "tears" flow down the side. Lastly, the brightness of the whisky is important. Unfiltered whiskeys (which often have more character) can look slightly hazy. When ranking your scotch via our website, use this color guide to help determine it's color. To print the guide, point at the bar and right-click. Then select Print from the menu.

Making Scotch

A Single Malt Scotch Whisky is the product of one specific distillery and has not been mixed with whisky from any other distilleries. The greatest concentration of malt whisky distilleries can be found in the Speyside region of north-east Scotland, with Highland, Lowland and Islay being the other main malt whisky producing zones.

Each of these regions has its own particular distinctive style of malt whisky and although it is not possible for two malts to be identical, even if the distilleries that produce them happen to stand side by side, it is usually possible to distinguish in which region of Scotland a particular whisky was made. In the production of Malt Scotch Whisky the basic raw materials are limited and consist of barley, water and yeast.

The process comprises five distinct stages.

MALTING which converts barley to MALT.
MASHING which produces WORT (sugar solution) from ground or crushed MALT.
FERMENTATION that produces WASH (a weak, crude, impure spirit) consequent upon the introduction of YEAST in the WORT.
DISTILLATION that strengthens and purifies the spirit contained in the WASH and also separates the solids contained in the spirituous liquor.
MATURATION that transforms the raw SPIRIT into WHISKY.

In two of the above stages the distiller is concerned with the behaviour of living organisms. In MALTING the involvement is the controlled germination of the barley corn and in FERMENTATION the action of the yeast when placed in a solution rich in fermentable sugars and growth factors. All living organisms are susceptible to conditions of their environment and many of the distiller's problems arise from there.

Malting of barley is actually the initial stages of the germination of the barley seed in its growth to the barley plant. During this process, far-reaching chemical changes occur within the corn, and it is these changes that produce malt from barley.

Barley is a food cereal similar to wheat and oats, all of which are related, botanically, to the grasses. It has always been the primary raw material for conversion to malt. The preference for barley over other cereals is undoubtedly the fact that the corn or seed is covered with a straw-like husk that is not removed by threshing and protects the grain during the process stages in malting. The husk subsequently serves as a filter in the mashing operations.

The object of Mashing is to render soluble and to dissolve as much of the valuable contents of the Malt as is possible. This produces a sweet liquid or sugar solution termed Wort containing in addition to the sugars intermediate products.

Yeast is a unicellular micro-organism, that is to say, it is a living organism whose individual units are visible only under the microscope. It belongs to the plant kingdom and is classified as one of the fungi. There are many different species of yeast but the one normally encountered in the distilling and brewing industries is called Saccharomyces Cerevisiae.

It is of paramount importance that all vessels in the mashing and fermentation processes be kept 100% clean and free from bacteria. To this end a very strict cleaning and sterilization of all plant is adhered to and no relaxation of the cleaning operations is permissible. Bacterial infection can have a serious effect on the yield of spirit and also adversely affect the quality of the spirit.

The two main operations in distilling are turning liquid into vapor and then vapor into liquid i.e. vaporization and then condensation. Distillation is simply a means of separation by these operations. A liquid can be separated from solids or one liquid from another and either the distillate or the residue collected. When the distillate is collected the operation is referred to as vaporization but when then residue is collected it is termed vaporization.

Padrón to Reveal Family Reserve at Trade Show Next Week

Padrón to Reveal Family Reserve at Trade Show Next Week

Posted: Wednesday, August 05, 2009

By David Savona

Padrón Cigars is going to have a rare new release at next week's trade show. The family-owned company is unveiling its Padrón Family Reserve No. 45, a six inch long, 52 ring gauge box pressed cigar made from very old Nicaraguan tobaccos.

The No. 45, first described in the June 16 Cigar Insider, will have a suggested retail price of $25. It will be made in limited quantities, and come packed in boxes of 10.

"The plan is to have it in cigar shops by September 8," said company president Jorge Padrón. September 8 is the 45th anniversary of Padrón Cigars, which was founded by Jorge's father, José O. Padrón.

Smoking bans, taxes burn cigar makers

By Alan Gomez, USA TODAY
MIAMI — On a typically hot afternoon in his South Florida office, Jorge Padron casually puffs on a cigar that bears his family's name. The company has been growing steadily for decades, ever since his father, Jose Padron, founded it in Little Havana in 1964.

Padron and other cigar companies say their legacy of good jobs for unskilled workers and fine smokes for aficionados is imperiled not just by the recession. The rise in smoking bans across the country and a unprecedented hike in taxes on tobacco are proving to be crippling.

PHOTOS: Cigar makers keep rolling in tough economy


"The industry is suffering. A lot," Jorge Padron said.

The biggest casualty so far has been the Hav-a-Tampa plant in Tampa, which will shut down in the coming months and began laying off its nearly 500 employees last week. Norman Sharp, president of the Cigar Association of America, said other companies are laying off workers and cutting back.
FIND MORE STORIES IN: Florida | Tampa | Fidel Castro | Havana | Winston Churchill | Red Auerbach | Karl Marx | George Burns | Altadis 

"I can't even use the word cautiously optimistic," Sharp said. "These are dark, dark days."

Sales decline 

Cigars have long held a sacred place in American history. They're handed out when babies are born and at wedding receptions. They helped shape the identity of American legends such as Groucho Marx and George Burns, American allies such as Winston Churchill and even American foes such as Fidel Castro. Hall of Fame basketball coach Red Auerbach would pull one out as a victory was nearing, turning them into the ultimate sign of achievement.

Now, smoking is banned in workplaces, restaurants or bars in more than 17,000 cities across the country, according to the American Nonsmokers' Rights Foundation. Meanwhile, about 100 bills have been filed this year in at least 34 state capitals that could increase tobacco taxes even more, according to Dan Carr, chief operating officer of General Cigar.

That's not necessarily bad news to some. Thomas Glynn, director of cancer science and trends for the American Cancer Society, said cigars don't cause as much lung cancer as cigarettes since they're usually not inhaled. But cigar smokers are just as likely as cigarette smokers to develop cancers in the mouth, lip and upper digestive tract.

While there are no reliable data on cigars sold in the USA, Carr said their industrywide analysis shows that people are either buying fewer cigars or cutting them out entirely. An estimate by the company, which sells about 30% of the cigars consumed in the USA, found that sales are down between 10% to 15% in the past year.

One reason for that is taxes, some say, which have skyrocketed.

On April 1, the federal excise tax on cigars increased from 5 cents to about 40 cents on large cigars. At least 12 states have passed tobacco tax increases also, and 25 more states are considering them, according to the National Conference of State Legislatures.

Rich Perelman, editor of Cigarcyclopedia.com, said small cigars have been hit hardest. They are made to sell cheap but got hit with a nearly $1-per-pack tax increase. Premium cigars that sell for $20, $30 aren't affected nearly as much by the tax hike, he said.

At Flor de Gonzalez Cigars in Miami, their tax bill per shipment has gone from less than $5,000 per 100,000 cigars to more than $40,000.

Yadi Gonzalez, president of the family-owned operation that still rolls many of their specialty cigars by hand, said that has forced them to reduce some salaries. She worries about what will happen if governments continue using cigars as an easy source of income.

"They don't realize that at the end of the day, if we start losing jobs, and imports begin to drop, they're not going to accomplish their bottom line, which is to collect these taxes," Gonzalez said.

The weight of those taxes is solely to blame for the closure of the Hav-a-Tampa plant, said Richard McKenzie, a senior vice president of human resources for Altadis USA, which owns Hav-a-Tampa. 

On Friday, the plant began laying off nearly 500 people. McKenzie said most of the factory workers made between $8 and $12 an hour with health insurance, a pension plan and a 401(k), better than most jobs for unskilled labor. 

Carr, whose General Cigar company employs more than 6,000 people around the world, said his company hasn't had to fire anybody. Even so, he would not rule out the possibility of layoffs if their situation continues on its downward slide.

'This is an art' 

Carr said layoffs would be devastating not just to the industry, but to the unskilled workers who have benefited from the well-paying jobs for decades. Unlike workers who man machines in cigarette plants, crafting a cigar is a delicate process that has been passed down through generations.

"This is an art, what we do," Carr said.

The industry will probably not see a slowing down of the movement to snip away at the places where people can puff, however. From Los Angeles to Washington, D.C., government agencies are banning smoking in restaurants, bars and even parks.

Anti-smoking advocates see little difference between cigarettes and cigars. Perelman does. People don't rush outside to quickly inhale a cigar, he says. 

"They're consumed in a much different way," he said. "I have never met a person who is addicted to cigars. Never. Cigars are a quiet, reliable place in their life where they can relax and think about the world as it goes by."

Eau Claire Housing Complex Bans Smoking Inside Homes

Hello To All My Cigar Smokers,

Well it's not a government intruision into our live but it is quasi-governemt (H.O.A.) which has stepped into our lives! A housing development in Wisconsin has banned smoking in your own home and it's residents are really the culprits here and the HOA let things run and land where they may. Smoking on your patio is ok, as long as it doesn't pass over into a neighbors yard (smoke must float up) and no smoking inpublic common areas like the community BBQ pit or in the park within the community. The HOA cannot pass this kind of ruling by itself because every resident has to sign off on it before it can be added to the residential by-laws and if your trying to move in there you must sign this agreement before your able to move in.

So what's next? No BBQ's, it has smoke as an important part of the equation and smoke can travel from yard to yard. BBQ grill smoke has toxin's within it that are just as harmful as cigarette's so I don't see how one is legal and one is not. I'm glad I don't live there but then again they get snow there and where it snows the Czar shall not live!!! What do you think about this one especially when cigar smokers age their precious stick and now they cannot enjoy them in this community? Well this is setting the stage for more of the same to follow! Watch out there are more things to come!

Spark one up and enjoy!!! Smoke Em' If You Got Em'!

BlkCigarczar

AAAEAU CLAIRE, Wis. -- Some residents have decided to outlaw smoking inside homes at a housing complex in Eau Claire.

Members of the Fairfax Parkside Homeowners Association voted last week on the ban for the 34-unit development. It also prohibits smoking in shared spaces, such as porches and garages, but does allow it in yards and patios.

Association President Dave Hanvelt proposed the regulation earlier this year because homeowners are so close and smoke from one unit could flow into the one next door.
Last year, the Eau Claire City Council approved a controversial ban on smoking in indoor public places, including taverns.

New Cigar Bar in Vegas

OK, if you never saw Siegfried & Roy perform, you really won't miss them. Actually, it's likely that even if you did see them you're not suffering much. Now, the animal act's gift shop in the Mirage Hotel in Las Vegas has given way to the celebration of a partnership far more appealing: rum and cigars.

Rhumbar opened in early March with a decor that is as cool and refreshing as the drinks it serves. The place is intended to remind you of the Caribbean. White glass everywhere, including the bar top, and white "abstract mint leaves," aimed at paying homage to the Mojito, set the tone. The white is complemented by green in different places, but the real tribute to the Antilles is in the menu and in the "conversation pieces" that float above the bar.

"We'll have 40 boxes from about 20 brands," Frey explained as he showed off the built-in humidor at the end of the bar. "We'll also have about 40 rums, everyone's highest end. We worked with every major rum company in the world to develop special cocktails."
Frey credits his partner in Montecristo Rums, Tim Haughenberry, for putting together the rum program. Honored are classics, Latin and Polynesian beverages, but "nothing's on fire," Frey said, answering a question about flaming drinks.

"Every month one company will be featured," Frey said. "We'll design more cocktails using that company's featured rum. There's also a walk-up Daiquiri bar." To be sure, you don't have to drink rum here.

Rhumbar has a full bar and full view of the Strip, something increasingly unusual in Las Vegas. The place is relatively intimate, spanning only 2,000 square feet. There are 18 stools at the bar and 30 seats outside.

Ultimately, what Casa Fuente is to the cigar, Rhumbar is to the idea that rum—pay attention here, single-maltistas—is the best way to make your cigar that much better.

If you've ever wondered what a bar would look like if it were modeled after a mojito, hold on to your barstools, Vegas—you're about to find out. On a mere 2,000 square-foot slip of real estate originally housing the gift shop for Siegfried & Roy's Secret Garden, Rhumbar arrives softly—and without plans for a grand opening—March 2 at the earliest. (Currently open as of this writing)

Guests arriving at the Mirage by way of the stairwell and walkway extending upward from the Strip will cruise first past the Rhumbar patio, with its casual deck-y furniture and twin lamp light features (8-feet in diameter; the lampshade doesn't even begin until 7-feet up) before entering the building to discover Rhumbar proper and the modern, whimsical work of Alvarez + Brock Design.

Behind a glass wall, an orderly span of scrolling white, iron latticework represents freshly-picked mint leaves. This "mint wall" is flanked by a drinks rail and runs directly opposite the white marble bar whose delicate green glow emanates from beneath. Over a sea of more white marble (like so much sugar or light rum), white barstools sport the thinnest stripes of green. Behind the bar, more marble and industrial metals set off the 40 featured rums in their various colorful bottles.

If there's two things Frey knows its rum and cigars. The owner of FreyBoy Tobacco and Casa Fuente Cigars at Caesars and co-owner of Montecristo Rum, Frey has made sure to set into a slate alcove a massive cigar case/humidor for his 40 finest cigar brands. While both of Frey's products will be featured under Rhumbar's high, pitches ceiling (he co-owns FreyBoy Tobacco and Montecristo Rum), Gilbert says they have not build here an homage to Montecristo but a showcase to all fine rum, going so far as to employ the French spelling of rum, subtly indicative to aficionados as the French-speaking rum-making countries are reputedly responsible for the best rum agricole (artisanal rum made from freshly pressed sugarcane juice as opposed to rum industrial, made from molasses).

From 10 a.m. daily, Rhumbar aims to be the ideal spot for a cigar and espresso with your morning paper, shaded by palms, and looking out on either the city or on the Mirage's tangled jungle lagoon. In afternoon, refreshing drinks and even a walk-up daiquiri bar will refresh weary travelers. At night, high energy music takes over via a top of the line sound system, major sports events play on sizeable twin flat screen TVs and the patio affords a straight view to the newly renovated, iconic Mirage volcano.

Rhumba's Samba Swizzle (with candied ginger garnish).

Behind the bar, Vegas' own BarMagic, a union of beverage consultants Tobin Ellis and John Hogan, is pulling together the 12 cocktail list, which includes a Latin Manhattan, 1944 Mai Tai, Samba Swizzle (pictured) and a take on the Chilean drink, Monkey's Tail. "I think we have a pretty intelligent placement of some sophisticated rums," says Ellis who for the 1944 Mai Tai substituted (out of necessity) the 17 year-old J. Wray & Nephew rum, (no longer produced; there is only a drop left and that is in Ireland), with Appleton V/X, also produced by J. Wray & Nephew distillery. "It's not about being ultra-purist," explains Ellis. "It's important to show your respect to the original bartenders and the classics as much as can be done but every classic goes through evolution … We took a little bit of liberty to make them fit the Rhumbar lounge concept."

Staff will of course be well-versed in rum and cigars but also at handcrafting innovative or classic cocktails with market fresh ingredients and organic sweeteners. Now a staunch supporter of the mixology movement, Gilbert was once instrumental in bringing about Vegas' flair bartending craze when he brought the legendary Ken Hall and friends from Florida to Sin City to populate Voodoo Lounge at the Rio, where Gilbert was the vice president of food and beverage. Of Rhumbar's prim, white marble bar area Gilbert says, "This is the palette for the bartenders to become the artists they are."

Rhumbar

The Mirage

3400 Las Vegas Blvd. S.
702-791-7111
Hours: Sun.—Thurs. 10 a.m. to midnight, Fri.—Sat. 10 a.m. to 2 a.m.
Premium cigars: $8 to $68
Specialty cocktails: From $12