A Look Inside Our Issue
This issue is chock-full of diversified stories, ones we hope will keep you informed and entertained as you dig through the pages. First, our cover is Guy Fieri, the star of Food Network’s “Diners, Drive-Ins and Dives.” He’s immensely popular, reaching tens of millions of people with his shows. You may think you know Fieri, but we found there’s quite a bit more to the man than his spiky hair and sunglasses. He’s a huge fan of cigars and has been interested in food since he was a child. (He used to pretend he was sick so he could stay home and cook and he’s been smoking cigars since he was in college.) See what makes him tick in our cover story, starting on page 46.
Just in time for Independence Day, we take a look at an emerging American whiskey. It’s not Bourbon and it’s not rye, but a new category of spirit that is made much like single malt Scotch, using one grain: barley. Stateside distillers think the new take is different—and intriguing enough—to warrant a new designation: American single malt whiskey. We sipped our way through several examples, pairing them with high-scoring cigars, and found them to be quite the smoking partners. You’ll find that story on page 63.
The golf world has been at war, with the new upstart LIV Golf tour battling for talent and viewership against the PGA Tour. The two have announced plans for a merger which is expected to end the battles (page 57). Also in the world of golf, the Ryder Cup is heading to Italy, a country best known for incredible food and relaxing travel. But did you know it also makes for a stunning golf trip? Our story will take you on a golfing tour all over Italy, including the very course that will host the Cup, which is one you can play yourself. Our coverage begins on page 68.
If you track top performers in our cigar ratings section, we’re sure you have heard of Oliva cigars. You might even be smoking one as you read this note. Managing editor Gregory Mottola spent time with the new owner of the company in Nicaragua, touring Oliva’s facilities and tobacco fields to find out what makes this company so special, and the efforts being made to increase production while maintaining the level of quality that the company is known for. The story begins on page 76.
And finally, no issue of Cigar Aficionado is complete without our cigar reviews. Our editors sample dozens of cigars for every issue, rating cigars that are stripped of their identifying bands to ensure the tasters don’t know the identity of what they are smoking. That’s how we objectively give you the most expert buying information available, and that’s why you might find a $10 cigar outscoring a $30 cigar. It’s something all of us at Cigar Aficionado take quite seriously as it’s the heart of our magazine. Furthermore, we practice what we preach—both of us are members of that panel.
That’s just a taste of what’s inside. So grab one of your favorite cigars (or maybe try something new) light up, pour yourself a nice beverage and enjoy the magazine. Happy summer everyone.