El Presidente

Say hello to the lads from me

Thursdays overnight boat trip was the best way ...and the worst way ....to finish up a the working week. Fridays hangover made me close to useless and now I find myself playing work catchup on a Saturday morning. Still there is no better sleep than the night after the hangover. Relatively quiet weekend. I need to pack for Kuwait and Cyprus as I fly out midweek. Packing takes me a half day at least so I like to give myself plenty of time. Layout everything you think you will need.....and then ruthlessly strip it by 30%. Works for me Sunday we are taking mum and dad to their favourite Chinese restaurant for lunch. My brother and his beautiful family will join us as we snack down on Peking duck and steamed ginger/shallot fish. It is tradition that mum needs to see me the weekend before I fly out.....anywhere. She will give me pearls of wisdom like "don't lick the door handles at the airport bathrooms" and "stay away from terrorists" I will nod and acquiesce. This is literally a "rite of passage" for each trip. Throw in a couple of gym sessions, some long walks while practising a few speeches ......and it will indeed be a relatively quiet one by our standards. What's up for your weekend?

"The casu marzu or casu martzu is a sheep cheese from Sardinia, in Italy. This cheese is famous for being the 'maggot cheese' or 'grub cheese'. At first sight, it doesn't look tasty." Casu Marzu (aka Maggot Cheese) Amy Scheuerman | April 2, 2014 This article is from: Web Exclusive While most of us go to great lengths to prevent maggots in our food, Casu Marzu, a traditional Sardinian cheese, features them in all their live, wriggling glory (or should that be gory?) How it’s Made The cheese is steeped in history and has been made by Sardinians for hundreds of years. Sans maggots, it’s similar to pecorino: an Italian cheese made from sheep’s milk. The main difference is that after it’s made, a hole is cut in the top and the cheese is placed outdoors where cheese flies (Piophila casei) can find it and use it as a cheap hotel room for trysts and baby making. Why would you want flies to lay eggs in your cheese? Well, the eggs hatch to become maggots and these larval flies eat the cheese, leaving behind excretions of pre-digested fats, proteins, and sugars. Basically, the larvae are fermenting the cheese to an extreme degree. While cheeses that are aged in ways we’re more familiar and comfortable with tend to lose moisture while developing flavor, casu marzu becomes very soft as it develops flavor. Hazards of Dining Aside from the sheer cringe factor of eating live worms (Sardinians believe that the cheese is unsafe to eat when the maggots have died) eating casu marzu can be logistically challenging. The maggots in the cheese get upset when the cheese is disturbed and can actually jump around. And when I write jump, I don’t mean inch around a little, I mean launch themselves for distances of up to 6 inches! To prevent their meal from literally hopping off the plate, diners will hold a hand above the cheese spread bread slice as they raise it to their mouth. Personally, if I were to try it I’d go with some stylish onion goggles. Not Alone While casu marzu is the most well known “maggot cheese” it’s not the only one. Other cheese known for containing live insect larvae include: Casgiu merzu in Corsica, France Marcetto in Abruzzo, Italy Casu du quagghiu in Calabria, Italy Cacie’ Punt in Molise, Italy Can I Try It? You can’t buy casu marzu in the US (the legality of the cheese is a matter of contention in the EU, which means it can’t be exported for purchase here). It used to be that if you were dying to try a cheese created by living critters, you could get a hunk of Mimolette, but as of October 2013 the US FDA started banning the import of Mimolette from France due to the tiny mites that live on its rind. Until the FDA relaxes its standard of 6 mites per square inch, you’ll just have to enjoy less lively cheeses.

Victorian Oak Coldstream Guardsman Humidor, 1882, with Harry Payne (English, 1858-1927) watercolor on paper of sentry officer, signed and dated 1882 lower left and stamped "Reynolds & Co. / 32 St James Street SW" lower right, in oak house form box, the door opening to three drawers with "W. Thornhill Co. / 144 New Bond St" plaque to the interior door and British registration kite mark to reverse.

Taking stroking to a whole new level. World Cigar Show Launches in Dubai with Resounding Global Success November 21, 2025 Press Release The inaugural World Cigar Show made a commanding debut in Dubai last week, establishing a new global benchmark for premium cigar events. Across three exceptional days, the Show welcomed thousands of visitors, top international brands, industry leaders, diplomats, media and cigar professionals to a series of world-class venues in one of the world’s most dynamic cities. The event opened with a vibrant Trade Exhibition, where an impressive roster of leading cigar houses, accessory makers, and boutique brands showcased their finest products. Exhibitors from around the world engaged with several thousand visitors, fostering collaboration, innovation, and meaningful new business connections. Over 1,700 dedicated visitors attended the first World Cigar Show in addition to cross-over attendees of the World Tobacco Show which exceeded 6,000. At the heart of Day 1 was the Cigar Conference, a cornerstone gathering that delivered forward-looking insights, thought leadership, and high-level dialogue on the future of the premium cigar industry. Set against the extraordinary backdrop of Dubai, the conference drew senior executives, policymakers, and international experts for what is already being hailed as one of the most substantive and dynamic cigar policy forums of the year. Day 1 also saw the presence and generous support of H.E. the Ambassador of the Dominican Republicand his Embassy team. The diplomatic corps’ attendance, with the Embassy co-hosting activities during the launch day, underscored the cultural and economic significance of premium cigars and added a distinguished international dimension. Joshua Habursky, CEO of the Premium Cigar Association, commented: “The launch of the World Cigar Show in Dubai exceeded all expectations. This event has instantly become one of the most important global touchpoints for our industry—uniting brands, thought leaders, and enthusiasts in an extraordinary city that reflects the vibrancy and resilience of premium cigars worldwide.” Throughout Days 1 and 2, attendees enjoyed remarkable evening programs—including the first two official events organized by The Leaf Master—which blended hospitality, culture, and world-class cigar experiences and brought together over 200 cigar producers, experts, and enthusiasts. Crafted with sophistication and signature Dubai elegance, these gatherings further elevated the Show’s status as a premier global destination for aficionados and industry leaders alike. The first reception was hosted at the Churchill Lounge, Four Seasons DIFC, and was co-hosted with the Dominican Embassy to the UAE and included over a dozen Embassies and Diplomatic Missions. The closing reception was hosted at StreetXO venue by the Micheline Star Mogul, Chef Dabiz Muñoz which is located at the prestigious Zabeel One & Only Resort. Ra’ed, Managing Partner of The Leaf Master, added: “It was an honor for me and The Leaf Master to be part of the team organising the World Cigar Show, and to also help shape and execute the social experiences of the Show. I would like to take this opportunity to thank the Government of Dubai for all the amazing support they kindly provided us with. The energy, diversity, support and passion we saw in Dubai confirms that this event is destined to become a global tradition and key cigar trade destination for years to come. A key driver of this successful launch was the partnership with Quartz, whose collaboration, expertise, and operational excellence were instrumental in delivering an event of exceptional caliber. Their support, along with that of all participating brands and sponsors, ensured that the World Cigar Show debuted as a truly best-in-class global gathering.

.....Ooooohhh yeeeeaah

Starting now

Overnight fishing trip with PJ and Rav's

I have mentioned this on our FOH Discord sessions. There are several within within our industry that don't see it lasting 12 months. I am not quite sure. My bet was 24 months.

I have little love for cricket. I have less love for English sporting teams....any As per normal, If English wickets are falling, I will love cricket for the duration of the series. If not, I will be back to watching flies crawl up the window.

I can see Gil rocking this in Paris.

Love the picture of the cheese wedge! ......not sure about the "Flavoured With Other Natural Flavours"

I tend to agree. I had such a bad run of Epi 1's in 2019 that it put me off them for years. Common enough to have a 15-20% fail rate in the Corona Gordas. Then again, in a box of 25, that would be 3-5 cigars. Sadly, that fail rate could be extended to many a box of any gauge.