Hoyo de Monterrey Le Hoyo des Dieux

Beyond the Epicures, there is another line in Hoyo de Monterrey: the Serie le Hoyo. A reader, distressed by the perpetual mediocrity that this season’s vertical has put me through, suggested that I should try something from the Le Hoyo range, and presented me with this example, a Le Hoyo des Dieux.

“Are you a big Hoyo fan?” I asked, worried that I may have offended a man of otherwise impeccable taste (and ready with my follow-up question, “how could anybody like this muck?”). “Not really,” he shrugged. “But I like the Des Dieux.”

Hoyo de Monterrey Le Hoyo des Dieux unlit

The cigar begins nicely enough, although it’s not as far from the Hoyo trope as I would like. It’s mild, with that woody, cedar taste, and a very strong grass note. Beneath it all there is something lactic, which in and of itself is a big improvement over the rest of the Hoyo marque.

We are drinking that prince of drinks, the Sazerac. It’s a drink I’ve been ordering once in a while for many years. In the early 2000s, before Mad Men re-popularized vintage alcoholism, and before I was really secure in my masculinity, ordering cocktails was a dangerous affair. It was the dying days of the liqueur era, and all around was saccharine sweet; every drink on every menu made of Galliano, Chambord and Frangelico, served in a hurricane glass with fruit and whipped cream spilling out of the top.

Once, seeing me agonizing over a particularly treacherous menu, a bartender offered to make me a special, and the thing that came back was a Sazerac. I didn’t care much for it, my boyish palate still too soft for hard liquor, but I persisted, and have ordered them occasionally ever since. A safe choice. Slightly watered down, lightly sweetened whiskey. Something every bartender knows that sounds a bit more sophisticated than an Old Fashioned when you ask for it.

It was more or less a year ago to the day that my host showed me the true potential of the Sazerac. When he makes them they are smooth and sweet, with only the slightest twinge of alcohol burn. Beyond all else there is a butteriness to them; they warm the throat like an alcoholic Butter Menthol. Divine. A prince among drinks.

Hoyo de Monterrey Le Hoyo des Dieux, somewhat burnt

By about the midpoint, the lactation has increased to the point where cream is the dominant flavour in the cigar. There is still some wood on the back end (it is a Hoyo, after all), but mostly it is cream. The tobacco taste is very light, with not a hint of spice or bitterness.

The first step to making a good Sazerac is to select the right glass: you want to contain the volume of the drink (about 75ml) and nothing more. This is no place for a balloon glass.

Next, pour in a little absinth. 5, maybe 10ml. You want an absinth with some staying power. My host uses Doubs, but anything a bit serious will do. Not Green Fairy.

Fill the glass to the brim with water and set it in the freezer for 45 minutes. For this reason alone, a Sazerac is good for the first drink of the night. Have the glasses in the freezer so that they’re ready to go as soon as she walks in the door. After 45 minutes, the glass will have the start of a thin skin of ice. Serve only to punctual guests. If she’s an hour and a half late then you’ll have to wait until the absinth ice-cubes at least partially thaw.

(The object of all this is to chill the glass and to coat the inside evenly with a light amount of the absinth. The hurried tapster could theoretically get away with leaving the glass only a few minutes, or perhaps not chilling it at all. As in all things though, if you can take the time, you should.)

When the glasses are about chilled, make the bulk of the drink. In a cocktail tin, mix two shots of good cognac, with 10ml of simple syrup and three dashes of Peychaud’s Bitters. When it comes down to it, this drink is basically a glass of cognac, so you should use something drinkable. My host uses Hennessey VSOP. In many bars, they use one part of rye whiskey to one part cognac. This is one of the many reasons most bartenders fail at this drink.

The most important step is the stirring. Add to your tin a few large lumps of ice. Large lumps melt slower and are more forgiving. Stir the drink with a bar spoon until it is exactly as cold and diluted as it needs to be. How to tell when that is? Well, therein lies the skill of the Sazerac; the thing that sets it apart from the Old Fashioned or the Alaska or any other glass of lightly sweetened hard liquor. For me, it is always about ten turns of the spoon longer than I think it should be. Stir too little and your Sazerac will still have the alcohol burn. Still too much and it will taste watery.

With the drink ready to go, take the glasses out of the freezer, and toss the contents dramatically down the sink. Hold one glass under her nose. She’ll wrinkle it. “Black jellybeans?”

Strain the tin into the glasses, filling a bare half millimetre below the rim. The drink will be a glorious Chuck Berry red. Drop a lightly coiled lemon twist into each glass. The liquid should now be forming a meniscus. Take a second piece of lemon peel and squeeze some of its oils over the surface of the drink. Spritz a little more on the outside of the glass, where the hand will sit. On the stem if you’re using stemware.

Serve carefully and drink with purpose.

Hoyo de Monterrey Le Hoyo des Dieux, mostly combusted

The Le Hoyo des Dieux ends very respectably, with a slight strengthening of the tobacco note, but no tar or anything objectionable. Perhaps it’s the liquor, or the company, or the warm summer sun, but the Dieux has been a very pleasant smoke. It is a Hoyo, and it has all the family traits. It’s light and woody and not overly complex. What is there is good, however, and I rank it above all its predecessors in the round-up.

Hoyo de Monterrey Le Hoyo des Dieux nub

Hoyo de Monterrey Le Hoyo des Dieux on the Cuban Cigar Website

Leave a Reply

Your email address will not be published. Required fields are marked *