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Wish I Could've Been There

hen again for slightly over one million bucks I will stick to my current humi but a man can dream can't he.


By Gordon Mott for Cigar Aficionado


Does anyone really need an excuse for a top-tier cigar dinner? But it's always nice to have a theme, or maybe two, to expand the horizons of the evening beyond a piece of fancy meat, delicious red wine, a cocktail or two (or three), and the cigars.

Max Gutmann, the distributor for Cuban cigars in Mexico, had two good ideas. First, a few years back, he had a flood in one of his humidors that damaged some his cigars. Rather than throw the cigars away, he dried them out, and at his next barbecue, he crumpled up the cigars, and tossed them onto the smoker's coals—Steak á la Max was born. For this event in October, he engaged the chef at the Mexico City branch of The Palm, Luis del Sordo, to oversee the smoking of the meat, and the cooking of the meal.

But given his love of all things Cuban, he also paired up with Noel Adrian, the president of Pernod Ricard Mexico, the French spirits company that distributes Havana Club rums around the world. The dinner ended with a tasting of three special rums, orchestrated by Cesar Herrera, the global brand ambassador for Havana Club.

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