Month: February 2016

Stogie Talk

That Cigar Shop is Dead to Me

As a customer, I have a tendency to be rather picky. In today’s fast paced internet world, buying products online is fast, easy, and typically cheaper than a physical location. With that said, if you want to earn my business and keep me coming to your store you need to provide a service and atmosphere […]

Stogie Talk

Fox News Ruined My Cigar Shop

It seems like it was only yesterday that Kensington Tobacconist closed its doors for the last time. It has been a few years but I think fondly of the shop. I spent a great deal of time there over the years and die a little inside every time I see what it has become – […]


Ben’s Week In Smoke – Bayou Edition Lucky No. 13

It has been awhile since I’ve done a Week In Smoke, so I figured it was due to get one out.  I traveled to Houston, TX this past weekend to visit my wife who is working there on a temporary assignment.  I usually travel there to visit her with my mom and my son, but […]

Stogie Talk

Hit by a Wave of Uncertainty

Have you ever lit up a cigar then, half way through, regretted your decision? I’m not talking about a cigar that tastes bad. In this case we are talking about a tried and true stick that always seems to deliver what is expected of it. This morning I woke up earlier than usual. After a […]

Week in Smoke

Brian’s The Week In Smoke, Issue 98

It’s once time again for another issue of Brian’s The Week In Smoke. In case this is your first Week in Smoke, be advised that it covers many (though not necessarily all) of the cigars I’ve smoked in the past week (or the past month, or however long it has been since the last issue), […]

Reviews Videos

Herfin’ Heads: MBombay Corojo Oscuro

Mere moments before being declared legally dead, Herfin’ Heads returns with a joint review of the MBombay Corojo Oscuro. It’s billed on the Bombay Tobak website as “a flavor­forward creation containing balanced strength and a full bodied experience. With harmonious notes of ground coffee, spice, dark chocolate, and residual sweetness…” As we have done in […]

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