In a significant move that signals its rising prominence, Adrian Magnus, a new and dynamic brand in the premium cigar industry, has become a member of the Premium Cigar Association (PCA) in the USA. This Swiss-based newcomer has also made headlines with its ambitious claim of being ready to produce 2.5 million cigars annually, a bold statement in a market typically dominated by long-established brands.

Originating from Geneva, Switzerland, Adrian Magnus stands out for its commitment to blending traditional cigar craftsmanship with modern innovation. The brand aims to redefine the premium cigar experience, catering to both seasoned aficionados and newcomers to the world of cigars.

Joining the Premium Cigar Association (PCA)

By becoming a member of the PCA, Adrian Magnus aligns itself with the standards and prestige of one of the most influential organizations in the cigar world. This membership is a testament to the brand’s dedication to quality and excellence and positions it among the elite players in the industry.

Ambitious Production Goals

Adrian Magnus’s declaration of producing 2.5 million cigars per year showcases the brand's confidence and readiness to make a significant impact in the global cigar market. This ambitious production target reflects a commitment not just to quantity but also to maintaining the highest standards of quality in each cigar produced.

We spoke with Lawson’s Finest Liquids CEO and Founding Brewer Sean Lawson about Hopcelot.

Who was responsible for this beer’s recipe?
I created this recipe in collaboration with a local group of musicians in the Vermont-based band The Grift. The collaboration was inspired by the band’s request to create a special beer for their 15th Anniversary concert event in 2014.

What sets this beer apart from other examples within the style?
This beer stands out for the complexity of different hop flavors and aromas thanks to the combination of eight different varieties of hops from around the globe. It features a deft blend of juicy, dank, fruit-forward, resinous and tropical characteristics.

What makes this beer truly World Class?
The balance of hop intensity, low malt sweetness, snappy bitterness, light color and bountiful aroma make this beer a delectable IPA that straddles the stylistic characteristics of West Coast IPAs and hazy, juicy IPAs.

We spoke with Nine Pin Ciderworks Founder and Cider Maker Alejandro del Peral about Signature.

Who was responsible for this cider’s recipe?
I started creating the process used for Signature in the fall of 2012. It took trial and error to find the right blend of apples and yeast, but ultimately, we came to the realization that a McIntosh apple base with 20-30 other varieties blended in as well as several varieties of white wine yeast made a truly delicious cider. We launched Nine Pin in 2014 along with Signature, and we’ve been making it ever since.

What sets this cider apart from other examples within the style?              
The diversity of apples from our local orchard partners really sets the cider apart from others. We also age our cider for up to a year, and while that creates a need for storage space, the aging really adds something special to the cider’s character.

What makes this cider truly World Class?
Signature is truly World Class because we only use New York apples.

What is your favorite aspect of this cider (flavor, aroma, mouthfeel, etc)?
The flavor of Signature is both approachable and progressive. It touches the limit of what’s acceptably dry for the average consumer.

How popular is this cider among your faithful fans?
Signature has been our #1 SKU since we opened for business 10 years ago.

We spoke with Moniker Brewery Head Brewer Benjamin Estes about Geräuchert Smoked Helles Lager.

Who was responsible for this beer’s recipe?
I first brewed Geräuchert in March 2021, and I've been slowly tweaking the recipe and cellaring schedule since. This has been my favorite batch.

What sets this beer apart from other examples within the style?
I believe that it's the balance. Having the right amount of smoke is a huge component of that; if you have too little it tastes phenolic, and if you have too much you don't notice the profile of the malt and hops. This beer is in that sweet spot, a beautiful, full-bodied helles with just the right amount of smoke flavor. 

What makes this beer truly World Class?
Geräuchert's versatility is unparalleled. You can pull so many different flavors from it based on your environment or what you pair it with. It simply makes everything better.

What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
For the beer alone, its truly difficult to pick an aspect that is my favorite. I've worked hard for this beer to be a wonderful "sum of its parts." I will say my favorite thing about the beer is how unbelievably well Geräuchert pairs with a BLT sandwich.

We spoke with New Holland Brewing Co. Director of Brewing Operations Jason Salas about Dragon’s Milk Triple Mash. 

Who was responsible for this beer’s recipe?
With a lot of input from the team, I drafted the recipe and process and then submitted it to Dayton Coffey, who was my boss at the time (now Head of Brewery Operations for Australia’s Mighty Craft). The brewers wanted to make a really big Dragon’s Milk, mostly to see if we could do it. We got the blessing from marketing/retail, so, we set the plan, laid it out for everyone on staff and got to work. 

What sets this beer apart from other examples within the style?
It is huge! and while it is HUGE, it is also very drinkable. Not just some hot mess but a silky, flavor-packed, bourbon barrel-aged 17+% ABV stout.

We spoke with Mount Saint Bernard Abbey Head Brewer Ross Adams about Tynt Meadow.

Who was responsible for this beer’s recipe?
The recipe was developed by the monks themselves. After many different trial batches and with help from other Trappist breweries, the community decided on the recipe that has become the Tynt Meadow that we drink today. That initial recipe hasn't changed since it was first brewed in 2018. 

What sets this beer apart from other examples within the style?
The beer is very unique in and of itself. When the community were deciding on what beer to brew, they didn't want to copy or imitate any of the other Trappist breweries, but instead wanted to create a beer that is uniquely English in both its ingredients and its character. 

What makes this beer truly World Class?
Tynt Meadow is a beer to be savored, there is nothing rushed, no corners cut, nor any focus taken away from the beer. From the day we brew it to the day we release it; the process takes a minimum of three months. Every batch is rigorously checked and tasted by the community and by the brewery team. It’s a unique beer of its own style that tastes great when it’s fresh, but is still just as enjoyable two, three or even four years down the line.  

We spoke with Clocktown Brewing Co. Brewmaster Chris Sheeler about Chocolate Factory.

Who was responsible for this beer’s recipe?
This beer is a collaboration between us at Clocktown, The Railroad Museum of New England and Fascia's Chocolates of Waterbury, CT. Thanks to our friends Orion Newall (Board of Directors at RMNE) and Carmen Romeo (President of Fascia's), we came up with an incredible beer for the holidays. This is one that you can enjoy on a night out at your favorite local brewery, on a scenic train ride along the Naugatuck River, or at home with your family while enjoying delectable small-batch chocolates from a family-owned and operated local business.

What sets this beer apart from other examples within the style?
I think this stands out from other stouts because it is incredibly chocolate-forward. As with most of the beers we make, we here at Clocktown like to have more than one of these at a time. Because of this, we try not to overload our products with heaviness or sweetness. Even though it is a chocolaty stout, it still demands sip after delicious sip.