Robby Ras

Flavor Odyssey hosts Robby Ras and Randy Griggs continue their journey into the salty flavor component with a pairing that, on paper, should be smash hit. We will be smoking a HVC 500 Years Anniversary and drinking Samuel Smith’s Nut Brown Ale. Will the subtle salty notes of the HVC pair well with the malty nut brown ale? Tune in to find out.

Flavor Odyssey hosts Robby Ras and Randy Griggs continue their salty pairing journey by smoking the Davidoff Escurio along with a margarita. Will this well-known salty cocktail pair well with a cigar that also is known for offering a salty note? Tune in on our Facebook page and find out.

This week on Flavor Odyssey Robby and Randy start their journey into the salty flavor component. To kick off this segment, we will be pairing the Brickhouse Double Connecticut from J.C. Newman with a gose-style beer. Will the subtle saltiness from the cigar and beer be over the top or the perfect compliment? Join the show and play along to find out.

Summer is finally here and it’s time to bust out your favorite summertime beach cocktails and pair them with your favorite cigars. It’s a wildcard episode, and your hosts Robby and Randy will be whipping up their favorites and talking about what summer cocktails pair best with different cigars.

It’s the final segment on the chocolatey flavor component, and your hosts Robby Ras and Randy Griggs have saved the best for last. This week, we pair the brand new Undercrown 10 from Drew Estate with a Mexican hot (or cold) chocolate. In this pairing, both the cigar and the drink are brimming with chocolate notes. Will it be too much of a good thing? Tune in and find out.

Your hosts Robby Ras and Randy Griggs continue the chocolatey flavor component by pairing the Wise Man Maduro from Foundation Cigar Co. with a chocolate old fashioned cocktail. Whip up an old fashioned, but this time use chocolate bitters and join the fun to see if this pairing is a hit or miss.

Your hosts, Robby Ras and Randy Griggs, take a second shot at a chocolatey flavor pairing. On this episode, we pair the Brazilian cocktail Batida de Coco with a Laranja Reserva Escuro from Espinosa Premium Cigars.

Wednesday, June 2nd, it's the beginning of the 4 week long chocolatey flavor journey. Your hosts Robby Ras and Randy Griggs will dive into this popular flavor component by pairing the Viaje Jalapeño with a chocolate stout.

It’s a wildcard episode of Flavor Odyssey, and your hosts Robby Ras and Randy Griggs will dive deep into mezcal, pairing it with the Drew Estate Undercrown Dojo DOGMA maduro. Robby and Randy will be joined by Joey Drew, Director of Global Creative at Drew Estate (and something of a mezcal specialist), to help understand this pairing. Will the smoky notes of mezcal compliment the mad-dog?

Your hosts Robby Ras and Randy Griggs wrap up the spicy flavor component by pairing the Tatuaje Black Label with Rye whiskey. The spicy segment of season 3 has proved to be a bit more challenging than originally imagined, so make sure to tune in to see how it comes to a close.

Your hosts, Robby Ras and Randy Griggs, dive deeper into their journey exploring the spicy flavor component. This week’s episode features the new My Father Fonseca paired with Cabernet Sauvignon. Will this popular wine pair well with the re-imagined Fonseca from My Father Cigars?

Your hosts Robby Ras and Randy Griggs continue their journey into the spicy flavor component. This week’s episode features the La Flor Dominicana Double Ligero paired with Dr Pepper. Will this classic soda pair well with a classic cigar? Tune into to find out.

Robby Ras and Randy Griggs begin their four-week trek into the spicy flavor component. On this episode, your hosts will pair a saison-style beer with an Aganorsa Buena Cosecha. Will the pairing get a thumbs up or thumbs down?

It's National Beer Day (go figure)! Naturally, we’ll be diving in head first on this week’s episode of Flavor Odyssey. It’s a wildcard episode, bridging the gap between flavor element-themed episodes, so the theme is simply “your favorite beer/cigar pairing.” Go nuts, experiment (or keep it simple with a good ol’ crispy boy) and let’s see what we can accomplish in the realm of fermented cereal and tobacco!

On this week’s episode, Robby and Randy wrap up the fruity flavor segment of season 3 by pairing the Four Kicks Capa Especial with a Cherry Bourbon Smash cocktail. Will this summertime cocktail be too fruity to match the subtle sweetness in the Capa Especial, or will they complement each other to perfection? Prepare your own version and join the Odyssey to see for yoursel.

We continue our journey into fruity flavor component by pairing a Pinot Noir with the number one cigar of the year, the EPC Pledge. Will this pairing be a pot of gold at the end of the rainbow or a Saint Patrick’s Day dud?

On this week’s episode we continue our journey into fruity flavor components by pairing a hazy IPA with the Kintsugi by Alec & Bladley Cigars. Will the tropical notes of a hazy IPA find harmony with the Kintsugi, the number 10 Cigar of the Year? You will have to tune in to find out.

On this week’s episode, we embark into the the fruity flavor component and we kick this segment off with Sauvignon Blanc paired with Aladino Connecticut. How will the intense fruity flavors of Sauvignon Blanc wine pair with the mild notes of the Aladino Connie? Find out as your hosts Robby and Randy continue the odyssey.

This week’s Flavor Odyssey is a WILDCARD edition, featuring a pairing picked by our special guest, Smoke Inn’s own Abe Dababneh. Randy will be joined by Abe as they discuss pairing root beer with the Perdomo Reserve 10th Anniversary Maduro. We will also get Abe’s thought’s on this past weekend’s Great Smoke Digital Experience – the most ambitious virtual cigar event ever attempted.

We are featuring the Plasencia Alma del Fuego paired with rum for the fourth episode of Flavor Odyssey Season 3. Robby and Randy continue their investigation into earthy flavor pairings with this interesting matchup, featuring the deep, earthy notes found in the Plasencia Alma del Fuego, combined with the sweetness of a premium rum.