Even though modern life’s white-heat pace calls for the contrary, no gourmet dinner is complete without a good after-meal talk. This is a sacred moment, a necessary pause to bring the dinner to a close, to indulge oneself in rising billows of habano smoke and the powerful taste of coffee, spirits, wines or liquors.

Sommeliers come up with increasingly bolder combinations, less traditional terms of body and strength; bartenders let their imagination fly with aged cocktails, while chefs try their hands at new ingredients in a bid to create desserts and post-desserts that go along well with high-content hard drinks, hefty infusions, or just to pave the way before puffing on a good habano.

Excelencias Gourmet, coming off with a new issue, invites its readers to enjoy this magazine as much as they do during an after-meal talk, to relish each and every article on habanos, wines, cocktails and haute cuisine. There’s no hurry; the food is served.