What good is a three-day observance celebrating laborers without enjoying some downtime with a cigar? I did just that many times over this weekend. Here is what I set fire to:
I started with the big Don Corazza Special Edition from Brun del Re. I have never had this cigar, and, prior to it showing up in my mailbox, had never even heard about it before. It is made by a lounge in Costa Rica and features mostly Dominican tobaccos with a bit of Nicaraguan tobacco in the filler. It was a good cigar to start the day with. Medium profile across the board in taste, body and strength. I will spare the details, for now, because I plan on doing a full review of this cigar soon.
The Cusano LXI Sun Grown was yet another churchill. Somehow I amassed a collection of big cigars again. The Cusano LXI was one of the best Cusano sticks I’ve ever had. It featured Earth, tobacco and kitchen spices. sweet finish. It was medium bodied and medium-full flavored. I had fun watching the smoke drift off across the patio and into my friend’s house. Fortunately she never noticed. Unfortunately there was a good tar build up to the cigar and I found it a bit too bitter to smoke past the band.
I finished the night with a Partagas Black Label. It was a great thick black cigar with a great rich full flavor of cocoa and coffee. Unfortunately, with a party raging on, the “guy with the cigar” ended up with too many people asking to try his cigar and bumming others, that I didn’t get to really enjoy the Partagas Black Label as much as I would have liked. I will have to give it a try again some other day.
I started the next day with a Padilla Reserva. This cigar was great, and I will be seeking out a few more. I think it can only get better with some time. There was a nice pepper hit at the start and then it calmed down into a bitter earth with hint of leather. This, fortunately, was a good bitter flavor. It certainly fared well against my black coffee. The second half of the cigar sweetens up with some cocoa/honey notes. It was a bit firm throughout, making me think that the cigar might have been just slightly too humid. Sadly, this was the only cigar I was able to enjoy on Sunday.
I certainly made up for the lack of cigars on Sunday by smoking Monday away. Part of the smoking was cigars, the other part was a couple tasty racks of ribs. Drew Estates really got off with making infused cigars, and the Tabak Especial Negra was my first infused cigar ever. I figured a coffee-infused cigar would go great with coffee and started the day off with the combo. The Tabak Especial was surprisingly tasty. Here there was a nice toro-sized cigar, with a shaggy foot, great tobacco and earth flavors with a coffee punch. The cap was sweetened too. I was really surprised by how much I liked this cigar. I liked it so much, I might actually buy a few.
I’ve had a couple AKA Cigars lately, and, man, these are great sticks. The Hybrid features a Cameroon/Corojo blended seed that no one else has. It’s very unique. It had a prelight draw of cocoa, fired up with a sweet molasses flavor, carried on a variety of toasted nuts, coffee, cream… the list goes on. This was a great tasting cigar and I will most definitely get more.
The ribs were doing well on their own, smoking away. The collard greens were picked from garden and soaking. I had nothing to do but sit back and relax for awhile. The 601 Red Label Habano joined me. This robust Nicaraguan Puro was just what I needed. It fired up with semi-sweet white pepper, then started to include some kitchen spices to the fray. From time to time there were also some leathery notes from the 601 Habano. It was kinda dreamy.
With dinner done, it was time to bring an end to the day. I went out back, scooped a couple coals from the BBQ, threw them in my fire pit and tossed a couple logs on top. I went back in and decided that I have had this box long enough. It was time that I smoked on of these God of Fire Serie B. Wow. Yeah. Ok. So that is what a $25 cigar tastes like. It was phenomenal. Thick. Rich. Creamy. I likened it making a nice buerre blanc sauce with a touch of white pepper. Then smoking it. There was a butter-fat thickness that would coat the mouth. Then the pepper would come in, ever so slightly, and work that fat coating off the palette. It was amazing and I couldn’t get enough of it. Fortunately I have more, though I will only bring them out for special occasions.