cabaiguan juan
Fucking Pandas
I have heard a lot of good stuff about the Mag series from H Upmann so I was excited to try this one next. Again, it was dry boxes, and I would periodiclly test out the draw. Ater nearly 2 weeks in the dry box, I decided to light it up and see what it was all about.
1/3: Of the initial light and for the next half inch or so, the cigar tasted like a mix of cloves and black pepper. Then vanilla and oak. If you look at the flavor wheel that I am using for this review series, you'll see that all 4 of those flavors are right next to one another which I thought to be crazy! About 3/4 of an inch in the cigar shifted to butter and french toast. It was not producing the amount of smoke which I am used too. I dislike that but I gather that is going to be the norm with cubans, not the exception.
2/3: I tapped off the ash and purged/toasted it and for a short while, the smoke volume picked up to where I like it, but alass, it was a temporary expereince. So as I'm working my way through the 2/3, I have been trying to figure out what taste I am now getting. I've been pondering it for a while and the best guess that my billygoat palette can do is either stone ground wheat crackers or brown rice. Of course as soon as I come to this conclusion, the flavor now shifts to another region of the flavor wheel. This time its pasta water and onion. At this point, the comical thought of me listing all of these weird flavor componants floatsacross my mind and I cannot help but think how silly this would appear to someone with no interest in cigars. I mean pasta water? Come on! By this point, I have reached the final third.
3/3: The final third was less busy then the middle third. The last bit of this cigar brought along the taste of hickory, and possibly some mustard flour. Eventually it subsided to saline.
I liked it. It was pretty good (there you go @CBoukal ) but I wish that I didn't need to sip it as much. I wish I could have smoked on it a little bit harder. I would definitally smoke this again, and I would like to try the ther sizes in the Magnum line by possibly doing a box split or group buy of sorts.
1/3: Of the initial light and for the next half inch or so, the cigar tasted like a mix of cloves and black pepper. Then vanilla and oak. If you look at the flavor wheel that I am using for this review series, you'll see that all 4 of those flavors are right next to one another which I thought to be crazy! About 3/4 of an inch in the cigar shifted to butter and french toast. It was not producing the amount of smoke which I am used too. I dislike that but I gather that is going to be the norm with cubans, not the exception.
2/3: I tapped off the ash and purged/toasted it and for a short while, the smoke volume picked up to where I like it, but alass, it was a temporary expereince. So as I'm working my way through the 2/3, I have been trying to figure out what taste I am now getting. I've been pondering it for a while and the best guess that my billygoat palette can do is either stone ground wheat crackers or brown rice. Of course as soon as I come to this conclusion, the flavor now shifts to another region of the flavor wheel. This time its pasta water and onion. At this point, the comical thought of me listing all of these weird flavor componants floatsacross my mind and I cannot help but think how silly this would appear to someone with no interest in cigars. I mean pasta water? Come on! By this point, I have reached the final third.
3/3: The final third was less busy then the middle third. The last bit of this cigar brought along the taste of hickory, and possibly some mustard flour. Eventually it subsided to saline.
I liked it. It was pretty good (there you go @CBoukal ) but I wish that I didn't need to sip it as much. I wish I could have smoked on it a little bit harder. I would definitally smoke this again, and I would like to try the ther sizes in the Magnum line by possibly doing a box split or group buy of sorts.
