cabaiguan juan
Fucking Pandas
- Joined
- Aug 30, 2006
- Messages
- 10,231
The maduro version of the Phoebe Couzins using a Habano oscuro cover leaf in lieu of the Ecuadorian Sumatra rosado wrapper on the natural.
1. Heavy black and red pepper spice with toasted bread. It reminds me of the smell of brisket or some other type of large-format red meat on the smoker.
2. Toasted oak, vanilla BBQ meat bark with some caramelized brown sugar.
3. The taste of bbq smoke and the bark of something grilled on a charcoal grill. Black pepper to finish.
Very good, though I prefer the natural. Though it does have a time and a place and I believe that to be while tending the grill or the smoker. Strong and full bodied as one might expect from a maduro, so give one a try.
1. Heavy black and red pepper spice with toasted bread. It reminds me of the smell of brisket or some other type of large-format red meat on the smoker.
2. Toasted oak, vanilla BBQ meat bark with some caramelized brown sugar.
3. The taste of bbq smoke and the bark of something grilled on a charcoal grill. Black pepper to finish.
Very good, though I prefer the natural. Though it does have a time and a place and I believe that to be while tending the grill or the smoker. Strong and full bodied as one might expect from a maduro, so give one a try.