Just finished this smoke and came in and sat right down at the 'puter to write this.
Absolutely one of the best smoking experiences I've had in a long time, this double corona size stick was pure pleasure from pre-light to the 3/4 inch butt I regretfully put down.
Aroma and prelight draw were already complex and inviting: spicy with a hint of vanilla and coffee. The draw was that wonderful balance point between firm and easy. Silky maduro wrapper with hardly a vein to mar the smooth surface. A firm, springy feel fot the entire length of the body, with no hard spots, knots or spongy areas.
Lit beautifully and produced volumes of creamy, fragrant smoke. I felt like I was in a great Italian bakery, with spicy flavors on my palate and that same vanilla aroma as well as a complexity that I'm at a loss to explain. Sometimes cedary, sometimes smoky
like the smell from a smoldering charcoal grill that has just cooked something really tasty. Long, long finish that's still there even as I write this.
Oh, the ash. Two inches before I tapped it off, with a smooth, medium gray surface and nary a crack to mar it.
I've had three of these in the humi for quite some time but never got around to them, but those last two aren't going to be around for long.
A solid 90, and it would be higher if this hadn't been box-pressed. I may have to give up on that prejudice as so many smokes are coming that way now. I really don't feel right holding it against this one!!
Absolutely one of the best smoking experiences I've had in a long time, this double corona size stick was pure pleasure from pre-light to the 3/4 inch butt I regretfully put down.
Aroma and prelight draw were already complex and inviting: spicy with a hint of vanilla and coffee. The draw was that wonderful balance point between firm and easy. Silky maduro wrapper with hardly a vein to mar the smooth surface. A firm, springy feel fot the entire length of the body, with no hard spots, knots or spongy areas.
Lit beautifully and produced volumes of creamy, fragrant smoke. I felt like I was in a great Italian bakery, with spicy flavors on my palate and that same vanilla aroma as well as a complexity that I'm at a loss to explain. Sometimes cedary, sometimes smoky
like the smell from a smoldering charcoal grill that has just cooked something really tasty. Long, long finish that's still there even as I write this.
Oh, the ash. Two inches before I tapped it off, with a smooth, medium gray surface and nary a crack to mar it.
I've had three of these in the humi for quite some time but never got around to them, but those last two aren't going to be around for long.
A solid 90, and it would be higher if this hadn't been box-pressed. I may have to give up on that prejudice as so many smokes are coming that way now. I really don't feel right holding it against this one!!
