Wrapper: Ecuadorian Habano Grade 1
Binder: Mexican Matacapan Negro de Temporal
Filler: Nicaraguan and Pennsylvania Broadleaf
Brand: Dunbarton Tobacco & Trust
Factory: Fabrica de Tabacos Joya de Nicaragua S.A.
Price Range: $8-$10
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Over the thanksgiving holiday I torched my first Sobremesa and was very underwhelmed. I remember the construction was excellent and it held ash like a champ, but the flavors weren’t doing it for me and it was overly harsh for my preferences. Since then I’ve had the same vitola in the humidor waiting to be reviewed.
Steve Saka, creator of the Sobremesa and founder of Dumbarton Tobacco & Trust, says that the smaller ring gauges are meant to be more powerful while the larger sizes are smoother. You can read his full AMA (Ask Me Anything) here from Reddit – lots of great stuff there.
And yet, I’ll still be reviewing the Corona Gorda. It’s just a great size in general, and I’ve found plenty of other cigars in that vitola to be smooth flavor bombs.
Sobremesa – First Thoughts
I’m not sure if the pictures do it justice, but this cigar is toothy. Like goose bumps. And the aromas coming off the foot and wrapper are very pleasant. I’m getting pure cocoa butter off the foot and very sweet notes from the wrapper. A cold draw is like a chocolate wafer.
Rocking a straight cut and pairing this cigar with water and Terrapin Coffee Oatmeal Imperial Stout. Because breakfast.
Sobremesa – First Third
Cocoa, Cedar, Earth, Chocolate Covered Almonds
First impressions? Cocoa powder and cedar. The retrohale packs a nice little punch to the senses, like when horse radish burns the nose. Within a couple minutes the cocoa powder becomes more refined and finishes a little sweeter. There’s a richness to this profile that’s really enjoyable now.
When paired with this brew, Sobremesa evolves into an iced latte. I’ll be damned if that isn’t good!
Around an inch in, a soft earth begins to develop in the background. All of these flavors are blending nicely to form a beautiful chocolate experience. It’s not milk chocolate like the Tatuaje TAA 2012’s are smoking right now, instead it’s more of dark truffle scenario.
The cedar is taking on different nuances as well towards the end of the first third. Sometimes it’s bright and vibrant like smelling a new humidor, other times it’s more subdued and reminds me of fresh cut wood.
Just as I settle in to close out this section and enjoy a few puffs without speculation, I get a very prominent note of chocolate covered almonds. Sign me up!
Sobremesa – Second Third
Chocolate, Cedar, Peppercorn, Charred Meat, Oak
While the second third doesn’t begin with any flavor changes, I must say that I’m enjoying it more than the first. The retrohale is no longer punishing, and the flavors really begin to open up and jive better than before. Like enjoying a good chili on the same day is good, but the next day is good!
For the first time, I’m picking up hints of peppercorn on the finish as well as little lingering spice. None of the previous flavors have faded, and peppercorn adds an interesting tone to this cigar.
Just short of the halfway mark, a savory, charred meat of sorts begins to work its way in. Not a lot, but just enough to change the tides. Chocolate is still there, yet the wood notes have shifted.
From my first Sobremesa experience, I remember an immaculate burn as one of the only appreciable characteristics of this cigar. This time around I’ve had to make a couple touch ups in both thirds, yet the flavor profile is much more in my wheelhouse. I’ll take that trade any day.
Sobremesa – Last Third
Wood, Cocoa, Charred Meat, Chicory Root
Much like the second third, beginning the last third the Sobremesa is like driving through different zip codes. It’s not noticeable until you look down and realize you’re in a different segment. The one distinguishable trait in the beginning of the last third is that the wood has taken the lead role over cocoa and savory meats.
If you like to slide your bands off to showcase them later down the road, be very wary of this band. Beautiful as it is, it will fuck up your world if you try and slide it. Peeling it off has been the only way I’ve been able to remove them.
And then, is that chicory root? I was in the habit of drinking a local brewed iced coffee with chicory root, and sure enough there’s chicory root floating around in the background with about two inches left to go.
Man. There’s nothing worse than relighting so damn close to the nub – haven’t had this many issues since before I changed over to 65% humidity. Hasn’t seemed to affect the flavor profile much, except that a couple more minutes and I’m tasting sunflower seeds. Can’t be sure if it’s the couple relights or a valid experience.
And then spice. Loads of spice previously hidden come out swinging. Wow. Nougat, heavy cream, mixed nuts, and a shit ton of spice finish this cigar up. Definitely wasn’t expect that.
Exceptional Second Third
Lacks Transition Complexity
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