Notes: Contents: Natural Virginia, rested for 6 years. 2-Syrian latakia, large quantity. 3-Turkish and Orientals. 4-Andullo Dominicano, submitted to fertilization with rhon for seven years, every day, moistened with small drops of rhon añejado.
The lead component is the very smoky, earthy, woody, wine-like, leathery, lightly musty Syrian latakia. The creamy, earthy, woody, mildly spicy, leathery, floral, seven year old Dominican Andullo competes with the earthy, dry and lightly buttery sweet, floral, mildly spicy, earthy, woody Turkish and Orientals for the second lead. The dark fruity, earthy, mildly citrusy and grassy six year old Virginias are just above being a condiment. The strength is a step past the medium level, while the taste just short of being full. The nic-hit is a hair short of medium. No chance of bite, but does have a rough edge at times. Burns fairly cool and clean at a reasonable pace with a deeply rich, moderately complex, mildly sweet and rather savory, spicy, consistent flavor all the way to the finish. Hardly leaves any dampness in the bowl, and requires an average number of relights. Has a pleasantly lingering, campfire after taste, and stronger room note. Not an all day smoke, but is repeatable for the veteran. I suggest a wide bowl to fully capture the experience.
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