Dmpotocek

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About Dmpotocek

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    Campanas

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  1. I pulled this stick out of my desktop humidor that I keep at 60%RH. Wrapper is a nice milk chocolate color, paper thin and has just enough sheen to get your attention. Pre-light: leather and barnyard. Draw is about as tight as can be while still being acceptable. Construction feels pretty good. First 1/3: leather is very pronounced, mixed with a little mustiness and some light pepper on the retrohale. Plenty of smoke output and the burn is excellent. Second 1/3: leather turns into a creamy coffee and sweet cocoa. Incredibly smooth on the retro Last 1/3: strength starts to pick up, and dark chocolate dominates. Still smoking very smooth and burning perfectly. Thoughts: the snug draw forced me to smoke this slower than usual and allowed me to really pick out flavors. Burn time was a marathon 1 hr 20 min as I took this to the nub. The flavors were very pronounced, but at the same time this cigar showed a lot of restraint. A classic Cuban smoke. 95/100. Sent from my iPhone using Tapatalk
  2. Sent from my iPhone using Tapatalk
  3. Step one of smuggling (I assume) is knowing where you intend to send your wares. Sent from my iPhone using Tapatalk
  4. Probably not drugs. It wouldn’t make sense to use contraband cigars as a vessel to smuggle other contraband. (Assuming this occurred in the US) Sent from my iPhone using Tapatalk
  5. I have a boveda butler in the middle of everything to remotely monitor. Sent from my iPhone using Tapatalk
  6. Give or take 40 boxes. Mostly boxes of 25, a few 50’s and a few 10’s. Mostly Robustos, PC’s, Corona Gordas with a few bigger sticks mixed in. Sent from my iPhone using Tapatalk
  7. I have a 110 qt cooler that I keep all of my overflow stock in. I initially bought it to supplement my wineador while I came up with a long term solution. For the money you can’t beat it, as they hold humidity incredibly well. I have had the same bovedas in there for close to 2 years. I managed to fit 1,000 sticks in this one and have started filling a second one. Sent from my iPhone using Tapatalk
  8. Dmpotocek

    Panama

    I typically go to Panama once a year, but don’t spend much time in the city. There is a LCDH/Habanos Point in Casco Viejo run by a Cuban named Yurien. Selection is decent, but you won’t see any HTF stuff. Cigars are expensive due to high tobacco taxes. That being said, Casco Viejo is considered the “historical” part of town, and worth checking out. Lots of cool bars, restaurants and things to see. Sent from my iPhone using Tapatalk
  9. My dad was big on outside the box punishments. I dug a lot of 5x5x5 holes, only to have to fill them back in upon completion. Walking around the property from 5 am till 5 pm was another favorite. At 15 when the undesirable behavior wasn’t cured it was off to military boarding school. Sent from my iPhone using Tapatalk
  10. Dmpotocek

    Pet peeves

    Mumbling, stuttering (due to failure to compose your thoughts prior speaking), not speaking at an appropriate volume given the surroundings. I could probably get along with just about anyone as long as they speak loudly, clearly and concisely. Sent from my iPhone using Tapatalk
  11. I’ve been to the lounge in Atlanta. It wasn’t the nicest place in the world but it was perfect for my 90 min layover. Just enough time for a JL2. Sent from my iPhone using Tapatalk
  12. I was topping off my HUPC stock and noticed that one of the boxes (actual box) is different than the rest. The bottom left box is several shades darker than the others. The code checks out, the vendor is legit and I have no reason to doubt authenticity. Has anyone else seen this before? Sent from my iPhone using Tapatalk
  13. That tripped me up too. Sent from my iPhone using Tapatalk
  14. Dmpotocek

    Panama

    I forgot about the cash “Discount” at the LCDH. Also the reason you never saw a paper balboa is because Panama uses USD paper currency. They only mint their own coins. Sent from my iPhone using Tapatalk
  15. Dmpotocek

    Let's talk Steak

    My favorite: 35 day USDA Prime Ribeye. I got tired of paying the premium for dry aged, so I parlayed some of my wineador knowledge into building my own dry aging rig. It’s a compressor cooled mini fridge with a salt slab, charcoal air filters and a UVC light. I have also used this setup to make duck prosciutto, and have dry aged tenderloin and NY strip as well. I buy a whole roast from Costco for about 130$. It goes in for 5 weeks, and then I trim off the edges. From there it’s salt, pepper and cook to mid rare. I finish with butter, garlic and green onion. You end up with a decent amount of usable scrap pieces from trimming that I like to grind up, and make dry aged burgers. Sent from my iPhone using Tapatalk

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