Hadroxity

H. Upmann Regalias, MEG MAR 17.

Welcome, neighbor, you’re near my neck of the woods somewhat.

Petit Edmundo from the recent 24:24, ended up with GOS ENE 18. Pleasant smoke even for being ROTT.

I second this.

Had to go with Fleetwood Mac on this one.

If you had a time machine, what box/box code would you age and for how long.

Drink: Starbucks Iced Caramel Cloud Macchiato + 2oz of Baileys Smoke: Juan Lopez Seleccion number 1 First Third: Toasted cedar/earth notes first third, hint of citrus retrohale. Fighting uneven burn throughout the first third, half of this cigar wants to be at the second third already. Good sign of what’s to come? Second Third: Spiced wood/cedar earth notes in the second third, no sweetness/cocoa to be found. Hints of leather present as well. Definitely a poor performer compared to the rest of the JL1s I’ve had from this box. If this was the first experience I had from this box my expectations/appreciation for it would have been very different. Could be the Iced Coffee/Baileys messing with my taste, I usually just drink iced water while smoking a cigar. Final Third: Entering the final third the burn has evened out after a few touch ups, smoking smooth with very little spice, coffee/cocoa notes with a slight milk chocolate note on the retrohale. There has been a definite improvement as we have entered the final third. Total Smoking Time: 65 minutes. Cigar: 8/10 Drink: 6/10 Pairing: 6.5/10

Imagine paying $90 for a NC Cohiba... 💩

Siglo I is definitely on my radar. If I could manage to snag a box to try on 24:24 for a good deal.

Monte No. 5, San Cristobal El Principe. From my experience at least.

How is it? May have to try it out after my Tom Ford Oud Wood runs out.

That band was a dead giveaway, 100% fake.

What else is there to eat when all your money goes to 24:24. I for one would like to thank our generous host @El Presidente for thinking of the customers by making this a one stop shop for groceries and cigars.

My pellet grill has a sear vent that is advertised to reach 1000F. I’ve been meaning to try it out on a nice cut of beef.