CeeMmm
New Member
7/28/08 10:15pm
Partagas Corona Senior
ISOM Cedar wrapped in an aluminum tube.
Gift from a workmate
Vintage unknown
Ate roast beef and hash browns 10 min before
medium-full flavor cigar
Drink: 2005 el companero (85% monastrell 15% merlot)
Pre-light: leathery smell
Cut with my own custom cut, spent 9mm shell
Medium draw: spicy
The first third starts off spicy with a slightly uneven burn that I resist touching up. Spicy, leathery, nutty, and woody gives way to creamy with a hint of coffee at the start of the middle third. While the first third went fast, I hope for longer mid and final thirds.
The potent red wine almost overpowers the cigar, but complements it nicely. There is a hint of spicy vanilla at the beginning of the middle third. This changes rapidly to a creamy, woody flavor that hints of cedar and dried oak leaves. This gives way to white pepper before the ash falls at around 2.5". The recent departure of ash reveals a
1/2" cone of fire.
The ash starts black (could be my lighting job -- still a noob) and continues with spots of black throughout. There is also a black line that goes the length of it. Before the ash falls, a black spot, about 1/3rd the circumference, forms for about 3/8".
The middle third lasts much longer than the first, and has a myriad of flavors that come to the front throughout. These being, in no particular order, spicy that leaves a tingling sensation on the upper and (later) lower lips, hints of cedar and leather, black pepper, and dark complex coffee are the dominant ones. There are more woody
flavors that come with a slight ammonia aftertaste, and of course smooth creamy goodness. The burn evens out, and stays consistent throughout the rest of my time with this corona.
The final third brings the woody cedar with slight ammonia aftertaste that leaves the insides of my lips tingling and a light-headed feeling (though that might be the wine). The draw is medium and leaves a spicy aftertaste on the back of my tongue. There is creamy black pepper and a slight cedar taste that dominates the beginning of this final third.
The smoke is more dense now and is reluctant to rise even though a breeze is stirring. The second ash approaches 1.5" and holds on with tenacity. Notes of cayenne with dark chocolate are revealed as my fingers become almost uncomfortably warm. The second ash falls at around 1.75" and another, shorter, cone of fire is revealed. With this ash gone, a spicy, flowery taste is revealed that catches me by surprise. There are hints light cedar and a sweet perfume drifts across my palette, but is gone before I can note it's flavors. This gives way to cilantro that is overwhelmed by smooth leather. Then an earthy flavor dominates before the last smooth creamy puff at 11:15pm.
This cigar is stronger than I am used to, and to the noob, I would suggest a decent meal that has time to settle, and you have ample time to sit and recover before running off and writing a review (like this noob).
Feel free to critique and give suggestions on other flavors that I might look for in other 'gars
Partagas Corona Senior
ISOM Cedar wrapped in an aluminum tube.
Gift from a workmate
Vintage unknown
Ate roast beef and hash browns 10 min before
medium-full flavor cigar
Drink: 2005 el companero (85% monastrell 15% merlot)
Pre-light: leathery smell
Cut with my own custom cut, spent 9mm shell
Medium draw: spicy
The first third starts off spicy with a slightly uneven burn that I resist touching up. Spicy, leathery, nutty, and woody gives way to creamy with a hint of coffee at the start of the middle third. While the first third went fast, I hope for longer mid and final thirds.
The potent red wine almost overpowers the cigar, but complements it nicely. There is a hint of spicy vanilla at the beginning of the middle third. This changes rapidly to a creamy, woody flavor that hints of cedar and dried oak leaves. This gives way to white pepper before the ash falls at around 2.5". The recent departure of ash reveals a
1/2" cone of fire.
The ash starts black (could be my lighting job -- still a noob) and continues with spots of black throughout. There is also a black line that goes the length of it. Before the ash falls, a black spot, about 1/3rd the circumference, forms for about 3/8".
The middle third lasts much longer than the first, and has a myriad of flavors that come to the front throughout. These being, in no particular order, spicy that leaves a tingling sensation on the upper and (later) lower lips, hints of cedar and leather, black pepper, and dark complex coffee are the dominant ones. There are more woody
flavors that come with a slight ammonia aftertaste, and of course smooth creamy goodness. The burn evens out, and stays consistent throughout the rest of my time with this corona.
The final third brings the woody cedar with slight ammonia aftertaste that leaves the insides of my lips tingling and a light-headed feeling (though that might be the wine). The draw is medium and leaves a spicy aftertaste on the back of my tongue. There is creamy black pepper and a slight cedar taste that dominates the beginning of this final third.
The smoke is more dense now and is reluctant to rise even though a breeze is stirring. The second ash approaches 1.5" and holds on with tenacity. Notes of cayenne with dark chocolate are revealed as my fingers become almost uncomfortably warm. The second ash falls at around 1.75" and another, shorter, cone of fire is revealed. With this ash gone, a spicy, flowery taste is revealed that catches me by surprise. There are hints light cedar and a sweet perfume drifts across my palette, but is gone before I can note it's flavors. This gives way to cilantro that is overwhelmed by smooth leather. Then an earthy flavor dominates before the last smooth creamy puff at 11:15pm.
This cigar is stronger than I am used to, and to the noob, I would suggest a decent meal that has time to settle, and you have ample time to sit and recover before running off and writing a review (like this noob).
Feel free to critique and give suggestions on other flavors that I might look for in other 'gars
