PROLOGUEIt's darn hard to darn a fingerless glove, gentlepersons. Or so I'd imagine. I imagined it so darned well, in fact, that I didn't even try darning the darn fingerless glove and instead walked into a store like I just robbed a bank or something, and left with a new pair. Beige. Yes, I too am surprised by the splash of sepia into my black and white wardrobe.
New pair of kicks, too. Black. What else is new? Glad ya asked --
THE CIGARMy Father Cigars
Cedros DeLuxe Eminentes
5 1/2 x 46 Corona
PRE-LIGHTOoh, my little pretty one, my pretty one
When you gonna give me some time, Corona?
Ooh, you make my motor run, my motor run
Got it coming off o' the line, Corona!
I do so like this particular vitola, gentlepersons.
A cedar sleeved offering with a regal foot and band, band. Ornate, opulent, and really rather purdy in pink. Stripping away the sizzle; let us investigate the steak. Rosy undertones with green hues playing up to the forefront on a chocolate caramel complected and nicely oiled offering. That was one heckuva sentence. The coloring is not even, per se, but all in keeping. The first bit I truly notice upon removing the sleeve is a fat ridge of a vein running the entire second third of the Cedros DeLuxe Eminentes. There's also an equally hazardous looking one in the 3/3. Triple cap is a bit askew and its form is not shaped completely evenly. Hmmm. Seams are quite visible, somewhat shy of tight, but equally so throughout. Foot tobacco has a nice reddish jolly appearance and is on medium and even density, with a couple of strawberry blonde highlights.
Hand-feel is much hampered by the veins, but heft and balance each seem kosher. Charmin test shows a -medium density with quite the spring to it, and a harder bit at the end of the first third. Shnoz notes are cedar (natch) from the shaft and a nice cup of coffee and cream. Little bit o' hay in the back. At the foot, there's a less forced cedar and a bakers spice with a clove lead.
Nibbling off the cap I get a creamy mouthful of cedar notes with good ol' truck-stop coffee and sweet spices. Medium resistance to the pull. No surprises. There is though, a rosy complexion to the mouth-feel which I cannot quantify.
I'm champing at the proverbial bit here to --
Toasting the foot lets float the aroma of lots of creamy cedar and coffee. Some bit of sunny hay. First hot pull is white pepper which heads straight to my palate and a very nicely creamed cedar focal point. Beyond or behind that is coffee and clove-heavy bakers spice. Finish is a leggy one of crisping cedar, white pepper, and bakers spice where nutmeg plays a larger role. There's perhaps a dash of paprika. Second pull is a retro-hale of roasting white peppers with an after-note of a vanilla hint which fades into the finish and adds a needed sweetness. Third pull is nothing new, just the aforementioned notes finding their places slowly. When all seated, I'll get back to ya.
Pull is a medium + resistance, but I personally like that range. Burn is slow and wavy, but very well may be recovering from being lit on my porch. Burn-line is medium+ thickness. Ash is an even pale grey and seemingly forming a thin sheath. Aroma is going to be a selling point here, as the foot-smoke and total out-put are a strong medium and really quite gorgeous. Cedar and cream with a note of clove. The smoke even looks delicious, all white and thick. Like I likes mah wiminz.
ACT IThe clove seems to have attracted a honey note to it which replaces the vanilla as a sweet note. Very creamy mouth-feel. White pepper adds a great dimension and is continuing to roast nicely; a retro-hale now and again is greatly recommended. The white pepper too works with the cedar to prevent a sickly sweet build-up on the cream. Bakers spice forge on and up a tick, lifting the clove a bit higher as they do. A sweet hay backs it all from a good depth below. Very smooth smoke, with enough balls to prevent boredom. Medium+ profile, not a lotta nicotine muscle, but some relaxed bit of it.
Burn isn't in a hurry and not in a hurry either to straighten. It's line has thinned a tick, however. Ash has failed at the sheath angle, and the newer additions to it have some flakes. The burn seems to be heating up. Flavors are still seated in the same manner as prior. It's all up a notch, though. Not simple, pleasant; and not boring, calming. So far, a great My Father offering for post meal pie and chatting accompaniment.
Packing softens almost an inch ahead of the burn, but all other notes to construction hold. I keep holding on the the rose-colored vibe which I still cannot quantify. Taste is not rose flavored, but rose colored. The added heat to the burn is evening it out and at the end of the opening act, there is a very kind and tingly black added to the white pepper.
ACT III roll off the first act's ash in its entirety and it's an oily talc as smooth as its smoke. Primary notes are mainly white with a sprinkle of black pepper, creamy cedar, and a clove is almost there with them. Secondary is the remaining bakers spices, coffee and cream, and a new earthy note which is also a replacement backing for the now gone sweet hay. Finish lasts clear to the next draw on a creamy mouth-feel and perfect moisture. Its notes are cedar and honey with a nice firming up via pepper mix. Honey is interesting as it comes on almost pre-draw, then falls off quickly to re-emere at the middle of the finish. Not an awful big menu, but the portions are large enough to share.
Softening continues the same distance from the burn, and all is excellent to all other notes there. Ash is rebuilding in the same manner as before. Since the coming on of the black pepper, there is a bit of a throat catch, but nothing egregious, I'll just take an extra Flintstone vitamin tonight. The larger veins get smoked through unimpeded and I'm pleasantly surprised at that.
At the midway mark, smoke ramps up and there's a trace of more entree-centered spices. Coffee appears to be over-taking cedar and the cream associated with the cedar downs a tick. The trace of other seasoning leaves after a couple of pulls. The rest of the Bakers spice come up almost to par with the clove. There's a touch more black pepper, especially on the retro-hale, and a upping of strength follows. Way in the back is a candied pecan which clings to the honey at the finish.
Burn wavers again coming past the half and a bit of wrapper pulls away from the lagging part of the burn. I act in a preemptive fashion and lightly retouch. It looks as though the end of a vein was slow to transition to the wrapper. It fixes quickly. Ash clumps off at an inch and is the same consistency as mentioned previously. Black pepper is sharpened on the retro-hale, but much subdued on the draw. Very smokey. Slight throat catch persists.
ACT IIII feel as though we've now returned to the first act, but a well roasted and more full-bodied and flavorful version of it. We're still at a medium+ profile, but very much testing those boundaries. Cedar is quite muted and coffee soars. It's as if everyone stood and some folks moved to different seats. Perhaps Uncle Irving farted and guests kindly re-located to less brown pastures. The guy farted at my Bar Mitzvah, after all.
Brown pastures. Earthy notes are ticking up. It's sweet earth and the honey retreats there to further sweeten as it itself subdues. The candied pecans are swallowed up there. Clove settles to the Bakers spice and then that melange mutes a tick. The white pepper then mixes to them and raises them back up with it. Those spices and coffee are forefront. Earth is a close backing up. A vanilla note ebbs and flows in and out and adheres to the remaining cream. Finish is that creaminess and earth. I'd say we're at -full as strength comes up a half notch. It's still a kind profile.
Another touch-up is required at just before the band to overcome a vein. Coffee and spices up another 3/4 tick, and I do believe we've seen all there is to see. I plan to ride it out and already have a toothpick at the ready. An uncomplicated, but well-crafted and flavorful My Father offering, with a great chew underway for some time.
NOTESI could have used a second helping of complexity. This was verily a diner slice of pie, not a pastry chef's offering. The best lil diner in town, though. With the prettiest waitresses on staff. A slice of pie for $12.50? Ah, a DeLuxe slice of pie for $12.50. Such a deal!
PAIRINGSMore of a timing than a pairing -- do this particular DeLuxe post-meal. With pals.
PROLOGUEI'm a legal driver again. Spending half the day throwing money around like I just printed it up, and the other half at the DMV. For the record, I never lost it, just let it expire due to stuffs and happenings galore. I'd stay off Oregon roads if I were you, until I steer off some road rust.
Why not make it a Double Corona?
Why not make it at CIGARS CITY?