Deep in flavor. Deep in your mind.


CAO Amazon Basin - Cigar Review

CAO Brazilia
Amazon Basin (2016)
6 x 52 Toro
w. Ecuadorian Sumatra Ligero
b. Nicaraguan
f. Dominican Republic, Colombian, Brazilian Braganca
m. STG Esteli, Nicaragua

"CAO Amazon Basin tastes as exotic as the tropical rainforest from which it originated. Grown in a remote region in the Amazon Rainforest, CAO Amazon Basin uses a rare tobacco called Braganca that is organically grown on unspoiled tropical land and harvested only once every three years. The Braganca leaf is thoughtfully surrounded by tobaccos from five different countries, giving you a smoking experience unlike any other."


“Unlike traditional tobacco plantations where the plants are arranged in neat rows, these seeds are planted wherever there is available sunlight. Once harvested [an occurrence which doth occurs once every three years -- Kap], the leaves are rolled by hand into tubes called carottes and undergo six months of natural fermentation, a technique similar to that of Andullo tobacco. Once fermented, it takes four to six weeks to get them from forest to factory, a process that involves being hand carried to the river, put into canoes and rowed to the mainland, then driven to the port and shipped to Nicaragua where they are made.”
k a p l o w I t z
Rigidly firm packing sans soft spots; holds firm against lighting and softens only nominally through burn. Eyeballs rustically but in a well crafted manner. Some veins, 'natch, more-so than moderate but speaketh to no potential burn impediments. Seams are shy of tight, but evenly done did, and tighten as warmed. Cap is well affixed and shoulder holds nicely throughout. Brick red under-hue of rich chocolate canvass with an espresso marbling over-top. Scant and fine tooth pokes through oily sheen which gets added to as shaft heats. Draw offers a medium+ resistance. Some light cracking of top-leaf at mid-point, smokes through without issue. Here's a tip: although the band is made of tobacco, ya can't smoke through the thing. I tried -- because smoking tobacco is kinda my thing. Nub is fairly hot.

k a p l O w i t z
Slow and evenly paced burn rate. Ton a' smoky-smoke off each end -- whilst at rest and pulling -- peppery spiced leather room-note. After 1/3, out-put dials back a half-tick whenst at rest. Ash builds in a somewhat dry sheath, easily making an inch. Them burnt-offerings are medium/dark grey splotches; pales post-half. Shaft heats up a tick a 1/2 inch ahead of char. Burn-line is even with an occasional slight wobble which self-corrects. By the 2/3, we're even-stevens. Thick top-leaf offers a wide burn-line, but is in sync with binder/fillers. At the mid-point, char and a 1/2" off of it flute a bit*.

k a p l o w i T z
Corner square a' brownie. Red to purple fruits. A developing black pepper which comes on a few puffs in. Leather and its oils as the leaf sweats onward. Espresso, rich yet sans a neatly bitter crema. Dew-covered tropical flowers. Spices unfurl after the slowly starting pepper... consisting of: cumin, chili powder, and nutmeg. Anise. Heavy dark and toasted grains enter into the 2/3. As doth a seasoned hardwood which braces well, the bittersweet finish. -Long legs there and ending cleanly. Slight charcoal attachment to profile post half-way marker. Mesquite. Espresso becomes more of a coffee bean there. Dark natural tobacco with an inherent nuttiness is a core of the ever-heightening under-belly made of nigh scorched compost and rich top-soil. Retro-hale sharpens pepper with a lilting of acidic bits, too. Drops to palate in a neat molasses addition. Not overly tansitional nor complex -- fairly straight-forward. Well balanced, in a simple fashion.

k a p l o W i t z
Well-oiled albeit dryly. A lively peppery spice tingle. Somewhat toastedly rigid. Smoothly textured in a fine grit sorta way.

k a p l o w I t z
Not a swimmy head strength, tho a bit of a headachy buzz in the 3/3. Sits robustly yet kindly in chest and challah-basket.

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