This is the second Hoyo courtesy'a AJ Fernandez. 'Twas released at this year's IPCPR trade-show (see my write-up of that below in the "MORE:" section. AJF is uber-prolific, soitenly -- but sticks bearing his name seem to me to be a tick-above the ghost-written offerings.
Combustion/construction of this Hoyo La Amistad are each flawless but for, OK, a flaw... draw is a tick-tight on the onset, settles to medium+ tension. Flavors begin and end medium-full, balanced on a tight-rope spanning two skyscrapers. Pepper-spice has a salted sour astringent/acidic attachment. Backbone bitters-some, but don't quite bite. Lettuce say medium-bodied -- a talc consistency. Rich, thinly. Sharply at times, even throaty. Strength registers medium-full in the head, with light upper-lip schvitz.
- Pepper (black, ancho*)
- Wood (oak/cedar)
- Chocolate (dark, waxy)
- Baking Spice
- Coffee (black)
- Wine (red)
- Leather (stiffly) (pleather?)
- Dirt (top-soil)
BINDER: Nicaraguan Habano
FILLER: Nicaraguan Habano
ORIGIN: Tabacalera AJ Fernandez, Nicaraguan
BLENDER: AJ Fernandez
FINAL GRADE: A-
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59
AJ Fernandez Blended Hoyo La Amistad Silver Intros at IPCPR - Cigar News
*"Ancho: The most commonly used dried chile in Mexico, the Ancho Chile, is actually a dried Poblano pepper. Ancho peppers are a deep, reddish brown to black in color and the texture is wrinkled. They have a mild fruity flavor with undertones of plum, raisin, tobacco and a slight earthy bitterness." - Spices Inc.
"A Barbie Queue" Kaplowitz Radio: December 6, 2017