THE CIGAR
Flatbed Cigar Co.Track 7 2:46 BP
5 x 60 box-press
w. Arapiraca Maduro
b. Dominican
f. Dominican Ligero, Seco & Nicaraguan Ligero
m. Dominican Replublic
"Here is the latest from Flatbed Cigar Company. The new TRACK 7 label. A beautifully balanced, box pressed cigar. Constructed with an Arapiraca Maduro wrapper with Dominican Ligero, Seco and Nicaraguan Ligero filler. Binder is Dominican. Arapiraca is the Municipality in Brazil where this wrapper is grown...and now considered the Cigar Capital of Brazil. This wrapper is a bit more "Earthy" than the Mata Fina, and lighter as well. I think you will really enjoy this cigar. It is a 5x60 that has been box pressed."
A further neat-O morsel, also from the Flatbed Cigar Co. website:
"Based in Bucks County, Pennsylvania, we enjoy great tobacco tradition, dating back to 1765. Red Lion, PA (aka: Cigar Town, USA) at one time was producing 400 million hand rolled cigars a year. In addition to dozens of factories, many houses in town had rolling tables, where women made extra money rolling while their husbands were at work. The name “Stogie” was coined in Conestoga, PA where inexpensive cigars were made for the drivers of the Conestoga wagons. Traveling from Philadelphia to Pittsburgh, the Conestoga wagon drivers were envious of the fine cigars enjoyed by their affluent passengers. A cigar then, as it is today, was a luxury. Wagon drivers simply did not earn the wage necessary to indulge with any kind of frequency. So manufacturers in Conestoga, PA began making cigars in addition to their well know wagons, and pricing them for the drivers."
Ah, but lettuce get back to the Track 7, gentlepersons.
Sweet, yes -- but some chocolate (the driving force of that aspect) ebbs past the 1/2. That ebbing doth tho ring in a balance with sour bits. Not perceivably salty. Espresso and dark chocolate bring the nice bitters. Umami is carried by savory grains which flow in the post 1/2. Nothing acidic; zilch bite. Texture in smoke-hole is silk sheets hung out to dry. Medium+ bodied on a light cream/clarified butter with medium flavors. Strength woozies comfortably in the 3/3. Rich, yet a half-tick diluted. Not supremely balanced nor overly rounded, but gets job did well 'nuff. A singular zaftik transition at mid-point is the complexity high-mark. Nicely nuanced, tho a bit lacking in depth. Finish is a tobacco forward bittersweet spice, which errs toward dry side of medium on average length'd legs. Ends very clean.
Pre-light shaft smells like literal feces. Yum! Foot tobacco adds a kick of spice with a sweet lilt.
Flavor notes in order of appearance: (cold) chocolate salted caramel on stiff leather'd compost. (Hot) hardwoods, seasoned. Chocolate, dark. Leather, stiff. Barnyard, verily. Manure. Black pepper particularly through the schnoz; settles into a brown sugar thing. Espresso bean then pull. Cinnamon. Creme brulee. Nutmeg. Red pepper flake. Cumin. Maple syrup. Alfalfa. Compost. Hot sauce. Smokey BBQ. Mesquite. Toasted barley and oats. Butter.
Construction is quite excellent. Draw is a smooth and cool even medium tension. Pack density starts at a -firm and softens, sans dipping below that spectrum. Zilch hard/soft spots. Nigh invisible seams gate-to-wire. Toothy dark even-complected shaft with minimal veinage. Dry finest grit sandpaper hand-feel which oils up on finagling in fingers and heating up. Box press softens slightly, but holds to cool nub. Combustion requires no guidance, tho ne'er finding a perfect razor-line. Line itself is thin+. Languid pacing delivers a longer than expected smoke. Top-leaf/binder/fillers ignite evenly and calmly. Above average smoke out-put, particularly of note is the active resting stuffs. Woodsy, leathery tobacco room-note with a sweet spice attachment. Ash displays more tooth than doth wrapper; holds each third easily in a dense ladder-rung burnt offering of medium grey. Minuscule flaking and a slight crack in 1/3.
FINAL GRADE
****B+****
EDITOR'S NOTES
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