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Thanks to everyone who give us n00bs some pointers. It's really appreciated.
My latest flyte(?) of smokes (from RG in Edinburgh) was pretty much put together by various suggestion posts.
Really looking forward to giving this lot a whirl!!
Hoyo de Monterrey Epicure No. 2
Ramon Allones Small Club Corona
H. Upmann Magnum 46
Oliva Serie V
Trinidad Coloniales (repeat purchase)
Partagas Shorts (repeat purchase)
I also purchased an Inka secret blend (Blue) on a whim. I smoked it tonight. It seemed to have a reasonable draw when cut and smelled quite sweet. On lighting it provided a reasonable amount of smoke and was fairly easy to smoke. It held an inch of ash no problem. Spicy tones with some burnt chocolate and an almost raw coffee taste was my overall impression. I certainly didn't enjoy it as much as my favourites Cubans so far (the repeats above) but it was a reasonable NC smoke on a school night! I paired it with a homebrewed pale ale dry hopped with Summit hops and a homebrewed oatmeal stout. The stout was the far better match.
Cheers for now and thanks,
Stuart
My latest flyte(?) of smokes (from RG in Edinburgh) was pretty much put together by various suggestion posts.
Really looking forward to giving this lot a whirl!!
Hoyo de Monterrey Epicure No. 2
Ramon Allones Small Club Corona
H. Upmann Magnum 46
Oliva Serie V
Trinidad Coloniales (repeat purchase)
Partagas Shorts (repeat purchase)
I also purchased an Inka secret blend (Blue) on a whim. I smoked it tonight. It seemed to have a reasonable draw when cut and smelled quite sweet. On lighting it provided a reasonable amount of smoke and was fairly easy to smoke. It held an inch of ash no problem. Spicy tones with some burnt chocolate and an almost raw coffee taste was my overall impression. I certainly didn't enjoy it as much as my favourites Cubans so far (the repeats above) but it was a reasonable NC smoke on a school night! I paired it with a homebrewed pale ale dry hopped with Summit hops and a homebrewed oatmeal stout. The stout was the far better match.
Cheers for now and thanks,
Stuart