Toraño - Hogshead, Robusto

Opening the burlap sack I first notice how solid these 5x54 Robustos feel. They’re thick and dark with a stiff wrapper showing some features and veins but no bumps or spots. 

A hogshead refers to something aged in a liquor barrel which gives this stick a perfect name. Three longfillers from Dominican Republic, Nicaragua, and Pennsylvania are tucked inside an Arapiraca wrapper from Brazil.

For me, this is a satisfying smoke. Not sophisticated, not special, but quite satisfying.

It’s not an oily wrapper, nor is it dry. This was stiff in form but had just a little give and was dusted with plume while holding a very tightly packed range of shades in leaf. The first smell gave me oak and hay. An unlit draw delivered early flavors of oak, merlot casks, and a whiff of alfalfa. The draw was slightly resistant but not enough for concern.

The foot toasted up nicely and initial draws had strong cedar and merlot. The wind on my patio sent it into an instant half-inch run and the flavor got bitter. Fixing the burn with my torch helped but it’s still running and needs to cool. I set the cigar down to rest.

…

Okay, the burn has evened up and the flavor has opened up. Now it’s robust with shades of honey deep behind loads of oak, cedar, plenty of pepper and shades of wine in the thick and generous smoke.

It’s sturdy and rolls nicely in the fingers. It pauses pleasantly on the lips, a smooth crown to gnaw on. The ash burns in dark to light rings forming a zebra pattern and halfway down the ash thuds to the floor. The flavor is full-tilt now and the level of relaxation this stick has inspired is somewhere around eleven. So satisfying!

The flavor doesn’t shift much into the second half, still plenty of pepper and cedar. It catches a bitter edge, like a vinegar after bite. But its in no way unpleasant. In fact, its startlingly rewarding. Savory cigars are underrated. 

The final draws are creamy and smooth adding to the cedar and pepper a slight hint of lime. It holds it’s shape to the end with solid construction and makes my lips tingle this time which hasn’t been the case with the whole roll.

I typically set this down with under an inch left — it is satisfying at this point, and its not giving off anything so unique or special that I feel like wrestling out every last smoldering ember. 

Pairs nicely with coffee, jerky, darker red wines, and bourbon. Travels well and holds its flavor in all kinds of weather. 

So far I’ve enjoyed all of these. I’m at 18 of 20 and only three have suffered from wind exposure or a bad light. Typically the first inch it settles in and then it opens up staying fairly uniform through the end. It can give a hint of root beer at the final inch but rarely.  I like to smoke them by the marina — the salt air complements the profile every time.