December 02, 2017

Camacho Nicaraguan Barrel-Aged Toro (6 x 50)

Video review HERE.

The Camacho Nicaraguan Barrel-Aged is the third installment of Camacho’s Master Built Series. The series launched two years ago with the Camacho American Barrel-Aged. The Nicaraguan Barrel-Aged builds a blend around a corojo leaf that was aged in hand-selected old Flor de Cana rum barrels. 

The Nicaraguan Barrel-Aged uses a proprietary bunching process that was geared to create a more robust and intense flavor experience. 

Blend Profile

The Camacho Nicaraguan Barrel-Aged includes tobaccos from five countries. The filler consists of Estelí Corojo, Honduran Corojo Ligero and the Piloto Cubano. The cigar is produced at Camacho’s new Diadema Cigars de Honduras S.A. factory located in Danlí, Honduras.

Wrapper: Habano Ecuador
Binder: Negrito San Andres, Mexico
Filler: Honduran, Corojo ’99 (Nicaragua), Piloto Cubano, San Vicente (Dominican Republic)
Country of Origin: Honduras (Diadema Cigars de Honduras S.A.)

Vitolas Available

The Camacho Nicaraguan Barrel-Aged is available in four frontmarks. Each is packaged in 20-count boxes.

Robusto: 5 x 50
Robusto Tubos: 5 x 50
Gordo: 6 x 60

The cigar is well made and has an average feel in the hand. It is a medium brown in color.

The test draw after cutting the cap was very good. The initial flavors were cedar, brown sugar, caramel, chocolate, and black coffee. The pepper is a course ground black pepper rated at an 8 to 8 1/2. You get a nice amount of black pepper on the finish even at this early stage. The finish is rather bland and almost tasteless. It's a low level or weak chocolate with a nice amount of lingering black pepper. The caramel gives the cigar some high pitched sweetness while the other flavors are rather dark noted. 

2 inches in (28 minutes) there is a small amount of whipping cream in the flavor mix. The pepper is still very good especially on the finish. The finish is still weak and bland. It's now one of a weak chocolate and caramel. The cigar is medium bodied. There seem to be some aspects of rum flavor in the cigar but could that be my mind playing tricks on me because I know some of the leaves were aged in rum barrels? Or, is it the brown sugar and caramel giving the faux rum taste? Who knows. 

A little past the midpoint (40 minutes) a new flavor entered the picture and it's holding down the sweetness. I describe it as nutmeg. It seems to be a dry nutmeg and it's acting as a blanket over the sweeter flavors making them subdued. It also appears that the subdued flavors on the finish could be due to the nutmeg notes. The cigar is still medium bodied leaning toward medium to full. The pepper on the finish is still very good. The finish is a minor amount sweeter. The cedar on the front end is more of a dry cedar. The caramel notes are still there but the nutmeg is holding them down. The brown sugar is weak. The cigar still has chocolate notes. And, black coffee holds the base. At this point the cigar is usually at it's peak but the blanket of nutmeg is holding it down. 

The cigar ended at 1 hour 8 minutes. Rather short for a standard toro. The cigar pretty much followed the pattern of the last segment with the sweetness moving up only slightly. You have dry cedar, touch of brown sugar, and the caramel is hard to detect. The whipping cream notes are still there but they are also faint. The chocolate notes are still there and coffee is at the base. The pepper is very good on the finish. The finish is a little sweeter and more of a cream with some notes of nutmeg. The cigar is medium to full bodied. The cigar started out nice and went a little downhill with the heavy nutmeg notes that blanketed the sweeter flavors. These are available now and if you want to try them you can get them HERE.

Score: 90 (current scoring)
2018 scoring system: 85

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