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Seeing Rob mention Molinos as his favorite Sancho Panza vitola resurrected some memories of a Molino that surprised me just a week ago. Salt is the characteristic of cigars rolled at the provincial factories of La Habana, which tend to be my favorites. But the key to getting a good La Habana cigar is balance. When the salt is complemented by fruitiness, floral flavors or cream, the experience is heaven. When They are not, it is just Fonseca, a salty mess. And with 08 tobacco chronically ill over summer, I had little optimism that this cigar would deliver anything pleasurable, except a harsh nicotine flavor with some Sancho Panza in the background.

But from the light whoosh, this Colorado shaded lonsdale hit with prominent Cuban twang, meaty, creamy, acidic saltiness. Not sure if it is SP yet, but whatever it is it's good. A delectable first third, not for it's SP, la habana characteristic, but for the fact that washed away, it was just what a Cuban cigar should radiate.

But the middle third raised red flags. Cigars that lose steam here are troublesome. Terrible for aging and like a pro athlete in retirement, it's best smoking is behind. No, no Fonseca, the cigar is in balance, but it's flavors are faint. Not a good sign, like a bad 04 Coro. Chalking some of the problem to the retarded combustion of a firm lonsdale draw, I would persevere to the final third.

And I would be rewarded. Blasting through a knot like a mine left by a novice roller, the SP kicked in full gear. A light saltiness and a buck's milk. Like a dressing for Caribbean coffee with plumes of smoke in perfect balance. If you ask if this is the best in the line, I say no way. Sancho Panza is best suited to a large ring gauge so as to allow the seco to deliver a balanced milky taste to the cigar. That's why the corona gigante will always be the king of the Sancho Panza. But here is a great cigar. Albeit not suited for aging, a definite go to for smoke em if you got em. Now, just where do you get em?

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