Cuaba Tradicionales - 2018, no box code (MMRW)

[The Squiggler]

Mixed Marques review weekend:  the Cuaba Tradicionales 2018 (from a 2018 sampler, no box code available)

This little double figurado is striking in appearance.  Dark, incredibly oily, and beautifully constructed, it is a sight to behold.  This is my first Tradicionales, so I'm excited to try it.  At cold the aroma is soft leather, hay, sweet spice, and hint of mint.  First light reveals toasted pistachio and curiously heavy anise/licorice accompanied by a touch of bitter pepper, which take a front seat for the first half inch or so.  The draw feels a little tighter than I like it at this point, but is by no means unmanageable.

Into the first third, stale graham cracker begins to mingle with the spicy anise notes.  Spicy-sour dried fruit flavors mingled with notes of barnyard give this cigar that distinctly Cuban quality ('twang', if you will).  However, there seems to be a richness missing from the profile that might transform this cigar into something magical.  Nonetheless, complex flavors of exotic spices, hay, sour fruit, and leather keep things quite interesting.  Strength is med-low, body is mild to med.

At this point i decide to pour a glass of Irish Cream in an attempt to fill in the flavor gaps I'm experiencing (imagining?)... So far this cigar has delivered flavor in spades, but has lacked the sweat creaminess that might bring it close to perfection.  As to whether or not the beverage managed to enhance the cigar to any degree, I can't decide, but it was damn good.

Into the second third baking spices seem to abound, complimenting the dry, sour 'twang' marvelously.  The anise/licorice notes begin to taper away, and an oily leatheriness comes to the front.  Leather and smoky jalapeño predominate at this point, accompanied by a touch of over-toasted pumpernickel on the finish.  The draw remains a bit restricted and the smoke has become a bit thin and ashy.  There is no bitterness to speak of, but the flavors seem somewhat muted and something short of 'rich'.  At this point I decide it's time to snip a little further down the shoulder to see if I can get the draw to open up a bit. 

As the burn line approaches the band a pleasant tingle becomes present on the palette, reminiscing of mild chilis.  Leather is still up front, mingling with some baking spice and charred toast.  The draw has improved since the second cutting, but somehow the cigar seems to have become less interesting as the final third progresses. 

Spice ramps up as the cigar burns down toward the skinny nub and begins to heat up.  Still no black pepper, but the chili-pepper tingle becomes more intense as the oils compound in the last bit of the cigar.  The nub is becoming hot and far less flavorful than earlier on, but I don't want to put it down for some reason.  I feel almost as if this cigar has deprived me of something--teased without fully delivering (perhaps if the stick was about an inch longer?).  Nonetheless, the experience has left me wanting more, and that's always a good sign.  Strength remained medium-low throughout.  Body shifted from full to mild to medium (possibly a symptom of the shape).  This Cuaba Tradicionales started out as a 93 point cigar and ended as an 83 point cigar... Overall I'd give it an 88/100.

Cheers all!

-Squigg

[Nico]

Lol I just posted a review of the same cigar just 15min before you did. Interesting how different our experiences were. I also chuckle at the score. I gave mine an 86. Mine also got to hot when it became skinny so I ended it with an inch left.

[The Squiggler]

22 minutes ago, Nico said:

Lol I just posted a review of the same cigar just 15min before you did. Interesting how different our experiences were. I also chuckle at the score. I gave mine an 86. Mine also got to hot when it became skinny so I ended it with an inch left.

I wonder how much it has to do with the age.  The cigars are so much different in appearance (color, sheen) that I would almost expect there to be a world of difference, but it seems like the core flavors would be a little more in sync.  I guess it just goes to show that you never can tell.  Of course, palettes also differ to large degrees, so I'd be curious to see what would have happened if we had exchanged notes on a cigar from the same box.  Anyway, I think since mine had less age on it it makes sense that more of the spicy character was present, and the sour fruit I was tasting could have been likened to dried cherry, so maybe it's not such a far cry.  Sounds like a lot of the 'punch' I was getting in the first half wasn't really present in your experience, and, possibly as a result, more of the underlying sweetness (something distinctly missing from my experience) was able to shine through for you.  Pretty interesting regardless.  Thanks for pointing that out.

[rcarlson]

Another unique review.  I swear, you've got the damndest online personality.  Would love to crash a Squig smoker.  Sure it would be a ball.  

Anyway, never met a Cuaba I liked. She sure do look mighty purty -- but the flavors you described are a compendium of shit I don't like.  And washing it back with Irish Cream?  Like putting grated cheese on Chinese food.     

Of course, that's just, like, my opinion, man. 

Good luck on the draw. 

[The Squiggler]

 31 minutes ago, rcarlson said:

...And washing it back with Irish Cream?  Like putting grated cheese on Chinese food.     

Of course, that's just, like, my opinion, man. 

Good luck on the draw. 

? That pic... creamy drinks are treacherous if you have a mustache.  You're right though, the Irish cream was an odd choice (never tried it with a cigar before), BUT, it was a last ditch effort to try and coax a little softness out of the cigar, so I decided to throw a hail mary.  I wouldn't go quite so far as comparing it with grated cheese on Chinese food ?.  It was a little odd at worst, but honestly not half bad.  Regardless, it didn't produce the effect I was hoping for.  Perhaps something dry would have made the smoke seem a little richer by contrast, who knows.  I suspect it was a lost cause.  The cigar did have an interesting start though.

[rcarlson]

6 minutes ago, The Squiggler said:

? That pic... creamy drinks are treacherous if you have a mustache.  You're right though, the Irish cream was an odd choice (never tried it with a cigar before), BUT, it was a last ditch effort to try and coax a little softness out of the cigar, so I decided to throw a hail mary.  I wouldn't go quite so far as comparing it with grated cheese on Chinese food ?.  It was a little odd at worst, but honestly not half bad.  Regardless, it didn't produce the effect I was hoping for.  Perhaps something dry would have made the smoke seem a little richer by contrast, who knows.  I suspect it was a lost cause.  The cigar did have an interesting start though.

Just looked at the Chicago Boy's herf pics on their current thread. Looks like you ain't the only Five Farms and stogie gourmand.  Could it be I'm the one missing out on something here?

[The Squiggler]

Just now, rcarlson said:

Just looked at the Chicago Boy's herf pics on their current thread. Looks like you ain't the only Five Farms and stogie gourmand.  Could it be I'm the one missing out on something here?

Not sure, but that stuff is surprisingly delicious.  It actually does reminisce of a good 'Caucasian', but with a healthy dose of Irish whiskey.  My reasoning was as follows:  Some cigars = sweet and creamy, so a sweet and creamy drink might make for a decent compliment. 

[Nico]

I wonder how much it has to do with the age.  The cigars are so much different in appearance (color, sheen) that I would almost expect there to be a world of difference, but it seems like the core flavors would be a little more in sync.  I guess it just goes to show that you never can tell.  Of course, palettes also differ to large degrees, so I'd be curious to see what would have happened if we had exchanged notes on a cigar from the same box.  Anyway, I think since mine had less age on it it makes sense that more of the spicy character was present, and the sour fruit I was tasting could have been likened to dried cherry, so maybe it's not such a far cry.  Sounds like a lot of the 'punch' I was getting in the first half wasn't really present in your experience, and, possibly as a result, more of the underlying sweetness (something distinctly missing from my experience) was able to shine through for you.  Pretty interesting regardless.  Thanks for pointing that out.

Based on your review I think the biggest factor is that your tastebuds are better developed. But I factor in the age and inconsistencies too. And that I’m coming down from a month long cold.
Your review was also much more fun to read.