Originally Posted by Porch Dweller:
How are those Rojas?
I haven't tried the Havana nights yet.
The Texas Toast was interesting, I don't know if it was the power of suggestion or what, but it did have a bit of a bread crust on the retrohale. A different flavored cigar, no peppery burn, crusty flavors kept me interested. I kept thinking that it would go really well with some smoked meat.
I've also tried the Padilla Reserva - pepper on the light that faded into woodiness with sweeter, creamy overtones, while keeping just a hint of pepper in the background that could have been nice but just seemed off. Maybe if they sit for a couple years they'll meld better. I only had the one so I may never know
:-)
[Reply]
