Kafie 1901 Cigars Grey Wolf Aged 4+ Years (Leaf & Barrel Live January 24th)
$11.00
Wrapper: San Andres from the Mexican San Andres Valley
Binder: Criollo 98 Honduran
Fillers: Honduran
Kafie 1901 Cigars, owned by Dr. Gaby Kafie, is a huge supporter of Privada and all of its members. Gaby consistently interacts with our members online in the Facebook group. He is a great person and an advocate for our industry. He wanted to do something different for his next PCC cigar. He wanted to create an expression that truly showed off the authentic San Andres Mexican wrapper without adding any tobaccos that would overpower it. His idea was to educate us as to what certain wrappers actually taste like. He feels that most traditional San Andres wrapper cigars are made with potent filler and binder tobaccos to create a truly full-body experience which is actually created by the fillers. And here is proof. This is the smoothest maduro you will smoke anytime soon. This is not a robust maduro. It is nuanced to the 9th degree. I cannot say I have ever smoked anything like this cigar before. Smooth, earthy, phantom flavors abound. This is an awesome change of gears. It is called the Grey Wolf to pay homage to the fact that the grey wolf of Mexico is almost extinct. In fact, they recently rounded up the last wolves they could find, which numbered under 100, to try and save the species of wolf. Cool band too!
Description
Tasting Notes: On the body, I’m picking up eucalyptus, vegetal, tomato plant. Some hay and leather as well. The foot is sweet iced tea. The cold draw is sweet and reminds me of pipe tobacco. The first third is black pepper, charcoal, and smooth on the palate. Dark burnt pretzel. Aged wood. Molasses, charcoal, aged oak, black pepper, leather. Dark chocolate. A syrupy texture, like molasses. After about an inch in, a green note comes in, like damp forest moss. Then bitter espresso. On the retrohale, sweet, wet florals. The mouthfeel is very smooth. Still molasses-like in texture and flavor. Moss, forest floor, dark chocolate, fresh-cut oak. The second third is milky chocolate, rye, and the fresh-cut oak is still there. Oats or oatmeal… sarsaparilla and birch root. The smoke texture is cashew nut creamy. Roasted cashew. Black pepper lingering on the finish. Dried oregano. Lemon, salt-like citric acid. Faint vanilla. Deep oak flavor. Sarsaparilla root. Cashew. More cashew butter texture. The finish is charred bourbon barrel with herbs. A honey phantom flavor….sweetness turning into honey. The final third is charcoal, moss turned into sweet florals, chocolate syrup, cashew creaminess, dried mango, dried fig, chalky candy cigarette. Sautéed mushroom earthiness. Artificial banana. Herby charred wood…like charred sage.
Pairing Notes: Cabernet Sauvignon. Cream soda. Gentleman Jack. Charred steak. Dark chocolate-covered raisins. Vanilla wafers. Carrot cake. Strawberry cheesecake. Yogurt-covered pretzels or raisins. Belgium beer. Sausage sandwich. Green tea with honey. Sushi.
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