Naked Booth Trick-or-Treat Aged 4+ Years

Description

Tasting Notes: On the body I get aromas of white vinegar, hay, and apricot. The foot shows rich earth, prunes, black pepper, and roasted chickpeas. The cold draw gives me very sweet natural tobacco, raisins, molasses, and earth. Upon lighting, I get a funky blend of wood, bread, dried fruit, earth, leather and hay, with a very nuanced nut note that is initially difficult to pinpoint. After a few moments, the nuttiness becomes clearer, with chestnut, roasted hazelnut, and hickory wood. The draw and smoke output are just killer! The smoke texture is medium to medium-full bodied, with a smooth and lightly chewy texture, a lot like a creamy nut butter. On the retrohale I get more of that funky wood and dried fruit blend, with touches of white pepper, musty earth, cedar, and subtle butterscotch sweetness. A pungent, earthy cocoa starts to move in on the draw along with notes of creamy horseradish sauce, toasty pecan, brown sugar, cedar and fresh tarragon. This thing is fearless, smooth, musty and FUNKY! I love it! The second third starts to build on that horseradish note, getting a touch spicier now. I get notes of ground dry mustard, musty almond and cedar, a very unique sort of pungent mushroom note, mulchy earth notes and dried figs. The retrohale carries a lot of that dynamite musty cedar and a nice clean kick of wasabi. WOW this will raise some eyebrows! Moving into the final third the sweetness increases with flavors of caramel, candied almonds, candied orange rind, more brown sugar. I also get a tangy umami note that reminds me of Worcestershire sauce minerality, more funky earth and wood, sautéed aromatic veggies, and pine wood. The minerality and horseradish reaches a beautiful crescendo towards the end of the cigar, with supporting notes of subtle caramel, roasted chestnut, white pepper, citrus zest, cider, hickory, and applewood. I end up burning my fingertips with this one, I just don’t want it to stop!

Pairing Notes: Jack Daniels on ice or with coke, IPA’s or an American pale ale, Balvenie 14 Scotch, after a spicy tuna roll with wasabi, after prime rib or roast beef and swiss on rye. Grilled tuna or swordfish. Mixed nuts, mustard coated pretzels, chocolate-covered pretzels.