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Dunbarton Sobremesa Fino 6.25 x 46

Punch tries a stick which has been getting a lot of buzz, lately.Dunbarton Sobremesa cigar

This is a new offering — in fact the first and only — from Steve Saka’s Dunbarton Tobacco & Trust. Steve warned that this one needs some time before smoking. I had this one after sitting on it (figuratively, Richie) for a month.

Wrapper: La Meca Ecuador Habano #1 Rosado
Binder: Matacapan Negro de Temporal
Filler:   Nicaraguan Gk Condega C‑SG Seco
Nicaraguan Pueblo Nuevo Criollo Viso
Nicaraguan La Joya Esteli C‑98 Viso
Nicaraguan ASP Esteli Hybrid Ligero
USA Lancaster County Broadleaf Ligero

Punching gives a medium draw which produces no appreciable cold draw flavors.

Starting off the flavor eases in building to almost no flavor with just the edges lit, to a biting mild-medium intensity by the time all the filler is burning. The profile is all old leather with a sharp, jarring, note in the middle and a mild amount of fresh red pepper skins on the finish. It is not particularly endearing itself to me at this point.

The ash is pure white — I want to run it through my laser printer.

After half-an-inch that bite has left, and there is now a mild vegital complexity akin to well cooked brussels sprouts — but again, subtle. And pepper manages to slip by my palate and appear in the back of my throat. Within another quarter-inch it has steadily marched up to full intensity and the previous flavor profile has magnified — now including some skunk, and the brussels is now bok choy.

Before even getting to the second third this thing had gone over the top in complexity and intensity, but then rapidly settled down by the start of the second third to medium intensity and medium body — consisting of a slightly savory hardwood and leather. The pepper ball in my throat has gone away, too.

The remainder of the cigar has been very consistent with the above description with the addition of a mild menthol.

Summary: This started off with a harsh bite but after warming up this disappeared and it then proceeded to bloom into full intensity and complexity including wood, leather and bok choy. By the second third it settled into slightly savory woody leather for the duration, which is a good thing as that high intensity would have eventually become fatiguing. I suspect that given more time to age, that harsh bite I experienced in the beginning would disappear. Overall this Dunbarton Sobremesa was an enjoyable stick for me — worthy of seeking out and giving a try.

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