No, I do not smoke Italian cheroots with a claven of elderly Italian men in Philadelphia after eating cheese steak sandwiches, nor do I sing operas in a high tremulous falsetto, which would be far more likely.
To quote the Laudisi website blurb: "Made in Italy from fermented American and Italian Dark-Fired Kentucky tobaccos, Toscano cigars are referred to as dry cigars or "cheroots." Toscanos possess a distinct, robust flavor that is favored by countless cigars smokers, and now pipe smokers can enjoy the famous boldness of Toscano cigars as well. In collaboration with Cornell & Diehl, Toscano presents the Maestro series, a series of pipe tobaccos that capture and recontextualize the piquant profiles of Toscano cigars. Toscano's Maestro Puccini is the first limited-edition blend in the Toscano Portfolio. Puccini showcases Toscano's signature bold and spicy flavor, a flake-cut blend combining the finest Kentucky leaf from both the United States and Italy with the signature spice, pepper, and woody characteristics that define Toscano's legendary cigars."
It is crucial to maintain a healthy gut biome with all the necessary flor and fauna. Yogurt is of great value, and improves the digestive processes. Vegans are hosed in that regard, and consequently their company is often fraught.
You know, I am actually a bit of a barbarian; my familiarity with Puccini's music is below average. To the best of my knowledge he never did Country and Western.
I think he recontextualized musicals or something.
As well as inventing grappa.
This tobacco is beautiful to look at. After rubbing it out and letting it dry a little bit I loaded up and lit. Smoother than I had presumed based on the description, and quite enjoyable on the way down -- an old fashioned taste, low on sweetness, mellow but not bland by any means. Rounded. The tin fragrance had been slightly reminiscent of barbecue or beef jerky, which was far less present in the smoke, translating instead to a flavour which might go well with either single malt or Bourbon.
It was around ten in the morning, after a breakfast pastry, two cups of coffee, and on my first cup of tea. Halfway through the bowl I realized that I really should eat better breakfasts, and by the end it was on the cusp of being the type of tobacco which turns me into an unpleasant person for several hours. Not exactly a light weight puffer. And I will probably have several more bowls from that tin. But it may take a while.
This could be a desert island smoke. If it were a desert island with a buffet. Bacon at one end, lobster at the other. Who is staffing this place? Must be robots. The tobacco is somewhat of an anomaly, but far less so than the sumptuous buffet.
If one had several bowls of this, accompanied by espresso and shots of liquour, it would be a splendid evening, which one could remember fondly or not at all the next day.
Upon waking up in the hospital.
So yes, for me this is a carefully approached smoke.
But that's because I'm normally a milder man.
Nevertheless, I highly recommend it.
TOBACCO INDEX
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