The Yamasa by Davidoff


Now, on to cigars. In 1991 when Davidoff stopped having cigars made in Cuba, I turned my back on it. Call me a cigar snob but I consider non-Cubans poor cousins of Cubans. Then in 2016, Davidoff introduced the Yamasa to the market so I gave it a try and have liked it since. To me, the Yamasa (toro size, and toro size only please) is the only Davidoff worth burning my money for.

The Yamasa line incorporates tobacco grown in the Yamasa region of the Dominican Republic. Davidoff’s marketing bullshit claims it took Davidoff master blenders 20 years to “tame” the unforgiving, raw, red soil of the Yamasa region. “The earthiness of the Yamasa region together with the spice and sweetness of the Nicaraguan Estelí and Condega tobaccos and the Dominican Piloto and Mejorado tobaccos will rouse your taste buds like never before,” says Davidoff. I can’t even tame my Bengal cat, so I have no idea what Davidoff means by taming raw red soil. I’ll leave that to the geographers and agriculturists. Maybe vintners like my friend Ernst Voegtle can throw some light on the subject. In any case, I’ll still smoke a Davidoff nowadays, but only the Yamasa toro.

Flavor profile? The cigar has a deep and complex body that slowly reveals itself through an array of beautiful flavors: nuts and spices, coffee, cedar wood, sweet oranges and notes of black pepper. Like pseudo wine enthusiasts who all read the same reviews, and echo the same comments, wannabe cigar aficionados are the same. How many smokers can really taste all that?

I say just stop the pretentious horseshit and enjoy the cigar!

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