I was lucky enough to get a hold of a box of these very exclusive cigars. if you havn't heard the details..
"El Hairo is a unique blend of triple fermented southern Sumatra wrapper leaf with a Nova Scotian filler, all bound by tobacco tended to by superiorly trained Macaque monkeys.
The cigars are then let to sit for 37 hours in a box full of used barbershop clippings, thus the name "El Hairo". A unique flavor of Brylcreem is imparted by this industry first fermentation method."
The vitola I sampled was called "meatloaf" Well first off the monkies do a fine job tending to the tobacco. the wrapper is toothy with a nice oily sheen.. This could be imparted by the "hair clippings". Regardless it was certainly oily.
Well to cut to the chase this cigar did taste a bit young to me. I noticed hints of ammonia. the again I certainly could be mistaking that for "brylcream"?? I would classify this cigar as being "meaty" There is no need to save this one for after dinner. Go ahead and make this the main course. I think these need some more time to rest; Not sure if 37 hours at the factory was long enough, but maybe an hour or two longer in the humidor will mellow these buggers out. With that being said I think the potential if these cigars are unlimited.
I beleive the cigar industry will be turned upsdide down with the introduction of "Nova Scotian filler". I can only hope one day to see a Nova Scotian Puro.
"El Hairo is a unique blend of triple fermented southern Sumatra wrapper leaf with a Nova Scotian filler, all bound by tobacco tended to by superiorly trained Macaque monkeys.
The cigars are then let to sit for 37 hours in a box full of used barbershop clippings, thus the name "El Hairo". A unique flavor of Brylcreem is imparted by this industry first fermentation method."
The vitola I sampled was called "meatloaf" Well first off the monkies do a fine job tending to the tobacco. the wrapper is toothy with a nice oily sheen.. This could be imparted by the "hair clippings". Regardless it was certainly oily.
Well to cut to the chase this cigar did taste a bit young to me. I noticed hints of ammonia. the again I certainly could be mistaking that for "brylcream"?? I would classify this cigar as being "meaty" There is no need to save this one for after dinner. Go ahead and make this the main course. I think these need some more time to rest; Not sure if 37 hours at the factory was long enough, but maybe an hour or two longer in the humidor will mellow these buggers out. With that being said I think the potential if these cigars are unlimited.
I beleive the cigar industry will be turned upsdide down with the introduction of "Nova Scotian filler". I can only hope one day to see a Nova Scotian Puro.
