Following up on our coverage of the Drew Estate Cigar Safari, we jump right in to an interesting topic for 2013 – the use of fire-cured tobacco. In this clip, Steve Saka and Nicholas Melillo share details on how certain tobaccos are fire cured at one of the Finca La Joya barns. As you’ll hear, “fire cured” is a technique that plays a major part in producing the unique mesquite BBQ flavors present in cigars such as the Sam Leccia Black and the soon-to-be-released MUWAT Kentucky Fire Cured (KFC) line…enjoy!
Cannot wait for the KFC to hit the market!
I’m right there with you David – cheers!
Just had a chance to try the Leccia Black earlier thus week. Interesting and I liked it. Looking forward to the KFC MUWAT.
John, definitely some unique flavors coming from that fire-cured tobacco. This could be an interesting year in that regard, especially of other mfgrs jump on the bandwagon – we shall see…
I’ve been fortunate to have had some unique experiences with both the KFC, the Leccia Black and a customized Leccia White with the fire cured applied to the foot over Ecuador Connecticut. The best way I can put it is that a little bit goes a long way. It’s a unique flavor and is subtle in small doses.
Craig, that customized White Label sounds interesting. I’ve had a handful of Leccia’s Black Label myself. I’ve found if its the 1st smoke of the day, fire-cured flavors are quite prominent. If its my last stick of the day – not as noticeable.
Thanks for stopping by and taking time to comment – always appreciate the feedback. Cheers my friend!