La Aurora Dominican DNA Toro
Slightly spicy flavours contrast here and there with the strength of the wood, earth and leather. On the second half, it softens with notes of caramel.
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Produced in the Dominican Republic with tobacco from the USA, Nicaragua and the Dominican Republic for the tripe, tightly packed in Cameroon leaf and finally draped in a Dominican wrapper.
This cigar is produced using a traditional Dominican method that is rarely used these days.
Once the tobacco plant has reached maturity, the lower leaves are cut off to leave only the lighero (the leaves at the top that have received the most sunlight during growth).
Once harvested, the leaves are hung in drying barns for a fortnight. By this time, they are soft enough to be denervated.
The leaves are then assembled in packs of 13-14kg and rolled in a large palm leaf. Drying then begins for a period of 2 to 3 weeks and is repeated at least 5 times.
The palm leaves allow the tobacco to sweat naturally without heating up.
Blended with the other leaves of the filler, this 'andullo' tobacco adds body to the tasting experience, releasing earthy, woody notes.
The cigar develops well throughout the tasting. Slightly spicy flavours contrast here and there with the powerful notes of wood, earth and leather.
In the second half, the cigar softens and sweet caramel notes emerge.
The finish has notes of sweet cocoa, thanks to the special curing process used for Dominican pipe tobacco for over 500 years.
Tasting note
Notes
The cigar develops well throughout the tasting. Slightly spicy flavours contrast here and there with the strength of the wood, earth and leather.
In the second half, the cigar softens and sweet caramel notes emerge.
In the finish, sweet cocoa appears, thanks to the special curing process used for Dominican pipe tobacco for over 500 years.
Momentum
It's a cigar that deserves to be savoured, that develops power while remaining very round. We enjoyed it in the afternoon in the cool company of a chalet in Zinal, far from the heatwave.
