Putting the Red Meat Lovers Porterhouse To The test
Tasting notes
The cigar opens with a quick surge of black pepper and a subtle saltiness on the lips that mimics a well-seasoned steak.
This quickly settles into a rich, sweet, and heavy profile dominated by dark cocoa, leather, and creamy oak.
Offers an aromatic mixture of baking spices (cinnamon) and a distinct dark cherry sweetness.
The sweet notes move to the background as the cigar transitions into a deeply savory experience.
Pronounced notes of charred oak, earthy tobacco, and an umami, grill-char quality take center stage.
The pepper dial backs significantly, replaced by a thick, buttery, and exceptionally smooth smoke texture that coats the palate. [1, 2, 3, 4, 5, 6]
The strength builds to a definite full-bodied climax, bringing a noticeable nicotine kick.
The profile darkens with heavy notes of bitter espresso, dark chocolate, and musk.
The black pepper returns slightly to sting the sinuses, leaving a long, savory finish of charred wood and earth that lingers well after the cigar is put down. [1, 2, 3, 4, 5]
Burn: The cigar typically maintains a very stable, even burn line. Despite the thick, oily USA Connecticut Broadleaf wrapper which can sometimes burn unevenly, reviewers note that the Porterhouse requires little to no touch-ups with a lighter.
Draw: The airflow and performance mechanics of the Red Meat Lovers Porterhouse
Construction: It features a soft, clean trunk press (box-press). This flattening of the 60-ring gauge barrel eliminates the bulky "broomstick" feel in the hand, making it incredibly comfortable to hold and bite down on.