Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
I tend to gravitate to Natural wrappers. However, recently I have been on a maduro tear with the perdomo2 maduro and perdomo grand cru maduro being the main reasons.
That one and the WOAM.The only maduro that I like is the padron.
Also, I think that classifying broadleaf as maduro is a faux pas, as the leaf goes thru no extra fermentation to attain the dark color. Anyone agree?
oscuro is spanish for "dark"What is Maduro?
-San Andreas
-Connecticut Broadleaf
-PA Broadleaf
-Costa Rican (Jaltepec)
-Habano
-Brazilian Arapiraca
-Brazilian Mata Fine
-Oscuro
Maduro is not my favorite, but there are some Cameroon sticks that I won't go near. More importantly, I'd like to see the industry move away from some of the dirty secrets of Maduro.
1. Call it what it is, not the m-word. This will only help educate customers, etc...
2. Quit lying where you get stuff from. (1926, cough, cough...)
3. Quit all the crap that goes on with cooking, dying, etc..
4. Maduro is "ripe", not "dark" even Spanish dumbies like me can use Google Translate
P.S. I'm sick of seeing fairly heavy smokers think "Maduro" or dark = fullness, either in strength or flavor. San Andreas and Broadleaf are two very different breads.
Yes, I've been saving this rant for a while. No, this isn't the full version.
shit, guess I should take that '26 out of the humidor2. Quit lying where you get stuff from. (1926, cough, cough...)
.[/I]