Ceramic Jar Cohiba Piramides EXTRA

The cold draw gives you a preview of honey and soft leather before you even strike a match. Once you get that tapered foot toasted and lit, the first thing you notice is the smoke volume. It pours out thick and creamy. You get that classic grassy note that Cohiba is famous for, but here it tastes more like fresh vanilla bean and light cream. There is zero harshness. It starts mild, teasing you with a bit of floral sweetness that hangs in the air. The draw on these figurados is usually spot-on, offering just enough resistance to keep the burn cool.

As the burn line moves past the first inch, the profile shifts gears. The grassy sweetness recedes, and you start tasting real tobacco richness. I picked up distinct notes of roasted chestnuts and almond paste mixing with a savory, salty quality often called the Cuban twang. It becomes earthier here. A milk chocolate flavor develops in the center, coating the tongue. The strength moves to a solid medium, but the body feels lighter than you might expect for a cigar of this size. It is incredibly balanced, letting you taste the cinnamon and dried apricot notes without searching too hard.

The last third is where the Piramides Extra shows its pedigree. The flavors condense and darken. You lose the floral notes, replaced by damp oak, heavy earth, and a kick of black pepper. It gets spicy but stays smooth. The chocolate turns into bitter cocoa or espresso bean. Even as the heat rises near the nub, the smoke remains velvety. It leaves a long, savory aftertaste that reminds me of salted meat and leather. You will want to smoke this until it burns your fingers.

Cohiba started out in 1966 strictly as a diplomatic gift for heads of state, kept secret from the public market for years. It was not until 1982 that Habanos S.A. finally released them commercially to the rest of the world. The Piramides Extra holds a special spot as the only regular production torpedo shape in the Linea Clasica, using the absolute best leaves from the Vuelta Abajo region. These leaves undergo a third fermentation in wooden barrels, a process unique to the brand that removes impurities and refines the flavor.