When you first light the foot of this long panetela, the draw might offer a slight resistance that is typical for the format. You have to pull gently. The initial flavors are surprisingly crisp, dominated by the taste of dry hay and fresh cut grass. It is a signature profile for this marque, but here it feels more concentrated because the ratio of wrapper to filler is so high. Underlying that grassy top note is a distinct sweetness, something akin to raw honey or vanilla bean. The smoke output is not voluminous like a wide gauge cigar, but it is aromatic and heavy, leaving a pleasant room note that smells of toasted tobacco and cedar.
As the burn line progresses past the first inch or two, the profile undergoes a serious transformation. The grassy brightness settles down and makes room for heavier, savory notes. You will start to pick up on a rich, buttery texture that coats the tongue, reminiscent of a brioche bun or salted caramel. A distinct mocha flavor emerges, blending dark roasted coffee with a hint of cocoa powder. The strength begins to climb from a solid medium, creeping toward full, but it does so without any harshness. The construction usually holds up well here, but the ash is fragile on such a thin stick, so let it fall often to keep the burn cool.
Entering the last phase of the cigar, the intensity peaks. The heat from the cherry is closer to your mouth now, which cooks the oils in the tobacco and brings out a deep, spicy character. You will taste baking spices like nutmeg and cinnamon mixed with a darker, earthier leather note. That earlier honey sweetness shifts into something more like burnt sugar or dark toffee. It requires careful attention now; if you puff too fast, it will turn bitter. But if you sip it slowly, the finish is incredibly long, leaving a tingling spice and the taste of rich espresso on your palate until you finally put it down.