Hoyo de Monterrey Epicure No. 1

Description

The late afternoon sun hits the cedar siding of the porch, warming the air just enough to make you crave something elegant but approachable. You reach for this slender Corona Gorda, feeling the smooth, slightly oily texture of the Colorado wrapper under your thumb as the birds start their evening chorus.

The Smoking Experience

First Third: When you first put a flame to the foot, the smoke is surprisingly cool and aromatic. The initial draw brings a very distinct note of dry cedar wood mixed with a gentle sweetness that reminds you of raw honey or vanilla bean. It is not an aggressive start that blasts your palate with pepper. Instead, you get a soft, creamy texture that coats the tongue. There is a faint herbal quality here as well, something akin to dried thyme or tea leaves, sitting quietly in the background. The draw on the Epicure No. 1 is typically excellent, offering just a slight bit of resistance that allows you to control the burn rate easily. You might notice the aroma of the resting smoke is floral and inviting, lacking the heavy ammonia scent found in younger, stronger sticks.

Mid-Section: As the burn line progresses past the first inch, the profile begins to deepen and shift. That initial light sweetness settles down, making room for earthier flavors to take the stage. You will likely taste roasted nuts now, specifically toasted almonds or hazelnuts, which pair beautifully with the remaining cedar notes. A distinct cocoa powder flavor often emerges here, dry but flavorful, mixing with a soft leather note that gives the smoke more body. The strength creeps up slightly in this section, moving from the mild territory into a solid medium, but it remains incredibly smooth. The ash usually holds on well, showing a dark grey color that speaks to the mineral content of the soil in the Vuelta Abajo region.

Final Third: Entering the last stretch, the cigar decides to wake you up a bit. The heat rises naturally, bringing out a spicy twang that was absent during the first half. You get a pinch of white pepper and cloves on the retrohale that adds complexity without stinging the nose. The creamy texture remains, but the flavors turn darker with hints of charred wood and strong espresso bean. It finishes clean, leaving a mineral taste on the tongue that is savory rather than bitter. Even as the nub gets hot, the smoke stays rich and flavorful, inviting you to smoke it down until you risk burning your fingertips.

Flavor Profile

The Story Behind Hoyo de Monterrey

Jose Gener y Batet planted the seeds for this legacy back in 1865 when he founded the plantation in the heart of the Vuelta Abajo. The brand takes its name from the concave terrain or “hole” where the tobacco grows, a geographic feature that traps moisture and creates a unique microclimate for the plants. While many modern smokers flock to the thicker Epicure No. 2, this slender Corona Gorda has been a staple since before the revolution. It represents the softer, more aromatic side of Cuban tobacco that defined the brand’s early reputation for elegance over raw power.

Perfect Pairings

• Rum: Ron Zacapa 23 – The natural sweetness and molasses in this Guatemalan rum grab onto the vanilla and cocoa notes in the cigar, creating a dessert-like combination.
• Whiskey: Highland Park 18 – The subtle peat smoke and heather honey in the scotch elevate the woody, herbal character of the smoke without overpowering the lighter tobacco.
• Coffee: Cuban espresso – A strong, sweet shot of coffee cuts through the creamy texture of the smoke and highlights the roasted nut flavors in the second third.

Ideal For

This is the cigar you hand to a friend who appreciates nuance over nicotine strength. It fits perfectly as a morning companion with coffee or as an appetizer smoke before a heavy meal. While accessible enough for a newcomer due to its lighter body, the subtle shifts in flavor reward a patient smoker who knows how to pay attention to the details.