Quai d’Orsay No. 50

Description

I was on the 42nd floor of a New York City penthouse and the view outside — a skyline that seemed to be melting beneath a gray, drizzly October sky — had given me pause. The place was too quiet. That kind of silence, you know? The kind that draws a telephone call back home, or the memory of one long ago, the guy whose cigar smoke filled the room and whose bad jokes did too. My grandfather had died three weeks before and I had been given the keys to a life that I understanding only half. He was a man of particular tastes — heavy wool coats, fountain pens and enough tobacco to make a customs officer weep.

I sat in his leather wingback chair, the one that still smelled faintly of him — his cologne and old paper. There was a small and modest little wooden box on that mahogany desk. No fancy lacquer, no brass hinges. All I asked for was a plain semi-boîte nature box from that brand once; the only time I’d seen him fetch its products, or so it seemed to me when he needed relief rather than to impress. He always said, “Some cigars are for the boardroom, but the good ones are for the soul when the world gets too loud. I popped the lid and smelled that inviting scent of cedar and airy, floral tobacco. It was as if a ghost were giving me a thumbs-up.

That smoke? The Quai d’Orsay No. 50. It was just what I needed in that sad New York fog. It didn’t grab me with a punch to the gut; it just waited for me to be ready.

The Specs

Construction and Initial Feel

I have to admit, Habanos got something right when they decided to bring this brand back in 2017. Because before that, Quai d’Orsay had been this very niche French thing — very light, very thin, mostly for folks who wanted a cigar to go along with their morning croissant. But the No. 50? It’s a little meaty where the beef has been. It’s a 50 ring gauge that the hand understands to be substantial. It doesn’t feel like a toothpick; it feels like a contemporary smoke.

The wrapper on the one I pulled from my grandfather’s desk was an attractive Colorado Claro — imagine a latte that’s slightly too milky. Smooth the touch, almost oily, with very few veins. It received a soft squeeze and it was packed perfectly. No soft spots, no lumps. Just a nice, easy give that says the roller knew what they were about in that Havana factory.

The pre-light draw was easy. Clipped the cap with a used Xikar I’d found in the drawer and pulled cold. I was smacked with a blend of dry hay, some honey sweetness and a noticeable floral note that took me to the flower shops down on 23rd Street. It was clean. No heavy earth or pepper yet, just a light and breezy call to light up.

The First Third: A Kind Hello

There, as I lit up in that hushed penthouse, the initial puffs spoke quietly to me. You ever have a smoke that doesn’t feel the need to show how “tough” it is? That’s the No. 50. The first third is elegance, all of it. I immediately got a lot of cedar, but not the aggressive “pencil shavings” kind you find in some cheaper sticks. It was more like an aged humidor, only just right.

There’s a creaminess here that I quite liked. It’s got this sort of vegetal and mineral aspect you sometimes get in a “Cuban,” if you take my meaning. After about ten minutes, I began to pick up some hazelnut and a creamy coffee-like flavor. It’s a bit of a light-bodied intro, for sure. If you seek a nicotine buzz that’ll make your head spin, look elsewhere. This is a contemplative, sit back and reflect on one’s life smoke. I picked up some citrus on the retrohale, something very akin to a lemon twist in a glass of mineral water. It’s refreshing, actually.

The Second Third: The French Connection

Early in the cigar, as I moved into the middle, there were some moments on which the flavors knitted together. This blend has it’s roots in France, and you can absolutely taste that ‘Parisian cafe’ influence toward the 2nd third. The creaminess turned up a level, and I began tasting these nuances of brioche and toasted bread. It has a hint of savoriness yet a note of sweet. Solid.

The hazelnut was a little stronger, with some vanilla sneaking in. No not “flavored” sweet taste, but a natural tobacco age sweetness that only comes from great Vuelta Abajo leaves. There was a touch of white pepper at the back of the throat – enough to remind you this is a cigar, but never actually spicy. The “Cuba tang” was present, too — that salty-earthy-citric idea that Habanos hold so dear. It felt sophisticated. I found myself gazing out at the Empire State Building and watching the clouds move across it, and for a moment — just a second — my sadness didn’t feel so heavy. This cigar has a way of rounding the edges around a bad day.

The Last Third: A Graceful Exit

Typically, when you get to the finish of a small vitola like a Petit Robusto, it can go hot or bitter. Not here. The Quai d’Orsay No. 50 was tolerable until nearly the point at which I was burning my fingertips. In the last third, the body stepped up just a notch—perhaps transitioning from “light” to an actual “medium.”

The cedar remained the backbone, but I began to get more cocoa and honey. It got a little richer, a little more “brown” in flavor profile. Those early vegetal notes are gone, replaced by a pleasant oaky woodiness and more of that leather the people at Cigar Aficionado always write about. I understand why they gave it a 90.” It’s consistent. It doesn’t flake or disintegrate. Even the salinity — that small touch of salt on the lips — remained evident, and prevented it from being cloying sweet. I smoked it down to a little nub, not wanting the ritual to end because when it was over I would have to return to worrying about lawyers and estate paperwork.

Pairing Recommendations

I dried this one out completely as I knew it was something special, not just for the strain but as a personal memento of my grandfather and the length of time he saved it.

Previous experiences with these have been under better life circumstances.

If you’re sparking up one of these, here’s what I’d recommend:

• Coffee: A flat white or a latte. Referencing the previous pairings, both the milkiness of coffee and creamy/bready character of a cigar work great together. It’s a world-class morning combo.

Champagne: You should think French when reaching for this brand: a glass of dry Blanc de Blancs is simply killer with it. The bubbles cleanse your palate, and the wine’s brioche notes are a perfect complement to the cigar.

• Light Rum: Avoid the big, dark, molassesy rums. Opt for something like a Havana Club 3 Year or pale Flor de Caña. You don’t want to overwhelm the subtle floral notes.
• Tea: Perhaps an Earl Grey with just a smidgen of honey would be an awfully classy way to spend forty-five minutes with this stick.

The Verdict

Let’s face it, the Quai d’Orsay No. 50 isn’t the cigar you go to as a show-off or when you’ve just finished an early three-course inner-organs-stuffed steak and overblown heavy Cabernet. It’s too polite for that. But if you want something creamy, luscious and nuanced, it’s right here. It’s a morning smoke, a “first cigar of the day” smoke or, in my case, a “contemplating his inheritance in the penthouse while it rains” smoke.

It’s approachable for newbies, because it’s not gonna make them green in the face, but it packs enough complexity — with those floral and hazelnut layers — to keep an old hand engaged. This brand was really saved from any real obscurity during its 2017 relaunch. By thickening and opening it up globally, we were given a Cuban that feels modern yet respectful of its restrained roots.

I think of my grandfather whenever I see that yellow and gold band now. He wasn’t loquacious, and this cigar is not a “loud” smoke. It’s stealthy, it’s premium and it really has a lot to say if you are willing to listen. If you spot a box of 10 or, even better, 25 for sale, snag them. They age incredibly well, and are one of the last Cubans that don’t feel like they’re trying way too hard to be something they’re not.

Final Thought: This is a good, reliable and tremendously pleasing 50-minute trip. Your life won’t be different, but a chunk of an hour in it will be a lot more tolerable.