Pics of your sticks!! 2022
- Thread starter Biglizard1
- Start date
Cool! It seems quite reasonable that Hawaii would be able to produce fantastic tobacco... Perhaps an unexplored opportunity for an enterprising individual?
Up in Smoke: The Rise and Fall of Kona’s Tobacco Industry — Kona Historical Society
“The source of commercial tobacco is a large, sticky-hairy annual herb to about 6 feet high, native of tropical America. Since about 1812 it has been growing in Hawaii, where from 1908 to 1929 it was tried out on a large scale in Kona, Hawaii, as a possible industry.” (In Gardens of Hawaii, 1965)
konahistorical.org
waikikigun
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Interesting that they were growing on abandoned coffee land. The Kauai Cigar Company grows their leaf on coffee land, too. They do their coffee biz as Blair Estate. I'm pretty sure their land used to be a sugarcane plantation when I lived down the road from them in the 1960s and 70s.Up in Smoke: The Rise and Fall of Kona’s Tobacco Industry — Kona Historical Society
“The source of commercial tobacco is a large, sticky-hairy annual herb to about 6 feet high, native of tropical America. Since about 1812 it has been growing in Hawaii, where from 1908 to 1929 it was tried out on a large scale in Kona, Hawaii, as a possible industry.” (In Gardens of Hawaii, 1965)
MadFarmer
Well-Known Member
Turkish coffee and a homegrown cigar. Rolled this back in March, smoked about half way down and then construction issues impeded the draw. My wrapper and binder leaves still don't want to burn. I'm assuming too thick because the first couple I rolled from the same crop burned just fine, if flakey. It's very hard for me to judge leaf thickness when they're in high case.
It tasted great even if it was work to keep it burning.
It tasted great even if it was work to keep it burning.
Plinsc
Well-Known Member
How did those Padron KO come out?
I’ve tried a EC CT wrapper w/ EC Seco binder. It rested for roughly 2 weeks. I think it needed a little more time TBH. Fairly light & fast burning. Not a bad smoke, but personally I would think that using a Nicaraguan binder, would get it more in alignment towards the “Padron” taste.
I did share all 4 variations with some coworkers & clients in Vegas this week. Everyone said they tasted and burned great. I just wished I could’ve received more detailed feedback. Lol. I do roll all the filler “entubado” which helps with airflow for sure.
To me, the combo of Ecuador Maduro binder/wrapper and Nicaraguan filler screams Padron. My favorite smoke.
I will also follow up on the Davidoff “The Late Hour” Knock off. This is based upon feedback that I received from a few buddies. It’s not going to hit exactly, but they say it turned out really good:
Wrapper: EC Habano Corona (tweak I need to try is with a Habano Oscuro wrapper)
Binder: Mexican San Andres
Filler:
1x Nic Condega Viso
1x Dom Olor Seco
1x Dom Piloto Cubano Seco
1x San Vicente Ligero
1x Nic Esteli Seco
Personally, I have yet to try the 4 variations, but will report back again, when I can.
Wrapper: EC Habano Corona (tweak I need to try is with a Habano Oscuro wrapper)
Binder: Mexican San Andres
Filler:
1x Nic Condega Viso
1x Dom Olor Seco
1x Dom Piloto Cubano Seco
1x San Vicente Ligero
1x Nic Esteli Seco
Personally, I have yet to try the 4 variations, but will report back again, when I can.
It's a slow time of year for my cigar rolling. This stogie is just an effort to keep the skill on life support. My filler Corojo 99 is a bit lighter in color than the wrapper, but the small strip of Olor in the filler blend is a deep oscuro. The head used no glue. It is twisted into a pigtail, then clamped with a clothespin until dry enough to stay put.
Bob
ERRATUM: The Olor is from my 2019 crop.
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GreenDragon
Well-Known Member
Today’s task was bricking in the new fire pit #2.0 so I can start working on the veneer. For this version I have incorporated vent holes at each corner to make it as smokeless as possible. Test runs seem to bear this out.
After a hards day work I’m relaxing with a Churchill I rolled about two years ago that’s been hanging out in my humidor. Super smooth - very easy smoke.
After a hards day work I’m relaxing with a Churchill I rolled about two years ago that’s been hanging out in my humidor. Super smooth - very easy smoke.
Today, the mid-afternoon temp was compatible with smoking that little, mottled cigar that I rolled a few days ago. The draw was perfect! Yay! But the 2021 Corojo 99 filler, wrapper and binder taste like they need at least another 6 months of rest. And the burn was somewhat sluggish, despite the cigar's having sat out on my open counter for several days (RH ~50% or lower). Every season's crop behaves differently.
Bob
Bob
Been on a little bit of a binding session the last week and a half. I think I need an additional “conditioning chamber” aka cooler as rehumidifing leaf back up into a workable condition. It has been taking about 2-4 days depending on if it’s filler, binder, or wrappers.
10x sticks each of 4 different blends (left side/middle of pic) with 20x left over scrap or bag scrap filler sticks on the right. 2 different wrappers are now “casing” up since last night and hopefully they will be ready within the next day or two to be useable. Will post the blends up when I have them wrapped up. However, they are “knock offs” & variations to Saint Luis Rey “Serie G” & Alec Bradley Project 40 blends. Requested from a work buddy to try for a holiday gift for his step father.
10x sticks each of 4 different blends (left side/middle of pic) with 20x left over scrap or bag scrap filler sticks on the right. 2 different wrappers are now “casing” up since last night and hopefully they will be ready within the next day or two to be useable. Will post the blends up when I have them wrapped up. However, they are “knock offs” & variations to Saint Luis Rey “Serie G” & Alec Bradley Project 40 blends. Requested from a work buddy to try for a holiday gift for his step father.
I get a sweetish taste and smell but also a very tingly jalapeno spice as well,
1/2 of the latest batch of blends wrapped up:
Variation #1 (Attempt on a “knockoff” of Saint Luis Rey-Serie G Maduro)
W- CT BL
B- CT BL
F- 1 1/2x Nicaraguan Esteli Ligero
2x Nicaraguan Condega Viso
1 1/2x Nicaraguan Jalapa Seco
Variation #2 (Attempt on a “knockoff” of Alec Bradley Maduro-Project 40)
W- Mexican San Andres
B- Brazil Cubra Seco
F- 1x Nicaraguan Condega Ligero
1/2x Nicaraguan ASP Ligero
1x Nicaraguan Jalapa Viso
2x Nicaraguan Esteli Seco
1/2x Nicaraguan Ometepe Seco
Last 1/2 of this batch will be a little bit of a “mash up” between the two above blends. Should have done within this next week or so. Will post pics and blend details once finished wrapping them up.
Variation #1 (Attempt on a “knockoff” of Saint Luis Rey-Serie G Maduro)
W- CT BL
B- CT BL
F- 1 1/2x Nicaraguan Esteli Ligero
2x Nicaraguan Condega Viso
1 1/2x Nicaraguan Jalapa Seco
Variation #2 (Attempt on a “knockoff” of Alec Bradley Maduro-Project 40)
W- Mexican San Andres
B- Brazil Cubra Seco
F- 1x Nicaraguan Condega Ligero
1/2x Nicaraguan ASP Ligero
1x Nicaraguan Jalapa Viso
2x Nicaraguan Esteli Seco
1/2x Nicaraguan Ometepe Seco
Last 1/2 of this batch will be a little bit of a “mash up” between the two above blends. Should have done within this next week or so. Will post pics and blend details once finished wrapping them up.
Blend #4 out of 4… this batch is a wrap! 2nd of a Saint Luis Rey & Alec Bradley Project 40 mashup.
W-Mexican San Andres
B-CT BL
F- 1x Nicaraguan Condega Ligero
1/2x Nicaraguan ASP Ligero
1x Nicaraguan Jalapa Viso
2x Nicaraguan Esteli Seco
1/2x Nicaraguan Ometepe Seco
6 on left came out of a 52 ring gauge mold. 3 on the right used paper strips as a “mold”.
W-Mexican San Andres
B-CT BL
F- 1x Nicaraguan Condega Ligero
1/2x Nicaraguan ASP Ligero
1x Nicaraguan Jalapa Viso
2x Nicaraguan Esteli Seco
1/2x Nicaraguan Ometepe Seco
6 on left came out of a 52 ring gauge mold. 3 on the right used paper strips as a “mold”.
Burned well, except the part of wrapper where the leaf vein is. There it burn slower than the rest. Otherwise, taste was gentle, a little spicy on tongue .. Used petit havana and virginia (that's all I had this year), fermented only for 14 days.
