Post by trailboss on Aug 20, 2019 21:13:11 GMT -5
Over the years, I have smoked Cheroots and have enjoyed some, and others not so much.
Recently on the Pipesmagazine Podcast, Pylorns said that he enjoyed Toscano Classico on the floor of the ICPCR, when I asked at Big Sticks for some, Brandon told me that the distributor was handing them out on the floor. When I told him that a pipe smoker said that he enjoyed them, Brandon said, "I can see why a pipe smoker might like them"..I figured that it was a smart alec comment, but after smoking through a five pack, I really enjoyed them and agree.
My pic sucks, in the Arizona sun it got washed out, a dark wrapped Italian cigar.
From P&C:
www.pipesandcigars.com/p/toscano-cigars/1513306/
Having a dry cured stick is nice for travelling, and if I let it rest for awhile making a delivery, I come back to it later and it performs better than letting a traditional cigar rest...and my B& M charges $15 and change, I thought it was high, but it is cheaper than P&C....in the lst few days P&C dropped the Classico, they only show the Antico.
I cannot wait to try the Antico with Dark fired Kentucky!
www.toscanocigars.com/cigars/toscano-classico/
Q: are all cheroots dry cured?
Recently on the Pipesmagazine Podcast, Pylorns said that he enjoyed Toscano Classico on the floor of the ICPCR, when I asked at Big Sticks for some, Brandon told me that the distributor was handing them out on the floor. When I told him that a pipe smoker said that he enjoyed them, Brandon said, "I can see why a pipe smoker might like them"..I figured that it was a smart alec comment, but after smoking through a five pack, I really enjoyed them and agree.
My pic sucks, in the Arizona sun it got washed out, a dark wrapped Italian cigar.
From P&C:
www.pipesandcigars.com/p/toscano-cigars/1513306/
A number of Italian-American men from ny hometown used to smoke strong cheroots. They had a distinctive smoky aroma and a rustic appearance. Typically, they were double-tapered, slender cigars, about 6 inches long. Most of the men I saw smoking them would cut or snap them in half because they actually smoked for a fairly long time. They were also dry-cured, so they could keep them without humidification.
Now, P&C has the genuine article - Italian cheroots made in the Tuscany region of Italy. Toscano Classico uses a combination of American and Italian dark-fired Kentucky, with an Italian wrapper. It's intensely smoky and medium-full in body. Toscano Antico uses the same blend, but the wrapper is American dark-fired, which kicks the body up to full. If you like smoky, peppery flavor at a nice price, and easy to carry around, try some Toscanos.
Now, P&C has the genuine article - Italian cheroots made in the Tuscany region of Italy. Toscano Classico uses a combination of American and Italian dark-fired Kentucky, with an Italian wrapper. It's intensely smoky and medium-full in body. Toscano Antico uses the same blend, but the wrapper is American dark-fired, which kicks the body up to full. If you like smoky, peppery flavor at a nice price, and easy to carry around, try some Toscanos.
I cannot wait to try the Antico with Dark fired Kentucky!
www.toscanocigars.com/cigars/toscano-classico/
Q: are all cheroots dry cured?
