Cigar Details: Black Label Trading Company Santa Muerte Corona Gorda
- Vitola: Corona Gorda
- Length: 5.5″
- Ring Gauge: 48
- Country of Origin: Nicaragua
- Wrapper: Ecuadorian Habano
- Binder: Ecuadorian Habano
- Filler: Nicaragua, Dominican Republic, Connecticut and San Andrés
- Factory: Fabrica Oveja Negra
- Blender: James Brown
- Price: $8.50
- Release Date: October 2016
- Source: Developing Palates
The wrapper is medium brown with a little darker marbling. There is one medium sized vein that runs the length of the cigar. The seams are smooth but pretty easily visible due to the wrapper color variations. The head appears to have a quadruple cap that is nicely applied. The band is a familiar BLTC shape and is primarily black with white lettering and artwork. The aroma from the wrapper is a mix of leather and barnyard while the foot gives a combination of leather and hay. The pre-light draw is a mix of leather and sweet hay.
The Black Label Trading Company Santa Muerte Corona Gorda has a medium brown Colorado claro wrapper. Veins are well pressed and seams tight. The cigar is bunched and rolled in a rather firm manner, with very little give. The parejo head has a well applied quadruple cap. Nosing the wrapper tells spicy cedar, pungent barnyard and flowers. Nosing the foot gives sweet cedar, barnyard and white pepper. Cold draw tells cedar and ripe and jammy stone fruits.
Initial draws bring a very full peppery cedar. After a few draws, the pepper morphs into a spiciness that the cedar carries and some cream joins the profile. The retrohale is also a full spicy cedar. At a half inch in, some of that black pepper comes back to the profile. The retrohale has transitioned to a creamy cedar. At three quarters of an inch in, the pepper settles down and is mainly on the long finish while the creamy cedar is up front. At an inch and a quarter, the cedar transitions to oak as the cream remains. The pepper is fairly mild but mixed in with the cream and has a long finish on my tongue. The strength in this third was slightly above medium.
The first third’s flavor profile is represented by slightly tongue numbing sweet and spicy cedar, bread and rich nuttiness. The retrohale creates nose scorching black pepper and creamed nuttiness. The finish lingers quite long with fresh oak and dried nuts namely on the rear palate. Strength wastes no time being medium-full with just an inch in. Body is at a consistent medium.
As the third begins, the creamy oak continues, but with a diminished amount of pepper. At a quarter inch in, some bitterness joins in with the creamy oak. At three quarters of an inch in, the oak becomes pretty dark while the cream moves to the background. There is still some bitterness in the background as well. As the third comes to a close, the bitterness increases as well as a little mintiness joining in with the dark oak. The strength in this third was medium-full.
The second third maintains the first third’s notes in addition to a wood bitterness. Notes of tongue numbing sweet and spicy cedar, bread and rich nuttiness is still present. The strength is considerably stronger, border-lining full, giving me a cloudy head wanting to reach for some sugar. The retrohale remains unchanged still giving intense black pepper and creamed nuttiness. The finish is still long and lingering, but now with dry oak and spicy cedar layering the entire palate. Body maintains its medium stride.
As the final third begins, the bitterness is up front with the oak in the background. At a half inch in, the bitterness mellows some and becomes even with the oak. There is a bit of mintiness on the finish. At an inch in, the bitterness settles down some more and moves to the background while the oak moves up front. This is how the cigar finishes. The strength in this third was medium-full.
The last third can be split up into two sections; one for first half and another for second half. The first half mimics the second third except that the profile becomes slightly bread and creamed nuts forward. The later half is where the profile falls short. The cigar is heavily spicy cedar and strength forward, drowning the other tasty notes. The retrohale thankfully maintains it’s deep black pepper and creamed nuttiness. The finish still lingers long, but with dry oak and wood bitterness. Body finishes off at the medium point.
The burn was pretty straight most of the way with just a couple of times where it got a bit wavy. The ash held on in inch and a quarter increments.
I have zero complaints on the burn. Slow and cool burn lasting a little under 2 hours of smoking time. Ashes held on tight with 1.5 inch self tapped ash marks. Burn line was sharp with never a need to visit my lighter.
The draw was pretty snug the entire way and caused the cigar to heat up at times which most likely led to the bitterness experienced.
This cigar never really got off the ground for me. The profile started pretty average and I think the draw held back the flavors the cigar wanted to present and also led to the bitterness. I would be very interested in trying this cigar again to see if I get a different experience. Hopefully the sample that Jiunn smoked provided a better experience. The strength level was up there, so those looking to venture into this one should have that expectation.
The draw was a let down. It was considerably tight. Even cutting to the last cap yielded no relief.
Overall, I enjoyed the bold yet nuanced delivery of the Santa Muerte Corona Gorda. The heavy handed spicy wood paired with the rich nuttiness was great for a cooler mid-afternoon cigar. I could have gone without the overwhelming amount of building strength and pesky tight draw, but the spicy wood complimented the strength (just too much strength for me). I wouldn’t hesitate to smoke this cigar again but perhaps next time I’ll eat a one pound steak instead of drinking a protein shake prior to lighting this up.
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