This meticulously crafted dos capas incorporating two completely different wrappers, starting things off with a Connecticut Shade leaf for the first third of the vitola, and the latter two thirds are wrapped with an Ecuadorian Sumatra leaf. This duplicitous combination goes from mild over to medium-full strength with varying body strengths. The binder and filler are comprised of rare and unique Dominican and Honduran tobaccos, though as to which specific types of tobaccos, well that’s a proprietary secret of General Cigar’s master blender, Benji Menendez, though it’s been made general knowledge that all of the tobaccos used to produce these beauties all possess at least five years of age prior to rolling.

The Connecticut Shade foot smells of basil, cedar, cream, espresso, and white chocolate. Where as the Ecuadorian Sumatra smells of anise, 62% cacao, cashews, cedar, earth, leather, and paprika.

The draw is tight and effortless; the pre-toast draw tastes of licorice and oak. The toasted foot smells delicious with hints of caramel, cream, mesquite, mocha, and sugar cane. When lit the cigar opens up with wheat grass, dried cedar, basil, coffee grounds, white peppercorns, and hickory; the smoke on the nose smells of cracked black peppercorns, smoked venison, Earl grey tea, and extremely vegetal.

Ahoy! This stick has canoed half an inch in and fifteen minutes post lighting; though the ash is salt and pepper in color (albeit flaky and without formation) and the smoke is white. The Connecticut Shade foot is a bit green (immature) and mild in both body and strength.

Occasionally I pick up a foul scent off of the smoke much akin to burning flesh, it makes me question the viability of this blend, I hope the Ecuadorian Sumatra portion of this figurado tastes and smells better.

The cone of ash at the foot is indicative of ligero in the bunch. There’s literally no seam in-between the two wrappers leafs; it’s done so well that it’s as though it’s a single hybridized Connecticut-Ecuadorian Sumatra leaf.

Approaching the seam, the fleshy smell subsides to Cuban coffee and French roast coffee. The body picks up a bit too, with hints caramel, cedar, cracked peppercorns, earth, leather, licorice, and mesquite.

Just in the dominion of the Ecuadorian Sumatra portion of the vitola, very light and subtle presence of ringing no thicker than a millimeter.
The body and strength have most certainly increased in potency, the body is dead center medium with hints of Cuban coffee, hickory, leather, mesquite, ouzo, paprika, and thyme. And the strength has gone from mild to medium-full.

The smoke smells of bacon, molasses, tarragon, and vanilla; an aftertaste of cracked white peppercorns and curry dance on the tongue. This latter portion of this unique vitola, I find to be much more flavorful than the classic La Gloria Cubana line. An hour and fifteen minutes in, and I can easily say the latter two thirds are utterly delicious.

Various coffees dance on the nose and palette. The body emboldens itself towards the latter two inches to a fuller complexity with hints of butter cream, curry, ground espresso beans, hickory, jalapeño peppers, mesquite, and white chocolate. The ash is a much more mottled salt and pepper color than what was present with the first third of this stick. This portion is also completely devoid of canoes, and consistently present is the cone of ligero on the foot.
An hour and a half in, with an inch and half left, this has been a pleasant cigar well worth savoring even despite its fleshy and vegetal start.

Purchased from Davidus Cigars on Rockville Pike, Maryland 20852; on June 3rd 2010, for 10.25$ before tax.