Candela- The forgotten wrapper?

[ucla695]

I've never had the urge to try one.

[Emjaysmash]

Originally Posted by ucla695

I've never had the urge to try one.

I was initially scared to try them, but after being offered, who could refuse free cigars? Who knows, I might still like one othe the sampler I got.

My understanding (and I bet the article above does a better job of describing this than I) is that while other cigar tobacco leaves are fermented in the usual aging process, candela leaves are heat cured. Heat curing is a very fast process, but it gives no chance for the leaf to "mature" into a proper smoking leaf. Thus, its about as close to smoking dried leaves (say off your backyard tree) as you can get.

[gnukfu]

I've had one of these and I enjoyed it. Not my cup of tea for every day but good once per year on St Patrick's Day.....

I had the camacho myself, and couldn't finish it. While it's the only candela I've had, I found it to be an immense waste of time. No flavor whatsoever.

[weak_link]

I didn't care for the Camacho version but the Fuente, I think 898 version, was smokable. Not something I'd reach for in a hurry.

*Trivia* Starbuck from the original Battlestar Gallactaca smoked candelas.

[Partagaspete]

Originally Posted by Darrell

You use a bic?

I guess it does not really matter when you're smoking a Candela.

Hey! I use a bic too.

Not only are you mean but you are a snob too.

[Emjaysmash]

Originally Posted by Partagaspete

Hey! I use a bic too.

Not only are you mean but you are a snob too.

Lets be nice kids. Lol.

I like candelas. i have some Don Tomas totos that are quit smooth and mild adn years ago i smoke don diegos. It's an aquired taste. I like em late in the evening when I dont' want a lot of nicotine.

I think Kennedy smoked Cuban candelas.

[TanithT]

I have enjoyed all of the older Dunhill candelas I have smoked, but have not yet tried a modern one. It's on my to-do list, as I can enjoy an appetizing or savory herbal bitterness in a cigar if it is paired with other desirable flavors in good balance.

I generally start thinking about food pairings if I am smoking a light, grassy cigar with a significant (but not out-of-balance or unpleasant) component of herbal bitterness. A good candela or Connecticut shade with a grilled chicken and pineapple/black bean salsa dish, for instance, can really take off. A bad one will just wreck your meal, but I really like these kinds of pairings when the cigar has some merit to it beyond its herbaceous quality.

thay even named cansela ams at one point american market selection

[Emjaysmash]

Originally Posted by TanithT

I have enjoyed all of the older Dunhill candelas I have smoked, but have not yet tried a modern one. It's on my to-do list, as I can enjoy an appetizing or savory herbal bitterness in a cigar if it is paired with other desirable flavors in good balance.

I generally start thinking about food pairings if I am smoking a light, grassy cigar with a significant (but not out-of-balance or unpleasant) component of herbal bitterness. A good candela or Connecticut shade with a grilled chicken and pineapple/black bean salsa dish, for instance, can really take off. A bad one will just wreck your meal, but I really like these kinds of pairings when the cigar has some merit to it beyond its herbaceous quality.

Ha, would you mind catering a CA cigar dinner? It sounds like you know the best cigar/food/drink pairings!

[Emjaysmash]

Originally Posted by adampc22

thay even named cansela ams at one point american market selection

HA great, us yankees get the ugly green ones!

[TanithT]

Originally Posted by Emjaysmash

Ha, would you mind catering a CA cigar dinner? It sounds like you know the best cigar/food/drink pairings!

Been there done that. At this time I don't have a personal kitchen that is well suited for major multicourse cigar dinner catering, but if I had a commercial (or decently large/well equipped home kitchen) to work in, definitely do-able. Warning, foodp#rn follows.

Here's a sample toss-out of the kinds of pairings I like to do. These two are a standard appetizer pairing, but either could be expanded into a meal.

Tropical "mahogany glazed" chicken skewers with fresh mango-lime compote, garnished with coconut dipped starfruit and shatter-fried basil. Drink pairing: Crisp, floral Gewurtztraminer. Cigar pairing: Candela (would have to hunt for a good candidate; I'm just not familiar enough with what's currently out there).

Miniature blue corn tacos with slow cooked beef brisket, cilantro, oven roasted tomatillos and a spicy corn and black bean salsa, served with a scoop of cold sour cream and ancho chile hot sauce drizzled on top, and chile-spiced sweet potato fries. Drink pairing: Negra Modelo beer or Cuban mojitos. Cigar pairing: Bucanero's "Salsa". This one's spicy enough to stand up to, and echo, the spice notes in this course.

After this you need a break. Palate cleanser course: strawberry and cracked black pepper sorbet drizzled with aged balsamic vinegar, paired with a grapefruit-tarragon sorbet garnished with fresh herbs.

Couple of main courses would be nice to add. Let's pretend we have an infinite budget. Though when the chef is working for fun (or cigar tips ) and the space doesn't have to be rented, you'd be surprised how little it actually costs per head to do this.

Seared venison medallions wrapped in cured duck bacon, blackberry-star anise sauce, sauteed wild spring onions and fiddlehead ferns, wild rice with tricolor peppers. Drink: Shiraz, a seriously intense red Zinfandel, or possibly a Haut-Medoc wine. Some Cabernet Sauvignons would also pair well here; we're looking for some dark juicy blackberry and anise notes to echo the sauce. Cigar: Bucanero's "Texas Star" as the "third sauce"; its flavor notes of smooth chocolate, aged whiskey cask and dark wild berries are a perfect match for this course.

Slow-cooked Kurobuta or Black Berkshire heritage pork with a dark whiskey-espresso sauce on batter fried green tomatoes, roasted root vegetable melange with "melted" foie gras and endive. Drink: Laphroaig whiskey. Cigar: NC Bolivar for its subtle coffee notes, and to be a mellow base for the acid in the green tomatoes.

Dessert and baked goods are actually my weak point, so in the past I've generally worked with a pastry chef who handled that end. If I'm by myself I can do a few standard tricks that make cigar dinner people happy, but I just don't have much of a repertoire in this department. Expect me to send out for bread; I can't bake for sh*t. I can do fancy ice cream, sorbets, chocolate, flans, cheesecakes and basic cobbler type stuff, so that's what I stick to if I don't have patissier backup.

Cigar infused bourbon ice cream, Madagascar vanilla/whiskey caramel sauce, served over hot spiced black bread pudding with oven-toasted walnuts. Drink: Irish coffee. Cigar: CC Bolivar to match the coffee and toasted nuts.

Amuse bouche/grace note: "Aztec fire" chocolate truffles infused with ancho and habanero chile spice, single-origin espresso served in a tiny sugared mug with a twist of yuzu lemon peel. Cigar: Fuente Don Carlos, a nice creamy rich smoke that won't match but will underscore the coffee and chocolate and spice. Alternatively a CC Fonseca or a Bucanero "Z" Churchill will do the same job and soothe palates that are going to be fairly tired at this stage with creamy woodsiness and quiet, elegant structure.

This is not my career path any more, and I currently have nowhere to seriously cook or to host cigar dinners. My wholesale food connections are out of date and not in this area. But should anyone feel sufficiently motivated to provide the kitchen, the dining space and at least two semi-competent potato peelers and dish washers the day before or earlier in the day, I can do this kind of gig for the wholesale cost of the food, drinks and cigars.

Basically everybody pitches in their share of the cost, and everybody contributes something exceptionally good to share (wine, spirits, cigars, etc) that I build the menu around. Also required are people to be responsible for the cleanup and carrying plates to diners; I can't do either as I'll be running most of the food stations. Service staff can be hired, but if you want the costs minimal, it's fine if folks volunteer to take turns doing those shifts.

If I have to serve more than 15 people, I will also require a sous chef who is competent enough in the kitchen to produce a properly finished product with no further explanation when I say "Blanch and skin 10 pounds of tomatoes, then julienne 8 lbs of parsnips and coarsely dice all the celeriac, then prep and shatter-fry this bag of basil." For smaller groups the prep is less intensive and can usually be managed with a smaller kitchen crew.

Is everybody drooling into their cigars now?

Edit: hmmm, this still posted to the Candela thread, and I don't want to entirely hijack it, so I'm reposting it separately.

Holy ef T!!!!! I just ate lunch and I'm almost ravenous after reading the first 1/4 of that!!!!!!!!!

[hotreds]

Yes

[borndead1]

This thread made me dig out the only 2 candela cigars I have -- both Astral candelas. I got a 5 pack a while back (2-3 yrs?). I don't remember if I liked them or not, which probably means I didn't. Let's see how time has treated these phlegm-colored beauties.


Pre-light draw, honestly, tastes like...fish. NOT a flavor I personally enjoy in a cigar. I almost just tossed the cigars, but I figured what they hey, I may as well give 'em a shot.

First few draws taste like...burning fish.

Got a little bit more tolerable after the first few draws. Grassy, with a weird flavor on the finish that I can't describe. Nose exhale is VERY grassy.

I kept soldiering on to see if the cigar got any better.

It didn't.

Smoked about 1" and tossed it.

[OLS]

Originally Posted by shilala

Fuente's candela is absolutely horrid. So bad that I've vowed to never smoke another green cigar. Evar.

WOW, talk about identical experiences. I got a box of 858s in Candela once, and my favorite cigar turned into something I will never forget. If you can imagine, it's like those dried herbs like basil or thyme that you get in the store. No matter what you do to it it will always taste like dried flakes of spice, green and wrong. We still use them because sometimes we have to. But you don't have to smoke a Fuente Candela. The wrapper tasted as green as it looked and was very off-putting. I am not sure I didn't throw the box away. I know I didn't smoke any more than the one, and I wouldn't give them away, either. What choice did I have?

[TanithT]

I smoked the Indian Tabac candela that Casa Dooley was kind enough to send me to try. It was a bit simple and one-dimensional, but it was a pretty nice dimension to visit. It had a faint toasted-marshmallow sweetness that I usually associate with Cameroon wrapper, with some savory vegetal and herby notes. I'd smoke more candelas, especially as a food pairing.

OLS, there are people who actually do think that an herby-tasting smoke would be a good food pairing, and they'd also be candidates for use in a wood smoker or Cameron stovetop smoker to impart flavors to food. I've done cigar infusions into foods ranging from bourbon whiskey-cigar ice cream (different infusion technique) to barbecue, and they work surprisingly well.

If anyone would like to try some very mild Don Tomas candela toros let me know. But only if yr interested! I'd be glad to send a couple.