Padron 3000 Maduro

[TheRiddick]

Originally Posted by BigCat

What are a couple of smokes you would say are actually blended to be "peppery" as opposed to just having unripe tannins? I've smoked a few of the 5 vegas miamis. Frankly, the robustos have hit me as being what I would call peppery, though the torpedos have not. Do you think they're rolling the vitolas with different tobacco? I will say that it was several months between my smoking a robusto and my smoking a torpedo, so it could be a different crop.

5 Miami Knuckle is just a bad cigar and if you search on my take on the line and this cigar in particular you'll see that I questioned DPG's involvement from the start, which I simply said "No way!" to due to flavor profile (bad, bad, bad) and quality control (not one stick so far has burned without a need to correct). Was told by a number of "experts" that the proof this was a DPG made smoke was the use of DPG boxes. Well, turns out DPG is NOT involved after all and the product is actually his daughter's attempt at making cigars, even CI catalog stopped claiming DPG association after that thread on CA (although last time I checked their web site still did).

So, to tie the above paragraph with your question. DPG, for the most part, blends with a "pepper" character as a target, most Nicaraguan cigars are that way and this is a "signature" of the lend and climate, IMO. But 5 Vegas Miami misses the target by a mile. where most DPG blends start with that pepper hit up front before settling down (while still exhibiting some pepper throughout the rest of the cigar), Miami Knuckle simply assaults your palate with harsh tannin that pretty much "kills" your palate for some time (there is nothing you can eat or drink to soften that, at least in a short amount of time).

Also, take AB Tempus line, some "pepper" in there while his other lines exhibit that same unripe tannin character, think Maxx line, IMO. Main reason I love Tempus while really disliking the rest of his blends.

These are two obvious examples, at least to my palate, there are others. I will be happy to talk about this subject at greater length if you want, but I feel we are making a thread drift and if this subject if of interest someone should open a new thread and not usurp current one. Tannin management is a lengthy subject and an interesting one as it affects a lot. I know what effect tannins have in wine making and wine drinking, and there are great similarities in wine and cigar production.