Plasencia Cosecha 149 Premiere
Plasencia Cosecha 149 Premiere: Two star guests were present at the event in Basel: Rodrigo Medina (Regional Director EMEA of Plasencia) and the cigar! The first address in Basel for such events is the Lounge of Smoke. A modern lounge with friendly and knowledgeable service. Right next door is the House of Smoke with its large and well-stocked walk-in humidor.
I do not know
Rodrigo Medina is a star of the brand representatives. He is a likeable and friendly cigar connoisseur. If he can't answer a question, he says it straight out. "Which leaves of the tobacco plant were used for the Plasencia Cosecha 149?" asks one of the guests. "Honestly, I don't know," Rodrigo replies.
Silence in the lounge.
"That's a trade secret," he adds with a mischievous smile.
Laughter in the lounge.
Enjoyment at the event and the Pfäffermühli on the tobacco
For just CHF 35.00 we had 2 Plasencia cigars, homemade snacks and around 800 kg of pasta salad. Sorry, the amount of pasta salad is of course grossly exaggerated. The snacks were sooooo good! THANK YOU again to the House of Smoke team for this organization and also for your energy!
Dear reader, visit the events at this location. Simply great. House of Smoke Basel.
We began our enjoyment with the Plasencia Cosecha 146, which started off peppery and after a while the pepper was gone. I asked Rodrigo: "Do you use the whole tobacco leaves to start with, i.e. with the tip, which is peppery? And that's why the pepper disappears after a while?" Rodrigo wanted to answer, but Dominik Mezzomo (Marketing & Communication of House Of Smoke, or the importer The Royal Cigar Company AG...all owned by Raymondo Bernasconi, who is also the owner and creator of Gilbert de Montsalvat)...
...now I've lost the thread.
Where were we? Ah, now I remember: Dominik didn't let Rodrigo get a word in edgewise and replied in English: "You take the Pfäffermühli and sprinkle the pepper on the tobacco leaves, rolling up the cigar." Amazingly, Rodrigo understood perfectly and confirmed (even in German with an accent): "Yes, exactly! Exactly like that!"
Uh-huh. Interesting. The things there are. Next thing you know, a cigar manufacturer will come up with the idea of mixing tobacco with marijuana. Or does that already exist?
Tip: Test report of the Plasencia Cosecha 149 Toro
Oh, stop it!
Yes, Vasilij, can we please get back to talking seriously about the event and thePlasencia Cosecha 149? What was Rodrigo's correct answer after that? "To come back to your question: You're right, that's exactly how we do it. Not with all tobacco blends, of course."
After the Plasencia Cosecha 146, there were the fine snacks and then came the second star of the evening: the Plasencia Cosecha 149.
Plasencia Cosecha 149
The guests could choose between the three formats: Gordito, Robusto, Toro. I chose the Robusto. The format is somehow a suitable size for testing the tobacco blend.
The three formats ofPlasencia Cosecha 149 arrived in Switzerland on Monday and the event took place on Friday. A cigar cannot acclimatize in such a short time. However, I was flashed by the variety of flavors I could already enjoy! The cigar has great potential. After purchase, I recommend acclimatizing it for 4 weeks (with cellophane in the humidor).
The Cosecha 149 is 100% from Honduras (tobacco and manufacturing). I seem to remember that the tobacco is 6 or 7 years old (yes, I don't care what you think now... event, spirits and all that..., but I didn't drink any alcohol). But what I do remember for sure is that the tobacco is top quality.
The price is very interesting: Gordito CHF 11.50 / Robusto CHF 12.50 / Toro CHF 13.50 (each in a box of 10). There was a great discount for buying the box at the event. The cigars will be launched in Switzerland in January 2022.
I recommend that you make a reservation with your dealer. These cigars will probably sell out very quickly.
Taste of the cigar
Note: How the cigar tastes is influenced by personal taste preferences, taste memories, the shape of the day, what you have eaten or drunk before. Even the lighting mood in the room has an influence on the experienced taste. The notes described here therefore do not have to match your own impressions.
For me personally, the draw resistance was too low. I suspect this could still improve during acclimatization. The slight draw resistance was perhaps also responsible for the fact that the cigar burned more poorly from about the middle. I had some trouble keeping it glowing. But this problem was solved in the last third.
However, the variety of flavors and complexity of the Plasencia Cosecha 149 is quite wonderful. Again, I seem to remember Rodrigo saying: "This cigar is the most complex Plasencia yet."
It started off strong and dark (cocoa) and after a few minutes a full load of walnut. Unbelievable. About a minute later, wood entered the stage. Nut, wood, bittersweet (cocoa) and dark espresso beans are the most memorable nuances in the first half.
Towards the end of the first half and the beginning of the second half, two amazing things happened. Firstly, far in the background and very subtly, burnt caramel mixed into the blend. Secondly: citrusy. Huh? Are you crazy? "Citrusy?" What the hell is that supposed to be? I had the impression I was licking grepfruit.
Not to be understood 1:1, of course. The cigar is still made of tobacco. ...although... the confirmation about this Pfäffermühli does give me food for thought...
Don't do that.
This cigar has potential. Strength 4/5, maybe even 5/5, although I suspect it was more of a 3/5. My form on the day of the event was probably not optimal after a very long day at work. The cigar was obviously a bit too much for me. Of course, this is no fault of the cigar.
The course of the smoke: the cigar has continued to develop. Now a WUMM and immediately afterwards it becomes calmer. Suddenly a PENG and then it becomes a little softer. Then a KAWUMM! A fantastic pleasure.
Towards the finish, the dark espresso beans become dominant, mixed with lots of walnut and wood. The citrus remains until the end, as does the subtle impression of burnt caramel.
I have the feeling that I have forgotten something. Yes, now I remember: RETRONASAL AND R+-ZIZO-VAKUUM-TECHNIK. Holy cow! I can't explain this to you or my head will explode. But I'll try:
- Retronasal spicy / wood / lots of walnut
- R+ Technique: Brutal load of dark espresso beans / peppery / brutal amount of burning wood (someone please call the fire department)
The Picasso face of Rodrigo - unforgettable!
What is R+ technology? Among other things, the R+ technology is presented here.
I asked Rodrigo if he could smoke his cigars like a baby smokes cigars. He looked at me a little puzzled and said: "I don't know what that is." I replied: "Suck on the cigar like a baby sucks on a pacifier. But only very little. The smoke goes straight through your nose and multiplies the aroma."
He tested that right away. How should I describe his facial expression now... Do you perhaps know a painting by Picasso where you can see a face and the nose, ears and eyes are in completely different places than they normally are on the face? That's roughly what his facial expression looked like, mixed with a lot of tears in his eyes.
Oops.
🙂
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