By this time my love for the Lot 23 had led me to other Perdomo blends: Champagne, Cuban Parejo, and the Habano. All of these shared a common element, a smoothness the likes of which I had never experienced before. This was my first foray into “triple fermentation.” Since then I’ve discovered more and more cigars from other cigar manufacturers that have utilized this extra fermentation, and now it seems to have become a standard practice of blends like Illusione, Cain, and many others. I don’t mean to imply that Perdomo started this trend, just that it was my first experience with the wonderful smooth quality associated with this process. Now fast forward to the present:
Perdomo has expanded its line and has produced more varieties of cigars since the introduction of the Lot 23 (some of which I do not care for). Luckily I read an issue of Cigar Advisor that introduced this [exclusive] Perdomo line. Certain “code” words got my attention: hints of almond, cedar, cocoa, and sweet spice sounded like a cigar I would enjoy. The fact that I had not tried a Perdomo in a while, served to convince me to take a leap of faith. Four sticks later I’m still looking for the opportunity to smoke another.
The Alabao has the familiar Perdomo smoothness that I’ve loved since the beginning, but with the addition of a bolder, more complex flavor profile that serves like a topping on a great sundae. For a cigar that leans towards the strong end of the spectrum, the Alabao is surprisingly easy going and relaxing to smoke. It doesn’t challenge you with overpowering spice, yet has just enough to give the cigar character. Additionally, the extra fermentation isn’t so pronounced as to compromise it’s complexity, and all the vitolas I smoked were equally good.
So to bookend this review I’ll say again, I REALLY liked this cigar. Smokers who enjoy Nicaraguan puros should appreciate the Alabao, and because of its smoothness, adventurous novice smokers might like it as well.
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