My Weekend Cigar Review: Red Meat Lovers Filet Mignon
Video Cigar Review: Dunbarton Tobacco and Trust Red Meat Lovers
A Cigar with More to Offer Than Meats the Eye
The idea for the Red Meat Lovers line—cigars made to enjoy after a heavy steak meal—originated when Red Meat Lovers Club founder, Evan Darnell, tossed it to Dunbarton Tobacco & Trust Cigars’ Steve Saka during a KMA Cigar Talk Radio show hosted by Abe (Smoke Inn) Dababneh. Steve accepted the challenge and the first RML cigar debuted in 2019. According to Steve, “The blend was developed while simultaneously consuming an export grade of prime Porterhouse steaks in Nicaragua with a varied selection of fine, post digestif whiskeys and espresso.” Sounds pretty mouthwatering.
“Cigars and steaks go hand in hand,” added Steve. “I took the responsibility very seriously in selecting the various tobaccos to best complement the hearty nature of the beef.”
Originally sold exclusively at Smoke Inn in South Florida, last year Steve decided it was time to share RML with the rest of the nation by making it a regular production cigar. Red Meat Lovers is now available in four shapes featuring two of the original sizes and two new sizes.
Cigar Details
Factory: Nicaragua American Cigars S.A. – Esteli, Nicaragua
Size: 5×54 Trunk-pressed Robusto Grande
Strength: Medium-Full
Wrapper: U.S. Connecticut Broadleaf Maduro
Binder: Mexican San Andrés Negro Oscuro
Filler: Nicaragua, U.S. Pennsylvania
Presentation: Box of 10
Red Meat Lovers Filet Mignon Cigar Review
The Red Meat Lovers Filet Mignon cigar is firm and perfectly pressed. The Connecticut Broadleaf wrapper is thick and toothy with a dark, even rosewood color, throughout. A pigtail cap sits at the head. After twisting it off, the small opening offered a good draw with a tart-like flavor. I also liked the kitschy band that looks like it came off a bundle cigar. That said, I’m glad it comes in a box.
The cigar toasted and lit well. The burn started off evenly, which was pretty much the case to the end. The early puffs were smooth, earthy, and medium in body. By the first inch, the flavors opened up revealing a mix of earthy spice, nuts, leather, and a hint of sweet tobacco. The strength improved and the smoke had a full and creamy sensation on the palate.
Once past the first inch the cigar settled into a rich, straightforward smoke. The earthy-spicy base was complemented by accents of nuts, sweet tobacco, and a hint of cocoa. A rare floral note would occasionally drop-in.
By the midsection, the cigar was more full in body. The base flavors were balanced, while others, like cocoa, were more nuanced. The only oddity I found was a light orange peel flavor that crept in, stole some loose change and fled.
Even in the final inches the cigar held up nicely, dispatching notes of earthy spice, oak, and espresso. I let it go with just over an inch remaining (see below) and it never turned bitter.
Was the Red Meat Lovers Filet Mignon Weekend Worthy?
As I said in the video review above, if anyone could blend a cigar made specifically for pairing with a hearty steak dinner, it would be Steve Saka. And the proof is right here. I had already had the Red Meat Lovers Rib Eye a few months ago; very tasty. Compared to that vitola, the Filet Mignon was broader in both size and flavor. Not unlike a prime steak, it’s hearty, juicy and savory. The cigar performed perfectly in the technical department, and flavor-wise, there was much more than I expected. All I can add is, RML is one of those cigars you just have to experience for yourself.
As to the cigar’s price, it pales in comparison to the current price of prime steak and good whiskey, which makes it a bargain. It also helps to know that the cigar is blended with the most prime tobaccos, not to mention that you’re in for a stellar performance… that’s the nature of the beef.
Please Note: Gary’s review was based on two samples and that your experience may vary. If you’ve already had an experience with this cigar, please share your thoughts with a comment.