Robert Caldwell’s Eastern Standard Cakewalk takes the line’s Dominican-made recipe and folds it into a 6 x 50 Pyramid with an Ecuadorian Connecticut Shade wrapper, a Dominican binder, Dominican and Nicaraguan fillers, and a profile that lands on the medium to full side. Sweet cedar and brown sugar open the door, then cream, mocha, coffee, cocoa, and a pinch of cinnamon and pepper roll across the palate. It reads like toasted pound cake with café au lait and a warm spice finish.
