Partagas B -Label

Partagas B-Label is listed here as a tobacco product under the Esplanda name. The listing gives no vitola, wrapper, filler, strength or country of origin, so what follows describes what to expect from a cigar sold under the Partagas name and how to handle it. Check the box or band for exact size and blend details. Partagas cigars are generally associated with a fuller, earthier style. Expect notes of dark wood, black pepper, leather and roasted nuts, with a savory, slightly salty finish. Treat that as a typical profile for the marque and not a measured result for this specific label. A cigar like this is usually smoked slowly, so set aside 45 minutes to an hour or more, depending on the size. Storage and preparation affect the smoke more than anything else. Keep the cigar in a humidor at roughly 65 to 70 percent relative humidity, since a dried-out cigar burns hot and harsh. Cut just above the shoulder of the cap with a guillotine or punch cutter. Toast the foot with a butane or cedar flame before drawing, and rotate the cigar so it burns evenly. If the burn runs crooked, touch up the uneven side with the flame. Let the ash fall naturally, and set the cigar down in a wide, deep ashtray instead of stubbing it out. For drinks, a cigar with this kind of body suits aged dark rum, bourbon, or a rye Old Fashioned, whose sweetness balances pepper and leather. A black coffee or an espresso is a good non-alcoholic match. Serve spirits neat or over one large cube in a rocks glass, or a tulip-shaped snifter for brandy and rum, so the drink doesn't dilute while the cigar burns down. Dark chocolate and salted roasted nuts also work well alongside.