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Connoisseur's Corner: A Very Special-Edition Cuban


99
1492 (1992)

This cigar is simply a fantasy of cedar, light cocoa bean and coffee bean notes, with a touch of burnt caramel. The finish is light, woody and earthy, with flavor that doesn’t stop on the palate. You want to savor every puff, and not rush it. A mouthwatering cigar. Unbelievable. This is still one of the greatest cigars that you can smoke. —Gordon Mott

97
Romeo y Julieta Churchill Tubo (1994)

Straight from the tube, this long, gorgeous smoke promised to deliver with flavor, and it did. It begins with notes of rum cake with slivered almonds, and about halfway in it develops brilliant notes of roasted coffee bean. A truly delicious, rich and full-flavored cigar that’s still brimming with life. —David Savona

97
Trinidad Fundadore (1998)

A cedar bomb with a light hint of anise, and espresso on the long finish. It’s a delicious cigar, but it’s nearing its peak. This cigar delights from beginning to end, which is a bit of a surprise since it comes from Cuba’s dark period. —Gordon Mott

94
Davidoff Château Margaux (1989)

This five-pack of coronas was produced not long before Davidoff shifted its production from Cuba to the Dominican Republic. It has mellowed considerably, with a dusting of toasted almond, faint orange peel and a persistent floral quality. Deep into the smoke, it takes on a cappuccino note, with a pleasant if somewhat short finish. —David Savona

93
Topper Silverdale (1960)

This cigar is a taste of the past and (perhaps) a taste of the future, made by hand from Cuban filler and wrapped in a dark Connecticut broadleaf wrapper. There are pencil lead notes and a touch of metallic earth, with vanilla and toast and heavy notes of slate. A cigar that retailed for all of 20 cents back in the day is a true delight after 55 years. —David Savona

92
Fuente Fuente OpusX Petit Lancero (1997)

Eighteen years of sleep in a humidor have done little to temper the power of this skinny cigar. It begins with a robust blast of pepper and leather over oily wood, then develops a salty walnut flavor. Quite strong. —David Savona


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