Steve Saka has never been inclined to blend a cigar simply to fill a gap in the market. The Dunbarton Red Meat Lovers Ribeye began with a more interesting challenge: create a cigar substantial enough to stand alongside a perfectly cooked steak. Originally developed for the Red Meat Lovers Club, the blend proved sufficiently compelling to earn a permanent place in the Dunbarton portfolio. Handmade at NACSA in Estelí, Nicaragua, it combines a darkConnecticut Broadleaf Maduro wrapper, Mexican San Andrés Negro binder and long-filler tobaccos from Nicaragua and Pennsylvania. It's a deliberate marriage of powerful, richly fermented tobaccos intended for the experienced palate.
The6" x 52 trunk-pressed Ribeye offers an excellent balance between the assertive Broadleaf wrapper and its substantial filler blend. The smoking character isdeeply earthy and savory, with dark cocoa, charred oak and a measured black pepper spice. The Pennsylvania tobacco contributes additional weight, while the Broadleaf brings a natural sweetness that rounds the blend without diminishing its intensity. Full-bodied and unapologetically rich, this is a Maduro that rewards a seasoned palate.
The Red Meat Lovers Ribeye is a cigar best enjoyed after a proper meal, when the appetite has been satisfied but the evening is far from over. Pair it with a well-marbled steak, a mature bourbon or a good espresso, and you'll appreciate precisely what Saka had in mind.Add a box of ten to your humidor and reserve a few for those evenings when an ordinary Maduro simply won't do. This is a cigar blended with a purpose, and it delivers.
