Macanudo cigars are produced by the General Cigar Company. Since 1848, General has been producing fine cigars such as Bolivar, Cifuentas, Cohiba, Partagas, and Punch, among others. Their Macanudo line is known for its smoothness and consistency. "Macanudo" in Spanish means "best of the best," or "first-rate,” and the Macanudo Especiale definitely fits the bill. This limited edition premium handmade has had quite the journey. It starts with seeds from the 1960’s that were grown on an experimental plot of land in the Connecticut River Valley that were then sent to Mao in the Dominican Republic. From there, the seeds endure an accelerated regeneration process in the ideal conditions of the Dominican Republic. In all, it’s a four-year process that results in uniqueness in both flavor and strength. The blend itself consists of Dominican, Mexican, and Nicaraguan long-fillers, a double Dominican and Honduran binder, and a beautiful Connecticut wrapper. With flawless construction and a razor sharp burn, this mild to medium intensity smoke will lend notes of nuts, cedar, and cream. Pair this delicious cigar with a 2017 Experience Cabernet Sauvignon.
Though tobacco is indigenous to Hispaniola, the tobacco industry in the Dominican Republic existed in the shadow of Cuba’s dominance through the 1960s. When the exodus of Cuban cigar makers began in the wake of the revolution, many decided the Dominican Republic would be ideal for the resumption of their livelihoods. Unrest in Nicaragua in the 1980s fueled the Dominican cigar industry further. The country now makes more than half of the premium cigars imported into the U.S.
The Cibao Valley and the nearby city of Santiago are the center of cigar production in the Dominican Republic. Three main varieties are grown here: the mild and native Olor Dominicano; the intense Piloto Cubano, brought from the Vuelta Abajo of Cuba; and San Vicente, a milder and more acidic Piloto hybrid. Dominican puros were once unheard of as it was widely thought impossible to grow quality wrapper leaf on the island, but new growing techniques are now allowing some exceptional puros to be produced.
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