Cigar Review: Exactus Puro Ambar Short Robusto
16 Mar 2015
Who doesn’t love lighting up a new cigar about which you know virtually nothing and ending up a fan?
That’s exactly what happened to me with this Dominican puro. It hooked me from the beginning with jalapeño pepper, a bit reminiscent of the old PepÃn-blended 601 Reds. After that, the flavors shifted to include some gentler spice, earth, and leather, even a bit of sweetness as the pepper reemerged more in the final third.
Exactus comes from Tabacalera El Artista, which was introduced to me by marketing manager Jonás Santana, who also sent me samples of the Puro Ambar line and its sibling, Puro Ambar Legacy. The company was founded in 1956 and now produces over 7 million cigars annually worldwide, including its own brands.
Blending work on Puro Ambar began in early 2013 and it was released at last year’s IPCPR Trade Show, Santana told me. It comes in two sizes: the Short Robusto (4.75 x 54) that I smoked, and a Short Coloso (5.5 x 60). Retail prices are about $7 and $8.
The Puro Ambar blend is an interesting one. The wrapper is called T13 and listed as an exclusive to Tabacalera El Arista. The binder is a wine-fermented Criollo ’98, with the filler comprising Criollo ’98 and Tabacalera El Arista’s Criollo 1900.
Santana sent me three samples. I smoked two and plan to pass the third along at my local B&M with the suggestion that they consider carrying the line. (The Exactus site has an interactive display of retailers who carry its cigars.)
Construction generally was fine, especially the draw. I did have to do a couple of relights on each stick, primarily, I think, because the thick wrapper was prone to going out when sitting, even briefly. The burn was, nonetheless, even and slow, producing lots of smoke.
If you like bold, spicy cigars, this is one to try. I rate this a strong four and a half stogies out of five.
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photo credit: Stogie Guys
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George Edmonson
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Hey George, what more can you say about the wine-fermented binder?
JMac – Sorry, but I wasn’t able to get any more information on the binder. If I do, I’ll be sure to post it.
Probably what they are referring to is a bethune that has wine in it. The bethune is the liquid (usually water or at least mostly water) applied during fermentation. It isn’t uncommon to add a little wine or rum to the bethune.
Great review! Jalapeno pepper?? That sounds like it’d be an incredible flavor. I’ll have to look into this one. Thanks for sharing.