Cain maduro NC pre 2012ish (mm&srw)

[Wetduck79]

Well this is my first review so keep that in mind .  Had these Cain maduros since sometime before 2012 when I was into cigars last, took a hiatus until about a month ago.  I do not think my palette is that refined so I’m not great at picking out flavors.  Still patiently waiting on my first two orders of Cubans, ok maybe impatiently waiting!
 

started off with a tight draw, about a third in and the draw loosened up and got nice creamy smoke flowing.  A little pepper, very pleasant.  I remember these being pretty strong years ago but this did not seem to be to bad.

paired with a wood Ford reserve old fashioned or two!
 

great combo while smoking some ribs!

Score: 7 out of 10, the Arturo fuente I have been smoking I would rate higher.

 

 

[Goodfortune]

Nice 1st review! Cigars, ribs and bourbon make any day great!

[Wetduck79]

Thanks gf, I don’t feel like it’s quite up to the standard of some of the reviews here but it is what it is.  Also smoking a venison roast for the first time, can’t wait to see how that turns out.

[Cairo]

I really enjoy the well aged Cain Maduros--always have a few around...I view them as the poor man's Fuente Anejo.  🙂

[griller]

1 hour ago, Wetduck79 said:

Thanks gf, I don’t feel like it’s quite up to the standard of some of the reviews here but it is what it is.  Also smoking a venison roast for the first time, can’t wait to see how that turns out.

Oh man am I jealous of your venison roast on the smoker!! I used to spend at least 4 weekends a season in the south Alabama woods chasing deer & hogs up until 3 yrs ago. My buddy lost his lease, and life/work/kids/COVID have kept me city bound ever since then. One rule to adhere to with venison roast is "low & slow". You'll thank yourself!!!

[Wetduck79]

1 hour ago, griller said:

Oh man am I jealous of your venison roast on the smoker!! I used to spend at least 4 weekends a season in the south Alabama woods chasing deer & hogs up until 3 yrs ago. My buddy lost his lease, and life/work/kids/COVID have kept me city bound ever since then. One rule to adhere to with venison roast is "low & slow". You'll thank yourself!!!

Yes sir, 225 for about an hour with apple wood, cooked to 130ish.  The cook was spot on taste was a little salty, first time try a dry salt brine and do not think I rinsed it enough.  Killed this one during muzzleloader beginning of November.  

Pictures did not turn out the best.

[griller]

Wetduck79, you got yourself a nice couple of meals there! Very well done, and hopefully we'll both be filling freezers this Fall/Winter.