Davidoff Chefs Edition 2018 Cigar Review
To commemorate its 50th Anniversary, Davidoff has launched a second Chefs Edition in collaboration with five of the world’s top chefs. They include Thomas Keller from The French Laundry in Yountville, USA, Alvin Leung from Bo Innovation in Hong Kong, Klaus Erfort from his eponymous Gästehaus in Saarbrücken, Germany, Heiko Nieder from The Restaurant in Zurich and Shaun Rankin from Ormer Mayfair in London. Between them, these culinary giants boast 12 Michelin stars What do five globally renowned culinary superstars and Davidoff’s leading Master Blenders have in common? One passion and one mission: to fill people’s time beautifully with their exquisite creations.
Is this a 5 star meal or is it low grade dog food? Let’s find out.
Cigar Review: David Chefs Edition
Wrapper: Dominican Republic
Binder: San Andres Negro (Mexico)
Filler: Dominican Republic (Piloto Visus, Visus, Yamasá Visus, San Vicente Mejorado Ligero) and Nicaragua (Estelí Visus)
Ring Gauge: 54
The Look: Packaged in 10 count boxes, the Davidoff Chefs edition is laid out in one row. The Dominican Republic wrapper is oily with some thin veins present. It is exquisitely rolled with hardly any seams present and the cigar features a dual band with the Davidoff 50th Anniversary limited white band label and a secondary band denoted Chefs Edition In the hand the foot is spongy and the cigar feels light considering its size.
The Notes: Once the cap is clipped the cold draw serves up hints of earth with a touch of spice while the aroma off the foot has a bok choy like note to it. One thing is for certain, this is a different Davidoff at this point in time as the quintessential Davidoff prelight components are no where to be found. Once the cigar is lit there is a slightly floral flavor.
Moving into the first third the cigar offers up notes of spice and touches of warm coffee. The retrohale adds some anisette to the mix which creates an interesting layer to the cigar giving it a combination of sugar and licorice. As the first third comes to a close the cigar begins to show case a note straight from the Davidoff description of Szechuan pepper.
The second third sees that pepper note dominate the palate and its quite enjoyable but it fades by the time the cigar hits the half way point when notes of pine become dominant. There is also coffee and a growing leather that is joined by a spicy retrohale with touches of chocolate.
As the cigar comes to a close there is a subtle mint along with continued leather and the introduction of some mocha. The finish is long and leathery with a retrohale that consists of nutmeg and pepper.
The Finish: The one thing I really like about the Davidoff Chef Edition is how it changes up the Davidoff experience. This cigar is complex and balanced and despite the long finish it doesn’t really over power you. If I had to compare it to a meal it would be like dining on tapas as the cigar offers a lot of different flavor components.
Price: $30.00 / $299.99