Red Meat Lovers Filet Mignon (5 x 54) Cigar
Cigars can't be returned once shipped. Damaged or wrong items replaced or refunded. Returns
Red Meat Lovers is Steve Saka's bold, flavor-forward line, blended expressly to be smoked after a heavy meal of steak or prime rib. Saka developed the liga in Nicaragua while working through export-grade prime porterhouse steaks — "chuleta de dos lomos" — alongside post-dinner whiskeys and espresso. Originally created at the request of the Red Meat Lovers Club for its charity dinners, it became one of the market's most successful annual single-store exclusives before Dunbarton secured the rights to share it with all its purveyors, and the Filet Mignon is one of the line's classic trunk-pressed regular-production formats.
A dark, oily U.S. Connecticut Broadleaf Maduro wrapper over a Mexican San Andrés Negro Oscuro binder, with long fillers from Nicaragua and Pennsylvania. The Filet Mignon is a trunk-pressed (prensado) 5 x 54 robusto finished with a small pigtail cap. Rolled at Nicaragua American Cigars, S.A. (NACSA) in Estelí, Nicaragua and packed in an SLB box of 10.
A rich, savory smoke built on a base of mineral-rich earth and spice, with toasted oak, black pepper, leather, cocoa and dark chocolate layered over a deep umami core. Nuts, sweet tobacco and a touch of cinnamon fill out the middle, and the final inches carry earthy spice, oak and espresso.
Alcoholic: a cask-strength bourbon, an aged rum, or a stout. Non-Alcoholic: a strong espresso.
A rich after-dinner smoke. Allow ~60–90 minutes.
