Red Meat Lovers Porterhouse (6 x 60) 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 with and after a heavy meal of steak or prime rib. Saka developed the liga in Nicaragua while working through prime porterhouse steaks — "chuleta de dos lomos" — alongside post-dinner whiskeys and espresso. Created in 2019 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 release it to all its purveyors.
A dark, oily Connecticut Broadleaf No. 1 Dark (Maduro) wrapper over a Mexican San Andrés Negro Oscuro binder, with aged long fillers from Nicaragua and Pennsylvania. The Porterhouse is the line's largest format — a trunk-pressed (prensado) 6 x 60 gordo. Made in Nicaragua and packed in an SLB box of 10.
A robust, savory maduro built around charred meat, earth and dark chocolate, with the elusive umami quality Saka was chasing. Oak, cocoa, black pepper and baking spice fill out the body, accented by nuttiness and a creamy sweetness. Full in strength from the first light and mouth-watering throughout.
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.
