Red Meat Lovers Ribeye (6 x 52) Cigar

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. It began in 2019 as a Smoke Inn MicroBlend Series release created at the request of the South Florida-based Red Meat Lovers Club for its charity dinners, and became one of the market's most successful annual single-store exclusives before Dunbarton secured the rights to release it to all its purveyors nationally in 2023. The Ribeye, a trunk-pressed 6 x 52 toro introduced in December 2020, carried over from the Smoke Inn run into that national rollout.

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 Ribeye is a trunk-pressed (prensado) 6 x 52 toro finished with a pigtail cap. Rolled at Nicaraguan American Cigars, S.A. (NACSA) in Nicaragua and packed in an SLB box of 10.

A full-bodied, savory smoke built on intense broadleaf: charred oak and earth, dark chocolate and cocoa, leather and espresso, with the natural sweetness of the Broadleaf and a flash of black and white pepper on the retrohale. Reviewers of the Ribeye also find raisin and dark fruit, caramel and nuts, and the elusive umami note that gives the line its name.

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.