Cigar Info
Davidoff Cigars came out with the third version of their collaborative cigar with chefs in September of 2021, the Davidoff Chefs Edition 2021. The chefs chosen for this years cigar were four world renowned chefs: Norbert Niederkofler* (co-owner Food Space & Restaurant AlpiNN, Italy), Juan Amador (Amador Restaurant, Vienna), Masa Takayama (Masa, New York City) and Jorge Vallejo (Quintonil, Mexico City).
The Master Chefs along with Davidoff’s Master Blenders settled on a 7 x 48 Churchill size for this version. They released a description of how they believe the cigar should smoke: “a taste journey that starts with a rich creaminess supported by notes of pepper and cedar wood. During the second third, gentle floral notes start to develop while hints of cinnamon and coffee are weaved into the progressing sensory experience. During the last third of the elegant Churchill format, the flavour profile changes into a pleasing caramel taste combined with cacao and the reoccurrence of cedar notes from the beginning.”
The blend for the Davidoff Chefs Edition 2021 uses and Ecuadorian Hybrid 238 wrapper, Mexican Negro San Andreas Seco binder, and four different fillers Piloto Seco, San Vicente Ligero, Piloto Visus and Hybrid 192 Seco from Dominican Republic. It comes packaged in ceramic boxes of 10 that can double as an ash tray with a lid that is to be used as the serving tray. Only 9,700 boxes were made.
Vital Stats
Vitola: Churchill
Length: 7″
Ring Gauge: 48
Country of Origin: Dominican Republic
Wrapper: Ecuador Ecuador Hybrid 238
Binder: Mexico San Andres
Filler: Dominican Republic
Factory: TABADOM
Blender: Davidoff Blending Team and Norbert Niederkofler, Juan Amador, Masa Takayama, and Jorge Vallejo
Price: $39
Age: 3 Months
Release Date: September 2021
Contributed by: Davidoff Cigars
Pre-Light
A very nice-looking Churchill with some fairly large veins but a nice milk chocolate wrapper with a nice triple cap as you would expect. The aroma on the wrapper I am getting faint notes of cedar and tobacco.
First Third
Cigar takes light easily and right out of the gate tons of smoke output. After lighting up the first few puffs are strong pepper with a nice long finish of sweet caramel. The cigar transitions quickly into lots of creamy, sweet smoke. The retro is real smooth with a touch of pepper but mostly sweet cedar. Also getting a bit of graham cracker which I don’t typically pick up in cigars. Still rich in flavor almost like a cream brûlée.
Second Third
The second third transitions into a bit more in body and strength same creamy smoke but the sweetness lessens and gets a few espresso notes. The espresso is Subtle as well but there is something more. Almost an Irish coffee with some whiskey notes. The pepper on the retro has increased but still getting those sweet graham cracker notes. The finish is long. The burn is still razor-sharp.
Final Third
The final third continues to ramp in both strength and body. Even at this point, the cigar is reaching medium-plus at best. Still rich and flavorful but really hitting a roasted taste almost if roasted almonds. Retro is pepper with a touch of the earlier sweetness. Burn is top-notch only had to touch up once but nothing that wouldn’t have corrected itself.
Overall Impressions
I have always enjoyed the idea/premise of the chef’s editions. Everyone loves a good cigar pairing be it a pairing with bourbon, whiskey, beer, or even my favorite. Coffee. One thing we do not get a chance to do is pair cigars with food as it’s not easily done in today’s world. I was excited to see the chef’s for this year’s edition as it has Masa Takayama on the panel who by all rights is very much a true cigar smoker. You can’t google his name without stumbling across him with a cigar. I have had the pleasure of smoking the chef’s editions the last few years and this hands down is the best yet.