Padron 3000 Maduro

[MarkinAZ]

Originally Posted by Ratters

Final thoughts: I really didn't care for this smoke. It was harsh and bitter most the way and not really enjoyable.

Thanks for the review and photo's Steve. I too recently smoked a 3000 maddy and came to the same conclusion as you. It simply was dry, one dimensional, bitter, and just didn't make it for me. I've smoked the natural and maddy n the past for both the 2000 and 3000 and enjoyed them. Unfortunately, it appears that QC is lacking at this point...

[Ratters]

Originally Posted by MarkinCA

Thanks for the review and photo's Steve. I too recently smoked a 3000 maddy and came to the same conclusion as you. It simply was dry, one dimensional, bitter, and just didn't make it for me. I've smoked the natural and maddy n the past for both the 2000 and 3000 and enjoyed them. Unfortunately, it appears that QC is lacking at this point...

Yeah, it's funny, after my review I looked up to see if others felt the same way and I found a review where the guy commented on what a beautiful stick it was with a smooth wrapper. I was stunned because this one was just a but ugly roll. If it wasn't for the Padron label you'd think it was some bundled free roll. Other's I've had of the thousand lines have looked the same.

And Greg, thread jack away, but I think a thread in general on the topic would be really interesting.

[TheRiddick]

Originally Posted by Ratters

And Greg, thread jack away, but I think a thread in general on the topic would be really interesting.

Steve, maybe a new thread in General(?) forum should be started, or a thread addition to How to Taste cigars? Not sure where it should really go since IMO this would be of great assist to newbies, better start them right than make them "re-learn" later.

One thing I learned in years of past observations (wine and cigars) is people wrongly assuming specific characteristics mean Y when, in fact, they mean X. Hate to say it, but a number of professionals also get it wrong, time and time again. Parker and his new Portugal wines minion, Squires, always assumed and taught wine drinkers that "bacon fat" nose and taste were attributes of Northern Rhone "terroir" where in reality they are nothing but specific barrels used to age wine. Just one obvious example, there are plenty more, and cigar world is pretty similar in this regard. I'm sure we'll have a nice discussion come Sunday...