This cigar is firmly packed with no give when squeezed. It features a pigtail on the cap and has a dark brown wrapper with a light oily sheen. The pigtail is twisted into a nice bun, adding to its distinctive appearance. Its smooth to the touch with a matte look, thin veins, and visible seams, but is uniformly rolled.
Final Thoughts: This cigar offers a lively and unpredictable experience, with a unique profile that is anything but boring. Although there are moments of imbalance when the flavors compete for attention, this rollercoaster ride can be quite enjoyable. If you appreciate unique flavor profiles, this cigar is definitely worth trying.
Unlike the original BBQ Pig, Fire Pig features a Mexican San Andres wrapper with an undisclosed binder and fillers, including one Peruvian leaf in the filler. Like the original, this 4 1/2×60 pig was rolled at Quesada’s factory, Tabacos de Exportación, in the Dominican Republic.
Privada has been teasing the coming of this new BBQ Pig blend for a full year, and Fire Pig is arguably one of the most anticipated releases in LCA’s history. Fans of the original will be greeted with a completely new, robust, unique, and surprisingly complex smoking experience that, in our opinion, far surpasses what even the original BBQ Pig offered.
Wrapper: Mexico San Andrés Binder: Undiscosed/Filler: Undisclosed
Factory: Tabacos de Exportación
Country of Origin: Dominican Republic
Vitola: Pig (perfecto)/ Size: 4 1/2″x60
Woods, Citrus, Barnyard
Oak, Citrus, Dried fruit, Cocoa, Cajun spices
Woods, dough, faint chocolate, black pepper
The flavors include oak, earth, cream, leather, and a pork-like meatiness. The retrohale offers notes of earth, roasted coffee, and white pepper, although it lacks the stimulation I typically look for on the retrohale. There’s a soy sauce like flavor on the finish, with some charred notes appearing about an inch in. The cigar has a tangy quality that becomes more pronounced an inch in, complemented by cocoa over a
BBQ/soy sauce, with an earthy core. The cigar required one burn touchup at the end of the first third on both samples.
The cigar offers flavors of ocean salt and tanginess over earth and white pepper, with a creamy texture. It has a smoky quality, reminiscent of a charcoal grill, and features a hickory note over that soy sauce like flavor, giving it a meaty and earthy profile. As it progresses, the flavor simplifies to hickory woods, cocoa, and earth. On one sample I get a unique flavor note of amaretto and biscotti on the finish. The retrohale includes woody notes and some muted flavors, with faint white pepper on the palate.
The cigar has a noticeable black pepper spice at the back of the throat. The flavors have mellowed and become more uniform, offering a more subdued earthy quality with milk on the finish. Notes of oak, earth, leather, and cream are present, while the retrohale includes dry earth, woods, coffee bean, pepper spices, and a faint saltiness.
