Just when you thought there weren’t any other places in the world someone could grow cigar tobacco, here comes CAO with a unique twist on their popular Brasilia line of smokes. Their latest creation is called the Amazon Basin and it derives its name honestly. The wrapper is Ecuadorian Sumatra, which isn’t anything new, and a majority of the blend comes from well-known regions of the world. It’s a rare tobacco that is harvested in a remote Amazonian rainforest that not only gives this cigar its name, but also a dominant portion of its flavor.

The tobacco is called Braganca and according to my friends at CAO, it is harvested deep in the rainforest, rolled by hand into tubes, and then fermented for six months. It’s method of transportation, a canoe, is as rustic as the appearance of the cigar itself. Oh, and it is only harvested every three years so don’t expect to see many of these cigars. Cao actually has limited production to just 2,000 boxes because that is all the tobacco they had. And when I say that is it, I mean that is it. They purchased 100% of the tobacco, so if you miss out on this cigar then it’ll be four more years before anymore hit the market.

So what does it taste like? I like to consider myself as having a sophisticated palate. Whether its wine, whiskey, craft beer or cigars, I like to think I can put a good description on just about anything I taste. I must admit, this cigar has me stumped.

There is a definite sweetness that hits your palate from the beginning, but there is also a mild bitterness that rounds it off. For you white wine lovers, it’s like that nice acidity on the back end that balances out the sweetness of a Riesling. Now I am not comparing the flavors to that of the Riesling, just the balance portion.

There is a bit of grassiness there in the beginning, but it soon evolves into a dark, rich woodsy flavor. I wouldn’t say that it is an oakiness like one gets in Kentucky fire cured tobacco, but more of a mesquite flavor. I am enjoying this cigar with a glass of Glenmorangie 12 year Nectar D’or. It is a highland Scotch that is matured in sauterne casks, which means no peat or smokiness. The D’or is definitely going to accent the sweeter notes of the cigar.

This cigar might not be for everyone, but I urge you to give it a try if for no reason other than its scarcity. I will say that if the Kentucky Fire Cured cigar from Drew Estate was too much for you, then you should enjoy this one more. It is sweeter but the wood notes aren’t as “in your face” as they are in the KFC.

Look for this cigar in your neighborhood ABC stores in the coming months, but when you see it you’d better grab a couple. Of the 2,000 boxes produced we were able to secure 80 of them, but with a supply that low they won’t last long. And don’t forget that it will be at least another three years until they are produced again.

Long Ashes,

Chris Gwaltney, ABC Fine Wine & Spirits North Florida regional manager, Certified Tobacconist and Cicerone Beer Server

Follow me on Twitter @abccigarchris.