IntroThe Magnum 46 is one of our favourite Havanas. After a great dinner, if we have to choose three or four different cigars, selected among more than 100 different vitolas. The Magnum 46 is commonly one of the nominees and definitely a "top ten" cigar.
PresentationTin pack of 3 Cuban cigars in aluminium tubes.
Before lighting upChocolate, leather, and spices: three words to describe the perfection of taste. It's rare to use the term "perfection", but when it comes to a good "oily/maduro" Magnum, it is all that we can say.
BurningWhen you go beyond the limits of what a perfect Havana can be, when you have already tasted a raw Magnum, nothing can surprise you anymore, except the taste of this same Magnum burning. The draw, very generous, is the point where many beginners may start to worry. It's very easy and very generous; therefore, it must be controlled. Tasting a Magnum for a beginner requires a certain degree of concentration. The Magnum must be smoked very slowly, but with a regular draw. It's spicy without being harsh. The roundness of taste is due to the leather and chocolate aromas. The spicyness is present, but the taste of the first third is rather heady. The spicyness of the Magnum has a special characteristic, it's an unsettled spicyness: it's very rich, and it keeps changing with each draw, like a surprising marvellous symphony. In the second third, the Magnum excels. It's simply the dream of a Havana connoisseurs becoming reality. Rich, full bodied, and noble, the smoke is moving between the smoothness of chocolate and the dryness of hot spices. The second third is a festival of aromas: all what you may say is true.
FinalIn the final, the heady taste disappears progressively and the hot spicy taste is more present. It's the moment when all connoisseurs say the same thing: "why it's too short?" Let me add one last advice: do not age your Magnums for too long; they may loose their rich aromas, and they will acquire an earthy taste. We believe that one year ageing is sufficient.