My Father Flor de las Antillas Maduro Toro Box of 20

  • This 3/4 to Full-Bodied blend is a perfect combination of Ecuadorian wrapper with Nicaraguan binders and fillers. The Habano sun grown Oscuro wrapper and the gentle box pressing give the cigar complexity and balance.
  • 6 x 52
  • Toro
  • Nicaraguan
  • Box of 20 Cigars
  • The Flor de las Antillas Maduro is a newer version of the original Flor de las Antillas with a different blend to accommodate the darker Maduro sun grown wrapper. The original series won a 96 rating and #1 Cigar of the Year in 2012. The Flor De las Antillas Maduro received an equally impressive 92 rating by Cigar Aficionado magazine in their December 2017 issue.

    Flor de las Antillas Maduro is a premium medium to full-bodied cigar featuring an oily dark wrapper containing Nicaraguan binder and long-filler tobaccos. Notes are rich with dark chocolate, oak, dried fruit and black pepper. As I’ve mentioned before, the Maduro is best paired with bolder liquors and red wines.

    I have a saying “If you wouldn’t drink it, you shouldn’t cook with it”. Never ever use any wine that you would not drink! A less expensive but good quality wine will provide the same flavor to your dish as a premium wine. Save the premium wine to serve with the meal. On a cool, crisp evening there’s never a heartier dish than a great lamb stew. Lamb shanks with red wine will do the trick.

    4 lamb shanks

    Black pepper to taste

    3 tbsp. olive oil

    1 cup onion, finely diced

    1 cup carrot, finely diced

    3 garlic cloves, minced

    2½ cups full bodied red wine

    28 oz. can crushed tomatoes

    2 tbsp. tomato paste

    2 cups beef stock

    5 sprigs of, or 2 tsp dried thyme

    2 dried bay leaves or 4 fresh

    Sear the lamb shanks in 2 tbsp. olive oil until brown all over. Remove lamb onto a plate and drain excess fat Turn the heat down to medium low. Heat remaining 1 tbsp. of olive oil in the same pot. Add the onion, carrot, celery and garlic. Sauté for 10 minutes until the onion is translucent. Add the red wine and turn up the heat to medium high. Simmer for 3 minutes. Add the lamb and herbs mostly submerged. Bring back up to simmer, cover, then transfer to the oven for 2 – 2 ½ hours. Enjoy the meal, then enjoy the stogie!

$205.00 Excl. tax
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