• The EDGE A-10 celebrates the 10-year anniversary of the original Edge brands by combining the Corojo and Maduro wrappers in a unique barber pole-style combination. The result is an exceptional flavor combination that pairs the sweetness of the Costa Rican Maduro with the earthiness of the Honduran Corojo. 
• 6 x 52
• Toro
• Honduran
  

Celebrating the 10th anniversary of Rocky Patel’s original Edge series, the cigar manufacturer released the Edge A-10 in 2015. After an unanticipated delay, the Edge A-10 is now here for your enjoyment.

A unique barber pole wrap from band to foot, the 6 x 52 Toro A-10 is a show stopper.  The dual wrapper of oily Maduro and Corojo leaves sheath a Honduran binder with aged long-fillers from Panama and Nicaragua.

The Edge A-10 has a solid medium to full-bodied complex profile. Notes of sweet spice and leather emanate from the Maduro wrapper from Costa Rica along with flavors of black pepper, spice and earth accumulating from the Honduran Corojo wrapper. ​ Hints of barnyard wheat, coffee and tea become intense the longer the cigar burns. The cold draw releases flavors of vanilla, nuts and some oak. Celebrating an anniversary? This festive dish of Lobster with vanilla will prepare you for your après smoke. Pop the champagne!

Langouste à la vanille

2 1 1⁄4 lb. live lobsters

2 tbsp. olive oil

2 tbsp. unsalted butter

3 shallots, minced

1⁄4 cup white wine

2 vanilla beans, split and seeds scraped

1⁄2 cup heavy cream

Kosher salt and freshly ground black pepper

Light a grill. (Alternatively, warm a 12-inch cast-iron grill pan over medium-high heat.) Using a heavy cleaver or chef’s knife, split the lobsters in half lengthwise. Drizzle the lobster flesh with the olive oil and grill, flesh-side down, until slightly charred, about 5 minutes. Flip the lobster halves over and continue cooking until the lobsters are tender, 3 to 5 minutes more.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft, 2 to 3 minutes. Add the wine and vanilla pod and seeds and cook, stirring, until reduced by half, about 3 to 4 minutes. Stir in the cream and simmer for 2 minutes longer. Season the sauce with salt and pepper then spoon over the lobster.