LCA CAJUN MICROWAVE
LCA CAJUN MICROWAVE
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LCA CAJUN MICROWAVE

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BBQ ribs because some pairings just make senseCajun Microwave

6 × 54 Flat Box Press | Aged 3 Years

W R A P P E R

Dominican Habano

B I N D E R

Estelí Nicaragua

F I L L E R

Estelí & Dominican

Corojo

FA C T O R Y

Tabacalera Palma

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The Pig Companion: Built as the companion to our BBQ Pig release, this is the cigar you reach for

when the pit is roaring and the sauce is sticky. It's loud, it's proud, and it's made to sit next to smoked

pork on the plate.

Farm to Fire: José "Jochy" Blanco pulled leaves from the best beds on his farm, added a few secret

handfuls he swore would sing with smoke, and handed it to us. We treated his farm like an all-access

pass and built the blend around what the land gave us.

Pressed by Family Hands: Only a handful of rollers at Tabacalera Palma handled this lot. They

pressed it the way the leaves demanded, not the way a marketing brief asked, and the result is a

tactile, heavy press that smokes like a true pit cigar.

Flavor Density: Every draw hits like a slow roast: maple syrup heat, charred orange rind, salted cedar,

and a finish that reads like smoked ham and molasses-coated bark. If you love pit smoke, short ribs,

and anything mesquite, this one's for the table.

Limited by the Land: Limited by nature and by farm supply. The land decided the quantity. You decide

what to do with it.

B L E N D

WRAPPER Dominican Habano BINDER Estelí Nicaragua

FILLER Estelí Nicaragua & Dominican Corojo FACTORY Jochy Blanco / Tabacalera Palma

AGING 3 years before release

T A S T I N G N O T E S

PRE-LIGHT Mesquite, dried bark, and a faint brown sugar sweetness

FIRST THIRD Smoked paprika and roasted pecan, maple syrup sweetness on the draw

SECOND THIRD Savory bark and molasses deepen, charred orange rind and salted cedar come through

FINAL THIRD Smoked ham richness, molasses-coated bark, and a long savory finish

P A I R I N G S

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Islay Scotch to mirror the mesquite and smoked depth

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Cold brew, no sugar, to cut the richness and reset the palate

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Smoked brisket or short ribs for bark-on-bark layering

P R I V A D A C I G A R C L U B · L I M I T E D C I G A R A S S O C I A T I O N · M A Y 2 0 2 6

 
 
 
 

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