RED MEAT LOVERS -PORTERHOUSE-

Red Meat Lovers Club – Porterhouse

• Brand / Company: Dunbarton Tobacco & Trust (Steve Saka), made in collaboration with the Red Meat Lovers Club
• Line: Red Meat Lovers Club (RMLC)
• Vitola: Porterhouse – 6” x 60 (Gordo)
• Wrapper: Connecticut Broadleaf No. 1 Dark
• Binder: San Andrés Negro (Mexico)
• Filler: Nicaragua (Estelí, Condega, Jalapa)
• Strength: Medium-Full to Full

Smoking Profile / Flavor Notes

• First Third: Dense and meaty smoke right away; flavors of charred oak, espresso, and earthy cocoa with a black pepper zing.
• Second Third: Sweetness develops — molasses, dark fruit (plum/fig), and leather balance the earthiness.
• Final Third: Bold finish with smoky barbecue notes, dark chocolate, and a lingering pepper-spice.

Concept / Story

• Created by Steve Saka specifically for the Red Meat Lovers Club, a private dining society that celebrates beef, cigars, and fellowship.
• Originally a limited event-only release, but became so popular it was expanded into a regular line under Dunbarton.
• Each vitola in the line is named after a cut of steak: Filet Mignon, Ribeye, Sirloin, T-Bone, and Porterhouse.
• The Porterhouse (6x60) is the largest vitola in the line, designed to deliver a long, hearty smoking experience — just like its steakhouse namesake.

Pairing Suggestions

• Spirits: Bold bourbon, sherry-cask single malt Scotch, or dark rum.
• Beer: Barrel-aged stout or smoked porter.
• Food: As the name implies — best enjoyed after a big steak dinner.