Chinnock Cellars Cigars has recently launched its fourth line. The Chinnock Cellars Cremoir was launched at a National Release Party at Blue Smoke in Dallas Texas this past November 13th. The cigar introduces a Connecticut Shade offering into company owner Brian Chinnock’s cigar portfolio.
Chinnock Cellars Cigars has been a very unique company in that it has worked to bring together elements of wine-making and cigar-making together. The Cremoir keeps to this vision.
Cremoir [French pronunciation: crem-war] means creamy, it also means the “the best” or the “cream of the crop”. Cream is the richest part of the milk and rises to the top. The noun ‘cream’ has been used to mean the best of any collective entity since the 16th century. The French use this word to describe the creamy or buttery flavors in a fine wine like a Chardonnay. This creaminess comes from the MLF (Malo-Lactic Fermentation) process that follows the primary yeast fermentation in winemaking. MFL produces a creaminess in white wines and softens red wines. This Cremoir (Creaminess) can be found as a major flavor component in fine cigars as well. The idea with the Cremoir Cigar was to produce a cigar where those creamy flavors stand out.
Chinnock turned to the Compania Hondurena de Tabacos (i.e. Kuuts) factory in Danli, Honduras. It becomes the second cigar from Chinnock Cellars to be made there – joining the Chinnock Cellars Pressoir. The cigar was blended by master blended by Felix Aleman.
The Cremoir was announced on the eve of the 2014 IPCPR Trade Show, but details of the cigar were not disclosed other than the planned sizes. At the trade show, Chinnock told Cigar Coop he was using the show as an opportunity to solicit feedback on the cigar before making a decision on the final blend and going to production.
At a glance, here is a look at the Chinnock Cellars Cremoir:
Wrapper: Honduran Connecticut
Filler: Nicaraguan, Honduran, and San Andres
Toro: 6 x 52
Torpedo: 6 x 52