It’s been a big year for Villiger, and its Trill Habano cigar is one of the three new lines put out by the company. When Roy MacLaren took on the North American wing of the business a couple years ago, he was charged with reinvigorating the brand. His first major decision was to bring on Fabian Barrantes to direct his marketing, and partner with the Tabacalera Palma factory to improve production. As for this blend, it is about delivering what the company considers a “real experience.” In fact, that’s where the brand gets its name from. The word “trill” is used to refer to someone in the music industry who is true or genuine. In other words, it’s the kind of stick worth smoking.

The Trill Habano cigar has a Habano wrapper, which makes sense, a Cuban seed Dominican binder and Criollo and Corojo fillers from the Dominican as well. The tobaccos are grown on the private La Canela farms, which makes them hard to come by. The stogie has a clean appearance, the color of well-done toast and laced with hairline veins. There is some dark marbling that breaks up the uniform appearance of spots, and the foot has a Rosado tint to it. The band is white, black and gold, and there’s a lot going on in it. The name of the stick is featured front and center, with a mixture of cursive and bold, straight type.

It’s available in five vitolas, including a Torpedo Gordo (4 1/2 x 60), Corona (5 x 46), Robusto (5 x 50), Toro (6 x 54) and Gordo (6 1/4 x 60). The cold draw consists of some natural tobacco, spice, and cocoa notes and leave a slight tingle on the tongue. Once lit, the initial third launches with a combination of natural tobacco and red pepper flavors. The red pepper also maneuvers to the retrohale, and it provides a needed bite that pairs off of the sweet tobacco notes.

During the second third of the Trill Habano cigar, the natural tobacco soon transitions into a primary role. The spice is also slightly sweet and takes on a baker’s spice taste though it remains in the background. It shares space with a bread flavor, and there’s a touch of pepper still present that remains in the retrohale.

In the last third of the smoke, the bread makes a jump into a primary role along with the natural tobacco, producing an interesting sweet and savory combination. The baker’s spice and pepper are initially only present on the retrohale and finish, but the baker’s spice soon ramps up and moves into a secondary role just before reaching the nub.

It’s a medium-full smoke with a sharp burn and on point draw, so it smokes nice and easy. In all, MacLaren’s efforts may only just be getting underway, but it’s already paying off big for Villiger.

POSTED ON Oct 14, 2017


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