VegaFina Fortaleza 2 Andullo. A limited-edition release from VegaFina. Limited to little less than 5000 boxes of ten cigars. As the name suggests, it’s the second Fortaleza release for the 22-year-old brand. The brand was founded by Tabacalera, which was the Spanish tobacco monopoly. That’s why the brand is strong in Europe and not in the United States.
This cigar is named after a traditional fermentation process in the Dominican Republic. Andullo. That’s when tobacco is rolled up in tubes very tightly. That’s how the tobacco gets fermented. This is different than the regular fermentation using pilones. The wrapper is Ecuadorian Sumatra. The rest of the tobaccos are all Dominican, including some Andullo. The same kind of fermentation is practiced in Indonesia under the name Tambolaka. And in the Amazon, CAO Amazon Basin utilizes some of that tobacco.
Name: VegaFina Fortaleza 2 Andullo
Country: Dominican Republic
Factory: Tabacalera de Garcia
Vitola: Double Robusto
Wrapper: Ecuador Sumatra
Binder: Dominican Republic
Filler: Dominican Republic
Price: € 8 (Germany)
Cutter: Xikar X2
Lighter: single flame
Smoke conditions: indoors with ventilator
Smoke time: three hours fifteen minutes
Sponsored by Tabacalera
The cigar is good looking. A nice Colorado colored wrapper, thin yet sharp. The simple matte black ring with the glossy VF logo in red. Add a handwritten font Andullo in white, and you have a contemporary ring. The construction feels good. The cigar has a very pleasant aroma. Hay with chocolate.
The cold draw is flawless. With spices and herbs as flavors. After lighting the cigar releases flavors of grass, dirt, cinnamon with dry leather. Lots of dry leather. Some hay and acidity show up too. Vinegar, and a little too sour. Normally a little acidity brings flavors together. This is just a little too sour. Not much though. The mouthfeel is dry. The acidity works well with the spices. Spices like nutmeg and cumin. And then a peanut flavor shows up. Unusual flavor for cigars, but undeniable peanuts. With some white pepper. The acidity is still there, but now in a way that it enhances the flavors instead of overpowering them. The peanut flavor gets stronger, with some spices and pepper. In the final third, it’s peanuts, powdered sugar, and dry leather. It creates a dry mouthfeel. The flavors remain peanuts, sweetness, spicy with some acidity to bind it all together. In the finale, there is an even more unusual flavor. Something that we haven’t discovered in 15 years of cigar smoking. Fried egg. With peanuts, leather, and pepper.
The draw is fine, and the smoke is thick, white, and plentiful. The burn is beautiful. The white ash is firm. The cigar is medium-bodied and reasonably smooth. Although there is some roughness in the second third of the cigar, it’s minor. It’s a medium-full bodied cigar with plenty of flavors. The smoke time is three hours and fifteen minutes.