Dunbarton Tobacco & Trust has teamed up with the Red Meat Lovers Club to create an exclusive cigar to indulge in after a hefty meal, such as steak or prime rib. Steve Saka travelled to Nicaragua and was ‘under the influence’ when he came up with the blend. The influence that he was under was Nicaragua’s top-grade porterhouse steaks (aka “chuleta de dos lomos). The blend that he came up with consists of a Connecticut Broadleaf No. 1 Dark (Maduro) wrapper, a Mexican San Andrés binder, and fillers of Nicaragua and the United States. The result is a robust and savory cigar, leaving your mouth watering for more. They’re available in 4 sizes; Filet Mignon (5” x 54), Beef Stick (6” x 48), Ribeye (6” x 52), and Porterhouse (6” x 60). The flavors range from charred meat, to earth, dark chocolate, fat, and the elusive umami.  Make sure you have a full stomach when you light up the Red Meat Lovers Club cigar because it’s not for the faint of heart!