Joya de Nicaragua Cuatro Cinco and a Perplexing Angel's Envy Triple Oak

I was pleasantly surprised to see the Joya de Nicaragua Cuatro Cinco Toro included in the April Luxury Cigar Club package. This was a cigar I had not smoked in several years, but one I had enjoyed frequently in the past. After letting this one rest for a couple of months, I finally lit it up on a warm evening.

The Cuatro Cinco is an impressive-looking cigar. This 6¼ x 50 Toro is wrapped in a dark, oily Nicaraguan Habano leaf from the Jalapa Valley. Both the binder and filler are also Nicaraguan, including some 5-year-aged ligero that’s been finished in oak barrels. Even the band — black, white, and gold — adds boldness to the presentation.

The cigar was originally released to commemorate the 45th anniversary of Joya de Nicaragua. A closer look at the band reveals clever design details: the “a” in Cuatro is shaped like an upside-down 4, and the second “C” in Cinco mirrors a flipped 5. Cuatro Cinco translates literally to “four five.”

It opens squarely in the medium-bodied range, gradually edging toward full-bodied strength by the halfway mark. This is a rich, complex smoke, with flavors of dark chocolate, espresso, nuts, and cedar, accompanied by a moderate spice of pepper and cedar. The finish is fairly short, but a fleeting, creamy sweetness emerges on the back end.

The draw was initially tighter than I prefer, but a quick adjustment with the PerfecDraw tool cleared out an obstructing stem. From then on, the draw was spot on, and smoke production was plentiful. The Joya de Nicaragua Cuatro Cinco is a flavorful, satisfying cigar I’ve enjoyed on multiple occasions — and this one was no exception.

The go along with the smoke, I decided to revisit the Angel's Envy Triple Oak Bourbon. Released in late 2024, the bourbon undergoes a unique finishing process. After first aging in the standard new American white oak barrels, the aged bourbon is portioned to undergo secondary finishing in three different oak casks: 20% in French Oak for at least three months, 40% in Chinkapin Oak for at least six months, and 40% in Hungarian Oak for six or more months. The “triple oak” mix is then blended for bottling at 92 proof.

My impressions of this bourbon have been mixed. On the nose, it’s fruity and slightly sweet, with little hint of the oak-forward profile to follow. On the palate, dry, raw oak dominates. There are notes of dark fruit, brown sugar, and spice, but they’re often overshadowed by the bourbon’s woody core.

I’ve returned to the Triple Oak several times and still haven’t quite figured it out. It’s not unpleasant — just different. It lacks the sweet, fruit-forward character typical of many bourbons. Curiously, during a previous tasting, I noted more sweetness and better balance than I did this time around. I’m well aware that cigars, food, and even mood can significantly influence flavor perception. I now suspect this bourbon might actually shine in a cocktail, where its oakiness could be tempered and complemented by other ingredients.

Despite my ambivalence toward the bourbon, the pairing made for an enjoyable and flavorful experience. The Joya de Nicaragua Cuatro Cinco remains a standout cigar, one I return to with confidence. Unlike the bourbon, there’s no question in my mind about the quality and depth of the smoking experience it delivers.

Cheers!