A Taste of Fall: Montecristo Espada Conquistador Ricasso

It’s beginning to feel a bit like fall. The screened porch is cool, but the heaters aren’t needed yet. Evening smoking sessions are enjoyable, as long as I don’t think too much about the winter that will follow this pleasant period.

For a cooler weather after-dinner smoke, I grabbed a Montecristo Espada Conquistador Ricasso. This addition to the Espada line was introduced in June 2026. I added some to the humidor only about six weeks ago, but figured that was enough rest time to light one up.

Expecting a sweeter, medium-bodied profile from the Nicaraguan puro, I poured some Knob Creek 12 Year Bourbon for its oaky flavor and easy-sipping profile.

The Montecristo Espada Conquistador Ricasso is a 5 x 54 Robusto with a deep brown Jalapa leaf wrapper. The binder hails from Ometepe, while the filler tobaccos come from Condega and Estelí. The cigars are manufactured by Plasencia Cigars.

The cigar is decorated with three bands, which frankly look quite nice but essentially hide the cigar. Once the paper coverings are removed, the glossy, smooth wrapper is revealed.

The initial flavors are more muted than expected. Dry earth and woody notes are accompanied by just a touch of pepper on the finish. As the smoke progresses toward the midsection, toasted bread and some dark cocoa come into play, with a bit more spice added to the mix.

The Knob Creek 12 Year Bourbon is a bottle I’ve been sipping slowly for a couple of years. At a reasonable 100 proof, the bourbon has a substantial dry oak and roasted character. Vanilla, caramel, and baking spice provide some balance.

The oak-forward character of the bourbon worked well with the dry, woody character of the cigar. The profiles of both remained well balanced. While the cigar stayed generally in the dry-earth realm, the bourbon’s oak lifted the pairing. As the cigar’s toasted flavors gained prominence, the bourbon’s mild spice finish helped maintain that balance.

Only toward the end of the smoke did the cigar seem to lose its character. The finish became flat, reminding me of dry leaves. The cigar exhibited a lopsided burn along the same side throughout, which I touched up frequently in an attempt to maintain an even burn. I did not do this as the cigar got shorter, which may have contributed to the more muted finish. Perhaps with more time in the humidor, the remaining sticks will offer a different experience.

Despite the lackluster ending, I found the combination of Knob Creek 12 Year Bourbon and the Montecristo Espada Conquistador Ricasso enjoyable. The two exhibited similar profiles, with a pleasing woody character throughout. Inducing thoughts of earth, wood, and fallen leaves, it made for a fitting fall pairing.

Cheers!

Coffee, Campari & the Knuckle Sandwich

For our Sunday afternoon cocktails last weekend, I decided to make some Coffee Negronis. The coffee-flavored cocktail seemed particularly fitting for the cool afternoon.

The Coffee Negroni is based on a recipe from Anders Erickson.

Coffee Negroni

1 oz Dry Gin 

¾ oz Mr. Black Coffee Liqueur

¾ oz Campari

¼ oz Sweet Vermouth

Stir the ingredients with ice and serve up or over a large rock.

Express orange oil over the cocktail and discard the peel.

The cocktail has a darker, more roasted dimension than a classic Negroni. The Campari’s orange bitterness remains prominent, while the coffee adds espresso-like notes of roasted beans, dark chocolate, and a slight char. The roasted bitterness is nicely offset by the dark sweetness of the sweet vermouth, with everything accented by a bright citrus note. I took a small sip before expressing the orange oil, and that seemingly small addition made a noticeable difference, adding a fresh citrus note that brightened the entire drink.

I was also planning to enjoy an Espinosa Knuckle Sandwich Chef Special 2025 Toro, which seemed like it would be a natural accompaniment. The cigar came from a box I purchased in June 2025. It’s been a while since I’ve grabbed a stick from that box, and I’d been thinking about lighting another one for some time.

The Knuckle Sandwich line is the result of a collaboration between chef Guy Fieri and Erik Espinosa. The Chef’s Special edition is released annually. The 2025 version features a Brazilian Mata Fina wrapper over Nicaraguan binder and fillers, presented as a 6 x 55 box-pressed Toro. The wrapper feels dry in the hand, but every one I’ve smoked has performed flawlessly.

The cigar is full-bodied, with earthy spice and espresso predominating. Layers of dark chocolate and dark fruit sweetness provide some balance to the bitter coffee notes.

The pairing offered a nice overlap of espresso and dark chocolate, along with some welcome contrast. The bitterness of the Campari stood up to the cigar’s richness, while the sweet vermouth and coffee notes seemed to amplify the chocolate and espresso flavors coming from the cigar. The flavors were familiar without being repetitive. The Knuckle Sandwich and Coffee Negroni didn’t simply duplicate each other, but instead seemed to lift and complement one another.

I’ve enjoyed cigars from the Knuckle Sandwich lineup with various bourbons, ryes, and ales. This Coffee Negroni and Knuckle Sandwich pairing has me excited to trying similar cocktails with other cigars as we move into the cooler — and eventually cold — weather of the coming months. 

Cheers!