Casdagli Villa Casdagli Corona Gorda
Posted on August 30 2021
Smoking Time: 75 Minutes
Cigars Smoked: Many
Filler: Dominican, Nicaraguan, Peruvian, Ecuadorian
Casdagli is a company that truly defines luxury, their products cut no corners and take the extra step to become something special. Casdagli was founded in 1997, but had been around since the 1800’s. Originally made in Cuba, and blended for the European market, Casdagli has grown far and wide, now selling to the U.S. and beyond. The Villa Casdagli line is decedent and their no-shortcut approach shines with these cigars.
Visual Inspection: I have now smoked a total of 6 different Villa Casdagli cigars, over 3 vitolas. I fell in love with the pigasus, then tried the robusto, and I decided I had to try, yet another vitola and write a review. The Corona Gorda has a nice rosey brown wrapper, with rustic veins crawling up it. The cigar is slightly soft when squeezed, but has a solid draw to it. There is a contrast of lighter and darker filler leaves visible in the foot, which creates a nice marbled look.
I cut my cigar before writing this, but no splitting occurred at the head cap. Aromas coming off of the foot are sweet, raisins, earth, and pecan pie. A cold draw brings accentuated notes of pecan pie and hay.
Being that each vitola is blended to fit that specific size, you would expect some consistency between them. But that isn't the case in my experience, each different cigar acts like it’s own, sharing little similarities. However, each vitola is consistent within itself. Each pigasus tastes like the one prior, as does the robusto.
First Third: Immediately this vitola is much nuttier than the others, almost predominantly. It doesn't last long, and quickly switches to notes of coffee, amaretto, caramel, and cinnamon. There is a creamy, oddly floral note that is very prevalent when first taking a pull. Reminiscent of an Italian Soda, with half and half in it. In my experience with previous vitolas, it starts off decent, nothing terribly special. However, once you break out of that first third, the cigar shines. The flavor profile switches and becomes so smooth. Anyway, that switch happened much sooner than any other vitola I've enjoyed.
The Corona Gorda became very smooth, very quickly, with notes of cream, pecan pie, amaretto, and a touch of dried fruit. A retrohale brings cinnamon back, and new notes of pepper. The burn line is slightly higher on one side than the other, but the ash is a clean white that stacks dimes quite nicely. While the ash appears to droop, it refuses to fall when I try to ash it.
Second Third: Starting out this third, new flavors of white grape arrive, and are met by familiar cream and coffee. A retrohale makes the cream even stronger, bringing the slightest hint of cinnamon back as well. This cigar is almost surprisingly creamy. A real treat! The burn line has tidied up very nicely, dipping slightly but the best it has been.
There are no issues with the draw, the smoke production is ample and effortless. Flavors of yeast have arrived, the white grape has stayed around, making it almost resemble mead now instead of an Italian Soda.
Last Third: As the cigar burns, it becomes quite soft. But it isn’t hindering the performance at all. The almond and amaretto notes have come back and the white grape has taken a back seat. Wood is becoming more prevalent, and met by hay and cinnamon. The Villa Casdagli is sure to end up on someones “Top Whatever List”, I know it is going to end up on mine.
The burn line has stayed clean but the ash has turned grey in color. The ash is still rather strong, and isn't flaking off at all. As the cigar warms up, cinnamon becomes even stronger, which compliments the cream notes very well.
Final Thoughts: The pigasus and robusto have an extra Peruvian leaf in the filler that has been aged 5 years, and it really shows. The corona gorda is still an amazing cigar that performs so well. This cigar performs like a Connecticut, but with all the sweet nuances of a maduro. Do yourself a favor and try each vitola, each performs so uniquely. Pair this bad boy with a bourbon or coffee, smoke it in the morning or at night, there is no wrong way to enjoy this powerhouse.
- At the time of publishing this cigar review, I have purchased upwards of 30 pigasus, and been gifted a box of robusto.
- The Peruvian leaf is hugely responsible for the dried fruit notes, and can be found in a few Byron and the Crowned Heads Mil Dias.