The Honeyboy Edwards is part of the Masters Series cigars, which are each named after a great blues artist. The cigars are aged for a minimum of 12 weeks using a proprietary, pecan aging process. Avalon uses crates and hulls from Pecan trees of the Mississippi Delta to impart a distinctive taste to their tobacco. This lends a unique characteristic to the flavor of the cigar.

The tobacco comes from Honduras, Nicaragua and the Dominican Republic. The cigars are rolled in a Miami factory and then shipped to Clarksdale for aging and packaging.

The Honeyboy has a thin and fragile-looking Cameroon wrapper. Cameroon wrappers have a tendency to crack, if too dry, or split, if too wet. As a result, I recommend storing these at close to 70%RH, if possible.

The cigar is a perfecto with a nipple bottom and a fairly flat head. This means that besides using a guillotine cutter, you could probably use a V-cutter with success.

The wrapper is not especially good-looking: It has a medium sized vein that runs the length of the cigar and assorted smaller veins that splay out over the wrapper. There was one water spot on this cigar, near the head. There is a hint of nutty aroma on the wrapper leaf.

The smoke started out with a blast of sweet Pecan flavor, which settled into woody and Pecan flavors after the first half-inch.

The wrapper leaf developed a split early on, but I didn’t fuss with it and the cigar burned past the split without incident.

The cigar burned evenly and threw a long ash. This specimen burned much better than the first cigar in this review cycle.

By the midpoint, this cigar was showing plenty of spice, sweetness and continued Pecan flavors. It had a long and spicy pecan finish.

I enjoyed this smoke and can say that, after nearly 7 months in my humidor, is tasting and performing admirably. I would recommend this cigar to a wide range of taste preferences. It is medium in body and full in flavor and would be a welcomed addition to any smoking lineup.

~Doc