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A Connecticut-wrapped cigar that actually tastes creamy, rich, and complex sounds obvious now, but it wasn’t in the late 90s. We’re Nicholas Perdomo and Nick Perdomo, and we’re finally telling the real Perdomo Reserve Champagne story: how one phone call about aging Connecticut seed wrapper inventory turned into a blend that changed what people expected from a “light wrapper” premium handmade cigar. 

We get specific about what made Champagne different from the crowded humidor scene back then. Instead of following the dominant formula, we paired a Connecticut shade wrapper with Nicaraguan binder and Nicaraguan filler and worked the blend hard so the fillers wouldn’t overpower the wrapper. We talk about building the recipe through lot numbers, why we aimed for a medium-bodied cigar that’s easy-going, and how “smooth” and “mild” are not the same thing when you’re chasing real cigar flavor and balance. 

Then we go deep on process: sorting, curing, fermentation, and why we believe great Connecticut needs roughly 60 months of aging to lose the sharp edges and develop those honey tones and creamy, almond-vanilla character. We also share the quality mindset behind stockpiling tobacco and the behind-the-scenes reason the gold cellophane exists: UV protection that preserves wrapper color under humidor lighting, while accidentally creating a signature “champagne” look. 

If you’ve never tried Perdomo Reserve Champagne or you thought Connecticut wrapper cigars were always tart or boring, this conversation is for you. Subscribe, share the show with a fellow cigar lover, and leave a review telling us what “smooth but flavorful” means to your palate.

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