THE HEART OF HONDURAS: A JOURNEY INTO THE CAMP CAMACHO EXPERIENCE
a tremendous view of the mountainous landscape that surrounded us. After a lunch of, in my case, too many tacos, the team was offered the chance to explore the area on ATVs. While I chose instead to enjoy an ice cold Salva Vida and a cigar, the rest of the team eagerly shot off on the ATVs. It was these fun side excursions that elevated the whole journey and transformed it from a simple business trip to a fully engaging and exciting experience. We then returned to the compound where we engaged in one of my favorite parts of the trip, our own blending seminar. They brought in a tray filled with various filler tobaccos as well as sheets explaining the origins of each one. We then lit up each tobacco and documented our thoughts. At the end, we were asked to mark off which tobaccos we enjoyed and if we were to make a blend for a cigar, which would we choose. It was incredibly insightful and gave us a first-hand look into how a blend is chosen. They then informed us that the next day, we would have a chance to actually taste our own blends. We will discuss later how understated that comment was. That evening, we ventured into the city of Danli for dinner at a restaurant that transforms into a night club during the weekends. This is where we were first introduced to one of my new favorite dishes…Anafre. It is a bean and cheese dip that is served in a clay pot, similar to what you would find with fondue. Underneath the main bowl is a second chamber, where
fiery coals keep the dip boiling hot and delicious. I am not afraid to say, I finished almost an entire pot myself and would do so again. Cigars were then brought out as a DJ began to fill the room with dance music. Eventually, we were convinced to partake in karaoke, and I will say my rendition of “Sweet Caroline” was only surpassed by the sultry cover of “Party in the USA” by another team member. After another joyous night of comradery, laughs and what I would categorize as a more than moderate amount of fun, it was back to the compound to prepare for the next day. I again woke early to enjoy a cigar, catch up on some work, and drink far too many cappuccinos. The long, strenuous journey to the factory took about 15 seconds, as we simply walked around a wall to the left of the compound to the gated entrance. We were once again greeted by Manuel, who, before taking us into the building, showed us an empty lot to the rear of the building and explained it would be the location for their new aging facility. One of the most difficult logistical hurdles when it comes to managing a cigar factory is to have enough aging tobacco stored to maintain full production and quality should any shortages arrive. Camacho’s plan is to store enough tobacco to have at least 5 years of full production on all of their lines.
Upon entering the factory the group was instantly greeted with the harsh aroma
• FEATURED: CAMACHO FACTORY ROLLING FLOOR / NICK FAILS AT ROLLING CIGAR
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CIGAR MAGAZINE BY JR CIGAR-SUMMER-2024
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