Davidoff THE CHEFS EDITION 2025 (English)

Davidoff

THE CHEFS EDITION 2025

Word reached me of a secret meeting in the kitchens of Maison Davidoff in Basel

It was a strange sort of 'brigade' (team) gathering before my astonished eyes. No commis chefs, no assistants, no sous-chef... This team was made up of 5 Michelin-starred Chefs from around the world (U.S.A., Belgium, Spain, Germany, and Singapore). They were hand-picked based on strict criteria: they had to be recognized for the quality of their work (11 stars among the five of them), possess their distinctive trademark—patience, precision, being a creator of sensory experiences, expertise, and inspiration—and they had to be Davidoff cigar enthusiasts. To round out the selection criteria, they also needed to be innovative in their creations. 

Very quickly, these Chefs put on their white jackets—well, four of them did, as Michael from Miami had a, let's say, non-conventional outfit. 

Before the other chefs arrived in their respective fields, Davidoff's Master Blenders were given the motto for the banquet: A JOURNEY TO MEET THE PIONEERS OF CUISINE - WHAT MAKES THE DIFFERENCE 

The common thread was quickly established: they all have a preference for light cuisine. Therefore, the Master Blenders would focus on a blend featuring freshness and a certain sweetness, while maintaining a medium intensity. 

The first phase ends here; another meeting will be scheduled in a little while. The Chefs return to their beloved kitchens, and the Master Blenders head to the Dominican Republic. 

Any good cook knows a great recipe requires quality ingredients in the right proportions. The Master Blenders will therefore meticulously search to find the best. No fewer than 7 million blends are stored in Davidoff's rich inventory. Its 2.6 tonnes of tobacco simply constitute the largest reserve in the world. 

After several trials, they'll return to our Chefs with the different proposals

It was at this moment that the tasting panel came onto the scene, and together with the Chefs, they would select the one that would be THE CIGAR, THE CHEFS EDITION 2025. 

A cigar worthy of the finest palates, one that best matched their vision and their taste. 

This selection is composed of great tobaccos for both the wrapper and the binder. But for the filler, they chose a true masterpiece. 

It features 15-year-aged Dominican San Vicente Visus. 

Dominican Hybrid 98, which provides notes of fresh lemon. 

And Dominican Piloto Seco, specially aged for 5 years in Yagua bales. The tobacco undergoes a traditional aging process of five years, being carefully wrapped in the leaves of a palm tree native to Central and South America. This method better brings out the tobacco's sweetness and sugariness, which, as you might imagine, is a very time-consuming process. This is certainly why it is currently the only Davidoff cigar to contain tobacco aged in Yagua leaves. 

But the rush is over, and it's time for me to sit down at the table and savor this gastronomy for which the table has been polished. 

I have a silky, appetizing wrapper that makes my mouth water.

C’est à ce moment que le panel dégustation entre en scène, et avec les Chefs, ils vont sélectionner celui qui sera le cigare, THE CHEFS EDITION 2025.

It is decorated with two bands (rings), one classic and the other bearing the name of the line with the design of a chef's hat between the words. 

While the previous line, the 2021 edition, was a Churchill, this year a Toro format was selected. 

I decide to make a straight cut, but for the lighting, no induction or torch; it deserves the double flame of my Davidoff Winston Churchill lighter. 

Before lighting, a cold draw is essential. Just as I expected, the air passes perfectly; it brings me flavors of nut, cedar, and a sweet aspect.

The foot catches fire perfectly, and as it takes on an incandescent color, it releases a beautiful flow of smoke.

I am immediately met with notes of paprika and a very floral cream.

While I'm enjoying this culinary art, I notice that the ash is very brittle. It's a bit of a shame, even if it doesn't change anything about my pleasure. 

The tasting continues, this time with new flavors complementing the already listed panel: tanned leather, noble woods like oak or mahogany. I pause, incredulous; I draw on it again, and yes, this time there's no doubt, lemon is distinctly present. Usually, I think of citrus, but this time it's clearly lemon. There's also a pinch of ginger. That works out well, as I'm currently on a lemon-ginger-water cleanse. 

The cigar is indeed medium-bodied, but on the verge of medium-to-full. 

I am heading towards the end of my 'dish.' This is when coriander enters the stage, along with strong coffee and cinnamon. The oak also returns to the forefront of the tasting. 

This tube made of sacred grass (a change from the herbs of Provence), also called Nicot's herb, is such a fine delicacy that I find it difficult to put down.

I will therefore use my new acquisition to draw many more 'velvety puffs.' Now, the feast is truly over, and the stub returns to Mother Earth. 

The tastings were conducted on 2 Toro modules, measuring 15.9 cm with a 52 ring gauge. 

Wrapper: Ecuador. 

Binder: Mexico. 

Filler: San Vicente Visus (aged for 15 years), Hybrid 98, Piloto Seco (aged for 5 years in Yagua bales) (Dominican Republic).

 

In conclusion: the Davidoff Chefs Edition 2025 is a complex and balanced tasting experience. The long finish adds to a smoking experience that is more than satisfying, right up to the very last puff (at the risk of burning one's fingers). 

So, if you read the article carefully, you'll see there is hard work behind it—patience and research—and that comes at a cost. Therefore, yes, this cigar has a high price, although it is still less expensive than other brands. Nevertheless, it is worthy of the grandest banquets and fully merits its price. 

Price at the time of writing: 55 euros.