Casdagli D’Boiss DB60

Casdagli D’Boiss DB60

The Casdagli D’Boiss DB60 is a 4 x 60 short torpedo (Campana) handmade at IGM Cigars boutique factory in San José, Costa Rica, wearing an Ecuadorian Colorado Claro wrapper over a Costa Rican binder and Costa Rican filler. The D’Boiss line uses exotic tobaccos sourced from IGM’s own Costa Rican plantation, situated 1,000 meters above sea level in the mountainous Puriscal region. The DB60 shares its blend with the DB52 Petit Robusto but delivers it through a wider 60 ring gauge Campana that tapers to a fine point, concentrating the smoke and amplifying the blend’s honey, nougat, and milk chocolate character. Katman scored the DB60 a 98 and placed it among his Top 32 Cigars of 2023, writing: “This is about as perfect as a cigar blend comes.” He described the flavor as “milk chocolate, caramel, vanilla, lemon, creamy, baking spices, and just a hint of black pepper” and noted that the cigar burned for 75 minutes despite its compact four inch length. Created by Jeremy Casdagli, founder of Casdagli Cigars, the DB60 is sold in traditional plain wood slide top boxes of 20.

• Wrapper: Ecuadorian Colorado Claro. Casdagli describes it as delivering “gentle cedar notes to accompany the honey and almond aromas of the filler leaves.” The Colorado Claro shade sits between a light Claro and a medium Colorado, producing a balanced leaf that adds cedar and a slight sweetness without overpowering the Costa Rican tobaccos underneath.
• Binder: Costa Rican. Sourced through IGM Cigars, whose Cuban expat family owns a plantation at 1,000 meters elevation in Puriscal. Costa Rican tobacco is rare in the premium cigar industry, and the high altitude growing conditions produce leaf with a refined, sweet, “Cubanesque” character that Casdagli specifically seeks for this blend.
• Filler: Costa Rican. Same origin as the binder. The all Costa Rican interior (binder and filler both from Costa Rica) is what makes the D’Boiss line unique. Halfwheel described the tobaccos as “very rare exotic tobaccos sourced with our partners in Costa Rica” that “deliver sweet honey aromas and subtle sweet spiciness.” The high altitude Puriscal plantation produces tobacco that is unlike Nicaraguan, Dominican, or Honduran leaf in both flavor and texture.
• Size: Short Torpedo (Campana), 4 x 60. The wide 60 ring gauge combined with the short four inch length creates a fat, squat cigar that tapers to a point. The Campana shape concentrates the smoke at the tapered head, delivering flavors more precisely to the palate than a straight sided vitola. Despite the small length, Katman’s cigar burned for 75 minutes: “You look at this tiny thing and think it is going to be over in 35 minutes. Say it ain’t so. It ain’t so. Stuffed to the gills saves the day.”
• Strength: Medium. Katman confirmed: “Strength just touches the hem of medium.” The Instagram reviewer scored it 9.5 out of 10 and also found medium strength. This is a cigar built for flavor, not power. The body runs medium to full while the nicotine stays restrained.
• Construction: Impeccable. Katman described the slow burn as “masterful” and the cigar as “stuffed to the gills.” The Instagram reviewer reported clean burn and excellent draw. IGM Cigars is a boutique factory run by a Cuban family that left Havana and brought their rolling expertise to Costa Rica.
• Core Flavors: Milk chocolate, caramel, vanilla, lemon citrus, cream, baking spices, black pepper, honey nougat, Bit O Honey, mocha java, lemongrass, malt, cedar, coffee with foam, toffee, nuts, hazelnut, earth, wood, leather, white pepper.

What it tastes like

The pre light aroma tells you this cigar means business. Katman found “milk chocolate, baking spices, lemon, vanilla, and yellow matter custard” from the unlit cigar. That custard note, sweet, rich, almost dessert like, is the D’Boiss blend’s signature before fire ever touches the foot.

The first puffs deliver immediately. Katman was blunt: “Instant karma. First puffs are ready for prime time. Delicious, rich, and complex. How does Jeremy do that.” The opening flavors are milk chocolate, caramel, vanilla, lemon, cream, baking spices, and a hint of black pepper. The Instagram reviewer’s first third tracked “nuts, toffee, white pepper,” confirming the nutty, sweet, gently spiced opening from a second independent source. The Campana shape concentrates these flavors through the tapered head, making every puff arrive with precision. At just half an inch in, Katman noted: “This is crazy. 20 minutes.” The burn rate is exceptionally slow for a four inch cigar, meaning the flavors have time to develop and linger on the palate between draws.

The midpoint arrives at 40 minutes, and the flavors intensify rather than change. Katman described what happens: “Flavors don’t change. They intensify. Painted on my palate in three coats.” The milk chocolate deepens. The honey nougat that Casdagli lists as a core tasting note becomes more pronounced. A “Bit O Honey influence” emerges alongside “mocha java” and “lemongrass” that Katman called “Thai and spicy with the perfect touch of peppers.” The Instagram reviewer’s second third found “wood, hazelnut, earth,” meaning the sweet and nutty base picks up woody, earthy complexity. The body sits at medium to full while the strength stays at medium, a separation of body and strength that allows you to enjoy rich, full flavored smoke without nicotine heaviness.

The final third sustains everything the cigar has built. The Instagram reviewer’s last section brought “spice, leather, toffee,” indicating the pepper and earth gain ground while the toffee sweetness persists through the nub. Katman smoked the DB60 for 75 minutes total and never reported a drop off in flavor quality. There is no bitterness, no harshness, no tar buildup. The cigar finishes as cleanly as it starts. That 75 minute burn from a four inch cigar speaks to the density of the roll and the quality of the Costa Rican long filler packed inside.

The D’Boiss club

The D’Boiss name comes from Jeremy Casdagli’s regular poker nights. The DB52 was the first release in the line: “DB” stands for D’Boiss, and “52” refers to both the ring gauge and the number of cards in a deck. The DB60 followed in 2022, using the same blend in a wider 60 ring gauge Campana. The wider gauge allows more Costa Rican filler to burn with each draw, amplifying the honey, nougat, and cream while the Campana taper concentrates the smoke at the cap. Both cigars share the same Ecuadorian Colorado Claro wrapper, Costa Rican binder, and Costa Rican filler. The difference is delivery: the DB52 at 4 3/4 x 52 is a Petit Robusto with a straighter shape; the DB60 at 4 x 60 is a short, fat torpedo that packs more filler into a shorter, wider format.

DB60 vs. DB52

Jeremy Casdagli and the Casdagli heritage

Casdagli Cigars was founded in 1997 by Jeremy Casdagli, but the family’s connection to tobacco reaches back to the 1800s when the Casdagli family traded grain, tobacco, and cotton across the Mediterranean. Jeremy’s cigar journey began in Cuba, where he met master roller Carlos Valdez Mosquera at Casa Di Amistad in Varadero. Mosquera was a legend of Cuban cigar rolling, and Jeremy had him replicate blends inspired by Hoyo de Monterrey, one of Jeremy’s favorite Cuban brands. Those initial cigars were sold through London cigar markets in small batches, 500 to 1,000 per month, eventually reaching 50,000 cigars per year in the early 2000s.

In 2012, Jeremy left Cuba and began exploring New World production. His first stop was Costa Rica, where he partnered with Tabacos de Costa Rica and created his Cuban vitolas: Super Belicoso, Flying Pig, and Lanceros. He later connected with IGM Cigars, a boutique factory in San José run by a Cuban family that left Havana and started their own company nearly 20 years ago. IGM owns a Costa Rican plantation at 1,000 meters elevation in Puriscal, giving Jeremy access to the rare, high altitude Costa Rican tobaccos that became the foundation of the D’Boiss and Daughters of the Wind lines. Jeremy also partnered with Hendrik Kelner Jr. in the Dominican Republic in 2013, expanding the brand’s production across multiple countries and factories while maintaining the bespoke, small batch philosophy that defines Casdagli.

IGM Cigars and Costa Rican tobacco

The DB60 is made at IGM Cigars, a boutique factory in San José, Costa Rica. IGM is owned by a Cuban family that emigrated from Havana and brought their rolling traditions to Costa Rica. The factory owns its own tobacco plantation in the mountainous Puriscal region, situated at 1,000 meters above sea level. That elevation matters. High altitude tobacco grows more slowly, develops thicker cell walls, and concentrates natural sugars and oils in the leaf. The result is tobacco with a refined sweetness, smooth texture, and what Casdagli describes as “very Cubanesque characteristics” that distinguish Costa Rican leaf from the bolder, spicier Nicaraguan tobaccos or the earthier Dominican varieties. Cigar Inspector’s interview with Jeremy Casdagli confirmed that IGM “used to make cigars for El Septimo, a very expensive cigar,” establishing the factory’s pedigree in ultra premium production. The D’Boiss line is one of the few commercially available cigars that uses an all Costa Rican binder and filler blend, making it genuinely rare in the marketplace.

The honest take

Katman rated the DB60 a 98 and placed it in his Top 32 Cigars of 2023. His assessment was emphatic: “This is about as perfect as a cigar blend comes.” The Instagram reviewer scored it 9.5 out of 10. Both are strong endorsements. Katman’s review is the most detailed available, and his enthusiasm is genuine: “If you like Casdagli cigars, you’ll love the D’Boiss DB60. It will love you back…maybe long time.” If you value rare tobaccos (Costa Rican binder and filler from a high altitude plantation), exceptional construction (75 minutes from a four inch cigar), and a flavor profile built around honey nougat, milk chocolate, lemon citrus, and cream rather than dark earth and heavy spice, the DB60 delivers something that most Nicaraguan and Dominican blends cannot replicate. The Cubanesque quality that Casdagli and reviewers describe is real. This cigar tastes different from anything else on the shelf.

Pairings

The DB60’s honey nougat, milk chocolate, lemon citrus, vanilla, and cream profile pairs beautifully with beverages that complement its sweetness and refinement. A cappuccino or café latte is the most natural pairing: Katman specifically recommended the DB60 as “a nice morning cigar with coffee,” and the milk chocolate and caramel notes mirror a well made cappuccino’s sweet, creamy character. A Cognac (Rémy Martin VSOP, Pierre Ferrand Ambre) delivers dried fruit, vanilla, and honey that amplify the cigar’s nougat and caramel. A light, floral white wine (Viognier, Gewürztraminer, off dry Riesling) picks up the lemon citrus and floral sweetness that runs through the blend. A honey mead echoes the cigar’s dominant honey note with a direct, complementary sweetness. Earl Grey or Darjeeling tea provides citrus bergamot and floral notes that interact with the lemongrass and lemon that Katman identified. A light rum (Plantation 3 Stars, Appleton Estate Signature, El Dorado 3) brings vanilla and sugarcane sweetness without overpowering the blend’s medium strength. For food, nougat candy, honey and almond pastries, lemon tart, or a light cheese like Brie or Camembert complement the cigar’s dessert like qualities.

Quick specs

• Vitola: Short Torpedo / Campana (4 x 60)
• Wrapper: Ecuadorian Colorado Claro
• Binder: Costa Rican
• Filler: Costa Rican
• Strength: Medium
• Smoking Time: ~75 minutes
• Box Count: 20

What is the Casdagli D’Boiss DB60?

A 4 x 60 short torpedo (Campana) with an Ecuadorian Colorado Claro wrapper, Costa Rican binder, and Costa Rican filler. Handmade at IGM Cigars boutique factory in San José, Costa Rica. Created by Jeremy Casdagli. Same blend as the DB52 in a wider Campana format. Scored 98 by Katman and placed in his Top 32 Cigars of 2023. Burns for approximately 75 minutes despite its four inch length. Sold in boxes of 20.

What does the DB60 taste like?

Milk chocolate, caramel, vanilla, lemon citrus, cream, baking spices, black pepper, honey nougat, mocha java, lemongrass, malt, cedar, toffee, nuts, hazelnut, earth, wood, and leather. Katman described it as a “flavor bomb” where “flavors don’t change, they intensify” and called the blend “about as perfect as a cigar blend comes.” The honey and nougat notes are the dominant signature throughout.

How strong is the DB60?

Medium strength with medium to full body and flavor. Katman confirmed “strength just touches the hem of medium.” This is a flavor forward cigar with restrained nicotine. The body and flavor exceed the strength, making it approachable for a wide range of smokers while delivering rich, complex flavors.

What is the difference between the DB60 and DB52?

Same blend, different format. The DB60 is a 4 x 60 short torpedo (Campana) that tapers to a point. The DB52 is a 4 3/4 x 52 Petit Robusto with a straight sided shape. The DB60’s wider gauge delivers more filler per draw with enhanced cream and nougat. The DB52’s thinner gauge emphasizes the wrapper’s cedar influence. Both come in boxes of 20.

Who is Jeremy Casdagli?

Founder of Casdagli Cigars (1997). The Casdagli family traded tobacco since the 1800s. Jeremy began making cigars in Cuba with master roller Carlos Valdez Mosquera, replicating Hoyo de Monterrey blends for London cigar markets. He later expanded to Costa Rica and the Dominican Republic, partnering with IGM Cigars, Tabacos de Costa Rica, and Hendrik Kelner Jr. His portfolio includes the Signature, Villa Casdagli, Daughters of the Wind, and D’Boiss lines.

What is IGM Cigars?

A boutique cigar factory in San José, Costa Rica, owned by a Cuban family that emigrated from Havana. IGM owns a tobacco plantation at 1,000 meters elevation in Puriscal. The high altitude growing conditions produce rare Costa Rican tobacco with refined sweetness and Cubanesque characteristics. IGM previously produced cigars for El Septimo.

Why does the DB60 taste “Cubanesque”?

The all Costa Rican binder and filler, grown at an elevation of 1,000 meters in Puriscal, produces tobacco with a sweet, refined character that resembles traditional Cuban leaf more than Nicaraguan or Dominican tobaccos. IGM Cigars is run by Cuban expats who brought their rolling techniques from Havana. Jeremy Casdagli’s cigar journey started in Cuba with master roller Carlos Valdez Mosquera, and the Cubanesque quality is an intentional design philosophy.

What pairs well with the DB60?

Cappuccino, café latte, Cognac (Rémy Martin VSOP, Pierre Ferrand Ambre), floral white wine (Viognier, Gewürztraminer, off dry Riesling), honey mead, Earl Grey tea, Darjeeling tea, light rum (Plantation 3 Stars, Appleton Signature), nougat candy, lemon tart, Brie, or Camembert. The cigar’s honey, milk chocolate, lemon citrus, and cream notes pair naturally with sweet, refined, and floral beverages.