Rich cocoa and black coffee give the Blackbird Crow Robusto its foundation, but the most memorable passage arrives in the middle: marbled rye bread and butter, reminiscent of the bread served at a steakhouse with salted butter alongside it. That savory turn brings another dimension to a cigar whose pepper, dense smoke, and lingering texture make a strong impression.
There is a qualification. The draw on the reviewed cigar was loose, earning a recorded draw rating of 2/5. That is a score for the draw alone, not an overall rating. The flavor assessment was considerably more enthusiastic.
Cigar details
Blackbird lists the Crow Robusto at 5 inches with a 50 ring gauge, with a Mexican wrapper and Habano binder. Dan Ryan reviewed the San Andrés Robusto.
Before lighting
The notes for the cigar’s body record light cocoa, paper, and a slight hint of spice. On the cold draw, the impressions become more earthy: red bell pepper, damp earth, and mustiness. The loose draw is the principal performance reservation recorded in the notes.
First light and first third
Black pepper and strong cocoa arrive immediately, accompanied by dense smoke and an impressive sense of body. The opening third settles into dark-roast black coffee, rich cocoa, and black pepper.
That combination establishes the cigar’s central flavors early. Cocoa remains a recurring reference point through the smoke, while the balance around it changes.
Second third
A slight mineral bitterness appears at the transition into the second third, then quickly disappears. Rich cocoa and black coffee return, this time with a little sweetness.
The texture becomes especially notable here. Smoke production remains lush, while a buttery sensation coats the tongue and leaves a long finish after each puff. As the cocoa recedes, marbled rye bread and butter move forward, producing the steakhouse-bread association that makes this section so distinctive.
Dan finds this combination savory, sweet, and particularly well suited to his palate. It is the clearest change in the cigar’s progression: familiar coffee and cocoa give way to bread and a richer, coating texture.
Final third
Spice increases in the final third as the bread-and-butter combination fades. Cocoa remains present, connecting the finish with the earlier portions of the cigar even as pepper takes a more prominent role.
The final impression is strongly positive, with Dan describing the Crow as a “flavor bomb.” The loose draw remains part of the assessment, but it does not erase the pleasure recorded in the flavor and texture.
The pairing
The cigar was paired with Yuengling Oktoberfest. Dan also suggests a German-style Märzen as a promising companion. That broader recommendation is a suggestion, rather than a report of additional pairings tested during this review.
For this Crow Robusto, the defining passage is the buttery middle third. Cocoa, coffee, and pepper establish the profile; the savory bread note gives it a moment worth remembering. Readers who enjoy that combination have a clear reason to be curious, with the loose draw on this particular cigar as the accompanying caveat.
From the review
