Hi everyone, just wanted to share my latest purchase since my interest seems to be growing rather quickly in the cigar world. Just about 2 months ago I started with a couple of cigars in a small tupperware to have for enjoying once in a while. I then ordered a variety of 10 more of some nice $10-12 cigars that I also like so they would not run out. I then ordered a nice little Boveda Acrylic humidor to hold them and though that would be more than enough to take care of me. I soon realized I would need some everyday cigars so I don't smoke all the expensive ones right away so I ordered 20 more in the $2-4 range. So my collection keeps growing and now I have a bigger Tupperware with 65% bovedas lined with cedar sheets for the everyday sticks. this week I went to Total Wine for a few bottles of red and guess what, bought a 5 more very nice Padron/A Fuente cigars (TW has very good prices) that I wanted to try so I gotta a feeling there is a pattern forming here. :vs_laugh:
Now the Boveda humidor showcases my nicest 10-12 sticks and instead of keeping all the other in a Tupperware which works great, I also wanted to try a nice wood 30-40 count humidor to keep the ones I also really liked on the bar. I found this 20 year Diamond Crown by Reed & Barton on ebay for $80 and read really good things about it. It's from the original owner who used it for 5 years and then boxed it back up and has been in storage since then. This was when they were still hand made in the USA and looks to be better built than the new ones I saw on line made in China now.
So what do you all think? what would be you suggestions to get this seasoned and up ready to go?
Now the Boveda humidor showcases my nicest 10-12 sticks and instead of keeping all the other in a Tupperware which works great, I also wanted to try a nice wood 30-40 count humidor to keep the ones I also really liked on the bar. I found this 20 year Diamond Crown by Reed & Barton on ebay for $80 and read really good things about it. It's from the original owner who used it for 5 years and then boxed it back up and has been in storage since then. This was when they were still hand made in the USA and looks to be better built than the new ones I saw on line made in China now.
So what do you all think? what would be you suggestions to get this seasoned and up ready to go?



