Quote:
Originally Posted by Bill86
I would say a full bodied CC is maybe a medium to medium full bodied NC. As far as I know there are no FFP/Pork Tenderloin/Liga Privada FULL FULL bodied CC's. I could be wrong and If I am there are VERY few.
In general strength is not something CC's go for. Flavor however is.
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The only full-bodied, full strength cc I've ever had is a big Por Larranaga hogleg that Klugs asked me to try at the last Shack. I think that's what it was, if I remember correctly. I asked him twice and he told me what it was, exactly, and I forget again.
I was thinking it was an old Belicosos Finos, but it's not. at any rate, it was INCREDIBLY good.
I also think you hit the nail on the head, Bill. I can't imagine any reason that there can't be full-bodied, strong cc's. The money is in what they're doing. I would guess that the trend toward larger rings will also begin a trend toward fuller body/strength. Probably in LE's, that'd be a good place to do it.