Edible History and Health
Tasting Notes on the Daniel Marshall 24kt Golden Cigar
The world’s ultimate celebration cigar, The Daniel Marshall 24kt Golden Cigar. This cigar has taken on a life of its own, appearing in films, hip hop music videos, gifts for graduation, weddings, birthdays and has garnered the attention of some of the worlds most discerning cigar lovers. President Clinton on a recent trip to London, purchased on the DM 24Kt Golden Torpedo’s from a famous London Hotel. When we heard this story, we were impressed that a President, who gets many items as gifts, decided to buy on of these rare cigars. They are offered in some of the worlds most legendary and esteemed cigar merchants from London to Dubai to Asia.
The taste profile of the Daniel Marshall 24kt Golden Cigar is smooth, rich and with a hint of sweetness from the marriage of the aged tobacco. The taste is elevated due to each cigars humidor aging of the cigar since 2011, with the wrapper, binder and filler blended with the finest leaf aged since initial harvest in 2006
Daniel Marshall Cigars stand out
Only the world’s finest tobacco from year 2006 rolled into the DM Cigar
DM Humidors age the rolled cigars a minimum of 1 year prior to release, and in the case of the DM 24kt Golden Cigar, 4 years of Humidor aging.
Daniel Marshall’s unrelenting commitment to obtain the best quality for nearly 4 decades and peak experiences in every cigar.
The Daniel Marshall Golden Cigar Story
Linking 4th generation Tobacco broker and cigar maker, Manuel Quesada of the Dominican Republic and the most famous single farmer, Nestor Plasencia of Nicaragua’s vast expertise in this marriage of blending styles and traditions creates a World cigar recognized by tobacconists on all the continents.
With these legendary cigar blenders they bring to the Daniel Marshall
Cigar the best of the Dominican Republic and Nicaragua. Balance, subtlety, elegance, finesse and richness define the DM Cigars. Elegance and finesse from Manuel’s Dominican Republic style of blending with the body, depth, chocolate and espresso flavor profile from Nestor’s Nicaragua. Because of the pure gold leaf, the full flavor of the vintage tobacco can be savored, accentuating the sweetness and richness of each leaf.
The Golden Cigar when enjoyed leaves all the gold on the ash of the cigar, creating a golden ash. Tobacco burns at approximately 600 degrees and 24kt pure gold has a melting point of 1200 degrees, so the gold does not burn or melt, creating a special “Golden Moment”.
Edible Gold Facts
The difference between edible gold and regular gold leaf.
Pure gold leaf is 24 karat. In it pure state it is very soft and delicate. Therefore, it is typically mixed with other alloys to create different levels of hardness and to adjust the color tone of the leaf. That is why most jewelry is 18kt or 22kt gold (mixed with copper, etc.) because 24kt gold is too soft for daily wear and tear. Gold leaf is the same principle. Mostly mixed with copper, silver, etc. you can get a wide variety of colors, ranging from a slight reddish tone, to bright yellow, to white gold. The alloys mixed in to create these variances are not edible (like copper). Edible gold is almost pure gold, but mixed with silver only, which is edible, so it is completely digestible. DM rolls each cigar with ONLY pure 24kt Gold
Ingesting edible gold leaf
Generally speaking, there is no danger in ingesting Edible Gold. Gold is an inert metal that simply passes through the intestinal system. Edible Gold will pass out of the body after about 24 hours unchanged without causing any harm or reaction on the body.
According to European Regulations, there is no limit to the quantity of Edible Gold that can be ingested (Quantum Satis), however, the idea is to impress ones eyes and not fill your stomach with Edible Gold Leaf.
Some historical facts about edible gold leaf
The Europeans have a very old tradition in using Edible Gold on Food. Italian Dukes and Earls used to decorate their risotto with Edible Gold leaves in the 16th century (Risotto Recipe – Risotto d’oro con basilica e parmagiano – available, along with many other recipes, upon the EdibleGold recipe center). Alchemists of the 15th century used gold medicinally. Sweets covered in Edible Gold were served during afternoon meals to sustain the health of their hearts. The Elizabethans created sumptuous banquets by adding Edible Gold Dust to their table on fruits such as oranges, grapes, pomegranates and dates and figs. The Japanese have been adding Edible Gold to foods and even to their sake for centuries.
There is a revival today of the ancient tradition of enhancing the dinner table by decorating dishes and food with edible gold and silver.
Gold was used by the ancient Egyptians, as they believed it would make them immortal. The American Indians used to add gold to their food in the hope that it would help them become airborne, and for the Asians it has been votive food for centuries.
But it was in Europe, and especially during the Renaissance period in Italy, that gold made its appearance on the table and in banquets as a decorative element to enrich and add a touch of glitter to food and beverages.
The use of edible gold and silver as we know it today – an “ingredient” employed worldwide to brighten up the dinner table, rather than a sacred or magical element – spread throughout Florence, Padua and Venice during the 15th century.
History of Gold as a Food Supplement
Ever since the times of Pharaohs in 2000 BC, gold has been considered as food able to win the favour of Gods. In Ancient Egypt, gold was used to decorate pharaoh tombs and sarcophagi, and to portray human bodies in the frescoes. However, ancient Egyptians weren’t the only people that used gold as votive food. For centuries, Oriental civilizations such as Japan have been using gold in the same context it is used today – as food and drink decoration. Some bottles of sake, a traditional Japanese alcoholic beverage, contain gold flakes that are believed to improve health and well-being.
In the mid 16th century, European noblemen decorated their food with gold. Bread, oysters, quails and carps decorated with gold were served at banquets and weddings. In some European countries, gold as a food supplement became so common, that it had to be limited to two dishes per meal.
Gold was also used as a remedy complementary to aspirin to ease the pains of arthritis. Eatable gold as a food supplement is listed as E-175.