Davidoff has announced the Chefs Edition 2025, the fourth cigar in the series that pairs its Master Blenders with leading figures in gastronomy. The concept builds on the shared ground between haute cuisine and handmade cigars, both of which rely on precision, craftsmanship and a deep understanding of flavour.

Collaboration and Release

Five chefs contributed to the 2025 blend, together holding eleven Michelin stars. Paolo Casagrande of Lasarte in Spain, Christian Bau of Victor’s Fine Dining in Germany, Kirk Westaway of Singapore, Nick Bril of The Jane in Belgium and Michael Beltran of Ariete in the United States each took part in the blending process. Davidoff describes them all as long time cigar smokers whose culinary focus on light and fresh cuisine is reflected in the cigar’s profile.

The cigar is produced in a toro format measuring 52 ring gauge by 6 ¼ inches with a listed intensity of three out of five. The blend uses tobaccos from Davidoff’s White Band Collection with additional components chosen to bring complexity. A Dominican San Vicente aged for fifteen years provides depth, while a Dominican hybrid leaf introduces citrus notes. Dominican Piloto aged for five years in Yagua palm leaves is included for the first time in a Davidoff release, a process that enhances smoothness and floral character.

The flavour progression begins with cayenne pepper and sweet cream, then develops floral tones, rosewood, leather and a touch of lemon. In the final stages strength builds with notes of spice, oak and coffee. Davidoff indicates a smoking time of 60 to 80 minutes.

Presentation continues the culinary theme. The cigars are packed in a solid wooden box with a natural marble inlay in the lid shaped to resemble a chopping board. Ten cigars rest in recessed grooves inside the box, which holds them securely in place.

The Chefs Edition 2025 will be available from 11 September 2025 through Davidoff flagship stores, appointed merchants and selected premium retailers. Availability and timing will vary by country.