Sensory Blend Profile
Dark chocolate, black pepper, and cedar, full-bodied from the start.
Turns creamy, with dark espresso, sweet leather, and dark cherry molasses.
Closes bold, with oak, roasted cacao, earth, and a peppery retrohale.
Co-blended by Carlito Fuente and Robert Levin to challenge the mild standard of Dominican blending, using an oil-rich leaf grown under a continuous natural cloud filter in Ecuador.
Available for private acquisition and sampling inside our physical walk-in humidors. Each vitola is personally curated and maintained under optimal humidity conditions.
Hand-selected and resting at precise humidity in our Ruskin walk-in — not a warehouse three states away. Stop in, or call ahead and we'll have it pulled and ready when you arrive.
