Sensory Blend Profile
Milk chocolate, dry cedar, and a hint of white pepper, smooth from the start.
Turns creamy, with café con leche, nutmeg, and fine leather.
Closes balanced, with toasted wood, espresso, and tobacco sweetness.
Co-blended by jazz musician Avo Uvezian and master blender Hendrik Kelner in the Dominican Republic, adding a broadleaf sheet to the flagship mild portfolio.
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.
