Sensory Blend Profile
Baker's chocolate, black espresso, and white pepper open with a punch.
Turns complex, with cedar, earth, and a hint of cinnamon.
Amplifies to full strength, closing on black espresso and raw spice.
Part of the full-bodied CAO Fasa strategy utilizing regional blending concepts, with vitola scaling that focuses combustion heat onto the spiced binder sheet.
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.
