Sensory Blend Profile
Milk chocolate, dry cedar, and a hint of cream, gently sweet.
Turns deep and chewy, with espresso, sweet leather, and molasses.
Closes full-bodied, with oak, raw cocoa, and retrohale spice.
Showcases Ernesto Perez-Carrillo's mastery of dark broadleaf fermentation, using long, low-temperature natural conditioning to eliminate bitter tars.
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.
