Sensory Blend Profile
Robust earth, black pepper, and dark chocolate, full-strength from the start.
Settles into espresso, sweet leather, and anise.
Closes on roasted nuts, charred hickory, and dark molasses.
Introduced in 2017 to break the mild Macanudo mold, packaged in individual tubes with an advanced long-fermentation protocol on the dark broadleaf wrapper.
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.
