Products

arming in Kamthana, India is incredibly diverse, as a wide variety of produce is grown simultaneously intermixed across the land, leading to this incredible ginger.

The fiery flavour of the ginger, baked into this traditional recipe gingerbread cuts through our fudgy Oko Caribe farm milk chocolate with its warming hum.

Tasting Notes

Opening the packet hits you with the smell of freshly baked gingerbread, The bar opens with flavours of fudge and brazilnut with crunchy pockets of fiery ginger and dark molasses.

Ingredients

Cocoa beans, unrefined raw sugar, milk powder, gingerbread (wheat flour, butter (milk), ginger, cinnamon, clove, nutmeg and sea salt).

Biscuit History

It is believed that the first gingerbread recipe originated in Greece in around 2400 BC. From there, Chinese recipes were developed in the 10th century and by the late middle ages, Europeans had their own version of the biscuit. The hard cookies, sometimes gilded with gold leaf and shaped like animals, kings and queens, were a staple at Medieval fairs in England, France, Holland and Germany. Now, in the 21st century, here is our own grown up take on Gingerbread, made exclusively in house, using exceptional ginger sourced from Kamthana village, India.

The cocoa beans for this chocolate were grown under the canopy of Sierra Leone’s Gola Rainforest National Park. Various charities, including RSPB, have been working with local farmers to grow the cocoa in harmony with the park rather than drive deforestation.

By far the darkest shade of brown in the chocolate we produce, don’t let the colour mislead you – deceptively sweet for a 78%.

Tasting Notes

Bran flake, treacle and plummy notes with a brownie finish.

Ingredients

Cocoa beans, Unrefined raw sugar. 70g

We want to showcase the incredible natural flavours found in cocoa beans, and on our mission we had to share these.

Great lengths were gone to, to grow and transport the cocoa beans used in this bar. From Guadalcanal in the Solomon Isles, where the only bridge to the mainland has been swept away by storms. Navigation by boat is not possible, so to take beans off the island requires the farmers to wade across the river, with 70 kg sacks of beans on their heads. If this isn’t enough, the river is homed to crocodiles!

This bar has an exciting combination of tropical fruity notes which as they melt turn into the flavours of malty biscuits, coffee and notes of walnut. This is really unlike any bars in our selection at the moment.

Tasting Notes

Mango and pineapple melt into malty biscuits, coffee and notes of walnut

Ingredients

Cocoa beans and unrefined raw sugar. 70g

The perfect union. Comforting flavours of toasted hazelnut praline and raisin-flavoured cacao have been crafted into a texture that melts on the tongue but still has the snap of tempered chocolate.

Famous organic Italian hazelnuts paired with Seram Island cocoa. The largest cocoa plantation on the island contributes to the community by supporting local schools, constructing medical facilities and renovating churches and mosques.

As with all our products, the chocolate is made in our Falmouth factory.

Tasting Notes

Melting hazelnuts, finishing with rich toffee and spice flavours from Indonesian cocoa

Ingredients

Cocoa beans, unrefined raw sugar, hazelnuts (NUTS), Cornish sea salt

This is no ordinary milk chocolate! These beans from Kuapa Kokoo have been roasted to a mellow flavour of toffee and sweet honey. Balancing this rich and creamy flavour brought us up to the highest cocoa milk chocolate we have made, and we can’t get enough. We often find ourselves helping milk chocolate fans into the world of great dark chocolate, with this bar, we are doing the opposite! Welcome to what milk chocolate can be.

Tasting Notes

Flavours of brownie and cinder toffee with a vanilla finish.

Ingredients

Cocoa beans, unrefined raw sugar and whole milk powder. 70g

A bar with an incredible story, made to showcase the irresistible flavour of these Costa Rican cocoa beans.

In the early 1980s, Costa Rica’s cacao was devastated by the fungus “Monilia,” which spread throughout the country’s huge cacao fields, killing tens of thousands of hectares of cacao crop.

While Costa Rica’s cacao industry has never quite recovered, there have been plenty of efforts made thanks to cacao producers like Nahua Cacao. They are dedicated to not just providing the greatest quality post-harvest services, but also to improving the lives of smallholder farmers via training, assistance, and community participation, as well as encouraging sustainable farming techniques, reforestation, and conservation.

Tasting Notes

Rich cocoa flavours with notes of coffee, fig and caramelised banana.

Ingredients

Cocoa beans, unrefined raw sugar. 70g

For more than 50 years Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon have generously shared their expertise to build a community dedicated cacao farmers in the Duarte province, Dominican Republic.

The care taken to nurture the quality of their cacao shines through in the stunning mellow tones that work beautifully left to stand alone and when combined with other ingredients. A lovely bean from lovely people.

Tasting Notes

A very nutty aray of flavours from the cacao and browned butter base. A slow build to interesting flavours of vanilla ice cream and honey over light white fruit flavours.

Ingredients

Cocoa beans, unrefined raw sugar and browned milk powder.

The fruity Peruvian rainforest cacao cultivated by the indigenous Ashaninka people is the perfect bean for showcasing in its purest form.

Nothing else is added, leaving only natural flavours and sweetness that are coaxed and developed through the careful crafting of the chocolate maker. The holy grail for chocolate purists.

Tasting Notes

A slow build to intense roasted brazil nuts, with accents of grapefruit and plantain. This bar is un-sweetened but still delivers a beautifully balanced flavour.

Ingredients

Cocoa beans

No where to hide

In our humble opinion, a 100% bar isn’t worth tasting unless it’s made from bean to bar by a skilled chocolate maker. The reason for this is that most chocolate ‘makers’ are buying in commodity chocolate which they make palatable by adding sugar and flavourings. Without these additions the chocolate would be far too bitter to want to consume, with the possible exception of some hardcore sugar avoiders.

A 100% bar from the right hands, however, is a labour of passion and patience. The discernible flavours and sweetness have to be carefully coaxed out of the bean and preserved at every stage of processing, through fermentation, drying, roasting, grinding, conching, ageing and tempering, a process that spans months and continents! There is nothing to hide behind. At first, the intensity of unadulterated cacao can be a shock, but approached with an attitude to savour rather than scoff, it may even prove a game-changer in your perception and appreciation of chocolate as a food.

True bean-to-bar craft white chocolate is currently a rarity, so we decided to produce a grown-up version treated with the same care as all of our chocolate.

We fashioned a press to laboriously extract the cocoa butter ourselves from the very beans that we so carefully source and roast, to produce white chocolate that carries the natural flavours of the bean with none of the usual masking vanilla. Making it pure, if not actually very white

Tasting Notes

Strawberry, Caramel, Pistachio

Ingredients

Cocoa butter, unrefined raw sugar and milk powder.

Pressed In-House

A whole cocoa bean contains around 50% cocoa butter, which has a melting point just below human body temperature and is the reason that chocolate deliciously melts in the mouth. Chocolate that is made from the whole bean, ie. bean-to-bar rather than a reconstitution of cocoa powder and cocoa butter, will always have this fat content as it is naturally present in the bean.

White chocolate is often denigrated as not ‘real’ chocolate due to the absence of cocoa solids. Given that cocoa butter makes up more than half of a cocoa bean, we say this is up for debate. White chocolate is usually a confection of cocoa butter used as a vehicle for sugar, milk powder and vanilla, which has little to recommend it. As with all chocolate, however, there is a world of difference between the commodity product and the bean-to-bar craft approach.

By pressing fine flavour cocoa beans ourselves, we extract virgin fine flavour cocoa butter which needs just as little interference as the rest of our chocolate to produce a craft white chocolate worthy of the name. The reason we call it pure is that we don’t mess around with it, evidenced by its unrefined, natural appearance.

A single origin white chocolate bar crafted from Peruvian cocoa butter, pressed from the bean by Chocolarder in Cornwall

Impressively crafted from Chocolarder’s very own virgin-pressed cocoa butter, this bar will have you reaching back for more with a dangerous frequency!

When you first unwrap this bar, you’ll notice that it isn’t the creamy colour that you might expect from a white chocolate bar. This chocolate has retained its natural, deliciously golden colour, having been spared the process of bleaching. It is also a reflection of the meticulous processes of production that have inspired its conception and creation.

This white chocolate bar is both a rare and remarkable achievement – few makers in the world press their own cocoa butter as few can boast of their own cocoa butter press. Of these, fewer still are based in the UK, with Chocolarder a true pioneer. Perhaps even more impressive is that this press started its life as a car jack, meticulously and ingeniously repurposed by Chocolarder frontman Mike, in order to bring you an extraordinary chocolate tasting experience. By pressing their own cocoa butter, Chocolarder are able to ensure that the subtle flavours of their beans are coaxed out and showcased without the need for the addition of vanilla. Furthermore, this cocoa butter does not undergo a process of deodorisation, extraordinarily unusual in itself. Industrial chocolate makers, for example, often deodorise cocoa butter so that they can eliminate its flavours and aromas, to ensure that it does not impart any taste upon the chocolate. So, by using cocoa butter that hasn’t been deodorised, Chocolarder is able to produce an authentic, chocolate tasting experience in its white chocolate bar.

This is a white chocolate bar crafted in Cornwall, but that started its life as Criollo cacao in the heart of the Peruvian Amazon. Mike sources these beans from Asháninka farmer cooperatives in the rainforests of the Ene River valley, with the help of environmental charity Cool Earth, who are dedicated to protecting against deforestation. The Asháninka are an indigenous population who live mostly in the Peruvian Amazon, for whom biodiversity and its protection is a central tenet of existence. Harvesting and selling cacao provides them with a sustainable income stream. This is crucial to combat the challenges they face from illegal logging, mining and deforestation.

Chocolarder is the creation of former Pâtissier, Mike Longman, who began his bean-to-bar journey after committing to make as many of his own ingredients as possible. Starting out in his kitchen, Mike now operates out of a small factory in Cornwall, where he is dedicated to sourcing unique and exciting local inclusions ranging from wild gorseflower, to the honey of native Cornish black bees. Mike is dedicated to a production process that is truly transparent and sustainable, both economically and ecologically. Not only does he source his beans direct from the farmers, but he transports them back to his factory by sail boat, all in the name of zero carbon transport!

Tasting Notes

In the words of Chocolarder, this 40% white chocolate bar is “an embodiment of winter comfort.” And we agree. It’s the creamy texture and warming chestnut flavour, balancing of nutty tones and sweetness, and the finishing of a soft smokiness that makes it feel so comforting.

IngredientsCocoa butter, unrefined sugar, whole milk powder

So popular as a limited edition, it’s jumped over to our permanent range, time to find out what all the fuss is about; but is it savoury or sweet? Oh it might be used to being paired with potato and lamb, but rosemary is oh so brilliant paired with sweet things. Having tried it once in a caramel ice cream, we thought now was the perfect time to bring rosemary chocolate to the world in bar form.

A delicious chocolate bar that blends salty and sweet flavours with locally harvested rosemary from Cornwall. We’ve chosen 50% Öko Caribe cacao from the Dominican Republic as the foundation, but it’s the rosemary that steals the show. With local Cornish sea salt crystals from the Lizard.

A perfect gift, the balance of delicious chocolate that makes them double take, without having a negative impact on the planet.

Tasting Notes

Rich fudge notes with subtle pockets of zesty salt crystals and a melt-in-the-mouth, creamy finish, subtly but impactfully infused with fragrant rosemary.

Ingredients

Cocoa beans, unrefined raw sugar, milk powder, rosemary and sea salt. 70g

Pine, in chocolate? Aren’t they just for dressing in lights and baubles for December?

The first time we tried pine needles, we were blown away by the flavour and knew it would pair incredibly well with chocolate. I actually first ate pine at a feast on Bodmin moor, 12 years ago. We were served toasted marshmallows which had pine needles running through them, it was fascinating and delicious. We settled on the Seram Island cocoa beans, their mellow cocoa flavour allows the new spruce shoots to shine.

After foraging the fresh shoots here in Cornwall, we freeze dry and grind them into cocoa butter which is then combined with the dark chocolate to make a pretty special and wonderfully wintery bar.

BEAN TO BAR

As with all our products, the chocolate is made in our Falmouth factory.

TASTING NOTES

Rich brown fruit and citrus, with herbal notes and an almost minty finish.

INGREDIENTS

Cocoa beans, unrefined raw sugar, cocoa butter, pine needle. 70g

Just three ingredients, cocoa beans, unrefined sugar and toasted whole oats. This bar is both dairy and gluten free.

The cacao beans for this chocolate were grown under the canopy of Sierra Leone’s Gola Rainforest National Park. Various charities, including RSPB, have been working with local farmers to grow the cocoa in harmony with the park rather than drive deforestation.

We’ve added toasted whole oats to the cocoa beans and sugar to replicate the creaminess without using dairy.

Tasting Notes

Deep cocoa melting to sweet marzipan and brandy notes with a brownie finish

Ingredients

Cocoa beans, unrefined raw sugar and toasted gluten free oats. 70g

The Gola Rainforest

The Gola Forest is one of only two national parks in Sierra Leone, referred to as the ‘green diamond of the nation’. A remnant of the Upper Guinean Tropical Rainforest, it is home to over 330 bird species, of which 14 now face global extinction.

The Gola Rainforest project is providing a livelihood and income for farmers around the national park while helping them to protect the rainforest from deforestation. Growing cocoa isn’t an easy task, and harvesting the pods can only be done by hand when grown under the canopy of the rainforest, hence the destruction of nearly all of Ghana’s rainforest when they opted for easy harvesting, leaving devastation.

The project has been supporting farmers to harvest, ferment and dry their cocoa beans to the best quality to yield higher prices from chocolate makers around the world.

The rainforest is home to many endangered species including forest elephants, pygmy hippos and chimpanzees.

The best cigar storing pouch around made for Hava Havana. You can store cigars in the Humid Pouch for up to 6 months or even longer.

Cohiba 1966 Limited Edition 2011

The Cigar 

Cohiba’s first Limited Edition for five years. Named after the year the brand was originally established for Cuba’s late President, Fidel Castro, the cigars are presented with a distinctive pig-tail cap, like the original Cohibas and the new BHK Linea. Well worth setting aside an hour and a half of your day to enjoy one of these.

FLAVOUR: Medium to Full
VITOLA: Canonazo Especial
RING GAUGE: 52
LENGTH: 6 1/2 Inches / 166mm

The Cigar

This highly prestigious Cohiba 55 Aniversario Limited Edition 2021 upholds the grand legacy of the iconic brand, boasting the nationally-recognized Habanos label. Each cigar, expertly hand-crafted with tobacco leaves from the Vuelta Abajo region and a pigtail finish, is presented in 10-count boxes and features an unprecedented 150 mm x 57 ring gauge “Victoria” vitola, thereby creating an alluringly distinctive cigar.

The Cigar

The Cohiba Ambar is the latest addition to the regular Cohiba production line, announced at the maiden Habanos World Days event in 2021.  It fits in with the rest of the cigars in the Linea Classica and is of course made at the famous El Laguito factory in Havana.

The Ambar is presented as a relatively thick Placeres vitola, measuring 53 ring gauge by 132mm.  True to Cohiba tradition for the Linea Clasica, it will provide medium-full strength smoke and is filled only with tobacco leaves that have undergone the extra barrel fermentation which is the signature of the brand.

The Cohiba Ambar is available in boite-nature boxes of 10 cigars.  It will smoke beautifully now or age alongside the rest of your collection for years to come.

Celebrate 15 years of Cohiba Behike, the pinnacle of Cuban cigar craftsmanship, with this exclusive BHK 15 Anniversary Gift Box. This special edition set features a selection of one BHK 52, BHK 54, BHK 56, or BHK 58, each adorned with a unique BHK 15 Anniversary Cigar Band. Beautifully presented in a luxurious commemorative gift box, this release is a must-have for collectors and aficionados seeking the finest in Cuban cigars, released at the XXV Habanos Festival 2025

Adjustable leather cigar case made in Spain, with Teju leather from the region of Ubrique. Iron engraved in relief and with the colors that characterizes this brand.

Cohiba BHK 52 (Behike)

The Cigar:

The Linea BHK swept all before it when the three sizes were launched in 2010, and yet it was the smallest, the BHK 52, that was awarded the prestigious Cigar Aficionado ‘Cigar of the Year’ in the same year. A stunning and unique taste from Havana.

Line: La Linea BHK
Flavour: Full
Vitola: Laguito No.4
Ring Gauge: 52
Length: 4 3/4 Inches / 119mm

Cohiba BHK 54 (Behike)

The Cigar:

The number of a BHK stands for its ring gauge, so this stout model boasts a diameter of 54/64ths of an inch, which leaves plenty of room for the fourth component in the filler – the Medio Tiempo – that brings a startling intensity to the flavour.

Line: La Linea BHK
Flavour: Full
Vitola: Laguito No.5
Ring Gauge: 54
Length: 5 5/8 Inches / 144mm

Cohiba BHK 56 (Behike)

The Cigar:

One of the widest girths to be found within the entire Havana cigar portfolio, allowing for a magnificent array of flavours to drench the palate. The ultimate expression of luxury and indulgence.

Line: La Linea BHK
Flavour: Full
Vitola: Laguito No.6
Ring Gauge: 56
Length: 6 1/2 Inches / 166mm

Cohiba Club Cuban cigars are ideal for both the novice and the more experienced cigar smoker. The perfect small cigarillo, enjoy as an aperitif or a short smoke.

Each box contains 10 mini machine made Cuban cigars.

Cohiba Coronas Especiales

The Cigar:

Another of Cohiba's originals; slender, elegant, cultivated and an intense smoke 

Line: La Linea Classica
Flavour: Medium to Full
Vitola: Laguito
Ring Gauge: 38
Length: 6 Inches / 152mm

Cohiba Esplendidos 2018

The Cigar:

Cohiba's brilliant Churchill size., first seen in 1989. Beautifully presented in mid-tone wrappers. Make time for this stately cigar, the king of the Linea Clasica

Line: La Linea Classica
Vitola: Julieta No.2
Ring Gauge: 47
Length: 7 Inches / 178mm

Cohiba Esplendidos Gran Reserva Cosecha 2017

Vitola: Julieta No.2
Ring Gauge: 47
Length: 7 Inches / 178mm
Construction: Handmade, with tobacco from the 2017 harvest.
Packaging: Numbered black lacquered boîte nature box of 15 cigars (5,000 produced).

Cohiba Exquisitos

The Cigar:

A cigar for the morning, with plenty of taste to sharpen the palate. The favourite size of former El Leguito (the home factory for Cohiba) Director Emila Tamayo, the first women ever to manage a Havana Factory

Line: La Linea Classica
Flavour: Medium to Full
Vitola: Seoane
Ring Gauge: 33
Length: 5 Inches / 125mm

Cohiba Maduro Genios

The Cigar:

The most substantial of the Maduro 5 line. The dark wrapper, specially aged for 5 years, brings a touch of sweetness to its medium to full blend. Great personality for seasoned smokers. 

 Line: La Linea Maduro 5
Flavour: Medium to Full
Vitola: Genios 5
Ring Gauge: 52
Length: 5 1/2 Inches / 140mm

Cohiba Maduro 5 Magicos

The Cigar:

A stocky cigar with a dark countenance added by uts ages wrapper taken frim the upper leaves of shade-grown plants. Rich, spicy and with a great draw. Suits aficionados with limited time. 

Line: La Linea Madueo 5
Flavour: Medium to Full
Vitola: Magico 5
Ring Gauge: 52
Length: 4 1/2 Inches / 115mm

The Cigar:

The rich, sweetish Maduro 5 flavour in a compact size, which burns well and delivers an intense aromatic taste. A little jewel. 

Line: La Linea Maduro 5
Flavour: Medium to Full
Vitola: Secretos 5
Ring Gauge: 40
Length: 4 3/8 Inches / 110mm

Cohiba Medio Siglo

The Cigar:

The Medio Siglo, literally “Half Century” was released to celebrate the brand’s 50th anniversary and draws inspiration from the Linea 1492’s shortest (Siglo I at 4”, 104mm) and widest (Siglo VI at 52 ring gauge) offerings. The unique ‘extra fermentation’ that is conducted on the Seco and Legero of all Cohibas lasts for up to eighteen months and is conducted at the factory in cedar barrels. This extra age creates a unique taste. The famous Cohiba flavour is most often described as ‘Grassy’, although others have noticed tones of vanilla, cocoa and coffee. It is often noted how this extra fermentation makes the taste ‘smoother’ and more refined. Min Ron NEE, in his book “An Illustrated Encyclopaedia of Post-Revolution Havana Cigars” says of the Siglo range “Mild, creamy sweetness, medium bean flavour, subtle @Cohiba’ Grassy taste, mild floral and herbal flavours... all agree the Siglo IV is the best and most well balanced”. This very modern looking cigar delivers bundles of characteristic Cohiba taste, in a format ideal for when time is short. The wide gauge helps produce an abundance of smoke that drenches the palate and rewards the smoker with an easy, rounded and yet sophisticated experience. 

Line: La Linea 1492
Flavour: Medium
Vitola: Medio Siglo
Ring Gauge: 52
Length: 4 Inches / 102mm

Cohiba Panetelas

The Cigar:

The smallest of the three Cohiba originals. The true taste of Cuba's most prestigious brand for a few precious minutes

Line: La Linea Classica
Flavour: Medium to Full
Vitola: Laguito No.3
Ring Gauge: 26
Length: 4 1/2 Inches / 115mm. 

Cohiba Piramides Limited Edition 2006

The Cigar 

This classy medium to full Pirámides is everything that a Cohiba Limited Edition should be. Although a re-release of the 2001 original, it is a superb cigar in its own right. The 2006 versions are available in more friendly and portable boxes of ten.

FLAVOUR: Medium to Full
VITOLA: Piramide
RING GAUGE: 52
LENGTH: 6 1/8 Inches / 156mm

Cohiba Robusto

The Cigar:

The cigar that sparked the Robusto revolution from 1989 onwards and remains firmly in the vanguard of this important vitola. Rich, deep, spicy and not to be missed. 

Line: La Linea Classica
Flavour: Medium to Full
Vitola: Robusto
Ring Gauge: 50
Length: 4 7/8 Inches / 124mm

Cohiba Robusto Reserva

The Cigar

This classic vitola (shape) from the most prestigious Habanos brand is, for many smokers, the pinnacle of modern cigar-making in Cuba. Medium to Full bodied but the extra bale-aged tobaccos impart a depth and elegance that will draw you in and capture your attention for every minute of the half hour or so it takes to enjoy. A difficult to find but glorious cigar.

FLAVOUR: Medium to Full
VITOLA: Robusto
RING GAUGE: 50
LENGTH: 4 7/8 Inches / 124mm 

Cohiba Seleccion 50 Aniversario 2016

Cohiba 50th Anniversary Selection Travel Humidor was produced by Habanos to celebrate their 50th Anniversary. Only 10,000 were made worldwide.

This humidor contains 8 of the best Cohiba Cigars.

• 2 x Piramides Extra, from the Classic series

• 2 x Siglo VI, from the 1492 series

• 2 x Genios, from the Maduro 5 series

• 2 x Behike 56, from the Behike series

Cohiba Seleccion Reserva  2003 

Cohiba Especial Reserva 2003

The Cigar

One of the original sizes of Cohibas that were launched in 1982, it is perhaps sometimes overshadowed by some of the newer and larger format cigars within the range. However, this slender and elegant looking cigar has enough power and depth to capture the attention of any cigar smoker. A cigar with the well-earned status of classic.

FLAVOUR: Medium to Full
VITOLA: Laguito No.2
RING GAUGE: 38
LENGTH: 6 Inches / 152mm 

Cohiba Esplendido Reserva 2003

The Cigar

For many years the Cohiba Espledido was the epitome of ebullience and luxury. Although modern tastes for cigar shapes may not regularly include Cohiba’s Churchill sized offering, there is no doubt that this regal cigar is still an enthralling hour and a half spent in the company of one of Cuba’s finest. From the very top draw.

FLAVOUR: Medium to Full
VITOLA: Julieta No.2
RING GAUGE: 47
LENGTH: 7 Inches / 178mm 

Cohiba Media Corona Reserva 2003

The Cigar

Although the name had been used before, and has been used since, this size is unique which makes the smallest cigar of the collection one of the most interesting to many collectors. A spicy little treat. Medium to full.

FLAVOUR: Medium to Full
VITOLA: Media Corona
RING GAUGE: 38
LENGTH: 5 5/8 Inches / 142mm 

Cohiba Piramide Reserva 2003

The Cigar

At the time of release the Pirámides was the pick of the bunch within the Selección box for many people. The ensuing years have done nothing to dampen that original assessment and it has now developed a near cult status among some smokers.

FLAVOUR: Medium to Full
VITOLA: Piramide
RING GAUGE: 52
LENGTH: 6 1/8 Inches / 156mm 

Cohiba Robusto Reserva 2003

The Cigar

This squat cigar, measuring just under 5 inches, can surprise people with the intensity of its flavour. Made using the Linea Classica blend of leaves, to a medium full flavour profile, the Robusto Reserva is a wonderfully constructed cigar that has maintained its consistency over the years.

FLAVOUR: Medium to Full
VITOLA: Robusto
RING GAUGE: 50
LENGTH: 4 7/8 Inches / 124mm 

Beginning in 2019 with the Romeo y Julieta Maravillas No.8 (Year of the Rat), the Cohiba Siglo de Oro is the fourth release from Habanos s.a. to commemorate a Chinese lunar New Year

The Siglo de Oro measures 4 ½” (115mm) x 54 ring gauge and is an entirely new size within the Habanos portfolio (Vitola de Galera is Exitosos or “successful” in English). Only 18,888 boxes of 18 cigars have been produced with each box housing a scannable chip secured to the inner lid allowing for instant authentication and information. Each cigar is dressed with the standard Cohiba band and a foot-band denoting the “

The Cigar:

The unique ‘extra fermentation’ that is conducted on the Seco and Legero of all Cohibas lasts for eighteen months and is conducted at the factory in cedar barrels. This extra age creates a unique taste. The famous Cohiba flavour is most often described as ‘Grassy’, although others have noticed tones of vanilla, cocoa and coffee. It is often noted how this extra fermentation makes the taste ‘smoother’ and more refined. Min Ron NEE, in his book An Illustrated Encyclopaedia of Post-Revolution Havana Cigars says of the Siglo range “Mild, creamy sweetness, medium bean flavour, subtle ‘Cohiba’ Grassy taste, mild floral and herbal flavours”. The American publication Cigar Aficionado scored this cigar an impressive 93 out of 100 in a recent review, saying “A lot of flavour in a small cigar. Beautifully crafted with a rich chocolate wrapper, it is soft-textured and sumptuous to smoke, with dark chocolate and spice aromas and flavours”

Line: La Linea 1492
Flavour: Medium
Vitola: Perla
Ring Gauge: 40
Length: 4 Inches / 102mm