Focaccia Sarda AKA Pizza Aged 1 Year



AJ Fernandez wants to impress you. He is consistently bringing us the best cigars I have personally ever smoked. I love variety and I love finding new blends, brands and blenders, but in the pursuit of finding the best cigars ever made, AJ is the closest without competition. I talk about science meeting traditions often and these cigars are an example of that. Science is responsible for perfecting the first stages: seedling, planting, and growing, all done with scientific precision. The next part relies more on tradition but there is still science in the curing and fermenting of the leaves. Even to this day, it’s rare for any factory to conduct such detailed documentation of temperatures and processes as well as AJ. The result is the most flavorful cigars available.

But here is the thing: AJ gives us the crazy stuff. The rare, aged stuff. The blends he thinks the general public will not appreciate as much. This is why he created a factory for us: Tabacalera Privada Annex. This is a testament to how much Privada and our members are impacting the cigar industry. It may be the first but it will not be the last factory to don our name. The cigar spirits are shining bright on us, friends. As for this blend, it’s obviously a Habano wrapper and most of the tobacco comes from Esteli, Nicaragua, but AJ rarely shares all details. This is 100% WOW. Get ready, because there’s pepperoni pizza on the band for a good reason, it’s that good. Enjoy the fruits of all of our labor, from farm, to factory, to retailer, a lot of people put in work for you to be able to enjoy this. PEACE!

In stock


Wrapper: Nicaraguan Habano Corojo Seco
Binder: Nicaraguan Habano Volado
Fillers: Nicaraguan Corojo Ligero, Seco and Volado

Body: Apple cider vinegar.
Foot: Cocoa and cedar.
Cold Draw: Musty maple wood.

Tasting Notes: Right off the bat, I immediately get notes of horseradish, cedar, and cream. There are also roasted almonds, sweet oregano, and pizza crust. The retrohale is amazing: fruity, sharp, red pepper boom. Sinuses beware!

What am I smoking? Wow, in the second third I get wheat, cedar, red pepper and dried herbs. There is a major bite and a whole lot of stimula- tion both on the mouth, and especially on the retrohale. This is a full body cigar here ladies and gents. As it develops further, I get pizza dough, slight fresh squeezed lemon, and a zing I would compare to a cinnamon bite or salt rocks. The sharp cedar in the retro is magnificent. The pepper comes down a bit at the halfway point and gives way to more beautiful nuances that flirt with tart berries like raspberry. I would love to eat a cannoli with this because there is a fried dough shell note in there.

In the final third the flavors mend. The smoke is creamy and cooling, sweet and satisfying. I still get cedar and roasted nuts. But I keep coming back to the pizza crust dough like notes and the salty finish that bites like a good pepperoni. Some herbs are still present and the pepper has mellowed but it still has a nice white pepper retrohale. This cigar reminds me of eating white pizza with spicy pepperoni. Add a little ricotta and this, my friends, is Focaccia Sarda.

Pairing Notes: PIZZA!

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