Reserva Rojas Aged 2+ Years



So about two years ago, I asked my buddy, Noel Rojas, to make a special cigar for me. I wanted it to taste and feel just like the Cuban Partagas No. 4, which is one of my favorites. After a long and careful process of aging in coolers, I think it’s finally ready to be smoked. During these two years, Noel has really started to make a name for himself in the cigar industry, and I like to think that I had a small part in that. We’ve done some cool stuff together, like making unique blends on our YouTube channel and creating exclusive cigars that people just can’t seem to get enough of. One of our big hits was the Peruvian Gold. My goal in working with folks like Noel is to make sure we both benefit from our collaborations. It’s all about give and take, right? I believe this approach strengthens relationships and helps us both be more successful in what we do. Now, after all this time and work, I can’t wait to sit back and enjoy this special cigar. It’s more than just a cigar to me; it’s a symbol of the hard work and passion we both put into the art of making cigars.

In stock

SKU: .B-9 Category: Tags: , , , , , , ,


Wrapper: Ecuadorian Habano
Binder: Ecuadorian Habano
Fillers: Esteli, Jalapa, and Especial

Body: Floral and nutty.
Foot: A hint of hazelnut.
Cold Draw: Hazelnut, cognac, and amaretto almond.

Tasting Notes: The initial third of the Reserva Rojas offers a complex blend of toast, sweet syrup, cedar, hazelnut, black coffee, molasses, and a root-like sarsaparilla flavor. The second stage brings a shift, with the sweetness morphing into cedar and tree bark for a more earthy flavor profile. Hints of toast and roasted nuts persist, but the cigar takes on a more medicinal and herby aspect. An intensified creaminess prevails, with additional wood notes entering the scene. The retrohale introduces a unique white pepper creaminess and smoky nuances. The final third sees the introduction of roasted nuts and a hint of earthiness. Underlying tones of coffee and white pepper round out the tasting journey, concluding in a distinct, smoky charcoal finish.

Pairing notes: Toasted brioche with hazelnut spread, pancetta-wrapped figs, blue cheese, dark rum, espresso martini, aged tequila, sherry, amarone, zinfandel, coffee porter, stout, English brown ale, coffee-flavored panna cotta, molasses cookies, hazelnut gelato.

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