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Sinistro Plata y Plomo

$12.00

The boys at Sinistro are back at it again. Once again hailing from the depths of the aging rooms at the Dominican Republic’s oldest tobacco factory, La Aurora. This cigar is, and will only be, found at Privada. La Aurora is infamous for a type of tobacco called Andulla. It is one of the oldest methods of curing tobacco and also the hardest and longest process I have heard of to date. They basically wrap the tobacco in leaves from a banana plant for months and months at a time. You can see this process on La Aurora’s website. James, being the perfectionist that he is, spent four months on this blend. It’s got something so satisfying that other cigars will pale in comparison if this tickles your fancy. It is full flavored and should be enjoyed after the big meal and possibly with dessert and coffee. Connecticut shade wrappers never tasted so good. That Andulla just does something underneath. Satisfying is the best way I can describe this cigar. Take special note of the band. Plata y Plomo was a saying used by the late Pablo Escobar. It basically meant silver or lead. Meaning if you are on my team you get the silver, if not you get the lead. The choice is yours. The band features artwork that looks like the front of an important building. One half of it is sunny and nice with silver coins and peace. The other side is fighting and war with bullets. This is possibly the coolest band I have ever seen.

In stock

SKU: SIN_SIM_1079 Category:

Description

Tasting Notes: Honey and cedar on body. The foot smells like artificially flavored berry tobacco. Like kiwi, strawberry, or fruit flavored medicine. I’ve been told there are no additives or flavorings in this cigar. More artificial berry on the cold draw. The first puffs are oak and red pepper. Dark toast sourdough, yeast, leather, cinnamon, and cereal grains. Powdery sweet smoke. Further in I get bread and salt, pepper and yeast with cinnamon finish. Even further in I get horseradish spice, wood, sesame oil, hay and cereal grains. This thing is not only full, but it is dynamic and complex. The second third sees cedar, dark cola, black cherry syrup, minerals, and salt. At times the cedar turns to oak and I get a strange marshmallow phantom flavor. It smokes like a maduro in some senses. In the final third I get jasmine floral notes, honey and wood, syrupy sweetness, corn, hay, cereal grains, honey and cinnamon. In the very end I got a lime that almost tastes like black walnuts.

Pairing Notes: After a big meal. With dessert and coffee with light cream and sugar. Pies. Pastries. Bourbon and Jack Daniels. Amber lagers. Belgian beers. Lindt truffles. Vanilla chocolate. After sushi with wasabi. Cognac all day!

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