Stallone Zaino Broadleaf Aged 3+ Years


Check out our YouTube interview with Tony Barrios, the founder of Stallone Cigars for more info. Tony Barrios, an Argentinian by way of Italy. A horse riding professional and a graduate of Columbia Business School. This guy is no dope. He’s world-travelled, experienced in business and has a great palate. His cigars are for the American market. The full-body lovers who want something that is full yet balanced and made with the best tobaccos in the world. He works with Mr. Pena at Tabacalera Perla. This is the same company that makes Paul Stulac. I first smoked this cigar about 6 months ago. You have employed me to go out and find the best cigars in the world and also the most unique. Immediately upon lighting these cigars I knew this fell into both of these categories. The problem was availability and cost. I don’t think Tony truly understood what Privada was or what it was all about. And so we got a little heated in our negotiations. To the point where we both kind of walked away from the table. A few weeks later Tony reached out and we concluded that half the club will get the Zaino Broadleaf selection and the other half will get the Castaño San Andres selection. Both are similar, yet worth seeking out to compare. Tony is quite a character and very sophisticated. He looks like a cowboy and lives like a cowboy but you cannot forget he’s got an international Ivy league education. Both of those aspects really show in his cigars. They are bold yet balanced, aggressive yet sophisticated. Unlike anything else on the market.

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Tasting Notes: I get raisins, dryer sheets, chocolate, and funk on body. Chocolate and raisins with tobacco on foot. The cold draw is milk chocolate covered raisins, cinnamon, and I want to say tree bark for some reason, but I don’t know why. Initially there is sweetened chocolate, deep leather, dark earth and a red pepper that will zap you. It has a ton of cedar on the mouth but it turns to oak on the finish. There are dark bread notes and some sugar. Vegetal and red pepper on the finish and the lips. It’s dark but fragrant on the palate. Sharp, spicy and floral too. Yeast, bread, wood, chocolate and pepper round out the first third. Second third is bread, chocolate, sugar. The cigar has mellowed out. The red pepper is barely there. Sweet and dark. Reminds me of chocolate covered cherries. Leather, wood and black pepper. Dried peach, bread, salt, cocoa, and creamy smoke round the corner to the final third. In the final, the balance is incredible and round everywhere except the finish. The smoke is creamy, smooth and sweet. there is wood, bread, berries and cocoa along with white pepper. This is a full body flavor bomb. I hope you love it.

Pairing Notes: Dark chocolate Raisinets. Raisins. Prunes. Plums. Bready Belgian beers like Chimay. Try eating a piece of thyme or a steak seasoned in thyme beforehand. White chocolate anything. Caramel anything. Cognac. Aged rum. Light coffee with cream and sugar. Cafe latte!

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