There are a lot of guys trying to be in the cigar game. I’m always looking for a rich heritage. I get approached by a lot of business guys that say they have their own brand, and to be honest, I discredit most Americans trying to start their own company. You really gotta prove it to me that there’s a real story to your brand and you’re not just some guy that went on a cruise to the Dominican Republic and thinks you met a cigar master blender and can start your own brand. So at first when two Italian ex-New York guys approached me, I didn’t pay much attention. Then I found out that they roll their own cigars. Ok, now I’m interested. But then I kept hearing about this cigar called the Cannoli. I don’t know if you’ve ever had a Cannoli, but it’s one of the best desserts in the world, and one day, you’ll need to go down to little Italy in NYC and have one. Either way, if I have two Italian guys that sound like mob guys who got trained to roll cigars and have the passion to travel to Nicaragua and blend their own, then I’m all ears. Respect. Now, getting the Cannoli was not easy. It also comes to you like a red velvet cupcake that’s been sitting in a paper bag with the oil staining the bag. Wet and gooey. So you have to let them sit. I aged these cigars for another 4 months on top of their 4 months and I’m still going to tell you that when you are ready to smoke this cigar, cut the end, and leave it out 24-48 hours in low humidity. But even if you smoke it right out of the bag, it’s ready. And boy oh boy what a treat it is. The Cannoli is a confection of a cigar. A dream of chocolates and sugars and coffees. It’s a post-meal culinary climax if I may say so, and if you like dessert Maduro you’re gonna love this. So let Amendola get an “Ayyy” on social media when you smoke this.