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Balmoral

Anejo XO Rothschild Masivo Single Cigar

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The Balmoral Añejo XO Rothschild Masivo Single highlights the art of extensive tobacco aging developed by Royal Agio Cigars. Draped in an oily, 10-year-aged Brazilian Arapiraca wrapper, the blend incorporates an aged Dominican Olor binder and a complex filler core featuring Dominican Olor, Nicaraguan Esteli, and stalk-cut Pennsylvania Broadleaf. The Rothschild Masivo vitola provides ample airflow that tempers the blend's natural strength while amplifying rich layers of dark chocolate, sweet earth, espresso, dried fruit, and warming spices. It pairs exceptionally well with a peated Islay single malt scotch, a barrel-proof rye whiskey, or a dark Cuban espresso.

10.50 € 10.5 EUR 10.50 € Tax Included

Not Available For Sale

  • Brand
  • Country
  • Packaging
  • Strength
  • Vitola
  • Smoking Time (minutes)
  • Aged
  • Vintage
  • Limited Edition
  • Regional Edition
  • Handmade
  • Length (mm)
  • Ring Gauge (mm)
  • Price Range

This combination does not exist.

Brand Balmoral
Country Dominican Republic
Packaging Single
Strength Medium to Full
Vitola Robusto
Smoking Time (minutes) 55 min
Aged Yes
Vintage No
Limited Edition No
Regional Edition No
Handmade Yes
Length (mm) 127 mm
Ring Gauge (mm) 55 mm
Price Range 0 - 50
The Balmoral Añejo XO Rothschild Masivo Single highlights the art of extensive tobacco aging developed by Royal Agio Cigars. Draped in an oily, 10-year-aged Brazilian Arapiraca wrapper, the blend incorporates an aged Dominican Olor binder and a complex filler core featuring Dominican Olor, Nicaraguan Esteli, and stalk-cut Pennsylvania Broadleaf. The Rothschild Masivo vitola provides ample airflow that tempers the blend's natural strength while amplifying rich layers of dark chocolate, sweet earth, espresso, dried fruit, and warming spices. It pairs exceptionally well with a peated Islay single malt scotch, a barrel-proof rye whiskey, or a dark Cuban espresso.

First Third: Earthy dark cocoa, roasted espresso beans, cedar, and sweet Brazilian pepper.

Second Third: Creamy chocolate, toasted walnuts, dark dried fruit, and aged leather.

Final Third: Dark chocolate, sweet molasses, charred oak, and a warm, peppery retrohale.

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