04/03/2026
Limited Cigar Association First Friday April releases:
L C A Year of Ed 6 × 54 Box-Press Toro
Aged 2 Years
W R A P P E R Jalapa Habano
B I N D E R Salvadoran
F I L L E R Estelí & Condega
FA C T O R Y Tabacalera Annex
“This one is textbook Fernandez craft with a wink. We let it rest two years to calm the
punch and let the sweetness bloom. When I smoke Year Of Ed it reads like a box of
chocolates you forgot you had: immediate, honest cocoa, then a parade of nuts and
caramel. It's plush in the middle and sharp enough at the finish to make the
conversation last. This is what aged Nicaraguan to***co is supposed to taste like.”
T A S T I N G N O T E S
PRE-LIGHT Cocoa nibs and cedar, faint caramel scent at the foot
FIRST THIRD Milk chocolate and toasted hazelnut, soft caramel drizzle
SECOND THIRD Marzipan and baking spice, gentle espresso notes and a creamy mouthfeel
FINAL THIRD Dark chocolate, leather, warm clove and a long cocoa-dusted finish
P A I R I N G S
·Milk stout or chocolate porter to double down on cocoa
·Tawny port to pull the marzipan and caramel
·Concentrated espresso for cut and contrast
L C A +
Cavalier Genève Paca 6 × 50 Toro
Aged 3 Years
W R A P P E R Habano
B I N D E R Connecticut
F I L L E R Nicaraguan & Peruvian
FA C T O R Y FCT, Honduras
“This one showed up again with proof. Years after the original run we located a sealed allocation that sat quiet in factory cellars and confirmed three full years of age. The strip of paca fabric isn't decoration -- it's literal provenance. These leaves slept on the very burlap that carried them, and the fabric carries that history across the band. We worked with Cavalier Geneve and the factory to bring them back as they were made: Plasencia to***co at the center, Honduran craft, and that gold-foil
diamond that always makes collectors pause.”
T A S T I N G N O T E S
PRE-LIGHT Warm cedar, damp hay, and a soft nutmeg perfume
FIRST THIRD Honeyed to***co, graham cracker sweetness, faint lemon peel for lift
SECOND THIRD Leather and dried cherry deepen; toasted almond and espresso thread through
FINAL THIRD Molasses, dark cocoa, cedar backbone with a restrained black-pepper close
P A I R I N G S
·Añejo rum to highlight molasses and toasted almond
·Single-barrel bourbon to lift cocoa and charred oak
·Coffee with cream to match graham and espresso notes
PSSITA!!
