Privada Cigar Club Chocolate Covered Cherry

Flavor Notes: Milk chocolate, fresh cherry, cocoa powder, pistachio, hazelnut spread, baking spice, brownie sweetness Pairing Notes: Aged rum, Pedro Ximénez sherry, concentrated espresso, dark porter Privada Storytelling Hector Luis Prieto Díaz brought Cuban seed to Nicaragua and the result feels almost unfair. Chocolate Covered Cherry is one of those cigars that sounds exaggerated until you smoke it. Seven years of age transformed the blend into something dense, creamy, and unmistakably dessert driven without ever crossing into flavored territory. The box pressed 5.5 x 54 format gives the cigar weight in the hand and a slower burn that lets every layer settle into place. What starts as milk chocolate sweetness evolves into dark cocoa, roasted nuts, and warm cherry syrup notes that feel woven into the tobacco itself. This is a cigar that understands restraint. Sweetness without gimmicks. Depth without heaviness. Flavor Journey The opening delivers warm cocoa dust, soft macadamia, and a faint cherry aroma before immediately transitioning into creamy milk chocolate and fresh cherry sweetness. The second third deepens into pistachio, hazelnut spread, and dark cocoa layered over subtle baking spice and brownie batter richness. By the final third, tempered cherry bitterness and long cocoa powder notes settle into a rich, lingering finish touched by salinity and roasted earth. Why It Belongs in Privada Because cigars like this almost never survive long enough to age properly. Seven years transformed this blend into something balanced, mature, and impossible to rush. It feels less like a release and more like opening a forgotten humidor that somehow improved every year nobody touched it. Production Notes Produced at Montenegro using Cuban seed grown in Estelí with tobacco connected to Hector Luis Prieto Díaz’s seed lineage. Aged seven years before release in a box pressed 5.5 x 54 format. Highlights 7 year aged release Box pressed 5.5 x 54 format Chocolate and cherry driven profile Hector Luis Prieto Díaz seed influence Dense dessert style complexity