Ramon Allones
Casino Reg. Ed. Monaco Single Cigar
The Ramón Allones Casino Edición Regional Mónaco marks an exclusive milestone as a regional release crafted specifically for the Principality of Monaco. Hand-rolled in Cuba using premium long-filler leaves harvested from the famous Vuelta Abajo zone, this 6.5x54 Sublimes vitola embodies the rich, full-flavored heritage of the Ramón Allones brand within a grand, modern format. Named "Casino" in tribute to Monte Carlo's legendary landmark, it presents a complex, evolving profile filled with notes of dark cocoa, roasted nuts, earthy cedar, and spicy leather. Presented in individually numbered 10-count slide-lid boxes, it represents a highly coveted collector's item for Cuban cigar enthusiasts. It pairs exceptionally well with an aged cognac, a peated single malt scotch, or a rich double espresso.
Mark
Ramon Allones
Land
Cuba
Verpackung
Pack of 10
Stäerkt
Medium to Full
Vitola
Sublimes
Rauchzäit (Minutten)
75 min
Gereift
No
Joergang
No
Limitéiert Edition
No
Regional Edition
No
Handgemaach
Yes
Längt (mm)
164 mm
Ringmooss
54 mm
Präisberäich
> 1000
The Ramón Allones Casino Edición Regional Mónaco marks an exclusive milestone as a regional release crafted specifically for the Principality of Monaco. Hand-rolled in Cuba using premium long-filler leaves harvested from the famous Vuelta Abajo zone, this 6.5x54 Sublimes vitola embodies the rich, full-flavored heritage of the Ramón Allones brand within a grand, modern format. Named "Casino" in tribute to Monte Carlo's legendary landmark, it presents a complex, evolving profile filled with notes of dark cocoa, roasted nuts, earthy cedar, and spicy leather. Presented in individually numbered 10-count slide-lid boxes, it represents a highly coveted collector's item for Cuban cigar enthusiasts. It pairs exceptionally well with an aged cognac, a peated single malt scotch, or a rich double espresso.
First Third: Earthy cedar wood, roasted coffee, marzipan sweetness, and delicate floral cream.
Second Third: Heavy leather, dark chocolate, toasted almonds, and subtle baking spices.
Final Third: Dark espresso, rich Cuban earth, black pepper, and a robust, warm retrohale.
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