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Roma Craft

Roy Olmstead Box of 24 Cigars

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The RoMa Craft Roy Olmstead is named after the legendary 1920s Pacific Northwest bootlegger, fitting Roma Craft Tobac's historical outlaw theme. Produced at NicaSueño in Estelí under Skip Martin and Esteban Disla, this 5.5x46 box-pressed Grand Corona features a dark Connecticut Broadleaf wrapper over an aromatic Cameroon binder and strong Nicaraguan filler tobaccos. The small ring gauge concentrates the heavy Broadleaf wrapper notes, delivering full-throttled layers of espresso, dark cocoa, leather, charred wood, and bold black pepper. It pairs exceptionally well with a peated Islay single malt scotch, a barrel-proof bourbon, or an Italian ristretto.

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  • 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 Roma Craft
Country Nicaragua
Packaging Pack of 24
Strength Medium to Full
Vitola Grand Corona
Smoking Time (minutes) 60 min
Aged No
Vintage No
Limited Edition No
Regional Edition No
Handmade Yes
Length (mm) 140 mm
Ring Gauge (mm) 46 mm
Price Range 200 - 500
The RoMa Craft Roy Olmstead is named after the legendary 1920s Pacific Northwest bootlegger, fitting Roma Craft Tobac's historical outlaw theme. Produced at NicaSueño in Estelí under Skip Martin and Esteban Disla, this 5.5x46 box-pressed Grand Corona features a dark Connecticut Broadleaf wrapper over an aromatic Cameroon binder and strong Nicaraguan filler tobaccos. The small ring gauge concentrates the heavy Broadleaf wrapper notes, delivering full-throttled layers of espresso, dark cocoa, leather, charred wood, and bold black pepper. It pairs exceptionally well with a peated Islay single malt scotch, a barrel-proof bourbon, or an Italian ristretto.

First Third: Heavy dark chocolate, espresso bean, black pepper, and charred oak.

Second Third: Chewy Cuban-seed earth, sweet molasses, dark leather, and unsweetened cocoa.

Final Third: Intensely rich dark roasted coffee, savory black spice, toasted wood, and a heavy, lingering retrohale.

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