Dunbarton T&T Polpetta
today.
An event-only treat becomes regular production.
Polpetta, from the Italian word for "meatball," is exactly how Dunbarton Tobacco & Trust owner Steve Saka describes this tasty cigar treat. Previously an event-only blend, effective Summer 2023 it's now a regular production offering coming in a single 4.0"x48 vitola.
A Connecticut Broadleaf wrapper and Mexican San Andrés binder coat a mixed filler blend incorporating cuts from Saka's Mi Querida, Mi Querida Triqi Traca, and Umbagog blends. All Polpetta are produced at the famous NACSA factory in Nicaragua. “Polpetta is not a traditional sandwich cigar – (it) has a specific, consistent blend,” said Steve Saka. “In addition to the table cuts, we also incorporate some long leaf filler tripa – so it is a far better grade and hybrid style of making this type of cigar. It is an improvement of the process I pioneered many years ago.” Expect notes of almond, cayenne pepper, earth, leather, and fresh peppercorns leading into a long, spicy finish.
