IPCPR/PCA News: La Barba Cigars – Welcome to the Party

My first stop at the IPCPR/PCA this year was with Tony Bellato and La Barba Cigars. I was pleased Tony was able to take the time to sit with me for a few minutes before his booth got too crazy. Welcome to the Party.

In our discussion, Tony explained to me – La Barba Cigars focused on expanding the highly successful La Barba Ricochet line that was introduced last year. The name Ricochet was picked as a nod to the company rebounding back into the industry after a short absence. The party is only beginning with La Barba as we can expect at least one more blend in the Ricochet line in the future.

It is always a pleasure talking to Tony. The man knows cigars, and with a background as a wine sommelier, he is happy to advise you on what wine pairs best with a particular cigar. His enthusiastic smile and attitude just makes for pleasant conversation.

The La Barba Ricochet Cru Mexi-Sol

La Barba had an attractive and fresh booth this year and were showcasing the new La Barba Ricochet Cru Mexi-Sol, which features a Mexican sun grown wrapper on top of a rich multi-country blend that is described as:

  • Wrapper – Mexican Sun Grown
  • Binder – Indonesia
  • Filler – Nicaragua, Pennsylvania, Dominican Republic

The Ricochet Cru Mexi-Sol is expressed in 4 vitolas, each packaged in 25-count boxes.

  • 4.25 x 44 ($7.00 MSRP)
  • 6.25 x 52 Torpedo ($11.25 MSRP)
  • 5.5 x 54 ($11.00 MSRP)
  • 6 x 60 ($11.75 MSRP)

Like previous blends, the Ricochet Cru Mexi-Sol is produced at Tabacalera William Ventura in the Dominican Republic.

1 thought on “IPCPR/PCA News: La Barba Cigars – Welcome to the Party

  • The following is quoted from Tony Bell(A)tto from an article here on Stogie Press:

    “The reason for Ricochet is because I wanted to get back to my roots in wine. This will be the first in a series dedicated to my passion for wine and cigars. This one is more geared towards old world style Zinfandel from Italy, and has a very similar flavor profile. It’s earthy and barnyard”y” with some minerality, and has a nice sweet vanilla backbone.

    I was trained professionally in wine and spirits, I wanted to bring that to the table here more than I had with anything before. The goal is to keep challenging ourselves, and keep pushing to offer our customers new and different things.”

    So, why does it say here: “The name Ricochet was picked as a nod to the company rebounding back into the industry after a short absence.”

    Just curious, is all.

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