When my mother would cook a chicken, she never threw away the carcass, she used it to make soup. What the heck does that have to do with cigars? Let me explain...
Bahia makes tons of premium cigars each year, and when each one is rolled, they're always made longer than the finished product. After the cap is finished off, the torcedor will trim off the excess at the foot. Well, just like the meat that's clinging to the chicken bones, those cuttings will taste as good as the cigar they came from. So Bahia takes those trimmings and mix them with long-fillers to create Bahia Connecticut Deluxe. They boast a golden Ecuadorian Connecticut wrapper and deliver a creamy flavor profile with just enough spice to enhance without intruding. Bahia goodness starting at $1.50 a stick? That's good to the bone.