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Tucked away in between the Lattari and Picentini Mountains is Cava de’ Tirreni. It sits to the north of the Amalfi Coast, close to Naples, as well as within a wine glass’ throw of the Tyrrhenian Sea. This is where ancient Longobards played Gioco delle Colombe and pious monks prayed in gothic cloisters while planters tended to sprawling fields of fine tobacco. Today, it's the second manufacturing location of Manifatture Sigaro Toscano, the makers of Toscanello Anice.
Released in 2001, this half-cheroot cigar is made with 3 types of anise-soaked, fermented Kentucky broadleaf (from Italy, South America, and Far East) that have been lovingly swaddled in a layer of premium South American Kentucky and kissed with a bit of peppermint. The sweet, licorice taste is something that Italians have appreciated for centuries. One only has to bite into an authentic pizzelle, anise biscotti or salsiccia for confirmation. They each contain anise as do many other Italian products from the 19th to early 20th century.
So it only makes sense that Manifatture Sigaro Toscano’s tireless ingegneres would know how to expertly blend the herbaceous plant with the region’s finest tobacco and produce a mild cigar that leaves a lasting impression. The minty and floral hints are just enough to brighten and balance out the rest of Toscanello Anice’s flavors. For an authentic Italian experience, consider pairing Toscanello Anice with a glass of Limoncello, Galliano, Sambuca or Passione Nera. They all contain hints of anise and a touch of citrus, so they would blend well with Toscanello Anice and leave the palate with a lovely, velvety feel.