Toasty Sweet

Hoyo de Monterrey Rojo

Molasses, Toast and Cinnamon

Hoyo de Monterrey

About Hoyo de Monterrey Rojo

Hoyo de Monterrey Rojo is a Honduran‑made, medium‑bodied line built on a Honduran Jamastran wrapper with a Nicaraguan binder and fillers from Honduras, Nicaragua and the Dominican Republic. Reviews and retailer notes highlight toasted marshmallow, molasses and cinnamon, steady construction and three offered vitolas (Rothschild, Toro, Gigante). Production has been identified at STG Danlí; the line ships in 10‑count packaging with Hoyo’s classic red‑and‑gold presentation.

  • Made in Honduras
  • Medium
  • Honduran Jamastran
  • Chewing tobacco, toasted marshmallow, Saigon cinnamon, molasses

Key Details

Made In

Honduras

Strength

Medium

Wrapper Focus

Honduran Jamastran

Known For

Hoyo de Monterrey Rojo

Official Website

hoyocigars.com

Jamastran Wrapper

Hoyo de Monterrey Rojo

Hoyo de Monterrey Rojo uses a Honduran Jamastran wrapper with a Nicaraguan binder and fillers from Honduras, Nicaragua and the Dominican Republic. Rated Medium in body, its tasting notes emphasize chewing‑tobacco earth, toasted‑marshmallow sweetness, Saigon cinnamon and molasses; available sizes include Rothschild, Toro and Gigante.

Sizes

  • Rothschild (4.5" x 50)
  • Toro (6.0" x 52)
  • Gigante (6.0" x 60)

Strength

Medium

Wrapper

Honduran Jamastran

Binder

Nicaraguan

Filler

Honduran, Nicaraguan, Dominican

Rojo’s personality comes from that Jamastran leaf—warm, woody and a touch sweeter than many Honduran wrappers—paired with a Nicaraguan binder that gives the blend structure. The smoke favors soft, rounded textures: earthy chewing‑tobacco notes up front, toasted sugar and molasses for sweetness, and a cinnamon‑spiced finish that keeps things lively. Produced at STG Danlí, it’s a medium smoke that tilts slightly toward the sweet‑spice side of Honduran tradition without abandoning balance.

Frequently Asked Questions

Rojo pairs a Honduran Jamastran wrapper with a Nicaraguan binder and a filler blend drawn from Honduras, Nicaragua and the Dominican Republic — a recipe that favors toasted‑sugar sweetness and warm cedar over heavy pepper.