Dunbarton's Sobremesa Brulee sets a new bar for aficionados who seek out mild creamy Connecticut blends, yet still want an exciting complex experience. When Steve Saka created the Brulee, his goal was to step away from shade blends that have, in recent years, become somewhat bland and even bitter. This blend is designed to offer an explosive flavor wrapped in a velvety smooth and creamy experience. It's not an easy task, but those are the types of jobs Steve Saka traditionally likes to take on. Now it's time to see what really makes the Brulee tick. And the only way to find out is with a cut and a light.
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