The Construction Imperative, a Myth? Franca Comparetto analyzes tasting data to show how construction quality and ash characteristics relate to off-flavors.
Nicotine is the main alkaloid present in the tobacco plant. According to Min Ron Nee, “bitterness is believed to be the taste of nicotine” and it decreases through fermentation and aging.
Some cigar lovers may want to avoid hard spirits, but they still might indulge the pleasure of a little bit of alcohol. For them, champagne and cigars can represent a perfect pairing option.
No cigar is the same and our brain constructs the flavors that we believe we perceive. So, all of us who describe cigars, what do we describe in reality?
Some fellow aficionados have asked us what someone needs to do to become an expert in cigar tasting. Typically this role is referred to as cigar sommelier (or Catador). In this article we’ll attempt to explore the recommended preparations on the path to becoming a cigar sommelier.
Here is an overview of the factors that contribute to the aging potential of a cigar according to Luigi Ferri, whose considerations are based on over 30 years of experience in the tasting of cigars of various ages.
These are the major organoleptic characteristics developed by chemical and physical changes in cigars during the refinement in an airtight storage.
The typical smoker of aged and vintage cigars is one who appreciates the value of time and the delicacy in the works of art that a manufacturer can create. This article compiles opinions and information published from some of the world’s leading experts on the topic of cigar aging.