The 2020 dates for the Perdomo Factory Tours have been released.
Habanos S.A. the worldwide distribution company of Habanos cigars has changed their classification of cigars.
In their podcast on January 12, 2019 “The Cigar Authority” took a look at one of the most debated things in the cigar industry, and that is cigar etiquette. The so-called 10 Commandments of being a good brother or sister of the leaf. The list has been put together by Miguel M. Schoedel, National Sales Manager Crowned Heads.
Arguably the biggest misconception in the cigar industry is the use or misuse of the term “strength.” Many smokers often describe it as the flavors or lack of flavors that entertain the palate. In actuality, the palate has very little to do with determining the strength of a cigar. We asked a few industry heavyweights to clarify the term for us.
Few topics in cigar lore attract a greater disparity of views than the effect that wrappers have on the taste of a cigar.
Ernst Gocaj speaks in an interview with Cigar Journal about the important role of the binder in the cigar production.
We all love the aroma of a good cigar … but when the smell lingers longer than we’d like, it’s time to find a cure that will remove that smoky smell from our clothes or car, and make them fresh and presentable.
When it comes to harvesting the tobaccos that will eventually be turned into premium cigars, there are two basic methods: leaf priming and stalk cutting.
What is the cost of flavor? Depending on your cigar, about USD 45 per pound. We talked to an expert to understand tobacco valuations.
The method used for rolling a cigar affects its burn and draw characteristics. In this article, we’ll have a look at the different techniques used to bunch a cigar.
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.