Welcome to the Introductory Guide to Cigars

“A great cigar is not smoked, it is savored.”
“Each puff should be an experience of refined pleasure for our senses. Smoke less, but better and with greater awareness, make it a cult, a philosophy!”

Zino Davidoff

This guide will take you step by step through the fundamental characteristics needed to fully appreciate your cigar. We will start with the preparation for tasting and then move on to the actual tasting.

By the end of this section, you will be able to fill out your cigar rating sheet with technical precision and detailed insights.

It is important to remember that this guide is intended to introduce you to the art of tasting, but it cannot replace a formal course organized by certified and professional institutions. The information presented has been interpreted to bring you closer to the world of tasting, offering an accessible and informative overview.

What Is a Cigar?

A cigar is a cylinder composed of dried, fermented, and rolled tobacco leaves meant to be smoked. The origins of tobacco smoking date back to the discovery of the Americas, when European explorers became aware of ancient indigenous traditions. The Maya, even before the arrival of Europeans, cultivated the tobacco plant and used its leaves to create cigars.

In the 16th century, the Conquistadores introduced the habit of smoking cigars to Spain and Portugal, making them symbols of wealth and well-being. By the second half of the 19th century, Cuba had become the world center for cigar production, with about 1,300 factories. The production, entirely artisanal, included all stages from tobacco cultivation to final packaging. With the advent of new machinery in the 20th century, production became industrialized, but at the expense of employment, driving many producers to move their activities to countries like Mexico, Honduras, and the Dominican Republic.

A significant historical event occurred in 1959 with Fidel Castro's revolution. The new regime nationalized the Cuban tobacco industry, creating a state monopoly through Cubatabaco. Many producers emigrated to the Dominican Republic, where they continued to develop their craft.

Today, tobacco is grown in over a hundred countries, but superior quality is often associated with artisanal 'puros' cigars made with exceptional raw materials, making Cuba the homeland of the world's finest cigars.

Cigar Composition

A cigar is composed of three main types of leaves: the capa, the capote, and the tripa.

Capa: The most visible and expensive part of the cigar, determining its appearance and structure. It should be soft, slightly elastic, and not too oily. The leaves intended for the capa are aged for 1-2 years.

Capote: The intermediate wrapper that gives the cigar its shape. Aromatic and essential for good combustion, it comes from the middle and upper leaves of the plant.

Tripa: The filling of the cigar, composed of whole leaves or shredded tobacco. The tripa consists of three types of leaves: ligero (aromatic and slow-burning), seco (less aromatic but also slow-burning), and volado (sweet and fast-burning). The combination of these leaves determines the flavor of the cigar, and the experts who select and blend these leaves are highly respected figures, as they are responsible for the unique aroma and taste of each cigar.

Cigar Structure

Cap: A small round piece of leaf that seals the head of the cigar with natural glue, maintaining the integrity of the wrapper.

Head: The closed end of the cigar, which needs to be cut before lighting.

Band: The band around the head of the cigar that identifies the manufacturer.

Foot: The end of the cigar that is lit.

The Cigar Making Process

In Cuba, the ideal climatic conditions and the expertise of the growers make Cuban tobacco unique in the world. Only a few regions, like Vuelta Abajo, are considered suitable for the cultivation of Habanos, cigars of unparalleled superior quality.

Cultivation

Tobacco for cigars is grown in two ways:

Covered Fields (Tapado): Used for the capa leaves, covered with muslin cloths to filter sunlight and retain heat, producing larger and finer leaves.

Open Fields: Used for the filler and binder leaves, which develop under direct sunlight. Depending on their position on the plant, the leaves are classified as ligero, seco, and volado.

Harvesting and Curing

The harvesting of the leaves is a long and meticulous process, carried out entirely by hand. After harvesting, the leaves are air-dried until they achieve a golden-brown color. They are then sorted and fermented to soften the flavor and ensure the quality of the final product.

Sorting and Fermentation

The leaves intended for the capa undergo an initial fermentation and are then sorted. Those intended for the filler undergo a more intense second fermentation and are packed in palm bark bales for aging.

Humidification and Blending

In the factories, the leaves are moistened and prepared for blending, a crucial step entrusted to expert craftsmen, essential for ensuring the final quality of the cigar.

Packaging

About three years after the harvest, the cigar is ready for packaging. Only the best Torcedores, experts in cigar making, are authorized to package the most complex and large Habanos.

Quality Control

The quality of the cigars is subjected to rigorous controls at every stage of production. Cigars that do not pass the tests are discarded. Each factory has a group of expert tasters, the catadores, who verify quality through tasting.

Conditioning and Storage

Before packaging, the cigars are conditioned in special cedar-lined rooms, kept at a temperature between 16 and 18 degrees and with a relative humidity of 65-70%.

Sorting and Packing

Finally, the cigars are sorted by shade and packaged in special boxes, decorated and marked with a guarantee seal.

To ensure quality, always check for the following elements:

Green guarantee seal (introduced in 1889).

Habanos denomination of origin seal.

Inscription on the bottom of the box: 'Hecho en Cuba', 'Habanos SA'.

Indication of the production method: 'Totalmente a mano TL' (Tripa Larga) or 'Totalmente a mano TC' (Tripa Corta).