Habanos-Vintage: The Taste of the Old


26/02/2010

The tertiary aromas of habanos get increasingly entrenched when there’s a fermenting and aging process thoroughly developed, like the one followed in the making of Cuban premium cigars.

An excellent tasting session on the concept of Cuban tobacco aging bore that out. A panel entitled Habanos-Vintage, attended by a large amount of experts and attendants to the 12th Habano Festival, was conducted by James Suckling, editor-in-chief in Europe of the Cigar Aficionado magazine.

Panel members, that included Great Britain’s Simon Chase, a marketing expert and conductor of the Habano Festival’s traditional auctions, agreed that the key to success in the case of habanos is the adequate growth, the natural fermenting process, the storage, the hand-rolling of cigars and the thorough final conservation.

The piecemeal natural aging of the collected leaves defines both the hues and the tastes that single out Cuban cigars as one-and-only products, born out of a growing process blessed with a longstanding tradition that has lived out for centuries and is now part of the island nation’s culture.

The panelists also praised the high quality of the vitolas submitted to the blindfolded tasting session, eventually labeled as the Romeo y Julieta brand by Jorge Luis Fernandez, logistics vice president for Habanos S.A.