Paese
Bahamas
Brasile
Costa Rica
Cuba
Filippine
Honduras
Indonesia
Isole Canarie
Italia
Messico
Nicaragua
Panama
Peru
Republica Dominicana
U.S.A.
Formato
Churchill
Corona Gorda
Double Corona
Gordo
Gran Corona
Lancero/Panetela
Lonsdale
Perfecto
Petit Corona/Corona
Petit Robusto
Piramide/Torpedo
Robusto
Salomone/Diadema
Shorts
Toro
Troncoconico
Prezzo
Sotto 6
6-10
10-15
15-20
20-30
Oltre 30
Forza
Leggera
Medio-leggera
Media
Medio-forte
Forte
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cocoa
Creamy
Earth
Herbs
Leather
Nuts
Roasted
Smoky
Spices
Sweet
Vegetal
Wood
Tipo distillato
Armagnac
Cognac
Rum
Whisky
Paese
Antigua
Barbados
Canada
Cuba
England
France
India
Ireland
Italy
Jamaica
Japan
Martinique
Netherlands
Scotland
Taiwan
Trinidad and Tobago
United States
Svezia
Galles
Guadalupa
Panama
Repubblica Dominicana
ABV
38.0-39.9%
40.0-43.0%
43.1-46.0%
46.1-50.0%
50.1-55.0%
over 55.0%
OB o IB
OB
IB
Prezzo
under 50
50-100
100-250
250-500
over 500
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cereal
Floral
Fruity
Honey
Marine
Peated
Sherried
Spices
Sweet
Winey
Wood

Cigar guides

Cigar guides

Cigar guides

The tasting is divided into several parts.

Visual part: It starts with the wrapper, or the outermost tobacco leaf. We analyze the color, the type (rough, smooth, oily ..).

Tactile part: By touching the cigar up we verify the filling of the cigar and if there are stems in the leaves that make up the filler (the part of leaves that is below the wrapper). The presence of these could cause irregular combustion and therefore problems during smoking.

Draw: After having punched, or cut the cigar, take some puffs to see how the draw is. It can be optimal, tight, too open, and so on. It must be said that the analysis of the draw is very subjective. Many smokers prefer a slightly tight draft compared to an open one.

Cold Draw: Bringing the cigar to the mouth, you’ll take some puffs with the cigar not yet lit. There is a first bouquet of aromas that are defined in the Cold Draw. A Cold Draw identifies, as the word says, the aromas that are perceived when the cigar is cold, or unlit.

Flavors: After lighting the cigar, the main tasting begins, that is the aromas that are perceived by smoking the cigar. The first puffs represent the opening, that is how the cigar tastes after lighting it. Subsequently, proceeding in the smoke, the cigar is divided into three parts (or third): first third, second third and last third. During the smoke, the flavors that reach the palate are noted, both the main ones and those in the background. The strength of the cigar and its evolution must always be kept in mind as well.

Smoke and ash analysis: The quantity and type of smoke generated by the cigar is analyzed and, more importantly, the ash is analyzed as well. The ash gives a lot of information about the quality of the tobacco used. The compactness and color are the characteristics of the ash that are taken into consideration. Compactness is a sign of quality. The more compact the ash is, the more quality tobacco is used. The color, on the other hand, depends on the characteristics of the soil in which the tobacco was grown. In cigars that have several years of aging, the ash is usually lighter, tending to white.

Post smoke flavors: These are the aromas that remain on the palate, when you have finished the cigar. It is what is defined as persistence.

Smoke mechanics: A good cigar, once lit, should not require too many corrections. If its construction is good, it should not present problems that lead the smoker to have to re-light and correct (when the burn line is irregular).

Evaluation: Considering all the analyzes described above, the cigar is rated. The judgment can be expressed in tenths, hundreds, medals … there are many methods. We use hundreds, in order to have a wider range of evaluation, and therefore to be able to distinguish cigars through a more detailed score.

Cigar guides

Correcting the fire ring