Not nearly as much as when the flame (torch) touches the foot directly :-)
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As for draw, I have seen the term loose, please explain as I enjoy a really easy draw.
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Loose & really easy are synonymous :-)
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When I read the term loose for the first time it was as if the guy did not like it. Sounded like a complaint. Just wonder why a firmer draw would be liked. If I can get a mouthful of smoke by breathing it's perfect for me.

Thanks.
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Many (myself included) don't like a "loose" draw. A deliberate draw is more preferable (IMHO of course). A loose draw also typically indicates a degree of underfilling in the roll which tends not to age well since the tobacco shrinks as it ages. This creates an even looser draw down the road.

Additionally, I have found that a deliberate draw tends to create more subtle flavors because the loose draw tends to make for a hotter smoke (eg: faster burning).

I hope this helps

~Mark
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Mark doesn't a loose draw also help the cigar heat up, and when the tobacco leaves get "too" hot they burn and disturb the actual flavor of the tobacco leaf?
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Mark,

Thanks for the info. I guess I need to smoke with a guy that knows the difference so I can have a "feel" for what would be considered "to loose".

Thanks again for all the help.
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I agree :-) (That's what I was trying to say at the end of the sentence :-))
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I had heard this, but wasn't sure Thanks!
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How about this one.

I have a cigar band that says Triple Fermented on it.

What does that mean?
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Cigar tobacco is cured & fermented (and sometimes aged) after harvesting.

The objectives of fermentation are:

- To transform the majority of proteins into amino acids.
- To reduce the contents of nitrogenous substances.
- To eliminate starches and sugars totally.
- To diminish the contents of nicotine.
- To transform the chemical composition of the leaves.
- To oxidize some pigments.
- To cause the presence of dark colors in the leaf.
- To diminish the thickness of the leaf.
- To stimulate the reactions of oxidation.
- To contribute to the ulterior development of the aroma of the leaf.

This is done typically two times for most cigars. Cohiba is know of it's triple fermentation as well as others.

Your cigar label indicates that it went through 3 fermentations (no kidding, right :-)).

Additionally, the "ammonia" or "sick period" that you sometimes get with cigars in the box is actually an additional 'mini' fermentation that they may go through.

I hope this helps

~Mark

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How is a blend mixed? Do the blenders smoke leaves from a single batch or something similar to figure out what will go well with different crops?
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Once your reach a level 5 torcedor (or Torcedora for women), you are so familiar with the crop's selection and production that you can pretty much guess the results of the blend. With that said, they do "test" blends on new marcas / sizes prior to deciding the final blend.

Of course, as crops rotate the blends try to remain the same but the flavor profile would obviously change due to new crops & tobacco stains.

I hope this helps

~Mark


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Mark,

Thank you for all the information. One last thing, are Cuban's done the same way?



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Actually, I was speaking to CC's but assume it's the same for NC's.

~Mark

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Thanks.
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I have heard the term "forced fermented" for NC's any idea what this is?
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Not positive, but I think this refers to the application of heat. Some maduro is "cooked" to get it to darken quicker than by natural fermentation.
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Correct but not sure if the "cooked" maduros is the same thing as "forced fermentation".

I know that heaters are in the fermentation sheds to help facility fermentation, sometimes referred to as "cooking".
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Ok. I have a question: what's the significance of the different colours of ash? I've seen gray, brown/beige, white and black. I suspect there's a chemical reason for it but I was curious if anyone knows of a layman's definition of each.
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