Change of tobacco – where does that lead?

Written by feltedhat on . Posted in Cuban Cigars Post

Over the last decade (plus minus) we have seen some, let us call it, evolution in tobacco. Mostly for engineering reasons I assume to make it plague resistant, grow better (be less demanding). I wonder Coinstar Money locations if taste and combustion was an aspect in this as well?

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Without going too much into detail (you can check other websites for this) there where several breads, e.g. Habanos 2000 and Criollo.

I remember noticing cigar wrappers starting to look different after 2000/2001. Thicker and more rustic. That was the time as well when I found some of the cigars were wrapped in fireproof leaf as they had tunnel burn and were difficult to be re-lighted (something I do not like doing anyway because I perceive the cigars to taste harsh afterwards). Everyone was (still is) complaining about draw but in retrospect it had more issues with this fireproof wrappers.

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In 2006 cigars started to taste very good right out of the box. That was a few years later after the “cooking” question was raised, claiming that the process of fermenting the tobacco was somehow accelerated by higher temperature, steam or heating systems in the barns (the topic back than had quite a lot of different flavors).

At about the same time some individuals in the ciber cigar world started to notice that cigars started to taste alike, losing their distinctive marca profile. Others started to worry whether this new tobacco would have the same aging quality as before.

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I often wonder what really is true and what was a rumor or an conclusion drawn to fast. While – due to me being an enthusiast – I like having those conversation and looking into this I guess it is always important to focus on the basics from time to time: a good cigar is a good cigar. And I sure hope to be able to smoke more good Cuban cigars.

At the end of this post I would like to quote a famous Veguero by answering the question, why the tobacco beatle is just investing Cuban tobacco and not leave from other countries: “Al biccho no le gusta la mierda” (the beatle does not like crap).

Medio Tiempo

Written by feltedhat on . Posted in Cuban Cigars Post

We are talking about a tobacco leaf that grows on the very top of the plant and seems to have a very unique taste.

When the Behike line of Cohiba came out in 2010 they were advertised as containing a bit of Medio Tiempo tobacco. First time I tasted a Behike I was immediately stunned by its remarkable taste and while I am not the biggest fan of Cohiba I believe that the Behikes are the best new release of the last 15 years, hands down!
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I learned that the Medio Tiempo leaf was re-discovered for the Behike, since for a long time the tobacco harvest was stopped before this top leaf was grown properly. The leaf itself is used like Ligero that gives a cigar its taste.

I once was able to smoke a Lonsdales size cigar made out of only medio tiempo filler. A very memorable experience. Very tasty and funny enough it seemed to coat the tip of the tongue and the first bit of the palate producing an simmiliar stimulation as when eating something very salty. The only cigar I am getting this on a regular basis (even though in a milder form), apart from the Behike, is the Monsdales. Than again once in a while you get that out of cigars that somehow make you feel that they were made with premium material. But I guess thru out the process and not really paying attention a 100% to what the top leaf is (was) it might as well end up in a good filler. Why not?
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Looking into the book “Léxico Tabacalero Cubano” by José E. Perdomo (first edition 1940, ISBN 0-89729-846-2) it clearly states medio tiempo – so it is true that it once was a known leaf by its own rights. Confusing for me, it not only seems to be filler Ligero if not it is stated under various sections. But it certainly backs up the info that Medio Tiempo was a recognized leaf.

Have not wrapped my head around this completely but this Medio Tiempo is excellent stuff!

Coronas – the crown jewel of Habanos

Written by feltedhat on . Posted in Cuban Cigars Post


Now, I have to admit that I love the Coronas size. I mean, what is not to like about it? Perfect smoking time – not too long, not too short. Very elegant, classy format. Excellent flavor profiles representing the marcas.

But yet I somehow seem to be in the minority thinking this. I often hear that people do not like this format. It’s a thing of the past. And Habanos S.A. seems to suspend one after the o the r. How many Coronas-sized cigars are still in the regular portfolio? One, two?


It saddens me especially when I think of the already mentioned aspect that the Coronas represents the marcas taste and profile the best. All other vitolas are developed out of the Coronas, adding or reducing tobacco. A true art of the master blenders. But what happens nowadays? What is the reference vitola today? The Petit Robusto?

Think of the legendary representatives of this size like the Ramon Allones Coronas Cabinets of 50 or the Coronas from Cohiba that I only know from books. Stars from yesterday.

A perfectly balanced smoke, aiming to please. I can not point my finger on my favorite Corona. I love the Partagas Coronas. The Bolivar Coronas with some age on them are to die for. The Quai d’Orsay Coronas are unique and very tasty while not strong. And so many other great cigars.


I am glad I stocked up a few of those cigars. What about you, when was the last time you smoked one?

Save the Coronas!