Flavor is the result of combining a series of factors which define the cigar’s character and add nuances to round its personality. The plant is influenced by the place where it grows as the roots absorb sweet, bitter or salty tones from the surrounding environments. Besides, the final taste will have a stronger or smoother note if the leaves come from the bottom, middle or top of the plant.
The rich flavors which dress the cigar are divided in several families, but we like to highlight three. They all come from natural sources and some of these are introduced at the stages of drying, fermentation or aging.
Plants and woods. Common plants are grass and moss, which are found in mild cigars. Cedar is a wood linked to cigars as is the main material used in the humidor, as it contains properties which improve preservation. Some cigars age in oak casks, a wood with a dry aftertaste which feels similar to the tannins found in wine.
The next family is species, which deliver a familiar or exotic note to the tasting. Cardamom, cinnamon, liquorice or clove adds sweetness and a foreign touch which evokes landscapes and adventures in distant lands. Cumin, on the other hand, has a smoky and musky feel and pepper adds a touch of piquant which will not go unnoticed.
Lastly, we would like to mention fruits like cherries, berries or even citruses, which boost acid touches to the flavor. These are not the only ones, as we can also find coffee, cocoa, dried fruits or caramel, aromas which are in fact part of KOLUMBUS’ K-Negro line.
As we mentioned at the beginning, the landscape where plants grow and develop will reflect in our palate. For example, salty touches will be sensed in cigars cultivated in islands like La Palma or a certain earthy aroma in those grown in soils rich in substratum and humidity.
We invite you to taste our variety of cigars KOLUMBUS so you can start a discovery journey to identify which species, fruits and woods shape our 100% handmade cigars.
