The
experience of smoking a cigar is a multisensory combination where both flavor
and aroma play crucial roles. Appreciating a cigar involves not only tasting it
but also inhaling and enjoying its aromas because they enrich and complement
the perceived flavors.
When we
smoke a cigar, the sense of taste combines with the sense of smell, surpassing
the response of the taste buds, which are the key receptors for recognizing and
perceiving flavors. In this way, our ability to identify and taste the very
varied and sometimes complex flavors present in a quality cigar is enhanced.
The flavors
The flavors
of cigars are very varied as they are determined by different factors,
including the region where the tobacco is grown, the type of leaf used, the
fermentation and aging process to which the leaves were subjected, and the
manufacturing technique.
In general
terms, cigars can have sweet, chocolaty, or caramelized notes, spicy, earthy,
and woody aromas, animal and herbal scents. However, it could be said that in a
quality cigar, it is possible to perceive a harmonious combination of flavors,
some of which are not easy to describe or perceive. Of course, this will depend
on the type of tobacco being tasted and the smoker's ability to detect them.
As an
example, we will mention just a few of the many flavors a person can perceive
when smoking a cigar, although it is interesting to note that what the palate
actually detects are combinations of only six basic flavors: sour, acidic,
sweet, salty, bitter, and umami.
- Sweet: These are basic flavors of
tobacco leaves, although some lean more towards caramel notes while others
are more toasted. This group of flavors can also include notes of coffee,
cocoa, and chocolate, which can be intense or subtle depending on the
tobacco and the fermentation process. This category of flavors is favored
by many and, to some extent, has been the cause of the success of
Nicaraguan cigars in international markets, especially in the United
States.
- Spicy: Flavors of clove, cinnamon,
anise, pepper, or nutmeg, related to kitchen herbs and spices, are also
characteristic of intense and strong cigars. A clear example of cigars
with a spicy flavor is the legendary Montecristo.
- Leather, Wood, Earth: It is also common to discover
animal aromas when smoking a cigar, as they reflect the components of the
soil where the tobacco plants were grown. These flavors are mostly present
in strong cigars. Sometimes they combine with woods like cedar, oak, and eucalyptus,
in addition to deeper vegetable flavors like moss and grass.
- Fresh and Dried Fruits: Although they can be present,
especially subtly at the end of the smoke, these flavors are not very
common to find. However, in some cigars, it is possible to detect notes of
almonds and peanuts.
Taste and smell are needed to taste a cigar
The vast
variety of impressions that can be had when smoking a cigar is the result of
the combined sensations of taste and smell working together to interpret the
chemical compounds present in the cigar. Let’s briefly see how they associate:
The basic
flavors (sour, acidic, sweet, salty, bitter, and umami) are detected by the
taste buds on the tongue, while the more complex aromas are perceived by the
olfactory receptors in the nose, creating a richer and more complete
experience.
Furthermore,
when smoking a cigar, the smoke passes through the mouth and reaches the back
of the nose, where the olfactory receptors can detect the aromas, completing
the flavor perception.
To
conclude, it is important to mention that as a cigar is smoked, both flavors
and aromas can evolve and change, so to fully enjoy a cigar, it is necessary to
wait until the end because some flavors persist until the final exhalation of
smoke.
