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Fermentation
More Art Than Science
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In reality, almost every individual cigar maker has their own recipe for fermentation(s). Cigar makers can vary the size and layout of their fermentation piles as well as the internal temperatures and length of fermentations. Adding to the complexities, the number and length of fermentation will vary for every leaf that goes into a cigar. In addition to blending leaves from different parts of the plant (each requiring specialized attention), most cigars are a complex blend of leaves from different farms and countries. While it can be overwhelmingly complex to manage this process for one cigar, a great brand must be replicated with consistency, year after year. The art, science, & magic of fermentation is not something that can be learned from a book or conveyed in words: it must be experienced over many years and with every sense. |
3rd FERMENTATION
Originally, the 'legendary' Cohiba brand was the only Cuban cigar to undergo a 3rd fermentation. This fermentation took place in barrels at lower than usual temperatures. The result of the 3rd fermentation gave the Cohiba a richer and more nuanced flavor profile.
The concept of a 3rd fermentation may simply be a marketing concept which makes that product seem more special. As we have learned, "over-fermentation" will exhaust the tobacco of its organoleptic properties: too much fermentation will ruin tobacco leaf. Perhaps the concept of a 3rd fermentation is really another period of añejamiento, or slow aging.
