When Columbus explored the Caribbean and Americas he found the Indians of those regions smoking long thick bundles of twisted tobacco leaves wrapped in a dried palm leaf or maize husk. The earliest evidence of smoking goes back to the 10th century AD, but the practice is probably much earlier than that. The Spanish word cigarro, from which “cigar” derives was probably an adaptation of sik’ar the Mayan term for smoking. By 1600 the cigar had been introduced into Spain where it was a symbol of conspicuous wealth. It was another two centuries before cigar smoking became common practice in European countries.

Probably the most famous cigar producing country today is Cuba but cigar tobacco is grown in many countries and made into cigars just about everywhere in the world. Whilst most cigars are machine-made, only the finest cigars are machine made, only the finest cigars are made entirely by hand. This is a lengthy process which starts with the selection of tobacco leaves which are then hung over poles to dry naturally. When dry, they are placed in heaps and wetted to induce fermentation (much like the process whish takes place in a garden compost heap). When this is complete the leaves are cured and have an even brown colour all over: paler leaves giving a “drt” flavour and darker ones providing a sweeter taste. The cured leaves are then tied into bundles of five known as “hands”, bailed and stored for two years during which time they ferment further until mature enough for manufacture.

A hand made cigar is made from three constituents parts: the filler, binder and wrapper. Several leaves are bunched together to form the filler or interior of the cigar. The binder which holds the bunch in a cylindrical shape is of a higher grade and flavour whist the outer wrapper is the best quality leaf of all and is a major contributor to a cigar’s flavour.

Wrappers are classified into four basic colours: Claro – light, Colorado Claro – midbrown, Colorado – dark brown and Maduro – Black, The colour of the wrapper is no indication of the strength of a cigar but considerable care is given to the matching of colours: cigars may be sorted into as many as 20 different shades to ensure that all the cigars in a box have a uniform appearance.

As with fine wine, age refines the flavour of a quality cigar. When freshly made a cigar will display the fire of youth but mellows as it grows older. Five to seven years are required to mature a cigar fully, at which time its final fermentation will be complete and its unique flavour will start to diminish but this may not occur for fifteen years or more.

The conditions in which a cigar are stored is of great importance in ensuring an even maturation. Ideally, cigars should be stored at an even temperature of 60/65 degrees Fahrenheit (15/21C) and a relative humidity of 65/70%. It is also important to keep cigars away from sources whish might contaminate their flavour.

Excess heat or dampness can cause dryness and mould respectively. For this reason cigars should be kept in a humidor.

The most essential quality of a humidor is that it seals completely, to protect the contents from odour, heat, damp and most of all salt water. Many humidors on the market do not seal completely and, whilst they may be pretty boxes, they should be avoided by the serious cigar smoker. In most modern households, the greatest danger is of cigars draying out, so a humidifier, fitted inside the humidor, provides a handy way of re-humidifying cigars in a controlled way. A small glass of water would be just as good, but then there is always the danger of it being split and soaking the cigars! As cigars pick up outside smells, particularly from the container in which they are stored, care most be taken to keep them away from some plastics, woods and metals which may contaminate them. Experience has shown that Spanish cedar (Cedrela odorata) is the most compatible material, and being naturally resinous it provides extra protection against moisture loss or gain. Only quality humidors are lined with genuine Spanish cedar. Sometimes mahogany is used as a substitute, but it lacks the same impermeable qualities and pleasant odour. A thermometer and hygrometer are sometimes fitted, and, whilst not essential, they help the careful smoker monitor the condition in which his cigars are stored. At the end of the day, however, it is the feel and taste of a cigar which will indicate its condition.

When selecting a cigar, it should be pressed gently between thumb and forefinger and should fell firm and slightly springy. Never roll it next to your ear: “listening to the band”, as it is sometimes known, will tell you nothing and could damage the wrapper, thus ruining the cigar. A prime cigar should also have a fresh aromatic smell.

Full enjoyment of a cigar also depends on the way it is prepared and smoked. The practice of certain cinema characters biting off the end of the cigar is not recommended! A cigar will smoke much better if a fairly large surface of filler is exposed, by cutting across the end with a small guillotine, or inserting a good V-shaped cut in the end with a sharp penknife or cigar-cutter. Avoid piercing the end with a match or spike, as it restricts the drawing area and concentrates the smoke on the tongue.

When lighting the cigar, take time to char the end evenly before drawing on the flame. Rolling the cigar between your finger whilst ding this also ensures that the whole end is lit evenly. Avoid using petrol lighters or sulphur matches – as these will spoil the flavour of the cigar. A spill or butane gas lighter is ideal. You do not have to inhale the smoke to enjoy your cigar: hold the smoke in your mouth and allow it to play on your taste buds. Puffing at it to hard or to often heats the cigar up and makes the whole sensation unpleasant. If it goes out, don’t worry – relighting will not spoil it. Finally, when you have finished your cigar, just leave it in the ashtray to go out by itself. Stubbing out a cigar like a cigarette is messy, creates a nasty smell and is an undignified end for such a noble thing!