Maturation
is the aging process that cigars undergo after their manufacture, during which
their flavor and aroma are perfected, developing all their complexity.
Prior to
this, the leaves have gone through a fermentation and curing process where
numerous chemical and physical transformations take place that improve the
quality of the tobacco, which in some cases can last up to 2 years or more.
We have
commented on fermentation and curing in previous articles, so now we will limit
ourselves to identify the stages of conservation, under controlled conditions,
to which premium cigars are subjected, first on the manufacturers' shelves and
then in the humidors we may have in our homes. In both cases, the objective is
for the components to blend, soften and develop more thoroughly.
Although it
does not necessarily occur precisely, it is possible to state that the cigar
maturation process is divided into four phases or stages:
Prefermentation
This phase
begins as soon as the cigars have been made. It is characterized by the intense
aroma of ammonia, the chemical substance that is released due to the
accelerated fermentation of the leaves, which are moistened before being
twisted.
This
ammonia will be eliminated over time through good ventilation and a slightly
elevated temperature. With proper aging it is estimated that, after a year,
between 95 and 99% should have been eliminated, so it is advisable to let the
cigars breathe from time to time, airing the humidor.
First
maturation
In this
phase, the tobacco leaves continue to ferment slowly but steadily. During this
period, the aromas and flavors of the blend are released and become more
intense as time goes by. It is a period where, as a consequence of the nicotine
decomposition, the bitter taste of the leaf is slowly replaced by sweet
flavors.
It is
interesting to know that this fermentation slows down as time goes by, which
explains why some flavors and aromas lose intensity. This attrition occurs at
different rates, depending on the type of tobacco and the strength of the leaf.
As a
general rule, it is known that cigars made with stronger tobaccos will age
better the more time elapses. In this case, a greater ventilation, if not the
lower oxygen concentration inside the humidor, will help.
Second
maturation
This is the
moment of degradation of tannins and terpenes, two groups of substances that
play a fundamental role in the way the flavor and aroma of the blend are
expressed and in their interaction with other products generated by
fermentation.
Third maturation
This is the
final phase of the process, in which all the flavors and aromas that constitute
the identity of the cigar are defined, once the interaction of all the
substances generated during the previous stages has taken place. Obviously,
some will stand out while others diminish and others remain stable.
Once the
process is complete, there will be no trace of ammonia and the nicotine will
have decreased, which means a cigar with a higher sugar content. This
transformation generates a sweeter smoke and a decrease in bitter and
astringent flavors.
It should
be noted that the duration of each stage mentioned is variable and will depend
not only on the temperature, humidity and ventilation conditions present in the
process, but also on the strength of the leaf and the cigar format.
