I have a question for those members who have been here for awhile as my experience in this aspect is limited. I started rolling cigars about 2 years ago. Over that time I have acquired 20 + pounds of leaf. I am curious about proper long term storage techniques. I roll different blends for variety and as a result, my leaf stored in vapor -proof bags have some age. When they get dry I do spray a little distilled H20 into to keep it from disintegrating from being extremely brittle. Usually more age leads to mellowing and even better flavor etc. I am not in an arid environment, in fact my home does have a humidification system- but normal humidity is usually in 55% as 70% is to high.
My question:
Is there a breaking point for leaf stored over time. Don's leaf is very good quality and site says it can last in bags for up to a year. Is there a minimum relative humidity to must be maintained in order to preserve the flavor and integrity of the product? I know this is not as much of a problem in countries of origin as usually tropical climate of 65-70 % RelHum. I am hoping to keep it tasting good for as long as possible instead of the lack-luster taste of cigars that have dried out etc. I have no problem humidifying leaf for maintenance but I am curious if this is needed; or perhaps re-moistening to roll is enough and flavor profile is still in tact. Please let me know what you have found to work best over the years and I would deeply appreciate it.
Thanks again,
My question:
Is there a breaking point for leaf stored over time. Don's leaf is very good quality and site says it can last in bags for up to a year. Is there a minimum relative humidity to must be maintained in order to preserve the flavor and integrity of the product? I know this is not as much of a problem in countries of origin as usually tropical climate of 65-70 % RelHum. I am hoping to keep it tasting good for as long as possible instead of the lack-luster taste of cigars that have dried out etc. I have no problem humidifying leaf for maintenance but I am curious if this is needed; or perhaps re-moistening to roll is enough and flavor profile is still in tact. Please let me know what you have found to work best over the years and I would deeply appreciate it.
Thanks again,