Where does the cream come from?

[webmost]

Really? I don't think so. Unless, of course, the country and/or region of the tobacco's origin is considered "telling you what's in a premium cigar blend".
I enjoy the hell out of "commercial" cigars, and also grow my own for a very specific purpose....and it's not to save money.

anent which ...

Here's a spam I received today, advertising a new Partagas:

FILLER : Barrel Aged Nicaraguan Gurdian, Esteli, ASP Viso and Ligero.
BINDER : Connecticut Habano.
WRAPPER : Ecuadorian Habano Ligero

This is the kind of description I look for before selecting a new-to-me sotweed cylinder

 

[holyRYO]

Some one else has told me that before about cuban cigars having opium in them...I don't think so. .but that would explain the price. Lol

It was a long time ago, but I remember smoking opium tasted real good! lol

On the subject of creamy. With pipe tobaccos that I smoke in cigarettes, to me creamy is defined by Orlik Golden Sliced and Carter Hall, two very different tobaccos, same sort of effect. I know nothing about cigars, so not sure this translates.

 

[jekylnz]

I have heard of alot of cigar leaf being aged (& in turn flavoured) in barrels that once contained different types of alcohol..brandy.rum.etc...hence the barrel aged

 

[webmost]

I have heard of alot of cigar leaf being aged (& in turn flavoured) in barrels that once contained different types of alcohol..brandy.rum.etc...hence the barrel aged

I bought a half dozen glass tubed cigars from a brother of the leaf. They had been cured in an oak barrel which had formerly been used to age chocolate port wine. Popped the cork off one tube, took a whiff, and whew. Gave the six to a brother motorcyclist. Not my speed at all. Way too cloying sweet.

My friends at FX Smiths Sons just dribble some juice on the leaf -- chocolate, vanilla, bourbon, cognac, cherry, etc. etc. Gives me the shudders; but people like that stuff.

Why I don't know.

 

[Wilbur]

I am quite a newbie to cigars. So I am not sure if creaminess I am thinking is what we are discussing here but for me creaminess is much to do with the aging of the tobacco and the amount of the well aged leaves in a blend.

I find Don's Dominican Seco quite creamy, smooth, and thick when blended together with a bit of Dark fired leaves. Darkfired alone tastes not that great but when it gets coupled with Dom Seco, it really shines.

Also I spray some harsh leaves with brown sugar water and when the cigar is in a slightly high humidity rate, the first half tastes niticeably creamy.

 

[Knucklehead]

Sometimes I get a creamy taste from aphids I forgot to brush off the leaf. I may try to raise some this year to work in with some hard line ligero to soften the zoom factor of the ligero.

 

[jekylnz]

I am quite a newbie to cigars. So I am not sure if creaminess I am thinking is what we are discussing here but for me creaminess is much to do with flavouring of the tobacco and the amount of the well aged leaves in a blend.



Also I spray some harsh leaves with brown sugar water and when the cigar is in a slightly high humidity rate, the first half tastes niticeably creamy.

I.m.o I think the creaminess of alot of cigars may have more to do with flavours.additives and sugars ...as you also mentioned with harsher or poorer quality leaf..than most people think..even though not always at noticeable amounts..

Sometimes I get a creamy taste from aphids I forgot to brush off the leaf. I may try to raise some this year to work in with some hard line ligero to soften the zoom factor of the ligero.

I may have to try mashing some aphids into a spray and give some a go..Mmmm creamy aphids.

 

[BarG]

Sometimes I get a creamy taste from aphids I forgot to brush off the leaf. I may try to raise some this year to work in with some hard line ligero to soften the zoom factor of the ligero.

You could also try adding a few squished horn worm guts to add to the zest.

 

[jekylnz]

Mixt with some creeeaammyy baileys. .

 

[deluxestogie]

Live aphids leave a residue (called honeydew) that does add a sweetness to the leaf, especially if it's on the wrapper head. It's not exactly the taste you expect from a traditional cigar. Baccarat cigars have a similar taste, produced by using a sweet gum for cigar glue. I believe the technical term for this taste is, "icky."

Bob

 

[webmost]

How do you milk an aphid?
How do you separate the cream from aphid milk?
Have you tried aphic butter?

Inquiring minds want to know.

 

[FmGrowit]

I was always under the impression "creamy" refers to the thickness of the smoke.

 

[Mad Oshea]

Thats what My guess would be. I never thought of any smoke as creamy.

 

[Southern Planter]

How do you milk an aphid?
How do you separate the cream from aphid milk?
Have you tried aphic butter?

Inquiring minds want to know.

Trained ants do the milking, separating and churning. The bitter tastes yak butter when the yaks are fed frost tolerant Monsanto avocados.

 

[FmGrowit]

Actually, the ants tickle the aphids to get the honeydew. The honeydew is not milk, so...no milk...no cream.

As far as yak milk goes...Monsanto's fault? WOW!

at least no polar bears where hurt.

 

[Ashauler]

I was always under the impression "creamy" refers to the thickness of the smoke.

Yep, that's the way I view it as well.