There's a rumour that to increase the intensity of a cigar's aromatic panel and, at the same time, moisten it further, you dip it in cognac or rum. In reality, this is a misconception that is unfortunately widespread among novices. The following lines set the record straight on this practice, which is far more likely to damage cigars than improve their organoleptic qualities.

This method was common at a time when humidors were difficult to afford, not least because of their price, while humidifiers and hygrometers were not yet fully developed. Smokers would sprinkle their cigars with cognac or rum before storing them to age. When asked why they did this, they often replied that it was to better hydrate the cigar, to give it a higher moisture content. With all the cigar preservation techniques available today, there's no longer any need to soak cigars in alcohol. Quite the opposite, in fact.

Many beginners, and sometimes even some experienced smokers, mistakenly believe that moistening their cigars with rum or cognac will produce richly flavored pieces. They then have fun dipping the cigar into the glass of alcohol before tasting. First unpleasant surprise: lighting the cigar becomes difficult, which is perfectly normal, as the tobacco is completely wet! Second bad surprise: once the cigar is lit, smokers can't taste any of the aromas present in the alcohol used! Worse still, the aromatic panel that characterizes the cigar has lost its intensity. In other words, the opposite of the expected effect has occurred. Suffice to say, it was a real disappointment! Fortunately, a disappointing first experience dissuades many from repeating the exercise.

Rather than impregnating a cigar with rum or cognac, it's wiser to smoke your cigar while sipping a glass of these spirits. Their aromas will merge in the mouth, offering the smoker's palate a delicious experience. The tasting experience will be all the better for it, as this ritual allows you to appreciate the flavours and scents of both the cigar and the spirit simultaneously. And in many cases, the two aromatic panels blend harmoniously. Finally, there are cigars on the market specially designed to exhale a taste of rum or cognac. It's best to buy these if you want to take advantage of the aromas of these spirits on a cigar.

This technique is recommended for all those who intend to enrich the range of aromas in cigars whose taste and especially aromas are light. It involves working on the humidor rather than on the cigars themselves. This way, there's no risk of damaging them, as the tobacco leaves are not soaked in alcohol. While cellar preparation usually involves brushing the inside with water, in this process the brushing is done with wine or whisky. A little alcohol is then poured into the humidifier. Finally, the cigars are placed in the humidor. After a few days, the cigars are ready for tasting. It's very important to choose a humidor that you're sure you won't use again, as it's virtually impossible to get rid of the smell of wine or whisky.

A cigar unfolds its full aromatic richness and complexity when smoked naturally. And, to ensure its proper preservation, it needs to be aged in a good-quality humidor. There's no point in dipping it in cognac or rum. In the same vein, we sometimes hear some wine «connoisseurs» say that it's preferable to pour a small quantity of port into their decanter before pouring in their wine, so that the wine appears more oxidized to the nose, as the port brings out its evolutionary aromas. Knowing that for years winemakers have liked to express the aromas of the terroirs on which they grow their vines by proudly displaying the appellation name of the village or plot where the vines are located, do you think that distorting the taste of a wine originating in Burgundy or Bordeaux by blending it with another Port wine could be beneficial for its aromas and identity?