The Dominican cigar, presentation and literature


History and peculiarities:


Since 1994 the Dominican Republic has been overtaking Honduras and Cuba in the production and export of "hand-made" cigars:
The country produces more than 6,000 million hand-made cigars per year.

Most of these cigars are manufactured in the area of the Cibao valley, and especially in the city of Santiago de los Caballeros (which offers the best conditions together with the extensive know-how of the tobacco farmers).

Dominican cigars are sold in the United States and even on the European market, in fierce competition with Cuban cigars.

The characteristics of the Dominican cigars as compared to Cuban cigars: The Dominican cigars typically offer a wide range of rather mild aromas that are especially appreciated by the amateur who is a new-comer to cigar-smoking.

Some smokers say that it is easier to smoke a Dominican cigar than a Cuban cigar, because the Dominican cigar is lighter. Furthermore, the Cuban cigars apparently are more likely to have defects in workmanship than the Dominican cigars, and their aroma is stronger and not as varied.


Our "totalmente a mano" cigars:

"Totalmente a mano" (totally hand-made): the most careful manufacturing process, long filler ("tripalarga") because the leaves are whole, the inner and outer wrapper are completely hand-rolled by a "torcedor" (a cigar-roller).


A taste comparison:

We show here the main features of the aromas we have classified, in which raw material and specifically in which cigar they can generally be found.

Plant aromas: can be found in the smell of the tobacco and the smoke of light or weaker-bodied cigars: Dominicans, light Cubans, (fresh hay), Manila, Java, (wet hay), with a hint of eucalyptus and varied floral nuances.

The humidification level has an important effect on the nature and the enjoyment of the vegetable aromas: if the cigar is too dry, the smell becomes reminiscent of straw and even paper; well humidified, the aroma can have rich floral overtones; too humid, and a sharp and bitter hay aroma will appear.

Woody aromas: Closely related to plant aromas, the woody aromas have at the same time a greater olfactory presence and a tendency towards plant juices, resins, saps and licorice. They are present in the indigenous tobaccos, also called "Creole" tobaccos, and their derivatives: OlorDominicano, Creole tobaccos from Honduras, Cuban "du Partido" tobaccos, and also in the somewhat rustic "Vuelta Abajo".

Spicy aromas: Peppery aromas are often present in the tobacco and the cigar before it is lit. Strong pepper is very present in the smoke of big Cuban cigars. It is sometimes mixed with the odor of green pepper and also a hint of muscatel. From this point of view the Honduran cigars are closely related to the Havana cigars, while in the Dominican cigars the pepper aroma is often mixed with a honey-like mildness.

Animal aromas: All the animal aromas found in the cigars are due to ammonia by-products during fermentation. When the fermentation is incomplete, the ammonia assaults your senses; however, at a low level, these are rich barn smells, sometimes reminiscent of sheep or musk, very present in the beautiful Havana cigars. In the classic cigars from Nicaragua and the rustic Cuban cigars this flavor is very strongly present, often together with camphor or iodine overtones. Certain refined cigars, especially some not so full-bodied Cuban cigars,have beautiful leather-like aromas.

Sweet and roasted aromas : They are due to the carbohydrates in the plant which, according to the pyrolysis level, provide honey tastes (sweet and even sickening), milky fragrances and a wide range of aromas, from caramel flavors to roasted or grilled overtones. Dominican cigars have a ginger-bread scent, with vanilla-like or milky fragrances, while the fragrance of rustic Havana cigars reminds one of toasted bread and chicory; Honduran cigars even have charred wood flavors, while Jamaican cigars have milky flavors and cigars from Brazil are reminiscent of fudge and cacao.

Humus aromas: The smells of the soil that nourishes the plant give it this farmland flavor, always a little rustic, but also rather pleasant. Dominican cigars, especially if the OlorDominicano is strong, have a special fragrance that is reminiscent of fresh hay. The rustic Cuban cigars have stronger earthy flavors; Honduran cigars also often have farmland flavors, which become earthy as soon as the cigar becomes dry, which is also true for all cigars.

From the city of Santiago de los Caballeros to the "Tabaquería":

If you travel up the Cibao Valley in the Dominican Republic you will reach the Santiago basin. Flanked by several small mountain chains, this pleasant and lively city is spreading out in typical Latin fashion. In its suburbs you will find all the industrial sites, among them the tobacco manufacturers ("tabaquerías"). If you follow the same route you will reach the tobacco fields in the foothills, with their small open shelters for drying tobacco leaves.



The city of Santiago


The "campo" of Santiago


" la Tabaqueria "




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