There is a rumor that in order to increase the intensity of the aromatic panel of a cigar and, at the same time, to moisten it more, it is dipped in cognac or rum. In reality, this is a false idea that is unfortunately widespread among novices. The following lines are a small clarification of this practice, which is much more likely to damage cigars than to improve their organoleptic qualities.

This method was common at a time when humidors were not easily accessible, especially 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 were doing this, they would often say that it was to better hydrate the cigar, to give it a better moisture content. With all the cigar preservation techniques available today, it is no longer necessary to soak the cigars in alcohol. On the contrary, this approach risks damaging them.

Many beginners, and sometimes even some experienced smokers, mistakenly think that by moistening their cigars with rum or cognac, they will obtain pieces rich in aromas. They then have fun dipping the cigar in the glass of alcohol before tasting. First bad surprise: the lighting becomes difficult which is quite normal, because the tobacco is completely wet! Second bad surprise: once the cigar is lit, smokers do not feel any of the aromas present in the alcohol used! Even worse, the aromatic panel that characterizes the cigar has lost its intensity. In other words, it is the opposite of the expected effect that occurred. I might as well say it, the disappointment is there! Fortunately, a disappointing first experience dissuades many from repeating the exercise.

Rather than impregnating a cigar with rum or cognac, it is 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 tasty experience. The tasting will be even better, because this ritual allows to appreciate simultaneously the flavors and the scents of the cigar as well as the alcohol. 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 is better to acquire them if you wish to take advantage of the aromas of these alcohols on a cigar.

This technique is recommended to all those who intend to enrich the range of aromas of cigars whose taste and especially aromas are light. It consists in working on the humidor rather than on the cigars themselves. This way, there is no risk of damaging the cigars because the tobacco leaves are not soaked in alcohol. If generally the preparation of the humidor consists of brushing its interior with water, in this process, it is with wine or whiskey that we proceed to the brushing. Then, one pours a little alcohol in the humidor. We finalize by depositing the cigars in the humidor. After a few days, we go to the tasting. It is very important to choose a humidor that you are sure not to use again, because it is practically 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 good conservation, it is necessary to let it age in a good quality humidor. It is totally futile to dip it in cognac or rum.

In the same vein, we sometimes hear some wine "amateurs" say that it is preferable to pour a small quantity of port into their decanter before pouring their wine so that the wine appears more oxidized to the nose, the port bringing its evolutionary aromas.
Knowing that for years winemakers like to express the aromas of the terroirs on which they grow their vines by proudly displaying the name of the appellation of the village or the parcel where the vines are located, do you think that distorting the taste of a wine originating from Burgundy or Bordeaux by mixing it with another Port wine could be beneficial for its aromas and its identity?