2008 to 2010 Cubans: entering a sick phase?

[maverickdrinkerr]

Howdy folks. Wanted to get people?s opinion on 2008 to 2010 Cuban cigars. Been smoking different marcas from that timeframe and find the first two thirds show the true flavour profile of the marca and the final third gets discombobulated.

I believe that new tobacco strains were being introduced in the early 2000s and recall how cigars from this timeframe smoked really well out of the box. Makes me suspect that they are entering a third fermentation/sick phase right now.

What has been your experience and your opinion on this?


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[ha_banos]

Cor. You've been quiet for almost as long as you've been storing your cigars! Time for an intro!

To find a reference https://www.cigarjournal.com/stages-...fresh-vintage/

Can't say I've smoked many cigars 10-12 years old. But those I have I'm sure have been fine on the whole.

Last thirds can be a bit stronger or a bit more harsh, but I don't think with my palate I can say much more.

What this might be down to? Who knows!?

B.

[Emaresee]

i confess simialry low expsure to cigars of that vintage - but those I have, have been just fine.

[simwells]

Every cigar I?ve smoked from that sort of era has been amazing, for some reason Spain has loads of 2008 stock which has all been perfect to me.

I?ve never heard of a cigar going into it?s sick period after 10 years either I don?t understand how that could ever possibly happen either, it?s not going to stay fresh for that sort of time and then have issues.


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[ha_banos]

Every cigar I?ve smoked from that sort of era has been amazing, for some reason Spain has loads of 2008 stock which has all been perfect to me.

I?ve never heard of a cigar going into it?s sick period after 10 years either I don?t understand how that could ever possibly happen either, it?s not going to stay fresh for that sort of time and then have issues.


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Read on!

'This stage may span from 2-3 years for mild cigars stored in non airtight boxes to 10-15 for strong cigars in cabinets. The second maturation is the phase in which tannic acids further decompose and this interacts with the improved flavors originating from continuous fermentation. This maturation corresponds to the peak for pleasant flavors and might take more than 15 years, depending on the level of tannins and woodiness.!

[simwells]

Read on!

'This stage may span from 2-3 years for mild cigars stored in non airtight boxes to 10-15 for strong cigars in cabinets. The second maturation is the phase in which tannic acids further decompose and this interacts with the improved flavors originating from continuous fermentation. This maturation corresponds to the peak for pleasant flavors and might take more than 15 years, depending on the level of tannins and woodiness.!

I don?t think I believe them unless there?s a load of really secret particularly strong smokes. Don?t think I?ve ever heard of and definitely never experienced what I?d call unpleasant flavours in a 5 year old stick, they can still improve sometimes but I just don?t see the loss of flavours that I see being in the sick period lasting that long.

Would be quite intrigued to try a smoke thats these sort of ages but still needs time compared to one given the necessary though


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