mk05 Posted March 6, 2013 Posted March 6, 2013 O.K., how do you know this ? That no fermentation takes place in the box ? Some would disagree and that the last stages of a very slow fermentaion takes place in the box as well as other processes that are not fully understood and that is exactly what makes some aged cigars very special, smooth and full of flavor. maturation.
polarbear Posted March 6, 2013 Posted March 6, 2013 Like 50 count Monte 520s or 1966s? Perfect for the enthusiast who has to much money
sw15825 Posted March 6, 2013 Posted March 6, 2013 For anyone with more experience than me. Why do my younger cigars seem to go tannic and bad tasting if I get an spike in my humidity and/or temp? I thought the extra moisture and temp was creating a small burst of fermentation, like some others have called " Fermention season" I have had this happen in summer when these conditions are common here. How do we know if this is not part of the maturation or aging process ?? Maybe no one knows for sure. Is this in the MRN book?
Lotusguy Posted March 6, 2013 Posted March 6, 2013 Perfect for the enthusiast who has to much money ...or more money than sense...
Rye Posted March 6, 2013 Posted March 6, 2013 Rule 1 of Cigar Club - don't lay down boxes that are really good now hoping they get better in 2, 5 or 10 years because you may kick yourself later. This right here is what I live by! Carry a decent selection, and by default, my cigars gain age unless they are too damn delicious, in which case, I can usually get more
Smallclub Posted March 6, 2013 Posted March 6, 2013 2) Fermentation is an anaerobic process (in the absence of oxygen). You seriously think there is no oxygen in the escogidas, when the leaves are fermented in pilons (piles)? And what about the compost in gardens? There are several types of fermentation.
mk05 Posted March 6, 2013 Posted March 6, 2013 ...or more money than sense... You WILL like the Monte 520.
Smallclub Posted March 6, 2013 Posted March 6, 2013 Why do my younger cigars seem to go tannic and bad tasting if I get an spike in my humidity and/or temp? Is this in the MRN book? Because they go through a fermentation phase. And yes there is plenty to read about this in the MRN.
CaptainQuintero Posted March 6, 2013 Posted March 6, 2013 You can't polish a ****... But you can roll it in glitter!
BMack Posted March 6, 2013 Posted March 6, 2013 50 cabs is a lot of cabs, I rode in a checkered cab once, it was ok...I'd do it again.
Lotusguy Posted March 6, 2013 Posted March 6, 2013 You WILL like the Monte 520. Just rejected the box that LCDH Stuttgart accidentally put away for me and that my buddy picked up (not knowing that it wasn't what I had wanted). It's going back Friday morning
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