True Maduro Wrapper vs Shortcuts

[Ford2112]

During a herf session the subject of maduro wrapper came up. True maduro is extra aged over high heat. There was talk of boiling, vaseline treatments, dyes. My question is, are there any NC companies producing True maduro wrappers? How does Cuba produce theirs? I am certain transparency is severely lacking in the marketing department of Maduro cigars. 

The idea of consistent colored wrapper for consumer purposes is interesting. Figures the general public is duped. 

Anyone have any insight as to where true maduro wrapper is still being produced? And how do we as the consumers find out the truth? I am sure this horse has been kicked before but I couldn't be bothered to check 😅

[VeguerosMAN]

I usually stick with Padron 64 Maduros and Olive V Melanio Maduros. I think they are true Maduros. On the other hand, many of Conn broadleaf like Ashton aged Maduros look a bit artificial to my eyes.  

[CaptainQuintero]

I think this is where bethume is quietly whispered?

There is lots of great info in previous chats too, like you mentioned.

[Ford2112]

22 hours ago, CaptainQuintero said:

I think this is where bethume is quietly whispered?

There is lots of great info in previous chats too, like you mentioned.

I had to Google that. I have read some old threads now and I feel no more enlightened than I was. In other words I have no clue what these companies are doing.

[Ford2112]

23 hours ago, VeguerosMAN said:

I usually stick with Padron 64 maduros and Olive V Melanio maduros.  I think they are true maduros. On the other hand many of Conn broadleaf like Ashton aged maduros look a bit artificial to my eyes.  

Ashton look like they were dipped in hair dye. I enjoy Padron Principe Maduros. The 64. In Melanio, I prefer the natural.

[joeypots]

I think maduro wrapper is created by allowing the heat of fermentation rise higher than with ordinary bundled leaf. I had a gift pack of Padron Anniversary Maduro back in the day that impressed me at the time.

[Ford2112]

That's what it should be. I would hope the more reputable companies aren't boiling wrappers left and right.

[loose_axle]

@Elpresidente raised it on a recentish tasting video, or it could've been one of the weekly smoke videos, but I think it was along the lines that mostly the big boys like Davidoff, Padron and Arturo Fuente have the inventory, time and money up their sleeve to do Maduro properly. 

[El Presidente]

You can paint them, oil them, increase the heat in the pilon or steam them. 

If all of your box of maduro look dark, shiny and identical...it's a likely combo. 

Maduro means ripe. To the consumer market it means "dark".

Achieving true maduro is a careful process of extensive time in the pilon just at that temp equilibrium where the leaf is S...L...O...W...L...Y  ripening. You want to caramelise those oils...if that makes sense. Think caramelised onions. You can fire them up at top heat and have shitty burn't onions in 5 minutes. Or you can take 35 minutes at a lower heat allowing the sweetnes/caramel to really show itself. 

Time however is money!  

That is why there is so much new Gin in the world.  You and I can come up with a Gin on Monday and have it to the market Friday. 

Shitty Maduro is not too different. 

[Ford2112]

7 hours ago, El Presidente said:

 You and I can come up with a Gin on Monday and have it to the market Friday. 

Hot water, fruit and sugar. They do it in prison all the time. 

[99call]

15 hours ago, El Presidente said:

You can paint them, oil them, increase the heat in the pilon or steam them. 

If all of your box of maduro look dark, shiny and identical...it's a likely combo. 

Maduro means ripe. To the consumer market it means "dark".

Achieving true maduro is a careful process of extensive time in the pilon just at that temp equilibrium where the leaf is S...L...O...W...L...Y  ripening. You want to caramelise those oils...if that makes sense. Think caramelised onions. You can fire them up at top heat and have shitty burn't onions in 5 minutes. Or you can take 35 minutes at a lower heat allowing the sweetnes/caramel to really show itself. 

Time however is money!  

That is why there is so much new Gin in the world.  You and I can come up with a Gin on Monday and have it to the market Friday. 

Shitty Maduro is not too different. 

Maillard reaction? 

[El Presidente]

1 hour ago, 99call said:

Maillard reaction? 

Yes 

....I had to Google it 

 

The Maillard reaction is a non-enzymatic chemical process that browns food, developing desirable flavors, aromas, and colors. It occurs when amino acids and reducing sugars interact under heat, such as during baking, searing, or roasting. This complex series of reactions forms hundreds of new compounds, from the characteristic "toasted" or "caramel" notes in bread to the rich brown crust on a steak.