This is an article about Nicaraguan cigars. It’s not about Cuban cigars, Dominican cigars, or cigars from any other country, for that matter. If you look at the brands that have been scoring some of the highest marks these days, the Perdomo 10th Anniversary Champagne cigars, or the My Father Le Bijou 1922 cigars, for example, they are produced in Nicaragua (primarily in Estelí), using a decent dose of Nicaraguan tobaccos in their blends, or a mix of Nicaraguan and other tobaccos.
One of the reasons Nicaragua is so ideal for growing great-tasting tobacco is that the geography and climate are very similar to Cuba’s. The cigar tobacco growing region has three valleys – Estelí, Condega, and Jalapa – each with its own unique soil and minerals, which respectively impart their own distinctive flavor to a cigar’s blend when properly fermented and aged. Continue reading
What makes ACID cigars different from all other cigars may not be as obvious at first sight. In their cellos they look like most other premium handmade cigars, though the band colors may be a bit louder than your average Macanudo. It’s when you take them out of their cellos or tubes that you immediately notice the difference. And unless you have absolutely no sense of smell, it’s as plain as the nose on your face. Each cigar is imbued with its own intense fragrance characteristics. To some of you who grew up during the 1970′s, they may remind you of the incense they used to burn in the head shops. The aromas in ACID cigars come from a special mixture chosen for each blend from over 140 herbal and botanical essences. Many have tried to replicate the Acid “blend,” but with little or no success, because the secret to Acid’s unique infusion method has never been revealed, and they intend to keep it that way. Continue reading