I have very limited data compared to these other guys. My very limited experience has show that CC (Cuba) have shown their colors better with age. Some requiring more than others, and very few requiring a third of the time to start showing awesome flavor. While NC (not Cubs brethren) typically require 1-4 years depending on how well developed the cigar itself is (10$ cigar vs a cheapo).
some things I have found is if you have ANY cigar That is mild to lower moderate in strength, aging is going to develop those flavors so you can access them better, but over 10 years, the mild family becomes milder. This may result in cigars that are lackluster.
again, newbie answering this, stick with the professionals, but this is just from my reading and research here.
Agree with this, and I will add that for
Cuban cigars, in my experience, here is what I’ve come up with:
First of all they “must” be high quality to start out with... Poor quality cigars will not get better with aging. Also, and very important, single cigars will not get better with age, smoke them now. Varnished boxes age the best, followed by cabs (50 count the best, followed by 25 count, then 10 count) followed by dress boxes, followed by cardboard packs. Cigars should be kept in their original boxes, unopened, so they do not have to endure too many micro-fermentations. Like in wine, oxygen deteriorates some of the delicate flavors of cigars. Cigars (ideally) should be kept around 65 degrees and between 65 to 68 percent humidity during the aging process.
1 to 3 years - green:
The “sick period” is typically included in this stage and it is one that needs a lot of attention because in my opinion cigars should not be smoked during this time. Immediately after rolling a cigar undergoes a sick period, during which the ammonia smell is still detectable in a newly manufactured cigar. This is due to the fact that tobacco leaves are moistened before rolling and this accelerates a further fermentation producing a lot of ammonia. How long it takes to get rid of the ammonia scent depends on the fermentation rate, the chemical constituents, the cigar size, the packaging and how we store cigars. For the majority of cigars handled in the usual way, the ammonia smell will be over 90% gone in a few months, 95% to 99% gone by the end of the first year, and practically all gone by the end of the second year. Milder cigars…take even less time.
3 to 5 years - aged:
When cigars continue to produce incrementally pleasant flavors as a consequence of continuous fermentation. The slower the fermentation, the more time the chemical constituents have to mingle with each other, the more complex the flavors that are generated. As fermentation slows down, less pleasant flavors are lost through evaporation, chemical reactions, self-degradation, etc.
6 to 15 years - mature:
When tannic acids further decompose and this interacts with the improved flavors originating from continous 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. This period also depends on the brand of cigars and the size.
20 years and beyond - vintage:
Finesse, similar to that of greatly aged Bordeaux or Burgundy wine, is what begins to appear after 20 years. The chemical reactions behind this kind of aging might be similar to the mysterious ‘wine in a bottle’ maturing process.” The aromas are extremely complicated, the flavors have “married” with the surounding cigars, and in my opinion can be the best tasting cigars on the planet.