The main qualities of a good cigar are: combustibility, texture, flavor, elasticity, aroma, color, and balance in the composition of nicotine and oils. Dominican cigars show all of these features.
A cigar must be hand-made, with good tobacco, with a full leaf, homogenous and smooth and free of veins, well rolled; it must not sting nor be bitter in taste and smell. The darker and thicker the tobacco leaves are, the stronger the cigar flavor will be.
Cigar quality depends on the manufacturing standards, storage and aging process and on the fermentation of the tobacco leaves. Fermentation between 1 and 3 years is recommended; the more fermented the tobacco is, a better quality of the cigar will be obtained.
If it is well crafted using good tobaccos, it will burn properly from beginning to end and its aroma will be pleasant.
According to connoisseurs, the morphologic structure of the leaf and its chemical composition determine the tobacco quality. This is due to diverse and numerous factors, such as the point of view of the manufacturer and the consumer. During the harvest process tobacco is valued by its elasticity, texture and feel of the leaf. However, for the smoker, quality determination is done on the bases of features such as fragrance, taste, whether it burns well or not, how the ashes separate from the cigar.
When speaking of cigars, both manufacturers and consumers prefer a slow and sustained combustion. In order for this to happen, the leaves must be placed in concentric layers. Aroma on its part, which is the fragrance of the smoke from the tobacco, is perceived by the smoker when tobacco makes combustion. It is one of the essential elements to determine the tobacco´s quality. On the other hand, taste is another important factor to determine quality. An indispensable element to ensure good taste is the balance that must exist between the carbohydrates and proteins.
Tobacco leaves must have the humidity provided by climates closed to the coast, stored in a warehouse with high ceilings and windows for ventilation, to be later fermented until the tobacco is smooth, aromatic and ready to be aged and preserve the aroma to ensure a quality cigar. Fermentation is recommended for a minimum of one year and a maximum of three years. Within this range, the more aged the tobacco is will result in a cigar with better flavor and aroma. Variation of the aging time will depend on the preference of the manufacturer.