I have to admit...this is the first cigar I had a strong opinion about after just one.

I'm usually open to smoke 2 or even 3 before I make an opinion. But honestly...this frigging cigar actually HURT to smoke! Man...I must have gotten the quintuple fremented wrapper or something. I just couldnt muster a minute of enjoyment out of this smoke.

I will actually go try another from a different lot and see for sure. It might have been the last cigar that roller #27 made before he was fired...maybe it was intended for Anna Nicole's next husband. A lot of factors can turd up a cigar...I'll take another chance.

What's a "fremented" cigar?

jgjam --- I was under the impression that all all 'maduro' wrappers are 'fermented' (but only once)in the aging barns. That is just a term used for wrapper leaves that are aged longer and turn dark because they 'ferment' ...

... Indian Tabac claims they 'frement' the leaves used for their 'Fire' lines three times longer than is used for maduro wrappers, so in a sence, it's the same as a double 'oscuro' wrapper, since the oscuro is the next stage after 'maduro'.

Now I've read they also claim the Cuban Cohiba Esplendido (Churchill) is made out of triple fermented tobacco (most are only fermented twice) to give it a mellow power and grace unrivaled in any other brand ...

... so now I'm not sure what it means.

BTW --- the La Perla Habana Maduro and Perdomo Estate Seleccion also use triple-fermented leaves ...

Slim... understand the fermented... just was confused on the "fremented" part... LOL!

Oh by the way... I must post again on this thread as you can see from the last posts that I am trying to fill up the entire page with my comments being the last post on each thread... obviously you can see that I don't have a life and this is what I do to fill up my time... LOL!

Have a great weekend!

John

I also just read that triple-fermentation was developed and perfected in Cuba. Very few tobaccos are fermented a third time, especially outside of Cuba, and Trinidad also triple-ferments their leaves.

Triple-fermenting is also supposed to remove any trace of the harshness of the tobacco, to give a very smooth and flavorful smoke.

Geeze ... I can't read this moring ...

... more coffe, please ... LOL!

... can't spell either ...

"I got a couple boxes of the mini corona, and really enjoy them ...

... great quick smoke with lots of flavor for when you are pressed for time ... "

I agree wholeheartedly with the EXCELLENT/CONCISE review by the slimster!! Also, constructed beautifully with a nice draw.

blood

TopJimmy email sent.

I will soon have in my possession a double corona Fire stick.

Getting it from a buddy in the Bay Area...since our local shops are devoid of this brand of Tabac.

Just like drinking a troll pretty, I'll smoke it till it's good.

This is what I understood to be the story on the fermentation (not necessarily to be taken as fact, just what I recall picking up somewhere). All cigar tobacco is fermented to a certain degree. The fermentation process raises the temperature of the tobacco in the bulks (bales). The temperature the tobacco is allowed to reach (consequently the amount of time it is allowed to ferment) will give the desired color to the tobacco (of course this is only one of many factors). When the desired temperature is reached the bulks of tobacco are broken down and either sorted or restacked. Because of the differing time it takes to reach the desired temperatures, light colored leaves maybe broken down and stacked (fermented) many times, while darker (maduro) leaves may only be fermented once or twice in a given period. Hence a triple fermented leaf would have been allowed to cure for a comensurately longer period. Again, I have no recollection where I got this from, so take it with a grain of salt.

Oh, and my first fire was a double corona, from when they first came out. It was nondescript with a dull, almost waxy(?) flavor. I put them out of my mind for a long time. Recently I was gifted a petite corona, very different. It had zing and spice remeniscent of Bolivar Fuerte petites, and Brazilia Piranhas. Not the same, mind you, but in the 'if you like those, you'd probably like these' kind of way. Also I thought the Corojos were a line extension, not a replacement?

I respect those that can handle the petit corona's. I just got the double corona from my buddy.

I gave it a try. Very different from the petit corona. Still a bit potent for my tastes. Strong and stanky.