It was a maxium paris which started with a strong peppery start, kinda like it was dipped in the stuff. It got nice and mild about quarter inch in just like I like it. Do they possibly use a certain glue on the cap or do alot of cigars start this way and what causes this. I mean where does the peppery flavor go.

Just curious

poprocz

Cigar glue is all natural, made from vegetable gum ...

... it does not have any flavor.

Most good cigars WILL change flavors, thoughout the smoking process ...

Slim is correct, although I believe Baccarat uses a sweetened gum to secure their wrappers. There is normally no taste associated with the gum. The change in taste is a natural occurance due to the portions of the cigar closer to the cap getting bathed in the smoke from the first part, and then the tars that settled there being re-burnt when the cigar burns down to that point. Some gars I have tried defy this, and remain fairly constant (note I said fairly) throughout. Most of the Torano lines are this way, and a few others.

I've encountered an initial potent spiciness in the first 1/4 to 1/2 inch before settling down in a number of CAOs and Toranos. It's just the start of the wonderful roller coaster ride. Never noticed it in a Maxims (I was new, it was a long time ago alright?)

That's where I am at now, still smoking the cheapest premiums I can find.

there are allot I have found to have a peppery start.. allot of them carry it through.. some do not... Rosado wrappers are one brand along with Dominican ligero filler... and as slim said start out with it.. good cigars will change into many flavors throughout the smoke and then should end smoothly..

the harsh bastards I toss early LOL I'm a wimp LOL

Hog

I believe that the tips of the tobacco leaves have the highest concentration of nicotine. With a long filler cigar where the tips of the leaves are at the foot of the cigar the concentration of nicotine causes the initial spiciness. Sounds like a good cigar 🙂

some of it may be how the cigar is lit. If you let the end of the cigar flame up and turn black I am sure that peppery shot in the mouth will last a 1/4 of an inch. In my experience it is also something that just happens with many cigars and it usually works out.

CWFoster --- Baccarat dosen't use 'sweetened gum' to secure ther wrappers or caps ...

... they either spray them or dip them in sugar water ...

fudge --- nicotine is colorless, odorless and tasteless, and the tips of a tobacco leaves will have no more of it than the rest of the leaf.

Baccarat, Carbonell and several other cigars are treated with a potion called "bethune" to sweeten the cap. Some manufacturers use the bethune to dampen the wrapper, so it adheres to the binder; others simply use it as a flavorant. Royal Jamaica cigars, when made in Jamaica were treated with a rum-based bethune. The rum/cane base is the most common. Surprisingly, I discovered, quite by accident, then inquiring directly, that some lines of Graycliff use a bethune which has sweetened Sauternes wine, as its base.

I do recall that Baccarat's bethune has a sugar cane base from the making of rum.

Slim, this is from the DiMeola website and is what I based my assertion on. I am not vouching for its accuracy but it does sound reasonable.

*snip*

To get a cigar to start spicy, turn mellow and finish rich, as do DiMeolas, fully fermented tobacco needs to be blended and rolled properly. For spiciness, the tips of the filler leaves, the most flavorful part, should be placed in the “tuck” (the end that you light, which novices in the business often refer to as the “foot”). The tips of the leaves, grouped in the tuck will produce a burst of flavor. Then, when rolled properly, filled out not too tight, not too light, the cigar will proceed in an even burn and begin to pick up mellowness and richness, until at the finish it is at its best. Why?

In a word, Nicotine, cigar tobacco’s primary, natural flavoring agent (there are no artificial flavors used in truly fine, premium cigars). While fermentation eliminates up to 25% of the nicotine in cigar leaf, what remains is grouped primarily in the tips of the leaves, and also along the edges descending toward the base. So, if the filler is rolled into the cigar correctly, a rush of spice is generated on lighting and shortly thereafter.

As a properly constructed, fermented cigar is smoked, nicotine distills out of the smoke stream behind the heat cone and builds up there. As the cigar becomes shorter, the stream passes through more and more nicotine, thus becomes more flavorful, until the finish, when it can be the tastiest of all.

This explains why a cigar of, say, 46 ring, 7 inches long, will taste different when it reaches 5 inches than a 46 ring cigar that starts at 5 inches.

*end snip*