The best Cuban cigars have historically required age – generally three to five years in a well-kept humidor – to turn into something beyond ‘smokeable’. Through plant maturation, fermentation and curing - let’s simplify it to ‘time’ - ammonia and other undesired flavors/aromas begin to diminish, while amino acids and simple sugars accumulate¹. Through 500+ years of tobacco production, these processes have constantly evolved to improve harvest and flavor.
In Cuba, I believe something is changing. New releases are more tolerable and less harsh when smoked young, there is a lesser presence of ammonia (even in the last third of a cigar, when combustion is highest and closest to the draw point) and the cigars are burning well. If we weren't discussing Cuba, I would chalk it up to manufacturer’s patience - allowing the tobacco whatever time it needs to produce the flavor profile the marca is looking for. In Cuba, however, time is a scarce resource. Tabacuba does not have the ability to be patient; they’re working on a just-in-time-hopefully manufacturing schedule with a high-pressure distribution partner in Habanos S.A.. With this in mind, I believe the Cuban Tobacco Research Institute and its master blenders are purposefully using less ligero in modern blends to allow for quicker smokeability among consumers.
The recent pricing changes in the Habanos S.A. catalog - with some cigars seeing 400%-500% increases in just 18 months - puts the consumer in a difficult value delta: patience vs. price. Why, if I'm paying $120 for a Cohiba Espléndidos, should I have to rest it at home in my humidor for three to five years to get the proper smoking experience? When the same cigar was $20, the value delta was an accepted part of the deal. Now, a non-whale consumer will likely think very seriously about this purchase.
For the people who make blending decisions in Cuba, this must be part of the new conversation. How can newly-created Cuban cigars be made ready-to-smoke within months of boxing? How can we eliminate the normal period of youth, harshness, the bitterness/sourness of ammonia in the cigar? How can we reduce the strength of a new cigar? If the answer cannot be “more time”, then the answer must be “less ligero”.
We know, for example, that the Cohiba Atabey (a.k.a. BHK59 releasing in March 2026) has no ligero in the blend. While I believe it was designed this way to stand out from the rest of the catalog, I can’t help but posit if readiness-to-smoke factored into the blending decisions.
I believe Cuba is deliberately moving away from creating ligero-heavy blends in newly-blended cigars to sell consumers a cigar that is ready to be smoked today. We've discussed this on the podcast while reviewing the following regular production cigars: La Gloria Cubana Turquinos (Ep. 84, Rating 8.8); Rafael Gonzalez Coronas de Lonsdales (Ep. 105, Rating 8.0); Ramon Allones Allones No. 3 (Ep. 109, Rating 8.6); Hoyo de Monterrey Epicure No. 3 (Ep. 147, Rating 9.2); Quai d'Orsay No. 52 (Ep. 157, Rating 9.6).
Throughout the reviews, we noted a few common characteristics:
• The cigar was young – most only a few months old.
• The cigar was from the original production run of publicly released cigars.
• The cigar was often a departure from its sister cigars inside the same marca - at times we struggled to find flavor and strength parallels at all.
• The cigars all performed drastically better than any of us expected them to at their age.
In the first two years of producing the podcast, I would avoid bringing a cigar for review that was less than a couple years old, as regular production staple cigars in the Cuban catalog do not perform at the high level that most of these new releases did.
I do want to cast a skeptical eye on one conspiracy theory that I’ve seen floated on the internet (and have heard from others in the non-Cuban cigar industry): Cuba is using Dominican, Honduran, Nicaraguan or other non-Cuban tobacco in its cigars. I do not believe this to be true at any scale. Purchasing tobacco from another country requires money, which the Cuban government desperately doesn’t have. Countries are refusing to even finance fuel – a necessity for providing humans with basic needs in Cuba and crucial to the tobacco manufacturing process – and are certainly not giving Cuba credit to quietly purchase raw tobacco.
It's also important to acknowledge the incredible run that Cuban cigars have been on post-COVID. Across all lines, Cuban tobacco has been smoking brilliantly. I believe, in five to ten years, this period will be looked upon as some of the best years of Cuban tobacco - then immediately contradicted by the egregious pricing changes that have been forced upon consumers. Such is the comical contradiction of Cuban cigars - when everything goes wrong, somehow they still find a way to produce magic in tobacco.
Another effect of these decisions: does blending Cuban cigars with less ligero produce a cigar that is going to 'age' poorly or more rapidly - perhaps reaching its flavor and performance peaks years ahead of its predecessors? Does this change reflect an updated approach to buying and collecting new-release Cuban cigars? Should we be looking to smoke our new-release cigars sooner?
I don't yet have the answers to any of these questions but I do know my willingness to smoke younger Cuban cigars has increased dramatically.
¹ I'm no scientist. I learned this from T.C. Tso's "Production, Physiology and Biochemistry of Tobacco Plants"