Toscano Cigars – History and Types

Like wine, Toscano Cigars were born by chance and spontaneous fermentation. Bacchus and Tobacco (comes from an Italian proverb: “Bacchus, tobacco, and Venus reduce a man to ashes”). Having come into the world in the same way, they marry perfectly. As the wine comes from the natural fermentation of the grapes, forgotten there somewhere in a container, the birth of the Toscano occurs similarly. However, its history is much more recent, dating back to August 1815.

It took place in the factory in Florence after a heavy flood. The previously impregnated tobacco began to ferment with the arrival of the summer heat, releasing a strong smell of ammonia. Still, the but the plant manager, terrified by the idea that Grand Duke Ferdinando III would never forgive him, decided not to throw it in the Arno River and to use it for the content of cigars. It was an immediate success among the people who christened him with the name “Toscano“. So tell the story. But the sure thing is that it was born in Florence.

Kentucky is the Tobacco used for the Toscano cigar. It is grown in the province of Arezzo, in the territories of Anghiari, Cortona, Monterchi, and Foiano della Chiana, the area that can boast an incredible wealth and production diversity. Kentucky is one of the most challenging tobacco varieties to grow: it is inconsistent and skilled hands are needed to manage its cultivation. In addition, the leaves that wrap around the outer band must be perfect and intact.

The maturation phase, a bit like in wine, requires perfect balance. Then, after harvesting, it is skewered on long needles and positioned in the rooms where the fire is lit on the floor. In this way, drying occurs as a procedure in which the choice of wood is fundamental in determining the organoleptic characteristics of Tobacco. It will take about 20 days to complete drying and see its colour change from green to dark brown. But before processing, it will have to reabsorb the humidity again.

The industrial processing of the Toscano cigar was born in Florence in 1818 in the monastery of S. Orsola, and some factories produce it. However, the Manifattura di Lucca (Lucca Manufacture) is awarded exclusivity for making the prestigious handmade cigars. Cava Dei Terreni Manufacture produces the Toscanello, Toscano Extravecchio, and Garibaldi cigars using the appropriate machinery.

And then the fermentation, which clearly distinguishes it from the other cigars, to get to the real handmade production. Finally, the cigar rollers, “sigaraie”, all women, wrap the stuffing Tobacco with the bundle leaves and with the help of a natural glue obtained from corn. It seems an easy task to see the cigar rollers working. Still, having had the immense luck of trying (I jealously guard the cigar made with my hands), I assure you that it is an almost impossible mission. It takes years and years of experience, and no machine can have that sensitivity and wisdom in dealing with the Toscano cigar.

But it has yet to be ready to be smoked. First, it needs ripening to reach the perfect shape and humidity of 12% -14%. This phase can last from six months to over a year. Then it undergoes further drying for a few days alternating with the rest phase to distribute the humidity evenly. By now, the cigar is ready to be covered with wrapping. That allows its perspiration and to complete the drying phase.

But what are the cigars that are handmade in the Lucca factory? First to be named is the King of the Tuscan cigars, “Il Moro”. Its length is 230 mm, and a diameter in the central part of 13.5mm. It is a limited edition and comes out during the Christmas period. Just like in wine: a vintage, with different characteristics from one vintage to another, and as in wine, each bottle has its evolution, so each cigar has those personalized shades – an extended, exciting “meditation” smoke.

Then there is the Toscano Originale Millenium, Toscano Originale Selected, Toscano Originale, Toscano Antica Riserva, Antico Toscano, and the Toscanello Special produced in Lucca. The last one I want to mention is the Presidente type, my favourite “everyday” cigar. Unfortunately, I am too sensitive to cold and do not have so many cigar rooms in the neighbourhood that smoking becomes somewhat seasonal. Il Moro just for occasions, maybe with a very aged Bas Armagnac or Barolo Chinato: I love both. I never miss the Il Moro release.

It would take chapters and chapters to tell about the symbiosis between wine and cigars. So instead, I would like to take advantage of the suggestions of my Maestro Fabrizio Franchi, who has much longer experience than mine and, above all, a cigar knowledge that would take another life to reach. Together we have had tasting experiences, and among his precious advice, I remember to pay attention to the tannin (that gives a sensation of roughness on the palate) of the wine that adds to the bitter notes of the cigar and could create the unpleasant feeling.

Experiment, dare, create. It is the definitive source of fun. You will never be bored and appreciate both the moments lived alone and those shared. But, as we all know, solitude has very little space in the world of pleasure-loving.

Sparkling Life focuses on Italian food and wine excellence, trying to spread its culture and lifestyle.

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