Half the pleasure of a cigar is decided in the first thirty seconds. A hasty cut or uneven lighting can compromise even the finest specimen. The good news: the ritual is quickly learned and, over time, becomes a favorite part of the experience.
Step 1 — cutting the head
The end of the cigar (the part you put in your mouth) must be opened cleanly, without breaking the wrapper. You have three options:straight cut(the classic cutter, the most versatile),punch(a discreet round hole ideal for thick vitolas) andThe V-cut(a groove that concentrates the smoke). Cut just above the shoulder line — not below. A sharp blade and a firm gesture in one move make all the difference.
Step 2 — warming up the foot
Before taking your first smoke, gently heat the cigar leg (the end you light) by holding it a few inches from the flame and rotating it. This “toasting” prepares the tobacco for an even burn and brings out the flavors from the very first smoke.
Step 3 — uniform ignition
Bring the flame close, without touching the tobacco, and draw infrequently as you roll the cigar. The goal is a perfectly circular ember. Use an odorless gas lighter or long cedar matches—never a gas lighter, which leaves an unpleasant aftertaste. Finally, check for ignition by gently blowing over the embers.
Common mistakes
Don’t inhale the smoke—the cigar is enjoyed in the mouth, not the lungs. Don’t shoot too often; a rate of about one smoke per minute keeps the temperature low and the flavors clean. Do not shake the ash aggressively — a compact ash protects the combustion. And don’t put out the cigar by crushing it; simply leave it in the ashtray, it will extinguish itself, elegantly.
The right accessories
A quality cutter and a reliable lighter turn the ritual from a chore into a pleasure. S.T. pieces Dupont or a well-sharpened double blade cutter are investments that are felt every time you fire them up.
Do you need the right accessories?Find outlightersandCutting themfrom the Imperiali Brands selection, or ask us for a recommendation at+40 720 748 322.
