A scientific approach to cigars, presented by Anthony Azar
At Intertabac Dortmund, Anthony Azar, founder of the International Cigar Sommelier Institute (ICSI), led a session on the storage, serving and pairing of cigars. A thermal engineer and former designer of combustion chambers for racing car engines, he applies a technical and data-driven approach to the world of cigars.
ICSI, an independent institute
The ICSI neither produces nor sells cigars, whilst maintaining close ties with producers. This independence stems from a firm belief: the consumer needs an advocate. The institute places consistency at the heart of its message. Consistent quality would enable the smoker to recognise the flavours and understand the product’s origin.
The institute organises its work around four key areas:
- the pre-heating zone, where the tobacco is heated just before combustion and releases its flavours;
- an understanding of blends, to enable informed choices;
- the interaction between the smoke and the volatile compounds in drinks;
- smoking comfort, presented as a secondary effect of the other three.
What is the ideal humidity level for cigars?
Three distinct humidity levels
Anthony Azar compares cigars to wine: the humidity in the humidor, that of the leaf and that of the cigar when smoked are three different factors, just as the temperature at which a bottle is purchased differs from its serving temperature.
He describes the water contained in the wrapper as being like an engine’s radiator, a combustion regulator. A thick, oil-rich wrapper, or a double binder such as those found in My Father cigars, would require more water and a longer pre-heating period. He points out that some manufacturers, including Steve Saka (Dunbarton Tobacco), prefer to smoke a drier cigar, simply as a matter of personal taste. In his view, a well-controlled burn enhances the aromatic compounds, reduces residue and minimises irritation.
The choice of the V-cut
The ICSI recommends the V-cut, which contradicts the preference of some producers. Two reasons are put forward:
- the draw surface area is larger, whereas a punch hole concentrates the airflow, which encourages the build-up of vapour, tar and soot, and consequently bitterness;
- it allows the moisture content at the core of the cigar to be measured.
Pairings
Pairings, yes! But with a scientific approach
ICSI takes a different approach to the traditional pairing, which would simply combine two products with prestigious names. Its method first examines the intensity, aromatic structure and texture, before considering whether they complement or contrast with one another.
Its database (PredictorPro®) cross-references the chemistry of smoke with the volatile compounds found in drinks. It includes:
- over 2,400 blends (ranges, excluding formats), with around 100 new products each year;
- over 27 types of wrapper, 30 fillers and 34 ‘special tobacco flags’;
- five blend families, ranging from light Cuban-style cigars to very dense, moisture-rich cigars
The drinks analysed by PredictorPro® include wine, whisky, tequila, rum, beer, cocktails, coffee and tea, but not fizzy drinks. Anthony Azar suggests dark Belgian beer, a Manhattan or a Negroni as possible pairings. To evaluate a cigar, he uses sparkling water to keep his palate neutral.
Software designed for retail outlets
The app allows users to search for a cigar, view its composition and tasting notes, and then receive pairing suggestions. Lounges and shops can import their stock of cigars and drinks into the system, so that it can recommend a bottle currently available on the shelves. The stated commercial aim is to boost sales by enhancing the customer experience.
Listen to the full recording of the Dortmund conference
A few words about Anthony Azar
Anthony Azar is gradually establishing himself as a leading authority in the science and appreciation of premium cigars. His work lies at the intersection of craftsmanship, science and contemporary luxury, redefining the way in which cigars are understood, evaluated and enjoyed.
A graduate of Imperial College London, Anthony holds a Master of Engineering (M.Eng.) specialising in thermodynamics and combustion science, as well as a Master of Business Administration (MBA).
His passion for cigars, cultivated over more than three decades, has led him to develop the Cigar Peak-Flavor System®, a proprietary scientific framework designed to reveal optimal aromatic expression through thermodynamic balance.
