Generally, the "aging" that we discuss with regard to tobacco is the enzymatic process of oxidation of proteins and carbohydrates by two oxidase enzymes contained within the leaf. But these two enzymes are denatured (destroyed) at ~141°F for the primary oxidase and at ~191°F for the slower, peroxidase enzyme. Kilning preserves both. Flue-curing denatures the oxidase, but usually spares the peroxidase. So even flue-cured tobacco can continue to age.
The Cavendish process uses steam (at ~212°F), and surely destroys both of these enzymes. So how does it age thereafter?
My assumption has been that Cavendish simply does not age further. I was wrong. This past week, I stumbled into two different batches of my Cavendish that were simply unsmokable at the time they were produced. I saved them in sealed bags in low case, and forgot about them. These were from my 2013 crop. The two varieties were Bolivia Criollo Black and Guácharo (from the Venezuelan highlands). They are similar varieties, both producing robust plants with long, narrow leaves, and both having a terpene taste (like terpentine) that I find unpleasant. I'm sure that they are quite close genetically.
The first of these that I discovered was unlabeled -- the only instance of that ever for me. It was a deep brown, and had been Cavendish-cut (stacked and pressed into a block that was then cut into plug, and sliced). So I smoked a bowl of it, and discovered a rich, enjoyable, not-too-strong tobacco. I assumed it was some sort of Cavendish-processed tobacco. After smoking several bowls, I discovered its little Tyvek label, buried within the tobacco. "Bolivia Criollo Black 2013 Leaf". I was stunned. It had no terpene taste, and was delicious.
Today, I dug around my land of forgotten toys, and found another abandoned Cavendish, which was labeled. "Guácharo 2013 Mud Lugs Cavendish". I remembered casting this aside years ago, in disgust. Today, I smelled it, and was again surprised. It smelled wonderful. A dark brown Cavendish, fully shredded. It is a joy to smoke.
So how did it age, with no oxidase enzymes?
I think, in this case, the answer is simple. What I originally found fatally objectionable about both of these was their awful, terpene smell and taste. The terpenes are not oxidized away, but rather, they volatilize--the terpenes just evaporate over time, like paint thinner. That's the primary reason these two varieties are now nice tobacco. They both lost (by evaporation) their awful terpenes.
The aromas and tastes of various natural tobaccos are also influenced by the presence of aldols, aldehydes and long chain alcohols, in distinct combinations. AND these are also volatile to some extent. This is why 20+ year old cigars generally aren't as flavorful or complex as they originally were.
This, I believe, is the genuine "slow boat" of tobacco aging. It happens over multiples of years. That suggests that many of your home-created tobaccos that were a disappointment should be stashed away and forgotten. Check back in a few years.
I encourage other members to add their thoughts on the subject to this thread.
Bob
The Cavendish process uses steam (at ~212°F), and surely destroys both of these enzymes. So how does it age thereafter?
My assumption has been that Cavendish simply does not age further. I was wrong. This past week, I stumbled into two different batches of my Cavendish that were simply unsmokable at the time they were produced. I saved them in sealed bags in low case, and forgot about them. These were from my 2013 crop. The two varieties were Bolivia Criollo Black and Guácharo (from the Venezuelan highlands). They are similar varieties, both producing robust plants with long, narrow leaves, and both having a terpene taste (like terpentine) that I find unpleasant. I'm sure that they are quite close genetically.
The first of these that I discovered was unlabeled -- the only instance of that ever for me. It was a deep brown, and had been Cavendish-cut (stacked and pressed into a block that was then cut into plug, and sliced). So I smoked a bowl of it, and discovered a rich, enjoyable, not-too-strong tobacco. I assumed it was some sort of Cavendish-processed tobacco. After smoking several bowls, I discovered its little Tyvek label, buried within the tobacco. "Bolivia Criollo Black 2013 Leaf". I was stunned. It had no terpene taste, and was delicious.
Today, I dug around my land of forgotten toys, and found another abandoned Cavendish, which was labeled. "Guácharo 2013 Mud Lugs Cavendish". I remembered casting this aside years ago, in disgust. Today, I smelled it, and was again surprised. It smelled wonderful. A dark brown Cavendish, fully shredded. It is a joy to smoke.
So how did it age, with no oxidase enzymes?
I think, in this case, the answer is simple. What I originally found fatally objectionable about both of these was their awful, terpene smell and taste. The terpenes are not oxidized away, but rather, they volatilize--the terpenes just evaporate over time, like paint thinner. That's the primary reason these two varieties are now nice tobacco. They both lost (by evaporation) their awful terpenes.
The aromas and tastes of various natural tobaccos are also influenced by the presence of aldols, aldehydes and long chain alcohols, in distinct combinations. AND these are also volatile to some extent. This is why 20+ year old cigars generally aren't as flavorful or complex as they originally were.
This, I believe, is the genuine "slow boat" of tobacco aging. It happens over multiples of years. That suggests that many of your home-created tobaccos that were a disappointment should be stashed away and forgotten. Check back in a few years.
I encourage other members to add their thoughts on the subject to this thread.
Bob
