We will present you the Good Stuff little cigars that can be directly purchased from our online shop. We provide the full variety of Good Stuff little cigars, including the menthol and full-flavor versions.
Good Stuff little cigars are unique in what combines both types of flavors. For their production, only natural tobacco sorts are used, which initially contain plant aromas. However, the tobacco undergoes a long processing to finally get the Good Stuff little cigars – it is dried, fermented and aged. As a result, the number of aromatic compounds included in the composition of the tobacco leaf increases many times, they become more complex and diverse – in other words, there appear fermentation aromas. That is, fermentation multiplies the range of aromatic substances contained in tobacco and makes cigar tobacco the most aromatic of all. But this is far from the whole secret, because many alcoholic beverages can boast of the property of combining plant and fermentation aromas.
There are many substances in the world that have these aromas, but do not manifest it in any way. To feel it, the substance must be heated.
Essential oils, incense, incense are typical examples of this phenomenon. The same is true for Good Stuff little cigars. When we set it on fire and start smoking, the aroma gradually unfolds. The burning temperature of a cigar reaches thousands of Celsius Degrees – this causes the maximum evaporation of aromas. Thus, the Good Stuff little cigars do not only have a wide range of aromas, they also give the best opportunities for their transmission.
Smell and taste are the result of chemical reactions of certain substances with the nasal mucosa or with the receptors of the tongue.
Aromatic substances are carried in gaseous form, flavoring substances in liquid form. The number of aromas is measured in thousands, but there are only four tastes – bitter, sweet, salty and sour.
Taste notes we call a combination of these four variables – a small, frankly, variety. If so, you ask, how do you explain the origin of the flavors of chocolate, milk, chewing gum, and hundreds of others? The vast majority of what we perceive as taste is nothing more than a misinterpreted aroma. How does this deception happen? How do we even taste? Using a cigar as an example, it’s easy to explain.