The Controversy Surrounding Flavoured Cigars

My first ever cigar was the Drew Estate Acid Kuba Kuba - a flavoured cigar. I remember sitting down in the sampling lounge being given one to try back in 2019, and when I first picked it up, I was slightly overwhelmed because it was what I considered a very large cigar. Safe to say that I was thoroughly surprised at how tasty it was, and as someone with a sweet tooth, this set me on a journey of discovery. Flavoured cigars have been a controversial topic for quite some time within the cigar world. Whether you work within the industry or not, everyone has differing opinions. For some, they represent an accessible and enjoyable alternative to traditional blends and can be a great starting point for many cigar newbies like me back in 2019. For others, they sit outside of that “classic” cigar experience and are considered rather offensive.

It is important to note that not all flavoured cigars are treated in the same way. In general, there are two main approaches. The first is infusion. In this process, cigars are exposed to natural or food-grade flavouring agents after they are rolled. These can include oils, botanical extracts, or aromatic compounds such as vanilla, coffee, or fruit notes. The infusion is often achieved by storing cigars in controlled environments where they absorb these aromas over time. The second approach involves casing or flavouring during tobacco processing. This method is more common in other tobacco products, but it can also play a role in some cigars. It involves applying a light coating of sugars or flavouring solutions to the tobacco leaves before rolling. It is also important to note that not all “flavour” is added. Traditional cigars develop natural notes through fermentation and ageing. These can include hints of cocoa, spice, cedar, or earth, even though nothing artificial has been introduced. Whilst these are the two main approaches, some brands such as Drew Estate hint at a more unique process, though Jonathan Drew (founder of Drew Estate) decided to keep this top-secret.

Cigars have their roots in Cuba, where tobacco cultivation and cigar production developed into a highly refined craft. Over time, the idea of a premium cigar became closely linked with purity, meaning tobacco that expresses its natural characteristics without added flavouring. However, flavoured tobacco is not a modern invention. In earlier centuries, tobacco was often sweetened or enhanced with spices and syrups. This was especially common in pipe tobacco traditions across Europe and the United States. Modern flavoured cigars became more prominent in the late twentieth century, particularly in the United States. They were designed to appeal to a wider audience, including those who might find traditional cigars too strong or intense.

A vast majority of cigar enthusiast prefer cigars that contain only fermented tobacco, without any added flavouring. From this perspective, the craftsmanship of a cigar lies in how the tobacco is grown, aged and blended. There is also a cultural element. Premium cigars are often associated with heritage and tradition, and some smokers feel that added flavouring moves away from that identity. Another factor is perception. Flavoured cigars are sometimes linked with machine-made or lower-cost products, even though this is not always accurate. Many flavoured cigars are well made and use quality tobacco. These views represent one side of the discussion rather than a universal standard.

Flavoured cigars can offer a different kind of experience. For new smokers, they are often seen as more approachable. The added aromas can soften the natural bitterness of tobacco and create a smoother introduction. They also provide variety. Traditional cigars focus on the natural range of tobacco flavours, while flavoured cigars expand that range to include notes such as chocolate, vanilla, or coffee. For some, flavoured cigars suit relaxed or occasional settings. They can also pair well with drinks such as coffee or dessert-style beverages, adding another dimension to the experience.

I find it interesting how flavouring is widely accepted in pipe tobacco, yet often debated when it comes to cigars. Many pipe blends are intentionally aromatic, using casings and toppings to produce sweet or fragrant profiles. In fact, for a large number of pipe smokers, these flavours are not only accepted but expected. From my perspective, this creates a notable contrast. When discussing cigars, I often see a strong emphasis on tradition and natural tobacco character. However, when the conversation shifts to pipe tobacco, those same expectations do not always seem to apply. I spoke about this with Cally Humphrey from TOR in our latest video, where we smoke and review the Drew Estate Leather Rose Petite Corona – you can watch it here.

I also think part of this difference comes down to tradition and how each product is experienced. Pipe smoking has a long history of aromatic blends, particularly in regions such as Europe and the United States. By comparison, cigar culture has generally focused more on the raw qualities of the tobacco itself. That said, I would not necessarily describe this as a contradiction so much as a reflection of different traditions. Still, it is an interesting point to consider when comparing attitudes towards flavoured cigars and flavoured pipe tobacco.

Flavoured cigars can vary significantly in style. Some are lightly infused, where the added flavour is subtle and complements the tobacco. Others are more pronounced, with clear dessert or fruit notes. There are also cigars infused with spirits, such as rum or whisky, which add a distinct character without overwhelming the base tobacco. Construction can vary as well. Some flavoured cigars are handmade using long filler tobacco, while others are machine-made with short filler. This affects both the flavour and the smoking experience.

For those interested in exploring flavoured cigars, several well-known options are commonly available. The Drew Estate Acid range is known for its distinctive infusion process, which uses a blend of botanicals and essential oils to create unique aromatic profiles. Al Capone produces small-format flavoured cigars that are convenient and mild, often chosen for shorter smoking sessions. Signature (Formally Cafe Creme) is known for its coffee-infused cigarillos, which combine mild tobacco with a subtle café-style aroma. Villiger also offers flavoured options alongside its more traditional lines, providing a balance between classic and aromatic styles.

There is no single answer to this question. The preference for flavoured or traditional cigars depends on individual taste. Traditional cigars often focus on complexity and the natural qualities of tobacco. Flavoured cigars tend to emphasise accessibility and variety. Rather than being better or worse, they represent different approaches to the same product.

Flavoured cigars occupy a distinct place within the wider cigar market. They offer an alternative experience that appeals to some smokers while remaining less popular with others. I do not think flavoured cigars should be dismissed outright. While they can be a divisive subject, that alone does not make them any less valid as cigars. Preferences in tobacco are often shaped by personal taste, experience, and expectation. In my view, the fact that flavoured cigars can divide opinion does not mean they fall outside the definition of a “proper” cigar. They are simply a different expression of the same product, built on the same foundations of tobacco, construction, and craftsmanship. Both traditional and flavoured cigars continue to exist side by side. Understanding the differences allows smokers to make informed choices based on their own preferences.

Written by Lewis Hearn