tone-ny
I smoke therefore I am!
- Joined
- Nov 24, 2004
- Messages
- 13,323
Cigar Sid said:
As you have said earlier, to each his own... Again, I respect your comments and point of view.
I guess I am super sensitive to Malik Acid. MA is an organic compound found abundantly in the soil around the world. It is the same compound that gives "green apples" their sour taste. It is very abundant in the Dominican Republic, Honduras and Nicaragua. The only place on the planet that does not have an abundance of MA in the soil is Cuba. The government (here and in Canada) actually developed a test (later deemed too expensive and labor intensive) that uses an extremely reliable method based on gas chromatographic/mass spectrometric (GC/MS) profiling of nonvolatile organic acids in cigars. It was decided (based on these tests) that the amount of Malik Acid was the determining factor between cuban and non cuban cigars... I do taste the "tartness" in non cuban cigars, and maybe it is my imagination that amplifies it... but it is very clear to me.
As you have said earlier, to each his own... Again, I respect your comments and point of view.
I guess I am super sensitive to Malik Acid. MA is an organic compound found abundantly in the soil around the world. It is the same compound that gives "green apples" their sour taste. It is very abundant in the Dominican Republic, Honduras and Nicaragua. The only place on the planet that does not have an abundance of MA in the soil is Cuba. The government (here and in Canada) actually developed a test (later deemed too expensive and labor intensive) that uses an extremely reliable method based on gas chromatographic/mass spectrometric (GC/MS) profiling of nonvolatile organic acids in cigars. It was decided (based on these tests) that the amount of Malik Acid was the determining factor between cuban and non cuban cigars... I do taste the "tartness" in non cuban cigars, and maybe it is my imagination that amplifies it... but it is very clear to me.