Juan hand-rolled the fat cigar in front of us in the little wooden hut. The leaves had been fermented for four months with honey, vanilla and just a little rum, and smelled delicious enough to eat. Juan took a small bundle of leaves, rolled them and held them in place with paper. Dark brown leaves from the inside of the plant were then rolled diagonally around it, and the classic form of the Cuban cigar appeared before my eyes. Continue reading →