La Méthode de Jacques Puisais

Don Fernando · 01-08-2009, 01:28 AM

I never heard of this

01-08-2009, 01:49 AM

Only one way to find out, give it a try and let us know

01-08-2009, 02:52 AM

I tested this theorie with two Bolivar Petit Corona.

My sense of taste connoted me that the cigar that has been cutted before lighting up had some biting tastes in the beginning... ok, it tasted as I know it from the experience. I really recognized it after I lighted up the second one uncutted and blew through it before the first draw. The taste was much more "smooth"... and in this context you saw that the other one was more biting....

I lighted both cigars with a soft lighter flame (no jet flame) and took a long time to set it on fire....

I hope others will try it too and share their experiences with us....

Gruss Heiko

68TriShield · 01-08-2009, 05:23 AM

I have heard this and do plan on trying this method.

wayner123 · 11-27-2009, 08:42 PM

So I had read about this method on another board when looking for "taste" techniques. I searched and found the same info was posted over here, so I'll continue my thoughts here.

For a while now I knew there was something funky about how the first 3rd or even half of my cigar was not tasting quite like the last 2/3 rd's or second half. It was a charring taste that had me rank some cigars lower than I might have. So in my ongoing study of taste I ran across the method the OP has listed, the "Puisais method" I guess it can be called. The first time I lit a cigar this way, I noticed that right away the same cigar which had tasted charred or even bitter before now tasted like the last half did.

Now I wondered if this was a one time phenomenon and decided I wouldn't post my results till I had tried it with a good number of familiar smokes and repeated the results. I feel I can now say throughout a variety of cigars and lighting in this method all have tasted MUCH better. To try and put it into words would be to say; If you were to rank a smoke a solid 7 due to the last half tasting so good where as the first half didn't, with this method you would then start at 7 and build after that point. I had particular troubles with Punch CC's tasting like burnt oak leaves for the first half. Now after using this method, they taste "on" from the first puff.

Granted this method takes a great deal longer time to start a cigar, but imo the results are far worth the effort. I will most likely be using this this method from here on out (unless I just want to get a stick burning IE; at a herf so I can be next in line at cornhole

)

I want to add, I haven't tried this yet with a torch flame. I have only used soft flames (ST Dupont or matches). But I will be experimenting to see if a torch flame will make a difference. I'll post my results soon enough.

Snake Hips · 11-27-2009, 11:34 PM

I've heard of this before, but not for any scientific reasons - I had just heard some guys do it this way. I guess I'll have to try it. I'm not a "taste expert" or anything, but I'm willing to give it a shot. Though I've always thought the first puff was usually the tastiest. But maybe that's just my oddballity.

01-08-2009, 01:28 AM	#1
Don Fernando Postwhore Join Date: Oct 2008 First Name: Ferdinand Location: Singapore Posts: 10,070 Trading: (29)	Re: La Méthode de Jacques Puisais I never heard of this __________________ check out my reviews on my blog.

01-08-2009, 01:49 AM	#2
SmokeyNL Guest Posts: n/a	Re: La Méthode de Jacques Puisais Only one way to find out, give it a try and let us know

01-08-2009, 02:52 AM	#3
eldondo Guest Posts: n/a	Re: La Méthode de Jacques Puisais I tested this theorie with two Bolivar Petit Corona. My sense of taste connoted me that the cigar that has been cutted before lighting up had some biting tastes in the beginning... ok, it tasted as I know it from the experience. I really recognized it after I lighted up the second one uncutted and blew through it before the first draw. The taste was much more "smooth"... and in this context you saw that the other one was more biting.... I lighted both cigars with a soft lighter flame (no jet flame) and took a long time to set it on fire.... I hope others will try it too and share their experiences with us.... Gruss Heiko

01-08-2009, 05:23 AM	#4
68TriShield Got Torque? Join Date: Oct 2008 First Name: Dave Location: Maryland Posts: 7,195 Trading: (40)	Re: La Méthode de Jacques Puisais I have heard this and do plan on trying this method.

11-27-2009, 08:42 PM	#5
wayner123 Country Gentleman Join Date: Oct 2008 Location: Deltona, FL Posts: 2,351 Trading: (159)	Re: La Méthode de Jacques Puisais So I had read about this method on another board when looking for "taste" techniques. I searched and found the same info was posted over here, so I'll continue my thoughts here. For a while now I knew there was something funky about how the first 3rd or even half of my cigar was not tasting quite like the last 2/3 rd's or second half. It was a charring taste that had me rank some cigars lower than I might have. So in my ongoing study of taste I ran across the method the OP has listed, the "Puisais method" I guess it can be called. The first time I lit a cigar this way, I noticed that right away the same cigar which had tasted charred or even bitter before now tasted like the last half did. Now I wondered if this was a one time phenomenon and decided I wouldn't post my results till I had tried it with a good number of familiar smokes and repeated the results. I feel I can now say throughout a variety of cigars and lighting in this method all have tasted MUCH better. To try and put it into words would be to say; If you were to rank a smoke a solid 7 due to the last half tasting so good where as the first half didn't, with this method you would then start at 7 and build after that point. I had particular troubles with Punch CC's tasting like burnt oak leaves for the first half. Now after using this method, they taste "on" from the first puff. Granted this method takes a great deal longer time to start a cigar, but imo the results are far worth the effort. I will most likely be using this this method from here on out (unless I just want to get a stick burning IE; at a herf so I can be next in line at cornhole ) I want to add, I haven't tried this yet with a torch flame. I have only used soft flames (ST Dupont or matches). But I will be experimenting to see if a torch flame will make a difference. I'll post my results soon enough. __________________ 'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.'

11-27-2009, 11:34 PM	#6
Snake Hips Götterdämmerung Join Date: Nov 2008 First Name: Tyler Location: Directly above the center of the Earth Posts: 1,013 Trading: (10)	Re: La Méthode de Jacques Puisais I've heard of this before, but not for any scientific reasons - I had just heard some guys do it this way. I guess I'll have to try it. I'm not a "taste expert" or anything, but I'm willing to give it a shot. Though I've always thought the first puff was usually the tastiest. But maybe that's just my oddballity.