Cohiba Behike Cigars
Cohiba Behike cigars are produced in limited quantities using select tobacco leaves cultivated in Cuba. These cigars are crafted at the El Laguito factory, a facility established following the Cuban Revolution under the directive of Fidel Castro. Initially reserved for government officials and diplomats, Cohiba transitioned to commercial availability while maintaining small-batch production methods.
Unique Construction
The Behike line incorporates a fourth filler leaf called medio tiempo, sourced from the uppermost section of tobacco plants. This leaf requires specialized cultivation techniques to meet quality standards, contributing to the cigar’s distinct composition.
Flavor Characteristics
Cohiba Behike cigars deliver a medium-bodied profile with notes of coffee, cream, earth, and pepper. The blend balances intensity and subtlety, accommodating both experienced and new enthusiasts.
Product Availability
Cohiba Behike cigars are offered in multiple ring gauges and are available as individual units or in collector-grade boxes. The combination of restricted production and specialized craftsmanship underscores their exclusivity.
Frequently Asked Questions
What makes Behike tobacco unique?
Uses rare "Medio Tiempo" leaves from the top 2% of plants, aged 5+ years in cedar vaults before rolling by Cohiba's master torcedores.
Can I get Behike in Australia?
Yes, BHK 52 and 54 ship from Sydney in humidity-controlled cases with authentication certificates and plain packaging compliance.
How to authenticate Behike cigars?
Verify triple holograms: box seal, band, and foot band - plus numbered certificate matching factory records and UV-reactive box stamps.
What Behike size suits collectors?
BHK 56 (6.5"x56) offers optimal aging potential, with 2011 releases appreciating 300%+ at auction when properly stored.
How are Behikes shipped to UK?
From London humidor in climate-sealed Pelican cases with MHRA warnings, each with Habanos verification codes traceable online.
What's the aging recommendation?
Minimum 3 years post-release, peaking at 7-10 years when stored at 65% RH and 18°C - flavors transform from spicy to creamy-complex.