The project of analysis of cigars and their link with food and beverages, named Bayamanaco or Balcón del Habano, praised the work of Cuban sommeliers, a statement said.
 
The message from that workshop of tasters and experts added, on Tuesday, that the new edition of the project, held at the Sierra Maestra cabaret of the Habana Libre Tryp Hotel, highlighted the work of these professionals.
 
They are Cuban sommeliers and Habano-sommeliers who attended the 24th edition of the Habano Festival, which took place in Havana from February 26 to March 1.
 
During the meeting, held at the Sierra Maestra Restaurant, in the aforementioned Hotel in this capital, the Coordinator of the Sommelier and Habanosommelier Training Program, Fernando Fernandez, assessed what he called Echoes of the Festival.
 
For the moment, he reviewed the interventions of the Habanos-sommeliers and the important role they played in that forum.
 
In front of expert smokers, artists, sportsmen, cigar rollers, service professionals, sommeliers, bartenders, culinary experts, businessmen, entrepreneurs, and journalists, among others, he said that the habano-sommelier is a fundamental figure that contributes to enhancing the festivals and the Habano culture.
 
He described the specialty as advanced in the culture of tobacco and the accomplices who, with their knowledge and pleasant work, manage to transmit the sensation of splendor and spirituality to customers.
 
Fernández was proud of his participation along with eight other sommeliers in the main contest of the best premium cigars in the world.