Knowledge
What you should know about Swiss tobacco.
Knowledge pages without marketing. How tobacco is grown, fermented and processed in Switzerland - with history, numbers and sources. Written for anyone who wants to understand what stands behind a single leaf of Swiss tobacco.
Topics
All knowledge pages
N°0110 minutesSwiss Tobacco - Origin, Cultivation and Tradition
Where tobacco grows in Switzerland, why 75 percent of it comes from the Broye Valley, which varieties are cultivated and how cultivation has developed since the 17th century.
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N°029 minutesWhat is tobacco fermentation?
The biological process behind maturation. Why Heimat ferments for at least 18 months in Payerne and what sets this apart from industrial fermentation.
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N°038 minutesWhat does natural tobacco mean?
Casing, artificial flavours, added sugar, ammonia - what goes into industrial tobacco and why natural tobacco does without all of it.
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N°049 minutesVirginia vs Burley - two varieties, two characters
The two tobacco varieties grown in Switzerland. How they differ in the field, in the curing barn and in flavour - and why Heimat needs both.
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N°058 minutesHonest tobacco - what it means at Heimat
Not a marketing label but a list of things we leave out. Why Heimat documents every step - from seed to finished cigarette.
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N°0610 minutesGrowing tobacco in Switzerland - a year in the field
From the seed in March to the last harvest in September. How a Swiss tobacco year unfolds, what the 130 growers do and why every summer tastes different.
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N°0711 minutesA history of Swiss tobacco
From the mercenary who brought seeds back from Holland in 1697, through the Brissago manufactories, to today's growers' association. Four centuries of tobacco in Switzerland.
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N°088 minutesTerroir - how soil and climate shape tobacco
What terroir means for tobacco. How soil type, slope, rainfall and daily temperature swing form the leaf - and why Swiss tobacco tastes so distinct.
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