Gilbert de Montsalvat Year of the Hippo Review - The hippo strikes back

A cigar that shouldn't actually exist. And that's exactly why it exists.

Brief summary for quick classification

The Gilbert de Montsalvat Year of the Hippo is not a classic anniversary cigar - it is an ironic declaration of war on habits. Instead of a predictable limitada for Gilbert de Montsalvat's 18th birthday, the result is a concept that surprises: unusual vitola, juicy flavour, perfect balance between acidity, bittersweet, cream and sweetness. Technically clean, independent in flavour, emotional... actually completely absurd - in the best sense of the word! This cigar shows that creativity can still surprise in the cigar sector.

The hippo is still sleeping peacefully. But woe betide him if he wakes up!

The anilla is clean and beautifully printed and embossed.

Believe me: the hippopotamus is delighted that he is finally being recognised and his true value celebrated.

There - you see? HE IS SO HAPPY!!!

The moment the hippopotamus was born

„It can't be...“ says Raymondo Bernasconi (the brand owner), looking at a depiction of the Chinese zodiac. Twelve animals. Always the same. No hippopotamus. Silence.

There are 499 boxes of 10 Hippo cigars. It has as long as it has.

„That's a cheek!“ he says in dismay. „There are now animals in zoological gardens that don't appear in the zodiac that already have depression!“ And right at this moment - or so I imagine - something begins that you can smoke today.

Not as a marketing idea. Not as Limitada number 347. But as a silent rebellion!

Open the map (next photo).

The Hippopotamus is described here - or rather the person born under this sign of the zodiac. Well, my birthday is also on 1 April (no joke) - and I can confirm 100% that everything written here applies to me.

That's right: De Hippo has finally taken his place IN THE CENTRE!

For the 18th birthday of Gilbert de Montsalvat (born on 01.04.2008 - yes, that's right) is not a classic anniversary cigar for 01.04.2026. Raymondo is doing exactly the opposite of what everyone expects.

He brings a hippopotamus into the world of cigars.

The hippo's bum: perfectly curled, crisp and simply beautiful.

What is the Gilbert de Montsalvat Year of the Hippo?

The Gilbert de Montsalvat Year of the Hippo is a double figurado that deliberately breaks with expectations. It does not play on prestige, but on ideas. Limited to 499 boxes of 10 cigars. There was even a brilliant party - I'll report on that shortly.

The hippo's head: doesn't it look like it could fall in love? And how friendly he looks!

The first move - and the hippo looks at you

I light it. Wait a moment. Pull. Slowly. One puff every 20 seconds. Not faster. Not greedier. But it needs the faster draw at the beginning, which is normal for this vitola.

This is no coincidence: Studies show, that distraction measurably reduces the perception of flavours - those who consciously take their time taste more. Further links to studies can be found below under Sources.

Can you spot anything? Amazing... you can see the answer in the next photo.

Look, that's what I mean: that wisp of smoke. Doesn't it look like a dancing man? NOT AI-generated, but a real snapshot. The soul of the hippo clearly shows that it even harbours the soul of a human being, who is very happy about this cigar! Amazing...

This is not a cigar that can be impressed. And then it's there. Umami. Juicy. Full. Not loud. Not aggressive. But present. A flavour that doesn't ask if it's allowed. Marvellous!

Analysis: What is really happening here

The flavour has an unusual balance:

• Acidity: clearly present, lively, but not exaggerated!
• Dark chocolate: controlled, balanced
• Earth & wood: stabilising, never dominant
• Cream: combines everything into a calm whole

A really great smoke!

The decisive factor: This cigar does not work through individual flavours. It works through Tension. Acidity against bittersweet. Freshness against depth. And it is precisely this that creates this fantastic balance that cannot be explained - only experienced.

Current research shows that this balance is not only created in the product itself. A study by Stäger et al. (2021) shows that visual impressions can measurably change the perceived bitterness and sweetness. So what you see changes what you taste.

Even more exciting: Schouteten et al. (2024) show that the context - i.e. environment, mood or even the setting - directly influences the evaluation of a product. If everything fits together, it automatically seems „better“.

You can find the link to the studies in the sources section below.

Technology: A hippopotamus with manners

Which is immediately noticeable:

• Burning: very good. Slight wave burn corrects itself
• Ash: stable and compact.
• Train: optimal
• Strength: 3/5

This is not a wild, uncontrolled cigar. This is a hippopotamus in a customised suit!!

The Hippo can also be dignified: The cigar smoulders quietly, immersed in unity and bliss.

The crucial point: perception is no coincidence

It gets interesting when you ask yourself: Why does this cigar have such a „harmonious“ flavour? Current research shows that flavour is not only created in the mouth.

Studies of the University of Oxford (2022) show that expectation and context measurably change the perception of flavour. The brain „interprets“ what we taste - it doesn't just register it.

An investigation of the Stanford University (2023) confirmed: If a product has a strong story or idea, it is perceived as more complex and of higher quality - even if the composition does not change.

Unfortunately, there is no public link to these two studies, but only with registration. Stupid.

And this is precisely the trick of this cigar: the hippopotamus is not a gimmick. It is a perception amplifier.

A recent study by Berg et al. (2025) even shows that simply believing in a perception is enough to actually experience it. Participants reported odours even though none were present - simply because they assumed they existed. But I have included a link to this in the sources section below.

I can confirm this: even when cold, everything was clear. One puff on the cigar - and there it was. That unmistakable, majestic, animal scent of a hippopotamus. Not zoo, not documentary, not safari. No. Original. Direct. Authentic.

I sat there looking at the cigar and thought, „Raymondo... you really did it.“

Sensational.

Importance for aficionados

This cigar is not a „must-smoke“ (well, actually it is). It is something else. A test. How much do you get involved with an idea? How strongly does a story influence you? And how much of it do you actually taste? I mean: How much hippo do you really taste from this cigar?

Now that's enough. Really great cigar!

To the point

The Gilbert de Montsalvat Year of the Hippo is not a classic anniversary cigar, but a deliberate departure from the expected. It shows that flavour is not only created in tobacco, but in the interplay of idea, context and perception.

The quality of a cigar is not only created in the tobacco - but in the moment before you light it.

Sources

• Stäger et al. (2021) - Vision Modulates the Perceived Flavour of Drinks: The study shows that visual information can change the perceived flavour. In their mixed reality setup, sweetness was rated lower and bitterness higher when the visual impression contradicted the actual liquid consumed. 
• Schouteten et al. (2024) - Congruency of an eating environment influences product liking: This work shows that a appropriate context can increase the rating of a product. In the VR environment, products were rated better in a harmonious seasonal environment than in an inappropriate one. 
• Ruda et al. (2024) - Beyond Distracted Eating: Cognitive Distraction Downregulates Odour Pleasantness: The study shows that cognitive distraction can reduce the pleasantness of odours. This is useful for your text because it proves that perception depends not only on the stimulus itself, but also on attention and mental stress. 
• Suzuki et al. (2021) - Taste in Motion: Here it was shown that the Dynamic visual staging of a meal changed expectations before tasting it and, in some cases, perception while eating. The projected „cooking“ visuals influenced expectations of flavour, price and appetite, among other things. 
• Berg et al. (2025) - Believing in simulated virtual scents produces reported olfactory sensations: This study is particularly strong for the point ExpectationWhen people believed that they also perceived scents in a VR scene, they reported correspondingly more frequent matching odour experiences. This supports the theory that expectations help to shape perception. 

Picture credits

• Vasilij Ratej