About Us
STOREDRIGHT was founded in Australia by leading indoor environmental quality experts who specialise in monitoring indoor environments to ensure people are safe and comfortable. With a sound grasp of the psychrometrics and a passion for premium cigars, we have been providing consultation to the cigar industry for more than fifteen years on how best to achieve consistent, optimum storage conditions for cigars.
Over the years, we have been surprised with how many distributors and retailers struggle to maintain optimum conditions with many having microclimates in their humidors that either allow the cigars to dry out and become flavourless or covered in mold growth.
To help our clients address these issues, we developed STOREDRIGHT which assists not only identifying any areas in their humidors with less than ideal climatic conditions but also helps them to know their cigar stock is being cared for and sold to their customers in the way the manufacturers intended.
Prevent Unsightly Mold
When cigars are affected by actual mold growth, discerning buyers will most often not return to a retailer (online or in store).
Mold growth on cigars is extremely common due to the climate they are stored in and it doesn't take much for the mold to grow given that some species can grow at just 65%. When relative humidity levels reach 70% RH, there are numerous mold species that will start growing. As viable mold spores are on all cigar wrappers, it's just a matter of what mold species is present and having the suitable relative humidity levels.
Prevent Flavorless Cigars
Most cigar aficionados will have had several bad experiences where they have purchased a premium cigar that they have never tried before but have wanted to due to it being recommended or rated highly by others. When the smoke the cigar, the smoke is flavourless and leaves the consumer highly disappointed and reluctant to try another of the same. Our research shows that many of these cigars that don't measure up to expectations have been stored at low humidity levels (less than 65%) for prolonged periods (often several months) and the oils within the tobacco leaf that create the flavor in the smoke have long since dissipated.