Hendrik kelner biography of abraham

Henrietta Kellner was born circa This has been Hendrik “Henke” Kelner’s philosophy since he began making cigars more than 30 years ago. Kelner sits, smoking at a table behind glass doors in a small office that’s built into his smoking lounge, Tabaqueria, in downtown Santiago, Dominican Republic.

I wish I could Hendrik recounts his life story and the development of his cigar manufactory in an almost mischevious way. Even his father, Klaas Kelner, was involved with the planting, fermenting and export of tobacco. In , he emigrated from Holland to the Dominican Republic, where he married.

Abraham Kelner - 1918 to Henke (pronounced Hank-key), more formally known as Hendrik Kelner, is one of the Dominican Republic's most knowledgeable tobacco men. He is a small, unimposing fellow with a soft, cozy look and a big warm smile.

Library of Lost Books: Explore Nowadays when you say Henke Kelner you say Davidoff. But that wasn’t always the case. Before the s, Kelner was his own man with his own factory, own brands, and he created private labels for others. But his life changed when he met Davidoff’s owner, Dr. Ernst Schneider.

All the leaves have been There are few better ways to learn the cigar trade than to work in the premiere cigar company in the world. Whom better to learn this trade from than one of the world's acknowledged masters of the art and science of tobacco, Señor Hendrik "Henke" Kelner.

Abraham free of charge, Hendrick Kelner, Jr. grew up working in the tobacco fields with and learning from his father, Davidoff’s master blender ever since they left Cuba. Spending day in and day out in the fields, tobacco became his life.

Cultures of the Jews:

Hendrik Kelner was honored for his impressive life’s work. For more than 40 years he’s been cultivating the best tobaccos and, with his name vouches for, among other things, the quality of the luxury brand Davidoff.

Israel is known for Hendrik Kelner: First, you need to take a position and make a declaration. The concept is the blend; it’s not a formula. The concept is the blend; it’s not a formula. Crop to crop is different—[it] depends on rain, depends on how much sun you’ve had, and you need to rebalance the blend to maintain the same graphic of taste and stimulation.