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For science and my own curiosity, I'm going to revisit some of the earliest smokes I've remembered to keep a note of and see how things have changed. I know this will have some variation as not often the same flavours come through but if I notice any difference in my own interpretation.
Also! Going back a few posts, marzipan flavour was encountered in a joya de Nicaragua piccolino. Could have been a one off but it's cheap and if it hits the right notes for you happy days!
The idea of tasting notes is pretty funny. I think it started with wine, due to variation across vintages.
I was recently in a good cafe and the staff were being trained to use tasting notes to describe different blends of coffee.
I do taste different 'notes' in better cigars, but I normally need to be paying attention to taste to notice them.
If I'm just enjoying the experience with a mate I don't notice so much, especially after a few glasses of scotch.
I think there is a wide variety of flavour you can get in a cigar, but my palate at least is limited to 'nuts' or 'honey' or 'wood' etc. When you read review describing honey roasted peanut will a distinct flavour of Irn Bru in the back ground and White Lightning in the after taste, I can't help but think, the reviewer either try too hard or has Lexical-gustatory synesthesia
Lexical gustatory synesthesia..... that's just ace!!! I just giggled out loud in the security line of an airport. If I get gloved it's your fault!!!
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"Dear heart, you're talking to a man- a real man- who drinks straight Tequilla, with lime and salt on the rim, and smokes cigars" (J Zavala)
As it says in the fictional book I’m reading at the moment “A bad cigar tastes like horseshit, a good one like tobacco. A very good cigar, on the other hand, tastes like the world.”
Every now and then I get salted caramel. Sometimes I think I can get plum, depending on the cigar. Most times when I look at a flavour wheel, I reckon I'm getting horses**t.
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