Your Taste for Cigars.

[mazolaman]

Hi All,

When watching or reading others reviews of cigars or wine, I often fail to comprehend hw you can taste cucumber and duck a l'orange in a cigar, or pommegranate and candyfloss in wine.

I sometimes mourn my lack of sensitivity in the taste ranges, having battered my own with all manner of bad living, I can pick up predominant flavours in a cigar, and some of their flavour changes, but perhaps not the subtler flavours they may emit, as with wine.

I admire Kenny and co who take a puff or a sip then pause while their tastebuds send the message to the brain, and out come the verdicts.

So the questions are,

How would you rate your own tastebuds.?..see poll above.

Do you practice any palette cleansing techniques?

Do you think there are ways of "educating" the palette to seek out the deeper flavours?

Are you bothered? A serious question in a way, as you may be quite happy swigging your wine and puffing on your cigar.

[KJND]

I voted for the main flavors but in reality it could be either of the last two options. Still have yet to taste any type of fruit in a cigar and most of the time I like to have some type of drink to go with the cigar.

TBH I wouldn't change a thing either as when I light a cigar it's usually to just relax, I don't strive to taste every nuance. As long as what I am tasting is good then that's just fine by me.

[Colt45]

I think these are great questions. I believe myself an average taster - meaning that I can taste overt characteristics, but cannot sense all slight nuance. But - I also feel that over time, I've developed an ability to be slightly above average in the ability to describe what I taste. (read pretty average)

I also think that we should not necessarily take flavor descriptors as hard and fast - but more along the lines of "the flavor reminded me of" - if that makes any sense.

[mazolaman]

Exactly.

Hence my question...does it matter?

Yes Colt, in a way, I admire this ability to liken the flavours to something your buds have tasted before, or even the ability to formulate an answer.

[Colt45]

Hence my question...does it matter?

I'll try to be brief - I think it does (in a way).......

When I'm asked about wines for instance, I'm apt to start with body, style, balance, acidity, tannin, etc. Distinct "flavors" are last - really only mentioned if asked for, as for me this is even more subjective than all the rest.

But when taken objectively overall, I do think that it can help someone decide whether or not to try something new. But now we get into something a little more gray (at least for me). Wine and cigars are different - in the end, the processes on whole can't be fairly compared. I can suggest a, let's say, $20 bottle of wine you perhaps would not have tried on your own. Cuban cigars are not always the same - availability, consistency, etc.

[canadianbeaver]

I gave it some thought after reading your posts. I do appreciate the main robust flavors of the cigars I smoke. And if a cigar does not taste fine to me, I take a pass and choose another. But about a third of the way in I usually get into a "smoking trance" and stop thinking too hard about it. That's why I can't write a review.

[stunod]

What, you can't taste the duck a'lorange..lol . I wish I could decipher the small nuances in flavors,, but alas , not to be. I can taste basic flavors, grassy, creamy, dry, hot, even sometimes chocolate , but that's about it.

I know what a great cigar is, it's just hard for me to describe.

Had a Montecristo Sublime last month. I would have a difficult time describing the flavors , but no problem in telling you it was the best cigar I have ever smoked.

[La Suerte]

I'd like to think I have a reasonable palate (not palette 'cos I hate the smell of paint :-) . ) for cigars & whisky...I think it's down to experience & can be self taught. I have no palate for wine other than, like it or I don't... I've not put the effort in to learn.

I use a Les Impitoyables glass for my serious whisky tastings - wine buffs will be familiar with this, but have no rules for my cigar smoking...my problem is I lack the descriptive eloquence of somebody who says "it tasted like a Farriers Apron"...I've yet to find anyone whose eaten said article...

Hope this makes sense...

[habanos1972]

I think another F.O.H International blind taste test is in order. I participated in it last year, and it was fun. It was interesting to read all the varied reviews. Even though everyone has different levels of expierience with Cubans, no review was wrong, only the guess of which brand cigar. So I suggest don't beat yourself up over taste and enjoy.

[Troels]

I find that I have aquired better abilities to find flavours in the cigars since My first cigar a fee years back. I guess I have the same ability to taste as always, wich seems medioocre, but I put more focus on the nuances after reading about others experiences. Over all my concern is if its a good cigar or not and often enjoy them the most without paying a lot of attention to what particular tastenotes is the reason for my likings - other times finding the tastenotes helps me being present about the cigar, and add to making the cigar a nice, meditative break from thoughts of work, a broken plumming at home, or whatever might fill my mind

[mazolaman]

I'll try to be brief - I think it does (in a way).......

When I'm asked about wines for instance, I'm apt to start with body, style, balance, acidity, tannin, etc. Distinct "flavors" are last - really only mentioned if asked for, as for me this is even more subjective than all the rest.

But when taken objectively overall, I do think that it can help someone decide whether or not to try something new. But now we get into something a little more gray (at least for me). Wine and cigars are different - in the end, the processes on whole can't be fairly compared. I can suggest a, let's say, $20 bottle of wine you perhaps would not have tried on your own. Cuban cigars are not always the same - availability, consistency, etc.

Agreed, they tastes can be entirely subjective, and wine is usually much more consistent than Cuban cigars.

I gave it some thought after reading your posts. I do appreciate the main robust flavors of the cigars I smoke. And if a cigar does not taste fine to me, I take a pass and choose another. But about a third of the way in I usually get into a "smoking trance" and stop thinking too hard about it. That's why I can't write a review.

That's what I meant earlier really, you get what you want out of the cigar, without over examining it. There are times when I also drift off mid cigar.

I know what a great cigar is, it's just hard for me to describe.

Had a Montecristo Sublime last month. I would have a difficult time describing the flavors , but no problem in telling you it was the best cigar I have ever smoked.

The same here...I know when I feel I've had a great cigar, but often can't give a graffic description of the reasons for it's greatness.

I'd like to think I have a reasonable palate (not palette 'cos I hate the smell of paint :-) . ) for cigars & whisky...I think it's down to experience & can be self taught. I have no palate for wine other than, like it or I don't... I've not put the effort in to learn.

I use a Les Impitoyables glass for my serious whisky tastings - wine buffs will be familiar with this, but have no rules for my cigar smoking...my problem is I lack the descriptive eloquence of somebody who says "it tasted like a Farriers Apron"...I've yet to find anyone whose eaten said article...

Hope this makes sense...

It could have been worse..it could have been a pallet

[Perla]

I voted for all nuances.

Stay tuned for next episode: When I will show you how to walk over water.

Now seriously, two month ago I had a really funny situation. A friend of mine (she is a sommelier) invited me to glass of red wine. I was sipping and wondering. And sipping and more wondering. Turning the glass looking if the glass is clean - was clean. Asking my friend if it is possible that the wine has a taste of chasseur sausage? She started to giggle and said yes it is because of the barrique.

For me it was the first time that I came across that a wine could be taste meaty/sausagy.

For me its about to make the taste bud experience and let my impression, feeling, first thoughts let go and taking the risk to blame myself. Most of the times its really funny. At least their is no blame. No right or wrong. Simple I like it or not.

And honestly I do not taste everything and it depends on the mood, how much sleep, stress, company I have and of course the weather.

N.B. I made my tick a the main drift option.

[PigFish]

I don't drink so wine comparisons are speculation only to me.

I rate my tastes as "less than average effectiveness." This is a subjective evaluation based on comparison to the tastes of others and the observation of what they enjoy.

I can taste many nuance flavors but I alone cannot judge their strength. Nuance to me may be overpowering to another! I know the tastes of many things and can segragate them and taste them in cigars if I concentrate, or if their concentration is sufficient. It is impossible for me to judge this myself. There is no universal taste test instrument for cigars. Not that I know of anyway.

I know this. I cannot taste oysters, just salt water! Some claim that they can taste saffron in bouillabaisse, and I cannot!!

Some like NC cigars. I know that I can taste one of those cigars for maybe 4 or 5 draws until they go completely flavorless to me. Judging my tastes in real time comparisons of subtle tastes, I must have the palate of a goat. I do not enjoy a lot of larger ring cigars because they are typically not very tasty to me. I like robust tastes but a cigar must not be robust for me to enjoy it. Many enjoy these NC cigars. I blame myself as a result. I must not be tasting that which others are enjoying.

I must have muted tastes, or my peers have sensitive ones. It is one of the other!

-Piggy

[DougB]

I was waiting for just the right time to bring up the subject of supertasters. Fortunately and unfortunately I am one. Good reading follows-

http://en.wikipedia.org/wiki/Supertaster

http://www.livescience.com/17190-supertaster-nontaster-tongue-evolution.html

[CaptainQuintero]

I was waiting for just the right time to bring up the subject of supertasters. Fortunately and unfortunately I am one. Good reading follows-

http://en.wikipedia....iki/Supertaster

http://www.livescien...-evolution.html

I was just about to bring that up lol, I am cursed/blessed with it too. It's fantastic for cigars but for other things it is terrible, eg I can't sit the same room as someone with vinegar on their food without gagging/having to block the back of my throat with my tongue so i can't taste it, even if person is 8-10 feet away lol. The spiciest I can go is regular KFC and any garlic, onions or pepper in a meal just mute out anything else, I might aswell be eating those things straight fro the packet!

Some nice things are what someone else would call plain, eg milk, I can taste different grasses on different quality milk, and say waters I can tastes the heavy/soft styles or if a type has lots of minerals etc.

I only became aware of it when I got into cigars, I just thought I was extremely fussy with foods and drinks and that everyone else enjoyed these extreme flavours.

[Smallclub]

I am a Hypertaster. I'm also good looking and very intelligent. Fortunately or unfortunately.

[DougB]

I am a Hypertaster. I'm also good looking and very intelligent. Fortunately or unfortunately.

Not sure why the zinger. It was not a brag...at any rate it is biological and pretty interesting and relevant. I am sure there are a lot of other supertasters here and I bet many don't know it...Being able to taste metals, chemicals, preservatives and other additives in foods is not fun but being able to taste many nuances in foods, drink, cigars, etc. makes for quite the experience.

[canadianbeaver]

I was just about to bring that up lol, I am cursed/blessed with it too. It's fantastic for cigars but for other things it is terrible, eg I can't sit the same room as someone with vinegar on their food without gagging/having to block the back of my throat with my tongue so i can't taste it, even if person is 8-10 feet away lol. The spiciest I can go is regular KFC and any garlic, onions or pepper in a meal just mute out anything else, I might aswell be eating those things straight fro the packet!

Some nice things are what someone else would call plain, eg milk, I can taste different grasses on different quality milk, and say waters I can tastes the heavy/soft styles or if a type has lots of minerals etc.

I only became aware of it when I got into cigars, I just thought I was extremely fussy with foods and drinks and that everyone else enjoyed these extreme flavours.

This is fascinating! Never realized there was such a thing. Not sure if I am in this category but I sure have a tendency towards it. And my family thinks I should work for the RCMP... I can pick up a scent of just about anything from (we joke about it) miles away.

[Smallclub]

Not sure why the zinger. It was not a brag...

No idea what a zinger is, and I didn't say you were bragging. The fact that I am a supertaster (according to the commonly accepted definition) doesn't prevent me from joking about it.

[Smallclub]

Am I going to have to hear this from you every time I comment on a thread about senses?

Most studies that have compared the olfactory capabilities of men and women found that women are more talented than men to detect odors, identify, discriminate and memorize them.

[BonVivant]

Recently for me, all the CC's have been tasting more or less the same. Mostly just that dried fruit/citrus flavor that I can taste with CC's. Sometimes it'll be really strong on certain cigars, while some will just have it in the background. Then once they hit somewhere in the last third it just becomes all the same - dark roasted coffee flavors and the fruity twang disappears. That's how I know the cigar's about done.

I can't really pick out all the little flavors but I also stopped concentrating less on what I can taste and just enjoy the smoke. I can still taste the different profiles of different marcas but sadly they're all starting to taste very similar.

The only reason is, because all are rolled at the same factories and as size, not brands

[mazolaman]

I've enjoyed reading your responses, thanks.

I personally would agree with Colt, in that while my tastebuds ain't great, I can more easily describe or categorise the flavours/nuances as I become more experienced. Perhaps this is a form of education.

A large part of my question is though, does it matter? I think if you smoke cigars without bothering with this stuff, fair enough, but I guess if you are going to waste the money on them, you may as well try to get the best from them.

Fascinating reading re the supertasters...I had no idea. Obviously, I knew some people had more heightened tastes, and thus became sommeliers etc...but as a medical phenommenon. I guess it's more extreme form would be synesthesia, fascinating stuff.

True, there is no standard taste test for cigars...so our spoutings are therefore entirely subjective, and like you, I cannot taste an oyster, just seawater! And giving me saffron is like feeding strawbwerries to a pig!

But one question remains, for all us tasteless heathens, is there anyway to train/educate our buds?

Pallette, pallet, pallete.....hmmm

[dicko]

Smithy and I were talking about this yesterday. A lot of it is to do with association. Eat a lot of savoury stuff, you will better pick up savoury flavours (pepper, leather) and vice versa.

Association and experience will get you along the way but some people undoubtedly just have better palates.

[mazolaman]

It's a subject I've considered in food, also.

For example, one of the local specialities of my region is the Cumberland sausage.

Traditionaly a course pork sausage, highly peppered.

A propper example can only be found in certain butchers now, as the supermarkets have made a similar looking thing, full of bread, without the pepper...ie as bland as possible, to appeal to all tastes.

I find this blandness in most ER and RE, is this a route HSA is taking?

I don't taste the same pronounced flavours of say...a La Punta (for me, sweet spice), a Fonseca no 1 (for me, floral), or the chocolate of a Monte no 1.

This is why I question my own palete...

[canadianbeaver]

Hey there Supertaster! I find some foods are more fragrant/tingly/pungent etc. and not because of the recipe or ingredients, like you say.

Of course if you are drinking any wine/beer or me, probably a shot of single malt, how do you get a pure taste of a cigar? And how long after a meal will your tongue actually be taste free to smoke a cigar without prejudice?

I never really thought about this til now.