Name the flavour note that seems to be very common, that you never ever get

[99call]

For me it's white pepper..............I detest white pepper.   If I ever got white pepper from a cigar, it would get thrown in the the ashtray immediately,   maybe even expelled into the back alley for crimes against flavour.   Yet FOH members seem to pick it all the time in cigars. 

What are common flavour notes that people often pick, that you've never had?

****Please make them common,  this isn't just a thread to have a dig at people who pick odd flavour notes*****

 

[Jimmy_jack]

Stone fruit. Never get that. I have a highly bitter palate. I get bitter notes very easily. 

[Bri Fi]

Coffee. I have my coffee with cream and sugar so not sure if it’s people’s way of saying pleasantly bitter. Interesting topic. Thanks for posting. Is also like to hear some digs too though haha

[Chibearsv]

6 minutes ago, Jimmy_jack said:

Stone fruit. Never get that. I have a highly bitter palate. I get bitter notes very easily. 

I don’t even know what stone fruit flavor is. I’ve only heard of it on this forum. To me a peach tastes very different than a plum.  I’ll surrender to the fact that I don’t have the palate to identify very many different flavors in a blend though. 

[Kaptain Karl]

Coffee for me. I dont drink coffee and I just dont easily pick it up. I've associated some bitterness with coffee, but's just not a flavor that comes easy for me. 

[99call]

6 minutes ago, Bri Fi said:

Coffee

 

1 minute ago, Kaptain Karl said:

Coffee for me

Yeah,  I would tend to agree.     Occasionally they a creamy malty flavour that would approximate a cheap instant coffee.   but I tend to drink very strong coffee, and don't really see that as a favour in cigars

[Kaptain Karl]

15 minutes ago, Jimmy_jack said:

Stone fruit. Never get that. I have a highly bitter palate. I get bitter notes very easily. 

What's helped me with stone fruit/fruit is the sweet acidity some cigars with the fruit characteristics have. Mag 50's tend to have a decent amount of it for me. 

[Kevin48438]

I think a lot of pepper notes are also a generic citrus note.  Or even acidic note. They provide a tingle on the tip of the tongue.  If it’s milder and stays just at the tip of the tongue, it’s white pepper.  If it moves also to the more top portion of the tongue and is deeper, it’s black pepper.  Also a spiciness/burning in the sinuses as part of a retrohale can give a sense of pepper.   Sometimes it’s also on the lips.

It’s really about comparing to previous experiences.  People who work on or near farms may be better at distinguishing different grass and hay notes.  Frequent tea drinkers may think those same notes are different teas.  People who saddle horses may experience leather notes to be more dominating.   Bakers may be better at distinguishing different “baking spices.”  I think you get the idea.

I tend to immediately identify a smoke texture as either creamy, oily, or dry.   This will influence what notes I detect.  Example, I usually expect cocoa with creamy smoke.  Never with oily.

Also helps to focus on various parts of the tongue.  Different tongue regions pick up different things.   You can find diagrams on that pretty easily.   When I think of complexity I think of which parts of the tongue are stimulated with something.   A “fully” complex cigar is one that stimulates all different tongue parts (and lips and sinuses) with something different.  Progressive is these changing as the cigar burns down.

My 2 cents on how I’ve organized things in my head.

[99call]

18 minutes ago, Chibearsv said:

I don’t even know what stone fruit flavor is. I’ve only heard of it on this forum. To me a peach tastes very different than a plum.  I’ll surrender to the fact that I don’t have the palate to identify very many different flavors in a blend though. 

well any fruit with a kernel/stone I guess would qualify.   but these flavours would be very starkly different and spread across the marcas

R&J = Cherry

VR = Prune

SLR & Upmann Mag 50 =    Apricot/Peach

Party 898 = Date

For me when a cigars gives off these flavours it's very closely linked to what some my describe as floral.  A sort of over-ripe  sweetness

[NicPac]

Stewed fruit guys seems to pick up from RASS. 

[Chibearsv]

Just now, 99call said:

well any fruit with a kernel/stone I guess would qualify.   but these flavours would be very starkly different and spread across the marcas

R&J = Cherry

VR = Prune

SLR & Upmann Mag 50 =    Apricot/Peach

For me when a cigars gives off these flavours it's very closely linked to what some my describe as floral.  A sort of over-ripe  sweetness

That makes more sense to me than generic “stone fruit “. 

[99call]

Just now, Chibearsv said:

That makes more sense to me than generic “stone fruit “. 

Yep, I would agree,  simply describing "stone fruit" is pretty unhelpful, as it's a pretty broad spectrum of flavours, that sometimes have little in common.  I.e  one can be extremely sour, and one can be cloyingly sweet

[Kevin48438]

Interesting. I don't think of peaches and apricots as stone fruit.  At least not ripe ones. I don’t think I’ve ever experienced it in a cigar. I think of stone fruit as a darker sweetness in the area I’ve highlighted in red.  A little fainter as it goes down the sides.

 

[dominattorney]

The only one I don't get is the bean flavor people talk about I Cohiba. I don't know what to look for. 

The weirdest one I do get is Forrest floor from partagas. Impossible to describe really any other way. 

[SmokyFontaine]

Coffee. I love coffee. I roast my own, drink it black, light roasted. I wonder if people mean dark-roasted/burnt? Hard to tell. But I've never gotten it. 

For OP, white pepper (and black) can dominate in Nicaraguans IMO. Prensados, Oliva Serie V. I get it in both of those. Lots of leather too, moreso in Padrons to me.

[Habana Mike]

2 hours ago, Kevin48438 said:

I think a lot of pepper notes are also a generic citrus note.  Or even acidic note. They provide a tingle on the tip of the tongue.  If it’s milder and stays just at the tip of the tongue, it’s white pepper.  If it moves also to the more top portion of the tongue and is deeper, it’s black pepper.  Also a spiciness/burning in the sinuses as part of a retrohale can give a sense of pepper.   Sometimes it’s also on the lips.

It’s really about comparing to previous experiences.  People who work on or near farms may be better at distinguishing different grass and hay notes.  Frequent tea drinkers may think those same notes are different teas.  People who saddle horses may experience leather notes to be more dominating.   Bakers may be better at distinguishing different “baking spices.”  I think you get the idea.

I tend to immediately identify a smoke texture as either creamy, oily, or dry.   This will influence what notes I detect.  Example, I usually expect cocoa with creamy smoke.  Never with oily.

Also helps to focus on various parts of the tongue.  Different tongue regions pick up different things.   You can find diagrams on that pretty easily.   When I think of complexity I think of which parts of the tongue are stimulated with something.   A “fully” complex cigar is one that stimulates all different tongue parts (and lips and sinuses) with something different.  Progressive is these changing as the cigar burns down.

My 2 cents on how I’ve organized things in my head.

Interesting observation there Kevin. 

For previous experiences I worked on a farm when young. Cattle, horses, growing fruits and vegetables. I know what that shit smells like.

Was also a professional chef/baker at one point.

For a few years a while I was a cigar reviewer for a local regional paper and also on the panel of Cigarsense from their start until I tired of having to smoke NC like it was a job.

I agree that past experience with tastes and smells adds quite a bit to what is experienced while smoking a cigar, drinking a rum, Port, Cognac or whisk(e)y.

Regarding bean flavor Domino, think coffee bean, vanilla bean, Jelly Belly

 

[rcarlson]

No such thing as cherry in an R&J.  Everyone that says otherwise is lying.  

 

3 hours ago, NicPac said:

Stewed fruit guys seems to pick up from RASS. 

 A strange descriptor, but I get it.  There's a tangy sour fruit thing going on in the RA.    

[Edicion]

Rarely get creamy/cream nowadays. I used to get it in Hoyo Epi 2s a lot, now it's gone from either my A ) my palate B ) New Epis don't have it C) Never existed

[Monterey]

I get all the ones above and just about all the other ones except 2.

Bell pepper.  Huh?  This is the only place I EVER hear of  a  bell pepper flavor.  I think this flavor note is more of a thing of "power of suggestion" 

A much more common one, Floral:  What even is that?  Generic term anyhow.

[Habana Mike]

I'd say Grandma's handbag though I have experienced it. Floral, perfume and dusty. If you know, you know....

[Bijan]

3 hours ago, dominattorney said:

The only one I don't get is the bean flavor people talk about I Cohiba. I don't know what to look for. 

I think that's coffee, cocoa and or vanilla. Which are all "beans". I think that's what I read somewhere.

 

[99call]

8 hours ago, Habana Mike said:

I'd say Grandma's handbag though I have experienced it. Floral, perfume and dusty. If you know, you know....

Whenever I think of floral notes with regards to cigars, it often centres around a few different things.  But yes you're bang on,  the combination of them all creates "grandmas handbag"

1, Lavender  (mostly with dip 2's)

2, Lilys/orchids     (a sort of green vegetal vanilla smell...i've experienced this mostly from ERDM Grandes DE, Fonseca no 1, and Des Dieux)

3, Violets    (very rarely punch, SLR,   some might refer to it as a soapy sort of flavour)

 

[prshah25]

If ammonia is a flavor in young cigars, I seem to never catch it if it’s present because I do not know how it would taste. Instead, Whenever I get bitter flavors I attest it to ammonia. 

[99call]

12 hours ago, Monterey said:

Bell pepper.  Huh?  This is the only place I EVER hear of  a  bell pepper flavor.

I know what you mean. For me Bell pepper is quite crisp fresh and fruity taste, and I've never really picked it up in cigars. 

I do however get the paprika flavour that many refer to in Partagas. I would say that was a much more musty, roasted savoury flavour.   In my head whenever I hear someone suggest "bell pepper", I instantly think they are referring to that paprika flavour. 

[Hollywood Ninja]

Stewed fruit guys seems to pick up from RASS. 

Same. Though I’m not entirely sure I’ve ever been around stewed fruit IRL either.


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