smokum Posted September 10, 2007 Share Posted September 10, 2007 In my quest to identify and develop my palate to a point where I can actually DESCRIBE all these excellent and sometimes fleeting flavors I get when I sit down and enjoy my cigar I thought I would start a thread and see if we can try and label the core flavors that distinguish one brand from another. Have the brands stayed fairly true to their profiles over the years or do they change frequently ? I will list a few marcas and maybe some of you guys could agree on what the historical profile is bt filling in a quick flavor profile. Hope I'm not asking too much here but the level of detail on some of the reviews fascinates me . I'm sure peoples palates are different...but lets see what happens here ! Bolivar ? El Rey del Mundo ? H. Upmann ? Hoyo de Monterrey ? Juan Lopez ? Montecristo ? Partagas ? Por Larrañaga ? Punch ? Rafael Gonzalez ? Ramon Allones ? Romeo y Julieta ? Sancho Panza ? Saint Luis Rey ? Link to comment Share on other sites More sharing options...
zuma Posted September 10, 2007 Share Posted September 10, 2007 Some work on defining such profiles was started by El Prezz back in Feb... see the thread: http://www.friendsofhabanos.com/board_entr...me&category=all It could actually be useful to have that thread in the "classic posts" section of the forum Link to comment Share on other sites More sharing options...
smokum Posted September 10, 2007 Author Share Posted September 10, 2007 That is exactly what I was after...thanks !!! Link to comment Share on other sites More sharing options...
El Presidente Posted September 10, 2007 Share Posted September 10, 2007 Moved that post to the classics as requested. This was my list although it is not definitive by any means. I would agree with Claudius's comments atthe time that Punch would need to include "woody". Bolivar Medium bodied Earthy. Toasted Tobacco raisins White pepper » Cohiba Medium Bodied Honey lemongrass Milk Coffee » Cuaba Medium Bodied Wet earth Toasted Tobacco Cedar Peat » Diplomatico Medium Bodied Pimiento spice Paprica saffron Latte Coffee » » El Rey Del Mundo Light/Medium Body Milk Coffee crushed sugarcane Shortbread » H. Upmann Medium Body Bread and Butter pudding Toasted hazlenuts Toasted tobacco » Hoyo De Monterrey Medium Bodied Double cream fig Ristreto coffee » La Gloria Cubana Light Bodied Citrus Peel Long dry grass stalks weak milk coffee » Montecristo Medium Bodied Classic Milk Coffee Short Bread Cocoa » Por Larranaga Medium Bodied Toasted Tobacco Caramel » Partagas Full Bodied Dank forest floor charred wood stewed unsweetened black cherries Leather Black Pepper » Punch Medium Bodied Sweet spice mix (5 spice) milk chocolate core toasted tobacco Woody » Rafael Gonzalez Light Bodied Floral Weak milk coffee Anise » Ramon Allones Medium Bodied Stewed fruit Wet forest floor quality espresso » Romeo y Julieta Medium/Full Bodied Toasted tobacco Cherries Dry Cedar wood Belgian Cooking Chocolate (non sweetenened) » Sancho Panza Toasted Tobacco Salt some sweet nutmeg spice » San Cristobal Light to Medium Bodied Molasses Morning Milk Coffee Cinnamon » Vegas Robaina Medium Bodied Wet earth Cooking Chocolate Dark roasted coffee Toasted Tobacco Trinidad Medium Bodied Clean toasted tobacco roasted nuts burn't caramel St Luis Rey Mild to Medium bodied. Milk coffee Dried fruits Honeycomb Dry hay stalks 2 Link to comment Share on other sites More sharing options...
kjellfrick Posted September 10, 2007 Share Posted September 10, 2007 Just noticed that the Saint Luis Rey marca is absent from the list... Link to comment Share on other sites More sharing options...
El Presidente Posted September 10, 2007 Share Posted September 10, 2007 » Just noticed that the Saint Luis Rey marca is absent from the » list... Amended ;-) Link to comment Share on other sites More sharing options...
Claudius Posted September 10, 2007 Share Posted September 10, 2007 This is a very interesting thread! :-) I would add "floral" to ERDM, "woody" to Punch and "spicy" (I will have to define this better, but anybody who has smoked a RASSC with that concentrate of spicy flavour will know what I mean) to Ramon Allones. Link to comment Share on other sites More sharing options...
Professor Twain Posted September 10, 2007 Share Posted September 10, 2007 Great information. But I don't know how you describe Partagas without including "Pepper" Link to comment Share on other sites More sharing options...
Wiley Posted September 10, 2007 Share Posted September 10, 2007 Damn, I really, really wish I had your palate! Mine struggles with "good, bad, and ugly". 1 1 Link to comment Share on other sites More sharing options...
habanohal Posted September 10, 2007 Share Posted September 10, 2007 » Damn, I really, really wish I had your palate! Mine struggles with "good, » bad, and ugly". Mee too! It seems that for the past year or so that most Habanos taste very alike in flavor. I think there has to be alot of differance between the brands. Link to comment Share on other sites More sharing options...
Claudius Posted September 10, 2007 Share Posted September 10, 2007 » Great information. » » But I don't know how you describe Partagas without including "Pepper" You mean like "white pepper through the nose"? :-D Personally I would add "leather" to Partagas. Link to comment Share on other sites More sharing options...
El Presidente Posted September 10, 2007 Share Posted September 10, 2007 » » Great information. » » » » But I don't know how you describe Partagas without including "Pepper" » » You mean like "white pepper through the nose"? :-D » » Personally I would add "leather" to Partagas. Low blow Agreed and amended Link to comment Share on other sites More sharing options...
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