meat as a flavor profile?

[popNsmoke]

so im smoking a Nestor maduro...been resting about 2 months. When it was fresh it was much sweeter with coffee and a bit of spice. Now it has this beefy tatse 2 eat with the sweetness still there?
has anyone else tasted a meat taste in there smokes?

[Sweet_Cigars]

I haven't run across that yet but I am curious to see if anyone else has.

[K Baz]

I reviewed a Robert Burns clear havana that I could only describe as steak.

What the world needs is a good 13. % cent cigar

[popNsmoke]

yeah thats how i would describe this a well seasoned steak....i like it just wondering if im losing my mind?

[K Baz]

Originally Posted by popNsmoke

yeah thats how i would describe this a well seasoned steak....i like it just wondering if im losing my mind?

Perhaps you are losing you mind - that I can't say but I have tasted steaky flavours.

[Cigar Man Andy]

Stop putting gravy on them. LOL

[Tarks]

Hey Brad. Here is a link that you may find interesting.

http://www.dogwatchsocialclub.com/fi...tingFormv3.pdf

[Herf N Turf]

I've reviewed a couple of sticks that rendered such notes. It's more the 'char' you get from the outermost edges of a seared steak... not 'beef'flavor.

I tend to shy away from such descriptives as you find in some over-the-top reviews. What we are invariably tasting is tobacco and there are some things that tobacco simply cannot taste like, simply because it isn't. Aging and fermentation do a lot of things to tobacco leaves, but you can't stick them with a fork, or drink them. Keep your eye on the prize. You're smoking tobacco.

Something that might help would be to do a little research on the flavor profiles of certain tobaccos and where their leaves occur. Ligero, broadleaf, secundo, etc... they all have their little nuances and flavor potentials.

[Rubix^3]

Originally Posted by Herf N Turf

What we are invariably tasting is tobacco and there are some things that tobacco simply cannot taste like, simply because it isn't.

Don brings up an interesting, albeit endless debate: the difference/relationship between tobacco's inherent flavor, and our subjective, individual tastings. Which leads me to ask:

If a cigar burns alone in the forest, does it still taste like a steak?

[s.tyler]

i had a smoke recently, think is was DPG, that had an excellent charred steak flavor. it was in the last 3rd of the smoke and i couldnt place the flavor at first but it hit me after a few and was dead on.

[Kilobyte]

It has been noted that is the the taste of blood that tempts our taste buds to think it is a meat taste. That succulent flavor cannot be understated.

[Phantom57]

To me they all pretty much taste like tobacco, as mentioned above.. The winelike descriptions of cigars, which require a lot of imagination are marketing dept stuff which the makers and blenders do not indulge in.

Also as referenced above, you would be much better served to learn what constituent tobaccos of a cigar you prefer, and learn their taste profiles.

[popNsmoke]

If a cigar burns alone in the forest, does it still taste like a steak?[/QUOTE]

[popNsmoke]

love the sheet on tasteing and glad 2 see that steak is on the profile list

[docruger]

Originally Posted by Rubix^3

Don brings up an interesting, albeit endless debate: the difference/relationship between tobacco's inherent flavor, and our subjective, individual tastings. Which leads me to ask:

If a cigar burns alone in the forest, does it still taste like a steak?

only if its dipped in A-1 first. that's like if a man is in the forest all by him self, and says something that a women cant hear , is he still wrong ?