Where cigar flavors come from
Each brand of Cuban cigar has its own unique flavor profile, and the acceptance of that flavor profile varies from person to person, regardless of size. The experience of non-Cuban cigars cannot be differentiated by brand. Many non-Cuban cigars are organized around "series", such as Fuente's Don Carlos and Century Don Carlos, which have an extra "century" in between, but are much different in taste and price; or the famous C.A.O. cigars, which have a Brazilian line. Another example is the famous C.A.O cigars, the Brazilian series and the Italian series are two different flavors of cigars, the former is strong, the latter is medium, and there are many other examples, such as Davidoff, Padron, Perdomo, and Journey, all of which are the same. Thus, before buying a Cuban cigar, you should focus on the style, whereas in the non-ancient case, just focus on the series. In a non-cuban cigar, the flavors are more consistent across the line, and a random cigar can represent the experience and taste of the line.
The so-called "taste" is the flavor of the smoke that you experience with your mouth and tongue. Sour, sweet, bitter and spicy flavors are all part of the taste spectrum and can also be called "mouthfeel" or "flavor". Cigars offer a wide range of flavors, and many magazines and manufacturers offer palate trays to showcase these flavors, which are actually subdivided into a few basic tastes. Scientifically refined and categorized by masters of taste, palate discs combine eating flavors and some of the aromas in a way that can be captured, imagined and imagined in words, which can be very interesting.
The so-called "aroma" is made up of several components: A) the aroma of the smoke that reaches the nostrils after it has entered the mouth; B) the aroma of the burning smoke that enters the nose directly before it enters the mouth; C) the smells that are exhaled through the nose and mouth, as well as the aftertaste in the mouth; and D) the flavors that linger in the room while the cigar is burning. But often when smoking cigars, people are more likely to pay attention to A and C, and in most cases bottles and jars I myself am more likely to use A and C to consider a cigar's aroma. If you taste a cigar and it smells like the bottom of a rubber shoe, then there is no doubt that it is an aroma, and I don't think anyone would actually taste the bottom of a rubber shoe in their mouth. Among tobacco products, pipe tobacco made mainly of Latakia has a lot of "shoe-soles" aroma, while Virginia tobacco is more acidic and mellow, which is another way of saying that aroma is separate from taste. Aroma is more broadly categorized than taste. Milk, toast, battered rice, grains, chewy cookies and potatoes are all aromas that I don't know how to describe further in words, so I'm afraid I'll have to leave it up to life experience and the nasal passages to do the job. So, oftentimes, by aroma is great, it means that you've come across a flavor you like, doesn't it? This is the embodiment of what is precious to the palate.
In one of my earlier essays discussing the smoking experience, I mentioned that the smoking experience of a cigar comes from five main areas: weight, humidity, burn, texture, and finish. These five aspects are in addition to taste and aroma, so to evaluate whether a cigar is a good smoker, these five points should be considered in the status column, and by combining them and integrating the experience with the smoking sensation, appearance and other factors, the so-called "experience" of a cigar can be interpreted.
The so-called "taste" is the flavor of the smoke that you experience with your mouth and tongue. Sour, sweet, bitter and spicy flavors are all part of the taste spectrum and can also be called "mouthfeel" or "flavor". Cigars offer a wide range of flavors, and many magazines and manufacturers offer palate trays to showcase these flavors, which are actually subdivided into a few basic tastes. Scientifically refined and categorized by masters of taste, palate discs combine eating flavors and some of the aromas in a way that can be captured, imagined and imagined in words, which can be very interesting.
The so-called "aroma" is made up of several components: A) the aroma of the smoke that reaches the nostrils after it has entered the mouth; B) the aroma of the burning smoke that enters the nose directly before it enters the mouth; C) the smells that are exhaled through the nose and mouth, as well as the aftertaste in the mouth; and D) the flavors that linger in the room while the cigar is burning. But often when smoking cigars, people are more likely to pay attention to A and C, and in most cases bottles and jars I myself am more likely to use A and C to consider a cigar's aroma. If you taste a cigar and it smells like the bottom of a rubber shoe, then there is no doubt that it is an aroma, and I don't think anyone would actually taste the bottom of a rubber shoe in their mouth. Among tobacco products, pipe tobacco made mainly of Latakia has a lot of "shoe-soles" aroma, while Virginia tobacco is more acidic and mellow, which is another way of saying that aroma is separate from taste. Aroma is more broadly categorized than taste. Milk, toast, battered rice, grains, chewy cookies and potatoes are all aromas that I don't know how to describe further in words, so I'm afraid I'll have to leave it up to life experience and the nasal passages to do the job. So, oftentimes, by aroma is great, it means that you've come across a flavor you like, doesn't it? This is the embodiment of what is precious to the palate.
In one of my earlier essays discussing the smoking experience, I mentioned that the smoking experience of a cigar comes from five main areas: weight, humidity, burn, texture, and finish. These five aspects are in addition to taste and aroma, so to evaluate whether a cigar is a good smoker, these five points should be considered in the status column, and by combining them and integrating the experience with the smoking sensation, appearance and other factors, the so-called "experience" of a cigar can be interpreted.