7 year aged burnt Madagascar vanilla...

K

krevo81

ATF
:r

can I ask where this came from? Did someone doing a review actually list that as something they tasted while smoking a certain cigar?
 
It is basically a slam on CA - Can't remember if that was a shanken review or not but.. Thats what it is mocking.
 
The "hints of roasted meat" comments kinda make me wonder too. Shanken uses this term quite a bit.You have to ask? What kind of roasted meat? Lamb, Pork, Beef???
 
Andyman said:
How bout pencil lead and iodine?? I think the man is crazy!!
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I do not know much about Marvin Shanken's way of describing cigars but why should anyone be ridiculed just because he uses somewhat unusual terms when it comes to describing certain parts of the taste and aroma?

Both pencil lead and iodine have very charcteristic smells (or odour in the case of iodine) and if that is what a reviewer experiences as parts of total experience, why not use those terms?

I have no idea if "Madagaskar Vanilla" is something that actually exists or not but I often find the vanilla flavour component in Cuban cigars a little burnt or harsh compared to the aroma of pure vanilline. Does this mean that Club Stogie is nothing for me?
 
If you were to have little cups of black pepper, leather, cocoa, coffee beans, cedar shavings, pencil shavings, straw, grass, cherries, cinnamon, and yes your 7 year aged burnt Madagascar vanilla; and compare the hints of flavor that you experience, you would probably be surprised.
I'm surprised that more cigar tastings aren't done that way. It's a very good way to distinguish notes in wine. I love trying to pick notes out of cigars.

BTW I'm not quite convinced that the vanilla was aged in Madagascar, Grown there yes, but a lack of bite typical of a high humidity area leads me to believe that it was aged in Nigeria.
 
7 year aged Madagascar may be a little excessive but it reads nice on the page, and Madagascar does differ from vanilla from elsewhere. I also don't understand why people on this forum are against exploring their pallet.

I don't claim to have an extremely refined one, but trying to discover and define what flavors I taste in my cigars have definitly enhanced my enjoyment
of the hobby.

If it's less about that and more about the anti snob thing, I think I better understand. I can appreciate that other people can equally enjoy a cigar without being able to taste or try to find hints of dried apricot and that they aren't less of a smoker for not trying that.

I suppose I just wish they put it that way as opposed to make it sound like they are against people who try to expand their cigar smoking pallet.
 
Quincy said:
If it's less about that and more about the anti snob thing, I think I better understand. I can appreciate that other people can equally enjoy a cigar without being able to taste or try to find hints of dried apricot and that they aren't less of a smoker for not trying that.
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That is it in a nutshell.
 
I have had cigars that tasted like rancid poontang with notes of wood that was hanging on sh#thouse door on a tunaboat,,,hows that for a review?
 
Footbag said:
If you were to have little cups of black pepper, leather, cocoa, coffee beans, cedar shavings, pencil shavings, straw, grass, cherries, cinnamon, and yes your 7 year aged burnt Madagascar vanilla; and compare the hints of flavor that you experience, you would probably be surprised.
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Odd that you say that, because I do frequently go back and torture myself with various things to identify flavors when I'm smoking something new and exciting.


For the record, fine cedar shavings, when packed in a lip, produce quite a buzz.
 
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