Tasting / Reviewing Tobacco

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Smoking a Pipe Right Now
Staff member
Nov 16, 2008
9,037
6,654
St. Petersburg, FL
pipesmagazine.com
Over on Cigar Chronicles, a member asked if people can actually taste all the different things that are described in reviews. He is my response edited for pipe smokers -
As far as tasting, there is a combination of natural talent and training involved. Even someone that might not be blessed with a refined palate can train themselves and develop one. It just takes the desire and determined practice.
I think a lot of guys just want to smoke pipes to relax and unwind, which is pretty much the whole point.
Doing a professional tobacco review takes away at least half of the relaxation and unwinding. You have to concentrate in a quiet place, not talk or read, and take notes.
If you do have the desire to train your palate, some recommendations are to -
1) Smell Everything
If you're reading the newspaper - smell it. If you have a leather couch - smell it. Making homemade chili - smell the chili powder from the jar before you add it. Making a margarita? - Smell the rind of the lime before cutting it. Changing a flat on your bicycle - smell the tire. Potting a plant - smell the dirt. Working on a DIY project where you are cutting wood, or drilling? - smell the sawdust.
It sounds weird, but smell everything.
2) Taste everything that is described in a review. If the reviewer says "rich earthy notes and spicy flavours with nuances of paprika and cayenne" - go get the paprika and cayenne out of the cabinet and taste it. If the reviewer describes coffee, open the coffee can and take a whiff, or eat a coffee bean.
Gary Vaynerchuk, in his book, "Crush It", describes how he became an expert wine reviewer immediately upon reaching legal drinking age. When he was still too young to drink, he worked in his father's liquor store, and wanted to be knowledgeable about the wines so he could make the right recommendations to customers.
He would read all the reviews in Wine Spectator, and every time they described a flavor as being similar to some type of food product, he would go to the store, buy it and eat it.
Most guys probably don't want to deal with all that stuff, and would rather just smoke a pipe and relax, and there's nothing wrong with that.

 

mlaug

Part of the Furniture Now
May 23, 2010
908
3
Iowa
My criteria is simple:
Like it.

Don't like it.
I find every blend I try fits into this rating system.
However, I wouldn't recommend it for everyone and it makes a miserable rating system for a website that reviews tobacco. :mrgreen:

 

spartan

Lifer
Aug 14, 2011
2,963
9
+1 mlaug
I appreciate all the work that goes into a good solid tobacco review, but I smoke for pleasure and am not so interested in trying to taste all 20 separate flavours that were crafted into my toby, wine, beer, etc.
It's important that they are there, but not so important for me to find them all. :)

 

ace57

Lifer
Jun 21, 2011
2,145
1
I Myself don't Know what I am tasting all the time and that's why I'm bad at reviews and it makes it unfair to the blenders that do know. I just know in two bowls if I like it or not.

 

pstlpkr

Lifer
Dec 14, 2009
9,694
33
Birmingham, AL
Great advice Kevin.

I really didn't begin to be able to express myself about tobaccos until I started an Excel Spreadsheet.

On that sheet I have several Yes and No columns.

Until I began to see these aspects when compared one to one with other tobaccos, I had no clue.

This is a screenshot of my spreadsheet (the inventory). I also have one for my cellar, and one with my must try list. I reduced it so it would fit, so I hope you can still read it.
screenshotcellar.jpg


 

cortezattic

Lifer
Nov 19, 2009
15,147
7,625
Chicago, IL
Pretty nifty idea, Lawrence! I don't know that I could invest that much effort, but it looks like a great organizational and analytical device. Sorting by different columns might yield some very interesting and useful commonalities, and help to group attributes like "rich, nutty blends" vs "rich, grassy blends". Good stuff! :clap:
Somewhere in the forums was a post of the flavor/aroma wheel that I think was devised for either wine or cheese. Some of the characteristics from that chart might augment your spreadsheet nicely. And also, let's not overlook the really excellent break down published by Schmitzbitz in his blog, Tobacco Flavours And Nuances.
One last point (that I probably harp on too much), is that one has to try to verbalize the tastes one is experiencing. Before long one will develop a vocabulary of tasting that helps the entire process. Check out an earlier, related thread, How does one develop ones pallet for tasting different tabacos? (sic) for more discussion. And for Godbee's sake don't forget Pease's article, Don't Think Of A Purple Giraffe.

 
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