Full Bodied Cigars

[tc7man]

I am always looking for flavorful cigars, but everywhere I read, it seems like the subject of spiciness and pepper come up. I'd like a definition of spicy. Does it mean pepper or can it mean things like nutmeg or clove, etc. Personally, I do not prefer a pepper taste. The other day I had a Camacho coyolar. It had some wonderful flavors but the pepper kind of ruined it for me. Is there such thing as full bodied, without the pepper?

 

[Jonesy]

I am always looking for flavorful cigars, but everywhere I read, it seems like the subject of spiciness and pepper come up. I'd like a definition of spicy. Does it mean pepper or can it mean things like nutmeg or clove, etc. Personally, I do not prefer a pepper taste. The other day I had a Camacho coyolar. It had some wonderful flavors but the pepper kind of ruined it for me. Is there such thing as full bodied, without the pepper?

You can have a full flavored or full bodied cigar without the peppery taste. One of my favorites is the Padron Serie 1926 line. I smoked a #6 today and it had a hint of expresso to me but nothing spicy.

 

[Ginseng]

Yes, of course. Spice is a term that is commonly conflated with "peppery" but as you gathered, this is not necessarily the case. The classical definition of "spice" includes those things you mentioned. Pepperiness is something else distinct from the often aromatic, sweet, or pungent true spices. I think that sometimes when we say spice, we make a lateral connection to "hot pepper, capsaicin, horseradish" and then this is repeated in common usage.

I find the Hoyo de Monterrey Dark Sumatra, Sancho Panza Double Maduro, Ashton VSG, Padron 1964 to be all pretty full-bodied without being peppery. Full-bodied but not necessarily strong.

Wilkey

 

[tc7man]

Ok--those are the answers that I was looking for. I have always been confused on this issue. Maybe I just need to try out some of your examples. Any others would be appreciated as well. Thanks guys.

 

[yogimon]

excellent question tc7man i feel the same way. I like a strong tobacco flavor without the pepper. Anybody else have some other brands to recommend.

 

[Devil Doc]

What this hobby needs is a lexicon of descriptive terms, not related to food, that describe tobacco. This BS was perpetrated upon the cigar community by CA whose food metaphors and similes make those of us who know better cringe and those who don't, feeling somehow inadequate. If you don't taste chocolate or black cherries in your smokes, there's nothing wrong with you. The problem is the language that CA invented. It is woefully inadequate and does not serve the majority of smokers well.

Doc

 

[Ginseng]

What this hobby needs is a lexicon of descriptive terms, not related to food, that describe tobacco. This BS was perpetrated upon the cigar community by CA whose food metaphors and similes make those of us who know better cringe and those who don't, feeling somehow inadequate. If you don't taste chocolate or black cherries in your smokes, there's nothing wrong with you. The problem is the language that CA invented. It is woefully inadequate and does not serve the majority of smokers well.

Doc

Excellent idea, Doc. So what do you have in mind to get the ball rolling?

Wilkey

 

[Devil Doc]

Well, I'm no wordsmith, but adjectives like astringent come to mind, rather than it tasted like chokecherries. We need to use more objective terms that the majority of cigar smokers can relate to.

Doc.

 

[tsmckenney]

Well, I'm no wordsmith, but adjectives like astringent come to mind, rather than it tasted like chokecherries. We need to use more objective terms that the majority of cigar smokers can relate to.

Doc.

I like that idea a lot Doc. Perhaps a new form of cigar description can begin within this forum.

I'd like to address this question under the current cigar descriptions. I'm not a big fan of the 'straight spicy' cigars. That being cigars that are just strong and spicy the whole way through without any hints of anything else. Here's an example, La Gloria Cubana Serie R #5. For me, that cigar right out of the B&M is 'straight spicy', but left in the coolidor for a few months and it's a different stick. It mellows out and becomes (for me) a much more enjoyable cigar.

Some sticks that are strong, but much more than spicy, right out of the B&M would be the Tatuaje and the Ashton VSG. That's not much of a lineup, but I have limited experience.

ts

 

[emodx]

Try Puros Indos Maxima in the maduro wrapper. This is full bodied without being too strong. In it you get very little pepper, but a ton of clove and liqouice flavor.

Emo

 

[smokinbolt]

I am always looking for flavorful cigars, but everywhere I read, it seems like the subject of spiciness and pepper come up. I'd like a definition of spicy. Does it mean pepper or can it mean things like nutmeg or clove, etc. Personally, I do not prefer a pepper taste. The other day I had a Camacho coyolar. It had some wonderful flavors but the pepper kind of ruined it for me. Is there such thing as full bodied, without the pepper?

You can have a full flavored or full bodied cigar without the peppery taste. One of my favorites is the Padron Serie 1926 line. I smoked a #6 today and it had a hint of expresso to me but nothing spicy.

x2 I had a 1926 the other week and it was awesome, now I am going after the 1964.

 

[theorangeman]

Ok--those are the answers that I was looking for. I have always been confused on this issue. Maybe I just need to try out some of your examples. Any others would be appreciated as well. Thanks guys.

Fuente Anejo - any size will do! :love:

Also, I would recommend Diamond Crown Maximus.

 

[Seth]

I don't like the pepper taste in my cigars either. I don't go out of my way for a COA Brazillia because of it but I find the CAO Italia just as flavorful but no pepper.

Seth

 

[cabaiguan juan]

try a La Flor Dominicana L-300.

 

[yogimon]

Thanks to all who gave some brands up. I already have some ordered.

 

[Jonesy]

It's all in your taste of what you want in a cigar. What one person thinks tastes peppery, another does not.

I don't like the pepper taste in my cigars either. I don't go out of my way for a COA Brazillia because of it but I find the CAO Italia just as flavorful but no pepper.

Seth

I really like the CAO Brazilia and don't find any peppery taste to it. So it's just a matter of spending a few bucks, tasting some cigars, and not worrying about heaving it if you don't like it. Everybody is different with the way they think a cigar tastes (me and Seth on the Brazilia is a prime example). Don't not smoke a cigar because you've heard it's "spicy". Give it a try and find out what you like....you may end up surprised.

 

[Saxjazzman]

It's all in your taste of what you want in a cigar. What one person thinks tastes peppery, another does not.

I don't like the pepper taste in my cigars either. I don't go out of my way for a COA Brazillia because of it but I find the CAO Italia just as flavorful but no pepper.

Seth

I really like the CAO Brazilia and don't find any peppery taste to it. So it's just a matter of spending a few bucks, tasting some cigars, and not worrying about heaving it if you don't like it. Everybody is different with the way they think a cigar tastes (me and Seth on the Brazilia is a prime example). Don't not smoke a cigar because you've heard it's "spicy". Give it a try and find out what you like....you may end up surprised.

What Jonesy has said is so true. CAO Brazilia and Italia are good examples. I fall in line with Seth as for my palate the Italia is more mellow and less "peppery". The funny thing is there are some days when I really enjoy the Brazilia over the Italia. Like it was said above, the greatest thing about this hobby is the exploring and experimenting that you can do. Good hunting. :thumbs:

 

[jfields]

What this hobby needs is a lexicon of descriptive terms, not related to food, that describe tobacco. This BS was perpetrated upon the cigar community by CA whose food metaphors and similes make those of us who know better cringe and those who don't, feeling somehow inadequate. If you don't taste chocolate or black cherries in your smokes, there's nothing wrong with you. The problem is the language that CA invented. It is woefully inadequate and does not serve the majority of smokers well.

Doc

Excellent idea, Doc. So what do you have in mind to get the ball rolling?

Wilkey

I agree! While I often do taste things like Coffe, Pepper, metal, etc. I have never tasted Cherries and Nutmeg or, other foods. I liked Jim's (Swissys) recent review on the Padron Mille. He said he could not pick out all the different flavor profiles.
He just knew that he really liked the cigar. I thought...... "How honest".

 

[Dan66]

I agree with what's being said about the Italia vs. the Brazilia. I too find the Italia less "peppery."

As for the descriptive terms - I've never made many of the food connections either. Perhaps I simply haven't tried the right sticks, but no cherries and very little coffee come through for me (when described that way). But I can relate when I see words like "earthy" and "leather." Although I don't make a habit out of eating dirt or belts, I do get those impressions from some of my favorite smokes. Just good all-around terms that impart a character...

 

[tc7man]

Thanks to all for the suggestions. I did try a CAO Brazilia, it was awesome, it did have a touch of pepper here and there but not enough to ruin all of the great flavors. Will be trying some of your other suggestions soon.
You are also right about not comparing cigars with food. Hell it is tobacco, there should be better ways to describe it.