[mosesbotbol]

It's a lot tougher with cigars. In food, if you taste cardamon or basil... Most likely those ingrediants are actually in the food. In drink and smoke; most of the tastes are precieved. In drink and smoke, many tastes are non-food or anything you'd actually eat related. How often does food taste like leather, moss, or hay?

It's putting the perception to words which takes time and experience. I think many go overboard with trying to define something very exact. For cigars, general descriptions of flavor should be enough. "Grassy" is enough; one does not need to say a "Kentucky Blue Grass" if you get my drift.